Fruits and Veggies
Many of us know that Fruits and Veggies are an important part of any diet. But who knew that they could also be part of really good desserts?
Here are six yummy desserts that have fruits and/or veggies as an important ingredient in them, including Fudgy Zucchini Brownies and Peach Upside-Down Skillet Cake With Bourbon Whipped Cream. Enjoy!
GRAPE DUMPLINGS
This is from Kevin Noble Maillard in The New York Times cooking enewsletter. Kevin wrote, "Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they’ve been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness."
Yield: 6 servings; Time: 30 minutes, plus cooling
This was featured in "A Beloved Indigenous Dessert Evolves With Each Generation", and can be viewed online at https://cooking.nytimes.com/recipes/1023087-grape-dumplings.
Ingredients
For the Dumplings:
1/2 cup blue cornmeal (or medium-grind yellow)
1/2 cup whole-wheat flour, plus more for kneading
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup Concord grape juice (see Tip)
1 egg
2 teaspoons melted butter
2 teaspoons agave (optional)
For the Sauce:
4 cups Concord grape juice (see Tip), plus more if needed
1-1/2 teaspoons cornstarch
2 cups/10 ounces dark, seedless grapes, plus more for serving
2 teaspoons agave (optional)
Vanilla ice cream and fresh tarragon leaves, for serving
Preparation
Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1-1/2 inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately 1/4-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.
Tip
Bottled grape juice tends to settle, so shake thoroughly before using.
EASY VEGAN SWEET POTATO PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This vegan sweet potato pie recipe is quick and easy to put together thanks to the simple preparation and pre-made crust—you can have the pie in the oven in less than 10 minutes. Like many easy vegan desserts, this recipe uses tofu to replace the typical butter, milk, and eggs, so you get a healthy boost of soy protein while satisfying your sweet tooth. What sets it apart, however, is that the pie calls for both silken and firm or extra firm tofu; silken tofu provides a creamy texture, and the addition of the extra firm tofu helps set and firm up the pie.
"To make this vegan sweet potato pie, all you have to do is put a few ingredients like canned sweet potatoes, spices, and silken tofu in the blender, blend it up, and then pour into a prepared pie crust. The longest part is the baking time; this pie needs an hour and a half in the oven."
Prep Time: 10 minutes; Cook Time: 90 minutes; Total Time: 100 minutes; Servings: 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-sweet-potato-pie-recipe-3376757.
Ingredients
1 (24-ounce) can sweet potatoes in syrup
14 ounces silken (soft) tofu
14 ounces extra-firm tofu
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 vegan pie crust, thawed if frozen
Directions
Gather the ingredients. Preheat the oven to 350 F.
Drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps.
Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and sugar and process, stopping to scrape down the sides a couple of times.
Once the batter is completely smooth, taste and adjust the spices if needed. Pour into the pie shell and bake for 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Place on a rack to cool.
Slice and enjoy.
Finding a Vegan Pie Crust
Mrs. Smith frozen pie crusts are vegan, and Whole Foods sells a vegan pre-made pie crust. Most other natural food stores will carry at least one brand of vegan pie crusts which you will find in the frozen food aisle. You can also make a homemade vegan pie crust.
RHUBARB CAKE
This is from Emily Weinberger on the Food Network site. The recipe begins, "Greek yogurt is the secret to this rhubarb cake, producing a sweet and tangy batter. The crunchy topping--spiced with nutmeg and ginger--gives off serious coffee cake vibes. It's perfect for breakfast with a mug of tea and makes a showstopping and delicious dessert for a dinner party."
Active Time: 30 minutes; Total Time: 2 hours 40 minutes (including cooling time); Yield: 10 to 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cake-12470457.
Ingredients
Crumb Topping:
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch of ground nutmeg
8 tablespoons (1 stick) unsalted butter, at room temperature
Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 cup plain whole-milk Greek yogurt
3 stalks rhubarb (about 7-1/2 ounces), sliced 1/8 inch thick (about 3 cups)
Directions
For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
PEACH UPSIDE DOWN SKILLET CAKE WITH BOURBON WHIPPED CREAM
This is from Virginia Willis and adapted by Julia Moskin in The New York Times cooking enewsletter. (If you haven't signed up for the cooking newsletter yet, you really should! Lots of wonderful recipes in there!)
Anyway, Julia wrote, "A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer."
Yield: 8 servings; Time: 1-1/4 hours, plus cooling
This was featured in "Is It Southern Food, or Soul Food?", and can be viewed online at https://cooking.nytimes.com/recipes/1019456-peach-upside-down-skillet-cake-with-bourbon-whipped-cream.
Ingredients
For the cake:
4 medium peaches (about 1-1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges
Juice of 1 lemon
1 cup cake flour, not self-rising
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
5 ounces unsalted butter (1 stick plus 2 tablespoons), at cool room temperature
1 vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract
2 large eggs
1/2 cup sour cream
For the bourbon whipped cream (optional):
1/2 cup heavy cream
1 tablespoon bourbon
Preparation
Heat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. (This is in case the cake bubbles over during baking.)
