"May the Fourth be With You" Wookiee Cookies: chocolaty, chewy, a little rough around the edges, just like our favorite Wookiee. // @bobsredmill.com

Wookiee Cookies

by Sarah House in Recipes

As May 4th began to approach this year, we realized that it was a holiday we hadn’t yet thrown much weight behind and, as you might guess, we’re big Star Wars fans around here.  How could we celebrate May the Fourth Be with You and include a Bob’s Red Mill twist?  And could we develop a recipe that would allow for a cute and catchy rhyme in the title?  Thus, Wookiee Cookies were born.

"May the Fourth be With You" Wookiee Cookies: chocolaty, chewy, a little rough around the edges, just like our favorite Wookiee. // @bobsredmill.com

When we decided to use Chewbacca as inspiration for a cookie, I immediately began to think of all things Chewy:  hairy, hard to understand if you didn’t speak Shyriiwook, probably not the most well-groomed and likely with some detritus caught up in that coat (hey, I NEVER saw a hair brush or comb on the Millennium Falcon; did you?).  Okay!  So earthy, spicy, and a bit rough around the edges it is.

"May the Fourth be With You" Wookiee Cookies: chocolaty, chewy, a little rough around the edges, just like our favorite Wookiee. // @bobsredmill.com

I decided to roll with the popular spice trio of cinnamon, cloves, and nutmeg, and I included the double-chocolate of cocoa powder and chocolate chunks because why not?  Please note that the recipe calls for chocolate chunks, not chips.  Being a 7 foot tall, fully coated being among us (relatively) short and hairless humans really stands out like a chocolate chunk.  An errant mouthful of Wookiee fur, I imagine, would be not unlike a mouthful of shredded coconut.  And since I imagine Chewbacca, in particular, as being a bit brusque, I opted for a flour blend that uses Graham Flour.  Graham Flour is a coarsely-ground whole grain wheat flour that imparts a hint of texture to breads, cakes, and cookies.

"May the Fourth be With You" Wookiee Cookies: chocolaty, chewy, a little rough around the edges, just like our favorite Wookiee. // @bobsredmill.com

Add them all up, and graham flour, shredded coconut, chocolate chunks, and spices equal my ideal wookiee:  a bit rough, a bit surprising, and someone I want to hang around all the time.

Get the recipe for Wookiee Cookies and May the Fourth Be With You!

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6 Quick and Easy Mother’s Day Brunch Ideas

by Bob's Red Mill in Health, Recipes

 

Nothing says Mother’s Day quite like brunch with a whole spread of food, friends, and family. When preparing brunch for a spring holiday like Mothers Day, you want light, fun menu options for your guests. While every hosts wants to offer a diverse spread,it’s important to find recipes that are quick to prepare so you don’t end up spending your entire day in the kitchen. Brunch may be a Mother’s Day must, but difficult and time-consuming recipes don’t have to be.

Here are 6 easy Mother’s Day brunch ideas to get your menu started:

 

Mixed Berry Crepes

Mixed Berry CrepesLight, airy, healthy, fruity, sweet, and easy to make: what more could you ask for? These yummy crepes from Skinny Mom are great as a breakfast or dessert dish at your brunch and only 115 calories. Get seconds and thirds without having to feel guilty about it.

 

 

Lemon Poppyseed Waffles

Lemon Poppyseed Waffles

These fluffy waffles from Spabettie are gluten free, vegan and a bright addition to your Mother’s Day brunch. The poppy seeds and lemon make this recipe much lighter than heavy waffles soaked and butter and syrup most people are used to. Blogger Kristina Sloggett recommends Daiya’s Blueberry Greek Yogurt Alternative, which is both dairy and soy free, as a topping for these waffles. This simple recipe makes brunch that much healthier and better.

 

Cream of Broccoli Soup

Cream-of-Broccoli-1If you are looking for a healthy lunch option to throw into the mix, soup is the perfect fit. The great thing about this soup from Somewhat Simple is that it is a great, light starter. With only five ingredients and taking only about fifteen minutes to prepare, it is incredibly easy, but your guests will think you went the extra mile and it will serve as a great addition to your spread.

