Posts Tagged ‘baking’

#Betterbreakfastmonth Round Two: The Vegan Cranberry Orange Breakfast Loaf

Saturday, September 24th, 2016

 

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Fall is upon us! Well sort of- I want to believe it’s fall, but it’s still 100+ degrees here in Southern California so I’m fabricating fall smells in my kitchen while I pretend to be back on the East Coast with all its cool weather and changing leaves.

There’s something about fall that always inspires me to spend more time in the kitchen. I think it brings back a lot of nostalgic feelings surrounding my Mom, and my parents’ home back on the East Coast. I remember being young and having zero interest in learning to cook, but there was something magical about watching my mom in the kitchen. Some might call it observing her in her element, but knowing what I know now- it was more than that. My Mother is an amazing cook and baker, and spent most of my younger years cooking for an entire neighborhood (you laugh, but there were at least 15 extra kids at my house every night). Baking for my Mom was her way of showing those around her she loved and cared for them, and that act of service is something that has always stuck with me. Now don’t get me wrong- she cooked her butt off year round, but fall was really when she pulled out the big guns. Every day after school my friends would express their jealousy at the delicious smell of home baked cookies wafting from our little apartment (I’m talking oatmeal cookies, chocolate chip cookies, sugar cookies…this is just one afternoon y’all). People would randomly drop by during that time, as it was pretty well known in the area that if you came by Janie’s house you were leaving with a huge bag of baked goods, a hug, and likely some extra groceries to tie you over until payday (yea my Mom and Dad are the bee’s knees). So when I started putting together a recipe for this week I thought about a breakfast dish that you could easily share with loved ones, or co-workers, or friends that was comforting but still healthy. I decided I would borrow an old fall favorite, Vegan Cranberry Orange Loaf from Jennifer at the NeuroticMommy blog. She took out the eggs, the processed sugar, and milk, really knocking the calorie count down (and made it more restrictive diet friendly (I’m looking at my fellow lactose intolerant friends!) The recipe is incredibly simple and easy to share! I encourage you readers to whip up your own breakfast loaf and share it with the people you love, and in this case I got to share it with my super sweet co-workers!

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I whipped up this super tasty recipe using Pacific Merchants’ French wood utensils, which are fabulous not just because each utensil is unique (each utensil is hand crafted and therefore each one is like a little snowflake), but since they are made of wood you don’t get any plastic-y taste from the kitchenware. Plus since we have numerous cancer survivors in my family, we don’t have to worry about any plastic based carcinogens that may contaminate the food. I’ve plated the loaf on Pacific Merchants’ responsibly forested 16” x 7” acacia serving tray (so my wonderful coworkers don’t have to fight to get a “slice” of the action), and decorated our table with the Red Tone Fall Deco Parchment leaves so my co-worker’s get the full Fall experience (they may think I’m slightly insane in this 100 degree weather, but oh well- haha!)

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Vegan Cranberry Orange Breakfast Loaf
(Many thank yous to www.neuroticmommy.com)

Ingredients
1 ½ cups cake flour or GF whole wheat flour
1 tsp of Baking Powder
1 cup of organic sugar or ¾ cup of honey (Grade B)  (if you use the honey decrease the liquid in the recipe by 3 tbsp)
Zest of ½ an orange
1/3 cup unsweetened applesauce
¾ cup unsweetened Almond Milk (or any nut milk)
½ cup organic safflower oil
1 tbsp orange juice
1 tsp vanilla extract
1 cup fresh cranberries

