Orange & Basil Rhubarb Oatmeal

Rhubarb Oatmeal Recipe with Orange and Basil- Baker Bettie

I absolutely love rhubarb. Its distinct tart flavor is so unique and I get so excited when it comes back in season. I was at the grocery store this weekend and got very excited when I saw the unmistakable pink stalks sitting in the produce section. I quickly snached some up without even knowing what I was going to do with it. I love rhubarb season! I really need more rhubarb recipes in my repertoire.

Yesterday morning I was rummaging through the fridge looking for breakfast inspiration and the rhubarb was staring right back at me. Rhubarb for breakfast? Yes please!

I decided to mix it with some other fresh flavors and to use up some produce that would soon go bad. Orange seemed like a no brainer but then I spotted the basil! It’s not a combination I had ever thought of before, but it just clicked. A healthy breakfast recipe was well under way!

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Pumpkin Sage Scones with Spicy Cherry Jam

Pumpkin Sage Scones with Spicy Cherry Jam- Baker Bettie

That time of year is here again. That obnoxious time, that I secretly love, where anything and everything is pumpkin spice flavored. And I hear both sides of the coin all the time. There are the people that are totally into it. All out pumpkin eeeeeverything. And they tweet and instagram and facebook it all. “First pumpkin spice latte of the season ya’ll!” You know the kind. Maybe you are the kind. I’m not judging. But then there are those that mock that side. They’re all, “Why is everything pumpkin flavored? Pumpkin sucks!” And you guys are right. Pumpkin completely on it’s own isn’t really all that exciting flavor wise. But pumpkin hating peeps, here is the deal: It really isn’t about the actual pumpkin flavor. It’s about the spice! The cinnamon, the nutmeg, the allspice, the ginger. All of those things that go into pumpkin pie spice is what we associate with the flavor of pumpkin. And I secretly love it because those spices scream that Fall is coming and things are about to get a whole lot more cozy.

Pumpkin Sage Scones with Spicy Cherry Jam- Baker Bettie

After writing all that, I feel like I just became an advocate for pumpkin season. That really wasn’t my intention. But since we’re going that way, pumpkin is actually pretty awesome especially as a substitution in baking. Similar to mashed banana, pumpkin can often be used as a substitution for eggs or oil in baked goods. For instance, a scone recipe typically calls for one egg. But since I am making pumpkin scones, I don’t even need a replacement for the egg. The pumpkin will do the trick in binding the scones together. And pumpkin works similarly in this pumpkin pecan bread, these pumpkin cinnamon rolls, and pumpkin chocolate coffee cake.

Pumpkin Sage Scones with Spicy Cherry Jam- Baker Bettie

Probably the most important thing to keep in mind when adapting or writing recipes for alternative baking methods is what the purpose of each ingredient is that you are substituting. In a traditional scone recipe there are typically three components that need to be adapted for a vegan version.

The Egg: Because of the amount of other leaveners in a scone recipe (baking powder and baking soda), the egg is mostly used for binding the scone together and for a bit of moisture. The pumpkin in this recipe replaces both. Other options could be banana, non-dairy yogurt, chia egg, or flax egg.

The Fat: Often cold butter is the fat in a scone recipe, though shortening is seen at times. The fat gives richness to the scone but also serves as an important part of the rising process. The fat needs to be cold so that when it heats up in the oven the water will start to evaporate and the steam helps the scone to rise. This cold solid fat is easily replaced with vegan butter, or vegetable shortening. I prefer the flavor, or lack there of, and texture that vegetable shortening brings to the party.

The Milk or Buttermilk: Plain milk or cream in a recipe mostly serves the purpose of moisture and richness and can be easily replaced with non-dairy milk. Buttermilk, on the other hand, is acidic and brings some tang into the batter and usually serves an additional purpose of activating the baking soda. (Because as we know, if you’ve read my science of baking soda and baking powder article, baking soda needs something acidic to balance it’s alkalinity in order to serve the purpose of leavening the batter.) So non-dairy milk on it’s own will not be a good substitute. We need to add some acidity, and vinegar (or lemon juice) will do the trick.

Pumpkin Sage Scones with Spicy Cherry Jam- Baker BettieAnd now, I leave you to gawk at the scones. The lovely orange colored, and beautifully earthy flavored, scones. Not to toot my own horn, but the idea of the spicy cherry jam to pair with these was a pretty damn good idea. In fact the jam all on it’s own is a pretty amazing idea. Toot, toot.

Welcome to Fall. Welcome to pumpkin spice season. Here we go!

