Desserts + Sweets

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Hazelnut Cakes

Cookies, cakes, and all things sweet were the gateway for my love of being in the kitchen. I’m known in my family as the “Martha-esq” type, whipping up desserts and craft projects for fun. It was always slightly embarrassing though because I was also quite the tom-boy and saw myself keeping up with the boys, just as much as I could be found baking. Funny thing is I’m exactly that same person then as I am now, but my sweet tooth and baking skills have given way to more savory fare. I love the forgiveness cooking can inspire.

On any given night, I love looking in my fridge and finding all the odds-and-ends of this-and-that and coming up with something delicious. Or at the very least belly sustaining if the vision in my head didn’t turn out as well as I’d planned. But lately, because of my ease and almost carelessness while cooking, it’s started to transfer over into my baking. I stopped measuring ingredients and following given instructions (unless I needed to write them down here) because I thought the end result would still turn out not so bad. Luckily there haven’t been any hard bricks or gooey messes of inedible dessert, but still, nothing was that great either. This past weekend a little celebration was in order, so I decided I needed to change that and get out my measuring cups.

I didn’t know what to expect with the hazelnut flour. I’ve used it in tart crusts, but never in a baked good. The little cakes came out with an incredibly delicate crumb texture, which makes them somehow light and quite filling at the same time. They make a super breakfast or brunch treat, but they work just as well for a casual dessert, especially if you wanted to add in some chocolate to the batter and sever with a touch of whipped cream.

Hazelnut Cakes / makes 12-14 small cakes
At the last minute I added in 2 tablespoons cocoa powder to half the batter if you decide you want all chocolate cakes, use the full 1/4 cup and mix it in with the dry ingredients first. Also, because I know someone may ask, the 2 tablespoons of baking powder is not a typo; hazelnut flour is heavy and needs some lift!

2 cups hazelnuts, toasted
1 cup whole wheat flour
1 cup rolled oats, ground into oat flour
2 tablespoons baking powder
1 teaspoon baking soda
1 banana
1/2 cup sunflower oil or coconut oil
1/2 cup honey
1 teaspoon pure vanilla extract
1 cup almond milk
1/4 cup cocoa powder, optional

Preheat oven to 350F. Line baking cups or tins with muffin liners.

Place the hazelnuts in a food processor and grind until they form a nice crumbly flour meal, don’t go for to long though or you’ll end up with hazelnut butter. Combine the ground hazelnuts, wheat flour, oat flour, baking powder, and baking soda in a mixing bowl and mix well.

Use a mixer with a whisk attachment to whip the banana, oil and honey until thoroughly combined. Add in the vanilla and almond milk and whisk well.

Pour half the dry mix into the wet, stir gently a few times, then add the remaining dry mixture. Gently fold everything in, the batter should be light and almost bubbly.

Fill each baking cup about 2/3 full and bake for 28-30 minutes or until a toothpick inserted comes out clean and the tops are golden brown.

Bread, Breakfast, Desserts + Sweets, Grains

Coconut Sweet Rice with Honey Brülée

My memories of rice pudding are not fond, barely existent even. I didn’t have a grandma or aunt who had a secret rice pudding recipe that was made for special occasions. The first time I remember even being presented with it, I was probably around 13 or 14 and at a friends house, I think her mom had made it. I remember looking at the white, clumpy mass, studded with raisins and flecked with a dusting of cinnamon; I was hesitant, I just didn’t get it. Where’s the cookies and ice cream?

We reheated a little bowl and it smelled pretty good, but I took a small bite and blehh! Chunky, starchy rice, and the raisins! What was I thinking, I didn’t even like raisins (remember this is my younger “more dramatic” teenage self when food aversions were still high). So frankly I never really understood what all the hype was about. And to this day I have not eaten nor made rice pudding.

Fast forward to several weeks ago. I had this small inkling to make rice pudding. It hit me all of a sudden out of nowhere. It wasn’t like I had seen it somewhere or heard someone talking about it, I just had this urge to make it. Thinking this was a trick my mind was playing on me, I made chocolate pudding instead. And that settled that… so I thought.

