Tag Archives: treats

#BetterGoodThings “Waste Not” Edition: Coffee Pudding

5 Jul Coffee Pudding

Coffee Pudding

When Evin (my Better Good Things buddy) and I first bonded via the interwebs it was over an instagram image I had posted of espresso powder while I was in my Mono fueled spiral of exhaustion.  It seemed that Evin and were both simultaneously contemplating ways to inject copious amounts of caffeine into our systems as a motherhood survival tactic.  Since I had been sans-caffeine for several years until my bout with mono, Evin and a few other insta-buddies became my espresso powder spirit guides.  So it was inevitable that espresso powder would one day be the heart of one of our Better Good Things Challenges.

A little disclaimer about this post:  Remember my April BGT post in which Evin was running a bit behind and didn’t have her link up when I posted?  Yeah…. so this was our MAY post that I started writing in APRIL after a race and I’m just now posting it in JULY.  Apparently, I’m the slacker in this pairing.  I would have never know that about myself had I never started a public facing blog that makes my sporadic task neglect so glaringly…. public.

Oh well… what I lack in perfection I make up for in hospitality and charm.  {bats eyelashes adorably}

I’m totally in love with this recipe because it was born from my interest to eliminate waste in our home!  After the final Chuy’s Hot to Trot 5k, The Hubs and I hosted some of our running buddies for breakfast, beer, and coffee…. lots and lots of coffee.  I’ve learned recently that there is very little change of having too much coffee on hand for people after a run, so we made sure we had LOTS of coffee.  As a coffee press family, having lots of coffee on hand necessitates a trip to Starbucks.

Coffee Pudding

Because we have to call in reinforcements for copious amounts of caffeine, having lots of coffee also meant that we also had lots and lots of coffee accoutrements provided by the good people at Starbucks with each carafe. One our gusts have left to go home and nap off thier impressive 5k times, we were left with tons of leftover half and half and sugar.  Knowing that Evin and I had an espresso powder challenge planned I felt inspired to put the Starbucks leftovers to good use.

And this recipe was seriously crafted with the leftovers.

Coffee Pudding

This is exactly how much sugar they gave me…

Coffee Pudding

And this is exactly how much half and half they gave me…

Coffee Pudding

…so that is exactly what I used!

I added in a little cornstarch, salt, and espresso powder (of course) and all of a sudden I had pudding all thanks to Starbuck’s overly-generous provisions!  I let them set in my adorable Le Cruset coffee cups and all of a sudden I had an elevated desert that totally betrayed its leftover status.

When Monday morning rolled around, I served it too my soul mama buddy who brings her little girl over for a standing playdate.  She bartends the night before so I always have an espresso ready for her when she arrives.  She quickly declared this deceptively simple pudding far superior to her regular Monday morning espresso.  Nothing like a little sugar, cream, and espresso to get you ready for toddler princess playtime.

Coffee Pudding

 

“Waste Not” Coffee Pudding

  • 2 cups half and half
  • 1/2 cup minus 1 tbs granulated sugar
  • 1 1/2 tbs espresso powder
  • 1/4 tsp salt
  • 3 tbs cornstarch

Directions: In a small bowl, combine 1/2 cup of the half and half with the cornstarch whisking as you add the cornstarch to prevent clumping.

Combine remaining half and half, sugar, salt, and espresso powder in a saucepan and slowly bring to a boil, whisking frequently to prevent scalding.  Remove from heat.

Whisk in cornstarch mixture and return to heat, continuing to whisk constantly to prevent clumping as pudding thickens.  When whisk leaves visible ribbons in the pudding, remove from heat and pour into coffee cups.

Cover the surface of each pudding with plastic wrap to prevent skin from forming and refrigerate until ready to serve.

 

Evin made Honey Espresso Skin brightener- check it out!

Crispy Farro Bars

16 Apr Far better than rice crispy treats... Crispy Farro Bars

Far better than rice crispy treats... Crispy Farro Bars

Yesterday evening as I was at the pharmacy picking up prescriptions I just may have purchased four Cadbury Eggs and two Reese’s Peanut Butter Eggs (vile I know… DON’T JUDGE ME!).  The pharmacist smiled, “Preparing for Sunday?”  I hung my head sheepishly.  I can’t and wont give Baby Bird chemical storm candy… but for me? Ugh… okay…

So they weren’t a tiny Easter stash for my child, they were for a full grown adult who knows better.

“I’ve got a toddler with hives… so they’re actually all for me.  Tonight.  Like, in the car,” I confessed, trying to shrink and disappear- digging in my purse for my sunglasses and any other suitable disguise items in case I ran into anyone on my way to the car (or as I sat in my car  binge eating candy eggs).

In lieu of judgement, he offered an earnest suggestion.  “Try making rice crispy treats!,” he said. “This started out as a rotten day.  I’ve had three rice crispy treat and somehow everything seems better!”

It didn’t prevent me from the impending Easter candy massacre, but is was a very sweet sentiment.

And I totally get it, because rice crispy treats are amazing!  Most of use grew up with them, they are inexpensive to make (even when subbing in the organic, non-GMO version of everything), and they will completely dominate a bake sale fundraiser.

Despite it’s lack of real nutritional value, the purist (organic, non-GMO) version of the rice crispy treat will always exist in my kitchen.  I’m an American.  I live in the South.  There will always be a place for it.

In our house, the humble rice crispy treat has also given birth to an elevated offspring- the crispy farrro bar!

