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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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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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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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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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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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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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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Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Cassidy Stockton Google: Cassidy Stockton
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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

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Cassidy Stockton Google: Cassidy Stockton
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Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

by Sarena Shasteen in Meatless Mondays, Recipes

I had this revelation one day when I was thinking about food I hadn’t had in awhile. I really hope I’m not the only one that daydreams randomly about food. Please tell me you all do this too. Food really brings back so many memories for me (and for so many others I’m sure). Oddly, as I was thinking about foods from my past, I realized that since my kids have been gluten free for a large part of their lives, there are quite a few things they have never tried. One think in particular came to mind recently…cheese danish.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

I not talking about homemade either. While my family did cook, I was the baker (even as a kid) and I was not quite that adventurous as a child. When I say cheese danish, I’m talking about the kind you buy in a box over by the bagged doughnuts. I know, this is not the end of the world, however cheese danish is pretty darn delicious and I wanted my boys to have the opportunity to try it. So, into the kitchen I went to see if I could replicate a childhood favorite of mine to maybe create some delicious food memories for my boys as well. Not only did they love this, but they have asked for it multiple times since that first time I made it. Lucky for them, it comes together quite easily so I’ve made variations a few times.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Don’t let the process scare you with this recipe. Most people shy away from yeast, but this really is easy and if you prep the ingredients the night before, you can have cheese danish ready for your family before they even get out of bed. This would be perfect for the holiday season when your house has guests getting up at different times throughout the morning. If you double the recipe, you can have one with just cheese and one with cheese and fruit. I made an extra pastry with sautéed apples with sugar and flour for a little variety. Served up with freshly brewed coffee is our favorite way to enjoy this on a slow relaxing winter morning.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

Danish

Cheese Filling

  • 8 oz. Cream Cheese or Dairy Free Alternative like Daiya or Tofutti
  • 1/2 cup Powder Sugar
  • 1 Extra Large Egg Yolk
  • 1 tsp Vanilla

Egg Wash

  • 1 Extra Large Egg White
  • 1 Tbsp Water

Glaze

  • 1 cup Powder Sugar
  • 1/2 tsp Vanilla
  • 1-2 Tbsp Vanilla Almond Milk

Line a large baking sheet with parchment paper.

In a large stand mixer, combine the flour through baking powder. Heat the milk and butter in the microwave to 100ºF. Turn the mixer on low and add the warm milk mixture to the flour using a dough hook. Next add the vinegar, vanilla and 2 eggs. Mix on medium speed for 5 minutes. Allow the dough to rest for 15 minutes.

In a small mixing bowl, combine the cream cheese, powder sugar, egg yolk and vanilla. Mix until thoroughly combined.

Pour the dough onto the parchment lined baking sheet keeping 3/4 to 1 cup aside for the top. Spread dough to the size and shape you want leaving a little lip on the edges; about 1/4 inch in the center and 1/2 inch on the sides. Spread the cream cheese mixture over the top of the dough. Place dots of the remaining dough over the cream cheese mixture. Using a knife, swirl the dough into the cream cheese mixture going longways and then across the pastry. Mix the egg white and water. Then brush the pastry with the egg wash mixture and sprinkle with remaining tablespoon of sugar on the top. Place the danish in a warm place for 15 minutes. Preheat your oven to 400 degrees. Bake the danish for 20-25 minutes or until golden brown. Allow to cool for 10 minutes

In a small bowl, combine the powder sugar, vanilla and almond milk (1 tablespoon at a time) and mix well to make the glaze. Drizzle the glaze over the slightly cooled pastry.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Sarena Shasteen Google: Sarena Shasteen
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