(You’ll Never Guess They’re) Vegan Chocolate Chip Cookies

(You'll Never Guess They're) Vegan Chocolate Chip Cookies (via thepigandquill.com) #baking #dairyfree #eggfree

(You'll Never Guess They're) Vegan Chocolate Chip Cookies (via thepigandquill.com) #baking #dairyfree #eggfreeLet’s talk about fears. Is it weird to kick things off that way? Here, I’ll add some bogus relevance. It’s almost Halloween: super spooky. Let’s talk about fears. Better?

I’ll tell you what I’m afraid of. One thing, really, and I’m getting real vulnie putting this out there for all the internet to read/take advantage of. Ready?

Creepy tiny repeating textures, mostly those occurring in nature and especially those occurring on flesh.

We’re talking:

  • beehives
  • pores/spores/those things on the underside of ferns VOMMITTTTT
  • aerial views of penguins en masse

See also:

  • geico guy made of money
  • skittles chicken pox guy OMG NO
  • tree trunk arms guy from Grey’s

And most definitely:

  • adzuki beans beards

I’d like to point out that I’m intentionally not linking to these examples because it would mean searching for and therein (re)witnessing them for myself, but google to your heart’s content if you feel like having a major effing panic attack.

Seriously chills vom chills repeat vommmmmm.
Are you still reading? Are you breathing into a paper bag yet? No? Just me? Because you guys, I’m not alone. It even has a name. Trypophobia. OMG even just typing that is making the hairs on the back of my neck stand up. Ughhh. Really. Google At Your Own Risk. Are you dying? I’m dying.

I’m talking about all of this because the chocolate chunks spilled across the counter in these pics is like trypophobia lite. Do you see it? It’s like…kinda scaly? OMG barf again. I’m so sorry I’m saying barf and vom so much in a post about cookies, but I can’t not share. DO YOU SEE HOW THE CHOCOLATE COMES TOGETHER TO MAKE A TEXTURE? I almost couldn’t edit the pics, you guys. Are you dead? I’m dead.

(You'll Never Guess They're) Vegan Chocolate Chip Cookies (via thepigandquill.com) #baking #dairyfree #eggfreeAlso, while we’re talking about fears, I think Lana has a legit fear of stickers. STICKERS. I had like 15 Hello Kitty slambooks filled with stickers when I was kid, so this is clearly not genetic, but she takes serious issue with them. You know how when you find the little giraffe or whatever at Trader Joe’s they give you stickers and fruit? (This is a child’s game, but I found it once, and when the guy jokingly offered me a honeycrisp, I didn’t say no.) Anyway, didn’t fly. As in, violent head shaking and almost instant tears when I attempted to artfully adorn the back of her hand. And you better believe the sticker on the banana had to go, too. Poor babe. Lisa Frank would be her Game Maker.

Ok. On to cookies. So.

You can call Bad Mom on this one, but these came about as a way to get chocolate chip cookies into our egg-averse 18-month-old. Google brought me to Ovenly’s recipe for vegan chocolate chip cookies, which made me think of the ridiculously addictive vegan CCC’s that are served up almost daily on the Google campus, and a few experimental batches later, these guys were born. The method is almost 100% Ovenly while the ingredients are inspired by the flavor profile of The Goog. Extra salty and with a hint of caramel chewiness. They’re a people-pleasing CCC, which means they’re a little thicker and a little chewier than my dream cookie (#teamthinandcrispy), but they pack so much classic chocolate chip cookie oomph that I can’t not snag one off the counter every time I set foot in the kitchen. And they’re the perfect texture for the little one to munch on — one strictly-doled-out quarter at a time. 😉

UGH. Texture.
xo!
Em

p.s. not joking you send me one photo of an anthill or the indigenous person wearing a body armor of tiny shells from the Museum of Natural History and I’ll write all the bad things about you in my slambook. And slash your tires.
p.p.s. dunn ferget about deez Orange Pecan Sticky Buns!

(You'll Never Guess They're) Vegan Chocolate Chip Cookies (via thepigandquill.com) #baking #dairyfree #eggfree(You'll Never Guess They're) Vegan Chocolate Chip Cookies (via thepigandquill.com) #baking #dairyfree #eggfree(You'll Never Guess They're) Vegan Chocolate Chip Cookies (via thepigandquill.com) #baking #dairyfree #eggfree

(You'll Never Guess They're) Vegan Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
A phenomenally classic chocolate chip cookie that just happens to be vegan. 🙂
By:
Makes: 30 cookies
Ingredients
  • ¾ cup (packed) light brown sugar
  • ¼ cup sugar
  • ¼ cup + 1 T avocado (or other neutral) oil
  • ¼ cup olive oil
  • ¼ cup + 1 T water
  • 1 T Mexican vanilla
  • 1¾ cups all-purpose flour
  • ¼ cup oat flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 1 ¼ cup dark or semi-sweet chocolate chips (dairy-free if you intend to keep the cookies vegan)
  • coarse-grained or flaky sea salt for topping
Instructions
  1. Combine sugars, oils and water in the bowl of a stand mixer and whisk on medium until sugar is almost fully dissolved, 5-7 mins. (If you rub the mixture between your fingers just a few granules should remain.) Add vanilla and mix to combine. (Alternatively use a large bowl and a hand mixer or a lot of elbow grease!)
  2. Meanwhile, whisk together flours, baking powder, baking soda and salt in another bowl. Add chocolate chips to dry ingredients and stir to combine.
  3. When liquids are mixed, dump in dry ingredients all at once and mix (with paddle attachment or wooden spoon) until just combined. Dough will be almost a batter consistency.
  4. Refrigerate dough until set, at least 12 hours or up to several days.
  5. When ready to bake: preheat oven to 350F. Just before baking, portion chilled dough into approx. 1.5 T scoops (this scoop gives me exactly 30 cookies every time!), sprinkle with salt (I omit this for the kiddo's cookies), and bake for 15-18 mins or until edges just begin to brown. Serve warm and gooey or remove to a cooling rack to cool completely. Enjoy!
Notes
The chilling time for the dough is critical to ensure the cookies hold their shape. (Not necessarily a bad thing as I've kept the dough in the fridge for up to 5 days, baking fresh cookies off as desired!) If working in batches, refrigerate any remaining dough until just before baking.

Also, the oat flour adds just a bit more dimension to these guys, but they can absolutely be made with a full 2 cups of AP flour if oat flour doesn't happen to be on hand in your kitchen.
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Orange-Pecan Sticky Buns

Orange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastry

Orange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastry
We’re down to one nap. Have we talked about this yet? We’re down to one nap. And while it’s a helluva lot easier to schedule our days around a single snooze, it’s a doozy for my personal time. And my email inbox. And the taking of photographs during (diminishing) daylight hours. Oh, and also my sanity. See again: lack of personal time.

Remember the days when Lana would snooze on my boob to the tune of a Pretty Little Liars marathon? I’m pretty sure I was still too busy fuh-reaking out about new parent shit at the time to fully appreciate the glory that was the nurse-nap, but man, that was a sweet deal. These days, I’m lucky if I can get the dishwasher loaded and a single episode queued up before the distinct dahhhhhhh-dah-dah-dah of a freshly woken babe trills from down the hall.

Good thing she’s so gosh-daggin’ cute.

Despite the shorty nap, Chris and I are rapidly learning how fun it can be to have an older kiddo on our hands. There’s the whole ballet thing we talked about last week, which, in its second week, is still charming as hell. There’s the way she picks up, inspects and then hugs every little thing, from her vast collection of plush buddies to a slivered almond she picked off my oatmeal. (You haven’t seen sweet until you’ve seen Lana cradle a nut in the crook of her arm patting its “back.” Swoon.)

Orange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastry
And then there’s the food! Maybe (probably) this is questionable parenting, but as she gets older, it seems slightly more acceptable to let Lana sample a few junky little treats that were previously off limits, like these sticky buns. Yes, I encouraged her to eat her oatmeal first (doctored up only with a little banana and a drizzle of ghee); and yes, I scraped the majority of the toasty, sticky-amber filling from her portion (and, um, onto mine) before handing it over. But just the idea that we could share a little homemade pastry had me envisioning gelato cups topped with two tiny spoons and polishing off santa’s leftover cookies and standing before Tiffany’s, bearclaws in hand.

Pretty powerful little cinnamon roll, eh?

Orange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastryTwitching ovaries aside, the other thing these bunz have going for them is OH YEAH I MADE THEM FROM SCRATCH. Sorry to yell, but a baker I am not, so big girl baking — like I opened a packet of yeast baking — is kind of berg derl.

The recipe below, as noted in the instructions, isn’t mine at all but (barely) an adaptation of a Bread in 5 recipe that was printed here some 8 years ago. (Big thanks to Akiko for forwarding it along — I have a feeling you may have changed my carb-loving life with just one email!) As written originally, this recipe will produce a highly desireable, classic sticky bun with very little effort (no kneading, per Bread in 5’s fame), but the warmth and — ok, I’ll just say it, however premature it may be — holiday spice of the orange zest and clove add undeniable allure that will have me coming back to these guys for Thanksgiving lunch, Christmas breakfast and everything in between.

I know you’ll be equally obsessed.

Hugs and happy weekend from me and my little nut-snuggler! (←heh)
xo,
Em
Orange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastryOrange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastryOrange-Pecan Sticky Buns recipe (via thepigandquill.com) #baking #holiday #desserts #breakfast #pastry

Orange-Pecan Sticky Buns
 
Prep time
Cook time
Total time
 
Decadent morning rolls laced with sticky caramel + holiday spices. Bread dough and sticky roll method courtesy of Bread in 5 as printed here.
Makes: 8 large buns
Ingredients
  • 1 ½ pounds prepared, refrigerated boule dough (using this Master recipe)
  • 6 T unsalted butter, softened
  • ½ tsp salt
  • ½ cup brown sugar
  • ~60 pecan halves
  • 4 T salted butter, softened
  • ¼ cup sugar
  • zest of 1 large orange
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ½ cup chopped and toasted pecans
  • pinch of ground black pepper
Instructions
  1. This recipe is so very similar to Jeff & Zoe's recipe as printed here that I can't in good conscience reprint it in full; instead, I'll encourage you read this article start to finish and then follow the Sticky Rolls recipe (at the very bottom of the article) as written, noting that I made the following adjustments:
    * double the pecan halves to about 60 (this is accounted for in the ingredients list, above)
    * add orange zest and ground clove to the filling in the quantities noted above
    * allow the prepared rolls to come completely to room temperature before baking
  2. Serve rolls warm with any extra caramel sauce scraped from the hot pan dabbed over the top. (If your sweet tooth really fiending, a drizzle of no-recipe icing made with powdered sugar and a little orange juice is extra indulgent!) Enjoy!
Notes
Please note that, while the hands-on time required for these little guys is surprisingly short, prep time does not account for making the homemade dough or allowing the prepared rolls to rise for the recommended 1 hour.
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme recipe (via thepigandquill.com) #pastry #baking #pie #dessert

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme recipe (via thepigandquill.com) #pastry #baking #pie #dessertThis post was supposed to be published two days ago, but I’ve been spending my evenings shopping online for tutus. Talk about a rabbit hole. I’m down it so far, I’m thinking it’d be shorter dig my way out through China. Which wouldn’t be the worst idea, since that’s where about 100% of tutus you can buy online are made. Also iPhone 7 cases. But that’s a hole nother story.

(Yes, I’m laughing out loud at myself.)

In a move I was almost certain we’d never make, we signed Lana up for ballet this week. To be clear: I have nothing against ballet. There is much about it to admire, and I even did my own little stint as a tot. But even in the little baby class, it’s structured. Where the itty bitty gymboree classes encourage you to run amuck (a skill Lana has all but mastered), ballet encourages composure.

When Miss Patricia asked us in a sing-song voice to sit on the purple dot, Lana ran away and tried to break into the bathroom.

When Miss Patricia asked us to hold our daisies high above our heads and tiptoe across the room, Lana brought hers down like Thor’s hammer on the girl adjacent. Cackling.

When Miss Patricia encouraged us to flutter gracefully about like butterflies, Lana jumped up and down, flapping her arms loudly like a duck. (To be fair, the duck thing is my fault. I taught her this despite the fact that flapping is maybe more of a chicken move. If she quacked it’d be more clear, but we’re still only working with about 10 words, half of which refer to food.)

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme recipe (via thepigandquill.com) #pastry #baking #pie #dessertAnyway.

Ballet. Not exactly the most natural fit for our rambunctious kiddo, but she was pleased as punch with the class, and Miss Patricia promised us we weren’t too distracting and that she’d “probably start to follow along within about a month,” so here I am, shopping for tutus. And slippers. And little clippies to keep her mullet off her neck.

It’s a terrifyingly adorable rabbit hole if nothing else.

And a shockingly visual reminder of just how quickly time passes when they’re teeny. I was sure this stuff would be a loooong way out, but no, here we are, already. Little pink skirts and sweaters sized not by months but years. How did this happen?

It’s maybe a little ridiculous, the ways in which I try to draw out her babyhood. Every night I extract her from the tub, hands holstered firmly under her armpits, and race her dangling little bod to her bedroom to dry off, just like I did back in the days of sink baths. She’s been more than capable of walking back to her room on her own for months, but I think it’s kind of special that she gets to go straight from the tub into her footie jammies without her feet ever touching the floor. Pristine little toes for bed, can you imagine! How weird am I for reveling in this tiny luxury and wanting to preserve it for her?

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme recipe (via thepigandquill.com) #pastry #baking #pie #dessertWhat this — what ballet class and babyhood and first-time mom psychosis — has in common with these sunsetty little open-faced pies is very little, unless we acknowledge that these, too, are an iteration of my clinger-on tendencies; my hesitancy to let things go in good time.

In this case, the poor bastard I’m set on preserving is not a tubby-time ritual but the summer I’m supposed to be bidding adieu. And yet here I am, perched here on the cusp of October and parading stone fruit before you like the awkward, too-old, baton-twirling girl on your hometown’s Fourth of July float. She, too, has grown up too fast, but she’s there with the best of intentions, I promise you.

And, in case this isn’t already weird enough, she brought prosciutto.

It won’t take much for me to sell you on these guys unless you’re vehemently against eating animals (leave out the prosciutto) or blue cheese (leave out the gorgonzola) or pie (I pray you get the help you need).

They’re unfussy to put together, fussy-looking enough for brunch and the perfect way to preserve the feeling of summer despite their autumnal hue.

They’re also damn good company when you’re 19 browser tabs deeps in spandex and tulle at one in the morning. Not that I’d know anything about that.

Happy weekending, friends!
xo,
Em

p.s. In case you missed it, last week’s Triple Coconut Tres Leche Cake with Honey-Vanilla Summer Fruit (aka more seasonal denial)!!!
p.p.s. Ok, but seriously, this baby ballet wrap sweater? I DIE.

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme recipe (via thepigandquill.com) #pastry #baking #pie #dessertNectarine + Prosciutto Galettes with Gorgonzola + Thyme recipe (via thepigandquill.com) #pastry #baking #pie #dessert

Nectarine + Prosciutto Galettes with Gorgonzola + Thyme
 
Prep time
Cook time
Total time
 
By:
Makes: about 6 servings
Ingredients
  • ½ recipe prepared pie crust (I've used Ina's recipe with much success)
  • 4 oz thinly sliced prosciutto
  • 2-3 nectarines, thinly sliced (the extra-ripe late-season ones will work just fine!)
  • ¼ cup apricot jam
  • sugar, for sprinkling
  • ½ tsp dried or 1 tsp fresh thyme
  • crumbled gorgonzola
Instructions
  1. Preheat oven to 400F. Line a baking sheet with parchment or silpat. Divide dough into 3 pieces and roll each out to approximately 8 inches in diameter.
  2. Arrange a thin layer of prosciutto evenly over the top of each round of dough, leaving about a 1.5" border; top with sliced nectarines, fanning them out evenly if your patience allows. Using your hands, a spatula or a pastry cutter, fold the excess dough up over the edges of the prosciutto and the fruit. (Don't aim for perfection here - rustic is a-ok!) Brush jam evenly over the top of each galette -- both the crust and the exposed fruit -- and sprinkle crust generously with sugar. Carefully transfer galettes to prepared baking sheet.
  3. Bake galettes for 30-35 mins or until crust is deeply golden-brown. Allow to cool slightly.
  4. Serve warm topped with gorgonzola and thyme. Enjoy!
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit (DF/GF)

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert
Alanna (The Bojon Gourmet) and I met when I was just baaaaarely pregnant — those first days when you’re still wincing at sneezes and consulting your sustainable seafood app for fear of mercury poisoning at every turn. Both of us being only somewhat formally employed at the time (note: if you’ve read the tale behind the name of her blog, you’ll know she takes no offense to this; note-within-a-note: she is now a bonafide cookbook author!!! while I am still…whatever the hell I am…), we met up for a weekday brunch at Plow where I promptly broke out into a cold sweat over how to slyly avoid bacon, runny eggs and booze at a meal traditionally designed around all three.

“Should we get champagne? Mimosas!” she suggested. (Clearly we were designed to be lifelong friends.)
“Oh, how fun! But I’m driving back right after this. Plus, you know…Asian. Low tolerance. I turn sooo red…….” I wet blanketed back.

Which is why I didn’t have the heart to confess, when we ordered a delicately dressed salad topped with an undeniably soft-cooked egg, just how many early-day preggo fears were wrapped up in that taut little trembling sack. But what kind of food blogger doesn’t eat runny yolks! What kind of riffraff will she think I am? I desperately asked myself while googling “runny eggs + birth defects” under the table.

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert
And so it is that my first date with Alanna marked the first, last (and, in case you didn’t get it, only) undercooked egg that I partook in throughout my entire pregnancy. Which made it even more ridiculous when I finally divulged this fact to Alanna at the launch party for her new book (which I’m getting to, I swear), Alternative Baker, on Sunday afternoon —

— and she replied with, “um, I don’t even like runny eggs.”

Go.
Freaking.
Figure.

Fortunately, a little white lying on both our parts didn’t stop us from having a lovely time, and I walked away as smitten with Alanna as I knew I would be when I first started visiting her space a year or more before. She’s everything her blog conveys: sweetly humble, quick-witted, deeply intelligent. There’s also something to be said for the way she converses — softly and often with a smile in her eyes — that makes it feel like you’re trading schoolgirl secrets in the best way possible. And, of course, she’s supremely talented.

Which brings us to this cake.

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert
I was fortunate enough to test this cake last summer when Alternative Baker was still in draft form, and it instantly seduced me with its accessible ingredients, custardy texture and elegant flavor profile, which is far more subtle than you’d expect from a cake featuring not one but three iterations of coconut. At the time, I knew it was something special — particularly since I was avoiding dairy and was, therefore, in a serious Legit Cake dryspell — but after making it again this week, I can formally endorse it as one of the best cakes I’ve ever enjoyed. Probably the best cake I’ve ever made.

And that’s not even acknowledging that it’s gluten. freaking. FREE.
Alanna Taylor-Tobin: maker of magic.

