So, obviously I did not make it back to Make’n’Tell last month. I still haven’t finished that sweater, though the end is finally in sight (and it turns out the deadline was May 12, not April, so at least I didn’t actually miss the deadline). I’ve been sick with allergies and busy doing lots of stuff with family (both the one I live with and my derby one), so I haven’t been making much, or at least not making new stuff.
Although, now that I think about it, I did cook quite a bit, and I really should have blogged that. One of the things I cooked(baked) was these delicious oat-nut bars — I love them for breakfast, and used to make them all the time, but I ran out of coconut oil and never restocked. But a member of my derby family recently was hospitalized with bacterial meningitis, and we wanted to show her some love at our last bout by baking some treats in her honor. I picked these because they remind me of her: Sweet, full of goodness and energy, a little nutty, and totally awesome!
I originally found this recipe on Half Baked Harvest, and modified it just a tad (mostly by adding the nuts).
Sweet Nutty Goodbars
A quick energy boost in every bite of these delicious bars.
In a large bowl, mix oatmeal, flour, sugar, baking soda, salt, oil, eggs, and vanilla
Beat until dough holds together -- it will be somewhat oily
Stir in chocolate and nuts
Turn batter into pan, smoothing and evening
Bake at 350° for 25-30 minutes, until top is no longer shiny
Do not overbake
Allow bars to cool in pan, then lift out and continue cooling on rack
Slice in to 1 1/2" squares
* I have made this with different flour ratios depending on what I have on hand and it comes out just fine.
** You may sub another oil or combination of oils -- I sometimes do a few tablespoons of flax seed.
*** Use whatever chocolate you like. The batch shown has all of the leftover chocolate chips I had -- semi-sweet, dark, bittersweet, even a few minis and some white!
**** Y'all, my baking life has completely changed since I started lining things with parchment paper. If you prefer to butter or spray your pan, you do you. But I'll be over here stuffing my face full of these delicious bars while you're washing that pan.
Originally appeared on Tasteful Diversions 11/15/11. It has been FAR too long since I’ve made one of these. Must fix that soon.
It occurs to me that my practice of linking to online recipes rather than including them here is likely to backfire on me at some point, when a recipe gets moved or the blog I found it on is gone, or any number of other things. So, from now on, I’ll be adding those recipes to the blog as well as linking to the source. The first one of these is a scrumptious, versatile, and just stupidly easy yogurt cake, which I discovered via the magic of Pinterest. (I’ve also added my go-to bread, blackberry cobbler, and lime cupcakes to the Recipes page, so those are there now.) [Lola note: that was for the old blog. But I’ll get them all moved over here eventually!]
The recipe I found was modified from a recipe found on another site, but I went ahead and modified it even further. I’ve made this recipe twice now, and both times I used the 170ml size yogurt that’s commonly available here in the US (I used Chobani both times, honey flavor the first time and strawberry the second). I also just used regular ol’ sugar, though the original recipe calls for caster sugar (which is much finer than regular granulated sugar). Finally, the biggest mod I made was, the first time, an accident.
Zacky and I were in the middle of throwing our ingredients into the bowl, and I popped open the fridge to grab the milk…which we were out of. We had already added both wet and dry ingredients, so stopping for a trip to the market wasn’t really an option. I asked myself: what do I have that’s liquid and non-alcoholic? The answer: apple juice. My biggest concern was for the texture of the cake, and I have to tell you, it came out incredibly moist. It was dense without being heavy, had a nice crumb while still being silky on the tongue. I so <3 this cake. That one got eaten without any glaze or anything.
This past weekend, we had another shindig to go to and I decided to bake another one of these cakes, only to take it a step further and go with OJ, which I also used for the liquid in the glaze. As noted above, I used strawberry yogurt this time and also put some lightly macerated berries between the layers and on top. So good. Oh — one more thing: the first time, I baked the cake in an angel food cake pan, and this time I baked two rounds. Both came out just fine.
I’m gonna make another one for the party we’re going to this weekend. I think I have finally found a go-to cake recipe, and I love that it’s so, so easy. Did I mention the best part? You use the yogurt cup for all your “cup” measurments, plus it’s a one bowl recipe. Love. It.
Cuppa Yogurt Cake
Moist, dense yogurt cake made with a cuppa this and a cuppa that, using the yogurt cup as the measure. Originally discovered on The Boys Made Me Do It, via Pinterest.
Yep, another re-publish from Tasteful Diversions. Next week it’ll be a new one, I promise.
