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Almond Joy Black Bean Brownies [vegan + gluten free]

December 13, 2014 by Katherine Baker 4 Comments

Black bean brownies have been going viral on the blogosphere for quite a while. It seems like every time I turn around I see them re-pinned or re-blogged or re-attempted or talked about by a foodie friends. And for the last year or so, I have been curious. Skeptical, but curious nonetheless.

Last night my curiosity finally got the better of me and I finally set out to give them a whirl. Here are my thoughts: you really can’t taste the black beans. Like at all. I was very skeptical that they’d have a strong bean-y flavor. They don’t.

Texture wise they’re my ideal brownie: FUDGY. I’m team-fudgy when it comes to brownie. Not team cake-y. This is a personal preference. Taste wise they’re pretty darn chocolately I must say. The coconut oil adds a nice mild coconut undertone to the chocolate, but you can use vegetable oil if you’d like.

I added almonds and coconut and decided they were Almond Joy themed but truly this was a result of what was on hand in the house (per usual).Also I adore nuts and chocolate and coconut together, but you can twist and turn these babies with whatever mix-ins you desire. Dried fruit would be lovely too. I also added dark chocolate chips. Don’t skip this. They’re basically essential. #texture #morechocolate

The secret, in my humble opinion, to black bean brownies, is patience. I KNOW. The worst. Especially when you’re me and you’re hungry and/or things smell good and they’re chocolate-related. But trust me. Wait until these are fully chilled to enjoy. In fact, they taste best frozen. And they taste best if let sit overnight. This gives the chocolate flavor a chance to develop and really sink in and take over. The longer they #chill the chocolatelier they are. So I’d highly recommend cooling or even freezing these babies for maximum enjoyment.

So here is my first attempt at/experience with black bean brownies. They’re better than I expected, for sure….

Chocolate Bark with Anise, Figs, Pistachio & Sea Salt

October 21, 2014 by Katherine Baker 9 Comments

Chocolate is a food group. Or so says my mother. I tend to agree.

And in addition to being a welcome addition to your tastebuds and mental sanity, chocolate can be a healthy addition to your lifestyle if you head on over to the dark side and select one that doesn’t have too much added sugar or icky preservatives. I believe that once you get into dark chocolate you don’t go back. It’s just richer and more satisfying. Maximum “mmm” per bite sort of thing. My favorite chocolate EVER is Mast Brothers. That stuff is on another level. It’s $8-9 a bar. And before I tried it I wondered why people would spend that much on one bar of chocolate. After a single bite I instantly understood why they did such a thing and became one of them.

I don’t think I go a single day without eating chocolate. I always need a fix after dinner. And dark chocolate is a great source of antioxidants and has even been shown to improve blood flow and circulation. Which is important as the weather gets colder and colder around these parts.

Not to mention that chocolate goes well with basically everything. My favorite is with nuts. And dried fruit. But sometimes it’s also fun to do something a little different with chocolate and taste and appreciate it in a new light. So when presented with the October challenge for Recipe Redux to create a recipe that incorporate a spice that tends to sit around in cabnets without frequent use, I instantly thought of this chocolate-anise bark that my mom made around the holidays last year. It was epic; not so epic is when Sasha tried to eat it. Luckily she survived, as did the legend of the marriage of chocolate + anise.

Anise is plain awesome in my opinion. I feel like it’s one of those flavors you either love or you don’t. I’m on team love. It tends to show up here and there around the holidays, but it’s licorsey, spicy/sweet taste is really one to be celebrated all year long. I encourage you to peer all the way back into your spice cabinet, blow the dust off your anise shaker, and make this bark. It’s incredible….

Hazelnut Cake with Chocolate Ganache Buttercream

October 8, 2014 by Katherine Baker 3 Comments

It’s like deconstructed Nutella in a cake form. Yes, you heard right. Hazelnut + Chocolate. One of my favorite classic combinations, along with bananas + peanut butter and iced coffee + soymilk. Some things are just made for each other, ya feel me?

I made this cake for my mom’s birthday. For a long time she’s continuously spoken of this one hazelnut cake her aunt made. She said she would grate the hazelnuts by hand and make this nutty, slightly dry cake and serve it with whipped cream. Can you imagine grating that many hazelnuts? Me either. Thank goodness for food processors.

Back to mom’s birthday: I wanted to make a cake because I love reasons to make a big cake and bake something that feels special that I normally wouldn’t make. I mean, I could bake big grand cakes all the time, but then I’d just constantly have giant cakes around they’d feel like special. Also, fancy baking ingredients like hazelnut and high quality baking chocolate can get expen$ive.

So I love to pull them out for a special occasion, like Pita’s day of birth. I wanted the cake to be a surprise, but then she found hazelnut shells on the floor and knew what they were. Fail boat on my behalf. Also, epic nut shell identification skills on her end.

I was a wee bit nervous about making this cake because I’ve never made it before and kind of made the recipe up as I went. Lucky for me, it turned out epicly. The cake is very nutty and has the slightest nutty grainy texture that works really with with the buttercream and ganache.

The cake itself is not too sweet, and had a substantial texture that all worked well with the frosting. I choose chocolate frosting/filling because mommy loves chocolate and so do I. Duh. I actually used ganache for the filling instead of buttercream, but honestly it kind of got outshined by everything else. I’d skip this step and just use frosting for the middle layer if I made it again. But if you want ganache for the filling, I am not going to stop you.

But truly, this frosting is kind of thick and really chocolately/rich/dense the way a ganache would be. Except it’s lighter and fluffier still, like buttacream. #bestofbothworld, always

So here is the recipe. It’s perfect for a sophisticated Nutella lover or lover of anything chocolatey and nutty that tastes awesome. I included instructions/ingredients for both a vegan and non-vegan version. Make whichever you want. Both will be delicious.

Hazelnut Cake with Chocolate Ganache Buttercream

Prep Time: 1 hour

Cook Time: 20-25 minutes

Servings: 8-10 [2 layer cake with single layer filling and frosting]

Level: Medium

Ingredients – Cake:

1 cup (2 sticks) butter or butter substitute [Earth Balance or coconut oil] at room temperature
1 1/4 cup granulated sugar
3 eggs or 2/3 cup applesauce, 1/2 cup soy yogurt and/or 3 tablespoons chia or flax + 1/2 cup non-dairy milk
2 teaspoons almond extract
1 cup milk or non-dairy milk (i used almond)
1 teaspoon vinegar
3 cups all-purpose flour
2 cups hazelnuts
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Ingredients – Frosting:

1 cup (2 sticks) butter or butter substitute [Earth Balance or coconut oil] at room temperature
8 ounces baker’s chocolate, melted and allowed to come to room temperature
4-6 cups powdered sugar
1/2 cup cocoa powder
1/4 to 1/2 cup almond or regular milk (no exact measure – something you just gotta eyeball as you go until you get the consistency you want!)
1 cup hazelnuts, chopped (for garnish)

Directions:

1. Preheat oven to 350 degrees. Place hazelnuts on a large baking sheet and toast 10-15 minutes until browned and fragrant. Transfer to a clean kitchen towel or paper towel and cover them for about a minute, allowing them to steam. Next, rub the skins of with the towel or your fingers. This is putsy and a bit messy. But just remember: cake is your reward.

2. Allow hazelnuts to cool. Meanwhile, place almond, soy, or regular milk in a cup with vinegar and allow to curdle for at least 10 minutes (it’ll be good to go by the time you’re ready to use it). This is your pseudo-buttermilk.

3. Cream room-temperature butter or butter substitute until fluffy, about 2-4 minutes. Slowly add sugar, about 1/2 cup at a time, scraping down the sides after each addition. Add eggs one at a time, or slowly add egg substitute [2/3 cup applesauce, 1/2 cup soy yogurt and/or 3 tablespoons chia or flax + 1/2 cup non-dairy milk]. Continue to beat until light and fluffy.

4. Place flour, baking soda, baking powder, and salt in a large bowl and whisk until well combine.

5. Place cooled shelled hazelnuts in a food processor and pulse until a semi-fine powder. It won’t be a super fine powder, so don’t aim for that. If you over-pulse, it will turn to nut butter, so use cation. Pulse slowly. If it gets nut-buttery, scoop out the nut-buttery bottom, and continue to pulse remaining nuts.

6. Add pulsed nuts (lol?) into the flour mixture and whisk until nut powder is evenly distributed. It will be a little grainy. That’s okay.

7. Add 1/3 the flour mixture to the butter/sugar mixture. Add half of the pseuedo-buttermilk. Mix gently with a spatula. Add another 1/3 of the flour mixture, and the rest of the buttermilk and mix again. Dump remaining 1/3rd of flour mixture into the bowl and continue to mix gently until just combined.

