Category Archives: Baked Goods and Desserts

Mud Hen Bars

Dirty poultry desserts. Say what?

Mud Hen Bars 5--091114

Okay, so that’s not what “mud hen” really means, but I swear I was on the right track when I first heard the term “mud hen bars” two blissful months ago and tried my hand at creating my own!

Let me break this down for you and blow your soon-to-be-enlightened mind…

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Brown sugar meringue top. Yes, this is actually a thing. It is so much a thing, in fact, that these bars might just explode in the face of its ultimate thingy-ness. Crackle, meringue, yum!

Chewy Chocolate Chip Cookie Base. Possibly my favorite kind of base, unless you count the rebel base from Star Wars, in which case this cookie base swoops in for a close second and Ala collects major geekdom points (+10 EXP, Lvl Up!).

Chocolate Chunks. I support your impulse to throw many chocolate chips in your batter until it becomes chunkier than a sedentary monkey with fifty pounds of butter cake…

Now that I’ve walked you through that drool-worthy deliciousness, I want to talk life stuff. But first, some weird performance artsy gifs…

Mud Hen Bars gif 3

Mud Hen Bars gif 2

If you’re wondering why in holy chocolations I was filming myself breaking off giant chunks of Mud Hen Bars (don’t worry, I ate them all myself afterward), I have no idea either. I think I might have been having a bad day and suddenly realized that my petty grad student income isn’t big enough to justify buying a punching bag. Outlets, outlets…

Between these and stress eating, I really need to find a better outlet for my feelz. Seriously.

Mud Hen Bars 8--091114

But okay, that’s just me being facetious. Besides the fact that family can be sometimes high-stress in tiny little ways, life has actually been great and relaxing this past week, and I am 110% happy to report that I am rereading the Harry Potter series for the first time in 6 years.

Yes, you read that blasphemy no it really IS blasphemy, right. But for the first time in forever I have tiiiiiiiime!

And this is the first thing I jump to do.

More geekdom points for me, I see.

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My research articles are still coming along and I finally got to visit the Seuss Collection at UCSD, where I got to do cool stuff like NOT rub my face all over Dr. Seuss’s original manuscripts and instead gently, carefully, charily handle the memo paper on which he first penned lines from And to Think that I Saw It on Mulberry Street, his first children’s picture book.

I even had enough time during my like 10-days’ vacation (still happening, btw) to work on a Top Secret project that I can’t wait to share with you all. Soon!

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In the meantime, though, I’ll be whiling away my lazy days munching on a few of these incredibly crackly, chewy bars–the meringue takes just enough edge off the whole “drowning in richness” dessert experience to make you feel like you’re doing something good for yourself.

And you are.

Or you will be in about 30 minutes when these pop out of your oven, because I know that’s where you’re headed right now, right?

Rightio.

Have a great week, friends!

Ala

Mud Hen Bars

Mud Hen Bars are perfectly chewy, chocolate-chunk-filled cookie bars topped with a crackly brown sugar meringue. A great chance of pace from your run-of-the-mill blondie, and an instant elegant hit on any party tray!

Ingredients

    For the Chocolate Chip Cookie Bar:
  • 1/2 cup butter or margarine, melted
  • 1 cup dark brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • For the Brown Sugar Meringue Topping:
  • 3 egg whites, room temperature
  • 1 cup brown sugar

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.
  2. For the Chocolate Chip Cookie Bar: Cream together melted butter and brown sugar. Stir in egg and vanilla. Add flour, salt, and baking soda, and stir in until just incorporated. Gently fold in chocolate chips. Spread evenly into prepared pan.
  3. For the Brown Sugar Meringue: Beat egg whites until foamy, then add brown sugar and continue beating until whites become stiff and glossy (about 3-4 minutes with hand mixer).
  4. Pour meringue topping and spread evening but gently over cookie layer. Bake in preheated oven for 30-35 minutes, until toothpick inserted in center comes out with very moist crumbs clinging to it. (The meringue will make it hard to tell if it's done, but it's better to underbake than overbake!)
  5. Allow to bars to cool completely in pan before cutting into delicious, crackly squares.
http://www.wallflourgirl.com/2014/09/16/mud-hen-bars/

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Filed under Bars

Healthy Tropical Bars (Raw, GF, Vegan) for #gradstudentbloggers

Your grad/undergrad student bloggers are back this week! Our mission: creating awesome recipes for the On-the-Go Student!

Grad Undergrad Student Bloggers Icon Small

Joining us this week: Bec from Daisy and the Fox, Nicole from PicNic, Shelley from Bacon Egg Cheese(cake), and Uru from Go Bake Yourself! (Zainab from Blahnik Baker is off doing crazy epic grad student things this week, but we’ve included her interview anyway.) Don’t forget to check out these lovely ladies’ blogs. (Want to learn more about these fabulous bloggers? Read Week 1′s interview here!)

But first, we asked our super multi-talented bloggers a few fun questions about how they deal with full-time school AND blogging! Here’s what they said:


Week 2 Interview Round-up

1. Describe your grad/undergrad student blogger life in three words:

Ala: You’re kidding…right?

Bec: Busy, fun, inspired

Nicole: Crazy, Chaotic, Fulfilling

Shelley: Procrastinating, fun, UGHHH

Uru: Party. Study. Sleepless.

Zainab: Need. More. Hours.

2. Tell us a fun, unique fact that not many people may know about you!

Ala: I just ran my first half-marathon at Disneyland at the end of last month in 2 hours and 9 minutes! I quite literally ate dessert every day (including a buttload of ice cream) in lieu of “training”: I would run about once every other week and did 13.1 miles cold turkey each time. Dumb luck, but I guess it worked!

Bec: I am completely and totally smitten for kittens dogs! The moment I see one on the street I literally pounce and smother them in sweet nothings and pats. I have a pinterest animal bored, and it is 100% bombarded with dog pictures, cause ya know… damn they’re so cute.

Nicole: People tell me that I should enter a cooking competition on TV – like MasterChef, but I am TERRIFED of ever being on TV for even 30 seconds!

Shelley: I’m super obsessed with Apartment Therapy, and it’s kinda unhealthy/weird because I a) cannot afford the nice stuff because I’m a broke grad student and b) I’m way too lazy for cool DIY projects, which pretty much make up like half of their content…

Uru: Aaah, I always feel affronted by this question, it catches me off guard! But ok, if I had to say I have a ‘secret’-ish talent, it would be that I actually have an awesome voice! I just never sing because I am super shy but I am a graded singer and in the shower, I feel a bit like Beyonce ;)

Zainab: Hmmm, I don’t really like sweets. I love baking- the process, taking pictures and sharing recipes with my family but most times I don’t eat what I make beyond the taste bite. I’m a savory girl.


There is something undeniably primal, rough, and RAW about grad student life…I bet you can see where this is headed, eh? #punderful!

 

Healthy No-Bake Tropical Coconut Applesauce Bars 2--090314

Last time for the #gradstudentbloggers series, I shared one of my very favorite raw recipes–and now I’m back to haunt y’all with a second round of it! Thankfully, raw desserts and snacks are pretty much my raison d’etre, which is just a sophistimacated grad student way of saying they are freakingamaziballsdelish.

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Healthy No-Bake Tropical Coconut Applesauce Bars gif

Going no-bake is also the best way to save time when it comes to making addicting, time-and-time-again snacks for this crazy lifestyle we call Grad Student Blogger Insanity.

Also, the option of going utensil-free and getting my hands right there in the pan is appealing. Probably because I can’t afford real utensils anymore.

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I love the ease and flexibility with which this recipe comes together, because you can use pretty much anything sitting in your impoverished student pantry to make these bars.

Can’t afford almond butter? Not a problem: go for peanut butter. Want to buy your applesauce in bulk at Costco so you can eat these for a month straight? Go for it, you earned it.

Here’s a breakdown of some of the star ingredients I used:Healthy No-Bake Tropical Coconut Applesauce Bars 15--090314

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These are so quick to whip together and easy to snatch up as a post-workout/pre-hell snack, I couldn’t think of a better way to celebrate being an on-the-go grad student. They taste like tiny morsels of apple pie rolled into one delicious, slightly gooey snack. If you’re looking for a great time-saving vegan/raw/GF recipe, look no further!

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Note: As I’m typing this post, I’m sitting in the Dr. Seuss special collections/archives reading the original handwritten memo by Dr. Seuss himself for his first children’s book, And to Think That I Saw It on Mulberry Street. I almost got up and did a Seussian jig when I realized I was in the presence of his handwriting. Also, he signs his name in blue crayon. Just saying.

HOW AWESOME IS MY JOB.

