tag:blogger.com,1999:blog-86555445386324369222024-03-21T14:39:51.385-04:00tasty scienceUnknownnoreply@blogger.comBlogger68125tag:blogger.com,1999:blog-8655544538632436922.post-40523796399300780432016-01-30T20:38:00.004-05:002016-01-31T00:41:22.693-05:00"the tastiest crap ever" aka chocolate pudding cake<div dir="ltr" style="text-align: left;" trbidi="on">
There's a special time of the month when my love for dark chocolate transforms into a rabid, insatiable <i>need,</i> only trumped by water and oxygen. My thoughts become flooded with chocolate raaainnn; I find myself drifting into the pantry at odd hours of the day (and night), in search of any-<i>godforsaken</i>-thing chocolate.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.youtube.com/watch?v=dLuzMDkhYekf">CHOCOLATE!!!!! CHOCOLATE!!!!!</a></td></tr>
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This was one of those times.<br />
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Flash forward to Friday night, when we were thumbing through recipe books and the vast interwebs for the ultimate chocolate dessert. After passing on treasures like fruitcake brownies (I can't believe those exist, either), Meka came upon Holly's <a href="http://life-in-the-lofthouse.com/hot-fudge-pudding-cake/">hot fudge pudding cake</a>. <a href="http://icharod.blogspot.com/2014/12/gingerbread-vegan.html">Joy</a> later christened this The Tastiest Crap Ever. Because it looks like crap. It really, <i>really</i> does.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dMNKJCIf1oz0YEWed8KsqvDo9d6xTvbv0-7cUN6C3lox-aVncSbh5jV85ha3T5tIvz4DmuNvz1zJIZ7DBCF3mY7Z5jVurK9S_eymL36-tR11XeK7CVNbbZB_BGNhsm8GjqxurPOs2tw/s1600/DSC_0610zz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dMNKJCIf1oz0YEWed8KsqvDo9d6xTvbv0-7cUN6C3lox-aVncSbh5jV85ha3T5tIvz4DmuNvz1zJIZ7DBCF3mY7Z5jVurK9S_eymL36-tR11XeK7CVNbbZB_BGNhsm8GjqxurPOs2tw/s400/DSC_0610zz.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://icharod.blogspot.com/2015/01/judys-potato-pancakes.html">Judy</a>'s bowl of tasty crap cake. </td></tr>
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But it's unfair to call this cake the Tastiest Crap Ever. That's setting the bar too low. It's probably more accurate to call this the Crappiest Looking Tastiest Cake Ever, but that's also a lot of words. </div>
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In addition to its sludgy appearance and intoxicating yummy-ness, there's one other thing you should know before making this cake. It uses the weirdest cake recipe, ever. But as it turns out, this amalgamation of weirdness spells deliciousness.<br />
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Specifically, the wet cake batter is first topped with a dry batter mixture, which is then flooded with boiling water. I repeat, the final step of this recipe entails pouring boiling water all over the cake batter.<i> Say what?</i><br />
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Well, it shouldn't serve as a surprise that an unconventional recipe would produce an unconventional cake. But hey, unconventional can be a good thing. Especially when it creates this gooey, lava cake-esque masterpiece!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeDiu5u2Z_3CIcQChe5nRF1HN5OvasRhPpLlIkl7of0-kgBE-BErpKVWpzYAt_8L02nB8dUQ4BEQZ1Ixjz9sfMY4ClSHok4IHLzqyzKNbQBd1imbNFxei_iFF2gtvHNeuuMrciSKY4tw/s1600/DSC_0596zz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeDiu5u2Z_3CIcQChe5nRF1HN5OvasRhPpLlIkl7of0-kgBE-BErpKVWpzYAt_8L02nB8dUQ4BEQZ1Ixjz9sfMY4ClSHok4IHLzqyzKNbQBd1imbNFxei_iFF2gtvHNeuuMrciSKY4tw/s400/DSC_0596zz.jpg" width="400" /></a></div>
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So...if my repeated references to fecal matter hasn't spoiled your appetite <i>yet,</i> I highly, <i>highly </i>recommend you make this cake. I give it 5 stars and a smiley face - no, a shiny Michelin for its ability to kick chocolate craving butt like no other.<br />
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<a href="http://o.aolcdn.com/hss/storage/midas/e5d73fbd06e2bbd83e2f5828aefb6eee/202379263/653311_spongebob-squarepants-tongue-chocolate-lick-yummi-choco.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://o.aolcdn.com/hss/storage/midas/e5d73fbd06e2bbd83e2f5828aefb6eee/202379263/653311_spongebob-squarepants-tongue-chocolate-lick-yummi-choco.gif" height="239" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-39576869121879283982016-01-28T09:19:00.000-05:002016-01-28T09:30:13.775-05:00(year of the) monkey banana walnut bread <div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisrLcLTtSdQ4uDYpABXCWdnRjK87xksWeQfovfQ1JdNGnkZZEkO32c6LBok_KSh9u98Cuka807uautdj30PxHy-0rRfhWECMXpxeEFSD28KGIh_Kp9srk6WaCw8H1AvznSxNizZ8GnvE/s1600/DSC_0609zz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisrLcLTtSdQ4uDYpABXCWdnRjK87xksWeQfovfQ1JdNGnkZZEkO32c6LBok_KSh9u98Cuka807uautdj30PxHy-0rRfhWECMXpxeEFSD28KGIh_Kp9srk6WaCw8H1AvznSxNizZ8GnvE/s400/DSC_0609zz.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila!</td></tr>
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On a frosty winter night, me and two <strike>trusty minions</strike> gal pals - <a href="http://icharod.blogspot.com/2015/01/judys-potato-pancakes.html">Judy</a> and <a href="http://icharod.blogspot.com/2015/03/midnight-happenings-breakfast-cookies.html">Joy</a> - sat around a table pondering the fate of two very brown, pungent bananas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIED6DdAPKY9iJwAP7fdBuv14D80plJ-Yp5z1CI0xakXp0-lbXqLsMUa0sgaMSE35vzLIe9tQrPrLW2Y9_rVCdwJKM-FuyiMtRhtbPqEibyzNCIR1v2Bxw2N9VPefiD71_EdvhIG6VM0/s1600/DSC_0611zz.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXIED6DdAPKY9iJwAP7fdBuv14D80plJ-Yp5z1CI0xakXp0-lbXqLsMUa0sgaMSE35vzLIe9tQrPrLW2Y9_rVCdwJKM-FuyiMtRhtbPqEibyzNCIR1v2Bxw2N9VPefiD71_EdvhIG6VM0/s400/DSC_0611zz.jpg" width="266" /></a></div>
Cakes and muffins were too #basic, we thought. In the end, we embarked on the lesser traveled path to make <i>spiked monkey bread</i>. You see, there is a tendency for the bizarre and inexplicable to manifest in the College Kitchen. After unsuccessfully combing the internet for the recipe of our visions, we were left improvising throughout the night.<br />
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For the first time ever, Judy kneaded bread dough. I figured she would excel at this, given her experience as the household masseuse.<br />
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<i>"Doesn't it feel just like like human flesh?!</i>" I asked her. She disagreed. (Perhaps I should keep these kinds of thoughts to myself.)<br />
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Later on, our cheeky attempts to spike the sauce were snuffed when the bourbon boiled off some in the cooking process and then all in the baking process.<i> Wump</i>. Ah well, still nommy!<br />
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At midnight, the monkey bread emerged from the oven. Like pure magic - a warm cinnamony pull-apart bread bejeweled with walnuts and caramelized bananas. As a forewarning for anyone who tries this (which you should), when we un-molded the bread, we also opened the floodgates of a delicious caramel waterfall. Truly, I'm not exaggerating. Just ask Judy and Joy, the angels who cleaned up the hot mess. Isn't that what gal pals are for?<br />
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Monkey bread is best eaten fresh and perfect for sharing. Joy reminded me about<a href="http://icharod.blogspot.com/2015/05/dairy-free-monkey-bread-attempt-1.html"> the dairy-free, coconut-based version I made last year</a>. Now, we have a new fantastic recipe for an almost dairy-free (but easily substitute-able) banana walnut version! That night, we pulled out all the excuses and came close to consuming the bread in its entirety. Oops. Maybe if I do this more often, I'll grow a booty worth shaking. Senior sixteen? Senior <i>sixty</i>? Oh, I don't know. I'd like to say that what happens in the college kitchen, stays in the college kitchen, but it looks like I might be carrying it around my hips soon enough. With this bread - no regrets.<br />
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<b>banana walnut monkey bread</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yo46ZPCJZtn5goOnZkMH4gFr7ZyO5GNQB2-EtITDuMFnlJMVLSkOzJ95_Jcnmy30jN5Irk51biAiLkK2SfZKRYDznp3KXwqE1fol5d3V-1To9DRw9O1V5fMFQuY9s3cwcENa6SjFa9M/s1600/DSC_0607z.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yo46ZPCJZtn5goOnZkMH4gFr7ZyO5GNQB2-EtITDuMFnlJMVLSkOzJ95_Jcnmy30jN5Irk51biAiLkK2SfZKRYDznp3KXwqE1fol5d3V-1To9DRw9O1V5fMFQuY9s3cwcENa6SjFa9M/s400/DSC_0607z.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drool, baby, drool.</td></tr>
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<i>sweet monkey bread dough </i><br />
<i>(adapted from </i>Karlynn Johnston's recipe <a href="http://www.thekitchenmagpie.com/homemade-monkey-bread/">here</a>)<br />
2 Tbs butter, melted (can sub coconut oil)<br />
1 cup of milk, warmed (I used soymilk)<br />
1/3 cup water, warmed<br />
1/4 cup white granulated sugar<br />
2 1/4 teaspoons yeast<br />
3-4 cups bread flour<br />
2 tsp salt<br />
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<i>spiced sugar mixture</i><br />
1/3 cup white granulated sugar<br />
2 tsp cinnamon<br />
1/2 tsp cloves<br />
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<i>sauce</i><br />
3/4 cup brown sugar<br />
3 Tbs butter (can sub coconut oil)<br />
1 cup milk (I used sweetened vanilla almond)<br />
1 tsp vanilla extract<br />
1/3 cup chopped walnuts<br />
1/2 tsp cinnamon<br />
optional: 2 Tbs bourbon<br />
<br />
<i>other</i><br />
2 bananas, very ripe<br />
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<b>to make the dough</b><br />
1. In a microwave safe bowl, combine the butter, milk, water and sugar.<br />
2. Microwave the mixture until the butter is melted and the mixture is smooth.<br />
3. When the mixture has cooled to ~115 F, add the yeast. Let bloom for 5 minutes.<br />
4. In a separate bowl, combine 1 cup of the flour and salt.<br />
5. Pour in the yeast mixture, mixing and adding more flour until a moist dough forms.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d-kPSpeF8bA_wN_L5YqOxBmJ-FjBUOc4OW4zLq1j9G3rOdmsmpTxJ3cjqsYFJZmUgQzJmM-MpTgbJK1nzp7YMoC5GcL7PWgCJRB3mOe2xpIyX9-hVHUhvGkDXSf2KukIiRCqtGIQBRI/s1600/DSC_0603z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2d-kPSpeF8bA_wN_L5YqOxBmJ-FjBUOc4OW4zLq1j9G3rOdmsmpTxJ3cjqsYFJZmUgQzJmM-MpTgbJK1nzp7YMoC5GcL7PWgCJRB3mOe2xpIyX9-hVHUhvGkDXSf2KukIiRCqtGIQBRI/s400/DSC_0603z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">feat. Judy, bread kneading apprentice</td></tr>
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6. Continue kneading dough and adding flour/water as necessary, until dough ball is smooth.<br />
7. Allow the dough to rise in a greased and covered bowl for 1 hour.<br />
<b>to make the sauce, while dough is rising</b><br />
1. In a sauce pan, combine the sugar, butter, almond milk.<br />
2. Heat the mixture on med-low and stir until everything is dissolved.<br />
3. Continue heating the mixture on low-med for 10 minutes. Let the mixture boil for 1 minute.<br />
4. Let the mixture cool for 5-10 minutes.<br />
5. Add in the bourbon, vanilla, walnuts and cinnamon.<br />
6. Simmer the mixture on low for 3-5 minutes. Cool for 10 minutes prior to using. It will appear very liquid-y for now, but rest assured it will thicken when baked.<br />
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<b>to assemble the monkey bread</b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdPm5yFaxhVPY7DIxisK2Ps0roS0wogSZ5-f1-g_tDvABWmwET-hJHLpmobu9oAiQsDKFMlkrnksO3XFEXfUspQGsLJ9XVYaLRSc-PQ437vE3Vc8zZ3-CtXt3NZxJkFxIQHY-hHqaAao/s1600/DSC_0605z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdPm5yFaxhVPY7DIxisK2Ps0roS0wogSZ5-f1-g_tDvABWmwET-hJHLpmobu9oAiQsDKFMlkrnksO3XFEXfUspQGsLJ9XVYaLRSc-PQ437vE3Vc8zZ3-CtXt3NZxJkFxIQHY-hHqaAao/s400/DSC_0605z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">not yet baked, prior to adding sauce</td></tr>
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1. In a greased bundt pan, pour a shallow layer of sauce. Add a layer of thinly sliced fresh banana and walnuts.</div>
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2. Roll out the dough and divide into ~40 pieces. Roll each piece into a ball shape.</div>
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3. Dip the dough balls into the sauce.</div>
