Gluten-Free Challah

 

When my mother-in-law visited us for Thanksgiving, she requested that I make her gluten-free challah. She likes the blog Gluten-Free on a Shoestring, so I used their challah recipe. It calls specifically for Better Batter all-purpose gluten-free flour, so I got some online (though there’s a recipe for a sort of equivalent on the original link). This challah is pareve in addition to being gluten-free. It wasn’t hard to make, though of course the dough is more difficult to work with than wheat dough, so I couldn’t make a nice braid like I wanted. Nevertheless, the bread came out wonderfully! It was perhaps slightly gummy compared to “regular” challah, but absolutely delicious, and much better than anything my mother-in-law had been able to find in stores. 

I think that gluten-free bread gets stale more quickly than wheat bread; it’s important to keep leftovers in an airtight container, or slice and freeze the bread. It would also make great bread pudding! 

(Another quick recommendation, while I’m at it: I also tried a biscuit mix by Daddy-O. It’s made with a mixture of corn starch, white and brown rice flour, tapioca flour and potato starch. It made great biscuits very quickly!) 

1 ¾ cups (245 g) Better Batter all-purpose gluten free flour blend 

⅝ cup (75 g) tapioca starch/flour, plus more for sprinkling 

1 ⅔ teaspoons (5 g) instant yeast 

¼ cup (50 g) granulated sugar 

2 tsp. (6 g) kosher salt 

¾ cup lukewarm water 

4 Tbsp. (56 g) extra virgin olive oil 

3 (75 g) egg yolks, at room temperature 

2 Tbsp. (42 g) honey 

egg wash (1 large egg, at room temperature, beaten with 1 Tbsp. water) 

poppy seeds or sesame seeds, for sprinkling (optional) 

In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, tapioca starch/flour, instant yeast, granulated sugar, and salt. Whisk to combine well. 

Add a bit more than ½ cup of the water, olive oil, egg yolks, and honey. Using the paddle attachment, beat vigorously. 

With the mixer running, add as much of the remaining water as necessary for the dough to smooth out. (In a warm, humid environment, it may take a bit less than the full ¾ cup of water.) The dough mixture will come together in a clump and then smooth out and stick to the sides of the bowl. Keep beating until it begins to look whipped, and the color lightens a bit (about 6 minutes total). 

Transfer the mixture to a lightly oiled bowl with a very tight-fitting lid. Place the container in the refrigerator, tightly sealed, for at least an hour and up to 2 days. 

When you’re ready to bake, turn out the chilled dough onto a surface lightly dusted with tapioca starch/flour. Sprinkle the top lightly with more starch, and divide the dough into 3 equal portions. 

Working with one piece at a time, knead the dough in your clean, dry hands, without adding any additional flour of any kind, pinching any seams that separate. 

Begin working the dough into a cylindrical shape, pinching any gaps together, fanning your hands out toward the edges to lengthen the strand. Rolling back and forth, create strands about 15 inches long from end to end that taper slowly from the center to each end, with very tapered ends. Sprinkle each strand lightly with more tapioca flour on the outside of the cylinder to smooth the surface, then set it aside. 

Place the 3 strands on a lightly floured surface parallel to one another and about 5 inches apart from one another. Gather the tapered ends on one side together, pinch them securely and tuck the very end under the knot. 

Plait the 3 strands as you would any 3-strand braid. Do not pull the strands, as they’ll fray. Just place them on top of one another as you work toward from one end to the other. (Honestly, this was a bit hard, given that the dough is gluten-free.) 

Placing your hands carefully under each side of the braided loaf, carefully lift the braid onto a lined baking sheet. Press the finished braid gently on each ends toward center to shorten the length a bit. Sprinkle the top of the braid lightly with more tapioca starch and brush off excess from the valleys between braids. 

Cover the braid securely with plastic wrap, and place the loaf in a warm, draft-free location. Allow the loaf to rise until it’s at least 150% its original size (anywhere from 45 minutes to hours). If any of the tops of the strands begin to separate from one another as the dough rises, try to smooth and pinch them closed. When the dough is nearing the end of its rise, preheat your oven to 350 °F. 

