Almond Cookies are created using traditional wooden molds, last year I demonstrated using husMait round cookie cutters and the bottom of husMait measuring cups. See that post here. The base of the 1/3 cup Stainless Steel Measuring Cup fits perfectly into the second smallest Stainless Steel Cookie Cutters and the 1/8 Stainless Steel Cup can be used in the smallest Stainless Steel Cookie Cutter.
This year I was able to go to Shanghai Street, in Hong Kong to buy the traditional wooden molds, and I am returning to Helen Au’s A Step Full of You for her Vegan Chinese Almond Cake Biscuit recipe. I love the way the traditional molds shaped the cookies.
Hup Toh So is a walnut cookie this year I am using a recipe from Daily Cooking Quest by Anita. If you are looking for a vegan version, I like this one from What To Cook Today, or simply replace the butter with vegan butter or vegetable shortening.
Products used in baking these recipes:
Set of 3 Melamine Mixing BowlsI have always loved Chinese food, and have been fortunate to live in Hong Kong where we enjoyed the traditions and all of the special food surrounding the Chinese New Year celebrations. This year Chinese New Year begins on February 1st. The first three days have important traditions of family gatherings and gift-giving, with some people celebrating with the culmination of the Lantern Festival on Feb 15, 2022. It is fun to learn the culture surrounding these traditions.
Spring Rolls are a favorite dish, traditionally served on the first day of Chinese New Year, and year-round at yum cha/dim sum. Generally the shape and color remind us of gold bars, which are believed to bring wealth and prosperity to your home and business. I enjoyed reading Amanda Xi’s explanation of the culture surrounding the spring roll. There is a detailed comparison of the wide variety of fillings and sizes of spring rolls written by Cindy on China Highlights.
In the US the more commonly found variation is the larger egg roll, which we loved for years, and still enjoy. Spring roll wrappers are flexible in texture and self-seal, whereas egg roll wrappers are more like pasta dough, need an egg wash to seal the edges, and can hold filling that has more texture and volume. Over the years I have melded many recipes together for my fillings, and our family prefers the smaller spring roll size. Spring rolls can easily be made vegan by adding mushrooms and omitting the pork. Many recipes call for additional ingredients such as shrimp.
Sheri’s Spring Rolls
Equipment:
7” Santoku Knife with Sheath
Set of 3 Stainless Steel Bowls (useful to cool hot food)
Stainless Steel Measuring Spoons
Stainless Steel measuring cups
Silicone Rolling Mat
10x15” Non-Stick Baking Sheet
Cutting board
skillet
spatula
damp cloth to cover wrappers
Ingredients:
1/2 pound ground pork (* vegetarian option noted below)
2 garlic cloves, minced
1/2 a medium head of cabbage, sliced thin and chopped
1 carrot, grated
4 ounces bamboo shoots, julienned
1/2 inch ginger root, minced finely
2 teaspoons Shao Xing Rice Wine
1 teaspoon Light Soy Sauce
1/2 teaspoon five-spice powder
Salt, white pepper
2 green onions, sliced thin
1 pack spring roll wrappers**
Up to 1/4 cup vegetable oil for frying.
Method:
Prepare all the vegetables.
In a skillet over medium heat lightly brown ground pork* and minced garlic. Remove into a heatproof bowl to cool.
In the same skillet, over medium heat, add 1 tablespoon vegetable oil, cabbage, carrots, bamboo shoots, and ginger then cook until the cabbage begins to soften.
Add rice wine, soy sauce, five-spice powder, and seasonings. Continue cooking until the cabbage is soft but not overcooked.
Add the vegetables to the pork, and mix well. Taste the mixture and adjust seasonings.
When cool set up your rolling station - filling, open wrappers covered with damp cloth, tablespoon,
Orient a wrapper on the work surface in a diamond, add 1 1/2 tablespoons of filling just below the middle of the wrapper, fold the lower triangle over the filling, then the left and right points over the filling. Taper the fold lines slightly so that the roll will look neat.
Lay the rolled spring roll on a tray with the fold side down and continue until all the filling is wrapped.
Heat the skillet over medium heat, add 1 Tablespoon, or just enough oil to coat 1/2 of the spring rolls. Brown on all sides. You can shallow fry or deep fry for a richer color. Repeat.
Serve warm with soy sauce with chili oil, sweet and sour sauce, and or mustard sauce.
We hope you try this recipe, and tag us on social media!
Sending warm wishes to your home,
*Vegetarian option: 1/2 pound of brown or Portobello mushrooms, plus a few rehydrated dry mushrooms.
**If you cannot find spring roll wrappers you can substitute Egg Roll wrappers.
If you use egg roll wrappers you will need egg wash to seal the edges.
Check out this source for lots of information on Chinese New Year.
]]>Throughout December husMait is partnering with Uncomplicated Kitchen to tackle the problem of food security by donating husMait products, and will donate a percentage of each online sale to Uncomplicated Kitchen when you use the discount code UK21.
Uncomplicated Kitchen is all about:
Uncomplicated Kitchen mission statement resonates deeply within husMait. They strive to teach community members how to plan meals, shop for ingredients, and cook healthy, simple and affordable recipes. Uncomplicated Kitchen bridges the gap between the food people have access to and the tools and knowledge they have to prepare nutritious meals for themselves and their families. We at husMait strive to make kitchen, baking, and cleaning tools, for everyday use. We aim to design and source products with carefully chosen materials and an uncompromising focus on quality at affordable prices.
Please join us in supporting Uncomplicated Kitchen by using the discount code UK21. The gift that gives three ways: product donation to the Kitchen, a percent of sales donation, and a 20% discount to each customer.
During December 2021 FREE SHIPPING on everything in stock online at husMait.co, no minimum purchase necessary, shipping within the USA.
Sending warm wishes to your home,Thanksgiving is just a few short weeks away, and the husMait kitchen has been testing some vegan recipes. One of our favorites was Vegan, Gluten-Free Stuffing-Muffins with Mashed Potatoes and Gravy from Ilene Godofsky Moreno. Ilene made a miso gravy to go on top of hers, but I wanted a gravy that was closer to our pre-vegan turkey gravy.
