A Love That Spans Centuries

Photo by A Streetcar Named Devour

Original photo by Aimee Spicks/STARZ

I stan a ride-or-die couple. And I’m currently obsessing over Starz-streamed series, “Outlander.” If you haven’t watched yet, the story revolves around our two main characters, Claire (a time-traveling WWII nurse from England), and an 18th Century Scottish Highland warrior named Jamie Fraser. I won’t delve too much into the storyline, but these star-crossed lovers will do whatever it takes to protect each other. It’s a love that spans centuries.

The Linzer Torte (the original form of this tasty treat) is actually much older than our fictitious Scottish Jacobite, and dates as far back as the 17th Century in Linz, Austria. (The oldest known recipe is from 1653!) The name originated as “Helle Linzer Plaetzchen”  which in German literally translates to “bright Linzer cookies.” The much easier to make version is the sandwich cookie, with its characteristic cut-out shape exposing the fruit jam and is lightly dusted with confectioner’s sugar. This version is gluten-free and vegan.

==
Gluten-Free + Vegan Linzer Cookies

Recipe slightly adapted from About to Sprout
Recipe yields about 8 cookie sandwiches 

Photo by A Streetcar Named Devour

INGREDIENTS

2.5 C almond flour (I like Bob’s Red Mill)

4T coconut oil, melted

1/4 C date syrup

1/2t fresh lemon juice

1ea lemon, zested

1t pure vanilla extract

1/2t Kosher salt

1/4t Baking soda

1C Jam, fruit preserve of choice (my fave store-bought are from Crofter’s)

1/4C powdered sugar for dusting

METHOD

Combine all ingredients into a bowl. If the dough is too sticky, sprinkle in a bit of almond flour till it’s pliable but not too dry.

Mound dough onto a flat surface and shape into a disc. Wrap in plastic and place in the refrigerator for 20 mins.

Preheat oven to 325 degrees.

Line 2 sheet trays with parchment paper.

Once dough is chilled, unwrap and place between two pieces of parchment paper.

Roll out dough to 1/4-inch thick. Cut out 16 cookies (using a large heart-shaped cookie cutter) and place 8 of those cookies on the parchment-lined sheet tray. (You may need to re-roll your dough to get more cookies.)

Use a small heart-shaped cookie cutter inside the larger hearts. If you don’t have a smaller cookie cutter you can free-hand it like I did.

Place onto sheet tray, making sure cookies don’t touch (they’ll spread a little).

Bake for 8-12 mins depending on your oven. Mine were done at 8 mins, so keep an eye on them and pull out once they’re a nice golden brown.

Allow to cool on a cooling rack.

TO ASSEMBLE
Line cookies with the base of the cookie bottom sides up and spoon about 1T of fruit preserve. Top with double-heart cookie half to expose the jam.

Top with a light dusting of sugar.

Continue reading

Let’s Twist Again (Like We Did Last Summer)

 

I need to get back into yoga. My body is constantly telling me I need to stretch and to weight train more. The aches + soreness associated with having a job where I’m on my feet 10+ hours a day, where I’m going up and down stairs all day is taking its toll. I average anywhere between 3-5 miles in steps alone by just being in the confines of the building. (That’s upped to 5-8 miles a day during our peak season!) On busy summer days (where the restaurant averages 2-hour wait times and lines stretch around the block like the ones in Disneyland) my body is wrecked from moving up and down and all around. I’m a bit older now (40 is getting closer and closer!) and I’m not as spry as I once was. So I’ve decided that yoga and weightlifting is a priority in 2020.

Another priority? This matcha and black sesame + dark chocolate babka. It is as heavenly as it sounds. The deep nutty and cocoa aromas from the toasted, ground black sesame seeds, and the full-bodied slight umami flavors from the matcha powder with the bittersweet chocolate is a lovely taste combination.

Babka is a dense cake comprised of yeasted dough that’s filled, rolled and cut in half vertically, then twisted and baked to perfection. I highly recommend upping your baking game by trying this easy to follow recipe if you are new to the beauty that is babka. Of course, I veganized it, sourcing a handful of recipes and testing combinations of each one. The recipe below gave me the best results. Share your babka experiences, tips and tricks below!

VEGAN Matcha Babka With Black Sesame + Dark Chocolate Filling

Recipe slightly adapted from Fix Feast Flair + The Little Epicurean 

Yields 1 babka loaf

INGREDIENTS

FOR THE MATCHA BABKA DOUGH

  • 1/2 cup soy milk, plus extra for brushing
  • 3.5 g active dry yeast
  • 344 g all-purpose flour
  • 64 g non-dairy, unsalted butter (I like Earth Balance) at room temperature
  • 25 g coconut sugar
  • 2 flaxseed eggs (2T flax + 5T warm water)
  • 1/3 t pure vanilla extract
  • 2 T matcha powder, cook-grade
  • 1/2 t kosher salt
  • Oil for coating bowl

FOR THE BLACK SESAME SEED FILLING

  • 6 T non-dairy unsalted butter (like Earth Balance or Melt), room temperature
  • 1/4 c coconut  sugar
  • 1.5 T maple syrup
  • 4 T black sesame seeds, toasted lightly and coarsely ground
  • 1/2 c miniature dairy-free dark chocolate chips (I like Enjoy Life)

METHOD FOR THE  DOUGH

  1. Heat the milk till the thermometer reaches 100-110°F.
  2. Whisk the warmed milk and yeast in a medium-sized bowl. Then whisk in 1/2 cup of the flour. Allow the mixture to sit for 20 minutes.
  3. Combine the butter and sugar in a stand mixer with a paddle attachment on medium speed till light and whipped fluffy, about 2 minutes.
  4. Add in half of the flax eggs mixture for about a minute. Turn off the mixer and scrape down the sides of the mixing bowl with a rubber spatula. Add in the rest of the flax mix and whip on medium for another minute. Add the vanilla. Stir for 30 seconds.
  5. At the lowest speed, slowly add in the rest of the flour and matcha powder till almost combined, and then mix in the  yeasted milk for another minute. Then add the salt. Mix on low till the dough starts to pull away from the bowl and it’s fully incorporated. About 5 minutes.
  6. Lightly coat a large bowl with a neutral oil and place the dough in it. Cover with a clean towel and place in a warm area for about 1-2 hours, depending on the temp of your house. (You’ll want the dough to double in size.)

METHOD FOR THE BLACK SESAME FILLING

  1. Heat the sesame seeds over medium-high heat and toss occasionally till the seeds start to give off a toasted aroma (you’ll know it when you smell it). Turn off the heat.
  2. Place the seeds in a food processor, blender or coffee grinder till completely ground.
  3. Using a paddle attachment on a standing mixer, combine the butter, sugar, syrup, and  toasted sesame seeds. On medium speed, whip till combined. Place in the refrigerator till you’re ready to assemble the babka.

ASSEMBLY

  1. Once the dough has doubled in size, place it on a lightly floured surface. Roll it out starting in the middle and working your way out. Roll the dough to a 12×16 rectangle.
  2. Use an offset spatula to evenly spread the sesame filling into the dough. Sprinkle a generous layer of chocolate chips on top.
  3. Line an 8” x 5” loaf pan with parchment paper.


  4. Starting at the short end, roll the dough tightly. The seam should be at the bottom of the roll.
  5. Cut the ends off of both sides using a sharp serrated knife.

  6. Gently cut the roll in half lengthwise, from top to bottom.
  7. With the cut sides up, twist the halves over and together. Cross the left end over the right, and then carefully lift the right side over the left again. Repeat till all sides are intertwined.
  8. Carefully place the dough twist into the prepped pan. Cover with a clean towel and let rise for about 45 minutes.
  9. Preheat oven to 350°F
  10. Remove towel. Brush the babka with soy milk.
  11. Place in the preheated oven for 25-35 minutes (depends on your oven) and till a skewer inserted in the middle comes out clean.
  12. When done, carefully remove from oven and allow to cook for about 15 minutes on a cooling rack before serving.

The Kids Are Alright

ADDC9484-E368-44FB-AAF0-639B1E078A8F.jpeg

Holiday get-togethers can be a bit challenging for us folk who have food allergies. It is sadly true. We are the ones who come to birthday + holiday parties, weddings, showers, potlucks, sulking at the buffet table full of food that we simply cannot eat. We stand there and salivate over all the pies, pizzas, bread, cakes, cookies, cheesecakes, cheese plates, etc., that are hands off. I mean, we *can* eat them, sure, but that would mean we want to:

A) Die

B) Get rushed to the hospital 

C) Be stuck on the toilet for the next week, wishing we were dead 

D) Be stuck lying on the floor next to the toilet in the fetal position, wishing we were able to physically get onto the toilet 

It’s not fun. For us or for our loved ones who have to deal with it. I once accidentally ate a few bites of risotto at a “build your own risotto bar” at a wedding thinking that all the cheeses that were placed in separate bowls at the build-your-own bar were my signal that the actual risotto base didn’t include cheese. I was wrong. I was so deeply wrong. My body made sure to tell me how wrong I was. I was sick for a few days after that, and have avoided “build-your-own” risotto buffets ever since.

For holiday parties, and actually, any party all year round, I love making this Chocolate Chip Banana Bread recipe and bringing it to parties because it’s so dang delicious, moist AF, and is gluten-free, vegan AND nut-free. It’s perfect for adults and kids with food allergies.

I hope you try out this recipe, and if you do let me know how it turns  out.

xo Kelly Rae

==

F9E8130F-C54D-412B-BAE6-10248D34B636.jpeg

Chocolate Chip Banana Bread Gluten-Free, Vegan, Nut-Free

Recipe slightly adapted from Kitchen Confidante

INGREDIENTS

1 C brown rice flour

1/2 C potato starch

1/4 teaspoon salt

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup coconut sugar

1/2 cup maple syrup or agave syrup

1/4 cup vegan butter or coconut oil, at room temperature

1 flaxseed egg (1 Tablespoon flaxseed meal + 2 1/2 Tablespoons water, mixed together in a small bowl)

1/2 cup “vegan buttermilk” (coconut milk plus 1 teaspoon apple cider vinegar, mixed together)

3 very ripe bananas, mashed with a fork 

1/2 dairy-free chocolate chips (I’m a die-hard Enjoy Life bittersweet chocolate fan!)

METHOD 

Preheat oven to 300°F. 

Grease your loaf pan with coconut oil, olive oil or vegan butter and line the base of your pan with parchment paper.

Whisk together the flour, salt, baking powder and baking soda. Set aside.

In a mixing bowl with a paddle attachment, cream together the sugar and butter. Stir in the flax egg and then the bananas, and lastly adding the vegan buttermilk. Slowly add the dry ingredients and then the chocolate chips and mix till just incorporated to avoid over mixing.

Pour batter into greased loaf pan for about 45 minutes to 1 hour, depending on your oven. If in doubt, do the toothpick test.

Why do you build me up? Buttercup?


Desserts in teensy weensy jars and ramekins are so darn cute. This veganized recipe doesn’t require any baking–it’s foolproof and just needs about 2 hours in the fridge to set. That’s right. No butter. No cream, eggs. Nada. You might ask, how does this taste so good without all the dairy? And I’ll say, you won’t even miss it.

Xx Kelly Rae

==


Chocolate Vegan Pots de Creme with Gluten-Free Graham Cracker Crumble
Serves 8
By Kelly Rae — A Streetcar Named Devour

FOR THE GRAHAM CRACKER CRUMBLE

INGREDIENTS
1 cup cashews (or whatever nut variety you have in your pantry)
1/2 cup pitted dates
1 Tablespoon coconut flour
1/2 Tablespoon coconut oil, melted
1.5 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

METHOD
Pulse together in a food processor till crumbly.

FOR THE POT DE CREME

INGREDIENTS
2 cups silken tofu (do not use firm tofu)
8 ounces dairy-free dark chocolate, melted (I use Enjoy Life)
3 Tablespoons coconut oil, melted
1 Tablespoon espresso powder (King Arthur Flour makes the best! I got mine via Sur La Table)
1/4 cup cashew milk (or any plant-based milk of your choosing)
1-3 Tablespoons maple syrup (optional, if you like a sweeter pot de creme)
1/4 teaspoon kosher salt (optional)
1/2 cup unsweetened shredded coconut, toasted and for sprinkling

METHOD
Melt the chocolate over a double boiler, making sure not to burn it.

Place all ingredients into a blender and zap till thoroughly blended.

Divvy up into different-sized ramekins or Mason jars, depending on how many portions you need. Layer the graham cracker crumble in between layers of the chocolate puree.

Place in the refrigerator for at least 2 hours to fully set.

Serve with toasted shredded coconut. Boom.

You Can’t Have the Mango!

mcclede

Why is it that every time I hear this song by Everything But the Girl, I’m reminded of Chris Kattan’s Saturday Night Live character, Mango? Does it give you flashbacks, too?

I digress. So the whole thing with mangoes started when my parents came to visit me in Portland recently (yay!). I was so excited to host them in my new apartment. We went on a road trip and visited our family in Idaho. It was such a lovely week, I’m so glad to have spent some quality time with my family. Working in the hospitality industry, it’s hard to get the time to take long vacations and spend time with loved ones. I really want to (and will!) make an effort this year to work less and spend more quality time with the special people in my life. Promise.

Back to the point of this story: My mom brought me a bunch of mangoes (it’s her favorite fruit), her reasoning being that I “need to eat more fruit.” (She thinks I don’t eat enough fruit, which is pretty much true.) But I somehow forgot about them, and when I finally remembered that I had them (in actuality, a telephone conversation with my mom asking me if I had eaten said mangoes) I found them overripe in my fridge. I was bummed; they were too mushy to eat raw. And I’m really hesitant to eat things with weird textures. (Random fact about me: I don’t care for eggplants or bananas because of their weird mushiness.) Yet I tasted the overripe mangoes and figured they were still salvageable, so I made this delectable Mango Coffee Cake instead.

The Martha Stewart recipe I adapted it from called for a glaze, but I decided to top the cake with my Vegan Caramel Sauce that I upgraded by steeping the coconut milk with star anise for about an hour.

mcccoconut

This recipe is best served warm and with coffee. (Duh.) Store the cake in room temperature wrapped in plastic. Upon serving, just reheat it in the oven at 350 degrees for about 10 minutes. It still tastes really good even after a week.

==

mcclede2

Mango Coffee Cake with Coconut-Star Anise Caramel
Recipe slightly adapted from Martha Stewart

INGREDIENTS
FOR THE STREUSEL TOPPING AND CENTER
3/4 cups all-purpose flour
1 cup packed dark brown sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon coarse sea salt
1 1/2 sticks cold unsalted butter, cut into small pieces

FOR THE CAKE
1 stick unsalted butter, room temperature, plus more for your baking pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse sea salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3/4 cup sour cream
5 overripe mangoes, flesh scooped and mashed lightly

Vegan Caramel Sauce

METHOD
First make the streusel topping. In a medium-sized bowl, mix together the flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in the butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Refrigerate until ready to use.

Make the streusel center: Mix together the remaining 1/4 cup of brown sugar and 1/4 teaspoon cinnamon.

Preheat your oven to 350 degrees. For the cake: Butter a 9-inch tube pan with a removable bottom. Place the flour, baking powder, baking soda, cinnamon and 1/2 teaspoon salt into a bowl and mix together.

mccbatter

Beat the butter and granulated sugar with a mixer on medium-high speed till fluffy, about a minute. Add in the egg and vanilla. Beat in the flour mixture in 3 additions, alternating with the sour cream and mashed mangoes, beginning and ending with flour. Continue to beat until well combined.

mccpan

Pour half of the batter into the greased pan. Sprinkle the streusel center mixture evenly over the batter. Pour in the remaining batter, and spread evenly using an offset spatula. Sprinkle the rest of the streusel topping.

mccbaked

Place into the oven and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack, and allow to cool completely. Remove cake from pan, and transfer to parchment.

mccafter

Make the caramel sauce. While still warm, drizzle over cake and let the sauce drip down to the sides. Let set for 5 minutes before serving.

mcc1

unnamed-2

mcc2

unnamed-3

Khaki Wishes and Cookie Dreams

trooplede

I was never a Girl Scout. In lieu of those activities, my mom encouraged me take ballet and tap dance classes, piano lessons and vocal coaching. I was a bit of a singer/dancer as a child, taking any chance I could to steal the limelight to sing in front of an audience (large or small). I loved singing and dancing so much that I didn’t miss or even notice the other activities I could’ve been doing with other kids my age. It wasn’t until I was about 12 years old when I first saw Troop Beverly Hills, a movie about a group of Wilderness Girls from the 90210, led by the fierce (and amazingly dressed) Shelley Long.

trooptitle

troopphyllis

troophannah

Troop Beverly Hills is one of my favorite movies, and after re-watching it in my 20s I immediately recognized one of my favorite artists, a young Jenny Lewis. In fact, the movie is flooded with young stars you may recognize.

troopsale

Looking back, I kind of wish I would’ve been a Wilderness Girl, just so that I could sing the “Cookie Time” song.

So right now (with all of my social media channels flooded with posts of Girl Scout cookies) I’m craving Thin Mints so very much. But no such luck on finding any Girl Scout cookie sales booths. Being the proactive and slightly impatient person that I am, I decided to create my own. The resulting recipe is vegan-optional (if you choose to use margarine instead of butter) and has a very subtle coconut flavor. ‘Cause mint and coconut go together like khaki and green, right? I’m calling ’em “Thick Mints” for obvious reasons.

