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A Day for Chocolate Cake

by Cassidy Stockton in Featured Articles, Recipes

A single day to celebrate chocolate cake seems 364 days to few, but Happy National Chocolate Cake Day just the same. Chocolate cake is such a staple in our culture for all celebratory occasions- whether it’s a birthday, a retirement party, or just a fancy night out, Americans can’t get enough of chocolate cake.

Decadence does seem to be the qualifying criteria for a good chocolate cake, but we wanted to share a slightly different form of decadence.This cake, from the amazing Christen at Life:Styled was part of our “Bake a Healthier Holiday” promotion with California Olive Ranch in December.  This recipe uses fresh rosemary and Arbosana olive oil to give this chocolate cake a lighter touch and unique flavor. If millet flour is hard to come by, try substituting whole wheat pastry flour or oat flour.  Gluten Free? See our links below for decadent chocolate cakes just for you. Enjoy!

Chocolate Rosemary Olive Oil Cake

  •     1 -1/2 cups Unbleached White Flour
  •     3/4 cup Millet Flour
  •     3/4 cup Sugar
  •     3/4 tsp Baking Soda
  •     3/4 tsp Sea Salt
  •     3 Eggs
  •     1 cup California Olive Ranch Arbosana Extra Virgin Olive Oil
  •     3/4 cup Milk
  •     1-1/2 Tbsp fresh Rosemary, finely chopped
  •     4 oz grated Dark Chocolate bar (70% cacao)
  •     2 Tbsp Sugar (for top crunch)

Directions

Step 1: Preheat oven to 350°F. Rub a bundt (or loaf) pan with olive oil.

Step 2: Whisk the flours, sugar, baking soda and salt together in a large bowl. Set aside.

Step 3: In another bowl, whisk the eggs together, then add the olive oil and milk to the eggs. Whisk until blended. Then mix in the rosemary.

Step 4: Fold wet ingredients into the dry, mixing until just combined. Next fold in the shaved chocolate until uniformly mixed.

Step 5: Spoon the 2 Tablespoons of sugar into the bottom of your bundt pan. Then pour the batter into your prepared pan.

Step 6: Bake for 40 minutes, or until the top is golden brown and skewer inserted comes clean.

Step 7: Wait until the cake is cooled before inverting the bundt pan to release your beautiful cake!

Other great chocolate cakes:

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Cassidy Stockton Google: Cassidy Stockton
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Banana Bread2

Banana Flaxseed Quick Bread (V)

by Meagan Nuchols in Featured Articles, Recipes

Known for their healthy omega-3 & 6 fatty acids and ample amount of fiber, flax seeds can be a great addition to any recipe. Whether it’s flavor, crunch, texture or health that concerns you, Bob’s Red Mill Flax Seeds provide what you need. For the month of January all of our flax seed products from organic golden flax seed meal to normal brown flax seeds are on sale. That’s right 20% off in our store and on the website.

In the bakery we use flaxseed meal to top our scratch biscuits, to amplify some breads, and mostly as an egg replacer. When added to a recipe, flaxseed meal will often change the texture of the finished product making it chewier and sometimes a bit dry, if extra moisture isn’t added. Whole flaxseeds are also used in many of our breads including our best seller, 10 Grain. Adding whole flaxseeds to a recipe will also permit a chewier texture, and a delicious crunch. If adding flaxseeds to yeasted bread, we recommend soaking them prior to mixing. This can be done by adding the flaxseeds to the allotted amount of water called for in the recipe. 30 minutes before mixing will suffice, but the longer the soak the better. Similar to all of our grains they are best kept in the fridge or freezer.

The following recipe is a vegan banana bread with an addition of flaxseeds. Try both kinds of flaxseeds, brown and golden, same nutritional value, just different color. This delicious bread is also great with blueberries or your favorite nut. Enjoy and Happy Baking!