8. Pour batter into 2 greased round 9-inch cake pans. Pop into the oven on a middle shelf for 20-25 minutes, until slightly golden, fragrant, and a toothpick inserted into the center is clean upon removal.

9. Allow cakes to cool completely. Meanwhile, make your buttercream. Take 1 cup room temperature butter or butter substitute and beat with an electric mixer or kitchen-aide mixer until fluffy.

10. Chop baker’s chocolate and melt in the microwave in 30 second increments, stirring between each increment, until just melted. Pop into the fridge until cooled slightly, about 5 minutes.

11. Add 2 cups powdered sugar to the butter and whip until well combined. Add cocoa powder and a tablespoon or two of milk or milk substitute.

12. Once chocolate is no longer hot (lukewarm will work), add to the buttercream mixture and continue to mix. Add an additional 2 cups powdered sugar and continue to mix until well combined. From here, add up to 2 more cups powdered sugar and a few tablespoons milk as needed until desired consistency is reached.

13. Once cake has completely cooked, frost as desired. I placed a layer of frosting on one layer, placed the second on top of it, then frosted the whole top and sides.

14. Chop hazelnuts and garnish as desired. I sprinkled allll over the top and sides because I love the added crunch of nuts on frosting. Yummies.

15. Enjoy !! (It’s impossible not to 😉 )

Bow Ties with Pears, Spinach, Walnuts, & Cherries in Rosemary Garlic Sauce

October 6, 2014 by Katherine Baker 5 Comments

[Disclosure:] “By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Once upon a time I went out to dinner in New York with my friend Michelle. She really wanted a hearty bowl of pasta and we were both too tired to travel far, so after some yelping, we ended up at this adorable Italian restaurant a few blocks from my apartment called Spina. It was candlelight and had a charming server with an accent and for reasons beyond my explanation we were the only two at the restaurant. This has never happened to me anywhere, let alone New York City. It would have been totally romantic if it was a date. But instead we cracked terrible jokes and girl chatted and probably audibly burped a lot.

Anyways, I got this one ravioli dish that was had handmade ravoili stuffed with some sweet pear filling and covered in rosemary sauce. I almost didn’t order it, but as if the server read my mind when I was debating about it aloud, he said (in an Italian accent): “Miss, if you are worried about the dish being too sweet, do not worry. It is not. It is perfect.”

I looked back up into his beautiful eyes, and ordered in blind faith. He was absolutely correct. I still think about it all that ravioli all the time. It was one of those dishes so unusual you just want to keep eating it. So I did. I finished it all. I was so full I didn’t even want to get dessert after (!!).

Anywho, this is one prime example of pasta being what dreams are made of. I love me some good pasta. Nothing will ever be as good as my grandma’s (I will share my closest recipe to hers at some future time), but in the meantime, there are plenty of other creative ways to play with pasta.

There’s also this misconception that pasta is an auto-fail for being healthy. This is false. In Italy, it’s often a small portion, served with salad and other vegetables, either incorporated into the pasta or on the side. And pasta is full of energy-providing carbohydrates and has a solid amount of plant-based protein (extra points if you use whole wheat varieties!). So when enjoyed with veggies, or in this case fruits AND veggies, pasta is certainly part of a healthy meal. It’s also cheap and filling, which is a double win for pretty much everyone. Carbs are wonderful, aren’t they? You all probably know my favorite hashtag already: #carbs5ever

This dish was inspired by the one I had in New York. It would also be really great with linguine noodles. I just had bowties on hand and bowties are fun. Anyways, it’s a relatively light, sweet, intriguing pasta dish with fruits AND veggies. The pears and cherries are intriguing and sweet, and the rosemary sauce provides a balancing bite. The spinach adds color, umami flavors, and a boatload of nutrients, while the walnuts provide protein, omega-3s, and crunch. It’s also vegan, so it appeals to those with dietary preferences and dairy intolerances. The mash up of different flavors and textures makes this pasta dish fun and interesting to just. keep. eating.