I was flipping through the pages of Pure Green Magazine and I came across a recipe called Coconut Sweet Rice with Honey Brulée. Reading through the ingredients I thought, “Hmm, I like coconut milk and rice. I like spices and honey and vanilla. This sounds amazing, I must make it!” The recipe sat for about a week, while I hemmed and hawed and made chocolate chip cookies instead. When I finally got to it I decided to only make half a batch. You probably see where this is going, but people! I so get it now! It was creamy and sweet and it made my kitchen smell like a bakery. Not to mention easy. You just throw everything into a dutch oven, bake for a bit over an hour, then blast it for five minutes under the broiler. I did most of it the day before serving. And I wished I had made the full batch. It may not look like much, but I’m already scheming a day when I can make it again.

It was the perfect little dessert to finish reading all the amazing travel stories in Pure Green Magazine. This is another good one! Focused on green design and lifestyle. The most recent issue titled ‘Wanderlust’ has eco travel stories about traveling across Europe in a camper van (really wanting to do this now), a travel experience like no other to Antarctica, a beautiful story about hiking in Colorado by Kelsey of Happyolks, and so much more. And what goes better with traveling than experiencing new food! There are still a few recipes in there I’d like to try!

I should also let you know I’ve started a new monthly column on the Pure Green Blog called The Kitchen Gardener. It’s going to highlight all the produce coming out of my garden this next year. It started last month with lemony kale, so good. It’s going to be interesting these next few months as there’s not too much growing! As a new contributer, Celine, the Editor is giving all of you 10% off your subscription!! Just enter LOVEPGM when you check out.

Coconut Sweet Rice with Honey Brülée / serves 8
Adapted (barely) from Jonathan Mackay in Pure Green Magazine
The original recipe uses cinnamon sticks and whole cardamon. I had neither, so I used my best judgments for the ground measurements. Don’t skip the zest! I thought I wouldn’t taste it much, but I was surprised every time I tasted a little note of it.

1/2 teaspoon ground nutmeg
1/2 cup honey, warmed so it’s runny
2 13.5 oz. cans coconut cream (I used full fat coconut milk)
6 oz. almond milk or coconut milk
1/2 cup arborio or jasmine rice (I used jasmine brown rice)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 vanilla bean, split and scraped
1/8 teaspoon salt
1/2 cup Demerara cane sugar
1 tablespoon fresh lemon zest

Preheat oven to 375F. Reserving the nutmeg and honey, pour the remaining ingredients into an ovenproof dish or dutch oven. Stir together, cover with lid or foil, and place in the oven. Bake for about 1 hour, then uncover and continue to bake for another 15-20 minutes, or until the mixture begins to thicken. Remove from oven and allow to cool down before refrigerating.

Once cooled, the pudding will thicken and set. It can be eaten now, or you can chill it for at least 30 minutes (or until cold), then spoon into small (4 oz.) ovenproof ramekins and smooth the surface. Cover the pudding with a thin layer of runny honey, sprinkle lightly with nutmeg, and place on a baking sheet.

Preheat broiler to 500F. Place baking sheet of ramekins in the broiler on the top shelf, and broil until the honey bubbles and caramelizes (for about 5 minutes). Let stand for 5 minutes and serve.

Desserts + Sweets, Gluten-Free, Grains

Chocolate Pudding

There is something incredibly comforting about the word pudding. Maybe it’s personal for me, but instantly my thoughts drift to grade school years. On weekends or days home early from school I could pull from the kitchen cupboard a JELL-O pudding box, whisk in 2 cups of cold milk, pour the mixture into 4 equal sized cups, and refrigerate for the 30 or so, very long minutes, until I could finally dive my spoon into the creamy dessert of my choice. Always chocolate or vanilla.

What’s funny to think now is that I was a complete pudding snob. I remember the little snack packs moms would send their kids to school with. I know we always had a few in the fridge too and my little sister would eat them, while I preferred the little applesauce ones. I remember thinking they tasted like plastic. No contest against my making it from scratch (aka instant scratch) version. In fact, I’d probably have the same thoughts if you were to hand one to me now and I’d graciously decline your pudding cup offer.