It keeps its lineage’s simple gooey, square shaped goodness but gains depth and complexity thanks to the puffed farro and the addition of rich and slightly salty chocolate hazelnut butter.  I urge you to stay away from Nutella in this instance- eat it with a spoon and I wont judge you should you choose (remember the Easter candy debacle above) but it contains its fair share of unnecessary ingredients- including soy- which give it an unnatural smoothness and slightly mask the true flavors that make this bars a stand out.  Amidst the melty marshmallows, you want this fella to scream rich chocolate, sweet hazelnut, and malty farro.

And these will still clean up at a bake sale- even if, every once and awhile, you have to describe them as being “like eating a rice crispy treat with Nutella.”

And just like that, I have treat envy.  The pharmacist was right- I should have left the chocolate eggs and gone home to make some more crispy farro bars!

Far better than rice crispy treats... Crispy Farro Bars

 

Crispy Farro Bars

  • 3 tbs butter
  • 12-15 oz marshmallows
  • 1/2 cup Justin’s chocolate hazelnut butter
  • 4- 4 1/2 cups puffed farro cereal, unsweetened

Directions: Line an 8×8 baking pan with parchment paper

In a medium saucepan, heat butter and marshmallows over medium low heat until marshmallows are melted.  Stir in hazelnut butter until well combined.

Remove from heat and stir in farro cereal.

Pour mixture into prepared baking pan and press down evenly with oiled hands (Careful- it’s hot!) or with another sheet of parchment.

Allow to cool before cutting.

 

 

Let’s Eat All the Carbs!- Cherry Chocolate Bock Bread with Cherry Cabernet Jam

15 Apr Cherry Chocolate Bock Bread with Cherry Cabernet Jam

Cherry Chocolate Bock Bread with Cherry Cabernet Jam

So… when I last left y’all (a short five days ago, none the less) we were on the nutrition plan of champions in this household bearing down on Boston Marathon and leaving nothing to chance- or lack of micronutrient consumption.  To hell with “if the furnace is hot enough, it will burn anything” we said.  We’re going to burn the best of the best in this house!

Until The Hubs got norovirus (which, apparently, is the stomach virus of champions) and created a bonded association between quinoa and nausea. Now the only thing that sound appealing to him is ultra-refined carbs.  Ugh!

I’ll admit that this is tough for me.  When he injured his achilles and we decided it made sense for him to healthfully and safely drop some extra race weight I invested myself into the task with gusto.  It meant extra market trips, extra late nights prepping meals and snacks, and extra adorable/neurotic texts about dining decisions.  It meant sometimes prepare separate meals for he and Baby Bird.  And it meant tossing out all our standard taper menus I’ve become familiar with to recreate the wheel.  When he steps on the scale and is on track for the race weight we’ve been targeting, I feel like it’s a win in my column.

So tossing it all out and saying ‘Totally, eat all the refined carbs you want!’ seems pretty cray at this point.  There are SEVEN. DAYS. TO. GO!

Would a cold pressed, green juice IV line be an unreasonable thing to invent?

Admittedly, eating refined carbs is far better than eating nothing- the only other alternative for my poor patient who turns pale at even a mention of kale right now- and so my kitchen has become an artisanal bakery with hyper-obsessive portion control.  That is… until I DNF out of a half marathon, down a quarter of a bottle of Cab, discover a cherry chocolate bock in the outdoor fridge and need a more sensible way to finish it off…

Then it’s “Forget it, y’all!  Let’s eat ALL THE CARBS!” time in the most awesome way possible.

Like… seriously awesome.

When life gives you lemons, make lemonade.

No, wait…

When life gives you 3/4ths a bottle of Cabernet, a lonely bottle of chocolate cherry bock beer, and the thumbs up on ripping into a new bag of all-purpose flour- make boozy jam and bread!

Cherry Chocolate Bock beer is in its heyday during winter months, but a cherry wheat (or even cherry chocolate stout if you’re feeling bold) would work just as well.  Spread your warm bread with a simple, good-quality chevre, slather with jam and enjoy.  You might even momentarily forget about your DNF, your stomach virus, or the A race you have looming on the horizon.

Carb blinders are sometimes a good thing.

Cherry Chocolate Bock Bread with Cherry Cabernet Jam

 

Cherry Chocolate Bock Bread with Cabernet Jam

Bread:

  • 1 package Rapid Rise yeast
  • 1 1/2 tsp salt
  • 2 tbs sugar
  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 cup Cherry Chocolate Bock + 1/4 cup water, heated to 120 degrees F
  • 1 1/2 cups dried tart cherries, roughly chopped
  • olive oil
  • coarse sanding sugar

Jam:

  • 3 cups of Cabernet
  • 2 cups frozen cherries, thawed, drained and roughly chopped
  • 2 pouches liquid pectin
  • 4-6 cups of sugar

To make Jam: If you will be canning in a water bath, prepare jars. (This makes 2 16 oz jars + some additional for immediate use)

Add cherries and all but 1/2 cup Cabernet to a medium saucepan and heat over medium heat, slowly adding sugar cup by cu and stirring to dissolve (amount of sugar depends on your preference for sweetness).  Cook over medium heat for 15 minutes until cherries are softened and wine has begun to reduce slightly.

Add the liquid pectin and remaining half cup of wine and stir throughly to disperse pectin. Skim off any foam and continue to cook over medium heat until jam mixture will coat the back of a metal spoon of mixture spooned onto a chilled plate will firm up and gel on the surface.

Ladle hot jam mixture into prepared jars and waterbath can (15 minutes at sea level) or store in fridge for 3-4 weeks.

To make bread: In a stand mixer fitted with a dough hook, whisk together the flours, yeast, sugar, salt, and cherries.  Add the liquids and knead the bread until it forms an elastic ball.

Oil a large bowl with olive oil.  Form dough into a ball and place in the bowl.  Cover tightly with plastic wrap and place in a warm spot to rise undisturbed for an hour until doubled in size.

