Happy Thanksgiving!

image from epicurious.com

I am sure that everyone out there is in some kind of frenzy right now between shopping, prepping, and figuring out seating arrangements for the family and friends that are soon to gather together.

My charge this year is to make dessert- a pie (which is so fun) and I have decided to use a recipe from the very last issue of my all time favorite food magazine, Gourmet. Their very last issue consequently, was November of 2009 so I feel it's a perfect choice for this occasion and it reminds me of how I have gone to Gourmet for inspiration many times over the years.

Here is the link to the recipe for Cranberry-Apple Crumble Pie just in case this inspires any of you out there.....

Have a happy and delicious day!

Banana Bread

Who doesn't love a warm loaf of banana bread on a cold day? I have been making banana bread for many years and in all this time I had never thought to add chocolate to the mix- so this time I did in fact add some chunks of dark chocolate and it made such a difference! Kinda a cross between a breakfast and a dessert- but who says you can't have chocolate for breakfast anyway?

The beauty of this is that it's so easy to make and if you make it in mini loaf pans, it will make for some tasty holiday gifts.

The ingredients:

2 eggs
1/2 cup organic cane sugar
1/2 cup brown rice flour
1/3 cup rolled oats
2/3 cup quinoa flour
2 oz coarsely chopped dark chocolate (70 % cocoa)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
7 tablespoons butter melted and slightly cooled
1 apple, peeled, cored and grated (use any apple good for baking)
2 ripe bananas, mashed with a fork

Method:

1.Preheat the oven at 350 F and butter a loaf pan. Coat it with either flour and tap the excess out and set aside.

2. In a bowl, combine the flours with the oatmeal, baking soda, baking powder and ground cinnamon and set aside.

3. In the bowl of your stand mixer, beat the eggs with the sugar until light. Add the butter and mix. (you can use a hand mixer as well)

4. Stir in the apple and bananas using a wooden spoon or rubber spatula

5. Fold in the flours and chocolate and nuts and mix until just combined.

6.Pour the batter into the pan and bake the cake for 30 to 35 minutes.

Pretty Mouthwash

via Design Muse

I don't use Listerine however this beautiful package might persuade me!

Friday Inspiration

I was having one of those days when I needed something but just couldn't figure out exactly what it was. I came across this book while browsing at Anthropologie and I couldn't put it down. There are some great words of encouragement and I found it was exactly what I needed!

"Your vision of where or who you want to be is the greatest asset you have."

All of us want to be good at our jobs, but how good do we really want to be?

Quite good.

Good.

Very good.

The best in our field.

Or the best in the world?

Talent helps, but it won’t take you as far as ambition.

Everybody wants to be good, but
not many are prepared to make
the sacrifices it takes to be great.

To many people, being nice in
order to be liked is more import-
ant. There’s equal merit in that,
but you must not confuse being
good with being liked.

Most people are looking for a
solution, a way to become good.

There is no instant solution, the
only way to learn is through
experience and mistakes.

You will become whoever you want to be.

Happy weekend!

Happy Halloween!

The last day of the Farmer's Market

Sadness....the outdoor Green Market ends today.....till we meet again!

Walnut Chocolate Chunk Cookies

With the turn of the weather the other day, I suddenly was craving chocolate chip cookies. Here was another chance to experiment with the gluten-free baking craze I am on. These cookies came out light and crunchy on outside, with a tender middle. I used some very dark chocolate, just chopped it into chunks. I have decided I much prefer this than the chips you buy in the bags.

Here's the thing though that I am finding about gluten-free baking- I think if you can do it, using butter and eggs really makes the difference. I have noticed that a lot of gluten-free recipes seem to also be dairy free as well. I suppose because one intolerance goes with the other- if you are allergic to wheat and gluten products you are more than likely allergic or intolerant to dairy products as well. But if you can tolerate dairy and oats (in this recipe) then these might be the cookies for you. You can substitute the oats with quinoa flakes and you can find them here. (I have not been able to find at my local Whole Foods). I also used walnuts, but use what you like- pecans, hazelnuts, slivered almonds etc....

Here is what to do:

Ingredients:

• 1 - 1/3 cup brown rice flour
• 1/3 cup quinoa flour
• 1/3 cup quinoa or oat flakes
• 1/3 cup amaranth flour
• 1 cup organic sugar
• 2 eggs, at room temperature
• 1/2 cup butter, at room temperature
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pure vanilla extract
  
• 3/4 cup coarsely chopped chocolate (70% cocoa )
  
• 1/2 cup walnuts, pecans or slivered almonds
  

Method:

• Preheat the oven to 350 F. Line your baking sheets with parchment paper or use silpat liners.
• In a large bowl, whisk together all the flours, quinoa or oat flakes, baking soda, baking powder, and salt; set aside.
• In a large bowl, or the bowl of your stand mixer equipped with the paddle, beat the butter until light, then beat in the sugar.
• Stir in the vanilla extract.
• Mix for a few minutes and then add the eggs, making sure the first one is well incorporated before adding the second — scrape down the sides of the bowl a few times.
• Add the flour mixture slowly, until incorporated-do not over mix.
  
• Stir in the chocolate and nuts.
• Place 1 large Tbsp of dough for each cookie onto the baking sheet, making sure to keep them about 2 inches apart.
• Bake the cookies for about 12 minutes, until the edges start to be golden in color; transfer to racks to cool. Eat right away, or store in airtight container.
  

Enjoy!