Let's talk Gravy 101 first. Everything I know about gravy and sauces I learned from the Fannie Farmer Cookbook, by Marion Cunningham. Gravy and its sister Bechamel Sauce have some fundamentals that are easy to master. Begin with equal parts fat to flour, and cook this roux over medium heat, whisking constantly, for a minimum of 3 minutes and up to 15 minutes. Roux cooked for 3 minutes will lose its raw flour flavor, and will produce a pale gravy. The longer you cook the roux, the deeper the color becomes, and the more flavor develops. However, watch the roux carefully as it will burn. To the roux whisk in stock, milk, or cream.
Our first gravy is Fannie Farmer Basic Chicken or Turkey Gravy. The recipe calls for a ratio of 4 Tablespoons of pan dripping fat + 3 Tablespoons of flour + 2 cups of pan drippings liquid and stock which produces 2 cups of gravy. It was in this cookbook where I learned a foolproof way to have smooth gravy is to whisk in warm or hot liquid to the roux.
With that knowledge let's talk about our second way - Vegan Onion Gravy. We want a rich, savory, brown gravy to go with our Stuffing Muffins.
Method: I started with thinly sliced onion, sautéed in 1 tablespoon of canola oil and a pinch of salt until it was just on the verge of caramelization. I knew I needed to cook the onions for a minimum of three more minutes so they would further caramelize during that time, and I did not want them to burn. Then I added Miyokos European Style Cultured Vegan Butter and all-purpose flour and let the roux cook for at least 3 minutes, but probably closer to 6 minutes until it was a lovely rich brown. Then I added 1 cup of warm Better than Boullion Seasoned Vegetable Base and seasonings. I continuously whisked this until the gravy thickened and became a rich golden brown.
Ingredients
You could omit the onions and use another vegetable, such as mushrooms or carrots or celery to be browned at the start, to create a Jane version of this gravy.
Finally a note on quantity this was more than enough for the Stuffing Muffin recipe above. You can certainly scale this recipe up or down depending on how many people you will be serving. A general rule of thumb is 1/4 to 1/2 cup of gravy per person.
Find a video tutorial and more images over on Instagram.
As always thank you for stopping by and let me know if you try our recipes in the comments below and or by tagging us on Instagram.
Sending warm wishes to your home,
from the husMait home kitchen.
Today I am adapting a traditional recipe from the Better Homes and Garden Cookbook, circa 1950, which I inherited from my mother-in-law. Many traditional recipes are adapted to become gluten-free & vegan easily.
A few things I look for when considering a recipe: Is there a 'rise' that will be affected? Is there a textural element that will be affected? Sometimes I can compensate for these changes by increasing raising agents such as baking powder, cream of tartar, or substituting aquafaba whip for egg whites. Also being aware of how each raising agent works is important, it may need to be added later, or mixed minimally. For texture, it may be adapted by adding a glutenous grain such as rice flour, xantham gum, or oat flour or molding pastry crusts rather than rolling them.
I have learned a few things from my recent experiences adapting traditional recipes. One is that vegan butter has a much lower melting temperature than butter. Vegan butter is almost liquid at room temperature, therefore, chilling the dough is a great solution for a too soft dough. The gluten-free dough also benefits from resting either in the refrigerator or at room temperature. The flax egg is a great substitute, so long as you do not mind the look of the flax meal in your bake.
This is my updated Gluten-free Vegan Chocolate - Mint Wafer recipe.
Chocolate Wafer Ingredients
2/3 cups (5.3 oz) Vegan Butter
1 cup sugar
1 flax egg ***
2 cups 1-1 Gluten-Free Flour
3/4 cup Cocoa Powder
1 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup soy or almond milk
Mint Filling Ingredients
1 cup sifted confectioner's sugar
1/8 teaspoon peppermint extract
1/2 cup Crisco shortening
Crushed candy canes
Method:
1) In a medium bowl measure and whisk thoroughly gluten-free flour, cocoa powder, baking powder, salt, and baking soda.
2) In a large bowl cream the vegan butter and sugar. When fully creamed add the flax egg. Whip until light and fluffy.
3) Alternately add dry ingredients and vegan milk. Mixing well and scraping the bowl between additions.
4) Divide the dough into 4 and chill thoroughly.
Preheat oven to 350F
5) Remove a quarter of the dough and roll to 1/8". Cut into shapes. Repeat with the other quarters. Refrigerate the scraps that become too soft between rolling.
6) Bake for 8 - 10 minutes. Cool
7) Make the filling by beating together confectioners sugar, peppermint extract, and Crisco until spreading consistency.
8) Spread a thin layer of frosting onto the bottom of a cookie, and top with another, finally roll in crushed candy canes.
Note:
Double the filling ingredients if you like a lot of filling!
***1 Tablespoon flax meal + 3 Tablespoons warm water, stir and let stand 5 minutes
If you would like more information on this recipe there is a process tutorial and more still photos of these cookies over on our Instagram page husMait_home
We would love to hear from you in the comments below if you try this or any of our recipes
Sending warm wishes to your home,
from the husMait home kitchen.
Our family likes homemade granola on plain yogurt with a spoon of homemade jam. Granola is also delicious with milk - almond or soy milks are great choices. We also like to add a handful of dried fruit for extra sweetness.
Ingredients
5 cups of thick-cut rolled oats
2 Tablespoons packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1/3 cup honey
¼ cup canola oil
1 teaspoon vanilla extract
¾ cup pecans (you can used chopped nuts)
¾ cup almonds
½ cup pumpkin seeds
½ cup sunflower seeds
Preheat oven to 300 F placing the rack in the middle, if possible add a second rack below.
Place the oats, brown sugar, cinnamon, and salt in a large bowl and mix well making sure to blend out any brown sugar lumps.
In a separate bowl mix the honey, canola oil, and vanilla extract well.
Pour this over the oat mixture and stir well until the oats are thoroughly coated.
Spread the mixture in an even layer on a rimmed baking sheet. See note
Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown; stirring every 5 minutes for about 15 to 20 minutes more.
AT THE SAME TIME AS YOU BAKE THE GRANOLA
Spread the pecans and almonds on a second baking sheet and place that on the lower rack in the oven for 10 minutes. Cool slightly and transfer to a cutting board.
Put the pumpkin and sunflower seeds on the baking sheet and bake for 10 minutes.
When the nuts are cool cut them into small pieces.