Uncover the risen bread and brush the tops and sides of the braids very generously with the egg wash. Avoid letting the egg wash pool in between the braids. Sprinkle the top evenly with the optional seeds. 

Place the baking sheet in the center of the preheated oven. Bake for 30 minutes, rotate the baking sheet 180° and reduce the oven temperature to 325 °F. 

Continue to bake for about 15 minutes, or until the bread bounces back when pressed on a center braid and the internal temperature is at least 190 °F on an instant read thermometer. 

Remove the bread from the oven and allow it to cool on the baking sheet for at least 20 minutes before transferring to a wire rack to cool completely. Slice and serve.

Pouding de chia bleu

Cela fait longtemps que je me dis que j’aimerais bien essayer de cuisiner avec de la spiruline en poudre. Comment résister à quelque chose de si bleu qui ne soit pas artificiel? Alors voilà, j’en ai commandé en ligne et je me suis lancée, avec ce pouding d’Hubert Cormier (Déjeuners protéinés). J’ai beaucoup aimé! 

La recette ci-dessous donne deux portions. 

1 tasse de boisson de soya non sucrée (j’ai pris du lait sans lactose) 

1 tasse de yogourt grec à la noix de coco sans lactose 

¼ tasse de haricots blancs, rincés et égouttés 

¼ tasse de graines de chia 

2 c. à soupe de sirop d’érable 

1 c. à thé de spiruline en poudre 

1 c. à thé d’extrait de vanille 

garnitures au choix (bleuets, noix de coco, etc.) 

Au mélangeur, mixer la boisson de soya, le yogourt grec et les haricots blancs jusqu’à l’obtention d’une purée lisse. Transférer dans un bol. 

Ajouter les graines de chia, le sirop d’érable, la spiruline en poudre et la vanille et mélanger vigoureusement. 

Couvrir er réfrigérer toute une nuit. 

Servir garni au goût.

Homemade Vegan Nutella

I have to self-control. I made Nutella again. Well, to be fair, it’s not Nutella-brand, it’s chocolate spread with hazelnuts, but since today is World Nutella Day, I’m sharing it. I tried two recipes this time and have a clear winner! It’s Minimalist Baker’s Nutella! The other one was from The Kitchn, and while I was drawn to it because of the inclusion of coconut milk, the final consistency was less than ideal, and it yielded too much. 

The original notes of the recipe say that if you don’t want to use melted chocolate, you can substitute 3 tablespoons of cocoa powder and 1 tablespoon of maple syrup. The yield of this recipe is roughly 2 ½ cups, which translates to 2 Bonne-Maman-sized jars. I kept one in the fridge until I had finished the one on the countertop. 

3 cups raw or roasted unsalted hazelnuts 

1 tsp. pure vanilla extract 

½ tsp. sea salt 

2/3 cup dairy-free dark chocolate, chopped 

2 tablespoons (or more) of maple syrup or agave nectar 

Preheat oven to 350 °F and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter. 

Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect! 

Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender like a Vitamix yields best results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed. 

In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside. 

Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired. 

If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp maple syrup or agave. Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly. 

Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks.

Greek-Style Lemon-Oregano Potatoes

This is a recipe is from Jenny Rosenstrach’s The Weekday Vegetarians; she has also posted this recipe for Greek-Style Lemon-Oregano Potatoes on her substack. I was looking for a side to make with Instant Pot rôtisserie chicken, and I was afraid that this would be too similar, given that it’s also flavored with lemon and oregano, but it was perfect. Like, really, perfect. The texture was wonderful, and they were so flavorful! Mine didn’t even come out as golden-brown as they should have, and still they were a hit. I need to make these again! 

