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I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow

Ingredients

  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)

Assembly

  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Blueberry Blackberry Crumb Pie

30 Aug

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There is no good way to ease into this, so I am just going to say it– WestCoastKef has left us the City of Angels. And when somebody who has been THERE for your husband the way WCK has, you throw a party and bake the man a damn pie.

Intel from his Beloved led me down the berry pie path, and Smitten Kitchen brought me to this mixed berry crumb pie. They are better at life than I could ever hope to be, and so I will reproduce the original recipe verbatim below.

But, first, some photos.

Immediately upon arrival, WestCoastKef had my living room looking like a photo shoot for his debut album, Bojanglin’ Back Home, which drops late 2017. COP THAT.

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What’s the number one sign your people are really ready to celebrate your ass? Double fisting bottles.

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… which escalated quickly. One bottle down approximately 1 hour into party.

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There are many hilarious interceding #turntup photos and videos, but we are grown ups with bills to pay and the internet is a scary place so instead… a jump to the group shot at the end:

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WestCoastKef– we will miss you mightily. And while I will pretty much never forgive you for bringing Settlers of Catan into my husband’s life, you can bet we will still be on the first spring break flight out to LA.

And now, the pie:

Smitten Kitchen’s Blueberry Blackberry Crumb Pie

For the crust

  • 1.25 c all-purpose flour
  • 1.5 tsp sugar
  • 1/2 tsp fine sea or table salt
  • 1/2 c cold unsalted butter, cut into chunks
  • 1/4 c very cold water

Forthe filling

  • 4 c blueberries
  • 2 c blackberries
  • 3/4 c sugar (for a moderately, but not very, sweet pie)
  • Juice of half a lemon
  • 7 TBS tapioca flour/starch or 5 1/2 TBS  cornstarch (I used cornstarch)
  • Pinch of salt

For the crumb topping

  • 1/2 c unsalted butter, melted
  • 6 TBS sugar
  • zest of half a lemon
  • 1 tsp baking powder
  • 1.3 c all-purpose flour
  • Two pinches of salt

Assembly

Make pie dough:
– By hand : In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add another tablespoon of water.
– With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
– Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 to 20 minutes. Longer than 2 days, it’s best to freeze it until needed.

Heat oven: To 400°F (205°C).

Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Save scraps in fridge, just in case.

Par-bake crust: Freeze for 15 minutes, until solid. Dock all over with a fork. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Bake for 20 minutes, then carefully, gently remove foil. (Set the foil, still molded, aside. It will come in handy later.) If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Reduce oven temperature to 375°F and leave oven on.

Meanwhile, make filling: Mix all filling ingredients in a large bowl and set aside.

To make crumb topping, stir sugar, zest, baking powder, flour and salt into melted butter in a large bowl with a fork until crumbs form.

Assemble and bake: Pour filling into crust and scatter crumbs over the top. Bake for 50 to 60 minutes with these two important things in mind:

1. This crumb browns much more quickly than the pie is done. Grab that piece of foil you set aside from the parbaking phase and upend it over the top of the pie to protect it against further browning once it reaches the color you want. This might only take 20 to 30 minutes.

2. Fruit pies are done when you can see bubbles forming at the edges, with some creeping through and over some crumbs. If it takes longer, that’s better than an underbaked pie.

To serve: Try to let the pie cool until close to room temperature before serving. This gives the pie thickener a chance to help the pie set. The pie will be even better set after a night in the fridge. Bring it back to room temperature before serving.

 

Almond Lemon Poppy Seed Teacake

16 Aug

A few weeks ago, I enjoyed my first trip to San Francisco. Since my factory settings default to somewhere between “contrarian” and “hater,” I fully expected to return with the report that the Bay Area does NOT live up to the hype. Wrrrrroooooonnnnnngggg. I had a really wonderful weekend there and can definitely see why it gets the rep it does. Some quick highlights:

ThisIs YourLifeNowKef came to hang, and we walked 12 miles and ate tacos– talk about the perfect way to catch up.

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IMG_8142Everyone in SF kept talking about the “heat wave,” while I was thanking our sweet lord baby Jesus for the zero-humidity, perfect running weather. I headed out for my 16-mile run to the Golden Gate Bridge and was reminded, once again, that I would never make it as a teenager these days because I cannot be bothered to be good at selfies.IMG_8149

I stumbled upon Souvla, which serves the definition of a Greek-American dessert: SOFT SERVE NOTHING-ADDED FROZEN FAGE (FRO-YAY?). I cannot believe I did not die of happiness on the spot. FullSizeRender (36)

When I told people I was going to SF, the #1 recommendation was a trip to Tartine. Pretty much everyone who spends their time making listicles about food agrees that this bakery puts out the best bread in America, so when ThisIsYourLifeNowKef and I happened to stumble upon it, we took it as our duty to check it out.