Pumpkin Sage Scones with Spicy Cherry Jam- Baker Bettie

Pumpkin Sage Scones (vegan)

Yield: 12-14 scones

Pumpkin Sage Scones (vegan)

Ingredients

  • 3/4 cup non-dairy milk
  • 1 TBSP vinegar
  • 4 1/4 cups flour
  • 1/2 cup sugar
  • 1 TBSP baking powder
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 cup packed fresh sage leaves, chiffonade (thin strips)
  • 10 TBSP cold vegetable shortening (or vegan butter), cut into small pieces
  • 1 cup pumpkin puree (not pumpkin pie filling)

Instructions

  1. Combine the non-dairy milk and the vinegar together and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and sage.
  3. Add the shortening and use a pastry blender or a fork to cut it into the dry ingredients until it is the consistency of peas.
  4. Make a well in the center of the flour mixture and add in the pumpkin puree and non-dairy milk/vinegar mixture.
  5. Stir together just until combined. Knead the dough over itself in the bowl about 4 times.
  6. Refrigerate for about 1 hour.
  7. Preheat oven to 400ºF.
  8. Flour a clean work surface and pat out the dough to 3/4" thick. You can cut out with a circular cutter, or cut into squares or triangles.
  9. Place in a greased cake pan or cookie sheet and bake for 16-18 minutes. Do not open the door to check on them for at least the first 8 minutes or you will release the steam and they will not rise as high.
  10. Serve with spicy cherry jam.
http://bakerbettie.com/pumpkin-sage-scones-spicy-cherry-jam/

Spicy Cherry Quick Jam

Ingredients

  • 1 lb frozen tart cherries
  • 1 cup sugar
  • 1/4 tsp cayenne pepper
  • 1/2 tsp pumpkin pie spice (optional)
  • pinch salt

Instructions

  1. Combine all ingredients in a saucepan over medium heat.
  2. Stir occasionally while the sugar is melting and the cherries are thawing.
  3. Once the cherries become soft begin to mash them down with a spoon or a potato masher.
  4. Bring to a boil and cook until the mixture begins to thicken.
  5. Remove from the heat and let cool.
  6. Store in an airtight container in the refrigerator for up to a week.
http://bakerbettie.com/pumpkin-sage-scones-spicy-cherry-jam/

Chocolate Chip Peanut Butter Skillet Cookie (wheat free, vegan)

Chocolate Chip Peanut Butter Skillet Cookie (gluten free, vegan)- Baker BettieI’m currently in full veg out mode. Lounging in bed way longer than anyone should ever stay in bed, watching Orange is the New Black, sipping my mug of coffee, and occasionally reaching over to pet my purring kitty. I need this today. My body is saying, “Thank you. Quit abusing me please!” I have a week off of school (though I am still working most nights) and I plan to use it to recuperate from my sleep deprivation and to bake as much and as leisurely as possible.

Chocolate Chip Peanut Butter Skillet Cookie (gluten free, vegan)- Baker Bettie

I’ve been playing with oat flour a lot lately. I’m pretty into it. It gives baked goods a really lovely rustic texture and the perfect amount of chew. It is also a great flour to use in vegan baking because oat flour has a much higher protein content than wheat flour which is helpful since we are nixing the eggs. I also love it in gluten free baking because the end result never feels like an alternative recipe. Oats are a familiar flavor and texture for people and I think they feel less intimidating than some other alternative flours.

Chocolate Chip Peanut Butter Skillet Cookie (gluten free, vegan)- Baker Bettie

Making your own oat flour is so easy! All you have to do is put rolled oats (certified gluten free of course if you are gluten intolerant!) in a blender or food processor and pulse until it is the consistency of flour. The time for this will vary depending on the strength of your kitchen appliance. Then, I always sift the flour. I don’t have a great blender so there is always a good deal of oat crumb that is too big to go through the sifter. So I add all of the bigger crumb back into the blender for one more whirl through, sift again, and store it all in an airtight container. Of course you can always buy oat flour in the store. It’s a little pricier than making it yourself but a little more convenient if you don’t want to pull out your blender.

I really want you guys to try this recipe. Even if you aren’t vegan or gluten free. I promise it does not taste like an alternative to a traditional cookie. It is an amazingly simple and delicious dessert that just so happens to be vegan and gluten free. And while you’re at it, you should check out these brownies and banana bread that I made with oat flour too. They just so happen to be vegan and gluten free as well and that bread has been blowing up like crazy on pinterest. Oat flour. Get into it.