Line a baking sheet with parchment and set aside.

Gently deflate dough.  Reform into a ball and place on baking sheet to rise once again undisturbed until doubled in size, about 30 minutes.

Preheat oven to 375 degrees F.

Gently slash the top of the bread with a sharp knife, taking care not to deflate it.  Brush top of bread with olive oil and sprinkle with sanding sugar.  Bake bread for about 35 minutes until brown.

Remove from oven and cool on a wire rack before slicing.

Homemade Gummy Hearts

26 Jan Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

We’ve got a toddler in the household, so our home runs on the currency of stickers, kale chips, and fruit snacks.  The Hubs hates stickers.  They end up on everything and are a beast to peel off of the tile after he unknowingly grinds them in place on the way out the door for his 5 am run.  I have fingernails, so stickers aren’t my adversary.  I, on the other hand, am opposed to fruit snacks.  Even the organic, naturally flavored ones are just concentrated nuggets of sugar- and that’s not even visiting the food dyes and preservatives in  the supermarket variety.  (Why are these things called “fruit snacks” anyways?  Let’s be real.  Actual fruit- fresh or dried- should be called “fruit snacks” and everything else should be correctly labeled as gummy treats.)  But Baby Bird love both stickers and fruits snacks, so there aren’t getting eliminated- we just needed to find a way to make them better!  Happily, I discovered this homemade gummy bear recipe from Taralyn over at Undressed Skeleton and was eager to give it a try.

Since Baby Bird loves Valentine’s Day and we are on a heart shaped treats kick at our house (check out our amazingly healthy heart shaped cherry kale pops), I though it would be fun to make little gummy hearts that we could also use as better snacking options to give to friends in place of the go-to red dye 40 laden store bought treats (I’ve totally got my good friend Evin and her struggles with food dyes on the mind).  We stayed pretty true to Taralyn’s recipe and the results were fabulous- sugar free gummy treats packed with fresh fruit!

We had lots of great local citrus on hand thanks to our CSA box, and it was nice to intimately know the source of our ingredients!  We had lots of oranges, Meyer lemons, and lovely key limes so I opted for a citrus medley for the strawberry snacks (1/2 cup orange juice, 1/4 cup key lime, 1/4 Meyer lemon) that would be delightfully tart next to the banana snacks (made with a bit of orange juice) with would naturally be very sweet.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

The process is insanely simple- simmer the fruit, juice, and -in the case of the strawberry snacks- local honey until very soft.  We opted for local honey in place of the stevia in Taralyn’s recipe for two reasons: a) anything to help with Cedar Fever in the ATX, and b) the jury is still out on stevia in this household.

The simmer process was slightly longer with the strawberries than the bananas, of course.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Once the fruit is softened, you pop the mixture into a blender and puree until smooth.  Remove the blender cap to allow the mixture to cool slightly and then add the gelatin and process in the blender once again.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Pour the mixture into a pan and pop into the fridge to cool for an hour.  The size of the pan you use for cooling with dictate the width of your gummy treats.  I didn’t want ours to turn out too thin, so I chose containers that would give us thicker treats.  The strawberry recipe also makes roughly double the treats of the banana which I feel is an ideal balance of tart to sweet when tossed together!  Baby Bird strongly prefers the strawberry citrus flavor as she tends to enjoy more complex flavor profiles in her foods.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

For nice tiny hearts, I used a fondant cutter to cut our shapes.  Once you cut the shape, you have to give it a little jiggle to detach it from the bottom of the pan and it will lift up easily as you remove the cutter.

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Needless to say, they were a huge it!  It was tough to snatch pictures of them before they disappeared.  Baby Bird figured I had momentarily lost my mind because I was allowing fruit snack consumption without even the slightest frown on my face and she was determined to exploit what she assumed was a lapse in judgement as long as possible.

The simmer process was slightly longer with the strawberries than the bananas, of course.

The texture is nice a firm- far more similar to an actual gummy bear than a jello jiggler- which is awesome.  Before we tried these, I was a little afraid that they would be more like amped up jigglers.  They have also given me high hopes that I can tweak this recipe to make homemade energy gels for our long runs.  Heck, if I can figure that out I may be able to add another distance race to my schedule from all the savings!

Now if I can only figure out how to make homemade stickers that don’t require Mommy’s nails or a putty knife to remove them from the tile…

Homemade Gummy Hearts- sugar free and packed with fresh fruit from Go Running, Mama!

Strawberry Citrus Gummy Hearts

Ingredients

  • 1 cup fresh citrus juice (at least 1/2 cup orange juice + additional citrus juice of your choosing to create 1 cup)
  • 2 cups diced strawberries
  • 1 tbs local honey
  • 5 packets of unflavored gelatin

Directions: Combine juice, fruit, and honey in a small pan and bring to a simmer.  Simmer until strawberries are very soft.

Pour mixture into blender and puree until smooth.  Remove lid from blender and allow to cool for 5 minutes.  Once slightly cooled, add gelatin packets and process in blender once more.

Pour into a pan (the size of the pan you select with affect the thickness of your gummy treats- I chose 8×8) and place in fridge to set for at least one hour.

Remove from refrigerator and cut into shapes.

Makes 200+ gummy hearts (will vary based on size of pan and size of shapes)

Banana Gummy Hearts

Ingredients

  • 2 ripe bananas
  • 1/4 cup freshly squeezed orange juice
  • 2 packets of unflavored gelatin

Directions:

Combine juice and banana in a small bowl.  Mash banana with a fork and stir to combine with juice.  Add mixture to a small pan to simmer for 3-5 minutes until banana is very soft and slightly golden in color.

Pour mixture into blender and puree until smooth.  Remove lid from blender and allow to cool for 5 minutes.  Once slightly cooled, add gelatin packets and process in blender once more.

Pour into a pan (the size of the pan you select with affect the thickness of your gummy treats- I chose 8×8) and place in fridge to set for at least one hour.

Remove from refrigerator and cut into shapes.

Makes 75+ gummy hearts (will vary based on size of pan and size of shapes)

*These can easily be toted as lunch bag or diaper bag snacks, but since these are made with fresh fruit and no preservatives, store in the fridge until you pack them up to send as a treat.

Top 13 in 2013

2 Jan My 5 Favorite Posts of 2013- Go Running, Mama!

This blog has been a new adventure for me and, even though it only covered the second half of the year, I thought it would be interesting to take a look back at my 13 most popular posts of 2013.

It’s been a lot of fun sharing, and I’m excited about another year with y’all!

Top 13 posts in 2013- Go Running, Mama!

13. Exhaustion, Smoothie Pick Me Ups, and a Virtual Half Marathon Comedy of Errors (September)- Forgetting water during a high altitude half marathon, finding out I had mono, and the smoothies that got me through the ordeal!

12. Carrot Top Tacos (July)- Spiced carrots and beans with carrot top chimichurri.  Never, ever waste your carrot tops again.

11. Maple Bacon Biscuits (September)-  Maple.  Bacon. Biscuit.  Trifecta.

10. Gifts from the Heart: Apple Cinnamon Ornaments (December)- An ultra non-toxic clay that makes heavenly scented ornaments or an amazing material for sensory play.

9.  #FirstontheFirst Spiced Pumpkin Cake with Penuche Frosting (October)- We were supposed to make candy, but I cheated and frosted a very yummy cake with this praline-esque frosting.

8. #FirstontheFirst Gateau Larsson (September)- My Scandinavian twist on a traditional Basque dessert.

7.  Gifts from the Heart: Baking Soda Clay Ornaments (December)- These smooth ornaments are an inexpensive (and toddler friendly) alternative to a trip to a ceramics studio.

6. Creamy Garlic Kefir Pasta (July)- A probiotic packed easy meal.

5. Cinnamon Quinoa Lunchbox Bars (August)- Lunchbox snacks don’t get much healthier.

4. Meeska… Mooska… Mouseka Cakes: Zucchini Quinoa Lunchbox Patties (August)- Healthy food tastes even better in Mickey Mouse form.

3. #FirstontheFirst Candy Canes for Cheaters (December)- Once again, we were supposed to make candy.  And I didn’t.  But I think you’ll forgive me when you taste these cookies.

2. Frosty the Cheese Man: Snowman Cheese Ball with Hand Cut Tortilla Chips (December)- The most adorable, toddler friendly appetizer you’ll ever bring to a gathering.

1. Gifts from the Heart: Homemade Ornaments– Salt dough ornaments are a classic go-to holiday activity.

Looking for even more fun?  Here are my five favorite posts you may have missed this year…

My 5 Favorite Posts of 2013- Go Running, Mama!

Leftover Bubbly: Strawberry Chiffon Bread with Champagne Glaze

1 Jan Go Running, Mama!-Strawberry Chiffon Bread with Champagne Glaze

It’s the first day of a new year.  Hooray for a new start!  Chances are if you’re an early to bed, no driving on NYE sort of mama like myself, you woke up with a partially used bottle of bubbly on your counter.  I hate waste, especially when it means wasting something like champagne so there is a tinge of guilt associated with those leftovers.

Now, if you’re a Diana Vreeland devotee you’re completely unconcerned about that bottle at the moment because you’ve already committed to washing your blonde child’s hair in dead champagne… you know, as they do in France. (Note to self: ask the French parents about the accuracy of this DV assertion next year when Baby Bird starts international school)  But if you subscribe to Ms. Vreeland’s line of thinking, you also keep a furry elk hide trunk in the back of your car and own twelve diamond roses of varying sizes.  And you possibly believe that every little girl should have geisha training.  So we probably have very little in common and you won’t end up reading my blog.

For those of you who aren’t queueing up your blonde children for a dead champagne hair washing (and haven’t scheduled geisha training for your nine year old), might I recommend a two yummy uses for your leftover bubbles?  I’m head over heels in love with Kate’s  champagne bread recipe over at Food Babbles.  It’s ever so slightly sweet, and makes a simple, beautiful loaf.  I’ve been known to open a bottle of prosecco just to make it… which left me with the same half abandoned bubble bottle dilemma each time and is how Strawberry Chiffon Bread with Boozy Champagne Glaze came to exist.

I realize that strawberries are out of season right now but, because this recipe relies on mashed strawberries, the frozen variety will stand in nicely.  Thanks to the whipped egg whites this bread stays nice and light so long as you keep a light hand when folding them into the batter.  It’s champagne and strawberries in breakfast form!

Cheers, y’all!

Go Running, Mama!-Strawberry Chiffon Bread with Champagne Glaze

Strawberry Chiffon Bread with Boozy Champagne Glaze

Ingredients for bread:

3 eggs, separated + 2 additional egg whites
1 c olive oil (plus additional if needed)
1 ½  c sugar
1 tsp pure vanilla extract
2 generous cups mashed strawberries, washed & hulled, do not drain
3 c flour
1 tsp baking soda
1/4  tsp baking powder
1 tsp salt

Ingredients for glaze:

½ c butter
¼ c water
1 c granulated sugar
½ c champagne

Directions: Preheat oven to 325.

Combine egg yolks, oil, sugar and vanilla in a bowl and mix until well blended.  Add strawberries (including liquid).

