Chai-inspired soft cookies

Do you know about Lofthouse cookies?  Those wonderful, soft cookies with that saccharine sweet and usually vibrant colored sheet of frosting and sprinkles.  I absolutely adore those cookies, and can eat way more than I should in one sitting.  Everything about them screams artificial; the texture is almost starchy but oh so fluffy.  And I'd hate to know what's in the frosting... But, what if you could have a cookie that's even better, is less saccharine sweet, and so much more flavorful?  Also, with all the taste of drinking a chai latte except that it is in soft cookie form.  That's a double win in my book!  Do try this recipe if you answered yes, you won't regret it!

This recipe was inspired by the Lofthouse copycat recipe from Center Cut Cook, here's the link: http://www.centercutcook.com/lofthouse-soft-sugar-cookies-copycat-recipe/

Nom nom nom... If only the cookie could pop out of the screen just a little bit so you could sneak a nibble...

Ingredients, cookies:

-1/4 cup Greek yogurt

-1/2 cup brown sugar

-1/2 cup softened butter

-1 egg

-1/2 tsp vanilla extract

-2 sachets of chai tea (or approximately 2 tsp of loose tea mix)

-1 ¼ cups all-purpose flour

-1/4 cup cornstarch

-3/4 tsp baking powder

-1/4 tsp salt

-1 tsp ground cinnamon

-1/2 cup finely minced candied ginger

Ingredients, frosting:

-2 tbsp softened butter

-2 tbsp vegetable shortening

-2 cups powdered sugar

-1 to 3 tbsp milk

-2 tsp ground cardamom

-1/4 tsp salt

-1 tsp vanilla extract

-2 tsp apple cider vinegar

Instructions:

1. Preheat the oven to 350 degrees F and butter a cookie sheet.

2. In a mixing bowl, beat the yogurt, sugar, butter, egg, vanilla, and chai tea.

3. In a separate bowl, mix together the flour, cornstarch, baking powder, salt, and cinnamon.

4. Beat the dry ingredients into the wet ingredients until just combined.  Dough will be fairly wet.

5. Stir in the candied ginger.

6. Shape into 2-inch flattened balls and bake in the preheated oven for 10 minutes until the edges are barely browned.  Cookies may look a little undercooked, but this is okay and they will continue to cook a little as they cool.

7. While the cookies bake, prepare the frosting.  Beat the butter, shortening, one tablespoon of the milk, the ground cardamom, salt, vanilla extract, and apple cider vinegar.  Gradually add in the powdered sugar, beating until smooth.  Add in 1-2 more tablespoons of milk depending on the desired consistency. 

8. Once cookies have cooled, spread a dollop of frosting on each.  Garnish with extra chopped candied ginger, if desired.  Enjoy! (Recommended accompaniment: cup of chai tea—chai it up!!)

 

Or how about one of these lattes from Ipsento in Bucktown in Chicago.  That would be a killer combo!

Two birds with one scone...

Okay, I had to use that title even though this is more like "two scones with one bird," but that sounds a little silly.  Anyway, we had a brunch at our apartment for some friends.  Naturally, I was excited to be able to bake something, and one of the first things that came to mind was scones.  Now I love muffins and all of the other standard sweet breakfast things, but there is something just a tad bit more sophisticated and particularly fall-ish about a scone.  And a cup of tea.  Maybe that's because I think British = scones, and I hold the stereotype, British = sophistication.

Back to the birds and scones; I baked two delicious fall-themed scones.  One is utterly decadent and not "healthy."  But if fall was an ingredient and could be stuffed in a scone, this perhaps would fit the bill.  This is the type of food, that when eaten in moderation, can be good for the soul.  The other scone that I made is "healthy" or healthier at least.  But don't think that healthy = not yummy.  This scone is paleo-friendly and gluten-free; made with coconut flour.  This makes it filling yet surprisingly light and fluffy, which is fantastic.  Both of the scones were inspired by tea flavors, here they are!

Cranberry Oat Coconut Almond Pumpkin Spice Scones (A Slice of Fall Scones)

That's a lot of words to describe this scone, but this scone is, like the description, chock full of yummy ingredients.  It is decadent.  The different ingredients really add a melange of textures and flavors that somehow all work together.  I used pumpkin spice tea in this scone, and that really works to bring all of the flavors together well.

This recipe was inspired by The Cooks Illustrated Cookbook, oatmeal scones recipe.

Ingredients:
- 1 1/2 cups old-fashioned rolled oats
-1 cup flaked, unsweetened coconut
-1 cups chopped almonds
-1/2 cup milk (I used 2%)
-1 egg
-3 packets/satchels of pumpkin spice tea (or approximately 1.5 tbsp if using loose leaf.  I believe that chai tea mix would also work well)
-1 1/2 cups all purpose flour
-1/3 cup brown sugar
-1/2 tsp of salt
-10 tbsp butter, cut into squares and softened at room temperature
-1 cup dried cranberries
For topping and glaze:
-2 tbsp brown sugar
-1/4 tsp of salt
-2 cups powdered sugar
-2 tsp ground cardamom
-1 tbsp balsamic vinegar
-2 to 3 tbsp water

Directions:
1. Heat the oven to 375 degrees F and toast the oats, coconut, and almonds until golden, about 10 minutes. Let cool.
2. Meanwhile, heat the oven to 450 degrees F and butter and flour a sheet pan.
3. Mix together the milk, egg, and pumpkin spice tea packets (open up the satchels and dump out the contents)
4. Mix together the flour, sugar, and salt.  Cut in the cubed butter with a fork (or use a food processor) until fine crumbs form.
5. Stir in the cranberries as well as the toasted oat, coconut, and almond mixture (but before adding this mixture, set aside 1 cup of the mixture for the topping).
6. Add in the milk, egg, and tea mixture and stir to combine.  The dough will be pretty sticky and that is okay.  Shape it into a round on the sheet pan.  Meanwhile prepare the topping.
7. In a saucepan add the brown sugar and let it start to melt over medium heat.  Add in the reserved cup of oat, coconut, and almonds as well as the salt and let the sugar melt as much as possible without burning.  If it starts to brown, stir to quickly coat the topping mixture in sugar and spread on a plate.  When cooled, sprinkle the topping over the scone batter and press it in.  Score the scones into 8-12 wedges.
8. Bake in the 450 degree F preheated oven for 15 minutes.
9. While the scones are baking, prepare the glaze.  Stir together the powdered sugar, ground cardamom, balsamic, 2-3 tbsp of water, to desired thickness of glaze.
10. When scones are finished cooking, remove from oven, let cool for five minutes, then drizzle the glaze over the scones.  Continue to let cool for about 15 minutes before serving.

Enjoy!!

Coconut Flour Green Tea Jasmine Scones

This scone is pretty different, but still absolutely delicious!  It is a lot lighter, surprisingly despite the dense coconut flour.  But because of the coconut flour, it is also filling and gives long-lasting energy.  It can also be made nearly sugar-free and is paleo-friendly, a win-win situation!  

Ingredients

-4 eggs

-1/4 cup melted butter

-3/4 cup Greek yogurt

-1/4 tsp pure stevia powder plus 2 tbsp erithryitol (or use ¼ cup of coconut sugar)

-1 tbsp milk

-1/2 tsp salt

-1/2 tsp baking soda

-3/4 cup coconut flour

-3 sachets of jasmine green tea, or approximately 1 tbsp of loose leaf tea

-1/2 cup pumpkin seeds

-1/2 unsweetened, shredded coconut

-1 egg yolk

-1 tbsp honey

-1 tbsp milk

Directions:

1. Preheat the oven to 375 degrees F and toast the pumpkin seeds and the coconut till golden, approximately ten minutes.  Turn the oven down to 350 degrees F when complete.  Butter a baking sheet.

 2. Meanwhile, in a mixing bowl combine the eggs, melted butter, Greek yogurt, stevia and erythritol or coconut sugar, and milk.

3. In a separate bowl, mix the salt, baking soda, coconut flour, tea (if using sachets, empty the contents of the sachets), pumpkin seeds and shredded coconut. 

4. Add the dry ingredients to wet ingredients and stir thoroughly to combine.  The batter will thicken as the coconut flour absorbs water. 

5. Form the batter into a round on the buttered baking sheet. 

6. Stir together the egg yolk, honey, and milk and brush on the scone round.

7. If desired, sprinkle the round with additional pumpkin seeds and coconut.  Score the dough into eight wedges.

8. Bake in the preheated oven for 25 minutes, let cool for approximately ten minutes, then enjoy!!

A lovely, lazy Saturday morning brunch spread.

Turkey Cranberry Butternut Squash Sage Meatballs with Curry Cauliflower Cream Sauce

Fall is in the air.  I have not been on the blog or able to blog for a while because of busyness or just not really having the time to cook/access to a kitchen.  This past couple months I have been living in Chicago for a program with school and have had access to a kitchen and have had to cook all of my own meals.  Although it takes a bit more time preparing all of my own food, I am loving it!  Especially being able to make healthy food that tastes delicious as well. 


