brunch

Banana Protein Muffins

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Now with bonus recipe for my best yet high protein muffins: Applesauce Walnut Protein Muffin variation. See recipe at the end of this post.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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Banana Protein Muffins are high in protein and flavor with a texture that is light and fluffy. Being healthy never tasted so good! I have also included a variation below made with applesauce, walnuts and cranberries that is equally delicious.

A couple of weeks ago, I posted an Oatmeal Protein Muffin. And while I liked it, being an oatmeal fan, I was still searching for a high protein muffin that looked and tasted just like a regular muffin. This Banana Muffin takes the cake! There is protein from multiple sources: whey protein powder, peanut butter powder, eggs and almond flour.

This is definitely my new go-to breakfast or afternoon snack with a cup of tea or coffee. You can give this delicious treat to your kids without guilt and zero compromise of flavor. And because of all of the protein baked in, one muffin will carry you through a busy morning.

Banana Protein Muffins come together very quickly and freeze well with no special equipment needed. So even with a busy life, these can be put together and baked in less than an hour.

I came across these muffins in a search of the web and then added a few tweaks of my own, which added both flavor and additional protein. And while I am NOT gluten-free, for those who are interested, these Banana Protein Muffins are GF. Definitely give these muffins a try.

Recipe

Yield: 12 muffins

Ingredients

1¾ cups almond flour (I have made these with both blanched almond flour and natural. They were equally delicious.) For me, the perfect ratio is 1 cup of natural almond flour and 3/4 cup blanched almond flour.

¼ cup coconut sugar OR any other light brown sugar such as Demerara

1 tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

½ cup vanilla or plain protein powder (I used a grass-fed whey powder, but if you wish to avoid dairy, there are multiple options available, such as soy.)

1.5 Tablespoons peanut butter powder

2 large bananas mashed banana

3 large eggs (at room temperature)

¼ cup coconut oil (melted but not hot)

1 tsp vanilla (Use even if using vanilla protein powder)

4 Tablespoons dark mini-chocolate chips or coarsely chopped and lightly toasted walnuts – or more. No judgement here! (Optional, but highly recommended)

Directions

Heat the oven to 400° and line the wells of a muffin tin with parchment paper or foil muffin cups or spray well with a vegetable spray.

In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, baking powder, sea salt, peanut butter powder and protein powder. Set aside.

In another mixing bowl, mash the bananas until smooth with almost no lumps. Add in the coconut oil, vanilla extract and eggs and stir everything well to combine. Stir through chocolate chips, if using.

Add the wet ingredients to the dry ingredients and stir until just combined. Be sure not to overmix!

Divide the batter into the lined muffin tin wells.

Bake for 5 minutes at 400° then reduce the heat to 375° and continue baking for 10-13 minutes. The tops should spring back when pressed and a toothpick inserted in the center should come out clean.

Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Applesauce Walnut Protein Muffin variation

Lightly toast 1/3 cup of coarsely chopped walnuts

1/4 cup of dried cranberries or raisins

Replace the banana with 1 cup of unsweetened applesauce

1 teaspoon of ground cinnamon OR sweet hawaij

Follow all of the directions for the banana muffins except swap out the applesauce for the banana. Add the walnuts, cranberries and spice to the dry mixture. I left out the lemon zest, but you could include it. Bake it the same way. Delicious!

Sweet Hawaij

Yield: About 1/2 cup

1 Tablespoon ground cloves

2 Tablespoons freshly grated nutmeg

2 Tablespoons ground cinnamon

2 Tablespoons ground ginger

1 Tablespoon ground cardamom

This will last in a cool, dark place kept in a small glass air-tight jar for up to a year. Mine gets used up waaaaaay before that!

Oatmeal Protein Muffins

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Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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Satisfying and super healthy Oatmeal Protein Muffins are my new go-to breakfast. While I love breakfast foods, unless I am hiking or in Israel (where breakfast is an experience), I seem only able to have milky coffee and something very small to eat first thing. For some time now, I have been eating a single medjool date and a few almonds or pistachios along with my coffee and 8 Greens.

But I have realized that I am just not consuming enough protein in the morning to keep me going strong throughout the day. So I decided to look for something that is relatively high in protein, low in calories and unnecessary fat or sugar that would satisfy me without making me feel too full. And because while I may love to cook, I generally do not want to cook at breakfast. So something I could make ahead.

After checking out several recipes – and reading the comments – on line, I came across a recipe for Protein-Packed Oatmeal Muffins. I decided to give them a try, with a couple of my own tweaks.

They came together easily, but I was highly skeptical of how they would bake up. The batter seemed soooooo liquidy that I thought it would never come together as a muffin. Even when they had baked for the suggested amount of time, I thought, well this is a noble failure. Thankfully, I was wrong.

These are not the most beautiful muffins you will ever see and the texture, while fine, is not a traditional muffin. So don’t go in with that expectation. These muffins are gluten-free since only oatmeal is used as the base. I personally do not have a problem with gluten so I did not choose them for that reason. But if you do limit or cut out gluten from your diet, these muffins are for you as well.

The muffins are very tender and moist (why do people have a problem with that word??). I upped the spicing and used some fresh berries as a topping. The Oatmeal Protein Muffins are very open to changes in spicing and toppings. You could use hemp or pumpkin seeds on top and use pumpkin spice or any other mixture you like. For an afternoon snack, you could even go a more savory route. But below is what I did.

These should be stored in an airtight container in a cool place or frozen for future use. They rewarm in the microwave in about 10 seconds. I ate mine with a bit of almond butter on top for an extra hit of protein.

The waiting time before removing them from the muffin tin is essential. The oatmeal continues to absorb the liquid after they come out of the oven and this allows the muffins to firm up. Mine were baked directly in the well-PAMed muffin tin, but I might use paper or foil muffin cups next time to make it even easier to remove from the pan.

Give them a try if you want a muffin that is actually healthy for you.

Recipe

Yield: 12 muffins

Ingredients

3 cups old-fashioned rolled oats (Do NOT use quick-cooking oats)

3 scoops vanilla protein powder (I used a whey protein powder, but plant-based is fine, too)

1 tsp baking powder

1 rounded teaspoon ground cinnamon

1/2 teaspoon ground cardamom or nutmeg

Zest from one medium lemon

1/2 tsp fine sea or kosher salt

2 large eggs

1 tsp pure vanilla extract

1/2 cup unsweetened applesauce OR one ripe banana, peeled and smushed

1/2 cup plain 0% Greek yogurt

2 tbsp coconut oil, melted

1/4 cup honey, maple syrup or Agave

1 cup unsweetened soy or other plant-based milk

2 tablespoons pumpkin or hemp seeds (OPTIONAL)

Berries or mini dark chocolate chips (OPTIONAL but recommended)

Directions

Preheat oven to 350 degrees F.

In a large bowl combine oats, protein powder, baking powder, cinnamon and sea salt.

In a separate bowl combine eggs, vanilla extract, applesauce, Greek yogurt, coconut oil, maple syrup, lemon zest and soy milk.

Add wet ingredients to dry and stir to combine. The batter will be VERY wet!

Grease a muffin pan very well with vegetable spray or coconut oil. You could also line the muffin tin with paper or aluminum muffin cups.

Divide batter evenly across the muffin tin. (I used a cookie scoop to do this evenly)

Lightly press in your toppings of choice into each muffin. You can alternate toppings. There is no need for them to ll be the same.

Sprinkle hemp or pumpkin seeds evenly across cups, if using. (I did not)

Bake for 15-20 minutes (mine took 20 minutes)

Allow to cool in the pan for at least 20 minutes. The muffins will firm up during this time. Then using a tin spatula or spreader, remove the muffins to a wire rack to cool completely.

Store in an airtight container on the counter or in the fridge for up to 5 days. OR freeze for up to 3 months. Warm in a microwave or oven before eating for best taste.

Strawberry Cake (Kuchen)

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Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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“Summertime and the livin’ is easy

Fish are jumpin’ and the cotton is high”**

Or perhaps

“It’s too darn hot

It’s too darn hot

I’d like to sup with my baby tonight” ^

You get the point, right? No one wants to slave over a hot oven or be stuck inside when summer calls. And thanks to climate change, the world is suffering increasing heat, with temperatures reaching dangerous levels. But I do enjoy a nice dessert, especially on Shabbat.

This easy Strawberry Cake doesn’t require any special equipment – not even a mixer. It can be made with pretty much any available fruit and is good just as is. This is not a showy cake – kuchen, a simple butter cake, never is. But, it also can be dressed up with some crème fraîche, ice cream, whipped cream or simply a snow of confectioner’s sugar.

I’ve taken to making my own crème fraîche, which is easy to do, and some generally can be found in my fridge. I flavor it with vanilla and some confectioner’s sugar – not too much. Just enough. But, of course, crème fraîche is available in many grocery stores ready-made these days.

The butter and sour cream keep the cake moist. And the lightly macerated strawberries ooze their delicious juices into the cake. I macerated more strawberries than I needed to cover the top of the cake and used the leftovers when serving. The batter is lightly perfumed with freshly grated lemon zest and nutmeg, a delightful combo.

A springform pan was used for easy presentation, but the cake could also be baked in a square baking pan and served right from the pan. The original recipe called for a 9-inch round pan, but I made mine in an 8-inch round. It makes for a slightly higher cake and took a bit longer in the oven, but I was happy with the results.

Strawberry Cake (Kuchen) will keep for a few days covered. The cake will become more a bit custardy as time goes on and the fruit juices permeate the batter. My husband would say, “And this is a bad thing?” But, I would be very surprised if your cake lasted that long once people have enjoyed a taste.

For another delicious and adaptable kuchen recipe:

Plum Kuchen (Butter cake)

^ It’s Too Darn Hot from Kiss Me Kate. Songwriter: Cole Porter

** Summertime from Porgy and Bess. Songwriters: Ira and George Gershwin, DuBose and Dorothy Heyward

Recipe

Yield: 6 to 8 servings

Ingredients

Strawberry topping

2 cups (334g) strawberries, sliced into 3 slices each (I made more to use as a topping when serving)

2 tablespoons (25g) granulated sugar, divided

pinch of salt

Cake

1 1/4 cups (150g) unbleached all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon kosher or fine sea salt

6 tablespoons (85g) unsalted butter, at room temperature

1 cup (198g) granulated sugar

Zest of 1 lemon

1/4 to 1/2 teaspoon grated nutmeg, preferably freshly grated

2 large eggs, at room temperature

1/2 cup (113g) sour cream

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350°F with a rack in the center. 

Grease an 8” or 9”- inch round springform pan or an 8”- inch square. Line the bottom with parchment and lightly grease. 

To make the strawberry topping

In a medium bowl, toss the strawberries, 1 tablespoon of the sugar, and the salt to combine. Set aside while you prepare the rest of the cake. (Reserve remaining 1 tablespoon sugar for topping the assembled cake. I added probably another cup of strawberries, but did NOT add any additional sugar.) 

To make the cake

In a medium bowl, whisk together the flour, baking powder, and salt. 

In a large bowl, cream the butter, sugar, lemon zest, and nutmeg until creamy and homogenous but not necessarily light or fluffy. You can use a hand or standing mixer but if your butter is at room temperature, why create more dishes than needed?!

Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. 

Add the sour cream and vanilla; beat to combine. 

Add the flour mixture and beat just until everything is combined. Do not over-mix or your cake will be tough.

Transfer the batter to the prepared pan and spread evenly. Distribute the strawberries over the batter in a tight, single layer, leaving behind the juices in the bowl. Save any leftover liquid and strawberry slices for snacking or for serving with the cake.  

Sprinkle the cake all over with the remaining 1 tablespoon sugar from the topping. 

Bake the strawberry cake for about 1 hour or until the top is deeply golden brown. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Run a thin flat blade around the inside of the springform, if using, and open the spring. Remove the ring and using a spatula, lift the cake onto the cooling rack to cool completely. Once cool, you can sprinkle the cake with confectioner’s sugar, if desired.

To make Homemade Crème Fraîche

In a clean glass jar, pour one cup of heavy cream (preferably with no thickeners added). Add 3 Tablespoons of any cultured milk milk product such as buttermilk, kefir or even whole milk yogurt. Leave in a dark, room temperature place, shaking the jar occasionally until desired thickness. Depending on the warmth of the room and the quality of the cream, this can take between 24 to 36 hours. Once the desired thickness is achieved, you can add a healthy teaspoon of pure vanilla bean paste and about 3 Tablespoons of confectioner’s sugar. Stir through and refrigerate. This will keep for up to 2 weeks in the fridge.

Chickpea Frittata

~ lisaandfrancescook ~ 1 Comment
Chickpea Frittata

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters such as the recent earthquake in Turkey and Syria.

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

Chickpea Frittata

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Chickpea Frittata

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Chickpea Frittata

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Chickpea Frittata

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

Chickpea Frittata

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Zesty Carrot Raisin Walnut Salad

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Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters such as the recent earthquake in Turkey and Syria.

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Zesty Carrot Raisin Walnut Salad is my new, zippier, vegan version of an old staple. This refreshing addition to my weekly salad rotation is easy to make and will last for several days in the fridge. I chose to use the colorful variety of carrots that I had recently purchased, but any carrot will work.

As my followers know, every week for Shabbat I prepare at least 4 or more salads and dips, which we then happily consume throughout the week. While we have our favorites that appear on repeat most weeks, I always try to add something new. Zesty Carrot Raisin Walnut Salad fits the bill. This bright snappy salad is not weighed down by mayonnaise and can shake up even the most jaded palate.

I chose to grate my carrots by hand, but you can absolutely use a food processor. Pre-grated carrots might be available in your grocery store, but grating them fresh will make the salad fresher, more vibrant and will have a longer shelf-life. But you do you!

Don’t be put off by the list of ingredients. Most will be pantry staples – or should be. Other than a light toasting of the walnuts, everything else is simply measured out and mixed through.

Because there is no mayonnaise in this recipe, it not only is vegan but would be a great addition to any picnic. Unlike standard carrot salad, there is no mayonnaise to go bad when left out in the heat or sun.

Recipe

Yield: About 8 to 10 servings

Ingredients

Zesty Carrot Raisin Walnut Salad

1 pound carrots (multi-colored if available), peeled, trimmed and grated

1/2 cup raisins (any kind, but I used a medley)

1/2 cup coarsely chopped walnuts, lightly toasted in a dry pan (takes about 5-ish minutes)

Rounded 1/4 teaspoon ground cardamom

3/4 teaspoon kosher salt

1/8 teaspoon freshly cracked black pepper

1/4 teaspoon ground turmeric

1/4 teaspoon cayenne pepper or Rajasthan chili (I LOVE Rajasthan chili and use it anywhere cayenne is called for. Super flavorful but not overwhelmingly hot. It’s available online and in South Asian grocery stores.)

