Cole's Moveable Feast

Cole's Moveable Feast

Sunday, September 25, 2016

Fall is Here!

You guys, there are SO MANY GOOD THINGS baking at Cole's Moveable Feast, you have got to get over there and take a look at pumpkin spice latte cupcakes, apple cakes with cinnamon buttercream, pumpkin cupcakes with brown butter frosting, pumpkin scones and more. I'm in heaven filling orders this month. Fall is my favorite time, and I'm busting out my favorite apple butter from Great Country Farms to put on EVERYTHING. Here are a few recipes for you to enjoy, with adaptations for common allergies. Enjoy!

Yumi's Yummy Apple Cupcakes

3 eggs (or 2T ground flaxseed meal, 2T apple cider vinegar, 6T warm water and 1/2 t. baking soda, stirred together in a small bowl and set aside)
3/4 c. canola oil
3/4 c. unsweetened applesauce
3 c. unbleached all-purpose flour (or substitute a gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
2 large apples, peeled, cored and chopped

Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In a stand mixer, mix together flour, sugars, salt, baking powder, baking soda and cinnamon. Slowly add in applesauce and oil, and mix until moistened, then increase mixer to high and beat for 2 minutes. Turn mixer down to low, add in eggs one at a time and mix until each is incorporated (or slowly add in egg substitute mixture), then add vanilla extract and chopped apples. Fill cupcake tins 2/3 full. Bake 18-23 minutes. Allow to cool in pan for 5 minutes before turning out onto wire rack to cool. Makes about 24 cupcakes.

Cinnamon Buttercream

3 sticks unsalted butter, softened (or non-dairy margarine like Fleischmann's or Earth Balance)
1/2 cup organic shortening (my favorite is Spectrum Organic All Vegetable Shortening)
5 cups confectioners' sugar
1/2 t. salt
2 to 4 t. ground cinnamon, to taste
Beat butter and shortening together on high until creamy. Turn mixer to low and slowly add in confectioners' sugar, a cup at a time until combined, scraping down sides periodically. Add salt and cinnamon and mix on high for another minute. Spread onto cooled cupcakes.

Pumpkin Scones (with optional Orange Glaze)

Without the glaze, these scones are only the slightest bit sweet and are INCREDIBLE with apple butter. The glaze gives them that extra kick of sugar if you're looking for something sweeter.

2 1/2 cups all purpose flour (or gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1/4 cup packed brown sugar
2 t. baking powder
1 1/2 t. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter or dairy-free margarine, cut into small pieces
2 eggs lightly beaten (or 6T. applesauce mixed with 2t. ground flaxseed meal)
1/2 cup canned pumpkin
1/2 cup half-and-half or whole milk (or non-dairy milk of your choice)

1 egg lightly beaten (eliminate for egg allergy)

1 orange
2 cups confectioners' sugar
1 T. softened butter or non-dairy margarine

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In stand mixer, stir together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Add butter one piece at a time and mix on low until mixture resembles coarse crumbs. Meanwhile, in a separate bowl, stir together eggs (or applesauce/flaxseed mixture), pumpkin and milk. Slowly add to flour mixture and mix on low until just moistened. Turn out onto a clean well-floured surface. Dust dough generously with flour (gluten free if applicable), and knead 10 or 12 times. Flatten into a 10-inch round and use a pizza cutter to cut into 8 wedges. Using a floured spatula, transfer each triangular scone onto parchment lined baking sheet. If there's no egg allergy, whisk together one egg with 1T water and brush surface of each scone with egg mixture. Otherwise, just use use fingertips to lightly brush each scone with water. Bake 15 to 20 minutes until the tops are golden brown. Allow to cool on cookie sheet.

If glazing the scones:

While the scones are baking, remove the zest from the orange into a bowl and add 2T of juice from the orange. Stir in confectioners' sugar and 1T softened butter/margarine. Whisk until very smooth. Drizzle onto scones while still warm.

Wednesday, September 14, 2016

Eggs, EpiPens and the Creative Process

Last night while I was making cake pops for an order, I was comparing recipes, reading about what milk protein does to chocolate, tinkering with egg and milk substitution formulas and thinking about how much I love Rose Levy Beranbaum. My husband walked in to scavenge for dinner because I've flat out stopped cooking for my family. (Yeah, so all those people who ask How I'm Doing It All? I'm not.)

He looked down and said something about the fact that I was holding my place in a cookbook with EpiPens. Which really is pretty funny. Maybe that should be the picture on my homepage.

Now, I don't just leave EpiPens lying around, please don't fuss at me. That story is coming. But you'll notice I haven't weighed in on the great EpiPen debate. It's not even a debate, right? It's just plain immoral. We are SO lucky to have incredible insurance (thank you, Total Wine), so I didn't pay much for ours. A few people have asked me what I think, and I am of course outraged. For all the reasons smarter people than me have written about. But from my own (lack of) experience with EpiPens, here is what concerns me:

Cole is extremely allergic to sesame. Until last year, he had never ingested it except in the oddly acceptable highly-processed sesame oil that's in Brach's candy corn. In fact, the few times we've used sesame oil in our cooking in the past, even though he didn't eat what we were making, he wheezed. Presumably from having it in the air. So we stopped using the oil altogether. Last summer, he accidentally ate a pita chip that had sesame seeds in it. He spent hours in agonizing pain, wrapped around a toilet and wheezing. When I told our pulmonologist about it a month later, he got mad at me for the first time ever. "You should have Epi'd him. It's not a last resort, it's a first resort. If two hits off his inhaler aren't doing the trick, you need to Epi him."

See that's the thing. For all these years, I've been kind of afraid to Epi him. It seems dramatic and scary, plus there's the whole calling 911 thing afterwards. But the truth of the matter is, it's not a big deal. It's a life-saver and we should be reaching for it when there's ANY QUESTION.

But it's also a pain in the butt. I hate checking the expiration dates, having to schedule an appointment to get all the refills every summer before school starts, stocking my purse, the kitchen, school, the pool bag. And that's where there's risk, in my mind . . . the parents who have never used it, that are a little nervous to use it, and, oh, by the way, it's going to cost you $600 now. On top of the inhalers and allergy and asthma medicines you're already buying. What's the chance they're going to think, "I never use it anyway, the ones from last year are still good until October, I'm sure that's fine ..."

Anyway, the reason I had the Epi out was because I egg challenged Cole yesterday. But we failed. Cole is slowly, very slowly, outgrowing his milk allergy, and a few times in recent years, he's also been exposed to egg and gotten through it with just a stomachache (as opposed to the projectile vomiting of six years ago). He's been on me to slip him a little egg baked into something without telling him (so he won't psyche himself out). I'd NEVER do this with tree nuts, shell fish or sesame, because those allergies are severe for him.

But yesterday, I set aside a dairy free cupcake from an order . . . there were two eggs baked into a recipe for 24 cupcakes. He gobbled it down after school. Five minutes later, he got very tired and went to lie down on the couch. That's why I got the EpiPen out. I was expecting nausea, and suddenly I thought, Oh my gosh, his blood pressure is dropping. The jig was up. He sat up and asked me if I had put milk in the cupcakes because his throat was hurting like it does when he eats a brand of granola bars he likes (that have a dairy cross contamination risk). Rats. I fessed up, "It's egg, not milk," and gave him some Benadryl. He grumbled about a stomachache for about an hour, and everything was fine after that. But we agreed, no more tests for a while. We're due to see his allergist at the end of this month, so we'll figure out a game plan then.

Anyway, when I got up (at 5:30!) this morning with my middle schooler, I was clutching my coffee in the dark and looking down at that cookbook with the EpiPens in it, and thinking about how poetic it was. I was thinking about some projects I'm working on, and I realized suddenly with a big smile that all of my customers are my co-creators. I'm not a typical baker. Everything I do is customized around not just allergies, but how people want to celebrate something or someone. And while there are lots of people who just say, I need a cake, decorate it however you see fit, in most cases someone says, "He loves nature," or "Is there a way to work horses into this?" or "She hates girly colors." So we become co-creators of something really cool. And that made me really happy. Until the middle schooler asked me to cook him some breakfast.

Monday, September 12, 2016

Cole's Moveable Feast, Six Months In . . . and Recipes!

I've been ignoring the question in the back of my mind of IF, and HOW, to continue the blog now that Cole's Moveable Feast has been launched. My recipes have evolved significantly since March, in part because I ended up making my own frostings, gluten-free flour blends and egg-substitutes, and I'm in the process of compiling some of those recipes into a more user-friendly format. Everything is from scratch now, and lots of the recipes on this blog have shortcuts, box mixes and the like . . . but that was always the point of the blog anyway, making it easier to cook around food allergies. I love looking back at these recipes and remembering what led to each post.

I've been very busy since the launch ~ a huge boost came when Erin at Allergy Shmallergy listed CMF on her Allergy-Friendly Bakeries in the DC Metro Area page, and then featured CMF on her site. You can link to the interview here. In the meantime, here are some recipes that I've shared at Great Country Farms and Allergy Shmallergy.

Gluten-Free Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter or dairy-free margarine, room temperature (my favorites are Earth Balance Soy Free Buttery Sticks or Fleischmann's Margarine)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs or equivalent egg substitute for cookies (see below, x2)
1 teaspoon vanilla extract
2 1/2 cups gluten free flour blend (King Arthur Gluten-Free Multipurpose Flour is my favorite off-the-shelf blend)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (Enjoy Life Mega Chunks are my favorite)

1. In a stand mixer, cream together butter/margarine and sugars until light and fluffy. Add eggs (or substitute) and vanilla, and beat until just combined.
2. In a separate bowl, combine gluten-free flour, baking soda and salt. Add flour mixture to butter mixture; beat on low until just combined. Stir in chocolate chips.
3. Refrigerate dough for at least one hour.
4. When ready to bake, heat oven to 400°F. Line baking sheet with parchment paper.
5. Scoop dough out in tight rounded mounds (I like to use an ice cream scoop) and place about 3 inches apart on baking sheets. (You will need to do multiple batches ~ refrigerate dough between batches). Do not flatten the dough. Bake cookies 10 to 12 minutes until golden brown at the edges. Let cookies cool 5 minutes on baking sheets, then transfer with a spatula to cooling racks to cool completely.
EGG SUBSTITUTE: For EACH egg, combine 3T unsweetened applesauce, 1t ground flaxseed meal and 1/2t baking soda. Allow to stand a few minutes before using in cookie recipe.

Gluten-Free Rustic Peach Tart

1 1/4 c. gluten-free blend (like King Arthur Gluten-Free Multipurpose Flour)
3T granulated sugar
1/4 t. salt
6T cold unsalted butter or dairy-free margarine (like Earth Balance buttery sticks)
1 egg or 3T applesauce mixed with 1 t. ground flaxseed meal and 1/2 t. baking soda
2T orange juice

4 ripe peaches, sliced
Optional: a handful of blackberries, raspberries or blueberries
3T granulated sugar
1T corn starch

Sparking sugar
Wax paper
Parchment paper

First make your crust. In electric mixer, mix together gluten-free blend, sugar and salt. Cut butter/margarine into mixer in tablespoon-sized chunks and mix until coarse crumbs form. Add in egg or egg substitute, and mix on low until incorporated. Add orange juice and mix until soft dough forms. Scrape down sides, form a flattened ball of dough, wrap in wax paper and place in freezer for 20 minutes.

Meanwhile preheat oven to 375 degrees. In a large bowl, mix together fruit, sugar and cornstarch. Set aside.

Place a cookie sheet-sized piece of parchment paper on counter. Place cold dough on parchment paper, with wax paper spread on top. Roll out dough between papers to about 1/4 inch thick (you want a circle with about a 10-12 inch diameter). Rough edges are okay - that's what makes it rustic! Remove wax paper carefully.

Arrange fruit in the middle of dough, leaving a 2-inch perimeter. Fold edges up around fruit, wet fingers with sugar mixture from fruit bowl and brush dough. Sprinkle with sparkling sugar. Slide parchment paper with tart onto cookie sheet (a large spatula or cake lifter helps). Bake for 20 to 25 minutes until crust is light golden in color with slightly browned edges. Allow to cool fully before slicing.

Peach Blackberry Cobbler:

1 c. all-purpose flour
1 ½ c. granulated sugar, divided
1 t. baking powder
½ t. salt
6 T. cold butter (or non-dairy margarine like Earth Balance Buttery Sticks or Fleischmann’s)
¼ c. boiling water
2 T. cornstarch
scant ¼ c. cold water
1 T. lemon juice
2 c. fresh blackberries, rinsed and drained
2 c. peeled sliced peaches
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Whisk together flour, ½ c. sugar, baking powder and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Stir in ¼ c. boiling water.
In a cast iron skillet, dissolve the cornstarch in cold water. Mix in remaining cup of sugar, lemon juice, peaches and blackberries. Bring to a boil, stirring constantly. Spoon dough onto fruit mixture. Place skillet on foil-lined baking sheet and bake 25 minutes until dough is golden brown.