Category Archives: baking

Cocoa Crisis

by baking, chocolate

Who can resist the rich, chocolaty goodness of a warm mug of hot cocoa or a batch of homemade brownies? If you're like many people, there's something incredibly satisfying about chocolate. But did you know that cocoa powder, the beloved ingredient behind these treats, is facing some significant challenges?

Let's take a closer look at the current situation and how you can be prepared.

Lately there's been a fair amount of news about continuing shortages for cocoa powder; there are a number of reasons this is happening.

Firstly, cocoa is primarily grown in tropical regions like West Africa, where factors like climate change, pests, and disease can impact crop yields. Plus, labor shortages and economic challenges in these regions have further complicated the situation. All of which is coming together for an increase in the cost of cocoa powder and potentially the cost of chocolate products in general.

Here are three headlines to help you learn more about the cocoa powder shortages and how it may affect the cost of your favorite sweet treat:

African cocoa plants run out of beans as global chocolate crisis deepens (Reuters)

In recent news, it's been reported that major cocoa plants in Ivory Coast and Ghana, key producers of cocoa beans, have stopped or reduced processing due to their inability to afford purchasing beans. This potentially could lead to a significant increase in chocolate prices worldwide.

The price of cocoa has doubled over the past year due to poor harvests, and the situation has been worsened by the spread of fungal diseases affecting cocoa plants. As a result, processors are struggling to acquire enough beans to meet demands from chocolate manufacturers.

This disruption in the cocoa market may result in a deficit of cocoa supplies, potentially impacting chocolate production and availability worldwide.

The meltdown in chocolate is coming as prices signal supply shortages (The Japan Times)

In the heart of West Africa, where cocoa beans are grown, decades of low prices have left cocoa farmers struggling, and now, a shortage of beans is driving prices to record highs. Poor farming practices, aging trees, and government regulations have all contributed to the problem. While some farmers outside of West Africa are benefiting from the boom, the situation remains dire for many.

As cocoa prices soar, chocolate lovers may soon feel the pinch at the grocery store. While this crisis presents challenges, it may also pave the way for much-needed reforms in the cocoa industry

Cocoa price soars to all-time high: Will chocolate be more expensive? (Euronews)

Chocolate manufacturers are facing a tough situation as cocoa prices soar to record highs. Part of the impact is due to weather conditions which are affecting cocoa harvests in West Africa. The unusually harsh Harmattan winds in countries like Ivory Coast and Ghana have worsened the situation, leading to a 40% increase in cocoa prices since the beginning of the year.

Hershey's CEO, Michele Buck, expressed concerns that such high cocoa prices could impact earnings and hinted at potential price increases for chocolate products. This spike in cocoa prices is attributed to the El Nino Southern Oscillation (ENSO), causing extreme weather conditions that affect cocoa crops, which are already vulnerable to climate changes.

With poor harvests expected to continue, cocoa prices may remain high, impacting not only chocolate but also other confectionary ingredients like sugar, as climate change continues to disrupt weather patterns globally.

If you're a chocolate lover this might sound like scary news, but here's where preparedness comes into play. Just like we stock up on canned goods and bottled water for emergencies, it's a smart idea to have some cocoa powder stashed away in your pantry. Not only does cocoa powder have a long shelf life when stored properly, but it's also incredibly versatile and can be used in a variety of recipes.

So, how much cocoa powder should you stock up on? Well, that depends on your chocolate consumption habits and how often you like to bake. I like to recommend starting with a at least two extra containers or bags of cocoa powder to have on hand for those rainy days when you're craving something sweet.

By stocking up on cocoa powder now, you'll be prepared to satisfy your chocolate cravings whenever they strike. Plus, you'll have a delicious ingredient on hand to whip up homemade treats for family and friends.

So go ahead, indulge in a little chocolatey preparedness – your taste buds will thank you!

I've put together a tasty collection of cocoa powder recipes. From irresistible brownies to cozy hot chocolate, there's something to satisfy every sweet craving. These recipes are exclusively available to members.

Join The Kitchen Table today to access these mouthwatering treats and connect with fellow chocolate lovers. Don't miss out – subscribe now!

[expand title="Sources"]

Angel, Maytaal and Akalaare Adombila, Maxwell. African Cocoa Plants Run Out Of Beans As Global Chocolate Crisis Deepens. Reuters. 2024-03-13. www.reuters.com/markets/commodities/african-cocoa-plants-run-out-beans-global-chocolate-crisis-deepens-2024-03-13/.

Blas, Javier. “The Meltdown in Chocolate Is Coming as Prices Signal Supply Shortages.” The Japan Times, 13 Mar. 2024, www.japantimes.co.jp/commentary/2024/03/13/world/chocolate-meltdown/.

“Cocoa Price Soars to All-Time High: Will Chocolate Be More Expensive?” Euronews, www.euronews.com/business/2024/02/09/cocoa-price-soars-to-all-time-high-will-chocolate-be-more-expensive.