Zest of one navel orange

2 Tablespoons maple syrup

2 Tablespoons orange juice

2 Tablespoon EVOO

2 teaspoons to 1 Tablespoon pomegranate molasses

Zesty Carrot Raisin Walnut Salad

Directions

Place the carrots, raisins and walnuts in a medium large bowl. In a separate bowl, whisk together the dressing. Pour it over the carrot mixture and using a spoon or spatula, mix through. Yup, that’s it.

Pumpkin Coffee Cake

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Pumpkin Coffee Cake

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

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Spicy, sweet, moist and fragrant, Pumpkin Coffee Cake says autumn bliss in every bite. Warming cinnamon, ginger, allspice, nutmeg and cloves and sweetened with brown sugar and maple syrup. With toasted pecans in a streusel topping covered with just the right amount of sweet, vanilla icing. Can you smell how it perfumes the whole house?

I can easily resist the siren call of “pumpkin spice latte” and “pumpkin spice” scented candles and room sprays. Don’t even get me started! However, I am a sucker for the real thing. And this lovely coffee cake actually contains real pumpkin and not merely “pumpkin” spices.

When I was searching for a recipe for a pumpkin cake or muffin, I came across this from Sally’s Baking Addiction. Initially I meant to make the recipe exactly as written – truly, I did. However, I immediately started thinking of ways to make it more my own. It’s safe to say that my version of Pumpkin Coffee Cake is only “inspired” by Sally’s.

My Pumpkin Coffee Cake gets its spicing from my Pumpkin Pie. I like a really well-spiced pie. It means adding a few cracks of fresh black pepper to my spice mix. This is a trick I learned a number of years ago. It isn’t enough to notice on its own. But it just enhances the spicy nature of the ginger, allspice and cloves.

I’m not sure why using the word “moist” to describe a cake has become a dirty word. For me, it means that the cake will melt in your mouth and the crumbs will stick together on the fork. It also means that the cake will likely be delicious even after a couple of days. So, yes, this Pumpkin Coffee Cake is beautifully and unashamedly moist! This, of course, also means that you can slice off mere slivers of the cake every time you happen to pass on by. No crumbling here.

Lately, I’ve noticed a curious correlation between bad news and my sweet tooth. The worse things are in the world, the more I crave quality sweets. So for me, the amount of icing was the perfect balance for the spiced cake and the streusel topping. But if you prefer the Jackson Pollack look of lacy lines or even no icing at all, that’s okay too. This is a humble coffee cake – not a fancy pastry.

Pumpkin Coffee Cake

The coffee cake was baked in a 9-inch springform pan. However, it could easily have been baked in an 8-inch springform or a 9-inch square pan or loaf pan. It just means that the baking time will need to be adjusted depending on how deep the cake is.

Pumpkin Coffee Cake uses ingredients that most of us have in our pantry. It’s always nice when my urge to bake doesn’t require an extra trip to the grocery store. But using fresh spices is always important for optimal flavor. So don’t get seduced into buying spices in bulk. Unless you are running a bakery or restaurant, most of us cannot use up these bulk spices quickly enough before the flavors are lost. Of course, the more whole spices you buy and grind yourself, the longer the spices will last. And the flavors will be more intense.

As with most coffee cakes, you can eat this from breakfast until dessert following dinner. And the cake can be frozen. I simply wouldn’t add the glaze until just before you are ready to use it.

But enough talk – let’s bake!

Pumpkin Coffee Cake

Recipe

Yield: One 9-inch cake

Ingredients

Streusel Topping

1/2 cup (63g) all-purpose, unbleached flour

1/2 cup (100g) packed dark brown sugar

1.5 teaspoons ground cinnamon

1/4 cup chopped pecans

1/4 cup (4 T or 59g) unsalted cold butter

Pumpkin Coffee Cake Batter

2 cups (250g) all-purpose unbleached flour

1 teaspoon baking soda

1/2 teaspoon double acting baking powder

1/2 teaspoon kosher or fine sea salt

2 teaspoons ground cinnamon

1/4 teaspoon each: ground allspice, nutmeg and cloves

1 teaspoon ground ginger

3 good cracks of freshly ground black pepper

1 cup (230g) pumpkin puree

1 large room temperature egg

1/2 cup (100g) packed dark brown sugar

1/2 cup (120ml) canola or other neutral vegetable oil

1/4 cup (82g) pure maple syrup

1/4 cup (60ml) dairy or non-dairy milk

Vanilla Icing

1 cup (120g) confectioners’ sugar

2 to 3 Tablespoons of milk or half & half

Directions

Preheat the oven to 350 degrees F (177 degrees C). Grease a 9-inch non-stick springform or square baking pan. If you are using a square pan, you can line it with parchment leaving a 2-inch overhang. This will make it easy to remove the cake from the pan. You could also choose to serve it directly from the pan. Set aside.

