Not Quite Classic Honey Cake

Honey Cake

I am constantly amazed at how much my tastes change over time. I used to hate tomatoes. I couldn’t even look at them. While I’m still not a fan of cooked tomatoes, I love raw ones. If you asked my five years ago if I’d ever love tomatoes of any kind, I would have laughed at you.

When I first tried avocados I didn’t like them either. I think they are one of those foods that are an acquired taste. After I tried them a couple times, I got used to both the taste and texture and pretty much fell in love with them. Seriously, I can’t get enough avocados in my life. Give me all the avocados!

Almond Breeze

Honey Cake

The same goes for honey. I was never a big fan of honey when I was a kid. I think I found the flavor kind of strong, but now I love that strong flavor. I use honey in salad dressings, granola, and oh, yeah, this Honey Cake.

I wanted a recipe to feature Almond Breeze Almondmilk Hint of Honey Vanilla. I fell in love with this milk the moment I tasted it. You already know I love almond milk and use it in every recipe I can, so this new flavor with honey and vanilla in it screamed my name. The flavors balance perfectly. It would be great in a smoothie or bowl of cereal, but it’s pretty awesome in this cake too.

Honey Cake

You will love this cake. It is tender, fluffy and super flavorful with the honey, spices, and olive oil shining through. I really love the flavor of olive oil in cakes, but if you think you might find it too strong, feel free to swap in canola or vegetable oil. Whatever you do, make sure you make this cake – you won’t be disappointed.

Honey Cake

Honey Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

3 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

1 cup olive oil

1 cup honey

1 ½ cups granulated sugar

½ cup packed light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup Almond Breeze Almondmilk Hint of Honey Vanilla

Zest of 1 orange

½ cup freshly squeezed orange juice

½ cup bourbon

Instructions

Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.

In a large bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger.

Make a well in the center of the dry ingredients and add the oil, honey, sugars, eggs, vanilla, milk, orange zest and juice, and bourbon.

Whisk batter until there are no more lumps or ingredients lingering on the bottom. Pour well mixed batter into the prepared pan and bake 40-50 minutes until golden brown and puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or allow to cool completely in the pan. Cake may be stored in an air tight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature 1 hour or in the microwave 30 seconds.

Notes

Recipe adapted from Marcy Goldman via Smitten Kitchen

http://piesandplots.net/not-quite-classic-honey-cake/

This post is sponsored by Almond Breeze Almondmilk.

Blueberry Breakfast Cookies #SundaySupper

Blueberry Breakfast Cookies - Healthy and Gluten Free

Is it just me or is summer already flying by? Okay, so it’s not technically summer yet, but it feels like it. And with this weekend being Memorial Day, it is the unofficial start to summer.

May has been a whirlwind. I’ve gone to events, worked on my novels and screenplays, bought flowers, blogged, met friends for dinner, and now I’m heading to my first concert of the year next weekend.

Blueberry Breakfast Cookies - Healthy and Gluten Free

I bought tickets to see Taylor Swift in the middle of November. LAST YEAR. It seemed like it was forever away and would never come, and yet, here it is.

Time is a cruel mistress. The winter months drag and drag and the summer months fly by. I can never get enough done or utilize my time well enough. I end up rushing through things and not enjoying them or not doing a good enough job.

Blueberry Breakfast Cookies - Healthy and Gluten Free

I only do that, though, because I feel like time and life and summer are passing me by. It’s a vicious cycle and one we all deal with and often struggle with.

So, as difficult as it is and as much as I will fail, I am trying to use my time wisely. To slow down and enjoy life. Take my time and do things well. Not let the day get away from me so I have to skip my walk outside. Not work so hard that I sit down at 9 o’clock at night with an hour of email and social media ahead of me.

Blueberry Breakfast Cookies - Healthy and Gluten Free

I challenge you all to do the same thing. Take a few moments every day to enjoy life.

You can do it while you make these Blueberry Breakfast Cookies, and definitely while you eat them. Healthy, light, and featuring one of my favorite summer fruits, these gluten free cookies are easy to make and will get your day off to the best start. They are full of nutrition and filling enough to leave you satisfied but not weigh you down.

They are just how I want my summer to go.