==

troop3

Homemade Thick Mints
Recipe slightly adapted from BakingBites.com
Yields about 2 1/2 dozen

INGREDIENTS
For the cookies:
8 ounces butter (or margarine)
1 cup unsweetened cocoa powder
1 cup rice flour (I used Mochiko)
1 1/2 teaspoons pure vanilla extract
1 tablespoon peppermint extract
1/3 cup unsweetened coconut milk
1 teaspoon salt
1 ½ cups all purpose flour

For the dipping chocolate:
1 cup semi-sweet chocolate chips
1 tablespoon peppermint extract
1/8 cup canola oil

METHOD
Preheat your oven to 350 degrees. Cream the butter (or margarine) and sugar till fully incorporated. Stir in the salt, extracts, coconut milk and cocoa powder. Mix until the cocoa powder is integrated and the batter looks like chocolate frosting. Add the flours and mix till just combined, making sure to not over-mix.

troopdry

troopbatter

Form the dough into a cylinder-like roll (think rolling pin-sized). Wrap the dough completely in Saran or other plastic wrap tightly. Place the dough into the freezer for at least 3 hours or overnight.

After properly resting, remove dough from the freezer and carefully discard plastic wrap. Using a sharp serrated knife cut dough into 1/2-inch discs, slowly cutting so as to not break the dough.

troopdough

troopbaked
Place the cookies on a baking sheet and bake for 11-13 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack, about 5 minutes.

While the cookies bake, make the peppermint coating. Heat a sauce pot of water till boiling. Place the baking chocolate into a heat-resistant bowl over the boiling water, making sure not to get water  into the chocolate.

troopdipped

troopemoji

(Cook’s Note: I have read recipes online instructing to place chocolate into a microwave. Please, I repeat, please don’t do that. Heating chocolate in the microwave will oftentimes scorch it. Chocolate is a temperamental food that needs to be treated carefully. On that note, please don’t ever heat chocolate over a direct flame. Melting chocolate over a double-boiler creates a more controllable heat source.)

Once the chocolate has melted, stir in the peppermint extract. Then slowly add in the oil to thin it out.

Slowly drop the cookies into the melted chocolate. Turn to coat the cookies entirely, then lift the cookie out of the chocolate with a rubber spatula.

Place the dipped cookies onto a parchment- or Silpat-lined baking sheet. Place the cookies in the freezer to set for at least an hour, preferably overnight if you’re patient!

Now it’s “cookie time, it’s cookie time, it’s cookie time!”

(Editor’s Note: All movie screenshots are property of Weintraub Entertainment Group)

Let’s Cross Over

loveliz

loveketut

lovewayan

lovetutti

lovetemple

letscrossover

For the last leg of Liz’s journey, she finds “LOVE” in Bali. Meeting her future husband, Felipe (real name: Jose Nunes), helped change her way of thinking. She discovered that she can find balance with love and spirituality. She not only found love in the form of her soulmate, but she also found love in the friends she met (not just in Indonesia, but throughout her journey) like Ketut Liyer, Wayan Nuriasih and Tutti.

I felt that a sweet dish would be the best representation of Liz’s time in Bali. I could just imagine young Tutti making these fun and easy-to-make sweet treats with her mom.

lovecakesLEAD

Gemblong (Indonesian Sweet Rice and Coconut Fritters)
Yields about 14 fritters

INGREDIENTS
2 cups sweet rice flour (I used Koda Farms Blue Star® Mochiko)
2 cups sweetened coconut flakes
2 teaspoons kosher salt
3/4 cup coconut milk, heated
1/4 cup water
2-3 cups oil, for frying
1 pint coconut-caramel sauce (recipe HERE)

METHOD
In a small saucepan, heat the coconut milk and water till almost boiling. Stir occasionally to avoid scorching. Set aside.

Place the oil in a Dutch oven or cast-iron skillet over medium-high heat till oil is shimmering (not exactly boiling but very hot!).

lovedough

Mix together the rice flour, coconut flakes and salt in a medium-sized bowl.
Slowly add in the heated liquids, using a rubber spatula to mix it all together. Once all of the liquid has been added use your hands to finish incorporating the dough. The dough should be slightly damp, like cookie dough.

lovecakes

Using a 1/4 cup measuring cup or scoop, portion out 12-14 balls of dough. Form the dough balls into about 1/2-inch thick, cylindrical patties.

lovefry

Place one of the patties into the frying oil to check for proper temperature. The patty should start frying immediately but not so much that the fritter begins to burn quickly. Adjust temperature of oil as needed. Fry the dough for about 2-3 minutes then flip, cooking for an additional 2 minutes. Remove from the oil using a pair of tongs and place onto a paper towel-lined platter to cool down.

lovefrydry

Once cooled down (about 10 minutes), dip into the caramel sauce (recipe HERE) and shake off the excess sauce, and place onto a Silpat- or parchment paper-lined sheet tray to dry.

lovecakestyled2

Return to the full story HERE

(Editor’s Note: All movie screenshots in this story are property of Columbia Pictures.)