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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.

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.

 

Who run the world? Girls.

9 Jun

Now that school is over, the question pretty much everyone is asking is, “What are you doing with all your free time?” I’d love to say that I’m taking up a new hobby or finally cleaning out my closet… but, mostly, I’ve been sitting around watching YouTube videos of girls who kick ass. I’ll distill my favorites here:

Kicking ass at kindness:

Kicking ass at taking down obstacles:

Kicking monster ass:

Actually, kicking pretty much all the asses:

 

Girl mother-effing power. And that’s really all I have to say about that.

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!

An Awesome Red Pepper Sriracha Pesto

6 Apr

I will start by saying I do not like red peppers and I do not like sriracha. Impossibly, I somehow love this pesto.

You already know none of my pictures came out looking at all appetizing–and since I trust you can all envision what a pesto looks like,  I will leave you instead with a picture of MrKef finding the coin in the vasilopita  this year:IMG_7266

My life with this man is filled with joy and happiness. Yours will be, too, if you make this delicious pesto and slather it on pretty much everything.

Red Pepper Sriracha Pesto

Ingredients

  • 12 oz roasted red peppers
  • 3 cloves garlic, peeled
  • 1/4 c pecan halves
  • 2 oz feta cheese (about 1/4 c)
  • 1 oz (about a handful) arugula or spinach
  • sriarcha, to taste (in my house this was about 5 TBS- you do you)
  • 1.5 TBS olive oil
  • 1 TBS water

Assembly

  1. Place all ingredients in food processor. Pulse until desired texture, probably about 10-12 seconds.
  2. Slather on everything.

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.

Baklava Cookies

20 Mar

I made these super-easy baklava-inspired cookies a few weeks ago for FlailKef and GingerKef’s annual Oscars Party.

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In a tribute to my dear friends’ brilliant yearly invitation, I give you the following write up:

Many people think that FENCES exist to delineate those who enjoy working with filo dough and those who would prefer to find themselves on  a HACKSAW RIDGE rather than deal with all those layers. If you are among the latter, this recipe is for you! Immediately upon ARRIVAL at this Oscar Party, people came out like a LION for these cookies, which have all the syrupy, nutty goodness of baklava and none of the flimsy filo. MrKef was determined that I make them full of gluten and full of sugar, so rather than let the nutritional info send you into LALA LAND, I’ll keep those stats in my HIDDEN FIGURES file COME HELL OR HIGHWATER. The great reviews of these cookies sent me happily into the MOONLIGHT, still not giving one flying eff about MANCHESTER BY THE SEA.

Translation: these cookies are awesome and easy, full of gluten and sugar, and everyone really liked them. Oh, and I still hate Boston. Inspiration here, full recipe below.

Baklava Cookies

Ingredients

For the Crust

  • 1/2 c unsalted butter, melted
  • 1/4 c sugar
  • 1/4 c light brown sugar
  • 1/2 tsp vanilla extract
  • 2 tsp orange zest
  • 1.5 c flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
For the topping
  • 1/3 c pecans, chopped
  • 1/3 c almonds, chopped
  • 1/4 c light brown sugar
  • 1/2 tsp cinnamon
  • generous 1/8 tsp cloves
  • generous 1/8 tsp nutmeg
  • 2 TBS unsalted butter, melted
Syrup
  • 1/3 c honey
  • 3 TBS water
  • 2 TBS fresh orange juice
INSTRUCTIONS
  1. Preheat oven to 350F. Line a rimmed metal baking dish with parchment paper (I used my square tart pan- the pan from a toaster oven would probably work too). Combine melted butter, sugar, brown sugar, vanilla, and orange zest until combined (I used standing mixer, but I am sure you could do this by hand). Whisk together flour, baking soda, salt, and cinnamon in a medium bowl, then add to butter mixture and fold in until incorporated. Press dough evenly into bottom of prepared pan and bake for 15-16 minutes, until lightly golden and center is set.
  2. Prepare topping while crust bakes. Combine nuts and spices in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust (which has just finished its initial 15-16 min bake), then return pan to oven. Continue baking for an additional 10- 12 minutes, or until golden.
  3. Make the syrup during the second baking session. Bring to a boil the honey, water, and orange juice in a saucepan over medium heat. Turn heat down to low and simmer until thickened and syrupy, about 5 minutes. Remove from heat and cool for ~10 minutes.
  4. Place pan on a wire rack and spoon syrup over still-warm cookies, tilting pan in all directions to coat evening. Cool bars completely in pan. Cut with a sharp knife when ready to serve.
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