Today’s recipe comes to us from the bakery’s first cookbook, Tartine. This recipe was published in the LA Times, and there appears to be an entire corner of the internet devoted to this sweet and crunchy tea cake. I made this twice in the first week of being home, and both times I received several text messages within minutes of dropping it off that said something to the tune of “OMG THIS IS THE BEST THING I HAVE EVER PUT IN MY MOUTH.” The good people of Tartine are real culinary chemists– what this loaf lacks in flour (only 3/4c in the whole thing!) is made up for by almond paste, which must be the magic ingredient for both texture and taste.

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Since no one has proclaimed my kitchen to put out the best anything in America, I will reproduce their recipe verbatim below–there’s no room for my two cents in this masterpiece of a recipe!

Almond Lemon Poppy Teacake from Tartine

Ingredients

  • 1 c unsalted butter, at room temperature (plus some for preparing the pan)
  • 3/4 c pastry or cake flour, sifted (plus some for preparing the pan)
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 5 large eggs
  • 1 tsp vanilla extract
  • 3/4 c almond paste, at room temperature (I used one 7 oz tube)
  • 1 c sugar
  • 1 tsp grated lemon zest
  • 1 tsp grated orange zest
  • 2 TBS poppy seeds
  • 3 TBS lemon juice
  • 3 TBS orange juice
  • 3/4 c sugar

Assembly

1. Position a rack in the lower third of the oven and heat the oven to 350F. Lightly butter and flour a 9-by-5-inch loaf pan, knocking out the excess flour.

2. Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the almond paste on low speed until it breaks up. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar in a steady stream, beating until incorporated. If you add the sugar too quickly, the paste won’t break up as well.

4. Cut the butter into 1-tablespoon pieces. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Then turn on the mixer to medium speed and beat until the mixture is light in color and fluffy, 3 to 4 minutes. With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.

5. Add the citrus zests and poppy seeds and mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.

6. Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes. Let cool in the pan on a wire rack for 5 to 7 minutes while you make the glaze.

7. To make the glaze, stir together the lemon and orange juices and the sugar in a small bowl. Place the wire rack holding the cake over a sheet of waxed paper or aluminum foil to catch any drips of glaze, and gently invert the cake onto the rack. If the cake does not want to release, run the tip of a small knife around the edge to loosen it. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack. The cake breaks apart easily when warm, so don’t attempt to move it.

8. When the cake is cool, transfer it to a serving plate, using two crisscrossed icing spatulas or the base of a two-part tart pan to lift it. Serve at room temperature. The cake will keep, well-wrapped, for 1 week in the refrigerator.

Tsoureki Bread Pudding

17 Jul

Thanks to the many, many of you who reached out with kind words about my grandfather. It is appreciated more than you know.

I’ve got no clever transition and very few jokes today, so we’ll just get right into it– tsoureki bread pudding. IS THIS NOT THE MOST BRILLIANT THING YOU HAVE EVER HEARD OF? I mean, really.

So here’s what we’re gonna do. We’re gonna make a loaf of the delicious sort-of-sweet Easter bread, tsoureki. Then we’re gonna drown it in cream and sugar. And then we’re gonna throw some chocolate on it, bake it and eat it.

Please accept my most sincere apologies that I could not have been bothered to take the perfect picture of what is obviously the world’s most delicious dessert. Although, if you need a picture to believe that this dessert is a good idea, I’m gonna need you to check yourself — the cheddar on your cracker may not be as sharp as it used to be.

FullSizeRender (31)I pooled several resources to come up with this recipe–what I ended up going with is reflected below.

Tsoureki Bread Pudding

Ingredients

  • 1 loaf of tsoureki, cut into cubes (or, any store bought not-plain Jane bread … a cinnamon raisin loaf would probably be all kinds of awesome, too)
  • 4 eggs
  • 1.5 c sugar
  • 6 c milk (please do not even come to me with anything other than whole)
  • 2 c heavy cream
  • 1 c butter, melted and cooled
  • 4 tsp vanilla extract
  • 1 bag chocolate chips
  • 2 teaspoon grated nutmeg
  • 3/4 c white sugar
  • 1/4 c water
  • 1/3 c heavy cream
  • 1 TBS bourbon (Metaxa if you have it!)
  • pinch of salt

Assembly

  1. Lightly grease a 9×13 pyrex or large cake pan. Whisk the eggs, milk, cream, sugar, butter, vanilla, chocolate and nutmeg together.
  2. Arrange in the tsoureki cubes in the pan, the fewer the layers, the faster it will cook. Pour the egg mixture over it. Set aside and let the bread soak up all that creamy goodness for at least 30 minutes. Preheat the oven to 375F while the bread/cream mixture sits.
  3. Bake for 45-60 minutes, or until the top is browned and center is set. This will vary depending on your pan, so go with what it looks like rather than what these direction say.
  4. While the pudding bakes, make the sauce: simmer sugar and water on medium heat, swirling the pot  instead of stirring, until it is a deep amber.
  5. Remove from heat and slowly stir in the cream.
  6. Add bourbon and salt. Return to heat for 1 minute more, stirring constantly and gently.
  7. Serve pudding warm or room temp, with a generous serving of cooled bourbon sauce.