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4. Then, dip them into the <i>spiced sugar mixture</i>.</div>
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5. Arrange the dough balls into the pan.</div>
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6. Alternate a layer of dough balls with scatters of walnuts and thinly slices of banana.</div>
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7. After you've finished adding the dough, pour the remaining bourbon sauce all over the top. It will look like a lot of sauce, but rest assured that it will thicken and reduce while baking!</div>
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8. Bake at 375 F for 30-35 minutes, until the sauce is thick and bubbling. Let cool for a few minutes before un-molding it <i>over a curved plate </i>(be warned that lots of sauce will pour out!). SERVE WARM AND FRESH because no other way will do this justice!! :) You can also garnish and dip fresh banana slices in the sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURJigOogJJeHlQsURfCa3tKeckc2PSNrYt5kBfzOrozr8VhYZVUcQiygFQdi6EkI77XRqQPFxj4IsFBEhFpYBQka4PiJq2OXqSCdTgfVJerjq6-M__w3_KgD1QjjFP4LkSjq7b9XzanI/s1600/DSC_0612z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURJigOogJJeHlQsURfCa3tKeckc2PSNrYt5kBfzOrozr8VhYZVUcQiygFQdi6EkI77XRqQPFxj4IsFBEhFpYBQka4PiJq2OXqSCdTgfVJerjq6-M__w3_KgD1QjjFP4LkSjq7b9XzanI/s400/DSC_0612z.jpg" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garnish with fresh bananas, which you can dip in the sauce! :)</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-64420307027774937282016-01-14T13:30:00.000-05:002016-01-14T21:47:33.163-05:00strawberry oatmeal crumb bars<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTTk24mWEmzjHifgXdhAXB7wZn-Bfoyr4wEXZZE9Y3pF7vbRSDpL_rPcFsLzuTGCuZ9As842UKjFjl0-M3RIvDsSkEAmNBMs6NaQZZo4efVmRfS4mnESd7sXFP_sqfnAVsDby5_nXyVY/s1600/DSC_0597z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTTk24mWEmzjHifgXdhAXB7wZn-Bfoyr4wEXZZE9Y3pF7vbRSDpL_rPcFsLzuTGCuZ9As842UKjFjl0-M3RIvDsSkEAmNBMs6NaQZZo4efVmRfS4mnESd7sXFP_sqfnAVsDby5_nXyVY/s400/DSC_0597z.jpg" width="266" /></a>Throwback to my first baking adventure of 2016 - and it was a good one!<br />
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In traditional Chinese culture, you start the new year by eating something sweet, so you will have a "sweet" year. These strawberry oatmeal crumb bars are buttery, sweet-but-not-overly-so and conjure memories of summer.<br />
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I made these as a (not very conventional) new year's treat that conveniently uses up the rest of my <a href="http://icharod.blogspot.com/2015/07/no-pectin-no-lemon-no-problems.html">homemade no pectin, no problems strawberry jam</a>. Also, I'd been craving a chunky dessert. But do I really have to justify making these? Nah!<br />
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I adapted the recipe from<a href="http://dinnersdishesanddesserts.com/strawberry-crumb-bars/"> Dinner, Dishes and Desserts</a>, by readjusting the yield, reducing sugar to let the jam's sweetness come through even more, and incorporating oatmeal into the base. My parents (especially my father) were big fans of these bars. My father kept asking how the oatmeal got to be so crumbly and good; I'm pretty sure it's just the magic of butter, combined with some oven toasting action and love, the secret ingredient that makes everything taste better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVM3wm7e7iyjZEDmSeZ0r9igLMURo-M2O7MLmwrUDGDdrJknecnPtJ00rmFJ-16YfifsxfrtFV2MgzlUsYpgR0lgVt-QhTQXw2RnN51FLBx3qVsOTig3Th5TVqV3vuLragxtayRUgSmg/s1600/DSC_0598z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVM3wm7e7iyjZEDmSeZ0r9igLMURo-M2O7MLmwrUDGDdrJknecnPtJ00rmFJ-16YfifsxfrtFV2MgzlUsYpgR0lgVt-QhTQXw2RnN51FLBx3qVsOTig3Th5TVqV3vuLragxtayRUgSmg/s400/DSC_0598z.jpg" width="400" /></a></div>
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<b>strawberry oatmeal crumbs bars</b> (adapted from <a href="http://dinnersdishesanddesserts.com/strawberry-crumb-bars/">Dinner, Dishes and Desserts</a>)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfRJn5SJ01y-O2R1U_USZ3prOwwZ5Na1tCCnjO5nRDkzuinfBjC-pK3tpH5eMDVR4I5p6zvMDCdjg1DoT4xdMjA3L-0Xqg0OzE9C3sOvT8TG3AldbfNjKnCTZkIBd0dpOTMQawPBRjoo/s1600/DSC_0599z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFfRJn5SJ01y-O2R1U_USZ3prOwwZ5Na1tCCnjO5nRDkzuinfBjC-pK3tpH5eMDVR4I5p6zvMDCdjg1DoT4xdMjA3L-0Xqg0OzE9C3sOvT8TG3AldbfNjKnCTZkIBd0dpOTMQawPBRjoo/s320/DSC_0599z.jpg" width="213" /></a><i>bar base</i><br />
1/2 cup butter, softened and diced<br />
1 1/4 cup all-purpose flour<br />
1/4 cup oats<br />
1/4 cup white or brown granulated sugar<br />
dash of cinnamon<br />
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<i>jam</i><br />
~1/2 cup <a href="http://icharod.blogspot.com/2015/07/no-pectin-no-lemon-no-problems.html">strawberry jam</a> or jam of your choice (I recommend a chunky one)<br />
<br />
<i>crumb topping</i><br />
1/3 cup oats<br />
1/4 Tbs cup brown granulated sugar<br />
optional: coconut flakes, cinnamon<br />
<br />
<i>Yields 9 medium bars or 12 smalls bars</i><br />
<br />
<b>To form the base</b><br />
<b>1. </b>Combine softened butter, flour, oats, sugar and cinnamon until thoroughly combined and moist. You can use a mixer on low speed or mix by hand.<br />
<b>2. </b>Press roughly 3/4 of the total mixture - or enough to create a full layer on the bottom - into a greased 9x9 pan.<br />
<b>3.</b> Bake at 375 F for 10-15 minutes, until lightly golden.<br />
<b>To create the jam layer</b><br />
<b>4. </b>Spread the jam evenly over the baked base.<br />
<b>To add the crumble topping</b><br />
<b>5</b>. To the leftover base mixture, add more oats, brown sugar and any optional additives.<br />
<b>6</b>. Combine until moistened, or until it clumps together when pinched. If the mixture is too dry, add more softened butter by the tablespoon.<br />
<b>7.</b> Distribute chunks of the topping mixture over the jam, until the entire layer is covered.<br />
<b>8</b>. Bake at 375 F for 20-25 minutes, or until crumb topping is golden brown. Let the bars cool well. If you can, refrigerate for an hour or overnight to help it firm up. Enjoy! :)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-58777798393423406062015-12-31T17:56:00.000-05:002015-12-31T17:56:24.143-05:00food resolutions of 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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I have an infinite plethora of plans for 2016. Among them include finishing my thesis, graduating college and getting a job. In between the tears and long date nights with black tea and my textbooks, I am really, really looking forward to...<br />
<br />
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<b><span style="font-size: large;">5 THINGS TO MAKE IN 2016</span></b></div>
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<b>homemade vanilla/mint extract</b><br />
Enough of the diluted, pricey nonsense! The moment I turned 21, I've been itching to head to the liquor store and buy a nice, big bottle of vodka. And while many other freshly 21 year-olds may experience that same "itch", they probably aren't also planning to stuff their precious liquid courage with mint leaves or vanilla beans...Well, what can I say, I have a giant mint bush in my backyard, calling my name.<br />
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<b>baked donuts (a dairy free and vegan version)</b><br />
The first time <a href="http://icharod.blogspot.com/2015/12/green-tea-donut-christmas-tree.html">I tried baking donuts </a>(which was, like, one week ago), I made something else. Let's just say my visions of a glorious tower of mini matcha donuts - stacked to resemble a Christmas tree - didn't translate so well into reality. They were crumbly and chaotic, and most important, I can totally do <i>so much</i> better. I look forward to spending the coming 366 days finding the dairy free or vegan donut recipe of my dreams.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13Hn15axjlhwWr54B9Wq6_K-NPX6aeeJUQxbT7CkoexEBWEgDejWHKUNdActJHnxDHvaO37Dw6mLlfLyi71h0C5QhR30DhjWPV_3uWX_6bZteYhr8j-yroIyfkpZzYi5uRA9y4ARoR5U/s1600/DSC_0610z.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13Hn15axjlhwWr54B9Wq6_K-NPX6aeeJUQxbT7CkoexEBWEgDejWHKUNdActJHnxDHvaO37Dw6mLlfLyi71h0C5QhR30DhjWPV_3uWX_6bZteYhr8j-yroIyfkpZzYi5uRA9y4ARoR5U/s320/DSC_0610z.jpg" width="211" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">*sob* Anyone up for <a href="http://icharod.blogspot.com/2015/12/green-tea-donut-christmas-tree.html">crumbly donuts</a>?</td></tr>
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<b>black sesame </b><br />
I love black sesame desserts in indescribable ways. Their taste is reminiscent of peanut butter, and there's a Chinese belief that it'll keep hair black 4eva (although at the moment I'm not sure it could be any other color). I love it so much that I will happily and shamelessly down cup after cup of black sesame soup, much to the curiosity of my housemates, to whom it probably looks like I'm aggressively slurping down black tar. Well, I pretty much do eat everything, so.. Hence, I think it would be a fun idea to devise some recipes (perhaps bread? mochi? cake?) that make black sesame the star of the show.<br />
<br />
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<b><br /></b>
<b>(ratchet) mochi</b><br />
Who knew we could recreate this ancient, laborious traditional dessert with a microwave and the right ingredients? Ah, the *magic* of technology. I'm honestly curious how microwave mochi will turn out, and whether it can achieve the same impossibly pillowy texture. On the topic of black sesame, one of my favorite black sesame desserts is black sesame mochi.<br />
<br />
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<tr><td style="text-align: center;"><img height="225" src="https://media.giphy.com/media/1B5TnuOjpN8A/giphy.gif" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The time-honored, labor-intensive tradition of making mochi.</td></tr>
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Versus, the <span style="font-size: x-small;">borderline sacrilegious</span> 10 minute version of making mochi. </center>
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<b>chickpea water aka aquafaba</b><br />
Aquafaba, or chickpea water, is the new-ish ingredient transforming the vegan baking world. Believe it or not, you can <i>whip</i> the chickpea brine (yes, direct from the can) into a<i> fabulous egg-white substitute</i>. Life-changing, I know. I tried doing this for my sister's vegan birthday spongecake, and sure, I failed miserably, but I learned 3 crucial lessons:<b> 1.</b> Aquafaba is indeed witchcraft and whips up beautifully like egg whites. <b>2.</b> Chickpea brine is, well, briny. Duh, right? It impacts the taste of what ever you are making<b>.</b><b> 3. </b>My whip attachment does not reach the bottom of my mixing bowl, which explains why, for the longest time, my mixture failed to whip properly.<br />
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Finally, in honor of a fabulous 2015 and to another year of kitchen adventures, here are photos of the vegan birthday sponge cake I surprised my sister with. </center>
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I present to you: Green tea sponge "roulade" with homemade strawberry jam & vegan carob whipped cream. And a hint of chickpea brine. One of my proudest creations yet. </center>
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Wow, w<span style="text-align: left;">hat an appetizing color combination.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm4PHs5sXveC34Hg5GSWftI1RVweki1imQ87p9tY6Rp6i8hKOFKDlbFq4edB8h2RG1c26xbGFiLxQFnugo2DsVujxMRCRpSmSKNCoybIga8rFR-iJqBn5jV4o6v19xzgy4SqU72SJZpo/s1600/DSC_0669z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjm4PHs5sXveC34Hg5GSWftI1RVweki1imQ87p9tY6Rp6i8hKOFKDlbFq4edB8h2RG1c26xbGFiLxQFnugo2DsVujxMRCRpSmSKNCoybIga8rFR-iJqBn5jV4o6v19xzgy4SqU72SJZpo/s320/DSC_0669z.jpg" width="213" /></a></div>
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Resist your urge to lick the screen. Please.</center>
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Happy new year!</center>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-26839212968635677932015-12-25T13:10:00.003-05:002015-12-25T13:10:42.379-05:00green tea "wreath" rolls (happy holidays!)<div dir="ltr" style="text-align: left;" trbidi="on">
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Last Christmas, I made <a href="http://icharod.blogspot.com/2014/12/bread-wreath-happy-holidays.html">wreath bread</a>.<br />
<span style="text-align: left;">This Christmas, I did some experimenting and made these "wreath" rolls, colored with green tea powder and filled with festive flavors like cinnamon. I have a big weak spot for green tea-flavored anything, so I wanted to enhance the green tea flavor in these as well. However, I confess I went too green tea-happy (there's such a thing?!) because the bitter punch of my green tea icing was a bit overwhelming; next time, I will readjust the flavors. Aside from that, this dough recipe produces incredibly soft rolls (think super soft dinner rolls), so it will make a great base for more vegan breads. </span></div>
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<b><br /></b>
<b>green tea rolls [v] </b><br />
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<i>dough</i><br />
1/2 cup + 1 Tbs dairy-free milk, warmed (I used cashew)<br />
2 Tbs vegetable oil, warmed<br />
1 Tbs coconut oil<br />
2 1/4 tsp yeast<br />
1 Tbs white granulated sugar<br />
1/4 tsp salt<br />
2 Tbs matcha powder<br />
approx. 2-2 1/2 cups all purpose flour, more or less as needed<br />
<br />
<i>filling</i><br />
3 Tbs coconut oil<br />
1/4 to 1/3 cup white granulated sugar<br />
1 tsp molasses<br />
1 tsp cinnamon<br />
1/4 tsp ginger<br />
1 Tbs matcha powder<br />
optional: 1/4 cup crushed walnuts or pecans<br />
<i><br /></i>
<i>optional icing</i><br />
1/3 cup icing/confectioner's sugar<br />
1-2 Tbs dairy free milk<br />
optional - matcha powder, cinnamon, nuts, etc.<br />
<br />
<b>1. </b>Combine the warmed milk and oils, sugar, yeast, salt and matcha powder.<br />
<b>2. </b>Add the flour until a soft dough forms. Let it rise in an oiled, covered container in a warm place for 1 hour, or until it doubles in size.<br />
<b>3.</b> To make the filling, combine all the filling ingredients.<br />
<b>4</b>. After the dough has finished resting, roll it out into an approx. 9x13 rectangle.<br />
<b>5.</b> Distribute the filling over the dough, and roll the dough up, long-wise.<br />
<b>6</b>. Slice the roll into 8-10 pieces.<br />
<b>7.</b> In a parchment lined pan, arrange the dough rolls into a circular "wreath" pattern.<br />
<b>8.</b> Bake at 350 F for 25 minutes. Once cooled, add icing if desired. Enjoy fresh! Store leftovers in an airtight container.<br />
<br />
Happy holidays! :)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-11688168399421618032015-12-24T19:34:00.002-05:002015-12-25T13:11:21.596-05:00green tea donut "christmas tree"<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef6HJPbDA9Bs7BVRWCFVfwLhZdzQzFDVv3BY7OilRVy_nd9UyXqMSrukOIyIIA6M8M-LxWh5Jj1ocIucxm6GWlhUt5oaXyKWy3Uux3migW4Os53tNjjk_MYFJVcGGAc05N62lsx3oPiw/s1600/DSC_0610z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgef6HJPbDA9Bs7BVRWCFVfwLhZdzQzFDVv3BY7OilRVy_nd9UyXqMSrukOIyIIA6M8M-LxWh5Jj1ocIucxm6GWlhUt5oaXyKWy3Uux3migW4Os53tNjjk_MYFJVcGGAc05N62lsx3oPiw/s400/DSC_0610z.jpg" width="266" /></a></div>
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All it's missing is the star on top.<br />
<br />
A few months ago, I got my hands on this fabulously adorable miniature donut pan. As a donut and green tea fanatic, I had glorious visions for this "Christmas tree" made of aromatic, cakey donuts - visions that didn't quite translate into reality, as my first attempt at donut-ing produced this rather sad and crumbly excuse. Surprisingly, my family consumed these quickly, but they're a bunch of weirdos, so...<br />
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Anyhow, this recipe is going into the Great Book of Bakefails. Now to console myself with some cheesy donut puns of encouragement:<br />
<i>Do-nut use this recipe ever again.</i><br />
<i>Do-nut worry, there's always a next time.</i><br />
<i>Do-nut give up!!</i></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-43673928200828386932015-12-22T10:06:00.002-05:002015-12-22T10:06:40.661-05:00coconut buns [df]<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRAfY9VaWs6GM6n91XrKLhHWVfJxy-HMyM4yrPTQpk9fz0LKJwpwVlWhZTFVHntdO-o-GuNBdIsdDZtQ3Qhmh3YQYQuD2jjA01QIxxQVp0fv13vcpGyv9bmqpDUIMXsBaXR_CJByDbLs/s1600/DSC_0609z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRAfY9VaWs6GM6n91XrKLhHWVfJxy-HMyM4yrPTQpk9fz0LKJwpwVlWhZTFVHntdO-o-GuNBdIsdDZtQ3Qhmh3YQYQuD2jjA01QIxxQVp0fv13vcpGyv9bmqpDUIMXsBaXR_CJByDbLs/s400/DSC_0609z.jpg" width="266" /></a>My father is a man of few words. In the 21 years I've been on this earth, I've learned my father rarely has an opinion on anything apolitical. For instance, he has no favorite color and no favorite music. Which is why, on the rare occasion that he does start a sentence with "I like...", I perk up and latch onto every word that follows. Imagine a rabbit listening for predators. Yup.<br />
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The other day, my father said three magical words.<i> "I like coconut." </i>And since I'm always open for requests a.k.a. excuses to bake, he then asked me to make something with coconut.<br />
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I found this seriously fantastic coconut buns recipe by Sarah from <a href="http://thewoksoflife.com/">The Woks of Life</a> and made some adjustments to make them friendlier to my digestive system (dairy-free) as well as amp up the coconut flavor (using coconut oil). I also made a few buns using <a href="http://icharod.blogspot.com/2015/07/no-pectin-no-lemon-no-problems.html">homemade strawberry jam</a>, per my mother's special request. *It was more difficult to fill the buns with jam because of how wet they are, so if you do try it with jam, I suggest using 1-1 1/2 tsp at most.<br />
<br />
These coconut buns have a fairly simple recipe with simple ingredients that happen to be dairy free and absolutely delicious - especially when fresh and warm out of the oven. Both my parents really enjoyed these, and my father said he would buy them in a store. Huzzah! Success! So if you're a coconut lover and/or nostalgic for some asian bakery bread, I highly recommend giving this recipe a go. :)<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3BB86oBJO8bUj45Guto3kk78-Fb8DPtygU6og4mY7U_ZakH9liN2LgecPpqgCcrP7cFMI8epUPASEVQu7VflCZIpRgc9luv5QiafrF5hUd6tYslgRUVS2YjuWgUMzoclEF3Zfq2HtFM/s1600/DSC_0613z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3BB86oBJO8bUj45Guto3kk78-Fb8DPtygU6og4mY7U_ZakH9liN2LgecPpqgCcrP7cFMI8epUPASEVQu7VflCZIpRgc9luv5QiafrF5hUd6tYslgRUVS2YjuWgUMzoclEF3Zfq2HtFM/s400/DSC_0613z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame seed stripe = strawberry jam; sesame seed center = coconut flakes.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIcx5vP_tlKzohCEu8RUi8a0w01DKsohNKaSiXux0K6su_kniZ9QGo_QtkSSk6g3SoQHTkkdfIo-CqCXPYDronzT8M-4H0viSX2MYWAA59IYdkKBP37pkE67khIzQQMMdJsLZKVxG_2g/s1600/DSC_0616z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIcx5vP_tlKzohCEu8RUi8a0w01DKsohNKaSiXux0K6su_kniZ9QGo_QtkSSk6g3SoQHTkkdfIo-CqCXPYDronzT8M-4H0viSX2MYWAA59IYdkKBP37pkE67khIzQQMMdJsLZKVxG_2g/s400/DSC_0616z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://icharod.blogspot.com/2015/07/no-pectin-no-lemon-no-problems.html">Homemade strawberry jam</a> & coconut flake filling</td></tr>
</tbody></table>
<br />
<b>coconut buns [df]</b> (adapted from <a href="http://thewoksoflife.com/2015/07/coconut-buns-cocktail-buns/">The Woks of Life</a>)<br />
<i>bun dough</i><br />
1 1/2 cup dairy free milk, at room temperature or lukewarm (I used cashew milk)<br />
1 egg<br />
1/4 cup white granulated sugar<br />
~4 cup all-purpose flour, more or less as needed<br />
1 Tbs active dry yeast<br />
1 1/2 tsp salt<br />
1 Tbs coconut oil<br />
<br />
<i>coconut filling</i><br />
5 Tbs coconut oil<br />
3 Tbs confectioners/icing sugar<br />
3 Tbs all purpose flour<br />
1/2 cup sweetened coconut flakes<br />
<br />
<i>topping</i><br />
(for egg wash) 1 egg, beaten<br />
(for decoration) sesame seeds<br />
<br />
<b>1.</b> In a bowl, combine milk, egg, sugar, flour, yeast, salt and coconut oil.<br />
<b>2.</b> Combine -either by hand or in a mixer with a dough hook - into a soft and smooth dough, adding more flour or water as needed.<br />
<b>3.</b> When the dough is formed, let the dough rest, in a covered and oiled bowl, for 1 hour.<br />
<b>4. </b>While waiting for the dough to rest, combine all the filling ingredients.<br />
<b>5.</b> After 1 hour, punch the dough down and knead to get the air bubbles out.<br />
<b>6. </b>Divide the dough into 12 equal pieces. If you want to be precise, you can use a food scale.<br />
<b>7. </b>Roll each piece out into a rectangle; smooth on the filling; roll it up; pinch and smooth the edges until a smooth bun forms. <a href="http://thewoksoflife.com/2015/07/coconut-buns-cocktail-buns/">Check out Sarah's awesome photos for reference</a>.<br />
<b>8. </b>Let the buns rest for 45 minutes.<br />
<b>9.</b> Brush with egg wash, and decorate with sesame seeds.<br />
<b>10. </b>Bake at 350 F for 16-18 minutes. Serve fresh! Store any leftovers in an airtight container.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-43992819182412565952015-10-07T02:03:00.000-04:002015-10-07T02:03:00.125-04:00white chocolate pumpkin brownies <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>white chocolate pumpkin brownies [df]</b><br />
1/2 cup all-purpose flour<br />
2 eggs<br />
1 tsp vanilla<br />
3/4 cup brown sugar<br />
1/3 cup cocoa powder<br />
1/2 cup oil (I used corn)<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1/3 cup milk (I used coconut)<br />
<br />
1 cup canned pumpkin puree<br />
1 Tbs flour<br />
1 Tbs brown sugar<br />
1/2 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 tsp ginger<br />
<br />
1/2 cup white chocolate chips (dairy free options exist)<br />
<br />
<b>1.</b> In a bowl, combine the brown sugar, oil, vanilla, eggs and milk.<br />
<b>2.</b> In a separate bowl, combine the flour, cocoa powder, baking powder and salt.<br />
<b>3. </b>Combine the wet and dry mixtures until the brownie mixture is moistened.<br />
<b>4.</b> In a separate small bowl, combine the pumpkin puree, flour, brown sugar, and spices. Mix in a couple spoonfuls of the brownie batter.<br />
<b>5.</b> Pour the brownie batter into a greased pan. Pour the pumpkin mixture on top. Pour the white chocolate chips over it all.<br />
<b>6.</b> Take a utensil and swirl all the layers together, until the pumpkin mixture and chocolate chips are incorporated throughout.<br />
<b>7. </b>Bake at 350 for 35-40 minutes.<br />
<br />
These brownies are basically the love child of a polyamorous relationship. White chocolate and pumpkin, and more chocolate. So there. I just introduced these brownies to you in the most bizarre way possible. But don't leave yet - I really hope you make these because they are actually worth a try.<br />
<br />
I first made these brownies back in March in an effort to use up old pumpkin puree. They didn't turn out as fudgy as I had hoped for. The pumpkin gives the top layer a super soft, creamy texture, and I knew I had to perfect it. They are *almost* dairy free - almost, until you get to the white chocolate chips, which I wasn't aware until recently that there existed dairy-free substitutes for. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-34409819571812276762015-08-13T16:02:00.001-04:002015-08-13T16:02:30.074-04:00the spatula incident & blueberry coffee cake<div dir="ltr" style="text-align: left;" trbidi="on">
Today was the last day of my summer internship, and I decided to bake some homemade goodies as a farewell/thank you treat for the office. I woke up at 6AM to start mixing the ingredients for<a href="http://www.food.com/recipe/tons-of-blueberry-coffee-cake-117026"> this blueberry coffee cake</a>, a recipe I'd tried before and liked. As I creamed together the butter and sugar with some aggressive hand-to-spatula action, I suddenly realized that a tiny chunk of the spatula...was <i>missing</i>.<br />
<br />
Oh, shoot... Where did it go...?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYGi2qajoFC-rJxBOt6kiO1BVHN4fSGFSK3Jo1jzSUYEtrzI8TR5MJzD7_FPFvmK0oTJjaQhyphenhypheny1Q3xGbY357-tK_poNfO39_a4CP20eXt6u-aNpwH14XBYJeVfcNAjzfGEZaYfNUSUng/s1600/DSC_0472z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYGi2qajoFC-rJxBOt6kiO1BVHN4fSGFSK3Jo1jzSUYEtrzI8TR5MJzD7_FPFvmK0oTJjaQhyphenhypheny1Q3xGbY357-tK_poNfO39_a4CP20eXt6u-aNpwH14XBYJeVfcNAjzfGEZaYfNUSUng/s320/DSC_0472z.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oops.</td></tr>
</tbody></table>
I stared down into the butter and sugar mixture, poking around it with waning conviction before realizing how hopeless the situation was. I tried melting the mixture in the microwave, in an attempt to separate solid from liquid. But that failed, too.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOS333-ju8zTqRnfQVpempeI-dV2xZnnWv_mYI7F4ksBx5GbYcfsSfUUxphqvWcPasQZuE0RLJ87MN8QzjTA4nDzZgv5ZAJiY-cKXvBOGEkSZ7TqUsZYq2wsYqmH6rT_Np16gUJ7kzDog/s1600/DSC_0474z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOS333-ju8zTqRnfQVpempeI-dV2xZnnWv_mYI7F4ksBx5GbYcfsSfUUxphqvWcPasQZuE0RLJ87MN8QzjTA4nDzZgv5ZAJiY-cKXvBOGEkSZ7TqUsZYq2wsYqmH6rT_Np16gUJ7kzDog/s400/DSC_0474z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I loathe cliches, but this is really like searching for a needle in a haystack.</td></tr>
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The butter and sugar mixture was simply too grainy, and most troublesome of all, vaguely white-ish and translucent - just like the spatula. Instead of potentially feeding silicone bits to my unsuspecting coworkers, I chose to dump the butter and sugar mixture and start all over. Sigh.<br />
<br />
So, I learned an important lesson today. I should be gentler on my spatula babies. To be fair, this one withstood 3 years of regular use before giving out. Next time, I will look for a brightly-colored spatula, so if this situation ever strikes again, I can more easily detect the silicone.<br />
<br />
Rest in peace, spatula friend. You were my great and loyal kitchen assistant.<br />
<br />
...On the bright side, here's a <a href="http://www.food.com/recipe/tons-of-blueberry-coffee-cake-117026">great blueberry coffee cake recipe</a>! I didn't get a chance to take a photo since I was running out the door. And then my coworkers devoured it. As usual, I made some recipe adjustments, which I'll detail below.<br />
<br />
<b>blueberry coffee cake</b><br />
1/4 cup butter, softened<br />
1/2 cup white granulated sugar<br />
1 egg<br />
1/2 cup milk (I used almond)<br />
1 1/2 cup all-purpose flour<br />
2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup blueberries<br />
optional: a touch of lemon juice/zest never hurts<br />
<br />
<b>topping</b><br />
4 Tbs white granulated sugar<br />
3 Tbs all-purpose flour<br />
1 tsp cinnamon<br />
4 Tbs butter, softened<br />
<br />
Follow instructions <a href="http://www.food.com/recipe/tons-of-blueberry-coffee-cake-117026">as listed</a>. Bake at 350 F for 50-55 minutes, until topping is golden.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-56486330753761190642015-07-24T18:10:00.001-04:002015-07-24T18:13:43.349-04:00lemons and limes...curd (butter-free!)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuZ-EReuPV7kIP5jrJg3S3CXVHgSKHCcLtcZ4SzpgRXyvcttMr0CsjrxXptbkdFG8GNbzdbmF24AdZ4DUP5LRUKqTn-02HlzspAMjbtdbsn7DNzklJi8gla-YaqWgUFkMHZPLPBBNNwA/s1600/DSC_0008z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuZ-EReuPV7kIP5jrJg3S3CXVHgSKHCcLtcZ4SzpgRXyvcttMr0CsjrxXptbkdFG8GNbzdbmF24AdZ4DUP5LRUKqTn-02HlzspAMjbtdbsn7DNzklJi8gla-YaqWgUFkMHZPLPBBNNwA/s1600/DSC_0008z.jpg" width="213" /></a><br />
There's something I find irresistible about citrus. The sharp scent, zingy taste, the bright colors - I can't get enough of it. To me, citrus is the epitome of summertime and happiness. And that's exactly how I'd describe this bright yellow lemon curd.<br />
<br />
I made this early in the year, while I was still back in school and living in the dorms. That week, I found some lemons on sale and thought about using them in an apple pie, but you might have noticed by now that things never seem to go as planned - especially in my kitchen. </div>
<div>
<br /></div>
<div>
On a late Sunday night, this is what happened instead:<br />
<i>"Jessie, should I make lemon curd?"</i><br />
<i>"Yes."</i><br />
<i>"Should I make it right now?"</i><br />
<i>"Yes."</i></div>
<div>
And that was that.<br />
<br />
I was surprised to learn that many lemon curd recipes contain butter, which kind of weirded me out because I certainly don't think of butter when I'm eating lemon curd. But then, there was this<a href="http://www.food.com/recipe/lighter-lemon-lime-curd-no-butter-260160"> this no-butter lemon curd recipe</a> by Mandy<i> </i>on Food.com, which has (much-deserved) great reviews. I also eliminated the recipe's vanilla extract because, just like with butter, I didn't see a need for it in my lemon curd. (I'm nitpicky - sorry, not sorry).<br />
<br />
The curd turned out fantastic! It deals a powerful, fresh lemony punch to the taste buds. It's<b> not overwhelmingly sweet</b> like some storebought versions; instead, you get a bit of that <b>lip-pinching tartness</b> that jolts you awake! And if you need any more reason to make this: know that this was <i>very easy</i> to make because it requires little ingredients, utensils and time. Plus, it leaves your utensils and kitchen smelling like citrus :)<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlH9qOvdwMA_IPBZ1I_lvWPW7yDdJJyuJfXVtRnkUFnKNpGz7EagJt2vKhcTfx9qVyKKoWsQHD78p_Q55t5_D1ZJ75kh4U9oIIZgGy53vwKDhNL6HQhNVbBHn04Fiz0y_BNaB2tzCdWk/s1600/DSC_0013z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKlH9qOvdwMA_IPBZ1I_lvWPW7yDdJJyuJfXVtRnkUFnKNpGz7EagJt2vKhcTfx9qVyKKoWsQHD78p_Q55t5_D1ZJ75kh4U9oIIZgGy53vwKDhNL6HQhNVbBHn04Fiz0y_BNaB2tzCdWk/s1600/DSC_0013z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luckily, I had the best lime wedge squeezing machines (a.k.a. Judy and Joy) to assist in this endeavor.</td></tr>
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Fast forward a week or so, and Judy and I were hanging at a campus-sponsored event to scrounge around for leftovers. (cue obligatory hashtags: #nomealplanproblems #noshame) One of the event's main courses, pad thai, came with two containers filled with just lime wedges. While others made a beeline for the pad thai, we took the limes because we're cool like that. (Well, we did grab the leftover fried rice, too!) You know how the saying goes: <i>When life hands you lemons and limes... make curd!</i></div>
<div>
<br /></div>
<div>
<b>butter-free lemon/lime curd </b>(adapted from<a href="http://www.food.com/recipe/lighter-lemon-lime-curd-no-butter-260160"> here</a>)</div>
<div>
Zest of 2 lemons/limes (approx. 1-2 tsp)</div>
<div>
Juice of 2 lemons/limes (approx. 1/3 to 1/2 cup)</div>
<div>
4-5 Tbs white granulated sugar</div>
<div>
1 egg</div>
<div>
<br />
<i>Yields approx. 100-200mL </i><br />
<br /></div>
<div>
1. Zest and juice the lemons/limes. </div>
<div>
2. In a pot over the stove on low heat, stir and dissolve the sugar with the juice.</div>
<div>
3. Add the zest, and continue stirring for a minute.</div>
<div>
4. In a separate heat-proof container, beat an egg. While continuously whisking the egg, very carefully add in the hot lemon/lime mixture. You want to be careful not to cook the egg. Whisk well.</div>
<div>
5. Pour the lemon and egg mixture back into the pot, and place it on low-medium heat. Keep on stirring until the mixture bubbles a bit and noticeably thickens.</div>
<div>
6. Turn off the heat. Pour the lemon curd into a heat-proof container, and let it cool. When it reaches room temperature, refrigerate it.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-34474264728183438422015-07-08T07:19:00.000-04:002015-07-08T08:41:18.606-04:00NYC: Best Vegan Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
For the lactose intolerants, dairy-allergic and vegans baking under this mid-summer heat, vegan ice cream is the answer. There is one vegan ice cream store in my hometown of Boston: <a href="http://www.yelp.com/biz/fomu-allston">FoMu</a>. But there are<i> several </i>vegan ice cream shops throughout NYC - which is why, when I visited New York last week, I was ecstatic and determined to try them all! Limited by time and my wallet, I visited 4 locations with plenty of dairy-free ice creams. Here are my tried-and-tested, honest opinions.<br />
<br />
<b><span style="font-size: large;"><a href="http://www.yelp.com/biz/sweet-janes-astoria">Sweet Jane’s</a></span> </b>in Astoria, Queens<br />
Closest stop: Astoria Ditmars Blvd<br />
Price: $4.50 with tax/scoop (1 flavor)<br />
<br />
Sweet Jane’s is a small ice cream shop in the far off Astoria suburb of Queens, at the end of the N/Q train. For a cute neighborhood ice cream shop that serves up regular and allergan-conscious ice cream, they offer an impressive number of both dairy and dairy-free options. It's also one of the most affordable options in the city.<br />
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<tr><td class="tr-caption" style="text-align: center;">Peanut butter with toasted coconut</td></tr>
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After sampling many vegan options, I've determined that Sweet Jane's ice cream is not as sweetened or creamy as some other vegan options in the city. My favorite flavors are Mai Tai, which tastes like passionfruit, and Peanut Butter, which complements well with crunchy coconut flakes. Unfortunately, their serving size was disappointingly small; as you can see in the photo, my scoop was dwarfed by the cup and spoon. For almost $5 a pop, I was expecting more. I also noticed they didn't offer water on the side, which other ice cream shops did.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mint almond cookie</td></tr>
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<b><span style="font-size: large;"><a href="http://www.yelp.com/biz/df-mavens-new-york-2">DF Mavens</a></span> </b>in East Village, Manhattan<br />
Closest stop: Astor Place<br />
Price: $4.90 with tax/cup (1 flavor)<br />
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DF Mavens, which sells its ice cream by the pint in Whole Foods, recently opened its first store on the grungy-hipster corner of St. Marks Place. You can buy your smoke pipe, get a tattoo, sip on boba and eat vegan ice cream all on one street. DF Mavens is a godsend for us dairy-freeks who miss the feeling of being able to walk into a store and order anything from the menu. They’re entirely dairy free, so you can blindfold yourself, pick out anything from the menu and hey, it won't give you diarrhea!<br />
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For nearly $5, the ice cream was delicious and the portions were fairly generous, relative to what other vegan ice cream shops serve. But: it just wasn't mind-blowing. Admittedly, I'm a mint ice cream snob who judges vegan ice cream shops by their mint ice cream, and I found their Mint Almond Cookie to be on the sweeter side with not enough mint. What will keep me coming back are the good vibes, fair amount of seating and the plethora of options to try.<br />
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<b><span style="font-size: large;"><a href="http://www.yelp.com/biz/alchemy-creamery-brooklyn">Alchemy Creamery</a></span> @ Smorgasburg </b>in<b> </b>Williamsburg, Brooklyn<br />
Closest train: depends on which Smorgasburg you visit<br />
Price: $5/pre-made push pop; $6/cup (1-2 flavors); $7.5/cone<br />
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At a somewhat scary $6 per cup, Alchemy Creamery's ice cream might as well come topped with solid gold sprinkles. Speaking of toppings, their ice cream comes with free toppings (For the price, though, why shouldn't they?!). When I visited, they were offering approximately 5-6 flavors of ice creams and sorbets.<br />
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Alchemy Creamery's ice cream is the kind of delicious that you never want to end and that you remember forever. What struck me about their ice cream was just how wonderfully creamy it was; I doubt a dairy-lover could tell the difference. I got the Peanut Butter (incredibly rich, peanut butter lover's dream come true) and Chocolate Chai (mostly chai, with a hint of chocolate).<br />
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But alas, the price! The price is too steep for my student budget. A treat from Alchemy Creamery will be reserved for those <i>really </i>special days.<br />
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<b style="font-weight: bold;"><span style="font-size: large;"><a href="http://www.yelp.com/biz/van-leeuwen-brooklyn?osq=Van+Leeuwen+Artisan+Ice+Cream">Van Leuuwen Artisan Ice Cream</a></span> </b>in Boerum Hill, Brooklyn</div>
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Closest train: Bergen St<br />
Price: $5.25 with tax/regular cup or cone (1-2 flavors)<br />
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<tr><td class="tr-caption" style="text-align: center;">Dark chocolate and Mint Chip</td></tr>
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Van Leuuwen functions as an ice cream shop and truck that sells both dairy and vegan ice cream. They have several locations; I visited the one on Bergen Street, which is conveniently located just steps from the train.<br />
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At $5.25 for a cup, this is easily one of the pricier vegan ice cream options. The portions are smaller, but their ice creams pack a flavor punch.<br />
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What’s makes them one of my favorites is that all flavors are simplistic, but really well made. I’m not sure how to explain this, but Van Leuuwen manages to capture the <i>essence </i>of the flavors. For instance, their Mint Chip deals a minty kick; their Dark Chocolate is rich with a dark chocolate bitterness; the Pistachio was nutty and the Salted Caramel was actually salty. It just tastes so <i>satisfying</i>. Flavors tasted like how they should taste, and even better. I sampled all five and loved them all. There's no artificiality or overbearing sweetness here.<br />
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<u><b>Can't wait to try</b></u><br />
Blythe Anne's<br />
Oddfellows Ice Cream Co.<br />
The Ice Cream House<br />
Healthy Nibbles<br />
Klein's Ice Cream House<br />
Sustainable NYC<br />
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Thanks for reading!<br />
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Sincerely,<br />
A Slightly Broke Vegan Ice Cream Connoisseur Wannabe </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-55156949999174175132015-07-04T13:12:00.000-04:002015-07-04T13:14:06.089-04:00easy "patriotic" ice cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>All you need is:</b></div>
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blueberries</div>
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<a href="http://icharod.blogspot.com/2015/07/no-pectin-no-lemon-no-problems.html">strawberry jam (click for a pectin-free recipe) </a></div>
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ice cream (I used Trader Joe's soy vanilla ice cream)</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-8592853339805635682015-07-04T08:31:00.000-04:002015-07-04T08:31:10.355-04:00no pectin, no lemon, no problems strawberry jam<div dir="ltr" style="text-align: left;" trbidi="on">
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I like strawberry jam that is kind of chunky, not too sweet, edging on tart and with the crunch of little strawberry seeds that get stuck in my teeth too often. A couple weeks ago, when my father came home with a giant box of tart, wild strawberries, I immediately had a flashback to the time he brought home a heaping bag of wild sour apples. <i>Jam,</i> a voice screamed in my head. <i>Make jam! </i><br />
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When you make fruit jam, you need a polysaccharide called <i>pectin </i>to help the fruit develop into that syrupy, jam-my consistency. Some fruits are inherently high in pectin, like apples and citrus, while others, like berries, have very little. Strawberries have very little pectin.<br />
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Sometimes, people will add combine low-pectin fruits with high-pectin fruits to make jam. For instance, many strawberry jam recipes will ask you to add either a packet of pectin or some fresh lemon juice. If you're like me and don't have either in the house - the good news is that you can transform your strawberries into a lovely jam <i>even without</i> either of those ingredients. Instead, you can use <b>corn starch or arrowroot powder </b>to achieve the same low viscosity with your fruit.<br />
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<b>"No pectin, no problems" Strawberry jam </b>(adapted from <a href="http://wholelifestylenutrition.com/recipes/appetizers-snacks/organic-strawberry-jam/">Whole Lifestyle Nutrition</a>)<br />
2-3 cups strawberries, washed and de-leafed<br />
1 Tbs arrowroot powder<br />
1 Tbs water<br />
1/4 cup white granulated sugar<br />
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<b>1.</b> Process the strawberries until the desired consistency. I left mine a bit chunky; they will break down further during cooking anyway.<br />
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<b>2.</b> In a pot, combine the strawberry puree with a little bit of water. Bring to a boil while stirring occasionally. Let it boil and condense for 10-15 minutes.<br />
<b>3.</b> In a separate bowl, mix the arrowroot powder and water until smooth.<br />
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<b>4</b>. Mix the arrowroot mixture into the boiling strawberries. After 30 seconds, take the pot off of the heat.<br />
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<b>5. </b>Let the jam mixture cool for 5-10 minutes. Then, pour into jars and let it cool further at room temperature before refrigerating. The jam will continue to thicken as it cools. Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-46885781862222732572015-06-19T10:56:00.002-04:002015-06-19T10:56:54.999-04:00dark chocolate granola bars<div dir="ltr" style="text-align: left;" trbidi="on">
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Despite living 10 minutes from a big grocery store, my father insists we buy our oatmeal in bulk from Walmart's website. Yes, we go that far to save on oats. The only problem is, every time, our oatmeal arrives smashed. Why? Because brown crumpled paper is, and never was, sufficient package cushioning. Now if only someone would let Walmart know.<br />
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Anywho. Now that we have a year's worth of oatmeal in the kitchen, I figured the logical next step was to make granola bars. Specifically - chewy, dense <b>dark chocolate granola bars</b>. They're packed with delicious energy-rich ingredients ingredients. You <i>will</i> need a glass of milk with these.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjC6H25PR1v_QoHEz7dLTaWWqrA7AfKlsvVN_s06pxtkK6DYl3QP9SMJfVpWRsEws8Ny_P2qU0wi4hviJkn3_NH_kf7maL9SRaNGszZR-DWlB5B2W6v9IUTMZNK2mpkQFnlh0cWDgQTXA/s1600/DSC_0085z.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjC6H25PR1v_QoHEz7dLTaWWqrA7AfKlsvVN_s06pxtkK6DYl3QP9SMJfVpWRsEws8Ny_P2qU0wi4hviJkn3_NH_kf7maL9SRaNGszZR-DWlB5B2W6v9IUTMZNK2mpkQFnlh0cWDgQTXA/s400/DSC_0085z.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
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<b>chocolate granola bars</b><br />
2 cups oats, toasted<br />
2 cups dates, pitted<br />
6 Tbs cocoa powder<br />
1/2 cup walnuts<br />
1/4 cup honey<br />
3 Tbs peanut butter<br />
3 Tbs chocolate hazelnut spread<br />
Optional: 1/4 tsp cinnamon, 1/8 tsp ginger, chocolate chips/carob nibs<br />
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<i>Yields approx. 12 medium bars</i><br />
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<b>1.</b> Pour the oats onto a baking tray or piece of parchment paper, and toast the oats at 350 F for 10-15 minutes.<br />
<b>2</b>. In a food processor, process the cocoa powder, dates and walnuts into small pieces. I recommend mixing the cocoa powder with a tiny bit of water, so the powder doesn't go flying everywhere (lesson learned); no one wants to inhale that stuff.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5KVlreDvqqyNBQfThz4Y-ipjniHEapH-N3usjaW83Ec7Rq3iI4Eg8UjtG2uvx7bdZq5p-dZCN9FTToOUEBbCVU2yclwPSxSQt_bBKHRrKgQR4bCZZSj2PMHivNq6Q7LdPP9wpl73YD8/s1600/DSC_0102z.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5KVlreDvqqyNBQfThz4Y-ipjniHEapH-N3usjaW83Ec7Rq3iI4Eg8UjtG2uvx7bdZq5p-dZCN9FTToOUEBbCVU2yclwPSxSQt_bBKHRrKgQR4bCZZSj2PMHivNq6Q7LdPP9wpl73YD8/s320/DSC_0102z.JPG" width="212" /></a><b>3. </b>In a bowl, mix the processed mixture with the oats.<br />
<b>4</b>. Heat the honey, chocolate hazelnut and peanut butter in a microwave at 10 second intervals, until warm and less viscous.<br />
<b>5.</b> Pour the liquid mixture over the dry mixture. Mix well until ingredients are dispersed throughout and come together into a sticky clump. It may take a bit of arm power to thoroughly incorporate everything.<br />
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<b>6. </b>Pour the granola bar mixture into a 9x9 pan lined with parchment or wax paper (I re-used the parchment paper used to toast the oats), and flatten the granola evenly. Let it sit in the fridge for a few hours until firmed up.<br />
<b>7. </b>Cut into bars, and enjoy! :)<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-37651385527670931292015-06-04T09:29:00.003-04:002015-06-04T09:36:20.872-04:00peanut butter honey-nut granola bars<div dir="ltr" style="text-align: left;" trbidi="on">
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In middle school, we weren't allowed to eat food during class. But every day around mid-morning, my stomach would start howling to the moon, and more important, I couldn't concentrate. I started sneaking granola bars under the table, and sometimes, I shared them with my friends or people around me who looked or, well, sounded hungry.<br />
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For a few days, I started noticing that my granola bars were disappearing. At first, I thought that I had forgotten to bring one that day, but then, they would start disappearing after I left my desk. One day, I heard a familiar crinkling underneath the table. That's when I realized, at first confused and then mad, that a classmate beside me had been stealing my granola bars, and at this moment, quite literally, was eating it right under my nose. I was sad because I often shared food with this girl, and yet she still felt inclined to take from me. But then I realized that I didn't know anything about her background and maybe she went hungry at home; maybe her parents never taught her; maybe she disliked me - who knows? In the end, it didn't really matter.<br />
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At around $2 per bar, granola bars are admittedly not the cheapest snack to eat on a daily basis. After I said good riddance to the meal plan, I also shed my granola bar-a-day habit and now rarely eat them (unless I come across free ones during school events, during which I make sure to pocket a few). Instead, making granola bars from scratch is a fun alternative because it allows you to control the sweetness and play with the flavors, at a lower unit cost.<br />
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Making granola bars turned out to be amazingly simple. Unlike in baking, there's really not much chemistry involved, and therefore, there's little room to screw up! If you can mix ingredients, you can make granola bars. Serious.</div>
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Do you prefer <i>chewy</i> or <i>crunchy</i> granola bars? These <b>peanut butter honey-nut granola bars </b>are chewy and hearty, sweet and peanut buttery. They are composed on energy-rich ingredients like dates and walnuts, so they make a great power breakfast and snack food.</div>
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They're really delicious - in my opinion, even better than a lot of the store-bought kind, and hey, I've consumed a ridiculous array of granola bars in my life. So, if you're looking for something yummy and/or healthier to chew on, you should definitely give these a go. </div>
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<b>peanut butter honey-nut granola bars</b><br />
1 cup rolled oats<br />
1 cup cereal (I used cheerios! But you can also use crispy rice)<br />
1 cup dates, pitted<br />
1/2 cup walnuts<br />
1/4 cup honey<br />
1/4 cup peanut butter<br />
optional: banana chips<br />
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<i>yields approx. 10 bars</i><br />
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<b>1. </b>Pour the oats onto a baking tray or piece of parchment paper, and toast the oats at 350 F for 10-15 minutes.<br />
<b>2. </b>In a food processor, process the dates and walnuts until the dates form into clumps and the walnuts are crushed into small pieces.<br />
<b>3. </b>In a bowl, combine the oats, cereal, dates and walnuts.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Yi1FoUkhwMnUeXVn8QeSkgt8jA71rp7I-9sCjt9dmxlQ9SOjj8GmcTrKe9vpDUI4Y4wIXxdfIUPQJTm8gUKbAQ-KyD1bnPrfmFbF0XE-eWlXj-uxBr3PXewWlWDWA7-jlQKV0feCLAU/s1600/DSC_0172z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Yi1FoUkhwMnUeXVn8QeSkgt8jA71rp7I-9sCjt9dmxlQ9SOjj8GmcTrKe9vpDUI4Y4wIXxdfIUPQJTm8gUKbAQ-KyD1bnPrfmFbF0XE-eWlXj-uxBr3PXewWlWDWA7-jlQKV0feCLAU/s320/DSC_0172z.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Yi1FoUkhwMnUeXVn8QeSkgt8jA71rp7I-9sCjt9dmxlQ9SOjj8GmcTrKe9vpDUI4Y4wIXxdfIUPQJTm8gUKbAQ-KyD1bnPrfmFbF0XE-eWlXj-uxBr3PXewWlWDWA7-jlQKV0feCLAU/s1600/DSC_0172z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><b>4</b>. Heat the honey and peanut butter in the microwave at 10 second intervals, until warm and less viscous.<br />
<b>5. </b>Pour the honey and peanut butter mixture over the oats, cereal, dates and walnuts mixture. Mix well until ingredients are dispersed throughout and come together into a sticky clump.<br />
<b>6. </b>Pour the granola bar mixture into a 9x9 pan lined with parchment or wax paper (I re-used the parchment paper used to toast the oats), and flatten the granola evenly. Let it sit in the fridge for a few hours until firmed up.<br />
<b>7.</b> Cut into bars, and noms away!<br />
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Note: Depending on what size pan you use or how you cut them, your granola bars will be different thicknesses and shapes. I "marked" my bars with banana chips before cutting them into 11 awkward rectangles.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-7501680269166522892015-05-27T19:41:00.000-04:002015-05-27T19:41:00.074-04:00whole wheat oatmeal bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Hello, friends. Today I want to introduce to you a very humble-looking, but magical-tasting loaf of sandwich bread.<br />
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I grew up on every kind of sandwich bread in the bread aisle - from the whitest to the wheatiest, to the sweetest cinnamon raisin to the grainiest of toasts. Instead of school lunch, I always had two slices of toast with "something" in between, with that "something" really depending on what we had in the house.<br />
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When my father packed lunches, it was usually some predictable formula of Lunch Meat + Condiment, whereas my mother, who liked to experiment, once had me eat blueberry yogurt with avocados on toast. It was...interesting - and quite mushy, if I recall. The worst was 2 weeks of mayonnaise and cucumbers, though. (I. hate. mayo. With a passion.) But, I suppose, who's to complain when you're being served food?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-x9CfVTJOIbCo7FJzO76mSGZI9l4pgdSVdDiQAlK1SoOwKgggPqocLP5a0fSP-oeqoTgoB1D2JT5D4V4Bv4dzQEN1DUmBV9nhZ_aEx2EPp9Aa_G1m8ZI6fxnkUTXp_Fpxst46UH43_OE/s1600/DSC_0113z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-x9CfVTJOIbCo7FJzO76mSGZI9l4pgdSVdDiQAlK1SoOwKgggPqocLP5a0fSP-oeqoTgoB1D2JT5D4V4Bv4dzQEN1DUmBV9nhZ_aEx2EPp9Aa_G1m8ZI6fxnkUTXp_Fpxst46UH43_OE/s320/DSC_0113z.jpg" width="212" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdMwG0I9R5E3pHLtpbtmL5U5jkAWWyl49cANAL0qLZ63am10W_CNHTIAELw-VVQVtOpCC9kvr9KE0gaymPPxV4UOTc_afY4LLNy0mjvPDuwSWBe9Ys_gYTxsJWB-jccOurybbITBBoqc/s1600/DSC_0119z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdMwG0I9R5E3pHLtpbtmL5U5jkAWWyl49cANAL0qLZ63am10W_CNHTIAELw-VVQVtOpCC9kvr9KE0gaymPPxV4UOTc_afY4LLNy0mjvPDuwSWBe9Ys_gYTxsJWB-jccOurybbITBBoqc/s320/DSC_0119z.jpg" width="212" /></a></div>
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Me and my sister (and my suitemates this past year) consumed bread at egregious rates. I've always wondered if it was cheaper to make your own sandwich bread than it was spill a few dollars every week for a new bag. After all: bread is<i> cheap</i>! It seems hardly worth the time and effort to save a few pennies to make your own bread than to buy it. But after making this whole wheat oatmeal bread, I realized that the difference here is not so much monetary as it is in taste.<br />
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Because... yo, storebought bread, I'm really happy for you. Imma let you finish. But homemade sandwich bread is some of the best breads of all time! Some of the best breads of all time!<br />
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<i>I'm serious</i>. It's so good that my father ate it for breakfast and for dinner, too. It's so good that I woke up the next morning anticipating eating it, only to find an empty container with crumbs at the bottom. Thanks, dad! I ate those crumbs! And I enjoyed every particle left of it! True story.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eEmkZex8uU3wLOQ10ahgnzpIEmNc9yym6xf5P4heRdy7rFeLYuZmWqOLNKV17wavCXCmasppjqYmidoirqv18jrTQMxZ9mtYWpyn-WGBF9_gK79dhjxcoWYfcKGkd144U9rbO2WLqNc/s1600/DSC_0121z.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eEmkZex8uU3wLOQ10ahgnzpIEmNc9yym6xf5P4heRdy7rFeLYuZmWqOLNKV17wavCXCmasppjqYmidoirqv18jrTQMxZ9mtYWpyn-WGBF9_gK79dhjxcoWYfcKGkd144U9rbO2WLqNc/s400/DSC_0121z.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast is served.</td></tr>
</tbody></table>
If you ever need a trusty bread recipe, I highly recommend heading to the King Arthur Flour website. And hey, I highly recommend this adapted recipe, too. I based it off of their Vermont whole wheat oatmeal bread recipe, but subbed oil for butter and added molasses. This bread smells like cinnamon and molasses, like a candle shop in the fall, but in a more fragrant and less obnoxious way, so you'd actually want to eat it. It's fluffy and sweet with hardly any trace of whole wheat bitterness, although I'll confess it's only about 25% whole wheat (wait, that's still healthy enough, right?). Regardless, it's delicioso, and everyone deserves a slice of homemade sandwich bread. It could change your life.<br />
<br />
<span style="font-size: x-small;">P.S. According to my crude calculations <a href="http://www.aqua-calc.com/calculate/food-volume-to-weight">based on awkward conversions</a> and Walmart's online pricing, sandwich bread is just barely cheaper to make at home (roughly $1.22) than it is to buy in the store (roughly $2.00). Only if you ignore the labor, utility and opportunity costs, that is.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I7SQp2Ln06kV3zfMWUJqmT6O6h97y-aiSHrUdSfRpuu86AoUYOnC9xchH_vSl43z9-ys3PaytPTp5Mbjed6BRuSdJR-ugTxMhvRF9xQEZsp3oGkiodH375jWHDCkLfs5Dhew6ab_1P8/s1600/DSC_0129z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I7SQp2Ln06kV3zfMWUJqmT6O6h97y-aiSHrUdSfRpuu86AoUYOnC9xchH_vSl43z9-ys3PaytPTp5Mbjed6BRuSdJR-ugTxMhvRF9xQEZsp3oGkiodH375jWHDCkLfs5Dhew6ab_1P8/s400/DSC_0129z.jpg" width="400" /></a></div>
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<b>whole wheat oatmeal bread</b> (slightly adapted from <a href="http://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe">King Arthur Flour</a>)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eEmkZex8uU3wLOQ10ahgnzpIEmNc9yym6xf5P4heRdy7rFeLYuZmWqOLNKV17wavCXCmasppjqYmidoirqv18jrTQMxZ9mtYWpyn-WGBF9_gK79dhjxcoWYfcKGkd144U9rbO2WLqNc/s1600/DSC_0121z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>227g hot water [$0]<br />
50g oatmeal [$0.15]<br />
10g honey [$0.09]<br />
10g unsulfured blackstrap molasses [$0.08]<br />
50g brown sugar [$0.14]<br />
25g canola oil [$0.05]<br />
1/2 Tbs salt [$0]<br />
1/2 tsp cinnamon [$0.05]<br />
1/2 Tbs yeast [$0.25]<br />
85g white whole wheat flour [0.15]<br />
240g all purpose flour [$0.26]<br />
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Yield 1 loaf, about 13-15 slices<br />
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<b>1</b>. In a bowl, mix the hot water, oatmeal, honey, molasses, brown sugar, oil, salt, cinnamon. Let the mixture sit for 10-15 minutes, or until it's warm and not hot.<br />
<b>2.</b> Once the mixture is ready, mix in the yeast and the flours. Knead until smooth dough forms.<br />
<b>3.</b> Place the dough in a greased bowl, cover with cloth or plastic wrap and let is rise for 1 hour.<br />
<b>4</b>. Knead the dough into a loaf shape and place in the greased loaf pan. Let it rise for 1-1.5 hours, or until the dough is approx. 1 inch above the lip of the pan. (see photo below for reference)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT81KvvclwhT7rT_pXF3isf8zAChs7IhcKr5kUyJD3rOpvqYH523Zxe7WoxQvJMcIXVZKJzPm90P7qRZzUiQz87IOpW_t-1zDgSNkTrAZOAg_kzJCrqnNPv2pElSKnK0tqu4R0s6WDHfM/s1600/DSC_0103z.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT81KvvclwhT7rT_pXF3isf8zAChs7IhcKr5kUyJD3rOpvqYH523Zxe7WoxQvJMcIXVZKJzPm90P7qRZzUiQz87IOpW_t-1zDgSNkTrAZOAg_kzJCrqnNPv2pElSKnK0tqu4R0s6WDHfM/s320/DSC_0103z.JPG" width="320" /></a></div>
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<b>5.</b> Bake at 350 F for 25 minutes. After 25 minutes, place a foil tent over the dough to protect it from burning. Continue baking at 350 F for another 15-20 minutes.<br />
<b>6</b>. Let the bread cool thoroughly before slicing. Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-20562932902035264652015-05-24T11:11:00.001-04:002015-05-24T11:19:34.764-04:00apple crumble cake<div dir="ltr" style="text-align: left;" trbidi="on">
<b>apple crumble cake </b>(adapted from <a href="http://sallysbakingaddiction.com/2014/06/10/glazed-apple-crumb-muffins/">Sally's Baking Addiction</a> )<br />
<i>crumble topping</i><br />
1/3 cup white granulated sugar<br />
1 tsp cinnamon<br />
1/4 cup butter, melted (I used I Can't Believe It's Not Butter)<br />
2/3 cup all-purpose flour<br />
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<i>cake</i><br />
2 cups all-purpose flour<br />
1/2 cup white granulated sugar (or more, if you'd like ^_^)<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp vanilla extract<br />
1 tsp cinnamon<br />
1/4 cup butter, softened (I used I Can't Believe It's Not Butter)<br />
1/4 cup oil (I used canola)<br />
1/3 cup milk (I used coconut)<br />
2 eggs<br />
1/2 cup low fat plain greek yogurt<br />
3 medium granny smith apples, peeled and cut into small chunks<br />
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<b>to make the crumble topping</b><br />
1. Preheat the oven to 425 F. In a bowl, combine all the crumble topping ingredients. It might initially be difficult to incorporate the flour, but keep mixing until you have moist clumps.<br />
<b>to make the cake</b><br />
2. In a separate bowl, beat the softened butter with the sugar until incorporated. Then, beat in the eggs and the vanilla extract. Then, mix in the yogurt, milk and oil.<br />
3. In a separate bowl, combine the dry ingredients - flour, sugar, baking soda, baking powder, salt and cinnamon.<br />
4. Combine the wet and dry ingredients until just moistened. Fold in the apple chunks.<br />
<b>to assemble the cake</b><br />
5. Pour batter into a greased 9x9 dish.<br />
6. Pinch or spoon clumps of the crumble topping all over the batter's surface, covering the top of the cake.<br />
7. Bake at 425 F for 10 minutes. Then, turn the oven down to 350 F and continue to bake for approx. 35 minutes, or until the crumble topping is golden.<br />
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Let cool for 30 minutes to an hour. Refrigerate for 10 minutes if you can. Enjoy!!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-52214131147082179122015-05-23T00:48:00.000-04:002015-05-23T00:48:00.176-04:00hasselback potatoes photo diary<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4Sf0sxn2IL_tcpYO0gQ-oT4F4Z_FZdb0qqJf5sNtXbQa3PqA96fdYQvZuQw9YybL_mCvBTHOXK4flr3qLaz1c7JZycUCOeeb9zDlp0dDeaohwbJbQro3DLF_Xh9jIkdlHEO8FqPks-I/s1600/DSC_0008z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4Sf0sxn2IL_tcpYO0gQ-oT4F4Z_FZdb0qqJf5sNtXbQa3PqA96fdYQvZuQw9YybL_mCvBTHOXK4flr3qLaz1c7JZycUCOeeb9zDlp0dDeaohwbJbQro3DLF_Xh9jIkdlHEO8FqPks-I/s1600/DSC_0008z.jpg" height="266" width="400" /></a></div>
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recipe <a href="http://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763">here</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-6556232258746736332015-05-20T07:30:00.000-04:002015-05-20T18:09:56.716-04:00coconut magic bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMFnNt2W5Dpy8Wlei_s1nalTCtc8EF3akKxY0mk3yXq4NDwqOuTpPXEBfA3pHswch2qTKvogdNAXqkI2yfMuy4g3K0AJP0ocJvQ8vQ07sH0_v7ZleP7OZ8Zj6W524jCadoI-r3PONk70/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrMFnNt2W5Dpy8Wlei_s1nalTCtc8EF3akKxY0mk3yXq4NDwqOuTpPXEBfA3pHswch2qTKvogdNAXqkI2yfMuy4g3K0AJP0ocJvQ8vQ07sH0_v7ZleP7OZ8Zj6W524jCadoI-r3PONk70/s400/DSC_0084.JPG" width="400" /></a></div>
One of the most tiresome, but necessary tasks after final exams are over is packing up all your belongings to move back home. Alas, if only it were as easy as throwing all your junk in one trunk and calling it a day.<br />
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Kind of like these coconut magic bars.<br />
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My theory is that the "magic" about magic bars is how you can take all your leftover bits, throw them in a dish and bake them into something delicious. Kind of like the <a href="http://icharod.blogspot.com/2015/03/midnight-happenings-breakfast-cookies.html">midnight breakfast cookies</a>. But come to think of it, how can you possibly go wrong with a combination of chocolate chips, coconut flakes and pretzels?<br />
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The most challenging part of this recipe is slowly boiling and coaxing the coconut milk into having a similar viscosity to condensed milk, You want to aim for about a little more than a cup of condensed coconut milk.<br />
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<b>overnight coconut magic bars</b><br />
<i>crust</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NHikPO6_LXaytvBaU5XrbNAQ1kSokqqoBsmxlsDaAe_2OEQlij2SEQcykg-V1tWU_R6pg_49g7tSmrSOjMVPmmphLHQkEECTa7sT4g0iMMxFskqSzmzSf1YsfQvVPihg0IT4YNUfv_Q/s1600/DSC_0081z.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5NHikPO6_LXaytvBaU5XrbNAQ1kSokqqoBsmxlsDaAe_2OEQlij2SEQcykg-V1tWU_R6pg_49g7tSmrSOjMVPmmphLHQkEECTa7sT4g0iMMxFskqSzmzSf1YsfQvVPihg0IT4YNUfv_Q/s320/DSC_0081z.jpg" width="320" /></a>1 1/2 graham cracker crumbs<br />
1/4 tsp cinnamon<br />
1 egg<br />
1/3 cup oil (I used corn)<br />
<i>coconut icing</i><br />
1 13.5 oz. can full fat coconut milk<br />
1/4 cup white granulated sugar<br />
<i>toppings </i><br />
1/2 cup sweetened coconut flakes<br />
1/2 cup chocolate chips<br />
Optional: pretzels, butterscotch chips, marshmallows, nuts like pecans and peanuts<br />
<br />
<b>to make the crust</b><br />
1. In a food processor, combine graham cracker crumbs, cinnamon, egg and oil. Blitz until the texture is moist and clumpy.<br />
2. Press the crumbs into the pan to form a crust.<br />
3. Bake at 350 F for 10-15 minutes, or until crust is set.<br />
<b>to make the icing</b><br />
1. Heat the coconut milk and sugar in a pot over Medium heat. Stir for 20-30 minutes, until the coconut milk reduces to approx. 1 cup of liquid and is thickened in texture. You're not looking to get caramel here, but you do want something similar to sweetened condensed milk.<br />
2. When desired texture is reached,<br />
<b>to assemble the layers</b><br />
1. Sprinkle on a layer of chocolate chips.Then, layer on the pretzels (and other toppings of your choosing.<br />
2. Sprinkle coconut flakes as the top layer.<br />
3. Pour the coconut icing over the entire bar, creating a layer that will "set" all the other toppings.<br />
4. Bake at 350 F for 20-25 minutes. Let cool to room temperature. At this point, the bars will still be pretty soft, especially because they are coconut based. Refrigerate them for a few hours or overnight to allow them to firm up, until the coconut icing has set.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-85485518604421092522015-05-16T09:20:00.000-04:002015-05-16T09:20:00.054-04:00Betty's funfetti fudge<div dir="ltr" style="text-align: left;" trbidi="on">
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My friend Betty is a woman of many trades. In addition to her medical prowress (she's pre-med), she makes amazing soul food - namely, her slutty brownies and snickerdoodles and so much more. Recently I learned that Betty is a funfetti addict. While I won't go into the details of her addition, I will share this gorgeous treat she made. It's funfetti fudge with white chocolate, and it's somewhere between fudge and frosting and sugary crack that melts on your tongue into your dentist's worst nightmare. Isn't it so darn <i>pretty</i>? Almost too pretty to eat!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-68782705623482377982015-05-13T14:46:00.000-04:002015-05-13T14:46:00.314-04:00easy dairy-free banana mango smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Yes, I ate a smoothie with a spoon. Don't judge!</td></tr>
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Spring came three weeks late this year, and now that it's *finally* warming up around Boston, my frozen dessert cravings have started kicking in. Dairy-free frozen desserts are not the easiest to find, nor are they particularly affordable. Thankfully, when I'm not in the mood for caving in on an overpriced single-serve from my college dining hall, I know I can still throw together something as quick, easy, cheap and refreshing as this banana mango smoothie.<br />
<br />
This recipe is amazing because it:<br />
<ul style="text-align: left;">
<li><b>is free additional sugar. </b>Believe it or not, you can get all the necessary sweetness and flavor from the frozen mango and the ripe banana. </li>
<li><b>is free of dairy. </b>You can easily substitute liquid in this recipe for non-dairy milk or juice. I used coconut milk.</li>
<li><b>takes less than a minute to make.</b> Just throw your ingredients in a processor or mixer, blitz and <i>voila!</i> You're done.</li>
<li>can be slurped like a smoothie via straw or consumed like a sorbet using a spoon.</li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">This is actually quite filling!</td></tr>
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<b>mango banana smoothie [df] [v]</b><br />
1/2 cup frozen mango chunks<br />
1 banana, very ripe<br />
1/3 cup non-dairy milk (I used coconut)<br />
<br />
<i>Yields approx. 1 1/2 cup (1 serving for a hungry person, 2 servings for 2 not-so hungry people)</i><br />
<br />
Dump ingredients in a food processor or blender, and pulse until it reaches your desired texture. Enjoy! :)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-36167589131959950302015-05-09T13:06:00.000-04:002015-05-10T07:45:50.394-04:00coconut banana bread [df]<div dir="ltr" style="text-align: left;" trbidi="on">
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Someday in the future, someone will invent something that will allow us to deliver scents virtually. But before that day arrives, you can only trust my words when I describe how fruity and comforting this coconut banana bread smells while baking in the oven.<br />
<br />
The secret to flavorful banana bread lies in the ripeness of the bananas. You're looking for the browning, beyond freckly bananas because those are the sweetest and easiest to mash. When they turn black, they take on a mild fermented flavor.<br />
<br />
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Actually, I don't often get to make banana bread because the bananas are usually in my stomach by then. I will <i>only</i> eat freckled bananas because I love my fruit very ripe. However, most of my friends prefer them at their yellow stage, and for a while my love of overripe bananas became a running joke, and I was frequently the *lucky* recipient of forgotten, bottom-of-the-backpack overripe bananas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOTFYARiZs-sTi7aLAvgIsgPvNd1VAKaao1RTlRL-xeGECXbW7scVZDFvIAUidInFNvNrwqXptC3WxSJxJ5JURlTLu51o3taGzjOGH6aEI2vKwGcYWqNcmpunB2X36ZeOQ9ZhxGOL5N0/s1600/DSC_0055z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipOTFYARiZs-sTi7aLAvgIsgPvNd1VAKaao1RTlRL-xeGECXbW7scVZDFvIAUidInFNvNrwqXptC3WxSJxJ5JURlTLu51o3taGzjOGH6aEI2vKwGcYWqNcmpunB2X36ZeOQ9ZhxGOL5N0/s1600/DSC_0055z.jpg" width="400" /></a></div>
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I didn't add too much sugar - 1/4 cup - so as to let the banana and coconut flavor come through. This way, the bread is just sweet enough. If you are looking for something more sweet, I recommend adding <i>up to</i> an extra 1/4 cup of sugar to the recipe.<br />
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<br />
<b>coconut banana bread [df]</b><br />
1 1/2 cup all-purpose flour<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/4 cup white granulated sugar, packed<br />
3 medium-sized bananas,<i> very ripe</i><br />
1/3 cup coconut oil, <i>melted</i><br />
2 eggs, <i>beaten</i><br />
2 Tbs milk (I used coconut)<br />
1/2 tsp vanilla<br />
1 cup sweetened coconut flakes<br />
<i>Optional</i>: 1/4 tsp cinnamon, 1/8 tsp nutmeg, chopped walnuts<br />
<br />
<b>1. </b>In a bowl, mix the dry ingredients - flour, baking powder, baking soda, salt, sugar and (optional) spices.<br />
<b>2</b>. In a separate bowl, mash the bananas. Then, incorporate the wet ingredients - beaten eggs, melted coconut oil, vanilla, milk.<br />
<b>3.</b> Fold the dry and wet mixtures together until moistened. Fold in the coconut flakes.<br />
<b>4.</b> Pour batter into a greased loaf pan (I used 9x4), and bake at 350 F for 45-50 minutes.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-74679880386939471922015-05-06T17:41:00.000-04:002015-05-06T20:15:49.380-04:00dairy free monkey bread - attempt #1<div dir="ltr" style="text-align: left;" trbidi="on">
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Monkey bread has been on my baking list forever. It's also one of my friend Jessie's favorite desserts, which she's reminded me on several occasions (Hmm, intentionally? Unintentionally? Doesn't matter!). After making <a href="http://icharod.blogspot.com/2015/04/new-favorite-coconut-based-super-fluffy.html">fluffy star bread</a> with coconut oil instead of butter, I felt more confident that I could substitute coconut oil for butter in bread recipes and get fragrant and delicious results. I also got to try out this awesome <a href="http://icharod.blogspot.com/2015/05/dairy-free-caramel-sauce.html">dairy-free caramel sauce recipe</a>, which I'm kind in love with.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXanvPh7U1k1Q2Z5Lw1HBlEjauoQu2lQVCdWiWRlGlYQz5wpcBFU-vU0VLtA9md3ZRz9dUmC52KQDoBf9g7A-INAVcIfQyCA0uP4Ds-KfPSbmsngnZ4JOCjVkMSMA4AKDOmt4R5BxVumw/s1600/DSC_0150z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXanvPh7U1k1Q2Z5Lw1HBlEjauoQu2lQVCdWiWRlGlYQz5wpcBFU-vU0VLtA9md3ZRz9dUmC52KQDoBf9g7A-INAVcIfQyCA0uP4Ds-KfPSbmsngnZ4JOCjVkMSMA4AKDOmt4R5BxVumw/s1600/DSC_0150z.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dough balls soaking in <a href="http://icharod.blogspot.com/2015/05/dairy-free-caramel-sauce.html">coconut caramel sauce</a>, prior to baking. Nomnom.</td></tr>
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When I heard about Joanne Chang's new book, <i>Baking with Less Sugar</i>, and her monkey bread recipe, I had to try it. Joanne Chang is the founder of the Flour Bakery + Cafe, which has 3 locations around Boston. I own both of her cookbooks <i>Flour</i> and <i>Flour, too</i>, and every recipe I've tried so far has been great. She's also one of my heroes because of her inspiring story - she graduated from Harvard with a degree in Math, but departed from a career in finance to pursue her culinary passions. I respect that!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iOmUivixQ1aMAn396Og0hJ8PsINmZfPA-mTon3ie0_5PYEElVOemz5qdALApAJvOBsVgpRFX4bk_xDkeMamHwNP5PED6_UfSoiZ9SggBBVEOIXohakQ4VKReWsZHx3_JRAgM8URQqhs/s1600/DSC_0153z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2iOmUivixQ1aMAn396Og0hJ8PsINmZfPA-mTon3ie0_5PYEElVOemz5qdALApAJvOBsVgpRFX4bk_xDkeMamHwNP5PED6_UfSoiZ9SggBBVEOIXohakQ4VKReWsZHx3_JRAgM8URQqhs/s1600/DSC_0153z.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven, after sprinkling on some coconut. Time for nomz.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsc5ix_mBvdo_jh2WYEAYeaCPfLCpI9f0lsBfovS-rEe_rM-QwBES-Y-FCGMJPKG2uJyC07fs2horNI28wFQwBATbtF4F8B7K8AbMG8mAlvvcXAlJ-QztjDLjaayXKw-yvssNlbQiROY/s1600/DSC_0155z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsc5ix_mBvdo_jh2WYEAYeaCPfLCpI9f0lsBfovS-rEe_rM-QwBES-Y-FCGMJPKG2uJyC07fs2horNI28wFQwBATbtF4F8B7K8AbMG8mAlvvcXAlJ-QztjDLjaayXKw-yvssNlbQiROY/s1600/DSC_0155z.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two episodes of The Following later...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMSk-Tvb25tOS4JAHt1jPd5m38O5mcqaiHajsJWccST3KRdgTStmfZuT9ktNWPnfev1EiVkqkSfbzJeAhcD-cp-k0ks66wlVnwkTifiMpjQ8M96cV8ciRkMkCuOJGs5m8aZUPj9y1eT0/s1600/DSC_0048z.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMSk-Tvb25tOS4JAHt1jPd5m38O5mcqaiHajsJWccST3KRdgTStmfZuT9ktNWPnfev1EiVkqkSfbzJeAhcD-cp-k0ks66wlVnwkTifiMpjQ8M96cV8ciRkMkCuOJGs5m8aZUPj9y1eT0/s1600/DSC_0048z.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...All gone.</td></tr>
