Chocolate-Coconut Pound Cake

8 SERVINGS
¼ cup unsalted butter, room temperature, plus more
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon kosher salt
¾ teaspoon baking powder
½ cup virgin coconut oil, room temperature
1½ cups plus 1 tablespoon sugar
3 large eggs
1 teaspoon vanilla extract
⅔ cup buttermilk
¼ cup unsweetened coconut flakes

Preheat oven to 325°. Butter an 8½x4½” loaf pan; line with parchment paper, leaving a generous overhang on long sides. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

Using an electric mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5–8 minutes. Add vanilla.

Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake to buckle and split). Scrape batter into prepared pan and run a spatula through the center, creating a canal. Sprinkle with coconut and remaining 1 Tbsp. sugar.

Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

DO AHEAD: Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.

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APPLESAUCE BREAKFAST COOKIES

1 cup unsweetened applesauce
1/2 cup chopped dates (from about 13 dates)
1/3 cup pecans
1 cup old fashioned oats
1/2 cup whole wheat flour (can use oat flour for gluten free)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1 teaspoon pure vanilla extract
1 tablespoon canola oil, or oil of choice
1 egg (can use flax egg substitute)

Preheat the oven to 350 degrees.

Lightly oil a baking sheet or line with parchment paper or a nonstick baking mat.

Place all ingredients in a bowl and mix well.

Form into small or medium balls (small balls will yield 2 dozen cookies, medium balls will yield 1 dozen), flatten, and place on the cookie sheet.

Bake in the preheated oven about 12-15 minutes, until they are just starting to get golden brown.

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Gluten Free Date Bars

Ingredients

1 1/2 cup oats (divided)
1/2 cup unsweetened coconut
5 Medjool dates (4 ounces of pitted dates)*
1/2 cup walnuts
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1 egg
2 tablespoons ground flax
1/4 cup coconut oil

Date Layer
18 Medjool dates (8 ounces of dates)*
1 teaspoon lemon juice
1/4-1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to taste)

Preheat oven to 325º F.

Add 1 cup oatmeal to a food processor bowl, and process until a flour forms.

Add coconut, dates, sea salt and baking soda, and process until the dates are fully broken up. I find it easiest to process if I break the dates into quarters (if using large medjools) as I am tossing them into the processor.

Add the other 1/2 cup oatmeal and walnuts, and pulse 8-10 times, until the walnuts are chopped, but still a bit chunky.

To the food processor bowl, add the egg, flax and coconut oil, and pulse until combined.
Reserve 1/2 cup of oatmeal mixture to use as a topping.

Line an 8 x 8 pan with baking paper. Add the rest of the oatmeal cookie mixture to the pan, and press down into an even layer. I use a pastry roller to pack down the bottom layer.

Rinse out the food processor, and add date layer ingredients. Pulse 10-15 times, until the dates are broken up. Then, process for another 3-4 minutes, until the dates take on a light, whipped caramel color. If you soaked the dates, this process should be very easy. If your dates were soft, so you opted not to soak them, and they are not whipping up nicely, you can add 1-2 tablespoons of hot water to help them process smoother.

Carefully, using wet hands to press it down and smooth it, add the date later on top of the cookie layer. Using wet hands will keep the layer from sticking and pulling up the cookie layer.

Crumble the reserved 1/2 cup of oatmeal mixture over the top.
Bake for 18 minutes.

For best results, completely cool before slicing. I like to freeze them before slicing for nicer bars.

These bars are best stored (and enjoyed!) from the freezer, but also hold up well as a

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Spritz Daisy Cookies

Spritz Cookies
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 large egg yolk
1/2 tsp. pure vanilla extract
1 c. Royal icing
Yellow gel food coloring
40 6″ lollipopsticks
Royal Icing
3 large egg whites
1/2 tsp. cream of tartar
1 lb. confectioners’ sugar

Heat oven to 350°F. In a medium bowl, whisk together the flour and salt.