3 lbs. medium Yukon Gold potatoes, peeled and quartered 

kosher salt, to taste 

3 Tbsp. extra-virgin olive oil, plus more for drizzling 

¼ cup lemon juice (from 1 medium lemon) 

2 tsp. dried oregano 

freshly ground black pepper, to taste 

Place the potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil, then decrease heat slightly and aggressively simmer the potatoes for 10 minutes. (They do not have to be fully cooked.) Drain the potatoes. 

Meanwhile, preheat the broiler. Line a sheet pan with foil. 

Place the drained potatoes on the prepared sheet pan. Drizzle the olive oil all over the potatoes and, using a spoon or your hands, gently toss them to make sure every potato is coated in oil and turned flat-side down. Broil for 8 to 10 minutes, until the potatoes are golden brown. Transfer the potatoes to a serving bowl and toss with the lemon juice, oregano, salt, pepper, and another drizzle of olive oil.

Instant Pot Rôtisserie Chicken

I don’t often make a whole chicken, but believe me when I tell you this one from Damn Delicious is worth it! You do need a pressure cooker, though (the recipe is intended for a 6-quart Instant Pot). The chicken was moist and flavorful; everyone liked it. I served it with Greek-style oregano-lemon potatoes that were equally mind-blowing, and a green salad. I absolutely have to make this again! 

2 tsp. kosher salt 

1 tsp. freshly ground black pepper 

2 tsp. dried thyme 

1 ½ tsp. paprika 

1 tsp. dried oregano 

1 tsp. onion powder 

½ tsp. garlic powder 

1 (4-lb.) whole roasting chicken 

1 lemon, halved 

2 Tbsp. canola oil 

1 cup chicken stock 

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. 

Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon. 

Set Instant Pot to the high sauté setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. 

Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes. Let rest 10-15 minutes. 

Serve immediately.

Pumpkin-Tahini Mousse Pie

I made this pumpkin and tahini mousse pie last fall and didn’t have time to post about it. It was good, though the tahini does mute the pumpkin flavor, so it’s not traditional. 

For the chocolate wafer cookies, the original recipe recommended Nabisco Famous or Goya Maria as brands. Sadly, chocolate wafer cookies can be impossible to find in stores! I ended up ordering some Goya Maria online, and I sincerely think that one 7-oz package would suffice. I also made a note to reduce the amount of sesame seeds from 3 tablespoons to 2 tablespoons, and it turns out that the updated online version of this recipe now says 1 tablespoon, so do with that what you will. You could also top the pie with fruit, chocolate, or whipped cream. 

For the crust 

7 Tbsp. lactose-free butter, melted, sightly cooled (plus more for the pan) 

2 Tbsp. sesame seeds (see note above) 

8 oz. chocolate wafer cookies (see note above) 

½ kosher salt 

For the filling and assembly 

1 ¼ cup lactose-free cream or substitute 

¼ tsp. cream of tartar 

1 cup pumpkin purée 

½ cup tahini 

1 tsp. vanilla extract 

1 1/3 powdered sugar 

1 tsp. ground cinnamon 

½ tsp. ground cardamon 

¼ tsp. ground nutmeg 

½ tsp. kosher salt 

½ Tbsp. sesame seeds (down from 1 Tbsp.) 

For the crust 

Preheat oven to 350 °F. Butter a 9"-diameter pie pan, then sprinkle evenly with sesame seeds. 

Pulse cookies and salt in a food processor until finely ground. With the motor running, stream in remaining 7 Tbsp. melted butter and process until crumbs are evenly moistened. Transfer to pan. Using a flat-bottomed measuring cup, pack crumbs firmly onto bottom and up the sides. Freeze crust 10 minutes to firm up. 

Bake crust until slightly darkened and fragrant, 10–12 minutes. Transfer to a wire rack and let cool. 

For the filling and assembly 

Using an electric mixer, whisk cream and cream of tartar in a large bowl, starting on medium speed and gradually increasing to high as it thickens, until medium peaks form, about 4 minutes. 

Whisk pumpkin, tahini, vanilla, powdered sugar, cinnamon, cardamom, nutmeg, and salt in another large bowl until well combined. Using a rubber spatula, fold half of whipped cream into pumpkin mixture until smooth. Gently fold in remaining whipped cream just until incorporated (be careful not to overmix). 

Spoon filling into crust and spread evenly to edges, creating a swirl on top. Sprinkle sesame seeds over and arrange dried fruit on top. Cover and chill until set, at least 4 hours.

Anytime Orange Muffins

This recipe is from Bon Appétit, though I don’t see it on their website. It’s from Café Mutton, one of their best new restaurants of 2022. The original instructions specify that you need the tall paper liners here for the muffins to rise properly, and that you must use regular granulated sugar for the top instead of trying to go fancy with demerara or turbinado. The sugar just helped the top get nice and crisp, but wasn’t otherwise detectable. These muffins should NOT be stored in an airtight container, or they will look their charmingly crisp top! As for the paper liners, I used the kind pictured below (tall tulip liners rather than the short crinkly kind), but I think that it wasn’t necessary to grease the top of the muffin tin since the batter was contained. 

2 1/3 cups (292 g) all-purpose flour (I used white whole wheat flour) 

2 tsp. baking powder 

1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt 

1 Tbsp. finely grated orange zest 

1 ¾ cups (350 g) sugar, plus more for sprinkling 

1 cup (2 sticks) lactose-free butter, at room temperature 

2 large eggs 

1 tsp. vanilla extract 

1/3 cup fresh orange juice 

1 cup lactose-free (or vegan) half-and-half 

Preheat oven to 375 °F. Line a standard 12-cup muffin pan with tall paper liners. Grease flat top of pan to prevent sticking (I did this, but didn’t find it necessary – adjust based on what type of paper liner you are using, I guess). 

Whisk flour, baking powder, and salt in a medium bowl; set aside. 

Using an electric mixer on medium-low speed, mix orange zest and 1 ¾ cups (350 g) sugar in a large bowl until combined and vert fragrant, about 1 minute. Increase speed to medium-high, add butter, and beat until combined, about 2 minutes. Add eggs one at a time, beating until incorporated after each addition. Beat in vanilla. 

Reduce mixer speed to medium-low and alternate adding orange juice, dry ingredients, and half-and-half, one third at a time, mixing until incorporated after each addition. Let batter sit at room temperature 10 minutes. 

Divide batter evenly among muffin cups (batter will come to the very top) and sprinkle with sugar. Bake muffins until a tester inserted into the center comes out clean, 20-25 minutes (I baked mine for 25 minutes, but should have left them in the oven a few minutes longer). Let cool in a pan 15 minutes, then transfer to a wire rack and let cool completely.

Omelet Wraps

This dish from Delish made for a delicious lunch! I must have made my omelet a bit too thick because it wouldn’t stay closed, but I was going to eat this with a fork anyway so it’s not a big deal. My wraps weren’t perfectly round, either – maybe add more milk if this is a concern to you, but I was fine with it. Note that while this is low-carb, it is definitely not low-calorie! Replacing the sausages with black beans would be an option. The quantities below yield 3 wraps. 

4 large eggs 

¼ cup lactose-free milk 

1 Tbsp. lactose-free butter 

6 small breakfast sausages, cooked according to package instructions 

1 ½ cups shredded lactose-free cheddar, divided 

1 avocado, cut into thin slices 

½ cup grape tomatoes, quartered 

kosher salt and freshly ground pepper, to taste 

1 Tbsp. chopped chives 

In a large bowl, whisk together eggs and milk. Season with salt and pepper. 

In a medium skillet over medium heat, melt butter. Pour 1/3 of the egg mixture into the skillet, moving to create a thin layer that covers the entire pan. 

Cook for 2 minutes. Add ½ cup cheddar and cover for 2 minutes more, until the cheese is melty. 

Add sausage, avocado and tomatoes to the center of egg wrap. Using a spatula, fold both ends over filling and "glue" shut with melted cheese. Remove from pan. 

Garnish with chives and serve.

Pastéis de Nata

I did it – I made pastéis de nata! I’ve never been to Portugal, but what can I say, I really wanted Portuguese egg tarts! I got this recipe in Bon Appétit; the dough was a bit finicky, but it was worth it (and it yields enough for two batches, so I’ve got some in the freezer, and the next batch of pastries should be that much easier). There are also a lot of steps, but I didn’t find it overwhelming as I was making it, though I did make the dough one day ahead. And the pastries were delicious! The dough ended up crisp and flaky, and it is not quite like pâte feuilletée or pie dough. The egg filling had a golden-brown top that also made it unlike custard or Hong-Kong-style egg tarts. I really liked these! 

I’ve inserted my observations directly in the instructions below. I used a silicone muffin pan and would not recommend anything else, given how much eggs will stick to a metal pan if the filling spills. 

For the dough 

½ tsp. kosher salt 

1 cup all-purpose flour, plus more for dusting 

½ cup (1 stick) lactose-free butter, softened 

For the filling and assembly 

1 lemon 

1 3-to-4-inch cinnamon stick 

¾ cup sugar 

1/3 cup all-purpose flour 

1/8 tsp kosher salt 

1 ½ cups lactose-free whole milk, divided 

6 large egg yolks 

1 tsp. vanilla extract 

For the dough 

Using your hands, mix salt, 1 cup flour, and ½ cup water in a large bowl until a shaggy dough forms. Knead until dough is elastic but still very sticky, about 5 minutes (alternatively, do what I did: beat on medium speed in a stand mixer fitted with the paddle attachment until dough pulls away from sides of bowl, about 3 minutes). Wrap in plastic and let sit 30 minutes to relax gluten. 

Make sure your butter is softened to the consistency of sour cream (you can put it in a bowl and give it a stir). Generously flour (really, use a lot of flour) a clean work surface. Place dough on surface and dust with flour; lightly coat rolling pin with flour. Roll dough out to a 12" square (it will be quite thin), flouring surface as needed to prevent dough from sticking. 

Brush excess flour off dough. Imagine dough is made up of 3 equal columns. Using a small rubber spatula, spread 2½ Tbsp. butter over the left and center columns, leaving a ½" border around the edges (it should look like a slice of toast that’s been buttered on the left two-thirds). Lift up the right, unbuttered column and fold it over the middle column, then fold the far-left column over the middle, as though you were folding a letter into thirds. Rotate dough 90° counterclockwise; the sides and top edge will be open. 

Generously flour work surface and dough. Roll out again to a 12" square. Repeat buttering and folding process. Again rotate folded dough 90° counterclockwise, flouring surface as needed. Roll dough out a third time to a 12" square (it’s worth it, I promise!). Spread remaining butter over surface of dough, leaving a ½" border. Starting with the long side closest to you, tease up edge of dough with a bench scraper and tightly roll it away from you into a log, brushing excess flour from the underside as you go. This dough is very forgiving—if there are any small holes, don't worry about it. When you get to the end, wet edge of dough just before you roll it so that it sticks. Trim both ends to clean up the edges, cut log in half crosswise, then wrap both pieces in plastic wrap (you should have two 6"-logs). Chill 1 log at least 3 hours (or until the next day); transfer remaining log to freezer for another use. (Each 6”-log of dough makes enough for 12 tarts; freeze the extras for your future crispy tart needs). 

For the filling and assembly 

Peel zest from one half of lemon into wide strips with a vegetable peeler, leaving white pith behind; set aside. Bring cinnamon, sugar, and ¼ cup water to a boil in a small saucepan fitted with candy thermometer over medium-high heat. Cook, swirling pan occasionally, until thermometer registers 225 °F (I recommend less). Remove from heat and stir in reserved lemon peel. Let sugar syrup sit 30 minutes (again, I recommend less). 

Position a rack in top third of oven; preheat to 500 °F. Place a rimmed baking sheet in oven to heat. 

