Apple Cinnamon Breakfast Quinoa

Today's recipe comes from Skinnytaste.com.  I modified this recipe from the website for just one person, me.  My husband is not a breakfast person and I didn't want to end up with four servings.  Overall, the recipe came out pretty great, and you can add more flavor to it if you'd like, such as almond butter.

Here's what you'll need:

• 1/4 cup quinoa
• 1/2 cup water
• 1/4 teaspoon cinnamon or apple pie spice
• 1/2 teaspoon vanilla extract (or almond extract)
• 2 tablespoons apple sauce (and 1 tablespoon almond butter)

Add water, quinoa, cinnamon and extract to a small pot, and wait for water to bowl.  Low heat and keep lid on until all the water has evaporated, usually 10 to 15 minutes.

Put the quinoa in a bowl and add the applesauce and stir.  Enjoy!

Spiced Pumpkin Cheesecake

Once again, I apologize for not updating my blog more often, but the semester is almost over and I will soon have more posts up.  I have many I want to post, but I just haven't had the time, I'm making the time now because this one is just too good to wait.  I usually bake my Pumpkin Pound Cake for my aunt's annual Thanksgiving dinner, but this year I wanted to be different.  I decided I wanted to bake a cheesecake, I got the idea from out of all places, The Cheesecake Factory.  I know every year in the fall they have a pumpkin cheesecake on their menu, so I went onto epicurious.com and found a few recipes there.  I decided to use Bon Appetit's October 2002 recipe.  It came out great, and it was a real hit at Thanksgiving. 

You will need a springform pan and a roasting pan.  Make sure the springform pan is at least 9", the recipe calls for a 10" one, but I used a 9" and it just fit all the ingredients. 

For the crust you'll need:

• 9 whole graham crackers (about 4 ounces), broken
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) butter, melted

For the filling you'll need:

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2  cups sugar
• 3 large eggs
• 1 15-ounce can pure pumpkin
• 1 cup whipping cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

First position rack in center of oven and preheat to 350 degrees.  Wrap double layer of heavy duty foil around outside of springform pan.  Combine graham crackers, sugar, and cinnamon in processor, blend until graham crackers are very finely ground.

Drizzle butter over.  Using on/off turns, blend until crumbs begin to stick together.  Press crumbs onto bottom (not sides) of springform pan.

Bake until crust is slightly golden, about 10 minutes.  Transfer to rack and cool while preparing filling.  Maintain oven temperature.

Now, onto the filling.  Using an electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.

Beat in eggs one at a time.

Add pumpkin and remaining 7 ingredients.  Beat just until blended.

Pour filling into prepared crust.  Place springform pan in a large roasting pan.  Add enough water to come halfway up sides of springform pan.

Bake cheesecake until slightly puffed and softly set and top in golden, about 1 1/2 hours.  Transform springform pan to rack and cool.  Cover and refrigerate cake overnight.

Using a knife, cut around sides of pan to loosen cake.  Release pan sides.  Cut and serve, and enjoy!

Vanilla Ice Cream

Oh my goodness! It's been a very long time since I last updated.  School and work have taken over my life, and unfortunately that means I haven't been roller skating or (ever worse) cooking and baking as much as I would like.  However, between my last post and now I have a few things to blog about.  Today's is an ice cream recipe.  I've had my ice cream maker for a while now and haven't used it as much as I would have liked.  So I fixed that!  I made two or three batches of plain vanilla ice cream.  Yes, I know vanilla can be boring, but it's so much better homemade than buying it at your local supermarket.  The recipe comes from my How to Cook Everything by Mark Bittman. He had a lot of use this or use this in the recipe, so I'll have what I did use in bold. 

This recipe makes about 1 quart.  Here's what you'll need:

• 1 vanilla bean or 2 teaspoons vanilla extract
• 2 cups half-and-half, milk, or a combination
• 1/2 cup sugar
• 6 egg yolks or 2 tablespoons cornstarch
• 1 cup cream or more milk or half and half

If you are using a vanilla bean, split it in half and scrape out the seeds;  combine them with the half-and-half and 1/4 cup of the sugar in a small saucepan.  Heat, stirring occasionally, until steam rises from the half-and-half, 3 to 5 minutes;  remove from heat.

Meanwhile, beat the yolks and the remaining sugar together until thick and slightly lightened in color (you can do this with a whisk or an electric mixer).  If you're using cornstarch, mix it with 2 tablespoons or so cold water or milk to make a slurry.

If you're using eggs, stir about 1/2 cup of the heated half-and-half into the yolk mixture and beat; then stir the warmed egg mixture back into the heated half-and-half and return it to the pan.  For the cornstarch version, whisk slurry into the heated half-and-half along with the remaining sugar.  For both the egg and cornstarch mixtures, heat, stirring constantly, until thick.  The mixture is ready when it thickly coats the back of the spoon and a line can be drawn through the mixture and stays intact.  This should take 3 to 5 minutes.  If you're using cornstarch, strain the mixture before proceeding if you think there might be any lumps.