In a medium bowl, combine the streusel ingredients using your fingers, a fork or pastry blender. Mix just to create clumps and large crumbs. Set aside.

Place all of the dry ingredients (flour and spices) in a large bowl and whisk them together. Then add in the pumpkin, egg, brown sugar, maple syrup, oil and milk. Stir just until everything is smooth and combined. Do not over mix. Spoon the batter into the prepared pan and spread it evenly. Add the streusel topping across the batter, gently pressing it in slightly.

Ovens vary as do the pans used. I baked mine in the springform pan for 40 minutes. I then turned the oven off, cracked open the door and left the cake in the oven for 10 more minutes. The center didn’t sink and the cake was perfectly baked. You can also check with a toothpick in the center to see if it comes out dry with a few crumbs attached. I find that less reliable. I go by smell and how the cake looks. By turning off the oven and keeping the cake in there for a few additional minutes, I know the cake will be just done without risk of over-baking.

Remove the cake to a wire rack to cool. If necessary, run a thin knife or spatula around the inside edge of the pan before releasing the outer ring of the springform pan.

Once the cake has cooled to warm, you can prepare the icing, if using. Depending on how thick you like the consistency of the icing, will determine how much liquid you use. You can always add a little more sugar if you went too far with the liquid. How you choose to ice the cake is up to your inner artist. You can also choose to spread it across the top and allow it to run down the sides. This is a cake that can be eaten warm.

Italian Apple Cake

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Italian Apple Cake

Due to the unprovoked, continuing brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help flood and tornado victims suffering the effects of climate change.

Support Humanitarian Efforts in Ukraine

Autumn and the Jewish New Year always mean sweet/tart/crisp, juicy apples and cinnamon to me. I can’t get enough of them in every and any iteration. My blog has several apple cake examples and you could be excused in thinking that are many more really needed.

But when I came across this recipe for an Italian Apple Cake, I knew I would try it right away. Of course, I tweaked it a bit! The result is a beautiful, fragrant, appley cake that is even better the second day. Every time I lift the lid on the cake plate, I am hit with a waft of apple scent. It’s delicious before I even taste a bite!

Most of the ingredients are always on hand so I was able to pull it together without a trip to the grocery store. There is nothing fancy here or cloyingly sweet. Every bite is chock full of apple chunks and the flavor is clean and apple-forward with a hint of lemon and cinnamon.

While I did use a hand mixer for beating the eggs with the sugar until airy and light, this cake can be made by hand if you have a strong arm. Other than that one task, no special equipment is required. And while I chose to lay some additional apples on top, dotted with butter and sprinkled with Demerara sugar, you could opt to leave that off and simply dust the cooled cake with confectioner’s sugar for presentation. I did also brush the finished cake top with a light coating of apple jelly for a bit of shine.

Italian Apple Cake

With so many varieties of apples available, choose one (or a variety) that is tart/sweet and will hold its shape when baked. No applesauce here!

The holiday of Sukkot begins Sunday night and lasts all week. This is a perfect treat for the coming 8 days. But you don’t have to be Jewish to enjoy this Italian Apple Cake. Perfect as is, a dollop of freshly whipped cream or crème fraîche would not go amiss, however. And the cake cuts beautifully.

And if you are like me, and can’t get enough of apples, consider some of these other delicious recipes:

Italian Apple Cake

Apple Cake – Take 2

Whole Wheat Apple Cake

Vegan Dessert to die for – Apple Frangipane Tart

Apple Bread Pudding

Tarte Aux Pommes – Apple Tart

Apple Walnut Bread with Rum-Soaked Raisins

Caramelized Apple Pancake

Apple Pecan Bourbon Bundt Cake

Apple Cinnamon Noodle Kugel

Spiced Apple Cake

Amish Apple Pie

Plum (or Apple)and Almond Paste Tart

Vegan Apple Raisin Cake with Applejack Sauce

Apple Tarte Tatin

Apple Crumble

Apple pie with cheddar cheese crust and hard sauce

Recipe

Italian Apple Cake

Yield: One 9-inch cake

Ingredients

Italian Apple Cake

2.5 to 3 medium apples, peeled, cored and cut into small chunks (I used 2.5, but I could have even had a few more chunks)

1 large apple if using the decorative topping, peeled, cored and thinly sliced

Zest of one small lemon

2 cups (240 g) unbleached, all-purpose flour

3 teaspoons (14 g) double acting baking powder

1 rounded teaspoon ground cinnamon

3/4 teaspoon kosher or fine sea salt

1 cup (200 g) granulated sugar

1 cup (245 g) whole milk plain yogurt

1/2 cup (113 g) unsalted butter, melted and cooled

2 large eggs at room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsalted butter for dotting apples on decorative top, if using

A light sprinkling of Demerara or sanding sugar for decorative top, if using

Directions

Preheat the oven to 350 degrees F. Spray a non-stick 9-inch spring form pan with a vegetable spray.

Rub the lemon zest into the sugar and set aside while you measure out your other ingredients.

In a medium bowl, mix together the dry ingredients and set aside.

In a large mixing bowl, using a hand mixer, cream the lemon/sugar and eggs until they are light in color and VERY fluffy. This takes between 5 and 8 minutes.

Stir in the yogurt, butter and vanilla extract until smooth. Do this by hand with a spatula. Do NOT use the hand mixer.

Add the dry ingredients and stir through gently until everything is well combined. Then add in the apples and gently stir through.

If you are using the optional decorative topping, layer the apple slices in an attractive over-lapping pattern. Then sprinkle the apple slices with the sugar and dot with the butter.

Place the spring form pan on top of a baking pan to catch any oozing from the bottom of the pan. Bake until nicely browned. Ovens vary as do apples. So start checking after 45 minutes but don’t be surprised if the cake takes at least an hour. I always then turn off my oven, leaving the door ajar with the cake inside. This will ensure that the cake really is done and won’t sink. The apples and yogurt will keep the cake moist.

Allow the cake to cool on a wire rack for about 15 minutes. Using a thin spatula, carefully run it around the inside of the pan’s rim to make sure that nothing stuck anywhere. Then you can open the ring and remove it. Cool the cake fully. The cake should easily come off of the bottom of the spring form pan. However, you could also leave it on it and serve from there, just being careful not to cut into your pan.

Place the cooled cake in a covered cake plate. Italian Apple Cake is even better the next day, making it a great do-ahead recipe. Now enjoy!

Lemon Yogurt Cake with Blueberries

~ lisaandfrancescook ~ 1 Comment
Lemon Yogurt Cake with Blueberries

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If you are a fan of bold citrus in a melt-in-your-mouth cake, Lemon Yogurt Cake with Blueberries is for you. What this cake lacks in ‘curb appeal’ it more than makes up for in flavor. After all, isn’t that what crème fraîche or whipped cream are for? And this humble cake requires no equipment more complicated than a whisk. Oh my goodness this cake is wonderful!

As I often do, I was clicking through recipes when I came across a recipe for yogurt cake by the well-known author, Claudia Roden. I was about to make it for Shabbat when I decided to read the comments. They were very, very mixed leaning towards the negative. By that time, however, I had it in my head that I had to make a yogurt cake – so I kept on clicking. I came across one titled French Grandmother’s Lemon Yogurt Cake. It looked simple and the reviews were universally positive.

Lemon Yogurt Cake with Blueberries

Now I meant to make it exactly as written – really I did. However, my husband, who recently has gotten into cooking and baking, said “Why don’t we add blueberries?” So I figured, why not? But then he said “What if we zest lemon into some sugar and roll the blueberries in that like for the Upside Down Blueberry Pancake?” Trying to be encouraging in his nascent dive into cooking, I said “Sure, why not?”

And, thus was born the Lemon Yogurt Cake with Blueberries!

Lemon Yogurt Cake with Blueberries

This unpretentious cake can be eaten for breakfast, coffee or tea break or as dessert. It’s easy to make and even easier to eat. And the cake will only get more flavorful and moister as the days go on. Assuming, of course, that it isn’t all eaten up in one go! Serve just as is or with a little crème fraîche or whipped cream.

Recipe

Yield: About 8

Ingredients

For the Cake

1/2 cup whole milk plain natural yogurt

1 cup granulated sugar plus 3 teaspoons, divided

3 large eggs at room temperature

1.5 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher or fine sea salt

Grated zest of one medium to large lemon, divided

1/2 cup of a neutral oil (I used canola)

1/2 cup of blueberries

For the syrup

1/4 cup freshly squeezed lemon juice

3/4 cup powdered, icing or confectioners sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform or round cake pan with a neutral spray. Line the bottom of the pan with parchment and lightly spray that. Set the pan aside.

Using your fingers, rub about 1 teaspoon of the lemon zest into the 3 teaspoons of sugar. Add the blueberries and toss through. Set aside.

Lemon Yogurt Cake with Blueberries

In a large bowl, combine the yogurt, 1 cup of sugar and the eggs. Stir or whisk until well blended.

Lemon Yogurt Cake with Blueberries

Add the oil to the egg mixture and stir through.

Sift the flour and baking powder over the egg mixture. Now add the lemon zest and stir just to combine. Add the blueberries and gently fold through.

Pour the batter into the prepared pan and bake until the top is nicely browned and the cake feels springy to the touch. Depending on the oven, this can take 40 to 50 minutes.

Lemon Yogurt Cake with Blueberries

While the cake is baking, combine the sugar and lemon juice in a small bowl. This should be more of a runny syrup than a sugar glaze. Set aside.

Cool the cake on a wire rack for 10 minutes.

Lemon Yogurt Cake with Blueberries

Then, if you are using a springform pan, just run a thin knife or spatula around the cake and release the outer ring. If you are using a cake pan, turn the cake out of the pan onto the rack. Don’t worry if the cake sinks a bit in the center. Place a pan or some newspaper under the rack to brush on the syrup.