Orange Glaze (optional)
1 cup powdered sugar
2 tbsp orange juice

Method

1. Preheat oven to 350F and lightly spray standard loaf pan with coconut oil or nonstick cooking spray
2. In a large bowl sift together dry ingredients, flour, baking powder, salt, sugar and orange zest. Set aside.
3. In a separate bowl, whisk together all wet ingredients, almond milk, safflower oil, applesauce, orange juice, and vanilla extract.
4. Slowly mix in wet ingredients to dry ingredients. Stir until just combined then fold in the fresh cranberries.
5.  Pour batter into prepared loaf pan and bake for 1 hour and 20 minutes. The original recipe calls for 70-75 minutes but because of the ingredient switches, the time varies. Mine loaves were done at an hour and 20 minutes. 6. At the hour mark, just keep an eye on it from there. If you want to keep it in longer but don’t want the top to brown too much, lower the heat and keep it in longer. And of course do the whole tooth pick inserted check.Once done remove from oven and let cool in pan 15 minutes. After that transfer to a wire rack and let cool completely before icing (if using).
7. Make the glaze by whisking both juice and sugar together until completely smooth and no sugar clumps are left.
8. Drizzle that yumminess like crazy on top of your loaf cake. Cut, serve and Enjoy!


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Labor Day Vegan Spinach Artichoke Dip

Friday, September 2nd, 2016


Summer is finally coming to a close this weekend, which is no surprise for anyone- what with grocery stores and coffee shops already pushing pumpkin – flavored everything in our faces. But before we jump onto the ‘I heart fall’ bandwagon, let’s pump the breaks and get you ready for your Labor Day BBQ.

Labor Day is actually one of the best holidays in the US if for nothing else than the country takes a single day to honor all of its hard workers. The idea being that we are supposed to take the holiday and treat ourselves to some relaxation and fun, whether it is extra family time or a cookout (or heck a mid-day nap!). Now if there’s anything we love at Pacific Merchants it’s a good BBQ, and if there is anything we love more than that it would likely be guilt free snacking. BBQ fare is notorious for junk-food items and over-indulgence, but it doesn’t have to be! You can still over-indulge (now sans guilt) with this Vegan Gluten-Free Spinach Artichoke dip. Not only is it creamy and delicious, but a normal order of spinach artichoke dip comes in at a whopping 1,600 calories per order – whereas its vegan counterpart clocks in at roughly 83 calories per cup (WHICH IS A LOT OF DANG DIP FOR UNDER 100 calories). Plus (and this is from experience here) if you don’t tell anyone it’s vegan…NO ONE WILL KNOW- Which is especially helpful if you come from a family like mine, who thinks the word vegan is a synonym for bland.

Now aside from the fact that this recipe is incredibly healthy, it’s also super easy to make! And if you’ve been vegan for long you know how rare it is for those two things to go together. So here we go.

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Vegan Spinach Artichoke Dip

Ingredients:

1 Jar marinated artichoke hearts
3 cups of frozen chopped spinach (you’re welcome to use fresh)
1 cup frozen chopped onions
1 brick of Jalapeño Havarti Almond Cheese
1 brick of Soy Mozzarella
1 cup Almond milk
2 tsp of Olive Oil (or coconut)
1 tsp of garlic powder
Salt & pepper to taste
Assorted Veggies & multigrain whole wheat pita chips (for dipping)

Method

– Preheat the oven to 400 degrees Fahrenheit
– Prep a medium sized casserole dish (I spray mine with coconut oil for easy cleanup)
– Cube the 2 bricks of cheese and set in a large bowl
– Dice the artichoke hearts and set in the same bowl as the cheese
– Pour in the spinach and onions
– Add spices and oil to the bowl (I also toss in about 2 tsp of whatever the artichoke hearts were marinating in)
– Toss all ingredients together to mix everything up
– Pour bowl continents into your casserole dish
– Pour the cup of almond milk over the spread evenly (can add more later if you feel like your dip is too thick)
– Set casserole dish in the oven, cook for ten minutes, stir dip, and then cook for another ten minutes (so 20 min total). This is also the point to add more milk to the mixture if you want a runnier consistency.
– Once fully cooked, you can brown the top of the dip by switching the oven to broil for 2-3 minutes. Be sure to check on it frequently so it doesn’t burn (it browns up super quick!)
-Let cool for 5 minutes, and then plate the dip in your beautiful acacia 7 part flower tray from Pacific Merchants! I chose to use an assortment of veggies and whole grain pita for dipping (to keep this dish as healthy as possible). However, I will occasionally serve this with a nice bread (whole wheat challah or sourdough is my favorite).