Whisk flour, salt, and ½ cup milk in a medium bowl until combined and no lumps remain. Heat remaining 1 cup milk in a large saucepan over medium-high until it begins to boil, about 5 minutes. Remove from heat and whisk into flour mixture. Return mixture to saucepan over medium heat and cook, stirring occasionally, until thick, creamy, and smooth, about 5 minutes. 

Strain sugar syrup through a fine-mesh sieve into hot milk mixture and whisk to combine. Whisk in egg yolks and vanilla. 

Cut chilled dough crosswise into twelve ½"-thick slices. Place 8 slices on a plate and chill; place remaining 4 dough slices in 4 cups of a standard 12-cup silicone muffin pan on a baking sheet. (Here’s the thing: I will never again put eggs of egg tarts in a metal muffin pan because this will stick, but a silicone pan is perfect here. I use a baking sheet underneath to give it some structure and make it easier to handle, but this has to be separate from the baking sheet that is already getting hot in the oven.) Using your thumb, firmly press the center each piece against bottom of cup, forming a wall of dough around your thumb. Using your thumbs and fingers, press edges of dough against sides of cup, turning pan as you go, until dough comes halfway up sides of cup and is about 1/16" thick (or as thin as you can get it). Repeat twice more with remaining dough slices. (This seemed persnickety to me, but when I attempted to roll them out and place them in the wells, it was just a disaster. Follow the instructions.) 

Fill each pastry shell with about 2 Tbsp. filling (it should come about three-fourths of the way up the sides). Try not to get any on the pan itself; it may burn and stick during baking. 

Carefully place muffin pan on heated baking sheet in oven and bake tarts until custard is slightly puffed and browned in spots, and crust is golden brown and bubbles of melted butter are popping around it, 14–16 minutes. Let cool 10 minutes in pan, then carefully transfer each tart to a wire rack with an offset spatula. Let cool 20 minutes before serving.

Grilled cheese au bacon et aux pommes

 Qu’est-ce qu’on fait quand il nous reste deux tranches de bacon à passer? Un grilled cheese au bacon et aux pommes! On s’entend que je ne mange pas comme ça tous les jours, mais une fois de temps en temps, c’est vraiment bon! 

2 tranches de pain 

2 tranches de bacon 

1 tranche de cheddar mi-fort sans lactose

1 tranche de fromage suisse sans lactose

1 petite pomme (ou ½ même) 

1 c. à soupe de mayonnaise 

1 c. à soupe de moutarde de Dijon (ou un peu moins) 

un peu de gras de bacon! 

Faire cuire le bacon. On peut le faire dans une poêle ou sur une plaque au four (15-20 minutes à 375 °F). Réserver et, dans les deux cas, conserver le gras de bacon! 

Étendre la mayonnaise et la moutarde sur les tranches de pain. 

Ajouter une tranche de fromage sur chaque tranche de pain. Sur l’une des tranches, poser les tranches de bacon. 

Avec une mandoline (ou un couteau bien aiguisé), faire de très fines tranches de pommes. Déposer 4 ou 5 tranches de pommes sur le bacon, puis refermer le sandwich. 

Avec un pinceau, récupérer un peu du gras de bacon et badigeonner l’extérieur du pain, des deux côtés. 

Faire cuire le grilled cheese, soit avec un gril à panini ou dans une poêle à feu moyen, en écrasant le sandwich avec une spatule et en le retournant après quelques minutes, jusqu’à ce que le pain soit bien doré, et le fromage, fondant.

Muffins au cœur coulant

 

Il n’y a pas longtemps, je vous disais que même si j’aimerais bien essayer de la vanille en poudre, je ne me voyais pas vraiment en acheter dans un avenir rapproché, n’est-ce pas? Bon ben, j’en ai, maintenant. Vite de même. Et je ne regrette rien! J’en ai acheté pour faire ces muffins au cœur coulant. Non seulement ils ne contiennent pas trop de glucides, mais avec ce cœur coulant au chocolat, les enfants avaient aussi hâte d’en manger que moi! 

