Whole Wheat Zucchini Brownies

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

Zucchini is one of those vegetables that can be used in a million different ways – sweet or savory it’s perfect. For this recipe, I went full on sweet and it turned out perfectly. The brownies are made with white whole wheat flour and sprinkled with just a little bit of powdered sugar. I’m such a sucker for that sweet little sprinkling on top. If you’re feeling frisky you could even serve it with a big scoop of ice cream. 

Don’t worry when you make these brownies if the batter seems a bit dry. Let it rest for just a minute and the zucchini will release enough moisture to make the batter just a little more wet. Trust me, it will look weird at first but totally come together in the end! 

These whole wheat zucchini brownies are not too sweet and perfectly fudgy. Made with freshly grated zucchini, white whole wheat flour and rich chocolate.

The hardest thing about this recipe is letting the brownies cool before you cut into them. But you know the old saying – good things come to those who wait! 

Whole Wheat Zucchini Brownies

Ingredients

  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla bean paste
  • 1 cup white whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup freshly grated zucchini
  • 1/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees and spray a 9x9 pan with non-stick spray.
  2. In a medium sized mixing bowl add sugar, oil and vanilla bean paste. Stir to combine.
  3. Add in white whole wheat flour, cocoa powder, baking soda and salt. Stir to combine.
  4. Add in the zucchini and chocolate chips and stir to combine. The mixture might look a little dry but let it sit for just a few minutes and the zucchini should release some water and make the mixture a bit more moist.
  5. Add the mixture (it will be thick) to the prepared baking dish, press to the sides and smooth so that the brownies are equally distributed. Bake for about 25 minutes or until the sides are set and the center is just slightly soft. Let cool before slicing and sprinkle with powdered sugar if desired.
http://www.farmgirlgourmet.com/2016/04/whole-wheat-zucchini-brownies.html

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Fresh Dark Cherry & Orange Pie

Fresh Cherry & Orange Pie | farmgirlgourmet.com

A beautiful fresh cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or any get together.  

Fresh Cherry & Orange Pie | farmgirlgourmet.com

I am a huge fan of cherries.  In fact, when they are in season, I probably eat my weight in them….that is if I was 800 lbs, which thankfully, I am not.  Anyway, the gist…I love cherries.  So when the bumper crop comes on, it’s time to bust out a beautiful fresh cherry pie.  Warning: NO cans of cherry pie filling were harmed in this recipe.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

I highly recommend buying a nice cherry pitter.  Some of them on the market are the pits (sorry, couldn’t help myself) and either A) don’t work or B) really don’t work.  I bought mine eons ago from Pampered Chef and I know they don’t carry them anymore but investing in a decent one from a gourmet retailer (like Williams-Sonoma) is probably going to be worth it in the long run.  I like halving my cherries for pie, but if you love a big plump cherry, then by all means leave them whole.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

There is something magical that happens when you add orange zest to pie.  Believe it or not, it’s my favorite secret addition to my apple pies for the fall.  The hint of citrus just makes everything pop.  In a good way…a really good way. 

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

Ok, let’s talk crust.  You can get fancy pants with it and make star cutouts or not.  You could also do lattice topped or even just a solid crust with some vents cut in the top.  There’s not right or wrong way to do it, so let your imagination and cookie cutters go wild.  Ok, let’s get to the Fresh Dark Cherry & Orange Pie recipe, shall we?

Fresh Dark Cherry & Orange Pie

Yield: 1 9-inch Pie

Fresh Dark Cherry & Orange Pie

A beautiful fresh dark cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or get together.

Ingredients

    For Pie Crust:
  • Martha Stewart's Basic Pie Dough (in 2 disks refrigerated)
  • For Filling:
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted dark sweet cherries, cut in half (about 2 pounds)
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk

Instructions

  1. Position rack in lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl. Toss cherries, orange zest, orange juice, and vanilla with sugar mixture and set aside.
  2. Roll out 1 pie crust disk on a floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using a small star cookie cutter, cut out the dough leaving a 1 inch edge all the way around. Pour the cherry mixture into the dough lined dish. Dot with butter. Place the star cut out dough round on top. Fold bottom crust up over ends of strips and crimp edges with your fingertips to seal.
  3. Place pie on a rimmed baking sheet or over aluminum foil and bake 15 minutes. Reduce oven to 375°F. Bake about 1 hour more, or until cherry filling is bubbling and crust is golden brown, cover edges with foil if they are browning too quickly. Transfer pie to rack and cool completely before serving.
http://www.farmgirlgourmet.com/2015/08/fresh-dark-cherry-orange-pie.html

 

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Chocolate Chip Cookie Pie

chocolate-chip-cookie-pie-4

A crazy delicious recipe for a chocolate chip cookie pie that is filled with silky homemade pudding and topped with brown sugar whipped cream.  What’s not to love?

chocolate-chip-cookie-pie-4

Ok friends.  Let’s take a moment and have a chat.  Just you and me.  Friend to friend.  This cookie pie and I are officially in a love hate relationship with each other.  The love, because it’s insanely good and I want to eat it daily.  The hate, because it’s insanely good and I want to eat it daily.  

It’s the truth.

Chocolate-Chip-Cookie-Pie-3

I was asked to do a little throw down of sorts using Not Without Salt‘s Salted Chocolate Chip Cookie mix by Marx Foods.  As you may recall, I have worked with Marx Foods on many a throw down, so of course I said YES.  I could use the cookie mix annnnnny way I wanted.  I had some visions of tossing it in the waffle iron and making some sort of crazy carnivalesque concoction as well as using it to make a layered out of this world brownie.  But then it hit me.  Make pie.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

This cookie mix from Ashley at Not Without Salt is amazeballs.  Giant chocolate chips, high quality salt, flour and brown sugar mix.  It’s the whole package.  I am super impressed and can’t wait to use it again and again.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I found this really fun mini pie crust pan at Bed Bath & Beyond and I knew I had to have it.  It works amazing for regular pie crusts, but also for chocolate chip cookie crusts.  :)  After I baked the cookie crusts, I let the cool.  Then whipped up a silky smooth chocolate pudding and filled them up.  Top these hand-held pies with some brown sugar whipped cream and a sprinkle of shaved chocolate and flaked sea salt and BOOM.  Let the eatin’ begin.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I can’t keep teasing you, so here’s the recipe.  Make it, make it right away.  You’re welcome.  :)

Chocolate Chip Cookie Pie

Yield: 6 Cookie Pies

Serving Size: 1 Pie

Chocolate Chip Cookie Pie

A crazy fun recipe for a Chocolate Chip Cookie Pie that is filled with silky dark chocolate pudding and topped with brown sugar whipped cream and chocolate shavings.

Ingredients

  • 1 tube Not Without Salt Salted Chocolate Chip Cookie Mix
  • 1 1/4 cups whole milk
  • 3 oz dark chocolate chips
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon brown sugar
  • shaved dark chocolate
  • flaked sea salt (optional)

Instructions

  1. Make the cookie dough as directed on the tube. Press into mini pie crust pan and chill 1 hour before baking.
  2. Preheat oven to 350º F and bake the cookie crusts for 12-14 minutes, or until cooked through. Remove and allow to cool completely.
  3. In a medium saucepan over medium heat, add the whole milk and dark chocolate chips. Stir until chocolate is melted. Remove from heat.
  4. In a medium bowl, whisk together the egg yolks and sugar until pale. Add the cornstarch, kosher salt and vanilla and whisk to combine. Pour a slow stream of the milk mixture into the egg mixture while whisking constantly. Once completely added, pour the milk and egg mixture back into the saucepan and return to medium heat and cook 6-8 minutes, until thick and bubbly. Stir 1 minute to smooth.
  5. Pour warm pudding mixture into the cooled cookie pie crusts. Cover with plastic wrap, pressing lightly onto pudding to prevent a skin from forming. Chill 2-3 hours.
  6. In a medium bowl add the heavy whipping cream and brown sugar. Beat with a hand blender until stiff peaks and thick, about 3 minutes. Spoon on to chilled cookie pies and top with shaved chocolate and flaked sea salt, if using, and serve.
http://www.farmgirlgourmet.com/2015/06/chocolate-chip-cookie-pie.html

Disclaimer: I was provided 2 tubes of Not Without Salt’s Salted Chocolate Chip Cookie Mix to use for recipe development.  1 winner of the #NWSCookieMix throwdown will win $100 credit to be used at MarxFoods.com.  This was not a paid or sponsored post and all opinions are my own.

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No Knead Bread

No Knead Bread (2 of 2)

The easiest recipe for No Knead bread I’ve ever made.  Toss a few ingredients together and forget about it for 16+ hours, then bake to gluten infused perfection.

No Knead Rustic Bread | farmgirlgourmet.com

I’m going to let you in a little something about me.  There are few things that have me heart and soul (other than my family) completely.  I’m talking serious food lust here my friends.  Here it goes….BREAD.  Yep, any type of bread.  Banana bread.  Crusty bread.  Sweet bread.  If it has bread in the name, then it’s all mine (except the bread from brains – let’s just not go there).  I imagine part of this love of bread was instilled in me by my grandmother.  She is the queen of Portuguese Sweet Bread and known county-wide for her buttery rounds of gluten deliciousness.  So I guess it’s no wonder I’m like Superman and bread is my Kryptonite.  This no knead bread is hands down the best and easiest recipe I’ve ever made.

No Knead Bread (2 of 2)

You don’t need to be a serious bread baker to make this.  The only thing needed is a cast iron dutch oven.  I have found them at thrift stores and even reasonable priced at stores like TJ Maxx or Ross.  Of course, the Le Creuset dutch oven also works fabulously if you have the means to own one.  

This bread was baked right in the dutch oven and it came out just like it’s pictured.  Perfect.  Chewy outer crust and soft crumb inner.  Delectable.  Now I wish I had more!  Everyone at dinner raved on and on about it.  I think some may have even thought I went to the store and bought the loaf and stuck it in the pot.  But I assure you, its from scratcharoo and so easy to make.  Let’s stop jabbering and get to the recipe, shall we?

No Knead Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 23 hours

Yield: One 1 1/2 pound loaf

No Knead Bread

The easiest and best No Knead Rustic bread I've ever made.

Ingredients

  • 1/4 teaspoon dry active yeast
  • 1 1/2 cups lukewarm water
  • 3 cups all purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • cornmeal for dusting

Instructions

  1. In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes. Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
  2. After the dough has rested and risen, flour a work surface and turn out the dough. Flour lightly and fold the dough over itself twice. Cover with a clean kitchen towel and rest 20 minutes.
  3. Gently shape into a ball, dust with cornmeal and cover again with the kitchen towel for 1-2 hours.
  4. Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up into the hot dutch oven. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool for 20 minutes or more before slicing.
http://www.farmgirlgourmet.com/2015/03/no-knead-bread.html

What is your favorite bread recipe?  Tell me in the comments below.  Links are welcome.  

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Baked Chai Donuts with Bourbon Glaze

Baked Chai Donuts with Bourbon Glaze | farmgirlgourmet.com

Baked Chai Donuts with Bourbon Glaze | farmgirlgourmet.com

I love a good donut and these Baked Chai Donuts with Bourbon Glaze are incredibly tasty.  I have been addicted to my donut baking pan ever since the moment I made my very first donuts in it.  Don’t get me wrong, I’m not some crazed person who will chastise you for eating a donut fried in oil, because let me tell you, I can put the hurt on those as well.  Me and Plain Old Fashioneds are BFF4EVA.  But there’s something fantastic about baking them.  The time commitment isn’t crazy and you’re eating them in a short period of time….oh and you don’t have to figure out what to do with the gallon of oil you just used for frying.  That’s a score.

Baked Chai Donuts with Bourbon Glaze | farmgirlgourmet.com

This recipe is packed with spices and the bourbon glaze, well, that’s one bowl of sweet deliciousness that I may or may not have taste tested continuously before glazing the donuts.  What?  It could have been poisonous.  😉  

Baked Chai Donuts with Bourbon Glaze | farmgirlgourmet.com

I promise it’s not poisonous.  :)

What’s your favorite baked donut recipe?  Tell me in the comments below.

Baked Chai Donuts with Bourbon Glaze

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 6 Donuts

Baked Chai Donuts with Bourbon Glaze

An easy recipe for Baked Chai Donuts with Bourbon Glaze. So addicting!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cardamom powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1/4 cup strong brewed black tea
  • 2 tablespoons vegetable oil
  • 1 vanilla bean, split and seeds scraped
  • 1 egg
  • 1 cup powdered sugar
  • 1-2 tablespoons bourbon (or vanilla)

Instructions

  1. Preheat oven to 375ºF. Spray a donut baking pan with cooking spray and set aside.
  2. In a medium bowl add the flour, brown sugar, baking powder, cinnamon, ginger, cardamom, cloves and salt. Whisk together until incorporated well.
  3. In a small bowl, add the tea, oil, vanilla bean seeds and egg. Whisk together until incorporated. Fold into the flour mixture until combined. Spoon into prepared donut baking pan. Bake 10-12 minutes. Allow to cool slightly before glazing.
  4. In a small bowl add the powdered sugar and bourbon and stir to combine. Dip tops of donuts into the glaze and set aside to set.
http://www.farmgirlgourmet.com/2015/03/baked-chai-donuts-with-bourbon-glaze.html

Baked Chai Donuts recipe | farmgirlgourmet.com
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15 Ultimate Valentine’s Day Recipes

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

15 Valentine's Day Treats to Make For Your Honey | farmgirlgourmet.com

It’s almost the most romantic day of the year.  Have you planned out something sweet for your sweetie?  If not, here are 15 recipes from some of my favorite food blogs to make you salivate and hopefully inspire you to make some deliciousness.

1.  Chocolate Strawberry Pavlova – Pineapple & Coconut

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

Shanna Schad / pineappleandcoconut.com

Shanna not only drizzled this double decker beauty with chocolate but loaded it with other deliciousness as well.

2. Slow Cooker Chocolate Fondue from Rachel Cooks

15 Recipe to Make for Valentine's Day | farmgirlgourmet.com
Rachel Gurk / RachelCooks.com

Anything and I mean ANYTHING slow cooker has my heart and soul.  Now add chocolate to the slow cooker and I may be in love 10 times more.  This Slow Cooker Chocolate Fondue looks incredible!

3. Valentine’s Day Cocktail – Cooking With Books

15 Recipes to Make for Valentines' Day | farmgirlgourmet.com

Marnely Rodriguez-Murray / cookingwithbooks.net

Simple, elegant, perfect.  Amen.  This Valentine’s Day Cocktail looks beautiful and the sugar cube?  Sign me up.

4. Raspberry Chipotle Brownie Trifle – Spiceologist

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

Heather Scholten / spiceologist.com

Yep, these.  We made these for a post at my spice company Spiceologist and we couldn’t wait for the video shoot to end to devour them!  These Raspberry Chipotle Brownie Trifles are so easy and wicked delicious.

5. Beet & Goat Cheese Napoleon – The Tomato Tart

Sabrina Model-Carlberg / thetomatotart.com

Nothing says love more than heart shaped beets and these Beet & Goat Cheese Napoleons with Meyer Lemon Vinaigrette are speaking endless words of love to me.

6. Brownie Batter Skillet Cookie- Kailley’s Kitchen

Kailley Lindman / kailleyskitchen.com

Let’s just stop for a second and say this again.  Brownie Batter.  Skillet Cookie.  I mean, come on, this just has to happen.  Everyone needs a Date Night Brownie Batter Skillet in their lives.

7. Chocolate Valentine Kiss Cookies – The Kitchen is My Playground

Tracey Harrelson / mykitchenisaplayground.com

Kisses are meant for Valentine’s Day.  The end.  Oh, and sprinkles too.

8. Chocolate Molten Lava Cakes – Glorious Treats

Glory Albin / glorioustreats.com

You had me at molten.  Famous last words from Renee Zellweger to Tom Cruise.  Anything Chocolate and/or Molten on Valentine’s Day is mandatory.

9. Red Velvet Whoopie Pies – Ari’s Menu

Ariana Ziskin-Bailey / arismenu.com

I mean, what else is there left to say?  Whoopie pies own me.  Seriously.

10. Rice Krispie Treat Hearts – Tammilee Tips

Tammilee Tillison / tammileetips.com

Valentine’s Day is all about the heart bout the heart.  No circles.  Rice Krispie Treat Hearts that are red?  Yes, please.

11. Sno Ball Chocolate Cake Cups – A Farmgirl’s Dabbles

Brenda Score / afarmgirlsdabbles.com

Who else loves sno balls?  Raise your hand proud, there’s no judging here.  I’ll take 2 of these beautiful Sno Ball Chocolate Cake Cups from the uber amazing B.

12. Love Bug Bites – Fork & Beans

Cara Reed / forkandbeans.com

Cake pops….with feet and vegan eyeballs.  CaaaaaUTE!  Almost too cute to eat.  Ok, check that, I’d totally eat them.

13. Super Fudgy Brownies – Bake Love Give

Kimberly Schiffel / bakelovegive.com

Fudgey brownies are the only brownies for me.  Add little cuteness hearts to them and VIOLA, amazingness squared.  Did you see what I did there?

14. Chocolate Lovers Cheesecake – Farmgirl Gourmet

Heather Scholten / farmgirlgourmet.com

Of course I had to toss in an oldie but goodie.  This was my Mom’s recipe and it rules.  Easy, incredibly delish and yeah, there’s really not much more to say about that.  Oh….MAKE IT.

15. Pomegranate Chocolate Mousse Bowls – Krafted Koch

Danielle Green / kraftedkoch.com

Mousse.  Pomegranates.  Those chocolate bowls.  If that doesn’t impress your sweetie, then I don’t know what will.

That rounds up this edition of everything red, pink and delicious.  Happy Valentine’s Day to you and yours.  May it be filled with roses, candy and sweet kisses.  Chocolate or otherwise.  :)

 

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Cinnamon Swirl Bread

Cinnamon-Swirl-Bread-2

Cinnamon Swirl Bread | farmgirlgourmet.com

Farmgirl Gourmet came to fruition in 2006 on a whim to keep our family in the loop on what we were doing with our 120 year old farmstead.  Each post was an apology for taking 6 months or more to write something.  Fast forward to October 2010 when I decided to make it or break it, so to speak.  It wasn’t long after I had jumped in head first that I received a note that I had been chosen to work on Emeril Lagasse’s latest cookbook “Sizzling Skillets & Other One Pot Wonders” and that I’d be working with 19 other bloggers from around the country.  We worked fast and furious together for 3 weeks making Emeril’s recipes, tweeting with him, spreading the word about his book and, well, just having a great time collaborating together.

Cinnamon-Swirl-Bread-2

Then it was all over.  There was this emptiness that followed, like closing the biggest deal of your life.  You should be excited, but the phone has stopped ringing and you’re no longer elbow to elbow with your team.  That’s when it hit us.  Let’s not let it end….let’s keep it going and Virtual Potluck was born.  

You’re probably wondering why I’m going into great detail about Virtual Potluck, well this post today is dedicated to Donna Currie of Cookistry.com, who was one of the original 20 bloggers in Virtual Potluck, and has just released her first cookbook, Make Ahead Bread.  With this amazingly beautiful book, there’s no way to say “I don’t have time to make bread” anymore.  Each recipe has Day 1 and Day 2 instructions.  It’s brilliant.  To commemorate her book the Virtual Potluck crew has gotten back together to do a HUGE giveaway (see pics below).  Let’s get to the prizes: 

Giant Super Grand PrizeReally Big Grand Prize
super grand prizeCinnamon Swirl Bread | farmgirlgourmet.com
- Make Ahead Bread cookbook
- Magimix 3200XL 12-Cup Food Processor in Brushed Chrome
- 9-Piece set of Duralex Mixing Bowls
- Made in the USA hardwood baker’s rolling pin from Harold Import Company
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper
- One package of Walker’s Shortbread Cookies
- Make Ahead Bread cookbook
- WÜSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- 5-Piece set of Silverstone Bakeware in winner’s choice of red or blue
- Made in the USA hardwood baker’s rolling pin from Harold Import Company
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper
- One package of Walker’s Shortbread Cookies
Grand Prize9 More Winners Get
Cinnamon Swirl Bread | farmgirlgourmet.comCinnamon Swirl Bread | farmgirlgourmet.com
- Make Ahead Bread cookbook
- Rye Bread Baking Kit from King Arthur Flour
- Made in the USA hardwood baker’s rolling pin from Harold Import Company
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper
- One package of Walker’s Shortbread Cookies
- Make Ahead Bread cookbook
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper

WOW…that’s a lot of goodies!!  There will be some seriously lucky winners!  Here’s how you enter:

a Rafflecopter giveaway

I chose to make Cinnamon Swirl Bread from Donna’s book as I am a huge fan of it with a big slather of butter!  Me and bread are BFF’s forever.  This bread was super easy to make.  I started it one night after work, then the next day popped it in the oven.  So easy – and amazingly delicious.  Make sure you check out Donna’s blog for the full list of Virtual Potluckers who made recipes from her book – HERE.

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Ingredients

    For the Dough
  • 4 1/2 cups bread flour, plus more as needed
  • 1 1/2 cups lukewarm water
  • 2 teaspoons active dry yeast
  • 4 tablespoons sugar
  • 8 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons kosher salt
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • For the Filling
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 graham crackers, crushed into crumbs (optional)
  • Nonstick Cooking Spray

Instructions

    ON PREP DAY
  1. Combine all of the dough ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook attachment until the dough is elastic.
  2. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm place.
  3. Meanwhile, combine the filling ingredients in a small bowl. Spray two 8x4-inch loaf pans with cooking spray.
  4. Divide the dough in half. Working with one half at a time, on a floured surface, pat the dough into a rough square, then use a rolling pin to roll the dough to a rectangle about 8 x 16 inches.
  5. Sprinkle half of the cinnamon filling onto the dough rectangle, leaving about an inch uncovered on one of the short sides. Use the rolling pin to lightly press the mixture into the dough. Starting at the short side opposite the uncovered end, roll the dough, jellyroll style. When you reach the opposite side, pinch the dough to seal the seam, then pinch the ends of the roll closed as well. Place the finished dough in one of the prepared baking pans, seam side down. Cover with plastic wrap or place in a large bag and tie the end closed.
  6. Prepare the second half of the dough in the same way.
  7. Cover the pans with plastic wrap and place in the refrigerator overnight or up to 24 hours.
  8. ON BAKING DAY
  9. Remove the pans from the refrigerator and heat the oven to 350º F.
  10. Remove the plastic wrap from the pans and bake the loaves until they are nicely browned and the internal temperature reads 190º F, on an instant-read thermometer (about 35-45 min); make sure you test in the dough and not in the filling. Turn out the bread from the pans and let cool on a rack before slicing.
http://www.farmgirlgourmet.com/2014/12/cinnamon-swirl-bread.html
 

Donna’s Book, Make Ahead Bread, is available for sale on Amazon. If you’d like an autographed copy, you can order one from Barbed Wire Books.

You can find Donna on her blog, Cookistry, or on Facebook and Twitter.

For the giveaway, we’d like to thank our sponsors who generously offered some fantastic prizes:

In addition to supplying items for the giveaway, a special thanks to Taunton Press, Silverstone, Microplane and WÜSTHOF for supplying products for all the bloggers to work with.

Do you want to know more about the sponsors? You can find them on their websites and social media, here:

Taunton on Twitter and Facebook.
Magimix on Twitter and Facebook.
WÜSTHOF on Twitter and Facebook.
Silverstone would like you to follow Pots and Pans on Twitter and Facebook.
Duralex on Twitter and Facebook.
GIR on Twitter and Facebook.
Harold Import Company on Twitter and Facebook.
Microplane on Twitter and Facebook.
King Arthur Flour on Twitter and Facebook.
Walker’s Shortbread on Facebook.

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Fresh Strawberry Scones

Fresh Strawberry Scones | farmgirlgourmet.com #truvia #lowsugar

Fresh Strawberry Scones | farmgirlgourmet.com #truvia #lowsugar

 

Tis the season for fresh strawberries by the bushels-full.  It’s been unseasonably rainy in the Pacific Northwest this spring and summer and my garden has been bursting with giant strawberries.  I can’t keep up with how fast they are ripening.  It’s a fantastic conundrum to have and I am definitely not complaining in the least bit.  I think the best part of picking strawberries is hearing the snap of the berry as it releases from the stem into your hand followed by burst of sweetness as you bite into it.  There’s nothing better than fresh from the garden flavors whether from strawberries or whatever you’re growing.  As a gardener it’s the one thing you long for the entire winter.

fresh-strawberry-scones

This is my tried-and-true recipe for scones.  I’ve been making them this way for what seems like eons.  It’s the easiest recipe as everything goes in the food processor, then gets dumped out onto a floured board, gathered together and cut into wedges and they are off to the oven.  It’s really that easy.  I have modified this recipe more times than I can count and even though the sweet versions are my favorite, it makes an amazing savory scone too.  Add a little bacon, corn meal & cheddar for the best chili dipper ever.

These fresh strawberry scones are lightened up by replacing the sugar with Truvia Baking Blend.  Even though I am a paid ambassador for Truvia, I have been using the baking blend long before signing contracts to develop recipes for the brand.  It’s the closest blend to white sugar I have found on the market and it converts easily by just cutting the amount in half.  1 cup of white sugar = 1/2 cup Truvia.  It’s really simple, still tastes amazing and anyone eating will never know the difference.  No funky chemical flavors, just real sugar taste.  Give these scones a shot – if strawberries are all finished in your area, try swapping them for raspberries or blueberries.  If you’d prefer the recipe using white sugar, just double the Truvia amount.

Fresh Strawberry Scones

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 8 Scones

A moist fresh strawberry scone recipe made light with Truvia Baking Blend in place of sugar. Easy to make and adapt this recipe for the fruit of the season.

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons + 2 teaspoons Truvia Baking Blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cardamom
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup sour cream
  • 1 cup chopped strawberries (or other berries)

Instructions

  1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper, set aside.
  2. In the bowl of a food processor add the flour, Truvia, baking powder, baking soda, cardamom and salt. Pulse 2 times to blend. Add the butter and pulse 6-7 times until coarse meal. Add the sour cream and strawberries and pulse just until it starts to hold together. Pour out onto a floured board and gather together into a 1 inch thick round. Cut into 8 wedges and place on the prepared baking sheet. Bake 15-18 minutes. Remove and enjoy.

Notes

To Use Regular Sugar: double the amount of Truvia sugar

http://www.farmgirlgourmet.com/2014/06/fresh-strawberry-scones.html

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Vanilla Baked Fruidoo Donuts

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

A quick vanilla baked donut piled high with jewel-toned cereal.  Don’t miss the giveaway at the bottom!!

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

Do you remember your mom saying to you “make sure you eat all of your cereal”?  Well, now you have a great reason to!  Enter Vanilla Baked Fruidoo Donuts.  You may be asking, “what the heck is fruidoo”?  If you’ve ever been to Portland Oregon, one of the not-to-be-missed breakfast spots is VooDoo Doughnuts.  They are famous for their off the wall donut concoctions.  My kids begged to go while we were on a vacation and it didn’t disappoint.  The case swirls around with every possible combo you can dream up.  They even have a voodoo doll doughnut.  Kinda creepy to look at, but also quite tasty with it’s jelly filling and chocolate glaze.  No voodoo doll is complete without some sort of sharp object sticking it so the donut has a pretzel impalement.  Yum.

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

I knew I had to make a crazy donut for Doughnut week and what’s better than a vanilla cake donut topped with sugary icing and piled high with fruit loops?  I’m channeling my inner voodoo!!!  I was a little worried that the kids and husband would think I was sipping on the Kahlua from my first donut post, but to my surprise they enjoyed this one even more than the Kahlua donut!  Go figure!

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

Again I used my trusty donut baking pan.  I love how easy it is!!  The icing is quick to make and assembly?  Just grab a handful of cereal and pour it on until there’s no icing left to grab them.  Easy!  Healthy?  This is doughnut week – there’s nothing healthy about it.  Just eat one and go make besties with the elliptical.

Before we get to the recipe and the giveaway make sure you check out what the rest of the doughnut crew made.  Seriously….I die.

Now how about that giveaway????  3 lucky winners will receive products from Cabot Cheese, King Arthur Flour and Red Star Yeast.  Enter below and good luck!!!

Vanilla Baked Fruidoo Donuts

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: Makes 12 Doughnuts

Vanilla Baked Fruidoo Donuts

A quick vanilla baked donut with vanilla icing encrusted with fruit ring cereal.

Ingredients

    For the Donuts:
  • 2 cups cake flour, sifted
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 2 tablespoons unsalted butter, melted
  • cooking spray
  • For the Icing:
  • 2 cups powdered confectioners sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon clear vanilla extract (or regular)
  • 2 cups Fruit Ring Cereal

Instructions

    For the Donuts:
  1. Preheat oven to 425º F. Spray a donut shaped baking pan with cooking spray and set aside.
  2. Whisk the flour, sugar, baking powder and salt together in a medium bowl until combined. Add the buttermilk, eggs, vanilla and butter and stir until just combined.
  3. Fill each cavity of the baking pan 2/3 full and bake 7-9 minutes, or until the tops spring back when touched. Remove from the oven and turn out onto a cooling rack. Cool completely. Repeat with remaining batter.
  4. For the Icing:
  5. In a medium bowl, stir together the powdered sugar, milk and vanilla. You want a semi-thick consistency, so add more sugar to thicken or milk to thin. It should coat the donut thickly. Submerge the top of the donut into the icing and then sprinkle with the fruit ring cereal. Set aside so the icing will set up. Or eat them right away. Either way they are delish.
http://www.farmgirlgourmet.com/2014/01/vanilla-baked-fruidoo-donuts.html

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

Doughnut Week | farmgirlgourmet.com #doughnutweek

Vanilla Baked Fruidoo Donuts recipe | farmgirlgourmet.com
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Kahlúa and Cream Doughnuts

Kahlua and Cream Doughnuts | farmgirlgourmet.com #doughnutweek

Kahlúa Cream Doughnuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

Every January we all don our stretchy pants.  Not to make extra room for pie or another helping of mashed potatoes, rather to run on treadmills, or lift weights.  Two of my favorite foodies, Brandy from Nutmeg Nanny & Carrie from Bakeaholic Mama reached out and asked if I’d like to be a part of Doughnut Week.  You read that right, doughnuts in January.  When all other foodies are snapping pics of bowls of greens, we are throwing caution to the wind and slapping on the stretchy pants for doughnuts.  In January.  Outrageous!

What’s more….we are also doing giveaways for fun kitchen gadgets each day!  Today is a Keurig – the entry is at the bottom.  Don’t miss it!!

Kahlua and Cream Donuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

I think one of the best inventions is the donut baking pan.  I mean, seriously, no frying!  Just pipe the donut batter into the greased pan, bake 8 minutes and it’s time to eat donuts!  Brilliant!

Kahlua and Cream Doughtnuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

I have a recipe for a chocolate cake that has Kahlúa and it’s one of my absolute favorites (check it out here) when I need a quick cake with loads of flavor.  If we eat cake with Kahlúa then why not a doughnut, right?  Who’s with me?  It’s only a 1/4 cup, so no worries about giving this to the kiddos.

Doughnut Week | farmgirlgourmet.com #doughnutweek

Are you ready for even more deliciousness?  These girls know how to make donuts and even though I may have already eaten 2143 doughnuts today, I’d gladly taste test each one of these.  Check it out!

If you aren’t drooling, then you might want to check your pulse!  Wow.  Wait until you see what’s coming up next.  “Next”? you say?  Yep…it’s Doughnut WEEK, which means we can’t just give you one doughnut and then head back to that pile of kale.  We will be posting on Wednesday and Friday too.  I’ve seen the list and it’s CRAZY DELISH!  Stay tuned.  Now for the recipe for these super quick, uber moist, chocolate Kahlúa donuts with an espresso cream cheese icing.  Oh baby!

Kahlua and Cream Doughnuts | farmgirlgourmet.com #doughnutweek

Kahlúa and Cream Doughnuts

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 30 minutes

Yield: Makes 12 Doughnuts

Kahlúa and Cream Doughnuts

Quick baked Kahlúa and Espresso cream cheese doughnuts.

Ingredients

    For the Doughnuts:
  • 1 2/3 cups cake flour, sifted
  • 1/3 cup cocoa powder
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/4 cup Kahlúa
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted and cooled slightly
  • cooking spray
  • For the Icing:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 2-4 tablespoons milk
  • 1 teaspoon espresso powder
  • 1 ounce dark chocolate, finely grated or shaved

Instructions

    For the Doughnuts:
  1. Preheat oven to 425º F. Spray a donut baking pan with cooking spray and set aside.
  2. In a medium bowl add the sifted flour, cocoa, sugar, baking powder and salt. Stir to combine. Add the buttermilk, Kahlúa, eggs and butter. Stir until just combined. Spoon into prepared baking pan filling each 2/3 full. Bake 7-9 minutes, or until no longer wet and springs back when touched.
  3. Remove from baking pan by turning out onto a wire rack to cool completely.
  4. For the Espresso Cream Cheese Icing:
  5. Beat cream cheese in a medium bowl until smooth. Add the powdered sugar and vanilla and beat to blend. Stir in 2 tablespoons milk (or more if desired) to make a spreadable icing. Add the espresso powder and stir to combine.
  6. To Assemble:
  7. Ice each cooled doughnut with about 2-3 teaspoons icing. Sprinkle with grated chocolate and serve.
http://www.farmgirlgourmet.com/2014/01/kahlua-cream-doughnuts.html

 Now for a fun giveaway!!  1 winner will be chosen and US addresses only.

 

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Pumpkin Chocolate Tiramisu

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

If you are still looking for something to put on the dessert table for this Thanksgiving, then look no further.  Seriously.  This is so easy to make and your guests will think you are a rockstar.  There’s also a secret to this little bowl of YUM!  Read on…

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving #dessert

You may remember my post last month about partnering with Truvia® to create recipes using Truvia® Brand products.  I have been baking using the baking blend and I am in love.  It’s just like using sugar, but you use 1/2 the amount required by your recipe and the end result is 75% less calories.  The best part….the person eating it (other than you of course) will never know you didn’t use granulated sugar.  If you’ve used the baking blend before and are also a fan, you must enter the Truvia Facebook giveaway!  Here’s the info:

  • Share how you’re using Truvia® Baking Blend to lighten-up recipes this holiday season by entering the #HealthierHolidays Baking Sweepstakes on Facebook.
  • Fans can pin their favorite Truvia® Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.
  • To participate, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!
  • Want to make your own Truvia® recipe? You can get inspiration from recipes at truvia.com/recipes or on http://www.pinterest.com/truviasweetener/. Check out recipes for apple crisp, pumpkin pie, gingerbread men, red velvet cupcakes, and more!

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #lowsugar #thanksgiving #dessert

One of the greatest attributes of this recipe, besides 75% less sugar, is that it’s lightning fast to make.  If you don’t have the little cups to serve it in, you can always cut the finished cake into thirds and stack with the luscious maple mascarpone cream sandwiched between.  Or even better, you could cut it up into strips and make a trifle with it.  One big dish of delish.  Or….  Ok I’ll stop.  Seriously though, the possibilities are endless for presentation on this quick to make tiramisu.

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #thanksgiving #dessert #lowsugar

If you’re Thanksgiving dessert table is already full, make sure you Pin this one for the upcoming Christmas holiday.  Pumpkin is good anytime, in my opinion.

One tip: the coffee syrup is going to seem like a lot, but trust me….use it.  Soak the cake well so it’s super moist and delish.

Pumpkin Chocolate Tiramisu

Yield: 8-12 servings

Pumpkin Chocolate Tiramisu

A no-fuss recipe for Pumpkin Chocolate Tiramisu using Truvia Baking Blend for a healthier holiday treat.

Ingredients

  • 3 large eggs
  • 3/4 cup unbleached flour
  • 1 1/2 tablespoons Pumpkin Pie Spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup Truvia Baking Blend
  • 2/3 cup pumpkin puree
  • 1/2 cup chocolate chips
  • Coffee Syrup:
  • 1/4 cup Truvia Baking Blend
  • 1/2 cup water
  • 2 tablespoons instant coffee
  • 2 tablespoons hazelnut liqueur (such as Frangelico)
  • Mascarpone Cream:
  • 2 cups whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 375º F. Spray a 9" x 13" baking dish with cooking spray. Line bottom with parchment paper and spray lightly again. Set aside. In a small bowl, whisk the flour, pumpkin pie spice, baking powder and salt together until combined. Set aside.
  2. In the bowl a mixer with paddle attachment, beat the eggs until pale yellow, about 5 minutes. Add the baking blend and beat until fluffy. Add the pumpkin puree and mix on low until combined. Add the flour mixture and chocolate chips and mix on low until just combined. Pour into prepared dish and spread evenly.
  3. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean and the top is spongy. Remove from oven and allow to rest in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
  4. For the Coffee Syrup:
  5. In a small saucepan, add the baking blend, water and coffee. Bring just to a boil. Remove from the heat and stir in the hazelnut liqueur. Set aside.
  6. For the Mascarpone Cream:
  7. In a medium bowl add the whipping cream, mascarpone cheese and maple syrup. Beat until medium stiff peaks form. Set aside.
  8. To Assemble:
  9. Cut the cooled cake into the shapes you'll be using for your chosen dishes. Drizzle with the coffee syrup. Allow to rest for a minute, and then drizzle again. Pipe some of the mascarpone cream over the cake and top with another layer of cake. Drizzle again, twice. Top with remaining mascarpone cream, cover and chill for 1 hour before serving.
http://www.farmgirlgourmet.com/2013/11/pumpkin-chocolate-tiramisu.html

Disclaimer: I am in a paid working partnership with Truvia® Brand and will be posting 1 recipe a month using Truvia® products over the course of 12 months.  All opinions are my own and are priceless.  
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Chocolate Creamy Cookies

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

The holidays are definitely upon us and ovens everywhere are starting to crank out holiday staples like cookies and pies.  My oven is no exception!  Dove® Promises invited me to bake with Dove® Dark Chocolate and there was no way I could say no!  After all, dark chocolate is one of my go-to’s when it comes to baking.

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

I will admit that I usually eat the chocolate pieces all by their lonesome, but for this recipe, they were added to the tops of chocolate shortbread cookies and I am a changed woman!  They are so creamy and smooth when baked on top of the cookie.  Delectable doesn’t even come close to describing these cookies.

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

One of the things I love about Dove® Dark Chocolate, besides the fact that it’s not bitter, is all in a little green seal on the bag (you can see it in the picture above).  It’s a Rainforest Certification.  This seal means that Dove® sources 100% of its cocoa for its Dark Chocolate products from Rainforest Alliance Certified farms.  Rainforest Alliance Certified farms meet several environmental and labor standards, which is good for the environment and cocoa farms around the world.  That gets the FG Seal of Approval too!!

Chocolate Creamy Cookies farmgirlgourmet.com #cookies #DoveDark

If you want more ideas on how to use Dove® Dark Chocolate in recipes, check out their Facebook Page: http://www.facebook.com/DOVEChocolate or you can also check out their entire recipe page at http://www.brightideas.com.

I can tell you that I’m personally looking forward to making the Chocolate Flourless Cake!  It looks and sounds incredible!

Let’s get to making some cookies!!!  They are only 4 ingredients and are delish!

 

Share the Joy with Dove®.  Go to BrightIdeas.com for recipes using DOVE® PROMISES® Dark Chocolate and DOVE® Silky Smooth Dark Chocolate Bar. Click. Create. Celebrate.

This is a sponsored conversation written by me on behalf of Mars®. The opinions and text are all mine.

Chocolate Creamy Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 24 cookies

Chocolate Creamy Cookies

Ingredients

  • 1 bag DOVE® PROMISES® Milk or Dark Chocolate
  • 2 sticks softened butter
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 6 once glass
  • 2 non-stick cookie sheets

Instructions

  1. Place 12 DOVE® PROMISES® Milk or Dark Chocolate in a microwave-safe bowl. Microwave, stirring every 15 seconds, until melted.
  2. In a mixing bowl, cream the butter and sugar. Gradually add flour and then stir in melted chocolate until thoroughly blended.
  3. Roll 24 walnut-size nuggets of dough into balls. Arrange balls 2-1/2 inches apart on a cookie sheet. Slightly flatten dough with the bottom of a lightly floured glass. Press a DOVE® PROMISES® Milk or Dark Chocolate piece into the center of each cookie.
  4. Bake in a preheated 350-degree oven until set, about 10 minutes. Cool before serving.
http://www.farmgirlgourmet.com/2013/11/chocolate-creamy-cookies.html

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