Category Archives: For the Sweet Tooth

Cashew “Cheesecake” (gluten-free, dairy-free)

Posted on May 18, 2013 by | Leave a comment

Cashew "Cheesecake" - dairy free and gluten free. From She Cooks, He Cleans

This isn’t the sort of thing I usually do.  With my fondness for all dairy products, I’ve never seen the need to try to make substitutions, but the idea of this raw cheesecake made from cashews piqued my curiosity.  It was hard to imagine that soaked raw nuts could be turned into anything comparable to cream cheese – and vegan?  Not my style.

So, I made this.  It is not bad!  In fact, it is very tasty and certainly is more than an adequate substitution for those no-bake, quick “cheesecakes”.  The crust was amazing, no matter what filling might be placed in it.  The filling was creamy, not too sweet, and had a great consistency and flavor.  However, real cheesecake it was not.  (As a friend remarked to me this week, I am a food purist.) I would make it again, if I need a quick dessert – and especially if I need a dairy-free dessert for someone with special dietary needs.

Most of the recipes I found required freezing the cheesecake, but my freezer is chock-full so that wasn’t going to happen.  I instead combined bits and pieces of several recipes and changed up some ingredients make it work in the refrigerator.  About some of the ingredients and equipment:

Artisana Coconut Butter: This is not the same as coconut oil, because it also contains coconut pulp and seems to be more dense than just coconut oil.  When I warmed it up, I discovered that it has the most wonderful consistency – like sweetened condensed milk.  Yum!  You can substitute regular coconut oil, but your cheesecake may be a little less firm.

Gluten-free Cookie Crumbs: I happened to have some gluten-free gingersnaps in my pantry.  These cookies were exceptionally dry and not very good for just eating, but they were perfect for making a crust.  You can use any type of gluten-free cookie that you would like, or just use more nuts instead.

Blender: I would recommend using a high-power blender, such as a Vitamix or Blendtec, for making the filling.  A food processor isn’t going to blend the nuts to a ultra-creamy consistency, but it will still work in a pinch.

Spring-form pan:  I used a spring-form pan for the cheesecake, lined with parchment paper.  After letting it set in the refrigerator, it easily released from the pan and slid off the parchment paper onto a serving plate.  You could also use a 9-inch deep pie plate.

Raw cashews:  You have to set aside at least 4 hours for soaking the cashews in water.  Several recipes called for soaking them overnight, but I found that 4 hours was adequate.

Topping:  You can add any topping you wish, or none at all.  I combined a cup of blueberries with a little water and maple syrup, and cooked it over medium heat until the blueberries burst, then cooled it before topping the cheesecake.

Ingredients:

Crust

  • 1/2 cup pecans
  • 1 cup gluten-free gingersnap crumbs (or other type cookie, or 1 cup of walnuts, almonds, macadamia or other nuts)
  • 5 tablespoons Artisana coconut butter (or coconut oil), warmed to liquid
  • 3 dates, pitted

Filling

  • 3 cups RAW cashews
  • 1/4 cup fresh lemon juice
  • 1/2 cup raw honey
  • 1/2 cup Artisana coconut butter, (or coconut oil), warmed to liquid
  • 1/4 cup coconut milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Soak the cashews in water for 4 hours, or up to overnight.  Drain and rinse well before using.

cheesecake crustAdd the crust ingredients to a food processor and process until well combined with no large lumps.  Avoid over-processing, because you want the crust to have some nutty texture to it.  Line the bottom of a 10-inch spring-form pan with parchment paper.  Place the crust ingredients in the pan, and spread evenly over the bottom.  Use a flat-bottomed glass (or other flat object) to press the crust down firmly in the pan.  Place pan in refrigerator while making the filling.

Add the soaked cashews, lemon juice, honey, coconut butter, coconut milk, vanilla, and salt to the blender.  Blend until completely smooth, scraping the sides down as necessary.  Add the batter to the pan, spreading it evenly over the crust.  Refrigerate until well chilled and set (at least 1 hour).

Serve with topping of choice.  Enjoy!

mc5 Just got finished reading Detroit Rock City by Steve Miller- great book- and it was full of the incredible music that once vital city gave to the world. Motown, Iggy, Bob Seger and two of my favorites. First up, Brother Wayne Kramer and the MC5. Punk before it was cool, outspoken and louder than hell, you can find a sampling of them on Big Bang. From “Kick Out The Jams” to “Rocket Reducer” and more, these guys were bad!

Equally talented were The White Stripes. Garage blues with a modern kick, Elephant is probably their zenith. With “Seven Nation Army” and “The Hardest stripesButton to Button” and more, this is primal stuff. Dig it!

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Old-Fashioned Banana Pudding (gluten-free)

Posted on April 20, 2013 by | 1 Comment

Banana pudding (gluten-free) from She Cooks, He Cleans

On special days at my grandmother’s house, there was a giant glass bowl, much bigger than my head, filled nearly to the brim with layer upon layer of vanilla wafers, bananas, and creamy pudding.  The crowning glory to this masterpiece was the ocean of meringue topping, with swooping waves and curls that were just barely toasted on the edges.  The longer the banana pudding sat, the more it melded together in a sweet, syrupy mess. This is the banana pudding I grew up with, and perhaps because of it, I will have no part of any banana pudding that has “instant pudding” or “banana flavoring” in the mix.  Pudding is made with egg yolks, whole milk, and sugar.  It does not come in a box, for crying out loud!

Since we started avoiding gluten, that magic combination of mushy vanilla wafers, banana, and pudding seemed to be an impossibility.  Probably someone makes gluten-free vanilla wafers – I don’t know.  Some of the gluten-free products out there have other “problems” in their ingredient lists, so I try not to look at them too much.  My idea to revive this recipe was to use chunks of a gluten-free vanilla cake instead of the vanilla wafers, and to layer it much like a trifle.  I baked one layer of yellow cake using a gluten-free flour mixture I had on hand, diced it up, and built the pudding.  As a whole, this turned out great!  The cake soaked in the pudding and bananas resulted in the same great taste as I remembered.  Unfortunately I was not completely pleased with the cake itself because the texture turned out a little rubbery, so I’m not sharing that part of the recipe with you.  I think the problem was with my flour. I will suggest some recipes that I think will work better, until I get one of my own worked out.

Good grief, that’s enough talking about the pudding!  Let’s make this!

Note: This makes a LARGE banana pudding.  You may want to halve the recipe unless you’re cooking for a crowd.  I did not make the meringue this time, but instructions are provided.  If you want to go with the classic vanilla wafers instead of cake, use a whole box of them.

Ingredients:

  • 1 8- or 9-inch, plain vanilla or yellow cake layer (see below)
  • 6-8 bananas, peeled and sliced into rounds
  • 4 cups whole milk
  • 5 eggs, separated
  • 1 cup organic cane sugar
  • 1/4 teaspoon salt
  • 2 tablespoons arrowroot starch or tapioca starch
  • 2 teaspoons vanilla
  • Additional 1 tablespoon sugar, if making meringue

I apologize for not including a cake recipe, but here are some recipes that look good to me.  Remember, you only need one layer.

Prepare the cake, and let cool completely.  Cut the cake into 1-inch cubes (or smaller).

Mix the egg yolks, sugar, arrowroot starch, and salt in a medium-sized bowl.

Bring the milk to a simmer in a large saucepan.  Remove from heat.  Using a small measuring cup, transfer some of the hot milk to the egg mixture; add slowly while whisking.  Repeat several times, until you have added about 1 cup of milk and the egg mixture is warmed thoroughly.  Add the egg mixture to the remaining milk in the saucepan, while stirring.

Cook over medium heat, stirring constantly, until thick (like pudding).  Stir in vanilla and remove from heat.

banana layers

Layering the cake, bananas, and pudding…

Make a layer of cake cubes on the bottom of a large bowl.  (If you plan on adding the meringue topping, the bowl should be oven-proof at 375F.)  Add a layer of sliced bananas to cover the cake, then pour approximately 1/3 of the pudding over the bananas.  Repeat layers with cake, bananas, and pudding.  Note: you will probably not need all of the cake cubes.  I’m sure you can find another use for them.

banana pudding bowl

The finished pudding without a meringue. That’s a lot of pudding!!!

To prepare the meringue: Use egg whites that are at room temperature.  Beat egg whites with an electric mixer until frothy.  Continue beating while adding the sugar, slowly.  Beat until stiff peaks form.  Spread the meringue completely over the banana pudding, making sure that the meringue touches the edges of the bowl.  (Otherwise it will “shrink” and leave gaps.)

Bake the pudding at 375F until the meringue begins to brown (10-15 minutes).  Let cool and chill before serving.  Enjoy!