When nicely browned remove the granola pan from the oven and mix the nuts and seeds into the baked oats.
Cool completely and store in an airtight container.
Notes
After trying many baking trays I found a 10.5 x 15 nonstick baking pan is the best. The high sides help keep the oats contained while frequently stirring.
Let us know in the comments if you try our recipe.
Sending warm wishes to your home,Today I am sharing our favorite Balsamic Vinaigrette, which is my recipe adapted over the years.
This vinaigrette was based on a pasta salad dressing my mom used to make. You can make this in a mortar and pestle, or a blender, or on a chopping board. Check out our Instagram IGTV for a visual tutorial.
I often make this on the cutting board since it is probably on the counter for a salad anyway.
Ingredients:
1 clove of Garlic, peeled
1 handful of fresh Basil (1/8 to 1/4 cup)
1 Tablespoon fresh Oregano
1 Tablespoon Capers
1/3 cup Balsamic Vinegar
1/3 cup water
1 - 2 Teaspoons Dijon Mustard
1/3 cup Olive Oil
Pinch Salt
1/2 teaspoon Pepper
Equipment:
Cutting Board
Set of 3 Melamine Mixing Bowl
12” Silicone Whisk With Stainless Steel Handle
Side Tang Cooks Knife
Stainless Steel Measuring Spoons
Stainless Steel Measuring Cups
Method:
We hope you try our recipe. Let us know what you think in the comments.
Sending warm wishes to your home,
from the husMait home kitchen.
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Today I am sharing the pie crust recipe that I have been using for over 40 years. I am including some Baking 101 tips I learned in my high school home economics class. You can find my video tutorial over on our Instagram IGTV.
One Double-Crust Pie Shell
Ingredients
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup of solid shortening
6 Tablespoons cold water
Equipment
Measuring Cups
Measuring Spoons
Silicone Rolling Mat
Silicone Rolling Pin
Set of 2 Flour Scraper
Essentials Bakeware 5 Piece Set
Melamine Mixing Bowls
Note: It is important to sift flour before you measure it. The flour inside the bag will have become dense during transport and handling. Then lightly fill the cup, being careful not to pack the flour. Finally, use a knife to level off the cup.
2) Add the shortening and cut it into the flour.
Note: There are three ways of incorporating the flour using two knives, or a pastry blender, or rub it in with your fingers. If you decide to use your fingers it is important not to overwork the dough or let the mixture get too warm.
Note: When measuring shortening, press it firmly into the cup, pushing out any air bubbles that will affect the measurement.
Note: When using knives or the pastry blender the mixture will look like small peas. If rubbing the mixture will look like coarse sand.
3) Add the water, one tablespoon at a time. Gently mix with a fork or silicon flour scraper between each additional tablespoon of water. Note: Do not overwork the dough.
4) Bring the dough gently together using your hands and place it on the husMait silicone rolling mat. And form a ball and divide it into two.
5) Roll the crust into a circle. Dust the surface of the rolling mat lightly with flour and roll into a circle to fit the size of your pie plate. The husMait Silicone Rolling mat has easy to read design that includes measurements for dough sizes. These graduated circles take the guess work out of what size to roll the dough.
Note: Flatten the 1/2 dome into a disc, pinching any obvious cracks together. You can continue gently repairing cracks that begin at the edges by gently pinching it together as you roll.
Note: Lightly flour underneath the crust occasionally to allow the dough to move as it enlarges.
It is my hope that the tips and tricks I share here will help you become a more confident and successful home baker. So that you will be able to share your love in real and tangible ways.
Sending warm wishes to your home,Visit our Instagram account to see our video tutorial.
Let us know in the comments if you like our recipe.
Sending warm wishes to your home,My mother used dried herbs and canned clams and it was always delicious. When we moved to the Pacific Northwest I adapted her recipe but used fresh herbs and fresh clams. A general rule of conversion is 1-Dry to 3-Fresh, and I have indicated the conversions next to each herb.
This recipe comes together quickly, so assembling all of the ingredients and equipment will help you be successful, enjoy the process and have a relaxing delicious meal! I cannot tell you how many times I have burnt the garlic while looking for something or measuring my spices.
Ingredients
1/4 pound butter
3 Tablespoons Olive oil
4 -6 large cloves of garlic, minced
1/2 teaspoon black pepper
1 teaspoon dried oregano OR 3 teaspoons fresh oregano, chopped
2 Tablespoons dried basil OR 4 Tablespoons fresh basil, chopped
3 Tablespoons dried parsley OR 6 Tablespoons fresh parsley, chopped
1/4 teaspoon crushed red pepper
2-3 Tablespoons flour
2 bottles Atlantic Clam Juice
2 Cans Whole Baby Clams and the liquid
OR IF USING FRESH CLAMS
1 cup quality white wine
2 lbs fresh little neck clams or Manila clams @24 pcs, washed
1 pound linguine
Equipment:
Santoku Knife, cutting board, measuring spoons, measuring cups, stainless steel colander, stainless steel bowl, sauce pan**, pasta pot, ladle, spoon, and serving dish. **If using fresh clams use a sauce pan, with a lid and large enough to comfortably hold all of the clams in one or two layers.
Prepare and measure all of the ingredients, mince the garlic, and open bottles.
Over medium heat melt oil and butter, just barely brown garlic.
Add Dry spices stir for another minute. If using fresh spices add after the flour.
Add flour cook for @3 minutes
Add clam juice & canned clam liquid OR if fresh & wine. Gently simmer without reducing.
Put a large pan of water on to boil for pasta. Cook pasta according to directions. Drain pasta, reserving 1 cup of water.
CANNED CLAMS: When you drop the pasta add clams to the garlic butter sauce and simmer gently for 5 minutes then reduce the heat to keep warm until your pasta is ready. Be careful not to over cook.
FRESH CLAMS When you drop the pasta, Add all the clams at once into the simmering garlic butter liquid, increasing the heat temporarily until it comes back to the simmer; cover and cook for 7-10 minutes, stirring quickly occasionally. Remove all open clams and free-floating cooked clams and cover to keep warm. If any clams remain closed, give them a couple more minutes covered cooking; if they do not open, discard them.
If necessary, add reserved pasta water so that you have a good amount of sauce. Add a handful of fresh parsley. Toss cooked pasta in the hot sauce and plate. Top with all open clams.
