Articles and Recipes — Baking

Our family has a range of healthy eating requirements, which makes finding recipes for the whole family challenging.  However I have just found a fantastic recipe on the back of the Kirkland Signature Almond Flour bag.  The recipe is gluten free but with two small tweaks everyone in our home can enjoy this.  

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:

It’s rhubarb season, which lasts from April to July in most places. The warmer the climate the shorter the season.

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

What are you doing in your kitchen that is environmentally friendly?

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.

Today we welcome Mallory, of The Crassy Cookie, as host and writer of our blog.

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. 

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. 

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!

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