Tuesday, April 30, 2013

Dark Chocolate Chia Cherry Brownies


This recipe was found in a magazine.. that I was reading... at the gym. For those who know me, they  understand why that sentence is a bit awkward. For starters, I have never been a magazine reader. Okay, I take that back. I used to receive one magazine when I was younger: "Bird Talk." It was about birds. We had a pet cocktail for a period of time and well, I wanted to understand Mr. Sunshine better. He was a very angry bird. 

The other part that's strange (as if Bird Talk confession wasn't bad enough) is that I would be reading at the gym.  Working out has always been a form of release. Ever since high school track, running has been the best way to clear my head and come out of a slump. It's a time to sweat and exert. I could barely hold still trying Yoga in college because it was such a slower pace. 

So what ended up happening was an agitated calf muscle. I rather not look at the televisions because I get enough screen time with work. I plucked a magazine and put it on the dashboard so the clock wouldn't tick constantly in the peripheral. As I walked to warm up, I started thumbing through the pages and so started my new gym warm-up ritual. The go-to magazines are health related or reflective. I am constantly creeping for new recipes!


These brownies are the fruits of my gym rat labors! Are they not lovely? I found them in Self Magazine and snapped a picture with my phone for later use. Their health plus is that the cherries and oat flour add fiber to make them extra filling. Plus, the the eggs are rich in protein which helps your body burn calories. Don't be mistaken, these are no substitute for real cherries! We all need a little happy nom though and at least it these brownies have some benefits. 


My version has a few alterations. I reduced the all purpose flour and substituted with chia seeds. You don't even know that they're there! Feel free to add more if you so desire just know that it will make the texture have some crumble.  I also used some coconut sugar which I love. It has a natural earthy taste that goes great with just about everything. I used instant espresso instead of ground coffee and almond milk over the half and half. Either way you decided to make them, they are win.


In terms of flavor, these bad boys are RICH. My goodness, between the cocoa powder and bittersweet chocolate, you are in for decadent delight. Mike kept putting a heap of vanilla ice cream on his portion. Ours came out thick and moist. The cherries on to pare the stars of the show; their slight tartness really appreciates the chocolate. Make these for sharing or freeze half of the batch! They're meant to be  enjoyed slowly. 

PS Thanks again for the hella cute cupcake stand Mrs. Sullivan!

Dark Chocolate Chia Cherry Brownies
slightly modified from Self Magazine

1 cup oat flour
2 tablespoons all purpose flour
2 generous tablespoons chia seeds
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
dash of salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup coconut sugar
2 teaspoons finely ground instant espresso or coffee
2 eggs
2 tablespoons milk or almond milk
2 teaspoons vanilla extract
1/2 cup bittersweet chocolate chips
1/2 cup fresh or frozen cherries, chopped

Heat oven to 350°. 

Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, chia seeds, cocoa, baking powder and salt; set aside. 

In another bowl, beat butter, sugar and espresso with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add milk, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms. 

Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.

Monday, April 29, 2013

Magic Custard Cake




Hollyyy crap... this is what? My third post for April? Terribly behind but let's put that in perspective. We've traveled to West VA and South Carolina; both work full-time; gym regulars; manage the house; love Autumn; and try to be sociable. Plus. Oh you know... the wedding is approximately 19 days away. *crazy eyes* There's been a lot going on behind the scenes in terms of planning and daily life. I'll try to bang out a few posts in the interim! Thanks for being patient!

This tasty treat is called the Magic Custard Bar. Apparently it's a known thing! I have never heard of it nor had the site where I found it, White On Rice Couple. What lured me in was the incredibly basic ingredient (flour, confectioner's sugar, butter, vanilla extract, eggs, and a touch of milk) list in compilation with the flavor profile. It's not super sweet and is perfect for any time of day. Have it with your cup of cafe or as a little bed time nibble. So what the heck is it exactly?

Well. Beats me. I guess that's why they call it a Magic Custard Bar. The bottom half as you can see is a custard-like consistency. It's smooth and mellow. The egg white makes sure this is as soft as a cloud. The mixture is very fluid so be careful when you mix! The top part has a very thin and delicate crust. Honestly.... the best way I can describe it is a yellow/angel food cake hybrid. Something about it made me think of Portuguese bread known as Pao de Lo.


It's a sophisticated little number; I would serve this to someone who doesn't have a real big sweet tooth but you still want to make them a nom. My goal was to give it to my "second" mom but that never happened. In retrospect, she may not have liked the yellow cake aspect. Good thing White on Rice has a chocolate version as well!
 
