Lighter Lemon Blueberry Cheesecake Bars

Whoa, did this blog really go through the whole month of June without a dessert post? Unprecedented! Let's remedy that immediately! With the Fourth of July just a few days away, you may be giving some thought to what to take to whatever gathering you might be attending. Perhaps you'd like to make something crowd-pleasing that contains something red, white, or blue for that barbecue/pool party/Founding Fathers costume party? Allow me to suggest these lightened-up lemon blueberry cheesecake bars. I should really put the "cheesecake" in quotes, since these bars don't actually contain "cream cheese"....hence the "lighter" part of their name. Or maybe that's... 

Anyway, these bars are a healthier (though I wouldn't go so far as to say necessarily healthy) version of a usually pretty heavy dessert. Their secret? Cottage cheese instead of cream cheese. While you may not be a fan of cottage cheese as a food on its own--visions of '80s diet plates, perhaps?--it's a useful substitute for drastically reducing calorie and fat content in cheesecakey desserts. As a matter of fact, 8 oz. of cottage cheese contains about 220 calories and 10 grams of fat, whereas 8 oz. of cream cheese contains 775 calories and 80 grams of fat. A pretty staggering difference, if you ask me. Almost makes me regret all that real cheesecake I've indulged in.....almost.

Amazingly enough, even without cream cheese, these still actually taste great, and not at all like cottage cheese! (I suppose a generous ration of sugar and butter helps in that department.) Creamy and lemony with that cold cheesy texture that feels so refreshing in your mouth, they could be perfect addition to an Independence Day spread.   

These could also be re-styled with orange zest and juice instead of lemon and raspberries instead of berries. Citrus plus berries pretty much always yields something delicious. 

Lighter Lemon Blueberry Cheesecake Bars

(Adapted from a Fry's Foods coupon mailer)

Ingredients:

Crust:

1/3 c. butter, softened

1/4 c. packed brown sugar

1/4 tsp. salt

1/4 tsp. nutmeg

1 c. all-purpose flour

Filling:

1 c. low-fat cottage cheese

2/3 c. white sugar

2 Tbsp. all-purpose flour

1 Tbsp. grated lemon rind

3 1/2 Tbsp. fresh lemon juice

1 large egg

1 large egg white

3/4 c. fresh blueberries

Directions:

1. Preheat oven to 350 degrees.

2. To prepare crust, beat butter, brown sugar, salt, and nutmeg in a medium bowl until smooth. (You can do this by hand or use a mixer on medium speed.) Spoon 1 c. flour into a dry measuring cup, level with a knife, and add to the butter mixture. Beat on low or by hand until well blended. Press into the bottom of a greased 8 x 8 inch baking dish. (I always use a small sheet of wax paper to get all the crumbs pressed down neatly.) Bake 20 minutes.

3. To prepare filling, place cottage cheese in the bowl of a food processor. Process until smooth, 1-2 minutes, scraping sides of the bowl once. Add sugar, flour, lemon rind, lemon juice, egg, and egg white and process until well combined. Pour over the cooled crust and sprinkle blueberries around the top.

4. Bake an additional 25 minutes. Let cool, then refrigerate for at least two hours before slicing. (The longer you refrigerate, the firmer they get.)

Makes one 8 x 8 inch pan.

Chocolate Almond Thumbprint Cookies

You know those Hershey Kiss peanut butter blossom cookies that are so ubiquitous at Christmastime? Of course you do, right? Because you're a sentient being who eats cookies, right? If whoever came up with that recipe didn't get a fat check from the Hershey company, there's no justice in this world. Those things are everywhere come Christmas. 

Do you ever wonder why certain cookies seem to get classified as Christmas cookies? I'm not sure what it is about a peanut butter cookie with a Hershey Kiss stuck in the middle that makes people think of peace on Earth, goodwill toward men. To be honest, I actually don't even like peanut butter blossoms all that much. I kinda wish the Grinch would have taken peanut butter blossoms, stuffed them in his sack, and NOT brought them back to Whoville. Maybe I'm just a chocolate snob, though. To me, Hershey kisses are for when you reach Stage 4 of Chocolate Desperation. Like when you have no dessert left in the house and you find a Hershey kiss in the bottom of your kid's Halloween bag from six months ago and you go, okay, this will have to do. This comes just before Stage 5, which is drinking chocolate syrup straight. 

Anyway, when I saw this recipe for a more elegant version of the Christmas classic using a chocolate ganache instead of a Kiss (and almond butter instead of peanut), I figured I'd give it a whirl. After all, I had (again) done the thing where I bought almond butter on sale with the best of intentions, only to find it still hanging around forlornly in my fridge a month later. Little did I guess these would turn out so delicious--like a delightful marzipan confection filled with cold, creamy chocolate in the center.

Why wait for Christmas to eat something that good?

In fact, while these would be great any time, they might be an especially nice gesture when baking for someone who's allergic to peanuts but enjoys peanut butter blossoms. Or for chocolate snobs who turn up their noses at Hershey kisses. Or, really, for any sentient being who eats cookies.

Chocolate Almond Thumbprint Cookies

(Adapted from the Food Network)

Ingredients:

For the cookies:

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. butter, at room temperature

1/2 c. smooth, unsweetened almond butter

1/2 c. packed light brown sugar

1/3 c. plus 3 Tbsp. white sugar, divided

1 egg

2 tsp. vanilla extract

1/3 c. sliced almonds, coarsely chopped (crushed slivered almonds will also work in a pinch)

For the ganache:

5 oz. semi-sweet chocolate, coarsely chopped (or chocolate chips)

1/2 c. heavy cream

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or grease well with cooking spray.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, mix butter and almond butter on medium speed until well combined. Add brown sugar and white sugar and continue mixing another 3 minutes, until light and fluffy. Add egg and vanilla and mix to combine. Switch mixing speed to medium-low and beat in the dry ingredient mixture until just incorporated.

4. In a small bowl, combine the remaining 3 Tbsp. white sugar and chopped almonds.

5. Scoop cookie dough by tablespoons, roll into balls, and dredge through the sugar-almond mixture to coat. Space the balls about 2 inches apart on cookie sheet and bake 10-12 minutes until the tops appear dry and slightly cracked.

6. Using a rounded teaspoon, make an indentation in the top of each cookie while still warm.  Allow to cool completely.

7. Meanwhile, to make the ganache, combine the chocolate and heavy cream in a microwave-safe bowl and microwave for 45 second intervals, stirring in between, until smooth. Let cool.

8. Spoon ganache into a pastry bag, squeeze bottle, or Ziploc with a corner cut off. Fill each cookie indentation with ganache.

Makes 20-30 cookies, depending on size. For best taste and texture, store in an airtight container in the refrigerator.

Low-Sugar Mango Almond Tart

Happy Easter! Here in the Phoenix area, it's a beautiful weekend for this celebration of Christ's resurrection--a weekend we get to spend with family, friends, and the winner of the Creepiest Easter Bunny competition 2015.

Right?

My kids and their cousins were super good sports about posing with the bunny that looked like it might burst out in a maniacal cackle at any moment. 

On this Easter day, as our Lenten fast comes to a close, I'd like to share with you another recipe I made while my husband and son were doing their six weeks of eating less sugar. It really was a fun challenge to make desserts that would taste good with a major sugar reduction. (I'm sure diabetics are rolling their eyes, like, yeah, tons of fun.) This mango almond tart was a definite winner. The original recipe from Eating Well is for a raspberry-almond tart, which I'm sure would also be fabulous, but as I had no frozen raspberries in the house when inspiration struck, I used the frozen mangoes hibernating in our fridge and it turned out delicious, too. With only a quarter cup plus two teaspoons of added sugar in the entire 9-inch tart, I'd say this dessert stretches the sugar pretty thin without it being noticeably absent. My guess is you could substitute any berry or even peaches for the mangoes with lovely results. I could see making it for company--at a tea party, perhaps, or as a light but satisfying dessert for a spring dinner party. Or just for a husband and son who were brave enough to last 40 days with less sugar. I applaud them and feel no guilt today about letting my 7-year-old dive head-first into an Easter basket full of candy.

Low-Sugar Mango Almond Tart
(Adapted from Eating Well)

Ingredients:

1/2 c. sliced almonds, skins on
1/4 c. sugar
1 1/3 c. plus 2 Tbsp. all-purpose flour, divided
1/2 tsp. salt
6 Tbsp. cold butter, cut into 1/4-inch pieces
1 large egg yolk
1 tsp. vanilla extract
1/4 tsp. almond extract
4 c. diced mangoes, fresh or frozen (not thawed)
2 tsp. powdered sugar

Directions:

1. Preheat oven to 400 degrees. Coat a 9-inch removable-bottom tart pan or pie dish with cooking spray.

2. In a food processor, combine sliced almonds and sugar until almonds are finely ground. Set aside 1/2 c. of the mixture.

3. Add 1 1/3 c. flour to the remaining sugar-almond mixture and pulse to blend. Add butter a few pieces at a time and process until well incorporated.

4. In a small bowl, combine egg yolk, vanilla, and almond extracts until blended. Add to the food processor and process until the mixture begins to form a dough that looks like wet, crumbly sand, about 1 minute. Set aside 1/3 c. of this mixture.

5. Transfer the remaining dough to the prepared tart pan. Spread evenly, pressing the dough up the sides of the pan to form a crust.

6. Add the remaining 2 Tbsp. of flour to the sugar-almond mixture you set aside in step 2. Toss mangoes with 2 Tbsp. of this mixture until coated. Spread the coated mangoes evenly over the tart crust, then sprinkle the remaining sugar-almond mixture over the mangoes. Take the reserved 1/3 c. of dough from step 4 and pinch into small clumps. Sprinkle these all around the tart.

7. Bake 15 minutes in the preheated oven. Reduce temperature to 350 degrees and bake an additional 45 minutes or until the crumbs on top are golden. Cool at least 30 minutes, then dust with powdered sugar just before serving.

Makes 1 9-inch tart.  

Extra Dark Brownies with Sea Salt and Lime

I have an important question for you. Are you ready for your brownie world to be rocked? "But Sarah," you may say, "my brownie world does not need to be rocked. Brownies are already one of nature's most perfect desserts. And when I say "nature," I mean the Betty Crocker box mix you can get for $1.25 at Target." And you would be right. Brownies in almost any form are pretty consistently amazing. But sometimes even a classic can be improved--or if not improved, at least expanded upon in new and different ways for a little delicious variety. That's exactly what this stunningly flavored dessert is about. A dose of extra flaky salt on top and a deep undertone of lime elevates these beyond anything you can get in a box mix. To me, they'd be the perfect rich follow-up to a Mexican dinner. 

I will tell you, though, you do have to love dark chocolate to love this recipe--these brownies are so dark they probably go around brooding. In fact, they're probably reading Edgar Allen Poe in their basement right now. Then they're going to turn off all the lights and watch A Clockwork Orange.* I'm just telling you. They're dark. 

*Or, in this case, A Clockwork Lime.


Extra Dark Brownies with Sea Salt and Lime
(Adapted from TheKitchn.com)

Ingredients:

6 Tbsp. butter
4 oz. bittersweet chocolate, coarsely chopped
1 scant c. sugar
3/4 c. all-purpose flour
1/4 c. cocoa powder
2 eggs, lightly beaten
1 tsp. vanilla
1/4 tsp. kosher salt
1 lime, juiced and zested
2 oz. unsweetened chocolate, finely chopped
1/2 tsp. flaky sea salt

Directions:

1. Preheat oven to 325 degrees. Line an 8x8" glass dish with parchment paper, leaving extra paper on two sides for removal after baking. (Alternatively, spray thoroughly with cooking spray.)

2. In a medium saucepan, melt butter and bittersweet chocolate over medium-low heat. Stir until smooth. 

3. Remove pan from the heat and add sugar, flour, cocoa powder, eggs, vanilla, and kosher salt, mixing until combined. Add lime juice and zest as well as the unsweetened chocolate until all chocolate is melted and the mixture is smooth. (You may need to return the pan to the stovetop, depending on how much the batter has cooled.) 

4. Pour batter into the prepared pan and sprinkle sea salt evenly on top. Bake 30-35 minutes. Brownies will still be a bit gooey--don't worry, this is what you want! Cool 15 minutes on a wire rack, then remove by lifting out parchment paper, if using. Garnish with more lime zest, if desired.

Makes 1 8x8" pan, approximately 16 brownies. 

Raspberry Almond Overnight French Toast

Well, the Christmas season has come and gone, though you might not know it at our house. At least, not immediately outside our house. It's not that we haven't taken down our lights or have left some tacky blowup snowman out front. It's that our 8-foot tall live Christmas tree is sitting directly outside of our front door because we don't have a truck and it's too big to haul away in our Mazda 5. Nothing says class like a Sasquatch-sized withering Christmas tree smack dab in front of your house halfway into January, right? I would almost rather have an 8-foot tall actual Sasquatch out there. At least that would be less cliche. Our kind neighbors have offered to take it to the Christmas tree recycling center (yes, that's a thing) when they take theirs (which is NOT sitting in front of their house) one of these days soon. Yay for helpful neighbors! 

At any rate, our Christmas 2014 was a pleasant and mostly peaceful one and in some ways I wasn't ready for it to be over. (Just ready for the tree to be gone.) For me, holidays are marked by the foods I cook/our family eats, many of which have become traditions. For several years now I've done an overnight French toast for Christmas morning--usually a banana-pecan one--but this year I wanted to try something new. I ended up settling on this scrumptious, colorful cinnamon-spiced raspberry almond French toast. The original recipe calls for a whole cup of brown sugar, which I get, cause yeah, it's Christmas and all, but as much as I love sugar, I also love cutting it out where it won't really be missed. So I scaled it way back to just over a half cup and nobody thought it wasn't sweet enough. (Plus, who are we kidding, it's gonna get bathed in maple syrup anyway....I mean, it is Christmas after all.) 

So while the Christmas season may be over, I think I have found a new favorite overnight French toast--cinnamon-y with bursts of tart raspberries and the crunch of almonds to contrast with the soft texture of the bread. Now I think I may need to start a Valentine's Day breakfast tradition just so I can make it again...

Raspberry Almond French Toast
(Adapted from Taste of Home)

Ingredients:

12 slices cinnamon bread, cubed
5 eggs, beaten
1 3/4 c. milk
1/2 c.  + 2 Tbsp. brown sugar
1 tsp. cinnamon
heaping 1/4 tsp. nutmeg
1/2 c. slivered almonds
2 c. raspberries, fresh or frozen

Directions:

1. Place bread cubes in a greased 9 x 13 inch baking dish (you will get about two layers of bread). In a bowl, combine eggs, milk, brown sugar, cinnamon, and nutmeg. Pour over bread. Cover and refrigerate 8 hours or overnight.

2. When ready to bake, preheat oven to 400 degrees. Sprinkle almonds over egg mixture. Bake uncovered for 25 minutes. Sprinkle with raspberries and bake another 10 minutes. Slice and serve with your favorite maple syrup.

Serves 6-8. 

Mint Chocolate Candy Cane Cookies

Isn't it interesting how every language has at least a few words that defy translation? (Like "fun" or "bromance" in English.) Recently I read this article about the Danish concept of "hygge"  ("HYU-gah"), a tough-to-pin-down notion of coziness, well-being, or togetherness. It seems that any experience that evokes these feelings of comfort--coming home to a warm house on a cold night, savoring a candlelit dinner, snuggling in a cozy sweater--qualifies as hygge. In other words, hygge is the feeling of Christmas. The article theorizes that Danes' cultural emphasis on this concept is a key factor in its consistently ranking as the happiest country on earth.

One of my favorite hygge-inducing activities at Christmastime is baking. I have happy memories of making spritz cookies with my mom every year using this contraption that looks more like an instrument of torture than a baking tool. 

Baking for my loved ones, knowing I'm providing them with a special treat at Christmastime, continues to be a joy for me during the holiday season. So when I manage to pull off a really delicious, visually appealing confection like these mint chocolate candy cane cookies, I'm a happy Christmas camper. These require a little extra effort than the standard mix-and-bake drop cookies, but the presentation (and the taste) are worth it! I made a batch and froze it a few weeks ago and our family is still enjoying them one by one out of the freezer--I think we may even like them better cold. Something about the mint flavor's inherent chilliness just makes it work.

Wishing you a very merry Christmas filled with whatever brings you hygge! 

Fresh out of the oven!

Mint Chocolate Candy Cane Cookies

(Base recipe adapted from Allrecipes.com/inspired by Bon Appetit)

Ingredients:

1 c. butter, softened

1 1/2 c. white sugar

2 eggs

1 tsp. vanilla extract

1 tsp. peppermint extract

2 c. all-purpose flour

2/3 c. cocoa powder

3/4 tsp. baking soda

1/4 tsp. salt

2 c. mini semisweet chocolate chips, divided

1 c. crushed candy cane

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, beat the butter, sugar, eggs, vanilla extract, and peppermint extract until light and fluffy. Combine the flour, cocoa powder, baking soda, and salt; stir into the butter mixture until blended. Mix in 1 c. mini chocolate chips. Drop by rounded Tablespoons onto a greased baking sheet.

3. Bake 10-11 minutes or until just set. Cool 10 minutes.

4. In a small bowl, microwave remaining 1 c. mini chocolate chips at 20 second intervals until melted. Pour melted chocolate into a squeeze bottle and drizzle in a zig-zag pattern over cookie tops. (Alternatively, if you don't have a squeeze bottle, dredge a fork through the melted chocolate and drizzle over cookies that way.) Sprinkle with crushed candy cane. Refrigerate until set, about 20 minutes.

Makes 3-4 dozen. 

Whole-Grain Blueberry Orange Muffins

I've been making muffins for a looong time now, and through my many experiments with flavors from plum poppyseed to pumpkin banana, blueberry muffins remain the gold standard in my mind's eye of All That Is Muffin. This may be because they were the only kind of muffin I recall my mom making when I was growing up, and I have memories of unabashedly devouring the batter from the mixing bowl like a piranha stripping a cow carcass. Since then, I've run the gamut of blueberry muffin recipes (and their batter, if we're being honest). You've got your cake-like blueberry muffins, with white flour, a mountain of sugar, and streusel for days. Then there are the blueberry health bombs that that are so dense you could knock someone senseless with one. And somewhere in between are the blueberry muffins I usually make, which are healthy and adequately tasty, but nothing I've put on the blog because they're a wee bit boring. 

So my blueberry muffin world was rather rocked when I tried this recipe from Real Simple. These have got to be the most unique blueberry muffin recipe I've ever tried. I'll tell you why. No, it's not the fact that blueberry combined with orange is slightly unusual. There's......shhhh.....a secret ingredient. Well, at least I thought it was unexpected enough and blends seamlessly enough into the texture of the muffin that heck, sure, let's call it a secret ingredient. Pecans! Not pecans loaded with sugar as a crumb topping, but pecans ground in the food processor along with whole wheat flour and oats for a robust (but not crunchy) texture that makes you go, "What's so deliciously different about these?" Add to that the bright sweetness of orange flavor combined with the more mellow sweetness of blueberries and you have a very intriguing mix. My kids devoured them for breakfast, then asked if they could have them packed in their lunches, then asked if they could have them for snack when they got home. And if I weren't saving them for my kids, I probably would have eaten them three times in one day, too. 

So if you find yourself jaded in a world of dime-a-dozen blueberry muffin recipes, perhaps these can broaden your breakfast horizons like they did mine.

Whole Wheat Blueberry Orange Muffins

(Slightly adapted from Real Simple)

Ingredients:

1 1/4 c. white whole wheat flour

1 c. old-fashioned rolled oats

1/3 c. pecans

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 c. plain yogurt

1/2 c. packed light brown sugar

3 Tbsp. butter, melted

1 Tbsp. grated orange zest

1/4 c. orange juice

1 large egg

1 tsp. vanilla extract

2 c. blueberries, frozen or fresh

Directions:

1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners.

2. In a food processor, process the flour, oats, pecans, baking powder, baking soda, and salt until finely ground.

3. In a large bowl, combine yogurt, brown sugar, butter, orange zest, orange juice, egg, and vanilla. Add flour mixture and stir until just combined. Fold in blueberries. The batter will appear dry, but don't worry, the finished product won't be!

4. Divide the batter evenly between the muffin cups. Bake 23-25 minutes. 

Boston Cream Pie

In 2003, the state of Massachusetts made a bold decision. They designated the Boston Cream Donut as the OFFICIAL DONUT of the state. Good call, Massachusetts. Both on your choice of donut and the choice to have an official state donut. (Massachusetts is, in fact, the only state to have an official donut. The other 49 states need to rectify this immediately.) So it's all well and good that the people of the Bay State get to enjoy this monument to deliciousness in an official capacity.

But guess what, Massachusetts? Somebody beat you to it.

ME!!!!

The Boston Cream donut has been MY official donut since at least 1991. 

For as long as I can remember, I have ALWAYS ordered a Boston Cream donut whenever possible at a donut shop. It started when my grandparents from Iowa would come to town and take my brother and me out for lunch at Sizzler and then to Dunkin Donuts for dessert. (The year 1991 is somewhat arbitrary--I was 9 then, which is about when I first recall this ritual with my grandparents starting.) Even at that young age, I can remember the sureness of my decision. No strawberry frosted, no long johns, no chocolate glazed. I want the grand daddy, that pie-within-a-cake, dream-within-a-dream ALL-STAR Boston Cream Donut. Dark chocolate frosting, buttery cake, and glorious cream filling--can you see why I (and, oh yeah, Massachusetts) have appointed it my official donut?

Since it was recently my birthday and I always enjoy making my own birthday cake, I decided this was the year to try actually making a Boston cream pie (which, if you didn't know, is actually a cake. So in donut form it's a donut that's a pie that's a cake. Still with me?) For as many times as I've eaten Boston cream donuts, it's rare that I have Boston cream pie--and still rarer (as in, never) that I've had a homemade Boston cream pie. So giving it a try sounded fabulous. I actually happen to have a cookbook all about the food of Boston, so I pulled it out to find....

Nothing! This cookbook about the distinctive recipes of Boston does not contain a Boston cream pie recipe. Inexcusable.

Disgusted.

(Though, actually, otherwise it's a pretty good cookbook.) Anyway, thank goodness for the Internet, which of course yielded countless Boston cream pie recipes. Sifting through them revealed that most of the top hits had only four-star or less ratings, and I knew this birthday called for a five-star cake. I ended up deciding on one from Saveur.com that had all five-star reviews, and was not disappointed! Neither, I'd say, were the other ten or so people who shared it with me. My neighbor, who recently traveled to Boston, said she thought it was better than the version she'd had at a famous bakery there. The chocolate on top is nice and dark--not too sweet--the cake is fluffy, and the vanilla cream set up perfectly, with just the right amount of spreadability.

Trying not to get my hair in the chocolate. Or the fire.

All in all, it made for a happy birthday cake realization of my Official Donut--a cake inspired by a donut inspired by a cake (with the name of a pie). 

Boston Cream Pie

(Slightly adapted from Saveur.com)

Ingredients:

For the cake:

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
12 Tbsp. butter, softened
1 c. sugar
2 tsp. vanilla extract
3 eggs
2/3 c. buttermilk (see my baking substitutions page for other options)

For the filling:

1 c. sugar
1/4 c. corn starch
1/2 tsp. kosher salt
6 egg yolks
1 1/2 c. milk
4 Tbsp. chilled unsalted butter, cubed
2 tsp. vanilla extract

For the glaze:

4 oz. 60% bittersweet chocolate, finely chopped
1/2 c. heavy cream

Directions:

1. Make the cake: Preheat oven to 350 degrees and grease a 9" round cake pan well. Whisk together flour, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter, sugar, and vanilla until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Alternately add dry ingredients and buttermilk and beat until just combined. Pour into prepared pan and smooth the top. Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes, then invert onto a wire rack to cool completely.

2. Make the filling: In a 4-quart saucepan, whisk together sugar, corn starch, and salt. Add egg yolks and whisk until smooth, then stir in milk. Heat pan over medium heat and cook, stirring constantly, until thickened, about 10 minutes. (Be especially watchful in the last 3 minutes or so, as the mixture goes from liquid-y to pudding-y quite quickly.) Remove from heat and add butter one cube at a time, whisking until smooth. Stir in the vanilla extract. Transfer the pudding to a bowl and cover with plastic wrap. Chill until firmed, at least 2 hours.

3. Make the chocolate glaze: Place chopped chocolate in a bowl. In a 1-quart saucepan over high heat, bring heavy cream just to a boil. Pour cream over chocolate and let sit 1-2 minutes. Slowly stir the chocolate and cream until smooth and shiny, then set aside to cool for 10 minutes. 

4. Assemble the cake: Using a serrated knife, carefully slice cake horizontally into two layers, with the top layer being slightly smaller than the bottom. Spread the chilled pudding over the top side of the bottom layer, then cover with the top layer. Pour chocolate glaze evenly over the top of the cake, letting it drip down the sides. Refrigerate until glaze is set, at least 30 minutes. Serve chilled or at room temperature.

Generously serves 10. (But could be stretched for 12!)

Almond Butter Oatmeal Muffins

Whoa, it's been a busy couple of weeks! The fall semester has started, which means I am knee deep in Medical Nutrition Therapy (loving it so far), last week was my birthday (cake recipe forthcoming), and this weekend we hosted a big surprise birthday bash for my sister-in-law's 30th! (I was going to write a post about all the party food and games, but again, things got so busy that I didn't even take many pictures, and what's a food blog post without pictures?) One thing I DO have pictures of, though, are these tasty nut butter oatmeal muffins.

Up until recently, I had never purchased almond butter, mostly because it's hard to justify spending as much on one jar as I would on a pizza to feed my whole family AND because I already love peanut butter so much that experimenting with other nut butters hardly seemed necessary. Why mess with a good thing? And wouldn't it make the peanut butter feel bad? Then a few weeks ago, Maranatha almond butter was on sale for a mere 5 bucks, which is bargain basement for almond butter, so I splurged. 

Assuming one uses almond butter in all the same ways as peanut butter (you know, as shaving cream, leather cleaner, hair moisturizer...seriously, these are actual ways people claim to use peanut butter), I figured I'd go a traditional route by giving it a whirl in these oatmeal muffins. Aaaaand success! These were simple to whip up, reasonably healthy, and as an established fan of oatmeal muffins, I really enjoyed the uniqueness of the almond taste paired with the quasi-nuttiness of oats. It was like being in a Peanut Butter Parallel Universe.

(Sorry, peanut butter. We can still be friends. I promise I'll still slather you on ice cream eat you in heart-healthy portions.)

You could, of course, use peanut butter instead of almond in this recipe. Either would be delicious.

P.S.: Days after making and eating these muffins, I received a call from the grocery store saying this particular brand of almond butter had been recalled for salmonella. Awesome. Is that why it was so cheap? Still gonna buy it again.

P.P.S.: None of us got salmonella. And neither will you from looking at the pictures. Just be sure to buy non-bacterially infected almond butter. Or peanut butter. Either will work. :)

Almond Butter Oatmeal Muffins
(Adapted from The Cooking Actress)

Ingredients:

1 1/4 c. whole wheat flour (white whole wheat is especially good because of its lighter texture)
1 c. quick or rolled oats
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/4 c. brown sugar
1/3 c. honey
1/2 c. almond or peanut butter
1/2 c. Greek yogurt
1 egg
1 tsp. vanilla extract
3/4 c. milk

Directions:

1 Preheat oven to 375. Spray a 12-cup muffin tin with cooking spray.

2. In a large bowl, combine flour, oats, baking powder, baking soda, salt, and brown sugar.

3. In a smaller bowl, whisk together honey, almond or peanut butter, yogurt, egg, vanilla, and milk.

4. Stir the wet ingredients into the dry until combined. Divide evenly into prepared muffin tin, filling about 2/3 full.

5. Bake 17-20 minutes, or until a toothpick inserted in the center comes out clean.

Makes about 12 muffins.

6 Baking Substitutions That Will Make Your Life Easier

Now, which of you will we replace?

Speaking as a home baker, substitutions in recipes are my very, very good friend, and if you bake, too, I'll wager you feel the same way. Whether born of an "oh, crap" moment of realization you're out of an ingredient, or just the desire to bake something a little fancier without having to sign your first-born child away at a specialty foods store, you can always do with the extra kitchen acumen of knowing what can replace what. With a little ingredient do-si-do, you might be surprised what greatness can spring from your mixing bowl. With that in mind, here's a list of some of my favorite quick and easy ingredient substitutions for baking.

1. Cake flour: When I first graduated from making box-mix cakes to fully homemade cakes, I knew I had to avoid recipes with one ingredient: cake flour. I had seen those $7 "Softasilk" boxes on my grocery store shelf (you know, the one with the box design that makes it look like no one has purchased it since 1978?) 

Am I wrong? Does this not look straight out of the '70s?

and had made the conscious decision not to spend that kind of money on approximately four cups of flour. Then along came the Internet to teach me that making cake flour is ridiculously simple and the Softasilk people have a total racket going on. Here's how:

For one cup of cake flour, measure one cup all-purpose flour, then remove two Tablespoons. Replace the two Tablespoons with two Tablespoons corn starch. Mix well.

2. Superfine sugar: Like cake flour, I can't tell you how many recipes I avoided making because they contained superfine sugar. I didn't know what it was, but I was pretty sure it was going to be expensive, too. It may, in fact, be expensive--I still don't know; I've never purchased it. Because come to find out, all it takes is regular sugar and a food processor:

Place the desired amount of superfine sugar in your food processor with a couple of extra tablespoons to account for reduction in volume; process 1-2 minutes until it feels--you guessed it--super fine, like sand.

3. Half-and-Half: Did you ever wonder what half-and-half is half and half of? It's half milk and half cream. Therefore, it's extremely simple to replace by subbing:

1:1 measures of heavy cream and milk (I'd recommend 2%), i.e. 1/2 c. cream + 1/2 c. milk = 1 c. half-and-half.

4. Buttermilk: Buttermilk is a great ingredient for adding richness to breads, pancakes, and desserts. The only problem is figuring out what to do with the rest of that large, perishable carton of buttermilk after the weekend has passed and the pancakes are gone. You have a few options for substituting:

To make 1 c. buttermilk, measure 1 c. milk, then remove 1 Tablespoon. Replace with 1 Tablespoon lemon juice or white vinegar. Let stand at room temperature for 5-10 minutes until curdled.

OR

To make 1 c. of a buttermilk substitute, mix 3/4 c. plain yogurt or sour cream with 1/4 c. milk.

5. Butter/Vegetable Oil: I'd be a fool to say anything can really take the place of butter, but I do frequently want to make my baked goods a bit healthier (though I'm not about to tell you to replace butter with mashed avocado, as I've seen on several blogs. Let's be real here, people.). Even in a rich cake, I've found you can get away with substituting up to half of the butter and/or oil content with unsweetened applesauce. I recently did this in a dark chocolate raspberry layer cake and even I would never have guessed it from the taste. Therefore, if you're actually out of butter, you can:

Mix 1/2 c. unsweetened applesauce with 1/2 c. vegetable oil for 1 c. butter.

OR

To decrease fat content, replace 1/2 of the butter with unsweetened applesauce.

6. Unsweetened Baking Chocolate/Cocoa Powder: I had to roll my eyes the time I was looking for a cocoa powder substitute and found a site that recommended subbing 1 Tbsp. Dutch-process cocoa powder for regular cocoa powder. Like, yeah, I think I would have figured that one out. If you actually are out of one or the other, though, here's a conversion that works great:

For 1 ounce of unsweetened baking chocolate, use 3 Tbsp. cocoa powder plus 1 Tbsp. softened butter or vegetable oil.

Lastly, one bit of interesting trivia about why the famous baking powder brand pictured above is called Clabber Girl. To "clabber" means to sour, as in soured milk. In the olden days, soured milk was made by leaving milk out at room temperature, to be used as a leavener in baked goods--until 1854, when baking powder was invented. So I guess the Clabber Girl is sparing you the work of actually clabbering, which would take days of waiting for the milk to get sour enough. Thanks, Clabber Girl! Keep on clabbering! Clabber clabber clabber! (Can you tell I really like the word "clabber"?)

At any rate, it's my sincere hope that this list may keep you from spending extra money on ingredients you don't need, or running out to the store in your pajamas at 10 PM for some cake flour. Happy baking!