Using an electric mixer, beat the butter and sugar in a large bowl on high speed until light and fluffy, 7 minutes. Reduce the mixer speed to medium, add the egg yolk and vanilla and beat again for 5 minutes (this aerates the batter).

Reduce the mixer speed to the lowest setting and gradually add the flour, mixing just until incorporated, then using a spatula, fold the dough until it forms a ball.

Fill cookie press according to manufacturer’s instructions using the daisy disk. Hold the cookie press so it touches a baking sheet (do not line or grease the baking sheet), squeeze and lift away, spacing the cookies 1 inch apart (you will need at least 2 large baking sheets). If desired, carefully slide lollipop sticks halfway into each cookie.

Bake until light golden brown around the edges, 11 to 13 minutes. Let cool for 1 minute on the tray, then transfer to wire racks to cool completely.

Make the royal icing. Using an electric mixer, whisk the egg whites and cream of tartar in a large bowl on medium-high speed until foamy, about 1 minute.

Reduce the mixer speed to low and gradually add the sugar, beating until just incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 7 minutes.

Transfer 1/2 cup to a small bowl and tint yellow. Transfer the yellow icing and the remaining 1/2 cup white icing to two separate piping bags fitted with fine tips. Decorate cookies as desired.

Yield 40 cookies

PER COOKIE 64 CAL, 2.5 G FAT (1.5 G SAT FAT),
11 MG CHOL, 15 MG SOD, 1 G PRO, 10 G CAR,
0 G FIBER

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Bunny Mocha Swiss Roll

Bunnies
cooking spray, for the pan
bunny template
1 large egg
2 tbsp. granulated sugar
1/3 c. plus 1 tbsp. all-purpose flour
pink gel food coloring
Cake
confectioners’ sugar, for the surface
3/4 c. cake flour
1/4 c. cocoa powder
1 tsp. baking powder
1/4 tsp. kosher salt
4 large eggs, at room temperature
3/4 c. granulated sugar
2 tsp. instant espresso powder
2 tbsp. buttermilk
1 tbsp. canola oil
1 tsp. pure vanilla extract
Sugar Syrup
1/4 c. granulated sugar
1 8-oz. pkg creamcheese, at room temperature
1 c. very cold heavy cream
1/3 c. confectioners’ sugar

Spray a 10 x 15–inch jelly roll pan with cooking spray, place this bunny template in the pan, then cover with parchment paper; lightly spray the parchment, and gently wipe excess with a paper towel so no droplets appear.

In a medium bowl, combine the egg, sugar, and flour. Transfer 3 tablespoons to a small piping bag fitted with a fine tip. Tint the remaining batter light pink; transfer to a second piping bag fitted with a fine tip.

Using the template as a guide, pipe pink ears and noses onto the parchment, then outline the bunny heads in white. Fill in some bunnies, if desired. Freeze pan for at least 20 minutes. Lightly coat the frozen bunny batter and parchment with cooking spray (this is so the bunnies stick to the cake and not the pan).

Meanwhile, heat oven to 350°F. Lay two large kitchen towels on a work surface and dust one generously with confectioners’ sugar.

In a medium bowl, sift together the flour, cocoa, baking powder, and salt.

Using an electric hand mixer, beat the eggs, sugar, and espresso powder in a large bowl on medium speed until pale and slightly thickened, 2 to 3 minutes. Beat in the buttermilk, oil, and vanilla.

Reduce mixer speed to low and gradually add the flour mixture until just combined.
Transfer batter to the prepared pan, spreading it gently and evenly over the bunnies. Tap the tray on a work surface a few times to get rid of any air pockets. Bake until the cake looks set but gives a little when you press gently (it should seem slightly under-baked), 13 to 15 minutes.

Immediately loosen the edges of the cake from the pan with a blunt knife and invert onto the kitchen towel dusted with confectioners’ sugar. Carefully remove parchment and bunny template. Immediately invert again onto the second un-dusted towel. Dust the side facing up (the side without bunnies) with confectioners’ sugar. Starting at the short end, slowly roll up the cake and towel. Let cool completely.