Cool completely, then stir in the cream and freeze in an ice cream maker according to the manufacturer's directions.

Once finished, the ice cream will not all be hardened.  Some of it will be soft and melt-y, and you will need to freeze it in the freezer for a couple of hours before serving.  However, if you like your ice cream very soft and liquidity, then eat right away.

Top with your favorite toppings and enjoy!  I made my own whipped cream with the remaining cream I had left over from the ice cream. 

Lemon Pound Cake from Penzeys

I know it looks awful because it fell apart on the way out of the bundt pan, but it tasted delicious.  The recipe is from another Penzeys Catalog, and I've had this recipe on my fridge all summer, but only got to it a couple of weekends ago.  I baked it for my friends' housewarming party, and everybody ignored how it looked and thought it was quite tasty.

Here's what you'll need for the cake:

• 2 cups flour
• 1 teaspoon baking powder
• 2 sticks butter, softened
• 1/2 teaspoon salt (omit if you are using salted butter)
• 2 cups granulated sugar
• 1/4 cup finely grated lemon peel, or 2 teaspoons of Penzeys' Minced Lemon Peel covered in 2 tablespoons warm water for 5 minutes (I used Penzeys)
• 6 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 1/4 cup fresh lemon juice

Here's what you'll need for the glaze:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons fresh lemon juice

First, move your oven racks around so you have one in the middle.  Next, preheat the oven to 325 degrees.  Grease and flour a 2 quart plain or fluted tube pan and set aside.  

Sift together the flour, baking powder, and salt (if using) in a medium bowl and set aside.  In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes.

 Add the eggs, one at a time, beating well after each addition.  Add the vanilla and beat well.  

In 3 batches, beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined.  Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes.  Cool the cake in the pan on a rack for 15 minutes and then remove from pan (ever so carefully!) onto a rack to cool completely.

To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick.  When the cake is completely cool, set the rack over a baking sheet or waxed paper.  Drizzle the glaze over the cake, letting it drip down the sides.

Enjoy!

Annie's Granola with Coconut from Penzeys

Today is another Penzeys recipe and it was submitted by a woman named Ann W.  I've never made my own granola before and honestly never really knew what was in it.  I knew some things were in it, but not how it's made or how it gets stuck together.  This recipe was a little time consuming but the end result was delicious.  Ann W. suggests sprinkling it on some vanilla yogurt with some fresh in-season fruit or dried fruit.  As you can see, I topped my Greek yogurt with it.

Here's what you'll need:

• 3/4 cup safflower or olive oil (I used olive oil)
• 1/2 cup pure honey
• 2 teaspoons of Penzeys Cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 cups quick-cooking oats
• 2 cups old-fashioned oats (don't worry if you only have one, you can use it in place of the other)
• 2 cups unsweetened coconut flakes (I used shredded coconut, and if you use sweetened coconut cut the honey by 2 tablespoons)
• 1/2 cup chopped peanuts
• 1/2 cup slivered almonds
• 1/2 cup cashew halves (I think I used walnuts in place of the cashews since I didn't have any cashews lying around)

Preheat oven to 300 degrees.  In a large mixing bowl, combine the olive oil and honey and mix well.

Add the cinnamon, nutmeg, and salt, and mix thoroughly.  Add the oats, coconut, and nuts and mix on the lowest setting of your mixer or by hand until combined.

Spread the mixture onto a jellyroll pan or an 11"x17" baking pan with sides (or use 2 smaller pans).

Bake for 10 minutes then stir, especially getting the mixture in the corners.  Continue to bake, stirring every 10-15 minutes so as not to burn.  Remove from oven after 40-45 minutes so the mixture is browned but not burned.  Cool completely in the pan, about 1 hour.  Keep in an airtight container.

Enjoy!

St. James Coffee Cake from Penzeys

I made this coffee cake Labor Day weekend to bring to my aunt's house, who was hosting a small get together at the Jersey shore.  It's from a Penzeys catalog, so you know it's going to be good.  :)

Here's what you'll need:

• 3 cups flour
• 2 cups sugar
• 1/2 teaspoon Penzeys Cinnamon (best cinnamon ever!)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3/4 cup butter
• 2 cups buttermilk
• 1 teaspoon baking soda
• 1 cup raisins (or currants)
• 1 cup chopped nuts, I believe I used hazelnuts

Preheat oven to 350 degrees.  In a medium bowl, combine the flour, sugar, and spices.  Cut or rub in the butter until the mixture resembles corn meal.