Ala

Healthy No-Bake Tropical Coconut Applesauce Bars (Raw, Gluten-Free, Vegan-Friendly)

If you love coconut and the taste of the tropics with a healthy twist, you're going to love the fresh flavors in this no-bake bar! Absolutely guilt-free with a smattering of dates, coconut, and applesauce. Great for on-the-go!

Ingredients

  • 1 cup dates, pitted (any variety--I used Deglet Noir)
  • 1/2 cup full-fat coconut milk
  • 1/4 cup applesauce
  • 1/4 cup almonds
  • 3 tablespoons peanut butter
  • 2 tablespoons Greek yogurt (or use melted coconut oil to keep it vegan)
  • 1 cup quick-cooking oats
  • 1/3 cup sweetened flaked coconut

Instructions

  1. Line a 9x5-inch baking pan with foil and set aside.
  2. In a food processor, blend dates until they begin to form a pasta, scraping down sides as necessary. Add coconut milk, applesauce, nuts, peanut butter and yogurt (or coconut oil) and blend until completely smooth.
  3. Add oats and shredded coconut, and pulse processor 4-5 times, so that oats become incorporated into the mixture. Add more oats as needed if your mixture is still too wet.
  4. Spoon batter evenly into prepared pan. Refrigerate for at least 3-4 hours before cutting into bars and enjoying! These will be fairly sticky/crumbly, so they are best served in small pieces.
http://www.wallflourgirl.com/2014/09/12/healthy-tropical-bars/

 Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:

Blackberry Slice via PicNic

Salted Caramel Popcorn Trail Mix Bars via Daisy and the Fox

Lemon Bars via Go Bake Yourself

Healthy Tropical Bars (Raw, Vegan) via Wallflour Girl

Omelette Sandwich via Bacon Egg Cheese(cake)

Want to join, or know a university food blogger who would? We would love to have you: email Ala at wallflourgirl@gmail.com to sign up! 

The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!

11 Comments

Filed under Baked Goods and Desserts, Bars, Blogger Series, Snacks

Pumpkin Pie Layer Cheesecake Bars for #SundaySupper

There’s something I’m determined to have before autumn hits this city a la Godzilla…

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A WHOLE WEEK OF UNINTERRUPTED SUMMER.

Of course, posting my first pumpkin recipe of the year implies, by tacit contract, that I acknowledge the arrival of fall. Don’t be deceived. It is not fall until I say it is….or until I stop eating double-scoop chocolate-dipped waffle cones of cookie dough / caramel swirl ice cream by the pound from Disneyland.

So basically, summer here will last ferrreverrrr.

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Since we aren’t visited by that weird quarterly occurrence some regions of the world know as “seasons,” there’s really not much to say for autumn, except that it’s kind of cute how some people actually consult a calendar before deciding what kind of “seasonal” treats to make.

Again, not in my vocab.

Around here, the running desserts philosophy is: if it rocks, make it. And then devour it. Lather, rinse, REPEAT to vaguely revolting extremes.

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So even though I’m technically celebrating squash/autumn season with the fantastic #SundaySupper crew today, the Gods of the Paradoxical Realm I occupy have reassured me that it’s still summer, somehow, somewhere. So lucky me, and now lucky you–we can have our squash, and eat it too!

No matter what bizarre climate zone you inhabit, these aseasonal pumpkin pie layer cheesecake bars will be a total hit. I brought them to a friend’s place during our trashy Bachelor in Paradise viewing party (um, but let’s not talk about that) and they got gobbled up, right next to some delicious Rocky Road Brownies that I’m going to be sharing with y’all next week.

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The breakdown, as the pictorial walkthrough demonstrates, is dangerous and fantastically delicious. The vegan shortbread crust is my absolute favorite crunchy shortbread recipe to date, and without any butter, it manages to top all. Of course, the real topping–a healthier applesauce cinnamon streusel–is the bomb.

These double fillings: wow. Just, wow. I wanted the classic pumpkin pie flavor to shine but have been on a cheesecake kick lately, so I threw together the best of both worlds and am giving you an awesome deal my Asian side can’t resist–two-for-one! Creamy, subtly tangy pumpkin cheesecake topped with a kick-arse pumpkin pie filling. What’s not to love?Pumpkin Pie Layer Cheesecake Bars 15--090514

So whether you’re still receiving 14 ridiculous hours of unadulterated sunshine a day in your neck of the woods, or are feeling the creeping impending shadows of autumn lurking in every bare tree branch: make yourself a panful of these, slice up a bar, and kick back with a nice glass of milk. Trust me on this one.

You’re welcome.

Ala

Pumpkin Pie Layer Cheesecake Bars

Creamy layers of healthy pumpkin pie filling and pumpkin cheesecake, stacked on top of a delicious vegan shortbread crust and topped with a healthified butter-free cinnamon streusel. This is a fall treat that can't be beat!

Ingredients

    For the vegan shortbread:
  • 3 cups all-purpose flour
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup soy milk (or other dairy-free milk)
  • 1 cup olive oil
  • For the pumpkin cheesecake layer:
  • 1 (8 oz.) package cream cheese
  • 1/3 cup white sugar
  • 3 tablespoons milk or dairy-free milk
  • 1 egg
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup pureed pumpkin
  • 1 tablespoon all-purpose flour
  • For the pumpkin pie filling:
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pureed pumpkin
  • For the healthy cinnamon streusel:
  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1/3 cup chopped nuts, your choice
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup applesauce (can sub up to 1/2 cup with melted butter)

Instructions

    For the vegan shortbread:
  1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.
  2. Combine all ingredients in a large mixing bowl until it forms the texture of wet sand. Press evenly into the bottom of prepared pan.
  3. Bake for 12 minutes, until lightly golden. Remove from oven and set on stovetop while you prepare the fillings.
  4. For the pumpkin cheesecake layer:
  5. Using the same bowl (no need to wash it!), cream together cream cheese and sugar until completely smooth and fluffy. Beat in milk.
  6. Add egg and mix in until just combined. Mix in yogurt, vanilla, and pumpkin. Stir in flour.
  7. Pour cheesecake filling over shortbread crust. Bake in oven for 5-7 minutes, until the edges have just begun to set. Remove from oven and set on stovetop while preparing pumpkin pie filling.
  8. For the pumpkin pie filling:
  9. Using the same bowl (no need to wash it!), combine all filling ingredients. Spoon over the prebaked cheesecake layer.
  10. For the healthy cinnamon streusel:
  11. Combine flour, oats, nuts, sugar, and cinnamon in the same large mixing bowl (fun, right?). Add applesauce or melted butter, and stir until a mushy clump starts to form. Break up clumps and sprinkle evenly over the pumpkin pie layer.
  12. Bake everything for an additional 25-30 minutes, until a toothpick inserted in a spot without streusel comes out fairly clean, and the bars jiggle only slightly when you shake the pan. Allow to cool completely before refrigerating for an additional 5-7 hours. Cut into bars and store leftovers in fridge.
http://www.wallflourgirl.com/2014/09/06/pumpkin-pie-layer-cheesecake-bars/

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups and Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

53 Comments

Filed under Bars, Cheesecakes

Chocolate Sea Salt Date “Caramel” Bars (GF, Vegan, Raw) for #gradstudentbloggers #undergradstudentbloggers

Boy, do I have a fun blogger series for you all today: it’s the #gradstudentbloggers and #undergradstudentbloggers round-up!

Grad Undergrad Student Bloggers Icon Small

Recently I teamed up with a fabulous, wacky, idiosyncratic (in a good way) group of university-level bloggers who wanted to showcase their student-blogging lives. As a grad student myself, I love meeting other grad student bloggers who can totally empathize with what I’m going through: juggling meetings, going to class, prepping syllabi, writing research papers, and all that other crazy hodge-podge you graduated folks have since left behind! I soon discovered just how difficult it is to find other university food bloggers out there, but with a little bit of poking and snooping, I scrounged up the wonderful, talented group of student bloggers here with us today and asked them all some fun questions. Read on for the interview, and don’t forget to check out all their awesome recipes at the bottom of this post!

Know someone who would like to join our group? If you know other university student food bloggers who might be interested, please email me at wallflourgirl@gmail.com.

This week’s recipe roundup theme: THE STARVING STUDENT. When you’re waist-deep in debt and every cheap meal comes from a dehydrated packet, it’s nice to know that you can whip up a wholesome meal or snack without hurting your wallet. Find all the recipes at the bottom of this post!


But first, let’s start with our blogger interviews…

QUESTION 1: Introduce yourself!

Ala: Hi folks! I’m Ala here at Wallflour Girl, and I’m a fourth-year English PhD student who loves children’s literature. When I’m not working on fun research such as Dr. Seuss or Alice in Wonderland, I write and develop recipes for my baking blog. I also love books, swimming/running/biking, and all things digital media.

Bec: Hellllo! My name is Bec, and I am the writer of the blog Daisy and the Fox!

Choc Chip Uru: Hello! I’m a food obsessed teenager from down under, sunny Sydney and in the blogosphere, I go by Choc Chip Uru! I am more than in love with baking, be it brownies or croissants, just hand me a whisk already! More than eating it myself (I know, weird right?!) I love sharing my treats with my mates and family! Besides baking, I am also a restaurant reviewer and love to talk about the newest products hitting the shelves for everyone to enjoy! Mix in a few uni-life anecdotes and you have a crazy write up every time J

Nicole: I’m Nicole from PicNic, a New Zealand based food blog creating family-friendly recipes for main meals, desserts, and baking.

Shelley: Hi! I’m Shelley, a first year PhD student in political science. I’ve been described as both ditzy and incredibly serious on several different occasions, so I guess I’m a bit all over the place! I love coffee, heaps of junk food, and wasting lots of time.

Zainab: Hello! My name is Zainab and I’m a 6th year neuroscience PhD student who needed a break in the evenings from all the failed experiments of the day, so I took to baking. Only problem was I didn’t know how to bake ANYTHING but with the help of Pinterest, food blogs and Wilton courses, I taught myself how to bake and discovered how much I loved it. It is now my favorite way to destress after a long day in the lab.  I started my blog to document my baking adventures and it has been the best adventure in itself. I’ve met so many great people and so amazed by the wonderful food blogging community.


QUESTION 2: When people in your department find out you’re a blogger, they…

Ala: Fall into three camps. Camp A is delighted and wholeheartedly supports my efforts as a busy, burgeoning grad student blogger. Camp B is a tad patronizing and comes for the food (though who can blame them? We’re all starving here). Camp C doesn’t know I blog. Camp C is also comprised primarily of my advisors and people who operate on a need-to-know, research-heavy basis.

Bec: Think it’s pretty cool! (mostly due to the fact that food is involved :P )

Choc Chip Uru: Think it is really cool! Despite it becoming a more and more mainstream hobby, a lot of people still think being a consistent blogger is fantastic. Since my blog involves food, it also gives them an excuse to say ‘for research and writing purposes’ I should bake for them :P

Nicole: Ask how on earth I have time to create all my recipes and look at me like I’m a crazy person!

Shelley: Oh they don’t know, and I’m going to try my best to make sure they never find out…

Zainab: Ahem…only my labmates know and I am going to keep it that way! I need those recommendations this year for that post-doc!


QUESTION 3: School + blogging = high-stress lifestyle. The saying goes: “Keep Calm and Carry On.” You say: “Keep Calm and _________.”

Ala: Immediately proceed to have a minor meltdown. But only a really minor one, because you still need to stay sane enough to finish that research proposal your advisor wanted by noon tomorrow. Or eat ice cream straight from the tub.

Bec: Keep calm and smash your face into a cake.

Choc Chip Uru: Nap. Keep Calm and Nap. Nothing will ever be stressful again, I assure you.

Nicole: Bake something!

Shelley: Knead some dough? power through? increase caffeine dose?


This week’s recipe: Chocolate Sea Salt Date “Caramel” Bars (GF, Vegan, Raw…and Budget-Friendly!)

Chocolate Salted Date Caramel Bars (Raw, V, GF) 5--090114

In the spirit of this week’s fun-tastic theme, The Starving Student, I decided to feature a recipe I actually make all the time for myself as a snack. With an excellent salted caramel taste and none of the expensive ingredients, this no-bake healthy recipe definitely fits the grad student bill!

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This recipe features my Peanut Butter Larabar recipe: a raw vegan crust with a nut of your choice, nut butter of your choice, and dates–you guessed it–of your choice! The idea is that you can use up anything you happen to have sitting in your pantry, without worrying about buying new expensive ingredients you’ll probably never touch again.

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I love the salted caramel filling because a) it’s good for you, and b) it’s cheap/easy, with all the caramel taste! This layer showcases blended dates, milk of your choice, and some coarse sea salt, which I get from the dollar store (my BFFL and saving grace for the past seven years).

Chocolate Salted Date Caramel Bars gif 2

Finally, you get a nice whopping layer of chocolate kick–melt up some chocolate chips and you’re in business! No fuss, no pain, and certainly enough penny-pinching that you can feel less guilty next time you decide to eat at a restaurant with your friends like the normal human being that you aren’t are.

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Enjoy, and don’t forget to check out my awesome fellow student bloggers below!

Ala

Chocolate Sea Salt Date “Caramel” Bars (GF, Vegan, Raw) for #gradstudentbloggers #undergradstudentbloggers

Ingredients

    For the nut base:
  • 25 pitted dates, variety of your choice
  • 1 cup almonds or nut of your choice
  • 1/4 cup peanut butter or nut butter of your choice
  • For the salted date caramel filling:
  • 25 pitted dates, variety of your choice
  • 3-4 tablespoons milk of your choice (I used coconut), as needed
  • 1 1/2 teaspoons coarse sea salt
  • For the chocolate topping:
  • 1 cup semi-sweet chocolate chips

Instructions

    For the nut base:
  1. In a food processor, grind all ingredients until the dates break down into a paste and everything forms a cohesive ball of dough, about 3-4 minutes. Scrape down the sides in between as necessary and press evenly into the bottom of a 9x5-inch pan.
  2. For the caramel filling:
  3. In the same food processor (no need to clean), blend the dates until they form a thick paste. Add milk one tablespoon at a time, as needed, blending in between, until the mixture reaches a thick caramel consistency. Add sea salt and blend in for another 10 seconds.
  4. Pour caramel over the nut base.
  5. For the chocolate topping:
  6. Place chocolate in a microwave-safe bowl and heat at 30-second intervals, stirring in between, until chocolate is completely melted. Pour over caramel.
  7. Refrigerate bars for at least 4-6 hours before cutting into squares. Keep refrigerated.
http://www.wallflourgirl.com/2014/09/01/chocolate-sea-salt-date-caramel-bars-gf-vegan-raw-gradstudentbloggers-undergradstudentbloggers/

 Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:

Brussel Sprouts and Sausage Pizza via Bacon Egg Cheese(cake)

Chicken and Jalapeno Quesadillas via PicNic

Chocolate Sea Salt Date “Caramel” Bars (GF, V, Raw) via Wallflour Girl

Homemade Spaghetti with Garlic, Chili, and Herbs via Daisy and the Fox

Orange Zucchini Bread via Blahnik Baker

Strawberry Greens Salad via Go Bake Yourself

Want to join, or know a university food blogger who would? We would love to have you: email Ala at wallflourgirl@gmail.com to sign up! 

The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!

 

 

22 Comments

Filed under Baked Goods and Desserts, Bars, Blogger Series

German Chocolate Brownies for #SundaySupper

I’m not usually an eat-my-feelings kind of girl.

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Lately, though, I have had ALL the feelings, and that called for eating my weight in brownies. Because let’s face it–who the heck did I try to kid 5 seconds ago when I said that eating a whole panful of chocolate won’t solve every problem, ever?

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Exactly.

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Truth be told, I have been particularly terrible lately about eating my way through feels. Is anyone else this way, or did you all just sprout from miracle baby trees where this stuff doesn’t happen?

I was definitely born on a food pantry tree, probably of the sweets variety, because this pan of absolutely rich but not-too-cloying brownies did not make it out the doorway unscathed.

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I’ll admit it: one of the reasons you see brownies and bar cookies on my blog so often is that, unlike cookies (which are a solid, impregnable unit) and cakes (which, let’s face it, look butt ugly when you’re not supposed to slice into it yet and you start picking off random pieces anyway so it looks like a freakin’ mouse got to it first), brownies are SO easy to cut into.

Slice a smidge here. Oh, I’ll trim a little bit more off the edge. Now OCD dictates that I must make all the brownies the same size, so let’s do it–for the better good. You can even see the knife marks since I sliced into them after they were cold from the fridge.

Let’s trim them ALL and stuff our face with the scraps!!

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These brownies: lord. After making this bomb Hawaiian Chantilly Layer Cheesecake Cake for #SundaySupper a few weeks ago, I knew I had to use up that scrumptious frosting on something else, and thus these big bad brownies were born. With an incredibly fudgy base using one of my favorite brownie recipes, topped with a creamy not-too-sweet chocolate frosting, and topped with toasted coconut, nuts, and some of that chantilly frosting…

It’s a damn good thing I’m running 13.1 miles tomorrow morning. In 4 hours, to be precise (yes, the thing starts at 5:30. #wtfIknow)

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And so the brownie wars wage on.

And you bet your pretty 60′s sparkle bellbottoms that these brownies are going to be the star of your Tantalizing Dessert Tray show, so arm yourself with a pan and bring on the chocolate.

Don’t forget to check out what all my fantastic #SS crew is bringing today below!

Ala 

German Chocolate Brownies

After trying German chocolate cake for the first time two months ago, I just knew I had to recreate them--but on an on-the-go scale! These fudgy, creamy, perfectly balanced brownies were the solution: and even better than the original, if I say so myself. The perfect potluck pleaser! You can also adjust the frosting ratio as desired by frosting the brownies completely or using half the frosting and drizzling it on top of the brownies. (Brownie recipes adapted from Whatever Floats Your Boat Brownies Recipe

Ingredients

    For the brownie:
  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon instant coffee grounds
  • 1/2 tablespoon Kahlua
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • For the chocolate frosting:
  • 1 1/2 cups semi-sweet chocolate chips
  • 3 tablespoons butter or margarine
  • For the German chocolate brownie topping (from my Hawaiian Chantilly Cheesecake Cake):
  • 3/4 cup + 2 tablespoons butter, melted
  • 3/4 cup evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tablespoon cornstarch
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup almonds, chopped

Instructions

    For the brownies:
  1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.
  2. In a large bowl, combine melted butter with sugar.
  3. Stir in eggs and vanilla extract.
  4. Dissolve coffee grounds into Kahlua completely. Add to wet mixture.
  5. Mix in cocoa powder, flour, and salt until just combined into wet ingredients.
  6. Fold in chocolate chips.
  7. Pour batter evenly into prepared pan and bake for 20-25 minutes, until just set but still fudgy. Cool completely on stovetop before topping with frosting, then drizzle with German chocolate topping.
  8. For the chocolate frosting:
  9. Place chocolate chips and butter in a microwave-safe bowl. Heat in microwave at 30-second intervals, stirring in between, until chocolate chips are completely melted. Pour over prepared brownies.
  10. For the frosting:
  11. Combine all ingredients except cornstarch, coconut flakes, and almonds in a medium saucepan over medium-low heat.
  12. Allow mixture to come to come to a slow boil, then continue stirring occasionally and boil mixture for 2 minutes before removing from heat.
  13. Quickly whisk in cornstarch, taking care to continue whisking until mixture is completely smooth. If lumps appear, strain your mixture through a sieve.
  14. Refrigerate for at least 2 hours before using.
  15. Note: if you prefer more brownie and less frosting, simply use about 1/4 of the frosting and drizzle it on top of the brownies.
  16. For assembly:
  17. Spread frosting over cooled cake (or reserve half of the frosting for drizzling on top). Top with sweetened coconut flakes and chopped almonds--you can toast them on a baking sheet for 10 minutes prior to topping if desired.
http://www.wallflourgirl.com/2014/08/31/german-chocolate-brownies/

Savory Bites:

Sweet Treats:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.

45 Comments

Filed under Baked Goods and Desserts, Brownies & Chocolates

Cinnamon Streusel Coffee Swirl Cake with Caramel Penuche

(Congrats to Pearl, who won last week’s KIND bar giveaway! And thank you to everyone who showed their kindest support by entering.)

Once every few months, you probably have one of those days where you just stop and think, My god, that was a really good day.

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Maybe your friend surprised you with a late birthday present, or you got to go to the happiest place on Earth with friends, or maybe you ran 10 miles and then proceeded to stuff your face with 40 vendors’ worth of breakfast food samples, a giant chocolate-and-sprinkle dipped cookie dough ice cream cone with more sprinkles on top, and freakin’ bomb Chinese food.

Around here, these days are not the exception: they are the norm.

And yes, ALL of these things happened to me on this exceptionally normal day.

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I was browsing through my Brain archives tonight thinking about what I wanted to write, and it suddenly hit me that it’s been a long time since I’ve talked about ME. Instead, I’ve been off pontificating and musing and philosophizing about a whole bunch of things, which is totally fine, but then you’re probably thinking that I spend my self-professedly “busy” daytimes off running drug cartels or something.

Which I’m not. Btw.

In case you were wondering why I’m posting coffee cake instead of brownies this week. Ahrm.

 

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A lot–and I mean a lot–of my time has been spent researching. I’m also shuttling myself back and forth a lot these days due to personal issues, which is a cryptic way of saying that I’m on the road a lot and majorly burnt out. However, once in a while any time I’m not crashing and burning, I’m having an adventurous time doing things like going to a Pancake Day Festival where over 40 vendors bring out their best samples of food and you spend 3 hours eating 50 bajillion types of breakfast sammies, pancakes (of course), grit parfaits, veganaise-topped frittatas, salted caramel bread pudding, and dulce de leche churros (which is a breakfast food–obvi).

12 hours later, my eyes are still food coma-ing from the mere sight of these pictures which–believe me–don’t even begin to do justice to the ridiculous number of plates we picked up and stuffed into our happy bellies!

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Of course…..

No amount of food comatosification (yes, I just made up a word–I am 94% sure that earning a Master’s Degree in English entitles me to do that) was about to stop us from doing this when we got to DISNEYLAND at 3 PM:

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Yes, that’s sprinkles on top of a sprinkle-dipped chocolate waffle cone and a ginormous scoop of ice cream from Gibson Girl’s. Go big or go bigger, momma always said.

The great thing about being an annual passholder is that days at Disneyland do not feel like a neurotic roadtrip with your in-laws. Granted, I have no idea in holy heck what that would be like (stressful, I imagine), but line-jumping and crowd-weaving and kid-hurtling are all distant memories. We hit up a few shows (Mickey’s Magic Map was AMAZING, for the record), rode the fastest spinning teacup on the Mad Hatter’s ride (note: it’s the purple one), and just chilled and ate ice cream while waiting in line for Aladdin.

And then we went home, and my awesome Disney buddy gave me this drawing he bought from the shop for my (belated) birthday present:

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He knows I love Ellie so. Darn. Much. She and I are basically kindred spirits, except kindreder.

Anyway, that’s kind of questionable proof that I do still exist, and that I do have the busy life that I claim I lead, and that my blog hasn’t been replaced by a semi-automated robotic arm that periodically updates delicious photos here to avoid arousing suspicion about the fact that it actually ate me alive in my sleep.

Or something like that.

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But I’m sure you’ll excuse Homocidal Robo-Arm if you are looking at this bomb Cinnamon Streusel Coffee Swirl Cake with Caramel Penuche I made a few weeks ago for a group of friends. He’s got good taste for an A.I. creature, I’ll give him that much.

This cake was some of the moistest and crumb-iest (not crummy!) cake I’ve made, and no wonder–I adapted it from this Lemon Curd Coffee Crumb Cake recipe that got rave reviews and tons of attention when I posted it for #SundaySupper two weekends ago. But what I love best is the warming, Fall-anticipatory taste of cinnamon that absolutely fills up the kitchen while it’s baking. And that crumb!

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What really sends this cake over the top, though, is the top: yessiree, that caramel penuche! None of the fuss of actual caramel (move aside, candy thermometers)–just a little bit of brown sugar & butter boiling happily away, plus a few staple pantry ingredients, and you’re on your way to one darn good slice of coffee crumb cake.

And believe you me when I say that if this cake was still hanging around in my kitchen, we’d be having a massive tete-a-belly right about now…..even after pancakesicecreameverything.

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Do me a favor and make this ASAP. Then do me a favor and do not send it to me, or I may love you forever and sit creepily outside your front window under the hedges with a fork and a big sign that declares you are the Coffee Cake Queen/King.

With a big heart on it.

Okay, time to stop writing. Cheerios, and happy Today is Coffee Cake Monday!

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 Love,

 Ala

Cinnamon Streusel Coffee Swirl Cake with Caramel Penuche

This crazy good streusel coffee cake uses the same base recipe as my rave-reviewed Lemon Curd Coffee Crumb Cake but with a cinnamon-y twist! Heavy on the crumb and packed with a burst of brown sugar flavor from the penuche, this recipe is a great alternative to my other coffee cake recipe. (The zested lemon in this recipe was actually an accident since I had my mind on the other cake recipe--a lovely accident!)

