Flourless Strawberry-Blackberry Crisp
Serves 6

I’ve really been into strawberries lately, so when Mother’s Day rolled around I decided to see what a strawberry-blackberry crisp would turn out like. (Yes, I realize Mother’s Day was weeks ago and I am just now posting this recipe, but let’s just let it slide). Crisps are pretty close to the tippy top of my “Favorite Desserts” list. They are quick, simple, versatile, and totally delicious—so there really isn’t much not to love! For some reason I opted not to listen to my own advice in the form of the notes I had scribbled on the recipe. When using juicy fruit like berries, making extra topping is a good idea. Probably about a recipe and a half of what I have listed below would be ideal. Also, the filling portion is really lacking in the cornstarch department if you ask me. According to my notes, the first time I used the recipe I misread a bit explaining that you could add an extra teaspoon of cornstarch if you desired a thicker filling. I added an extra tablespoon instead, but it worked out and resulted in a nice consistency. For this crisp I inexplicably stuck to the 1 tablespoon, and as you can see in the photo, it was rather soupy. However, even with a skimpy amount of topping and a loose filling, this puppy was still delectable!

INGREDIENTS

Filling

4 cups cored and sliced fresh strawberries

2 cups fresh blackberries

1/2 cup sugar

1 tablespoon cornstarch (see recipe intro)

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

Topping

3/4 cup packed brown sugar

1/2 cup almond meal

1/2 cup old fashioned oats

1 teaspoon cinnamon

1/3 cup butter, softened and cut into pieces

INSTRUCTIONS

Step One: For the filling, mix strawberries, blackberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Step Two: For the topping, in a medium bowl combine brown sugar, almond meal, oats, and cinnamon. Use a pastry blender to cut in butter until mixture becomes crumbly.

Step Three: Preheat oven to 375 degrees. Spread topping over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Sources: Filling adapted/modified from “Blueberry Crisp,” Martha Stewart. Topping adapted/modified from “Apple Crisp—Oat Topping Variation,” Betty Crocker’s Cookbook New and Revised Edition, (Golden Press 1978). View “Blueberry Crisp” on MarthaStewart.com. View the book on Amazon.com.

Flourless Lemony Almond Coconut Cake
Makes 8-10 slices

I whipped up this cake for Poppa’s 82nd birthday this past weekend. I imagine that Julia Child would have approved of this puppy, as it is jam packed with butter. The richness of the butter and the delicate intermingling of lemon and coconut flavors make for a wonderfully vibrant cake. I am ranking this one as my second favorite flourless cake to date, eclipsed only by the Flourless Carrot Cake that I baked for my mom’s birthday a couple of years ago.

INGREDIENTS

1 1/2 cups almond meal

1 cup caster sugar (superfine sugar)

3/4 cup dessicated coconut (dried, grated, unsweetened coconut)

4 eggs

zest of one large or two small lemons

1 1/2 teaspoons vanilla extract

6-ounces unsalted butter, melted and cooled to room temperature

1 1/2 tablespoons flaked almonds

1 1/2 tablespoons flaked coconut

INSTRUCTIONS

Step One: Preheat the oven to 350°F. Grease a 9.5” springform pan. In a large bowl combine the almonds, sugar, and coconut. In a small bowl whisk the eggs, vanilla extract, and lemon zest. Gradually add the butter, whisking as you add.

Step Two: Combine the liquid mixture to the almond mixture and stir until completely mixed. Pour into prepared pan and pop her in the oven. While the cake is cooking toast the almonds and coconut in a dry pan until lovely and golden brown. 

Step Three: Bake for 45-55 minutes or until the top of the cake is a lovely golden color and springs back when touched. (A toothpick in the middle isn’t a great indicator of doneness in this case as the middle tends to stay quite soft).

Step Four: Remove from oven and let cool completely in the pan. Carefully run a knife around the outer edge of the cake and release from pan. Sprinkle the cake with flaked almonds and coconut, slice, and serve.

Source: No Tea After 12. View the recipe on NoTeaAfter12.com.

Robot Heart Recipes Test Kitchen: 6 Holiday-Appropriate Cookies

Here is a collection of six cookies that all come Robot Heart Recipes Test Kitchen approved! All of these delights have been baked by either myself or my mom and have been tasted by my very own greedy, cookie gobbling mouth. Any of these little ditties will make a great addition to your holiday cookie tins. I have included a mix of flourless and “regular” recipes…

Chewy Flourless Chocolate Cookies from Relish

Chocolate Cookies with Toffee Chips a Robot Heart Family Recipe

Flourless Almond Butter Cookies with Mexican Flair from Robot Heart Recipes

Flourless Holiday Monster Cookies from Sweet Anna’s on Tasty Kitchen

Flourless Peanut-Chocolate Cookies from “Everyday Food”

Honey Spice Snaps a Robot Heart Family Recipe

Thanksgiving Revisited No. 3: Mom’s Sprouted Grain Apple and Cranberry Stuffing
Serves 4-5

Even when I was a kid and still ate turkey, the side dishes were always my favorite part of our Thanksgiving feast, with stuffing being my very favorite. Both my Granny and my Mom made delectable versions of stuffing. After I became a vegetarian they started making out of the bird, casserole versions using veggie broth so that I could chow down. Now my mom has made further amendments to accommodate my flour restrictions by using sprouted grain bread. She was awesome enough to pull the recipe out of her head and onto the page so that I could share it with you all. Her delicious creation is filled with fall flavors, is equal parts savory and sweet—and is utterly addicting!

Mom says: “If not going the sprouted grain route, you can use another whole grain, nutty bread of your choice. Whole wheat is not the best option, though, as it tends to become dry and blah. Multi-grain bread works better.”

INGREDIENTS

3/4 a loaf of sprouted grain bread (such as Dave’s Killer Bread Sprouted Wheat Bread)

1 cup diced yellow onion

1/3 cup celery, strings removed and diced

1/3 cup butter

1 - 1 1/4 cups of veggie broth

2 teaspoons dried sage

2 teaspoons dried poultry seasoning

2 teaspoons dried thyme

1 1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 cup dried unsweetened cranberries, roughly chopped

1/2 cup (generously filled) unsalted roasted pecans, quartered

1 cup Granny Smith apple, pared and roughly chopped (about 1 medium apple)

INSTRUCTIONS

Step One: Heat oven to 325 degrees. Using a serrated knife, slice bread into 1/2” cubes. (When toasted, this will result in about 7-8 cups bread cubes). Spread bread cubes in single layer on large cookie sheet. Heat, stirring occasionally, for about 20 minutes, or until lightly toasted. Do not allow bread to become too hard. Remove from oven. Increase oven heat to 375 degrees.

Step Two: Meanwhile, melt butter in a Dutch oven. Add onion and celery to melted butter. Sauté, stirring often, about 10 minutes, until almost limp. Remove pan from heat. Stir toasted bread cubes into pan with onions and celery. Use rubber spatula to mix well so bread cubes absorb butter, and veggies are evenly mixed with bread.

Step Three: Drizzle a bit of the veggie broth over bread cubes and sprinkle in some of the herbs, salt, and pepper a bit at a time. Stir and mix with rubber spatula. Add more broth and seasonings, mixing well after each addition. Continue to add and stir until bread cubes are moistened well, but not soggy. (Once apple is added and stuffing bakes, apples will add to the moisture). Adjust seasonings as desired. Stir in cranberries, pecans, and apples.

Step Four: Spoon bread cube mixture into casserole that is lightly sprayed with cooking spray. Place casserole, uncovered, in 375 degree oven. Bake about 35-45 minutes or so, depending on desired result (like if you want it crunchy on top). 

Source: A Robot Heart Family Recipe.   

Flourless Almond Butter Cookies with Mexican Flair
Makes about 2 Dozen

I have been majorly craving cookies lately, but with the end of summer heat wave we had been experiencing, baking was unappealing. Since temps dropped this weekend, I decided it was time to bust out the ol’ cookie sheets. I wanted to make a cookie that would compliment the Mexican-influenced flavors of my meal so I decided to adapt one of my favorite cookies with some Mexican flair. I used piloncillo an unrefined sugar commonly used in Mexican baking. It comes in little compressed cones and tastes a lot like brown sugar mixed with molasses. I also incorporated Mexican chocolate, which is a sugary sweet chocolate laced with cinnamon. Mexican chocolate is readily available in many grocery stores—check the Hispanic or ethnic foods section. Piloncillo may be more challenging to find and might require a visit to a specialty store in some areas. These cookies turned out wonderful—we almost spoiled our dinner gobbling them down beforehand!

INGREDIENTS

1 cup almond butter

3/4 grated or finely chopped piloncillo (or equal amount of brown sugar + 1 teaspoon molasses)

1 large egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon vanilla extract

3/4 cup chopped Mexican chocolate (such as Ibarra)

INSTRUCTIONS

Step One: Preheat oven to 350°F, with racks in upper and lower thirds. In a large bowl, stir together almond butter, piloncillo, egg, baking soda, salt, and vanilla until well combined. Stir in chopped chocolate.

Step Two: With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.

Step Three: Bake until cookies are golden and puffed, about 12 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Source: Adapted from “Flourless Peanut-Chocolate Cookies,” from “Everyday Food” on PBS. View the original recipe on PBS.org.

Flourless Peach and Nectarine Crisp
Serves 6

Since I found my kitchen counter overflowing with peaches and nectarines thanks to a generous produce share from our neighbor, I decided to make a crisp for Father’s Day dessert, even though it wasn’t in keeping with my “fiesta” theme. I had never made a crisp other than apple, and I also removed flour from the topping, so I was anxious to taste the results. It was delish—I am excited to eat some of the leftovers, I sometimes actually enjoy a crisp more after it has been refrigerated. This is a super easy recipe and a great use for abundant fruit that you have laying around! Any stone fruit would work well, as would apples.

INGREDIENTS

Filling

5 cups peeled and sliced ripe peaches and nectarines

3 tablespoons granulated sugar

sprinkle of cinnamon

Topping

3/4 cup packed brown sugar

1/2 cup almond meal

1/2 cup old fashioned oats

1 teaspoon cinnamon

1/3 cup butter, softened and cut into pieces

1/4 cup sliced almonds

dairy or non-dairy vanilla ice cream or light cream (optional)

INSTRUCTIONS

Step One: For the filling, place fruit slices into a large bowl and combine with granulated sugar. Gently stir, and allow to sit while preparing topping.

Step Two: For the topping, in a medium bowl combine brown sugar, almond meal, oats, and cinnamon. Use a pastry blender to cut in butter until mixture becomes crumbly. Stir in almonds.

Step Three: Place fruit in an ungreased 2-quart square baking dish. Sprinkle with cinnamon and spread topping over filling. Bake in a 375 degree oven for 30 to 35 minutes or until fruit is tender and topping is golden. (Test with a fork to make sure fruit is soft). If desired, serve warm with ice cream or light cream.

Sources: Adapted/modified from “Choose-a-Fruit Crisp,” Better Homes and Gardens and “Apple Crisp—Oat Topping Variation,” Betty Crocker’s Cookbook New and Revised Edition, (Golden Press 1978). View “Choose-a-Fruit Crisp” on BHG.com. View the book on Amazon.com.

Flourless Tiramisu Cupcakes
Makes 12

I made these lovely ladies for our Mother’s Day desert. I had been looking for an excuse to attempt a vanilla conversion on my recently discovered flourless chocolate cupcake recipe. My mom loves tiramisu, so it popped into my head to create a tiramisu cupcake. My original idea was just to make a vanilla cupcake and incorporate some tiramisu flavors, but when I went on the Martha Stewart website to look for tiramisu recipes, wouldn’t you know it—she was already three steps ahead of me (damn her!) and had a full-on tiramisu cupcake recipe! I went ahead with my adaptation, so that the cupcake would be flourless, and then used Martha’s syrup for the inside and frosting for the topping.

I made these the night before Mother’s Day and kept the cupcakes (already syrup soaked) and frosting stored separately in the fridge and dolloped the frosting on just before serving. Poppa and I did a taste test shortly after they were made, and then gobbled them again with Mom on Mother’s Day. They were MUCH more flavorful after sitting overnight.

IMPORTANT NOTES: Martha’s recipe yields eighteen cupcakes, whereas mine only yields twelve. I H-A-T-E to math, so I did not convert the syrup and frosting recipes to match up with a dozen cupcakes, so they do make more than is needed. Also, I splurged on Bob’s Red Mill Almond Meal this time around. It was expensive, but knowing the amount of time I put into blanching, de-skinning, and grinding almonds the last time I made cupcakes, I felt the investment was completely valid. I have heard that Trader Joe’s makes a good almond meal, and I am sure it is much more reasonably priced.

INGREDIENTS

Cupcakes

1 cup blanched almonds (or almond meal)

1 vanilla bean, halved lengthwise, seeds scraped and reserved

1/2 cup (1 stick) unsalted butter

4 large eggs, separated

1 cup sugar, divided

Coffee-Marsala Syrup

1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)

1 ounce marsala

1/4 cup sugar

Mascarpone Frosting

1 cup heavy cream

8 ounces mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

INSTRUCTIONS

Step One: For cupcakes, preheat oven to 350°F and line 12-cup muffin pan with paper liners. If using whole almonds, place almonds in processor. Using on/off turns, blend until nuts are coarsely ground. (Be patient—it takes awhile)!

Step Two: Melt butter in a small saucepan over medium heat. Remove from heat and add vanilla-bean pod and seeds, and let stand 15 minutes. Strain vanilla-butter mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

Step Three: Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in ground almonds, and vanilla-butter mixture.

Step Four: Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form. Fold egg-white mixture into vanilla mixture in 3 additions. Divide batter among prepared muffin cups (about 1/3 cup batter in each). Bake until tops are firm and a toothpick entered into the center comes out clean, about 30-32 minutes. (Side note: The original recipe claims 16 minutes for a soft cake and 22 minutes for a firm cake. However, both times that I have used the recipe, my cupcakes took 32 minutes to bake to my liking).

Step Five: To make the coffee-Marsala syrup, stir together coffee, Marsala, and sugar until sugar is dissolved. Let cool.

Step Six: To make the frosting, with an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.

Step Seven: To finish, use a toothpick to poke holes in the top of each cupcake. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. (See “Important Notes” at the top of the recipe). Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Tips: Room temperature eggs result in an easier time getting stiff whites to form. Also, here is a link to an About.com article on blanching almonds.

Sources: Cupcake adapted from “Sunken Chocolate-Orange Cupcakes,” Bon Appétit, November 2007. Coffee-Marsala Syrup and Mascarpone Frosting from “Tiramisu Cupcakes,” Martha Stewart’s Cupcakes, (Clarkson Potter, 2009). View the original cupcake recipe at Epicurious.com. View the tiramisu cupcake recipe on MarthaStewart.com. View the book on Amazon.com.

Polenta “French Toast” with Asparagus and Orange Beurre Blanc
Serves 4

Unfortunately, I did not get a good photo of this dish. I photographed the plate that I made for myself, which was put together after fussing over plates for the rest of my family, by which time the sauce had sat too long to appear as creamy and appetizing as it actually was. (My beurre blanc was also darker than standard because I used Cara Cara oranges, which have red flesh). However, this concoction was SO delicious, that there was no way I was going to skip posting it due to a lackluster photo. This is certainly not a dish that is light in terms of preparation time or calories. It is definitely a special occasion affair, not for everyday eating. However, the polenta French toast would still be delicious without the rich sauce and could be used for standard breakfast fare. The original recipe that I adapted (see link at the bottom of the recipe) has a sweet take on the polenta French toast, incorporating raisins and maple syrup and such.

INGREDIENTS

Polenta

3 1/4 cups water

1/4 teaspoon coarse salt

1 cup cornmeal (not quick-cooking)

1 teaspoon orange zest

1 cup plain unsweetened almond milk

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Beurre Blanc

1 1/2 cups dry white wine

1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)

2 small shallots, thinly sliced

1/2 cup heavy cream

6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces

1 teaspoon finely grated orange zest

Coarse salt and freshly ground pepper

Asparagus

1 pound asparagus, cut diagonally into 1-inch pieces

2 teaspoons extra-virgin olive oil

Coarse salt and freshly ground pepper

INSTRUCTIONS

Step One: Make the polenta, bring water and salt to a boil in a 2-quart pot. Add cornmeal in a slow, steady stream, stirring constantly. Cook, stirring often, until mixture begins to thicken, about 4 minutes. Reduce heat to medium-low, and cook, stirring often, for 1 hour.

Step Two: Stir in zest, milk, salt, and pepper. Cook for 30 minutes. Spread polenta onto a parchment-lined rimmed baking sheet, and let cool. Cover, and refrigerate overnight. (I used a 9-inch square baking pan, which was the perfect size to yield the correct number of “French toast” slices).

Step Three: Make the orange beurre blanc, bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.

