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Chocolate Millet Crunch

Chocolate Millet Crunch

One of the things I enjoy most about having the kids home with me in the summer is working together with them in the kitchen.  Often times I try to find ways for them to help me with dinner preparation- grating cheese, stirring pasta, shelling peas, shucking corn, etc.  Once in a while I’ll try to think up a sweet and healthy treat that’s a little more exciting than just dinner and that I know would be especially fun for them.  This chocolate millet crunch was our most recent little project.  It’s simple enough for the kids to make almost on their own, but tasty enough that it’s hard to just eat a few pieces.  These are little mounds of chocolate coated puffed millet, chopped hazelnuts, and goji berries with just a touch of shredded coconut sprinkled on top.  Puffed millet can be found in the cereal aisle of a natural foods store and although I find it rather bland on its own, it complements the chocolate nicely and it adds a certain crisp lightness that I love.  These must be served chilled to get a crunch, which makes them perfect for those hot days when you just need a little bit of chocolate. [Read more…] about Chocolate Millet Crunch

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Chocolate Amaretto Baked Donuts

Chocolate Amaretto Baked Donuts | Gather & Dine

It’s spring break and my kids are at home with me this week.  It’s a welcome break in the routine and I’ve especially enjoyed the slow mornings.  No alarm clocks, no last-minute lunch packing, no one frazzled running around trying to be on time for the bus.  Instead the kids have been enjoying some extra playtime while I work on special breakfast treats and fill the house with enticing scents of fresh-baked goodness.  For the longest time it seemed like mealtimes with small ones were always tiring, challenging, and frustrating.  If I wasn’t cleaning up a mess, I was up and down every five minutes getting something for someone.  I’ve recently realized that we’ve moved on from that phase of life and mealtimes with the kids are much more conversational, pleasant, and relaxing.  (Although we still have our fair share of sibling bickering at the table which is not at all pleasant and relaxing.)  For the most part, leisurely breakfasts are now a possibility.  And along with that comes so many more possibilities for what to make for breakfast.  I was fairly late to join the baked donuts fan club, but better late than never.  We are big fans of baked donuts now.  These Chocolate Amaretto Donuts have a classy rich grown-up flavor with the amaretto and a hint of  espresso, but they are still chocolate-y and sweet enough for the kids to enjoy.  Like most breakfast items I make, I prefer them not to be overly sweet, but feel free to increase the coconut sugar  by a tablespoon or two if so desired.

Chocolate Amaretto Baked Donuts | Gather & DineChocolate Amaretto Baked Donuts | Gather & DineChocolate Amaretto Baked Donuts | Gather & Dine

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Chocolate Amaretto Baked Donuts
Serves: 6 donuts
 
Ingredients
  • ¾ cup white whole wheat flour
  • ¼ cup dutch-process cocoa powder
  • ⅓ cup coconut sugar (add 1-2 extra tablespoons for a sweeter donut)
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • ¼ teaspoon sea salt
  • ⅓ cup buttermilk
  • 3 tablespoons extra-virgin olive oil
  • 1 large egg
  • 2 tablespoons amaretto
  • 1 teaspoon vanilla
  • powdered sugar or additional cocoa powder for dusting, optional
Instructions
  1. Preheat the oven to 400.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, espresso powder, and salt.
  3. In a small mixing bowl, whisk together the buttermilk, olive oil, egg, amaretto, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
  5. Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
  6. Bake for 8-9 minutes, until donuts tops appear dry. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Donuts are best served slightly warm. Dust with powdered sugar or additional cocoa powder just before serving, if desired.
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Orange Cinnamon Scones with Dark Chocolate

Orange Cinnamon Scones with Dark Chocolate | Gather & Dine

On the days that I can manage to get myself up early enough to have some time before the kids wake up, I often choose to spend the quiet of the morning baking some sort of treat for breakfast.  I enjoy the peacefulness of being alone in the kitchen and the opportunity to temporarily set aside some of the more pressing tasks of the day.  It calms my spirit and is one of my best ways to begin the morning.

These orange cinnamon scones with dark chocolate are exactly what the title suggests- infused with hints of orange, warmly spiced with cinnamon, and studded throughout with chunks of dark chocolate.  They are completely whole-grain, but the texture is still remarkably light and tender thanks to the combination of the white whole wheat flour and the whole wheat pastry flour.  It’s a lovely way to take advantage of the bountiful citrus season upon us.

Orange Cinnamon Scones with Dark Chocolate | Gather & Dine Orange Cinnamon Scones with Dark Chocolate | Gather & Dine

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Orange Cinnamon Scones with Dark Chocolate
 
Ingredients
  • 1 cup white whole wheat flour
  • 1 cup whole wheat pastry flour
  • ¼ cup coconut sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, chilled
  • 2 ounces chopped dark chocolate, about ⅓ cup
  • 1 large egg
  • 1 tablespoon finely grated orange zest, from 1 large orange
  • ¼ cup freshly squeezed orange juice
  • ½ cup chilled heavy whipping cream
  • 1 egg yolk plus 1 tablespoon water
Instructions
  1. Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, and salt. Cut butter into small cubes and scatter over the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the chocolate.
  3. In a small mixing bowl, whisk together the egg, orange zest, orange juice, and cream. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  4. Transfer dough to a well-floured surface and form two circles ¾" thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1" between each.
  5. Whisk together the egg yolk and water. Use a pastry brush to brush scones with the egg wash. Bake 13-16 minutes, until golden brown around the edges.
Notes
adapted from Ancient Grains for Modern Meals
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