Serve with salad, a good Chianti and crusty bread to mop up all the sauce.
Drop by our Instagram account post of July 27, 2021 to see this brush in action.
Sending warm wishes to your home,
from the husMait home kitchen.
This past week on our Instagram feed we have been sharing husMait’s Signature Bakeware 5 Piece Set. This set is packed with tools that will make a fantastic gift for a new kitchen or a wonderful addition to a seasoned home baker’s kitchen. The 5 pieces are Stainless Steel Flour Scraper, Stainless Steel Cookie Scoop, Cooling Rack, Silicone Pastry Brush, and 24 Cup Mini Muffin Pan. All of these pieces are designed for durability and will not peel, crack, warp, or fade. All five (5) items are easy to clean and dishwasher safe. Rust-resistant and store comfortably in your kitchen drawer storage. These professional-grade kitchen accessories are perfect for baking, cooking, prepping, and much more.
The stainless steel flour scraper is a multifunctional tool, it can be used to scrape the sticky dough off a work surface, lift fragile cookie dough onto a baking tray or hot baked goods off of a baking tray, and cutting equal portions when baking to name just a few. The cutting edge has a handy six-inch ruled edge, measuring down to 1/8th of an inch. The flour scraper can also be to smoothing cake icing or spread ingredients evenly over large areas of dough; I love using it when making sticky buns or cinnamon rolls.
The versatile cookie scoop will help any baker successfully create perfectly shaped and uniformly sized cookies, presenting the cookies for display. The cookie scoop is also perfectly sized to fill the cups of the Mini-Muffin Pan included in this set. The Cookie Scoop can also be used to add perfectly shaped condiments or sides to a plated meal. One of my favorites uses for this tool is shaping those gooey, sticky vegan energy bites.
The 24 Cups Mini-muffin Pan has an amazing non-stick finish making cupcakes and muffin baking a breeze. It can also be used to bake mini pies, protein cups, or as a jello mold. This item is also available separately.
The stainless steel cooling rack has a beautiful bright finish and is large enough to cool two 9 inch cakes, 48 mini muffins, or a batch of cookies. It is a fantastic platform when you are dipping petit fours or mirror glazing cakes.
Our pastry brush is made from heat-resistant silicone so it can be used for everything from pastry to barbecue. We love that this brush washes easily in the sink or in the dishwasher, and that the bristles dry thoroughly and hygienically.
We also offer the full set and most of these items individually in our Amazon.com store.
Please tag your favorite husMait item on Instagram or Facebook or below in the comments.
Sending warm wishes to your home,
from the husMait home kitchen.
Family picnics were integral events in my family. I recall elaborate events on my grandparent's lawn, surrounded by a meticulously pruned hedge, the backyard had lawn chairs and tables laden with perfect cool finger foods. Radish roses, curled carrots, and celery sticks cold from the refrigerator. In other years picnics were hosted at my Aunt and Uncle's, and there we were allowed to have sparklers, and the older children lit firecrackers. And I recall many, many years when picnics were hosted at my parent's home. Happy memories of helping my mom make macaroni and potato salad, and watching my mother make her famous baked beans.
My mother had that knack of cooking without a recipe so when we wanted to recreate these awesome baked beans she was tasked with writing it out. Mom always made these in the cool of the morning, and then they would cook and keep warm for the rest of the day, so cooking times are hard to pin down. Mom always cooked a crockpot full, that contained 7 pounds of baked beans + 2 pounds of bacon, they were delicious, and leftovers never lasted long.
A few important notes - always fry and drain the bacon, and always cook the onions. I have made these with Bush’s Baked Beans - any variety should work. These two companies beans are gluten free.
I have cut Mom’s recipe in half, but feel free to scale back up.
5 Quart pot with lid or crock pot
4 cans -28 oz B&M Original Baked Beans
5-6 large onions, sliced and sautéd
1lb bacon, cooked, drained, and diced
5 tablespoons ketchup
5 tablespoon brown sugar
3 teaspoons dry mustard
Oven method: Add all the prepared ingredients to the 5 quart pot, baked in an oven at 350F until bubbly. Then bake for an hour stirring occasionally. Reduce oven heat and keep warm.
Crock Pot method: Add all the ingredients to crock pot, cook on high for 1-2 hours then keep warm.
Either way the beans should be cooked until thick and bubbly.
We wish you a festive 4th of July!
With warm wishes for your home,
from the husMait home kitchen.
Supplies list:
fry pan
5 quart pot
Stainless Steel Measuring Spoons
Stainless Steel Knives
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I replaced the dairy butter with a Miyokos European Style Cultured Vegan Butter and the egg with a Flax Seed egg replacement. Check your cocoa powder and chocolate chips to ensure they fit your dietary requirements. We used Kirkland Semi Sweet Chocolate Chips and Ghirardellie Premium Baking Cocoa.
Our 3 Piece Mixing Bowl Sets are awesome tools for this bake. If you are looking for a value our 11 Piece Bakeware Set comes with the 3 stainless steel bowls, valued separately $18.99 (regularly for $30.00) plus the stainless steel measuring spoon valued separately for $13.99, which means the 3 stainless steel colanders are a steal at $8.01!
I thought I would mention again my high school Home Economic teachers training of assembling all of the ingredients and equipment before baking. Our equipment list is below the recipe. This combined with reading the recipe throughly before beginning really helps for an efficient, no mistakes bake.
Gluten Free Almond Brownies recipe as written by Kirkland Signature:
INGREDIENTS
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1/4 cup almond beverage
1 teaspoon vanilla
1 cup Kirkland Signature Almond Flour
1/4 cup unsweetened cocoa powder
1/8 teaspoon sea salt
1 tsp baking powder
1/4 cup chopped whole natural almonds
1/4 cup dark chocolate chips
more almonds for garnish
PREPARATION
Heat oven to 350F
Cream together butter and sugar in a large mixing bowl. Blend in egg. Blend in almond milk and vanilla
In a medium bowl, whisk together almond flour, cocoa powder, sea salt, and baking powder. Add to butter mixture and blend just until mixed. Stir in chopped almond and chocolate chips.
Coat an 8”x8” baking pan with non stick cooking spray. Pour batter into prepared pan and spread evenly. Bake 30-35 minutes
Remove from the oven and allow to cool slightly before slicing and serving.
