pairing autumn with peanut butter

Peanut butter and its bff's chocolate and banana have been executed often in this house. This is mostly because many of my loves have a soft spot for peanut butter. Actually, obsession is probably a better way to describe it.   I am always trying to think of combos with peanut butter to meet their standards while simultaneously feeding my need to experiment with new recipes in the kitchen.  I was wracking my brain for a twist on PB while using what I had stored up at home.   The pile of this season's apples and a gallon of maple syrup were calling. I thought the combo of peanut butter and apple slices as a diet mainstay for picky children all the way up through adults on the run could work in a baked good.  Who doesn't enjoy this combo?  Throw in some oats and perhaps this can even be considered a breakfast bite.

Peanut Butter Apple Crumble Bars

adapted from Foodologie, this recipe can also be made vegan with substitutions noted.
Yield: 32 bars

INGREDIENTS
base
1/2 C reduced fat peanut butter
1/2 C maple syrup
1 C flour, whole wheat or all-purpose
1/2 t baking soda
1/2 t salt
2 T unsalted butter or coconut oil at room temp.
1/2 t vanilla

apple filling
5 apples, peeled, cored and diced
1/3 C flour
1/2 C dark brown sugar
juice of 1/2 lemon
1/2 t vanilla
1/2 T cinnamon
1/4 t ground cloves
1/4 t nutmeg

topping
1/3 C flour
1/3 C oats
1/2 C dark brown sugar
3 T reduced fat peanut butter
2 T unsalted butter or coconut oil

DIRECTIONS
apple filling
1.Combine all ingredients for apples, let sit for 10 minutes while you prepare the base and topping.

base
Preheat the oven to 350° F and line a 9×13-inch baking dish with foil
1. In a large bowl with an electric mixer cream butter and peanut butter until uniform in color. Add vanilla and maple syrup.
2. Add in flour, baking soda and salt and beat until a dough forms.
3. Press dough into base of pan and chill in the freezer while making the topping.

topping
1. Melt together butter in a saucepan or in the microwave for 30 seconds. Pour into a medium bowl and stir in peanut butter until combined.
2. Add in sugar, flour and oats.

assembly
1. Remove dish from freezer, spread apple filling evenly over peanut butter base.
2. Sprinkle crumble topping over apples.
3. Bake for 30-35 min. Can be served immediately with ice cream or allow to cool and store in an airtight container at room temp. for four days.

Nutrition: 112 cal, 4g fat, 96mg sod, 19g carb, 13g sugar, 2g fiber, 2g protein

makin' whoopie...pies

I have found that people believe in "their way" to make or eat something and I love the debate over such ridiculous things.  Or maybe it's not so ridiculous if people out there really care about their traditions and whatnot.  Regardless, the whoopie and its origin has long been argued over.  Honestly, until I moved to New England, I never knew the Maine side to the story, I thought they were an Amish recipe through and through.  After trying one from Vactionland, I have to say, my heart belongs to the Amish.  This is the version that is coveted by my Mommy Dearest and the only kind she prefers is made by the Amish people who sell them at the Syracuse Regional Market.  After my parents moved from CNY, this would be one of the main things she would "have to eat" when visiting.

Mommy Dearest had long been searching to replicate this treat for when she was not visiting home and it is known that I love a food challenge, especially when it is a family favorite.  After peering at the ingredients list we surmised that the Amish probably do not use marshmallow creme as listed in many Maine Whoopie Pie copycats.  Even the above article link makes some sort of Fluff-like filling for the Amish version but I am telling you, they do not list corn syrup in the ingredients and the filling is stiffer than a butter cream, much less a marshmallow creme.

After much trial and error, I believe I have succeeded in perfecting my mother's favorite treat.  Or maybe she just likes to humor me.  She did receive a whoopie treat tower for her birthday cake as a result.  Either way, I am happy with the outcome.  These whopies form a slight sheen after sitting out a few hours; almost a sticky quality to the cake.  That is a must needed characteristic of these things.  The filling is rich and yet not too sweet.  The ones from the Market are wrapped in saran wrap and tightly packaged because they would get all gooey on the outside.

After my mother spread the word of love for her whoopies around town, she had to bring in some of the goods to her local library (her home away from home).  I think they were well-received as I believe a whoopie hunt ensued down there as a result.  Shortly after I was given word of the vegan molasses whoopies (molasses and ginger are another Mommy Dearest/Grandma Sue fave) from Allison and wanted to shout out to those who love sugar and their animals intact.

Whoopie Pies Two Ways

(Mommy Dearest's favorite and a vegan-friendly recipe!)

Storage note: I individually wrap my whoopies in saran wrap and then place them within tupperware or a freezer bag before storing in the refrigerator (if going to be consumed within a few days) or freezer (they thaw out pretty quickly).

ORIGINAL CHOCOLATE AMISH WHOOPIES

Yield: 24 sandwiches (48 cookies/cakes)

INGREDIENTS
cookie/cake
1/2 C vegetable oil
1/2 C shortening
2 C brown sugar
4 eggs (or 1 C liquid egg. Vegan loves, I implore you, what is the alternative to eggs?  I am sure this can be done!)
3 C all-purpose flour
2 tsp baking soda
1 C unsweetened cocoa powder
1 C milk
2 tsp vanilla extract

*vanilla filling
1 1/2 C shortening
4 C confectioner's sugar
1/4 C flour
1/4 C milk
1 1/2 T vanilla
*If you like a generous amount of frosting like my family does, you may want to double the filling

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
1. Combine baking soda, cocoa and flour in a bowl and set aside.
2. Cream oil, shortening and sugar in a large bowl.
3. Add vanilla and eggs.
4. Alternate adding milk and dry ingredients and mix thoroughly.
5. Drop batter by 2-3 tablespoonfuls on baking sheet at 3" apart and bake for 8 min.
6. Allow cakes to cool on sheet for about five minutes before transferring to wire rack.  The cakes will look like a medium brown in color when removed from oven but will darken to a deep espresso with a slight sheen after a couple hours.

vanilla filling
1. Cream shortening, vanilla and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 396 cal, 21g fat, 127mg sod, 50g carb, 36g sugar, 3g protein

VEGAN MOLASSES GINGER WHOOPIES

(with thanks to Allison, adapted from Vegan Visitor)
Yield: 9 sandwiches (18 cookies/cakes)

INGREDIENTS
cookie/cake
2 T shortening
2 T vegetable oil
1/4 C brown sugar, firmly packed
1/3 C robust molasses
1 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 C soy or almond milk
1/2 tsp lemon juice

lemon ginger filling
3/4 C shortening
2 C confectioner's sugar
2 T flour
1 1/2 T soy or almond milk
1 1/2 T lemon juice
1/2 tsp ground ginger

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
1. In a medium bowl, combine the flour, soda, salt, ginger, cloves, nutmeg and cinnamon.
2. In a large bowl, cream the shortening, oil and brown sugar then add the molasses, continuing to mix until well blended.
3. In a small bowl, combine the soy/almond milk and lemon juice.
4. Alternately add the dry and wet ingredients to the sugar mixture until thoroughly combined.
5. Drop tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
6. Bake for about 12 minutes or until golden and puffed.  Let cool for 5 min. on sheet before transferring to wire rack to fully cool before filling.

lemon ginger filling
1. Cream shortening, lemon juice and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 426 cal, 22g fat, 150mg sod, 55g carb, 39g sugar, 2g protein

happy spring!

Although my heart belongs to the saltwater scent of childhood beach days on the Atlantic that come with summer, one would have to be soulless not to feel a great fondness for spring. In elementary and middle school I would religiously check the weather section of the newspaper waiting for the temperature to hit 65, the magic number where you could wear shorts to school (even if it was probably 40 out while waiting for your bus in the morning). In high school, it meant that the days would be longer for you to stay out with friends and of course significant others and your parents wouldn't be cramping your style. However, I feel that the best example of spring awakening for me was during college at RIT.

The oppressive winds and snow drifts the the school's "unique" architecture created really made you wish that the infamous underground tunnels spanned from the residential area to the academic side (why they do not, I still have no clue). Forget getting to an 8:00AM class on time if you lived off campus, you'd be digging yourself out for an hour or so only to be plowed right back in. Yes, this is how the majority of Upstate NY feels. Yet at the first sign of sunlight peeking through the "Rochester grey," as Torren refers to it, and the barely blossoming smelly trees along the Quarter-Mile, the unicycles, skateboards and frisbees would break out. Girls legs suddenly reappeared, guys ran around shirtless and the ghetto hot tubs of the Greek system would dot the fronts of the dorm buildings. People actually existed at the school again. Everyone became friendlier and happier. We were all reminded why we actually chose to attend that massive patented palace of brick as people were strewn over the bright green grass.

So to honor that lovely spring, I have this vegan recipe made from one of the brightest greens that the Earth produces that you can still bake easily with: avocados.  Don't scoff, friends, the chocolate in these dense cupcakes is what you truly taste in the end.   I coupled them with Alton Brown's Avocado Buttercream and as predicted, received mixed reviews.  Some outright turned up their noses while others (usually the more daring and probably more organic eaters) enjoyed the unique citrus taste.   I think that "buttercream" is a poor title due to the lack of butter and cream substances.  Maybe "icing" would be better.  Next time I am going to procure some Earth Balance and make the frosting I really wanted to produce as seen on Sugar Plum's site.

Spring has sprung and we're still eating chocolate, albeit with a healthier twist.  I did mention those summer beach days around the corner.  When does spring finally awaken for you?

Vegan Avocado Cupcakes

adapted from Sugar Plum and Joy the Baker
Yield: 16 cupcakes

INGREDIENTS
cupcakes
2 C all-purpose flour
2 1/2 teaspoons baking powder
1/2 tsp salt
1/2- 3/4 C mashed ripe avocado (1 medium)
1 1/2 C packed brown sugar
1/4 C vegetable oil
1 tsp vanilla extract
2 oz unsweetened chocolate, melted
1 1/3 C almond, rice coconut or soy milk

avocado buttercream
4 oz avocado meat, approximately 1 small to medium
1 tsp freshly squeezed lemon juice
1/2 lb. confectioners' (about 2 C)
1/4 tsp lemon extract

DIRECTIONS
cupcakes
Preheat oven to 350 degrees F.  Line 16 muffin cups with liners.
1. Sift together flour, baking powder and salt.  Set aside.
2. Mix avocado, oil and vanilla extract.
3. Stir in sugar.  Once fully incorporated, stir in melted chocolate.
4. Slowly beat in the sifted flour ingredients, alternating with the milk until combined and all white streaks are gone.
5. Pour batter into muffin cups. Bake 18 to 20 minutes, until a toothpick inserted comes out clean.
6. Let cakes cool for 10 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

avocado buttercream
1. Peel and pit the avocado.
2. Mash or place the avocado into the bowl of a stand mixer fitted with the whisk attachment along with the lemon juice and beat until lightened in color, approximately 2 to 3 minutes.
3. Add the powdered sugar a little at a time and beat until smooth.
4. Add the lemon extract and mix to combine. If not using right away, store in the refrigerator.

Nutrition: 233 cal, 7g fat, 165mg sod, 45g carb, 31g sugar, 2g fiber, 2g protein