Category Archives: Dessert

Mint Raspberry Quick Jam

Quick! Let’s jam:

freshmintchoppedlemonsingredientsschiaboilspoonjam

Jam, that was quick!

(Get it!? I’ll stop now.)

Just throwing this out there: it is so. worth. remembering to freeze berries in the summer. It is also so. worth. growing your own herbs.  Here’s a cool method..readers, meet Aerogarden:

herbs

Or you could just purchase them from your local grocery store 🙂 ..equally delicious.

This jam is bright, refreshing, not too sweet which makes it the perfect complement to the richest treats.  Try it!  For Valentine’s Day!  But really for any day.

Round up!

  • Spread some jam between some chocolate cookies for a perfectly simple and sweet Valentine’s Day treat.  Try these! Of course…you COULD take them to the next level and dip them in chocolate and sprinkles but that’s your call.
  • Stir some into your favorite brownie recipe.  If you like to blur the brownie/fudge line Try these!

Or you know….have some toast.

toast

Enjoy!

❤ Ellen

Mint Raspberry Quick Jam

“Recipe” my own

12 oz raspberries (fresh or frozen…this works with all kinds of berries so feel free to experiment)
1/4 cup waterjuice from 1/2 a lemon (optional but I really like the bright citrus flavor)1/4 cup sugar (or more to taste)1 tablespoon chia seeds (you could also use cornstarch to thicken the raspberry mixture)
(optional) chopped fresh mint to taste-(I used a couple of tablespoons (chopped) thrown in at the end)

1. In a medium saucepan, bring the water, berries, lemon juice and sugar to a boil.  Stir the chia seeds into the mixture until well combined and turn the heat down to low.

**Note:  The level of mint flavor depends on when you add the mint to the mixture.  The earlier you add it the more it will be a background flavor.  If you add it at the very end it comes through brighter and more upfront.  Choose your own adventure!  Either add it now or wait until the jam is almost at your desired consistency and just barely cook it down

2. Stirring periodically to keep the jam from sticking to the bottom of the pan, let the mixture simmer until thick and jammy =).  The longer it simmers the thicker it will be, it might take 20 minutes or it could go for an hour.  It just depends on how thick you like your jam!

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Filed under Breakfast, Cookies, Dessert, Hodge Podge, Snacks, Uncategorized

Ginger Pumpkin Puddin’ Bread and Happy Mistakes

Whew.  How are you?  Still standing?  Me too…kinda.

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I’m pretty sure I’m not supposed to post pumpkin recipes in almost-January.  It’s some kind of unwritten blog law.  This is more like gingerbread made with pumpkin, anyway, which is totally allowed…right?   Whatever.  I have a craving for ginger and spice.  Maybe I’ve actually reached chocolate overload.

Does that happen?

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This baking adventure happened the day after Christmas.  Because I’m insane.  Let me explain…

((Run on sentence and…go.))

I did nothing but bake bake bake for two weeks straight but the holidays stressed me out to the max and my reaction to all things is to bake and then I got this Joy the Baker cookbook from that man of mine and I couldn’t wait to try it but I was fresh out of butter because I had dumped my entire kitchen into holiday baking but it’s like she was speaking directly to me because this bread is

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VEGAN.

Oops.  The ‘V’ word.  Generally associated with dry, unappealing baked goods.  Oh, but this is not that.  This is far from that.

moist

A series of mishaps related to an understocked kitchen and my post-Christmas brain led to some very fortunate mistakes.

Like, oh, say…..double the pumpkin.

double

Oops…  but oops so good.

I was sure it was ruined and would never bake through but…it was ok! It was just…insanely moist.  Thus: puddin’ bread.  (Still sturdy, easily sliced, holds its shape just….insanely moist.)

Then I realized that don’t have maple syrup. I do have molasses (how the heck did that happen?).

molassas

I’m ok with it because now we’re making gingerbready pumpkin bread.

Get into it.

Then, I basically doubled all the spices called for (on purpose this time..swear).

spices

I added no nuts, no chocolate, no cranberries…nothing.

swirl

I went pure and simple. This is NOT a cookie and NOT loaded with all kinds of chocolate chips double fudge amazing but exhausting nonsense.

pan

It’s warm winter spicy.  It’s perfect with a cup of tea.

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You don’t even have to put anything on top.  It’s delicious on it’s own.

I know…I tried.

bite

This will be nice to have around for the first groggy day of the new year.  It still feels holiday special but it’ll ease the transition to inevitable January health food.  You can even make it a day or two ahead and just not worry about breakfast that morning.

