Buckwheat pancakes

I just came back from a truly magical morning with little d. I took her to the Metropolitan Opera House to see the American Ballet Theater's annual kids' performance -- she loves ballet, so getting to see real ballerinas, especially in such a majestic setting, was so much fun. She was so excited, full of questions and seriously adorable observations. :)

Before we left I whipped up these buckwheat pancakes, great fuel for the day. I started with this great, easy recipe from a blog I love, Simply Recipes, and modified it to make it even more healthy by using whole-wheat pastry flour instead of all purpose, extra-virgin coconut oil instead of butter and low-glycemic coconut palm sugar instead of granulated. No matter what you use, they couldn't be simpler to make and they're seriously delicious. Make a batch before your next weekend adventure!

Enjoy!

Buckwheat Pancakes

Adapted from Simply Recipes

Yield: About 15 pancakes

3/4 cup buckwheat flour

3/4 cup whole wheat pastry flour (or all purpose)

3 Tbsp. coconut palm sugar (or granulated)

1 tsp. baking soda

1/2 tsp. salt

3 Tbsp. extra-virgin coconut oil, melted (or unsalted butter)

1 large egg

2 cups buttermilk (I only had 1 cup, so I used it + 1/2 cup plain yogurt + 1/2 cup milk)

1 tsp. vanilla extract

1. Preheat a griddle to medium-low. Preheat oven to 200ºF. In a bowl, whisk both flours, sugar, baking soda and salt. In a separate bowl, whisk coconut oil, egg, buttermilk and vanilla. Add flour mixture to buttermilk mixture and stir until just combined (a few lumps are just fine). The batter will seem on the thin side -- it's ok.

2. Grease the griddle with melted butter or cooking spray. Pour batter onto griddle in 1/4 cupfuls, spacing well. Cook until pancakes are firm around the edges and beginning to bubble, about 1 to 2 minutes. Flip and cook until golden on both sides, about 1 minute longer. Keep pancakes warm on a plate in the oven while you cook the remaining pancakes.

Oatmeal fudge bars, redux

Every year I have the privilege of contributing some baked goods to the Brooklyn Blogger Bake Sale at the Brooklyn Flea, benefitting No Kid Hungry. For me, it's become one of the markers of spring. I get the email about the bake sale, and I know warm weather, trips to the park and Jane's Carousel, running in shorts, dining outdoors and all the other fun trappings of spring and summer are on the way.

Well, that bake sale is today -- and I just dropped off my contribution, these oatmeal fudge bars. I have made these before, but this time I did them differently. The aptly named company Divine Chocolates contributed to the bake sale by sending a few of us lucky bloggers some of their amazing chocolate and cocoa to use. Of the myriad selections they so generously sent, I chose to employ the 70% and 85% bittersweet chocolates in these bars. In the past I've used semisweet chocolate chips, and they were good -- but the fine quality of this chocolate and the darker, richer varieties took an already decadent bar and tossed it right over the top. But, as my friend and colleague Karen Tack says, More is more!

If you happen to be in beautiful Brooklyn today and can stop by the Flea, go get yourself some treats. I perused the table and there are many, many irresistible baked goods. One woman snatched a package of my bars right out of my hand, and added it to her stack of 5 or so other selections -- and that was at 9:30 this morning. Better hurry! :)

Or, make up a batch of these yourself, for your next bake sale or just for a treat. Use Divine chocolate if you can.

Enjoy!

Oatmeal-Dark Chocolate Fudge Bars
Makes 24

Crust:
2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 cup packed dark brown sugar
2 cups quick-cooking oats (do not use instant)
16 Tbsp. (2 sticks) unsalted butter, melted

Filling:
1 14-oz. can sweetened condensed milk
10 oz. 70% dark chocolate, chopped
2 oz. 85% bittersweet chocolate, chopped
Pinch of salt
1 Tbsp. vanilla extract

1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil; mist lightly with cooking spray.

2. Make crust: In a large bowl, toss together flour, baking soda, salt, brown sugar and oats. Stir in butter. Remove 2 1/2 cups of oat mixture and press evenly into bottom of pan. Reserve remaining topping.