Banana Flaxseed Quick Bread

  • 1-¾ cups Whole Wheat Pastry Flour
  • 1 cup Light Brown Sugar (packed)
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • 1 Tbsp Cinnamon
  • ¼ cup Flaxseeds
  • ½ cup Safflower Oil (or melted butter)
  • ½ cup Soy Milk
  • 1 cup Banana (mashed)
  1. Preheat oven to 350°. Grease 2 mini-loaf pans or one regular sized pan.
  2. In a large bowl, combine the dry ingredients.
  3. In another bowl mix together the soy milk and oil.
  4. Gradually stir into the dry ingredients, just until incorporated.
  5. Fold in the mashed banana.
  6. Spoon the batter into the pans.
  7. For a regular sized loaf, bake for 35-45 minutes, or until a tester comes out clean. Cook the mini-loaves 20-25 minutes.

 

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Meagan Nuchols Google: Meagan Nuchols
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Iced Sweet Potato and Orange Spice Loaf

by Guest in Featured Articles, Recipes

This recipe comes from Lori Twitchell, of Lemons and Lavender, and is part of our Bake a Healthier Holiday promotion with California Olive Ranch.

Iced Sweet Potato and Orange-Spice Loaf

INGREDIENTS

  • 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 cup Unbleached All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Cloves
  • ¼ tsp ground Mace
  • 3 extra-large Eggs (at room temperature)
  • 1 tsp pure Vanilla Extract
  • 2/3 cup California Olive Ranch Extra Virgin Olive Oil (grown at Artois Ranch)
  • ½ cup Golden Brown Sugar (do not use dark brown sugar)
  • ½ cup Granulated Sugar
  • 1 cup roasted and mashed Sweet Potato
  • 2 Tbsp Whole Milk
  • 2 tsp Orange Zest
  • ½ cup chopped Pecans
  • Orange Icing (recipe below)

METHOD

  1. Preheat oven to 350° F and grease and flour standard size ( 8 ½ x 4 ½ x 2 ½ ) loaf pan.
  2. In a medium-sized bowl, add flours, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and mace, and mix together with a whisk.  Set aside.
  3. In a stand mixer fitted with the paddle attachment or with a hand-held mixer, add eggs and blend on medium speed until well mixed.  Add vanilla.  With mixer running on medium speed slowly pour extra virgin olive oil in a steady stream into the bowl until fully incorporated with the eggs and vanilla.
  4. Add sugars, mashed sweet potato, orange zest, and milk and mix until combined.
  5. Add dry ingredients all at once and mix just until combined.  Do not over mix.
  6. Add chopped pecans and fold into batter by hand.
  7. Pour batter into prepared loaf pan and place into preheated oven for 55 minutes to 1 hour. The loaf is done when a wooden skewer is inserted and removed and a few crumbs remain.
  8. Cool loaf in pan for 10 minutes before removing to cooling rack. Loaf must be completely cooled before icing.
  9. Makes 1 loaf.

ORANGE ICING

  • 2 cups Confectioner’s Sugar, sifted
  • 2 Tbsp fresh Orange Juice
  • 2 tsp Whole Milk
  • ½ tsp Orange Zest
  1. Mix all ingredients together with a wooden spoon and pour over loaf.  Icing will be thick.
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Meatless Mondays: Cornmeal & Cheddar Crackers {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Meatless Mondays, Recipes

We’re giving away a copy of the Bob’s Red Mill Baking Book this week and I wanted to feature a recipe from it for Meatless Mondays. Unfortunately, since it’s a baking book and not a cookbook, it’s full of delicious and decadent recipes and not many that are suitable for a meatless meal unto themselves. I finally settled on this simple cracker recipe that would go well with a bowl of chili or tomato soup. These would also be lovely additions to your next holiday gathering and how impressed would your guests (or hosts) be if you said that you made crackers just for the occasion?? Pretty darn impressed I would think. Take these to the next level by adding a teaspoon of dried herbs with the dry ingredients.

Cornmeal & Cheddar Crackers

In a food processor, process the cheese with the butter, pulsing until combined. Add the flour, cornmeal and salt and process until a dough begins to form.

Roll the dough into a ball, then divide it in half and roll each half into a log, about 1-1/2 inches around. Wrap the logs in plastic and refrigerate for at least 2 hours, or overnight.

Preheat the oven to 350°F. Grease 2 baking sheets or line them with parchment paper.

Slice the logs thinly and place the dough circles on the baking sheets. Bake for 10 minutes, or until just brown around the edges. Cool on a wire rack.

Now for the giveaway. Follow the directions in the application below. In the comments section, tell us what your favorite thing is to bake. If you don’t like baking, tell us what your favorite dish is to cook. THEN, make sure you click on “I did this” to be entered.


a Rafflecopter giveaway

 

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Cinnamon Bread

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
This recipe comes from Sarena Shasteen, author of The Non Dairy Queen, as part of our Bake a Healthier Holiday partnership with California Olive Ranch.
Gluten Free Cinnamon Bread
(3 Mini Loaves or 1 Large Loaf)
Preheat oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans or 1 9 x 5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.

Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture.

Cook for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.

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Sarena Shasteen Google: Sarena Shasteen
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Cookie Swap: How-to

by Cassidy Stockton in Featured Articles, Recipes

I just love a good cookie swap! Not only does it allow you to get together with your favorite people, but you reap the rewards, but not the pain of hours of baking and walk away with all sorts of different cookies that you may or may not have attempted on your own. It’s been a few years since my last cookie swap, but I still remember the joy of multiple mixers humming and flour flying as five of us scurried around the kitchen making cookies.

You can do a cookie swap a few different ways, but here are my basic tips for a successful shindig.

  1. Make a game plan:Decide if you want to do pure cookie swapping or if you want to do some cookie swapping and some cookie baking. I prefer the latter, but that’s just me.
    • Pure Cookie Swap: Decide how many cookies you want each person to bring for swapping. Traditionally, you would ask each person to bring a dozen cookies per guest. If you’re having a big group, you may want to cut that back to a half dozen.
    • Cookie Swap/Baking Party: Decide how many cookies you want to make at the party and how many you want people to bring ahead of time. Realistically, you probably have time to bake 2 or 3 types of cookies as a group. Ask people to bring a half dozen for each guest and everyone should walk away with plenty of cookies.
  2. Pick a date: It’s the beginning of December, so it’s definitely not too late to plan a cookie swap, but folks are busy, so getting a date on the calendar is something you should do as soon as possible. If you’re finding it hard to get everyone to commit to a date, maybe doing a pure cookie swap is the way to go- that way everyone can bake what they want and only get together for a short time to swap cookies.
  3. Invite people: While getting a bunch of different cookies is the goal, you also don’t want to burden your guests with baking 12 dozen cookies ahead of time. Pick a reasonable number to invite- I’d recommend 4-7 people. In your invitation, include a few simple cookie recipes or resources in case your guests need inspiration.
  4. Talk to your guests about food allergies/restrictions:Check to find out of any food allergies or dietary restrictions. This is important- if you have a person with a nut allergy, you most definitely don’t want half your guests showing up with cookies that have walnuts. If you have someone on a gluten free diet, you may want to make a game plan with that person specifically. There is no reason they can’t join in the fun, but planning ahead will make sure everyone has a good time and no one gets sick.
    • If you are trying to plan a full gluten-free or allergen-free cookie swap, be sure to communicate the importance of preventing cross contamination and give them ideas for what to bring if they are not sure what to make.
    • If there is anyone on your list with a food allergy- ask the other guests to label the cookies with any allergens that might be present.
  5. Party Preparation:
    • If you will be baking, make sure to have extra aprons, measuring cups, butter, flour, eggs and other essentials on hand.
    • Make sure to have extra containers, baggies, aluminum foil, etc. on hand for packaging up any cookies that you bake or need to be split up still.
    • If you’re doing a pure cookie swap- have some holiday paper plates or containers available. You could take advantage of everyone being together to make up gift plates together. Put 2 to 3 of each cookie on a plate, wrap with plastic wrap or aluminum foil and a bow. Now, not only have you saved yourself hours of baking, but you walk away with ready-to-go gifts. Tuck in the freezer until you’re ready to distribute. These make great gifts for teachers, hair dressers, mailmen, and party hosts.
    • Have extra recipe cards on hand in case folks want to swap recipes (not a bad idea to make sure everyone brings a copy of their recipe to include with their cookie contribution).
    • Serve light refreshments and beverages that will keep your guests from needing to break into those cookies.
  6. Finally, Have fun! The holiday season is stressful enough without making extra stress for yourself. The point of the cookie swap is to share quality time with your friends and loved ones, save time in the kitchen and walk away with an assortment of cookies.

Simple cookie recipes:

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Cassidy Stockton Google: Cassidy Stockton
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Healthy Bread in Five Minutes a Day {Giveaway} Cookbook Extravaganza Week 2

by Cassidy Stockton in Contests, Featured Articles

I first picked up Healthy Bread in Five Minutes a Day in January of 2010 and I still love it. I really can’t say enough good things about this book- it takes all of the work out of bread baking. Each recipe starts with a basic bread dough that’s easy to throw together and takes no time for rising. Simply use a big container and put the dough in the fridge until you’re ready to use it. This book is full of great recipes for everything from cinnamon rolls to pizza crust. Each takes only a portion of your dough and turns it into something magnificent. It’s also chock full of simple, healthy bread recipes. The only draw back to this book is that most recipes need your dough to rest and come to room temperature before baking. Like any other good bread recipe, this means about 90 minutes of resting/rising. As long as you plan ahead, you should have no problem. Read more about my experience baking from this book here.

How to enter:
Leave us a comment on this post and tell us what kind of bread is your all-time favorite,  THEN CLICK ON “I DID THIS”  in the widget below so you can be entered. It doesn’t have to be fancy, it can be a simple answer like “rye” or it can be that special crusty French bread you had at that Parisian street market 10 years ago. We’ll select a winner randomly from all who enter by midnight on 11/13/11.


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Cassidy Stockton Google: Cassidy Stockton
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MarkBread

Druber’s Multi Grain Bread

by Mark Swartzendruber in Recipes, Road Cycling, Train With Grain, Triathlons

Every endurance athlete (this includes cyclists) needs healthy, whole gain carbohydrates to provide the fuel needed to practice our sport.  This easy to make bread is great toasting in the morning, eating with dinner or for bringing along with you on long rides in lieu of power bars.  The grains provide an easy to eat, easy to digest source of complex carbohydrates and protein.

As far as I know, this is an original recipe. All ingredients in bold type are Bob’s Red Mill brand

Dissolve 1Tbsp Active Dry Yeast into 1/4 cup of luke warm (100 degree) water

In a Kitchen Aid Mixer Bowl (or a large stainless bowl if you’re rockin’ old school by hand) combine

With bread hook (or with a spoon or whisk if not using mixer) stir all dry ingredients until fully blended using low speed.

Add:

  • 2Tbp Canola Oil

 

Start mixer on lowest speed and pour in dissolved yeast (do your best to get all residue in)
continue to mix slowly.

Add:

1 3/4 cup luke warm water slowly (about 1/4 to 1/3 c at a time) pouring in until the dough forms a proper consistency that is elastic but not sticky or dry. If it appears your dough is dry add more water one Tablespoon at a time. If your dough is very soft or sticky, add Whole Wheat Flour 1 Tablespoon at a time, allowing additional water or flour to fully incorporate before adding more.

Knead dough with bread hook at medium high (you may need to hold the mixer down to keep it on the counter) for 5 minutes, or vigorously knead by hand for 7-10 minutes.

Remove dough from dough hook and allow to rise in the bowl, covered with damp paper towel for 30 min.

When first rise is complete, if you choose, you can add herbs such as 1/4 cup freshly chopped chives or 2T chopped rosemary or thyme leaves.

Preheat oven to 350°F degrees

Punch risen dough with the dough hook and mix at low speed for two minutes. Remove from mixer and move to a floured surface. Hand knead lightly, and cut dough into two equal halves with a knife or pastry cutter. Form dough into the shape of your loaf pan – round or rectangular and place into oiled and flour dusted pan. Cover once again with damp paper towel and allow the loaves to rise for 10 minutes.

When second rise is done, bake at 350°F for 40 minutes.

Remove from pan onto cooling rack.

I’ve done this bread with both quinoa and millet and amaranth or spelt flour. It’s great either way or with any combination you choose of the 4. Also, I’ve done it with or without herbs – it’s great either way.

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Mark Swartzendruber Google: Mark Swartzendruber
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Baking christmas cookies

November Cooking Classes at Bob’s Red Mill

by Cassidy Stockton in Featured Articles

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, November 10, 2011 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more!

Supplies to Bring: enjoy the sampling!                           Class fee $40.00

Holiday Baking… European Style with Dan Allen!
Thursday, November 17, 2011 5:00-7:00 p.m.

Join us in welcoming returning Chef Dan Allen, owner of Cricket Café as he inspires us to make the holidays a European flair.  His incredible menu will include: Thanksgiving Multigrain Dinner Rolls – rustic, crusty, airy rolls that are foolproof, served with homemade butter that you can make yourself, Christmas Italian Tiramisu Trifle – luxurious and decadent with almond flour and whole-wheat pastry flour… his favorite dessert with a unique twist for the holidays. Additional recipes will include: Cracked Wheat & Walnut Apple-Cider Loaf, Cranberry-Sour Cherry Corn Muffins, Cardamom Monkey Bread, and Brown-Butter Pear and Lemon Curd Tart. These recipes are sure to delight your friends and family this holiday season!

Supplies to Bring: enjoy the sampling!                         Class fee $40.00

 

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Cassidy Stockton Google: Cassidy Stockton
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MacadamiaNutScones6

Tickled Red: Macadamia Nut Scones with Pineapple Glaze

by Guest in Featured Articles, Recipes

Hi there my name is Shari but you can call me Red, as some do over at my blog Tickled Red. I’m thrilled to be sharing with you a recipe from one of my families’ favorite meals of the day, breakfast. What could be better than to get your morning started with a taste of the tropics? Buttery cream scones filled with Macadamia Nuts and drizzled with Pineapple Glaze. Not much else in my book.

Being the mother and wife of three very active surfers, I have learned the importance of starting our day off right and unfortunately for me, early. There are not many weekends that you will find us sleeping in; it’s all a part of our coastal living. Scones fit into our on-the-go lifestyle perfectly, as well as allowing me to play around with all sorts of fun flavor combinations. Whenever I am longing for Caribbean seas with white sandy beaches, I reach for macadamia nuts and pineapples. Scones also speak to my southern sensibilities since they are basically sweet biscuits.

Now scones may sound difficult but they are fairly simple and once you give these a try, you will be making them all the time. Although scones are best enjoyed hot from the oven, they can be made ahead of time and kept fresh in an air tight container to be relished again the following morning. You can also freeze these.

Scones

  • 2 cups Unbleached White Flour*
  • 1/3 cup Light Brown Sugar
  • 3/4 tsp Baking Soda
  • 1-1/2 tsp Cream of Tartar
  • 1/4 tsp Sea Salt
  • 1 cup chopped Macadamia Nuts
  • 1/3 cup cold unsalted Butter, cut into pieces
  • 1 large Egg, lightly beaten
  • 1 tsp pure Vanilla Extract
  • 1/2 cup Heavy Cream

Pineapple Glaze

  • 1/2 stick unsalted Butter, melted
  • 1-1/2 cups Powdered Sugar
  • 1 cup crushed Pineapple, drained(or unsweetened pineapple juice)

Preheat oven to 375°F, place rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine or sift together the flour, sugar, baking soda, cream of tartar and salt. Add the chopped macadamia nuts. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or with your fingertips, the mixture should look like coarse crumbs.  In a small bowl whisk together the heavy cream, beaten egg and vanilla. Incorporate the wet mixture into the dry mixture. Gently stir just until combined, do not over mix.

Transfer to a lightly floured surface and knead the dough gently four or five times and then pat into a 7-inch round. Then cut the dough into approx. 8 triangles. Place the scones on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little of the remaining heavy cream.

While your scones are baking combine the melted butter, confectioners’ sugar and pineapple juice. Set aside to cool.

Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Drizzle with glaze and enjoy!

Have fun playing around in the kitchen and stop by for breakfast with us anytime.

Shari/Red

*[Editor's Note: You can substitute Whole Wheat Pastry Flour for white flour if you would like to make this recipe whole grain.]

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