Tag Archive: nut free

Oat Scones with Fresh Strawberries

SconeIngredieStrawberry Oat Scone at 1840 FarmntsWMWhen fresh strawberries are in season, we take full advantage and work them into a variety of baking recipes and canned goods.  These Oat Scones studded with chunks of juicy, fresh strawberries find their way to our breakfast table every year.  They’re delicious and a reminder of why we love strawberry season so much.  While the scones are always best if eaten the day they are baked, I find that any leftovers are great when used as a base for a strawberry shortcake dessert that evening.  Enjoy!

 

Oat Scones with Fresh Strawberries
makes 8 sconesStrawberry Oat Scone at 1840 Farm

I was inspired to add fresh strawberries to my family’s favorite scone recipe after reading Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by Jennifer Katzinger. The results were delicious. In fact, these scones were such a hit that they have become our favorite scone recipe.

I like to grate the butter for recipes that require butter to be cut into the flour. Using tiny grated bits of butter makes mixing the dough a breeze. It also yields an incredibly tender scone as much less mixing is needed.

2 cups (160 grams) old fashioned oats
1 cup (80 grams) oat flour
½ cup (60 grams) whole wheat flour
¼ cup (30 grams) All-purpose flour
¼ cup (48 grams) brown sugar
4 teaspoons baking powder
½ teaspoon salt
8 Tablespoons (4 ounces) butter, grated
¼ cup (2 ounces) heavy cream
1 large egg
1 cup chopped strawberries
1 Tablespoon granulated sugar

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner.

Combine the dry ingredients in a large bowl. Add the grated butter and gently toss with your hands to fully coat the butter and evenly distribute it throughout the dry ingredients.

In a small bowl, combine the cream and egg and whisk to combine. Add the cream and egg to the bowl with the flour and stir gently to moisten the dry ingredients. Reserve the small bowl as the remnants from the cream and egg mixture can be used to brush the scones before they are transferred to the oven. Add the chopped strawberries to the batter and fold gently to combine.

Transfer the dough to a lightly floured surface. Gently pat the dough into a circle approximately 8 inches in diameter. Cut the dough into eight wedges. Transfer each wedge to the prepared baking sheet. Using a pastry brush, gently brush each scone with the remaining cream and egg mixture. Sprinkle a bit of the granulated sugar on top of each scone.

Transfer the baking sheet to the preheated oven. Bake the scones 18 to 20 minutes, rotating the baking sheet halfway through the baking time. When fully baked, the scones will be lightly browned and firm to the touch.

Remove the baking sheet from the oven to a wire rack to cool. Scones are most delicious served the day they are made, so serve them immediately and enjoy every last bite!


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Permanent link to this article: http://1840farm.com/2015/06/oat-scones-with-fresh-strawberries/

The WonderMix Kitchen Mixer GIVEAWAY and My Multigrain Brioche Bread Recipe

WonderMix Kitchen MixerWhen I was offered the opportunity to try out the new WonderMix Kitchen Mixer in our farmhouse kitchen, I was thrilled. I have been using the company’s WonderMill Electric Grain Mill for several years now.  No matter how many times I use it, I am always astounded at how simple it is to use and how quickly it transforms the organic wheat berries I purchase through my local food co-op into beautiful, freshly milled flour. I couldn’t wait to see their new WonderMix stand mixer and put it through its paces in our farmhouse kitchen.

When the WonderMix arrived, I was taken with its unique design. I loved its square base and covered mixing bowl, knowing that dry ingredients would remain inside the bowl when mixing rather than ending up on the countertop.   After carefully measuring my ingredients with my food scale for a recipe, it can be so frustrating to watch as dry ingredients are flung from a mixer’s bowl and deposited all over the countertop.

The mixing bowl is large, with a capacity of 5.5 quarts or 22 cups. I don’t have a single recipe in my arsenal that requires that much capacity, but I’m glad to know that I can easily mix a double batch of bread dough with room to spare. Not only does this mixer have a high-capacity mixing bowl, it has the motor strength to handle heavy doughs and mixtures. The WonderMix has an impressive 900 watt motor. To put that in perspective, my current stand mixer has a 325 watt motor. The WonderMix has the capacity and the power to handle even the most grueling tasks in my kitchen and yours. With its innovative dough hook and dough divider attachment combination, I knew right away that this was a bread baker’s dream machine.

The WonderMix offers two different sets of whisk type attachments available for the WonderMix. A whisk is often the ideal tool for a recipe, but whisking egg whites into a fluffy meringue is quite a different task than mixing a batch of buttercream or cookie dough. I often find with my other stand mixer that the dough paddle doesn’t adequately beat a batch of buttercream or cookie dough into the smooth, silky texture I desire while the whisk isn’t strong enough to handle the thicker mixture. Having two different pairs of whisk attachments means that I’ll always have one that is well suited for the task at hand.

The WonderMix boasts a wide assortment of other attachments and accessories. They offer a full function blender, slicer/shredder, and meat grinder attachments. If you are interested in working with grain, both a grain flaker and grain mill attachment are also available. This sturdy, powerful unit can do the work of a multitude of appliances. Its rectangular footprint also makes it much easier for me to easily store it in our kitchen.

The helpful owner’s manual that accompanied my WonderMix was filled with helpful instructions for using the machine along with more than 40 recipes. I turned immediately to the section of bread recipes and learned that this mixer promised to fully develop the gluten in a batch of bread dough in five minutes. I couldn’t wait to put that promise to the test.

I make several types of bread for our family. My favorite bread to bake and to eat is brioche. I enjoy brioche’s texture and rich flavor. IMultigrain Brioche loaves at 1840 Farm love to toast a slice of homemade brioche, knowing that the enriched dough will yield the lovely browned surface that I enjoy so much. My family enjoys it just as much as I do, so I make a batch of two loaves every week or so.

The prospect of making a traditional brioche can be daunting for the baker and taxing for the baker’s mixer. Traditional brioche is baked from dough enriched by fresh eggs and butter. Each addition must be perfectly timed before advancing to the next step. If these steps are rushed, the dough will break apart, forming several small clumps that will resist coming back together into one congruous ball of dough. Yet care must be taken not to over mix the dough as too much mixing can ruin the airy texture that makes brioche so wonderful.

Once the eggs have been successfully integrated into the dough, butter must be added in much the same way. It is added a bit at a time, allowing the butter to fully blend with the dough. This process can take thirty minutes or more. All of this kneading puts a heavy toll on a mixer. As the dough is kneaded, the mixer must be monitored to ensure that it does not overheat or, worse yet, burn out completely. Kneading this dough for such a long time is a herculean task for a typical residential kitchen mixer.

Over the years, I have worked to develop my own brioche recipe. It delivers the same delicious flavor and airy texture without requiring so much precision from the bread baker.

In the past few months, I attempted to adapt my recipe to incorporate some of our freshly milled whole wheat flour into the recipe. I didn’t have much luck. The loaves lacked the airy texture I love. No matter how I adjusted the recipe, the resulting loaves were too dense. It seemed that no matter how long I worked the dough using my mixer, I fell short of creating that lovely smooth characteristic that my Farmhouse Brioche always delivers.

I did finally determine that I could use my stand mixer to work the dough for several minutes and then knead the dough by hand for between 5 to 10 minutes in order to create a dough that was smooth and elastic enough to pass the windowpane test.

I had almost given up any hope of creating a multigrain brioche recipe that could be worked entirely by a mixer. Then the WonderMix arrived and I returned to the farmhouse kitchen, hopeful that this powerful machine would have the muscle I needed to fully develop the gluten and create a loaf that was exactly what I was looking for.

As the dough came together, I set my kitchen timer for five minutes. The WonderMix worked the dough without straining. When the timer sounded, I turned off the mixer and removed the dough. It was smooth and elastic, easily passing the windowpane test. The WonderMix had delivered on its promise to fully develop the gluten in five minutes.

I have made several batches of bread since then. Each batch has been just as beautiful and delicious. From now on, I will be using the WonderMix to make this multigrain brioche and all of our other homemade breads.

Now you can use this recipe to make your own loaves of multigrain brioche. You can also enter to win your very own WonderMix! One winner will be randomly selected on April 21, 2015. All subscribers to The 1840 Farm Community Newsletter and In Season Magazine will be automatically entered to win. You can earn additional entries through the widget below and increase your odds of winning this amazing mixer. Good luck to all who enter!

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1840 Farm Multigrain Brioche
Makes two loaves

12 ounces (1 ¾ cup) warm water
21 grams (1 Tablespoon) honey
4 teaspoons active dry yeast
1 Tablespoon salt
1 Tablespoon Dough Enhancer (optional)
600 grams (5 cups) All-purpose flour
240 grams (2 cups) whole wheat flour
3 large eggs, room temperature
4 ounces (1 stick) butter, grated

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.   Whisk the warm water and honey in the bowl of a large stand mixer. Sprinkle the yeast over the top of the liquid. Allow the yeast to rest as you prepare the remaining ingredients.

In a medium bowl, combine the salt, dough enhancer (if using), and flour. Grate the butter and set aside. In a small bowl, whisk the eggs until smooth.

Add the eggs to the bowl with the warm water and honey. Whisk until combined. Mount the bowl on the mixer’s base and attach the dough hook and dough divider. Add the dry ingredients all in one addition before turning the mixer’s motor on low speed.

Mix for a few minutes, until the dough begins to take shape. The dough will appear to be slightly dry. With the motor running, begin adding the grated butter a bit at a time, allowing the butter to be incorporated into the dough before adding more. Continue this process until all of the butter has been added.

Stop the mixer and asses the dough. It should be shiny and moist, but not excessively sticky. The ball of dough should be smooth and elastic. If it is too sticky, simply start the mixer and gradually add up to ½ cup of All-purpose flour to the dough. Take care not to add too much flour as it will yield a finished loaf that is too dry. Increase the speed of the mixer slightly and work the dough until it passes the windowpane test, approximately five to ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it has been worked sufficiently, take a small ball of dough and stretch it between your fingers until it is thin and translucent, allowing light to pass through it (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, transfer the dough to a large buttered bowl to rise in a dough proofer or a warm, draft free location.  Allow the dough to rise until it has nearly doubled in size. Using my dough proofer set at 82 degrees, this takes approximately 45 to 60 minutes.

Once the dough has nearly doubled in size, divide it into two equal sections. Form each section into a loaf and place in a buttered or oiled loaf pan. Be sure to oil the top rim of the loaf pan as this dough has a tendency to rise well above the top of the pan. Oiling the top rim of the pan will make releasing the baked loaf from the pan much easier.

Transfer the two loaves back to the proofing chamber or warm, draft free location for rising. Allow the loaves to rise until they have reached a height of more than one inch above the top edge of the loaf pans.  Using my dough proofer, this takes about one 60 – 90 minutes.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaves have risen sufficiently and the oven has reached the proper temperature, transfer the loaves to the oven.  Bake for 30 to 35 minutes, turning near the halfway mark to ensure even browning.  When the loaves are fully baked, they will be golden brown and sound hollow when tapped on the bottom.  Remove the baked loaves from their pans to a wire rack. Allow them to cool completely before slicing or storing.

 Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.  You can also learn more about My Favorite Bread Baking Tools and Ingredients and share your own with me.

2015_Spring_Post_FOOD

Permanent link to this article: http://1840farm.com/2015/04/the-wondermix-kitchen-mixer-giveaway-and-my-multigrain-brioche-bread-recipe/

Vanilla Bean Ice Cream with Dark Chocolate and Divine Desserts Spice Blend

For the past few months, I have been participating in the  Fennel Friday series with a group of food bloggers.  Delicious smelling packages arrive in the mailbox from Pollen Ranch and then the fun begins.  It has been a great experience, working to create and share delicious recipes that incorporate the different fennel pollen varieties.

When Divine Desserts arrived in the mail,  I was stumped.  I hadn’t thought of fennel pollen as a dessert component.  The ingredient list for Divine Desserts includes orange peel, plum powder, cinnamon, nutmeg, cardamom, clove, and a host of spices and flavors perfect for accenting a sweet preparation.

I struggled to find just the right recipe to make with Divine Desserts.  I wanted the beautiful flavors of this spice blend to shine through.  I added this spice blend to a batch of my family’s favorite Pumpkin Bars with Dark Chocolate Chips in place of the cinnamon that the recipe calls for.  The flavor was incredible, but Ii was still in search of a recipe that would really highlight the flavor.

One night, as I was scooping vanilla bean ice cream to serve as dessert for my family, the answer was literally staring me in the face. Days earlier, I had made a batch of my dark chocolate “magic” ice cream topping.  Suddenly, I knew exactly what to do with this Divine Desserts blend.

A scoop of vanilla bean ice cream was drizzled with the homemade magic shell topping.  As the dark chocolate began to harden, I sprinkled the Divine Desserts on top of the chocolate.  In seconds, the chill from the ice cream had hardened the magic shell and the spice blend was held firmly in place.

The dessert looked beautiful, but I wondered how it would taste.  I delivered the cups of topped ice cream to our family table and waited for my taste testers to share their opinions.  They were too busy enjoying their dessert to register an opinion.

I took their empty bowls as a compliment.  Then they went on to remark about what a delicious, unique flavor the spice blend had added to a seemingly simple dish of vanilla ice cream topped with dark chocolate.  Since then, Divine Desserts has become a favorite ice cream topping here at 1840 Farm.  One taste of this flavor combination and it just might become a favorite in your house!

Vanilla Bean Ice Cream with Dark Chocolate Topping and Divine Desserts Spice Blend

vanilla bean ice cream
1 recipe Homemade Magic Shell Ice Cream Topping
Divine Desserts Spice Blend

Place a generous scoop of vanilla bean ice cream in the bottom of a bowl or cup.  Stir the homemade magic shell topping until smooth before pouring several spoonfuls over the ice cream.  Before the topping has fully set, sprinkle liberally with Divine Desserts Spice Blend.  Serve and enjoy!

Permanent link to this article: http://1840farm.com/2013/09/vanilla-bean-ice-cream-with-dark-chocolate-and-divine/

Farmhouse Country Loaf

I have already admitted to you how much I love to make bread.  I enjoy making the simplest of quick breads to brioche loaves and babkas that require a full day of preparation and baking.  I also enjoy making rustic, everyday loaves.

This farmhouse country loaf is a staple here at 1840 Farm.   It incorporates the fresh eggs and goat’s milk that we collect from the heritage breed hens and Nigerian Dwarf dairy goats each day.  I also use our freshly ground whole wheat flour and corn meal in the dough.  In my opinion, a loaf of homemade bread made with freshly collected eggs, goat’s milk, and home milled grains can proudly wear the name “farmhouse country loaf.”

A few months ago, I had the good fortune to be asked by our sponsor Kitchen Kneads to review a few of their products.  One of them was Grandma Eloise’s Dough Enhancer.   The product promised to help produce a whole wheat loaf with a lighter texture and longer shelf life.  It was hard for me to believe that a mere Tablespoon of the dough enhancer would make much of a difference in a batch of bread dough big enough to produce two loaves.

Yet, I was curious, so I followed the instructions on the package for dough enhancer and made a batch of our farmhouse country loaf dough.  I didn’t make any other changes to the ingredients or technique in order to test the difference the dough enhancer would make in the finished loaf.

To say that I was impressed is an understatement.  The dough enhancer made an incredible difference in the texture of the finished loaf.  The exterior was firm with an interior that was smooth and even.  As far as the shelf life was concerned, one full week later, the loaf was still just as delicious as the day it came out of the oven.

We enjoy this bread for breakfast each morning lightly toasted, topped with a bit of butter and fresh homemade preserves.   The loaf has the wonderful texture that is the hallmark of a wholegrain bread without being too dense.  When toasted, the cornmeal in the loaf delivers a lovely toasty crunch that makes this our favorite way to start our mornings on the farm.

This country farmhouse loaf is my family’s favorite homemade bread recipe.  I hope that you will give it a try and make it yours.

Farmhouse Country Loaf
makes 2 loaves

I like to use freshly ground Hard Winter Wheat flour and home ground cornmeal ground using our WonderMill in this recipe.  If you don’t have access to freshly ground flour or cornmeal, you can substitute high quality whole wheat flour and  cornmeal.  If you don’t have Grandma Eloise’s Dough Enhancer, you can omit it from the recipe.  The resulting loaf will still be delicious, but the texture will be slightly more dense and the shelf life will be several days shorter.

2 cups (240 grams) All-purpose or bread flour
1 1/4 cups (150 grams) whole wheat flour
1 cup (120 grams) cornmeal
1 Tablespoon Grandma Eloise Dough Enhancer
4 teaspoons vital wheat gluten
2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 teaspoons kosher salt
2 Tablespoons butter
1 Tablespoon honey
1/4 cup (2 ounces) milk
1 1/4 cup (10 ounces) warm water
1 large egg

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.

In a large bowl, combine the dry ingredients.  Use a whisk to mix the dry ingredients.  Set aside.

In a microwave safe bowl or small saucepan, combine the butter, honey, milk, and water.  Heat the mixture until it is warm but not hot.  If you have an instant read thermometer, you can use it to determine the exact temperature.  An ideal temperature for the liquids is between 105° F–115° F.  Stir to combine, ensuring that the honey has been incorporated into the warm liquid.  Add the egg and stir until the liquid is thoroughly combined.

Add the liquid mixture to the dry ingredients, stirring until a dough begins to form.  Remove the ball of shaggy dough from the bowl to a floured surface.  Knead the dough, adding more flour if necessary, until it passes the windowpane test, approximately ten minutes.

If you are unfamiliar with the windowpane test, the technique is quite simple but incredibly helpful when making a loaf of bread.  This windowpane test will help you to determine if your dough has been kneaded sufficiently to yield a wonderful finished loaf.  By using this technique, you will be certain that your homemade bread dough will produce a beautiful loaf of bread.

Conducting the windowpane test is simple.  After you have kneaded the dough to the point when you think that it is ready to be shaped into loaves, take a small ball of dough and stretch it between your fingers until it is thin and translucent (much like a window).  If the dough stretches without breaking, it has been kneaded long enough to develop the gluten and is ready to prepare for its rise.  If the dough breaks, continue kneading until it passes the test.

Once your dough passes the windowpane test, divide the dough into two even balls.  Shape each ball into a loaf and place in a lightly oiled loaf pan.  Using a sharp knife, make several slits in the surface of the loaf.  Scoring the loaf will allow the dough to rise and bake evenly without breaking the beautiful top crust.  Set aside to rise in a proofing chamber or a warm, draft free location.  Allow the loaves to rise until they have reached a height of an inch above the top edge of the loaf pans.

As the dough nears the end of its rise, preheat the oven to 350 degrees.  If you have a pizza stone, this is a great time to put it to use.  I like to use stones when baking bread in order to deliver even heat to the bottom of the loaf as it bakes.  I find that my loaves bake more evenly when I have the stones in the oven during preheating and baking.

Once the loaf has risen sufficiently and the oven has reached temperature, transfer the loaves to the oven.  Bake for 40 to 45 minutes, turning at the halfway mark to ensure even browning.  When the loaves are fully baked, they will sound hollow when tapped on the bottom.  Remove the fully baked loaves from their pans to a wire rack.  Brush the tops of the loaves with melted butter if desired.  Allow them to cool completely before storing.

Don’t miss my post about the best way to store fresh bread to learn how you should be storing your fresh loaf of bread.


This recipe is part of The Bread Baker’s Series, a collaborative series of posts from Kitchen Kneads and 1840Farm.  It’s easy to make sure that you don’t miss a single post in The Bread Baker’s Series. Subscribe to The 1840 Farm Community Newsletter or join The 1840 Farm Community on Facebook, Twitter, or Pinterest. Be sure to subscribe to Kitchen Kneads Email updates and follow them on Facebook and Pinterest.

By following Kitchen Kneads and 1840 Farm, you’ll be the first to see each post in our collaborative Bread Baker’s Series. If you have a great bread baking tip or recipe to share, we invite you to leave a comment and add your voice to the conversation!


 

Permanent link to this article: http://1840farm.com/2013/08/farmhouse-country-loaf/

1840 Farm Multigrain Waffles

I began making these waffles a few years ago. When I came across a recipe for “Waffles of Insane Greatness”, I couldn’t help myself. My curiosity simply got the best of me. I had to know. Were these waffles really that good?

My entire family was a bit skeptical. We already had a favorite recipe for homemade waffles. We didn’t think that this recipe would win us over. We were so wrong.  After the first bite, we were sold. It was crispy on the outside with a light interior and wonderful flavor. It was official: we had a new favorite recipe for homemade waffles.

A few months ago, I was invited to take part in the Grain Mill Wagon Challenge to create a series of recipes using freshly ground flours and meals using a WonderMill Electric Grain Mill.  Our tried and true recipe for waffles was one of the first recipes I incorporated our home ground flour and meal into.

I wouldn’t have believed that it was possible to improve upon our waffle recipe, but I was wrong again.  The fresh flour and meal added such a fantastic, earthy flavor to the batter.  Once the waffles were topped with butter and our favorite maple syrup from Lowell’s Sugar Shack, they were better than great.  They were perfect.

1840 Farm Multigrain Waffles
adapted from Aretha Frankenstein’s Waffles of Insane Greatness
Makes 6 large Belgian waffles

Our version of the original recipe has evolved quite a bit since that infamous first bite.  I substitute our freshly milled wholegrain flour for much of the All-purpose flour called for in the original recipe.  Adding a bit of our freshly ground cornmeal helps to create a waffle with fantastic texture.  If you don’t have access to freshly ground flour or cornmeal, you can substitute whole wheat flour and standard cornmeal.

I also like to use both butter and vegetable oil in the batter.  I find that the butter delivers a crispier crust while the oil keeps the interior of the waffle moist.  Instead of using sugar to sweeten the batter, I like to substitute real maple syrup.  When combined with our home brewed vanilla extract, it lends a sweet, earthy flavor to the batter.

¾ cup (90 grams) freshly milled whole wheat flour
½ cup (60 grams) freshly ground cornmeal
¼ cup (30 grams) All-purpose flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 Tablespoons butter
1 ¾ cup (14 ounces) milk
1 Tablespoon apple cider vinegar
¼ cup vegetable oil
2 large eggs
2 Tablespoons pure maple syrup
1 Tablespoon vanilla extract

In a large bowl, combine the flours, cornmeal, cornstarch, baking powder, baking soda, and salt.  Gently whisk to combine.

In a microwave safe bowl or measuring cup, melt the butter by microwaving in 20 second intervals.  Add milk, apple cider vinegar, and oil to the butter and whisk to combine.  Add the eggs, maple syrup, and vanilla to this mixture and whisk until smooth.

Add the liquid ingredients to the dry and whisk until completely smooth.  Allow the batter to rest at room temperature for 30 minutes.

Near the end of the half hour, preheat your waffle maker.  Preheat the oven to 200 degrees Fahrenheit.  Once they come to temperature, oil the plates of the waffle iron using oil or pan spray.  Follow the guidelines for your waffle maker to fill and cook the waffles.

Keep the cooked waffles warm by placing them on a wire rack in the preheated oven.  Continue preparing the waffles until you have used all of the batter.  Serve hot with butter and pure maple syrup.

Leftover waffles can be frozen for later use.  Allow the waffles to cool to room temperature before freezing.  Frozen waffles can be reheated in a toaster, toaster oven, or waffle maker.


This recipe was shared on the Grain Mill Wagon Challenge.


 

Permanent link to this article: http://1840farm.com/2013/08/1840-farm-multigrain-waffles/

Chocolate Mocha Zucchini Cake

Chocolae Zucchini Cake at 1840 FarmDuring gardening season, we celebrate every piece of fresh fruit and vegetable grown at 1840 Farm.  We eat as much as we can while it is at its fresh best.  We also can, pickle, and freeze our garden harvest so that we can enjoy the fruits of our labor during the long, cold winter.  It’s a constant race against time trying to make sure that not a single morsel goes to waste.

During summers that include a bumper harvest of zucchini, I like to find ways to include it in savory and sweet dishes.  Incorporating shredded zucchini into baked goods isn’t anything new.  My mother made zucchini bread every summer when I was a child.  Making a zucchini cake with chocolate and mocha flavor puts a new spin on an old favorite.

Zucchini adds an unbelievable moist texture to baked goods without altering the flavor.  It can be used as a substitute for oil in cakes and breads with excellent, delicious results.  This cake is no exception.  The flavor is rich, full of chocolate and espresso flavor.  The texture is moist and evenly dense.

Chocolate Mocha Zucchini Cake is  delicious served warm with a small scoop of vanilla bean ice cream.  When fresh berries are available, I love to serve it topped with whipped cream and fresh berries straight from our garden.  No matter how you serve it, this cake is sure to be a hit with the chocolate lovers at your family table.

Chocolate Mocha Zucchini Cake
makes 12 servings

I like to use espresso powder in this recipe to deliver a wonderfully rich coffee flavor.  If you don’t have espresso powder on hand, you can substitute 4 ounces of strong coffee for part of the milk called for in the recipe.

The water content in zucchini can vary wildly, so the baking time for this recipe is a guideline.  You may find that your cake needs 10-15 minutes of additional time in the oven if your zucchini was particularly moist.  If you use frozen zucchini, I have found that defrosting the zucchini and draining it before adding it to the recipe yields more consistent results.

I like to use my silicone bundt pan when baking this recipe.  I find that it helps the cake to remain moist as it bakes and cools.  A metal bundt pan or a standard cake pan could also be used.  If using a different pan, simply adjust the cooking time as needed, removing the cake from the oven as soon as a toothpick inserted in the middle comes out cleanly.

2 ounces (1/2 stick) butter, melted
2 ounces oil
2 ounces plain yogurt
1/2 cup (96 grams) granulated sugar
1/2 cup (96 grams) brown sugar
1 1/2 cups (120 grams) unsweetened cocoa powder
1 Tablespoon espresso powder
1 Tablespoon vanilla extract
8 ounces shredded zucchini (see note above)
3 large eggs
1 1/2 cups (180 grams) All-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
7 1/2 ounces (1 cup minus 1 Tablespoon) milk
1 Tablespoon apple cider vinegar

Preheat the oven to 350 degrees Fahrenheit and prepare a bundt pan by spraying lightly with pan spray or brushing with melted butter.  Place the bundt pan on a baking sheet and set aside as you prepare the batter.

In a large mixing bowl, combine the melted butter, oil, yogurt, sugar, and brown sugar.  Mix until  smooth before adding cocoa powder, vanilla, espresso powder, eggs, and zucchini.  Stir until the zucchini and cocoa are fully incorporated and the batter is smooth.  Add the flour, baking soda, baking, powder, and sea salt and stir until just combined.  Add the milk and vinegar and mix until the batter is completely smooth.

Transfer the batter to the prepared bundt pan.  Place the cake in the middle of the oven and bake for 50 to 60 minutes, adjusting baking time as needed .  The cake is done when a toothpick inserted into the middle of the cake comes out clean or with small crumbs attached.

Allow the cake to cool at least 10 minutes in the pan before inverting on a wire rack to cool completely.  Serve warm or at room temperature.


To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

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You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


Permanent link to this article: http://1840farm.com/2013/07/chocolate-mocha-zucchini-cake/

Rhubarb Raspberry Upside Down Cake

Last night, when I announced to my family that I was in our farmhouse kitchen preparing a cake, they were thrilled.  When asked what type of cake I was making, I replied that I was using the rhubarb that we had harvested from the garden earlier in the day.

At that point, the house became divided.  My daughter and son both love rhubarb.  In fact, they happily twist stalks from the plant and eat them raw.  Only a true rhubarb lover would make it past that first bite.  They eat the entire stalk every time and survey the plants to determine if others are ready to be harvested.

My husband does not share their love of rhubarb.  In fact, I have never known him to enjoy rhubarb in any form.  Yet, I was willing to take a risk as I knew that he would happily enjoy a bowl of vanilla ice cream without the cake if the rhubarb flavor was a deal breaker.

Earlier in the week, I had asked several of my fellow bloggers to share their best rhubarb recipes.  Many of them suggested versions of upside down cake.  Monte from the blog Chewing the Fat shared his favorite.  The Devil’s Food Advocate chimed in with her version of the same recipe.  The original recipe for Rhubarb Upside Down Cake was published in The New York Times in May of 2011.

My favorite upside down cake is based on a David Lebovitz recipe.  I was confident that I could take inspiration from all three recipes and make a cake that would appeal to my whole family.  I added raspberries to round out the fruit flavor and the resulting mixture was even better than I had hoped.

When it came time to serve the cake for dessert, I was sure that my children would approve.  I was less confident that my husband would enjoy the flavor and texture of the rhubarb.  I anxiously watched as he took the first bite.

I’m happy to report that he did enjoy it.  Better yet, he loved the rhubarb.  In fact, we all did.  The flavor was fresh and earthy with the rhubarb’s trademark brightness.

This recipe will definitely become a family favorite.  In fact, it would be a wonderful way to celebrate a special occasion.  Luckily, we won’t have to wait long.  Sunday is Mother’s Day and this cake seems like the perfect way to celebrate!

Rhubarb Raspberry Upside Down Cake
adapted from a recipe by David Lebovitz

I made a few changes to the original recipe.  I like making an upside down cake in the same skillet used to make the caramel.  I use a cast iron skillet and it always turns out perfectly.  I also like to remove 1 Tablespoon of the flour and substitute an equal amount of cornstarch to produce a flour mixture that closely resembles cake flour.

For those who are unfamiliar with rhubarb, take care to discard the leaves.  While the stalks are delicious, the leaves are poisonous.

For the fruit layer:
8 ounces rhubarb, sliced into 1/2″ thick pieces
4 ounces raspberries, fresh or frozen
2 teaspoon cornstarch
1/2 cup granulated sugar

For the caramel layer:
3 Tablespoons butter, cubed
3/4 cup brown sugar

For the cake layer:
1 1/2 cups (180 grams) All-purpose flour
1 Tablespoon cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces (1 stick) butter, cubed
3/4 cup granulated sugar
1 Tablespoon vanilla extract
2 large eggs
1/2 cup milk

Preheat the oven to 350 degrees Fahrenheit.  In a large bowl, combine the sliced rhubarb, raspberries, cornstarch, and sugar.  Allow the mixture to rest as the cake is prepared.

In a cast iron skillet or oven proof pan, melt three Tablespoons of butter over medium heat.  Add the brown sugar to the melted butter and stir until fully moistened.  Continue to cook while stirring until the sugar is completely dissolved and the mixture begins to bubble.  Remove the pan from the heat.  Spread the caramel to cover the entire bottom surface of the skillet.

Place the flour in a small bowl.  Remove 1 Tablespoon of the flour from the bowl.  Add cornstarch, baking powder, and salt to the flour.  Using a whisk, mix the dry ingredients fully.  Set aside.

In a large bowl, cream the butter and sugar until light and fluffy.  Add the vanilla and stir to combine.  Add the eggs and stir until the mixture is smooth.  Add half of the dry mixture and stir just until combined.  Add the milk to the batter and mix until smooth.  Add the remaining dry ingredients and mix just until smooth.  Take care not to overmix.

Carefully stir the prepared fruit mixture.  Transfer the fruit and its juices to the skillet containing the caramel.  Spread the fruit evenly over the caramel.

Using a spatula, transfer the cake mixture to the skillet,  Gently spread the batter to the edges of the pan, fully covering the fruit layer.  Transfer the skillet to the preheated oven.  I place the skillet on a baking sheet to prevent juices from the fruit layer from bubbling over and burning in the oven.

Bake the cake for 50 – 60 minutes.  The cake is done when it starts to pull away from the sides of the pan.  When done, the top of the cake will be golden brown and a toothpick inserted into the center will be clean or have small crumbs attached.

Allow the cake to cool for 15 – 20 minutes.   Cover the cake with a plate slightly larger than the skillet.  Using oven mitts, carefully flip the cake.  This should be done while the cake is still warm, otherwise the caramel layer will solidify and stick to the bottom of the pan.

Remove the skillet from the plate.  Serve warm with a scoop of vanilla ice cream.

This recipe was included in From the Farm Blog Hop #32

Permanent link to this article: http://1840farm.com/2013/05/rhubarb-raspberry-upside-down-cake/

Pear Clafouti

I adapted this recipe from one of my favorite cookbooks:  Barefoot in Paris by Ina Garten.  I have only made a few minor adjustments to the ingredients and it comes out perfectly every time.  Ripe, aromatic pears surrounded by eggy custard is always a welcome sight at our family table.

We enjoyed this delicious dessert last night and the leftovers will be fantastic when warmed slightly and topped with a small scoop of vanilla bean ice cream tonight.  Then we’ll be on to our Kentucky Derby Day Celebration and Bourbon Peach Pie with Streusel Topping.

Pear Clafouti

adapted from Barefoot in Paris by Ina Garten
serves 6 – 8

1 teaspoon butter, melted
1 Tablespoon granulated sugar
3 large eggs
3 Tablespoons granulated sugar
1 Tablespoon vanilla extract
1/4 teaspoon sea salt
2 Tablespoons brandy
8 ounces heavy cream
4 ounces half and half or whole milk
1/2 cup All-purpose flour
3 firm, ripe pears
powdered sugar

Preheat the oven to 375 degrees Fahrenheit.  Prepare an oven proof baking dish by coating the bottom with the melted butter.  Sprinkle 1 Tablespoon of granulated sugar over the melted butter.  Set aside.

In a large bowl, whisk the eggs and granulated sugar until light and fluffy, approximately 3-4 minutes.  Add the vanilla, sea salt, brandy, heavy cream, and half and half and whisk to blend.  Add the flour and mix until smooth.

Peel and core the ripe pears.  Slice the pears and arrange the slices in a single layer in the bottom of the prepared casserole dish.  Pour the batter over the sliced pears, distributing evenly.

Bake the clafouti in the preheated oven for 35 to 40 minutes, until the custard is firm and golden brown.  Remove from the oven and allow to cool slightly before topping with sifted powdered sugar.  Serve warm.

Permanent link to this article: http://1840farm.com/2013/05/pear-clafouti/

Sweet Potato Gnocchi with Mushrooms and Spinach

Sweet Potato Gnocchi with Mushrooms and Spinach at 1840 FarmThere are few things that I love more than spending time in the kitchen with my family.  In fact, we have a tradition of declaring the occasional Saturday night as a “Family Feast Night”.  I can’t remember one Family Feast Night that didn’t involve laughter, a great meal, and a memory that will remain fresh in my mind for years to come.

Sweet Potato Gnocchi with Mushrooms and Spinach at 1840 FarmOn those Saturdays, we gather in the kitchen mid afternoon, fire up a little background music from our turntable, and prepare dinner together.  We tend to select recipes that require a big time commitment and the work of many hands.  There are two reasons for this.  The first is that these recipes don’t appear on our menu board very often due to the time constraints of everyday life.  The second is much simpler:  we enjoy our time in the kitchen together so much that we want it to last just a little longer.

The menu item that garners the most requests and creates the most excitement on Family Feast Night is sweet potato gnocchi.  Family dinner is more fun when you can get your hands dirty rolling ropes of gnocchi dough on the kitchen table before cutting each piece yourself.  My children take great pride in turning out baking sheets full of the little orange pillows before I roll them down the tines ofSweet Potato Gnocchi with Mushrooms and Spinach at 1840 Farm a fork.  My husband and I take great pride in visualizing them teaching their children to make gnocchi years from now.

We grow our own sweet potatoes here at 1840 Farm.  While we enjoy them in a variety of recipes, this is our clear favorite.  When our homegrown sweet potatoes are fully cured and ready to be enjoyed, this is predictably the first sweet potato recipe we make.  In fact, our annual harvest is judged by how many batches of sweet potato gnocchi it will yield.

In addition to being a family favorite, this recipe also happens to be delicious.  The delicate gnocchi offer a perfect counterpoint to the earthy mushrooms and spinach.  The end result is a light yet satisfying dish that never disappoints in my house.  I’m willing to bet that it won’t disappoint in yours either.

Sweet Potato Gnocchi with Mushrooms and Spinach
makes 6 main course servings

This recipe comes together quite easily, but does require a bit of prep time.  At our house, we make a double recipe and save half of the gnocchi for a second evening’s dinner.   These frozen, unboiled gnocchi can be individually frozen and then stored in a freezer bag for later use.  When the time comes, frozen gnocchi can be dropped directly into a pot of boiling salted water.  They will take a few extra minutes to float to the surface and cook completely, but the taste will not be affected by their stay in the freezer.

2 pounds raw sweet potatoes
15 ounces ricotta cheese
2 Tablespoons brown sugar
1 ½ teaspoons sea salt
2 cups All-purpose flour

2 Tablespoons extra virgin olive oil
1 pound mushrooms, sliced
1 cup vegetable stock
2 Tablespoons butter
6 ounces baby spinach leaves, washed
Parmesan cheese to garnish

Wash the sweet potatoes and puncture all over with a fork.  Place half of the potatoes on a microwave safe plate and microwave on high in 4 minute intervals until soft.  When fully cooked, the sweet potatoes should have the texture and appearance of a well baked sweet potato.  Remove from the plate and set aside to cool.  Repeat with the remaining sweet potatoes.

Once the cooked sweet potatoes are cool enough to handle, split each potato in half lengthwise.  Using a spoon, scrape the flesh from the skin and place into a potato ricer.  Rice the sweet potato into a large bowl.  Repeat until all the sweet potatoes have been riced into the bowl.  If you do not have access to a potato ricer, the cooked sweet potato flesh can be placed in the large bowl and mashed using a hand potato masher.

Add ricotta cheese, brown sugar, and salt to the sweet potatoes and stir until well combined.  Add 1 ¼ cups of the flour to the sweet potato mixture and stir until fully incorporated.  Add the remaining flour ¼ cup at a time until the dough forms a soft ball.  The goal is to create a soft dough that comes together without being too dry.

Turn dough out of the bowl onto a well-floured surface.  Divide the dough into 8 equally sized sections.  Remove one of the sweet potato dough sections and roll on a floured surface to form a rope with a 1 inch diameter.  Using a knife, cut the rope into one inch long pieces.

Traditionally, gnocchi are individually rolled on a gnocchi paddle or over a fork in order to create ridges that trap the sauce on each piece.  I enjoy the process of pushing each piece of gnocchi across the tines of a fork with my thumb.

However, if you find this intimidating or simply don’t have the time, don’t despair.  This step can be skipped and the gnocchi can simply be prepared once they are cut.  While the appearance will differ slightly, the flavor will still be delicious.

Meanwhile, place a large stockpot filled with water over high heat.  Once the water comes to a simmer, add 1 Tablespoon of salt and allow the water to come to a full rolling boil.  Reduce the heat slightly and allow the water to continue boiling as the sauce is prepared.

Heat the oil in a large saucepan over medium high heat.  AAdd the mushrooms and sauté without stirring until they have released their liquid and most of it has evaporated, approximately 7 minutes.  Add the broth and butter and stir to incorporate.  Remove the pan from heat and cover to keep warm.

Boil the gnocchi in batches small enough to allow them to move freely in the salted boiling water without being crowded.  The gnocchi will begin to float on the surface of the water as they cook.  Continue to cook for approximately one minute before removing with a slotted spoon to a lightly oiled baking sheet to allow the gnocchi to dry slightly.  Continue until all of the gnocchi have been cooked.

Return the saucepan with the mushrooms to a burner set over medium heat.  Add the spinach and stir until the spinach wilts and the sauce comes up to temperature.  Taste for seasoning, adding salt and pepper to taste.  Add the cooked gnocchi to the pan and gently stir to coat.  Serve immediately, garnishing with grated parmesan.


This recipe was featured in our newsletter.  To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


Permanent link to this article: http://1840farm.com/2013/02/sweet-potato-gnocchi-with-mushrooms-and-spinach/

Chocolate Cupcakes with Strawberry Buttercream Frosting

There’s something about the flavor combination of chocolate and strawberry that seems perfect for Valentine’s Day, or any day for that matter,   We do our best to eat seasonally here at 1840 Farm.  Eating seasonally during February in New England dictates that fresh strawberries are not on our dessert plates.

Luckily, we preserve pounds of fresh strawberries during berry season here at 1840 Farm.  All winter, we enjoy our own strawberry jam, strawberry syrup, and mixed berry preserves.  Every bite reminds us that each long winter day brings us one day closer to the next berry season.

Using a few Tablespoons of our strawberry syrup brings the sweet, earthy flavor of strawberries to the buttercream frosting that tops these cupcakes.  If you don’t have homemade strawberry syrup, an easy substitution can be made.  You can use a few Tablespoons of pureed strawberry preserves or strawberry ice cream topping found at the grocery store.  You will still have a delicious, strawberry flavored buttercream perfect for adding to cupcakes or cookies just in time to surprise your Valentine.

                  Valentine's Day Cupcakes at 1840 Farm

Chocolate Cupcakes with Strawberry Buttercream Frosting
makes 24 frosted cupcakes

1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 cup (8 ounces) milk
6 Tablespoons sour cream
2 Tablespoons apple cider vinegar
1 teaspoon vanilla extract
1 1/4  cup (150 grams) all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt

4 ounces butter, softened
2-3 Tablespoons strawberry syrup
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. If you are using silicone cupcake liners, lightly oil them or line with paper wrappers and place the silicone cups on two baking sheets. If using a cupcake tin, line each cavity with a cupcake wrapper.

In a large bowl, combine the sugar and oil. Mix vigorously using a wire whisk until the mixture is light and fluffy. Add the eggs and whisk to fully combine. Add milk, sour cream, apple cider vinegar and vanilla extract and whisk until combined.

Measure the cocoa, flour, baking soda, baking powder, and salt into a medium bowl. Use a spatula or whisk to combine the dry ingredients. Add the dry ingredients to the large bowl and mix well using a whisk or spatula until the batter is completely smooth.

Fill the prepared cupcake wrappers 2/3 full with batter. Place the cupcakes in the oven and set the timer for 20 minutes. Halfway through the baking time, rotate the baking sheets. The cupcakes are done when a toothpick inserted in the middle comes out clean or with small crumbs attached. Remove the cupcakes from the oven and set on a wire rack to cool completely.

To prepare the buttercream, place butter, 2 Tablespoons of strawberry syrup, and vanilla in a large bowl. Using a mixer, beat on high speed until the mixture is light and fluffy without any lumps. Add the powdered sugar and mix on low speed to blend. Once the sugar has begun to incorporate into the butter, mix on high speed for 1 – 2 minutes until the buttercream is completely smooth. Taste the buttercream to gauge the strawberry flavor, adding another Tablespoon of strawberry syrup if necessary.  Strawberry buttercream can be stored in an airtight container for several days.

Once the cupcakes are completely cool, frost each one with the strawberry buttercream using a spatula or piping bag with desired tip. Frosted cupcakes can be kept in the refrigerator, but the cold, dry environment of the refrigerator will eventually dry out the moist cake. For longer shelf life, store the cupcakes at room temperature and frost them as needed.

Want to make a decorative cupcake wrapper like those featured in the photo?  You can view the free template and make your own using any kind of paper you have on hand!

1840 Farm Cupcake Wrapper Template

 


To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2013/02/chocolate-cupcakes-with-strawberry-buttercream-frosting/

Peanut-less Brittle

Peanut-less Brittle at 1840 FarmIt was five years ago that a peanut allergy came home to roost at 1840 Farm.  Since then, we’ve become a nut free house.  We’ve been creative and learned how to modify some of our family’s favorite recipes to exclude nuts and still include great flavor. This take on our old recipe for peanut brittle does just that with amazing results.

By substituting Wheat Nuts for peanuts, we can safely enjoy the taste of peanut brittle while leaving the nuts behind.  The taste is still that wonderful mixture of crunchy burnt sugar with a lovely nutty flavor and hint of salt.Peanut-less Brittle at 1840 Farm

This brittle recipe is foolproof and tastes delicious.  Best of all, it allows us to enjoy the taste of great peanut brittle without the peanuts.  If you don’t live with nut allergies, you could easily use peanuts instead.

Once you’ve mastered this recipe, you’ll be ready to make my chocolate covered molasses toffee.  Don’t worry, I’ll be happy to share the recipe with you in January!

Peanut-less Brittle

Take care when making this or any other candy that involves boiled sugar.  Use a large, microwave safe bowl that will allow the mixture to come to a full boil without boiling over.  Do not touch the mixture as it will be incredibly hot and could easily burn your skin.

96 grams (1/2 cup) granulated sugar
96 grams (1/2 cup) brown sugar
4 ounces light corn syrup
1 cup Wheat Nuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Line a baking tray with a Silpat liner or parchment paper.  Set aside.

Combine both sugars with corn syrup in a large microwave safe bowl.  Stir gently to combine and microwave on high for 4 minutes.

Carefully add the Wheat Nuts and stir to combine.  Microwave on high for 3 1/2 minutes.

Add the butter and vanilla to the mixture.  The sugar will bubble violently.  Stir gently until the butter is completely melted and the mixture is smooth.  Microwave on high for 1 1/2 minutes.

Add the baking soda to the hot sugar mixture.  It will bubble and expand rapidly as the soda is incorporated. Cautiously stir the mixture until it bubbles and lightens in color.  Do not overmix as this will lead to a very dense brittle if all of the air bubbles created by the baking soda are allowed to escape.

Immediately transfer the mixture onto the prepared baking tray and spread it slightly, taking care not to deflate the mixture completely.  Allow the mixture to cool to room temperature before breaking it into small pieces.  Brittle can be stored in an airtight container at room temperature for several days.

You can open a printable PDF of this recipe by clicking on the link below.
Peanut-less Brittle


This post was featured in The 1840 Farm Community Newsletter. To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice from around the web, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


Permanent link to this article: http://1840farm.com/2012/12/peanut-less-brittle/

Chocolate Malt Cupcakes with Malted Buttercream Frosting

Every birthday celebrated at 1840 Farm depends on these cupcakes to mark the occasion as special. They are a wonderful combination of chocolate, vanilla, and malt flavors that merge to provide a depth of flavor not usually found in a standard chocolate cupcake. The flavor of the cake is slightly tangy and reminiscent of red velvet cake.  The malt flavor within the cupcake is subtle, but enriched by the addition of the malted buttercream frosting.

In addition to being delicious, the malted buttercream can be tinted in a variety of deep colors before being added to the cupcakes. The underlying color from the malt powder will help to create richer looking dark colors. I have used it on a variety of decorated cupcakes and cakes and find that it always colors wonderfully when the desired result is a tint on the darker end of the color spectrum.

These cupcakes are very moist and will keep at room temperature for several days without drying out. They can also be frozen individually and then placed in a freezer bag until they are needed. To defrost them, allow them to sit at room temperature in the freezer bag until fully thawed before topping with the malted buttercream.

Chocolate Malt Cupcakes with Malted Buttercream Frosting
makes 24 frosted cupcakes

1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 cup (8 ounces) milk
6 Tablespoons sour cream
2 Tablespoons apple cider vinegar
1 Tablespoon Ovaltine classic chocolate malt powder
1 1/4  cup (150 grams) all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt

4 ounces butter, softened
1/2 cup Ovaltine classic malt powder
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. If you are using silicone cupcake liners, lightly oil them or line with paper wrappers and place the silicone cups on two baking sheets. If using a cupcake tin, line each cavity with a cupcake wrapper.

In a large bowl, combine the sugar and oil. Mix vigorously using a wire whisk until the mixture is light and fluffy. Add the eggs and whisk to fully combine. Add milk, sour cream, apple cider vinegar and vanilla extract and whisk until combined.

Measure the cocoa, malt powder, flour, baking soda, baking powder, and salt into a medium bowl. Use a spatula or whisk to combine the dry ingredients. Add the dry ingredients to the large bowl and mix well using a whisk or spatula until the batter is completely smooth.

Fill the prepared cupcake wrappers 2/3 full with batter. Place the cupcakes in the oven and set the timer for 20 minutes. Halfway through the baking time, rotate the baking sheets. The cupcakes are done when a toothpick inserted in the middle comes out clean or with small crumbs attached. Remove the cupcakes from the oven and set on a wire rack to cool completely.

To prepare the buttercream, place butter, malt powder, and vanilla in a large bowl. Using a mixer, beat on high speed until the mixture is light and fluffy without any lumps. Add the powdered sugar and mix on low speed to blend. Once the sugar has begun to incorporate into the butter, mix on high speed for 1 – 2 minutes until the buttercream is completely smooth. Malted buttercream can be stored in an airtight container for several days.

Once the cupcakes are completely cool, frost each one with the malted buttercream using a spatula or piping bag with desired tip. Frosted cupcakes can be kept in the refrigerator, but the cold, dry environment of the refrigerator will eventually dry out the moist cake. For longer shelf life, store the cupcakes at room temperature and frost them as needed.

 

To view a printable copy of this recipe, click the link below to open the PDF file.

1840 Farm Chocolate Malt Cupcakes with Malted Buttercream Frosting Recipe

Want to make a decorative cupcake wrapper like the one featured in the photo?  You can view the free template and make your own using any kind of paper you have on hand!

1840 Farm Cupcake Wrapper Template

 

This post was part of the Farm Girl Friday Blog Fest #2 on Fresh Eggs Daily .

Permanent link to this article: http://1840farm.com/2012/09/chocolate-malt-cupcakes-with-malted-buttercream-frosting/

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