Recently I have been on a fall cooking kick (more recipes to come!) and have also looked into entering into some recipe contests.  I saw this paleo recipe contest and just had to enter, because how often does a healthy recipe contest come around, particularly a paleo one?  I don't necessarily ascribe to the paleo lifestyle of diet, but I appreciate the focus on whole and nutrient rich foods.  Entering this recipe contest inspired me to create a delicious, healthy, paleo-friendly recipe and let me tell you, this is a recipe that I would definitely make again!

I made a burger plus lots of meatballs; the cauliflower sauce is being camouflaged by the white plate...Also look at those sage leaves in the burger; I was happy with how that turned out! Shout-out to Target frozen asparagus-- wow it was good and tasted so fresh! (And was much cheaper than the fresh stuff!!) I just sauteed it with a little butter.  So good.

Ingredients, Meatballs:
-1 pound ground turkey
-2 cups butternut squash, grated and packed
-1/2 cup finely chopped dried cranberries
-2 tbsp chopped sage
-1/2 cup diced onion
-3 garlic cloves, minced
-1 tsp curry powder
-3 tbsp butter
-1 egg
-1 tsp salt
-1/2 tsp black pepper


Ingredients, Curry Cauliflower Cream Sauce:
-2 tbsp chopped sage
-3 garlic cloves, minced
-1/2 cup diced onion
-2 tsp curry powder
-1 tbsp butter
-2 cups finely chopped cauliflower
-1.5 cups coconut milk (almond milk or dairy milk would probably work as well)
-salt and pepper to taste

Can't figure out how to rotate picutres, let's just pretend I meant it to be sideways--its artsy, right? (And distracts from the quality of my food photography)

Instructions:
1. Preheat the oven to 375 degrees F, and butter/oil a cookie sheet.
2. In a large bowl, combine the ground turkey, grated squash, cranberries, egg, salt, and pepper.
3. In a saucepan, melt one tablespoon of the butter and sauté the sage, onion, garlic, and curry powder until the onion is translucent and browned.
4. Add the onion mixture to the meat mixture in the bowl and mix thoroughly.
5. Shape the mixture into small balls or patties.  Heat a skillet with the remaining two tbsp of butter on the stove.  Fry the meatballs for 3 minutes on each side over medium-high heat.
6. Place on the cookie sheet and bake in the preheated oven for 15 minutes.
7.  While the meatballs bake, prepare the curry cauliflower cream sauce.
8. Melt the butter in a saucepan and sauté the garlic, onion, and curry powder until golden brown.
9. Add the cauliflower and coconut milk and simmer until tender.
10. Puree in a food processor or blender until smooth; add salt and pepper to taste.
11. Either serve the meatballs on top of the sauce, or spoon the sauce over the meatballs.


Enjoy!! Happy Fall! And let the fall recipe fun begin... !!!

Bread Adventures!

I've been on a mission to make the perfect loaf of 100% whole wheat bread, but so far have not been entirely successful (the breads that I have made so far are yummy, but not quite what I am looking for.  I would also love to be able to make a recipe that uses sprouted wheat as I think that sprouting is beneficial for various reasons.  The first trial was a 100% whole wheat bread recipe from sprouted flour that I sprouted, dehydrated, and ground myself--which is really not that difficult of a process, I will have to post more on it later.  Anyway, the first trial didn't work so well, the bread was good and moist but squat and with a very dense crumb. 

Bread attempt 1: sprouted wheat--I will return to you

For trial two, I used an overnight soaked recipe--with a little kefir thrown in for the soak (except I didn't use my sprouted flour because I wasn't sure how well it would work).  This bread definitely rose much better; in fact, I had to throw it in the oven early because it rose above the pan--and then rose some more and overflowed in the oven.  This bread was good and slightly acidic, like a nice sourdough.  But it lacked a tender crumb--it was kind of chewy.  And though I did like it, the recipe wasn't awesome and I would probably modify it somewhat if I did it again. 

Look at all the nooks and crannies

 These first two trials weren't stellar (so I decided not to post them), but for the next trial I decided to do something slightly unconventional--do a non-yeasted 100% whole grain bread with baking powder as the leavening agent.  Although this definitely did not have the same texture as yeast bread--it was delicious! (and wheat free).  It didn't rise as high as yeast bread and was denser, but it also had an incredible moist but toothsome (and by this I mean chewy in a good way) texture and with an oaty, slightly sweet flavor.  And slice-able, especially after it was cooled and sat for a while.  I'd call this a "double-duty" bread--one of those breads that you can just eat a thick slice cut fresh off the loaf--no butter needed.  But you could also slice it thinner and toast it with butter/jam or make it into a sandwich (albeit smaller than a "normal" sandwich). 


