Whisky Drinkin' Chimney Sweep

31 May 2012
2 Comments

Chocolate Almond Biscotti

So I have been on this biscotti kick as of late.  And I think they may be my new favorite cookie.  My friend Ranee got me hooked when I went to her house for a baking date.  She made Orange-Almond Biscotti.  Well my lovely neighbors down the way brought me a dozen eggs last week.  I need to exclaim my joy for these folks.  They are some of the friendliest and warmest people I have met here in Seattle.  My heart swells just thinking of how fortunate I am to have the wonderful folk in my life that I do.

Ok.  Back to the eggs.  I think I used the full dozen in about two days.  In baked goods of course.  I returned their generosity with Chocolate Almond Biscotti.  I had made a batch of these a couple weeks ago using white chocolate.  Those were quite delicious but these were quite phenomenal.  Dunked in a hot cup of deep, dark, unadulterated coffee (I won’t mind the coffee drinker that might want to add a splash of whisky to their drink).  These would make great traveling cookies.

Chocolate Almond Biscotti

recipe adapted from David Lebovitz

2  cups flour

3/4  cup cocoa powder, preferably of top notch quality

1  teaspoon baking soda

1/2  teaspoon kosher salt

3  large eggs, room temperature

1  cup sugar

1  teaspoon vanilla extract

1  teaspoon almond extract

1  cup raw almonds, coarsely chopped

3/4  cup semi-sweet chocolate chips

semi-sweet chocolate for melting and coating one side of the biscotti, about a cup

Preheat oven to 350F.  In the bowl of a stand mixer fitted with a paddle attachment, beat together the eggs, sugar, vanilla, and almond extract.  In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.  On low speed, gradually beat the dry ingredients in with the egg mixture.  When fully incorporated, add the chopped almonds and chocolate chips.  Mix until it holds together.  Divide dough in half.  On a lightly floured surface, roll each half into a rough 5-6″x14-16″ rectangle.  Place on a parchment lined baking sheet.  Repeat with remaining half.  Place on baking sheet with the other rolled out log, evenly spaced.  Bake for 25 minutes.  Remove from oven and place on wire rack to cool for 15 minutes before slicing.  Take one log and put on cutting board.  Take a long serrated bread knife and slice diagonally into 3/4″-1″ wide slices.  Place cut side down back onto parchment lined baking sheet.  Repeat with the other log.  Bake for 15 minutes.  Remove from oven and flip each piece over.  Bake for an additional 15 minutes.  Cool on wire rack.  Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water.  Use a butter knife or flat spatula to spread the melted chocolate onto one side of the biscotti.  Allow to cool and harden before storing.

Posted in Cookies, Recipes
30 May 2012
4 Comments

Chocolate Orbit Cake

Friday afternoon I made my first baked good sale since living in Seattle.  And I am hatching ideas in my head as far as operating some sort of eatery.  If I want to be my own boss lady then I am going to have to spend the next couple of years putting everything together.  So begins a more serious quest of developing my own recipes.  I have a handful already that I am quite pleased with.  And many ideas pop up in my head when I lay down to sleep.  That results in having to get up, turn the lamp on, and find some paper to scribble my ideas down.  Well worth it.

This cake is so easy, so decadent, and no longer in existence.  Tucked happily away in bellies.