Ingredients

    Cinnamon Swirl:
  • - 1/4 cup white sugar
  • - 2 tablespoons ground cinnamon
  • Streusel Coffee Cake:
  • 2 cups all-purpose flour
  • 1 cup + 2 tablespoons white sugar
  • 1 teaspoon salt
  • 10 tablespoons butter or margarine, cold
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk, room temperature
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest, optional
  • 2/3 cup brown sugar
  • Caramel Penuche:
  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 1/4 cup milk or dairy-free milk
  • 1 1/4 cup powdered sugar
  • Vanilla Drizzle:
  • 3/4 cup confectioner's sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon milk, added only as needed

Instructions

    For the cinnamon swirl:
  1. Mix together sugar and cinnamon. Set aside.
  2. For the streusel coffee cake:
  3. Preheat oven to 350 degrees F. Grease a 10-cup bundt pan and set aside.
  4. In a large mixing bowl, whisk together flour, sugar, and salt. Cut in butter using a fork, until mixture resembles coarse crumbs. Set aside 1 cup of this mixture.
  5. Mix baking powder and baking soda into the remaining large bowl of flour mixture. Add buttermilk, egg, and vanilla, and mix vigorously until batter is smooth and fluffy, about 2-3 minutes. (Sally notes here that it should resemble frosting.) Gently stir in lemon zest if using.
  6. To make the crumb: Mix brown sugar into the reserved flour mixture.
  7. Sprinkle half of your crumb topping as evenly as possible into your bundt pan. Pour half of the batter into prepared pan, then sprinkle prepared cinnamon-sugar mixture over the batter, followed by the remaining crumb topping, leaving an inch around the edges so your batter can seep in. Pour remaining batter on top.
  8. Bake in preheated oven for 50-55 minutes, until toothpick inserted in center comes out clean.
  9. For the caramel penuche:
  10. In a saucepan over medium heat, melt butter. Stir in brown sugar and bring mixture to a boil for 2 minutes. Add milk, then bring to a boil again. Turn off heat and quickly whisk in powdered sugar until penuche is completely smooth. Allow to cool slightly (but not completely) before pouring over cake.
  11. For the vanilla drizzle:
  12. Combine sugar, vanilla, and cinnamon in a medium bowl. Add up to 1 tablespoon of milk (as needed to reach drizzling consistency). Drizzle over the top of your cooled coffee cake and enjoy!
http://www.wallflourgirl.com/2014/08/25/cinnamon-streuselcoffee-swirl-cake-caramel-penuche/

16 Comments

Filed under Cakes & Cupcakes

Life Updates and a KIND Snacks Giveaway

This giveaway is sponsored by KIND Snacks. I received a sample box for review purposes but was not financially compensated for this post. And as always, these opinions are 110% my own!

A billion and one things have been all kinds of crazy here lately. Can you tell?

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No, perhaps not–but it’s been all sorts of insanity! This is my utterly grateful recovery post. This month has been one green light to the next, racking up my traveling miles and teleporting from one zany distance to the next. At one point, I even coughed up a whopping $40 for an Uber trip that got me nothing but terrible traffic and one ballsy driver who asked me if I was single–and get this, he asked me in the first 15 minutes of our trip while I was sitting in the front seat. 

Moral of the story: never sit in the front seat while riding a taxi service, no matter how casual it seems.

Moral #2: 6 miles never feels longer than when you are awkwardly stuck in an enclosed vehicle with a stranger who wants to know your relationship status right off the bat.

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And that, my friends, is why I am so glad THESE came. I now dub thee “Sanity Keeper Bars,” a.k.a. KIND Snacks. Raise your hand if you love ‘em as much as I do!

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When the wonderful rep K got in touch with me about sampling, reviewing, and giving away KIND bars on my blog, I jumped three feet in the air and immediately tagged in. I’d consumed plenty of KIND bars before the sampler box, but mostly on campus where the vending machine selection is limited to Almond Cranberry (a very good choice–but by no means a gateway to the snackers’ haven that I was about to receive).

And I couldn’t have asked for better timing: what with one of the most insanely pressing, time-crunched months this year, and several unexpected events to shake things up in my personal life, I can hardly find time to haul myself into the kitchen these days (sorry, abandoned oven!), much less prep something satisfying for myself to gnaw on.

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Luckily, that’s where this box kicked in! K from KIND sent me an awesome sample: 3 huge packs of granola, a handful of snack squares, and a variety of about 8 assorted bars in every flavor I had wanted to try. #starvinggradstudent’s paradise? I think so.

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I polished off the majority of these snacks on my post-run, pre-work days, when I needed to refuel but didn’t have time for any sort of fancy knifework or yogurt-spooning. And let me tell you know: they are such a treat after a workout! I’m supposed to be working towards my very first half-marathon at the end of this month (haven’t ran outdoors since mid-July though, oops…) and these bars are helping me stay in tip-top shape. Or so I’d gladly believe! They are, however, definitely keeping me and my on-the-go lifestyle sane. So what’s the verdict, you ask?

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Well, while I loved every single bar that came my way, my Top Three Favorite Sampled KIND Bars were…

#3: Almond and Coconut

It tasted like Hawaii had up and thrown a party in my mouth. Uh-may-zing! This is probably the bar I could eat most frequently without ever getting tired of it. It’s just light & refreshing enough with a sweet zap of coconut flavor to brighten up my day after a workout!

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#2: Dark Chocolate Nuts & Sea Salt

I have been obsessed with salty&sweet lately, so it’s no surprise I fell for these bars right away–and fell hard. By the time I’d finished this bar (in about 7.25 seconds, mind you), I was gnawing on my fingers trying to imagine that there was still more of this bar left for consumption. So yeah, I loved the dark chocolate and sea salt combo loads! And finally…

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#1: Caramel Almond and Sea Salt

Did I mention I love sea salt? No, but seriously. If you are at all a fan of salted caramel, you will love this bar. In other words, I am asking you here and now if you are a human being. Because salted caramel, folks. Please do not try and convince me that it could be anything other than a GREAT BAR.

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So while I step aside and attempt to recover from these past few cray-cray weeks (thankfully, I still have quite a bit of granola left with which to nourish myself–hooray!), I’m going to let you enter for a giveaway from KIND Snacks. Eight delicious bars could be headed to your doorstep within the week: just make sure you do all these easy entries for your chance to win!

a Rafflecopter giveaway

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31 Comments

Filed under Giveaways, Snacks

Lemon Curd Coffee Crumb Cake for #SundaySupper

By the way, this cake? Is BOMB. So don’t forget to bookmark and Pin it before you read on: just because I’m straying off-topic today (and I will be you’ll see), doesn’t mean this cake wasn’t devoured in about two seconds to the highest accolade. Did I mention it’s probably in my Top 5 Recipes for this year? 

My blog is my Pensieve, and you are all the unfortunate captive witnesses to my unfiltered thoughts. Muahahaha.

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Well I mean, not “captive,” really. It’s not like I can actually keep you here–unless you find my charm so overwhelmingly paralyzing that your eyeballs stay glued to the screen in spite of your concerted efforts to tear them away. I bet this is a major problem for most of you, right? Right.

Today’s post is going to be a ramblepost…in case your gut didn’t inform you already.

However, I should mention before I continue that today’s post is also a #SundaySupper post with the way-talented SS bloggers! And the theme is Saving Summer, which is why I’m sharing lemons. The best thing about lemons is that you can “save” them by freezing them and simply popping them into the microwave for a few seconds when you need fresh juice/zest! Neat trick, right?

Okay, #continueramble…

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The funny thing about my rambles and writing this food blog is that I’m not actually really into writing about food. Okay, so when it comes to picking recipes from the bajillion-and-fifty-two that live on the interwebs, awesome descriptions about how your (say, random example) Lemon Curd Coffee Crumb Cake features a tangy, sweet, incredibly moist, savor-every-bite crumb topping with the perfect balance of vanilla drizzle might convince someone that they actually want to make your recipe.

But while I could (and probably should) be writing things of that nature on a FOOD BLOG, I’m just standing over here at my computer going YawnyYawnYawnittyYaaaawn.

“Selling” my recipes to you reminds me too much of my marketing days. I’d much rather be doing things other than raving to you about how insanely quickly this coffee cake was eaten up by all my friends.

So many other things, I’m sure.

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Seriously. I don’t feel like talking about it, okay? I mean, look at those gifs and these photos. Who would want to talk about them ALL DAY?

Apophasis, people. English major says: Look it up.

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But let’s be serious for a second here. One thing I’ve never really had a chance to talk about here is that I’m not the stereotypical food blogger. I certainly never considered turning it into a career or more than a really great hobby. In fact, I’m totally a writer first, baker second, social media guru third, photographer fourth, and lord-oh-lord-me an editor/administrative/organized human being disaster last. So when people find out I’m a food blogger and tell me I must looooove baking & taking pics & everything, I’m all just like

Yeah that stuff’s aight

and we all move on with our lives. Maybe eat a slice of lemon curd cake while we write children’s picture books and nonsense stories (which would be my dream line of work someday–now I just need to find someone who will pay me to write little tales and eat homemade desserts all day).

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But that being said,

There is also something indescribably wonderful about being part of a blogging community.

I do love baking, and I do love photographing and being all uppity on my social media. I love the idea of doing all these things, but there are things about it I don’t love: I certainly don’t relish having to wait until my dinner is cold to eat it because I spent the previous hour shooting it in the twilight lighting. I type so much, my carpal tunnel is much worse now and I’m fighting tooth & nail to keep it at bay (this is probably one of the worst job hazards). And let’s face it, my jeans could probably do without the gallons of butter and margarine and delicious enriching refined ingredients that go into a large chunk of my baked goods.

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However, blogging is more than the sum of its parts for me and when I cobble it all together a la peach cobbler,

I lurve it

Like, a lot.

It’s the writing AND the baking AND the photographing AND the communities AND the people AND the life experiences that make blogging so exciting. Just like a sack of flour, sugar, eggs, vanilla, butter, milk, and baking soda all sitting on your counter, nothing about it is inherently exciting…that is, until you combine them and measure them and bake them with care, and you step back to realize that you’ve created a masterpiece.

Sort of like this Lemon Curd Coffee Crumb Cake. Amiright? (By the way, you totally saw that tacky glorious metaphor coming, didn’t you? Ha!)

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That’s why, after this totally off-topic post, I’m still totally happy to rave to you about this Lemon Curd Coffee Crumb Cake, which has been ten years in the making.

Yes, that’s a lot of time spent on one coffee cake. When we were young, my mom would buy this glorious lemon curd coffee cake from Safeway. It isn’t just nostalgia: I loved this cake to pieces. Crumbly, moist pieces. My mom stopped buying it as we got a little older, but I still dream about it a few times a month. It wasn’t until this month, when my mom sent me back with a whole tubful of lemons–yay for SUMMER–that I finally sat down and thought to myself: finally. Lemon Curd Coffee Cake, here I come!

I paired the very best lemon curd recipe I’ve made with the very best coffee cake recipe I’ve made, so it was a sure recipe for success. Combine that with the fact that I tweaked for extra crumb / vanilla drizzle, and you’ll know exactly why my friends absolutely plowed through the 9-inch cake I made last week.

I’ve got big gifs and I cannot lie.

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I’m sharing this save-the-summer dessert with my very favorite #SundaySupper crew today, so don’t forget to check out all the amazing stuff they’ve come up with to save this summer!

Ala

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Lemon Curd Coffee Crumb Cake for #SundaySupper

This is the ONLY way to make and serve coffee cake. With a super intense crumb topping and a lusciously tart&sweet lemon curd filling, this decadent dessert will get gobbled up ASAP at any time of day! A personal favorite. Lemon curd recipe adapted from Allrecipes. Coffee crumb cake recipe slightly adapted from Sally's Baking Addiction

Ingredients

    For the lemon curd:
  • 1 cup white sugar
  • 3 eggs, room temperature
  • 3/4 + 2 tablespoons lemon juice
  • Zest of 3 lemons (I used approximately 1/4 cup zest)
  • 1/2 cup butter or margarine, melted
  • For the coffee crumb cake:
  • 2 cups all-purpose flour
  • 1 cup + 2 tablespoons white sugar
  • 1 teaspoon salt
  • 10 tablespoons butter or margarine, cold
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk, room temperature
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup brown sugar
  • For the vanilla glaze drizzle:
  • 3/4 cup confectioner's sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk, added only as needed

Instructions

    For the lemon curd:
  1. In a medium bowl, whisk together sugar and eggs until smooth. Mix in remaining ingredients.
  2. Heat in microwave at 1-minute intervals, stirring in between each interval. Continue heating until mixture is thick enough to coat the back of a spoon (about 4-5 minutes total).
  3. Cover bowl with cling wrap and refrigerate until ready to use (up to two weeks).
  4. For the coffee crumb cake:
  5. Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.
  6. In a large mixing bowl, whisk together flour, sugar, and salt. Cut in butter using a fork, until mixture resembles coarse crumbs. Set aside 1 cup of this mixture.
  7. Mix baking powder and baking soda into the remaining large bowl of flour mixture. Add buttermilk, egg, and vanilla, and mix vigorously until batter is smooth and fluffy, about 2-3 minutes. (Sally notes here that it should resemble frosting.) Pour half of the batter into prepared pan, then spread 2/3 of the lemon curd in dollops over the batter. Pour remaining batter on top; dollop with remaining lemon curd.
  8. To make the crumb: Mix brown sugar into the reserved flour mixture. Sprinkle crumbs evenly over the cake batter and lemon curd.
  9. Bake in preheated oven for 50-55 minutes, until toothpick inserted in center comes out clean.
  10. For the vanilla glaze:
  11. Combine sugar, vanilla, lemon juice, and lemon zest in a medium bowl. Add up to 1 tablespoon of milk (as needed to reach drizzling consistency). Drizzle over the top of your cooled coffee cake and enjoy!

Notes

Buttermilk substitute: Instead of the 3/4 cup buttermilk in the recipe, you can make your own buttermilk by using 11 tablespoons of milk/soy milk/coconut milk and add 1 tablespoon of vinegar. Allow mixture to sit for 5 minutes before adding to recipe.

http://www.wallflourgirl.com/2014/08/10/lemon-curd-coffee-crumb-cake-sundaysupper/

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.

75 Comments

Filed under Baked Goods and Desserts, Cakes & Cupcakes, Fruit Desserts

Healthy Sticky Fudgy Chocolate Cake/Brownies (GF, Dairy-Free, Nut-Free, & Weird-Free)

Hi there. Yeah, you. I think you’re a really smart and charming person.

No, really! I mean it. And if you leave me a note after reading this post, I’ll take the time to personally tell you what’s great about you, too.

Healthy Sticky Fudgy Brownies 2--080214 (GF, Dairy-Free)But now stop and think for a moment: when was the last time you accepted a compliment?

And I mean honest-to-goodness, wholehearted, modesty-exempt acceptance?

Was it yesterday?

Was it a few weeks ago?

Was it just now, when I told you you were charming and smart and a wonderful human being who has somehow found this hideaway blog of mine?

(And if it was that last one–good on you!)

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Recently I watched this video about the power of accepting compliments. I am a complete sucker for Making Life Meaningful clips. In the video, these social science-y folks do an experiment where couples split up and the one with lower self-esteem gets complimented–genuine compliments, mind you–by their partner.

And here’s the best part: the first person has to accept the compliment with only the words, “thank you.”

The idea behind this experiment is that accepting genuine compliments is a) hard for people who tend to have lower self-esteem, and b) great for boosting self-confidence, since the act of acceptance allows us to reflect on ourselves positively.Healthy Sticky Fudgy Brownies 17--080214 (GF, Dairy-Free)

Now, I can honestly tell you that I suck at accepting compliments. My ability to accept them is inversely proportional to the amount of chocolate I have consumed on any given day, so if you have the godforsaken misfortune to catch me on a day sans Chocolat, be prepared to have your compliments shot down to the point of awkward embarrassment. I usually enter any conversation armed with an arsenal of “no’s,” “it’s really not’s,” and “no seriously, it’s nothing’s.”

It’s not Compliment Fishing. I’d rather call it Anti-Compliment Defense Ballistics.

Healthy Sticky Fudgy Brownie gif

I’m not (yet) great at accepting praise I don’t think I’ve earned, which is 95% of the time, and I’m pretty sure I cultivated this defense system because I grew up hearing about how So-And-So had gotten the title of Valedictorian while I had received an A- in Art, Lord have mercy on my subpar soul.

Don’t even get me started on the number of guys who were “paying compliments” wayyy before I had any idea what was going on, just because it never registered that anyone would ever want to do such a thing.

Healthy Sticky Fudgy Brownies 16--080214 (GF, Dairy-Free)

But before you start thinking I have a complete and concerning inferiority complex, I certainly am getting better at accepting compliments now that I know what to look for. The most frequent one I receive is still mildly (but really only mildly) embarassing: it’s about how much I smile.

Total strangers (usually older folk) will come up to me and tell me that I need to keep up that smile. Recently, a friend told me that I make her feel awesome because I always smile, no matter how incredibly dumb a thing she has just said. And one time I went swing dancing at a downtown venue and my partner shouted to me as he spun me around, “That SMILE! Just look at you!”

Most of the time when I hear this now, I’ll just grin even wider, maybe shuffle my shoes, and not say anything at all. Inside I feel pretty self-conscious, but really, it’s high time I learned to take the compliment, not overthink, and just roll with it.

Yeah, I smile. And yeah, I’ll take that compliment!