Step Four: Make the asparagus, preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.

Step Five: Make the French toast, cut cold polenta into 4-inch squares; cut each square into 2 triangles. Melt butter in a large skillet over medium-high heat until sizzling. Toss polenta triangles with corn flour, dusting off excess. Add to pan; cook until golden brown, about 2 minutes per side. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.

Sources: Adapted from, “Polenta French Toast,” Martha Stewart Living, 2009 and “Brioche French Toast with Asparagus and Orange Beurre Blanc” from Martha Stewart. View the Polenta French Toast recipe on WholeLiving.com. View the Brioche French Toast recipe on MarthaStewart.com.

Strawberry-Chèvre Salad
Serves 4

Strawberries and goat cheese are one of my all time favorite salad topping combinations. I find that they are so delicious together that you don’t need much else. I also always try to make a somewhat mild dressing so that the flavors of the berries and cheese remain in the spotlight. This time instead of inventing my own, I used a recipe from Gourmet, but since I tend to like a stronger vinegar flavor I did downgrade the amount of oil. This salad is particularly delicious in the summer when fresh picked strawberries are available at the farmer’s market. If you can find locally crafted goat cheese as well, you will really be in business!

INGREDIENTS

Dressing

2 tablespoons Champagne vinegar

1 tablespoon finely chopped shallot

1/4 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4-1/3 cup extra-virgin olive oil, depending on preference

1 tablespoon finely chopped fresh chives

Salad

3 cups red leaf lettuce, torn into large pieces

6 small ripe strawberries, sliced

3 tablespoons goat cheese, crumbled

3 tablespoons sliced unsalted almonds

INSTRUCTIONS

Step One: Make dressing, whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified, then whisk in chives.

Step Two: Arrange lettuce evenly on four plates or in a large serving bowl, top with strawberries, goat cheese, and almonds; sprinkle with dressing or serve with dressing on the side.

Source: Dressing from “Endive, Mâche, and Radish Salad with Champagne Vinaigrette,” Gourmet, December 2001. View the recipe on Epicurious.com.

Flourless Orange Cake with Blueberry Compote
Serves 12

I originally came across this cake recipe quite a long time ago on the lovely blog, Scandi Foodie, (although the original recipe hails from Australian origins), and it has been in my “recipes to try” file ever since. Being that I typically only bake for special occasions, I just now got around to it. I made this cake for my grandfather’s birthday this past weekend and opted to top it with a blueberry compote, because the guy is nutso for blueberries. The fresh orange flavor of this cake was out of this world, but sadly the texture left a bit to be desired. In the cake’s defense, I was admittedly impatient when grinding my almonds, which likely has a lot to do with my texture issues. I am also operating from a bit of personal prejudice due to having such a delicious flourless cake in recent memory with the Chocolate-Orange Cupcakes that I baked for my mom’s anniversary. This cake is certainly suitable for a luncheon or a brunch, I just don’t know if it quite measures up as the star of a birthday show. But then again, as good as the flavor was, if I had just been more patient with my almonds, perhaps I’d be singing a whole different tune.

INGREDIENTS

Compote

1 1/2 pints blueberries (about 3 cups)

6 tablespoons fresh lemon juice

1/8 teaspoon coarse salt

1/2 cup sugar

Cake

2 oranges

3 eggs

1 cup superfine sugar

3 cups almond meal

1 teaspoon gluten-free baking powder

Melted butter, to grease

INSTRUCTIONS

Step One: For the compote, heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes.

Step Two: For the cake, brush a round 9-inch springform pan with melted butter to lightly grease. Line base with parchment paper.

Step Three: Place the oranges in a saucepan and cover with cold water. Bring to a boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to a boil again and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Step Four: Preheat oven to 350 degrees. Place the chopped oranges in the bowl of a food processor and process until smooth. Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.

Step Five: Bake for 1 hour or until a toothpick inserted into the center comes out clean. Set aside for 15 minutes to cool. Turn cake onto a serving plate. Top each slice with compote when serving.

Sources: Compote slightly adapted from “Whole-Wheat Pancakes with Berry Compote” from Martha Stewart. View the recipe on MarthaStewart.com. Cake from Good Taste, November 2006 via Scandi Foodie. View the original recipe on Taste.com.au. View the blog post on ScandiFoodie.Blogspot.com.