Tag Archive: nut free

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!


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We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
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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!


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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.


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, 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!
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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.

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, 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 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

 

A link to this post can be found on

From The Farm Blog Hop
The Creative HomeAcre Hop along with many other creative links.

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/

Chocolate Chip Gooey Butter Cake

Last month, I shared  my recipe for blueberry gooey butter cake.  We were right in the heart of blueberry season here at 1840 Farm.  Adding fresh berries to our family favorite gooey butter cake was a natural way to celebrate our best blueberry season ever.

For me, there are certain ingredients that never go out of season.   Chocolate always seems to be near the top of that list.  We all love chocolate and it finds its way into many of our favorite baked goods.

Chocolate chips are a lovely addition to our favorite gooey butter cake recipe no matter the season.  They perfectly balance the sweet, creamy topping both in appearance and taste.  One bite and you’ll agree:  chocolate is always in season!

Chocolate Chip Gooey Butter Cake
serves 12-16

2 1/2 cups (300 grams) All-purpose flour
1 1/2 cups (288 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
4 ounces butter, melted
1 large egg
2 ounces milk
8 ounces cream cheese, softened
4 ounces butter, melted
2 large eggs
1 Tablespoon vanilla extract
3 cups (360 grams) powdered sugar
1/2 cup (60 grams) chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Make the crust by combining flour, sugar, baking powder and salt in a large bowl.  Add melted butter and stir to combine.  Add the egg and milk and stir to fully incorporate.  The mixture should be crumbly and evenly moistened.

Evenly press the crust mixture into an ungreased 13 x 9 inch pan.  Set aside while the topping is prepared.

To prepare the topping, combine softened cream cheese and melted butter in a large bowl and stir until smooth.  Add the eggs and vanilla and whisk until smooth.  Add the powdered sugar and stir until fully incorporated.

Pour topping over the prepared crust and spread to completely cover the crust.  Sprinkle the chocolate chips over the top of the filling.  Bake in the preheated oven for 35-45 minutes.

The cake is done when the topping develops a light brown color.  The topping should not be completely set in the middle as it will firm up as the cake cools.  Remove the cake from the oven and cool at least 30 minutes before slicing.  If desired, sprinkle lightly with powdered sugar before serving.

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

1840 Farm Chocolate Chip Gooey Butter Cake Recipe


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, 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/2012/09/chocolate-chip-gooey-butter-cake/

Cookie Memories

We have been baking a lot of cookies lately.  No one here at 1840 Farm seems to mind.  So far we’ve had chocolate crinkles, chocolate mint meltaways, oatmeal white chocolate chip, coconut macaroons, espresso chocolate chip shortbread, and Mr.1840 Farm’s famous chocolate chip.  When I mentioned in my last post that December would be a month chock full of cookies, I really meant it.

When I decided to make chocolate crinkle cookies over the weekend, I reached for my grandmother’s recipe card box.  It is far from fancy.  In fact, it is a simple index card box that I decorated with stencils for her when I was about 12 years old.  I walked through the memories of my childhood by simply reading the recipes stored inside.  When I landed on the card for chocolate crinkles, I found that it was not clipped from a magazine or the daily newspaper.  It was written by hand which somehow made it all the more powerful.

Moments later, my son and I were holding court in our farmhouse kitchen.  Holiday music was floating through the air and the oven was warming up to temperature.  We read through the recipe and gathered our ingredients.  Soon the dough had been made and it was time to form the cookies.

As my son rolled each cookie in its powdered sugar coating, I couldn’t help but smile.  I knew that decades earlier, my grandmother had stood in her kitchen carefully rolling each cookie in powdered sugar before sliding the baking sheet into the oven.  Here he was three generations later doing the same.

A recipe passed on to you from generations past or from neighbors present is the equivalent of a culinary time capsule.  No matter how much time passes from the moment it enters your kitchen to the time that you follow its directions to create it, you will be reminded of the person who gave it to you or the moment you first tasted it. The recipe’s aroma and taste carry with them the warm memory of that person, place and time.

I have spoken of food memory before, but I believe it to be an incredibly powerful force.  I need only look back as far as Thanksgiving this year to affirm this belief.  Our table was full of family recipes from  cinnamon apple slices to pumpkin pie.  Every bite reminded me of the years spent at holiday tables enjoying those dishes with family.

I do believe in the power of not only a recipe, but in sharing a recipe with someone.  The sharing of recipes used to be commonplace.  I remember my mother returning home from holiday parties and PTO meetings with a new recipe in hand.  She would tell me whose recipe it was and explain what the dish had looked and tasted like.  Then we would make plans to make it ourselves.  For a child who loved to cook, it was incredibly exciting.  I still use several of those recipes for my family.  Each time I make them, I am reminded of the person who shared the recipe.

1840 Farm Chocolate Crinkle Cookies
makes 3 dozen cookies

I’ve made no secret that this recipe brings back a flood of childhood memories for me.  I substitute Ovaltine chocolate malt powder for half of the cocoa called for in the original recipe.  The malt adds a depth of flavor that my family enjoys even if the malt flavor itself is very understated.  If you prefer, you may omit the Ovaltine and double the amount of cocoa.  If you do, I would add another 1/4 cup of granulated sugar to the dough in order to balance out the increase in unsweetened cocoa powder.

   

1/2 cup (60 grams) powdered sugar
1 stick (4 ounces) butter, softened
1 cup (192 grams) granulated sugar
6 Tablespoons (30 grams) unsweetened cocoa powder
6 Tablespoons (33 grams) Ovaltine chocolate malt powder
1 teaspoon vanilla extract
2 large eggs
1 2/3 cup (200 grams) All-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees Fahrenheit.  Line two baking sheets with nonstick liners or parchment paper.  Place powdered sugar in pie plate or casserole dish.  Set aside as you prepare the cookie dough.

Cream butter and sugar together using a mixer or food processor.  Add cocoa, Ovaltine powder and vanilla and blend.  Add eggs and mix until fully incorporated.  Add flour, baking powder and salt and mix just until combined.  If time allows, the dough may be chilled in order to make forming the balls of dough a less messy task.

Form approximately 1 Tablespoon of dough into balls.  Roll each ball in powdered sugar and place on cookie sheet spacing cookies about 2 inches apart from each other.  Bake for 10-12 minutes or until the surface of the cookie is puffed and cracked.  Set aside to cool for 15 minutes.  Remove from the baking sheet to a wire rack to cool completely.  Enjoy!


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/2011/12/cookie-memories/

Raspberry Crumble Bars

We’re deep into raspberry season here at 1840 Farm.  Every day for the past few weeks, we have found ourselves out in the raspberry patch reaching into the brambles to pluck the ripe berries and tenderly place them in their berry baskets.  It’s not a farm chore without its hazards.  In fact, my arms look like I’ve found myself on the losing end of a battle with a porcupine.

The scrapes and thorns can’t deter me from picking all the berries our patch will provide.  The real trick is in using every single berry that gets picked.  This seemingly simple task can become a chore of its own.

Some of our berries will be turned into jam that will provide a much-needed pick me up once winter has taken us in its firm grip yet again.  Pounds of berries will be frozen and kept for future baking projects.  Right now, at their peak, a lot of berries will go directly from the bramble to our mouths.  You might call it berry patch collateral damage, but I call it a just reward for another year of hard work in the garden.

The raspberries are enjoying elite status at 1840 Farm right now.  June’s strawberry season has come and gone and the blueberries are still several weeks away from harvest.  This is the time to celebrate our raspberries.  We have already picked over 12 pounds of fruit and yet the canes are still covered in ripening berries.  I see many more raspberry pies, tarts, and jelly jars full of jam in our future.

We all look forward to raspberry pie this time of the year, but with all this time spent picking berries, it can be a real struggle to find the time to make a pie.  True, we have already enjoyed one double crusted beauty of a raspberry pie, but the berries are coming into the farmhouse faster than I can grab my rolling pin.  Yes, it’s a wonderful dilemma to find myself in, but still, what to do with all of these beautiful, ripe berries?

I found myself yesterday finishing my morning cup of Sweet Maria’s Moka Kadir Blend and looking over my recipe collection.  I had several raspberry recipes for tarts, pies, and even cakes, but nothing was calling to me.  There was only one thing to do:  invent something that would call to my whole family.

I married two of our favorite recipes in the hopes of yielding a dish that would combine the texture and taste of our beloved raspberry pie filling wrapped in a brown sugar crumble.  I slid it into the oven and hoped that I had balanced the sweetness of the crumble with the tart acidity of our hand-picked berries.  It smelled lovely as it baked, but the proof is always in the tasting.  Waiting forty minutes to have the first taste seemed almost unbearable.

That was until I had the first bite and watched my daughter’s face as she took hers.  It was exactly what I had hoped for: slightly sweet, slightly tangy with hints of vanilla and cinnamon.  A warm square topped with vanilla ice cream was otherworldly.  It wasn’t a double crusted pie, but it was prepped, baked, and cooling on the counter in under an hour.  This was a winner.

Right now, I’m off to pick the day’s berries.  I know that I will find myself loaded down with baskets of fruit this morning.  I also know that the cuts and scrapes will increase dramatically by the time I have harvested all that our canes have to offer.

I’ll wear the scrapes as a badge of gardening success.  Only another person who has collected raspberries from their thorny canes could appreciate my willingness to tangle with our raspberry patch every day.  I don’t mind.  I’ve got nothing to hide.  I’m proud of our raspberry harvest here at the farm this year and I’ll tell anyone who wants to hear about it.  It’s raspberry season here at 1840 Farm and I have the scars to prove it.

Raspberry Crumble Bars
makes 18 bars

   
   

8 ounces raspberries
72 grams(6 Tablespoons) sugar
2 Tablespoons water
2 Tablespoons cornstarch
1 Tablespoon tapioca
1 1/2 cups King Arthur White Wheat Flour
120 grams (3/4 cup) brown sugar, unpacked
80 grams (1 cup) old-fashioned oats
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces butter, cut into cubes
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit.  Line a 9×9 pan with parchment paper.  Set aside.

In medium bowl, combine raspberries, sugar, and water.  If using frozen berries, warm mixture in microwave for 1-2 minutes.  Add cornstarch and tapioca and stir to combine.  Set aside as the crumble mixture is prepared.

Combine flour, brown sugar, oats, cinnamon, baking soda, salt, and cubed butter in the bowl of a food processor.  Process briefly until the texture resembles a coarse meal, approximately 15 – 30 seconds.  Add vanilla extract and pulse just  until dough comes together.

Transfer half of the crumble mixture into the bottom of the prepared pan.  Press the mixture lightly to form a crust that completely covers the bottom the pan.  Stir the raspberry mixture and pour over the crust, spreading to cover evenly.  Sprinkle the remaining crumble mixture evenly over the berry filling.

Bake the crumble in the preheated oven for 35 – 40 minutes until the topping has browned lightly and the raspberry filling has thickened.  Serve warm with a scoop of vanilla ice cream or fresh whipped cream.


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/2011/07/raspberry-crumble-bars/

Pass the Wheat Nuts

Here at 1840 Farm, we are three years and six months into our nut free years.  Not that I’m counting.  Okay, who am I kidding?  I’m definitely counting.  I could tell you that I don’t miss eating nuts, but I’d be lying.  Nuts were my go to healthy snack back in the day.  I loved to eat them and I loved to bake with them.  I firmly believe that a sea salted cashew is one of the most delicious edibles on the face of the earth.  Unfortunately, they are also my arch nemesis.

I gave up walking down the nut aisle in the grocery store lo those many years ago.  There’s didn’t seem to be any point unless I was trying to depress myself or make my son panic at the mere proximity of his sworn enemy.  That was until a few months ago when I was looking for sunflower seeds for our flock of chickens here at 1840 Farm.  I had read that sunflower seeds would provide our hens with nutritious snack during the long winter.  I had no choice but to force myself to turn the cart down the nut aisle and look for sunflower seeds that came without a warning that they “might contain peanuts.”

So imagine my complete surprise and utter elation when I discovered Wheat Nuts at the grocery store.  A product that claimed to taste like nuts without containing even a trace of them.  As in, I can keep these in my house without needing to bulk up my supply of Epi-pens.  Hallelujah.  Praise the genius who invented this one.

I have to admit to eating them in the car on the way home.  No, I don’t normally do that, but I couldn’t wait to try them.  I also couldn’t wait to alert everyone at my house that we had a nut free, nut-like snack to add to the pantry.  The last thing I wanted to do was try yet another nut substitute that didn’t taste anything like a nut and watch the disappointed looks on their faces as another new product went straight into the garbage bin.  Instead, I decided to take one for the team and try them myself figuring that I could get rid of the evidence on the way home if I needed to.  Wheat Nuts had me at the first bite.  I couldn’t believe how good they tasted.

I am happy to say that we are all still in love with Wheat Nuts.  We eat them by themselves as a snack.  We make our own nut free trail mixes with them.  We used them to bake a completely nut free pecan-like pie.  Our favorite way to eat them is baked into Pecanless Pie Bars.  They are a revelation after being nut free for so long.

Now I’m off to watch the NCAA Tournament with my family.  I won’t be thinking about allergies or nut free snacks, but I’m glad that we have some Wheat Nuts in the pantry just in case.  I’ll just be hoping that the Kansas Jayhawks can advance to the next round.  We’ll root them on and have a great time doing so.  If you were here to join us in the Rock Chalk Chant, I’d be happy to pass the Wheat Nuts your way.

1840 Farm Pecanless Pie Bars
makes 24 bars


Shortbread Crust

240 grams (2 cups) King Arthur White Wheat Flour
72 grams (6 Tablespoons) brown sugar
6 ounces butter, cubed

Preheat the oven to 350 degrees.  Line a 13 x 9 inch pan with parchment paper.

Place all ingredients in food processor.  Process using on/off turns until the mixture has just formed small clumps.  Do not over process.  Sprinkle mixture over the bottom of prepared pan.  Lightly press the mixture evenly into the bottom of the pan.  Bake for 20 minutes until light golden brown.  Prepare filling as the crust is baking.

Pecanless Pie Filling
168 grams (2 cups) Wheat Nuts, chopped coarsely
144 grams (3/4 cup) brown sugar
4 ounces butter
63 grams (3 Tablespoons) honey
1 ounce (2 Tablespoons) half and half

Melt butter in heavy saucepan over medium heat.  Stir in brown sugar, honey, and half and half.  Bring to a gentle simmer and cook for 1 minute, stirring constantly.  Remove from heat and stir in chopped Wheat Nuts.

When the shortbread crust is finished baking, remove it from the oven and  immediately pour warm filling over the top.  If necessary, spread filling evenly over the crust.  Return pan to the oven and bake for 20 minutes.  Remove from the oven and cool completely.

Run a sharp knife or spatula around the edges of the pan to loosen the cooled bars.  Use the edges of the parchment paper to lift cooled bars from the pan to a cutting board.  Using serrated knife, cut into bars.  Serve.

 

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