Blueberry Breakfast Cookies - Healthy and Gluten Free

Blueberry Breakfast Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

1 ¼ cups old fashioned oats (gluten free, if necessary)

¾ cup quick cooking oats (gluten free, if necessary)

1 cup oat flour (gluten free, if necessary)

3 tablespoons chia seeds

2 teaspoons ground cinnamon

¾ teaspoon baking soda

1 cup almond butter

½ cup pure maple syrup

4 tablespoons extra virgin olive oil

1 large egg

1 tablespoon vanilla bean paste

¾ cup walnuts

2 cups fresh blueberries

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together almond butter, maple syrup, oil, egg, and vanilla bean paste until well combined.

Add both kinds of oats, oat flour, chia seeds, cinnamon, and baking soda and stir until incorporated. Add walnuts and blueberries and mix until distributed.

Using a regular sized ice cream scoop, scoop batter onto prepared pans. Cookies will not spread much during baking, so they can be close together on the pan; just don’t let them touch.

Bake cookies about 15 minutes, until golden brown and mostly set. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature about an hour or in the microwave for 30 seconds.

http://piesandplots.net/blueberry-breakfast-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Food Using One Color
Red Food

White Food

Blue Food

Food Using Two Colors
Red and White Food

Blue and White Food

Red, White and Blue Food

5 Tips for Potlucks by Sunday Supper Movement

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Lemon Brownies #SundaySupper

Lemon Brownies

I need lots of sunshine in my life. And when the actual sun isn’t present, which is frequent here in Michigan, I turn to Mom. She is my sunshine when that big star in the sky is hidden behind clouds and snow and other yucky things or when even at its brightest, said star isn’t enough.

My life is unique, unlike no one else’s and in flux constantly as I wade my way through the turbulent waters and try to find my place in the world. Luckily, I’ve been blessed with a mom who stands by me no matter what.

Lemon Brownies

She comforts me when I’m crying about things big and small. She helps me come up with ideas for my writing. Seriously, she should get a job as an editor. She bakes and cooks with me and does the dishes, even when she doesn’t want too. She goes shopping with me, and every once in awhile buys things on a whim.

She tells me things are going to work out and all my dreams will come true (or at least some of them) when I can’t see that ever happening. I imagine she sometimes doubts it too, but she never tells me. And most of all, she loves me. The love of a mom is a powerful thing, more powerful than even the sun sometimes.

Lemon Brownies

I know my life and Mom’s life haven’t turned out in the way we hoped as of late, but I won’t give up and things will get better. One day soon, maybe I can take some of the pressure off of Mom and be the sun in our worlds. She can take over as the moon.

When Mom needs a little extra sunshine, we love to make lemon desserts together. These Lemon Brownies were one of our favorites. I’ve made Orange Brownies before, but they were more like orange cake. These are definitely brownie like. They are rich, dense, and almost gooey in the center. The lemon flavor shines through and the glaze, applied when warm, melts in, intensifying that gooey brownie-ness.

Celebrate Mom all the time, but make today extra special with these Lemon Brownies!

Lemon Brownies

Lemon Brownies #SundaySupper

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 9 large brownies

Ingredients

Brownies

1 ½ cups all-purpose flour

½ teaspoon kosher salt

2 sticks unsalted butter

1 ½ cups granulated sugar

Zest of 1 lemon

4 large eggs

2 tablespoons fresh lemon juice

Glaze

2 cups confectioners’ sugar

Zest of 1 lemon

2 tablespoons fresh lemon juice, plus more as needed

Instructions

Preheat oven to 350 degrees F. Butter an 8 inch square pan.

In a large bowl, cream butter, sugar, and lemon zest until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in eggs one at a time. Stir in the lemon juice, followed by the flour and salt. Mix until just combined.

Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Toward the end of baking time, prepare the glaze. In a medium bowl, whisk together sugar, lemon zest and juice. Add more sugar or juice as necessary until a thick, but pourable glaze is formed.

Poke holes in the brownies with a toothpick and spread the glaze on top. Cover the whole thing. Allow to cool completely in pan before cutting and serving.

Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30 seconds.

Notes

Recipe adapted from Foodista

http://piesandplots.net/lemon-brownies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Celebratory Sips

Starters and Salads

Hearty Mains

Treats and Sweets

5 Favorite Pancake Toppings by Sunday Supper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Apple Juice Cake

Apple Juice Cake

Do you ever have leftover ingredients? You know ones that need to be used NOW.

I try to keep things moving in my refrigerator and pantry, but every once in awhile, I lose track of things. I find that bunch of asparagus that has been hanging out in the crisper a little too long. Or that extra jar of marshmallow fluff I picked up a couple months ago and totally forgot about (by the way, stay tuned for that recipe in a few weeks).

Apple Juice Cake

There are a couple dishes that help me use all these things up. Vegetables about to pass their prime can be added to salads or frittatas, even pasta. Fruit makes an awesome crisp or baked oatmeal.

But recently I had a huge bottle of apple juice sitting in the refrigerator. I bought it for a recipe from a cookbook that didn’t turn out. But I couldn’t stand to waste the rest of it.

Apple Juice Cake

I can’t remember the last time I bought apple juice, so I did drink some of it. Icy cold from the refrigerator, it totally quenched my thirst. I needed to do something more with it though.

So I made cake. Apple Juice Cake. This is one of the more unique cakes I’ve made. It baked up beautifully and has a distinct apple juice flavor, which kind of surprised me in a pleasant way. It has more of a bready texture, instead of a cakey one. Not that this is a bad thing; it actually reminded me of my favorite raisin bread as a kid.

Apple Juice Cake

Full of crunchy nuts and plump raisins, and topped with a fabulous glaze, this is such a nice, old fashioned cake that I know you will love!

Apple Juice Cake

Apple Juice Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings

Ingredients

Cake

5 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cloves

2 teaspoons ground ginger

1 tablespoon ground cinnamon

2 cups granulated sugar

1 cup vegetable shortening

2 large eggs

2 cups apple juice

1 cup raisins (I love Trader Joe’s Jumbo Raisin Medley)

1 cup mixed nuts (I used unsalted pecans and walnuts)

Glaze

2 cups confectioners’ sugar

¼ cup apple juice

Instructions

Preheat oven to 325 degrees F. Grease and flour a bundt pan.

In a medium bowl, stir together flour, baking soda, salt, cloves, ginger, and cinnamon.

In a large bowl, cream together sugar and shortening until light and fluffy. I did this by hand, but a hand or stand mixer will also work. Beat in the eggs one at a time.

Alternately add the flour mixture and the apple juice, beginning and ending with the flour. You should do 3 additions of flour and 2 of juice.

Fold in the raisins and nuts. Pour the batter into the prepared pan and bake for about 1 hour 10 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.

Cool in pan about 15 minutes, before carefully loosening and inverting onto a serving platter. Cool cake completely before preparing the glaze.

To make the glaze stir together sugar and juice until a thick yet pourable consistency is formed. Add more sugar or juice as necessary. Pour over the cake and serve. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in the microwave for about 1 minute.

Notes

Recipe adapted from Lucky Leaf

http://piesandplots.net/apple-juice-cake/

Double Ginger Cookies #SundaySupper

Double Ginger Cookies

I’ve been in a very strange spring cleaning mode. Suddenly I want to go through the whole house and rid myself of just about seventeen years’ worth of clutter.

I’ve gone through phases like this before, but I’ve never really made much progress. This time is different. Mom, Dad, and I are all determined to simplify life.

I’ve given away somewhere around ten bins of Barbies and accessories, and I have a few left to hand off, plus a couple things I couldn’t part with. And some was so played with it had to be thrown out.

Double Ginger Cookies

Now I’m onto old board games that have broken boxes they were so often used to bring a little happiness to our lives. Old pictures that now look so blurry or were taken on days I didn’t look my best are in the trash.

I found Teenie Beanies from McDonald’s and pins from our trips to Sea World and Disney World when I was little.

I even came across a few things I’d been thinking about as of late. Like the pennies that were pressed into designs in Disney Land. And the photos from my eighth grade dance. There are a lot of good memories in our house.

Double Ginger Cookies

I keep some and love that I can pass some on to other people so they can make new memories with them.

I should throw in a few of these Double Ginger Cookies. While I love many tropical ingredients, this week’s Sunday Supper theme, ginger is one of my favorites. The flavor is wonderful and it is so good for you with its anti-inflammatory properties.

