baking Archives | Fake Food Free

Beer Bread Cookbook

November 1, 2019

I can’t believe it’s been 8 months since I hit send on the manuscript.

Writing a cookbook puts you in a strange timewarp where you feel like it was just yesterday, yet forever ago at the same time. I’m not even sure how that is possible! But that is how it feels.

My cookbook, Beer Bread: Brew-Infused Breads, Rolls, Biscuits, Muffins and More, is officially available for pre-order!

It hits shelves February 4, 2020!

There are so many reasons why I love this book. I mean, I love writing and photographing my own cookbooks, but this one is special. It’s an idea I had on the backburner for years. Even before Food on Tap!

Peppernuts

December 10, 2018

We arrived in Copenhagen at dusk. As we stepped out of the train station, it began spitting rain that threatened to transition to ice at any moment. Unphased by the cold temperatures and slick lanes, bikers sped past us in an organized fashion as we hauled our luggage a couple of blocks to our hotel.

When we entered the warm, dry lobby, we were hit with a dose of hygge. Of course, we didn’t know that’s what it was at the time. The popularity of capturing the concept (an impossible task outside of Denmark, in my opinion) hadn’t yet caught on around the globe.

The lights glowed softly, there was a free welcome beer ready to be poured from the tap at the bar, and the tiniest ginger cookies I had ever seen sat in a bowl next to the check-in counter.

It turns out these were a complimentary welcome gift as well, a spoon set inside the bowl to allow guests to scoop out a handful.

It was our first introduction to Peppernuts.

Double Ginger Winter Squash Muffins

October 1, 2018

Happy October! My favorite month of the year has arrived once again.

I’m slowly beginning to build my collection of winter squash. I have a long way to go to reach the standards of previous years, but there is still plenty of time.

I decided to break into the season with a batch of muffins. Not just your ordinary winter squash muffins, but double ginger winter squash muffins.

Extra ginger makes all the difference, in my opinion.

Gluten-Free Gingerbread

December 13, 2017

I want to introduce you to my friend, Jane. Even if you are familiar with her work, there is likely something you don’t know about her.

Without Jane’s support and interests in me, Food on Tap might have never come into existence.

She’s the one that connected me with publishers which led to my getting an agent and finally creating a full proposal for an idea I’d had for two years that Countryman Press eventually picked up.

This food blogging world is so big that sometimes I forget how I originally meet people. Jane and I got to know each other through all the fun food events I used to attend when we lived in the Bay Area.

But we actually go back further than that.

Way back in 2010 and 2011, I used to host a Blogger Holiday Cookie Exchange along with a co-hosting blogger friend. All involved traded recipes and made the cookies to post on our blogs and share the holiday love. In 2011, Jane participated in that. In 2012, she asked if I was doing it again, but that was the year that all my baking supplies, as well as most of my Christmas spirit, were boxed up and ready to move to California. But I always appreciated Jane’s interest in the project.

Soon, I got to meet Jane in person. I quickly learned that her positive attitude, friendly nature, and pleasant spunk stick with you.

A gluten-free food blogger over at The Heritage Cook, Jane and I share a strong love of Europe and the region’s baked goods. She’s managed to find a way to enjoy amazing baked goods despite her GF restrictions and earlier this year she teamed up with Shannon Kinsella to co-author the book, The Gluten-Free Bread Machine Cookbook.

Full disclosure, I do not own a bread machine.

German Sweet Christmas Bread

January 6, 2017

German Christmas Bread, Christbrot Recipe | Fake Food Free

It’s a rare for me to find one holiday recipe that I make over and over every year. I’m not against tradition, it’s just that there are so many candies, cakes, and cookies topping my favorites list that if I made each one, I’d have enough to last us right up until the next holiday season.

So I have to pick and choose.

That has started to change a little bit, though, as we’ve traveled abroad over Christmas and I’ve discovered traditional foods of other countries. It began with Danish Butter Cookies after visiting Copenhagen. I’ve made them a whopping two years in a row and I don’t see them dropping off the list anytime soon.

Since we’ve visited Austria and Germany at Christmas I’ve found a few favorites from there as well. Actually, my love of stollen started way back when I worked in a bakery and we used to make a modified version at the holidays. I’ve been searching for a good recipe ever since, but I end up running out of time to give it a try before the holiday hits.

Bourbon Nut Cookies

December 7, 2015

It’s taken me a while to determine why I enjoy holiday baked goods so much more than those made any other time of year. I can whip out a batch of cookies in March, but they don’t seem as special to me as those I make in December.

You’ll be happy to know that I’ve discovered the secrets. There are two.

Spices and booze.

Grain Free Pizza Crust from Everyday Grain-Free Baking

February 20, 2015

I found this grain free pizza crust in my review copy of Everyday Grain-Free Baking by Kelly Smith. I quickly became a huge fan. It’s a variation that everyone will love regardless of your personal eating style.

Everyone has an opinion about grains these days. Some people limit them because they think it helps them lose weight, or because they follow a specific eating style. Others stay away from the gluten in grains out of necessity due to a diagnosed medical condition, or because it makes them feel better. Grains are in the spotlight right now for better or worse, no doubt.

I don’t speak much about the topic because opinions are so strong on every side of the argument. What I am happy about is that all this grain talk has given those with medically diagnosed gluten allergies many, many more food options and I think this is a great thing.

I can only speak to my own experiences. I am not gluten free or grain free. Neither make me feel bad as others claim they do, and yes, I have experimented with cutting them out. I completely respect that your story might be that your life changed after cutting them out, but that story isn’t mine.

Avocado Pound Cake with Blood Orange Glaze Recipe

March 1, 2013

Avocado Pound Cake with Blood Orange Glaze | Fake Food Free

I started the New Year off with a sense of adventure. After a long break from blogging due to our move, I was ready to jump right into some baking experiments.

I did. And I failed.

For a few weeks our apartment was filled with dry, gritty donuts and collapsed cakes. So I claimed 2013 the year of cooking, not baking.

But then I got the bug again. The kind of bug that sees an avocado sitting on the counter and wonders if I can use it in place of butter or oil in a recipe. Not that I don’t fully embrace butter. I was simply up for a challenge.

The first challenge was getting the right consistency. After blending the avocado and mixing it with sugar, eggs and flour I seemed to be on the right track. It even looked pretty when I took it out of the oven.

Avocado Pound Cake with Blood Orange Glaze

The next challenge was getting it out of the pan. Even though the avocado has a good amount of fat, I was using a non-stick pan and I greased it, given my track record, I wasn’t hopeful. I’m pretty sure I cheered when it slid right out of the pan.

The final result? You can replace the butter or oil with avocado. At least with this recipe you can. I ended up with a dense, sweet pound cake, with a tiny hint of avocado flavor and a burst of citrus from the glaze.

Avocado Pound Cake with Blood Orange Glaze

Makes: 6 to 8 servings

Ingredients

1 avocado, peeled and pitted, pureed

1 cup raw sugar (turbinado or Demerara)

¼ cup mascavo sugar (you might be able to substitute brown sugar)

2 large eggs

1 teaspoon pure vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

1 cup unbleached all-purpose flour

Glaze

1 tablespoon blood orange juice

½ teaspoon orange zest

5 tablespoons confectioners’ sugar

Prep

Preheat the oven to 350 degrees F. Grease a small loaf pan. I used a mini loaf pan, the size that comes with a 4 piece set. The cake expands so this was easily enough for 6 to 8 slices once it was baked.

Add the pureed avocado, the raw sugar and the mascavo sugar to the bowl of a mixer. Beat on medium for about 45 seconds. Add the eggs and beat for about 30 seconds. Mix in the vanilla.

Add the baking powder and salt. Slowly mix in the flour just until all ingredients are combined.

Pour the batter into the prepared baking pan. Place the pan on a baking sheet. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

This is a dense pound cake so make sure to use the knife test to ensure it is baked through. The top of the bread will darken quite a bit.

Place the loaf pan on a cooling rack to cool for about 10 minutes. Remove the cake from the pan and allow to cool completely.

In a small dish, stir together the glaze ingredients, adding the powdered sugar one tablespoon at a time. You might decide you like a thinner or thicker consistency, so add more or less sugar to your liking.

Poor the glaze over the cooled pound cake and let set before slicing and serving.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Page Tangerine Walnut Muffins Recipe

January 22, 2013

One change that goes along with living in the Bay Area is that I can no longer complain about the endless cold days of January and February. No, no complaining here. In fact, you can’t get much closer to perfect for me. Sunshine and jacket weather, nicely balanced with a gloomy day that requires a scarf and maybe gloves.