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The monkey bread turned out soft, sweet and coconutty. Every time I stood close and got a whiff of the scent, I could barely resist sneaking another piece. One of the best parts about monkey bread is how sharable it is, so if you have a good chunk of time one day to make this, it makes a great Netflix night snack to enjoy with friends. Probably helps explain why this disappeared so fast :)<br />
<b><br /></b>
<b>monkey bread</b><br />
<i>dough</i> (adapted from <i>Baking with Less Sugar</i> by Joanne Chang, as seen <a href="https://www.yahoo.com/food/cinnamon-sugar-monkey-bread-recipe-115807135461.html">here</a>)<br />
3/4 cup coconut milk, warmed<br />
1/2 tsp active dry yeast<br />
1/2 tsp white granulated sugar<br />
2 ~1/4 cups all-purpose flour<br />
1 tsp salt<br />
3 Tbs coconut oil, softened<br />
1 egg yolk<br />
Optional: sweetened coconut flakes<br />
<br />
<i>cinnamon caramel sauce </i><br />
1 recipe <a href="http://icharod.blogspot.com/2015/05/dairy-free-caramel-sauce.html">coconut-based caramel sauce (click for recipe)</a><br />
1 1/2 tsp cinnamon<br />
<br />
<b>to prepare the dough</b><br />
1. In a bowl, combine the yeast and warm coconut milk and sugar. Let sit for at least 5 minutes.<br />
2. In a separate bowl, combine the flour and salt.<br />
3. Combine the yeast and flour mixture, and begin mixing into a dough.<br />
4. When the dough is partially formed and the texture is still "rough", add in the egg yolk and softened coconut oil. You might feel small coconut oil bits through the dough, but this is okay.<br />
5. Knead until relatively smooth. Place the dough in a greased bowl in warm/dry place, and let it rise for 2 hours or until doubled in size.<br />
<b>to prepare the caramel sauce </b><br />
While you wait for the dough to rise, you can prepare the caramel sauce. The recipe for dairy-free, coconut-based caramel sauce.can be found <a href="http://icharod.blogspot.com/2015/05/dairy-free-caramel-sauce.html">here</a>.<br />
<b>to assemble the monkey bread</b><br />
1. After the dough has finished rising, Cut it into 48 small, similarly-sized pieces.<br />
2. Roll each piece first in egg white and then in a cinnamon-sugar mixture. Pile them one-by-one in a greased pan.<br />
3. After you've finished step 2, let it rise in warm/dry place for another 30 minutes.<br />
4. Pour the caramel sauce over the top, making sure you cover all the crevices.<br />
5. Bake at 350 F for 30-35 minutes. Sprinkle coconut flakes over it, if you'd like to add some texture and flavor.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-4148810629547618842015-05-02T07:00:00.000-04:002015-05-02T15:56:46.076-04:00dairy free caramel sauce<div dir="ltr" style="text-align: left;" trbidi="on">
As I continue through my journey to find dairy-free recipes on a budget, I keep learning about more methods for using simple ingredients and taking advantage of their similar properties to achieve just as, if not more delicious outcomes.<br />
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I was elated to find that a $1.50 can of full-fat coconut milk could be turned into so many different things - from dairy-free <a href="http://icharod.blogspot.com/2015/02/dairy-free-tiramisu-cocomisu.html">whipped cream</a> to caramel sauce! With this recipe, you can happily say good riddance to butter and cream, Don't get me wrong - I love butter and cream; my body, however, does not.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bzah0WeqIhcodW0bPykvcp3OBLhxT_rxL6yMayFgHQK_Oa8xnGsTWLP9vr0XZu_vZjsy2Afg8l27QnIM3cfpqVccOeD1z2YlyWcwfNgOWET-PemiAVUffbaF31P2SN6zmmh5iXDInOs/s1600/DSC_0145z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bzah0WeqIhcodW0bPykvcp3OBLhxT_rxL6yMayFgHQK_Oa8xnGsTWLP9vr0XZu_vZjsy2Afg8l27QnIM3cfpqVccOeD1z2YlyWcwfNgOWET-PemiAVUffbaF31P2SN6zmmh5iXDInOs/s1600/DSC_0145z.jpg" height="266" width="400" /></a></div>
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This dairy-free, coconut-based caramel is smooth and rich and dangerously delicious. It can be substituted for any rich caramel sauce. You can dip fruit in it, drizzle it over cakes and whipped cream or even hide it in chocolate truffles and cupcakes. I used it for my first attempt at (dairy-free) monkey bread (recipe coming soon!).<br />
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Waiting for the coconut milk to cook down and thicken does take some time, so make sure you have about half an hour to stand by the stove and stir. Feel free to rock out to some music while you're at it. The results are totally worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nerXhjMRiGHNEJq8epQfQohyphenhyphen1WCLBpdspqEFNb-ZcM7zat-8NFkYiTqcgJTxNtOxWy0kmxr5p-JYhpss_cprSJUwCl5tJ8WnXgCPtk5cWiRS5IT3WY4bnQMnv1Tr1KnJqCrBgwT8S84/s1600/DSC_0146z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nerXhjMRiGHNEJq8epQfQohyphenhyphen1WCLBpdspqEFNb-ZcM7zat-8NFkYiTqcgJTxNtOxWy0kmxr5p-JYhpss_cprSJUwCl5tJ8WnXgCPtk5cWiRS5IT3WY4bnQMnv1Tr1KnJqCrBgwT8S84/s1600/DSC_0146z.jpg" height="400" width="266" /></a><b>coconut-based caramel sauce [df] [v]</b> (adapted from<a href="http://simplerootswellness.com/coconut-milk-caramel-sauce/"> here</a>)<br />
1 can full fat coconut milk, at room temp.<br />
1/3 cup white granulated sugar<br />
1/2 tsp vanilla<br />
1/4 cup coconut milk, at room temp.<br />
Optional: cinnamon,<br />
<br />
<b>1.</b> In a pot, combine the full fat coconut milk and sugar.<br />
<b>2.</b> Over low-med heat, stir the mixture until it is boiling softly. Continue boiling softly and stirring until the mixture is reduced and thickened. This step will take a while - 20 to 30 minutes, perhaps.<br />
<b>3.</b> When the mixture has thickened into a thick paste, take it off the heat and mix in the vanilla and other additives (e.g. cinnamon), if you'd like.<br />
<b>4.</b> Place the mixture back on low heat and add in the coconut milk. The mixture might "curdle" at first, but keep stirring until it is a smooth, darker brown sauce.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8655544538632436922.post-67720767961417931382015-04-29T11:00:00.000-04:002015-05-02T12:41:37.312-04:00new favorite: (coconut-based) super fluffy star bread<div dir="ltr" style="text-align: left;" trbidi="on">
This star-shaped bread is so fluffy I'm gonna die.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4UB0jDVgI5vJuTDri8bZD0poRsXtSBa-nyD4D9j9g29bJyoQp9r3x5cQ5cEWlXMXUpNAGr2UHGGk4hS2QSVwNlEFHsTv3XWmNZmIjdxp3yMlTTE3xNNQB3dyNIt58vYwsFPi3FBGD1I/s1600/DSC_0033z.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4UB0jDVgI5vJuTDri8bZD0poRsXtSBa-nyD4D9j9g29bJyoQp9r3x5cQ5cEWlXMXUpNAGr2UHGGk4hS2QSVwNlEFHsTv3XWmNZmIjdxp3yMlTTE3xNNQB3dyNIt58vYwsFPi3FBGD1I/s1600/DSC_0033z.jpg" height="400" width="270" /></a>I first spotted this nutella star bread on <a href="https://www.youtube.com/watch?v=PxaDxiqTiT0">a YouTube video</a> trending on Facebook. But the guy who was making it (@DaveHax) used pre-made frozen pizza dough as the base. While that's a quick and convenient option, I didn't have pre-made dough on hand. Plus, it was almost midnight after a long week of classes, and I was looking forward to unwinding with one solid dough-kneading workout session. It really takes a lot of tension out of you, you know?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN9IfDWuxu2mzVAx4mpBPg9fVeVpa1VTgLX1VgFCZH9d9w6dgFPF3GP-WFaRI496IGo5HU_WedOwMAFSHIdNbw2rsW_eoIrzHz0JcI0keXKgG2cSyc84LH_p_9IcwC-Ykexpm4tIqLC8/s1600/DSC_0040z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN9IfDWuxu2mzVAx4mpBPg9fVeVpa1VTgLX1VgFCZH9d9w6dgFPF3GP-WFaRI496IGo5HU_WedOwMAFSHIdNbw2rsW_eoIrzHz0JcI0keXKgG2cSyc84LH_p_9IcwC-Ykexpm4tIqLC8/s1600/DSC_0040z.jpg" height="400" width="263" /></a><span style="text-align: left;">Star bread is a traditional Christmas pull-apart bread with layers of nutella sandwiched between layers of dough, which are carefully cut and folded into a lovely star shape. Or flower shape. Or snowflake shape. Or, as in this case, a starburst?</span></div>
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<br />
<br />
Although nutella is traditionally used as the filling, I chose to spread peanut butter because I didn't have nutella (and also because I'm a peanut butter addict). I can imagine a plethora of sweet and savory filling ideas, though. Cookie butter or cinnamon sugar, maybe? Or garlic butter? The possibilities are endless.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mmmmm. Bread.</td></tr>
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Maybe it was the recipe I used or the way I kneaded it - but the bread layers puffed up, so the star turned into a starburst/blossom shape. And the bread inside was <i>magically soft and springy</i>. I lightly sprinkled the surface of the bread with white sugar while it was cooling, but this bread is sweet, so that's not a necessary step. I also think the richness and saltiness of the peanut butter complemented the sweetness of the bread well. It was hard to resist eating this whole thing fresh out of the oven!<br />
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<b>peanut butter star bread</b> [df] (adapted from <a href="http://www.handimania.com/cooking/braided-nutella-star-bread-all-steps.html">Handimania</a>)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDVdyQYduwD9UGpMvCoASSvMgkPJxHESys3fXxwaQ_nK8HO55zc7bXzsD6LGpUXrONdEY8Epq3fRK18k4yd9W6LJvFTSwVHkQmpWM9cN5ln58-h37JXwqJWCMS1I_Y73NkaHTfXcaRDA/s1600/DSC_0031z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDVdyQYduwD9UGpMvCoASSvMgkPJxHESys3fXxwaQ_nK8HO55zc7bXzsD6LGpUXrONdEY8Epq3fRK18k4yd9W6LJvFTSwVHkQmpWM9cN5ln58-h37JXwqJWCMS1I_Y73NkaHTfXcaRDA/s1600/DSC_0031z.jpg" height="400" width="266" /></a>approx. 2 1/2 all purpose flour<br />
2 Tbs coconut oil<br />
1/2 Tbs vegetable oil<br />
1/4 cup + 1 Tbs white granulated sugar<br />
1 1/2 tsp dry active yeast<br />
3/4 cup coconut milk, warmed<br />
1/4 tsp salt<br />
1/2 cup peanut butter<br />
2 eggs, separated and at room temperature<br />
<br />
<b>1</b>. Microwave the coconut milk until warmed. In a small bowl, combine the yeast, 1 Tbs sugar and warmed coconut milk. Let sit for 10-15 minutes.<br />
<b>2.</b> In a separate bowl, combine 2 cups of flour, salt and 1/4 cup of sugar.<br />
<b>3</b>. In the dry ingredients, add the egg yolks, coconut and vegetable oils as well as the yeast mixture.<br />
<b>4.</b> Mix and combine into dough, kneading until the dough comes together. Slowly add in the remaining 1/2 cup of flour, if necessary, until the dough is smoother. The dough might appear to be "layered", but that's okay.<br />
<b>5.</b> Place the dough ball in a greased, covered bowl, and let it rise in a warm place for 40 min. to 1 hour, or until doubled in size.<br />
<b>6</b>. Knead the dough for a few minutes. Divide into 4 equal pieces.<br />
<b>7</b>. Roll out each piece of dough into round sheets about a few millimeters thin.<br />
<b>8.</b> <b>Check out <a href="http://www.handimania.com/cooking/braided-nutella-star-bread-all-steps.html">Handimania's great tutorial </a>on how to layer and cut the dough. </b>Trace a round plate (or something similar) onto each sheet. Smooth peanut butter within the traced lines of 3 of the sheets, layering them on top of one another. Place the final, peanut butter-free sheet on top.<br />
<b>9.</b> <b>Check out <a href="http://www.handimania.com/cooking/braided-nutella-star-bread-all-steps.html">Handimania's great tutorial</a> for a visual guide on how to cut and twist the dough into the star design.</b> Place a glass cup (or something similar) or lid in the center of the dough layers. Make 16 equidistant cuts around the cup, being careful to not cut into the center. Twist 8 pairs of cut pieces away from one another.<br />
<b>10</b>. Bake at 350 F for 10 minutes. Turn off the heat, and leave the bread in the oven for another 5-7 minutes. This bread is best served fresh out of the oven. :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Star bread, I knead you in my life.</td></tr>
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Unknownnoreply@blogger.com0