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Gluten Free Sourdough Baking Class

by baking, gluten free, Uncategorized,

Recently I was invited to take part in a gluten free sourdough baking class. Taught by Kasey Lobb, a registered dietician nutritionist, the class promised to teach us how to make a delicious gluten free sandwich loaf from scratch. We would also go home with a starter of our very own in order to replicate the process in our own kitchens.

I confess I love cooking classes.  It’s super fun to teach them and I certainly enjoy doing that, but it’s also great when you have a chance to take a class and learn from someone else. Kasey was a wonderful instructor.

The class was held at a friend’s house and there were 10 of us, each paired up so we could share one of the Kitchen Aid mixers.  Taking us through the process of what we were doing and a breakdown of the ingredients, Kasey, did a great job of explaining everything.

We started with the liquid ingredients, which included some starter from an impressively large jar.  She’d been feeding it for days in order to have enough for the class.  It was bubbly and fragrant in that fabulous way that starter is supposed to be. 

One of the things that I appreciated about the class is how Kasey apparently has a similar mindset when it comes to food labels. She carefully explained each ingredient, why she’d chosen the ones she did, and how everything worked together to support the dough.  In addition to the gluten free sourdough base we used egg, sugar, yeast, water, GF baking blend, nutritional yeast, ground flax seeds, and psyllium husk fiber.

After mixing the liquid ingredients we mixed together the dry ingredients and then put them both together.  At each step of the process Kasey would demonstrate what we were supposed to be doing and then come around offering assistance if people needed it. She wanted us to not only hear, but also see  and understand why it the batter needed to look and feel the way it did.

Eventually we had our beautiful loaves tucked into their loaf pans and from there into the oven.  At which point we were able to enjoy a snack that Kasey had prepared of the sandwich loaf we were making that she jazzed up with soaked fruit and seeds.  It was mouthwateringly delicious. This bread was so fabulous…how fabulous was it?... everyone wound up going back for a second slice. Nicely dense with a good level of hydration it wasn’t dry like most commercial gluten free breads.  Best of all it didn’t have excessive plant gums.   It’s one of those breads that doesn’t need anything else, it’s amazing all by itself. 

Luckily we were all given the recipe, plus a couple of others to take home with us.

That evening I carefully fed my starter and set it up to make sourdough pancakes for breakfast the next day.  My starter is obviously a new one so it’s not super bubbly, however the pancakes were delicious with a hint of sourdough tang.

Now it’s been fed, put to bed, and is waiting for the next baking adventure.

One of the best things about this class for me was learning about a new kind of baking pan that is much better for batter style breads than regular baking pans.  It gives the loaf more form so that it can rise higher and will be better for sandwiches.

Here’s the supply list:

  • 2.2 pound Pullman Loaf Pan - Made with carbon steel it’s silicon lined with no PFOAs or PFASs, has a vent at the bottom (you use parchment paper when making batter breads), and a lid in case you want perfectly square bread
  • Konsyl Psyllium Husk Powder - This helps keep things together since there is no gluten in this mix, it also provides fiber and density for the bread
  • Nutritional Yeast - Provides a little bit of B12 and also adds delicious flavor to the bread
  • Bob’s Red Mill 1 to 1 Gluten Free Baking Flour - This is Kasey’s recommended blend
  • Active Dry Yeast - Slightly different than instant yeast although I believe both would work for making this kind of bread
  • Gluten Free Sourdough Starter - If you don’t have the opportunity to take a gluten free sourdough baking class or you don’t have a friend who has starter to share, the good news is you can get your own and start from scratch

It was a wonderful class and I’m delighted that I had the opportunity to spend time learning how to do this. If you’d like to take a class with Kasey be sure to check out her website Appetite To Travel.

If you have the chance to take cooking classes I encourage you to do it.  You’ll learn something new, have fun doing it, and gain a new skill that you can add to your kitchen repertoire.

 

fall muffin

Fall Favorite Muffins

by baking, Fall

When cranberries are in season I find myself falling in love with their wonderful tart flavor all over again and looking for great ways to use them.  The gift of a bag of pecans from a friend’s tree was the primary inspiration behind this recipe.

Using the orange zest and juice, plus a little maple syrup offers the perfect amount of sweetness.  The applesauce provides moisture and helps make this an egg-free muffin.

If you prefer using dry cranberries you can substitute ½ cup that has been soaked in hot water and then rinsed and patted dry.  Be sure to look for dry cranberries that have no added sugar or sulfur dioxide.

The use of cinnamon adds a warm, cozy Fall flavor making these gluten free muffins perfect for a snack with a cup of tea.  I confess I’ve been known to add muffins to the menu for breakfast/brunch on occasion. Because of the lower sugar content, these muffins would be a good choice for that.  