Get your own Pacific Merchants Acaciaware serving tray here.

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Hangover Breakfast Pie

Thursday, December 31st, 2015

Hangover Breakfast Pie on Acaciaware serving platter

Party poppers, top hats, confetti and champagne—the glamour and joy of New Year’s celebrations are a thrill. Some pay the price on the first of January, however. When all you want is to share a warming, home-cooked meal with your loved ones, you wake up to a splitting headache… How can you cure that hangover?

Good news! You can still enjoy a scrumptious brunch and impress New Year’s guests with minimal effort. Pre-prepare this Hangover Breakfast Pie recipe, refrigerate up to two days, and bake!  It is hangover-friendly and ready in minutes.  Serve your breakfast pie on gorgeous, Hawaiian-made Acaciaware® wood products for a simply elegant presentation.  Harvested and hand-crafted from non-endangered acacia wood, this fine set of specialty items creates an extraordinary New Year’s brunch without the hassle.  

After all, breakfast is the most important meal of the day and this pie is the ultimate cure. It warms the heart and strengthens the body.  Rich nutrients from the spinach, carbohydrates and vitamin C from the potatoes, as well as protein from the eggs help rejuvenate the body to start the New Year right.  For gluten-free guests, use a potato-based or a gluten-free pie crust.  Enjoy this wholesome recipe for years to come.

May you have a blessed (and hangover-free) New Year!

Cheers to 2016

 

Preheat: 400°F             | |              Prep Time: 30 minutes            | |             Bake Time: 25-30 minutes

 

INGREDIENTS:

  • 1 premade piecrust (frozen aisle of most markets)
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme
  • 3 fresh sage leaves
  • 1/3 c onion, chopped
  • 1 small red potato, skinned and diced
  • Salt and pepper to taste
  • ¾ c chicken sausage with coriander
  • 1 ball of fresh burrata cheese
  • ¼ c butter, melted
  • 4 eggs + 2 egg whites
  • 1/3 c whole milk (lactose-free substitutes are okay, but may taste off)
  • 1 handful of spinach

 

5 SIMPLE STEPS:

  1. Line a cookie sheet with parchment paper. Toss onion, thyme, sage and potatoes with olive oil, salt and pepper on the sheet. Roast in the oven at 400°F for 18 minutes.
  2. Unwrap and thaw the piecrust for 10 minutes. Pop in the oven with the vegetables for 3 minutes to soften. Using a fork, crimp the piecrust edge diagonally for the desired shape. Wave-like strokes create the most impressive look.

Hint: place the piecrust on another baking sheet for easier removal of the pie and use oven gloves!

  1. Heat sausage links in the microwave for 2 minutes uncovered or in the oven as directed.
  2. Whisk eggs, egg whites, milk, melted butter, and a hint of salt and pepper in a large mixing bowl. Stir in the bits of sausage.
  3. Line the bottom of the crust with the potato/onion/herb mixture, layer with a handful of spinach, and pour over the egg mixture. Cover the crust edges with tinfoil to reduce cracking of the piecrust.

Cover and refrigerate up to two days and/or bake in the center of the oven for 25-30 minutes.

 

Double Trouble Peanut Butter Chocolate Cookies

Thursday, August 6th, 2015

“Double, double toil and trouble;

Fire burn and caldron bubble.”
Macbeth (or Harry Potter if you’re so inclined)

Now that I’ve planted this earworm in your head, let’s talk about The Great British Bake Off (GBBO). GBBO is a show on BBC One where the UK’s best amateur bakers compete to be dubbed the best amateur baker. Season 6 recently began, and in celebration I present thee with a new recipe that will make you the best baker of your clan.

Seriously, this recipe checks off all the boxes.
Chocolate? √
Minimal clean-up? √
Delicious? √
Healthy? √
Chocolate? √
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The History of the Wooden Spoon

Wednesday, June 24th, 2015

“I’m brilliant at cooking my stepmother’s scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.”
– Ian McKellen

If imagining Gandalf whipping up a dish of scrambled eggs, armed with not a staff but a wooden spoon, doesn’t make you want to jump into the kitchen, then I don’t know what will.

France stamp

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Cyber Monday!

Friday, November 22nd, 2013

Clay Cooker MondayHappy Cyber Monday!  If you’ve been exploring our site, you’ve noticed that we’ve got a TON of awesome specials up on our website! It’s a great day to get ahead on your holiday Bowl Mondayshopping.  We’ve got gifts that are perfect for home cooks, bakers, chefs, entertainers, canners, gardeners, and so much more.  Check out our sale page to see the specials! Discounts from 15%-40% are available. Free Shipping on all orders over $50 for TODAY ONLY!

Our specials include our best-selling Mason Cash Bread Baking set! This set includes a Glazed terracotta mixing bowl that’s perfect for kneading and proofing bread and an unglazed terracotta lid which, when flipped upside-down, doubles as a baking stone!  The terracotta stone makes for a perfectly crisp, crackling crust on every loaf you make, and its ability to retain moisture assures that your bread will have a tender crumb.  The Mason Cash Bread Baking set comes in a full color gift box with a recipe. Any baker would be thrilled to unwrap it on Christmas morning or on any of the eight nights of Hanukkah.

Also on sale are beautiful gift-wrapped acaciaware sets, our Clay cooker,  and even all of our Kilner labels! Sure, they may not be the best gift, but if you’re making jams, jellies, or Bread Set Mondayeven candies to give as gifts, they’ll make for really cute wrapping and awesome presentation!

 

 

 

 

 

 

 

 

Perfect Pecan Pie Recipe and Tips

Friday, July 12th, 2013

Today is National Pecan Pie day!  Like so many of those other food related holidays, we think that it’s a pretty good excuse to get creative in the kitchen and bake something delicious, and pecan pie is one of  my personal favorites! Even if you’re not a pecan pie fan, this simple recipe is sure to change your mind. It is fragrant with orange peel, rich with bourbon and cinnamon, and amazing with vanilla ice cream.  So let’s get started!   This is a great pie to finish off a summer BBQ, but it’s also wonderful for the holidays, so make it now and bookmark it for later! Trust me, it’s a total crowd pleaser at Thanksgiving!

First, gather up your equipment.  You’re going to need a saucepan, a mixing bowl that can handle heat (our Mason Cash cane mixing bowls are perfect,) a rolling pin, a pie dish, a baking sheet and a whisk. If you’re making crust from scratch, you’ll need a separate bowl for that. I suggest popping a Mason Cash bowl in the fridge for your crusts. They stay cold forever, which makes for a better dough!

 

A note on pie dishes:  You’ve probably noticed that there are a lot of different kinds of pie dishes on the market. On a recent trip to the cooking store in my area I saw flimsy foil dishes along with metal, Pyrex, enamel, ceramic and stoneware.  For pies with a pre-baked crust, I’m partial to enameled pie plates like our Enamour dish.  It conducts heat really evenly which is essential for baking an unfilled crust.  For other pies, I really love terracotta bakeware. I use our Mason Cash terracotta pie plate for pretty much every fruit pie I make, along with this pecan pie. It promotes a really crisp crust, but keeps it flaky and buttery, rather than drying out the crust.  Now on to that pecan pie recipe!

Ingredients

  • Pie crust (either store bought or use our favorite recipe HERE)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon or whiskey
  • Zest of one orange
  • ¼ tsp cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups lightly toasted pecan halves (1/2 pound)

 

Instructions

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  • Place in buttered terracotta pie dish.
  • Trim edge, leaving a 1/2-inch overhang.
  • Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  • Lightly prick bottom all over with a fork.
  • Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat.
  • Add brown sugar and cinnamon, whisking until smooth.
  • Remove from heat and whisk in corn syrup, vanilla, bourbon, orange zest, and salt.
  • Let cool for 2 minutes
  • Lightly beat eggs in a medium bowl that can handle heat.
  • Gradually beat the corn syrup mixture into the eggs, whisking the whole time
  • Put pecans in pie shell and pour corn syrup mixture evenly over them.
  • Bake on baking sheet until filling is set, 50 minutes to 1 hour.
  • Cool completely.

 

Enjoy! It’s National Pecan Pie day, so the calories definitely don’t count.

Summer Strawberry Shortcake

Tuesday, June 18th, 2013

Last week wasNational Strawberry Shortcake Day! For us here at Pacific Merchants, even if we’re late, it’s just a great excuse to get out our Mason Cash baking supplies and bake up a storm!

To make strawberry shortcake, you’re going to need a few bowls in a few different sizes: one for making the fruit filling, one for whipping the cream, and one for mixing up the dough.  Naturally, this was a perfect excuse for us to whip out our Mason Cash strawberry mixing bowls. They come in four sizes, so I used the littlest one to eat out of, the next  up for the whipped cream, the 2 quart for the strawberries, and the large mixing bowl to make the dough!

Mason Cash bowls are perfect for strawberry shortcake because both the bowls and the desserts are classics with a long history. Strawberry shortcakes were actually mentioned in Shakespeare’s Merry Wives of Windsor, so we felt it was natural to make a British heritage dessert in bowls from a British heritage company.  And while Mason Cash isn’t Shakespeare old, it does date back to the early 1800’s.  So let’s get cooking

You can use anything from angel food cake to pound cake to biscuits for your shortcake dough. Personally, I love this scone-inspired dough. It’s not too sweet,  it’s sturdy enough to hold up to juicy strawberries, and it comes together easily with just a little work and very little equipment, just a large mixing bowl, a couple of butter knives, and a wooden spoon.

 

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter
  • 1 large egg,
  • 1 teaspoon pure vanilla extract
  • Zest of one lemon
  • 1 teaspoon cinnamon
  • 1/2 cup half and half

 

Instructions

  • Preheat oven to 375 degrees F and place rack in middle of oven.
  •  Line a cookie sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
  • Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
  • Whisk together the egg, half and half, lemon zest and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
  • Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch round.
  • With a 3 inch round cookie cutter or an overturned drinking glass, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream.
  •  Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool.

 

Once those scones are cooling, start on the strawberry filling. Because strawberries are so good this time of year, they don’t need much, just a little sugar, some orange zest, maybe a splash of vanilla and (if you’re serving adults) a dash of bourbon, which really highlights the sweetness of the berries.  This mixture fits perfectly into a medium Mason Cash bowl, or you can use your large strawberry mixing bowl again.

Ingredients

  • 2 pounds fresh strawberries
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar
  • Zest of one orange
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons good bourbon, optional (if you wouldn’t drink it, don’t use it)

Instructions

  • Wash, hull and quarter the strawberries.
  • Toss strawberries with the sugar, citrus zest, vanilla extract and bourbon
  • Let sit for at least 30 minutes and up to an hour before using

Next, use a small bowl to whip up some cream. You can use a larger bowl and more cream if you want more whipped cream, but 1 cup of cream is plenty for me (probably because I put ice cream on my shortcake as well.  Do this right before serving or your whipped cream will fall flat.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar, sifted
  • ¼ tsp vanilla extract

Instructions

  • Combine cream, sugar, and vanilla in a bowl
  • Whisk until medium peaks are formed
  • Serve!

Now, assemble your shortcake!

  • Split each scone in half.
  • Put a few strawberries on the bottom of the scone.
  • Add a scoop of vanilla ice cream
  • Put a generous helping of strawberries over the top of the ice cream
  • Top with the second half of the scone
  • Top with whipped cream and more strawberries.
  • Enjoy

Today is National Cherry Cobbler day!

Friday, May 17th, 2013

Did you know that today is National Cherry Cobbler day?  Now, that’s not a big deal as, say, Memorial Day, but here at Pacific Merchants, we think that every holiday, especially the delicious ones, should be celebrated, especially because there are really great cherries on sale at the farmer’s market right now. We pulled out our Mason cash mixing bowls and whipped up this amazing, easy cherry cobbler to celebrate!

Ingredients

Filling:

  • 5 cups pitted ripe red cherries
  • 2/3 cup packed brown sugar