Here's the recipe; it was modified from Cooking Light's Brown Soda Bread

http://www.myrecipes.com/recipe/brown-soda-bread-10000001963985/

Cut fresh when hot (because I just couldn't wait...), it's a little crumbly--but it slices cleaner when let sit a while

The dry ingredients--look at all the shades!

Ingredients:
- 1.5 cups spelt flour (wheat would probably work--I would like to try this with sprouted wheat flour eventually)
- 1.5 cups oat flour (make it yourself--grind rolled oats in the blender/food processor!)
- 2 tbsp oat fiber (this is a somewhat obscure ingredient; could simply use 2 more tbsp oat flour--oat fiber is an excellent source of fiber and helps absorb extra moisture in the batter)
- 1/2 cup oat bran
- 1 tbsp coconut sugar/brown sugar
- 1 tbsp chia seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups buttermilk--I used skim (I made by measuring approximately 2 cups milk then adding 2 tbsp vinegar and letting sit for 5 minutes)
- 1 egg

1.) Preheat oven to 325 degrees F.  Measure 2 cups of milk and add 2 tbsp vinegar; set aside.  Oil a loaf pan (9" by 5" I think; though 8" by 4" would also work) 
2.) In a mixing bowl, combine all the dry ingredients (spelt flour through salt) and mix together.
3.) Beat the milk and egg together then add to the dry ingredients, mix till combined.
4.) Pour into oiled loaf pan then bake for approximately 1 hour (I don't remember how long it took me, but I think it took less than 1 hour.)
5.) Ideally, let cool at sit a couple of hours if you want bread to slice more neatly, but if you can't wait, dig in and enjoy!

Curried red lentils with kale

Here's a nice, cheap, yummy recipe that is great straight out of the pot, but even (potentially) better as leftovers.  The version I made is very mild; adjust the curry powder to your liking or add your favorite spices (I haven't experimented much with Indian spices--add in your favorites).  Also, this is a great recipe because it is pretty flexible and can be adjusted to whatever veggies you have around.  We ate at an Indian Restaurant for lunch on Mother's Day.  Coupled with the fact that Indian food is my favorite, I have had curry on the brain recently!

Look at the colors! (Before I added the peas)

Unfortunately red lentils aren't so beautiful once they are done cooking...  But I promise it tastes good! (and you wouldn't want to eat the lentils when they're orange and undercooked).  And my photography skills aren't exactly helping...

Recipe:
- 1 tbsp butter
- 2 tbsp curry, 2 tbsp garam masala (add more if you like, or add different spices)
- 1 yellow onion, diced
- 1 tomato, diced (would be good with more)
- 3 cloves garlic, minced
 *Veggies note: you could add more or less of any of the veggies depending on what you have around.  I think this would also be great with diced carrots or sweet potatoes.

- 2 cups red lentils
- 1 can light coconut milk (approx 13.5 ounces, which is a little over 1.5 cups)
- 3 cups water
- 1 tsp salt
- 1 tbsp coconut sugar (could use brown sugar)

- 1 16oz pack frozen greens (I used blue curly kale, could use spinach or another chopped green)
- 1 16oz pack frozen peas (optional, but recommended.  Yay for tons of veggies!)

1.) Melt and heat the butter, add the curry and garam masala till slightly smoking (be careful, it burns really fast!).  Add in the veggies (onion, tomato, garlic) and sautee for a couple of minutes (5 or so)
2.) Add in the coconut milk, water, then lentils, salt, and coconut sugar.  Bring to a boil then simmer on low, covered, for about 20 minutes (until lentils are cooked and no longer have their beautiful, orange hue).  10 minutes in to this cooking time, add in the frozen greens. 
3.) Once cooked, stir in the frozen peas and cook for an extra three minutes, then turn off the heat (the peas will continue to cook in the lentils).
4.) Enjoy! (goes best with brown rice, maybe have some bread or even naan on the side--naan would be splendid!)

Victoria brown sugar sponge cake

This is another cake that I made from mother's day.  It is not a healthy recipe, per se; it's one of those soul food recipes that is a great combo of fresh, sweet, and creamy with a slightly chewy golden cake--the perfect way to usher in summer!  If you could bake summer into a cake...

This recipe was modified from the Victoria Sponge Cake found on the blog, Eat, Live, Run

http://www.eatliverun.com/victoria-sponge-cake/

Look at the nice, chewy, crust.  Along with that little slice of summer out the window.

Part of this slice might also be in my tummy.

Here's the recipe:
- A little butter for greasing pan + cornmeal (if you have cornbread mix, even better--gives a nice crumb and chewy, slightly salted exterior)
- 1 cup softened butter
- 1 cup brown sugar
- 4 eggs
- 1 tbsp vanilla
- 2 tbsp cornstarch, 1 cup minus 2 tbsp all-purpose flour.  Sifted.  (here's how to do it: add 2 tbsp cornstarch to a 1 cup measure then fill the rest of the 1 cup with flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp grated lemon rind (I did not add this, but I'm pretty convinced it would be awesome--do it!! Totally optional, it tastes just fine without.)

- Strawberry jam/jelly/preserves, about 1/2 cup (but you could do more or less)
- 1/2 cup of whipping cream, whipped with 1 tbsp powdered sugar (I didn't have whipping cream but I had coconut cream skimmed from the top of a can of coconut milk--so I whipped that up and it worked well)
- Quartered strawberries (I used about 2 cups, but I would recommend stuffing as many strawberries as possible into the middle, so go for more)

1.) Preheat oven to 350 degrees F and butter two 9" circle pans. Sprinkle the butter generously (you don't want any cake sticking to the pan) with cornmeal/cornbread mix and shake to distribute a fine coating on each pan.
2.) Cream the butter, sugar, then add eggs (it's ideal to use a beater or stand mixer for this).  Mixture might look a bit soupy and curdled, but that's okay.
3.) Add vanilla
4.) Fold in the sifted flour/cornstarch, baking powder, salt, and lemon rind until just mixed. 
5.) Divide into the two pans (the layers will be pretty thin, no worries!)
6.) Bake for 20-25 minutes (more around 20).
7.) Let cool, remove from pan, and spread about 1/4 cup of jam on one side of each layer.  On one layer, place a generous layer of strawberries then dollop cream on top.  Top with the other cake layer, jam side down.  Enjoy!!

Chocolate Chia Cake

This is a recipe I have made for a little while, it is probably my favorite healthy chocolate cake recipe, and its pretty amazing for all that is in it!!  I made this cake for mother's day last weekend.  I topped it with a healthy date frosting, but you could top it with a variety of frostings, or do without (but, I would never/could never do this...Cake is just a vehicle for the frosting, right?)The recipe is modified from a recipe from a blog I love, Healthy Indulgences--here is the link for the recipe that I modified:

http://healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/

Enjoy! And here is the recipe (important note--a food processor/blended is highly recommended; you could probably do without but would have to do some serious bean mashing):

The missing slice that is is my tummy

The finished cake and frosting waiting to be spread!

- 1 (15oz) can black beans (any beans including white beans will work, I prefer black beans though for this recipe)
- 5 eggs
- 1 tbsp vanilla
- 1/2 tsp salt
- 6 tbsp chia gel (prepare by soaking 2 tbsp chia seeds in 4 tbsp water)
- 1/2 cup truvia (or use 1/2 cup honey, or 1/2 cup of another sweetener--though you might want a little more than 1/2 cup if you use a dry sweetener like coconut sugar or granulated sugar--they are a little less sweet than truvia or honey)
- 6 tbsp cocoa powder
- 1 tsp baking powder

1.) Preheat the oven to 350 degrees F.  Oil your pan of choice: muffin tin, 9-inch circle pan, 8-inch square pan
2.) Mix everything in blender/food processor, in the order given in the recipe.  First put in the beans and eggs for a minute or so, until very smooth and no bean bits hanging around--you don't really want those in your cake.
3.) Bake at 350 degrees for 30 minutes, approximately*
*Depends on pan and probably sweetener as well (liquid vs dry).  I don't remember how long it took to bake when I made these in cupcake form, but I would check them at 15-20 minutes.  Will be ready when a toothpick--or knife--or whatever you stab it with--comes out clean.

Date Frosting:
So, I don't have a specific recipe, but here are the ingredient approximates.  The beauty of this recipe is that you can adjust the different parts to how you like it

- 1-1.5 cups of dates + 1 cup of boiling water (pour the boiling water over the dates and let stand for 10-15 minutes to soften)
- 1 tbsp melted coconut oil (optional, helps frosting harden when chilled)
- 1/2 cup cream cheese (I used 1/3 less fat--maybe you could even use really thick Greek yogurt?)
- A good amount of cocoa powder--as in at least 1/2 cup, depends on how thick you want your frosting
- 1 tsp vanilla extract
- 1/2 tsp of salt (it enhances the chocolate flavor, but is optional)

1.) Place softened dates in food processor and process till smooth.  Add coconut oil, then cream cheese.  Add cocoa powder, vanilla, and salt and process till smooth.  spread on cake and enjoy!!!