In a large bowl, toss the peaches with the lemon juice. In a separate bowl, whisk together the flour, baking powder and baking soda.
In a 10-inch cast-iron skillet, cook 1/4 cup of the granulated sugar over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color, about 10 minutes. Remove from the heat and immediately add 2 tablespoons of the butter, stirring vigorously. The mixture may appear curdled and broken; don’t worry, it will smooth out. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping as needed to make them fit.
In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.
Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.
Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It’s O.K. if you don’t have any excess liquid — it all depends on how juicy your fruit is.)
Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
Here are six yummy desserts that have fruits and/or veggies as an important ingredient in them, including Fudgy Zucchini Brownies and Peach Upside-Down Skillet Cake With Bourbon Whipped Cream. Enjoy!
GRAPE DUMPLINGS
This is from Kevin Noble Maillard in The New York Times cooking enewsletter. Kevin wrote, "Grape dumplings are a favorite treat among southeastern Indigenous nations. Originally made with strained muscadine or possum grapes, they’ve been adapted by modern cooks using other dark grape varieties and bottled Concord grape juice. In a blend of old and new, this take on the popular indigenous recipe pays homage to the historic use of cornmeal while observing popular contemporary practices of adding flour and sweetener. The dumplings incorporate blue cornmeal and whole-wheat flour to intensify the rich evening shades of the dish, and the sauce substitutes agave for granulated sugar. Pair them with vanilla ice cream and a sprig of fresh tarragon for a delightful explosion of perfectly purple goodness."
Yield: 6 servings; Time: 30 minutes, plus cooling
This was featured in "A Beloved Indigenous Dessert Evolves With Each Generation", and can be viewed online at https://cooking.nytimes.com/recipes/1023087-grape-dumplings.
Ingredients
For the Dumplings:
1/2 cup blue cornmeal (or medium-grind yellow)
1/2 cup whole-wheat flour, plus more for kneading
1-1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup Concord grape juice (see Tip)
1 egg
2 teaspoons melted butter
2 teaspoons agave (optional)
For the Sauce:
4 cups Concord grape juice (see Tip), plus more if needed
1-1/2 teaspoons cornstarch
2 cups/10 ounces dark, seedless grapes, plus more for serving
2 teaspoons agave (optional)
Vanilla ice cream and fresh tarragon leaves, for serving
Preparation
Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1-1/2 inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately 1/4-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.
Tip
Bottled grape juice tends to settle, so shake thoroughly before using.
EASY VEGAN SWEET POTATO PIE
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, "This vegan sweet potato pie recipe is quick and easy to put together thanks to the simple preparation and pre-made crust—you can have the pie in the oven in less than 10 minutes. Like many easy vegan desserts, this recipe uses tofu to replace the typical butter, milk, and eggs, so you get a healthy boost of soy protein while satisfying your sweet tooth. What sets it apart, however, is that the pie calls for both silken and firm or extra firm tofu; silken tofu provides a creamy texture, and the addition of the extra firm tofu helps set and firm up the pie.
"To make this vegan sweet potato pie, all you have to do is put a few ingredients like canned sweet potatoes, spices, and silken tofu in the blender, blend it up, and then pour into a prepared pie crust. The longest part is the baking time; this pie needs an hour and a half in the oven."
Prep Time: 10 minutes; Cook Time: 90 minutes; Total Time: 100 minutes; Servings: 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/easy-vegan-sweet-potato-pie-recipe-3376757.
Ingredients
1 (24-ounce) can sweet potatoes in syrup
14 ounces silken (soft) tofu
14 ounces extra-firm tofu
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1 vegan pie crust, thawed if frozen
Directions
Gather the ingredients. Preheat the oven to 350 F.
Drain most of the liquid from the sweet potatoes in syrup, reserving about 2 tablespoons of the liquid.
Place the silken tofu, extra firm tofu, the sweet potatoes, and the reserved liquid in a blender or a food processor and process until smooth, creamy, and free of lumps.
Add the cinnamon, ginger, nutmeg, salt, vanilla extract, and sugar and process, stopping to scrape down the sides a couple of times.
Once the batter is completely smooth, taste and adjust the spices if needed. Pour into the pie shell and bake for 1-1/2 hours, or until a toothpick inserted in the center comes out clean.
Place on a rack to cool.
Slice and enjoy.
Finding a Vegan Pie Crust
Mrs. Smith frozen pie crusts are vegan, and Whole Foods sells a vegan pre-made pie crust. Most other natural food stores will carry at least one brand of vegan pie crusts which you will find in the frozen food aisle. You can also make a homemade vegan pie crust.
RHUBARB CAKE
This is from Emily Weinberger on the Food Network site. The recipe begins, "Greek yogurt is the secret to this rhubarb cake, producing a sweet and tangy batter. The crunchy topping--spiced with nutmeg and ginger--gives off serious coffee cake vibes. It's perfect for breakfast with a mug of tea and makes a showstopping and delicious dessert for a dinner party."
Active Time: 30 minutes; Total Time: 2 hours 40 minutes (including cooling time); Yield: 10 to 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cake-12470457.
Ingredients
Crumb Topping:
3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1/3 cup old-fashioned oats
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch of ground nutmeg
8 tablespoons (1 stick) unsalted butter, at room temperature
Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 cup plain whole-milk Greek yogurt
3 stalks rhubarb (about 7-1/2 ounces), sliced 1/8 inch thick (about 3 cups)
Directions
For the crumb topping: Combined the flour, brown sugar, oats, ginger, salt and nutmeg in a small bowl. Add the butter and mix thoroughly with your fingers or a fork until all the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Set aside.
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and granulated sugar together in a large bowl with an electric mixer (or using a stand mixer fitted with a paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Reduce the mixer speed to low and mix the flour mixture in 3 parts, alternating with the Greek yogurt in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
Spoon the batter (it will be thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping, distributing it evenly.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few moist crumbs, 1 hour to 1 hour 10 minutes. Let the cake cool completely in the pan on a wire rack, about 1 hour.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
FUDGY ZUCCHINI BROWNIES
This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)
Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.
To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.
Recipe adapted from: All Recipes
Ingredients
1/2 cup coconut oil (another vegetable oil will work as well)
1-1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark)
1-1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini*
For the Frosting:
5 tablespoons unsweetened cocoa powder
1/4 cup melted butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.
In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
Fold in the zucchini and mix for just a few seconds or until batter is well combined.
Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
Allow brownies to cool completely before frosting.
For the frosting:
In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
Spread frosting over cooled brownies and enjoy!
Notes
*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!
PEACH UPSIDE DOWN SKILLET CAKE WITH BOURBON WHIPPED CREAM
This is from Virginia Willis and adapted by Julia Moskin in The New York Times cooking enewsletter. (If you haven't signed up for the cooking newsletter yet, you really should! Lots of wonderful recipes in there!)
Anyway, Julia wrote, "A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer."
Yield: 8 servings; Time: 1-1/4 hours, plus cooling
This was featured in "Is It Southern Food, or Soul Food?", and can be viewed online at https://cooking.nytimes.com/recipes/1019456-peach-upside-down-skillet-cake-with-bourbon-whipped-cream.
Ingredients
For the cake:
4 medium peaches (about 1-1/2 pounds), unpeeled and cut into 1/3-inch-thick wedges
Juice of 1 lemon
1 cup cake flour, not self-rising
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
5 ounces unsalted butter (1 stick plus 2 tablespoons), at cool room temperature
1 vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract
2 large eggs
1/2 cup sour cream
For the bourbon whipped cream (optional):
1/2 cup heavy cream
1 tablespoon bourbon
Preparation
Heat oven to 350 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. (This is in case the cake bubbles over during baking.)
In a large bowl, toss the peaches with the lemon juice. In a separate bowl, whisk together the flour, baking powder and baking soda.
In a 10-inch cast-iron skillet, cook 1/4 cup of the granulated sugar over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and turns a deep amber color, about 10 minutes. Remove from the heat and immediately add 2 tablespoons of the butter, stirring vigorously. The mixture may appear curdled and broken; don’t worry, it will smooth out. Arrange the peach wedges in concentric circles over the sugar mixture, overlapping as needed to make them fit.
In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.
Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.
Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It’s O.K. if you don’t have any excess liquid — it all depends on how juicy your fruit is.)
Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.
SOUTHERN PEACHES WITH PECAN SHORTBREAD
This is from the July/August 2004 issue of Vegetarian Times, page 48. It begins, "This recipe makes about 18 cookies." Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/southern-peaches-with-pecan-shortbread/.
Ingredients
Southern peaches
2 Tbs. granulated sugar, or to taste
1/8 tsp. salt
Juice of 1/2 lemon
Pecan shortbread
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 cups sifted all-purpose flour
1/4 cup granulated sugar plus extra for sprinkling
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 cup chopped pecans
Soft whipped cream
1 cup heavy cream, chilled
2 Tbs. granulated sugar
1 tsp. vanilla
1/4 tsp. almond extract
Preparation
To make Southern Peaches: Slice peaches, and put slices into a large mixing bowl. Sprinkle slices with sugar, salt and lemon juice. Set aside, covered, at room temperature.
Preheat oven to 350F. Lightly butter a large baking sheet, and set aside.
To make Pecan Shortbread: Cream butter, flour, sugar and salt in a large mixing bowl, using an electric beater, until dough is smooth and creamy. Add vanilla, and beat again. Stir in pecans. Pinch off a piece of dough, and roll into a 1-inch ball. Place on cookie sheet, and press flat with tines of a fork. Repeat with remaining dough.
Bake cookies until golden but not brown, for 12 to 15 minutes. Remove from oven, and, while still warm, sprinkle both sides with sugar. Set aside to cool.
To make Soft Whipped Cream: Put all ingredients into a chilled mixing bowl. Whip just until cream forms soft peaks, taking care not to overwhip. Keep refrigerated until ready to serve.
To serve, spoon portions of cut-up peaches on individual plates, place 2 cookies next to peaches and top with Soft Whipped Cream, if using.
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