 

Thai Chicken and Quinoa Casserole

thai_chickenThis savory dish from The Gingered Whisk is a brunch must and knocks the myth that casseroles can’t be healthy. Filled with quinoa, chicken, beans, peppers and lots of seasonings this recipe is much different then your traditional heavy and creamy casserole. Minimal prep and only 30 minutes to bake makes it quick and easy too!

 

 

Sweet Potato Breakfast Bowls

Sweet Potato Breakfast BowlsSpoon University blogger Jordan Gottlieb created this recipe in her dorm room—making it one of the most simple dishes on this list. All you need is a microwave, four ingredients, and the toppings of your choice! This creative recipe allows your guests to get involved and have fun as they create and build their own bowls. Let everyone self serve the sweet potato, banana, cinnamon, and milk of your choice mixture and provide fruit, granola, coconut flakes, almond butter, and granola so each person can pick and choose what they want. Easy, fun, and healthy this breakfast bowl is sure to be a hit.

 

 

What are your favorite go-to brunch recipes? Feel free to share in the comments below.

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Bob's Red Mill Google: Bob's Red Mill
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National Oatmeal Cookie Day // Bob's Red Mill

National Oatmeal Cookie Day is April 30th!

by Lindsey Duncan in Gluten Free, Recipes

Get excited…National Oatmeal Cookie Day is tomorrow! We know what you’re thinking, and we’ll admit that the origin of the day is a bit of a mystery to us too. But, hey, it doesn’t take much for us to get in the baking mood around here so let’s celebrate! How about baking up one of the recipes below and sharing the treats with friends and family tomorrow in the spirit of the day?

We love The Best Gluten-free Oatmeal Cookies from Texanerin Baking which call for coconut oil in place of butter for a chewier cookie, making these treats not only gluten free, but dairy free to boot!

You’ll find the Oregon Trail Cookie recipe on our Whole Wheat Flour package. This twist on traditional oatmeal cookies features pumpkin seeds, flaxseeds, and tart cranberries instead of raisins. They are wholesome, unique, and delicious!

National Oatmeal Cookie Day // Bob's Red Mill

Not feeling cookies but still looking for something to fuel your day? Try out Oatmeal Cookie Smoothie, featuring our new Chai Nutritional Booster! With protein, fiber, chia seeds, and probiotics, this smoothie is a quick and easy meal on the go.

National Oatmeal Cookie Day // Bob's Red Mill

Whichever cookie recipe you choose to bake for National Oatmeal Cookie Day, you will surely need a bag of the world’s best oats from Bob’s Red Mill! Shop our oats now. Happy baking!

 

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Lindsey Duncan Google: Lindsey Duncan
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Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

Haroset

by Sarah House in Recipes

Some of my favorite things about food are the history and traditions that lead to the creation and preservation of so many dishes.  Many iconic foods stem from religion and the Jewish faith has many traditional dishes, each with massive significance to the culture.  Passover is one of the largest Jewish celebrations and food plays a central role.

The Passover Seder table includes several foods of import.  To name just a few:  bitter herbs to symbolize the bitterness of slavery, unleavened matzah as “poor man’s bread”, salt water for tears shed, and haroset (or charoset) to represent the mortar used by Jewish slaves in their work.  Haroset is a sweet paste of fruits and nuts eaten with bitter herbs on matzah.

Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

While all haroset contains fruits and nuts, the types of fruits and nuts often differs according to the cook’s location.  Europeans often use items like apples and walnuts while those in the Middle East incorporate local fruits like figs and dates.  With local variations in mind, I set out to create a haroset that was both traditional, encompassing, and includes some local Oregon fare.

I wanted to include some fruits and nuts often found in traditional haroset recipes.  Middle Eastern flavors are some of my favorites so I chose chopped walnuts, dried dates and figs, and (a personal favorite) pomegranate molasses.  Pomegranate molasses is made from the juice of pomegranates, sweetened and reduced into a thick syrup.  It’s sweet, it’s tangy, it’s perfect.

Haroset: Serve this sweet fruit and nut paste at your Passover Seder, or as a tasty side to grilled meats or roasted veggies, or as dessert with a scoop of vanilla ice cream. // @BobsRedMill

Many traditional haroset ingredients are native to Oregon.  Oregon is known for its grapes and wine.  Raisins impart sweetness while wine adds great depth of flavor and just the right amount of liquid to plump and infuse the dried fruits.  Mount Hood is ideal tree fruit country and our apples reach grocers around the US.  Pumpkins are a successful Oregon crop and hazelnut orchards (real Oregonians call them filberts, FYI) are all over the Willamette Valley!

A bit of chopping and a 15 minute steep is all it takes to whip up a batch of haroset.  If you won’t find yourself around a Seder table this year, there’s no reason not to make a batch, anyway.  The fruit and nut blend works the meal, from an accompaniment to grilled meat or roasted root veggies, to a simple tart filling or topped with vanilla ice cream.  Or, like me, holding the fridge door open, eating right out of the container.

Get the recipe for Haroset at BobsRedMill.com

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Sarah House Google: Sarah House
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This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake. // @BobsRedMill // passover

Flourless Chocolate Almond Cake

by Sarah House in Gluten Free, Recipes

Eggs play an integral role in baked goods, from lightening texture to binding structure to creating loft to adding fat and flavor.  For restricted diets like grain-free, eggs can be a meal-saver.

Grain-free dishes are so hot right now, but people forget that grain-free confections have been a norm in several cuisines for the mere fact that eggs + nuts + a little something sweet equal an excellent dessert!  Just because you still eat and enjoy grains like wheat, rice, and quinoa, don’t think all these fancy “new” nut products aren’t for you.  This cake is a perfect example.  Pulling heavily from traditional European patisserie methods, this unleavened chocolate cake is great for any special occasion, or just because.  And since there are no leavens at work (no baking powder, baking soda, or yeast) this cake is a swell choice for Passover, too!

This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake. // @BobsRedMill // passover

Some bakers may be intimidated creating a cake without any of the standard butter, sugar, or flour components.  And you do need to be aware of what you are doing to ensure a perfect cake.  To help you avoid the inner shame of knowing you kinda maybe messed up the cake you’re about to serve, here are a few tips to ensure a rich and fluffy outcome.

  1. Chocolate is sensitive.  Chocolate doesn’t like high heat or it will burn.  Chocolate does not like water or it will seize.  And there is no coming back from either of those.  Some bakers like to melt chocolate in the microwave but I prefer to have an eye on my chocolate the whole time.  Instead of microwaving, there are two great choices to carefully melt chocolate:  a double-boiler or straight on the stove-top.Double-boilers are super easy to put together.  Place about an inch of water in a pot and bring it to a gentle simmer over medium-low heat.  Find a clean metal bowl that fits neatly over the pot, like a lid.  Put the chocolate in the bowl, put the bowl over the simmering pot, and stir gently until all the chocolate is melted.  The only word of warning I have is to not let that water get too hot.  A faster boil produces more steam which can turn into condensation droplets in your bowl.  And remember, chocolate does not like water.  Any type of water.  So keep it to a simmer.

    If you are a bit more confident with your ability to keep an eye on things, throw that chocolate into a small pot and place it right on the stove over very low heat.  If you remember to check it frequently, and stir it just as often, you’ll come out with perfectly smooth and melted chocolate.  Trust me.  And yourself.

    This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

  1. Eggs are interesting beasts.  Half forgiving and down for anything, half sensitive and prone to over-reaction.  Yolks are the forgiving team.  Toss them in a bowl and start whipping and they’ll get light and fluffy and lemony-yellow as the dawn.  You can even toss stuff in with them, like honey in this instance, and they won’t mind.  True now, if you left them mixing for too long, they’ll lose some volume.  But why would you do that?  If you get called away from cake baking for more than 5 minutes, you’re going to turn off the mixer, right?  (Right.  You WILL do that.)Whites, on the other hand, need some babying.  Stop paying attention to them and they’ll go from liquid to Styrofoam in a hot second.  And don’t you dare let anything in that bowl with them, other than maybe some cream of tartar or some sugar if you are making meringues.  Let some water sneak into the bowl, or a noticeable amount of egg yolks or fat, and you find yourself cracking a whole new set of eggs, plus rewashing and thoroughly drying your utensils.

    So make it easy on yourself.  When you are whipping egg whites, keep the egg whites clean and away from water, and use thoroughly cleaned and dried bowls and whisks.   I once worked for a chef who insisted that whipping egg whites be started on the slowest speed in our mixer and to then increase the speed very gradually over time so the proteins could slowly untangle themselves from each other and then hook back up again much later.  It took about 20 minutes.  I found that ridiculous.  Start slow so you don’t slosh egg whites all over.  But don’t be afraid to crank up the speed.  Just watch what is happening in the bowl and be ready to stop when the right volume and peak is reached.

    Also, these whipped egg yolks and egg whites are providing a lot of the structure and bind and height here, so be gentle when folding and when transferring the cake batter into the pan.  Don’t squish it down.  Gently spread it around.

    This flourless chocolate cake is light and spongy with a terrific chocolate-almond flavor.  Great on its own or as layers of a frosted cake.

Paying attention to what you are doing is the best and simplest way to make a perfect cake 100% of the time.  This holds true for all baking.  It’s not necessarily that the recipe is complicated, it’s just that some ingredients require a watchful eye.  But, heck, if it all goes south and the cake comes out flat, the rich chocolaty flavor and tender almond crumb will still be there, so just call it a torte and call it a day.

Get the recipe for Flourless Chocolate Almond Cake at BobsRedMill.com

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Sarah House Google: Sarah House
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Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

{Happy Pi Day!} Yogurt Pie with Muesli Crumble

by Sarah House in Recipes

I’ve been thinking about crumble for a while now.  Bob’s Red Mill has so many crumble-worthy ingredients like granolas, nuts and seeds, and all the rolled cereals IN ADDITION TO rolled oats.  I wanted to try something a bit different than the traditional crumble and stumbled upon the brilliant idea of using Bob’s Old Country Style Muesli.  Not only does it contain the ole crumble standby of oats, but it has the added bonus of seeds and dried fruits.  How many crumble-topped desserts have YOU had that contain dates?  Not many, right?

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

But let me back up for a second here.  What exactly is a crumble?   A crumble is a baked dessert, often fruit based that is topped with a crumbly mixture of butter, flour, sugar, and rolled oats.  Oats and other grains, plus nuts and seeds, became standard crumble components during war rationing in the 20th century (according to our good friends at Wikipedia).  They tasted so good and added so much wonderful texture and flavor to the dish, why not keep them?

“Crumble” is often used interchangeably with “crisp” and “cobbler”.  I take no issue with swapping a crisp for a crumble, but a cobbler is a thing of beauty all its own.  So, allow me to get this out of the way:  a cobbler is topped with a biscuit-like dough; crisps and crumbles are a combination of the ingredients listed above, baked to a crumbly crisp atop a sweet, yet sometimes savory, filling below.  Though…I have worked in some pasty departments that serve the crumble topping on the side for an added element of crunch and flavor, to anchor a scoop of ice cream, or to just take up space on that big white plate.  So don’t limit yourself to pies here, folks!  Oh, and you don’t always need a bottom crust.  You can just toss some fruit and spices together in a dish then add the crumble topping if you’re pinched for time.

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

Now that I’d decided I wanted to make a sweet pie using our Old Country Style Muesli as the topping, I was stuck on the filling.  Fruits are a traditional crumble filling but no fruits were screaming out at me that they are a perfect, ideal match for muesli.  Banana was the first likely choice for me, because I always enjoy a sliced banana on my breakfast cereal.  My concern was that naturally sugary bananas might be too much of a sweet thing with a brown sugar-oat-and-date crumble.  I wanted tangy.  And what is tangier than yogurt?  Surely someone has made a yogurt pie.  Someone like Julia Child, maybe?

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

With Julia Child’s baked yogurt tart as a guide, I whipped together this sweet and tangy yogurt pie with a sweet and crispy muesli crumble topping.  It was that easy.  My first try was a success and a few hacks to Julia’s filling recipe made this pie all the easier to assemble.  Really, the hardest part of this recipe is rolling out the pie dough.  With the steadfast breakfast elements of yogurt and muesli cereal, I’m going to go ahead and consider this pie: breakfast!

Get this recipe at BobsRedMill.com

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Sarah House Google: Sarah House
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Chocolate Easter Cupcakes- are simple to make and even easier to enjoy! // @BobsRedMill @SavorySimple

Chocolate Easter Cupcakes

by Jennifer Farley in Recipes

When springtime rolls around, I am more than ready to say goodbye to the dreary cold of winter. I’m ready for warmer temperatures. I also crave color: flowers, green grass, and bright, beautiful leaves on trees. Easter always coincides beautifully with spring, not just with its messages of rebirth and growth, but with the vibrant colors used in decorative eggs and confections. I love using Easter candy to add flourishes to holiday desserts. It’s easy, inexpensive and impressive to look at without any extra work.