Lemon Yogurt Cake with Blueberries

While the cake is still warm, use a pastry brush with the syrup. Generously brush the syrup over the top and sides of the cake. You may have some extra glaze which you could use when serving the cake. Allow the cake to cool completely before serving.

Libyan-Style Fish (Chraimeh)

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Libyan-Style Fish

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Libyan-Style Fish (Chraimeh) is to Libyan Jews – and many Israelis – what gefilte fish is to Eastern European Jews. And while my family origins are strictly the Pale of Settlement, I am a bigger fan of chraimeh than gefilte fish. This sweet and savory (sometimes fiery) dish is bound to become a tradition in your house too.

Normally made with a firm-fleshed non-oily white fish such as sea bass or amberjack, salmon steaks are more readily available where I live and also more affordable. You can also make this with thicker fillets of a white fish with the skin still on. I have even eaten made from catfish.

There are as many recipes for Libyan-Style Fish as there are people who originated from Libya. And each family prides itself on its version. While comparing recipes (and I must have looked at at least 6) it seems that all have in common: garlic; paprika, caraway seeds, cumin and chiles. The recipe I finally landed on comes from Jerusalem a Cookbook by Yotam Ottolenghi and Sami Tamimi. But, of course, with a few tweaks by me.

Whether you choose to use this recipe or some other, just be sure to have plenty of good bread on hand for dipping into the sauce. The sauce is what this dish is all about! While normally served as a starter to the Shabbat or holiday meal, my husband and I ate it as our main course on Shabbat.

Serve Libyan-Style Fish (Chraimeh) warm or at room temperature. I did tone down the heat a bit to suit our tastes. This can get pretty fiery in some versions. But the beauty of making these foods at home is that you are the boss. YOU control the heat. Because the spices make the dish, I encourage you to only use the freshest dried spices. Better yet – grind your own. And the end product should be a perfect balance of sweet and savory.

Libyan-Style Fish (Chraimeh) is a great make-ahead dish and can easily be doubled or tripled to serve a crowd. Fish cooked in a sweet or savory tomato-based sauce is ubiquitous across the Mediterranean and North Africa. The Moroccan version is a bit more subtle in its flavorings but not terribly dissimilar. While served year-round, it is a perfect summer make-ahead meal. Add some rice or couscous and you have dinner!

For another great Shabbat and holiday fish starter, try my Egyptian Ground Fish Balls in a tomato-based sauce. My family loves these for Passover. And if you truly cannot live without gefilte fish (And who says you have to choose?!) try my Gefilte Fish Loaf.

Recipe

Yield: 3 to 4 servings as dinner. About 6 servings as a starter

Ingredients

Libyan-Style Fish

About 5 Tablespoons of neutral oil (I use canola)

2 medium vine-ripened tomatoes, coarsely chopped OR 1 15 oz. can of diced tomatoes

3 to 4 salmon steaks (about 1.5 to 2 pounds), rinsed and patted dry

6 large cloves of garlic, peeled and coarsely chopped

2 teaspoons sweet paprika

1 Tablespoon of caraway seeds, dry toasted in a pan and then ground

rounded 1/4 teaspoon cayenne pepper

1.5 teaspoons of ground cumin

rounded 1/4 teaspoon ground cinnamon (preferably Ceylon cinnamon)

1 green chile, coarsely chopped with or without seeds depending on the level of heat you are looking for

About 2/3 cup of water

3 Tablespoons of tomato paste

2 teaspoons of granulated sugar (I actually used Demerara)

1/3 cup diced roasted peppers ( I had homemade, but jarred are fine)

Juice of 1/2 of a lemon plus 1 lemon cut into 4 wedges

2 tablespoons chopped fresh cilantro or flat-leafed parsley

kosher salt and Aleppo pepper (or freshly cracked black pepper) to taste

Directions

Place the garlic, spices, 2 Tablespoons of oil and chile in a blender or food processor (Mortar and pestle would also work) and blitz to a thick paste. I needed to add another Tablespoon of oil to get the right consistency.

Libyan-Style Fish

In a large, heavy, flat-bottomed pan with a cover, add remaining 2 Tablespoons of oil and heat to shimmering. Add in the garlic spice mixture and stir for 30 seconds until fragrant.

Garlic Spice Mixture

Immediately add the chopped tomatoes, tomato paste, roasted peppers, fresh lemon juice, water and sugar and stir well. Bring to a simmer and cook partially covered for about 10 minutes or until the tomatoes have softened and the sauce has thickened some. Taste and add more salt as needed and Aleppo or black pepper.

In the meantime, rinse and dry your fish. Liberally salt and pepper both sides of the fish and set aside.

When the sauce has melded, add the fish steaks, pushing them gently into the sauce. The sauce will not cover them. My salmon steaks were quite thick, so I simmered them for 9 minutes on the first side, spooning sauce over them occasionally and then turned them over to cook for another 8 to 9 minutes. Depending on the thickness of your fish you may not need to turn the pieces over. You want to cook the fish to the flake stage. Spoon sauce over the fish.

Allow the fish and sauce to cool down to warm before serving. Garnish with chopped fresh herbs. Libyan-Style Fish can be served warm or at room temperature. Serve over rice or with LOTS of delicious bread like fresh challah. Left-overs can be refrigerated and gently reheated.

Upside Down Nectarine Pancake

~ lisaandfrancescook ~ 1 Comment
Upside Down Nectarine Pancake

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Upside Down Nectarine Pancake

This Upside Down Nectarine Pancake makes the most of these luscious stone-fruits. The delightful, juicy nectarines are enhanced by the melding of cardamom, nutmeg and caramelly jaggery. Of course, if you don’t have jaggery available, Muscovado, light brown sugar or even plain old granulated sugar will do.

We are at the height now of stone-fruit season. It doesn’t last long enough for me. So I have a tendency to get a bit carried away when I see beautiful nectarines, peaches and plums at the store or farmer’s market. And unfortunately, they all seem to achieve their peak eating at exactly the same moment. That’s what happened with these gorgeous nectarines. Thankfully, my husband had the brilliant suggestion of taking my absolute favorite Upside Down Blueberry Pancake and tweaking it to use up the nectarines. The photos don’t quite do it justice.

You could also substitute or even mix ripe peaches or plums here. And of course, nectarines and blueberries also make for a great combination. The beauty of nectarines is that they have no fuzzy skin like peaches that needs to be peeled. In fact, the peel in the Upside Down Nectarine Pancake seems to absorb so much of the flavor and is so tender that it was an integral part of the dish. The liquid in the pan is all syrupy deliciousness which also means that there is no need for maple or any other syrup. I soak up every drop with the spongey pancake. And if there is any leftover, I eat it up with my finger.

Be sure to check out the the Upside Down Blueberry Pancake.

Upside Down Nectarine Pancake

Recipe

Yield: 2 to 4 servings

Upside Down Nectarine Pancake

Ingredients

For the nectarine filling:

    1/3 cup jaggery, Muscovado, light brown or granulated sugar

    Zest and juice of 1 medium lemon

    26 ozs. of whole nectarines or other stone-fruit (A bit more is fine), cut into slices/wedges about 1/2-inch thick

1/2 teaspoon freshly grated nutmeg

    3 tbsp unsalted butter

  For the batter:

    1 cup unbleached all-purpose flour

    1 tsp double acting baking powder

    1/8 tsp baking soda

    1 tbsp jaggery, Muscovado, light brown or granulated sugar

    ½ tsp kosher salt

    ½ tsp ground cardamom

1/8 tsp grated nutmeg

    4 large eggs at room temperature

    1 cup buttermilk (or 1 cup plain, whole milk kefir)

    1 tsp pure vanilla extract

Directions

Preheat oven to 400°F

Place a 9” cast iron skillet on the stove. Put 3 tbsp unsalted butter, cut up, into the skillet.

Dry ingredients:

Place 1 cup flour, 1 tsp baking powder, 1/8 tsp baking soda, 1 tbsp jaggery, Muscovado, light brown or granulated sugar, ½ tsp kosher salt, and ½ tsp ground cardamom and 1/8 teaspoon grated nutmeg in a bowl and whisk to combine. Set aside.

Filling:

Place 1/3 cup sugar in a small bowl.

Finely grate the zest of 1 medium lemon onto the sugar.

Mash the zest and sugar together with a rubber spatula, or rub the zest into the sugar with your fingertips until the zest and sugar is fully combined and gritty. (If using jaggery, the sugar will melt into almost a paste.) If no one is watching, then by all means, lick your fingers.

Start heating the skillet on medium heat to melt the butter. Reduce the heat to low.

Juice one half of the lemon onto the nectarine. Add one half of the sugar/zest mixture. Gently toss to combine.

Juice the other half of the lemon into butter in the skillet. Add the remainder of the sugar/zest mixture. Stir to combine.

Pour the nectarines into the skillet. Use a spatula or spoon to even them out in the skillet. The butter should be gently bubbling under the nectarines.

Batter:

Place 4 large eggs into a large bowl and whisk until frothy. Add 1 cup buttermilk (or kefir) and 1 tsp vanilla extract and whisk to combine.

Gradually add the dry ingredients to the eggs/milk, stirring the batter just enough to combine them.

Remove the skillet from the heat.

Pour the batter evenly all over the nectarines, by swirling from the middle of the pan outwards into a circle.

Put the skillet in the oven, baking at 400°F until puffed and golden-brown, about 20 minutes. You want this to be well browned or the batter will be under-done.

Remove and let cool for a few five minutes.

Serve and enjoy! And don’t forget to spoon all those delicious juices onto the plate. They are perfect for dipping the poufy pancake in.

Upside Down Nectarine Pancake