While I wouldn’t call these cookies a health food even with all that ginger, they are soft and chewy with fun surprise pieces of candied ginger and plump raisins. I think I need to take a break from my spring cleaning and whip up another batch of these cookies.

Double Ginger Cookies

Double Ginger Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: About 20 cookies

Ingredients

2 ¼ cups all-purpose flour

1 cup packed light brown sugar

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ sticks unsalted butter, melted

1/3 cup molasses

1 large egg

½ cup coarsely chopped candied ginger (Trader Joe’s has awesome candied ginger)

¼ cup raisins (I like Trader Joe’s Jumbo Raisin Medley)

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together flour, sugar, ginger, cinnamon, cloves, baking soda, and salt until well combined.

In a large bowl, stir together butter, molasses, and egg until fully combined. Stir in the flour mixture. Stir in the ginger and raisins until well incorporated.

Place heaping tablespoons of dough on the prepared baking sheet. Bake for about 12 minutes until starting to set. Cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Giada De Laurentiis

http://piesandplots.net/double-ginger-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Wine Pairings

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

You may have noticed something about my recipes. I almost always use almond milk, even when a recipe calls for buttermilk.

People think I’m crazy for this, but I absolutely love almond milk and I find that it produces amazing results every time. Whether I’m stirring it into oatmeal, baking cake, or whipping up pudding, almond milk is always my go-to.

Every once in awhile, I want something with a little more flavor than traditional almond milk, though, so I was super excited to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original.

Unsweetened Almond Breeze Almondmilk Coconutmilk Original

I wasn’t a fan of coconut as a child, but now, I can’t get enough of it. That rich, tropical flavor is always a welcome addition to baked goods. I mean who doesn’t want a tropical escape while standing in their own kitchen?

Coconut also plays really well with other flavors, like almond in this milk. I used it with my cereal and fell in love with the flavor. And coconut definitely goes well with chocolate, or in my case, carob.

Coconut Carob Texas Sheet Cake

I have had my eye on this Texas Sheet Cake recipe for awhile, and I wish I would have tried it sooner. It is crazy good! I swapped the buttermilk and milk in the cake and frosting respectively for this Almondmilk Coconutmilk and the results were so good I couldn’t stop “tasting” the cake.

There is a hint of a coconut flavor that is intensified by topping the cake with toasted coconut. That coconut adds some major texture!

Coconut Carob Texas Sheet Cake

What I love about this cake is right out of the oven it is so good I kept taking another bite and another bite, the cake and frosting becoming one, almost molten in texture. But then once it cooled, it was still incredibly tender and gooey, a feat for any cake.

What I’m saying is you totally need to make this cake and you totally need to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original!

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups granulated sugar

1 ½ cups all-purpose flour

½ cup packed light brown sugar

¼ cup carob powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 large eggs

1 stick butter, melted

½ cup Unsweetened Almond Breeze Almondmilk Coconutmilk Original

½ cup olive oil

1 cup water

1 teaspoon pure vanilla extract

Frosting

¼ cup, plus 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original

1/3 cup carob powder

1 stick unsalted butter

3-4 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup toasted coconut

Instructions

Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.

Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.

In a large bowl, mix eggs, butter, milk, oil, water, and vanilla together. Add the dry ingredients and mix until a thin, smooth batter forms. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the cake bakes, make the frosting.

Whisk together milk and carob in a medium saucepan until fully combined. Add the butter and place the pan over medium heat. Whisk frequently until the butter melts. Remove from the heat and whisk in the sugar and vanilla. Add enough sugar so that the frosting is somewhat thick yet still very pourable.

Once the cake is baked, pour the hot frosting over the hot cake. Serve immediately or allow to cool in the pan. Cake may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 seconds to 1 minute.

Notes

Recipe adapted from Food Lust People Love

http://piesandplots.net/coconut-carob-texas-sheet-cake/

This post is sponsored by Almond Breeze Almondmilk.

Peanut Butter Carob Bars #SundaySupper

Peanut Butter Carob Bars

Picnics are one of those things that always sound fun when other people talk about them. They even look fun when I see them in the movies or even driving by a local park.

