The Whole Wheat

Though a little late for holiday cookies, this is a fantastic nut brittle recipe that I had to share!  It isn’t health food but it is delicious and a fun splurge.  I had never made candy before but this year decided to splurge and gifted a bunch of brittle to friends and family.

The primary things to keep in mind to make this recipe are: you need a candy thermometer and the salt (use a specialty salt if you can!) added at the end really does add that extra punch to the brittle!  You can use any type of nut you would like, this year I made the brittle with cashews but almonds, peanuts, anything would be wonderful.  Be sure to spread the brittle as quickly as possible as you poor onto the parchment or other pan – it begins to harden more quickly than you expect.

Ingredients:

• 2 cups sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
• Fleur de sel or crushed Maldon sea salt

1. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, about 10 minutes.
2. Remove from the heat and carefully stir in the baking soda. The mixture may bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet (or other baking sheet lined with parchment paper).
3. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt.
4. Let cool completely, about 30 minutes. Break the brittle into large shards.

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• pinch of nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening at room temperature (non-hydrogenated please!)
  
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• About 1/3 cup demerara sugar for tops of cookies (or other chunky sugar)

1. Whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a bowl until combined.
2. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
4. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
5. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Recipe originally from Epicurious with very few modifications.

As I begin to review our Thanksgiving menu recipes, I thought starting with dessert would be the most fun. Although the turkey was gorgeous, I realize very few people need to make a turkey right now, but with all the holiday parties, side dishes and desserts abound. So let’s jump in!

The good news is, few desserts could be simpler than these Cranberry Bars. I combined my favorite Lemon Bar base with a fresh cranberry topping inspired by the November 2007 Gourmet Magazine. These are a two-step dessert – first the shortbread base then the topping, but it is primarily hands off and then you set it aside and are done.

Shortbread Ingredients:

• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/2 t. salt
• 1/8 t. cinnamon
• 1/2 c. butter cut into 1/2-inch pieces (very cold)

Cranberry Topping Ingredients:

• 3 c. cranberries (fresh or frozen, but not thawed if frozen)
• 2/3 c. sugar
• 1/4 c. water
• confectioner’s sugar for dusting

1. Preheat the oven to 350. Line an 8×8″ square pan with foil.
2. To make the crust: in a food processor combine flour, sugar, salt, and cinnamon. Pulse briefly to combine. Add the butter then pulse until the dough forms – it should look like moist crumbs and not be dry. Press the dough into the prepared pan – when you press it into the pan it will combine and not look like crumbs thrown together.
3. Bake the crust until golden brown, about 20-25 minutes.
4. While the crust is baking, prepare the topping. Combine the cranberries, sugar, and water in a sauce pan over medium heat. Stir occasionally until the berries begin to burst and the mixture looks nicely melded, about 10 minutes.
5. Pour the cranberry mixture over the baked crust then return to the oven for about 25 minutes.
6. Sift with confectioners sugar after removing from the oven. Cool completely then remove from the pan. Cut into 9-12 squares then sift with sugar again.

There is no denying that Heidi Swanson of 101 Cookbooks has not only fantastic recipes, but beautiful photos. Her recent book: Super Natural Cooking is an absolute delight and I will be sharing some recent discoveries from that soon as well. But this recipe is all about summer fruit and dessert – which we all need from time to time. My version is vegan of course, but Brad and fully enjoyed it!

Ingredients:

• 2-3 peaches
• 5-6 plums
• 1/4 c white or brown sugar
• 1 T plus 1 t cornstarch
• 3/4 c rolled oats
• 3/4 c flour
• 1/2 c brown sugar
• 1/2 t cinnamon
• sprinkle of nutmeg
• pinch of salt
• 1/3 c vegan butter, melted (I like Earth Balance)
• 1/3 c rice milk

1. Preheat the oven to 400F degrees.
2. Cut the peaches and plums into bite-sized pieces. Sprinkle the first 1/4 cup sugar and the cornstarch over fruit. Mix well, but gently. Place in the bottom of a deep dish pie plate or other baking container (about 8×8 if square).
3. Combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt together in a medium bowl to make the topping. Stir in the butter and rice milk and mix until clumpy and dough-like. Spread evenly over the plum and peach mixture.
4. Bake for about 20-25 minutes, or until the topping is golden.

Original recipe can be found here on 101 Cookbooks.

What a fun way to start the Plant Month – with dessert! These cookies are remarkably easy to make. They bake flawlessly and taste great. I took them to a family party and no one thought they were “vegan” or in any other way unusual. Enjoy!

I found this recipe over in Post Punk Kitchen.  I haven’t tried any of their other recipes but I’m sure I will after this.

Ingredients:

• 6 oz firm silken tofu
• 1/2 cup unsweetened applesauce
• 1/2 cup canola oil
• 1/4 cup soymilk (I like Vanilla)
• 1 1/2 cups peanut butter
• 2 cups sugar
• 3 cups quick cooking oats
• 2 cups whole wheat pastry flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

1. Preheat oven to 350
2. In a medium bowl, sift together whole wheat pastry flour, baking soda, salt and cinnamon.
3. In a mixer cream together peanut butter and sugar with a spatula until well combined.
4. In a blender, crumble the tofu in, add applesauce, soymilk and oil. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined.
5. Fold in the oats and flour mixture.
6. Drop by rounded spoon-fulls onto an ungreased cookie sheet. Flatten the tops by lightly pressing with a fork in a criss cross pattern. Bake for 15 minutes.

Try additions: raisins, chocolate chips, etc. These are a good base to add to. Next time I think I’ll try almond butter instead of peanut butter.

Awhh sweet tooth. What would we do without you? Fortunately this time of year sweets come in a very natural form as berries ripen and colors explode around you. One of my favorite “fruits” is rhubarb (which isn’t even technically a fruit). And although I love it solo, paired with strawberry it shines bright! This compote is extremely versatile – on top of ice cream (as shown above), on top of angel food cake, on toast, spread on apples, and on and on! It is very simple to put together and will go quick, so be ready to make more.

Ingredients:

• 2-3 stalks of rhubarb
• 1-2 pints of strawberries
• 1/4 c. sugar
• 1/4 c. champagne (or water can be used)

1. Prepare the rhubarb: First wash and cut off the ends.  Then I like to peel the outermost layer of stringiness from the stalks.  Doing this step will make sure the rhubarb doesn’t have tough fibers – but it is not completely necessary.  Cut the rhubarb into even sized pieces, about 3/4″ long.
2. Cut the strawberries in half or quarters.
3. Melt a small amount of butter in a sauce pan over med.  Add rhubarb and saute until nicely fragrant and just beginning to soften.
4. Add the strawberries.  Continue cooking until strawberries also begin to soften.
5. Add the sugar and champagne and continue to simmer for about 30 minutes until rhubarb is disintegrated and the entire compote is well blended and delicious.
6. Let cool to room temp.  Can be used directly or refrigerated and used cold.