Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Gluten Free Pizzelles

by Sarena Shasteen in Gluten Free, Recipes

Warm weather has arrived here in Georgia and with that comes the season of ice cream!!! I won’t lie, I love a good frozen treat and I never let the fact that I can’t have dairy stop me from enjoying my beloved ice cream. Having to go gluten free made things a little bit tougher though. There is nothing better than walking by an ice cream shop that makes their own waffle comes. That smell…ah, that sweet sweet smell of vanilla, sugar and “butter”. It’s so heavenly.

Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Now, I don’t normally encourage the purchase of a kitchen appliance that really only has one use, but a pizzelle maker is a must. Trust me. These slightly sweet cookies make perfect ice cream sandwiches and are equally delicious on their own. We like them a little less sweet here, but you can easily add a little more sugar to make them sweeter. We frequently eat them plain or filled with ice cream or peanut butter and chocolate. The great thing about the non-chocolate version is that you can also make them savory. See, a pizzelle maker is a must for us gluten free folks. The savory version with herbs make the best crackers!

Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Ok, these ice cream sandwiches take a little time and are a bit of a process, but they are so worth it when I see how excited my kids get when they can enjoy a good old fashioned ice cream sandwich!

The flavor possibilities are endless with this recipe. Use whatever flavored chip you wish. I used chocolate and salted caramel on these. I also used peanuts, but really any nut would work or sprinkles are fun too!

Gluten Free Pizzelles- turn these beauties into ice cream sandwiches! // @bobsredmill.com

Get the recipe for Gluten Free Pizzelles

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Gluten Free Dutch Baby with Berries

by Billy Parisi in Gluten Free, Recipes

I have been absolutely dying to make this Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon and have finally found some time to do so.  It really required my wife and daughter to leave because their insatiable sweet toothes would never allow me to plate this up in time to take a picture, so needless-to-say they were not around for the making of this.  This may sound weird but I’ve literally been wanting to make this for 20 years.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

We had an exchange student from Ulm, Germany while I was a freshman in high school and she used to tell me how German pancakes, or Pfannkuchen’s, were the absolute best.  While she never got around to making them for us, I’ve been waiting for the perfect opportunity to do it myself.  In the past few years I have been seeing Dutch Baby’s, or German Pancakes, show up in every food newsfeed I subscribe to.  This has brought back tons of great memories with our exchange student Anke, so I figured I would give it a whirl.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

I wanted to experiment using Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour because I’ve heard some amazing things about it from a few strict gluten-free friends who are phenomenal bakers.  I have to say that I was absolutely blown away at the results.  No one would ever know this Dutch Baby was gluten-free, I mean no one.  I’m pretty sure my gluten-free friends wouldn’t even believe me the results are so similar to that of the original recipe.  When it says 1 to 1, it is literally that which makes it so convenient to convert any baking recipe to gluten-free.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Now that I know how easy it is to make these Dutch Baby’s I’m a little annoyed our exchange student never attempted them.  You mix the dry, mix the wet and combine them and bake.  I mean seriously what in the world is so hard about that?

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Once the batter is made set it in the refrigerator to rest for 10 minutes, and in the meantime place your cast iron skillet into the 375° pre-heated oven to get it nice and hot.  When it’s time to bake, take the pan out place some butter in it, and after it has melted pour the batter in and bake it.  You’ll notice the batter will start to rise around the outside of the pan while the center of it will stay relatively even.  Don’t worry it won’t spill over.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Once the Dutch Baby is done cooking you can let it sit and cool slightly before serving.  For the mascarpone whipped cream simply whip some cold heavy whipping cream in a standing mixer on high speed with sugar until stiff peaks are formed.  Next, whisk in some mascarpone and vanilla and you are good to go.  I finished off the Dutch Baby with some mixed fresh berries, the mascarpone whipped cream and some fresh lemon zest.  This thing is seriously amazing, it is a must try and for all my gluten free friends out there, you’re welcome.

Get the recipe for Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream and Lemon.

Gluten Free Dutch Baby with Fresh Berries- No one would ever know this Dutch Baby was gluten-free, I mean no one. // @bobsredmill @chefbillyparisi

Chef Billy Parisi // billyparisi.comHello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

About The Author
Billy Parisi Google: Billy Parisi
Share this article:
"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!

About The Author
Sarah House Google: Sarah House
Share this article:
Mixed-Berry-Crepes_RESIZED-1-650x430

6 Quick and Easy Mother’s Day Brunch Ideas

by Cassidy Stockton 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.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
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

About The Author
Sarah House Google: Sarah House
Share this article:
Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Gluten Free Caramel Apple Hand Pies

by Sarena Shasteen in Gluten Free, Recipes

Apples are probably my all time favorite food. I will admit, when it comes to apples, I am a huge snob. I like a crisp, slightly sweet apple with a tiny hint of sour. I know, I’m an apple-y snob, I told you I admit it.

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Rarely will an apple go beyond it’s raw eating state in my home, but sometimes, I will sacrifice my favorite food for a treat. I have to say, it’s totally worth it in these apple hand pies. This buttery, flaky hazelnut pie dough combined with the creamy caramel apple filing…yeah, this is definitely worth sacrificing my apples for a treat!

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Let me talk about this pie dough for a minute. This is my go to pastry dough for savory and sweet. To use it for chicken pot pie, leave out the powdered sugar. It doubles and halves perfectly to suit your needs. Also, almond flour is a great substitution for the hazelnut flour without changing the integrity of the final product. Another great thing about this pie dough, it is so incredibly easy to work with! You can’t beat that, right?!Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

This recipe is amazing and worth the trouble, but you have to bring a couple of things to the workstation when you start. You need everything to be very cold. The grating of the butter and freezing it really helps get all that buttery goodness distributed evenly, as well as, keeps things everything cool while you work. The other thing, you need is patience. Baking is not always easy, but I find it extremely rewarding when you come up with a final product like this. Definitely try this and please, enjoy the process. I promise, you will be rewarded!

Caramel Apple Pie3

Gluten Free Caramel Apple Hand Pies

makes 9-10 hand pies

Crust

Filling

  • 1/4 cup Dairy Free Stick Butter
  • 3-4 Medium Green Apples, about 4 cups sliced and then dice to about an inch
  • 2 Tbsp Fresh Lemon Juice
  • 1 cup Brown Sugar
  • 2 tsp Apple Pie Spice
  • Pinch Of Salt
  • 6 Tbsp Cornstarch

Topping

  • 2 Tbsp Cashew Milk
  • Coarse Sugar

In a large food processor, combine the hazelnut flour through salt. Mix until blended. Next add the the frozen butter to the flour mixture and pulse to form a coarse meal. Add the egg and pulse until the dough forms a ball. Place the dough in plastic wrap and refrigerate until ready to use. Keep the dough cold during each process.

In a bowl, mix the diced apples with the lemon juice. Melt the butter over medium heat. Add the apples, brown sugar, apple pie seasoning and salt to the butter. Cook for about 10 minutes, until the apples are soft, stirring occasionally. Next sprinkle a tablespoon at a time of the cornstarch over the apples stirring constantly until the mixture thickens. Allow the mixture to cool completely before using.

When everything is cool, lay the dough on plastic wrap covered with powdered sugar. Sprinkle extra powdered sugar over the dough and cover with another piece of plastic wrap. Roll the dough to a rectangle. Cut dough into the shape you desire and refrigerate for 15 minutes. Preheat the oven to 375°. Place half the cuts on a parchment lined baking sheet. Top with 2-3 tablespoons of the apple filling. Don’t add the caramel to the pies, reserve it for serving. Using some of the cashew milk, moisten the edges of the dough. Top each of the pies with the remaining cuts of dough. Wet your fingers with the cashew milk and press the edges of the dough to seal the edges. Brush the tops of the pies with cashew milk and sprinkle with coarse sugar.

Bake 25 to 30 minutes until the edges are golden brown. Serve warm with remaining caramel sauce and vanilla ice cream or at room temperature straight from your hand.

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
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

About The Author
Sarah House Google: Sarah House
Share this article:
The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Coffee Cake with Butter Pecan Streusel

by Billy Parisi in Recipes

The perfect morning for me begins at 5 am with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  There is no need for cream and sugar in your coffee when you’ve got a coffee cake that perfectly compliments with sweet deliciousness.  I know 5 am is early, but if I want any time to myself I’ve got to get up at the crack of dawn before anyone gets up just to get a few quiet moments in.  The cool thing about coffee cake is just how versatile it is and how much you can really change them up.  While the batter usually stays the same you can completely play with the streusel on top or the filling in the center, it’s really up to you.  For this coffee cake recipe, I went with a cream cheese center, but I’ll get to that in a bit.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

The best part of coffee cake is the crumb topping, or streusel.  It’s that extra bit of sweetness and crunchiness that just puts that touch of love on the cake.  I simply cut together some butter, flour, cinnamon, brown sugar and chopped up pecans for the topping.  You can use a pastry knife to do this or a fork, but the goal is to get the butter about the size of rice.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisiThe next best part of the coffee cake is the center.  Now there are a ton of different things you can do here like just brown sugar and butter chunks, or fruit, or icing, but I decided to have the best of all things and mixed together some softened cream cheese and ½ of the pecan streusel.  That’s right cream cheese, butter, brown sugar, cinnamon and pecans as my center.  Can you blame me?

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Now on the the batter.  It’s as easy as creaming together some butter and sugar until it is light and fluffy and then adding in a few eggs and some vanilla.  Next, you mix in the dry ingredients until it’s incorporated.  I used Bob’s Red Mill All-Purpose Unbleached Flour with some baking soda, baking powder and salt and it was the perfect combo.  Bob’s Red Mill All-Purpose Unbleached Flour is unbleached, unbromated, enriched baking flour milled from high quality North American wheat and is excellent for all of your baking needs.

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Time to load up your Bundt pan with all this delicious goodness.  Start by adding half of the batter to the bottom and then layering on the cream cheese filling, the other half of the batter and then the crumb topping.  From there you bake in the oven at 350° for about 45 minutes.  I always say that simplicity is elegant when it comes to food, and that’s why the classic coffee cake is still so dang good.  Enjoy!

The perfect morning begins with a tall mug of hot black coffee, no cream or sugar please, and a delicious coffee cake.  This Coffee Cake with Butter Pecan Streusel is exactly what is needed. // @BobsRedMill and @ChefBillyParisi

Coffee Cake with Butter Pecan Streusel

For the Streusel:

For the Filling:

  • ½ cup of softened cream cheese

For the Batter:

  • 2 cups of Bob’s Red Mill All-Purpose Flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • pinch of Kosher salt
  • ¾ cup unsalted butter
  • 2/3 cup of sugar
  • 1 egg
  • 1 teaspoon of vanilla
  • 1 cup of sour cream
  • ¼ cup of whole milk

Serves 8 to 10

Procedures:

  1. Preheat the oven to 350°.
  2. For the streusel: Add all of the ingredients to a medium size bowl and using a pastry knife or fork cut the butter in so that it is the size of rice and set aside.
  3. For the filling: Add the cream cheese and half of the streusel to a medium size bowl and whisk until completely combined, and set aside.
  4. For the batter: Add the flour, baking powder, baking soda and salt to a large bowl and mix until combined. Set aside.
  5. Cream together the butter and sugar in a standing mixer on high speed until it is light and fluffy, about 4 minutes.
  6. Next, add in the egg and vanilla and mix until completely combined.
  7. Turn the speed down to low and slowly add in the dry ingredients just until they are mixed in.
  8. Finish the batter by mixing in the sour cream and whole milk until it’s combined.
  9. Next add half of the batter to the bottom of a prepared bundt cake pan and then layer on the cream cheese filling, the other half of the batter and then the crumb topping.
  10. Bake in the oven at 350° for about 45 minutes and cool completely before serving.

Chef Billy Parisi // billyparisi.comHello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.”  I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!

I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef.  I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants.  I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics.  I’m incredibly spontaneous and outgoing, and run 2 small businesses BPMVC, and my latest venture 5 Loaves 2 Fish! 

 

About The Author
Billy Parisi Google: Billy Parisi
Share this article:
Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

by Sarena Shasteen in Gluten Free, Recipes

I am in the midst of working on a recipe that I’m not quite ready to share yet. I’m excited about it, but I really want to work on it just a little longer. So, while I’m working on that one, I figured I would share an oldie, but goody, I have that never fails me. This is a recipe that I used to make in our gluten filled days and so I decided to try it out with Bob’s Red Mill Gluten Free 1 to 1 Flour. Just like promised, the flour was a perfect substitute for our gluten filled favorites!

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

These honey cookies are my go-to spring time cookie. There is a little farmer’s market that opens up in the spring that my husband and I go to frequently. Every year, the first thing we always buy is local honey from one of the farmers. I love that using different types of honey changes the flavor of these cookies. This recipe is a great base cookie, too, for adding different fillings such as honey sweetened cream cheese or ice cream for a warm weather treat. The cookie is crispy on the outside with a chewy center. They transport well, which makes them a great gift to share when you go to a neighbor’s house for a barbecue. Also, it’s likely you already have all the ingredients in your house so that makes them easy to make last minute. Seriously, make these! I promise you won’t be disappointed.

Our favorite honey cookies are crispy on the outside with a soft center. They're dairy and gluten free, which makes them perfect for wrapping up as a gift. // @BobsRedMill

Gluten and Dairy Free Honey Cookies

makes 30 cookies

Preheat the oven to 375°. Line a cookie sheet with parchment paper.

In a large mixing bowl, combine the olive oil, sugar and honey. Mix until combined. Next add the egg and vanilla to the oil  mixture. Mix until thoroughly combined and the sugar is dissolved. This will take about 3 to 4 minutes. In a separate bowl, blend the flour through salt together with a fork to insure there are no lumps. Add the flour mixture to the wet mixture and mix just until combined.

Shape 1 tablespoon of cookie dough into a ball and roll it in the turbinado sugar. Place 2 ½ inches apart on a parchment lined cookie sheet and bake for 8 minutes. They should be nicely browned around the edges, crackly and golden. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to cool completely.

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.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
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.

About The Author
Jennifer Farley Google: Jennifer Farley
Share this article: