Friday, March 29, 2013

Flourless Chocolate Honey Cake with Berries and Whipping Cream


If there's one thing I appreciate, it's a good dessert. If you've been around for a while, I'm sure you've figured that out by now. Chocolate is my go-to and probably always will be because of the insane things you can do with it and the fact that I pretty much always have it in my house.


For some reason, I feel more relaxed when my fridge is somewhat empty (but it drives my hubby crazy). Maybe it's because I don't feel paralyzed by options: Open the fridge, grab the one thing on the shelf. Eat that. Pretty simple. Plus, our old-school fridge has too many hidden nooks for stuff to get forgotten and rotten. I get ticked enough when I go to the grocery store and pay more than I wanted to. Then to turn around a few days (*weeks) later and throw it away? Aaarrrgh.


Chocolate, however is the lucky one that's always welcome! And conveniently, doesn't get lost or forgotten.


This flourless cake is sweetened only with honey. When my hubby cleans up his diet, mine also does by default because I really don't want to eat a whole dessert on my own. Not to mention all the dirty looks Nick would give to me as I'm happily munching away...


Baking this sweet dessert in a vintage springform pan is the ultimate in romance. The pan was larger than the original recipe called for, so the cake is quite a bit thinner.


I'd recommend refrigerating the cake for at least a few hours before serving. As it cools, the cake increases in density, becoming almost truffle-like. Topping with a fluffy cloud of whipping cream (the real stuff only, please!) and berries lightens it up considerably. The cream and berries take a flourless cake which are notorious for being rich and transform it to something that is substantial but feels somewhat wispy.


Flourless Chocolate Honey Cake with Berries and Whipped Cream
Adapted from Lauren's Latest 
Yield: 8 servings

Flourless Chocolate Honey Cake
4 ounces bittersweet chocolate, roughly chopped
1 stick unsalted butter, cut into 8 pieces
3 large eggs
1/2 cup honey
Heaping 1/2 cup cocoa powder, sifted
1 teaspoon vanilla extract
Topping
1 cup whipping cream
Scant tablespoon honey
1/2 teaspoon vanilla extract
1 1/2 cups seasonal berries (I used blackberries, blueberries, and pomegranate arils)

For the cake:
Preheat oven to 350 degrees F.

Generously butter the bottom and sides of a 9-inch round springform or cake pan.

Place a small pot over medium high heat with about an inch of water in the bottom. Bring to a simmer. Lower heat if necessary to keep it from madly boiling.

Put chopped chocolate and pieces of butter in a heatproof bowl and set over simmering water. Stir with a wooden spoon until melted and smooth. Remove from heat.

Stir in eggs, one at a time, beating until fully combined. Add honey, cocoa powder, and vanilla, stirring until uniform in color and smooth in texture.

Pour into buttered pan and bake for 20 minutes or until middle is set when you gently shake it.

Place pan on a cooling rack and allow to come to room temperature before topping with whipped cream.

For the topping:
Using a stand mixer or hand mixer with whisk attachment, beat whipping cream until it forms soft peaks (how to determine when you have soft peaks). The whipping cream will not be as glossy as that picture shows.

Add the tablespoon of honey and 1/2 teaspoon of vanilla extract. Continue to beat until you have medium peaks.

Store in a covered container in the refrigerator until cake cools.

Once cake has cooled to room temperature or cooler, spoon the whipped cream over the cake and spread over the surface, leaving a 1-inch border.

Cover with berries and serve.

Leftovers will keep covered in the refrigerator for a few days.
 




Monday, March 25, 2013

Mushroom Lover's Frittata


If you're new here, you might not know I've got one talented older sister...She's the boss over at Post Road Vintage where she does decorating, crafting, gardening, animal husbandry, and a little natural living! So if you're looking for some serious eye candy, hop over and see what she's up to.


I know we normally stick to food around here, but if you love beautiful surroundings, check out her spring magazine! This frittata is featured there and you can check out some of the other talented ladies there as well. There is a free sample copy available as well as full versions available for purchase.


Being asked to develop a brunch-y recipe with a limited diet (remember that Whole30 thing?) is tough. The best I could come up with was a frittata because you can use fresh, seasonal ingredients to make something new every time! And isn't that what talented cooks really do? Keep making the same recipes over and over without anybody realizing?

I wish I could say I'm there, but I'm not.

When I say "Mushroom Lover's", I mean it. With my hubby being a non-fungus friend, I got this one all to myself! Lucky me! I don't think he knows what he's missing...


