Oat Milk Chocolate Pudding

Delicious. Yields 4 half-cup servings.

High quality chocolate chips a la Guittard will work in this recipe. Cheap chocolate chips won't melt appropriately; you'll want to finely chop a bar.

Ingredients Step
65 g (⅓ c.) sugar
30 g (⅓ c.) cocoa
2 T. cornstarch
⅛ t. salt
In a saucepan, stir together.
2 c. milk Slowly stir in, stirring until smooth and combined.
Heat mixture over medium-low head, stirring constantly, until the pudding thickens. It will bubble and coat the back of the spoon (about 5-10 minutes).
3-4 oz. (85-115 g) chocolate, finely chopped Add and stir vigorously, until the pudding is very thick and smooth (about 30 seconds).
1 t. vanilla Remove from heat. Stir in vanilla.
Pour into ramekins. Cover each ramekin to avoid forming a skin (possibly with plastic wrap).

Source: Ali Slagle (NYT Cooking)

Blueberry Oat Muffins

We made this recipe twice in two days. Yes, it's that good. Not too sweet, great texture. (Also it can be made gluten-free by using Measure for Measure flour and certified oats, in a gluten-free kitchen.)

Flax milk works great. I haven't tried oat milk in this recipe because I've run into trouble with the chemistry of oat milk in breads.

Yield: 24 muffins (or two 9x4 quick breads). (You'll definitely want so many -- store the extras in the freezer for later in the week.)

Ingredients Step
Preheat oven to 350 degrees.
Grease 24 muffin cups, or use liners. (Liners are easier but you'll lose more muffin to them.)
270 g oats Grind in food processor to create flour.
270 g (3 c.) oat flour
240 g (2 c.) AP flour
300 g (1½ c.) sugar
4 t. baking powder
1½ t. salt
1 t. cinnamon
Whisk dry ingredients together.
1½ c. milk, cold
6 eggs, room temperature
⅔ c. oil
2 t. vanilla
Whisk wet ingredients together.
4 T. oats
2 T. sugar
½ t. cinnamon
Stir topping together.
Pour liquid into dry. Stir until there are still dry streaks.
1½ c. blueberries (8-10 oz. by weight) Fold in until just combined.
Spoon level ¼ cups into each muffin well.
Sprinkle topping evenly over the muffins.
Bake until toothpick test comes clean (lightly golden tops, perhaps 23-25 minutes).
Cool on wire rack once cool enough to handle.

Source: Jonathan Brasil at King Arthur

Feathery Challah

A challah with milk bread texture.

This recipe makes 3 small loaves as written, one of which can be finished by us in an evening. You can also create 2 medium loaves for a larger group and/or French toast leftovers.

Once I figure out how much flour I'm adding by weight, I'm intending to try tangzhong with this recipe as well.

Ingredients Step
¼ c. water
2¼ t. yeast
1 t. sugar
Proof the yeast by stirring together in bowl of stand mixer. Let sit 10 minutes, until activated and foamy.
1¼ c. water
1 large egg, room temperature
3 large egg yolks, room temperature (reserve 1 egg white for egg wash)
⅓ c. honey
2 T. oil
2 t. salt
Add to the proofed yeast and whisk together thoroughly.
4½-6 c. flour Add flour by half-cupfuls, mixing by hand and then kneading together by hand or by machine. Stop adding flour when the dough is soft like a marshmallow, sticky like a Post-It note, and has more structure than a batter. It's better to err on the side of a softer dough rather than harder, since the gluten will have time to develop and we'll have a chance to add more flour while working the braids.
Boil a saucepan or kettle of water, of no particular volume.
Grease a bowl with oil. Drop the dough in, then flip it so that all surfaces are greased.
Cover the bowl with a clean, damp kitchen towel. Place dough in turned-off oven. Place boiled water beneath the dough bowl.
Let dough rise in warm, moist oven until doubled (roughly 1 hour).
Punch down the dough. Let it rise again in the oven until doubled (roughly 1 hour). Retain the warm, moist environment for the braid to rise!
Lightly flour a surface. Remove the dough from its bowl. Divide the dough into 3 even parts. Grease two freezer bags and store one dough part in each, then freeze the two bags for another day.
½ c. raisins or chocolate chips (optional) Knead the third of the dough you're baking today by hand for a few minutes, possibly kneading in ½ c. of mix-ins.
Line cookie sheet(s) with parchment.
Create strands. Flour the outside of the strands. Braid challah on cookie sheet:

For a tall six-stranded braid:
- Far right, move over two
- Second from the left, move over all
- Far left, move over two
- Second from the right, move over all
1 egg white or egg
1 T. water
½ t. salt
Beat until smooth. Use a pastry brush to apply a thin layer to the braid. Reserve the leftover egg wash!
poppy seeds (optional) Sprinkle on top, if using. Then cover braid with greased plastic wrap. (If the braids are well-floured, a cloth might be sufficient.)
Let braid rise (in the warm, moist oven if available, otherwise on the countertop), until the bread keeps an indent when you poke it rather than popping back (30-45 minutes).
At around 30 minutes, preheat the oven to 350 degrees.
Once the bread keeps an indent when you poke it, bake challah for 12 minutes, apply another layer of egg wash, return the challah to the oven with the opposite side to the back to encourage even browning, and then bake for another 10 minutes. For bigger braids, increase the time. The target internal temperature is 190 degrees.

To work from frozen dough, move the dough from the freezer to the refrigerator the night before you want to bake. The next morning, it should be thawed. Continue the recipe from the point of turning out the dough onto the floured surface and braiding it. Fry the egg wash for breakfast or a mid-morning snack.

Source: Tori Avey; six-strand braid instructions from Lindsey in the Smitten Kitchen comments

Spice Cake

Uncle Gene's favorite.

You can substitute butter for shortening and slightly scant the buttermilk to make up for the liquid difference.

Ingredients Step
Preheat oven to 350 degrees.
2¼ c. (270 g) cake flour
1 c. sugar
1 t. baking powder
¾ t. baking soda
1 t. salt
1 t. cloves
¾ t. cinnamon
½ t. nutmeg
Sift dry ingredients together in the bowl of a stand mixer.
Grease and flour two 9" round cake tins (1½ inch deep).
¾ c. brown sugar
¾ c. shortening
1 c. buttermilk
Stir into the flour mixture, then beat for 2 minutes.
3 medium eggs Add and beat in for 2 minutes.
Pour into prepared pans. Bake 20-35 minutes, obeying the toothpick test.
Cool slightly and remove from pans.
1½ c. brown sugar
¼ c. cream (ideally clotted cream or cream from the top of non-hydrogenated milk)
2 T. butter
1 T. vanilla
As you remove the cakes from the oven, prepare the frosting: Bring ingredients to a boil and boil for 3 minutes, stirring constantly. Remove from heat, then use a hand blender to beat until creamy, adding a little cream if necessary to make it easier to spread. Spread it onto the cake while the cakes are still warm.
Cut cake while warm.

Source: my grandma

Deconstructed Falafel

Like falafel, but much less messy and much less work.

Ingredients Step
3 c. chickpeas (2 cans, 1 c. from dry) Pat dry.
2 T. oil Heat in a large frying pan, then add chickpeas and saute for 10 minutes.
2 t. cumin powder
2 t. paprika (part smoked)
¼ t. cayenne
¼ t. salt
Combine, then toss with fried chickpeas.
1 T. lemon
1 T. oil
¼ t. black pepper
Blitz dressing together.
8 c. arugula Toss with dressing.
3-6 pitas Serve chickpeas in pita with dressed arugula, tomato, tzatziki, peperoncini, etc.

Source: Cooking Light (May 2013), as "Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki"