BROWNIE GANACHE TART WITH WHIPPED COCONUT CREME

February 13, 2014 sassy kitchen

I love any holiday that gives me a reason to make a baked good. I know a lot of people love to hate on Valentine's day, but I'm not one of them. Cards, gifts and chocolates aside - it's really just an excuse to hang out with someone you love.

I'm not the biggest chocolate person in general, but sometimes I can get down with something this decadent. I also love the idea of making a brownie-type dessert in a tart pan to make it feel more like a "occasion." Make sure to serve this one warm with lots of coconut creme on top and share with a loved one ;).

WALNUT BROWNIE TART WITH GANACHE & WHIPPED COCONUT CREME (Gluten-free, Dairy-free) Adapted from David Lebovitz

4 tablespoons coconut oil
2 tablespoons walnut oil
6 oz. semisweet chocolate, chopped
3/4 cup natural cane sugar or coconut sugar
1 teaspoon vanilla
2 large eggs
1/4 cup almond meal
1/4 teaspoon salt
2 tablespoons cocoa powder
3 tablespoons arrowroot starch
1/2 cup semisweet chocolate chunks
1/2 cup finely chopped walnuts

Preheat oven to 350 degrees. Grease your 8-9 inch tart pan with coconut oil (or cut out a fitted circle of parchment paper).

In a medium saucepan, add coconut and walnut oil and semisweet chocolate. Once chocolate begins to melt, stir until smooth and creamy.

Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time. In a separate bowl, whisk together cocoa powder, salt, almond meal and arrowroot starch. Slowly whisk in dry mixture to brownie batter and beat well until smooth.

Stir in chocolate chunks and walnuts. then scrape batter into tart pan. Sprinkle with sea salt and bake for 30 minutes. Let brownies cool, then chill for 40 minutes for the cleanest cut.

CHOCOLATE GANACHE

3 oz. semisweet chocolate, chopped
1/4 cup cocoa powder
1/2 cup coconut cream (I used SoDelicious brand)
1 teaspoon vanilla
Add cocoa powder and semisweet chocolate to a medium sized mixing bowl. Heat coconut milk over medium heat until it comes to a low boil. Pour over chocolate mixture and let sit for 30 seconds. Stir in vanilla extract and whisk together well until smooth. Drizzle over finished brownie tart.

COCONUT CREME

1 (15oz.) can coconut milk

Chill coconut milk in the fridge overnight. Once opened, scoop out all the thick coconut cream into a small mixing bowl. Whip until smooth and add a dollop to each brownie slice.

BUTTERSCOTCH, CHOCOLATE CHUNK COOKIES WITH SEA SALT

November 13, 2012 sassy kitchen

One of my first memories in the kitchen was of baking cookies. Even though my baking endeavors often involved a Betty Crocker box mix, I was always proud of the achievement. Despite not doing any "real" baking, it was my first experience with the accomplishment that comes from cooking. I know I'm not the only one who feels like a more legitimate and powerful human being after making a pie or conquering an especially difficult recipe. This is why failed recipes hurt...so bad.

The challenges of the kitchen are my favorite kind. Although I've had failures (many) and infamous defeats (bagels), I believe the gluten-free battlefield is one that makes us stronger. We can try to avoid mistakes, but sometimes the dough doesn't rise. So, when I experience those baking-disasters or recipe heart-ache, I turn to this fail-safe recipe that never lets me down. There's nothing butterscotch and sea salt can't fix.

BUTTERSCOTCH CHOCOLATE CHUNK SEA SALT COOKIES (Gluten-free)

1 cup all purpose gluten-free flour (I used Bob’s)

2/3 cup oat flour

1/2 teaspoon baking soda

1 teaspoon xanthum gum

1 teaspoon maldon sea salt (and more for topping)

1/2 cup hazelnuts, chopped

6 tablespoons butter, melted

3/4 cup brown sugar

2 tablespoons agave nectar or maple syrup

1 egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips or 8 oz. chopped bittersweet chocolate

1/3 cup butterscotch chips, chopped

1. Preheat the oven to 350 degrees. Whisk together both flours, baking soda, and xanthum gum. Once mixture is combined well, add the sugar, salt, chocolate chips, nuts and butterscotch. Mix well.

2. In another bowl, combine agave, butter, egg and vanilla extract. Mix well before combining with dry mixture.

3. Since there are so many “chunks” in this recipe, you may find it a little dry, but don’t panic. Mixture should be moist enough to pack into shape and bake. Use a measuring spoon or your hands to shape cookies and add to baking sheet lined with parchment paper . Bake cookies for 12-14 minutes or until they are golden brown and hold their shape. This recipe makes approximately 24 cookies.

nutmeg-spiced hazelnut cake with chocolate ganache

February 11, 2012 sassy kitchen

I recently celebrated a birthday at the end of January. Naturally, I was reminded of all the pool parties I couldn't have as a child since my actual birthday is usually quite cold and rainy (or snowy). There are in fact some upsides to a Winter birthday, especially if like me, you enjoy cold weather and warm, spiced desserts. Cake made of roasted hazelnuts is definitely one of them.

Generally, I'm not really one for a real "classic" birthday cake. I don't particularly enjoy frosting or super sugary desserts (I know, who am I?). This cake completely seduces me, though. I originally adapted it from Smitten Kitchen, made it gluten-free and added some freshly grated nutmeg. If you're planning any special occasion baking anytime soon, this is a sure show-stopper. It may even cure your childhood resentments and/or winter blues.

HAZELNUT & NUTMEG BROWN BUTTER GANACHE CAKE (Gluten-free, vegan optional)

DOUGH:

1 heaping cup raw hazelnuts

1/2 pound butter (or earth balance)

1 1/3 cup powdered sugar

1/3 cup Bob's Red Mill All-Purpose flour

5 large egg whites (or egg replacer)

3 tablespoons granulated sugar

1 teaspoon xanthum gum

1 teaspoon freshly grated nutmeg

GANACHE:

8 oz. semisweet chocolate, chopped fine

1/2 cup heavy cream or coconut cream

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Roast hazelnuts on a baking sheet for 12-15 minutes. Set aside to cool.

2. Add butter to saucepan over low to medium heat. Cook 6-8 minutes or until it smells nutty.

3. In a large bowl, whisk together flour, xanthum gum, powdered sugar and nutmeg. Add this mixture with hazelnuts to food processor or blender. Mix a little at a time and pulse into flour. Add flour back to bowl and set aside.

4. Place egg white in a stand mixer and beat on high speed for 4-5 minutes or until they have stiff peaks. (For egg replacer, do this same step, but mixture will not get as fluffy).

5. Fold egg whites into flour mixure making sure to combine well, but not overstir. Add to greased cake pan (bundt, layer cake, etc) and bake for 50 minutes to 1 hour. Set aside to cool.

6. As cake cools, double broil chocolate with vanilla. Stir mixture as the chocolate melts. Remove from stove and let cool. To serve, drizzle or cover entire cake with chocolate ganache. Top with dusting of powdered sugar and freshly grated nutmeg.