Chocolate Chip-Apple-Raspberry Quick Bread for a Busy 2013

So, 2013 has already given me a run for my money. With trying to plan family celebrations and parties, our wedding and meetings at work, it is nor surprise that January is a half over. Though I did not make actual resolutions this year, I am taking strides to better myself... which is basically the same. Part of that is trying to return to a healthier life style and eating habits. We did really well last year but ended up returning to our bad habits when my husband was told that he did not have a gluten allergy.

However, after returning to our casual eating style, may of his problems returned, which was all the convincing I needed to go back. Not to mention, I also noticed that I felt "slower" when we eating crap laden foods. So, it is back to homemade foods with few ingredients and even fewer preservatives and I happy to say that this includes juicing, but at the end of the week I sometimes have a few produce items left behind that really should be used up in order to maximize their nutrient potential.

I took my family's banana bread recipe and threw together this fabulous quick bread. It is the perfect balance of decadence and healthy yumminess.

Chocolate Chip-Apple-Raspberry Quick Bread
2c Flour
3/4c Turbinado Sugar
1tsp Baking Powder
1 1/2tsp Baking Soda
1/2tsp Salt
2TB Coconut Oil
1 Egg or 1/2c Apple Sauce
3/4c Coconut Kefir
2tsp Orange Zest
2 Granny Smith Apples (peeled, cored and chopped)
1/2c Frozen Raspberries
1/2c Mini Chocolate Chips

1. Preheat oven to 350 degrees and grease two 9x13 loaf pans. 
2. Mix together dry ingredients and wet ingredients (coconut oil, egg/apple sauce, kefir and orange zest) separately.
3. Make a well in dry ingredient and mix in wet ingredients until just combined. 
4. Fold in apples and chocolate chips and then add raspberries until just combined. 
5. Divide the batter into two loaf pans and bake 50-60 minutes, until knife comes out clean when inserted in the center.
6. Enjoy warm or cooled

This bread is so moist and decadent that it can even be served as a dessert with a little ice cream.

 

Addition by Substitution: Learning how to bake for food allergies

After hearing that you or a loved on has food allergies, it can feel like a death sentence to some of your favorite foods and recipes. However, that does snot have to be the case. Today, there are many options available in order to substitute for these culprit ingredients. In our house, the biggest contributors to stomach upset are dairy and gluten, but I've learned a few quick substitutions to help me get around them.

In preparation for the holidays, I have been trying to figure out what I want to make for the 13 members of my family that I am expecting this Thanksgiving. On top of pouring through some time tested recipes, I am also hoping to bring a few more to the table, but I want make them friendly to everyone.

In December, 2012 edition of Food & Wine Magazine, they had an awesome looking caramelized pear custard that I wanted to try but needed to tweek first. Anyone who does substitutions knows that there is no universal replacement and it is all about application. In this case, I replaced the dairy by either omitting it completely or replacing it with Maypo's canned coconut milk (I get mine at my local Asian market). I chose canned because I needed it to replace evaporated milk and needed it to be thicker than every day milk. You can use carton alternatives but you will need 3x's the volume of liquid than required and patience to SLOWLY reduce it down. I also adapted sugar sources but be warned, changing too much of the recipe can cause it to be a major flop. That is why I recommend testing it in advance, rather than the day of you big event.

Caramelized Pear Custard Pie
9" Crust
Pears:
4 bosc pears, peeled and halved with stem and seeds removed (you want then ripe but firm)
3 TB water
1/2c honey
1/2tsp cinnamon
1 TB vanilla
Filling:
3 TB Turbinado sugar
2 TB instant tapioca pearls (such as Minute brand)
1 TB vanilla
1/4 tsp cinnamon
2 eggs
3/4c + 3 TB canned coconut milk

1. Preheat oven to 400 degrees and bake weighted crust for 10 minutes then reduce oven temp to 350.
2. Place remaining pear ingredients in skillet, except for pears, over medium heat. Add pears round side down once mixture starts to bubble. Continue to cook, continuously swirling and basting pears until bottom gets caramelized and starts to soften (10-12 minutes).
3. Flip pears to flat side and continue to baste until bottom has done the same (5-7 minutes).
4. Transfer pears (flat side down and stem-end in to make a flower pattern) to pre-baked crust and reserve sauce to the side.
5. Mix together all filling ingedients, reserving the 3TB of coconut milk for caramel) and pour over pears.
6. Bake for 35-40 minutes until almost set. Pie will firm upon standing. Let cool completely.
7. For caramel, place reserved sauce over medium heat. As it softens, add coconut milk and continue to heat until almost to a boil. Remove from heat and use to drizzle over cooled pie slices. 

Completed pie. If I had been paying more attention,
I would have made sure that my pears were more evenly spaced.

Though this pie will not be exactly as the standard recipe would have tasted, it is still very good and it will not disappoint. Enjoy!

 

Pumpkin Whoopie Pies with Ginger-Cream Cheese Filling

Not only do I love fall because I can wear comfortable clothes without sweating to death, but I can make all things pumpkin and seem normal. By the time December comes around, I go into pumpkin overload! However, these whoopie pies are the perfect introduction to the season: the cakes are moist, firm and the filling perfectly sweet with a hint of spice from the ginger. I was happy with the consistency of the filling in terms of fluff but I found it a bit grainy and I didn't want to add milk in fear that it would turn into a glaze. I also found it helpful to put filling in the frdge until I need it so that it did not melt.

Cakes:
3c All purpose flour
1tsp baking soda
1tsp baking powder
1 tsp salt
1TB ground cinnamon powder
1TB ground nutmeg powder
2c packed brown sugar
32 oz of organic, canned pumpkin pie filling (I use a can and a half)- this comes pre-spiced so adjust dry ingredients to your taste
1c coconut oil
2 large eggs
1TB Vanilla

1. Preheat oven to 350 degrees.
2. Place dry ingredients, including brown sugar, in the mixer and sift until completely mixed.
3. Add canned pumpkin, oil, eggs and vanilla.
4. Continue to beat on medium until mixed well, scraping bowl often.
5. Use a small ice cream scoop or large table spoons to drop dough onto cookie sheets and bake 15 minutes then let cool on the pan.

Filling:
1 stick of butter, cubed and chilled
Pinch of salt
1/2 c cream cheese, chilled
2c powdered sugar
1tsp fresh ground ginger

1. Beat butter and salt on medium heat until creamed.
2. Add cream cheese and beat on medium-high until fluffy.
3. Add sugar and continue to beat on high until well combined then add ginger. I get mine in a jar that is pre-ground but you can use fresh as well.
4. Continue to beat the heck out of it on high until it is very fluffy. If it is warm out, you may need to put it in the fridge to chill and resume beating. 

Assemble pies by taking a spoonful and sandwiching between two cakes. Best right away but left overs, if there are any, are good for a week in the fridge (let come to room temp before eating).

GF Banana Whoopie Pies with Fluffy Peanut Butter Filling

So I have been on hiatus planning some things that I will blog about later and I'll get right to the point and post some of this summer's creations. One thing I love to make is whoopie pies, and if you are from the northeast like I am, you know that there is a science to the perfect one. You need to have a fluffy cake that is the perfect balance between fluffy, but not too dry, and moist, but not too fudgey. Then the filling needs to be fluffy, but gritty, and flavorful, but not too sweet.

When we found out my husband was having trouble with gluten, I thought that my baking life was over. Years of perfected recipes were lost to food allergies. However, that is not the case. It took a little while but I was finally able to find a combination that makes whoopie pies that are close to the original and no one can really tell the difference. These would be vegan except for I used butter in the filling.

Cakes:
2c of all purpose GF Flour
1tsp of xanthum gum
1tsp baking soda
1tsp salt
3 very ripe banana
1/4c coconut oil, melted
1/4c apple sauce
1tsp vanilla

1. Preheat oven to 350 degrees
2. Sift together dry ingredients and mix together wet ingredients in separate bowls.
3. Create well in center of dry ingredients and add wet into it and mix quickly. The dough will thicken as it sits, so you want to get it mixed quickly. It will look like think play dough.
4. Scoop by the tablespoonful onto cookie sheets (I do two sheets at a time).
5. Start by baking 7 minutes (one sheet top rack and other the bottom rack), then alternate and continue baking an additional 7 minutes.
6. Remove from oven and let sit on sheets for at least 15 minutes while cakes firm. 

Filling:
1 stick of butter, cubed and chilled
pinch of salt
1/2c peanut butter
2c powdered sugar
1TB milk (if necessary)

1.  Whip butter and salt in mixer on medium until creamy.
2. Add peanut butter and continue to beat until fluffy (should lighten in color)
3. Add sugar and beat on medium until fluffy. If filling is still dry/stiff, add milk and beat on high until fluffy.

To assemble cakes, take a spoonful of filling and sandwich between two cakes. Best if consumed right away, but you can keep left overs in the fridge up to a week and let reach room temp before eating.

Hope you enjoy! I'll post more flavors soon!