J’ai remis de l’ordre dans les ingrédients et les étapes et j’ai adapté pour l’Amérique du Nord. À noter qu’on pourrait remplacer la vanille en poudre par de l’extrait de vanille dans les ingrédients liquides, si on voulait, mais ça me donnait une excuse d’en acheter! 

100 g de farine 

50 g de poudre d’amandes 

2 c. à thé de poudre à pâte 

1 c. à thé de vanille en poudre 

2 œufs 

40 g de cassonade 

8 oz. de fromage à la crème sans lactose (j’ai pris du Daiya), à la température de la pièce 

4 oz. de chocolat noir, cassé en 12 petits carrés 

Préchauffer le four à 350 °F. Mettre des papiers dans un moule à muffins. 

Dans un bol de taille moyenne, mélanger la farine, la poudre d’amandes, la poudre à pâte et la vanille en poudre. 

Dans un grand bol, fouetter les œufs avec la cassonade. Ajouter le fromage et mélanger. Incorporer les ingrédients secs et mélanger. 

Verser de la pâte dans les moules à muffins, de manière à remplir chaque caissette environ au tiers. Mettre un carré de chocolat au milieu de chaque moule. Recouvrir du reste de la pâte, de manière à ce que chaque caissette soit pleine environ aux deux-tiers. 

Faire cuire environ 14 minutes au four; vérifier la cuisson à l’aide d’un cure-dent et prolonger si nécessaire. 

Ces muffins sont meilleurs tièdes que froids selon moi, alors on peut les remettre au micro-ondes un peu si nécessaire avant de les manger. Bon appétit!

Lidia Tee

Last spring, I bought a strappy chambray dress (with pockets!) and I wanted to knit a short-sleeved cardigan to wear with it. I chose two skeins of Malabrigo Sock Yarn in Lotus and, after hours looking over patterns on Pinterest and Ravelry, I set out to knit Fleurette, a bottom-up cardigan described as having a lace pattern. I wasn’t too far in when I realized that I really didn’t like the look of it! I think you’d need a solid color for proper stitch definition, but the variegated purple I had just wasn’t working.

 So I set it aside and made a few small items, one of which I’ll discuss later, and the others were two baby gifts: an Yngrid cardigan for a colleague’s baby boy and a hat with a wave pattern for the baby boy of someone I follow online. (Both were knit with yarn from my stash, and the first with buttons from my stash but originally from Etsy.) And then I made more ornaments for my shop because why not. 

Then I got back to my Lotus yarn, and while searching for a two-skein pattern on Ravelry, I was drawn to the Lidia tee. It is made to be worn two ways, with either the scoop neck or v-neck in front, and one version has a shallow v-neck while the other version has a very deep v-neck. I made the version with the shallow one, though I plan to wear a tank top or camisole under this anyway because of the eyelet pattern down the center. The shoulders are knit first; stitches are picked up from both to work the scoop-neck side down to the underarms; stitches are picked up from the other side of one shoulder at a time to work the v-neck side down to the underarms; finally, all pieces are joined and worked in the round down to the desired length, and the hem is worked on the sleeves and neck. 

At one point, I realized that my stitches looked crooked, and it turns out that my yarn was too tight and twisted from the previous knitting project to look right. So I frogged it and steamed it to relax the fibers again – this worked even better than I had hoped! I just got some steady steam going from my kettle and held a length of yarn in it; it wasn’t long before it visibly relaxed and I could move on to the next length of yarn. The knit tee looked much better after that! 

I recommend deviating from the pattern a bit: once you have finished your first skein (this took me to the end of a pattern repetition once I was working in the round), before joining the second skein, stop and work the hems. Finishing the sleeve and neckline ribbing will allow you to then focus only on the remaining body of the shirt, thus finishing your yarn cleanly. I ended up coming in a little short while knitting the bottom hem, but since that was the only thing I had left to do, I was able to just go back half a dozen rows or so and start my ribbing earlier, thus leaving me with less than a yard to spare. I mean, imagine how frustrating it would be otherwise to run out while you are hemming a very visible part! 

It's not warm enough yet to wear it, but I look forward to debuting it!