To follow up last week’s lemonade recipe, I give you brownies. Specifically, I’m publishing these two recipes close together because one of my very favorite summertime combos is brownies and lemonade.
I avoided making brownies from scratch for years because not only were they WAAAAY too much effort (double boiler? No thank you very much!) but they also never came out fudgy like I like them. Then I stumbled across this recipe from Cook’s Illustrated which is only slightly more work than making from a box (no double boiler!) AND makes the fudgiest brownies I’ve ever had.
These brownies are perfect every time...dense and fudgy on the inside with a lovely crisp top.
(Adapted from Cook’s Illustrated, March & April 2010)
Servings: ? I dunno -- depends on how big you like your brownies
Preheat oven to 350°.
Line 13×9 pan with foil; spray lightly with cooking spray.
In a large bowl, whisk cocoa and boiling water together until smooth.
Add in unsweetened chocolate and continue to whisk until chocolate is melted.
Whisk in melted butter and oil. [CI notes at this point that the mixture may look curdled; I have not had this issue.]
Whisk in eggs, yolks, and vanilla.
Whisk in sugar.
Stir in flour and salt [CI indicates a rubber spatula for this part; I use a wooden spoon and it seems to work fine] until all ingredients are fully incorporated.
Fold in chips.
Pour batter into prepared pan and bake at 350° 30-35 minutes, until a toothpick inserted halfway between edge and center comes out clean (or with a few moist crumbs).
Remove from oven and allow to cool in pan on a rack for 1 1/2hrs.
Using foil, remove brownies from pan and place on rack to cool another hour before serving.*
*Okay, look, this is 2 1/2 hours of cooling time. I don’t know about you, but there is no chance in hell that fresh brownies are going to get that much alone time at my house. I usually make it about 45 minutes before I start cutting.
Ever since Kit discovered he’s wildly gluten intolerant, I’ve been trying to recreate his favorite foods. The thing he always requested the most before he went all freeky* were my chocolate chip cookies.
The first thing I tried was just throwing in some gluten free all purpose flour mix. It turns out one of the flours used in most GF AP flour blends is tapioca…which makes my throat start to close up. So that’s no good. Also, the texture wasn’t great. Then I played around with a bunch of other combinations and found a mix of rice flours and oat flour that made a decent tasting but very crumbly cookie.
For Father’s Day last year, we got him a bunch of gluten free cookbooks, including one that had amaranth flour in just about every recipe for doughy things. It was also the only GF source I’d seen that didn’t recommend xanthan gum for everything chewy. (If you don’t know what xanthan gum actually is, go have a look. I’ll wait. Gross, right? Oh and bonus, if you’re sensitive to xanthan gum, which isn’t uncommon, it gives you the same symptoms as being glutened.) The only drawback to amaranth flour is that it tastes like dirt. Literal dirt from the ground. If you’ve ever had to clean something very, very dusty and gotten that taste in your mouth, that’s the taste of amaranth.
So I played a little more. Coconut flour was promising, but does have a strong coconut flavor. I happen to like coconut, but it’s not the flavor profile I was going for. I went back to the oat, which was nice, but you could still taste the amaranth under it. I added a little coconut back in, and bingo! Good taste, good chew, good cookie.
I was, frankly, shocked the first time I bit into one of these. It’s not a good gluten free cookie. It’s a good cookie, that happens to be gluten free. I am super proud of these. I hope you enjoy them as much as we do.
*Being gluten free sucks pretty hard. In an effort to lighten it up, we started calling it being a gluten freek. It turns out we are not the only clever ones — there are several blogs who use the term, and even a couple of gluten free beers.
Add half of each flour, the baking soda, and the salt, mixing until fully incorporated. (If you prefer to do this more traditionally, you can mix together all of the dry ingredients in a separate bowl and then add that mix half at a time. I just prefer not to dirty another bowl, because I am lazy and I haven't noticed it makes any difference at all in the final product.)
Add the rest of the flours and mix thoroughly.
Fold chocolate chips into dough, distributing as evenly as possible. (I like to use a wooden spoon for this, but whatever works is fine.)
Scoop dough onto lined cookie sheet in teaspoonfuls. (You can use one of those fancy cookie scooper things if that's your bag, but I just use a regular kitchen spoon.)
Bake for 11-13 minutes, until slightly brown and no longer wet looking on top.
Let cool on sheet for 2 minutes.
Transfer to cooling rack.
* Some people who have celiac cannot tolerate oats, even those labeled gluten free. If that is the case for you or your freek, I recommend using 1/2 cup of brown rice flour and a 1/2 cup of buckwheat flour in place of the oat flour.