Healthy Sticky Fudgy Brownies 8--080214 (GF, Dairy-Free)

 

That’s why I was a good girl when it came to accepting compliments about today’s recipe. This weekend, I made Lemon Curd Coffee Crumble Cake (recipe coming next Sunday!), some of the Gochujang Peanut Pasta you all loved, and these Healthy Sticky Brownies I adapted from the inestimable Izy over at Top with Cinnamon, whose blog I consider in my Top 10 Favorites. If for some incredible reason (say,  alien abduction) you haven’t visited her blog before, you need to. This girl pulls out all the stops with her photography and stunning, inventive recipes.

So when my friends all swooned over this incredibly moist recipe and told me it tasted like a chocolatey heaven with the texture of a Fig Newton, I was ecstatic. Rather than gunning down their praise, I smiled and simply said, “Thank you.”

Because deep down inside, I know that they’re right. And it’s not such a bad thing sometimes to let others make you feel good about yourself. This is why I love baking and blogging so much–talk about affirmation community central!

Healthy Sticky Fudgy Brownies 11--080214 (GF, Dairy-Free)

 

And of course, the chocolate always helps.

Don’t skip out on this easy peasy, oh-so healthy but not-too-sweet chocolatey recipe and all the compliments it will bring your way!Healthy Sticky Fudgy Brownies 14--080214 (GF, Dairy-Free)

 

So…what compliment can I pay you today? Leave a comment, I’d be so happy to meet your charming lovely self!

Ala

Healthy Sticky Fudgy Chocolate Cake/Brownies (GF, Dairy-Free, Nut-Free, & Weird-Free)

Incredibly sticky and moist, this healthified chocolate cake/brownie features no weird ingredients and a superstar chocolatey taste! Sure to convert even the wariest of friends into healthy dessert addicts. Adapted from Top with Cinnamon

Ingredients

  • 6-7 tablespoons honey (or substitute agave), to taste
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons applesauce (or pumpkin puree)
  • 2 tablespoons cookie butter or Biscoff spread (which I used for a nut-free alternative) OR cashew/almond/nut butter (Izy's original recipe)
  • 1/2 cup + 2 tablespoons ground flax seed
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup dairy-free semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease two mini-3x5 loaf pans, or one larger 5x7 loaf pan, and set aside.
  2. In a large mixing bowl, mix together honey, egg, vanilla, applesauce, and cookie/nut butter until smooth.
  3. Add flax, cocoa powder, baking soda, and salt. Stir in until just incorporated into wet ingredients. Fold in chocolate chips.
  4. Divide batter between two mini pans or pour directly into larger loaf pan. Bake in preheated oven for 15 minutes (mini pans) or 20-25 minutes (loaf pan). Cool completely before cutting into bars/squares, and enjoy!
  5. PS: you rock!
http://www.wallflourgirl.com/2014/08/04/healthy-sticky-fudgy-chocolate-cakebrownies-gf-dairy-free-nut-free-weird-free/

19 Comments

Filed under Baked Goods and Desserts, Brownies & Chocolates, Cakes & Cupcakes

Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

8-inch springform pan; 7-layer cake

This creamy twist on a Hawaiian classic cake beats out any cheesecake I've ever tried! With a perfectly textured cheesecake sandwiched between layers of fluffy rich chocolate cake, tempered by a cool whipped chocolate cream & chantilly frosting, this cake only gets moister with time. Don't be daunted by the multiple steps--it only took me 4 hours from start to finish. An instant Wallflour Favorite!

Ingredients

    New York Style Cheesecake Layer
  • Adapted from Allrecipes
  • 3 (8 oz.) packages cream cheese, room temperature
  • 1 cup + 2 tablespoons white sugar
  • 1/2 cup + tablespoon milk or soy milk
  • 3 eggs, room temperature
  • 3/4 cup 0% Greek yogurt (I used plain Chobani; may also sub higher-fat yogurt or sour cream)
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • Chocolate Chiffon Cake
  • Adapted from Taste of Home
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons instant coffee granules (optional)
  • 3/4 cup boiling water
  • 1 cup + 6 tablespoons all-purpose flour
  • 1/4 cup cornstarch
  • 1 3/4 cup white sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 7 eggs, separated, room temperature
  • 1/2 cup oil
  • 2 teaspoons vanhilla extract
  • Chantilly Frosting
  • Original recipe from Guava Rose
  • 3/4 cup + 2 tablespoons butter, melted
  • 3/4 cup evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tablespoon cornstarch
  • Whipped Chocolate Frosting:
  • 2 cups heavy whipping cream
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 1/4 cup + 1 tablespoon white sugar
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes

Instructions

    For the cheesecake:
  1. Preheat oven to 350 degrees. Lightly grease an 8-inch springform pan and set aside.
  2. In a large mixing bowl, cream together cream cheese and sugar until very light and fluffy, with no lumps remaining.
  3. Stir in milk.
  4. Add eggs one at a time, stirring in until just incorporated. DO NOT OVERBEAT.
  5. Stir in yogurt, vanilla, and flour until mixture is just combined and smooth.
  6. Pour batter into prepared pan and place the pan inside a larger one (to catch leaks). Bake in preheated oven for 55 minutes, then turn off oven and DO NOT OPEN THE OVEN DOOR. Allow cheesecake to sit inside oven for another hour before removing and placing in refrigerator; the gradual cooling will prevent your cheesecake from cracking. (If your cheesecake does crack, though, there's nothing to worry about: it'll be stuffed inside scrumptious layers anyway!)
  7. Allow to chill completely (at least 3 hours) before assembling cake.
  8. For the chocolate cake:
  9. Preheat oven to 325 degrees F. Lightly grease an 8-inch springform pan and set aside.
  10. In a medium bowl, stir cocoa powder and coffee granules into hot water until dissolved. Set aside and allow to cool completely.
  11. Using a colander, sift flour and cornstarch together into a large bowl. Mix in sugar, baking soda, and salt. Set aside.
  12. In a separate bowl, whisk together egg yolks, oil, and vanilla. Gently fold this mixture, along with the cooled cocoa mixture, into the dry ingredients until smooth.
  13. In another grease-free bowl, beat egg whites with a hand mixer until they form stiff peaks, about 3-4 minutes. Fold egg whites into batter.
  14. Pour 1/4 cake batter into prepared pan. Bake for 15 minutes, until toothpick inserted in center comes out clean. Allow cake to cool before removing to a cooling rack, then refill with another 1/4 batter and repeat until you have four prepared cake layers. (Alternatively, you may bake all your batter at once, but make sure you adjust baking time accordingly!)
  15. Wrap cooled cakes in cling wrap and place in freezer until ready to use.
  16. For chantilly frosting:
  17. Combine all ingredients except cornstarch in a medium saucepan over medium-low heat.
  18. Allow mixture to come to come to a slow boil, then continue stirring occasionally and boil mixture for 2 minutes before removing from heat.
  19. Quickly whisk in cornstarch, taking care to continue whisking until mixture is completely smooth. If lumps appear, strain your mixture through a sieve.
  20. Refrigerate for at least 2 hours before using.
  21. For whipped chocolate frosting:
  22. Place all ingredients in a food processor. Blend for about 15 seconds, until frosting stiffens and becomes just spreadable.
  23. For assembly:
  24. Spread coconut flakes on a baking sheet and bake in a preheated oven (at 250 degrees) for 10-15 minutes, stirring occasionally, until flakes become golden. Remove from oven and allow to cool as you assemble your cake.
  25. Remove all cake and cheesecake layers from refrigerator/freezer. You should have 4 chocolate cake layers and 3 cheesecake layers. (If you do not, use a serrated knife at this time to slice your cakes into the appropriate number of layers.)
  26. Place one chocolate cake layer onto a large serving plate. Carefully top with a cheesecake layer, then continue layering until you have seven alternating layers.
  27. Frost entire cake with whipped chocolate frosting using an offset spatula. If desired, frost a circle around the top of the cake to hold in the chantilly frosting, which may leak slightly.
  28. Gently spread chantilly frosting on top of frosted cake.
  29. Top with toasted coconut flakes.
  30. Store cake in fridge or slice immediately for instant creamy gratification! Happy cheesecake day!
http://www.wallflourgirl.com/2014/07/30/hawaiian-chantilly-layer-cheesecake-cake-cheesecakeday/
Hawaiian Chantilly Layer Cheesecake Cake 2--073014

 

July 30th: Cheesecake Day.

Otherwise known as the day on which my daily obsession becomes a justified necessity. Oh cheesecake, how do I love thee? Let me count the ways…

Hawaiian Chantilly Layer Cheesecake Cake gif

If you’ve been following Wallflour Girl for any time, you’ll know that I have been writing and philosophizing and waxing poetic about a bunch of abstract topics lately. So if you’re looking for really elegant expostulations on the state of the human race and our speckle of presence in the wide universe, you’ll want to read those posts I’ve cited.

