Citrus Upside Down Cake

This was SUCH a fun experiment. I (Sarah) had an uneventful week, and was eager to work with the citrus from a sale at the grocery. Once the idea of a Citrus Upside Down Cake was in my brain, there was no stopping me–not even the lack of essential cake ingredients. All of the recipes I referenced called for butter and milk. Since I had neither, I made due with what I did have: olive oil, water and orange juice. I know that baking is supposed to be an exact science, but I constantly find myself modifying the word exact. As long as I arrive at something that resembles whatever batter or dough I am shooting for, my trials usually work out.  Of course, getting TOO carried away is dangerous. When deviating from a recipe, I try to be mindful of general ratios, and I always think about the flavors that I want to be creating. This time around, Trevor and I were pleased with the results. If you recreate this in your own kitchen, we encourage you to serve it with a dollop of yogurt, whipped cream or ice cream. The dairy balances the acidity of the the citrus brilliantly. We love balance.

Citrus Upside Down Cake
For Top:
1 grapefruit (peeled and seeded)
1 blood orange (unpeeled, washed and thinly sliced)
1 c. brown sugar
1/2 c. olive oil

For citrus top: using a deep round cake pan over medium/low heat (yes, on the stove eeek) dissolve the brown sugar in 1/2 cup olive oil. Once it has completely dissolved, remove from heat. Press the thinly sliced blood oranges into the  a pretty pattern in the sugar mixture/caramel. Drop bits of grapefruit between the slices. Set aside.

For Base:
1/2 c. olive oil
1/4 c. water
1/4 c. orange juice or yogurt
3 eggs
1 t. vanilla
3/4 c. white sugar
1 c. flour
1/2 c. almond flour
1/3 c. shredded coconut
2 t. baking powder
1/2 t. salt

For base: mix the olive oil, water, juice/yogurt with the eggs, vanilla and sugar. In a separate large bowl, mix the flour, almond flour, coconut, baking powder and salt. Slowly incorporate the wet ingredients into the dry ones. If the batter appears to be too thick, add water/juice/yogurt/oil (whatever you have). Pour the batter over the prepared citrus topping. Bake at 350* for about 30 minutes (until a toothpick in the center comes out clean).

Serve with whipped cream, yogurt or ice cream!

Grapefruit Molasses Cookies (Gluten Free)

We have a dear friend/follower whose opinion we hold in high regard. (This is starting to sound like we are a religion– I’m never saying “follower” like that again.) Anyhow, our friend has requested that we begin photographing more of the process of our creations. What a fun a delightful challenge it has been to begin this endeavor! In fact, our appreciation for food photographers who both prepare and capture images of their projects has increased significantly this weekend. These people are astounding. They do beautifully with two hands what we are attempting with four–which makes them twice as cool as we are…at least.

 After our last cookie battle (and some photos from Trevor’s Mum’s PERFECT cookies), we decided it best that we begin to work together. Today’s cookies were a mutual brainchild: Grapefruit Molasses Cookies. Preheat the oven to 350*. Once prepped, the cookies take 8-14 minutes to cook…depending on the cookie size, moistness, weather, atmospheric pressure, etc). Ha, I’m kidding… but mostly serious–we bake cookies until they are “done.” “Done” often means that they no longer appear greasey or wet on the top. When you’ve worked with dough, you start to be able to estimate appropriate baking times for the size, texture, or moistness of a dough. Mostly, we just glance at a clock and try to remember there is something in the oven. This doesn’t work for everyone (and often not for us)…which is likely why timers were invented…hmm. This particular batch of cookies were giant and rather wet, so they stayed in the oven a touch longer than other cookies.