Enjoy!

fall muffin

Fall Favorite Muffins

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Ingredients
  

  • Dry ingredients:

    1 1/2 cups gluten-free all-purpose flour

    1/2 cup almond flour

    1/2 cup chopped pecans

    1 cup fresh cranberries, slightly chopped

    1 1/2 tsp baking powder

    1/2 tsp baking soda

    1/4 tsp salt

    1 tsp ground cinnamon

    Zest of 2 oranges

  • Wet ingredients:

    2 large eggs, room temperature

    1/2 cup avocado oil

    1/2 cup pure maple syrup 

    1/2 cup unsweetened applesauce

    1/4 cup freshly squeezed orange juice (from the zested oranges)

    1 tsp pure vanilla extract

Instructions
 

  • Preheat your oven to 350°F 
  • Line a muffin tin with paper liners or grease it with avocado oil
  • In a large mixing bowl, combine the dry ingredients and mix well to combine thoroughly
  • In a separate bowl whisk together the wet ingredients until fully combined
  • Gently fold wet ingredients into dry ingredients until just combined
  • Do not overmix
  • Spoon mixture into muffin cups, filling each cup to ⅔ full
  • Bake in preheated oven for 20 minutes or until an inserted cake pick comes out clean
  • Remove muffins from the oven and cool 5 minutes in the tin before transferring to a wire rack to cool all the way

 

baking powder

Not All Baking Powder Is Created Equal (Plus A Cake Recipe)

by baking, ,

If you’re anyone who does any home baking chances are you have a few staples at hand at all times. Baking powder is one of them.  Before I share an astonishing fact that I learned about baking powder, I want to take a moment to discuss the difference between baking powder and baking soda.

The difference between baking powder and baking soda

Both are leavening agents, meaning they help baked good get fluffy. They do, however, have slightly different properties to them. 

Baking soda, also known as sodium bicarbonate, needs the presence of an acid and a liquid in order to activate.  That’s why when you are making something like pancakes, muffins, coffee cake, etc, you’ll find the recipe calls for something like buttermilk or lemon juice. And if you don’t have buttermilk you can make a mock buttermilk by adding vinegar, I use apple cider vinegar, to milk and letting it sit for a couple of minutes to curdle.

Baking powder, on the other hand, is a complete leavening agent by itself, no acidic ingredient required.  Double acting powder simply means the baking powder reacts twice. There’s a 70% rise while you are mixing the batter and a further 30% that occurs during baking. While there is such a thing as single acting baking powder, that tends to be used in only in commercial baking. 

Why use both? 

Chances are you’ve noticed that some recipes may call for both baking soda and baking powder.  Now that you know they’re both leavening agents you may be wondering why.  It turns out that sometimes having both will help balance out your recipe a little better. Because baking soda tends to neutralize acids, using them to make your baked goods rise, you may still want a little tangy flavor, so adding baking powder helps with the rise without diminishing the acidity. 

Baking soda, has another neat feature, it can help baked good get their golden color when baking.  So a little bit can improve the visual appeal of whatever you’re making.  

Who makes baking powder? baking powder brands

There are a number of different brands of baking powder on the market. Recently, however, I learned that multiple brands of baking powder are made by the same company. This only highlights something I talk about all the time, if a company buys another company often they do not change the name of the brand. With baking powder it turns out the four top brands are all made by Clabber Girl Corporation. (all of the ingredient information below comes from their website).

Going in alphabetical order…

Clabber Girl is one of the most popular baking powder brands in the US. It is certified Kosher. The ingredients are Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate. The label clearly states that this product does contain a bioengineered food ingredient - presumably this is the corn.

Davis Baking Powder is also certified as Kosher and its ingredients are Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate. Again on the label there is a notice that this product contains a bioengineered food ingredient.

Royal Baking Powder is another Kosher baking powder and is made with Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate. This product also is identified as having a bioengineered food ingredient

Rumsford is another popular baking powder brand in the US. In an unusual twist, this was actually the first baking powder company. It started in the late 1880’s with the company eventually being sold to the Clabber Girl Corporation in the 1960’s.

Fun fact, there was a Count Rumsford, an honorary title from the Bavarian government bestowed on Benjamin Thompson who was the benefactor of the man who invented double acting baking powder, Eben Norton Horsford. 

Rumsford is the only Clabber Girl brand to be Non-GMO Project Verified. It is not a Kosher ingredient yet it’s the only one which is aluminum free. The ingredients are: Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate

There are other brands of baking powder, for example, Calumet, which is owned by Kraft Foods. They are however not GMO free, they do contain aluminum, and, for those for whom it is important, they are not listed as Kosher.

For many years, I have used Rumsford baking powder. I first began to use it when I became aware of the potential health issues from aluminum in our food. Over time my use of Rumsford continued because it became certified as a non-GMO project verified item.

Are they still good?

If you don’t bake a lot chances are those little cans of baking powder sit there for a long time.  Or that box of baking soda.  And while they’re both shelf stable, there is a limit to how long they’ll last.

Here’s a simple way to test them and see if they’re still up to the task of making your baked goods fluffy:

  • Add 1 teaspoon of baking powder to 2-3 ounces of hot water.  Bubbles means it’s still good to use.
  • Add 1 teaspoon of baking soda to 1-2 ounces of vinegar. If you’ve just created a middle school volcano eruption, you’re good to go.

Now that you know the difference between baking soda and baking powder, how to tell if they’re still useful, plus the fact that not all baking powders are equal, it seems a little unfair to not also leave you with a recipe.

Cinnamon Pecan Coffee Cake

There’s something special about coffee cake. Probably left over from my childhood when my Nana and my aunties always seemed to have coffee cake around. And there was something special about a nice cup of tea or coffee served with a delicious coffee cake and conversation.  This moist and tasty recipe is sure to be a hit anytime. 

Cinnamon Pecan Coffee Cake

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Ingredients
  

  • ½ cup organic unsalted butter, at room temperature
  • 1 cup organic granulated sugar
  • 2 large eggs
  • 1 cup organic whole milk sourcream
  • 1 teaspoon vanilla extract
  • 2 cups gluten free flour blend (I prefer King Arthurs Measure for Measure)
  • 1 teaspoon baking powder (Rumsford’s, of course)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • Topping

    ½ cup organic brown sugar

    ½ cup chopped pecans (can substitute walnuts if you prefer)

    1 teaspoon ground cinnamon

    4-5 grates of nutmeg

Instructions
 

  • Preheat oven to 350°F
  • Grease and flour 9-in baking pan
  • In a large bowl or mixer cream together butter and sugar until light and fluffy (3-4 minutes)
  • Beat in eggs one a time, combining well between additions
  • Add sour cream and vanilla extract until well combined
  • In a separate bowl whisk flour, baking powder, baking soda, and salt together
  • Add dry ingredients to wet ingredients slowly, stirring until combined but not overmixed
  • Make the topping by combining brown sugar, pecans, cinnamon, and nutmeg until crumbly in texture
  • Assemble the coffee cake by pouring half of the batter into the pan, top with half the topping mix and repeat with the remaining ingredients
  • Bake 40-45 minutes or until a cake pick comes out clean when inserted into the cake
  • Let cool for at least 15 minutes before serving. Enjoy!

 

[expand title="Sources"]

"Products - Clabber Girl". Clabber Girl, 2023, https://clabbergirl.com/products/?_product_category=baking-powder.

[/expand]

 

chocolate chip cookies

5 Delectable Chocolate Chip Cookie Recipes

by baking, chocolate, grains, oats, recipes, snacks, , ,

It's Chocolate Chip Cookie Week!  And if you've been following me for a while you'll know that I love cookies (in moderation of course). There's just something really satisfying about a good cookie. 

In order to celebrate, I rounded up some of my friends and asked them to share their favorite Chocolate Chip Cookie recipe (who knew there were so many variations?).

With these options, you're sure to find one that's going to become your new favorite!

No-Flour Cookie Dough

If you're seeing news blurbs about cookie dough and feeling a sense of nostalgia (and a desire to make cookies just so you can eat the dough) consider making my No-Flour Cookie Dough. Just be aware that this recipe does not bake into cookies, it's meant to be enjoyed raw.
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Ingredients
  

  • 1 can chickpeas, drained
  • 1/2 cup creamy almond butter
  • 1 tablespoon evaporated cane juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • generous pinch sea salt
  • 1/2 cup chocolate chips

Instructions
 

  • Combine the first five ingredients in a food processor until mixed well
  • Scoop into a bowl and add chocolate chips by hand
  • Spoon into ramekins or mini-muffin cups and chill 2 hours before serving or enjoy with a spoon straight out of the bowl

Guilt-Free 3-Ingredient Chocolate Chip Cookie

This recipe from my good friend Andrea Green, the Natural Green Mom, is made mainly from bananas and oatmeal, making it healthy enough to serve as a breakfast cookie.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 cookies

Ingredients
  

  • 2 ripe bananas
  • 1 cup rolled oats
  • 1/3 cup chocolate chips

Instructions
 

  • Preheat oven to 350.
  • Mash ripe bananas.
  • Stir in oatmeal and chocolate chips until well combined.
  • Divide dough into 8 equal cookies on a greased cookie sheet.
  • Bake 15 minutes.
  • Remove from oven and cool on a cooling rack.

20-Minute Oatmeal Peanut-Butter Chocolate-Chip Cookies

The honey and coconut sugar combo worked like a charm for this recipe by my friend Beth Ricci! “They were in fine cookie form – round, fluffy, and moist. Chewy, but not crumbly. Just enough chocolate chips to make each bite heavenly.”
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Ingredients
  

  • ½ cup honey
  • ¾ cups coconut palm sugar
  • ¼ cup butter at room temperature
  • 1 cup natural peanut butter
  • 1.5 teaspoons baking soda
  • 2 eggs
  • 1 teaspoon whole chia seeds
  • 3¼ cups quick oats1 cup chocolate chips

Instructions
 

  • Place honey, coconut palm sugar, and butter in a bowl, and beat until smooth.
  • Add peanut butter, baking soda, eggs, and chia seeds. Mix well with an electric mixer.
  • Mix in oats.
  • Stir in chocolate chips (or use the mixer if yours is powerful enough. I used my hand mixer and it was fine).
  • Drop by spoonful onto parchment paper-lined baking sheet.
  • Bake at 350F for 10 minutes or until golden brown.
  • Let sit for one minute on the pan before removing it to a cooling rack - they are less prone to breaking that way.
  • Once cooled, freeze half of the cookies for a rainy day. Otherwise, they'll all be gone by morning!

Grainless Chocolate Chip Cookies

“Who would have ever thought that chocolate chip cookies without white flour and sugar or eggs, could taste so good?” Well, my good friend and colleague Dr. Cheryl Winter made this recipe possible.
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Ingredients
  

  • 2 cups almond flour (I either use Bob’s Red Mill or I process my own almonds to make my own almond flour)
  • 1/4 cup coconut oil
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 8 tbsp dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together almond meal, salt, and baking soda, then add the coconut oil, maple syrup, and vanilla extract. Mix well.
  • Fold in the dark chocolate chips, then drop batter by a rounded tablespoon onto a baking sheet lined with parchment paper.
  • Bake for 10-15 minutes at 350 degrees F, until the edges are golden brown.
  • Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature.

Polka Dot Balls

This recipe by another good friend and colleague, Shawn Borup of Show Me Healthy Living, includes ingredients that are superfoods -- quinoa, flax, and oats. This different take on chocolate chip cookies deserves a recommendation, as it is high in fiber and protein and can truly satisfy your sweet tooth.
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Prep Time 15 minutes

Ingredients
  

  • 2 cups cooked organic quinoa(soaked overnight, drain and rinse)**
  • 1⁄2 cup organic peanut, almond, or sunflower butter
  • 1⁄4 cup local raw honey
  • 1 cup organic regular rolled oats
  • 1⁄4 cup golden flax meal
  • 1⁄4 cup carob chips, Equal Exchange or Enjoy Lifechocolate chips

Instructions
 

  • Put quinoa in the pan and cover with 13⁄4 cups filtered water.
  • Bring to a boil. Reduce heat to low and cover.
  • Cook for 10 minutes or until water is absorbed.
  • Remove from heat and let cool.
  • Combine cooked quinoa, peanut butter, and honey in a large bowl and mix.
  • Pulse oats in a blender to make them a bit finer.
  • Stir in oats, flax meal, and chocolate or carob chips.
  • Put the dough in the refrigerator for 30 minutes.
  • Grease baking sheet with organic coconut oil.
  • Use a large melon baller and put Tbsp. balls on the baking sheet.
  • Bake at 325◦F for 18 minutes
  • Makes 20-24 balls.

Notes

Note: To soak and sprout quinoa, put 1⁄2 cup of quinoa in a bowl and cover with 1 cup of filtered water. Let soak 8-12 hours. Drain and rinse. Spread into a colander over a bowl and cover with a light towel. Rinse twice a day and let sprout for about 24 hours or until little tails are the same size as the seed.
 

Do you want more free healthy recipes? Read more on my blog or purchase my ebooks to get in-depth knowledge on how to #readthelabel and understand what’s really IN your food. 

Sheet Pans Cookbook Review

Sheet Pans Cookbook Review (2023)

by baking, recipes, reviews, ,

I aim to read approximately 50 books a year. 10 of them through the Healthy Readers Book Club, some for work, and some for pleasure. I don’t, however, count cookbooks and self-care books in the mix.  Usually because…well, I don’t really know why. I do love to read cookbooks. I especially enjoy when the author shares some personal notes about the recipes.

Because of the work I do I often get the following questions:

  • What do you eat?
  • What should I eat now that I can’t have [insert ingredient here]?
  • Do you have a recommendation for recipes?

Because of these questions, and, let’s be honest, because I love food, I’m frequently spending time with cookbooks.  It eventually occurred to me how nice it would be to have a spot on the blog where I can send people to see the books I’m talking about.

Please note that not every recipe in every book is a good fit. I tend to read recipe books with a willingness to make modifications where needed.  For example, if a cookbook author calls for canola or vegetable oil I will substitute something else, usually olive or avocado. I do not even try to modify recipes where they’re calling for things like packaged Jell-O or other highly processed foods. 

I do, however, often find wonderful flavor combination ideas, cooking methods or strategies that I might now have thought of, and inspiration to play in the kitchen.

Although they’ll be a not-regularly-scheduled part of the blog, I hope you enjoy these reviews. And, who knows, maybe you’ll need to add to your cookbook collection based on what you’ve read here.

1. Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven

January 2023 Book Review

 

Looking for ways to simplify meal times at least a couple of nights a week I was drawn to this book. I like the author’s take on the idea that a sheet pan is similar to a good one pot meal making It easy to pull a delicious and nourishing meal together.

The first recipe chapter starts with Appetizers and Small Bites. I confess this was a bit eye-opening for me as I had not thought of using my sheet pan that way. It would certainly make it much easier to have appetizers for a crowd ready in fairly short order. The baked feta and chunky mango chutney on page 10 looks wonderful.

The book continues through chapters on Chicken, Fish, and Meats. There’s also a chapter dedicated to vegetarian options a number of which look delicious and would be a good option for a satisfying meatless meal like the Baked Sweet Potatoes with Cannellinis & Baby Spinach on page 175. There’s even a section for side dishes, chapter 7, Serve-Withs.

Chapter 8 is a brunch chapter. I especially like the idea of the Shakshuka on page 198, this would be much less messy than doing it on the stove top where the sauce tends to spatter. There is also a chapter on desserts. 

Depending on how big your oven is or if you have a double oven, you could theoretically do an entire meal from appetizers to dessert. The author does recommend having more than one sheet pan in your kitchen, she confesses to having six. Reading through this cookbook it becomes clear that the multiple sheet pan approach can be an efficient way to utilize the energy in your oven by having multiple trays going at the same time.

One of the nice things about this book, aside from the beautiful photography and delicious looking recipes, is the footnote type insertions which various educational bits. These include Teach Me How, which explains how to do something, Wait What? giving a definition or explanation, and Make It Mine which offers substitution ideas. There’s also a DIY or Buy footnote to help you choose what works best for you. 

The book was enjoyable to read and learn from. Definitely a good choice for anyone wanting to get more use out of their sheet pans.

2. All-Time Favorite Sheet Cakes & Slab Pies: Easy to Make, Easy to Serve

January 2023 Book Review

Sheet pans have been getting a lot of positive press lately as a great way to make meals, but I confess I don’t normally think of them as a tool for desserts, aside from my sister-in-law‘s recipe for Texas sheet cake. Then I came across this book.  I was surprised to think there could be enough cake recipes for an entire cookbook and had never even onsidered doing pies in a sheet pan. 

This book was definitely an eye opener.  I will start by saying the author notes throughout the book are very informative, important for success, and I don’t recommend skipping them in order to jump straight to the recipes. Scattered throughout the book there’s also a series of tester notes which are definitely helpful.

The book is comprised of six chapters

  • Classic Sheet Cakes, Mostly Chocolate
  • Fruit and Nut Sheet Cakes
  • Coffee Cakes and Cheesecakes
  • Classic Slab Pies
  • Chocolate Slab Pies & Other Favorites
  • Sheet Strudel, Danish, Shortbread & More 

This cookbook was a delight t read. I love the authors unabashed love of butter and their insistence on buying the best ingredients you can afford. I truly savored this book, the variety of recipes, and the beautiful photography.

I admit I have never thought of making a cheesecake on a sheet pan. Here, however, the authors list nine different cheesecakes plus three options for crusts.

My personal favorite cake of all time is a carrot cake. I rarely make, or even buy it simply because those slices are so huge and extraordinarily rich. The recipe on page 47 offers a surprising twist with a butter cream, that incorporates both cream cheese and goat cheese. Plus baking a carrot cake in a sheet pan would certainly make it easier to have small bites. After all, let’s face it, no matter how thinly you slice it, a full size cake slice is still a lot. That, of course, presupposes you can stop with one small slice of the sheet pan variety. But I digress.

This was a delightful book to read through and definitely an eye-opening mind shift. I can see bringing a sheet pan dessert the next time I am invited to a social gathering, or making this instead of a traditional cake as a dessert for company.

 

Healthy Budget-Friendly Ideas For When You Hate To Cook

by baking, breakfast, eggs, food storage, grocery, vegetables, , , ,

A while back did a survey and asked my newsletter readers what I could provide that would serve them best.  The two biggest things that I heard back were saving money on groceries and healthy recipes.  Given how much the cost of food has gone up lately, and how much it will probably continue to rise, I definitely understand that.  

One great budget-friendly solution for feeding your family is to cook more at home.  But even I have days when I’m just not in the mood to cook.  I know, shocker right?  You probably thought that because I’m The Ingredient Guru I just spend massive amounts of time playing in the kitchen.  

Well, actually, I do.  

But sometimes you need a day off. 

Plus for a lot of people, real life doesn’t always cooperate with the idea of making a recipe that requires a lot of time.  Yes everyone needs to be fed.  And…kids need to get to sports or there’s a meeting you want to attend.  Maybe you’d rather read a book.  Whatever it is in your life that you’d rather be doing life is too short to spend most of it in the kitchen.

The good news is that if you want to eat healthier but don’t like cooking you can still create affordable and nourishing meals.  And no, it doesn’t mean relying on convenience foods, pre-packaged meals, and it also doesn’t have to blow your budget.

Read this for my five favorite ways to make “fast” food that’s good for you.

 

Bowl-theory

Making a delicious, budget-friendly bowl can be a great way to pull a meal together quickly.  Any kind of a one bowl meal is great. Buddha bowls are really popular right now plus they’re quick and easy to put together. Especially when you’re not in the mood to cook. Bonus, if you’ve done meal planning ahead of time you’ll have very little cooking to do.  Begin your bowl by adding a base of quinoa, shredded greens, or something of your choosing.  Start adding proteins and veggies.  Then top with hummus, salsa, or a homemade dressing and you’re ready to go.  

 

Eggs Are Amazing

Quick, easy, budget friendly, eggs can be a great choice for a meal.  Scrambled eggs are certainly easy but what about quiche muffins, a frittata, shakshuka, or any one of the dozens of ways you can cook with eggs.  Served with a salad or some cooked veggies (roasted is my favorite), eggs can be great to keep in your fridge for an always ready go-to meal. 

 

Zoodle-love

When trying to make a meal fast and on a budget you may be thinking about pasta.  The problem is that’s not really a healthy choice.  But you can put a healthy spin on it by making zoodles.  Using spiraled zucchini, or other vegetables, you’ve got a great base.  Add your favorite sauce, some protein, and a side salad and you’ve got a quick and easy meal.  Plus you’ll be getting more veggies in your diet.  And that’s always a good thing. 

 

Roast Chicken

Okay, so admittedly this isn’t a time-saving idea because it does take a while to roast a whole chicken.  The good news is that when you do that you’ve got a lot of meat that you can use to make bowls, salads, or even just serve up with some veggies and a salad.  Cooking that one meal can give you a fast solution for more meals depending on how many people you’re feeding.  Please don’t try to save time on this one by buying one of those rotisserie chickens at the grocery store.  Most of those have added ingredients in them, like carrageenan, modified potato starch, and dextrose.  That rotisserie chicken may seem like a good deal but it’s not a healthy one.

 

Fast Fun Freezer Meals

One of the best ways to save time in the kitchen is to do some meal prepping.  My favorite way is to use my Fast Fun Freezer Meal Program.  You can get 20-24 servings of dinner prepped for the freezer in 90 minutes or less!  Then when you want a meal it’s already assembled and just needs to be cooked.  That’s a great way to get a healthy meal on the table without a lot of time in the kitchen.

Related articles:
Clean Eating on a Budget
Realistic Budget Friendly Tips

Strawberry Sheet Pan Cakes

by baking, breakfast, fruit, pancake, Uncategorized, ,

Who doesn’t love pancakes?  An amazing breakfast food that’s so popular people sometimes makes it for dinner.  It can be a pain, however, to stand over the oven pouring, flipping, and preparing pancakes; especially if you’ve got a crowd to feed.  This twist on a traditional stovetop pancake makes cooking time super easy. Plus everyone can sit down to eat together instead of leaving the cook standing at the stovetop flipping stacks for everyone else.

Strawberry Sheet Pan Cakes

Print Recipe
Prep Time 10 minutes
Servings 4

Ingredients
  

  • 2 tablespoons butter, organic or from grass fed cows
  • ½ large ripe banana
  • 1 cup rolled gluten free oats
  • 1¼ cup unsweetened almond milk (link below)
  • 1 tablespoon pure maple syrup (+ extra for serving) (link below)
  • 1½ teaspoon baking powder
  • 1 teaspoon vanilla extract (link below)
  • 2 teaspoon ground cinnamon
  • 2½ cups organic strawberries, sliced and divided

Instructions
 

  • Preheat oven to 375°F
  • Grease a small, rimmed baking sheet with 1 tablespoon butter
  • In a high-powered blender or a food processor, combine the remaining butter, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon, blending until smooth
  • Pour the batter onto the greased sheet pan and top with one cup of strawberries
  • Bake 20-25 minutes until the batter slightly puffed up, golden brown around the edges, and the center is set
  • Remove from the oven, let cool 10-15 minutes before slicing
  • Serve immediately with additional maple syrup (warmed is fabulous) and the remaining strawberries
    Enjoy!

Notes

Unsweetened almond milk
Maple syrup
Vanilla extract

Guilt-free Valentine’s Day Treats

by baking, chocolate, recipes, Valentines, , , , ,

Valentine’s Day may look a little different this year due to the COVID-19 pandemic, but there are still some ways to enjoy this special day at home. I put together a few of my favorite guilt-free Valentine’s recipes to indulge in with your loved ones. 

  1. Chocolate Hazelnut Truffles

There’s nothing better than a really good chocolate truffle.  These decadent treats are unique because they are naturally-sweetened by dates and maple syrup. There are no added refined sugars.  They’re even dairy-free!  It’s important to get the Medjool dates.  Sure they’re more expensive, but they are so tender and make this recipe amazing.