Banana pudding 2

greyThat’s some good stuff right there! As are the musical selections, both new releases. First up, the latest from JJ Grey and Mofro with This River. This Florida band has been around for a few years, honing their sound which is a mixture of horn-based rock, gritty soul music, and infectious funk.

A relative newcomer, Luke Winslow-King captures that great New Orleans blues/R+B sound on his new record The Coming Tide. He romps thru standards tidesuch as “Keep Your Lamp Trimmed and Burning” and a great version of “Got My Mind Set On You” with his partner in harmony Esther Rose. Grand stuff!

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Flourless Chocolate Cake with Chocolate Ganache

Posted on April 2, 2013 by | 12 Comments

Recipe by Patsy Caldwell from You Be Sweet

Flourless Chocolate Cake

Our dear, sweet friend Malcolm sent me this wonderful book chock full of Southern desserts that will put you in a sugar coma, just reading about them.  Malcolm is an expert on all things sweet – he IS that person that believes life is too short, eat dessert first.  I have really enjoyed reading these recipes from Patsy Caldwell and the accompanying stories by the book’s co-author, Amy Lyles Wilson.  If anyone is looking for the most decadent collection of desserts this side of the Mississippi, I certainly would recommend You Be Sweet!  Thank you, Malcolm!

Since we are generally trying to resist sugary things, I’ve tried to limit myself to just drooling over the photos – until now.  This Flourless Chocolate Cake caught my eye.  It is easy and quick to put together, and so very, very chocolatey and delicious.  The only modification I made to the recipe was to use coconut palm sugar instead of regular sugar…and yes, that was a desperate attempt to maybe make it a little less lethal.  If this cake shortened my life, so be it.  It is incredible!

Ingredients:

    • 1 cup semi-sweet or bittersweet chocolate chips
    • 1/2 cup butter
    • 3/4 cup coconut palm sugar (or granulated cane sugar)
    • 3 large eggs, beaten
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • cocoa powder, for dusting

Ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet or bittersweet chocolate chips
  • 1/2 teaspoon vanilla extract

Preheat the oven to 300F.  Grease an 8-inch round cake pan, and line with parchment paper.  Sprinkle with cocoa powder.

Melt the chocolate and butter in the top of a double-boiler over simmering water.  Stir until uniformly melted.  Remove from heat. (This is easiest to do by placing a heat-resistant bowl over any saucepan.  Be sure to place it on a towel when you remove it from heat, since the bottom will be wet.)

In a separate bowl, mix together the sugar, eggs, salt, and vanilla.  Beat the egg/sugar mixture into the chocolate mixture, with constant stirring to prevent the eggs from “cooking” in the warm chocolate.  Pour into the prepared cake pan, and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.  Allow to cool for approximately 10 minutes in the pan, then turn out onto a serving plate.

To prepare the ganache, bring the cream to a simmer in a small saucepan.  Remove from heat, then stir in the chocolate chips.  Stir until smooth.  Stir in the vanilla until thoroughly mixed.  Pour over the cake, spreading it out to just over the edges.

Serve, garnished with fruit if desired!  Enjoy!

Flourless Chocolate Cake

strangersOh man, I loves me some chocolate cake! Nothing this good can be bad for you! Same with our music today, the great Ryan Adams. He first appeared on the national scene as the leader of Whiskeytown, the Carolina-based alt-country band that was great while it lasted. Their Strangers Almanac is a landmark southern recording, full of some of the best songs to come around in a while, such as “16 Days” and “Turn Around”. A masterpiece, indeed.

Then Adams went solo, and scored critical praise for Gold. Working with Ethan Johns, this is a great rock and roll record, full of country soul, Stonesian rockers goldand heartfelt ballads.

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Crème Brûlée

Posted on January 25, 2013 by | 4 Comments

Modified from Bon Appétit

Creme brulee with blueberries

After my last episode of playing with fire in the kitchen, you might be surprised to see me back in there with a blowtorch.  Rest assured, nothing was engulfed in flames!

This is my go-to recipe for crème brûlée that I found on Epicurious years ago.  I’ve since modified it to use coconut palm sugar, which has several benefits over refined sugars.  Perhaps due to less processing, coconut palm sugar contains more micro-nutrients than other common sugars.  Also it reportedly has a lower glycemic index than refined sugar, meaning that it has a lesser impact on your blood sugar levels after eating.  The best reason to use coconut palm sugar, however, is the taste.  It is not quite as overly sweet as many sweeteners, and it is more complex in flavor – it notably tastes of caramel.  That caramel is especially welcome in crème brûlée!

I have to admit that for the topping, I used a sprinkle of organic, unbleached cane sugar – I just wasn’t too sure of how the coconut palm sugar would handle being fired on with a blow torch.  I’ll try that in the future.  Part of the fun of making this wonderful dessert is blasting the sugar on top into a thin, crisp, glassy sheet that will crack like ice when you first tap it with your spoon.  It is a nice contrast to the creamy custard underneath.  I’m still working at getting it right – there’s a fine line between getting the sugar to caramelize and bubble up into a thin, amber glaze, and scorching it into black craters.  Some people use a broiler to do this – I find you have to watch too carefully and it may or may not be evenly melted.  I use a blow torch – the kind you get at the hardware store.  If you turn the flame down low, and use plenty of patience, it will give you more control when melting the sugar.

This recipe is incredibly easy, but gives the impression that hard work was involved.  Serve this dessert topped with fresh berries – or just by itself.  It is that good!

Ingredients (Makes 4 individual servings.  Can be doubled.)

  • 1 1/2 cups heavy cream
  • Several strips of citrus peel (lemon or orange recommended)
  • Scant 1/3 cup coconut palm sugar
  • 3 egg yolks
  • 1 teaspoon vanilla
  • pinch of kosher or sea salt
  • topping: 4 teaspoons organic, unbleached cane sugar or brown sugar
  • optional:  fresh berries

Preheat oven to 325F.  Arrange 4 ramekins (6-8 ounces) in a metal baking pan.

Combine the cream and citrus peel in a saucepan and bring to a simmer.  (I used the peels from 2 mandarin oranges.)  Remove from heat.

Whisk sugar and egg yolks in a medium-sized bowl for a couple of minutes, until well-blended and thick.  Gradually drizzle about 1/2 cup of the hot cream into the egg mixture, whisking briskly (try to say that 3 times) to temper the eggs.  Then whisk the egg-cream mixture slowly into the remaining hot cream in the saucepan.  Mix in vanilla and salt.  Let stand for 10-15 minutes.

Strain the custard into a large measuring cup (one with a spout for easier pouring), using a fine mesh strainer to remove the lemon peel and any lumps that might have formed.  Divide the strained custard among the 4 ramekins.

Fill the baking pan with water to come halfway up the sides of the ramekins, being careful not to splash water in the custard.  (Note: some recipes say to use hot water, but the last 2 times I made this I used room-temp tap water and everything worked out just fine.)

Bake custards until just set in the center, about 45 minutes. Remove custards from water bath and allow to cool.

Now the fun part – I like to torch the sugar before refrigerating the custards, so that it is all chilled when serving.  Sprinkle about 1 teaspoon of sugar evenly on each of the 4 custards.  (It helps if you have a small sifter or strainer.)  Fire up the torch and adjust to a low flame.  Slowly move the flame back and forth over the sugar until it bubbles up and melts, being careful not to scorch the sugar.  This takes some patience.  Repeat for the remaining custards.  Alternatively, if you don’t have a blow torch handy, you can place the custards on a baking sheet and stick them under a preheated broiler.  Watch carefully, and broil until the sugar melts and browns (about 2 minutes).

Chill the custards for at least one hour before serving.  The topping should be crisp.  Top with fresh berries, if desired.  Enjoy!

Creme brulee blueberries 2

Ok, this might have crossed the line into scorched territory…but it was still good!

mbellTwo recent finds, both artists I’ve never heard before now. First, English singer Maggie Bell with Queen of the Night. Formerly the singer for Stone The Crows, Bell came to New York and made this great album with Jerry Wexler. From Dan Penn’s “A Woman Left Lonely” to a smokin’ version of “After Midnight”, she sings the heck out of this record. Criminally undiscovered!

aceSpeaking of undiscovered we give you Black Ace with I’m the Boss Card in Your Hand. Playing slide guitar across his lap, this is the real deal blues. Haunting and strong stuff.

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Fluffy Coconut Flour Pancakes (gluten-free and grain-free)

Posted on October 1, 2012 by | 80 Comments

Recipe from Nourishing Days

Mr. “He Cleans” requested pancakes for breakfast this weekend, and I was happy to give them a try. I haven’t made pancakes since we went gluten-free and I wasn’t too sure how they would turn out.  My experience with almond flour is that it holds up pretty good unless you get sauce or syrup on it, whereupon it turns to mush.  Coconut flour is notoriously difficult to work with, since it is a “thirsty” flour that soaks up unbelievable amounts of liquid like a sponge.  So, turning to the internet, I looked for the most reliable looking, tried-and-tested recipe I could find for coconut flour pancakes.  I found this recipe at Nourishing Days, which not only looked really good, but included a highly entertaining commentary by Shannon on the comments she has received about her pancakes.  Be sure to go read it, here!

I followed her directions exactly, except I used 1 cup of half and half instead of milk + cream.  (That really can’t be too different…)  You can also make this a dairy free recipe by using coconut milk, if you wish.  The pancakes were fluffy as advertised, with a faint taste of coconut that made me feel like I was having real cake for breakfast.  In fact, I like these pancakes FAR more than conventional pancakes, and look forward to making them again!

Ingredients: (makes about a dozen very filling, small pancakes)

  • 4 eggs, room temperature
  • 1 cup half & half or coconut milk (full fat)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 1/2 cup coconut flour (I recommend Coconut Secret brand)
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • coconut oil or butter, for frying (optional if using non-stick pan or griddle)

In a small bowl, beat eggs vigorously until frothy, about 2 minutes.  (There’s your exercise.)  Mix in milk, vanilla, and honey.

In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).

Stir the wet mixture into the dry; mix WELL.  There is no need to worry about over-beating with coconut flour.  Allow to sit for at least 5 minutes.  Batter should be really thick, like brownie batter.

While batter is thickening, preheat a griddle over medium to medium-low heat.  Add butter or coconut oil, if needed.  Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter.  Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.

Serve hot with butter and maple syrup, or with fruit.

UPDATED:  I have adjusted some of the instructions due to problems people were having with their pancakes.  I use Coconut Secret Raw Coconut Flour.  It may behave differently than other brands.  Here are some more tips for working with coconut flour that you might find useful, from Health, Home & Happiness.

Today music doesn’t have much to do with pancakes…oh well! Ornette Coleman has been a legendary, groundbreaking artist since his debut in 1950s. One of the first players in what became known as “Free Jazz” (after his 1960 album of the same name), he’s not always an easy listen, but once hooked, you’ll want to hear more. First up his latest album, Sound Grammar from 2006. Even at 70 plus years, he still sounds fierce, full of melodic ideas and revved up rhythms. This album won a Pulitzer!

Then, from 1998 with his funk group Prime Time comes Virgin Beauty, featuring Grateful Dead guitarist Jerry Garcia on three cuts. Brilliant adventures at the far ends of jazz- but still melodic as heck. So make some pancakes and immerse yourself in Ornette!

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Gluten-free Carrot Cupcakes with Maple Cream Cheese Frosting

Posted on September 10, 2012 by | 7 Comments

We had a JAWS (Blu-Ray) viewing party over the weekend, so I made these tiny carrot cakes.  I can’t think of a thing to tie these events together, so I guess I fail at theme parties.

Incredible taste aside, my favorite thing about carrot cake is the interesting texture.  The recipe is so forgiving, you can throw about anything in there and it just works.  This version has pineapple, chopped dates, coconut flakes, and walnuts – which, with the grated carrot, add up to a lot of different textures and flavors bursting out with each bite.  Coconut oil keeps it all moist, and the not-too-sweet buttery frosting is…well, they don’t call it the icing on the cake for nothing!

Ingredients (12 cupcakes):

  • 1 cup almond flour (or 1/2 cup almond flour, 1/2 cup all-purpose gluten-free flour)
  • 1/2 cup coconut palm sugar
  • 1/2 cup shredded, unsweetened coconut
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large carrot, grated (about 1 cup)
  • 8 ounces crushed pineapple (without the juice)
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted (walnut or almond oil also good)
  • 1/4 cup chopped dates or raisins
  • ~1/4 cup walnuts, chopped

Preheat oven to 350F.  Line a muffin pan with silicone baking cups (or greased paper baking cups).

In a large bowl, combine the dry ingredients (first 7 ingredients).  Add the grated carrot and toss to coat.

In the bowl of an electric mixer, combine the pineapple, eggs, maple syrup, and coconut oil; mix to blend.  Add the dry ingredients to the mixer bowl and mix, scraping down the sides of the bowl, until ingredients are well blended.  Stir in the nuts and chopped dates.

Divide the batter among the 12 baking cups.  Bake at 350F for 18-22 minutes, until lightly browned on top and a toothpick inserted into the cupcake comes out clean.  Remove from oven and allow to cool completely before frosting.

Frosting Ingredients:

  • 1 8-ounce package cream cheese, at room temperature
  • 4 tablespoons butter (preferably from grass-fed cows)
  • 1/4 cup amber maple syrup

Mix ingredients using an electric mixer until well-blended and creamy.

Movie night! And what a flick indeed! If you haven’t seen Jaws recently, definitely pick it up on Bluray. It looks and sounds incredible, and seeing it again will terrify you all over again. Fun!

Bob Dylan’s newest album- his 35th, releasing tomorrow is 50 years since his recording debut. Amazing, he’s been creating great art as long as I’ve been alive! His latest, Tempest is getting good reviews. We’ll give it a spin and let you know!

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Fudgy Chipotle Brownies (Grain-free, Gluten-free)

Posted on July 17, 2012 by | 7 Comments

Most nights, we treat ourselves to a small square of dark chocolate for dessert.  It is not too guilty of  a pleasure, since dark chocolate is packed with cell-protecting antioxidants, known to reduce the risk of heart disease and cancer.  Of course, that is  exactly what I’m thinking about as I savor my portion and wash it down with the last of the red wine in my glass.  Ha!  My brain, likely high on the released endorphins, is screaming “OMG Chocolate is AWESOME and I feel GREAT!”

As an extra special treat, I whipped up some dark chocolate brownies and made us even more health conscious.  (That’s what my brain is telling me, and who’s to argue?)  We love the warm, smoky spice of chipotle peppers with chocolate, and capsaicin, the substance that makes chile peppers hot, also is overflowing with health benefits.  Don’t you want brownies that fight cancer, inflammation and heart disease, provide pain relief, burn fat, reduce cholesterol, boost immunity, and relieve congestion?  Of course you do!  There is only 1 teaspoon of ground chipotle in the recipe, which produces a subtle warmth.  I recommend using more, or supplementing it with one chipotle pepper in adobo sauce, to make a spicier brownie.

This recipe is modified from Elana’s Pantry (Espresso Fudge Brownie), and is gluten-free, grain-free, and depending on your chocolate source, dairy-free.  Use high-quality dark chocolate, at least 70% cacao, to make the most decadent, rich, gooey, delicious healthy brownies.  Remember, these are purely medicinal!

Ingredients:

  • 8 ounces dark chocolate, coarsely chopped
  • 1/4 cup plus 1 tablespoon coconut oil
  • 1 teaspoon ground chipotle, or to taste
  • Optional: one chipotle pepper in adobo sauce, finely minced
  • 4 eggs
  • 1 cup coconut palm sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup blanched almond flour
  • 2 tablespoons coconut flour
  • additional coconut oil for greasing baking dish

Preheat oven to 350F.  Grease a 8×8-inch baking dish.

In a double boiler, melt the chocolate and coconut oil, stirring occasionally, until completely melted and silky smooth.  (I use a stainless steel bowl over a saucepan with simmering water.)  Remove from heat and stir in the ground chipotle and/or chipotle pepper.

In the mixing bowl of an electric mixer, combine the eggs, palm sugar, and vanilla.  Beat together, and let it sit for a few minutes to allow the sugar to break down (it will blend in easier when hydrated).  Pour in the chocolate mixture, a small amount at a time, beating well in between pouring.  Stir in the almond and coconut flours and salt.  Beat until well combined, then pour into the buttered 8×8-inch baking dish.

Bake for 25-30 minutes, until set and a toothpick inserted in the center comes out clean.  Allow to cool for at least 1 hour.  Enjoy, to your health!

But it’s medicinal! And yummy! Now, for something to listen to while you “take your medicine” we have a pair of ladies to croon. First up, ex-Atlanta native Kelly Hogan with I Like to Keep Myself in Pain. Hogan called out among her musical friends for songs “you’d like me to sing” and folks like M. Ward, Jon Langford of the Mekons and Andrew Bird, among others, responded. The resulting album is a masterpiece of southern soul, with a crack band (including Booker T. on organ!). One of my favorites of the year.

When she’s not doing her own album, Hogan performs with the sublime Neko Case, as on 2009′s Middle Cyclone. Case exists in a place all her own, each album further solidifying her unique brand of country/rock/folk stylings and of course, that jaw-dropping voice. So, have a medicinal brownie and listen to the ladies!

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Dark Chocolate Creme Brulee

Posted on February 17, 2012 by | 10 Comments

Modified from Bon Appetit (March 1996), via epicurious.com

Isn’t it some sort of rule that you must indulge in chocolate on Saint Valentine’s Day?  If not, there should be!  Indulge we did, in this rich, dark chocolate crème brûlée.  Under the thin, crackly layer of caramelized sugar lies a dense but creamy chocolate-truffle-like pudding.  Not the silky texture you normally associate with crème brûlée exactly, but I don’t think anyone in their right mind would make that complaint.  This dessert isn’t overly sweet, but it is extremely rich and satisfying!

Use the best quality of chocolate you can find, since it is the star of the show.  We topped our crème brûlée with fresh berries, but it also would be heavenly with a dollop of whipped cream.

Ingredients: (Makes 4 servings,  approximately 3/4 cup)

  • 1 cup heavy whipping cream
  • 1 cup half and half
  • 5 ounces bittersweet chocolate (70 % cacao), chopped
  • 4 egg yolks
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons organic, unbleached sugar or raw sugar (plus additional sugar sprinkled on top, to caramelize)

Preheat oven to 325F.  [You will also need 4 custard cups and a heavy baking pan to make a waterbath (bain marie) for cooking the custards.]

In a large, heavy saucepan, bring the cream and half and half to a simmer.  Reduce heat to low.  Add chocolate and whisk briskly until melted and smooth.  Remove from heat.

Whisk together egg yolks, vanilla and 2 1/2 tablespoons of sugar in a medium-sized bowl.  Using a small measuring cup, dip out some of the hot chocolate mixture and slowly drizzle it into the egg yolks while whisking.  Repeat one or two times until the egg yolks have warmed up, taking care not to “cook” the yolks.  (You want to avoid clumps of egg.)  Then slowly whisk in the warm egg yolk mixture back into the hot chocolate mixture in the pan until well combined.  Strain using a fine-mesh strainer into a large measuring cup.

Divide the custard equally among four 3/4-cup custard cups.  Place the cups in the baking pan, and add enough hot water to the pan to come halfway up the sides of the cups.  Bake in oven until custards are set, around 50 minutes.  Remove from the water, and chill for at least 2 hours.

Sprinkle each custard with a thin layer of sugar.  Use a blowtorch to slowly liquify the sugar on the surface of the custards – sugar will brown, bubble, then melt.  Be careful not to burn the sugar.  (Alternatively, custards can be placed under a broiler until sugar is golden brown and bubbling – watch carefully!)  Chill the custards for at least 1 hour before serving.

Can’t believe we haven’t featured one of my favorite songwriters of all time here! Steve Earle said of the legendary Texan: “Townes van Zandt is the best songwriter in the whole world and I’ll stand on Bob Dylan’s coffee table in my cowboy boots and say that.” Now, he might not be better than Dylan…but its dang close. First up, Live at The Old Quarter, Houston, Texas. If you’re new to Van Zandt, this is a good one to start. Townes always shined in live performance, and this has all this greatest songs on it- “Pancho & Lefty”, “If I Needed You” and “White Freightliner Blues”. Essential.

Once you’ve enjoyed that and you want to know more about this brilliant, yet tragic figure, watch Townes Van Zandt – Be Here to Love Me. One of the best “rock movies” you’ll see, full of Townes humor and pathos, and loads of his music. He was gone too soon.

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Crustless Mini Pecan Pies (grain-free)

Posted on November 29, 2011 by | 19 Comments

Pie filling recipe adapted from Cooks Illustrated (membership required to view link)

This recipe may have been born out of my inability to concoct a gluten-free pie crust that meets my satisfaction, but that doesn’t mean these crust-less gems give up anything that you expect in a pecan pie.  They are every bit as gooey and sinfully sweet as you’d expect, and have a nice toasty flavor from the toasted pecans instead of the traditional crust.  The hint of bourbon is nice too!

I’ve made plenty of crustless quiches and muffins in the Le Creuset Silicone Baking Cups , but I didn’t know how they would handle this sticky mess.  Turns out they worked perfectly.  The silicone cups do not require any oil or non-stick spray, and easily peel off the pies after baking.  They also wash up easily, although I recommend hand-washing them.

