Pumpkin & Cardamom Cinnamon Rolls

Rabanadas {Portuguese French Toast}

Rabanadas have accrued many nicknames since I started sharing them with non-Portuguese people. My favorite one is from our buddy Ben: "whet bread." You have emphasize the w-h sound to capture how he pronounces "wet." Rabanadas are generally reserved for Christmas in my family.  Once my husband proclaimed his love for them, my mom started making them every month for her beloved son-in-law. Food is our language. 

The Golden Ghouls {Halloween Italian Breakfast Cookies}

These silly cookies were inspired by some Pumpkin Biscotti that I recently made. I love decorating with little ghosts because they are easy to create and are on the cuter side of the Halloween spectrum. The goal was to decorate a cookie quickly and with minimal effort. Shortbread was a close contender but then I found this recipe for "Italian Coffee Cookies." And thus the Golden Ghouls were formed.

The short one is definitely Sophia. 

Coco-Apple Walnut Quinoa Breakfast Bowl

We're in the middle of the summer heat - and yet somehow I was craving fall flavors. I've been making quinoa bowls for breakfast on a weekly basis, using chocolate and cocoa to make it a little naughty. This round, I decided to take out my fall fever with a classic cinnamon-apple combination thanks to my new found favorite applesauce from Buy Natural Nectar. 

Banana Walnut Muffins {AIP and Paleo}

These muffins were inspired by the delightful blog Fed and Fulfilled's recipe for Paleo Pumpkin Spice Muffins.  The Pumpkin Spice muffins were in heavy rotation in our house for several months and I started to play with variations. What I love is that the base ratio of wet and dry ingredients is on point and can be easily customized. It's difficult to find Paleo and AIP recipes that can boast such a trait!

Yeast Pancakes

Not going to lie - these pancakes are not for everyone. They're definitely not what American's think of when they hear the word, "pancake." The site that I found them actually refers to them as Racuszki (Yeasted Polish Pancakes). I don't think I've ever had Polish food but apparently sour cream is a thing?

Banana Bread Waffles {Dairy-Free}

These waffles are a hybrid of recipes from Just So Tasty (Banana Bread Waffles) and Hummingbird High (Paleo Banana Bread Waffles). I do my best to stay on that Paleo game but I know my husband. When it comes to breads - do not play with him. Keep the almond and coconut flour away - he wants some some good old fashioned brunch! I would like to note, however, these Paleo Dirty Chai Pancakes did win his immediate approval.

Simple, Soft, and Chewy Granola Bars

Sometimes you need a snack in a pinch. I cannot tell you the number of times we have been rushing out the door for a dance practice with growling stomachs. You don't want to eat anything too heavy or else you will feel like a rock for half the night. The other option is to feel shaky and whiny, staring at the clock hoping someone will kick you out of the studio early so you can get dinner.

Vanilla Bean and Cardamom Scones with Dried Cherries

A few weeks back, I saw an Instagram post from King Arthur Flour that had me salivating: vanilla and cardamom scones studded with dried cranberries. I love both vanilla and cardamom - just the smell of them makes me weak in the knees. The image was a total tease as there was no shared recipe just yet from the creator, By Guess and By Golly.  In my impatience, I decided to search the internet for a substitute until the original was available.

Sticky Buns with Pecans

This recipes comes from one of my favorite cook books, "The Food Lab: Better Home Cooking Through Science" by Kenji Lopez-Alt. I had never even heard about it until it was given to me by my awesome MIL ♥ (thank you!) The mission of Food Lab is similar to that of my beloved America's Test Kitchen but instead of an arsenal of chefs, it's a one-man army. Kenji tinkers with the science of recipes in the quest of not just perfection - but understanding how to achieve such results. Luckily for us, he's done the hard part and we get to reap the benefits! It's an insightful read that will give you the tools to grow as a home cook.

Easy Coffee Cake

Let me say this loud and clear... because I had to convince two friends of this fact before they would even take a bite of cake: there is any coffee in this recipe. So why is it called coffeecake when there's no coffee in it? Honestly, I never questioned the name. It could be inferred that it was traditionally served with (you guessed it) coffee! A little internet browsing reveals that the original versions of this cake were Danish, yeast-based, and actually did contain coffee. The American version has no yeast and  is easy to make - ideal for a quick coffee break.

