Category Archives: Vegetarian

Rhubarb Cardamon Whole Wheat Scones

Good Morning! What’s baking?

I just placed these scones in the oven.

Ingredients:

2 cups Rhubarb chopped
1 1/4 cup of whole wheat pastry flour
1 1/4 Cup of AP flour
1 teaspoon of baking powder
1teaspoon of Cardamon ground
1/2 teaspoon of salt
3/4 cup of heavy cream
One stick of butter cup chopped (1/2 cup) Unsalted
1 teaspoon of pure vanilla
1 TB of vanilla sugar & 2 TB of sugar
1/4 cup of sugar

Dusting:
1.5 TB of vanilla sugar
2.5 TB of sugar

1. Preheat oven to 425 degrees

2. In a small bowl take chopped rhubarb and coat well with 1 tb of vanilla sugar and 2 TB of sugar. Set a side.

3. In a separate bowl sift together both types of flour, salt, cardamon, 1/4 cup of sugar and baking powder.

4. Cut butter into the flour mixture.

You can use a pastry cutter for this but I prefer using my hands. Cut until butter is in pea sizes.

5. Add rhubarb and liquids.

6. Use a spatula to mix. And knead until dough form and everything is incorporated. Don’t over knead/mix.

Make sure no flour is left behind.

7. Separate dough evenly into a Pam Spray coved scone pan.

Looks like this

8. Now sprinkle with dusting sugar

9. Bake scones for 20 to 24 minutes on 425 or until golden brown.

Yields 16 to 20 scones depending on the size of your scone pan. As pictured the scones are 2.5 by 2.5 by 3 inches.

Special note: next time I make these I am going to try using fat free half and half to decrease the saturated fat content.

Strawberry-Rhubarb Whole Wheat Shortbread

Strawberry Rhubarb Shortbread

My grandpa gave me fresh rhubarb from his garden this past weekend. I couldn’t wait to use it. I love baking with rhubarb!! I have made rhubarb muffins, rhubarb cupcakes, rhubarb bars, rhubarb pancakes but never have I made shortbread using rhubarb. We had a very special birthday in the office today so I researched for a new rhubarb recipe to try and when I came across this recipe for Rhubarb Shortbread I had to give it a whirl. This recipe was adapted from a recipe on PBS’s website http://www.pbs.org/food/kitchen-vignettes/rhubarb-cardamom-shortbread-bars/. The original recipe called for a few different ingredients so I switched it up slightly since I didn’t have spelt flour , cane sugar, nor did I have red wine on hand.

Ingredients:

Dough:

1 Cup of Whole Wheat Pastry Flour

1 Cup AP Flour

A pinch of salt

1 Teaspoon of baking soda

2 Teaspoon of ground cardamom

2 sticks of butter (unsalted and brought to room temperature)

1 Cup of Sugar

2 Egg Yolks

Baking dish needed: 10 inch tart pan

Rhubarb Compote:

2 Cups of Rhubarb Chopped

1/2 cup Strawberries chopped

1/3 Cup of Sugar

1 Teaspoon of Water

1 Teaspoon of Pure Vanilla

Directions for the Dough:

Sift all the dry ingredients together in a large bowl.

2. In a separate bowl, cream the butter until fluffy.

3. Add the eggs yolks one at a time and sugar and mix well.

4. Add the dry ingredients ingredients and combine the two until a soft dough has formed.

5. Form the dough into two balls, make sure to form one larger than the other.

Wrap the dough in plastic cling wrap and place in freezer for 30 to 45 minutes. them for a minimum of 30 minutes.

6. For the Compote: Place a 2 quart sauce pan on low heat, add water, sugar, strawberries, rhubarb into the pan. Make sure to stir often. Add the sauce to come to a simmer and then reduce the heat to low continue to stir often.

7. Remove from heat after thickened and stir in the vanilla. Place the compote in a freezer safe bowl and sit on ice in the freezer for at least 30 to 45 minutes to cool completely.

8. Preheat oven to 350. Once compote is cooled get the larger piece of dough out of the freezer and start to grate with larger holes on a grater directly into a Pam Sprayed 10 inch tart pan.

9. Pat down the dough into the pan lightly.

10. Spread the rhubarb compote over the first layer of dough evenly. MAKE sure to leave a least a half inch from the perimeter to prevent leaking on the outside.

11. Now take out the second dough ball and grate over the top of the rhubarb compote.

12. Pat down the dough very lightly. You will still see some compote poking through but it is okay.

13. Bake at 350 for 35 to 45 until the entire top is evenly golden brown.

14. Allow the pan to cool completely before cutting into this delightful treat.

Copy that Local Favorite Marinara Sauce

We were so excited to find out the family owned grocery store where we grew up started carry our favorite restaurant marinara sauce. Whenever we go back home I have been bulk purchasing the spaghetti sauce. The downside is the spaghetti sauce is almost 6 dollars a jar! Yikes….

My husband and I love trying to make our favorite restaurant “copy that” recipes. When I know we can perfect it on our own with a little practice. So we thought we give this recipe a try. This is take one on our marinara sauce.

Ingredients:

2-8oz Cans Tomato Sauce ( I used Hunts)

1-28oz Can Tomato Puree ( I used Walmart Trade Name)

1/4 C Olive Oil ( I used our favorite Trader Joe’s Authentic)

1/2 Tsp Kosher Salt

1/8 Tsp of Baking Soda (to cut down on the Acid from the tomatoes)

5 spins on the Pepper Mill of Pepper ( I use heavy duty Penzey’s Pepper Lovers ) http://www.penzeys.com/

2 Garlic Cloves (straight out of mom’s garden)

1/2 Tsp Thyme (dried)

1/2 Tsp Basil (dried)

1/2 Oregano (dried)

2 TB of Sugar

1/8-1/4 Tsp Red Pepper Flakes (We used penzey;s Hot Pepper Flake so to your taste)

1 TB Locatelli Romano Cheese ( We purchase from the Strip district) None of that Kraft “Stuff” Please!! http://www.pennmac.com/page/458/strip-district-partners

1) Start with a 4 quart sauce pan and heat the pan

2) once the pan is heated add the oil on medium heat once the oil is heated add the minced garlic and cook until lightly browned and aromatic. Watch it will burn before you know it.

3) Add the tomato purée and sauce.

4) Next add the seasons, sugar, cheese, and baking soda.

5) Turn down the heat to the lowest setting on your stove. Cover stockpot and stir occasionally. Let simmer on low for 90 minutes. The longer the better for a dark, flavorful sauce.

6) Enjoy

Flourless Brownies

My sister is always asking me to try healthier recipes with using more secret healthier ingredients. So Jenna Lynn this one is for you….

Ingredients:
1 can (15 oz drained and rinsed) Blackbeans
3/4 cup of egg substitute or 6 egg whites
1/2 cup unsweetened applesauce
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon of pure vanilla (Mexican is worth it)
1/2 cup Chocolate Chips (Dark or Semi Sweet) you pick your poison
1 teaspoon of Expresso Powder
1/2 cup of sugar
1/4 cup Splenda for baking

Directions:

1. Preheat oven to 350.

2. Line 8 x 8 Pyrex dish with parchment paper and spray with Pam Spray

3. Place all ingredients except the chocolate chips in food processor and pulse until smooth (there will still be some black bean shaves of skin)

4. Remove blade and stir in chocolate chips

5. Pour batter in baking dish

6. Bake for 30 minutes

Yields: 16 Brownies 2 ww plus points each

Grandma’s Zucchini Cookies

Grandma’s Zucchini Cookies

My grandma always had fresh zucchini from her garden in the summer. She would make me these cookies all the time !! They are very versatile you can add whatever nut you like or swap out the raisins and go for chocolate chips if you rather. This recipe always bring me back to childhood! I make them every year for my family. Not to mention these cookies are egg free
and dairy free !

34 Serving. Prep Time: 15 min. Cook: 12 min.

Ingredients:

1 cup of grated zucchini (peeled or not either way but not peeled will give you more fiber!!)
1 cup of sugar
1 teaspoon of baking soda
0.5 cup canola oil
1.5 cups of AP flour
0.5 cup of whole wheat flour
1.5 teaspoon of cinnamon
0.5 teaspoon of cloves
1/4 teaspoon of nutmeg
0.5 teaspoon of salt
1 cup of raisins
0.5 cup of chopped walnuts

Directions:

Mix the sugar and oil together until combined. Mix this recipe by
hand not a mixer. In a separate bowl mix remainder of dry
ingredients together then mix into sugar and oil mixture w/ spatula.
Fold in zucchini, raisins, and walnuts at the end.

Drop on cookie sheet w/ parchment and spray w/ cooking spray.
Bake on 375 for 12-15 minutes or on convection at 325 for 8-10
minutes, until cookies are browned.

Yields: serves 34

Roasted Savory Soy Almonds

Roasted Savory Soy Almonds

At the office we are always looking for a healthy snack either mid morning or early afternoon to hold us over to our next meal. Almonds are a perfect snack because they are full of healthy fats, antioxidants, and loaded with protein. One of my fellow colleagues give me this recipe and ever since she made it for our office we take turns making it to always have around in the office for a nice filling snack. So next time you are at your local bulk foods store purchase some raw almonds. Plus while you are out don’t forget to stop at the local natural foods store to pick up Bragg’s Liquid Amios (a soy sauce natural alternative). This soy alternative is significantly lower in sodium than tradition soy sauce but tastes exactly the same. So if you are trying to cut down on sodium (and who isn’t) this product is a perfect solution. You can find also find Bragg’s at Whole Foods, and Market District Giant Eagle.

Ingredients:

4 Cups of Raw Almonds

4 Tablespoons of Bragg’s Liquid Aminos

Directions:

Preheat the oven to 225 degrees.

Measure out the raw almonds and place them in a mixing bowl and pour over the liquid aminos over the almonds.

Toss the almonds with your hands until the almonds are evening coated with the liquid.

Get a half sheet cooking pan ready. I like to place parchment paper down on the sheet (usually makes for easier clean up).

Spread the almonds on the pan evening (you do not want any on top of each other). Toast the almonds every 15 minutes with a spatula until all the liquid aminos has evaporated. The process usually takes my oven an hour (tossing 4 times).

Enjoy

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Vegetarian

Rhubarb Cardamon Whole Wheat Scones

Strawberry-Rhubarb Whole Wheat Shortbread

Copy that Local Favorite Marinara Sauce

Flourless Brownies

Grandma’s Zucchini Cookies

Directions:

Roasted Savory Soy Almonds