We enjoyed these pies for Thanksgiving, but they make wonderful individual servings for any gathering.  Top with whipped cream, ice cream, or nothing at all!

Ingredients (makes 12 muffin-sized pecan pies):

  • 1 1/2 cups (6 ounces) whole pecans
  • 1 tablespoon unsalted butter (grass-fed), for toasting pecans
  • 4 tablespoons unsalted butter (grass-fed), for pie filling
  • 1/2 cup Coconut Palm Sugar
  • 1/4 teaspoon kosher salt
  • 3 large eggs (free-range)
  • 1 cup maple syrup, pure, preferably Grade B or Grade A dark amber
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla

In a large skillet, melt 1 tablespoon of butter and add pecans.  Cook, tossing frequently, until pecans are lightly toasted and fragrant.  Remove from pan immediately to prevent burning the pecans, and allow to cool.  Chop into small pieces.

Preheat oven to 325F.  Line a muffin pan with silicone baking cups, or well-greased paper baking cups.  Distribute the chopped pecans equally into the baking cups.  Set aside.

Using a large heat-proof bowl set over a saucepan of simmering water (or a double boiler), melt the 4 tablespoons butter.  Remove the bowl from the heat; stir in sugar and salt with a wooden spoon until the butter is adsorbed.  Beat in the eggs, then the maple syrup.  Return the bowl over the simmering water; stir until the mixture is shiny, smooth, and warm to the touch.  Remove from heat and stir in bourbon and vanilla.

Pour the pie filling into the baking cups over the pecans, distributing equally.  Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.  Remove from oven and allow to cool completely, at least 4 hours.  Serve warm or at room temperature.  Yum!

Yum indeed! And our musical selection is yummy too, Joe Henry’s 12th album, Reverie. Acoustic and rowdy, they call his music “lounge noir”, but whatever it is, it’s mesmerizing. Armed with a poet’s touch and a innate sense of musicality, this is a another winner from Henry.

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Chewy Ginger Molasses Cookies (grain-free)

Posted on November 17, 2011 by | 2 Comments

Modified from The Spice House’s Ginger Spice Cookies

Take a break, have some tea and cookies!  I discovered crystallized ginger “nibs” at The Spice House months ago, but just now got around to adapting their recipe for ginger spice cookies to a grain-free version.  I wanted a slightly chewy, soft cookie with bursts of ginger flavor from the ginger nibs, and that’s what we got!

If you don’t have ginger nibs, you can finely chop crystallized (candied) ginger for the same effect, or make the cookies with only ground ginger.  But what would be the fun in that?

Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 3/4 cup coconut palm sugar
  • ~2.5 ounces cream cheese, cut into pieces, at room temperature
  • 1/4 cup almond or walnut oil
  • 4 tablespoons butter
  • 1 egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 3/4 cup ginger nibs (or crystallized ginger, chopped)

Chewy gingery goodness!

In a medium sized bowl, combine the first seven ingredients (flour, baking soda, baking powder, salt, cinnamon, cloves, ginger).

Using an electric mixer, beat sugar, cream cheese, oil, and butter until fluffy.  Add egg, molasses, and vanilla.  Mix well.  Gradually stir in the dry ingredients to the mixer bowl.  Stir in the ginger nibs and mix well.  Scrape down the dough in the bowl to form a ball of dough, then cover and chill in the refrigerator for at least one hour.

When ready to bake cookies, preheat the oven to 350F.  Line a cookie sheet with parchment paper.  Form the dough into balls (around 1 1/4-inch in diameter), and place on parchment paper, spacing them around 2 inches apart.  Bake for approximately 12 minutes.  Cookies will be cracked on top, but still soft.  Cool on a baking rack, and store in an airtight container.

These cookies are so good, have to keep them under lock and key! For some other sweet stuff, check out a few pop classics! First up, the long-awaited The Smile Sessions from Brian Wilson and the Beach Boys. The legendary “lost” album that nearly drove Wilson insane. Contains one of the best loved Beach Boys songs, “Heroes and Villains”. Enjoy!

Second up, a record named for Brian Wilson’s description of his masterwork, Pet Sounds, Teenage Symphonies to God by the Velvet Crush. One of my favorite power pop records, this sounds like the Byrds, the Beatles and garage rock all mixed together…wonderful!

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