In a separate bowl, sift dry ingredients and gradually add to strawberry mixture.  At this point the batter will be a little thick, but should be smoothly incorporated and not dry.  If batter seems too dry, slowly add more olive oil or mashed strawberry.

In a mixer fitted with a whisk attachment, beat the egg whites until still peaks form.  Carefully fold egg whites into batter until well incorporated but not deflated egg whites.

Pour into two loaf pans fully lined in parchment paper.  Bake 50-55 minutes.

Melt butter over medium heat in a saucepan.  Stir in water and sugar. Bring to a boil and boil for 5 minutes on med-high, stirring constantly.  Mixture will become bubbly and thick.

Remove from heat and add champagne, whisking until smooth.

Remove warm bread from loaf pan still wrapped in parchment and place on a cooling rack.  Using a toothpick, poke holes in bread being careful not to pierce through the bottom of the parchment.

Slowly pour glaze over loaves, allowing it to seep into the toothpick holes.  Loosen parchment from the sides of the bread in order to coat the sides of the loaves, but do not remove parchment yet.

Let bread soak to absorb glaze for at least 30 minutes before removing the parchment paper.

#FirstontheFirst: Breakfast Stout Sticky Toffee Pudding

1 Jan Breakfast Stout Sticky Toffee Pudding- Go Running, Mama!

Breakfast Stout Sticky Toffee Pudding- Go Running, Mama!

It’s a new year, y’all!  And thanks to our First on the First subject du jour, I’m kicking the year off by baking with an entire twelve months worth of richness- Sticky Toffee Pudding!

First on the First Kitchen Adventure

I can remember the first time I had sticky toffee pudding- I was at at Rose & Crown Pub at Epcot’s British Pavilion trying to hold custody of an amazing  waterfront table long enough to see Illuminations so I was slowly and systematically ordering my way down the appetizer menu when things looked appealing… which left me with limited options as Americanized traditional British pub grub just isn’t my cuppa tea. After exhausting all of my appetizer options, I decided to make friends with the dessert menu just in time for fireworks which is where I happened upon sticky toffee pudding.  By name it doesn’t seem very appealing but my patient yet slightly exasperated waitress recommended it so I decided to give it a go… and it was amazing!  Tender and moist, sweet but not cloying, with a depth of flavor I had never experienced in dessert.  Fireworks! An A+ to my young palate.

In the years since, I’ve tried sticky toffee pudding elsewhere and never really enjoyed it.  It always seems too sweet, excessively dense, and pointlessly rich.  I’ve not had it again at WDW though, so maybe there is a bit a ever present Disney magic in their recipe.  Or maybe it’s the fact that without the accompaniment of spectacular fireworks, sticky toffee pudding is just another dessert worthy of critique.

Either way, when I set out to make sticky toffee pudding my own I knew I wouldn’t be serving it next to fireworks and a spherical video display globe so I would probably notice if I produced a dessert with cloying sweetness- talk about pressure!

A little googling taught me that the cake portion of most sticky toffee pudding is usually made with Guiness.  First problem.  We aren’t Guiness drinkers outside of Ireland.  Just like we aren’t Pilsner Urquell drinkers outside of the Czech Republic.  We like our food at its best and freshest, so we apply the same rule to our beer in this household.  The Hubs seemed convinced that his current favorite beer, Founders Breakfast Stout, would be the ideal ingredient for sticky toffee pudding and I was inclined to agree.  It’s brewed with flaked oats, bitter chocolate, and Sumatra and Kona coffee.

Breakfast Stout Sticky Toffee Pudding- Go Running, Mama!

Given that it’s my husband’s favorite beer right now I also decided I wanted it to have a decent presence in the toffee sauce, which would also help to temper the sweetness.  The flavor profile of the beer also seemed to be begging for an extra espresso kick in the sauce, and who am I to deny anyone a little extra caffeine?

As a final solution to the richness/sweetness/density overload I find in sticky toffee pudding, I decided to pour the sauce over the cake just as it is served.  But feel free to pour half of the toffee sauce on the cake immediately to let to soak in should you prefer.

Oats… coffee… maybe we should just call this Breakfast Sticky Toffee Pudding.  That works, right?

And yes, in case you are wondering, the toffee sauce is killer in a latte.

You’ve been warned.

Breakfast Stout Sticky Toffee Pudding- Go Running, Mama!

Breakfast Stout Sticky Toffee Pudding

Sticky Toffee Pudding Ingredients:

  • 6 large dates, pitted
  • 1 cup room temperature breakfast stout carefully poured
  • 1 tsp baking soda
  • 6 tbs unsalted butter, room temperature
  • 1 cup + 2 tbs granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp vanilla bean paste
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour minus 1 tbs
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp nutmeg

Espresso StoutToffee Sauce Sauce Ingredients:

  • 1 1/4 cups dark brown sugar, tightly packed
  • 1/2 cup heavy cream
  • 1 1/2 tsp instant espresso powder
  • 1/4 cup unsalted butter
  • 1 1/2 tbs breakfast stout

Directions: Adjust the oven rack to the lower third of the oven and preheat to 350 degrees F.

Line an 8×8 baking dish with parchment paper covering bottom and sides.

Place the pitted dates in a bowl. In a small saucepan, bring the beer to a boil.  Remove from the heat and stir in the baking soda. (It will fizz up a lot.) Pour the beer mixture over the dates. Let cool to room temperature.

Transfer the dates to a food processor using a slotted spoon. Add a little of the beer mixture and process until a paste forms. Continue to process, gradually adding the rest of the beer mixture, until the mixture is very smooth. Scrape the date paste into a bowl and keep it covered until ready to use.

In the bowl of a stand mixer fitted, beat the butter, sugar, and vanilla on medium speed until light and fluffy. In a small bowl, lightly whisk the eggs. With the mixer on medium speed, gradually add the eggs in three additions, scraping down the sides of the bowl after each addition.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add one-third of the flour mixture to the batter and mix on low speed just until incorporated, 10 to 15 seconds. Scrape down the sides of the bowl. Add half the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour mixture, then the remaining date mixture, and finally the remaining flour mixture. Mix just until the batter is uniform in color and no streaks remain. Scrape the batter into the prepared pan and smooth the surface evenly.

Bake for 15 minutes. Rotate the pan halfway and continue to bake for another 12 to 18 minutes, until a tester comes out clean when inserted in the center and the cake springs back when pressed lightly in the center. Let the cake cool in the pan on a wire rack for 10 minutes. using the parchment, lift cake out of pan onto a cutting board.  Remove crusts and cut into 2×2 square slices to serve. Serve at once, smothered in Espresso Stour Toffee Sauce, or reheat for 5 minutes in a 350 degree oven if serving later.

Bring sugar, cream, espresso powder, beer and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat and allow boiling to subside before spooning over cake slices. Store in refrigerator and rewarm gently before using.

#FirstontheFirst: Sticky Toffee Pudding

Check out some other fabulous Sticky Toffee Pudding Options from our other First on the First bakers:

Long Run Breakfast: Maple Walnut Kefir Biscuits and Fruit Salad

30 Dec Maple Walnut Kefir Biscuits- Go Running, Mama!

Hey, Jenn… remember when you stated a blog and called it ‘Go Running, Mama!’ because you spent all of your ‘me’ time running?  Remember that? Do you think you should… I don’t know… actually talk about running again sometime soon!?

Fair point, Inner Dialogue. Very fair point.

Except I haven’t been running consistently since the summer because the second half of 2013 has been a bit of a comedy of errors for me.

So what’s a mother runner on hiatus to do?  Post about my husband’s runs.  Obviously.  It’s smoke and mirrors, y’all… just enough to get myself back into training mode (which is happening TODAY) so that you forget that you read the last 10 posts and thought “She should have called this blog ‘Go Make Ornaments and Cookies, Mama!'”  It’s all a clever ruse.

This weekend The Hubs had his first long run with the Team Rogue Sisson crew.  We’ve both been working with an amazing coach, Leah Soro at Enlightened Performance, for a almost two years (I like to describe myself very officially as the most infuriating runner Leah has ever had to coach) and she has pushed The Hubs to a level of excellence… not to mention the miracles she always works with me in the inevitably short period in which I focus before each race and claim I’m going to be consistently dedicated forever and ever from that point on (Spoiler Alert: I never follow through on that promise).

The only thing that is lacking with one-to-one coaching is teammates.  For me, this is is fine- I need someone who is going to help me work around toddler illness and playdates, late nights and nap boycotts, and who understands that workouts change based on whether or not I might need to push a stroller that day (Hill repeats?  During a week filled with freezing rain? With a toddler in a jogger?  It’s great to be able to send a text to Leah and get some different direction); when I need a running buddy I toss mine in the stroller; and there are no shortage of ladies I know willing to run my pace during a race.  I need the world’s most flexible way to be a coached runner- which Leah has patiently and graciously provided for me.

The man of the house is different.  If it’s on his plan, he will do it.  If there is a blizzard he will still do it, and he will probably do it better and faster than you asked him to perform.  And then he will come home and do double the conditioning exercises you asked him to do, a focused yin yoga series and foam rolling, and commence to quiz me on his appropriate nutrient intake based on that specific workout given our current elevation and a slight fluctuation in his temperature and heart rate.  And then he’ll do 100 burpees because he’s been standing still for too long.  So he’s a little serious.

In his less than three years as a runner he has made major strides, much of that with Leah’s guidance.  Joining Team Rogue is going to give him a new edge- the ability to push himself to the performance level of even faster athletes.  Peer pressure at its finest.  I don’t know if you can tell, but he’s not the kind of guy who likes to be left behind.

The Team Rogue Sisson crew was scheduled to run 20 miles on Saturday.  The Hubs is coming back from a calf injury so he said he thought he’d run 15 or 16.  I know him, so I figured that meant he would run a 10 mile warm up at 4:30 am and then decide to run the full 20 with Rogue as well.  Judging by his extreme focus and determination when laying out his gear on Friday night, the odds seemed in my favor.  30 miler, anyone?

Big training events are celebration points at our house, so Baby Bird and I decided to make a big breakfast for Daddy.  After a long run, he needs around 20 grams of protein and ideally we aim for around a 3:1 carb to protein ratio for his meal 30 minutes after his run.  Though I knew he would come home and immediately ask for bacon and eggs, I wanted to back off of the cholesterol and rely on healthier fats.  I decided on scrambled eggs, fruit salad,and maple walnut kefir biscuits.

Maple Walnut Kefir Biscuits- Go Running, Mama!

Our scrambled eggs are eggs with just a pinch or salt, butcher cut pepper, with a little olive or grapeseed oil in the pan- no extra daily mixed in.  (Last year we did an elimination diet in which we discovered The Hubs performs better when he avoids uncultured dairy) We mixed up a fruit salad with berries (high in antioxidants), bananas (potassium), mint (abundant in nutrients such as vitamin A and iron), and avocado.  In addition to the abundance of healthy monounsaturated fats contained in avocados, they also help to slow down the flow of glucose to your cells so they provide a bit of a balance to the high sugar content in fruit salads (especially if they contain high glucose fruits like grapes, date, bananas, or oranges).

Maple Walnut Kefir Biscuits were born of my love for all things drop-biscuit married to the prolific use of walnuts, grade B maple syrup, and kefir in my kitchen.  We are seriously obsessed with kefir.  I often use it as a substitute for sour cream, creme fraiche, or yogurt when cooking.  It’s a great probiotic addition to smoothies and make a really simple pasta sauce.  Plus, it’s about as toddler friendly as probiotics get.  Lifeway Probugs have been a game changer for us, Baby Bird thinks they are the greatest dessert in the world.  When she saw that Lifeway had a booth at ACL Kiddie Limits this year and were giving away free Probugs push pops, she declared it the coolest event in the universe.  She is still talking about how much she loves ACL.

Maple Walnut Kefir Biscuits- Go Running, Mama!

A maple walnut biscuit should clearly be a sweet biscuit.  Using maple syrup in the biscuits lets me cut down considerably on the sugar content, and using grade b maple syrup lets me use even less maple syrup in the sugar’s place without sacrificing sweetness or mapleyness.  Glazing the biscuits with grade B maple syrup packs an extra punch of manganese and zinc for a guy who is sufficiently sweating out huge quantities of salts and minerals on a daily basis.  Walnuts are high in omega-3s but, more importantly, research shows they may have significant cardiovascular benefits.  And a healthy heart is a very good thing for an endurance athlete.

When The Hubs returned home from his run (20 miles… underachiever) he was in great spirits and very much in need of a post run meal.  Once he hit the entryway, I heard the expected question… “Can we have some bacon?”

The answer was yes… a little… spread sparingly on a walnut kefir biscuit (in the form of bacon beer jam) and enjoyed with fruit and eggs.

Maple Walnut Kefir Biscuits and Bacon Beer Jam- Go Running, Mama!

That was an acceptable compromise.

We all sat down to enjoy a recap of that morning’s run over a fabulous breakfast.  And admire the sweet new Adidas Glide Boosts he purchased at Rogue after his run.

And, of course, to enjoy a little family core work and yin yoga.  And to discuss the carb to protein ratio in the exact breakfast portions The Hubs had just consumed.

Some things never change.

Maple Walnut Kefir Biscuits- Go Running, Mama!

Maple Walnut Kefir Biscuits

Ingredients:

  • 1/4 cup unsalted cultured butter (slightly softened)
  • 1/4 cup packed brown sugar
  • 1 egg
  • 2 tbs grade B maple syrup + more for glazing biscuits
  • 1/4 cup plain kefir
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • generous 1/2 cup chopped walnuts

Directions:  Preheat oven to 375 degrees F.

Combine butter, sugar and egg in the bowl of a stand mixer and cream.  Add the maple syrup and kefir and mix well.

In a separate bowl, combine the flour, salt and baking soda and whisk well to incorporate.

Gradually add the dry ingredients to the wet, mixing until just combined.  Gently stir in the walnuts.

Drop rounded tablespoons of dough onto a baking sheet lined in parchment paper.  Bake for 12 minutes until biscuits are beginning to brown slightly.

Remove to a cooling rack and brush biscuits with maple syrup to glaze.

Make 12-14 biscuits.

Gifts in Jars: Bacon Beer Jam and Spicy Gingerbread Syrup

28 Dec Bacon Beer Jam- Go Running, Mama!

Let me just lead off with this- I know this doesn’t help anyone with their holiday gift giving since Christmas is now over.  Sorry about that!  In the few days leading up to the Christmas, I was far too busy finishing off gifts for friends and family to type anything up- I just figured I’d blog our food gift recipes from this holiday season sometime in January and queue them up to post next winter when I had time to take a few proper pictures and people had homemade gifts on the brain once again.  (I can’t even begin to imagine how awesome it might feel to be 10 months ahead!)

Flatteringly enough though, I’ve gotten quite a few requests from friends wanting the recipes for the gifts I made this year and it’s far easier to share them here than via email so I I’ve decided to neglect my dreams of preplanned posts in the spirit of kitchen collegiality.

This year I made a bacon beer jam adapted from a Martha Stewart recipe.  Her’s uses bourbon, but I modified it for our our kitchen using bourbon barrel aged beer (specifically Rahr & Sons Bourbon Barrel Aged Winter Warmer from Fort Worth, Texas y’all!) with spectacularly amazing results.

Bacon Beer Jam- Go Running, Mama!

Because who doesn’t love great bacon and amazing beer?  That you can spread on a warm biscuit.

Bacon Beer Jam- Go Running, Mama!

Shockingly, some people don’t love bacon and beer… even when spread on a warm biscuit.

And some of them are really great people with whom I am dear friends… which meant I had to have another homemade gift option this year.  Since the arrival of the Nespresso machine my amazing husband gifted me during my bout with mono, I’ve become a bit of a latte devotee so I decided to also make homemade Spicy Gingerbread Syrup- thin for my fellow latte drinkers and thicker for my non-coffee friends to use on desserts or pancakes.  The best part is that it is super easy and uses ingredients you already have in your pantry!

Bacon Beer Jam- Go Running, Mama!

Bacon and Bourbon Barrel Aged Beer Jam

Ingredients:

  • 2 lbs sliced bacon, cut into 1-inch pieces
  • 3 cups shallots, chopped
  • 6 cloves of garlic, chopped
  • 1 1/2 tsp chili powder
  • 1 tsp ground mustard
  • 3/4 tsp ground ginger
  • 3/4 cup bourbon barrel aged beer (room temperature, poured carefully to avoid foaming)
  • 1/2 cup grade B maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1/2 cup brown sugar, packed

Directions: Working in three additions, spread bacon in a single layer in a large skillet and cook over medium heat until browned, stirring frequently, about 20 minutes.  Transfer to paper towels to drain.  Remove the fat and clean the pan between each addition of bacon.  After the last addition, reserve browned bits and 1 tbs fat in the pan (slightly less if your bacon had a considerably high fat content).

Add shallots and garlic to the pan and cook over medium heat until translucent, about five minutes.  Add spices and cook one minute, stirring constantly.  Increase the heat to high and add the beer and maple syrup.  Bring to a boil, scraping the bottom of the pan frequently to incorporate browned bits from bottom of the pan. Add vinegar and brown sugar and return to a boil.  Reduce heat to low and add the bacon back to the pan.  Simmer, stirring occasionally, until the liquid reduces to a thick glaze.

Transfer mixture to a food processor and pulse until it reaches your desired consistency.  Transfer to glass jars and refrigerate at least one hour before using.  Jam will keep up to four weeks in a refrigerated, tightly sealed glass jar.

Makes about five half pint jars.

Spicy Gingerbread Syrup- Go Running, Mama!

Spicy Gingerbread Syrup

Ingredients:

  • 1 1/2 cups water
  • 1 1/4 cups organic granulated sugar
  • 1 1/2 tbs ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • generous 1/4 tsp sea salt
  • 2 tsp pure vanilla extract

Directions: Combine all ingredients except the vanilla extract in a saucepan and bring to a boil over medium heat.  Turn down heat to a simmer and allow to thicken while simmering- 10 to 15 minutes- until it is the consistency of maple syrup. Refrain from stirring.

Once it reaches the correct consistency, turn off the heat and stir in the vanilla.  Allow to cool before pouring into a lidded jar.

Syrup will keep a few weeks in the fridge.

Makes about four half pints.

Maple Bacon Biscuits

12 Sep Go Running, Mama!: Maple Bacon Biscuits

Hi, my name is Jenn and I’m about to make your weekend breakfast awesome. Legitimately awesome. Objectively awesome.

Maybe not healthy… but awesome.

Around here, weekends are about the long run. Which also means Sundays are about the equally important “post long run breakfast.” Usually that means pancakes, but that is a serious undertaking in our household because I strongly believe the only classic pancakes worth making are those with stiffly beaten egg whites incorporated throughout which means that they are only good straight off the skillet- no pre-making, early prepping, or-gasp- freezing excess for the next weekend allowed… because that would make pancakes with beaten egg whites just terrible. Flat, mealy, gritty….Ick! And this makes me sad because pre-making, early prepping, and freezing leftovers for easy breakfasts later in the week are basically the first three bullet points on my Mommy Kitchen Creed.

Last weekend I had biscuits on the brain after receiving a heavy dose of undeserved praise the previous night for the ultra easy cheddar biscuits I toted to accompany minestrone soup at our best-running-family-freinds’ house along with some thick cut apple cinnamon smoked bacon that was a prime candidate for post long run breakfast. Bacon biscuits and scrambled eggs seemed like an obvious conclusion to reach. It took about thiry seconds to find a recipe on Joy the Baker for Brown Sugar Bacon Biscuits that was an ideal jumping off point. And Joy was onto something that makes me really happy- the combo of baconiness and sweetness.

Yep, I’m one of those cliche individuals who loves the idea of bacon and sweets… as an occasional treat, of course I love the Vogues Bacon Chocolate bar. At the donut shop, I opt for a maple bacon donut. One of my running teams has a “bacon challenge” during marathons (Endurance Sports Connection/Run Disney so I can Eat Disney shout-out!). I own both smoked bacon sugar and maple salt. Because those things make sense together. They are good- cliches, trends, and faux hipness aside.

Sweet/salty combinations are undeniably amazing. The king and queen of this regal pairing? Bacon and maple syrup.

Okay, so bacon and maple syrup it is.

I played around with the inspiration recipe just a bit in order to form my own perfect marriage of maple and bacon in biscuit. And, as I said before, it’s awesome.

Please run before you eat these- because chances are you aren’t stopping with just one!

Go Running, Mama!: Maple Bacon Biscuits

Maple Bacon Biscuits

  • 6 slices of bacon
  • 3 c all-purpose flour
  • 2.5 tbs brown sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • butcher’s cut pepper (very coarsely ground)
  • 3/4 c cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/4 c + 1/2 c grade B maple syrup
  • 3/4 c buttermilk

Directions: Preheat oven to 370 degrees F.

Line baking sheet with foil and spread slices of bacon into a single layer. Sprinkle with pepper and bake until crisp, 15-17 minutes.

Increase oven temperature to 425 degrees F.

Remove to layered paper towels to cool and drain. When cool to the touch, chop into medium chunks and set aside.

Add flour, sugar, salt, baking powder, baking soda, and a generous 1/2 tsp butcher’s cut pepper to the bowl on a food processor and pulse to combine. Add the cold butter and pulse until flour mixture resembles a very coarse meal and butter has broken into pea-sized chunks. Transfer to a mixing bowl.

In a small bowl, whisk together buttermilk, maple syrup, and egg. Add to four mixture and stir to incorporate, adding bacon immediately after buttermilk mixture.

Turn onto lightly floured surface and knead several times just to incorporate, being careful not to overwork dough.

Roll or at dough into 1.5 inch thickness and cut into circles using a biscuit cutter. Reshape dough to make additional biscuits with scraps, being careful not to manipulate dough to the point that the butter begins to melt (shape biscuits away from the oven!).

Place on parchment lined baking sheet and bake for 12-15 minutes.

Remove biscuits from baking sheet to a cooling rack placed over parchment and drizzle each with 1/2 tsp grade B maple syrup before serving.

Makes about two dozen biscuits.