3. Make filling: Combine condensed milk, both chocolates and salt in a saucepan over low heat. Cook, stirring occasionally, until melted and smooth. Remove from heat and stir in vanilla. Pour chocolate mixture over crust; spread evenly. Crumble reserved oat mixture over filling.

4. Bake bars for 30 to 35 minutes, until just set and lightly browned. Let cool on a wire rack to room temperature, then cover and refrigerate for at least 1 hour (I left it in the fridge overnight and it was really easy to cut the next morning). To cut, use foil overhang to remove bars from baking pan. Place on a cutting board, remove foil and cut into bars.

Almond macaroon torte

Hello friends! My apologies for the long hiatus. But I have a good excuse! Really! See, you know how I've been the food director at All You magazine for 6+ years? Well, I still am -- but now I've also taken on the same position at Health magazine. Who says you can't be in two places at once? It's a thrilling opportunity -- I'm learning a ton, being challenged in such a cool way, and having a great time. 

But... as you can imagine, the ramp-up period has been quite busy, and other things (such as my CookiePie blog) have fallen by the wayside. Alas. Things seem to be leveling off now, so I hope to be back with more for you lovely people much more frequently.

Anyway -- it now seems like ages ago, but for Passover we hosted a sort of mini Seder at our place, which was really fun. Here's a multigenerational shot of yours truly with little D (chowing on matzoh), and my sweet mom in the background:

So as you probably know, Passover means no flour, and nothing leavened, which makes dessert a challenge. I'm not a fan of the matzoh meal-potato starch sponge cakes that people often make (as delicious as "potato starch sponge cake" sounds -- ick). Usually I make macaroons (the coconut kind, not the fancy French ones -- like these, these and these), but this year I wanted to try something different. 

Trolling around online, I found this pretty and appealing-sounding recipe on Smitten Kitchen. It was great fun to make, and we and all of our seder guests really enjoyed it. My one issue was that it was really, really sweet, just a bit too much so. (And if you know me, you know that is saying a lot, because almost nothing is too sweet for me!) I think if I was going to make this again, I might add more salt. And though I already used bittersweet chocolate, instead of the semisweet the recipe called for, next time I might go even darker with the chocolate.

Having said all of that, this is a beautiful and luscious dessert -- and it's gluten-free, if that's a concern. Try it!

Enjoy!

Almond Macaroon Torte

Slightly adapted from this recipe on Smitten Kitchen 

Serves: 12

Macaroon layers:

2 1/2 cups (10.5 oz) slivered almonds (I used sliced)

1 cup plus 3 Tbsp. sugar

2 large pinches kosher salt (next time I would use 1/2 tsp., maybe 3/4)

2 tsp. vanilla extract

6 large egg whites

Frosting and assembly:

1/2 cup sugar

1/2 tsp. vanilla extract

20 oz. semisweet chocolate (I used 72% bittersweet -- would go even darker next time), chopped

1 cup sliced almonds, toasted

1. Make macaroon layers: Position racks in top and lower thirds of oven and preheat to 325ºF. On a sheet of parchment, draw 2 12-by-4-inch rectangles, then turn the parchment over onto a large, rimmed baking sheet so the rectangles are visible but your layers won't touch the ink or lead. Repeat with another sheet of parchment and baking sheet.

2. Place almonds, 1 cup sugar and salt in a food processor and blend until finely ground. In a large, clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 3 Tbsp. sugar and vanilla and beat until mixture is stiff but not dry. Fold almond mixture into egg white mixture. Spread one-fourth of batter over each ractangle, spreading evenly with a small offset spatula. 

3. Bake layers until golden and almost firm to the touch, 25 to 35 minutes, quickly switching pans from top to bottom and front to back halfway through. Let cool on baking sheets on wire racks.

4. Make frosting: Simmer sugar and 1/2 cup water in a pan, stirring just until sugar dissolves. Measure 10 Tbsp. of this mixture into a bowl and discard the rest. Pour the 10 Tbsp. syrup back into the saucepan and add vanilla. Bring to a boil. Remove from the heat, add the chocolate and let stand for 1 minute, then stir until smooth. The frosting should be thick and a good spreadable consistency. 

5. Lay a few strips of parchment on a serving platter and place one macaroon layer on top, so that the strips of parchment just sit under the outsides of the cake (these will protect your platter from stray frosting; you'll remove them when you've finished the cake). Spread 1/2 cup of frosting over the cake. Repeat until all the layers are used up, taking care that when putting the top cake layer on, you have it flat side up. Spread the remaining frosting over the top and sides of the cake and press the toasted almonds onto the sides. 

NOTE: You can make this 1 to 2 days ahead; keep covered with a foil tent at room temperature. If you refrigerate the cake, the frosting will firm up a lot and the whole thing becomes more like candy than a cake. Not a bad thing, but just a heads up. (In the photo above, the cake was refrigerated -- before that, the frosting was softer.)

Lemon-blueberry cream scones

I try so hard to eat healthy and cook healthy. Really, I do. But sometimes you just need some sweet-tart lemon scones made with an overabundance of heavy cream. What can I say? They do have dried blueberries in them, which are full of antioxidants. See? That's healthy!

Enjoy!

Lemon-blueberry cream scones

Slightly adapted from this recipe in Bon Appetit

Makes: 12

1/4 cup plus 2 Tbsp. sugar

1 Tbsp. plus 1 tsp. finely grated lemon zest

2 cups whole-wheat pastry flour

1 Tbsp. baking powder

1/2 tsp. salt

3/4 cup dried blueberries

1 1/4 cups whipping cream

3 Tbsp. unsalted butter, melted

1. Preheat oven to 425ºF. Line a large baking sheet with Silpat or parchment. Place 1/4 cup sugar in a large bowl and add 1 Tbsp. zest. Rub with your fingers until well combined. Add flour, baking powder and salt and mix well. Toss in blueberries. Stir in cream just until a dough forms. Knead gently just until dough holds together. Turn out onto a lightly floured surface and form into a 10-inch diameter, 1/2-inch-thick circle. Cut into 12 wedges.

2. Transfer wedges to baking sheet, spacing evenly. Combine remaining 2 Tbsp. sugar and 1 tsp. zest; rub together with your fingertips. Brush scones with melted butter and sprinkle with sugar-zest mixture (you may not use all of it). Bake scones until light golden, about 15 minutes. Transfer to a wire rack and let cool.

Power pumpkin pancakes

So, no doubt you know by now that we are a pumpkin-all-year-round household. That fact, combined with the challenge of getting enough vegetables into a 3.5-year-old, means we use it as creatively and frequently as possible. I make a pumpkin quick bread that little d loves (a recipe for another day) -- and recently, I whipped up some pumpkin pancakes while my little munchkin enjoyed her weekend morning ritual (Angelina Ballerina on the couch + cup of dry Cheerios). I tossed in plenty of healthful ingredients -- but little d declared them "yummy!" and proceeded to devour 4 of them before her gym class.

Try them! Whether you're dealing with a picky eater or just looking for something easy and delicious for a weekend morning, you'll love these.

Also -- they freeze beautifully, on the off chance you have some leftovers.

Enjoy!

Pumpkin Pancakes

Makes about 16

1 1/2 cups whole-wheat flour

1/2 cup oat bran

2 Tbsp. ground flax, optional

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly ground nutmeg

1 cup pumpkin puree

1 cup milk

1/2 cup plain yogurt (I used full fat)

1 large egg, lightly beaten

3 Tbsp. pure maple syrup (preferably grade B)

1 tsp. vanilla extract

Butter, oil or cooking spray

1. Preheat a griddle to medium-low heat and preheat oven to 200ºF.

2. In a small bowl, combine flour, oat bran, flax (if using), baking powder, baking soda, salt and spices. In a large bowl, whisk pumpkin, milk, yogurt, egg, maple syrup and vanilla. Add flour mixture to pumpkin mixture and stir until just combined (leave some lumps in there).

3. Lightly brush griddle with melted butter or oil, or mist with cooking spray. Drop batter by 3-Tbsp.-fuls onto griddle and cook until edges look dry and undersides are golden brown (gently lift with a spatula to check), 2 to 3 minutes. Flip pancakes and cook on other side until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a plate and place plate in oven to keep warm while you cook remaining pancakes.

4. Serve warm, passing additional syrup (or apple butter!) on the side.