Nutty shenanigans part deux

IMG_6273

I’ve come to be known by two names.

Apparently wherever I go I’m either “Hayley-from-Yoga” or “the food girl”.

Not even surprised.

In.the.slightest.

IMG_6266

But whateverrrrr, both are obnoxiously appropriate and I love both epithets. Because really. Yoga and food. OBVI. If you hang out with me on the regular, you’re laughing right about now. Right?! My life = yogafoodfoodyogayogafoodyogafood…

I am SO fine with that.

IMG_6268

When I got back from my break yesterday, two of my coworkers go—“Oh hey, a woman came in for you today, asking if the food girl was working today!” Ahahaha. Genie pants and short hair and constant food discourse are obviously dead giveaways.

And also.

COOKIES!

IMG_6269

Happy Friday, here are cookies in your inbox! Dark chocolate lovers and hazelnut nutters rejoice, these are so up your alley. I told you I was going to do something fab with that hazelnut butter I made the other day. And these are delicious little nuggets of slightly-salty-not-too-sweet-dark-chocolate-goodness. Mmm. Love, The Food Girl.

Okay bye. Time for…

Wait for it.

YOGA! You’re shocked, I know…

IMG_6275

Dark Chocolate Hazelnut Cookies

I thought of these as kind of fudgy-crumbly. I liked the texture, though I generally prefer chewy cookies. I thought these would flatten out, but I chilled my dough in the freezer for 30 minutes, and they ended up as cute little puffy nuggets. Which is obviously fine, it’s a cookie now… let’s not get too picky. These are gluten free, paleo (probably), refined sugar free, and high in healthy fats and antioxidants! Not too sweet, since the focus is on really dark chocolate, but if that’s your jam, these are for you. Recipe lightly adapted from A Calculated Whisk, here! I made my own hazelnut-chocolate spread, so these don’t use anything processed. Yield: 12.

IMG_6270

  • 1 c homemade dark chocolate-hazelnut spread (recipe here)
  • 3 tbsp tapioca flour/starch
  • 2 tbsp unsweetened cocoa powder
  • a pinch of fine sea salt
  • 1/4 tsp baking soda
  • 1 egg
  • generous 1/2 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

Line a baking sheet with parchment paper.

This really doesn’t get any easier. Stay with me now, if you blink you might miss something… In a large bowl, whisk together tapioca flour, cocoa powder, sea salt, and baking soda. Add in dark choc-hazelnut spread, egg and vanilla, and stir to combine. Toss in chocolate chips and make sure they’re evenlyish distributed.

Roll the dough into tablespoon size balls, and chill for 30 minutes in the freezer. Preheat the oven to 350.

Once dough is done chilling, transfer the dough balls to the prepared cookie sheet, and bake for 11-12 minutes, until the top is just set. Remove from the oven and sprinkle with a little extra sea salt. Let them cool on a rack, and store any leftovers in an airtight container.

See? I told you not to blink…

IMG_6272

Merry Christmas, BEDFORD FALLSSSS!!!

IMG_4539

I just fed this to the ones I love, who are now comatose. I think I might need a nap.

Merry Christmas! Feed the ones you love.

IMG_4553

IMG_4563

IMG_4529

Pumpkin Sweet Roulade with Hazelnut Filling and Hazelnut Caramel Drizzle

This cake is freaking fantastic. Pumpkin cake rolled around a hazelnut licqueur-spiked whipped cream filling with shaved dark chocolate chunks, topped with a hazelnut spiked caramel. Um, hello, what isn’t there to love?! Pumpkin, cream, hazelnut, and chocolate: go celebrate Christmas and eat this with your loved ones!

The cake is gratefully borrowed from (and caramel inspired by!) Cate’s World Kitchen, here, but the rest is my brainchild! Serves… enough. Probably seven 1″ slices? Ish? Depending on how large of a dessert coma you’d like to go into.

IMG_4534

For the cake:

  • 4 eggs, separated
  • scant 1/4 c brown sugar, loose (not packed)
  • 1/2 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • scant 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 c pumpkin puree
  • 1/4 c granulated sugar

For the filling:

  • 1 c (ish) heavy cream
  • 1 tsp of powdered sugar
  • good glug of vanilla
  • a healthy glug of hazelnut liqueur (I used Fra Angelico)
  • several squares of dark chocolate, finely chopped (I used 72% Belgian dark)

*I never measure for the filling, so just taste as you go until you have the right balance of flavors for you and your audience. My particular audience loves hazelnut, so I was veryyyy generous, hehe.

For the caramel:

  • 1/2 c granulated sugar
  • 1/4 + 1/8 c heavy cream
  • 2 tbsp butter
  • another healthy glug of hazelnut liqueur (I used Fra Angelico)

IMG_4524

IMG_4525

For the cake:

Preheat the oven to 350, and line a jelly roll pan with parchment paper. Lightly grease the pan to stick the paper down, then lightly grease the paper as well. I always use unrefined coconut oil for this.

In a medium-sized bowl, whip egg yolks until they’re light and frothy, a few minutes. Add in brown sugar, and beat another minute more. Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, and allspice. Beat into the egg/sugar mix in three additions, until incorporated. Beat in pumpkin puree on low. In a separate, non reactive bowl, beat egg whites until soft peaks form (I like to use the bowl of my kitchenaide with my handheld mixer). Slowly drizzle in sugar, and beat until the eggs hold stiff peaks. Fold the egg whites into the pumpkin mix, until just combined. Pour the batter into the prepared jelly roll pan, and smooth it out so that it looks nice… Pop into the oven for 15ish minutes, until the cake springs back when poked.

Let cool on a wire rack in the pan for a few minutes, then remove from pan (by lifting up the parchment) and set back on the wire rack temporarily.

IMG_4517

Whip the cream in yet another bowl, until it just barely starts to hold shape. Pour in your several glugs of hazelnut goodness, as well as vanilla and powdered sugar. Beat until the cream holds it’s shape (but isn’t butter… believe me, I’ve gone too far a few times). Fold in chopped dark chocolate.

Spread the filling on the top of the pumpkin roll, reserving a bit of cream for topping dollops. Start rolling (carefully!!) from the short end, removing the parchment as you go, until the roll is complete. Carefully transfer it to a plate. Cover and store in the fridge until served.

For the caramel, melt sugar over medium heat in a heavy bottomed saucepan until just barely melted (don’t stir it, just swirl the pan around frequently). Stir in butter until combined. Turn heat to low, and add cream a spoonful at a time until the caramel is the desired consistency. Remove from heat and add Fra Angelico. Pour (drizzling is for sissies) generously over cake slices, and garnish with extra whipped cream (it’s Christmas, after all). Eat the leftover caramel with spoon, obviously… I mean, why WOULDN’T you do that?!

Eat with loved ones. Be merry, be grateful, and spread love!

IMG_4545

IMG_4564

Healthy fats are my excuse to eat [more] dessert

You see those classy Spongebob liners? Oh yes.

Okayyyy… I lied. I promised you healthy things, but oops oh well! You get cupcakes instead! Life happened and I was notified of a demand for sweet things. And of course, I can always be persuaded to make dessert. Teeheehee. Plenty of time for healthy things later.

Besides, in terms of desserts, these actually aren’t all that bad… perhaps they qualify as a healthyish item? I think so. Whole wheat and a good dose of healthy hazelnut and coconut fats. Plus, they’re vegan! So no pesky saturated fats from butter. And cupcakes are adorable. They’re like tiny cakes, which makes it totally acceptable to eat multiples in one sitting. Especially if the fats are good for you. (I will, apparently, come up with any excuse to eat dessert. Not like this is anything new…)

Life is too short to NOT eat dessert! I’ve decided I need about 5 stomachs to accommodate all the food I want to eat. Desserts included. I need to be like a cow. Except minus the ability to digest grass (they have… what is it… a rumen? to digest grass? I’ll pass on that bit, grass looks unappealing, thank you).

ANYwayyy. Let’s move on, after that semi-awkward tangentially irreverent thought. These cupcakes are fab! And they have nothing to do with cows. They’re full of coconutty goodness, and I highly recommend them. Make them, eat them, love them. Preferably with friends you haven’t seen in ages. Dessert with company is always the best idea :]

mmm, cupcakessss

Vegan Coconut Cupcakes with Coconut-Hazelnut Frosting

Slightly adapted from (Never home)Maker, here! Makes 12 normal-sized cupcakes.

For the cupcakes, acquire:

  • 1.5 c whole wheat pastry flour
  • 3/4 c sugar (I used half turbinado, half regular granulated)
  • 1/2 c unsweetened, shredded coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c light coconut  milk
  • 1/3 c canola oil
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

For the frosting!

  • 1/4 c light coconut milk
  • 1/2 c Earth Balance (vegan butter)
  • 2 c powdered sugar
  • 1/3 c finely ground hazelnuts (blitz whole ones in the food processor for a bit)
  • 1/2 c unsweetened, shredded coconut

Preheat oven to 350, and line a muffin tin/cupcake pan with liners. Or not, depending on your preference.

In a large bowl, sift flour, sugar, baking soda, coconut, and salt. In  a smaller bowl, combine coconut milk, canola oil, and vanilla. Combine wet into dry, stir just to combine. Add apple cider vinegar at the last bit (so that you get max fluffiness out of the cupcakes, when the baking soda reacts with the vinegar). Pour the batter into the prepared cupcake pans, and bake for 20-25 minutes. Mine were done after about 23. They’ll be done when a tester comes out clean.

While the cupcakes are cooling, make your frosting!

In a bowl, combine coconut milk, Earth Balance, and powdered sugar. Use an electric mixer to beat until it reaches frosting consistency, on high speed. Stir in hazelnut and shredded coconut. Frost cupcakes when they’re completely cool! I topped mine with a sprinkle of cocoa powder, which I found to add a nice counterpoint to the sweet frosting.

Eat. Drool. Enjoy your good fats, and revel in the fact that you’re being sneakily healthy :]