Mother’s Day Treats
I was blessed to be able to celebrate Mother’s Day early this year with my friends Jenni Kayne and Kate Mulling from The Chalkboard Magazine. We all gathered at Jenni’s beautiful house for salad and lots and lots of sweets baked by the charming Barrett Prendergast. The gorgeous flower arrangements were by Botany and the plate ware by the consistently perfect Heath. The desserts were gluten-free and some vegan so I didn’t feel so guilty about consuming cobbler and cookies before dinner.
Coming home from that lunch I realized I having been living in the dark ages without a mixer. I think I may have to buy myself a KitchenAid
Barrett’s recipes are below.
WARM BLUEBERRY COBBLER
Recipe adapted from Thomas Keller’s Ad Hoc Cookbook
Serves 8-10
Topping
1 3/4 cups Cup 4 Cup gluten free flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Filling
4 pints blueberries
1/4 cup granulated sugar
2 tablespoons Cup 4 Cup gluten free flour 1 tablespoon grated lemon zest
Cinnamon Sugar
1 tablespoon granulated sugar 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low for 3 minutes, until the mixture is light and creamy. Beat in the eggs one at a time, until fully incorporated. Add the dry ingredients in 3 batches, alternating with the buttermilk in 2 batches. Scrape down the sides and mix again to be certain that all the ingredients are combined.
- Put the blueberries in a large bowl and toss with sugar, flour and zest. Spread in an 11 inch square baking dish or a 9 by 13 inch baking pan. Spoon mounds of the batter over the berries, leaving space between the mounds.
- Combine the cinnamon and sugar and sprinkle over the batter.
- Bake for 35-40 minutes, or until the juices are bubbling and the topping is golden brown and cooked through.
6. Let the cobbler stand for at least 10 minutes before serving. 7. Enjoy!
ORANGE BLOSSOM CUPCAKES WITH CASHEW CREAM
Original recipe from Roost: A Simple Life.
Cupcakes
3 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup warmed coconut milk
1/2 cup honey
1/2 tablespoon orange blossom water 2 eggs
Zest from 1 orange
Cashew Cream
2 cups raw cashews, soaked for 3 hours, drained and rinsed Juice from 3 lemons
4 dates, pits removed
1 tablespoons coconut oil
1 teaspoon vanilla extract 1/4 teaspoon sea salt Orange juice
- Preheat oven to 325 degrees. Combine dry ingredients. Combine wet ingredients in a separate bowl. Mix dry into wet until well incorporated. Line a muffin tin with 10 cupcake liners and pour batter into each cup. Bake for 20-25 minutes until golden brown.
- For the cashew cream, place all ingredients in a high speed blender and blend until you have a very smooth consistency. Add more orange juice if you need to thin it out. Spread cashew cream on each cupcake.
CHOCOLATE CHIP COOKIES
Adapted from the Gluten Free Goddess
Makes 28-30 cookies
1 cup sorghum flour
3/4 cup potato starch 1/2 cup hazelnut flour
1 teaspoon xanthan gum 1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
2/3 cups organic canola oil
3 organic free range eggs, beaten
1 tablespoon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips
Optional:
1/2 cup chopped raw walnuts or pecans
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.
- Add in the oil, eggs, and vanilla extract.
- Beat the dough for two minutes, until it is sticky and smooth.
- Add in the dark chocolate chips and stir to combine. Add in the walnuts and pecans if desired.
- Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly – not too flat.
- Bake for 14 minutes. The cookies will look golden but still feel slightly soft to the touch.
- Cool cookies on a wire rack.
- Enjoy!
I really like your page and blueberry cobbler looks very delicious.
what a lovely party, from the flowers and the smiles to the cookies — everything looks like such fun!