Garnish with more chopped almonds or with sliced almonds toasted.
HusMait Equipment suggested for this recipe:
Set of 3 Melamine Mixing Bowls or Set of 3 Stainless Steel Mixing Bowls
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My memories of rhubarb go back to spring and my teenage years when I picked rhubarb from the back garden, where I recall it growing all summer long. Rhubarb pie is one of the first pies I learned to bake and was my dad’s favorite.
Fast forward to heart-healthy eating and fewer people at home to eat a pie and I need my rhubarb fix in a different way. I was really pleased to find this recipe for Strawberry Rhubarb Crisp from Once Upon a Chef. I decided to try her recipe because of the simplicity of the ingredients and the added pecans and oats in the topping.
I was also very excited that this was a quick recipe to assemble and would be easy to transport to a picnic or beautifully elegant to serve at a dinner party.
I did make two changes - first I substituted gluten-free Namaste Perfect Flour Blend and second Miyoko’s European-style vegan butter. This recipe calls for a 2-quart baking dish, I used my 9.5 inch Pyrex pie dish which worked fantastically.
The two-part method is easy. First, wash and cut your fruit. Then mix the fruit well with granulated sugar, cornstarch, and vanilla in a large bowl. Transfer this to the baking dish.
Second, create the topping by combining flour, brown sugar, granulated sugar, salt, and cold butter in a medium bowl using a pastry cutter. Then stir in the oats and chopped pecans. Spoon this mixture over the fruit.
The crumble smelled delicious as it baked and the topping came out crispy and browned with lovely bubbly fruit beneath. We ate it simply as it was. Adding whipped cream or ice cream would have been heavenly!
Equipment used: Our Bowl Sets are currently on SALE June 2021
Measuring spoons
This week in the husMait Kitchen we are making Vegetarian Butternut Curry based on a recipe shared by @sonia_duryn, on Instagram.
Curries and other Indian dishes deliver outstanding flavor and protein but can often be high in calories and saturated fats. When eating a diet low in fat, ingredients such as coconut cream or coconut oil, ghee, and other solid fats should be minimized or avoided altogether. A general rule of thumb in heart health is that any fat that is solid at room temperature has the potential to add inflammation and plaque buildup in the arteries.
So how can we get that same flavor and texture in our heart-healthy dishes? Choose dishes that do not call for high-fat ingredients - there are so many great recipes widely available. My number one recommendation is to reduce the oil a recipe calls for by about 1/2 wherever possible. Replace ghee or coconut oil with a vegetable oil such as canola or corn oil. A second way is to steam or broil vegetables instead of frying them as the recipe indicates. Broiling will give your vegetables that rich browned flavor that frying achieves, and saves stovetop messes. Thirdly replace full-fat coconut cream with a reduced-fat version, homemade coconut milk, fat-free yogurt, or broth. A fourth way is to reduce fat is to avoid meat and paneer. And finally, minimize using pre-made curry pastes as these contain oil, alternatively count that curry paste oil as the oil you use to sauté your other ingredients.
To increase flavors use fresh spices, and whole freshly ground spices. I make small batches of Garam Masala, tandoori seasoning, taco seasoning, chili packet mixes, and rubs. I find the flavor is richer and more vibrant. Use fresh tomatoes over canned tomatoes to eliminate the tinny taste. Find and use recipes from authentic Indian chefs, my favorites are Ruchi of Ruchie’s Kitchen and Atul Kochar
A video tutorial of this recipe can be found on @husMait_home on Instagram.
Butternut Curry Based on recipe by @sonia_duryn
My substitutions: light coconut milk, which has 60% less fat and calories and has the same taste and creaminess, blended whole fresh tomatoes, and increasing the curry paste to 2 Tablespoons, but decreased the oil used for frying.
We omitted the 200 grams each of mushrooms and broccoli, which would also be fantastic and substituted 200 spinach.
Ingredients:
300 grams Butternut Squash - cubed (@ 3 cups)
200 grams drained chickpeas (@1 3/4 cups)
200 grams spinach
1 onion
2 cloves of garlic
1 can of plum tomatoes
400 grams of coconut cream (substitute as mentioned above)
2 teaspoons curry paste
salt and pepper
cilantro
Method:
Assemble equipment and prepare ingredients.
In a large pan brown the onion in olive oil. When the onion is translucent add the garlic.
Add sweet potato cover and continue browning for a few minutes
Add tomatoes and chickpeas cook until tomato water is almost evaporated
Add curry paste and stir through
Add the coconut cream and turn down the heat, cover and cook 15 minutes just below simmering.
Add spinach and cook for 5 minutes
Serve with cilantro and rice.
We hope you enjoy this meal and that if you try it you will leave us a comment below.
With warm wishes for your home,
from the husMait home kitchen.
We are baking heart-shaped, jam-filled sugar cookies in celebration of Mother's Day. These cookies are gluten-free and vegan with great texture and flavor.
Vanilla Sugar Cookies
2 Tablespoons ground flaxseed
6 Tablespoons of hot water
3 cups of gluten-free 1 to 1 flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup soft dairy-free butter substitute
1 1/2 cups of sugar
1 teaspoon vanilla
Store cookies in an airtight container at room temperature.
We recommend our Essential Bakeware 5 Piece Set which includes the Silicone Rolling Pin, Silicone Rolling Mat, Silicone Baking Mat, 10 x 14 inch Non Stick Baking Sheet, and a Silicone Flour Scraper. This set is a great value.
There is a video tutorial of this bake on IGTV, come have a look. If you enjoy baking these cookies as much as we did, tag us on Instagram or FaceBook. And don't forget to save some for your mom!
With warm wishes for your home,
from the husMait home kitchen.
Here in the husMait kitchen we reduce, recycle, reuse, compost, and buy in bulk to reduce packaging to name just a few.
We design and source products with carefully chosen materials and an uncompromising focus on quality. Products that are durable and will last; and will eliminate the use of single-use items.
Our husMait Non-Stick Mini Muffin Pan and Non-Stick Baking Sheet eliminate the need to line with parchment or paper cup liners. Baked goods release easily, and less water is needed for hand washing, or the pans can go directly into the dishwasher, which reduces water consumption further.