You’ll find the ingredients listed below. We start most cookie prep by mashing/creaming the butter–just until it has an even consistency. In this case the next step was to incorporate the molasses (pictured above). Then we added the vanilla and grapefruit zest, followed by the brown sugar. The eggs came next; when adding eggs we make sure that they are well combined, but try to avoid over-beating. In a separate bowl we mixed our dry ingredients (oat flour, millet flour, corn meal, baking powder, baking soda, salt). We slowly added the flour into the butter mixture until the dough was fairly homogenous in terms of moisture. (If the dough felt too sticky and wouldn’t hold form, we would have added additional oat flour at this time to absorb some of the moisture.) Finally, we mixed in chopped Turkish apricots (pictured below). Then we scooped BIG amounts of dough onto a pan and baked them at 350*.

Grapefruit Molasses Cookies (this is a recipe for a double batch)
1 c. butter
2 c. brown sugar
1/2 c. molasses
1 t. vanilla
3 medium eggs
1 1/2 T. grapefruit zest
3 1/2 c. oat flour (finely ground)
1 1/4 c. millet flour
3/4 c. corn meal (finely ground)
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 c. chopped apricots

See above for detailed instructions, but here are some basic ones: Mix the butter, molasses, vanilla, grapefruit zest, sugar and eggs. In a separate bowl mix the dry ingredients. Slowly incorporate the dry ingredients into the butter mixture. Then add the apricots. Bake at 350* for 8-14 minutes depending on size and moistness of dough.

Let the “Giant Cookie War” Commence

THE FIRST BATTLE: Trevor’s Cardamom Oatmeal Raisin vs. Sarah’s Maple Cashew Coconut

In lieu of a wedding cake. we will be serving giant cookies at our picnic reception. We have a few allergies and intolerances to be mindful of, so we’re preparing things in stages. Our families have offered to help us in this endeavor, which will be an enormous blessing! This weekend, we purchased a chest freezer and we developed two brand new cookie recipes. We were feeling competitive as we prepared to play “The Game of LIFE,” so we made it a WAR. Yesterday was merely the first Giant Cookie Battle. Of course, there was no definite winner, and both persons’ will have their cookie featured on the wedding menu.We’re trying to get better at fighting, so perhaps next time there will be a true winner.

Below you’ll find our recipes:

Trevor’s Cardamom Oatmeal Raisin
1/2 c. Butter
3/4 c. Brown Sugar
1/2 c. White Sugar
2 Eggs
1 t. Vanilla
6 T Oats (whole)
2 1/4 c. AP Flour
1 t. Cardamom
1-2 T Cinnamon
1 t. Baking Powder
1/2 t. Baking Soda
1/2 t. Salt

Sarah’s Maple Cashew Coconut
1/2 c. Butter
1 c. Brown Sugar
1/4 c. White Sugar
5 T. Maple Syrup
1 Egg
1 t. Vanilla
2 c. AP Flour
1/4 c. Coconut Flakes
1/2 c. Toasted Salted Cashews
3/4 t. Baking Powder
1/2 t. Baking Soda
1/4 t. Salt
Extra Coconut Flakes (to press on dough prior to putting into oven)

Instructions (for both kinds of cookies): Preheat Oven to about 350*. Mix wet ingredients and sugars. In a separate bowl, mix dry ingredients. Slowly incorporate dry ingredients into wet ingredients. Bake for 10-14 minutes at 350*.

Rustic Quinoa Walnut Tarts with Strawberry Chocolate Mousse (School’s Tart)

A coworker joked at my typo “schools tart” this afternoon, and I immediately began dreaming up a tart made of quinoa (high in protein) and nuts (high in fat) that could be considered a not-so-bad-for-you goodie. After getting out of the office early for an appointment, I sped (going precisely the speed limit) home to whip up these goodies and to prep our cake baking adventure for this evening.