Reserve 1/2 cup of the mixture.  In a second bowl, combine buttermilk and baking soda.  Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.

Stir in the raisins and nuts.  Spread the batter into a greased and floured 9"x13" pan.  Sprinkle the reserved crumb mixture over the top.

Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.

Enjoy!

Healthy Smoothies and Salad

Hey all!  So classes started right after Labor Day and since I'm a full time student I've been doing a lot of homework and studying and less baking. :-( I also just recently started a part time job, so my social life and personal time will be extremely limited.  I'll bake and cook whenever I can find the time, and I will find time because this is the best season for baking!  Pumpkins, apples, and holidays galore!

So for this post, I have three smoothies to share and my go-to salad recipe.  The next few posts will be baking because I did manage to get some time in a few weeks ago.  So expect to see a granola recipe, a coffee cake, and pound cake.  :-)

The first smoothie is a berry one, here's what you'll need:

• 1 cup water
• 1 container of Fage fat-Free Greek Yogurt, or 3/4 cup of your favorite yogurt
• 1 cup frozen or fresh berries
• 1 tablespoon chia seeds
• 1 packet of Stevia in the Raw

Blend until smooth.

The second smoothie is a green smoothie, here's what you'll need:

• 1 cup milk, I used non-sweetened vanilla almond milk
• 1 handful of spinach
• 1 banana
• 1/2 cup strawberries (frozen or fresh)

Blend until smooth.

And lastly, another green smoothie, you'll need:

• 1 cup water
• 1 handful spinach
• 1/2-1 cup raspberries (fresh or frozen)
• 1 banana
• 1 tablespoon chia seeds

Blend until smooth.

For the salad, I got the idea from those Eat This Not That! books as well as a local restaurant's menu. You will need:

• Spinach or Romaine lettuce 
• Strips of cooked chicken
• 1 apple cut into small pieces
• 1/2 cup walnuts
• 1/2 cup crumbled cheese, feta or goat works well

Enjoy! 

Chocolate Chip Cookies/Cookie Sandwiches done the Babycakes way!

I know I've been on kind of a Babycakes kick, but what can I say?  Her recipes are delicious!  I have never been to the actual bakery in NYC, but I plan on it the next time I'm in the city.  Now, I know I've done a recipe before on chocolate chip cookies from the same author, but this is a different recipe from that one.  This is from her first Babycakes book.  It makes a crispier, larger cookie, which you can use as a cookie sandwich with your leftover frosting, like I did.  They were incredible, and a hazard to have in my apartment.  That being said, I am now back on my strict diet.  I have been so bad this summer with my diet, but for me summer is the most difficult time to pass up desserts.  There's desserts at barbeques, there's ice cream everywhere, especially at the shore.  It's difficult to pass up ice cream.  Anyway back to the recipe.

Here's what you'll need:

• 1 cup coconut oil
• 6 tablespoons unsweetened applesauce
• 1 teaspoon salt
• 2 tablespoons pure vanilla extract
• 1 1/4 cups evaporated cane juice a.k.a. vegan sugar
• 2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 1/2 teaspoons xanthan gum
• 1 cup vegan chocolate chips

Preheat the oven to 325 degrees.  Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice.

In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.  Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.

Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.  Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart.

Gently press each with the heel of your hand to help them spread.  Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes.  The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before storing or frosting them.  Store the cookies in an airtight container at room temperature for up to 3 days.

Makes 36 cookies.  Enjoy! 

Red Velvet Cupcakes done the Babycakes way

Okay, now who doesn't love red velvet cupcakes?  Who can pass one up?  They are probably my favorite kind of cupcake vegan or not, gluten free or not, I cannot pass one up.  There's just something about the richness of how they taste.  The frosting always pops out more on red velvet cupcakes, in my opinion.  That being said, I used the Babycakes vanilla frosting recipe for these, and you can find that link here.

For these cupcakes you will need to use spelt flour, now spelt is wheat's cousin, so I don't think these are gluten free.  I have heard that people with Celiac's can digest spelt though, depending on how sensitive they are to gluten.  That being said, let's get to the recipe.

Here's what you'll need:

• 1/2 cup rice milk
• 2 tablespoons apple cider vinegar
• 3 1/4 cups whole spelt flour
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• 2/3 cup coconut oil
• 1 1/4 cups agave nectar
• 2 tablespoons pure vanilla extract
• 5 tablespoons natural red food coloring, or as needed to achieve your preferred color
• vanilla frosting (see above link)

First, preheat the oven to 325 degrees.  Line 2 standard 12-cup muffin tins with paper liners.  Pour the rice milk and apple cider into a small bowl, but do not stir, set aside to develop into "buttermilk."

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Add the oil, agave nectar, and vanilla to the dry ingredients and stir to combine.  The batter will be thick.  Using a plastic spatula, add the "buttermilk" and mix just until combined.

Slowly add red food coloring by the tablespoon until the batter is the desired color.  Do not exceed 6 tablespoons.

Pour the batter into the prepared tins.  Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.  The finished cupcakes will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

I frosted the cupcakes at my bff's home.

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.  Using a frosting knife, gently spread desired amount of frosting to each cupcake.

You can store these cupcakes in the fridge in an airtight  container for up to 3 days.

Enjoy! 

Paleo Bagels

Today recipe comes from Paleo Cooking from Elana's Pantry.  Since I am trying to go gluten free for a month and just eat healthier in general, these are my substitute for New York bagels.  Now, they are no where near as good as the bagels near me, but they are filling and still good.  You can top them with any type of nut butter to keep it paleo or cheat and put butter (like I did...not very healthy) or peanut butter on them. Elana also suggests smoked salmon or scrambled eggs would work well with these too.  I'll have to try that next time.

Here's what you'll need:

• 1 1/2 cups blanched almond flour
• 1/4 cup flax meal
• 1 tablespoon coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 5 large eggs
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds (optional)

First, preheat the oven to 350 degrees.  Grease a donut pan with coconut oil and dust with coconut flour.  In a food processor (or mixer, like I used) pulse together the almond flour, flax meal, coconut flour, baking soda, and salt.

Add the eggs and vinegar and pulse until thoroughly combined.  Next, pipe the batter or spoon the batter (like I did) into the donut pan.  The recipe makes 6.

Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean.  Let the bagels cool in the pan for 1 hour, then serve.

To store, leave at room temperature overnight, then refrigerate in an airtight container.  Enjoy!

Oatmeal Cookies (done the Babycakes way)

I've been on kind of a baking kick lately, and one afternoon I was craving cookies, so I baked some oatmeal raisin cookies.  This recipe comes from Babycakes Covers the Classics, so since it's Babycakes, it's going to be gluten free and vegan.  I didn't have gluten free oats, so I just used regular oats.  They turned out great, but once I put them into the cookie jar, they fell apart, so they are a little cakey. 

I also found out some news, a lot of my family might have a gluten intolerance.  My cousin found out her son has Celiac's and my mom has Crohn's, which is a close relative to Celiac's.  A good portion of my mom's side of the family has had stomach problems, and just passing it off as, "well, it runs in the family..."  So now that I have found out this not-so-surprising news, I'm going to try and go gluten free for a month to see how I feel.  I usually thought it was the milk in the cheese from pasta, so I would always avoid anything with too much cheese in it at Italian restaurants or big gatherings.  We shall see the results of this experiment.  Sorry for rambling, now onto the recipe.

Here's what you'll need:

• 1 3/4 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour
• 1 cup vegan sugar
• 1/2 cup Bob's Red Mill Gluten-Free Oats
• 1/4 cup ground flax meal
• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup melted refined coconut oil or canola oil
• 1/2 cup unsweetened applesauce
• 2 tablespoons vanilla extract
• 3/4 cup raisins

Preheat the oven to 325 degrees.  Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, sugar, oats, flax meal, cinnamon, xanthan gum, baking soda, and salt.

Add the coconut (or canola) oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.

Add the raisins and stir until evenly distributed.  Drop the dough by the tablespoonful onto he prepared baking sheets, about 1 inch apart.

Bake for 8 minutes, rotate the baking sheets, and bake for 7 minutes more, or until golden brown.

Let stand on the baking sheets for 15 minutes before serving.  Enjoy! 

Almond Biscotti

Last post was about pistachio biscotti from Better Homes and Gardens, today's recipe is from the Betty Crocker Cookbook.  I found this recipe easier to make, and I think it came out better too.  I do love the lemony flavor from the pistachio ones, and I probably could have added it to this, but I really didn't want them to turn out bad, especially when they were for a friend.  Instead of lemon or orange zest, almond extract was used instead.

Here's what you'll need:

• 1 cup almond slivers
• 1 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preheat the oven to 350 degrees.  In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed.

Stir in flour, baking powder, and baking soda.  Stir in almonds.  Place dough on lightly floured surface.  Gently knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

Divide dough in half.  One one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly.  Repeat with remaining dough on same cookie sheet.

Bake about 25 minutes or until center is firm to the touch.  Cool on cookie sheet 15 minutes;  move to cutting board.  Cut each rectangle crosswise into 1/2 inch slices, using a serrated knife.

Place slices, cut sides down, on ungreased cookie sheet.  Bake about 15 minutes or until crisp and light brown.  Immediately remove from cookie sheet to wire rack;  cool.  Cool cookie sheet 5 minutes;  repeat with remaining slices.  Enjoy!