Meanwhile, make the sugar syrup. Place the sugar and 1⁄4 cup water in a small saucepan and cook, stirring occasionally over low heat, until the sugar dissolves. Increase the heat and gently simmer for 1 minute. Remove from heat and let cool completely.

Once the cake is cool, make the filling. Using an electric mixer, beat the cream cheese in a large bowl on medium-low speed until smooth. Add the cream and sugar, and gradually increasing the speed to medium-high, beat until stiff peaks form, 2 to 3 minutes. Chill until ready to use.

Carefully unroll a quarter of the cooled cake, propping the remaining rolled portion with a bowl (this will help prevent cracking) and spread on some of the filling. Repeat with the remaining filling until it is rolled up again. Gently brush the outside with the sugar syrup. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to overnight.

Serves 12-16

PER SERVING 318 CAL, 17.5 G FAT (9.5 G SAT FAT), 119 MG CHOL, 184 MG SOD, 6 G PRO, 36 G CAR, 1 G FIBER

 

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Roasted Poblano Potato and Ham Hash

1 medium red onion, cut into thin wedges
2 tbsp. plus 1 tsp. olive oil
Kosher salt and pepper
1 large sweet potato (about 12 oz), peeled and cut into 3/4″ pieces
1 large Yukon gold potato (about 8 oz.), cut into 3/4″ pieces
1 large poblano pepper, cut into thin 1″ pieces
4 large cloves garlic (in skins), smashed
4 oz. sliced leftover or deli ham, torn into small pieces
2 c. baby kale
2 oz. extra-sharp Cheddar, coarsely grated
4 large eggs
lime wedges and warm tortillas, for serving

Heat oven to 425°F. On a large rimmed baking sheet, toss the onion with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper, then roast for 3 minutes.

Add the potatoes, poblano, and garlic to the baking sheet, drizzle with 1 tablespoon oil, season with 1⁄4 tsp each salt and pepper and toss to combine. Arrange in an even layer and roast until golden brown and tender, 18 to 22 minutes.

While the potatoes roast, heat a large nonstick skillet over medium heat. Add the ham and cook, tossing once, until golden brown, 3 to 4 minutes.

Add the ham to the potato mixture and toss, then scatter the kale over the top and sprinkle with the cheese. Roast until the kale just begins to wilt, about 2 minutes. Fold to combine.

Heat the remaining teaspoon oil in the nonstick skillet and cook eggs to desired doneness, 3 to 4 minutes for slightly runny yolks. Serve with the hash, lime wedges, and tortillas, if desired.

Serves 4

PER SERVING 352 CAL, 19 G FAT (6 G SAT FAT), 206 MG CHOL, 758 MG SOD, 18 G PRO, 29 G CAR, 4 G FIBER

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Short Rib Cheesesteak Sandwiches

1 (12-ounce) French bread baguette
1/2 cup 1% low-fat milk
1 teaspoon all-purpose flour
1 teaspoon Dijon mustard
3/8 teaspoon salt, divided
2 ounces 50%-less-fat sharp cheddar cheese, shredded (about 1/2 cup)
2 teaspoons olive oil, divided
1 cup vertically sliced onion
4 garlic cloves, thinly sliced
1 large orange bell pepper, cut into strips
12 ounces lean boneless beef short ribs, trimmed and very thinly sliced
1/4 teaspoon freshly ground black pepper

Preheat broiler to high.

Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

Combine milk, flour, and mustard in a medium microwave-safe bowl, stirring with a whisk. Microwave at HIGH 1 1/2 minutes or until thickened, stirring every 30 seconds. Remove from microwave; add 1/8 teaspoon salt and cheese, stirring until cheese melts.

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.

Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.

Serves 4

calories 356
fat 11.7 g
satfat 4.9 g
monofat 4.7 g
polyfat 0.5 g
protein 22.3 g
carbohydrate 42.2 g
fiber 2.2 g
cholesterol 44 mg
iron 3.3 mg
sodium 743 mg
calcium 158 mg

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