Personally, I assumed it was a fact of life that the two simply went hand in hand. It was common to come home from high school and be hit by a wave of delicious smells and laughter upon opening the front door.  At the kitchen table, my mom and her Portuguese church buddies had just finished saying the rosary and were enjoying a spread of simple sweets, coffee, tea, and fruit. This almost always included Entenmann's coffeecake, hence the association forged in my mind.

Origin stories and childhood memories aside, coffeecake is a delight. It pairs beautifully with a cup of coffee because of the brown sugar and cinnamon, as demonstrated in the Magic Iced Coffee post. The crumble topping demands it be served with some form of beverage! If you don't care for cafe, make a cup of chai or a simple glass of milk. 

This recipe includes a lovely layer of streusel in the middle that, in my opinion, is iconic of coffeecake. It's hard a line to walk as I've seen similar recipes dodge this aspect of the cake and call it a "crumb cake" instead. A likely story ya lazy bastards. Kidding.

The only qualm I may have with this cake - and this is 100% personal - is level of fluff to the dough. The batter is supposed to sturdy and solid, that's why it's not stressful to bake. However, I have recently experienced the sour cream version of coffeecake - thank you Red Truck Bakery - and it's been a bit of a game changer. I'm going to have to experiment with recipes until I can form a true opinion on the difference.

Overall, this is a solid, homey version of coffeecake. It's easy to make, the ingredient list is short, and there are no frills. Heck, throw in some nuts to the streusel if you want to be risky. This would be magnificent for unexpected company and you don't have time to wait on cookies to chill in the fridge. 

The recipe for this easy coffeecake with streusel crumb topping can be found on Go Go Go Gourmet!

Healthier Banana Bread

Enjoy a slice of banana bread with a little less guilt. This banana bread from Cookie + Kate is engineered to be healthier thanks to the lack of granulated sugar. Instead, the sweetness comes from maple syrup - one of my favorite ingredients. There's no buttery richness but that's okay - you won't even notice because of the banana's natural creaminess. Use the oil of your choice (or fully embrace olive oil with this recipe). And as for the flour, this recipe incorporates whole wheat rather than all-purpose. The only minor addition that I made was this happy sprinkling of chia seeds on top of the loaf. I like the crunch that they add and they help fill you up!

It's easy to make and quick to bake. Well not really - it takes almost an hour. But it's delicious with tons of customization options to make it vegan, gluten-free, and/or dairy-free. It's incredibly versatile so make it your own! I personally love walnuts with bananas and threw in a couple handfuls.

So take those sad, brown bananas wasting away on the kitchen counter and mash them up into something delicious, filling, and perfect for breakfast!

The recipe for this Healthier Banana Bread can be found on Cookie + Kate!

Healthy Chocolate Oatmeal Muffins

It's always a win-win when you find a recipe for a classic that adds a healthy twist AND preserves the taste factor. Let's face it. Anybody can throw in a tablespoon of chia seeds and claim a recipe is now suddenly "healthy" (though these are still yummy). It takes a deeper dive to figure out how to walk the line.

Fortunately, that's what Bren did over at "What Bren Did." What a fitting blog title. She took the standard chocolate muffin recipe and shook it up a little. 

For starters, there is no flour in the mix. That's not to say flour is bad for you but it adds simple carbohydrates which have minimal nutritional value. Instead, she uses straight oat flour made from old-fashioned oats as the base. These oats are great because they have soluble fiber, complex carbs, and vitamins. All positives for your digestive tract and cardio. 

Holding the mix together is your choice of ripe bananas or unsweetened apple sauce. No need for oils or butter. Unprocessed, natural goodness with potassium. 

The dark color is thanks to the unsweetened cocoa powder which has all the health benefits of dark chocolate (minimum 70% cocoa) with less calories. It supports cardiovascular health by soothing internal inflammation and is full of essential minerals like zinc, manganese, and iron. 

Sweetness has to come from somewhere! Fortunately, it's from honey as opposed to straight sugar. Honey is filled with all sorts of benefits but be weary of the type you purchase. Pasteurized honey is stripped of most of its nutrients in the heating process. Shop for the raw and local stuff.

Lastly, don't black out on the chocolate chips. I always opt for the darkest chocolate possible, with the minimum being 70% cacao. All the health properties of dark chocolate are in that percentage because the less cacao, the less nutrition. The rest of the chocolate bar is generally butter and sugar. Go hard or go home.