The sun is shining. A gentle breeze blows. The picnic blanket and basket are perfect. The food is delicious. There’s soothing music playing.

Peanut Butter Carob Bars

But I know the reality (even if I’ve never had a picnic). Bright sunshine will suddenly give way to dark clouds and a downpour. The wind will blow me, the food, the blanket, and everything else in its path. The food will be soggy or poorly made or just generally no delicious. And the only music will be car horns and the too loud stereos that accompany them.

Okay, so maybe I’m being overdramatic (MEEEEEEE? NOOOOOOO! Never!), but I swear, if I had a picnic, I’m sure that’s exactly what would happen.

Your picnic will almost certainly go better.

Peanut Butter Carob Bars

Especially if you make these Peanut Butter Carob Bars. Seriously, I wanted to grab a spoon and eat straight from the pan while these were piping hot out of the oven. Okay, so I may have done that, but only to take a taste of the corner, for quality assurance purposes.

These start with a chewy, gooey, slightly underbaked, super peanut buttery, oatmeal cookie base that on its own is to die for. But then you spread more peanut butter on top. Don’t be skimpy! And top that with a cooked carob frosting that I could eat with a spoon.

Hot, these are possibly one of the best things ever. Don’t get me wrong, they are still great at room temperature, but do yourself a favor and take a giant, messy taste when these come out of the oven. Then grab the rest for your picnic.

Peanut Butter Carob Bars

Peanut Butter Carob Bars #SundaySupper

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 24 bars

Ingredients

Bars

2 cups all-purpose flour

2 cups quick cooking oats

1 teaspoon baking soda

½ teaspoon kosher salt

2 sticks unsalted butter, room temperature

2 cups packed light brown sugar

2 large eggs

1 cup creamy peanut butter

1 teaspoon pure vanilla extract

Frosting

1 heaping cup creamy peanut butter

1 stick unsalted butter, cubed

¼ cup carob powder

¼ cup milk (I used almond, use what you love)

1 teaspoon pure vanilla extract

3 cups confectioners’ sugar

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.

In a medium bowl, stir together flour, oats, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work too. Beat in the eggs one at a time. Beat in the peanut butter and vanilla. Fold in the flour until completely combined.

Spread batter in an even layer into the prepared pan. Bake for 20-25 minutes, until the bars are setting around the edges but still very soft in the middle.

Dollop peanut butter on top of the bars. Allow to sit 1-2 minutes, then spread into an even layer.

Make the frosting. In a medium saucepan, melt butter. Add carob and milk and bring to a boil. Remove from the heat. Stir in the vanilla and then the confectioners’ sugar. Pour the frosting over the peanut butter layer and spread so it evenly coats the bars. Allow to cool before cutting and serving, or throw caution to the wind and dig right in!

Notes

Recipe adapted from Cooking Classy

http://piesandplots.net/peanut-butter-carob-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!

Appetizers:

Beverages:

Main Dishes:

Sides:

Soups and Salads:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Doughnut Muffins

Doughnut Muffins

This spring may be the best I can remember. Sure, it’s not super warm out and we’ve had quite a bit of rain as of late (but April showers bring May flowers, you know), but we haven’t had measurable snow since the very beginning of March.

The temperatures are seasonably warm, the birds are singing all the time, the daffodils and tulips are just starting to bloom, and having the windows open keeps it just a little too chilly in the house in the best possible way. Eating dinner when it’s still light outside is such a treat too. It changes my whole outlook on life.

Doughnut Muffins

I always thought summer was my favorite season, but I’m realizing when spring actually decides to grace us with its presence it may best summer by just a little. Don’t get me wrong, I love those warm, even hot days, with the sun beating down, the flowers in full bloom, their scent wafting through the air with the breeze.

But spring signals so much hope. The world comes alive with color and plants and animals. After the long, desolate winter, spring is such a delightful time. It makes me feel alive right along with the rest of nature.

Perhaps I just feel that way about this spring since there’s no longer any snow on the ground and my winter coat has been safely stowed away. Whether this spring is an anomaly (though it shouldn’t be) or a sign of wonderful things to come, I am making sure to enjoy it as much as possible.

