oh, ladycakes

Cedric does Iceland

2012-05-22T16:27:00.001-06:00

This is Cedric. Our traveling gnome. He fits perfectly into my pocket and goes where we go. He's pretty quiet, but can be a real pain in the ass. Especially when he uses the tip of his hat to stab me in the side of the leg. Or belly flop into the Blue Lagoon, long after we've dried ourselves. But he's a cheap traveling companion, so I think we'll keep him.

More of Cedric here.

Iceland

2012-05-15T16:54:00.001-06:00

Soaking up the salty air, breathtaking scenery and 17+ hours of daylight, in Iceland. Unfortunately - being the lousy person that I am - posts have not been scheduled. But I'll be back with this recipe sometime after 29 May.

Eat well, travel often.

Raw banana nut bread

2012-05-10T07:28:00.000-06:00

I've been making a lot of raw food lately. Partly because it's easier on my digestive system, but mostly becuase my oven has decided to heat up to 500˚F any time it's switched to BAKE. Which poses a problem when you're a baker. And when you live on the top floor of a brick warehouse, with 20 foot ceilings. This place gets so hot I could probably instruct a bikram class in here. You know, if I was into torturing myself more than I do already.

Anyway, be sure you use very ripe bananas. If you use anything else, your "bread" will not have a strong banana flavor, nor will it be as sweet. I added oat groats to give it a better texture, but if you'd prefer to add additional nuts, knock yourself out. This would be delicious topped with some cashew cream and drizzled with a little date syrup, but usually I'm too lazy to jazz things up.

And yes, a new oven is being delivered sometime in the near future. Hurrah!

RAW BANANA NUT BREAD (GF)

2 cups almonds
1 1/4 cup walnut pieces, divided
1/2 cup oat groats
3/4 tsp ground cinnamon Pinch of sea salt
4-6 medjool dates
2 medium bananas, very ripe

In a food processor fitted with the S blade, blend the almonds, 1 cup of the walnut pieces, oat groats, cinnamon and salt into a fine meal; about 1-2 minutes. Add the dates and bananas; blend until the mixture forms a dough. Remove the S blade from the mixing bowl and mix in the remaining 1/4 cup of walnut pieces with a wooden spoon. Press dough into a loaf pan (or any size pan, really) then cover with plastic and freeze until ready to eat.

Yield: 8 2" cubes

Baked fries

2012-05-03T07:12:00.000-06:00

Thom and I have been making these fries for quite some time. Since we got together, actually. Which means we've been making these fries for damn near five years. Back then we didn't know much. We'd slice the potatoes really thin - to imitate actual fries - and they'd always turn out terrible; some would be underdone, some would be burnt to a crisp. But we'd eat them anyway. And secretly wish we'd gone out for fries, instead.

Over the years we've learned that the fries bake best when the potatoes are sliced into thin wedges (as opposed to strings) and spread out evenly over a baking sheet lined with foil. Over the years we've learned a lot of things, but this is one of my favorites. It takes me back to those long, humid nights in Bloomington where we started our life together. Oh, to be 19 and in love.* I can honestly say it's not nearly as great as being 24 and in love. Am I making you want to puke?

*Ahem, no making fun of my white hair. Or orange skin.

These fries are crunchy on the outside, soft on the inside and perfectly seasoned with thyme. Sometimes we'll season them with rosemary or Tony Chachere's creole seasoning, but usually I'm in the mood for thyme. Dried rosemary tends to poke me in the mouth, which inevitably pisses me off - and Tony Cachere's gives me a runny nose, which (also) inevitably pisses me off. Nothing like eating a couple of fries while your philtrum channels snot into your mouth, right?

Did I mention these fries are 100 billion times healthier for you than the deep fried alternative? Ok, that may be a slight exaggeration. But they are healthier. They're also delicious. And go perfectly with a runny egg on top (if you're Thom) - or plunged into ketchup and mustard (if you're me).

BAKED FRIES (GF)

3 large russet potatoes
4 tsp canola oil
1 tsp dried thyme
1 tsp fine sea salt

Preheat oven to 400˚F. Line two large baking sheets with aluminum foil and spray with cooking oil; set aside. Scrub the potatoes and remove any eyes or dark spots. Using a sharp knife, cut each of the potatoes in half, lengthwise, then cut each half into 1/4" thick slices. Transfer to a large bowl and toss with oil and thyme. Spread out on the prepared baking sheets and sprinkle with salt. Bake at 400˚F for 25-30 minutes; flip fries after 15 minutes. Serve immideately.

Yield: 4-6 servings

Coconut scones

2012-04-30T08:42:00.000-06:00

I got off of work later than usual one night last week. I also, unusually, brought my laptop along to work. Because the 3-4 hours I get paid to do nothing seemed like the perfect opportunity to edit some photos. Anyway, dark clouds started rolling in and all I could think about was how silly I was for not checking the daily forecast. Of the ten days a year precipitation falls from the sky, one of them has to be the day I bring something extremely valuable to work. WHY WAS I NOT PREPARED FOR THIS?

So, I texted Thom and asked him to send good vibes to the rain gods. You know, to convince them to hold off on the torrential downpour until my laptop was safe inside the house. Good vibes were sent, as were weird text messages. The entire ride home I received questions like: At which stop are you getting off? How far are you? Are you getting close? All I wanted to say was Dude, bug off! It's a little rain and I'm a big lady. I'll make it home ok. I didn't put two and two together, which is why I was totally surprised when the bus rolled up to the stop and there was Thom - standing in the pouring rain - with an umbrella. Ready to walk me and my precious laptop all 40 feet to our front door.

It took my breath away. And as hard as I try, I can never fully comprehend the magnitude of his presence on my being. He enriches my life in more ways than I have fingers and toes. And every morning I roll over to his oily head, I thank the winds for the unfortunate circumstances that lead us to one another. Lately, I've been so caught up with school, work and the blog, that I haven't expressed my appreciation for him as much as I should. So, when he got sick two nights ago, I decided to wake up first thing yesterday morning and make him something comforting for breakfast. Scones. Chock full of coconut and undivided love.

These scones are so full of coconut flavor that it makes my heart sing. Five of the nine ingredients are coconut derived - and it's freaking awesome. We prefer our scones slightly on the dry side, so if you prefer yours moist, add 7 total tablespoons of coconut yogurt. Also, I used pastry flour to yield a lighter scone. If you'd prefer a dense scone, replace the pastry flour with (more) unbleached flour. And yes - these babies can be made gluten free by replacing the flour with a gluten free flour blend and xanthan gum.

COCONUT SCONES (GFO)

1 cup unbleached flour
1 cup whole wheat pastry flour
1/2 cup coconut sugar
1 cup fine shredded coconut
1/2 tsp fine sea salt 2 tsp baking powder
1/4 cup coconut oil, solid
1/3 cup coconut yogurt
1/2 cup coconut milk, full fat

Preheat oven to 375˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In a large bowl, whisk together the flours, sugar, coconut, salt and baking powder. Cut in the coconut oil until the mixture resembles coarse meal; set aside. In a small bowl, stir together the yogurt and milk. Create a well in the center of the flour mixture and pour in the yogurt mixture. Scoop the dry ingredients from from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. If the dough is too wet, add additional flour 1 tablespoon at a time.

Line a flat surface with parchment paper and sprinkle lightly with flour. Pat the dough into a large circle, about 1 inch thick. Using a sharp knife, cut the dough into eight triangular segments. Transfer the dough segments to the prepared baking sheet. If desired, lightly brush each scone with melted coconut oil and sprinkle with vanilla sugar. Bake at 375˚F for 16-18 minutes, or until golden. Transfer to a wire rack to cool then store in an air tight container for up to three days. Unbaked dough can be kept frozen in the freezer. Simply place the scone segments in a freezer safe container, until ready to use.

Yield: 8 scones

Bite size brownies

2012-04-26T08:38:00.000-06:00

I'm a fan of bite size everything - from almond joy and chocolate dipped shortbread, to gingerbread folk and these brownies. But - if I'm going to be completely honest here - part (ok, most) of the reason I decided to make bite size brownies is because the mister is one of those people who'll cut a brownie from the pan and go eat it on the couch. Without a plate. Or a napkin. Which means CRUMBS GET EVERYWHERE. Because, contrary to popular belief, his hand is not a sufficient crumb catcher.

My solution? Bite size brownies. They go straight from the jar, into his mouth. And don't create any crumbs. Which means no clean up for the lady.

If you're not a fan of brownie edges, these are not for you. No ooey-gooey centers, here - just soft, chewy, bite size brownie goodness. And if you want to make the brownies even more decadent, top them with a dollop of that two ingredient caramel sauce.

I used sucanat in these brownies becuase I wanted a slight hint of molasses. But you can certainly substitute cane sugar, or any other sugar. This is also a really simple recipe to make gluten free by replacing the flour with a gluten free flour blend and xanthan gum. The thicker the dough, the better (mine could have been rolled into cookies) - so if you add the flour and it's still sticky, continue adding small amounts of flour until the dough is nice and firm.

BITE SIZE BROWNIES (GFO)

6 tbsp vegan butter
1/2 cup vegan chocolate chips
1 1/4 cup sucanat
1 tsp pure vanilla extract
2 tbsp flax meal 1/4 cup filtered water
3/4 tsp fine sea salt
1/4 tsp baking soda
1/2 cup cacao powder
1 1/4 cup unbleached flour

Preheat oven to 350˚F. In a double boiler over medium heat, melt the butter into the chocolate chips; heat just until melted and remove from heat. Stir in the sugar and vanilla extract; set aside. In a small mixing bowl, stir together the flax meal and water; set aside. In a large mixing bowl, whisk together the salt, baking soda, cacao powder and flour. Stir in the chocolate mixture, as well as the flax mixture, and mix just until combined. The batter should be thick. Using a 1 teaspoon cookie scoop, scoop the batter and drop it into each of the wells of a silicone tray. I used two silicone trays with 18 1" cube wells. Place the tray(s) onto a cookie sheet and bake at 350˚F for 18-20 minutes. Allow the brownies to cool in the trays for five minutes, then transfer to a wire rack. Store in an air tight container for up to five days.

Yield: approximately 90 brownie bites

How to make caramel sauce

2012-04-23T08:24:00.001-06:00

Two ingredient caramel sauce. CAN YOU BELIEVE IT? Of course you can.

This stuff is good. Drizzled over ice cream, tossed with popcorn, poured into molds and eaten as candies, scooped straight outta the jar - get it? Good. And before you go all THIS IS THE MOST UNHEALTHY RECIPE EVER! on me, let me offer you a lower fat alternative - simply replace the amount of coconut milk fat with coconut milk or almond milk - you will have to cook the mixture longer, but you will wind up with a similar end result. However, I prefer the milk fat based caramel, as it can be used to make perfectly chewy caramel candies. Which I adore.

CARAMEL SAUCE (GF)

1 1/2 cups coconut milk fat
3/4 cup sucanat

Refrigerate two cans of coconut milk overnight, for at least 12 hours. The next day, scoop the fat off of the top of each can and measure out 1 1/2 cups. Place the coconut milk fat into a small sauce pan and heat over medium heat until liquid. Add the sucanat and whisk until the mixture turns a dark caramel color. Add a pinch of salt, if desired. Allow mixture to boil for 15-20 minutes, whisking the crap out of it every 3-4 minutes. For a thin caramel sauce, cook it for 10-15 minutes; for thick, candy making caramel, cook it for 35-40 minutes. Refrigerate in an air tight container until ready to use. Reheat to soften.

Yield: approximately 1 cup

Pea and sun dried tomato fettuccine

2012-04-20T07:44:00.003-06:00

I know what you're thinking. Another savory food recipe? Is she on crack? Does she not realize that we don't come here to look at Brussels sprouts and dishes of pasta? GIVE US DESSERT, WOMAN.

Yeah, yeah, yeah. I know I've been veering from my usual dessert heavy path - but it's for the better, you guys. Because I only eat the healthiest of "healthy" food, so sharing these recipe means you can, too. I would insert 1,000 exclamation points and a really big smiley face, but it's 7 in the morning and last night's dinner decided to come up at 5. So no one is smiling over here. I'm especially not smiling at the dude laying next to me in bed, who has denied me a liter of water in fear that it'll come right back up. Probably all over him. Because apparently I'm 8 years old, with an uncontrollable gag reflex, again.

This pasta can be enjoyed warm or cold, which is one of my favorite things about it. If I'm eating it myself, I'll halve the recipe and eat the first half warm, then eat the leftovers cold. Or I'll double the recipe and eat it every day for a week. Because sometimes I'm a straight up carb junkie. No shame, people. No shame.

PEA AND SUN DRIED TOMATO FETTUCCINE (GF)

7 oz brown rice fettuccini noodles
2-3 tsp olive oil
1/4 cup sun dried tomato pieces
1/2 cup sweet peas 1/4 cup chopped arugula
1/2 cup shredded cabbage
1 tbsp dried basil
Salt and pepper, to taste

Prepare your noodles according to the cooking instructions on the package. Transfer to a strainer and drain the water. Rinse with cold water then toss with olive oil, sun dried tomatoes, peas and arugula. Divide evenly between 4 plates and top with basil, cabbage, salt and pepper. Serve immideately. Refrigerate in an air tight container for up to one week.

Yield: 4 (big) servings

Chocolate hazelnut tartlets

2012-04-17T08:02:00.000-06:00

If you haven't noticed, I'm really into simple recipes. Like chocolate hazelnut tartlets. And I'm even more into recipes that aren't time consuming. Like chocolate hazelnut tartlets. Because any recipe that requires me to dirty half of the dishes in my kitchen - then stand over the sink for an hour, scrubbing butter and crumbs out of the crevices of the pan - will never be featured on this blog.

Which brings me to this: I don't like the kitchen as much as you might think. I like it just enough to bake in it. And create simple, not time consuming things. If the first word that comes to your mind is lazy.. you're probably right. But don't ever tell me that to my face. Cause I'll smack you. Then run like a little bitch.

As simple as this is, it's really quite decadent. I used two, single origin chocolate bars from one of my favorite chocolate companies - Askinosie. However, you could get by with using any chocolate, since Askinosie chocolate bars aren't exactly easy on the pocketbook. To me, they're worth every penny. Especially if you're sharing these tartlets with guests. The crust can be made gluten free by replacing the flour with gluten free flour(s) of your choice. For a sweeter filling, increase the maple syrup to 1/2 cup; for a lighter tart, reduce the chocolate to 3 ounces. And between you and me, you can totally just make the chocolate filling, store it in the fridge for 20 minutes, then enjoy it as chocolate mousse.

CHOCOLATE HAZELNUT TARTLETS (GFO)

3/4 cup hazelnut meal
1 1/4 cup spelt flour
2-3 tbsp sucanat
1/2 cup vegan butter, cold 6 oz good quality dark chocolate
12 oz lite firm silken tofu
1/4 cup maple syrup
Pinch of fine sea salt

Preheat oven to 350˚F. In a large mixing bowl, whisk together the hazelnut meal, flour and sucanat. Cut in the butter until the mixture resembles a coarse meal. If the dough is too crumbly and doesn't stick together when pressed between your fingers, add cold water 1 tablespoon at a time, until the desired consistency is reached. Divide mixture evenly between 4 4" tartlet pans and firmly press the dough up the sides of the pans. Poke a few holes in the bottom of the crusts. Bake crusts at 350˚F for 4-5 minutes, or just until a hazelnut aroma fills your kitchen.

In a double boiler over medium heat, melt the chocolate. Transfer to a high speed blender, such as a Vitamix, and blend with tofu, maple syrup and salt until smooth; about 15-20 seconds. Divide mixture evenly between the baked tartlet crusts. Bake at 350˚F for 5-6 minutes, then transfer to a wire rack to cool. Refrigerate in an air tight container for up to 3 days.

Yield: 4 4" tartlets

At home

2012-04-15T14:38:00.000-06:00

After damn near a week, we're finally unpacked and settled into our new loft. And I'm pretty much obsessed with it. In fact, I am so obsessed with it that it makes me never want to leave Denver. Ever. The ceilings are 20 feet high, both of the bedrooms have exposed brick walls, 100 year old tile floors span the main living area and the entire unit is flooded with natural light (and enormous windows).

We spent 10+ months looking for a space that met up to all of our standards, and when we finally found it, we jumped and put down a deposit immideately. Which just goes to show that good things come to those who wait. Don't roll your eyes at me and my cheesy cliché - I'm serious! And! The best part? Now that the place is put together, I can finally get back to utilizing my kitchen. Which means tasty things will be coming your way in the very near future.

Roasted Brussels sprouts

2012-04-13T07:41:00.003-06:00

Up until a couple of weeks ago, I didn't particularly care for Brussels sprouts. I thought they were disgusting. Pungent and repulsive, even. Just the sight of them in the produce aisle made me nauseous. But only because the first time I tried a Brussels sprout, I nearly puked. Thankfully, after learning about their health benefits, I opted to give them another try. And guess what? It turns out I do like Brussels sprouts! Just not when I'm eating them while they're still in the form of a miniature cabbage. Because eating them that way seriously disturbs my gag reflex. Yours too? No? REALLY? Well.

I enjoy roasted Brussels sprouts as is, but I especially enjoy them over pasta tossed in olive oil, then sprinkled with toasted almonds. It was the perfect first meal to prepare in the new loft. And in case you couldn't tell by my absence (again!) this week, the move was rough. Exhausting. So exhausting that not only have I not been baking, but I also haven't been running or lifting or CrossFitting. Every muscle in my body aches. But don't feel sorry for me - it's my own fault. Now, go have yourself some Brussels sprouts. Even if you hate them, I'm fairly certain you will enjoy them when they're roasted to perfection.

ROASTED BRUSSELS SPROUTS (GF)

1 pound Brussels sprouts
1 tbsp olive oil
Salt and pepper, to taste
1 tsp minced garlic, optional

Preheat oven to 400˚F. Line a large baking sheet with parchment paper; set aside. Place the Brussels sprouts in a large bowl, cover with water and let soak for 15-20 minutes. Drain water and dry the sprouts. Using a sharp knife, slice the Brussels sprouts 1/4" thick and place on the prepared baking sheet. Transfer all straggling pieces, as well; scatter them around the Brussels sprouts. Drizzle with oil, then sprinkle with fresh salt and cracked pepper. If you want a hint of garlic, sprinkle with minced garlic. Bake at 400˚F for 10-15 minutes. Serve immideately.

Chocolate and salted caramel cake

2012-04-04T10:50:00.001-06:00

We try not to make a big deal about my birthday around here. Correction: I try not to make a big deal about my birthday around here. Mostly because I'm hard to please (read: very, very picky) and partly becuase reminding myself that I'm only getting older isn't all that fun anymore. So I make a small cake, convince a handsome man to make me a healthy, hearty dinner and take it easy. Except this year I'm not doing so well on the taking it easy part.

I crawled out of bed at 5AM and decided to go on a (almost but not quite) 12 mile run. I returned - legs sore, feet smelling like rotting squirrel flesh (Vibrams have a tendency to do that) - and I climbed into Thom's claw foot tub with a mug of my favorite coffee. Then soaked for a half hour. I can't help but feel like I'm kind of living my dream life. Except in my dream I'd be in Paris. And Thom would have a French accent and dress in a button down shirt with a striped bow tie. And I'd ride my bike to the market to fetch fresh baguettes, every morning. Because in my dream life I'd be able to tolerate gluten. And I'd probably have a really fat ass (as a result of eating baguettes every morning).

What I'm trying to say is.. this day has been swell. And I'm only a quarter of the way into it. I'm heading downtown in a few short hours to sign a lease on the new loft and after that I'm going to come home and watch reruns of The Office. Or maybe those videos of Charlize Theron, again. Just.. watch them. And if you don't laugh at at least half of them, we probably can't be friends.

Ha, just kidding. Maybe.

This cake - although lacking typical cake ingredients - is so, so, so, so delicious. I made a similar version last year, but I wanted to change it up this year. And changing it up meant ditching the coconut frosting and replacing it with a salted caramel frosting that I've been wanting to make for months. And what the birthday lady wants, the birthday lady gets. Especially when the birthday lady is in charge of making the cake.

CHOCOLATE AND SALTED CARAMEL CAKE (RAW)

3 cups raw almonds
1/2 cup cacao powder
1/2 tsp raw sea salt
15 medjool dates, pitted
3-4 tbsp raw nut milk Cashew cream frosting
5 medjool dates, pitted
1 1/2 c. raw cashews, soaked overnight
1/2 vanilla bean, split and scraped
1/4 tsp raw sea salt

Line the bottom of three 4" spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes.

Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be 'whipped'. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you're going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting.

To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks.

Yield: 1 4" triple layer cake

Single serving banana nut muffin

2012-03-30T14:30:00.002-06:00

Well, I had every intention of posting this week. Really, I did. But then I got caught up in the packing (because I'm moving) and organizing (because I'm a neat freak) and cleaning (because dirty floors give me anxiety) and posting was the last thing on my mind. And, in case you weren't aware, baking in a half packed kitchen will make you crazy.

I'll be back with recipes next week, I promise. Until then, head on over to Sweet Road for a single serving banana nut muffin recipe. And take a look around Jaime's adorable and simple blog.

Cinnamon roll waffles

2012-03-23T07:07:00.002-06:00

I made waffles. Cinnamon roll waffles. Do you want the recipe?

Do ya?

DOOOO YA?

Head on over to Fork & Beans.

Raw apple cream pie

2012-03-21T07:30:00.000-06:00

If I had to pick one flavor of pie to eat for the rest of my life, it'd be apple. Kind of boring, I know - but the combination of flaky crust, juicy apples and freshly ground cinnamon makes me salivate just thinking about it. I am literally drooling all over my keyboard right now. Ok, I'm not literally doing anything over my keyboard right now, except for typing - but you get the idea. Apple pie is good. Damn good.

Since real apple pies don't exactly make my guts feel the greatest, I decided to make a raw version to satisfy my craving. I couldn't decide between a traditional apple pie, or a creamy version, so I went for the latter. Because cashew cream makes everything taste better. So much better.

If you'd prefer this to be more like a traditional apple pie, omit the cashew cream and make date caramel instead of date syrup. You can do this by reducing the water in my date syrup recipe to 1/4 cup. At this point, you should all be well aware of my dislike for sweeteners in raw desserts. So - as always - if you'd prefer something sweeter, replace the nut milk in the cashew cream with a raw liquid sweetener of your choice.

RAW APPLE CREAM PIE (GF)

1/2 cup cashews
1/4 cup raw nut milk
1/2 tsp lemon juice
1/2 cup almonds
1/2 cup walnuts 3-4 medjool dates
1-2 apples, peeled
3-4 tbsp date syrup
1/2 tsp ground cinnamon

Place the cashews in a small bowl; cover with water and let soak for 6-8 hours, or overnight. After they've soaked, drain the water and add the cashews to the container of a high speed blender, such as a Vitamix. Add the nut milk and lemon juice, and blend until smooth; about 30-45 seconds. Transfer the cashew cream to a small, air tight container and store in the refrigerator.

Lightly grease two 4" tartlet pans with coconut oil; set aside. In the bowl of a food processor fitted with the S blade, blend the almonds and walnuts into a fine meal. Add the dates and blend for 30-45 seconds; if you want a crumble like crust, add 3 dates; for a dough like crust, add 4 (my dates were slightly larger than circus peanuts). Divide the dough between the prepared tartlet pans and press into the edges. Wrap pans with plastic and chill in the refrigerator for 30-45 minutes.

Just before you're set to remove the ingredients from the fridge, prepare the apple filling. Chop the apple(s) however you'd like. Toss them in a small bowl with the date syrup and cinnamon. To assemble the pies, spread half of the cashew cream onto each pie crust. Divide the apple topping between each pan, then serve. Pies can be kept frozen, in a freezer safe container, for up to 6 months. Before eating, remove from freezer and let thaw for 20-25 minutes.

Yield: 2 4" pies

How to make date syrup

2012-03-19T07:34:00.000-06:00

Date syrup is my go to sweetener of choice. I use it to sweeten my yogurt, top my morning oats, smother my waffles, etc. It's an excellent, all natural sweetener and is really the only "sweetener" I ever use. If I'm not using it in a specific recipe, I'll scrape in half of a vanilla bean - which really makes for a delicious syrup. And obviously I'm sharing this recipe for a reason. Come Wednesday, you'll be able to make a damn good pie with this date syrup - so get to work.

DATE SYRUP (GF)

8-9 medjool dates (1/2 cup, packed)
1 1/4 cup filtered water
1 1/2 tsp lemon juice

Place the dates in a small bowl; cover with warm water and let sit for 30 minutes. Once the dates have soaked, drain the water then add all of ingredients to the wet container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.

Yield: 1 1/3 cups

Chocolate chip cookies

2012-03-15T07:00:00.000-06:00

If I could choose one dessert to eat for the rest of my life, it'd be chocolate chip cookies. Because they're my favorite dessert in existence. Partly becuase they're so damn delicious, but mostly becuase I'm lazy. And making anything that requires more than one bowl couldn't possibly be my favorite.

I could go on and on about these cookies; they stay soft for days, go perfect with a tall glass of milk (and yes, I mean almond milk) and flat out make me swoon. Since these things contain gluten - and I'll have you know I'm not much of a fan of self torture, these days - I can't touch 'em with a ten foot stick. But you probably can. So you should make them, and gloriously stuff them into your face. Because that, my friends, would be the right thing to do. So I can live vicariously through each and every one of you. And I promise it was not my intention for that rhyme.

The trick to these cookies is to take them out a bit early; they'll appear to be underdone, but do not stick them back in the oven. I repeat: DO NOT STICK THEM BACK IN THE OVEN. They don't necessarily require a stand mixer, but I like to use one, as the creaming process is rather lengthy. So I let the stand mixer do it's job and I take a 5 minute coffee break. And for you gluten freebies, you can easily substitute your favorite gluten free flour blend (and xanthan gum) for the all purpose flour. But, I'm not gonna lie - they just don't taste the same.

CHOCOLATE CHIP COOKIES (GFO)

1 cup vegan butter
1 cup cane sugar
2 tsp pure vanilla extract
1 1/4 tsp unsulphured molasses
3 tbsp soft silken tofu 3/4 tsp fine sea salt
1/2 tsp baking soda
1/2 tsp baking powder
2 1/4 cup unbleached flour
3/4 cup vegan mini chocolate chips

Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla extract and molasses on high speed, for 5-6 minutes. Mix in the tofu, just until combined. Add the baking soda, baking powder and salt; blend. Add 1/2 cup flour at a time and mix, on medium speed, until combined. Mix in the chocolate chips. Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared baking sheet (I was able to fit 24 cookies at once). Bake at 350˚F for 9-10 minutes. Transfer to a wire rack to cool, then store in an air tight container for up to one week.

Yield: 45 cookies

Toasted quinoa bowl

2012-03-13T08:03:00.000-06:00

When it comes to eating, I'm a pretty lazy person. I don't make fancy meals, ever. And I'd eat a plate of raw fruits and vegetables every night if I wasn't trying to maintain my abdominal muscles (contrary to popular belief, they require significantly more than a plate of produce). Anyhow, this meal reminds me of a healthier version of a burrito bowl. And although I'd choose an Illegal Pete's burrito bowl to most meals, any day - you really cannot beat this toasted quinoa bowl. It's loaded with good-for-you vitamins and minerals, and takes 30 minutes to prepare; most of which are spent waiting for the tempeh and quinoa to cook.

You can add any variety of vegetables you have on hand - the more veggies, the better. I usually throw in some diced tomatoes and fresh ginger, but I was out. And going to the store would have been entirely too time consuming for my lazy ass. Despite the fact that I had nothing to do all day. Confession: I spent it sprawled out on my couch with this quinoa bowl, while continuing my month long Grey's Anatomy marathon. It's really getting pathetic over here. I hardly watch television, but make every season of Grey's Anatomy available to me via Netflix and my eyes are glued to the damn thing.

TOASTED QUINOA BOWL (GF)

1/2 block tempeh, crumbled
2 tsp worcestershire sauce
1 tbsp tamari
2 tbsp almond meal
1/2 tsp minced garlic
1/2 tsp dried minced onion
1 tsp sesame oil
3/4 cup quinoa, rinsed 1 1/2 cups filtered water
1 tbsp lemon juice
2 tbsp nutritional yeast
1/4 cup chopped cabbage
1/4 cup chopped spinach
1 avocado, diced
1/2 small carrot, chopped
Salt, to taste

Preheat oven to 400˚F. Line a small baking sheet with parchment paper; set aside. In a small mixing bowl, combine the tempeh, worcestershire and tamari. Toss in the almond meal, garlic and onion, then spread evenly over the prepared baking sheet. Bake at 400˚F for 20-25 minutes, or until golden. While the tempeh is baking, prepare the quinioa. In a small saucepan over medium heat, bring the oil to a simmer. Add the quinoa and toast for 5-7 minutes, stirring frequently. Add 1 1/2 cups of water and boil for about 15 minutes, or until the quinoa has absorbed the water.

In a large mixing bowl, toss together the quinoa, lemon juice, nutritional yeast, cabbage, spinach, avocado, carrot and tempeh. Divide between two bowls and enjoy. Can be stored in the refrigerator for up to three days.

Yield: 2 servings

Buttermilk biscuits

2012-03-09T10:17:00.000-07:00

The night I made these biscuits, I made a half batch because I was so certain they wouldn't turn out. And then I kicked myself in the face because they turned out exactly as I hadn't expected - crunchy on the outside, soft on the inside - really, kinda perfect. Ok, so they're not nearly as fluffy as gluten containing biscuits, but hello! we have biscuits, people. Biscuits that taste like normal biscuits, but don't contain normal biscuit ingredients. Which is pretty rad, if you ask me. WE HAVE FREAKING BISCUITS. And I may or may not have done a little dance as I stood in my kitchen, smothered one of these biscuits with blood orange cardamom jam and stuffed it into my face. Then I ate the entire (half) batch becuase they were that good.

These biscuits can easily be made with all purpose flour, but you'll have to omit the xanthan gum and 1/4 cup of the almond milk (most likely). Start with 3/4 cup and, if needed, add the additional 1/4 cup of milk. This recipe is very particular, so follow the instructions carefully. You MUST chill the dough, or the biscuits will be flat. And no body likes flat biscuits, y'all.

BUTTERMILK BISCUITS (GF)

2 c. gluten free flour
1/2 tsp xanthan gum
1 tsp fine sea salt
1/4 tsp baking soda
2 tsp baking powder 1/4 c. vegan butter, cold
1 c. almond milk
1 tsp cider vinegar
Fresh ground pepper, optional

Preheat oven to 400˚F. Stack two large baking sheets and line with a silicon mat or parchment paper; set aside. In a large mixing bowl, whisk together the flour, xanthan gum, salt, baking soda and baking powder. Cut in the butter until the mixture resembles coarse meal, then chill in the freezer for 30 minutes. In a small bowl, combine the cider vinegar and milk; chill in fridge until the flour mixture has finished chilling. Remove the flour from the freezer and the milk mixture from the fridge; create a well in the center of the flour mixture and pour in the milk mixture. Scoop the dry ingredients from from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined; be sure not to overmix as the biscuits will be flat, if you do. And if the dough feels too dry, add an additional 1-2 tablespoons of almond milk; fold in carefully. Allow the mixture to chill in the freezer for 10 minutes.

Line a flat surface with parchment paper and sprinkle with flour. Using your hands, pat out the dough to 3/4" thick and cut with a 2-3" round cookie cutter. Transfer biscuits to prepared baking sheet and sprinkle with pepper, if desired. Bake at 400˚F for 12-14 minutes. Transfer to cooling rack then store in an air tight container. Serve with your favorite jam.

Yield: 12 biscuits

Chocolate oatmeal tartlets

2012-03-05T08:06:00.000-07:00

It's really kind of ridiculous how something made of six simple ingredients can be so satisfying and delicious. Really, really delicious. But since I'm the type of person who has to have something sweet every single day, I've had to get creative with my dessert making. And I'm happy to announce that these tartlets are the perfect solution to a nagging sweet tooth, that won't sabotage your diet. And by diet I mean lifestyle, not one of those things where you starve yourself for two weeks then go back to eating junk food, again.

These tartlets are perfect on the go, paired with an oversized mug of coffee or as an afternoon snack. My version relies on the bananas as a sweetener (you could also use applesauce or dates), but if you'd prefer a sweeter version, use sweetened shredded coconut, or replace the almond milk with agave nectar. I've also made these with ground cinnamon and raisins, and they're equally as delicious. And great as a post workout snack!

CHOCOLATE OATMEAL TARTLETS (GF)

1 c. banana puree
1/2 c. flax meal
1/4 c. shredded coconut 1/4 c. almond milk
2 c. rolled oats
1/4 c. mini chocolate chips

Preheat oven to 350˚F. Lightly oil 6 4" tartlet pans; set aside. In a large mixing bowl, stir together the banana puree, flax meal, coconut and milk. Add the oats and chocolate chips, and continue mixing until combined. Add about 1/2 cup of the mixture to each prepared pan; press into the corners and smooth with the back of a spoon. Bake at 350˚F for 12 minutes. Transfer to a cooling rack then refrigerate for up to one week.

Yield: 6 tartlets

Raw brownie bites

2012-02-29T08:00:00.001-07:00

I'd venture to say that 95% of the desserts I consume are raw. As I've mentioned before, I'm a health freak and don't like having to out train my diet. And although raw desserts are usually higher in fat than traditional desserts, it's the good fat - so your body can actually process it. And use it. Which means you can get away with eating a handful of raw brownies for breakfast and not worry about them going to your ass. Because they won't. I'll give you a moment to let that process.

I intended on measuring each of the ingredients in grams, then I realized most people don't own a scale. But this is a fairly simple recipe and you'll be able to tell by the consistency of the dough whether or not you need to add more wet or dry ingredients (ahem, dates are considered a wet ingredient). If you don't have hemp hearts, you could substitute flax seeds or additional nuts, but I highly recommend trying to find hemp hearts, as they're ridiculously high in protein and give the brownies a great texture. Also, you can totally substitute raw agave for the nut milk, if you prefer a sweeter brownie.

RAW BROWNIE BITES (GF)

1 c. raw almonds
1/2 c. raw walnuts
1/2 c. hemp hearts
3-4 tbsp cacao powder 6-8 medjool dates, soaked
2 tbsp raw nut milk
1 pinch Himalayan sea salt

In a food processor fitted with the S-blade, blend the almonds, walnuts, hemp hearts and cacao powder into a fine meal. Add the dates, nut milk and salt; blend 45-60 seconds, or until dough starts to form. Using a medium sized cookie scoop, drop the dough onto a baking sheet lined with parchment paper. Freeze for 20 minutes then press with a fork. Transfer to an air tight container and store in the freezer. I'm not sure how long they'll keep, as they never last more than a few days in this house.

Yield: 22 brownie bites

How to make almond milk

2012-02-27T08:05:00.000-07:00

In honor of the new Got Milk? campaign that's attempting to smear the alternative milk industry, I thought I'd share a quick and simple nut milk recipe. Which I'm sure you've seen, because it's nearly everyone's nut milk recipe. But remember, guys, this isn't real milk. Becuase real milk comes from cows. That are injected with hormones and antibiotics and milked until their udders fall off.* Hmm, sounds to me like the "real" milk industry is in danger if they've stooped to picking on almond milk for it's 'funky color'.

*Pfft, obviously I know the cow's udders don't really fall off.

ALMOND MILK (GF)

1/2 c. raw almonds
2 c. filtered water

In a small bowl, soak the almonds in fresh, filtered water; cover with a towel and store in the refrigerator for at least 8 hours, or overnight. Line a large jar with a nut milk bag; set aside. Drain the almonds, rinse thoroughly then place them in the container of a high speed blender (I use a VitaMix). Add the 2 cups of water and blend, on high speed, for 2-3 minutes. Transfer the mixture to the prepared jar and squeeze all of the milk out of the bag. You can freeze the nut pulp for later use, if desired. As for the milk, it can be stored in the refrigerator for up to 3 days. Shake well before using, separation is natural.

Yield: 2 cups

Thought you should know

2012-02-23T19:47:00.001-07:00

I caved. Oh, ladycakes is on Facebook! In case you didn't already know.

Chocolate dipped vanilla bean shortbread

2012-02-23T07:16:00.001-07:00

I don't know what's wrong with me. I've been posting a lot about chocolate, lately. Probably becuase I'm not eating it as often, so I live vicariously through posting about it. Which seems to be working considering I can't remember the last time I ate through an entire bag of chocolate chips in one sitting. Progress, people. Progress.

I made these cookies the day after I came home from having my wisdom teeth extracted. Despite being told I would be in excruciating pain, and wouldn't be able to do anything for several days, I was back to my normal self once the anesthesia wore off. Speaking of the anesthesia, that shit made me crazy. So crazy I told Thom I wanted a cheeseburger as soon as I woke up. And a milkshake. A real milkshake made with milk from that thing that goes moo. I think I also referred to myself as a badass (multiple times) when my doctor informed me of how easy my surgery went. Me on drugs is embarrassing, to say the least.

This shortbread recipe is probably one of the easiest recipes I've ever made. The dough comes together within minutes and bakes up perfectly. I didn't intend on dipping them in chocolate, but I couldn't resist once I realized how adorable they'd look as half dipped hearts. If you don't feel like dipping them, you could enjoy the cookies on their own, sans the chocolate. If you want to add additional sugar, feel free to add up to 1/2 cup.

CHOCOLATE DIPPED VANILLA BEAN SHORTBREAD

1 c. vegan butter
1/2 c. powdered sugar
1 vanilla bean, split and scraped 1/4 tsp fine sea salt
2 c. unbleached flour
4 oz dark chocolate, chopped

Preheat oven to 325˚F. Line a large baking sheet with a silicon mat or parchment paper. In a large mixing bowl, cream together the butter, sugar and vanilla bean, using a hand mixer on high speed, for at least 2 minutes. Using a wooden spoon, stir in the salt and flour. Wrap dough in plastic and refrigerate for 90 minutes.

Line a flat surface with parchment paper and sprinkle lightly with flour. Using a rolling pin, roll the dough out until it is 1/4" thick. Use a cookie cutter to cut dough then transfer to the prepared baking sheet. Freeze for 20 minutes then bake at 325˚ for 12 minutes. Transfer cookies to a wire rack to cool. While the cookie are cooling, prepare the chocolate by melting it in a double boiler over medium heat (or a microwave). Dip half of each cookie into the chocolate then place back on the wire rack to harden. Store in an air tight container for up to 3 days.

Yield: 3-4 dozen cookies

Chocolate espresso cake

2012-02-20T06:58:00.000-07:00

I went four years without baking anything in a bundt pan. Four years without baking anything in a bundt pan becuase I didn't have one; because I was too stubborn to buy one that wasn't Chicago Metallic. A few weeks ago, I finally found the Chicago Metallic bundt pan I'd been dreaming about, and apparently it's been on the market for quite some time. Which makes me feel kind of foolish considering I've been looking for a bundt pan for longer than I can remember. And all along the pan of my dreams existed, I just wasn't looking in the right place. Despite the fact that I shop on 'that right place' multiple times a week. Isn't it funny when that happens?

As soon as I ordered the pan, I started dreaming up all of the things I could bake in it. But the moment I opened the box, I knew there was no better way to put it to use than by making my one bowl, chocolate espresso cake recipe, in bundt form - because everything tastes better when it's baked in a pretty pan. This cake is light, airy and the perfect thing to chow down on during a cold winter day. I turned on the fireplace, lit a couple of woodfire candles and sat on my couch with a big piece of this cake and an oversized mug of coffee. It was probably one of the single, greatest moments of my life, this year. The only thing that would have made it better was if my fireplace was real. And if the cake didn't give me a massive stomach ache for the rest of the afternoon. But that's the price you pay when you chow down on a big piece of gluten filled cake, when you can't have gluten. One day, I'll learn. But probably not.

CHOCOLATE ESPRESSO CAKE

1 1/2 c. unbleached flour
3/4 c. dutch process cocoa powder
1 c. light brown sugar
1 tbsp instant espresso powder
3/4 tsp fine sea salt
1 tsp baking soda 1/4 tsp baking powder
1/2 c. canola oil
1/2 c. almond milk
1/2 c. soft silken tofu
3/4 c. strong brewed coffee
1 1/2 tsp pure vanilla extract

Preheat oven to 350˚F. Lightly grease a 10" bundt pan; set aside. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, espresso powder, salt, baking soda and baking powder. Create a well in the center of the dry ingredients and add the oil, milk, tofu, coffee and vanilla extract; whisk 1-2 minutes or until the mixture becomes smooth. Transfer batter to the prepared pan and tap on the counter to remove any air bubbles. Bake at 350˚F for 30-40 minutes, or until a toothpick comes out clean. Allow to cool in pan for 15 minutes then transfer to a cooling rack. Serve with powdered sugar or drizzle with melted chocolate, if desired.

Yield: 8 servings