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Breakfast, Dessert, Fruit, Lactose Free, Recipes

Fresh Mango Cake

January 6, 2021

Mango Cake

Summer is long gone yet surprisingly our mango trees continue to provide us with fruit.  Is it global warming that has confused our magic mango trees?  Who knows how long this will continue, but for now, we are thrilled to have mangos all year long.  Which brings me to this wonderful mango cake.  The original recipe from Ina Garten features fresh peaches. I just switched them out with mangos and what a delightful version it turned out to be.

Fresh Mango From the Garden

Our Pirie mangos are very sweet and the perfect choice for this cake: like peaches they hold up well in baking.  I also prefer them when making Maui mango bread loaves.

Lactose Free Sour Cream

I made the cake lactose free since this is the best option for me, but feel free to use regular dairy products if you try the recipe.

Cinnamon Sugar

Lots of cinnamon sugar makes for a tasty topping.

Preparing Mango Cake

Preparing Mango Cake

The cake batter and mangos are layered, ending with mangos, pecans, and cinnamon sugar on the top.

Mango Cake

Mango Cake

The cake is moist from the two layers of mangos and the top has a light crunch to it from the pecans and cinnamon sugar.  Fresh mango cake in January is such a treat.

Mango Cake

Fresh Mango Cake
 
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Adapted from Ina Garten's Peach Cake recipe
Author:
Ingredients
  • 1 stick (4 ounces, 113g) Miyoko's unsalted butter (or regular unsalted butter), at room temperature
  • 1½ cups sugar, divided (7 ounces, 198g = 1 cup and 3½ ounces, 99g = ½ cup)
  • 2 large or extra large eggs (2.2 ounces, 63g each) (Ina calls for extra large eggs. If you don't have them handy, use large eggs. I find that some brands such as Eggland's Best large eggs are heavier than others so I use these instead of extra large).
  • 1 cup (8 ounces, 227g) Green Valley lactose free sour cream (or regular sour cream) at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (8½ ounces, 240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2½ pounds ripe but firm mangos, peeled, pitted and sliced
  • ½ cup (2 ounces, 57g) chopped pecans
Preparation
  1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), beat butter and 1 cup of sugar for 3 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs one at a time, then the sour cream and vanilla. Mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixture on low, slowly add the dry ingredients to the batter and mix until just combined. In a small bowl, combine the remaining ½ cup sugar and cinnamon.
  3. Spread half of the batter evenly in the pan. Use an offset spatula if you have one. Top with half of the mango slices, then sprinkle with two-thirds (about 5 tablespoons) of the sugar mixture. Spread the remaining batter on top, arrange the rest of the mangos on the batter and sprinkle with the remaining sugar mixture and the pecans.
  4. Bake the cake for about 55 minutes (check at 50 minutes), or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Any leftover cake can be frozen for a few months.

 

Cookies, Dessert, Lactose Free, Recipes

Fudgy Flourless Chocolate Pecan Cookies

October 18, 2020

Fudgy Flourless Chocolate Pecan Cookies

These flourless cookies are decadently rich with pockets of melted chocolate tucked beneath their crinkly tops.  They are light, with crisp edges and chewy, chocolatey centers.  They are pure delight for anyone who enjoys a chocolate treat occasionally (or frequently).

Cocoa Powder, Egg Whites, Powdered Sugar, Chopped Chocolate & Pecans

With just 7 ingredients these cookies are easily made in 30 minutes.  Two types of chocolate and toasted pecans pair up beautifully.

Frothy Egg Whites

Egg whites and powdered sugar are what brings the batter together, giving these cookies a wonderful texture.  Stash some in the freezer for an anytime chocolate fix.

Fudgy Flourless Chocolate Pecan Cookie Dough

Fudgy Flourless Chocolate Pecan Cookies

Fudgy Flourless Chocolate Pecan Cookies
 
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Adapted from Southern Living
Author:
Serves: 24
Ingredients
  • 3 cups (360g) powdered sugar
  • ⅔ cup (65g) unsweetened cocoa
  • ¼ teaspoon salt
  • 3 large (90g) egg whites, at room temperature
  • 2 teaspoons vanilla extract
  • 1 (4-oz.) semisweet chocolate bar, chopped
  • ¾ cup (90g) toasted chopped pecans
Preparation
  1. Preheat oven to 350 degrees.
  2. Sift together powdered sugar, cocoa, and salt in a large bowl.
  3. Whisk egg whites until frothy (hand mixer works great). Stir egg whites and vanilla into powdered sugar mixture. The batter will be very thick. Stir in chopped chocolate and pecans until well combined.
  4. Drop cookies 3-inches apart using a 1½-inch cookie scoop (about 2 tablespoons) on a parchment-lined baking sheet lightly greased (otherwise they will stick) with cooking spray.
  5. Bake until tops are shiny and cracked, about 8 - 10 minutes. Cool on baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

 

Breakfast, Dessert, Lactose Free, Recipes, Vegetarian

Whole Wheat Buttermilk Granola Muffins

October 5, 2020

Buttermilk Granola Muffins

Not long ago, my sister gave me an excellent bag of locally made granola.  I wondered what would be the best way to make it shine.  At first, I thought about just sprinkling it over yogurt for breakfast but then decided that granola muffins would be much more exciting.   This simple recipe turns out some mighty tasty muffins.

Buttermilk Granola Muffins

Hawaii Made Granola

I love the name of Deb’s baked in Hawaii granola.  Besides the more common ingredients such as oats and almonds that you might find in many granolas, this one includes rich and buttery  macadamia nuts and coconut chips that get nice and toasty when sprinkled over the top of the muffins.

Buttermilk Granola Muffins Batter

Besides the granola in the batter, you’ll want to sprinkle more granola over the top of each muffin before baking.  This lends a very tasty and crispy texture to each bite.

Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk Granola Muffins
 
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Adapted from King Arthur Flour
Author:
Serves: 12
Ingredients
  • 2 cups (227g) King Arthur white whole wheat flour
  • 1 cup (213g) light brown sugar, packed
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • 1 cup (99g) granola + ¾ cup (74g) for muffin topping
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) canola oil
  • 1½ cups (340g) lactose free buttermilk
  • (To make lactose free buttermilk add 1½ tablespoons of white vinegar to a 2-cup liquid measuring cup. Pour lactose free whole or 2% milk over the vinegar to measure 1½ cups. Allow the milk to sit for 5-10 minutes to thicken a bit).
Preparation
  1. Preheat oven to 400 degrees. Lightly grease the cups of a standard muffin pan.
  2. Whisk together all of the dry ingredients including 1 cup of granola.
  3. In a separate bowl, whisk together the vanilla, canola oil and lactose free buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling nearly full. Sprinkle the remaining ¾ cup of granola over the tops of the muffins.
  4. Bake the muffins for 16-18 minutes. Test for doneness by inserting a toothpick in the middle of one of the muffins. The toothpick should come out clean.
  5. Remove the muffins from the oven and set pan on a cooling rack for at least 5-10 minutes. When they are cool enough to handle, remove muffins from pan and cool on a rack. Muffins freeze well for a few months.

 

Dessert, Lactose Free, Recipes

Fudge Brownies

September 19, 2020

Fudge Brownies

These fudge brownies are ultra moist with tons of chocolatey flavor thanks to both the Dutch-process cocoa and chocolate chips.  This combination makes for a divine brownie that will surely satisfy any chocolate craving.

Miyoko's Vegan Butter, Guittard Dutch Process Cocoa, Guittard Semisweet Chocolate Chips

Dutch-process cocoa powder is treated with an alkali that neutralizes its acidity that makes it darker in color with a milder flavor than natural cocoa powder.  When baking, Dutch-process cocoa powder is usually combined with another neutralized ingredient such as baking powder.  When a recipe calls for Dutch-process cocoa powder, it is not always interchangeable with natural cocoa powder especially when baking.  Many brownie recipes that call for natural cocoa such as Hershey’s, do not use any leavening, or very little (baking soda).  So for this recipe, it is essential to stay with Dutch-process cocoa.  Safeway stores carry the excellent Guittard brand in their baking aisle.

Fudge Brownies

Rich, decadent brownies with crackly tops.

Fudge Brownies

Fudge Brownies
 
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Adapted from King Arthur Baking Company
Author:
Serves: 16
Ingredients
  • 2 large eggs
  • ½ cup + 2 tablespoons (53g) Dutch-process cocoa
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon espresso powder (optional)
  • 1½ teaspoons vanilla extract
  • 8 tablespoons (113g) MIyoko's cultured vegan butter (or 1 stick regular unsalted butter)
  • 1⅛ cups (224g) granulated sugar
  • ¾ cup (89g) King Arthur unbleached all-purpose flour
  • 1 cup (170g) semisweet chocolate chips
Preparation
  1. Preheat oven to 350 degrees. Lightly grease an 8" x 8" pan.
  2. Beat eggs with a hand mixer on medium speed with cocoa, salt, baking powder, espresso powder (if using), and vanilla for about 1 minute until smooth.
  3. Melt butter over low heat in a medium saucepan, then add the sugar. Stir to combine. Continue to stir until mixture is hot, but not bubbling (about 110-120 degrees). Add the hot butter/sugar mixture to the egg/cocoa mixture, stirring until smooth. Add the flour and chips, stir until smooth.
  4. Spoon the batter into the prepared pan, smoothing the top to make an even layer. Bake the brownies for about 32 minutes (check after baking for 28 minutes as oven temperatures vary). A toothpick inserted into the center should come out clean or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving, about 45-60 minutes.

 

Breakfast, Dessert, Fruit, Gardening, Lactose Free, Recipes, Vegetarian

Lilikoi Pound Cake

September 12, 2020

Lilikoi Pound Cake

Lilikoi fruit has the most amazing fragrance.  The flowers on the vines are spectacular with delicate tendrils that stand out with their vivid purple centers.  The plants seem to do well in our warm, dry climate here in Kihei.  We grow both the yellow and purple varieties.  If we are not using the puree right away, it goes in our freezer to be used at a later date for lilikoi jelly, tarts, and pound cake.

Lilikoi Blossom

The gorgeous flowers of the lilikoi plant open up in the sunlight.  The bumble bees do their thing flying from flower to flower pollinating as they go.  You may notice the purple lilikoi tucked in the back of the vine.

Fresh Lilikoi from the Garden

The rind of the fruits are unassuming, however, once you cut the fruit in half, you’re in for a wonderful surprise.  The aromatic juicy pulp is a delight. Don’t let the seeds deter you from tasting one. They can be eaten if you don’t mind a bit of “texture” but for jelly, glazes, sauces and such, I leave them out.

Separating Pulp from Seeds

The easiest method for separating the pulp from the seeds is to use a blender on low speed.  I then use a food mill and discard the seeds. You may use a sieve if you do not have a food mill.

Lilikoi glaze

The lilikoi glaze is what takes this pound cake to another level.  It has become my favorite cake to bake these days.

Miyoko's Vegan Butter

Miyoko’s cultured vegan butter is a perfect alternative to real butter if you are lactose intolerant.

Judy & John's Fresh Eggs

Our neighbors Judy and John spoil us with their fresh eggs.  Not only are they superior to store-bought eggs (so much fresher) but they are lovely to look at with their various colors.  A real treat.

Lilikoi Pound Cake Out of the Oven

Preparing Pound Cake for Lilikoi Glaze

Though not particularly attractive at this point, poking holes is the best way to get the lilikoi glaze to seep down into the cake.  Spoon the glaze over the cake, wait for a few seconds for it to be absorbed and then continue with the remainder of the glaze.

Lilikoi Pound Cake

Lilikoi Pound Cake

This cake is tender, moist and not too sweet. Just how a pound cake should be.  Once the glaze sets, it develops into a crisp and light sugar coating over the top of the cake.

Lilikoi Pound Cake

Lilikoi Pound Cake
 
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Recipe adapted from King Arthur's Lemon Glazed Pound Cake
Author:
Serves: 2 cakes
Ingredients
  • Cake:
  • ¾ cup + 2 tablespoons (14 tablespoons, 198g) Miyoko's vegan butter (substitute with Earth Balance Buttery Sticks or unsalted butter) at room temperature
  • ⅜ cup (85g) Green Valley lactose free cream cheese (or regular cream cheese), at room temperature
  • ½ teaspoon kosher salt
  • 1½ cups (298g) granulated sugar
  • 1¾ cups (206g) unbleached all-purpose flour (King Arthur recommended)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lilikoi puree
  • 5 large eggs, at room temperature
  • Glaze:
  • ⅓ cup lilikoi puree
  • ¾ cups granulated sugar
Preparation
  1. Preheat oven to 350 degrees. Line the bottoms of two 8½ x 4½-inch loaf pans with parchment paper and grease each pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese with a hand-held mixer until soft and fluffy. Add the salt, sugar, flour, and baking powder. Beat for 4-5 minutes; the batter will be stiff (use a firm spatula).
  3. Add the vanilla, 1 tablespoon lilikoi puree, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pans.
  4. Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the cakes from the oven and let cool on a wire rack for 15 minutes. Meanwhile, make the glaze by mixing the lilikoi puree and sugar together in a small bowl. Mix until well combined. The sugar will not have dissolved, but this is what gives the cake a light and crisp topping.
  6. Turn cakes out onto a wire rack (gently turn right side up) with a piece of aluminum foil underneath the rack. Poke holes with a wooden skewer all over the tops of each cake. Slowly spoon glaze over the cakes. Allow time for the cakes to absorb the glaze before adding more glaze. Slice and serve cake once it has cooled for several hours. You may freeze the pound cake for a few months. Wrap cooled cake in foil, place in plastic freezer bag.

 

Breakfast, Dessert, Lactose Free, Recipes

Farmhouse Buttermilk Cake

August 29, 2020

Farmhouse Buttermilk Cake

This sweet and moist cake recipe comes from King Arthur Baking Company.  The topping seeps down into the cake which makes it extra moist, and the rich, buttery pecans are truly delightful.  I wanted a smaller cake so I cut the recipe in half and used an 8×8-inch baking pan.

Melted Earth Balance Buttery Sticks, Brown Sugar, Pecans

Heaton Farm Pecans

A guest who visited my workplace last Christmas brought me a container of pecans from his hometown. I’ve kept them in my refrigerator so they stay nice and fresh.  I was able to put these excellent pecans to good use with this recipe.

Farmhouse Buttermilk Cake

The cake itself is pretty straight forward.  Butter, brown sugar, eggs and buttermilk all play a part in making this moist cake.  It may look like any other cake, that is, until you add the topping to it.  The cake then goes back in the oven for another 10 minutes and the topping warms up becoming a gorgeous glaze.

Farmhouse Buttermilk Cake

Farmhouse Buttermilk Cake

The thick topping has now become a beautiful glaze.  You can serve it right away at this point, but I like to let the cake cool for an hour or two until the glaze has set.

Farmhouse Buttermilk Cake

Farmhouse Buttermilk Cake
 
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Adapted from King Arthur Flour
Author:
Serves: 1 8x8 cake
Ingredients
  • Cake:
  • ¼ cup (57g) Earth Balance Buttery Sticks (or unsalted butter) at room temperature
  • 1 cup (213g) light brown sugar, firmly packed
  • 1 large egg, at room temperature
  • 1 cup (227g) lactose free buttermilk at room temperature (add 1 tablespoon white vinegar to a 1-cup measuring cup, add lactose free milk to measure 1 cup total, let sit 10 minutes to thicken)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups (180g) unbleached all-purpose flour (King Arthur recommended)
  • Topping:
  • 3 tablespoons (43g) melted Earth Balance Buttery Sticks
  • ½ cup (107g) light brown sugar, firmly packed
  • ⅛ c (29g) milk
  • ½ cup (57g) diced pecans
  • *add ⅛ teaspoon fine sea salt if using unsalted butter
Preparation
  1. Preheat oven to 350 degrees. Line the bottom of an 8x8-inch cake pan with parchment paper. Lightly grease the pan.
  2. Beat the butter and brown sugar until smooth. Add the egg and beat until smooth. Stir in the buttermilk and vanilla extract. Add baking soda, salt, and flour to the wet ingredients, beating until thoroughly combined. Pour batter into the prepared pan. Bake the cake for 30 minutes.
  3. Towards the end of the baking time, prepare the topping by stirring the butter and sugar together. Add the milk and pecans. The glaze will be thick but pourable.
  4. Pour the topping over the baked cake making sure to spread it evenly (corners too). Return the cake to the oven for another 10 minutes.
  5. Remove the cake from the oven. The topping will look very runny. Letting the cake sit at room temperature for a few hours will allow the glaze to set. The cake can be frozen for a couple of months.

 

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