I’ve tampered with the recipe as originally published only just slightly where the topping is concerned, and that’s primarily due to the fact that truly decent mangoes — Alanna’s recommended fruit — just weren’t in the cards. So, strawberries it is, kissed with just a touch of honey and vanilla, both of which complement the subtle nuttiness of the millet flour. And few slices of electric kiwi tumbled about, as well, because all that coconut needs a little tropical company. It’s floral, fragrant, not at all too sweet. And let’s not forget pretty. I love a pretty cake.

Tremendous thanks to Alanna for allowing me to share this recipe with all of you today. And if you’re reading, sweet friend: big hugs on this most precious book-baby! It’s the best of your already exquisite art, captured in print, and I couldn’t be prouder. ♥

xo,
Em

p.s. Whether you bake — or not (me!!). Whether you’re gluten-free — or not (meeeee!!!!!)…you can and most definitely should order Alternative Baker for yourself here. It’s everything gorgeous you never thought you could bake delivered with surprising ease and accessibility. You won’t be disappointed.
p.p.s. To see this recipe adorned with Alanna’s original mango and lime topping, be sure to visit Shelly’s beautiful post here.

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert

Triple Coconut 'Tres Leches' Cake with Honey-Vanilla Summer Fruit (DF/GF)
 
This cake, from Alanna Taylor-Tobin's Alternative Baker, is one of the best I've ever eaten -- and it just happens to be both dairy- and gluten-free. While there's really only one milk involved (and coconut, at that), the custardy texture is truly reminiscent of a traditional tres leche cake. I think I might even prefer it to the original. 🙂
By:
Makes: 8-12 servings
Ingredients
  • For the Cake:
  • ¼ cup avocado oil
  • ¾ cup water
  • 3 egg yolks
  • 1 tsp vanilla extract
  • ½ cup plus 2 T organic granulated sugar
  • ⅓ cup sweet white rice flour
  • ⅓ cup coconut flour
  • ¼ cup millet flour
  • 1¼ tsp baking powder
  • ½ tsp fine sea salt
  • 5 large egg whites, at room temperature
  • ¼ tsp cream of tartar
  • For the Milk:
  • 3 T organic granulated cane sugar
  • ½ vanilla bean, split lengthwise and scraped
  • 2½ cups full fat, well-shaken canned coconut milk
  • pinch of fine sea salt
  • 3 T dark rum, optional (be sure to choose a gluten-free variety if you intend to keep the recipe GF)
  • For Finishing:
  • 1 cup unsweetened coconut flakes
  • 1 pint strawberries, hulled and quartered
  • 2-3 medium kiwi, peeled and thinly sliced into half-moons
  • 2 T honey
  • 1½ tsp Mexican vanilla
Instructions
  1. To make the cake: Position a rack in the center of your oven and preheat to 325F. Line an ungreased 8-inch round baking pan with a piece of parchment paper cut to fit.
  2. In a large bowl, whisk together the oil, water, egg yolks, and vanilla, then whisk in ½ cup sugar. Place a strainer over the bowl and sift in the flours with the baking powder and salt, adding back in any bits left in the strainer. Whisk until completely smooth.
  3. In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add in the remaining 2 T sugar and whip until the whites are glossy and just hold a firm peak, 1-3 mins.
  4. Use a flexible silicone to fold ⅓ of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour batter into prepared pan and bake until the cake is golden and a toothpick inserted near the center comes out clean, 40-50 mins. Remove to a cooling rack. Meanwhile, make the milk mixture.
  5. To make the milk mixture: Place sugar in a medium saucepan and add the vanilla bean pod and scrapings. Use your fingertips to rub the seeds into the sugar to distribute them evenly. Stir in the coconut milk and salt. Bring to a bare simmer over medium heat, stirring frequently, then remove from heat, cover and let steep for 10-20 minutes to infuse the vanilla. Strain the mixture through a fine-mesh sieve and into a heatproof bowl or jar. Let cool to warm, stirring occasionally to prevent skin from forming, then stir in the rum (if using).
  6. When the cake is cooled but still warm, slice it into wedges (you'll get 8 standard or 12 modest servings), leaving the cake in the pan, and poke all over with a slender chopstick or skewer. Slowly pour over 1½ cups of the coconut milk mixture, letting it absorb into the cake. Let cake cool completely at room temperature and then transfer both the cake and the extra vanilla-infused coconut milk to chill, at least an hour and up to a day or two.
  7. To finish the cake: preheat the oven to 325F. Spread the coconut flakes on a small baking sheet and toast until golden, 5 mins or so, keeping a very close on eye on them as soon as they start developing color.
  8. Combine the strawberries, kiwi, honey and Mexican vanilla in a small bowl.
  9. To serve, carefully remove a slice of cake from the pan and top with more of the chilled coconut milk, the honey-vanilla macerated fruit and the toasted coconut. Enjoy!
Notes
I've written the recipe almost exactly as printed in Alternative Baker with the exception of the topping, which is originally composed of mango and lime, as captured in Shelly's post, here.
 

————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas

Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas recipe (via thepigandquill.com) #dairyfree #dessert #coconutmilk

Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas recipe (via thepigandquill.com) #dairyfree #dessert #coconutmilk
When Chris and I lived in Ohio, one of our favorite restaurants was a bustling Italian place on the riverfront in Dublin called La Tavola. For happy hours, it had a huge patio surrounded by plenty of hardwood trees for shade and unfussy cocktails mixed by unfussy bartenders. For date nights, it had lighting that was just dim enough and handmade pastas you could order by the half or full — perfect for sharing a taste of everything, even when it was just the two of us. And for impressing out-of-town family, a gigantic rustic farm table that sat smack in the middle of the dining room acted as an exposed butler’s pantry, stacked tall with bread and butter plates, carafes of water and wine, and a sunny floral centerpiece roughly the size of Honda Civic. Hardwood trees aside, it all felt very Californian. And for at least our first year or so in Ohio, that seemed of notable importance.

Of all the memorable meals we enjoyed at La Tavola, two dishes, in particular, harnessed our attention with enough vigor that we’ve since made inspired-by variations at home. One, a fresh spinach fettuccine with red pepper flakes and garlic (basically aglio e olio), which I swear we ate almost weekly before the babe was born — a tradition I am just now realizing we should resurrect post-haste (ooooh, how fun is that to say?). And the second, a purist’s panna cotta: creamy white with just a hint of vanilla, a tumble of fresh berries and a caramelly drizzle of tangy balsamic. Like, real balsamic. The kind you imagine Italian monks must chant over in underground caves while a bell tolls far in the distance. (That is how it works, right?)

This panna cotta is a seasonal riff on that fondly memorable dessert, given a new identity with a coconut milk base (though you could absolutely use cream) and just enough brown sugar to sweeten the cream while also adding a little bit of coziness. It also adds a sugary crunch when sprinkled over top, which reminds me very much of childhood vacations and complimentary breakfast buffets at The Embassy Suites, where my best friend and I would get to sit at a table all by ourselves (!!!) and add as much brown sugar to our oatmeal/yogurt/frosted flakes as our little turnt-up hearts desired.

As for the fruit-and-balsamic component, I’ve replaced that rich, sticky balsamic of royal pedigree with a (regular ol’) balsamic and honey combo, which, when tossed with short-seasoned fresh figs and toasty pepitas and briefly kissed with the broiler’s flame in a method directly inspired by this gorgeous number from Sarah, makes for a topping as seductive in both flavor and texture as this sentence is long and confusing.

It’s the perfect treat to tuck into (I love the distinctive snick of that first bite) as we bid regretful adieu to the end of summer and set our sights on the pumpkin-spiced aspirations of fall.

I hope you love it as much as I do.

xo,
Em

p.s. Though the Dublin location closed shortly before we left Ohio for California, I’ve learned that La Tavola reopened in Grandview in 2014 with a more neighborhood-oriented setting and menu. If anyone has been, I’d love to hear how it compares!

Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas recipe (via thepigandquill.com) #dairyfree #dessert #coconutmilk

Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas
 
Prep time
Cook time
Total time
 
By:
Makes: 4-6 servings
Ingredients
  • For the Panna Cotta
  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 2 T cold water
  • 2¾ cups whole coconut milk
  • ⅓ cup brown sugar, plus extra for serving
  • 1½ tsp vanilla extract
  • For the Figs
  • 10-12 ripe black figs
  • 1.5 T balsamic vinegar
  • 3 T honey, divided
  • ¼ cup pepitas
  • sea salt
  • freshly cracked black pepper
Instructions
  1. To make the Panna Cotta: In a small saucepan, sprinkle cold water over gelatin and let stand for 1 minute while gelatin softens. Put saucepan over low heat and warm until gelatin is completely dissolved. Remove pan from heat.
  2. In another saucepan, bring coconut milk and brown sugar to JUST a boil over medium-high heat. Remove from heat and stir in gelatin. (Note: if you’ve let your gelatin sit too long and it has gelled, stir a little of the hot coconut milk into the gelatin to re-liquefy and then add to the rest of the coconut milk.)
  3. Divide mixture among ramekins and cool to room temp; then transfer to refrigerator and chill until set — at least 4 hours or overnight.
  4. About an hour before serving, prepare figs. Preheat broiler. Halve figs (or quarter, if they’re biggies) and arrange cut-side up on a rimmed baking sheet. Drizzle over balsamic and 1.5 T of the honey. Season generously with cracked pepper. Broil for 3 mins.
  5. Meanwhile, combine pepitas with remaining 1.5 T honey and generous pinch of sea salt.
  6. When figs have broiled, top with pepitas and broil again for 3 mins or until seeds are beginning to brown. Let figs cool completely.
  7. To serve: Dip ramekin in hot water for 3-5 seconds. Run a knife around each edge and then invert ramekin onto serving plate. Repeat with remaining ramekins.
  8. Top panna cotta with cooled figs and an extra sprinkling of brown sugar. Enjoy!
Notes
Prep and cook time does not include time to chill the panna cotta or cool the figs, so though there is very little hands-on work required, plan accordingly. 🙂

Because this dairy-free recipe uses coconut milk, there is a subtle coconut flavor that runs through the brown sugar and the sweet-tart caramelized figs. If you'd prefer a more traditional panna cotta and are not averse to using dairy, sub the coconut milk for heavy cream.
Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas recipe (via thepigandquill.com) #dairyfree #dessert #coconutmilk

————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Gingered Mint Tea Sparkler // Happy Bday P&Q!

Gingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summer

Gingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summer
Back-to-back bevvies!? I know. But I can explain. Onesies: I’m just not ready to give up on summer, ya ol’ gal. And twosies: it’s mah berfday! Ok ok, it’s not my birthday, but it’s this ‘ere blog’s birthday, and that calls for something you can clink in a glass.

Are we still kinda stuck on ya ol’ gal? I know. It was a weird thing to say. Like, something that only a Kristen Wiig character could pull off speaking out loud, but what’s done is done. YA OL’ GAL.

You think I’m going to work that in a bunch more times before this post is over, don’t you? You guys. You don’t know me at all. Oh, wait, hang on a minute.

YAH OLL’ GALLLLLZZZ.

Ok but really, this dranksiedrank.

As sexy as it is, this super simple little bev came about as the result of a doozie stomach flu that had me living on little more than flat ginger ale and mint tea for eight days. EIGHT DAYS. boooo! But when the ginger ale is boldly effervescent and the mint tea is icy cold and there’s a perky little squirt of lime in there? yayyyy! It’s warm and cool and crazy refreshing and has nothing to do with tummy trubbs and everything to do with this little spot turning 4 years old.

Four years!
YOOOO OLD GARRRRRL!

Things around here don’t always go as planned, and the list of stuffs I’d love to do (with food! with styling! with pigtales!) is nearly longer than our many heaps of laundry are tall, but it remains one of my favorite things on this planet. And though I’d come back time and again just for me, it’s a heck of a lot more fun when you guys are here, too. So with many hugs I’ll just say: thanks for hanging, friends.

And happy FOUR, little piggy! Cheers!
xo,
Em

p.s. past blog bday celebrations: coffee crunch cakes for 3! grilled melon + prosciutto caprese for 2! crazy tasty but poorly photographed pineapple shortcakes for 1!!!
p.p.s. oh yeah — and let’s not forget this is totally booze-friendly, too, if you so desire. Ya ol’ gal!

Gingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summerGingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summerGingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summerGingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summerGingered Mint Tea Sparkler recipe (via thepigandquill.com) #nonalcoholic #mocktail #summer

Gingered Mint Tea Sparkler
 
Prep time
Total time
 
By:
Makes: 4 servings
Ingredients
  • 12 oz (1 bottle) ginger brew
  • 2 cups strongly brewed mint tea, chilled (see note)
  • 1 lime, quartered
  • ice
Instructions
  1. Fill four glasses with ice.
  2. Squeeze quarter lime into each glass.
  3. Add ½ cup mint tea to each glass; top with ginger brew.
  4. Stir briefly. Enjoy!
Notes
Regarding the ginger brew: I love something stronger than your typical mixer ginger ale here, so search out a true ginger brew that packs plenty of spicy punch.

As for the tea: I steeped three mint tea bags in two cups of barely boiling water until the water cooled completely, then chilled the brewed tea in the refrigerator overnight.
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Brown Sugar Blueberry Pie Shakes

Brown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummer
This past weekend was full of firsts. My first real vacay away from the babe. My first show at Red Rocks. My first exposure to Dr. Pimple Popper. (I can get into a lot of bizarre shit, but I just can’t do it, you guys.)

The four days I spent in Denver were so very indulgent. Leisurely breakfasts in with old friends. Leisurely breakfasts out with new friends. Pedicures. Sour beers. Reclining movie theater seats. Wait — backtrack. MOVIES IN A MOVIE THEATER?? BE STILL MY HEART. ♥

Daily hair washing. Rootbeer milk. Driving stick shift. Caffeine.

Is this real life? I kept asking myself.
Nay, this how the childless live, a little voice answered.

Oh. Huh. I had completely forgotten.

These pie shakes — PIE SHAKES!!! — are a continuation of this weekend’s indulgence. They won’t win any clean eating awards, but in the name of living a little, I’m gonna ask you to just roll with it.

Summery blueberries.
Nutty brown sugar.
Real ice cream.
A one-two punch of almond butter and shortbread cookies that, together, simulate the richness of pie crust.

I’m not going to try much harder than that to sell you on these things, because when it comes down to it, you’re either a pie shake person or you’re not. Put another way: you’re either my friend, or you’re not.

Just kidding: I have no fraaaannds.

Brown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummer
Many hugs to Chris and Momma Stoffel for showing our babe such a good time while I was off galavanting at high altitude these past few days. That little bug’s complete apathy at my return is nothing if not a testament to your superior caregiving skills. Or my stale airplane hair. What I’m tryna say is: I’d pay cash money for that sweet bugaboo to squeeze me.

You hear that, baby girl? HUG YER MOMMA.
There’s a pie shake in it for you.
xo,
Em

p.s. Tremendous thanks to Sherrie (With Food + Love) for hosting today’s #DrinkTheSummer virtual shindig, which (in addition to my own gluttony) was the catalyst for these summery sippables. Be sure to scroll down to check out the other 50+ bloggers cheersing the season with their best drinkalinks, below. Yay!
p.p.s. That time I made pumpkin pie shakes, too!

#DRINKTHESUMMER – BOOZY
With Food + Love | Basil Fig Vodka Smash
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
Beard and Bonnet | Melon Mojito
Appeasing a Food Geek | Basil and Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
The Foodie Nurse | Husk Cherry Margarita
Wicked Spatula | Coconut Gin and Tonic
Nutritionist in the Kitch | Healthy Muddled Blackberry Pina Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
Seasonal Cravings | Strawberry Lime Gin Rickey
Dessert for Two | Salty Melon Slush
#DRINKTHESUMMER – NOT BOOZY
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Plum Shrub
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
I am a Food Blog | Cherry Vanilla Sodas
Well and Full | Peach Bubble Tea
Brown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummerBrown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummerBrown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummerBrown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummerBrown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummerBrown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummer
Brown Sugar Blueberry Pie Shakes
 
Prep time
Total time
 
By:
Makes: 2 servings
Ingredients
  • 1 cup vanilla ice cream, plus extra for topping
  • 1 cup frozen blueberries, plus extra for topping
  • 4 shortbread cookies, plus extra for topping
  • 2 T almond butter
  • 2 heaping T brown sugar, plus extra for topping
  • ¼ tsp cinnamon
  • pinch salt
  • 1.5 cups milk or almond milk
Instructions
  1. Combine all ingredients in a high-powered blender in the order listed and blend until smooth. Divide between two glasses.
  2. Top each glass with an additional scoop of ice cream, a handful of blueberries, a shortbread cookie and a generous sprinkling of brown sugar. Enjoy!
Brown Sugar Blueberry Pie Shakes recipe (via thepigandquill.com) #milkshake #icecream #summer #drinkthesummer————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Gazpacho Andaluz with Smoked Paprika-Glazed Almonds

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summer

Note: Before you lose interest amidst all my BS, let me get straight to the punchline: share a fruit or veggie selfie using the #DrinkGoodDoGood hashtag on social media, and Naked Juice will donate 10 lbs of produce to communities in need. It’s so easy, you guys. And you love selfies. YOU LOVE THEM. K, back at it…

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summer
Clean undies. Bubbly water. Freedom.

Oh hi there. Today we’re listing things I take for granted.

How about: fresh produce? Seriously.

While I’ve been known to snobbishly scoff at Trader Joe’s overpackaged stone fruit or dimpled avocados, the truth is, for most folks living the lifestyle that many assume of Silicon Valley residents, fresh, seasonal and — more often than not — locally grown and organic fruits and veggies are pretty easy to come by. Within just a mile or so of my house, there’s a weekend farmer’s market, a Trader Joe’s, an upscale specialty market with a highly Instagrammable produce section and a Whole Foods. Tack on another mile and there are two more farmer’s markets, a handful of year-round produce stands and even more gourmet food stores than I can count.

If you want to be that girl with a baguette and a bouquet tucked into the basket of your Vespa, this is so the place to do it.
And I so do.

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summer
Just on the other side of the highway, however, that narrative is completely reversed. I mean, do the gals over there want to scoot around draped in produce and bread? Of course. That is most definitely every girl’s dream, and if it’s not yours, you’re dead or lying. But it’s not a dream as quickly realized.

Because just on the other side of that highway, in the zipcodes that struggle for air/resources/acknowledgement amongst the Hooverous suck of the Valley’s tech giants and “signature” seven-figure fixer-uppers? Is a bonafide Food Desert. Capital Eff. Capital Dee. As in, within that same mile radius, fresh, affordable fruits and vegetables are next to nil.

Remember that bubble I mentioned that one time? Yeah, apparently I’m still hiding out inside. Taking things for granted. Earning Gold Medals in privilege. *bling*

In reality, nearly 30 million Americans live in these food deserts, and yet 60% of folks don’t believe food deserts exists in their community.

On the one hand: OMG do you think any of my bubble-mates want to braid my hair!?
On the other hand: wommmpppp.

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summer
But you guys youu guyz yew gaiis yehhhw gahhhhs.
Yerrrrgerrzzzzzzz!

Naked Juice is partnering with Wholesome Wave to, errrr, quench (?) these food deserts via their Drink Good Do Good campaign, beginning with a 250,000 lb contribution to communities in need. And for every fruit or veggie selfie you share using the #DrinkGoodDoGood hashtag on social media, Naked Juice will donate another 10 lbs of produce to Food Deserts — up to half a million dollars worth of fresh, high-quality fruits and veggies. 

A selfie, you guys.
Like that ridiculous tomato-cupping goon up there.
The 80’s called, they want their part back. And I’m going through brow rehab, so… And WHO WEARS HORIZONTAL STRIPES ON THE INTERNET?

Moms do. Didn’t you know? Stripes. Moms. It’s a thing. Ugh.

Anyway. DO IT. So we can talk about this dang gazpacho alreadyyyyy…
I’ll wait.

Ok, see? Now we’re probably still in the bubble together, but at least we know we’re up in here. Feels good, right?

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summer
ABOUT THIS GAZPACHO.

When I first read about this Andalusian-style gazpacho on the Saveur archives a few weeks ago, it piqued my interest super hard. Unlike the kinda 90’s-y-blended-slightly-barfy-looking stuff that makes up most of my gazpacho experiences to-date, this gazpacho is silky and creamy and refreshing and loaded with lots of olive oil-soaked bread. BREAD!

And with all that blitzed up olive oil in there, it’s almost a little…aioli-y?…in its richness. AIOLI!

After doing a little googling on the topic, it kinda seems like I’m probably the last person to know about bready, olive-oily gazpacho, so maybe this is just another boring, blended 2000’s-y soup for you, but I’m many exciteds. Especially since all it requires is literally throwing a buncha leftover veggies in the blender with a tip of vinegar (um. and the bread. and the oil.), which is the ultimate win for lazy. LAZY!

I’m stopping.
SMOKED PAPRIKA-GLAZED ALMONDS!
Done.

Snap a selfie. Make this soup.
Take less life stuff for granted.

xo,
Em

p.s. Be sure to tag me (@thepigandquill) in your #DoGoodShareGood selfies so I can see your fruity faces!

pacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summerpacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summerpacho Andaluz with Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com) #vegetarian #dairyfree #vegan #soup #summerThis post is sponsored by Naked Juice and the #DrinkGoodDoGood campaign. As always, I only support partners whose products and practices complement those employed in The Pig & Quill kitchen. Thanks for supporting the brands that help keep this piggy cooking!

Gazpacho Andaluz with Smoked Paprika-Glazed Almonds
 
Prep time
Total time
 
By:
Makes: 4-6 servings
Ingredients
  • For the Gazpacho
  • 2-3 slices day-old, slender baguette or hearth bread (about 3 oz), cut into about 1” pieces
  • 1 cup extra virgin olive oil
  • 2 lb. very ripe tomatoes, seeded and coarsely chopped
  • 1 english cucumber, peeled, seeded, and chopped, plus extra for serving
  • 1 clove garlic, peeled and chopped
  • 2 T apple cider vinegar
  • ½-1 tsp salt
  • 1 cup unsweetened almond milk
  • For serving:
  • smoked paprika almonds (see recipe, below)
  • chopped cucumbers
  • olive oil
  • sliced scallions
  • sea salt
Instructions
  1. Combine bread cubes and olive oil in a small bowl, using a spoon to submerge cubes. Allow to soak 2 hours or up to overnight (covered, unrefrigerated).
  2. Add tomatoes, cucumber, garlic, vinegar, ½ tsp sea salt, soaked bread with oil, and almond milk in a high-powered blender. Blend until very smooth, about 30-60 secs. Add more salt to taste, if needed. If a thinner consistency is desired, add a splash more almond milk.
  3. Refrigerate soup until well-chilled, at least 2 hours. Serve topped smoked paprika almonds, reserved chopped cucumbers, scallions, a drizzle of olive oil and sea salt. Enjoy!
Notes
Prep time doesn't account for soaking the bread. But if your blender is fab and your bread still on the soft(ish) side, you can probbbbbbably get away with skipping this step. 😉
Smoked Paprika-Glazed Almonds recipe (via thepigandquill.com)
Smoked Paprika-Glazed Almonds
 
Cook time
Total time
 
By:
Makes: ½ cup
Ingredients
  • ½ cup almonds, chopped
  • 2 tsp maple syrup
  • 1 tsp smoked paprika
  • pinch salt
Instructions
  1. Heat small skillet over medium flame. Add almonds and toast until fragrant and golden brown, stirring frequently, about 3-5 mins.
  2. Add maple, smoked paprika and salt and immediately stir to coat nuts evenly.
  3. Reduce heat to low and cook another minute.
  4. Remove from heat and allow to cool before serving.
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Double PB&J S’mores (w/ Homemade Graham Crackers!)

Double PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summer

Double PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summerHaii gaiiz!

It’s National S’mores Day. Can you even freaking believe it? There’s a day for FUGGING EVERYYYTHANG. It’s also National Watch All the Gymnastics Day, National Your Kid Only Napped 40 Minutes Day and National Company is Coming Time to Swiffer the Hair in the Bathroom Day.

Ok, I made that last one up. But I’m still celebrating, because I’m one classy-ass hostess. You’re welcome, playdates.

But back to National S’mores Day. Let’s do it up proper, k?
I kinda wanted to say “prah-puhh” all British-like, but I didn’t know if you would get it. Do Brits like s’mores? They’d be right prah-puhh with a spot o’ tea, so probably yeah. Yeh. Yehhhhh. I’m still doing the accent. You knew that.

Ok. I promise this time.
S’mores.

Yehhhhhhhhh.
Ok.

Double PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summer
A few weeks ago, I saw Christina making homemade graham crackers on snapchat, and my mind did a mini-splode. If you know me at all, you know I don’t bake for shit, but when I checked out the recipe, they seemed really, surprisingly simple — and I loved that she made them naturally sweetened so they’d be a (somewhat) guiltless treat for a teething babe. So later that week, I whipped up a batch, and they’ve been on repeat ever since. Because Lana loves them, yes — the first week we introduced them, I had to hide the container because she was getting all Chucky-baby about it — but mostly because I can’t stop stuffing them with roasted marshmallows, peanut butter cups and spoonfuls of blackberry jam. And more peanut butter. And sea salt. And then stuffing THAT.

In my faaaaaaace.

I can’t.
It’s like.
I mean.
You know how I feel about pb & j things.
PB+J Thangz.
Pee-Bee-En-Jay-Fangles.

I know. I have no idea, either.
National I Digress Day.
Yehhhhhhhh.

Happy S’moresing!
xo,
Em

p.s. in case you missed it, I was featured on Food52 this week – squeeeee! 🙂
p.p.s. last week’s chili-lime coconut mango pops!
p.p.p.s. pretty sure it goes without saying, but you could absolutely make these with store-bought graham crackers, too, and they won’t suck at all. But it’s worth it to try your hand at the homemade version. Plus you get to use cookie cutters and poke little holes in things with a fork, which is always kinda therapeutic. I should probably not be a parent.

Double PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summerDouble PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summerDouble PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summerDouble PB+J S'mores recipe with Homemade Graham Crackers (via thepigandquill.com) #sweets #dessert #baking #summer

Double PB&J S'mores (w/ Homemade Graham Crackers!)
 
Prep time
Cook time
Total time
 
By:
Makes: as many as you like!
Ingredients
Instructions
  1. Cut jumbo marshmallows in half crosswise and roast to desired doneness. (If doing this inside, I like to skewer the mallows with wood chopsticks that have been soaked in water for an hour or so and roast them over a low gas flame.)
  2. Assemble! It's pretty obvious you can do this any way you like, but I prefer to top one graham cracker with half a roasted mallow; a pile of PB cup quarters; the second roasted mallow half, blackberry jam; peanut butter; plenty of sea salt and the second graham cracker. Enjoy!
Notes
Regarding the Homemade Graham Crackers:
1) I follow Christina's recipe exactly except I reduce the molasses by 1 tablespoon and increase the honey by 1 tablespoon.
2) Using a 2" square cutter (I actually have this exact set) and re-rolling the scraps, I can get about 30 cookies from each recipe.
3) And for some reason -- maybe because I just don't roll these quite thin enough -- these always take 22-25 mins in my oven.
4) Finally, of course you can use store-bought grahammies, too! I'll still be your frannnd.

Regarding the marshmallows: I love cutting these gigantic jumbo marshmallows in half -- for some reason I think they just toast up more evenly on my stove -- and sandwiching the chocolate in between the two layers, but you could absolutely do two standard mallows per s'more. 🙂
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!

Chile-Lime Coconut Mango Pops

Chile-Lime Mango Coconut Pops recipe (via thepigandquill.com) #vegan #dairyfree

Chile-Lime Mango Coconut Pops recipe (via thepigandquill.com) #vegan #dairyfree
Hey guys!

Little known fact: I am only capable of starting posts with hey guyssss. They are literally the first two words that pop out every time I open a new draft. And then, like, 64% of the time I come back to the top and force a new opener. Or just add a bunch of sssssssss’s. Or swap in a super original spelling of hey. I’m kinda digging haaaaaaiii but sometimes heyyo slips out, too. Hihihi! Hehwoooooooh. Heyeyeyeye. Hajjjjaieyeewwww.

I’m drinking $4 wine. Hey guysssssss.

Anyway, these popsicles are so super simple that they leave me with almost nothing to drone on about — it’s hot. they’re cold. but also hot. because spicy. but not too spicy, because you add it after. or you don’t have to add it at all. i’m drinking $4 wine — so I’m just going to talk about a few thangalangs and you can chime in.

Like.

  1. Stranger Things. STRANGER THINGS! That score, that 80’s typography. That little Dustin guy! Are you watching?
  2. I’m going to Denver! We’ve got three days and very few plans so gimme all the places to eat and drink beers and stand up on a paddleboard and buy hipster things and otherwise spend time and money sans behbehhhh kthx.
  3. Instagram Stories I don’t even knowwwww. I’m so conflicted, you guys! I love Instagram, and I’ve just started loving snapchat (@thepigandquill) and now they have a love-child thing but it’s owned by Facebook and doesn’t have filters and everyone is already using it and there’s so much pressure. Are you about it? Should I be about it?
  4. Bachelor.in.Paradise.
  5. Everyone’s fawning over a homogenized aesthetic curated by social media. (Pssst: including me.)
  6. I just signed up for a half-marathon in October (squee!) and am in desperate need of cross-training. What are you loving? Programs with kiddo care or that I can tackle during naptime would be mosht exshullent!
  7. Speaking of naptime, SEND ME ALL YOUR TIPS ON NAP TRANSITIONS 2→1 SORRY TO SCREAM.
  8. I think we all know how I feel about The Bachelorette, but have we talked about this dress??? Swoondiggydiggy.
  9. York Peppermint Patties or Reeses?
  10. I’m drinking fourrrr dollahhhhh wiiiiiiine.

Spicy cool popsicles, dudes. Get ’em in your face.
byeguysssssss!
Em

   Chile-Lime Mango Coconut Pops recipe (via thepigandquill.com) #vegan #dairyfreeChile-Lime Mango Coconut Pops recipe (via thepigandquill.com) #vegan #dairyfreeChile-Lime Mango Coconut Pops recipe (via thepigandquill.com) #vegan #dairyfree(love this little pop shoot outtake! ♥)

Chile-Lime Mango Coconut Pops
 
Prep time
Total time
 
By:
Makes: 10 popsicles
Ingredients
  • 1.5 cups mango juice
  • 1 can full fat coconut milk
  • 2-4 T honey or maple syrup (see note)
  • juice and zest of 1 lime, plus extra for serving
  • pinch sea salt
  • tajin seasoning, to taste (or other chile salt)
Instructions
  1. Combine all ingredients in blender, beginning with 2 T honey, and blend until completely smooth. Taste for sweetness and adjust honey as needed. Pour mixture into molds (I use these). Freeze 30 mins. Insert sticks. Freeze until solid, at least 6 hours or overnight.
  2. To release pops, dip mold into warm water. (Store released pops wrapped in wax paper in a plastic zip-top bag in the freezer.)
  3. Immediately before serving, squeeze over more lime and top with a generous sprinkle tajin, if desired. Enjoy!
Notes
Update: when I originally published this recipe, I completely omitted the fact that I've made these several times with both honey and maple syrup, and the difference is nearly undetectable. So if you're looking to make these vegan (as advertised), the maple syrup route is for you. (I blame the $4 wine!) Cheers!
————————————————–

OH! before you go…

Like whatcha see here — or have a question, feedback, or recipe hack to share? Join The Pig & Quill convo by commenting below (I love, luv, lurve comments) and hang out with me on Facebook, Twitter, Instagram and Pinterest. And don’t forget to subscribe to P&Q emails or add me to your RSS reader with Feedly or Bloglovin’ so you never miss a post. x’s & o’s!