Within moments (real time about 25 minutes), I had ground my flours, mixed ingredients, baked and topped these adorable treats (turn head 90* clockwise due to a program glitch):

SCHOOLS TART: Rustic Quinoa Walnut Tartlets with Strawberry Chocolate Mousse
The Shells:
2/3 c. Quinoa Flour
1/3 c. Crushed Walnuts/Walnut Butter
1/4 c. Corn Meal
1/4 c. Butter (unsalted)
1/4 t. Salt
1-2 t. Honey
1-3 T. Ice Water

Mix all dry ingredients. Cut in butter and honey with a pastry cutter. Add water until it all comes together. Press flat and divide into 12. Press into muffin tins, or small tartlet tins. Bake at 375* for 8-12 min.

The Filling:
3 oz. Cream Cheese
3 oz. Butter
1 t. Vanilla Extract
1/4 c. Cocoa
Powdered Sugar to taste
4-5 Sliced Strawberries

Whip all together. Drop into prepared shells (above), and top with strawberry slices.

The end!

Chilly Car Camping

Now that Winter has overtaken the Midwest (forcing me to wear a minimum of two pairs of wool socks at a time), we have lots of time to catch up on the many things we’ve been meaning to post. Our Pudgey Pie Maker (featured in every photo of this post) is such a delight, and makes car-camping fantastic. You should probably find one, and add it to your camping gear. I have fond memories of baking pies and sandies over the campfire as a child. On this particularly chilly November trip, this caste iron magician not only held our cranberry apple pies, but it also served as an egg skillet. Yummy.

Pie Crust
1.5 c. Flour (I used 100% WW)
8 T (unsalted) Butter
3-7 T Ice Water

Cut the butter into the flour and use a pastry cutter (aka pastry blender) to mix until you’ve come upon a mealy consistency. Think meal worm territory (or maybe that’s gross?…. think granules of sorts). Add ice water (a table spoon at a time) until the dough comes together. Press into two disks and wrap in plastic wrap. Refrigerate for a few hours (or overnight). Roll prior to your trip and re wrap in plastic wrap). Freeze and put in your cooler prior to leaving (I often forget to bring the things I’ve prepared–its annoying).

Pie Filling
Approximately 3-5 pieces of Fruit, sliced
Approximately 1/2 c. dried fruit or fresh cranberries
Cinnamon, Nutmeg, Cloves, Ginger (all ground/grated) to taste
Sugar to taste (I recommended no more than 1/4 c.)
1-3T flour (or corn starch)

Mix all together and store in the fridge. Pack in your cooler and assemble when the fire is hot. No need to butter your Pudgey Pie Maker (there is a lot of butter in the crust). Set in high heat in the fire, and check/rotate regularly to avoid burned edges.

EEEP! I almost forgot! We also added spicey sausage to our Fremont-Fermented Bean Dip. SO yummy! This provided the bulk of our protein. One day, Trevor will expand upon this recipe. Until then, play around with cooked beans, onions, peppers, salt and a sourdough starter. Basically, you can’t go wrong.

On this trip, we lost light and heat quickly, but [thanks to near-perfect company  and delicious food (along with a great lantern and lots of spare gear and wine)] had an unforgettable and fantastic trip with the dearest of friends. We often reflect on how fortunate we have been to enjoy the outdoors with so many lovely people. It seems like so many of the conversations that evoke change in our lives have occurred beneath the cover of trees and sky—this trip was no exception.

Almond-Sunflower Paste Pumpkin Pie with Almond Custard

How about we promise to elaborate on this recipe/post when we have time to write it out? Great, because we really want to spend this 50* November day outside hiking, running, photographing and eating delicious pozole. In the meantime, we hope that the photos suffice.

Chocolate Cranberry Pumpkin Cookies with Lemon Glaze

Chocolate Cranberry Pumpkin Cookies
1/2 c butter
3/4 c dark brown sugar
1/4 c white sugar
1 egg
1 1/2 t vanilla
1 c roasted and pureed pumpkin
1/4 c heavy cream or milk
1 1/2 c flour
1/4 c cocoa
1/2 t ground ginger
1/2 t ground cloves
1 1/2 t cinnamon
1/2 t nutmeg
1 1/2 t baking powder
1/2 t salt
1/4 c fresh cranberries chopped (or 1/4 fresh cranberries chopped and dehydrated in butter/sugar on stove then cooled)
1/4 c chocolate chips

Preheat the oven to 350*. In a large bowl, combine butter and sugar. Mix in egg and vanilla. In a separate bowl puree pumpkin with whipping cream. (Note if you are using canned pureed pumpkin, you can skip this step and just combine the cream and pumpkin witht eh butter mixture). Combine puree with butter mixture. Add cranberries. In a third bowl  (or in the now-empty-pumpkin-bowl) mix together dry ingredients. Add dry ingredients to butter-pumpkin mixture. Add chocolate chips.

Drop cookies on a greased (or nonstick) cookie sheet and bake at 350* for approximately 7-12 minutes. Let cookies cool on a wire rack prior to glazing.

 Fresh roasted pumpkin pureed with heavy whipping cream  has such a delightfully vibrant orange color. It looks like candy, so naturally it took all the self control we could muster not to consume this puree prior to adding it to our cookies and pie. Our reward was well-worth the wait—tastey treats whose over-consumption can be justified by claiming that “squash is good for us.”

These cookies are cakey and delicious straight out of the oven, but we firmly believe in taking this one step further by adding a lemon glaze. This balances the taste, giving a citrus/acidic/zesty/bright start to a rich a full flavored dessert! Yummy!!!

Simple Lemon Glaze
powdered sugar
fresh lemon juice

We just mix lemon juice with powdered sugar until we have the consistency that looks right for a glaze and then drizzle it over the desserts with a spoon. Trevor’s Sourdough Cinnamon Rolls are also complimented well by this frosting.

Cardamom Coriander Cookies

We are addicted to cookies (really though-this may be an addiction; we are terribly fearful of the symptoms of cookie-withdrawal). Last night while editing our cookie lab book/journal, I was inspired to construct a recipe for cardamom coriander cookies. I deliberated for approximately 5 seconds to plan my experiment, and hopped to work. Honestly, there may have been less deliberation, but I like to think myself more of a “planner” than I actually am, hoping it may encourage me to think more frequently prior to acting in all areas of life. Anyway, they (the cookies) miraculously turned out quite well, though I think I ought to have added a pinch more coriander for a more balanced flavor, and maybe a sprinkle of salt prior to throwing them in the oven (don’t worry, I didn’t literally “throw” anything into the oven-this is just another annoying figure of speech that I overuse). Despite the experiment’s imperfections and room for improvement, it was a splendid amount of fun and yielded a cookie that met nearly 97% of my expectations. “Recipes” are mere suggestions, in my humble opinion, so pretty please with a bing cherry on top alter this as you see fit! Below you’ll find (almost) exactly what I did this time around:

CARDAMOM CORIANDER COOKIES
1/2 c. butter (1 stick)
1 c. brown sugar
1/3 c .white sugar
1 egg
1/2 t. vanilla
1-4 T. cold water
1 c. AP (all purpose) flour
1 c. WW (whole wheat) flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. black pepper
1/4 t. coriander
1/4 t. cardamom
1/4-1/2 t. salt

Preheat oven to 350*. In a large bowl combine butter and sugar. Fold in egg and vanilla. In a separate bowl mix together dry ingredients [flours, leavening agents, spices (including salt)]. Slowly add the flour mixture to the butter mixture. After all dry ingredients have been added, add 1-4 T. cold water (just until the dough combines).

The dough will appear quite dry (similar to a pastry/pie dough). Form cookies and drop on a greased cookie sheet (or on parchment paper, if you happen to be blessed with such a delightful culinary tool). Bake for 7-10 minutes (remove from oven when cookies no longer look greasy/wet). Let cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Consume and feel the satisfaction of caving to your addiction to cookies.