Lavender Lemonade Cocktail

Hello faithful readers and those who have stumbled across my site by chance! Let's lift a glass together and help me celebrate my next journey in life: after seven years at a desk job, I'm off to pursue singing opera! I'm finally taking that next step and throwing myself out there. But first I'll be doing some travelling. Yay!

So look forward to blogs from abroad and blogs from Pittsburgh this summer. They might be sporadic, but they should be interesting!

Lavender Lemonade Cocktail (my own recipe)
Bring 2 cups of water to a simmer and stir in 2 Tablespoons of honey. When honey is mixed into the water, turn off the burner. Add 2+ Tablespoons of lavender and steep for at least 15 minutes (longer for a stronger lavender flavor.) Strain the lavender through a fine mesh and pour the liquid into pre-made lemonade (1/2 gallon or less.) Stir in and cool in refrigerator. Add Jack Daniels or some vodka to the drink or enjoy by itself.

Bake well and prosper!

Raw and Gluten Free Magic Bars & Blog Birthday!

"Happy birthday to my blog! Happy birthday to...oh wow. FOUR years?!" Those were the thoughts that coursed through my mind while getting ready for this post. I cannot believe I have been blogging about my baked goods (and sometimes my life) for four years. It doesn't seem like four years. It seems like two and a half. It's been so fun and cathartic and, well, delicious!

 

I must admit that I was a little saddened to read last year's blogiversary post...and the year before's post...and the blogiversary post from 2009. Besides travelling more (yay!), it seems like not much has changed in my life over four years except for the apartments I live in and my hair. (Which is nice and "long" now compared to when I had a pixie cut.)

(Yes, that IS me eating a fried oreo in Little Italy.)

 

Besides these two things I'm still working the same day job, I still sing operatically, I still run (well, I did until my injury last week), and I still love hanging out with my friends whenever possible. (And sometimes I do more than one of these things at a time!)

It's not that I was expecting some drastic change in my life within the last fours years, and quite frankly I can be very thankful that nothing drastic HAS happened. Whew!

 

But then I realized that one thing has changed (besides me joining pinterest...). It doesn't seem like that big of a deal to me so maybe that's why I didn't think of it right away, but, in the grand scheme of my blog, it IS rather important:

 

I enjoy eating healthy!

 

Yes, ever since Feb, 2012, I've incorporated more fruits, veggies, and nuts in my diet. There are also many weeks when I do a raw foods diet.

 

Don't worry. I still love desserts and still completely believe that life IS too short to skip dessert. But my taste buds have become a little more picky and I prefer artisnal, lightly crafted desserts more than the heavy, super processed, and preservative heavy desserts. The fact that there is an abundance of blogs out there with posts on those kind of desserts makes me feel ok about the lack of them on my blog. (Mind you, I'll still bake them from time to time...especially around Christmas time.)

 

I've actually been enjoying baking vegan, gluten-free, raw,  or just healthy desserts recently (which I'm sure that you, my awesome readers, have noticed.) It's so fun to make up my own recipes as well, like the recipe for this post. I loved my raw and gluten free magic bars so much that I've been making single serving parfaits for myself each day this week.

Besides this "hits the spot" recipe, some of the other recipes I loved/am proud of that I made this last year are:

•Overnight Coffee Loaves I was so proud of myself for making these. They were perfect, just perfect (and even more so when eaten right after they came out of the oven.) I hope to make them again when I have more time to take better photos of them.

•Homemade Donuts This recipe pushed me out of my baking comfort zone which resulted in amazing donuts. Once again, I was very proud of myself for the success of these donuts.

•No Bake Peanut Butter Cup Granola Cookies  These were an instant hit and it's hard to eat just one. I'm currently wishing I had one to eat right now...maybe I'll make a healthier version of them soon...

•Raw & Gluten Free Honey Bunches of Oats Bars I made up this recipe after making my own almond butter for the first time. I was proud of my own recipe and happy with the yumminess of the bars.

•Heart Shaped Italian Macarons This recipe required a lot of attention and I'm happy to report that both times I made macarons in the last year they all turned out to be scrumptious. These heart shaped ones were so cute! Next time I'll try to make some without splits on top.

•Cherry Poppyseed Cake I'll just reiterate what I wrote about this cake back in summer: This cake is so lovely, especially for summer seeing it's somewhat light in consistency and uses cherries. I added a nice whipped cream that helped bring out the flavors of the poppy seeds and the cherries. I highly recommend making this cake.

•"Almazing" Almond Bars I am dead serious about these bars being amazing. I'm craving one right now just thinking about them!

•Cherry Lemonade Bars with Lavender Frosting Thankfully I decided to enter a baking contest this year. While I didn't win, this is hands down my favorite recipe of the year. I made it three times within a week since it was so amazing. (And part of the recipe is mine!)

 

There are plenty more recipes I loved this past year, but these are the ones that stick out in my mind the most.

 

Hopefully my next year of blogging will be just as successful when it comes to baking. I can't wait for another delicious year! 

Raw and Gluten Free Magic Bars (an Erika Beth original recipe)

1 cup raw & pitted dates (I used medjool dates)

2 Tablespoons of nut milk (I used a mixed nut milk)

1 Tablespoon of raw honey

1 cup pecan butter (I made my own - feel free to substitute a different nut butter)

1/2 cup of gluten free dried oats

1/4 cup of unsweetened, dried, and shredded coconut

2 Tablespoons of cacao nibs

 

In a medium bowl, stir the honey into the nut milk and then soak the dates in the mixture for an hour. Then put the dates and the milk into a food processor and process until the mixture becomes sticky and like caramel. Mix the pecan butter with the oats and spread evenly on the bottom of a small square container (about 4x4 inches. *see photo below). Once an even layer is on the bottom of the container, spread the date "caramel" evenly on top of that layer. Then sprinkle the coconut on top of the caramel layer. Then sprinkle the cacao nibs on top of the coconut. Refrigerate for at least an hour and then cut into small squares and enjoy.

Bake well and prosper!

Gluten-Free Almond Butter Cookies

Wow...I've been on an almond kick, haven't I? If you've noticed, this is my 3rd post in a row involving almonds. ("Almazing" Almond Bars and Raw & Gluten-Free Honey Bunches of Oats Bars are the other two.)

 

Well, what can I say? I love almonds and I love making almond butter in my new food processor. My shiny, magical, incredibly awesome 12 cup food processor. 

I'm still in awe. (And I still need to watch the instructional video that came with it...)

 

Want to see something else I recently got for my kitchen (since I haven't posted about my kitchen in awhile?) Sure you do!

Aren't these the cutest?! (Don't worry, I still have my giraffe measuring spoons!) I bought these a couple of weekends ago when I was hanging out with my best friend from college. She's leaving to do a year abroad in England and when I use these spoons I'll think of her. Especially when I use the 1/4 tsp one because we have an inside joke about squirrels...

 

Thinking of my best friend being abroad for a year is exciting and a little sad at the same time. Thankfully, I made these cookies and got to eat them for comfort. (Don't worry...they are rather healthy cookies!)

 

These cookies are gluten-free AND chewy. Yes, I know. You don't see those two words describing cookies usually, but it's true. And guess what! They're very easy to adapt with your favorite chocolate or nuts or toppings!

Gluten-Free Almond Butter Cookies

Ingredients

1 C of raw almond butter (I made mine with 2 Tablespoons of dark brown sugar. I highly suggest making yours with brown sugar, too!)

1 egg

1/4 C honey

1 teaspoon baking soda

dark chocolate chips or chunks of a dark chocolate bar

raw pecans pieces (only need around 10)

1/4 C shredded coconut (I used unsweetened dessicated coconut)

1/2 teaspoon of salt

 

Instructions

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2. Add almond butter, egg, salt and baking soda into a stand mixer. Mix until well combined.

3. Add honey and mix until well combined. (Dough will be really sticky.)

4. Stir in chocolate.

5. Measure approx 1 tablespoon of dough and drop onto prepared cookie sheet. Space approx 1″ apart.

6. Sprinkle coconut and salt on top of each drop of dough to your liking and then press pieces of pecans on top of the dough.

7. Bake for approx 8-10 minutes and remove from oven when slightly golden. Cool on baking sheet for 4 more minutes and then transfer cookies to a cooling rack and allow to cool before enjoying.

Bake well and prosper!

Raw & Gluten Free Honey Bunches of Oats Bars

You know when it's just too hot out to turn on the oven? You know, so hot that you're sweating when you're just standing in your kitchen, let alone moving in your kitchen?  Yeah, well, NYC is going through an end of summer heat wave right now and I just couldn't bear to turn on the oven. (Sometimes I do, mind you...but I just couldn't do it this time seeing the weather's been so nice recently.) (Oh, and no, I don't have an AC unit in my kitchen.)

 

So, I decided to use my new 12 cup food processor and make almond butter for the first time. After I made that, I decided to see what kind of bar I could make with some of the almond butter. 

 

Sometimes making up your own recipe creates an incredibly scrumptious, "hit-the spot" dessert. This one contains a strong honey flavor while also packing in protein awesomeness with the almonds. I highly suggest that you, too, go have some fun in your kitchen by making up your own recipes (if you haven't already...) Just make sure to stay cool when you do!

Raw & Gluten Free Honey Bunches of Oats Bars

           (an Erika Beth, the Messy Chef recipe)

3/4 C Almond Butter

4 Medjool dates, finely chopped with a knife or ground down in a food processor

1/2 C+ gluten free rolled oats (I used Bob's Red Mill Brand)

1 Tablespoon+ honey

 

Mix almond butter and chopped dates in a bowl. Once well combined, add oats. Mix until well combined. Feel free to add more oats until texture is to your liking. Once well combined, stir in the honey. Add more honey to liking. When completely combined, mixture should stick together and be close to a ball shape. Grab some of the dough and make it into a bar shape. Place in container or on a plate and refrigerate for at least an hour or overnight. Serve slightly chilled.

Bake well and prosper!

Heart Shaped Italian Macarons

Ever since making my first batch of macarons last month I wanted to try a different macaron recipe/technique AND attempt to make them heart shaped. Well, I did and they were a success! How cute are these heart shaped treats? Is there any way to make them cuter?

Yep! Add some pink poodles into the shot.  My room mate figured that would be cute/funny and he was right!

Then I wondered if there was any way to make these even more adorable.

Yep! Drawing Valentine's messages on them with edible marker fit the bill nicely. How cute are they? My room mate exclaimed that they looked like Sweethearts and I had to agree. 

Not into the normal Valentine's Day messages? Don't worry. I have that covered too. Here's some updated messages that I felt were very "of the times" for today's society...and also made me giggle.

Still not into Valentine's Day/love? Been burnt too many times in the past? Don't worry. I have you covered as well.

There was one broken heart out of the 80+ I made.

I am glad to say that the folks eating these enjoyed the messages AND the yummy tastes of these macarons. I used an Italian technique (which incorporates hot sugar water which helps to make the tops shiny.) I really enjoyed this recipe and plan to keep it as my go to macaron recipe.

Happy Valentine's Day!
Love,
Available and Slightly Low Maintenance.

Italian Macarons (from Good Food)
Ingredients
200g almond meal, laid out on tray to dry for 2 days (Erika's Extras: I laid the almond meal out for only overnight and it worked fine)
200g pure icing sugar, sieved
150g egg whites (from 3 to 4 large eggs), sieved and allowed to stand at room temperature overnight
1/4 tsp cream of tartar
1g dry egg-white powder (optional)
200g white sugar
50g water
Few drops food colouring (Erika's Extras: I put in extra food coloring since the color of my last macarons faded while baking.)

Method

Preheat oven to 150C (around 300F). Place almond meal and icing sugar in a food processor and pulse to get a finer consistency. Sieve through a drum sieve into a large mixing bowl. Divide egg whites in two batches, each 75 grams. Place one batch of egg whites in an electric mixer fitted with a whisk attachment, add cream of tartar and egg white powder and set aside.

Mix the remaining egg whites into almond mix to make a thick paste, then set aside. Put sugar and water in a saucepan on medium heat, stir to make sugar syrup. Insert thermometer. When thermometer reaches 110C, start whisking egg whites on low speed. Gradually increase the speed until the egg whites are thick. If the sugar syrup gets too hot before the egg whites are ready, add three teaspoons of cold water to syrup to reduce the temperature. When sugar syrup reaches 118C and the egg whites are ready, slowly pour syrup down the side of the mixer while whisking the egg whites on medium speed. Continue to mix for about 10 minutes until the meringue cools (the bowl should still feel slightly warm).

Add food colouring. Using a pastry scraper, mix the meringue into the almond meal paste — no need to be gentle. Keep mixing until the paste is supple and shiny.

Shiny!

It is important to have the correct consistency. The mixture should be oozy and lava-like. When you fold the mixture over itself, it will spread slowly. Using a pastry bag fitted with a one-centimetre plain nozzle, pipe mixture on to a lined double baking tray. Using two trays ensures even heat distribution. You can use baking paper to line the trays but I have found a silicone baking mat gives the best result. (Erika's Extras: I used parchment paper and it worked fine. I also only had one tray in the oven at a time which was fine as well.)

For a guideline to making heart shapes, I traced a heart on one side of the parchment paper. With the pencil side down, I piped the hearts on the other side of the paper.

Rap the baking tray on the bench firmly a couple of times to get rid of any large air bubbles, settle the shape of the macaron and help make the pied or "foot". Bake for about 16 minutes-18 minutes. (Erika's Extras: I kept the oven door slightly ajar when baking. The other macaron recipe I made said to do that and I think it helps an even baking.)

 

Check the macarons are dry by testing whether the top and the pied are firm (if the top is soft and the sides are moist, leave them a few more minutes). (Erika's Extras: I checked if the pied/bottom was firm by seeing if the macaron easily peeled from the parchment paper. If not, place back in oven.)Remove from oven and cool on baking trays, then remove and place on wire racks. When cool, sandwich with filling (see below). Refrigerate overnight for the correct soft macaron texture. They can be frozen for up to six weeks.Makes 85-90 (42-45 filled macarons)

 

Erika's Extras: I used this Martha Stewart recipe for the filling. I added honey to half and raspberry jam to the other half. While the filling was nice, I wasn't a huge fan of the flavor/consistency. I would suggest searching for a different recipe.

 

Bake well and prosper!