Doughnut Muffins

I don’t know why, but these Doughnut Muffins remind me of spring. They don’t have any especially springy ingredients, but they make me feel bright and springy on the inside!

When these are baking, they seriously smell like the best doughnuts EVER! It’s crazy because they are clearly not doughnuts, but if you close your eyes and inhale, you’ll think you’re in the middle of a doughnut shop.

They don’t quite taste like doughnuts, but that’s okay because they are still amazing. These beautiful, domed muffins have a firm exterior with a fluffy, moist interior, and that glaze with the little vanilla bean specks. Let me just say make extra.

Doughnut Muffins

Doughnut Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 muffins

Ingredients

Muffins

3 cups all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground cinnamon

10 tablespoons unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

1 cup plus 2 tablespoons milk (I used almond, use what you love)

Glaze

1 ½ cups confectioners’ sugar

2-3 tablespoons milk (I used almond, use what you love)

1 teaspoon vanilla bean paste

Instructions

Preheat oven to 400 degrees. Line a muffin tin with paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but you could use a hand or stand mixer. Beat in the eggs one at a time, followed by the vanilla bean paste.

Alternately add the flour and milk, beginning and ending with the flour. You should do three additions of flour and two of milk. Once the flour and milk are fully incorporated, scoop the batter into the prepared pan, filling the tins almost all the way full. Bake 15-20 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool while you prepare the glaze.

For the glaze, whisk sugar, milk, and vanilla together in a medium bowl. Add more sugar or milk as necessary until a thick, yet pourable glaze is formed.

Dip each muffin into the glaze and allow the excess to drip off before placing on a rack or serving platter. Serve warm or at room temperature. Muffins may be stored at room temperature in an airtight container for up to 5 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Cooking Classy

http://piesandplots.net/doughnut-muffins/

Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

This is what I made for Easter. Along with a slow braised leg of lamb.

You should be jealous. Very jealous.

Yes, I know this cake is make with carob. And everyone thinks carob is weird and gross.

Carob Brooklyn Blackout Cake

Rest assured this cake is far from weird or gross. In fact, if you gave this cake to even the most verdant chocoholic, they’d never know the difference. EVER!

Even Mom was leery of the rich, almost black pudding, the chocolatey looking cake, and the fluffy frosting that left us in a cloud of carob. But once she tasted them, she was converted instantly.

Be careful not to overbake the cake. Mine was the tiniest bit dry, but once the pudding soaked into it, any dryness vanished into a distant memory. My favorite part of the cake was the bites where the cake and pudding became one.

Carob Brooklyn Blackout Cake

Traditionally the pudding is used as filling and frosting, but I stuck with Half Baked Harvest’s idea to add buttercream to the outside. Best decision EVER! It’s an inspired and totally necessary addition.

I have never had a cake slice as beautifully as this one. It rivals any bakery or restaurant slice in look and certainly taste. I may not have ever had a cake taste this good either.

Carob Brooklyn Blackout Cake

The fluffy cake. The rich pudding soaking into the cake. The sweet frosting. My oh my, this is pretty much the perfect cake.

I can’t stop thinking about it. I’m just going to have to make it again ASAP. You should make it too!

Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

Prep Time: 2 hours

Cook Time: 50 minutes

Total Time: 2 hours, 50 minutes

Yield: 10-12 servings

Ingredients

Cake

1 stick unsalted butter, room temperature

¼ cup canola oil

1 ½ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

¾ cup carob powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

2 cups all-purpose flour

¼ cup cornstarch

1 cup milk (I used almond, use what you love!)

Pudding

3 cups water, divided

2 ½ cups granulated sugar

1 tablespoon honey

1 cup carob powder

Scant 2/3 cup cornstarch

5 ½ tablespoons unsalted butter, cold, cubed

1 teaspoon pure vanilla extract

Frosting

1 stick unsalted butter, room temperature

2 cups confectioners’ sugar

¼ cup carob powder

1 teaspoon pure vanilla extract

1-2 tablespoons milk, if necessary

Instructions

Make the cake. Preheat the oven to 350 degrees F. Butter 2 8 or 9 inch cake pans. Line the bottom with parchment and butter the parchment.

Cream the butter, oil, and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Add the eggs one at a time, making sure each is mixed in before adding another.