Prep Time: 10 minutes

Cook Time: 20 minutes

Level: easy

Serves 2

Ingredients:

1 cup uncooked pasta (I used bowties)
1 large pear
1 large garlic clove
1 1/4 cup almond, soy, or regular milk
2 teaspoons rosemary, dried or fresh
2 cups spinach
1/2 cup crushed or chopped walnuts
1/2 cup dried cherries
1 teaspoon salt
1/2 teaspoon black pepper

Directions:

1. Bring 6 cups water to a rolling boil in a large pot. Add pasta and cook until al dente.

2. Mince garlic. In a sauté pan, add enough olive oil to cover the bottle of the pan and warm over medium heat. Add minced garlic and allow to simmer for a few minutes.

3. Slowly add almond milk and rosemary, and increase to medium-high heat. Allow the sauce to cook down and thicken, until about 1/3 its original volume. Add salt and pepper, more to taste if desired.

4. Thinly slice pear. Place pear slices into simmering sauce and cook until pears are tender, about 4 minutes.

5. Add spinach and cooked pasta to the pan and toss with a spoon or tongs until pasta is coated with sauce. Spinach should wilt slightly in the process. Top with crushed walnuts and dried cherries, and toss again. Season with salt and pepper to taste.

6. Enjoy!

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Soft Baked Breakfast Bars with Date-Raisin Filling

August 30, 2014 by Katherine Baker 7 Comments

The other day I did something I haven’t done in quite a while: in a moment of desperation and due to lack of other snacks, I purchased an overpriced Nutrigrain Bar to hold off my hunger pangs until my next meal. My options were few, and for some reason something soft with sweet chewiness in it sounded perfect.

Next thing that happened: me inhaling and being like “omg yum why did I forget about these for like 8 years?” followed by obsessive craving for something so sweet and soft for days.

Fast forward a week, post-crazy travels, and I am in my kitchen, bored, craving these again, and without much in my pantry. Determined, I bake a soft, oatmeal filled breakfast bake of sorts. To satisfy my desire for the something sweet’n’gooey, I puréed some dates’n’raisins together to make a paste. Jam would also work for these, I simply had none and had roughly a cup of dates and a fresh bag of raisins in the pantry.

Speaking of raisins, I’m into them lately. When I was in New York this week, they popped up in a lot of unexpected meals, like the protein-packed kale salad from Peacefood, on tartines from LPQ, and in savory pasta dishes. I really enjoyed them. Raisins deserve more street cred. plan to give them some soon in future posts.

Back to the bars, I decided that the date-raisin layer was sort of ugly and should be covered. I made the bottom layer of these a bit too thick to add a top layer, so I quickly made a crumb topping, which ended up adding a nice textural contrast to the muffin-like bottom layer and ooey gooey date layer. If you know me, you know I’m really into textural contrasts (which is why if I ever get regular ice cream or froyo I simply must add chocolate and/or nuts as toppings #princessproblems), so this ended up delighting my mouth with an assortment of mouthfeels.

Besides delicious and soft, these are cinnamony, slightly sweet, and perfect for breakfast or snacks. I dig them. I hope you do too.

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Salted Maple Vanilla Cashew Coconut Butter

August 25, 2014 by Katherine Baker 4 Comments

….the name says it all. Basically everything luscious and wonderful all in one glorious place: a homemade jar of nut butter and very soon your mouth.

Cashews have been my thing lately. Well, truly, they’ve always been up there on my top 5 fav nuts (along with walnut, pecans, pistachios, almonds, peanuts) for snacking and as a flavoring agent, but lately I’ve recently discovered just how ridiculously versatile they are from a culinary prospective. I’m very excited to start using them in new ways ~ ! Unfortunately for me, my pantry/fridge are almond empty and so I couldn’t make several of the things I’ve been itchin’ to try. So I took what I had once again, and created this concoction.

The name makes it sound all fancy-smancy because I used the word “salted” but really this is a pretty basic nut butter. I made cashew butter, and instead of adding vegetable oil for viscosity the way many peanut butter recipes call for, I added coconut oil for smoothness, and for the additional flavor and nutritional boost. I thought vanilla would compliment the *~*tropical*~* flavors nicely, and decided to go with maple syrup for a touch of sweetness instead of sugar, and added salt because I really love a good sea salt. (I’m all about the pink Himalayan, hbu?). All of these flavors together was like a really great group bonding session. Everyone brought out the best in one another, and the result was a mild, smooth, sweet-salty, rich nutty delight, with a coconut after-kick.