Real, from scratch pudding however, offers up a little something more. A thicker, creamier texture, with zero after taste of anything you can’t quite put your finger on. Actually, I was quite surprised to discover I hadn’t already posted a pudding recipe yet. This ones a keeper though. It’s also vegan and gluten free, but you’d never know.

Chocolate Pudding / serves 4
If making this for a gluten free friend, please make sure your cornstarch is certified gluten free to prevent any cross contamination.

1/3 cup cane sugar
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
2 1/3 cups light coconut milk
6 oz. dark chocolate
1 teaspoons pure vanilla extract

Combine the sugar, cornstarch and salt in a medium saucepan. Use a sift for the cornstarch to remove any lumps. Turn heat to medium and slowly pour in the coconut milk, whisking constantly so the mixture stays clump free.

Heat the milk mixture over medium heat, whisking every so often, until it starts to softly bubble and thicken, about 8-10 minutes. Once you see little bubbles, stir constantly to prevent from burning. Stir in the chocolate and continue to cook for another 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla extract. *Optional, at this point you can also choose to pour your pudding through a fine mesh sieve. It’s not necessary, but if you stepped away from the stove a moment too long, or you want to eliminate any chance of clumps, this will do the trick.

Divide pudding into 4 small bowls or remekins. Cover with plastic wrap directly on surface (to prevent skin from forming on top) and place in refrigerator for 1 hour or until chilled.

Desserts + Sweets, Gluten-Free, Vegan

Torcetti

Today I’m sharing with you a family secret. A recipe for a cookie that has been passed down in my family from one generation to the next. The kind that is given to you on a worn and oil splattered recipe card with barely readable cursive handwriting and hardly any instruction to go with the list of ingredients. To be completely honest with you, I’m not really sure I’m even allowed to share it, but I don’t really believe in keeping recipes secret and I’d like to think that sharing the recipe with you is my way of sitting down with you to enjoy one.

I’ve been making torcetti with my grandpa since my eyes reached counter level. My grandma had to pull up a chair so I could help mix and roll the dough out. I remember my small hands rolling the ends too thinly, while the centers bulged, so that when they were baked the tips would burn and the center would remain soft. These are the cookies that to this very day, if you stop in to visit with my grandpa he will no doubt have a giant tin full of torcetti along with these biscotti. It’s the first thing I go to after hugs hello have gone around and I’m often leaving with a small ziplock bag full to enjoy later… or during the car ride home.

My grandpa was raised by his Italian mother and aunt, and his Swedish aunt, who married into the family, (and celebrated her 101 year of life this past summer!) since he was a very young boy. If there ever was a kitchen that rested only when those who lived there did, it was their’s. The tales of these ladies cooking all day is a proven fact when I drive over snoqualmie pass to visit my great great aunt and her daughter (I think my 3rd cousin; who’s in her late 70′s) who still get up in the morning to make homemade ravioli, bread sticks, cookies, and so on. Getting it all in before their daily nap and soaps.

This is not one of my usual “healthy” style recipes. I’ve not taken an old favorite and used coconut oil or spelt flour to replace the butter and all purpose flour. It just wouldn’t work here. Besides, what would life be if we all didn’t indulge every now and then. The only change I made was using natural cane sugar instead of white, but feel free to use either. It’s really hard to describe these cookies. I’d say they’re something like a shortbread and not very sweet. They’re crunchy and perfect paired with coffee or tea. And don’t skip the process of rolling the rings of dough in sugar before baking, it’s what gives the cookies a special crunchy, sweet coating.

I’m sending out all kinds of love to those who lost their precious little ones, family members, and friends last Friday. After hearing about the tragedy in Newtown, I was overcome with emotion and thoughts. I read over the clips of each victims life, attached with pictures of wide eyed young faces that will never be able to remember and share stories like the one I’ve told here. My eyes were teary and red before getting to the end, but it was worth spending a little time to see these young, spirited lives through the eyes of those who lost them. As someone who is always searching for the good in people, it’s hard to acknowledge that dark things like this exist in the world today. I’ve decided to take the rest of the year off to spend some quality time with my family and friends. I wish all a you happy holiday season, hopefully surrounded by all you love as well.