That said…if you wanted to slice it nice and thick and make ginger pumpkin bread french toast for New Year’s Day brunch well…

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I certainly wouldn’t stop you.

May all your mistakes be happy.

Enjoy!

❤ Ellen

Ginger Pumpkin Puddin’ Bread

Recipe based on Joy’s vegan pumpkin bread recipe from her awesome cookbook…which you need

1 3/4 cups + 2 tablespoons all purpose flour
1 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 HEAPING teaspoon fresh grated ginger
1 (15 oz) can pumpkin puree (or homemade)
1/2 cup canola oil (I actually went a little light on the oil…just under 1/2 cup)
2 1/2 tablespoons molasses
2 1/2 tablespoons water
Optional: 1 cup any sort of add it (pecans, chocolate chips, cranberries, etc)

  1. Preheat oven to 350 degrees F, grease and flour your loaf pan, set aside
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices ((adjust those spices to taste!)) until well combined
  3. In a medium bowl, whisk the pumpkin, oil, molasses and water until well combined
  4. Add the wet ingredients all at once to the dry ingredients. Use a spatula to fold them together until just barely combined
  5. Bake for 1 hour and 20 minutes or until set and a toothpick inserted into the center comes out clean
  6. Let rest in pan for 20 minutes, then turn out onto a cooling rack until completely cooled.  Loaf will last on the counter for about 5 days.  They freeze well too!  Recipe easily doubled so you can freeze the spare =)

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Filed under Breakfast, Dessert, Uncategorized

Nutella Peanut Butter Cookies

This is a cup of Nutella.

cupatella

Cup-o’-tella.  You’re welcome.

These are cookies that are basically Nutella and peanut butter smashed together and baked until super fudgy and juuust barely crispy on the edges.

bite sized

You’re welcome.

This is peanut butter glaze.

pbglaze

You’re welcome.

You know those times when you just need a cookie?  As in…right now?  It should be warm.  It should involve chocolate.  And it should be right. now.

prebake

I’ve had that.  My roommates and I once went on a failed 10 PM adventure to get some fresh baked cookies…or at least cookies we could warm up! We thought baking would take too long.

yum

Really…baking would have been much quicker and much less disappointing.  At least it was fun?  Right Jenn? Erika?

stacker

Anyway, if I had known about these cookies at that point in my life things would have been much different.  These come together, mixing and baking, in 15 minutes NO JOKE.  (Unless you do the freezing step..then it’s more like 20…I think you’re still going to be ok.)

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Plus it’s Nutella and peanut butter!!!!!!!!!!!!!!!!!!!!!!!!

fudgy

Do it.  Right now.  Go.

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Attach this recipe to your jar of homemade Nutella for a nice gift! Just make sure to include a spoon.  Realistically, the Nutella may not ever make it to cookie status.

*Entirely too many cookies were eaten in the creation of this blog post.

Don’t judge..join.

toomany

Enjoy!

❤ Ellen

P.S.  Just saying:

Delicious…

delicious

RIDICULOUS

drizzle

Peanut butter glaze.  Not at all necessary.  But…kinda necessary.

K now GO. I’m timing you.

❤ ❤

Nutella Peanut Butter Cookies

Recipe adapted from Ambitious Kitchen

1 cup Nutella

2 tablespoons peanut butter

2 tablespoons brown sugar

1 egg

1/2 teaspoon cinnamon

1/2 cup + 1 tablespoon flour

**I should note that I used both homemade Nutella and homemade peanut butter.  The consistency of my homemade versions may throw off the recipe a bit.  It shouldn’t be too different but you may need less flour.  Use your best judgement and let me know if it works out for you/how you adjusted!

1. Preheat oven to 350 degrees F. Mix all ingredients except flour in a large bowl until thoroughly combined.

2.  Slowly add flour until it looks like dough instead of Nutella.  It will pull away from the sides when you stir but it will still be sticky

3.  If you want to make it easier to work with, pop the whole thing in the freezer for about 20 minutes.

4.  Pull off about 1 tablespoon of dough at a time and roll into a ball.  Place on prepared baking sheet, leaving about 1 inch between cookies

5. Bake 9 minutes, let cool, drizzle and enjoy!

Peanut Butter Glaze

The peanut butter glaze is just a standard powdered sugar/milk glaze with a spoonful of peanut butter stirred in. Do it!

Recipe makes 20, 1 tablespoon-size cookies

6 Comments

Filed under Cookies, Dessert, Uncategorized