Mushroom Lover's Frittata
Yield: 3-4 servings

1/2 medium yellow or white onion, thinly sliced
4 ounces shiitake mushrooms, stems removed and caps sliced
2 teaspoons extra-virgin olive oil
Pinch of sea salt, plus 1 teaspoon
8 large eggs
1/2 cup canned artichoke hearts, drained, rinsed, and roughly chopped
1/2 teaspoon ground mustard
1 cup lightly packed arugula or spinach, stems removed
1/4 teaspoon black pepper
1 tablespoon coconut oil or butter

Preheat oven to 400 degrees F.

Place onions, mushrooms, olive oil and a pinch of salt in a medium bowl. Toss gently to evenly distribute the oil.

Spread in a single layer on a rimmed baking sheet and roast in the oven for 8-12 minutes or until onions have softened and darkened.

Lower oven temperature to 350 degrees F.

Whisk the eggs, artichoke hearts, ground mustard, arugula, salt, and pepper in a medium bowl.

Place a cast iron skillet over medium heat with coconut oil and heat until melted. Swirl oil around pan to coat the bottom and partways up the sides.

Pour in eggs then gently drop in the mushrooms and onions, stirring slightly to evenly distribute. If you stir too vigorously at this point, the mushrooms and onion will discolor the frittata a greenish-gray color.  Still tasty, but slightly unattractive.

As the eggs cook, run a thin spatula around the edge to release it from the sides of the pan. Cook for 2-3 minutes until the edges have firmed up enough to lift as a group when you lift them with your spatula.

Place the skillet in the oven and cook for 10 minutes or until the surface is lightly browned and no longer liquid.

Best served slightly warm.


Pinit

Wednesday, March 20, 2013

Honey Panna Cotta with Meyer Lemon Curd


I have finally figured out that it can be incredibly easy to eat a rich, sugar-free and gluten-free dessert that doesn't have chocolate in it. Not that I'm turning away from my beloved chocolate any time soon!



More impressive than a pudding (even a homemade one) with the richness of cheesecake minus the baking, massive portions, and 8 hours of refrigeration. Granted, you'll still need to refrigerate these for 4 hours.


If you've never tried Meyer lemons, you'll have to grab some the next time you see them. They don't have the sourness of a regular lemon, but still have enough tang and sharpness to cut the rich silkiness of the panna cotta.


Honey Panna Cotta with Meyer Lemon Curd (refined sugar-free)
Adapted from Cannelle et Vanille and Tartelette
Yield: 4 large servings

Honey Panna Cotta
2 tablespoons cold water
2 teaspoons gelatin
2 cups heavy cream
1/4 cup honey
1 cup plain, whole milk yogurt
Meyer Lemon Curd
2 large eggs
1 tablespoon honey
6 tablespoons Meyer lemon juice from 4 lemons
1 teaspoon Meyer lemon zest, plus additional for serving
1 tablespoon unsalted butter, at room temperature


To make the Panna Cotta:
Place the cold water in a small bowl and sprinkle the gelatin over it.

Pour the heavy cream and honey into a medium saucepan, set over medium heat and bring to a simmer. Remove from heat. Whisk in the gelatin until fully dissolved, followed by the yogurt.

Divide equally between 4 glasses or mugs and allow to cool at room temperature for 20 minutes before placing in the refrigerator for at least 4 hours.

To make the Lemon Curd:
Set a medium pot over medium heat with about an inch of water in the bottom. Bring the water to a simmer and lower heat to keep at a simmer.

Stir together the eggs, honey, lemon juice, and 1 teaspoon lemon zest in a heat proof bowl and set over the simmering water. Stir with a wooden spoon until it thickens enough to coat the back of the spoon without sliding off. It will be runnier than a pudding.

Pour through a strainer into a clean bowl and allow to cool until it feels just slightly warm.

Add the softened butter and whip with a hand mixer or stand mixer until the butter is fully incorporated and the mixture lightens in color.

Refrigerate in an airtight container until ready to use.

To serve:
Top each panna cotta with a generous dollop of lemon curd and a sprinkle of lemon zest.


Pinit

Wednesday, March 13, 2013

Nut and Granola Energy Bites


I found out on Sunday that one of my newest friends just had her first baby. It instantly brought me back to those first precious days with our little girl. Remembering what made me smile in those early days and what made me cry. There has never been such an emotional point in my life. The tears can turn to laughter faster than you can imagine. There is an incredible amount of unpredictability that causes you to savor the bright moments as much as you pray for the rough patches to pass quickly.


Living away from most of your friends and family can be extremely difficult. Having our baby in Florida while our families were in the Midwest meant it was up to us from day one. There was little support for me as I was trying to figure out what came next. Not that I'm complaining. My hubby got a week off of work, which was fantastic, but sometimes the 'glow' lasts just long enough to get you through that first week whether or not you have help.

After that, things get real. Any confidence you gained in that first week can instantly be torn from you and you may start to question everything.


The luxury of being a stay-at-home mom with a first baby is that you can lay in bed all day with your little one and no one needs you for anything. My one complaint was having enough food to keep my energy up. This is the perfect snack to have on hand, especially for nursing mothers. Because we all need to keep our energy up, but may not have the time or inclination for cooking.


Since these literally take 10 minutes to make, it's hard to come up with an excuse not to make them. So, in honor of that precious little baby boy, I made these nut and granola energy bites for the new mama.

There's oats for milk supply, natural sweetness from dates and honey, nuts for protein and healthy fats, and a little bit of dark chocolate for a 'treat'.

Not a nursing/new mother? Don't worry, these will appeal to pretty much everyone. After all, don't we all need a healthy but quick snack to grab?



Nut and Granola Energy Bites
Yield: 1 dozen
Time: 10 minutes

1/2 cup old-fashioned oats
1/4 cup almonds
1/2 cup cashews
10 pitted dates
1/4 cup bittersweet chocolate chips, or chopped bar chocolate
2 tablespoons water (more or less, as needed)
1 tablespoon honey
Sprinkle of ground cinnamon, optional

In a large food processor fitted with the metal blade, combine the oats, almonds, and cashews for about 10 seconds until it forms a coarse meal.

Add the remaining ingredients and process until the ingredients form a large sticky mass.

Scoop out tablespoon-sized portions (a cookie scoop is perfect) and roll into balls.

They can be eaten immediately, but are best when allowed to firm up in the refrigerator for a few hours.

Store in an airtight container in the refrigerator.


Pinit

Friday, March 8, 2013

Chocolate Toffee Oatmeal Cookies


So after 30 days of super-clean-eating, I ended it with a piece of banana cream cheesecake! Apparently there's no such thing as easing into things with me. But man, it was worth it. After 30 days, you're supposed to re-introduce foods one at a time to monitor your reaction to them. Dairy was first on my list (custard, cheese, kefir) and thankfully I seem to be handling that just fine.

Overdoing gluten makes me tired. This is valuable information!

I've decided that I feel really restricted when doing a Whole30. I've resolved to do two of them this year, so in September, that will probably be my last one. The results are incredible (more energy and better-fitting clothes), but in the future, I'll just be doing Whole7's or Whole14's whenever I feel the need.

Last weekend I met my sisters and mom for the weekend and eating out the whole time was a little rough. I'll admit that. Especially when my sister made a killer cheesecake. I had to watch them eat that all weekend. Thankfully I had the sense to snag a piece to save for later. Now my mother and father in law are coming to stay with us this weekend, so this time, I'll be unrestricted. 

These cookies aren't gooey per my usual preference, but, dang. As they bake, a thin foot forms around the edge and forms a small lace-like border that has just enough crispness. The middles don't spread much, so they remain chewy and thick. The contrast between the soft middle and the crisp edge is spectacular.

Adding oats make them unpretentious and rustic-looking, but there's still enough toffee and chocolate flavors to keep them special.

The Andes toffee I used is seasonal, so you probably won't be able to find it this time of year. Any other toffee bits would be fantastic and add another level of crunchiness.


Chocolate Toffee Oatmeal Cookies
Adapted from Baking: From My Home To Yours
Yield: 3 dozen

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 cup sugar
1/2 teaspoon molasses
1 cup dark chocolate chips
12 Andes toffee crunch thins or 1/2 cup toffee bits, roughly chopped
2 large eggs
1 1/2 cup old-fashioned oats

Preheat oven to 350 degrees F.

Line a cookie sheet with parchment paper or a baking mat.

Sift together the flour, cocoa, baking soda, and salt.

Set a small pot over medium-high heat with about an inch of water in the bottom. Bring to a simmer.

In a medium heat-proof bowl, combine the butter, sugar, molasses, chocolate, and toffee. Set over the simmering water and stir with a wooden spoon or spatula until fully melted. Remove from heat.

One at a time, whisk in the eggs.

Add in the dry ingredients to the melted chocolate and stir until just combined.

Finally, stir in the oats.

Place tablespoon-sized balls of dough on a cookie sheet, about 2 inches apart.

Bake for 12 minutes on a middle rack, rotating pan after 6 minutes.

The cookies should be able to be transferred to a cooling rack immediately, but if they are too fragile, give them another minute or two to cool.

Once they have reached room temperature, store in an airtight container on the counter for a few days, or in the freezer for a few months.


Pinit