This just in: converting a recipe back from being vegan and gluten free is difficult sometimes. However, the resulting bread that I got out of this? Amazing, and definitely going into the regular rotation once persimmons are back in season. (If you want the original gluten free and vegan version, it’s linked below.)

Persimmon Spice Bread

Ingredients

Bread

  • 2.5 c flour
  • 1 c sugar
  • 2 t baking powder
  • 1 t baking soda
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t ground cloves
  • .5 c milk
  • .5 c vegetable oil
  • 1 t vanilla extract
  • 1.5 c persimmon puree (you should be able to get this from about 4 large ripe persimmons)
  • 1 persimmon, sliced thin (I used about half of one)

Vanilla Glaze

  • .5 c powdered sugar
  • 1 t vanilla extract

Take your persimmons, skin them, and puree the fruit in the blender. Save half of one, and slice it into small slices. (If your persimmons are ripe enough, this will not be an issue. For Hachiyas, you want them super ripe, borderline soft. For Fuyus, you want them firm.)  Preheat your oven to 350. 

In a bowl, whisk together your dry ingredients, followed by the persimmon puree, then the milk, vegetable oil, and vanilla, until you have a coherent dough. Transfer the dough to your loaf pan, top with the persimmon slices from earlier, and bake for an hour at 350. 

While the bread bakes, whisk together your powdered sugar and vanilla to make the glaze. Once the bread has been removed from the oven, let cool for at least fifteen minutes before drizzling the glaze on top.

Again comes the waffle parade, this time aided and abetted by blackberries on sale at the grocery store just a few blocks away from where I live. Warm berry waffley goodness with a sauce made from warmed berries? Get into my mouth now plz. 

Blackberry Cobbler Waffles
Makes 6-8 waffles

Ingredients

  • 2 c flour
  • 2 t baking powder
  • 1/3 c brown sugar
  • pinch sea salt
  • 1 t cinnamon
  • 2 eggs
  • 1 t vanilla extract
  • 1 1/3 c milk
  • half a stick of butter (4 T, .25 c), melted
  • 2 pints fresh blackberries

Preheat your waffle iron, and spray it with nonstick spray (trust me on this, these are very sticky, especially with the berry juices). In a bowl, whisk together your dry ingredients, and then stir in your wet ingredients, mixing until combined and smooth. Then fold in about 1 c of blackberries into the batter.

Make your waffles according to your waffle maker’s instructions. While the waffles cook, take your remaining blackberries, and heat them in a small pot over low heat, gently smashing them with a fork to release the juices as they cook.

Once your waffles are ready, top with berries an a bit of warm berry juice, and enjoy the mouthgasm. 

I’ve been wanting a waffle maker for a while. Specifically, the Captain America shield one (I am trash). I was lucky enough to get some money for Christmas, and to find it super cheap in the post-Christmas sales, so lo and behold, I now own a pretty damn awesome waffle maker. The boy and I have gotten into the habit of me making waffles in the morning when he comes over here on the weekend, so expect to see hella waffle recipes from me in the near future, to say the least. 

These waffles in particular are pretty damn great. Just a touch of booze, a dash of eggnog spices, and altogether lovely. It takes a bit of trial and error to get just the right amount to get the nice shape you see above, but for those of you with this waffle maker: fill the star and the first ring or so. 

Eggnog Waffles
Makes 6-8 waffles

Ingredients

  • 1.5 c milk
  • 2 T sugar
  • 1 t active dry yeast
  • 2 c flour
  • .5 t nutmeg
  • pinch ground cloves
  • pinch sea salt
  • 3 large eggs, separated
  • 7 T butter, melted
  • 1 t vanilla extract (I substituted vanilla bean paste here bc I’d just run out of vanilla extract)
  • 2 T dark rum, brandy, or bourbon (optional, I used Kraken, personally)

Mix your milk and sugar and microwave until lukewarm (between a minute and a minute thirty seconds at this amount), then stir in your yeast, and set aside to let foam. 

Meanwhile, whisk together your flour, nutmeg, cloves, and sea salt in a large bowl. Create a well in the center of the bowl, and add in the yolks of the three eggs, the melted butter, the vanilla, and your booze of choice if using, mixing until you have a smooth batter. 

Meanwhile, take your egg whites and use an electric mixer to beat them until you get stiff peaks, and then fold them into the batter. Let the batter stand 30 minutes. 

Heat your waffle maker according to the instructions, and then scoop the batter into the maker, cooking according to directions. And then, enjoy your wonderful breakfast (and if you have any leftovers, use them for breakfast for the week!).

I made these cookies because they sounded awesome on principle, and because back in December, the boy was finally okayed to have caffeine and sweets again, so this seemed like a nice way to combine the two. There’s an additional white chocolate dip with crushed candy canes for these, but these were ridiculously indulgent enough for now. I’ll try the dip another day. 

Peppermint Mocha Cookies
Makes appx 20 cookies

Ingredients

  • 1 stick (.5 c) butter, softened to room temperature
  • .5 c sugar
  • .5 c dark brown sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 t peppermint extract
  • 1 c flour
  • .5 c plus 2 T extra dark cocoa powder
  • 1 t baking soda
  • 1 package Starbucks Via Peppermint Mocha (or 1 T espresso powder if you have it)
  • 1 c mini or semi sweet chocolate chips (I used a type that included mint chips because winter and it fit the cookies)
  • (8 oz white chocolate, coarsely chopped)
  • (3 candy canes, smashed)

In a large bowl, cream your butter with an electric mixer until smooth, and then add in your sugars and beat until light and fluffy. Then add your vanilla and peppermint extracts, and egg. In another bowl, whisk together the flour, cocoa powder, baking soda, Starbucks Via, and salt. Then, slowly mix the dry ingredients into the larger bowl, until you have a nice coherent dough. Then, add in the chocolate chips. The dough will be thick and sticky. Wrap the bowl with plastic wrap, and then chill it for three hours at minimum (up to 3 days, if you’re working real far ahead), to help the flavors develop and to make the dough easier to work with. 

Once you’re ready to make your cookies, preheat the oven to 375, and bring your cookies to room temperature to make them easier to work with (takes about 20 minutes if you left them in 3 hours, any longer and it’s closer to 30). Take bits of the dough and roll them into small balls, and place them on your baking sheet. Bake for 9 minutes, and then remove and let cool.

(If you decide to do the dip and candy cane coating, take your chopped white chocolate and put it in the microwave, melting in 30 second increments. Once your cookies are cooled, take your cookies, dip half them in the white chocolate, and then sprinkle the smashed candy canes on top of them. Let them sit on parchment paper of some kind to set, and place into the fridge to assist this. Once the white chocolate is set, remove and enjoy!)

What time is it? Catch up time!!

I’ve been cooking a fair bit at the new place, and I honestly just haven’t had time to post stuff lately. This is me attempting to play catchup for a good… three months or so. Whoops. 

I made these cookies back in December for the office cookie exchange. I wanted to try something simple, new, and unique. These sriracha candy canes fit the bill nicely. 😛 

Sriracha Candy Canes
Makes appx 12 cookies

Ingredients

  • 3 c flour
  • 1 t baking powder
  • pinch salt
  • 2 sticks (1 c) unsalted butter
  • 1 c powdered sugar
  • 2 eggs
  • 1 t vanilla extract
  • 1 T sriracha
  • red food dye

Whisk together the flour, baking powder, and salt in one bowl, and in another bowl, cream together the butter and powdered sugar. Add the eggs and vanilla to the butter and powdered sugar, and then slowly stir in the dry ingredients and mix until you’ve got a nice combined dough.

At this point, split the dough into two pieces.  Wrap one half in plastic wrap, and put it into the fridge to chill.  Add the sriracha and red food dye to the other, and mix until you have an even red dough. Wrap and chill this one as well until you’re ready to make your cookies (one hour minimum). 

Take your doughs out from the fridge, and preheat to 350 degrees once you’re ready to use them. Take small balls off of the sriracha and plain doughs, and roll them into thin, several inch long ropes. Then, place the ropes next to each other, and then twist together (see picture 3), curving the top down to look like a candy cane. Repeat until you run out of dough. 

Bake your candy canes for 12 minutes, and enjoy!

So, as it turns out, butterscotch hot cocoa is pretty goddamn amazing, especially as the nights here are just starting to turn towards fall. Put this on the stove, get it boiling and then leave it on low throughout the evening and just enjoy the smell (but be sure to watch it when it boils, it can spill over real quick). 

Butterscotch Hot Cocoa

Ingredients

  • 3 c milk
  • 1 c heavy whipping cream
  • .75 c butterscotch chips
  • .25 c butterscotch sauce
  • 3 T cocoa powder (honestly I just used what was left of my Godiva milk hot chocolate mix)
  • 1 T vanilla extract
  • 1 t butter flavor (optional)

If you so choose, warm your milk and cream. If not, just put everything in a pot, and stir frequently as you bring it to a light boil medium high heat, so that everything melts together. Be sure you watch it closely; I stepped away for a few moments, and it boiled over. (Still tasted great, just something to be aware of.)  As soon as you’ve got it to that light boil, remove from heat, and pour out your cups. If you’re like me and you’re splitting it with your boyfriend, keep it on low heat to keep it warm throughout the evening and also make the place smell real nice. 

Looking for a neat topping to have that only takes five minutes tops to make? I highly suggest this butterscotch recipe (with actual whiskey in it). Makes enough that you’ll have a nice small jar left over, and plus, as the recipe coming immediately after this turns out, it’s REAL good in hot cocoa. 

Butterscotch Sauce

Ingredients

  • 1.5 c dark brown sugar
  • .5 c light corn syrup
  • .25 c cold water
  • 1 t sea salt
  • .75 c heavy whipping cream
  • 2 T whiskey
  • .5 t vanilla extract

Whisk together and heat everything except for the whiskey and vanilla for five minutes over medium low heat, until the sugar dissolves, and the sauce starts to thicken. Then, add your whiskey and vanilla, and simmer for another two minutes. Taste it to be sure you’ve got the balance you want, and then spoon it into a jar, and keep it in your fridge to put on whatever.