Beat in the vanilla, carob, baking powder, baking soda, and salt. Add the flour and milk alternately, beginning and ending with the flour.

Divided batter between the two pans and bake for about 25 minutes, until set and a toothpick inserted in the center comes out with only a few moist crumbs. Cool in pans about 15 minutes, before carefully inverting onto plates to cool completely.

Make the pudding. In a large saucepan, bring 2 ½ cups water, sugar, honey, and carob to a boil, whisking occasionally. Meanwhile, in a small bowl whisk together cornstarch and remaining ½ cup of water. Once the sugar mixture comes to a boil, whisk in the cornstarch mixture.

Bring to a boil and cook, whisking constantly, until the mixture thickens substantially, 2-3 minutes. Remove from the heat and stir in the butter one piece at a time, followed by the vanilla. Pour into a bowl, cover with plastic wrap and allow to chill until completely cool.

Make the frosting when ready to assemble the cake. Beat butter and sugar using a hand or stand mixer until light and fluffy. Add carob and vanilla and beat until fluffy and combined. My frosting was creamy and spreadable at this point, but if yours is not, add milk 1 tablespoon, at a time until it is.

Assemble the cake. Slice once of the cakes in half horizontally. Place on a cake stand. Cover with a generous amount of pudding. Place the other half of the cake on top. Cover that with a generous amount of pudding. Slice the other cake in half horizontally. Place the nicer of the two halves on top. Cover the cake with the frosting. I poured some additional pudding on top too.

Take the final, unused layer of cake and crumble it up with your hands. Push the crumbs into the frosting on the top and sides of the cake. Refrigerate for at least two hours before serving. Cake may be stored in an airtight container in the refrigerator for up to 3 days.

Notes

Recipe adapted from Half Baked Harvest Additional chilling time is necessary

http://piesandplots.net/carob-brooklyn-blackout-cake/

Blueberry Coconut Macaroons #SundaySupper

Blueberry Coconut Macaroons - A gluten free treat for spring!

So it’s finally spring. And it actually feels pretty spring like here. The sun has been shining. We’ve had lots of temperatures in the fifties. One meteorologist event guaranteed we wouldn’t have any more measureable snow. Life is pretty good!

We have lots of spring in the house too. In the form of ladybugs. Lots of ladybugs.

Blueberry Coconut Macaroons

We have always had some ladybugs in the house over the winter. That’s right. Somehow ladybugs make it through these apocalyptic feeling winters and show up, unannounced in our house.

But this year, it’s been different. There have been lady bugs EVERYWHERE. We have to watch where we step so we don’t crush them. They crawl on the floors, walls, windows. They relish the sun and hide in the shade.

Blueberry Coconut Macaroons

Since the weather has been nicer, we’ve been putting them outside, but it seems like they come right back in.

There are far worse problems to have. Ladybugs are, after all, supposed to be good luck, and we can use all the luck we can get.

Blueberry Coconut Macaroons

You all are pretty lucky that I’m sharing these delightful Blueberry Coconut Macaroons with you. Plain old coconut macaroons are a hit with me, but adding blueberries, one of my favorite fruits, makes them totally irresistible.

These are easy to make, elegant, and feed a crowd. Plus, they are gluten free! Welcome in spring with these fun macaroons and some lucky ladybugs!

Blueberry Coconut Macaroons

Blueberry Coconut Macaroons #SundaySupper

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 24 macaroons

Ingredients

1 12 ounce bag shredded unsweetened coconut

1 cup granulated sugar

3 large egg whites

1 teaspoon vanilla bean paste

1 ½ cups fresh blueberries

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together coconut and sugar. Mix in the egg whites and vanilla bean paste.

Place the blueberries in a small bowl. Gently crush some of them, while leaving others whole. Mix the blueberries into the coconut mixture.

Place 1 ½ to 2 inch mounds of the mixture onto the prepared pan, pressing each together as much as possible. You do not have to space the cookies far apart, as they will not spread.

Bake for 15-20 minutes until golden brown on top and mostly set. Allow to cool completely on pan before serving or storing. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Une Gamine Dans La Cuisine

http://piesandplots.net/blueberry-coconut-macaroons-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Appetizers

Sides

Entreés

Desserts

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

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