Cutting the Mustard

Cornbread in any form is an easy sell. Buttery, golden crumbs that cling to the fork and sop up the richest stews like a savory sponge, it’s the side dish that can easily seal the show. I’ve never met a cornbread that wasn’t at least passable when smothered with a generous smear of vegan butter, but the very best versions are always paired with a touch of maple sweetness. Inextricably linked to the sticky syrup in my mind, this is how I first remember eating cornbread, back in my elementary school years. It was on a field trip to a maple tree grove where we indulged in samples of freshly tapped and concentrated, still warm maple syrup, stirred into milk and drizzled over squares of tender cornbread. Ever since that fateful day, there’s been no match to that simple serving suggestion.

That’s not to say that there’s no room for improvement.

Start by adding a bold punch of heat in the form of Colman’s Mustard. A riff on classic honey mustard, this sweet and spicy sensation isn’t just blended in, but swirled in thick, undulating ribbons, marbled throughout the classic golden loaf. Straddling the line between cake and bread, it has just the right pepper bite to accentuate, not overpower, that delicate balance.

Follow Colman’s Mustard on Instagram for their 12 days of giveaways, and don’t forget to scoop up some spicy rebates on Colman’s Mustard through iBotta next time you stock up.

Mustard-Maple Swirled Cornbread

Mustard-Maple Swirl:

1/4 Cup Grade B Maple Syrup
1/4 Cup Coconut Oil, Melted
2 Tablespoons Colman’s Prepared Mustard
1/4 Cup All-Purpose Flour
1 Teaspoon Ground Flaxseeds

Cornbread:

1 Cup All-Purpose Flour
2/3 Cup Coarse Ground Cornmeal
1/3 Cup Whole Wheat Flour
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 (14-Ounce) Can Corn Kernels, Thoroughly Drained
1 (14-Ounce) Can Full-Fat Coconut Milk
2 Tablespoons Grade B Maple Syrup
2 Teaspoons Apple Cider Vinegar

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

Prepare the mustard-maple swirl first by whisking the maple syrup, melted coconut oil, mustard, flour, and ground flax together in a small bowl. Stir until smooth and set aside.

To make the cornbread base, grab a medium bowl and combine both flours, cornmeal, baking powder, baking soda, salt, and pepper. Add in the corn, tossing to coat all the kernels with the dry ingredients to prevent them from simply sinking to the bottom of the loaf while baking. Separately, briefly mix together the coconut milk, maple syrup, and vinegar before adding the wet mixture into the bowl of dry ingredients. Use a wide spatula to bring the two together with as few strokes as possible. It’s perfectly fine to leave a few errant lumps in the batter!

Transfer the cornbread batter to your prepared loaf pan. Spoon dollops of the mustard-maple swirl at random on top and use a thin knife or wooden skewer to marble it throughout.

Bake for 32 – 38 minutes, until golden brown around the edges and a toothpick inserted in center comes out clean. Let cool completely before serving.

Makes 8 – 10 Servings

Printable Recipe

This post was made possible thanks to the support of Colman’s Mustard. All content and opinions are unbiased and entirely my own.

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Bark with a Bite

For all their creative potential, edible presents are criminally undervalued, often viewed as gifts of last resort. Can’t figure out a darned thing your difficult, curmudgeonly Uncle Eddie would enjoy? Well, everyone eats food, at least. Oh, but what about that co-worker you greet every morning but forgot to include on your list? There must be something in the pantry you could cobble together and stick a bow on.

Written off as a last-minute option, haphazardly slapped together in a moment of charitable desperation, chocolate bark especially enjoys particular prominence around this time of the year. Little more than cacao slabs with a bit of extra texture, the concept nonetheless remains wildly popular despite- or perhaps in part because of- this very unpretentious simplicity. Chocolate is never a hard sell to begin with, so when you add in a handful of nuts or crushed candy canes, such effortless appeal is universal among givers and receivers alike. However, that’s just the beginning of this spicy story. Given a little bit more deliberate intention, what if I told you we could make bark even better?

Despite its comparatively blanched pallor, this particular festive candy innovation could make the finest single origin dark bar melt. Gingerbread aroma beyond your wildest dreams springs out of the woodwork, going out on a limb to kick this festive palate of spices up another notch. Chewy nuggets of candied ginger and the crisp, fresh crunch of roasted almonds lend textural dimension that goes against the traditional grain, eschewing the candy-coated peppermints of years past to complement a more balanced sweetness.

In this modern re-imagination of the classic confection, refined sugars need not apply, believe it or not. A modest measure of stevia is enough to contrast with those warming spices without risking dessert overdose during the most tempting time of year. I used Steviva Blend since it’s about twice as sweet as white sugar, thus allowing me to use less and create a more satisfyingly snappy texture. Desserts should always be about the flavor first and sweetness second, making it a perfect mix for my needs.

To satisfy your curiosity and your sweet tooth at the same time, you can check out more info about Steviva on Facebook, Twitter, Instagram, and Pinterest.

Gingerbread Bark

4 Ounces 100% Food-Grade Cocoa Butter
1 Teaspoon Blackstrap Molasses
1/4 Cup Steviva Blend
1 Tablespoon Coconut Milk Powder
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Salt
1/4 Cup Sliced Almonds
2 Tablespoons Crystalized Ginger, Very Finely Minced

Place your cocoa butter in a microwave-safe bowl and heat it on full power 1 – 3 minutes, pausing at 30 second intervals to stir, until it completely liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate. Mix in the molasses and let sit for just a moment to cool slightly.

Meanwhile, sift together the Steviva Blend, coconut milk powder, spices, and salt. Add the dry mixture into the cocoa butter, stirring gently until smooth. Pour into chocolate molds, shaped either like traditional break-apart bars or genuine slabs of bark for greatest effect, and tap lightly on the counter to knock out any errant air bubbles. Sprinkle evenly with the almonds and ginger.

Place the molds in your fridge or freezer to accelerate the curing process, allowing them to sit undisturbed until entirely solid; at least 1 – 2 hours.

Makes 1 Large or Two Small Chocolate Bars

Printable Recipe

Riches Beyond Your Wildest Beans

Good vanilla is more precious than most gemstones right now. Believe it or not, demand for this everyday extract is skyrocketing while supply of the genuine article is plummeting due to devastating cyclones in Madagascar, poor harvests, and labor shortages. Some unsavory companies are resorting to questionable shortcuts, using spent, ground vanilla bean pods to add those eye-catching black flecks to their products. Doing so allows them to list “vanilla beans” on the label, even if the actual flavor comes from artificial ingredients. It’s not just food products though; try going straight to the source, and you might be surprised to find that even basic baking extracts are far from whole blends.

For something as important as holiday cookies, quality counts more than ever. Sugar cookies especially rely on full-bodied, robust vanilla flavor. An elusive, nuanced taste that’s difficult to capture in baked dough, the difference between a chemical cocktail and the genuine article is immediately evident with a single bite. Now is the time to splurge on the good stuff, revel in it, fully indulge yourself and your loved ones, and look back on your festive contributions with zero regrets.

Highlighting the very best vanilla I know, I’ve joined forces with Rodelle Kitchen to participate in their annual Holiday Cookie Campaign. Starting with an unconventional base of cocoa butter rather than a neutral oil imparts the ambrosial flavor like pure white chocolate, but in cookie form. Tender, chewy morsels punctuated by a barrage of crunchy macadamia nuts, no one would dare call this “plain vanilla.” Notes of marshmallow, custard, and even rich toffee all come from a generous dose of vanilla paste, unleashing a world of sweet flavors from one humble bean.

GIVEAWAY ALERT! Just in time for holiday baking, Rodelle has generously offered to gift one lucky reader with a bundle of their sweet riches. Stocked with an 8 ounce canister of baking cocoa, 4 ounce bottle of pure vanilla extract, and 2 count vanilla bean jar, the treats such ingredients can manifest will be truly priceless. To enter, get the details below, and tell me about your favorite holiday cookies in the comment section. Do you have a classic heirloom recipe passed down for generations, or do you put a new twist on tradition every year? Extra credit goes to anyone willing to share their secret formula!

Rodelle Vanilla Holiday Baking Bundle Giveaway

Regular old roll-out cookies will crumble in the face of these bold, buttery, unapologetically vanilla treats. Fancy frostings need not apply; these beauties already sparkle with natural plant-based sprinkles baked right in.

White Chocolate Vanilla Bean Sugar Cookies

4 Ounces 100% Food-Grade Cocoa Butter
1/4 Cup Vegan Butter
1 Cup Granulated Sugar
2 1/2 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Cup Aquafaba
1 Tablespoon Rodelle Reserve Pure Vanilla Extract
1/4 Teaspoon Rodelle Vanilla Paste
1 Cup Macadamia Nuts, Roughly Chopped

Preheat your oven to 350 degrees and line two baking sheets with silpats or parchment paper.

Melt the cocoa butter on low power in the microwave in 30-second bursts, stirring well at each interval until completely liquefied. Let cool for at least 10 minutes before proceeding, waiting until it’s just warm to the touch.

Cream together the vegan butter and sugar in your stand mixer, beating until light and fluffy. Sift together the flour, salt, baking powder and soda separately, and slowly incorporate the dry goods, alternating with the melted cocoa butter. Add the aquafaba and both vanilla extra and paste, finally followed by the nuts, mixing just until blended and lump-free.

Use a medium cookie scoop to portion about 3-tablespoons of dough per cookie onto your prepared baking sheets, placing them about 1 1/2 inches apart. Use lightly moistened hands to press them down slightly before sliding the pans into the oven.

Bake for 10 – 14 minutes, until puffed in the center, set around the edges, and just barely beginning to take on color on the bottom. Allow them to remain on the sheets until cool enough to handle. Store in an airtight container at room temperature for up to a week… If you can make them last that long!

Makes 15 – 18 Cookies

Printable Recipe

Happier Holidays – A Latte CBD Joy

Dashing through the snow,
In a 200 horsepower hybrid fuel vehicle,
Over the hills we go,
Screaming all the way.
Oh Ho, No!

Wait, that’s not how the song goes? Then why is my head throbbing with Christmas carols and an endless to-do list of shopping, cooking, cleaning, and decorating to accomplish before the holidays hit? Pressure is mounting to make this short window of time as magical as a fairy tale, which inevitably turns it into quite the opposite experience. I know I’m not alone here based on the crazed, deranged looks staring back at me during many errand runs. Plans for a low-key celebration can quickly snowball out of control into a grand fete and before you know it, a dizzying array of demands await. Coordinating parties and managing difficult house guests, leave little space for anything but dread.

Let’s all take a moment to breathe, shall we? Peace and harmony aren’t just platitudes to espouse on seasonal greeting cards, and they certainly won’t manifest in such a state of extreme anxiety. While you can’t wrap it up with a shiny bow or have it shipped straight to your door in two days or less, taking care of your emotional well-being is really the greatest gift you can give this season. It may not seem like the most effective approach would start with a shot of espresso, but when you add a dose of CBD into the brew, the restorative results are unmistakable.

CBD oil has made a world of difference for me personally, especially at times of utmost stress. Extracted from the leaves, stem, and flowers of the hemp plant, it has no psychoactive properties, is legal in all 50 states, and readily found online. Consistently relieving anxiety, depression, inflammation, and nausea in early studies, it’s not just a Christmas miracle, but an everyday life preserver. Getting a therapeutic dose is easier than ever now, since you can find it bundled up in supplements, edibles, topical creams, and CBD vape oil, beyond just a straight tincture. That said, plain, unflavored oil is the most versatile for incorporating into recipes if pills simply don’t hold any appeal.

When it comes to culinary applications, a good rule of thumb is to substitute 3/4 to 1 teaspoon CBD oil for every serving of whatever oil is called for. That means if you were making a vinaigrette that yields four servings, remove 3 – 4 teaspoons of olive oil and replace it with CBD infusion. Take into consideration the strength of the oil when calibrating your formula as well, since quality can vary wildly between brands. In recipes meant for one, it’s much simpler; just give yourself one dose, as in the case for this balancing, calming, and simultaneously invigorating peppermint mocha latte.

Velvety frothed dairy-free milk meets the bracing bitterness of bold espresso, all tempered by a subtle undertone of chocolate indulgence. A light touch of peppermint evokes nostalgic memories of candy canes pulled off tinsel-topped presents, cool and refreshing, soothing and sweet. This unbeatable flavor sensation would be every bit as delicious without the added medicinal benefits, but not quite as effective for balancing out unreasonable mood instability.

It’s not hard to make the holidays a bit more merry and a little less scary.

CBD Peppermint Mocha Latte

1 Cup Unsweetened Non-Dairy Milk*
1 Shot (1.5 Ounces) Hot Espresso or 3 Tablespoons Strong Brewed Coffee
2 Tablespoons Vegan Chocolate Syrup
1/4 Teaspoon Peppermint Extract
1 Dropper-Full CBD Oil
Cocoa Powder (Optional, for Garnish)

*For best results, seek out a “barista blend” that’s formulated specifically to make a richer micro-foam. Otherwise, soy generally works best due to the protein content, but nut milks are a good choice for a lighter option. Avoid rice milk unless there’s no other option, as it tends to be watery and bland.

Place the non-dairy milk in a small saucepan over medium-low heat. Gently bring up to about 100 degrees, or until just hot enough that you can only comfortably hold a finger in it for a few seconds. You don’t want it to boil. Alternately, you can warm it in the microwave for about two minutes.

Whisk vigorously until frothy or use an aerator or blender to help speed up the process. Add in the espresso, chocolate syrup, peppermint extract, and CBD oil, mixing to combine.

This recipe can be doubled, tripled, or quadrupled effortlessly to treat a crowd, but in that case, make sure the final mixture is whisked very thoroughly to ensure that the oil is equally distributed throughout. It’s important that the dose isn’t too strong or too weak when divided into individual mugs. On the other hand, you can skip the CBD oil if you merely want an uplifting coffee break to help power through a busy winter day.

Top with a light sprinkle of cocoa powder if desired, to garnish. Serve right away and take in a moment of holiday harmony.

Makes 1 Serving

Printable Recipe

Bundle Up, Butternut

For many years, my family would threaten to skip the traditional spread for Thanksgiving in favor of plain pasta, sauce on the side. Gathering a dozen or more picky eaters around one table led to inevitable conflict and strife, because most people wouldn’t touch cranberry sauce with a three-foot spatula, green vegetables are akin to the devil for some, and even the omnivores generally turned up their noses at turkey. The only thing we could all agree on was the universal charm of good old fashioned noodles. We’re not talking about fancy herb-infused, handmade coils or twirls; no elaborate gluten-free blends. Just basic, white flour, dried pasta was always the first dish to empty at my grandma’s dinner table, no matter the intended accompaniment. In hindsight, I wish someone actually called that bluff and skipped the annual feast of discontent.

Realizing this concept in much grander fashion, a supposedly “rustic” starter of crispy butternut squash ravioli knocked me off my feet this Thanksgiving. Indeed, the ingredients are as ordinary as they come, but the time, effort, and love that goes into each individual pasta pillow is not. Longtime friend and erstwhile food blogger Jenn pulled out all the stops this year, balancing tradition with innovation, lavishly accommodating all guests with more food than a small mob could possibly consume in a week. It was that first dish that struck me as the very best though, if I had to choose, for finally hitting that satisfying promise made so many years ago.

Butternut is mashed into creamy submission and bundled up in homemade sheets of delicate dough, extraordinary for their apparent austerity yet rich depth of flavor. Owing to the skill of the cook, only some inconceivably magical process could possibly explain it otherwise. That, and a whole lot of vegan butter. Infused with a handful of bright, aromatic holy basil, sage might be more expected here but any tender herbs are welcome to this party.

In the spirit of giving, Jenn had the patience to not only swaddle those tender morsels of homemade butternut delight in handmade pasta to feed a crowd, but to endure the added chore of writing out every single step in painstaking detail on my behalf. At this point, I must acknowledge that I’m a terribly demanding guest.

Plain pasta, it is not; it’s something to be much more thankful for.

Butternut Squash Ravioli
by Jenn

Here’s a quick “no measure” recipe for a rustic ravioli dish that will make any occasion seem super special. You don’t need any special equipment — just a rolling pin though I prefer to use my Kitchen Aid pasta roller attachment to save time.

Pasta:
1-2 cups of fine semolina flour
2 Tb extra virgin olive oil
1 tsp salt
water, as needed

Filling:
1 butternut or kabocha squash, roasted and seeded
chopped fresh herbs (your choice), quantity as needed
pinch of salt
pinch of nutmeg

DIRECTIONS – FILLING:
To make the ravioli filling, Just mash the roasted butternut (or kabocha or pumpkin) and blend with the finely chopped herbs and spices. You don’t want this to be too fine a puree, you want to be able to drop it by the spoonful onto the pasta.

DIRECTIONS – PASTA:
1. Make the pasta – mix the dry ingredients and start adding the olive oil and mix well. Add cold or ice water in a thin stream, in small amounts, until the semolina starts getting a sandy texture. Check it periodically to see if you can clump it by smashing some inside the palm of your hand with your fist. If it is too tacky and wet — add more semolina (easy, right?). I prefer to use my stand mixer but you can do this by hand.

2. Use a flexible spatula to scrape out of the bowl onto a work surface. Work it with your hands to press, squeeze and smush it together into a ball that starts to really stick together. You want to develop the gluten. Get out the rolling pin and work it flat, fold it and repeat.

You can continue to work it with the rolling pin or you can get it thin enough (about 1/4″ for the widest setting on your pasta roller) to start putting through the pasta roller. I start out at “0” on my KA attachment and after a couple passes, narrow it a few more times until I get to 4 or 5.

Get the pasta sheets as thin as you can without them being transparent, developing holes or tears when you try to stretch a bit (since you’ll be doing that to make the ravioli) but not so thick that you just have a super squishy dumpling.

To shape the ravioli – you can do this with a water glass or biscuit cutter, a fancy ravioli cutter (I have individual cutters as well as a metal mold that is about as wide as the sheet of pasta.

Get a small bowl of water and maybe a brush to keep at hand. Once you roll out your sheet of pasta — put it on the form or lightly mark it with your cutter, then use a measuring spoon to scoop a small ball of your cool filling onto the center of that mark.

Dab a bit of water all around where the edge of the ravioli will be using the brush or your finger tips. Lay another sheet over top (or just fold a very long sheet) and then use your cutter (or rolling pin) to score the raviolis. Check to make sure the edges are sealed the first few times and then lay them out in a single layer on cutting board or cookie sheet to rest.

Freezing the ravioli before you cook them yields better results. You can drop them into boiling water and then scoop them out and cover them with sauce, but for this thanksgiving treat — we browned some of Miyoko’s vegan butter and crisped up the ravioli on both sides with some holy basil out of the garden, and then sprinkled with vegan parm.

You can’t eat just one!

Oh yeah – and – if you have more pasta than energy to make ravioli — you can slice the sheets up into linguine or fettuccine, or make farfalle (butterfly or bowtie pasta) just by cutting squares and pinch in the middle. In all cases — leave pasta on a cookie sheet to rest and freeze or dry. You can also tightly wrap leftover pasta ball with plastic wrap and refrigerate to roll out later.

Printable Recipe

Fudging the Dates

Is it too early to start talking about homemade holiday gifts? Thanksgiving decorations still liter the seasonal aisles and many dining rooms lay in ruin awaiting the grand feast, just a day away, but let’s be honest. We’ve all been looking warily towards Christmas and Hanukkah for the past month or two. The “Christmas Creep” is a real threat, as retailers try foist merriment upon us earlier each year, making it impossible to forget that presents must be purchased, urgently, abundantly, more generously than ever before. Rather than having their intended effect of spurring sales, it has quite opposite impact on me. Recoiling from such forced jolliness, I rebel, scorning the very things I love most. The limited edition items that I love, that I wait for with baited breath to return after a year’s absence, the bright spots of the dark days of winter; I deny their existence until at least Black Friday has safely passed. However, there are some seasonal specialties too good to resist. Fully embracing that urge to indulge, Voortman Bakery Chocolate Mint Wafers have made the shortlist of annual delicacies that are worth stockpiling as soon as they hit store shelves.

Delicate, light, and crisp, you’ve likely seen these classic treats before. Voortman Bakery has been baking with the best of them since 1951, slowly expanding and diversify their offerings over decades of experience. What hasn’t changed is their focus on real ingredients and fresh flavors. Though many times those bright packages caught my eye, I never stopped to investigate, wrongly assuming that such a classic staple couldn’t possibly be vegan. Shockingly, happily, it turns out there are no animal products layered between those thin pastry sheets and sweet cream fillings!

Reliably found in grocery stores across the nation, the everyday flavors are delights themselves, but mint chocolate, as I might have mentioned before, is one of my favorite combinations. The simple pleasure of biting into one of these crisp biscuits is amplified when eaten chilled. At first I thought I’d prolong my stash by hiding them away in the back of my freezer, but I discovered with both dismay and delight, that made them even more irresistible.

Taking that inspiration one step further, I reached into the candy jar for some minty fresh candy canes, gleaming in a crisp coat of red and white stripes. Enrobed in a rich coat of chocolate fudge that melts in your mouth, fast and sweet like freshly fallen snow, those wafers stay as snappy as ever.

The whole treat comes together so quickly, even taking into account the time it takes to set, it feels like a bit of homemade holiday magic.

If you’re not such a big peppermint fan, that’s okay, we can still be friends. You can also find the illustrious gingerbread wafers for a limited time, which positively sing when smothered with chocolate and topped instead with very finely chopped crystallized ginger.

Can fudge still make the cut on a holiday cookie platter? With wafers at the ready, crunching throughout every festive bite, I think that these exceptional little squares get the green light; no one said you had to do all the baking!

Peppermint Crunch Fudge

1/4 Cup Vegan Butter
1/4 Cup Plain Non-Dairy Milk
2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
1/4 Teaspoon Peppermint Extract
1/4 Teaspoon Salt
5 Ounces (1/2 Package) Chopped Voortman Bakery Chocolate Mint Wafers
1/2 Cup Roughly Crushed Candy Canes or Peppermint Starlight Hard Candies

Line an 8 x 8-inch baking dish with parchment paper or aluminum foil, lightly grease, and set aside.

Place the butter, non-dairy milk, and chocolate in a microwave safe bowl. Heat on full power for 60 – 90 seconds, pausing at 30-second intervals to stir thoroughly, until the chocolate has completely melted. Once smooth, mix in the peppermint extract and salt. Use a wide spatula to gently fold the chopped wafer cookies into the chocolate mixture, being careful not to crush them.

Transfer to your prepared pan, smoothing it out into as even a layer as possible. Sprinkle the crushed peppermint candy over the top. Place the dish in the fridge for at least 1 hour, or in the freezer for 30 minutes, until fully set.

Use the parchment or aluminum as a sling to remove the fudge from the pan and slice into small squares with a very sharp knife. Enjoy chilled for the most refreshingly minty experience!

Makes About 1 Pound Fudge; 24 – 30 Servings

Printable Recipe

This post was made possible thanks to the support of Voortman Bakery and Towers Marketing Group. All content and opinions are unbiased and entirely my own.