Asian Pear & Apple Galette w/ Honeyed Marscapone

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Remember that sweet potato and squash galette I made a couple of weeks ago?? Well, I had the other half of the dough chilling in my freezer and I knew I needed to make use of it as soon as possible. Since, the last galette was savory in nature, I figured I would turn this galette into the fruitiest sweet little treat possible. I had some amazing Asian pears in the fridge and I came to the realization that they would be the perfect base for this fall-inspired rustic dessert. I honestly think that galettes are so loved because of how beautiful, honest ,and natural they appear. They are unsophisticated and unpolished and when they bake up they have gorgeous little imperfections that really convey the home-made-ness. I just love that about them. This galette is made with a whole wheat dough and isn’t really too sweet, so that it can be the ideal vessel for whipped cream or vanilla bean ice cream (which I strongly recommend). 

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Asian Pear & Apple Galette w/ Honeyed Marscapone 

Adapted from a Couple Cooks Apple Pomegranate Galette 
Yields about 6-8 slices 
Prep time; 20 min, Cook time; 40 min

What you need:

1 whole wheat galette dough  (find instructions here) 

2 medium firm Asian pears

1 medium tart firm apple (Braeburn or any other baking apple like Granny Smith)

juice and zest from 1/2 lemon

1 tsp pumpkin pie spice

pinch of sea salt

1/4 cup marscapone

2 TBSP honey 

1/2 TBSP ghee (or melted butter)

1/4 cup berries of your choice 

optional mint chiffonade for garnish 

1. Remove the dough from the freezer and let thaw on the counter for about an hour or two until it is workable yet still pretty chilled. Preheat the oven to 375ยบ and line a large rimmed baking sheet with parchment paper. 

2. In a large bowl, combine the pears, apple, lemon zest and juice, spice, and salt and stir to combine. Set aside. 

3. In a small bowl, combine the marscapone and honey and whisk together with a fork. Set aside. 

4. Dust a large smooth surface with flour. Roll out the dough into a rough circle about 12″ in diameter (the edges will not be perfect, and that’s ok, we like the rustic look!). Place the dough onto the parchment paper on the baking sheet. Spread the honeyed marscapone onto the center of the dough and spread outward making sure to leave about a 1″ border. Arrange the pear and apple slices in a circular pattern. Top the pears and apples with whatever berries you have on hand (I used pomegranate seeds, blueberries, and raspberries). Fold the edges of the dough over the pears, apple, and berries, in a pleating fashion. Brush the top of the dough with ghee and drizzle a bit of honey over the fruit. Bake for about 40 minutes. Allow the galette to cool a bit before serving. Serve with a-la-mode or with whipped cream. Enjoy! 

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Roasted Pistachio Maple Ice Cream

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I really do not use my ice cream maker enough.  

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Roasted Pistachio Maple Ice Cream
A delightful vegan frozen treat with crunchy roasted pistachios, sweet maple, and creamy coconut milk!


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Prep Time
10 min

Total Time
1 hr

Prep Time
10 min

Total Time
1 hr

Ingredients
  1. 1 cup roasted & salted pistachio nut meats, divided
  2. 1 (14oz) can coconut cream (or full fat coconut milk)
  3. 2 cups organic unsweetened vanilla almond milk
  4. 1/4 cup maple syrup
  5. 1/2 cup organic cane sugar
  6. 3 tsp pure vanilla extract
  7. 1/2 tsp nutmeg
  8. 1/2 tsp cinnamon
  9. pinch of salt
Instructions
  1. Preheat the oven to 350. Add all the pistachios to a small rimmed baking sheet and roast for 8 minutes. Remove from the oven and let cool. Place 1/2 cup of the pistachios in the bowl of a food processor and pulse until it becomes super fine or turns into a slight pistachio butter (about 4-5 minutes).
  2. In a large bowl combine the coconut cream, almond milk, vanilla, maple syrup, sugar, nutmeg, cinnamon and salt. Using a hand mixer (or vitamix or blender), blend all the ingredients for a minute or two. Add in about 3 TBSP of the pulsed (super fine) pistachios. Mix for another minute and then pour into the bowl of the ice cream maker. Add the other 1/2 cup of whole roasted pistachio nutmeats and let the ice cream maker churn for about 30 minutes. Pour the ice cream into a freezer-friendly jar and freeze for an hour or two. Enjoy!
Notes
  1. You can find canned Coconut Cream at Trader Joe’s and I highly recommend you use it.
HONEYED HOME http://www.honeyedhome.com/