Our Silicone Baking Mat eliminates the need to line a pan with parchment or tin foil and is very easy to clean up. Using the Silicone Baking Mat reduces water, the mat itself is virtually non-stick, and it reduces the water needed to clean a traditional pan with a stuck-on mess.
Many dough recipes call for covering a bowl with single-use cling film, the husMait Silicone Rolling Mat has a tacky back that can be used in its place. The Silicone Rolling Mat is flexible enough to be used to wrap dough to chill in the refrigerator. These two mats go a long way to helping our kitchen become a zero-waste zone.
At our kitchen sink, husMait Palm Brushes and the Long Handle Bottle Brushes are put to use every day. They have naturally soft and dense bristles for delicate yet effective cleaning; positioned to scrub at all angles and suitable for any surface. The strong bristles maintain shape and structure to remove tough smoothie or coffee stains. The bottle brush ideal for cleaning all shapes of reusable water bottles and reusable to go cups.
We believe quality products that will last at a reasonable price will make a difference to our earth.
Happy Earth Day 2021! From the husMait kitchen.
You can find more recipes and great ideas from Mallory at her website and Instagram accounts.
I'm sharing with you two things today:
1. My favorite chocolate buttercream recipe and 2. A sweet deal! 🎉
This is the richest and fudgiest chocolate buttercream and it's super easy to make it. I make all of by buttercreams in a stand mixer but for this one, I always use my trusty hand mixer. Here's the recipe:
·3 cups powdered sugar
·3/4 cup Dutch processed cocoa (@valrhonausa is the best)
·1/2 teaspoon of espresso powder
·1 stick of unsalted butter, softened
·1 teaspoon vanilla extract (I use @rodellevanilla always)
·3 to 4 tablepoons of heavy whipping cream
·pinch of kosher salt
In a large bowl, beat the butter and salt on medium speed until it becomes creamy. In a separate bowl, whisk together the powdered sugar, cocoa and espresso powder. Slowly add in sugar mixture with the butter, mixing on low speed. Alternate between the heavy whipping cream and sugar mixture until it's fully incorporated. Mix on medium-high speed for about 1 minute and make sure not to over whip. This will be a thicker buttercream but you can achieve the desired texture by adding more cream.
These stainless steal measuring cups are from @husmait_home and I love everything about them! The shape, weight and sturdiness make these a gem to bake with and hold accurate measurements. Use code CRASSY21 to get 15% off any purchase at Husmait.Co
We are grateful to Mallory for sharing her talents with us!
With warm wishes for your home, from the husMait home kitchen.
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Here in the husMait kitchen, we look for a great treat that will satisfy our sweet tooth and have some redeeming qualities. We found this recipe posted over on Instagram, and it looks so moist and delicious, not to mention the recipe had simple ingredients and was easy to follow. Baking Envy, Flourless Orange Cake
Assemble all of your utensils: knife, cutting board, pan, measuring cups, measuring spoons, mixing bowl, blender and 8 inch round cake tin.
Assemble all of the ingredients: oranges, sugar, almond meal, eggs, vanilla essence, and baking powder. Then follow the recipe linked above.
The recipe calls for whole oranges, which are boiled and then processed in a blender, unfortunately, the oranges I used were a bit pithy and left a slightly bitter flavor in the cake. For that reason, I would take the time to peel the zest and cut the pith away from the fruit before boiling it. Another slight change I made was to cook the remaining orange/sugar water down until it was beginning to be jammy. That made a wonderful glaze that remained on the top of the cake instead of disappearing into the cake.
Everyone here loved this cake's excellent taste and texture. The use of the almond meal was sheer brilliance as it adds a luscious texture and flavor to the cake. To add a professional finish to this cake I would add some candied orange tweels to the top.
This would be a lovely cake for an afternoon tea or formal dinner dessert as you can bake it up to three days in advance, storing it in the refrigerator, or frozen for six months remembering to leave the glaze off until you are ready to serve it.
If you bake this cake let us know how it turns out, and go give Chloe, over at Baking Envy a review as well.
With warm wishes for your home,
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This recipe is so simple. I wanted to share my shortcut and my measurements so that you get a perfectly filled one-quart Mason Jar.
The biggest shortcut is to use Love Beets ready to eat Organic Cooked Beets. You will need two of the 300-gram packs. I open them over the sink and place them in a colander to drain while preparing the rest of the ingredients.
A family favorite traditional Gingerbread cookie recipe that I have been baking for close to 40 years, and have substituted gluten-free flour, plant-based milk, and plant-based butter.
We loved the crisp texture and ginger flavor these cookies delivered!
]]>The following is a traditional Gingerbread cookie recipe that I have been baking for close to 40 years, and have substituted gluten-free flour, plant-based milk, and plant-based butter. We used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Soy Milk, and Miyokos European-style vegan butter.
We loved the crisp texture and ginger flavor these cookies delivered!
Gluten-Free Ginger Bread Cookies
1/2 Cup Grandma's Unsulphered molasses
1/4 cup sugar
3 Tablespoons vegan butter
1 Tablespoon plant based milk
2 cups Gluten-Free baking flour, plus extra for flouring
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon powdered ginger
These are perfect as is or decorated with Royal Icing.
There are other Gluten Free flours available that substitute equally for all-purpose flour, and we will be trying them out in our husMait Kitchen to compare the taste and texture. We hope you will continue to join us on this journey.
With warm wishes for your home,
from the husMait home kitchen.
Many of us change our diet and meal planning in response to health issues, be that an allergy, heart disease, diabetes, or perhaps a lifestyle choice for environmental or cultural reasons. When we do so we do not need to completely leave our family favorite comfort food behind.
]]>Today I am sharing how I adapted a favorite family recipe in order to make it gluten-free and vegan. In this recipe I am trying Namaste Organic Perfect Flour Blend in my traditional Banana Muffins. Namaste Organic Perfect Flour Blend makes adaptations easy as it is one cup to one cup equivalent.
I really liked the taste and ease of use of the Namaste flour. The company is based in Oregon and I purchased a 5 pound bag at Costco.
Banana Muffins
1 tablespoon ground flaxseed
3 tablespoons warm water
3/4 cup of plant-based milk
1/2 cup vegetable oil
1 banana, very ripe, mashed
1 3/4 cups gluten-free baking flour
1/4 cup oat flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
Mix flaxseed and water and let stand for 10-15 minutes. Best done in a teacup or small bowl.