Chocolate Orbit Cake

recipe adapted from David Lebovitz’s Ready For Dessert

1  cup unsalted butter, room temperature

12  ounces good quality bittersweet chocolate, chopped

6  large eggs, room temperature

1  cup sugar

Preheat oven to 350F.  Wrap the outside bottom and sides of a 9″ springform pan with aluminum foil, making sure it is completely watertight.  Butter the inside bottom and sides of the springform pan.  Set aside.  In a large heatproof bowl, combine the butter and chocolate.  Set over a a pan of simmering water.  Stir occasionally until fully melted.  Remove from pan and wipe dry the outside of the bowl so as to not drip water everywhere.  In a medium bowl, whisk together the eggs and sugar.  Slowly whisk in the melted chocolate mixture.  Pour into the prepared pan, scraping every little bit out.  Cover tightly with aluminum foil.  Place in a roasting pan and pour in very warm water until it’s about 1/3 of the way up the springform pan.  Very carefully transfer to oven, being careful not to slosh the water around in the pan.  Bake for 75-90 minutes, or until your finger comes away clean when you gently touch the center of the cake.  Remove from roasting pan and allow to cool completely on a wire rack.  Refrigerate overnight.  Serves 16.  To slice: it helps to run the knife under hot water and wipe the water away; doing this every couple of slices insures a clean cut.

Posted in Cakes, Gluten Free, Recipes, Sweets
24 May 2012
2 Comments

Thai Peanut Sauce

Tomorrow we are having a sleepover at our friends’ home in the mountains.  And I get to meet a banjo player who might mentor me.  His name is Wolf and he is from jolly ol’ England.  Isn’t that just delightful?!  I’m excited to wine and dine with our dear friends and meet new friends as well.  Also, our friend is making us dinner.  I’m going to savor every morsel.  But I wouldn’t be a proper guest, or enthusiastic baker, if I didn’t bring along dessert.  I plan on making a flourless chocolate cake to tote on over yonder.  More on that front next week.

I was looking through a vintage Sunset international cookbook and came across a recipe for peanut sauce.  I liked all the ingredients but not the amounts.  So I did as I pleased and came up with my own tasty sauce.  I loved watching the ingredients emulsify as I whisked them together in the bowl.  It turned out to be a great consistency, not too thick or too thin.  The right amount of sweet, salty, and tang.

Thai Peanut Sauce

1/4  cup creamy peanut butter

3  tablespoons toasted sesame oil

2  tablespoons rice vinegar

2  tablespoons brown sugar

2  tablespoons tamari

1/2  teaspoon red pepper flakes

cilantro and chives to garnish

In a medium bowl whisk together all the ingredients aside from the cilantro and chives.  The mixture should emulsify into a smooth sauce.  Garnish with cilantro and chives.  Let the flavors meld for an hour or two before serving.  Serve as a dip for whatever you might fancy.

Posted in Dips, Gluten Free, Recipes
23 May 2012
2 Comments

Brown Butter Banana Bundt Cake

Yesterday I baked my blues away.  And went for a four mile run.  Since I started lifting weights, running has taken a seat on the back burner.  And my emotional well being has slowly descended.  It had been almost a month since my last run and now I know why I need to run more frequently.  I don’t need it to make me strong physically, lifting weights has done wonders in that arena, I need it to keep my head clear of negative thinking.  So now I am pondering how to add that in and also continue lifting.  My body wants to go wholeheartedly into one or the other.  It is time to adjust it to both.  I have four months left on a six month lifting program.  And for the ladies out there, if you’re thinking of weight lifting, do it!  It won’t make you bulky but it will make you incredibly strong.  I couldn’t have given Moira piggy back rides on our 10 mile hike without it.  I was galloping with her on my back.  Have you galloped before?  It’s like skipping but faster and with more air time.  And it is fun!  I’m not joking.  I want to gallop everywhere.

I saw this cake on Pinterest via Spabettie.  It immediately caught my eye.  Brown Butter.  Bananas.  Uh yeah.  More please.  It’s like a banana muffin, this cake is.  I added orange zest to lighten the flavor.  I don’t think it needed sunshine but I added it anyways.  A perfectly moist bundt cake.

Brown Butter Banana Bundt Cake

recipe adapted from Cake Duchess

2  cups flour

1  cup whole wheat flour

2  teaspoons baking soda

1  teaspoon kosher salt

1  1/2  sticks unsalted butter, room temperature

1  1/2  cups brown sugar

1  tablespoon vanilla extract

2  large eggs, room temperature

zest of one large orange

1  3/4  cup mashed banana, about 6 medium-large bananas*

1  cup buttermilk, room temperature

*I used frozen bananas for this recipe.  I thawed them before hand and placed them in the pan that I had browned the butter in.  I mashed them in that and stirred it around to warm the puree and to get the remaining bits of brown butter.

Orange Glaze

2  cups powdered sugar

1/3  cup fresh squeezed orange juice, about half an orange

a pinch of kosher salt

a dash of vanilla extract

For the cake:

Preheat oven to 350F.  Grease a 12 cup bundt pan.  In a large bowl whisk together the flour, baking soda, and salt.  To brown the butter, place butter in a small sauce pan over medium-low heat.  Once butter has fully melted turn the heat up to medium.  Allow to simmer, swirl pan occasionally, until it begins to brown.  This can take up to 10 minutes or so.  Pour melted butter into a liquid measuring cup to cool for 10 minutes.  In the bowl of a stand mixer, beat together the cooled butter and sugar on medium speed until light and somewhat fluffy, about 5 minutes.  Beat in the eggs, one at a time, until each is fully incorporated.  Scrape bowl with rubber spatula as often as needed.  Add banana puree, vanilla, and orange zest.  Beat until fully incorporated.  On low speed add 1/3  of the flour mixture.  Mix until combined.  Add 1/2 of the buttermilk.  Continue with remaining flour and buttermilk, ending with the flour mixture.  Scrape sides and bottom of bowl.  Beat on high speed for 30 seconds.  Pour batter into prepared bundt pan.  Smooth the top with the spatula.  Bake for 40-50 minutes.  Or until top springs back when lightly touched.  Place on wire rack and allow cake to cool for 30 minutes.  Meanwhile make the glaze.  In a medium bowl whisk together all the ingredients for the glaze until smooth.  Invert cake onto serving platter or baking sheet.  Slowly pour glaze over cake.

Posted in Cakes, Recipes
22 May 2012
4 Comments

Gluten Free & Vegan Chocolate Chip Cookie Bars

In June I am hosting a Wellness Workshop.  I had attended one at my friend Mindy’s not so long ago.  The product is Arbonne™.  I am always a little weary when it come to purchasing products I have not used in the past.  But I must say that what I have purchased from Arbonne™ has not disappointed me.  Especially the seven day detox system.  Talk about an excellent way to flush the system of anything that is hiding in there.  What really got my attention was the use of some of their products in baked goods.  And this recipe was wonderful.  I’m sure you could use other protein powders and psyllium husk powder in place of Arbonne™ protein and fiber powder.  But the great thing about all of Arbonne™’s products, both supplemental and topical, is that they are vegan.

These cookie bars were a hit with everyone that tried them.  I’m not vegan.  I’m not even a vegetarian.  Nor do I have an intolerance of gluten.  I enjoy finding recipes that cater to the needs of folks who may be any of those mentioned.  Especially when the end product turns out to be quite tasty.

Gluten Free & Vegan Chocolate Chip Cookie Bars

recipe adapted from Arbonne™

2  cups almond flour

1  scoop Arbonne™ chocolate protein powder

1  scoop Arbonne™ vanilla protein powder

1  scoop Arbonne™ fiber powder

1  teaspoon kosher salt

1/2  teaspoon baking soda

1/2  cup grapeseed oil

1  tablespoon vanilla extract

1/2  cup agave syrup

1  cup vegan dark chocolate chips

Preheat oven to 350F.  In a medium bowl, whisk together the dry ingredients, aside from the chocolate chips.  In another medium bowl, whisk together the wet ingredients.  Fold the dry ingredients in with the wet ingredients until combined.  Fold in chocolate chips.  Pat down with a rubber spatula into an ungreased 9×9 pan.  Bake for 18 minutes or until golden brown on top.  Place on wire rack to cool completely before cutting into bars.  Makes 16.

Posted in Cookies, Gluten Free, Recipes, Vegan

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