For the full recipe, check out White on Rice Couple's adaption of this kitchen classic!

Wednesday, April 17, 2013

Poached Salmon with Avocado Sauce


Salmon. Good ol' salmon. Olive oil, pepper, salt, and crushed red pepper. This is the way my mother taught me to cook our family favorite fish. It's rich in Omega 3's, healthy oils, and tastes amazing.  My recent adaptions include the omission of salt and the occasional sprinkle of flax-seed.  I also have branched out and started purchasing "wild salmon" instead of the farm raised variety. The intent is to eat healthier; who knows what the heck they're feeding the farm raised fishies. Why society... why do you make it so difficult to eat healthy!?


I decided to shake things up a bit and try this recipe from Bon Appetit magazine. Chunks of salmon served on a bed of arugula with avocado sauce! There wasn't an ingredient in the list that I didn't like.... Salmon salad? Sure. Let's get crazy!


All you seasoned chefs will have a good chuckle on this note: I didn't realize what "poached" salmon met. I've poached an egg! As I read the directions and heated the vegetable broth, there was a moment of confusion. Dump the boiling broth on the fish? What- no oven?  This was such an event, even Mike was dragged into the kitchen to witness. It is also noteworthy to mention that poaching the salmon does not fully cook it- so if you don't trust sushi- use an alternative method.


The avocado sauce is simple enough! It's a combination of low-fat yogurt, avocado, and spices. If you don't have a food processor, don't fret! Just do a good a job smashing the avocado and whisk into the yogurt. Season to taste. It's essentially the dressing; you can omit it and stick with olive oil if preferred.



We packed it up and had the salad for lunch in the office the following day. Sorry it's not most flattering picture- check out that blue carpet! Even after sitting in the fridge, this is an incredibly fresh salad! The crispness of the arugula flirts with the smoothness of the avocado sauce while the salmon perches as the taste bud mediator. It's light, healthy, and flavorful. Get some!

For the full recipe, check out Bon Appetit's recipe for Poached Salmon with Avocado Sauce.

Friday, April 12, 2013

Peach Bellini Cup


A subject of heated debate in our home has been the wedding cake. First we had to convince my mother that cupcakes are just as a good as a traditional cake. Second, find the perfect shop to make the cupcakes (post to follow). After several trials- we found our winner! And finally, picking an actual flavor. Done! 

Well. Sort of. 

I wanted to make the top cake. You know, the cute little one that the bridal party shares. In my brain, it would be a sweet personal touch. Not everyone shared my opinion that my making the cake was a brilliant idea. By everyone... I mean my entire family plus Mike shouting, "NO!" 


And so, like any healthy couple, Mike and I compromised. His argument was the stress factor. If something should go wrong, he knew I would be one fig short of being a fruit cake. Somehow, I managed to convince him to let me do a trial run! He could time it and everything. Should the slightest detail go wrong, I would throw in the white flag.


A co-worker suggested Peach and Champagne as the flavor since the rest of the cupcakes are plain champagne  It was serendipity that I stumbled (without even searching) upon this Peach Bellini cake recipe. I whipped it up on a Saturday night with an audience of friends as taste testers! 


The verdict? Totally wedding worthy. It's a heavenly cake- light as a cloud when fresh from the oven! I added chopped, frozen peaches to the batter that provided a little surprise in each bite. This was the first time I've used peach shnapps in baking and I was very impressed. A little bit goes a really long way!  

The frosting, however, was a touch too sweet for our likes. I gently scraped it off the outer coat and replaced it with 7 minute meringue frosting. If you're feeling frisky, add a pinch of cinnamon to the mix! This variation was instant success. I can only imagine this at a spring or summer dinner party. Ooo... a little shredded coconut perhaps? 


When we served the left over cake the next day, it had a slightly denser texture from sitting over night. Much to my delight, my mom greatly enjoyed the cake. Victory at last! Then I made the mistake of saying, "good. We're having this at the wedding." In that moment, all air left the room and I saw flames in my mother's eyes. Uh oh. 

Ahem. In conclusion. I will not be making this cake for the wedding. That doesn't mean you shouldn't make it though!

For the Peach Bellini Cake recipe, check out Java Cupcake's yummy blog! If you prefer a lighter, less sweet frosting, I recommend this 7 minute meringue frosting. 

PS. Thanks Colleen for the adorable bear cake stand!!