Mix together dry ingredients in the 2 quart mixing bowl and set aside
Whisk together flax egg, and wet ingredients including the banana, in the 1.5 quart mixing bowl.
Mix the wet ingredients into the dry ingredients and stir until just moistened.
Gently scoop into mini muffin pan.
Bake muffins for 20 minutes.
Let cool 10 minutes, and then remove from pan.
My test kitchen judges loved these!! No one is missing the gluten and we really like the flavor of Namaste flour.
With warm wishes for your home,
from the husMait home kitchen.
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This set has become my go-to mixing bowls. I love the comfortable feel, versatility, and ease of use. These bowls have been designed for prepping and serving. They are space-saving with a stackable and nesting design which helps de-clutter kitchen cupboards. They have an easy-grip lip that makes for easy handling and allows ingredients to flow evenly when pouring. There is a rubber foot on the base to keep the bowl from slipping. They are easy to clean, dishwasher safe, refrigerator safe, freezer safe, and non-stick. The bowls come in 1.5L / 1.5 quarts, 2L / 2 quarts, and 3L / 3 quarts sizes.
Many recipes call for separate bowls for prepping wet ingredients, or dry ingredients, or ingredients that need to be added in a certain order, and these three bowls are perfect for this.
The tall sides and bowl shape is perfect when beating ingredients, it minimizes splatter and mess, and the shape allows for good aeration when whipping cream or egg whites. The Silicone Flour Scraper pairs perfectly with the shape of these bowls; making mixing and removing batter a breeze.
You can purchase these bowls in their Set of 3 Melamine Mixing Bowls or in the Ultimate 14 Piece Bakeware Set which is an outstanding value.
Let us know how you are using this set of mixing bowls and what you like best about them in the comments and reviews.
With warm wishes for your home,
from the husMait home kitchen.
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I love products that have multiple uses and our HusMait Stainless Steel Cookie Cutters are designed to do just that.
In the short time I have been using these cookie cutters they have cut English Scones, Sugar Cookies, wonton wrappers and have been used to mold Almond Cookies.
These stainless steel cutters come in six (6) different sized cutting rings that can be nested for compact storage in a kitchen drawer or cabinet.
They are easy to clean and are dishwasher safe. Rust-resistant, non-stick, and easy to use.
I plan on using them to cut home made pasta for ravioli so watch this space! Do you make mini or small pies? The large cutter will fit perfectly in a standard cupcake tin. Let us know how you use cookie cutters creatively.
With warm wishes for your home,
from the husMait home kitchen.
Looking to add a lot of veggies to your meal today? Make veggie pizza at home, a great alternative to ordering pizza online.
The best part of pizza is that you can customize the toppings the way you like. Just prepare the dough and ask your family and friends to choose fillings and toppings and enjoy. It’s that simple! I love a variety of toppings but always have a soft spot for mushrooms and onions.
Complementing flavor profiles and colorful toppings is a fun activity we do over the weekends. We engage our kids to do little tasks, like assembling ingredients or spreading toppings over the dough. What’s your favorite pizza topping?
Oh, don’t tell me that you don’t like pizza. I mean, who doesn’t love pizza. If you don’t, it means you’re missing something super delicious.
Let’s make veggie pizza at home with available ingredients from your pantry. I bet after reading this blog; you’re going to try this recipe at least once in your home.
Before diving deep into the baking process, you must be aware that you should have the best baking tools in your pantry to bake pizza, cake or muffins, or whatever you want to prepare. Baking tools and equipment play a key role as good quality tools are a necessity.
It’s enough of the talk. Let’s move to the recipe.
Ingredients:
For Dough Preparation
Pizza Sauce
Pizza Topping
Directions:
Step 1
Add yeast and warm water in a mixing bowl. Leave it for 5 minutes until the yeast softens and becomes foamy.
Step 2
Meanwhile add dry ingredients (all-purpose flour, sugar, oregano, and salt) into a large mixing bowl. Add egg and oil and yeast mixture into dry ingredients. Mix the dough with a stand mixer until ball forms. Take dough out of the bowl, knead with soft hands for about 5 minutes until smooth.
Step 3
Now transfer the dough into a lightly greased bowl, cover it with plastic wrap or kitchen towel. Keep it aside for 1 hour or until doubled in size.
Step 4
Preheat baking oven to 235 degrees C. Lightly grease a baking sheet if you’re not using a non-stick baking sheet or spread a baking mat on the sheet to avoid burning/sticking.
Step 5
Take a saucepan and add diced tomatoes, tomato paste, onion, one tablespoon oregano, garlic, onion powder, one teaspoon salt, and pepper. Let the pizza sauce ingredients cook over medium heat for 15-20 minutes or until a thick sauce formed.
Step 6
Place doll into a silicone rolling mat and divide into two halves using a knife and roll it on a baking mat using silicone rolling pin. Place the dough onto the baking sheet lined with a baking mat.
Spread pizza sauce over the top and spread mozzarella cheese or any cheese of your choice, top it with your favorite veggies and gain sprinkle mozzarella over the top.
Step 7
Place the baking tray in the preheated oven for 20 minutes or until crust turned golden and you can see melted cheese over the top. Enjoy hot!
https://www.bakingmad.com/recipe/ham-and-mushroom-pizza
Tools Used in this Recipe
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While preparing our favorite treats like cookies (or any baked good), we oftentimes end up with messy parchment papers or sticky pans that are hard to clean. What could be the best way to avoid food sticking or discoloration and have a non-stick baking surface?
Add a Silicone baking mat to your baking accessories for a better baking experience. Silicone baking mats will completely change the baking game for you. It eliminates the need for parchment papers, aluminum foil and cooking sprays.
The best baking mats are made from food-grade, sustainable and non-stick silicone that keeps the baking pan clean or very easy to wash. Let’s see what a silicone mat is and why it is better than other baking surfaces. Read on to find more, including where you can buy the best silicone baking mat!
Silicone Baking Mat
A non-stick baking mat, made of high-quality, fiberglass or food-grade silicone provides a non-stick baking surface to the baking surface to prevent sticking. The silicone mat is best for sticky or messy mixtures because of its non-stick properties. Silicone mats are available in different sizes and shapes so that they can fit properly in your baking pans.