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{All Natural} Pumpkin Spiced Latte

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There are a few things in life that I would like to call my “vices”. The few that I have are as follows (and in no particular order); I have a this weird obsession with really bad reality shows (Real Housewives or The Bachelor kind of stuff), I usually have at least one glass of red wine at night, and I absolutely NEED  love a good cup of joe in the morning. Ok, so the reality shows are normally a bit over-the-top, but I think I have become a viewer for the simple fact that they are so ridiculously out of control that they make me feel that my own life is right where it needs to be and that my values and morals are incredibly intact. They also make me feel like I am a damn genius. It’s mind blowing really; conversations played out on cable television. So there you have it, they are so bad that they make me feel so good. My other vice, coffee gulping, is loved for so many better reasons than reality television. I can’t believe I am admitting this; but sometimes I can’t wait to go to bed at night so that I can have a cup of hot brew in the morning. (gasp!) I know. Its not just for the little boost of energy it gives me, it’s the aroma and robust flavor that I am completely infatuated with. I think sometimes that breathing in the coffee and holding the warm mug is invigorating in itself. I could probably go on and on about all the reasons why I yearn for coffee, but I wouldn’t want to bore you…

As soon as Autumn hits, pumpkin spiced lattes are calling my name (loudly). I love the slight sweetness of the underlying pumpkin mixed with warm spices and hot milk. It’s like Fall sneaks right into your morning and prepares you for all the holiday nostalgia on the horizon. I love it all so much, but I what I do not care for is the way that some coffee shops prepare these pumpkin spiced lattes. Usually, they are made with pumpkin syrup (full of artificial sweeteners) and mixed with full-fat dairy milk. Too many calories in one cup if you ask me. I thought there must be a way to get these same flavors without all the junk and it turns out; it’s totally possible and so delicious! I did end up adding a little whipped cream to these for the photo effect, but if you are trying to eliminate calories, it tastes just as amazing without it. You could also whip up a little coconut cream and use as a vegan whipped cream for some extra all-natural sweetness. I hope that you enjoy making these as much as I did! Happy Fall! 

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Pumpkin Spiced Latte
Serves 4
A delicious, all natural, & healthy spin on the classic fall-favorite pumpkin spiced latte!


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Pumpkin Spice Syrup
  1. 1 cup water
  2. 3 TBSP organic pumpkin puree
  3. 1 TBSP maple syrup
  4. 2 tsp pure vanilla extract
  5. 1/2 tsp nutmeg, plus more for garnish
  6. 1/2 tsp cloves
  7. 1 tsp cinnamon
To assemble
  1. 1 cup organic unsweetened vanilla almond milk
  2. 8 shots of organic espresso (about 8oz fresh strongly brewed coffee)
  3. whipped cream for garnish (or use vegan whipped {coconut} cream)
Make the pumpkin spiced syrup
  1. In a large saucepan bring all the syrup ingredients to a boil while whisking. Once it has boiled reduce down to a simmer for a couple minutes and then set aside (it will be a little thick).
Make the espresso
  1. I use my Bialetti pot and brew about 8 shots of espresso. Feel free to use a strongly brewed pot of coffee if you do not have an espresso maker.
Heat the milk
  1. In a small sauce pan heat the almond milk until it boils for a minute and then set aside.
Assemble the latte
  1. Pour the 2 oz of espresso in each mug. Add about 2-3 TBSP of the pumpkin syrup to each mug. Add the hot milk to the top of the mug and stir to combine. Garnish with whipped cream (if you are feeling indulgent) and a little sprinkling of nutmeg.
Notes
  1. Because I used almond milk, the coffee-milk-pumpkin syrup would tend to separate. I kept a spoon and saucer near by to stir when needed.
  2. This latte is not overly sweet, if you like a sweeter morning brew add a few more tablespoons of maple syrup or any other natural sweetener.
HONEYED HOME http://www.honeyedhome.com/

Delicata & Sweet Potato Galette

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There is this one moment that happens every year in Southern California when the breeze shifts and the air feels a bit crispier. The sun is still abundant and the days are warm but that subtle change in the wind almost makes my heart skip a beat. I even feel that it smells differently outside. The pinkest sunsets give rise to the clearest days and it is all so beautiful. Not only does the feeling get me excited, but the food around this time of year is unparalleled. I was going to post this dish this Sunday, which is the official first day of Fall, but I honestly could NOT wait any longer . I am jumping the gun on this season and I don’t even care, one bit. (I also recently purchased some amazing new boots and a sweater because let’s face it, the shopping this time of year gets me too!). So, even though it is still somewhere around 78 degrees outside, just go put on your new fall sweater and your cute boots and make THIS galette. The whole scene will usher you right into the season, just perfectly. 

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Delicata & Sweet Potato Galette

Serves 4
A savory autumn whole-wheat galette w/ sweet potato, delicata squash, crumbled gorgonzola & rosemary!


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Prep Time
30 min

Cook Time
40 min

Total Time
1 hr 10 min

Prep Time
30 min

Cook Time
40 min

Total Time
1 hr 10 min

For the Whole Wheat Dough
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cups whole wheat flour
  3. 1/2 tsp sea salt
  4. 1 TBSP fresh thyme, chopped
  5. 1.5 sticks organic unsalted butter, chopped in small cubes (make sure it is very cold)
  6. 1 egg yolk
  7. 1/4 tsp apple cider vinegar
  8. 5 TBSP ice water
For the Galette
  1. 1 small sweet potato, sliced thin (about 1/4″ thick rounds)
  2. 1 small delicata squash (cut in half, scoop out the seeds, and sliced thin about 1/4″ thick)
  3. 1/2 yellow onion, thinly sliced
  4. 1 TBSP fresh rosemary, chopped
  5. 1 garlic clove, minced
  6. 3 TBSP extra-virgin olive oil, divided
  7. 1 TBSP balsamic vinegar
  8. 1/4 cup crumbled gorgonzola cheese (or goat or feta)
  9. sea salt & pepper
  10. red pepper flakes
For the Whole Wheat Dough
  1. In the bowl of the stand mixer combine the flours, salt, and thyme. Add the chilled butter cubes to the mixer and with paddle attachment, slowly mix until the mixture is coarse and the butter is the size of small peas. (You could also use a pastry cutter if you do not have a stand mixer).
  2. In a small bowl make some ice water. In another bowl, combine the egg yolk and vinegar. Add the ice water to the egg and vinegar and whisk with a fork. Slowly add to the flour in the mixer. THe dough should just barely come together, careful not to over-mix. Knead the dough with your hands once or twice or until smooth and in a circular disk shape. Cut in half and chill for 30 minutes. (I put the other half in the freezer for a later use).
For the Galette
  1. While the dough is chilling, start caramelizing the onions. In a medium sautee pan add 1 TBSP olive oil and add the sliced onion. Sprinkle with a 1/4 tsp sea salt and 1/4 tsp pepper. Caramelize the onions for about 15 minutes over medium heat. Add the balsamic vinegar and sautee about another 5 minutes. Remove from heat and set aside.
  2. In a large bowl combine the sweet potato, caramelized onions, delicata squash, rosemary, garlic, and 2 TBSP of the olive oil. Sprinkle with salt and pepper and red pepper flakes to your taste. Toss to combine and set aside.
  3. Preheat the oven to 410. Line a baking sheet with parchment paper. On a floured surface roll out the dough into a rough circle, about 12″ in diameter (don’t worry about the edges being uneven, the more rustic looking the better). Carefully place the dough on the baking sheet and then start layering in a circular pattern, being sure to get the caramelized onions in all the little nooks. (I had some veggies leftover so I put them on another baking sheet alone and roasted them for a salad later). Brush the top of the dough with a little olive oil and then place in the oven to bake for 20 minutes. Remove from the oven, sprinkle the gorgonzola, and then bake for another 20 minutes. Once finished, let cool slightly before slicing.
Notes
  1. My husband and I both added a bit more salt, pepper, red pepper flakes to our individual slices. The other half of the dough will be used for a sweet autumn galette on the blog next week!
Adapted from A Couple Cooks
Adapted from A Couple Cooks
HONEYED HOME http://www.honeyedhome.com/

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Almond Butter Stuffed Chocolate Cookies

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Have you ever had a salty/sweet tooth?? It’s kind of like a two-item-combo of cravings. Those days where chocolate covered bacon actually sounds good?? Or pretzels and ice cream?? I hope this isn’t just something I do, or I might be slightly embarrassed. I had a hankering today for just those two things and I decided that there had to be a healthier remedy than the aforementioned chocolate covered bacon. I wanted to make cookies that would be slightly sweet with a soft chewy bite and a creamy middle. Almond butter stuffed chocolate cookies popped into my mind and I could not shake them. It had to be done. Immediately. I used Justin’s brand Maple Almond Butter to fill these cookies, because it is one of my most favorite pantry staples. The texture and taste are just perfect and it worked incredibly as the star of the show in these treats. They are like little presents; each cookie is wrapped with chocolate for the creamiest surprise inside. You are probably going to want jump on this band wagon and bake yourself some of these gooey puppies, like right now. 

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almond

Almond Butter Stuffed Chocolate Cookies

Yields 24
A vegan chocolate cookie stuffed with maple almond butter and sprinkled with flaky sea salt!


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Prep Time
35 min

Cook Time
10 min

Total Time
45 min

Prep Time
35 min

Cook Time
10 min

Total Time
45 min

Ingredients
  1. 2 cups whole wheat flour
  2. 1/2 cup almond meal
  3. 1/2 cup unsweetened cocoa powder
  4. 1/4 tsp sea salt
  5. 1 tsp baking powder
  6. 1/2 baking soda
  7. 3/4 cup brown sugar
  8. 2 Flax Eggs (2 TBSP flaxmeal + 1/2 cup warm water)
  9. 1/2 cup organic maple syrup
  10. 1/4 cup coconut oil, in a liquid state
  11. 1 tsp pure vanilla extract
  12. 1 cup Justin’s Maple Almond Butter
  13. Maldon sea salt, for sprinkling
Instructions
  1. Place the jar of almond butter in the freezer and freeze for about an hour so that it is easy to work with. Make 24 small (about 1/2 tsp) almond butter “balls” and place on a sheet of parchment on a plate and keep in the freezer for later use.
  2. Preheat the oven to 350 and line two baking sheets with parchment paper or Silpat.
  3. In a small bowl combine the flaxmeal and warm water and whisk vigorously until it forms a thicker consistency. Set aside.
  4. In a large bowl, whisk together flour, almond meal, cocoa powder, baking powder, baking soda, and salt. Set aside.
  5. In a small bowl combine the brown sugar, maple syrup, coconut oil, vanilla and whisk to combine. Add the flax egg to the wet ingredients and then pour the wet ingredients into the dry ingredients. (The batter will be very thick, but try not to over mix. I used my hands to combine it well).
  6. Working with about 1 TBSP of dough at a time, make the dough into a round ball (about and inch thick). Press the ball into the palm of your hand and flatten. Place one small almond butter ball into the middle of the dough and then carefully fold the chocolate dough around the almond butter ball. Wrap it up in a nice little package and place onto the prepared baking sheet. Once 12 have been made sprinkle with Maldon salt and bake for 10 minutes. Let them rest on the baking for a few minutes when they come out of the oven. Repeat with the remaining chocolate dough and almond butter balls until all 24 have been made and baked. Enjoy!
Notes
  1. I love the salty sweet combination, but if you aren’t feeling that, then sprinkle the cookies with a little turbinado sugar for some added sweetness!
HONEYED HOME http://www.honeyedhome.com/

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