Homemade nut butters are fun and truly not very complicated to make. I like them because you can personalize them to your own tastes (I like things crunchy and a little bit salty, and not too sweet) but you can tweak them however you please and see exactly what goes in them (no hydrogenated palm kernel oil for me plz!). All you need is a few basic ingredients, a food processor or blender, and like 10 minutes. 60-80 if you’re highly distractible and have needy dogs and want to take photos for your blog and are having hopeful breakthroughs in what you should do with your life, like I did. Hello friends, I’m crazy.

Anyways, I’d like to warn you: this stuff is addictive. I made it a lil crunchy because that’s my style. If you ask me, when it comes to nut butters once you go crunchy you never go back. This particular nut butt is absolutely magnificent on top of toast and bananas and on toast between bananas and smeared on chunks of chocolate or with pretzels or crackers or straight from the jar on a spoon or on my fingers (let’s be honest). No matter how you consume it, it’s pretty wonderful. It shall take you from the humid tropics of your backyard in Wisconsin or your tiny studio East Village apartment to a warm yet breezy climate controlled beach in the middle of paradise. Get out the drink umbrellas for your smoothies, children, today’s gonna be a good day 8-).

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Impromptu Summer Kale Salad with Cherries, Walnuts, Sweet Potatoes, & White Nectarines

July 1, 2014 by Katherine Baker 2 Comments

Call me basic, but I really enjoy kale salads.

I know, I know. So cliché. Just eatin’ ma raw superfoods! *insert hand flipping emoji girl here* But truth be told, there is something I really like about kale salads. And it’s honestly the only way I’ll eat kale. For some reason, when it’s cooked it makes me really uncomfortable. I feel like it’s tougher and gets slimy.

This is just my opinion and if you disagree, I can respect your affection for cooked kale. But for me, it’s about the #raw the kale salad, which is not only trendy, but also tasty. [So trendy, in fact, while I was writing this post and eating my salad, it popped up on my mini-feed that my friend Caty blogged a kale salad simultaneously over on the east coast. you go Caty. You eat that kale].

My favorite kale salad has kale, sunflower seeds, diced apples, sweet potato cubes, and goat cheese with a lemon vinaigrette. Today I didn’t have apples or goat cheese or lemons and am very low on sunflower seeds. S

o I did some improve with some seasonal goodies. And it turned out delicious! I’ll post my other kale salad recipe another time. But this one screams summer and I’m a huge fan of using seasonal produce so for now it’s goin up first.

A lot of people like dried fruit in salads. Personally I’m all about the fresh fruit in salads. To me, it just feels more appropriate to have fresh fruit with my fresh vegetables and I think the fresh fruit adds juiceness and crunch that dried does not. That said, this recipe would also be great with dried cherries, especially in the winter.

But as cherries are in season and happen to be among my top 3 favourite fruits, today they will go in my salad. Especially when it’s kale. The sweet/tart juicy cherries and nectarines just contrast nicely with the slightly bitter and tough kale.

Speaking of fruit, I did a slightly sweeter play on my traditional lemon vinaigrette with orange juice. I dug it. I thought it worked nicely with the fresh fruit. Go fruit. Go vegetables. All hail kale. etc.

Summer Kale Salad with Cherries, Walnuts, Sweet Potatoes, & White Nectarines

Ingredients: [serves one, can easily be doubled/tripled]

2 cups raw kale
1 white (or regular) nectarine
1/3 cup cherries, pitted and diced
1 small sweet potato
3 tablespoons walnuts

For vinaigrette:

2 tablespoons orange juice
2 tablespoon oil
1 tablespoon vinegar
1 teaspoon poppyseeds
salt to taste

Directions:

1. Preheat oven to 400 degrees. Cube sweet potato and place on a baking sheet. Bake for 15 minutes or until cubes are tender. If you’re feeling lazy or impatient or hungry (which usually all occur simultaneously in my case), cube the sweet potato and microwave for about 4 minutes, until the cubes are tender.

2. Dice nectarines, and de-pit and dice cherries.

3. Wash and chop kale and place in a bowl. Add fruit and sweet potato cubes. Top with nuts.

4. In a small dish, combine all ingredients for dressing and whisk with fork. Drizzle over your salad and enjoy a zillion delicious nutrients.

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Hazelnut Cake with Chocolate Ganache Buttercream

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Summer Kale Salad with Cherries, Walnuts, Sweet Potatoes, &amp; White Nectarines

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Summer Kale Salad with Cherries, Walnuts, Sweet Potatoes, & White Nectarines