If you have to do a lot of cooking with sugar or caramel, you need a food-grade silicone baking mat. You can also make savory foods like chicken or fish using a silicone mat. These mats are easy to clean as compared to cleaning a baking sheet with hard-set residue.
How to use a silicone baking mat?
This baking mat is really easy to use. Whether you are kneading dough, baking a cake or baking cookies, you can use them. While baking cookies, lay the silicone mat flat on the cookie sheet and use a non-stick spray before placing the cookies over the mat. The cookies will fit properly over the silicone mat, giving them a delicate non-stick crust.
You can also use a silicone mat on your work surface. If you plan to roll cookie dough or kneading bread, place the silicone baking mat on a countertop. In this way, you can prevent the countertop from being messy and save flavor for your mixture.
Why Is Silicone Baking Mat Better?
You can reuse your Silicone baking mat for an unlimited number of times as compared to parchment papers. They will easily fit into your baking sheets without any wear and tear. The flat surface will give your cookies a perfect appearance compared to parchment papers containing curled or creased surface. The silicone mat is ideal when you are working with caramel or melted chocolate or sticky dough.
Here are some other reasons that make silicon mat better than other cooking sheets.
Since a silicone baking mat doesn't let the dough stick over it, it is easy to wash. No soaking, scrubbing or other cleaning hassles required. All you need is water and soap. You do not have to hang them or lay them to dry. You will love them when baking something messy like buttery or sugary.
There will be less browning and burning on the bottom of goods if you use a silicone mat. Silicone baking mat is suitable for baking fish because you don't have to worry about the fish tearing or sticking to the bottom while flipping it.
When you are cooking batches of cookies, you need more baking sheets like 4 to 6. But with Silicone baking mat, two silicone sheets are enough for one oven. You will be laying out the cookies on one mat while your other baking mat will be in the range. It will take less space in your counter, roll them up to store anywhere.
Silicone Baking Mat vs. Parchment Paper:
Let's compare the silicone mat with parchment paper to understand better.
Silicone baking mat |
Parchment paper |
Reusable |
Not reusable. |
Eco-friendly and cost-saving |
Used to protect baking sheets. |
Non-stick and less messy |
Can cause a mess and lots of oiling and greasing. |
Comes with different shape and size to fit appropriately, i.e. no wear and tear. |
Irregular shape and chances of wear and tear. |
Best Silicone Baking Mat:
Now you might be wondering from where to buy top-notch silicone baking mat. Let us help you buy the best silicone baking mat that you can order online. That is none other than husMait’s Silicone Baking Mat. You can use it not only for a baking purpose but also for rolling dough, pizza dough, pastry dough and much more.
Why should you prefer this baking mat?
Conclusion:
You will love this silicone baking mat, especially if you are working with any sticky glaze. The silicone mat is slightly heavy and sticky which enables them to adhere to your baking sheets much better than parchment papers. Always choose the best silicone baking mat and be aware of the silicone baking mat made out of ordinary silica gel. So what else are you waiting for? Check our site for incredible offers and discounts.
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We lived in Hong Kong for 30 years, longer than I lived in the United States! In that time Chinese New Year became a traditional holiday for our family, rivaling the festivities of Christmas. This year Chinese New Year falls on Feb 12, 2021, and it begins on the evening before is celebrated for at least 3 days and often longer. It is a time of elaborate dinners, gift-giving, trips to the Victoria Park Flower Market, Dim Sum, and Lion Dances.
Food is central to Chinese New Year traditions in the way it is created, gifted, and consumed. There are customs and traditions going back generations in regards to the variety, shape, and color of the food. So when I saw Helen Au’s Vegan Chinese Almond Cookies I knew I had to make them.
Unfortunately, I do not have traditional wooden almond cookie molds. A quick google search will show you what I am talking about. However, as I was contemplating this challenge I came up with an amazing cheat! The basic premise of a cookie mold is to compress the sandy texture dough into a solid shape that can be turned out onto a baking surface. While living in HK for 30 years I became very adept at substitution and ingenuity- So I just reverse-engineered, and used what I have to create a mold - the base of the 1/3 cup Stainless Steel Measuring Cup fits perfectly into the second smallest Stainless Steel Cookie Cutters and the 1/8 Stainless Steel Cup can be used in the smallest Stainless Steel Cookie Cutter.
恭喜發財 Kung Hei Fat Choi!
With warm wishes for your home,
from the husMait home kitchen.
husMait products used:
Stainless Steel Cookie Cutters - Set of 6, Stainless Steel Measuring Cups,
Essential Bakeware Set 5 Piece Set - also available individually: Silicone Baking Mat, Silicone Rolling Mat, Set of 2 Flour Scraper, Stainless Steel Measuring Spoons, Set of 3 Melamine Mixing Bowl
A great English Scone starts with a great recipe- I used Nigella Lawson’s, Lily Scone recipe. I love that her website translates British to US measure with the click of a button - Thank you! There are two reasons I choose this recipe - one is the leavening agent and the second is the cold butter method.
Assemble everything you need first, equipment and ingredients.
Turn on the oven and prepare baking pans. I find it very helpful to read the directions thoroughly before beginning to assemble the ingredients.
I used a scale to weigh my ingredients. As directed I cut the butter, then returned it to the refrigerator until it went into the bowl. I think cold butter creates less gluten and allows the flour to stay loose and airy, which helps with the rise during baking.
The recipe calls for two leavening agents Baking Powder and Cream of Tartar. Did you know that Baking Powder is simply 1 part Baking Soda plus 2 parts Cream of Tartar? When you use a part Cream of Tartar you create a better flavor in your Scone.
A few technical tips I have learned across the years, first do not over mix or over handle the dough, mix it just until the flour is incorporated. Second, after turning the dough out, knead it by folding and turning to allow the lamination to remain intact and only a few turns. Third, when cutting, push straight down and lift straight up with a lightly floured cutter, this allows for that puffy rise in the oven.
This cookie cutter set will be a go to set for my kitchen with it’s versatility in sizing, easy clean up, and ease of use. They are well weighted and comfortable in my hand.
An Instagram video of this recipe will be posted on Saturday Jan 30, 2021 come have a look at the process.
husMait products used: