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B is for Barmbrack

Yeasted bread.

It’s a phrase that makes me droll thinking about cinnamon rolls, french bread, brioche and ciabatta, while simultaneously cringing at the work required to make such treats.  

Plus, combine the work required to make yeasted bread with the fact that I’m the third quarter of my junior year of high school (and that I just started Track and Field, which is two hours every weekday) and you’ll see how low bread making is on my priorities. 

So here’s where the problem arises.  For my “Alphabet desserts around the world idea,” my next recipe was Barmbrack (Báirín Breac), a traditional irish yeasted bread.  To compensate for my laziness, as well as my lack of time, I ended up settling for a more tea-cake like version, a recipe I shamelessly butchered by added butter, but the results were awesome.

This weekend I actually have some time-weird-and I plan to try a more traditional yeast bread version and report back.  For now, this recipe should suffice.  The cake is fruity, sweet, and dense, and the perfect complement for a mug of hot tea.  How close it resembles it’s irish ancestor will tell, but never-the-less it’s a really enjoyable fruit cake.

Barmbrack 

Adapted from here.

  • 3/4 cup dried apricots, chopped
  • 3/4 cup dried figs, chopped
  • 3/4 cups raisin and cranberry blend
  • 4 tea bags (I used 2 black tea bags and 2 fruity tea bags)
  • boiling water
  • 1 egg
  • 1 1/2 cups sugar
  • 1/4 cup orange marmalade
  • 1/2 cup butter, melted
  • 2 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  1. In a large bowl, combine the dried fruit and tea bags.  Add enough water to completely submerge, and allow to rest for 2 hours.
  2. In another bowl, sift together the flour, cinnamon, nutmeg, and baking soda.
  3. Beat together the egg, sugar, orange marmalade, and butter.
  4. Drain the fruit and add to the wet ingredients.  Stir Together. *note* do not discard of the fruit soaking water.
  5. Fold in the dry ingredients.
  6. Poor the batter into a greased and floured bundt pan, and bake at 350 degrees for 45 minutes-1 hour, or until a toothpick inserted comes back clean.  
  7. Remove from pan, and allow to cool on a baking rack until warm.

Glaze

  • 1 cup powdered sugar
  • fruit soaking water (from above)
  1. Combine the sugar with the fruit soaking water, adding one tsp of the juice at a time.
  2. Stir until a glaze forms.
  3. Brush the still warm barmbrack with the glaze then allow to cool completely.
  4. Serve with milk, tea, or coffee.
Tags: Alphabet Recipe around the World barmbrack dessert food ireland irish recipe Báirín Breac fruitcake
February 19, 2012
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A is for Apple Pie Cookies [vegan]

I have this idea in my head, an idea which I’ve been considering for the past few weeks.  Since one of my New Year resolutions was to, I quote: “Bake different styles of food!,” I’ve obviously got to follow through on that!  

To accomplish this resolution, my idea is: Desserts Around the World-alphabet style

Basically, every two weeks I will post a new recipe that originates from a foreign country.  Simple enough right?  The only other criteria is that there are going to be a total of 26 recipes, and each recipe name will begin with a letter in the alphabet.

To start myself off, here’s a recipe for Apple Pie Cookies, with the country being AMURICAAA. 

These are essentially cinnamon oatmeal cookies, with an apple pie filling and a simple icing on top.  The cookies have almost a biscuity texture, which really enhances the idea of an apple pie.  These cookies are made for eating with a glass of milk (I’d even go as far as to say glasses of milk are made for drinking with these cookies), and if you’re aiming for a totally vegan dessert, a glass of soymilk is perfect too.  Eat these cookies to celebrate the United States- a mess of a country, but one built on honest ideals.

Apple Pie Cookies

For the cookies:

  • 1/2 cup butter (I used vegan butter)
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 cup oatmeal
  • 1 cup flour (reduce to 3/4 cup for a less biscuity cookie)
  • 1 tbs corn starch
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  1. Cream together the butter and brown sugar.  Whisk in the vanilla.
  2. In a separate bowl, combine the oatmeal, flour, corn starch, baking powder, salt and cinnamon.
  3. Add the dry ingredients to the wet ones, and stir until a dough forms.  Refrigerate for at least 1 hour.
  4. Take 1/4 cup size balls of dough, and form into round disks on a baking sheet. Make an indent in the middle of each disk as a bowl for the apple filling.

For the apple filling:

  • 1 apple, peeled and diced
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbs butter
  1. Melt the butter in the pan, and add the brown sugar.  Heat until bubbling.
  2. Add the apples, and cook until they begin to soften. Reduce the heat and keep cooking until the apples caramelize and the filling is deep golden brown. Cook less for a more gooey filling (in my cookies, I cooked the filling until very golden brown, and it was almost like a chewy apple caramel in the final product).  Divide the filling among the cookies.
  3. Bake the cookies for about 12-15 minutes at 350 degrees, or until they are a light golden color.  Cool completely before adding the glaze.

For the icing:

  • 1/4 cup powdered sugar
  • 1 tiny splash vanilla
  • milk (or soy milk)
  1. In a plastic bag combine the powder sugar and vanilla.
  2. Add a tiny splash of milk, and squish the bag until a homogenous icing forms.  If needed, add another tiny splash of milk.
  3. Cut a corner off of the bag and pipe the icing onto the cookies.
  4. Allow the icing to harden, then enjoy the cookies with a glass of milk.
Tags: apple pie cookies apple pie cookies vegan food recipe dessert
January 29, 2012
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Blueberry Cornflake Cookies

*Disclaimer* If you are on a diet, trying to make lifestyle changes, or an enemy of butter and sugar, these cookies are not for you.  Perhaps these vegan cookies, this tofu chocolate pie, or this oatmeal cake will suffice, but I’ll warn you that nothing even moderately wholesome can substitute a warm cornflake and dried blueberry specked cookie.  

……..

If you’re still reading this, I hope you’re a fan of sugar and butter and flour.  I figure that a recipe this decadent ought to be posted later in the year, especially because I assume most new years resolutions are still holding strong, but I can’t contain my glee with these blueberry studded treats.  

I know-I know, these cookies don’t look special.  They don’t have the distinctive brown spots of chocolate chip cookies, or the crackled surface of molasses ginger cookies, but they have something special: outrageous flavor and texture.  

Imagine a cookie with the texture of shortbread, combined with a chewy center that’s reminiscent of peanut butter cookies.  Drooling yet?  Now, imagine that every bite you get crunchy pecan pieces, hints of cornflake flavor paired with a slight crunch, and the chewiness and taste of dried blueberries.  Like I said, outrageous!

Dried Blueberry Studded Cornflake Cookies

originally found here

  • 1 cup butter
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 tbs molasses
  • 1 egg
  • 1 tbs vanilla extract
  • 1 cup crushed cornflakes (not powdered, merely crushed)
  • 1/2 cup pecans, chopped
  • 1/2 cup dried blueberries
  • 1 cup quick cooking oatmeal
  • 3 1/2 cups AP flour
  • 1 tbs (yes, tablespoon) baking soda
  • 1/2 tsp salt (I’m thinking that a little fleur de sel sprinkled on top would be killer!)
  1. Cream together the butter, sugar, oil, and molasses.  Whisk in the vanilla, and egg.
  2. In another bowl, whisk together the crush cornflakes, pecans, dried blueberries, oatmeal, flour, baking soda, and salt.
  3. Stir the dry ingredients into the wet ones, until a dough forms.
  4. Chill the dough for an hour or so (I made the dough at night and baked the cookies in the morning).
  5. Scoop out 2 tbs sized portions of dough onto a greased cookie pan.
  6. Bake for about 8-10 minutes at 350 degrees F, or until the edges are golden brown.  Since the recipe makes so many cookies, experiment with baking times to get the exact texture desired. :)
  7. Enjoy!
Tags: blueberry cornflake cookies food dessert recipe
January 22, 2012
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(Healthy) Chocolate Pudding Pie-Vegan  A few years ago I made a batch of tofu chocolate pudding and was absolutely enamored with it.  It was SO simple to make and I ended up eating a whole batch, thinking tofu automatically made it a health food (not that you can taste more than a hint of soy).  Flash forward to a couple months ago, when I saw a recipe for a Chocolate Bar Pie on a wonderful (healthy) dessert blog called Chocolate Covered Katie (she has recipes which make even me LOVE garbanzo beans). Yum yum yum! I realized, looking at her gorgeous pictures, that my life called for some serious tofu chocolate pie.  Not one to follow recipes, I kinda took a glance at the recipe on CCK, and ended up guessing ingredients and their amounts.  To my surprise, it was a experimental success (trust me, my experiments aren’t usually so pretty, haha).  I made a chocolate shortbread crust for the pie, and it complemented the silkiness of the filling really nicely.  I would continue rambling about the pie (and I could, believe me!), but it’s five in the morning (hello jetlag, you have too much power over me), and I think I should go back to sleep.  G’night or good morning, and until next time! Chocolate Tofu Pie Inspiration from Chocolate Covered Katie’s Chocolate Bar Pie Crust: 1 cup whole wheat flour 1/4 cup cocoa powder 1/2 cup powdered sugar 1 pinch salt 1/2 cup (1 stick) butter [vegan butter, if desired] Add the flour, cocoa, sugar, and salt in a large bowl. Cut the stick of butter into thin slices, and add to the bowl. With your finger, work the butter into the dry ingredients until a crumbly dough forms. Press the dough into a greased pie pan, and bake at 350 degrees for 20 minutes. Allow to cool completely.  Filling: 1 container of silken tofu, 16 ounces, drained 1 cup semi-sweet chocolate chips (half a 12 ounce bag) 1/4 cup cocoa powder 1/4 cup powdered sugar 1 tsp vanilla 1 tsp vanilla 1 pinch salt Melt the chocolate chips, and stir until smooth. Place all the ingredients in a blender and process until smooth.  Easy peasy! Pour into the cooled pie shell and refrigerate until the filling holds its shape. Garnish with chocolate shavings and fresh berries. :) EDIT: Gave a slice to my friend who’s really finicky about Tofu and she liked it.  Success!

(Healthy) Chocolate Pudding Pie-Vegan 

A few years ago I made a batch of tofu chocolate pudding and was absolutely enamored with it.  It was SO simple to make and I ended up eating a whole batch, thinking tofu automatically made it a health food (not that you can taste more than a hint of soy).  Flash forward to a couple months ago, when I saw a recipe for a Chocolate Bar Pie on a wonderful (healthy) dessert blog called Chocolate Covered Katie (she has recipes which make even me LOVE garbanzo beans). Yum yum yum!

I realized, looking at her gorgeous pictures, that my life called for some serious tofu chocolate pie.  Not one to follow recipes, I kinda took a glance at the recipe on CCK, and ended up guessing ingredients and their amounts.  To my surprise, it was a experimental success (trust me, my experiments aren’t usually so pretty, haha).  I made a chocolate shortbread crust for the pie, and it complemented the silkiness of the filling really nicely.  I would continue rambling about the pie (and I could, believe me!), but it’s five in the morning (hello jetlag, you have too much power over me), and I think I should go back to sleep.  G’night or good morning, and until next time!

Chocolate Tofu Pie

Inspiration from Chocolate Covered Katie’s Chocolate Bar Pie

Crust:

  • 1 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1/2 cup powdered sugar
  • 1 pinch salt
  • 1/2 cup (1 stick) butter [vegan butter, if desired]
  1. Add the flour, cocoa, sugar, and salt in a large bowl.
  2. Cut the stick of butter into thin slices, and add to the bowl.
  3. With your finger, work the butter into the dry ingredients until a crumbly dough forms.
  4. Press the dough into a greased pie pan, and bake at 350 degrees for 20 minutes.
  5. Allow to cool completely. 

Filling:

  • 1 container of silken tofu, 16 ounces, drained
  • 1 cup semi-sweet chocolate chips (half a 12 ounce bag)
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 pinch salt
  1. Melt the chocolate chips, and stir until smooth.
  2. Place all the ingredients in a blender and process until smooth.  Easy peasy!
  3. Pour into the cooled pie shell and refrigerate until the filling holds its shape.
  4. Garnish with chocolate shavings and fresh berries. :)

EDIT: Gave a slice to my friend who’s really finicky about Tofu and she liked it.  Success!

Tags: chocolate healthy pie pudding tofu vegan chocolate pudding pie
January 05, 2012
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Ultimate Chocolate Cake

Happy almost New Years everyone! I can’t believe 2011 is almost over :O  

I probably should make a list of resolutions for the New Year, but if I do, I doubt I’ll end up following through anyways.  It’s worth a try though, I suppose!!!

Next year I will:

  1. Keep baking!
  2. Bake different styles of food! (aka. gluten free, vegan, raw, ect.)
  3. Improve my food photography.
  4. CONTINUE POSTING ON CHOMPSOFLIFE. (emphasized so I don’t get lazy, hee hee)
  5. Read and draw more.
  6. Learn a new skill.
  7. Do steps one to five, and repeat!

To celebrate this new year, what’s a better treat than chocolate cake? A luxuriously moist yet fluffy one at that! Top it with this Nutella frosting and you’ll opt out of New Years fireworks, choosing instead to stay with the cake.  A brilliant decision I might add.

Ultimate Chocolate Cake

  • 2 cups sugar
  • 1 3/4 cup all purpose flour
  • 3/4 cup dutch-processed cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup boiling water
  1. Combine the sugar, flour, cocoa, baking powder, baking soda, salt, and espresso power in a large bowl.
  2. Add the milk, sour cream, eggs, oil, and vanilla to the dry ingredients, and whisk together for a minute, or until homogenous.
  3. Pour in the boiling water, and whisk until smooth.  Batter will be quite runny.
  4. Pour into 2 greased 9 inch cake pans, and bake at 350 degrees for 25-35 minutes, or until a toothpick can be inserted without any crumbs. Cool completely.
Tags: ultimate chocolate cake chocolate cake chocolate cake
December 30, 2011
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