Torcetti / makes 64 cookies

1/3 cup warm water
2 teaspoons dry active yeast
1 tablespoon natural cane sugar
1 1/2 teaspoons almond or vanilla extract
5 cups unbleached all purpose flour
1 teaspoon salt
3/4 cup natural cane sugar, plus more for rolling
2 cups (1 pound) unsalted butter, room temperature

Preheat oven to 375F. Line baking sheets with parchment.

In a small dish combine the water, yeast, and 1 tablespoon sugar. Let sit 10 minutes, then add in the almond (or vanilla) extract.

In a large bowl combine the flour, salt, and sugar. Cut in the butter using hands or mixer. Pour in the yeast mixture and stir to combine well.

Divide the dough into 4 equal parts. Roll each into a log about 14-16 inches long and cut into 16 equal pieces. The best way to do this is to start by dividing the log in half, then keep halving the sections until you have 16 pieces (see image). Roll each piece into a pencil sized log, wrap one edge over the other, making a ring, dip in sugar and place on a baking sheet. They don’t spread too much so you should be able to get 12-14 on one sheet.

Bake for 12 minutes or until lightly golden. Cool on wire rack and store tightly covered. They seem to keep for awhile, but I’d say up to a week.

Desserts + Sweets

Buttercup Apple Cake with Maple Walnut Icing

Made this cake for my birthday yesterday. It’s made from roasted and pureed buttercup squash and shredded apples. The crumb is moist, full of spice and topped with toasted walnuts and maple syrup icing. After a very full and extended weekend spent with friends and family, it was a real treat.

I feel so truly thankful for everything in my life right now, there’s not much more I feel I could ask for. But I think this next year may top it, we’ll see.

Buttercup Apple Cake with Maple Walnut Icing / serves 10-12
I used buttercup squash, but I think any pumpkin or squash puree will work.

2 1/2 cups light spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 cup coconut oil, melted
3/4 cup muscovado or brown sugar
2 large eggs at room temperature
1/2 cup milk (almond, cow, etc.)
1 1/2 cups buttercup squash puree *see how to prepare below
1 1/2 cups shredded apple, about 1 large apple (I used Gala)

Preheat oven to 350F. Grease and flour a 12-cup Bundt pan.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger and set aside.

In a large bowl or stand mixer, beat the coconut oil and sugar together until smooth. Beat in the eggs one at a time. Scrape down the bowl if needed.

In a small bowl combine the squash puree with the milk.

Gradually add the flour mixture to the egg mixture in three additions, alternating between the dry mixture and two additions of the squash mixture, scraping down the sides as needed. Fold in the shredded apple.

Spread the batter into the pan. The batter will be thick, so smooth the top and give a few taps on the counter to remove any air bubbles.

Bake for about 45-55 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes in pan on wire rack before removing from Bundt pan and letting cool completely before glazing.

maple walnut glaze
1 cup powdered sugar
2-3 tablespoons pure maple syrup
1/3 cup toasted walnuts or pecans

Place the powdered sugar in a small bowl. Add the maple syrup 1 tablespoon at a time, stirring well after each addition. If mixture is too stiff or dry keep adding the maple syrup 1 tablespoon at a time until it reaches your desired consistency. Pour about 1/2 the glaze over the cake, top with toasted walnuts, they drizzle on the rest.

* To make your own buttercup squash puree, preheat oven to 375F. Cut squash in half, scrape out the seeds and lay flesh side down on a lined baking sheet. Bake for 35-45 minutes or until a fork easily pierces through. Time will vary depending on size of squash. Let cool until you can comfortably hold it and scoop the flesh out. Run in a food processor until really smooth. Store tightly covered in the fridge for several days or place in the freezer to use later.

Desserts + Sweets, Fall, Vegetables

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