Chocolate Chip Peanut Butter Skillet Cookie (gluten free, vegan)- Baker Bettie

Chocolate Chip Peanut Butter Skillet Cookie (wheat free, vegan)

Chocolate Chip Peanut Butter Skillet Cookie (wheat free, vegan)

Ingredients

  • 1 cup your favorite vanilla yogurt (I used SoDelicious Non Dairy Coconut Milk yogurt)
  • ½ cup peanut butter
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 2 1/4 cups oat flour (make sure they are certified gluten free if you have a gluten intolerance)
  • 8 oz dark chocolate chips or chunks

Instructions

  1. Preheat oven to 350ºF.
  2. In a large bowl, combine yogurt, peanut butter, and brown sugar and mix until well combined.
  3. Add the baking soda, and oat flour and and mix until combined (the batter will be thick)
  4. Fold in the chocolate chips or chunks.
  5. Using clean hands, pat the mixture into a 10" cast iron skillet or baking dish (mixture will be thick).
  6. Bake for 20-25 minutes, until a toothpick comes out clean.
http://bakerbettie.com/chocolate-chip-peanut-butter-skillet-cookie-wheat-free-vegan/
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Rosemary Lemon Cinnamon Rolls

Rosemary Lemon Cinnamon Rolls- Baker BettieI absolutely needed to get in the kitchen today and be creative. I haven’t had a free moment to do that in so long. Sure I have cooked and thrown things together here and there, but it has been so long since I’ve had time to really create. To let the creative juices flow and to really take my time with ingredients and the process of baking. It felt amazing. It felt like home.

Rosemary Lemon Cinnamon Rolls- Baker BettieAt the first hint of Fall I always get the itch for cinnamon rolls. But it isn’t quite cool enough yet to really get into Fall baking so I decided to do a cinnamon roll that was a bit brighter in flavor. I love lemon and cinnamon, and rosemary and cinnamon, and rosemary and lemon, so why not make this a menage a trois situation?

I just realized that I did cinnamon rolls during last years MoFo. Chili and cinnamon rolls anyone? If you aren’t familiar, get acquainted. All of the world should know of this. I’ll keep doing my part to educate. Consider it my community service.

Rosemary Lemon Cinnamon Rolls- Baker Bettie

Rosemary Lemon Cinnamon Rolls (vegan)

Rosemary Lemon Cinnamon Rolls (vegan)

Ingredients

    for the dough
  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup warm non-dairy milk
  • 1/4 cup sugar
  • 1/3 melted vegetable shortening
  • 1 teaspoon salt
  • 1 flax egg or chia egg
  • 4 cups all-purpose flour
  • for the filling
  • 1/2 cup melted vegan butter (such as Earth Balance)
  • 3/4 cup sugar
  • 2 TBSP cinnamon
  • zest of 2 lemons
  • 1 TBSP finely chopped rosemary
  • for the icing
  • 2 cups powdered sugar
  • zest and juice of 1 lemon
  • 1 tsp finely chopped rosemary

Instructions

  1. In a small bowl, dissolve yeast in warm water and set aside.
  2. In a large bowl or the bowl of stand mixer mix milk, sugar, melted shortening, salt and flax or chia egg. Add 2 cups of flour and mix until smooth.
  3. Add yeast mixture.
  4. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes or use the dough hook attachment on your stand mixer.
  5. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  6. Heat oven to 350 degrees F.
  7. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
  8. Spread melted vegan butter over dough. Mix sugar,cinnamon, rosemary, and lemon zest together and sprinkle over buttered dough.
  9. Beginning at the 15-inch side, role up dough and pinch edge together to seal.
  10. Cut into 12 to 15 slices.
  11. Coat the bottom of baking pan with vegan butter.
  12. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
  13. Bake for about 30 minutes or until nicely browned.
  14. Meanwhile, mix lemon juice, zest, powdered sugar, and rosemary until the glaze reaches desired consistency.
  15. Spread over slightly cooled rolls.
http://bakerbettie.com/rosemary-lemon-cinnamon-rolls/

Easy Vegan Chocolate Chip Cookies: Only 6 Ingredients

Easy Vegan Chocolate Chip Cookies with Only 6 Ingredients & Vegan Baking Science- Baker BettieI’m going to try something new here at Baker Bettie. I have been wanting to make some baking tutorial videos for a while, so I decided on a whim to just go ahead and try it. I wanted to go a little bit more in depth about the science of vegan baking and vegan substitutions and making a video seemed like a good place to start. Bare with me for my first try. The video is a bit long and that whole thing about the camera eating up energy is so true. Next time I’ll be a bit more animated! But I hope you enjoy it and that you learn a little something about vegan baking.

Easy Vegan Chocolate Chip Cookies with Only 6 Ingredients & Vegan Baking Science- Baker BettieI’m going to go ahead and quickly review here how simple this recipe is but check out the video below for more information! It is an adaptation from my 5 Ingredient Chocolate Chip Cookies.

The traditional recipe starts with creaming a sugar with a solid fat. In the original recipe the solid fat is butter. But for a vegan option you can use any vegan solid fat. This could be vegetable shortening that is vegan, vegan margarine, or vegan butter substitute such as Earth Balance. You could also use a nut butter if you want that flavor in your cookie.

The next step is to add something to help bind the cookie together and also leaven it a bit. In the original recipe this is an egg. You want 1 eggs equivalent of an egg replacement. Ener-G egg replacer is always a good option but I hardly ever have that on hand. Alternatively, you can mix 1 tsp of corn starch or arrowroot powder with 1/2 tsp of baking powder and 3 TBSP of water. This is essentially a homemade egg replacement. Chia egg or flax egg would also be a great option. Use what you have available.

The recipe comes together quickly with adding in flour and the chocolate chips. Enjoy life is a specifically vegan brand of chocolate chips, however quite a bit of dark chocolate is also vegan.

It is as simple as that. 6 Ingredients and you have delicious vegan chocolate chip cookies! This base dough could also be used to make tons of various flavors. Just add in whatever extracts, spices or mixins you want and play with the variations!

Easy Vegan Chocolate Chip Cookies with Only 6 Ingredients & Vegan Baking Science- Baker Bettie

I go more in depth in the baking science on the video so please feel free to watch and let me know what you think!

Easy Vegan Chocolate Chip Cookies: Only 6 Ingredients

Easy Vegan Chocolate Chip Cookies: Only 6 Ingredients

Ingredients

  • 1/2 cup vegan butter (earth balance, vegan margarine, vegetable shortening, nut butter)
  • 1 cup vegan sugar (dark brown muscovado sugar or whatever sugar you prefer)
  • 1 tsp cornstarch or arrowroot powder
  • 1/2 tsp baking powder
  • 3 TBSP water
  • 1 cup + 2 TBSP all-purpose flour
  • 1 cup vegan chocolate chips or chunks

Instructions

  1. Preheat oven to 375ºF.
  2. Cream together the vegan butter and sugar together until light and fluffy (about 3 minutes).
  3. Whisk together the cornstarch, baking powder, and water until smooth. Mix into the creamed batter.
  4. Stir in the flour then the chocolate chips until combined.
  5. Bake at 375ºF until just lightly browned on the edges and middle still looks undercooked. About 8-10 minutes.
http://bakerbettie.com/easy-vegan-chocolate-chip-cookies-6-ingredients/

Bourbon Blackberry Mint Lemonade

Bourbon Blackberry Mint Lemonade - Baker BettieI feel I need to apologize to the Vegan MoFoers. I had a plan. Really, I did. A plan to post quite a bit during the month of September all about vegan baking science. And it’s only the 5th day of the month but the plan is already shot to hell. When you’re only home on average 6 hours a day, plans easily go awry. So I’m sorry. I’m going to keep trying my best. And I have a week off from school coming up so I will make up for my absence then!

And I know this isn’t baking, but I had to share with you this lovely little cocktail I made over the holiday weekend.

fresh-blackberry-lemonade My husband and I were wandering around the Italian Market this weekend and these beautiful blackberries jumped out at me. My husband had been asking me to make some homemade lemonade and so we agreed on blackberry lemonade with fresh mint.

You know how I know I’ve found my calling? Because when I see my culinary vision (even something as simple as lemonade) through from idea, to creation process, to finished product, to sharing and enjoying, I feel so much joy. I feel such a connection with my creations, almost like a proud mother (not that I really know what that feels like). And I get sentimental when I look back at the pictures of things I’ve created that are already long gone.

Bourbon Blackberry Mint Lemonade - Baker BettieI was telling my husband that I often feel like I can make a recipe better just by putting a little love and care into whatever I’ve making. I often won’t even change anything about my recipe, but will simply take a lot of care with the ingredients and process and I swear, you can taste the difference than if I hurry through. Just another one of the many important life lessons I have learned through cooking and baking. To put my whole self into whatever I’m doing. Nothing is insignificant. If anything, there is something to learn and gain for myself my taking great care with my work.

Bourbon Blackberry Mint Lemonade - Baker BettieAnd it isn’t difficult to put a lot of love into something so beautiful and tasty, especially if it involves bourbon. I’ll be back soon with some vegan baking science. Proms.

xoxo

Bourbon Blackberry Mint Lemonade

Bourbon Blackberry Mint Lemonade

Ingredients

  • 5-7 large lemons or 8-10 small lemons (enough for 1 cup juice)
  • 3/4 cup sugar
  • 3 cups water
  • 2 cups blackberries
  • handful of fresh mint leaves

Instructions

  1. Remove the zest of one of the lemons and set aside.
  2. Juice the rest of the lemons.
  3. Heat sugar, water, and lemon zest in a large pot over medium heat until sugar dissolves. Add the lemon juice and remove from the heat.
  4. Blend blackberries and mint leaves in a blender and add to the warm sugar lemon mixture. Allow to cool.
  5. Pour through a fine mesh strainer into bottles to store in the refrigerator.
  6. Serve chilled lemonade over ice with a shot (or two) of bourbon.
http://bakerbettie.com/bourbon-blackberry-lemonade/

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