We had some yogurt that was nearing its expiration date in the fridge and I remembered the amazing Gâteau au yaourt from Chocolate & Zucchini. An oldie, but a goodie, this cake is easy, delicious and extremely adaptable. I used nonfat plain yogurt, used bourbon instead of rum and glazed the top with some apple cider and sprinkled toasted coconut flakes on the top of it for the last 10 minutes of baking. You could throw some jam in between the layers, top with whipped cream, glaze with chocolate and sprinkle with hazelnuts….the possibilities are endless for this moist and tangy base. You could also eat it plain, with a cup of coffee, for breakfast. Cake for breakfast may help dieters. Seriously!
One of my favorite things to make in the winter is my variation on a bread pudding. I take stale bits of bread that we haven’t eaten throughout the week, some fruit, milk, eggs, sugar and spices and make something that is good enough for dessert and healthy enough for breakfast.
There is no rhyme or reason to this bread pudding. It really is ripping apart pieces of stale bread (2 rolls) and placing them in a 9×9″ baking dish. I then blend a mixture of milk (maybe 1.5 cups?), 2 eggs, 2-4 tablespoons sugar, healthy pinches of cinnamon and allspice and maybe a few tablespoons of plain yogurt if we have some, a small pinch of salt and a tablespoon or less of oil. I pour this over the bread, mash in 2 bananas (with clean hands), mix in some blueberries and slivered almonds, make sure everything is soaked, top with some brown sugar and bake at 375F until the top is golden brown. You can use any type of fruit, lesson the sugar, use honey or maple syrup instead and I’m sure it will turn out just fine. Experiment! It’s just stale bread. This is great to make ahead – just let the bread soak in the milk mixture over night and then bake in the morning.
We’re having some friends over for dinner tonight and I thought it would be great to make some panna cotta. Simple, light, easy…right? WRONG. I don’t know if it’s because I used agar agar instead of regular gelatin or what, but this recipe did not firm up at all. Does anyone have a foolproof recipe, hopefully with no gelatin?
Major doldrums right now, thinking about making some pistachio donuts as the end to the Middle Eastern inspired feast we’re having. I could also reuse the heavy cream from the panna cotta and make icecream…. Decisions, decisions.
Happy new year’s everyone! We’re still trying to decide which way we want the site to skew and are working on the new layout, so bear with us as we try and sort it all out. I know a lot of people who have vowed to eat better in the new year, and while donuts might not exactly be on their plate – these donuts could be! Made from whole wheat pastry flour, ground flax-seeds and a minimum of amount of sugar, these are a great treat and probably not too bad for breakfast either. It also helps that they’re baked, not fried. I got a doughnut tin for Christmas and CANNOT wait to start concocting some ideas. The six doughnut option allows for a lot of mini experimentation. I topped the basic dough recipe with a mixture of apple cider syrup (graciously given by Phil, who found it in his stocking) that I blended with some confectioners sugar to make it thicker. Two other donuts were filled with peach preserves and then topped with some of the preserves and toasted almonds.
Basic Doughnut Dough
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground flax seeds
- 1/2 cup light brown sugar
- 1/2 cup light buttermilk or milk mixed with vinegar to sour
- 1 egg
- 1 tsp vanilla
- 2 tablespoons butter, melted
- Preheat oven to 325F and grease your doughnut tin.
- Whisk all of the dry ingredients together in a large bowl.
- Mix all of the other ingredients in a large measuring cup or a smaller bowl.
- Make a well in the dry ingredients, pour in the wet and stir until combined.
- Pour into a big ziplock baggie, snip the end off and pipe into your donut tins – about 2/3 full.
- Bake for about 12-14 minutes, until the tops of the donuts are golden and spring back when you touch them.
- Top with whatever you want while they’re warm – turbinado sugar and cinnamon, powder sugar, preserves, a sugar/water glaze with sprinkles – fool around, the options are endless!
- Let cool and then store in an airtight container and eat.
Craving something sweet the other night and looking at some over-ripe bananas, I thought: banana pudding! Using a simple ratio formula (1 cup milk, 1 tablespoon cornstarch, 1 tablespoon sugar = eggless pudding) and a banana resulted in some sweet and creamy pudding goodness.
The above ratio will give you 2 servings (just add 1/2 banana or the whole thing if you love bananas), but feel free to make more!
Put the milk, cornstarch and sugar in a pot and stir vigorously over medium heat. Let it bubble and turn the heat down while continuing to whisk. When the mixture thickens, add 1/2 ripe banana and a teaspoon of vanilla (if you like) and whisk away. If you don’t like banana lumps, strain the mixture through a sieve. Pour into individual ramekins and cover with plastic wrap. Chill in fridge or eat warm. Sprinkle with cinnamon for some fall flavor.
The fall brings brisk weather, beautiful leaves and crunchy APPLES. We made this last night as a quick dessert for dinner with friends and had the leftovers today with some oatmeal for breakfast.
This got thrown together at the last minute, so please bear with the haphazard directions. You can’t go wrong with a crumble!
Preheat your oven to 350F. Chop up two apples (if you have 3, go for it), sprinkle lemon juice over the pieces and throw in a pie dish. Mix together about a 1/2 cup of whole wheat flour, a pinch of salt, a generous handful of brown sugar, a teaspoon or two of honey (or sugar) and a whole bunch of oats – probably 3/4 cup. Take 4 (or more) tablespoons of butter and massage into the flour mixture until everything is crumbly. Put on top of apples, add some maple syrup or other syrup on top of the whole mess and bake at 350F for about 40-45 minutes. Serve warm!
Thank you King Arthur Flour for this amazingly moist, easy and delicious cake!
I made this in celebration of Phil’s return from a work retreat and it is super simple. The King Arthur’s Baker’s Banter Blog runs through the recipe, step-by-step, so head over there for great instruction.
I also whipped up a peanut butter frosting – a bit of peanut butter, some powdered sugar and coffee – whipped until smooth, spread on top and then saved for later use.