Hawaiian Chantilly Layer Cheesecake Cake 5--073014

There is nothing abstract about this post.

It is 100% pure chocolatey creamy cheesecake frosted tangible goodness, thank you very much.

Hawaiian Chantilly Layer Cheesecake Cake 8--073014
Hawaiian Chantilly Layer Cheesecake Cake 10--073014

When I found out about the #cheesecakeday round-up these wonderful bloggers were doing on Facebook, I was thrilled, hungry, busy–and extremely nervous. It was Thursday, and I had exactly 6 days to develop, make, photograph, edit, and write about the perfect recipe. Six days. What’s a girl to do with six measly cheesecakey days, I ask you?

I hope you realize that question was a rhetorical one.

Make a damn good seven-layer fusion cheesecake…that’s what. This may be my favorite cheesecake, ever. Period.

Hawaiian Chantilly Layer Cheesecake Cake 13--073014

This cheesecake was born of an innocuous Friday night conversation over two plates of free Jewish diner cake. My friend and I had just watched Boyhood in theaters, so by the time we sat through 180 minutes of angst-laden adolescent and walked out at 10:30 PM, of course we had a big bad case of the HANGRAYS.

Luckily, our movie tickets got us free dessert with the purchase of a meal, so we ordered up a storm from the menu and promptly terrorized the bakery manager by raiding the huge desserts display outside the restaurant. This place has everything–red velvet cake, blackout cake, decker cake–but most of all, it had German chocolate cake, at which point I was all like “OH YEAH I LOVE THAT STUFF IT’S TOTALLY MY JAM Y’KNOW.”

Okay, so I had never tried German chocolate cake in my life. But it’s just one of those things you can’t imagine hating, ever, even if it kidnapped your pet turtle and gave you a massive wedgie. German chocolate cake is like a baby panda.

You don’t hate on something as epic and universally acclaimed as cake and baby pandas. You just don’t.

Hawaiian Chantilly Layer Cheesecake Cake 16--073014

As we chatted, my friend asked me if I had ever heard of a chantilly cake: he described it as a classic Hawaiian dessert that resembled German chocolate cake, with a custardy frosting and fluffy chocolate base but without the coconut. And of course, this sweet conversation got us talking about what I was planning to make for Cheesecake Day, which is how this epic layer cheesecake cake was born.

This is a creamy seven-layer cake with

four layers of insanely fluffy moist chocolate chiffon cake,

three layers of perfectly creamy, smooth New York style cheesecake,

a generous coating of cool, not-too-sweet chocolate whipped cream frosting,

a custardy smooth chantilly frosting, and

nicely toasted crunchy sweet coconut.

 

Hawaiian Chantilly Layer Cheesecake Cake 19--073014

This is, hands down, the best cheesecake layer cake I have ever made, and possibly in my top 5 desserts ever!

Sink your fork into absolute cheesecake indulgence today–or tomorrow, or the day after, or for all time eternal–and find out why we’re all SO excited to be celebrating Cheesecake Day over here today. Trust me, you NEED this recipe in your book!

Hawaiian Chantilly Layer Cheesecake Cake for #cheesecakeday

8-inch springform pan; 7-layer cake

This creamy twist on a Hawaiian classic cake beats out any cheesecake I've ever tried! With a perfectly textured cheesecake sandwiched between layers of fluffy rich chocolate cake, tempered by a cool whipped chocolate cream & chantilly frosting, this cake only gets moister with time. Don't be daunted by the multiple steps--it only took me 4 hours from start to finish. An instant Wallflour Favorite!

Ingredients

    New York Style Cheesecake Layer
  • Adapted from Allrecipes
  • 3 (8 oz.) packages cream cheese, room temperature
  • 1 cup + 2 tablespoons white sugar
  • 1/2 cup + tablespoon milk or soy milk
  • 3 eggs, room temperature
  • 3/4 cup 0% Greek yogurt (I used plain Chobani; may also sub higher-fat yogurt or sour cream)
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • Chocolate Chiffon Cake
  • Adapted from Taste of Home
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons instant coffee granules (optional)
  • 3/4 cup boiling water
  • 1 cup + 6 tablespoons all-purpose flour
  • 1/4 cup cornstarch
  • 1 3/4 cup white sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 7 eggs, separated, room temperature
  • 1/2 cup oil
  • 2 teaspoons vanhilla extract
  • Chantilly Frosting
  • Original recipe from Guava Rose
  • 3/4 cup + 2 tablespoons butter, melted
  • 3/4 cup evaporated milk
  • 3/4 cup white sugar
  • 1 teaspoons vanilla extract
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1 tablespoon cornstarch
  • Whipped Chocolate Frosting:
  • 2 cups heavy whipping cream
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 1/4 cup + 1 tablespoon white sugar
  • 1 tablespoon + 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes

Instructions

    For the cheesecake:
  1. Preheat oven to 350 degrees. Lightly grease an 8-inch springform pan and set aside.
  2. In a large mixing bowl, cream together cream cheese and sugar until very light and fluffy, with no lumps remaining.
  3. Stir in milk.
  4. Add eggs one at a time, stirring in until just incorporated. DO NOT OVERBEAT.
  5. Stir in yogurt, vanilla, and flour until mixture is just combined and smooth.
  6. Pour batter into prepared pan and place the pan inside a larger one (to catch leaks). Bake in preheated oven for 55 minutes, then turn off oven and DO NOT OPEN THE OVEN DOOR. Allow cheesecake to sit inside oven for another hour before removing and placing in refrigerator; the gradual cooling will prevent your cheesecake from cracking. (If your cheesecake does crack, though, there's nothing to worry about: it'll be stuffed inside scrumptious layers anyway!)
  7. Allow to chill completely (at least 3 hours) before assembling cake.
  8. For the chocolate cake:
  9. Preheat oven to 325 degrees F. Lightly grease an 8-inch springform pan and set aside.
  10. In a medium bowl, stir cocoa powder and coffee granules into hot water until dissolved. Set aside and allow to cool completely.
  11. Using a colander, sift flour and cornstarch together into a large bowl. Mix in sugar, baking soda, and salt. Set aside.
  12. In a separate bowl, whisk together egg yolks, oil, and vanilla. Gently fold this mixture, along with the cooled cocoa mixture, into the dry ingredients until smooth.
  13. In another grease-free bowl, beat egg whites with a hand mixer until they form stiff peaks, about 3-4 minutes. Fold egg whites into batter.
  14. Pour 1/4 cake batter into prepared pan. Bake for 15 minutes, until toothpick inserted in center comes out clean. Allow cake to cool before removing to a cooling rack, then refill with another 1/4 batter and repeat until you have four prepared cake layers. (Alternatively, you may bake all your batter at once, but make sure you adjust baking time accordingly!)
  15. Wrap cooled cakes in cling wrap and place in freezer until ready to use.
  16. For chantilly frosting:
  17. Combine all ingredients except cornstarch in a medium saucepan over medium-low heat.
  18. Allow mixture to come to come to a slow boil, then continue stirring occasionally and boil mixture for 2 minutes before removing from heat.
  19. Quickly whisk in cornstarch, taking care to continue whisking until mixture is completely smooth. If lumps appear, strain your mixture through a sieve.
  20. Refrigerate for at least 2 hours before using.
  21. For whipped chocolate frosting:
  22. Place all ingredients in a food processor. Blend for about 15 seconds, until frosting stiffens and becomes just spreadable.
  23. For assembly:
  24. Spread coconut flakes on a baking sheet and bake in a preheated oven (at 250 degrees) for 10-15 minutes, stirring occasionally, until flakes become golden. Remove from oven and allow to cool as you assemble your cake.
  25. Remove all cake and cheesecake layers from refrigerator/freezer. You should have 4 chocolate cake layers and 3 cheesecake layers. (If you do not, use a serrated knife at this time to slice your cakes into the appropriate number of layers.)
  26. Place one chocolate cake layer onto a large serving plate. Carefully top with a cheesecake layer, then continue layering until you have seven alternating layers.
  27. Frost entire cake with whipped chocolate frosting using an offset spatula. If desired, frost a circle around the top of the cake to hold in the chantilly frosting, which may leak slightly.
  28. Gently spread chantilly frosting on top of frosted cake.
  29. Top with toasted coconut flakes.
  30. Store cake in fridge or slice immediately for instant creamy gratification! Happy cheesecake day!
http://www.wallflourgirl.com/2014/07/30/hawaiian-chantilly-layer-cheesecake-cake-cheesecakeday/

Need your cheesecake kick on Cheesecake Day? Check out these awesome features from other #cheesecakeday bloggers!

Baked Cheesecakes:

60 Comments

Filed under Cakes & Cupcakes, Cheesecakes