A Blueberry Treat Whose Name We Shall Not Mention

30 Jun

Some things that I love, in no particular order: carbohydrates that defy definition, blueberries, and GingerKef’s cousin. So when I got the chance to bake a blueberry kind-of-cake/kind-of-bread WITH PresidentKef HIMSELF, I knew it was going to be a good night.

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PresidentKef and I go way back to the early days of this blog, when he was just a young man searching for Emerald City and I was a young, imprudent woman living on Lincoln Rd. Since then, we’ve been basically #BFF.

PresidentKef came into town last week and requested some time in kitchen with Kef, and I was only too happy to oblige. This recipe comes from the 1940s, and has an obnoxiously-appropriate-of-the-era name to boot: Blueberry Boy Bait. Blech. Good to know that in the 60 years between this recipe’s publication and the Neptunes’ production of “Milkshake,” America held true to the ideal that a hefty amount of saturated fat and sugar would snag you a suitable life partner.

Anyway- PresidentKef and I had a blast whipping this guy up. Here’s a mini lesson on when to be precise in baking and when to just go with your gut:

Sadly, there is no chocolate in this recipe– but there is a bunch of butter, sugar, and gluten. I’ve made this two or three times for large groups and it has always been met with demands for an encore appearance (but somehow, not one suitor… hmph). It’s “cake” in the way that coffee cake is, which is to say somewhere in between bread and cake (cread? brake?). Whatever you call it, it’s awesome, and I think you should make it.

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A Blueberry Cake Whose Name We Shall Not Mention

Ingredients

  • 2 c flour
  • 1 TBS baking powder
  • 1 tsp table salt
  • 16 TBS unsalted butter, softened
  • 3/4 c packed light brown sugar
  • 1/2 c granulated sugar
  • 3 large eggs, room temp
  • 1 c whole milk
  • 1/2 c blueberries, fresh or frozen (if frozen, do not defrost first)
  • 1/2 c blueberries, fresh or frozen (do not defrost)
  • 1/4 c granulated sugar
  • 1/2 tsp ground cinnamon

Assembly

  1. Preheat oven to 350F. Grease and flour 13×9 pan (pyrex or metal).
  2. In a medium bowl, whisk together flour, baking powder, and salt. In a stand or electric mixer on medium high, beat butter and sugars until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated. Scrape down bowl between egg additions.
  3. Reduce speed to medium, then beat in one-third of flour mixture. Once incorpated, beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
  4. Toss blueberries in about 1 tsp of flour (optional). Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
  5. Make the topping: scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter.
  6. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan for at least 20 minutes. Serve warm or at room temperature.

 

Kalitsounia- Another Reason to Use The Huge Mini-Muffin Tin Your Mother Gave You

18 Apr

If there ain’t no party like a West Coast party ’cause a West Coast party don’t stop, then there is definitely no dinner party like a Cretan dinner party because you will never, ever, ever want the food to stop. And I am pretty sure Coolio would agree with me that these kalitsounia are proof positive that cooks from Crete are not effing around. Part custard treat, part tart, part muffin, these bite sized treats defy your dessert definitions. My favorite part of making these is the reminder of how perfectly unpersnickety Greek pastry is–this dough is forgiving and easy to work with, and the filling practically pulls itself together.

This was my first time at the kalitsounia party, so I borrowed heavily from this recipe, and my teensy tweaks are reflected below. I also benefited tremendously from MamaKef’s compulsive gift giving–these guys are a great reason to whip out your 48-count muffin tin again and the Cake Boss Linzer cookie cutter kit (sans cutout attachment) was PERFECT for creating perfectly-sized dough rounds with pretty scalloped edges. But, as always, these are mere suggestions and you just go ahead and do whatever your heart desires.FullSizeRender (24)

Kalitsounia

Ingredients

For the dough

  • 1/2 c olive oil
  • 1/2 c Greek yogurt, left to sit in colander/strainer for ~10 min to reduce liquid
  • 1 egg
  • 3/4 c sugar
  • 3.5-4.5 c flour
  • 2 tsp baking powder
  • 1/2 tsp vanilla paste (or extract)
  • juice of 1/2 orange
  • zest of 1/2 lemon
 For the filling
  • 15 oz of soft myzithra cheese (you will prob have to live in NY, Baltimore, Toronto, or Melbourne to find this outside of Greece– for the rest of us, ricotta worked just fine for me)
  • 1/2 c sugar
  • 1 eggs and 1 egg white
  • 1 tsp cinammon

For the topping

  • 2 eggs
  • 1 TBS water
  • 1 TBS cinnamon

Assembly

  1. Using the paddle attachment of a standing mixer, combine olive oil, sugar, yogurt and eggs in a large bowl. Add in the orange juice, lemon zest and vanilla and blend again until just combined. In a separate bowl, combine flour and baking powder, mix well, and then add gradually dry ingredients to the wet mixture. Knead the dough with your hands, until it softens. You may need to add flour–the dough should be soft and pliable, but not stick to your hands. Cover the bowl with a clean dish towel and set the dough aside to rest for at least 30 minutes- no need to chill.
  2. Using either a rubber spatula or a standing mixer, combine sugar, eggs and cinnamon until well mixed.
  3. Preheat oven to 350F, lightly grease a mini-muffin tin. On a well-floured surface, roll out dough to about 1/10 of an inch (good on you if you have any idea what a tenth of an inch is–I just went with “as thin as I could get it without its being see through”). Use a 6-inch cookie or biscuit cutter to cut the dough into rounds.
  4. Drop one round into each minimuffin slot. Fill with about 1-1.5 tsp filling. Whisk together egg and water, then brush the top of each pastry with the egg wash. Sprinkle the top of each with cinnamon.
  5. Bake at 350F for about 25 minutes, or until golden. Allow to cool in pan, then pop out and enjoy– these are even better when served the next day!

Chocolate Chip Cookies That Come With Their Own Milk

31 Mar

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Isn’t that the loveliest picture you’ve ever seen on this blog? All credit goes to (who else?) MostFashionablePersonIKnowKef, who is always ready for an impromptu photoshoot. One day, we will convince her to live in DC full time and I will bribe her with sometimes-delicious treats to take all blog-related photos. Until then, you’re stuck with me.

On to the cookies– PILFKef, DO and #1KnicksFanKef are now 2for2 when it comes to creating insanely adorable children who teach MrKef’s cold American wife how to feel. PILFKef, DO and I were a little skeptical of reports that the right combination of strange ingredients in baked goods could increase milk supply for breastfeeding– so we did what any self-respecting healthcare professionals would do and decided to perform some real-life experimentation. This works in the interest of everyone, as I am only too happy to whip up things full of gluten and sugar as long as someone else is there to save me from myself and take them off my hands– so we can just go ahead and call PILFKef, DO the Margaret Mead of Mother’s Milk.

Listen– the limitations section of our analysis would read something like this: small sample size (n=1), no baseline data, no control group, and milk gains measured by texting pictures back and forth– but who the hell cares about level of evidence when the expert cookie monster over in Arlington said that the cookies were delicious and we have anecdotal evidence that they work? Sounds like a good reasons to eat some cookies right now, whether you’re feeding a small child or not.

For those who, like MrKef, are afraid these cookies might INDUCE lactation–rest assured, a whole party full of people ate them, and PILFKef, DO remains the only one of us producing enough milk to sustain human life. As far as I know, anyway….

I borrowed heavily from Epicurious’ recipe, but used less oatmeal, way more chocolate chips, and swapped vanilla paste for the extract–my recipe below. These cookies were AWESOME, and I highly recommend them even if breastfeeding ain’t your bag!

Amazing Chocolate Chip Cookies that Anecdotally Increase Milk Supply

Ingredients

  • 1 c butter, softened
  • 1 c sugar
  • 1 c brown sugar
  • 4 TBS water
  • 2 TBS flaxseed meal (no subs)
  • 2 eggs, room temp
  • 1 tsp vanilla paste (or vanilla extract)
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c rolled oats
  • 1 bag (12 oz) chocolate chips
  • 2 TBS brewers yeast (no substitutions)

Assembly

  1. Preheat oven to 375F. Mix flaxseed meal and water in a small bowl, set aside 3-5 minutes.
  2. Cream together butter and sugar until light and fluffy, 5-7 minutes. Add eggs one at time until just combined. Stir flaxseed mix into butter mix, then add vanilla. Beat until well blended.
  3. Sift together dry ingredients, except oats and choc chips. Add wet ingredients to dry ingredients. Stir in the oats and then the choc chips. Arrange on a parchment- or silicon-lined baking sheet about 1.5 inches apart. Bake 8-12 minutes (I made mine huge and they needed 14-15 minutes), or until set and just golden.
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