I’ve always considered citrus season a bright spot in a long, dreary winter. Now it’s a bonus during an already enjoyable time of year. And wow, did I completely underestimated how amazing citrus season would be around here!

I’m not unfamiliar with regular access to amazing oranges. I had my pick of them when we lived in Brazil, but four varieties of oranges, mandarins, tangerines, lemons and sweet limes is a whole new ball game. We’ve purchased so much the past two weekends, we can barely carry them back to our apartment. Yet the fruit basket is completely empty come the following Saturday.

I’m incredible picky about my citrus. Mainly the seeds and tough membranes. It’s such an issue for me that I still serve my oranges old school cafeteria-style, sliced in quarters and eaten like a fourth grader. I’ve just now come around to the peel-and-eat citrus like mandarins, if they are small, tender and sweet.

Last week I was introduced to a new favorite that meets all my criteria – Page Tangerines. They are a cross of clementines and minneolas (tangelos). They are unbelievably sweet and tender. Some people at the Farmer’s Market stall complained that they are a little hard to peel, but I didn’t mind this too much.

Page Tangerines, a cross of clementines and minneolas (tangelos). | Page Tangerine Walnut Muffins Recipe | Fake Food Free

California Citrus | Ferry Building Farmers Market, San Francisco | Fake Food Free

Given that I can’t seem to control myself, and always buy way too much citrus, I decided to use some in muffins this past weekend. Along with the sweet citrus, I added walnuts for a little crunch and a sprinkle of raw sugar on the top.

Page Tangerine Walnut Muffins Recipe

Makes: 12 muffins

Ingredients:
2 cups white whole wheat flour
3 tsp baking powder
1/2 tsp salt
1/3 cup raw sugar
3/4 cup milk
1/3 cup olive oil
1 large egg, beaten
1 tsp vanilla
3-4 Page tangerines, peeled and finely chopped
1 tsp Page tangerine zest
1/3 cup chopped walnuts
Raw sugar to top the muffins

Prep:
Preheat the oven to 400 degrees and grease the bottom of each muffin tin. Sift together the flour, baking powder and salt. Set aside. In a separate bowl whisk together the sugar, milk, olive oil, egg and vanilla.

Gradually add the wet ingredients to the dry, mixing just until combined. Fold in the tangerines, zest and walnuts. Divide into 12 muffins. Sprinkle the top of each muffin with about a 1/2 tsp of raw sugar. Bake for 18 to 20 minutes or until muffins are browned and a toothpick inserted in the center comes out clean. Cool and remove from pan.

Cheddar, Sun-dried Tomato and Zucchini Scones Recipe

August 15, 2012

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

Cheddar, Sun-dried Tomato and Zucchini Scones Recipe | Fake Food Free

I’m no stranger to scones. I’ve written about my favorite breakfast pastry a few times in the past. But I rarely make savory scones.

Our zucchini plant just stopped producing this week, so I’ve had plenty to work with this year. When I was trying to use it up, scones seemed a logical choice. I stepped out of my sweet comfort zone, though, and decided to do something a little cheesy and spicy.

These scones are great by themselves, but they also make a good base for a breakfast egg sandwich. If you happen to have a tomato jam, that would dress them up nicely, too.

Cheddar Sun-dried Tomato and Zucchini Scones

2015-06-29 21:55:47

Makes 8 to 10 scones

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Ingredients

2 ½ cups white whole wheat flour
4 teaspoons baking powder
½ teaspoons salt
½ cup cold unsalted butter, cut into cubes
½ cup shredded zucchini
¼ cup sundried tomatoes, chopped fine
1/3 cup shredded cheddar cheese, plus extra for topping
1 tablespoon hot sauce
¾ cup + 1 tablespoon 2% or whole milk

Instructions

Preheat oven to 400 degrees F.
In a mixing bowl, stir together the flour, baking powder and salt. Add the butter cubes and use a pastry blender or two knives to cut the butter into the flour until it is in pea-sized pieces.
Stir in the zucchini, sundried tomatoes and cheese. Add the hot sauce and milk, and mix ingredients until a dough is formed. Turn the dough out onto a floured surface and knead gently for 1 to 2 minutes.
Shape the dough into a rectangle, about ¾ of an inch thick. Cut into 8 to 10 squares.
Place the squares on a baking sheet. Top each with a small amount of shredded cheese and press it gently into the dough.
Bake 12 to 15 minutes until the cheese and edges are browned and a toothpick inserted into the center of the scones comes out clean.

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