Chocolate Hazelnut Truffles

Print Recipe
Prep Time 25 minutes

Ingredients
  

  • ½  cup raw hazelnuts
  • 12 Medjool dates, pitted 
  • 2 tablespoons cocoa powder, unsweetened
  • 2 tablespoon coconut flour
  • 1 tablespoon extra virgin coconut oil, melted
  • 1½ tablespoon pure maple syrup

    (https://theingredientguru.com/making-vanilla/)

  • 1 t. vanilla extract
  • ¼ tablespoon coarse sea salt
  • Optional Coatings: 

    ¼ cup hazelnuts or almonds, ground

    ¼ cup coconut flakes, finely shredded

    2 tablespoons unsweetened cocoa powder + ¼ teaspoon each cayenne pepper and coarse salt

    2 tablespoons unsweetened cocoa powder + ½ teaspoon cinnamon powder

    (https://theingredientguru.com/choosing-the-right-cinnamon/)

Instructions
 

  • Place pitted dates in a small bowl filled with warm water and set aside to soak for 10-15 minutes
  • Line an edged baking sheet with parchment paper and set aside
  • Pour each whichever coatings you are using into wide mouth bowls (sufficient to roll truffles in)
  • Add hazelnuts to a food processor and process until finely ground
  • Remove the softened dates from the bowl, draining off excess water
  • Add dates and cocoa powder to food processor blending until smooth, about 3-4 minutes
  • Be sure to scrape the sides, as needed, to make sure ingredients are well combined
    Tip: If needed add a few drops of water to form a smooth consistency (be careful not to add too much).
  • Add coconut flour, coconut oil, maple syrup, vanilla extract, and sea salt to the food processor and blend well until combined
  • Remove the mixture from the food processor, dividing it into 15-18 equal-sized balls
  • Roll each ball into one of the prepared coatings (whichever ones you are using)
  • Once coated, place balls on the parchment-lined baking tray and place in the refrigerator to chill for at least 30 minutes before serving. Enjoy!

2. Strawberries Romanoff

This updated twist on strawberries and cream is a wonderful and decadent dessert.  Be sure to read the label on the heavy cream to make sure there are no negative ingredients such as carrageenan or polysorbate 80 in the container.  You want a carton that contains only cream.  In order to make the cream whip well, it’s best to put your bowl and your whisk in the freezer for one hour before whipping.  The extra chill helps the cream to whip well.

Strawberries Romanoff

Print Recipe

Ingredients
  

  • 1 pound strawberries, washed, hulled, and sliced lengthwise
  • 1 cup organic heavy cream
  • 1 tablespoon cane juice crystals
  • 1 tablespoon grand marnier (or use organic orange extract for a non-alcoholic version)

Instructions
 

  • After slicing, the strawberries can be covered and stored in the refrigerator until ready to serve
  • Pour heavy cream, cane juice crystals, and grand marnier (or extract) into chilled bowl and whip until firm peaks appear
  • Place strawberries in individual serving bowls and top with whipped cream

3. Almond Valentine Cookies

When it comes to Valentine’s Day treat’s let’s be honest if it’s heart-shaped that’s usually a pretty good start.  Having a set of assorted size heart cookie cutters means you can add a little love to anything brownies, sheet pan pancakes, cookies, and more.  You don’t have to save the hearts for Valentine’s Day either.  Use them anytime you want to let someone know you love them.

Holiday Recipe: Olive Oil Cranberry Bundt Cake

by baking, recipes, , ,

I love the occasional tartness of cranberries! And every year I look forward to the fresh ones available in the grocery store. 

You might hesitate to try it because of the olive oil, but I assure you that this tastes mellow and not greasy. I received many positive feedback about this recipe and I am so delighted to share it this holiday.

Tinkering with the recipe over the years, this is the final version that I came up with. Enjoy my healthy holiday treat!

Olive Oil Cranberry Bundt Cake

This moist and not too sweet bundt cake is filled with tart cranberries in every bite.
Print Recipe Pin Recipe

Ingredients
  

  • 6 egg whites
  • 1 1/2 cups evaporated cane juice crystals
  • 3/4 cup *extra virgin cold-pressed olive oil (see note for the link)
  • 2 cups “GF flour blend (such as King Arthur)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk, organic

    If you do not have buttermilk you can make it by combining 1 cup organic whole milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes to curdle

  • 2 cups chopped fresh cranberries
  • 2 tablespoons orange zest
  • If desired make a simple orange juice glaze: 1 cup evaporated cane juice crystals 1/4 cup orange juice

Instructions
 

  • Preheat oven to 350 degrees F
  • Butter a 9-inch bundt pan and dust with flour; in a bowl, beat the egg whites until stiff
  • Beat in the cane juice crystals until fluffy. Whisk together with orange juice to make the orange glaze.
  • Mix in the olive oil in a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg
  • Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth
  • Fold in the cranberries and orange zest
  • Transfer the mixture to the prepared Bundt pan
  • Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean

Notes

*extra virgin cold-pressed olive oil

Start Your Healthy Holiday Plan!

 

For more healthy holiday/leftover recipes, be sure to get your copy of my Healthy Holiday Recipes and Holiday Leftover Plan ebooks! 

Have a wonderful holiday season!