Chocolate Easter Cupcakes- are simple to make and even easier to enjoy! // @BobsRedMill @SavorySimple

These Chocolate Easter Cupcakes are moist, flavorful, and they’re a perfect addition to any Easter celebration. I recommend using a kitchen scale for best results (especially with flour), which is why the recipe has both weight and volume measurements. These are best served at room temperature.

Chocolate Easter Cupcakes- are simple to make and even easier to enjoy! // @BobsRedMill @SavorySimple

Chocolate Easter Cupcakes

Yields: 12 cupcakes

Prep Time: 1 hour | Cook Time:  25 minutes

Ingredients:

For the Cupcakes:

  • 3 1/2 ounces (3/4 cup) Bob’s Red Mill All-Purpose Flour
  • 1 ounce (1/4 cup) unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup heavy cream (or half & half), room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature
  • 8 ounces (1 cup) granulated sugar
  • 2 large eggs, room temperature

For the Frosting:

  • 5 ounces (1 1/4 cups) confectioners’ sugar
  • 2 ounces (1/2 cup) unsweetened cocoa powder
  • 6 ounces (12 tablespoons) unsalted butter, room temperature
  • 1/2 cup heavy whipping cream, room temperature, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chocolate syrup, room temperature

For the Topping:

  • 36 mini pastel chocolate eggs

Instructions:

Prepare the Cupcakes:

  1. Preheat the oven to 350 degrees F and line a large 12 cup muffin pan with cupcake liners (note: a bit of cooking spray inside the liners is optional, but will help prevent the cupcakes from sticking to the paper).
  2. In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. In a liquid measuring cup, combine the cream and vanilla. Set both aside.
  3. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the sides and mix for another 10 seconds to incorporate anything that was missed.
  4. With the mixer on low speed, add the eggs one at a time, allowing each egg to incorporate completely before adding the next. Scrape down the sides once more and mix for an additional 10 seconds to incorporate anything that was missed.
  5. With the mixer on medium speed, alternate between adding the dry and wet ingredients until everything is just combined. Scrape down the bowl all the way to the bottom to make sure there are no patches of flour or butter. Turn the mixer back on medium speed for another 30 seconds.
  6. Evenly distribute the batter between the liners, evening out the tops slightly. Bake for 22-25 minutes, or until a toothpick comes out clean from one of the center cupcakes. Allow to cool completely.

Prepare the Frosting:

  1. Sift the confectioners’ sugar and cocoa powder together through a fine mesh strainer to remove any lumps.
  2. Place the butter in a stand mixer fitted with the paddle attachment, and mix on high speed for several minutes until light and fluffy.
  3. Turn the speed down to medium-low and slowly add the sugar cocoa mixture, in batches, until completely incorporated. Scrape down the sides, turn the speed up to medium, and slowly add the cream, vanilla and chocolate syrup. Once all the ingredients have been added, turn the mixer up to high speed and mix for another 30-60 seconds to fluff up the frosting (and add some air to the whipping cream).
  4. To frost the cupcakes, place the buttercream in a pastry bag with a decorative tip of choice. Pipe the buttercream evenly onto each cupcake. Gently press 3 mini eggs onto each cupcake, just enough to secure them in place without disturbing the frosting. Serve cupcakes at room temperature.

Jennifer Farley from Savory SimpleJennifer Farley is the writer, food photographer and stylist behind Savory Simple, a blog dedicated to everyday gourmet recipes for the home cook. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a line cook, pastry chef, and cooking instructor. She currently works as a full time recipe developer and food photographer in Washington DC, where she lives with her husband, Jeff. Her work has been featured by Parade Magazine, Bon Appetit, Food52, The Kitchn, and Food & Wine. Her second cookbook, The Gourmet Kitchen, will be released in 2016.

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Jennifer Farley Google: Jennifer Farley
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Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

Rose-Flavored Valentine Cookies

by Cassidy Stockton in Recipes

Valentine’s Day is simultaneously one of the most beloved and hated holidays all year. Whether you love this holiday or hate it, I think we can all agree that cookies are a great way to celebrate (or console yourself). Feel free to make them a different shape if you really don’t go in for the holiday.

Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

At Bob’s Red Mill, we adore any reason to show our love through baking. You could say baking is our love language. Choosing the ingredients, devoting the time and delivering a lovely baked good to our friends and family just makes us happy. These rose-flavored Valentine cookies are a delightful way to spread good feelings to your loved ones. Make these cookies with your kiddos for their teachers or bring in a plate to the office, everyone will feel special to be included. If you need this recipe to be gluten free, try using our Gluten Free 1-to-1 Baking Flour or following this recipe instead.

Rose Flavored Valentines Cookies :: Show your Valentines how much you care with these delicately rose flavored sugar cookies. // @bobsredmill

Rose-Flavored Valentine Cookies

Servings: 24 – 36 cookies

Prep Time: 30 minutes | Cook Time: 15 – 18 minutes | Passive Time: 90 minutes

Recipe By Sarah House for Bob’s Red Mill Natural Foods

Ingredients

Cookies

  • 1 cup Butter soft
  • 1-1/4 cup Granulated Sugar
  • 1  Egg
  • 1 tsp Vanilla Extract
  • 1/8  tsp Rose Water*
  • 2-1/2 cups Unbleached White All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Icing

  • 1 cup Powdered Sugar
  • 1/8 tsp Rose Water
  • 1 – 2 Tbsp Milk
  • Food coloring as desired

Colored Sparkling Sugar

  • Food coloring as desired
  • 1 – 2 cups Sparkling Sugar

Instructions

In a small bowl, combine unbleached white all-purpose flour, baking powder, and salt; set aside.

In a large bowl, mix butter and sugar until combined. Add egg, rose water, and vanilla extract and mix until thoroughly combined then add flour mixture and mix until fully incorporated.

Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Meanwhile, preheat oven to 325°F. Line baking sheets with parchment paper and set aside.

Remove dough from refrigerator and discard plastic wrap. Place cold dough on a lightly floured work surface and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.

Bake cookies until edges are slightly golden, 15 – 18 minutes, rotating sheets halfway through baking. Let cool completely (about 30 minutes) before decorating.

While cookies bake, prepare icing and colored sugar. For colored sugar, divide sugar into ¼ cup portions. Add 1 – 2 drops of food coloring per portion and mix thoroughly to distribute color.

To prepare icing, combine powdered sugar, rose water, and milk in a bowl and whisk until smooth. Adjust consistency as needed with extra milk. If desired, divide icing into separate containers and color with food coloring. Ice cooled cookies with prepared icing and immediately decorate with colored sugar.

*Rose water is not terribly difficult to find, but can easily be picked up on Amazon or left out entirely.

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Cassidy Stockton Google: Cassidy Stockton
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Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

Fat Tuesday King Cake

by Cassidy Stockton in Recipes

Wow! What a week! Not only did we just kick off the Chinese New Year, but it’s Fat Tuesday. Plus, Valentine’s Day and Bob’s birthday are right around the corner. Fat Tuesday, aka Shrove Tuesday, aka Mardi Gras is a day to indulge and enjoy all that life has to offer before the beginning of Lent, a season of fasting that lasts until Easter. Whether you celebrate or not, this King Cake is a pretty dessert that is fun to make.

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

We used our sparkling sugar and bread flour to make this cake really shine. It’s really more like a sweet bread than a cake and the high protein content in our bread flour gives it a nice loft and chewy texture. Decorate your cake with whatever fun colors you want by following the instructions on our bag of sparkling sugar. Traditional colors are yellow, green and purple, but we say have fun with it!

King Cakes are made all over the world and this recipe is a New Orleans-style king cake (as opposed to this French galette des rois). It traditionally has a small plastic baby figurine or bean placed under a portion (after baking!!) to represent Epiphany.  Whomever finds the baby or bean is the winner and/or need to supply next year’s king cake. Epiphany happens in early January, but King Cakes are often used to celebrate Mardi Gras. Variations in other countries include fruit and nuts in place of the colored sprinkles. Throw a king cake in the oven, then break out your most colorful costume, add some colored beads and crank up your favorite brass band to enjoy a day of revelry in honor of Mardi Gras!

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

King Cake

Servings: 16 – 20 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 60 – 90 minutes

By: Sarah House for Bob’s Red Mill Natural Foods.

Ingredients

Bread Dough

  • 1/2 cup warm water (110°F)
  • 2 Tbsp Sugar
  • 2-1/4 tsp Active Dry Yeast (7g)
  • 3 cup Artisan Bread Flour
  • 1/2 tsp ground Nutmeg
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2  Eggs
  • 1/2 tsp Vanilla Extract
  • 1/2 cup melted butter
  • 1 tsp Salt

Filling

  • 1 lb Cream Cheese softened
  • 1/2 cup Brown Sugar
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2 tsp ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup chopped Pecans toasted and cooled

Glaze

  • 2 cup Powdered Sugar
  • 2 – 4 Tbsp Water
  • 2 cups Colored Sparkling Sugar (yellow, green, purple)

Instructions

In a large mixing bowl, combine warm water and sugar. Add the yeast and let sit for 5 minutes while the yeast dissolves.

Meanwhile, combine the bread flour, nutmeg, and lemon zest and set aside.

Add the eggs, vanilla extract, and melted butter to the yeast mixture and mix briefly. Add the dry ingredients and mix until a rough dough ball forms, about 2 minutes.

Add the salt and continue to mix until smooth and uniform, 7 – 10 minutes. Transfer the dough to a lightly-oiled bowl, cover, and let rise in a warm location until doubled in size, 30 – 45 minutes.

While the dough rises, prepare the filling: mix together the cream cheese, brown sugar, lemon zest, cinnamon, and salt until smooth and creamy, then fold in the toasted pecans. Line a baking sheet with parchment paper and set aside.

Roll the risen dough on a lightly floured surface into a rectangle about 18×30-inches. Spread the filling evenly over the dough, leaving a 1- to 2-inch border around the edges.

Working from the long end, tightly roll the dough into a long tube. Place the dough onto the prepared baking sheet, seam side down and shape into a large ring. Cover and place in a warm location to rise until doubled in size, another 30 – 45 minutes. Meanwhile preheat oven to 350°F.

Bake the ring in a preheated 350°F until puffed and golden and an internal temperature of 190°F is reached, about 45 minutes. Let cool completely.

When king cake has cooled completely, prepare the glaze by whisking the powdered sugar with enough water to make a thick yet pourable consistency. Pour the glaze over the king cake, letting the excess glaze dribble down the sides. Decorate with traditional strips of green, yellow, and purple colored sugar.

If desired, place a small plastic baby figurine or a bean under a portion of the cake before serving. Whoever finds the bean is the winner! Or has to supply next year’s king cake.

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Cassidy Stockton Google: Cassidy Stockton
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Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

by Cassidy Stockton in Gluten Free, Recipes

Hello February! I think it’s safe to say we can start dreaming of dessert again and this gorgeous cake made using our Gluten Free Muffin Mix is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins! Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times.Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

This cake is absolutely gorgeous and I’m positive that mine will never be *as* pretty, but I think I’ll whip this one up for Valentine’s Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they’re gluten free), this cake is a festive and delicious way to share your love. If yellow cake is not up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well.

Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

Recipe: Sarah House for Bob’s Red Mill 

Servings: 12

Prep Time: 30 minutes | Cook Time: 25 – 30 minutes | Passive Time: 60 minutes

Ingredients

Yellow Cake*

Raspberry Frosting

  • 4-1/2 cups Powdered Sugar
  • 1-1/2 cups Butter soft
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk if needed
  • 1 cup Raspberries

Chocolate Ganache

  • 5 oz Dark Chocolate chopped
  • 1/2 cup heavy cream

Instructions

Cake

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine sugar, milk, eggs, oil and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, about 25 – 30 minutes. Remove parchment paper and let cool completely before frosting.

Raspberry Frosting

Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer.

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute.

Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache.

Chocolate Ganache

Place chopped chocolate in a medium sized bowl and set aside.

Heat cream in a small saucepan to just simmering but NOT boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache.

Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes then serve.

Recipe Notes

*For a chocolate cake, add 2 Tbsp cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.

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Cassidy Stockton Google: Cassidy Stockton
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