 

Minor adjustments can be made for those with dietary restrictions. Instead of regular milk, I opted for almond milk because it's my favorite and that's that. For the vegans, you all know the culinary magic trick of substituting eggs with flax seeds! Also, the cocoa powder can be substituted with carob powder but you may want to reduce since it packs a kick of flavor.

We thoroughly enjoyed these muffins and they were great in the morning on the run. They are light yet filling without the guilt of the standard grab and go carb. This will be a go-to recipe when we have extra bananas lying around the house.

The recipe for these Healthy Chocolate Oatmeal Muffins can be found on Bren Did It. Hat's off to a tasty treat!

Buckwheat Banana Bread {Gluten Free}

Once upon a time, I made buckwheat pancakes and my husband reacted lukewarmly. My girlfriend and I, on the other hand, loved them. What was his hang up? The answer was simple: buckwheat. Allegedly, it has an aftertaste that I cannot detect. We had already experienced this phenomenon once before with the Rum-Kissed Banana Butterscotch Cream Tart in a Cocoa-Buckwheat Crust. With an unfinished bag of flour in the kitchen, I wasn't ready to give up on buckwheat.

That's when a few over ripe bananas made me raise an eyebrow. Could they cover this "after taste" that I kept hearing complaints questions about? It was worth a shot and oh buddy, did I find a winning recipe!

I've made my fair share of banana bread but nothing quite likes this version from Joyous Health! Ignoring the buckwheat factor all together, this fierce loaf is distinct because it doesn't rely on loads of sugar, chocolate chips, or nuts for its flavor.  It uses a smexy smidge of cardamom to create a whole new creature. I can't really explain it but I will do my best.

The texture is super light and airy. You can barely tell its on the plate. It smells totally aromatic, especially when you incorporate maple syrup for a touch of sweetness. My favorite cheat? Use maple syrup that is infused with cinnamon or vanilla bean- either is incredible and you'll start putting it on everything. The cardamom isn't overpowering but overwrites any trace of buckwheat with its notes of sweetness, spice, and citrus.  

The real test, naturally, was the hubby's approval. I casually slid him a slice without telling him that there was any buckwheat in the mix. His eyes lit up. It wasn't intended to sway us but we agreed, this is our new favorite banana bread recipe! Simple ingredients. Easy to make. Relatively kind to the conscious. And tasty. Woo hoo!

This recipe for super moist Buckwheat Banana Bread {Gluten Free} is from Joyous Health's Blog. Enjoy!

Quick and Dirty Chocolate Espresso Cinnamon Rolls

Whenever there is a short-cut recipe for bread, I am very skeptical. It's like one of those old timey grifter scams. The recipe proclaims amazing results and tantalizes you with tempting photos. An accomplice comments on the wonder of the bread to provoke enthusiasm. Then, just like a grifter, it leaves you with half-baked results and you realize that you have been cheated. I've made "quick and dirty" cinnamon rolls in the past and was burnt. Within the hour, they had turned into hockey pucks that could break a window.

For these reasons, I make it a rule not to use quick yeast breads and unreliable sources. It may be limiting, but I am often reluctant to step away from my go-to books and bloggers (all hail Smitten Kitchen and America's Test Kitchen). That's how I knew that I was in safe hands when I saw these Quick and Dirty Chocolate Espresso Cinnamon Rolls from Joy the Baker. I decided not to live in the past (insert Buddhist "Om") and give these kids another shot.

Oh Joy, you never lead me astray!

What makes them "quick and dirty?" The rising time. Generally speaking, cinnamon rolls need two round of rising, each at least an hour. These are done in half that time with only ten minutes to rise the first round and then an additional 30. By the time you're done cleaning up the kitchen, they're ready to go in the oven. What black magic is this?

Sure. Chocolate and Espresso are an overpowering combination of delicious. You could slather the two on a brick and I would probably still try to eat it... well at least lick of what I could. It goes without saying that the filling of this cinnamon roll is delicious. I used extra dark chocolate chips and added just a touch more espresso. The dry mix alone had the entire kitchen smelling lovely.

The real test was going to be how the rolls stood the test of time.
Would they be soft and luscious?
Or would I be able to skip them over a lake?

These cinnamon buns could be used as a pillow up to three days out of the oven. That's right- THREE whole days (per storage in an air-tight container). They pulled apart smoothly and warmed in the oven beautifully the next day. Served with a cup of a coffee, these chocolate espresso cinnamon buns had the husband and I on cloud 9.



What I really love about this recipe is the quantity. Most rolls make two pans worth of bread - way too much for our simple home and too heavy to serve as a side at brunch with friends. This is makes six large buns in a 8x8 pan - a solid amount for two over the weekend and enough to share with others on a Saturday night.

The glaze is optional - we didn't feel it was necessary! Yes, that's how good they are - they don't need glaze. The filling is sweet enough as it is.

PS. Mike is over here cracking up because I used the word "grifter" in this post. Apparently this makes me a literary nerd. 

The recipe for these awesome Quick and Dirty Chocolate Espresso Cinnamon Rolls can be found on Joy The Baker!

Fluffy Pancakes

Hooray for snow days! From those of us in Northern Virginia, thank you mother nature for the extra day at home! Granted, I still had to work remotely but at least I got to spend time with the hubby + cats and stay in my cozy flannel pajamas. 

Whenever we work from home together, Mike and I make pancakes for lunch! I already had a list of recipes ready to go on Pinterest. As soon as I showed him the "Mexican Pancakes" and "Black Bean Chocolate Pancakes" he threw a flag on the play. For once, he wanted regular, old-fashioned pancakes. No oats, chia seeds, buckwheat, or coconut milk. He wanted something that Aunt Jemima would serve. 

I almost got him to change his mind with some heavenly tiramisu pancakes (*drool*). Eventually, we both managed to calm ourselves down from the thought of having tiramisu for breakfast and realized that it was...after all... tiramisu for breakfast. That's way too sweet to be an actual meal. Focus, people! Resist the seduction of beautiful, nutritionally-void food.

These pancakes were everything that Mike hoped and dreamed. They're light, fluffy, and simple. He slathered them with maple syrup and enjoyed a side of scrambled eggs with a link of toasted sausage. It doesn't get any more traditional than that! I love my American guy!

Meanwhile... I had to sneak in some bells and whistles. Woopsy. 

My stack of pancakes included slices of banana, toasted walnuts, a drizzle of honey, and a sprinkle of chia seeds on top. Yes, those damn chia seeds had to make their way in there! Mike eyed my plate and shook his head, resigning himself to his crazy wife's ways. 

This recipe yielded five, generously portioned pancakes. I could barely hold down two but that may be because of the additional toppings. They're super easy to make (combine wet, combine dry, mix - done) and would make your mama proud. 

For the recipe for these Fluffy Pancakes, check out this post on All Recipes! 

Skinny Chocolate Chia Muffins

The other day, I had a wild craving for a chocolate muffin. This may sound mundane but in our house it's an anomaly. Cravings are a rare occurrence, as my poor husband can vouch for whenever we try to pick a place to eat and my response is indifference. If the food is reasonably healthy and there is a form of vegetable on the menu, I'm good! Dessert can be a spoonful of peanut butter! 

A craving for a muffin though? Okay tummy, you're weird.

Naturally, a plain old chocolate muffin wouldn't suffice. Having worked at a chain coffee shop serving baked goods, I know muffins are essentially cupcakes in disguise. Don't let the absence of frosting fool you! It's a cupcake waiting to pounce. Run!

That's why a recipe for Skinny Double Chocolate Chip Muffins from Sally's Baking Addiction caught my eye. What makes it skinny? It goes easy on the sugar/oil and substitutes with honey, yogurt, and apple sauce. Sounds like a great way to start the day! All right muffin, you have my attention. 

As I started collecting ingredients, my mind began to wander and I couldn't resist the urge to tamper. The end result was a few changes to up the health properties while maintaining the delicious factor. All the chocolate you love is here! It's food with benefits!

In this version, the all-purpose flour is substituted with oat flour.  Oats are great for digestion and help to keep you full longer. Instead of granulated sugar, I used coconut palm sugar and reduced the amount by 25 grams. Nothing wild, just trying to find the line between sweet and bland. In the same vein, the amount of honey was reduced by half. Honey is great for your but it still is a sweetener. Make sure you use the real stuff too, nothing super processed or else all those benefits are extracted. You know those honey packets found at restaurants and coffee shops? Beware and read labels; those can be sweetened corn syrup to cut costs. Wow, I hope that didn't come off too nutrition conspiracy theorist!



Additionally, these muffins have a dash of omegas with two tablespoons of chia seeds. Honestly, if the texture doesn't bother your senses, you can easily add another tablespoon or sprinkle them on top right before baking. The more, the merrier!

Now in terms of the "double chocolate chip" aspect- the darker, the more health benefits. I am fiend for chocolates that are at least 70% cocoa but the hubby loves semi-sweet. My solution for this was to use half semi-sweet chips for him, and half carob chips for me! Carob chips can be wickedly bitter the first time you try them so fair warning! The advantage is that unlike chocolate, carob is naturally sweet, low in fat, high in fiber, and has calcium.

I said a little prayer and popped them in the oven, expecting flat, dense, hockey pucks.



Amazingly enough, these suckahs are good! They don't taste super healthy and have all the chocolatey goodness you could ask for! I love the soft and moist texture which only gets better if you store them in an air-tight container. I've made these three times now and use it as a bribe with one of the IT guys in the office to hook me up! Thanks Sally's Baking Addiction for a solid recipe!

The hubby likes to eat these with a slathering of peanut butter on top and a crown of bananas slices. It makes for one heck of a breakfast plate. In this post, I tried to go for a more "elegant" angle and use a peanut butter glaze. It's totally optional!

PS. Did you notice our guest kitty in today's post? More to come about Slade, the Daredevil foster kitten! 

Skinny Chocolate Chia Muffins

modified from Sally's Baking Addiction 

Muffins
3/4 cup (133g) unsweetened applesauce
1/2 cup (75g) coconut sugar
2 tablespoons (45g) honey

2 tablespoons chia seeds
1 large egg (or 2 large egg whites)
3/4 cup (183g) yogurt (Greek or regular)
2 teaspoons vanilla extract
1/2 cup (62g) whole wheat flour
1/2 cup (62g) oat flour
1/2 cup (42g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (90g) chocolate chips (I used half carob chips, half semi-sweet chocolate chips)

Preheat oven to 375; grease 12 muffins tins.

Combine applesauce, coconut sugar, honey, chia seeds, egg, yogurt, and vanilla in a bowl. 

Combine flours, cocoa powder, salt, baking soda, baking powder, and chocolate chips. I like to keep a few chips on the side, about a tablespoon, to sprinkle on top of the muffins before right before baking.

Add wet and dry ingredients, being careful not to over-mix. Using a icecream scoop, fill cupcake tins and sprinkle chocolate chips and chia seeds (optional) on top.

Bake for 15-20 minutes, until toothpick comes out clean. Allow to rest on cooling rack for at least 5 minutes before you pop them out. 

Basic Peanut Butter Glaze (optional)

4 tablespoons smooth peanut butter

1-2 tablespoon milk of your choosing, depending on how thick you like your glaze

Mix together until smooth, drizzle as you see fit!

Gluten-and-Lactose-Free Buckwheat Pancakes with Roasted Strawberries

For those that have followed along with my silly stories, I only bake gluten-free when my girlfriend Rhubarb visits.  On top of being gluten-free, Rhubarb's diet is now lactose-free as well. You can imagine the sweat bead that formed on my brow when we made plans for brunch. Where could we eat that could ensure her needs were met? The pressure was too much and I offered to host brunch. Hence, these buckwheat pancakes!

These pancakes are incredibly easy to make. Quite frankly they FASCINATED me because they were so hard to burn. They're beautiful, fluffy, and... how do I put this... bland. Don't let my opinion deter you! Rhubarb was stunned when me and our mutual girlfriend commented on the lack of flavor. She felt that they were dead-on perfection and the group quickly realized that our palettes were divided based on our dietary norms. For those that eat gluten-free, these are fantastic. For the rest of us, there was something lacking. That's where the roasted strawberries come into play; they add sweetness and zest! Plus, roasted strawberries are amazing in general.

I'm so enamored with these pancakes that I am determined to tinker with them until all parties are satisfied. Initial thoughts include adding lemon zest, reducing the coconut milk on the stove to a more concentrated flavor, and using more maple syrup. How do you make your buckwheat pancakes? Any recommendations are greatly appreciated!

Gluten-and-Lactose-Free Buckwheat Pancakes with Roasted Strawberries

serves 4

Gluten-Free Buckwheat Pancakes
from Creative Simple Life

2 cups organic buckwheat flour 

2 teaspoon baking soda
1 teaspoon sea salt
1 can organic coconut milk OR 2 cups of milk of your choosing
2 eggs
2 tablespoons maple syrup
2 tablespoons organic canola oil + more for for the pan 

Michele's Super Easy Roasted Strawberries 

1lb fresh strawberries, washed and trimmed 

1-2 tablespoons light brown sugar

For the pancakes, preheat the oven to 375F. Line a baking sheet with aluminum foil and very lightly butter or oil. But whole strawberries on the baking sheet and sprinkle with light brown sugar. Bake for 15-20 minutes, until tender to fork prick. When done, turn off oven and leave inside to keep warm until time to serve.

While that bakes, mix together the flour, baking soda, and sea salt in a medium mixing bowl.

In another bowl, beat together the coconut milk, eggs, maple syrup, and canola oil. Once thoroughly mixed, add this liquid mixture to the dry mixture.

Stir until the batter is mostly smooth. Then set it aside for 10 minutes to allow the flour to fully absorb the liquid ingredients.

Preheat a cast iron skillet on medium heat for 5 minutes. Add some oil for frying the pancakes.

Pour ¼ cup of the batter per pancake onto your preheated skillet, pan, or griddle.

Cook the pancakes for 1½ minutes per side, flipping when bubbles begin to burst at the surface and the edges begin to look cooked.

Top with strawberries, bananas (optional), and maple syrup. Best served warm.

Toasted Marshmallow Iced Coffee

Coffee has always played a special role in my life. Its scent is associated with childhood visits from family and friends coming over for dinner. When I went to college, I studied at a coffee shop for hours slowly slipping my non-fat iced latte. During a double shift at the restaurant, friends would drop off a Thai Iced Coffee to rocket me through. After college, I worked as a barista at Starbucks for a year. Now, amazingly enough, it is a weekend ritual and sweet retreat with my husband.

When I first met Mike, he was not a coffee or espresso drinker. For any other person, this would have been a deal breaker. They would have asked me out - I inevitably would ask, "hey want to get coffee?" and their "no" would have turned my agreement into, "Ohhh... THIS Saturday night? I have to wash my hair that night and walk the cat."

Okay, maybe I'm exaggerating... maybe...  

 

Regardless, I'm not exactly sure what happened in the progression of our relationship that converted Mike to a coffee/espresso drinker. He would join me at cafes to listen to music and draw while I read a book or studied for an exam. There were a few sparkling lemonades and hot cocoas. Then he ventured into big game: espresso. His first affair was with the Turtle Mocha at Caribou, then a romp with Nutella iced-lattes, and has currently settled into a very light Mocha.

Real love is learning how someone like's their coffee. For example, my mother and (rest in peace) grandfather both like it super sugary and with tons of cream. I found that the hubby has a similar palette but doesn't like artificial flavors, heavy syrups, and overly-bitter notes. That's how I knew that this coffee was a must-try in our household!

This recipe calls for iced coffee, simple syrup (pictured on the right), a touch of cream, and marshmallow creme (pictured on the left). Making the iced coffee and simple syrup is extremely easy. 

The marshmallow creme, however, does take a degree of determination. The boiled sugar becomes precarious to handle and hardens quickly on anything it touches. Be sure to read the directions before jumping into it and you'll be fine. Also, you will need a candy thermometer. My mixing bowl took a beating with solidified threads of caramel but an overnight soak in the sink fixed it right up!

The good news is it's well worth the effort and makes the store-bought stuff look like a joke. I could see this being used as a topping on a myriad of other tasty treats, from raw strawberries to cupcake frosting.

The final special requirement of this recipe is the cooking torch. Miracously, I actually have one of these thanks to my brother! The year that I baked the Brûléed Bourbon-Maple Pumpkin Pie for Thanksgiving stood out like a sore thumb in his mind because I didn't have the proper equipment. I insisted that I didn't need a torch because I had no intent on making a brulee in the near future. A few weeks later for the holidays, he knew exactly what he wanted to give me. Thanks, Joey!

Who would have thought that I'd use it to toast marshmallows indoors? 

If you don't have a wicked little kitchen flambe torch device - no worries. You can either make the marshmallow creme and toast it with the oven broiler - or - you can use regular marshmallows and toast them in the oven (instructions below). It's not quite the same because they're not as gooey and soft as the creme but they can do the trick in a pinch.

To assemble, mix iced coffee with a healthy bit of ice. Add as much simple syrup as you want to your coffee (I like 1-2 tablespoons) and stir. Top with a splash of cream (or whatever you prefer) and healthy dollop of the marshmallow creme. Flambe the creme and bask in the glory of your Toasted Marshmallow coffee!

Toasted Marshmallow Iced Coffee
slightly modified from Confectionalism

Iced Coffee (makes 2-4 cups)
2/3 cups coffee beans
3 cups cold water

Coarsely grind the beans in a food processor; let soak in the water overnight.  Strain the beans with a fine mesh sieve or a cheese cloth. Set aside. 

Simple Syrup
1/2 cup coconut sugar
1/2 cup brown sugar
1/2 cup water

Mix the sugars with water in a small pot until it reaches a boil. Let it simmer for 3-5 minutes; stir occasionally. When it cools, it will have a syrup-like consistency.  Store in the fridge or at room temperature.

Marshmallow Creme (option 1)
1/2 cup granulated sugar
1/4 cup light corn syrup
1/6 cups water
pinch of salt
1 large egg white, at room temperature
1/4 teaspoon cream of tarter
1 teaspoon vanilla extract 

Stir together the sugar, corn syrup, water, and salt in a medium, heavy bottomed, saucepan over high heat.

Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy/fat thermometer. Read next step to prepare meringue while you wait.

While the sugar is boiling: Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites to soft peaks on medium speed. (you want the egg whites whipped and ready, so when the sugar syrup comes to 250 degrees F you can immediately drizzle it in. If they’re whipping up faster than your syrup is coming to temperature, just stop the mixer at soft peaks until the syrup is to temp.)

When the syrup reaches 240°F, reduce the mixer speed to low and slowly pour about 3 tablespoons of syrup into the egg whites to warm them Slowly pour in the rest of the syrup, between the bowl and the whip. Increase the speed to medium high and whip until the marshmallow crème is stiff and glossy, about 6 minutes.

Add in the vanilla and whip 1 minute more.

Use immediately or store in an airtight container in the refrigerator for up to one week.

Marshmallow Creme (option 2)

6 marshmallows per cup

Take 6 marshmallows and nestle them inside a cupcake tin. Using a cooking torch or oven broiler (careful now!), toast the top and edges until they lightly melt and bond together. Allow it to cool and place on top of combined iced coffee as a finishing touch.

Baking Bootcamp: Apple Pie Biscuits

Recently, Joy the Baker and King Arthur Flour paired up to host a "Baking Bootcamp" contest. It was a raffle for some great prizes so I figured oh-what-the-heck. All you had to do was bake the recipe provided, take pictures, and post them to instagram. The winner was selected at random and alas, I was not said person. 

Oh well.

It gave me and a girlfriend an excuse (as if that's really necessary) to bake together on a beautiful Saturday afternoon as well as the opportunity to make a nice sweet treat to share with family. Life is good, homies! 

In terms of the actual recipe, these are easy to bake biscuits loaded with apple-cinnamon-sugar flavor. The filling is apples finely sliced and warmed in a skillet with butter, brown sugar, and cinnamon. They're not the sloppy, gooey type you eat on the side at a barbeque. These are warmed through to let the flavor distribute evenly and make the apples slightly tender.

The actual biscuit is standard issue and I think any buttermilk biscuit recipe would work so don't feel pressured to color between the lines. If you have an awesome buttermilk biscuit, stick to your guns or try something new- it's up to you! I will say, that these are light, fluffy, and mild in order to provide a neutral base for the apple filling. These are not the super buttery biscuits you grab at holidays.

Roll out the dough, cover half in apples, fold like a big calzone, and make a solid brick of dough. Don't worry about each slice looking even and perfect- it's simply not going to happen! There are slivers of apple begging to poke out from the seams. Meh. We'll stick with the adjective "rustic" and feel a little more hipster. 

Brush each individual roll with egg wash and a sprinkle of mixed sugar, cinnamon, and salt. You can easily halve the amount of granulated sugar for this part of the recipe

These biscuits are surprisingly light and seemed to magically float away from the baking sheet and into people's plates. Make them if you're looking to switch things up at brunch or want to put those end of season apples to creative use.

For the recipe, check out Joy the Baker's post for Apple Pie Biscuits! Stay tuned to her blog for upcoming Baking Bootcamp competitions.