baked goods

Double Coffee Pumpkin Cake (& A Giveaway) / November 22, 2016 by Lindsey | Dolly and Oatmeal

Double Coffee Pumpkin Cake | dolly and oatmeal

we just took our first road trip the other week for a long weekend up on martha's vineyard. it was amesy's first long car ride and for the most part it went really well. he loves his carseat as long as the car is moving, so aside from hitting traffic on our way back he was quite happy! but travel by airplane is a whole different story. frank and i typically fly down to my in-laws in north carolina for thanksgiving, but we haven't built up the courage to fly with amesy yet since he's just 2 months old; plus, i can't imagine his little immune system ready to hold up on a plane ride yet. after a few years of traveling for the holiday i haven't really given a thanksgiving menu much thought! so thinking about what kinds of food we'll prepare this time has been a little overwhelming. and on top of that, i've put added stress on myself with the thought that i want amesy to have the best first thanksgiving ever - even though he won't remember a thing, nor will be be able to eat any of the food! (oh how i love you, self-induced pressure!) but the one thing i can always settle on is dessert. aside from the carby side dishes, i regularly look forward to a good pumpkin cake - something substantial and sweet, but light enough that it doesn't send you over the edge.

i haven't been back on my regular coffee intake since before i was pregnant, and now that i'm breastfeeding i haven't been drinking that much caffeine. but for the holidays i wanted a way to have my pumpkin cake and coffee too! a coffee cake naturally came to mind, but when i started researching recipes i couldn't find one with actual coffee. (i suppose traditional coffee cake is just meant to be eaten with coffee..?) so this coffee cake here has a decent amount of caffeine that also lends the pumpkin cake some really awesome flavor! most cakes with coffee generally instruct you to use strongly brewed coffee, but i lly just came out with this extra dark roast that i love baking with, it offers a good dose of caramel notes and a hint of dark chocolate flavor. since it's an extra dark roast, i don't have to worry about how i'm brewing the coffee, or granules to water ratio. and like any traditional coffee cake, this one comes with a good crumbly topping with a few walnuts in there for crunch and nuttiness, and some cinnamon spice ;) i hope you enjoy it as much as i do!

for the *giveaway* to say thank you to all of you here that come to this space and make it what it is, illy and i are giving one reader a holiday set of extra dark roast coffee, coffee mugs, and a french press! to enter: leave a comment below about what you're thankful for. the winner will chosen at random on tuesday, november 28th at 5pm. (open to US residents only, sorry international friends!) good luck & happy thanksgiving! xo

this post was created in collaboration with Illy. all thoughts and opinions, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going!

double coffee pumpkin cake | gf & df

| makes 1 9x5-inch loaf |

crumble topping

1/4 cup fine brown rice flour
1/4 cup coconut sugar
1/4 cup old-fashioned rolled oats
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
pinch of salt
3 tablespoons melted extra virgin coconut oil

cake

1 cup fine brown rice flour
1/2 cup oat flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup coconut sugar
1/2 cup brewed i lly extra dark roast coffee
1/2 cup pumpkin puree
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup chopped walnuts

method

preheat oven to 350°F. grease a 9x5-inch rectangular loaf pan and line it with parchment paper, allowing wings to hangover the edges on the long sides, set aside.
make the crumble topping. in a medium sized bowl, whisk together the flour, sugar, oats, walnuts, cinnamon, and salt. a tablespoon at a time, drizzle in the oil mixing with a fork until the mixture is wet and sandy looking. cover with cling wrap and transfer to the refrigerator.
make the cake. in a large bowl, whisk together the flours, arrowroot, baking powder, baking soda, cinnamon, and salt; set aside. in another large bowl, whisk the coffee, sugar, and pumpkin puree until combined. then whisk in the eggs and vanilla until combined.
add half of the dry mix to the wet and whisk until combined. add the remaining dry ingredients and whisk once more until mixed. then fold in the walnuts with a rubber spatula.
remove the crumble topping from the fridge and break it up with a sturdy spoon or knife.
pour the batter evenly into the prepared pan and sprinkle the crumble over the top.
bake for 40-45 minutes, rotating the pan halfway through for even baking, until a cake tester comes out clean and the topping is lightly browned. (check cake at 30 minutes, if topping is getting too brown, make a tent with a piece of tin foil and cover for the remaining bake time.)
let cake cool on a rack for 20 minutes. using the parchment wings, remove the cake from the pan and let cool completely before slicing.

similar recipes:

olive oil & dark chocolate chunk w/ pears

(gluten & dairy free) hazelnut butter brownies + a giveaway! / March 10, 2015 by Lindsey | Dolly and Oatmeal

hazelnut butter brownies | dolly and oatmeal

hazelnut butter brownies (gluten + dairy free) | dolly and oatmeal

important things today! i've got brownies and a giveaway for you! but first, these cake-y, hazelnut-y brownies!

i've making my fair share of desserts and treats laced with chocolate over the past few months, which i basically chalk up to eating my feelings: feeling #1: being cold. feeling #2: stressed. and feeling #3: chocolate, because chocolate is totally a feeling! these brownies were born out of a love for the happy marriage of chocolate and nuts, and the wonderful things they produce when mixed, stirred and mushed to together. point in case, these brownies! they're adapted from sarah's chocolate chunk nut butter blondies which i made a few weeks ago for valentine's day; they were awesomely delicious and totally inspired me to try a different, nut-based take on a traditional dessert. but because i wanted more brownie and less blondie, i tweaked the recipe by adding hazelnut butter and a bit of raw cacao - so yeah, they're basically NUTELLA brownies! i can't tell you how insane the taste of nutella, in brownie form is, just too good.

and now for the giveaway! my awesome pal, jessica recently released a lovely e-book, a year of breakfast! when she emailed me last year asking if i would like to contribute a breakfast-y, plant-based recipe to her book, i was super thrilled! the book is filled with awesome breakfast recipes; from muffins, to smoothies, and a savory grit recipe i'm dying to make! jessica's just one of those people who has a magnetism about her; whether it's about her work, her little babe, or the things she believes in, she's just one of those super sparkly gems! and jessica's so awesome that she's giving away two copies of a year of breakfast, to 2 lucky peeps!

***to enter a chance to win: in the spirit of friends and recipes, leave a comment below sharing what your favorite recipe is, either from a friend, family member or interweb pal, and i will choose 2 winners at random. contest ends monday, march 16th at 6pm, good luck, y'all! xo

***also, you can still vote for your favorite blogs for the Saveur Blog Awards until march 13th!

hazelnut butter brownies (gluten + dairy free)

the brownies here were made with 2 eggs, resulting in a cake-like texture. however, it you're looking for a more dense, fudgy brownie, use one egg. also, i think these could benefit from some crunch, perhaps leftover chopped hazelnuts, or topped with puffed quinoa were both thoughts that came to mind!

adapted from My New Roots

| makes 16 brownies |

hazelnut butter

2 cups raw hazelnuts

brownies

3/4 cup coconut sugar
1-2 eggs (1 egg for dense brownies, 2 eggs for cake-like brownies)
2 teaspoons pure vanilla extract
1 cup hazelnut butter
1/3 cup raw cacao powder (or cocoa powder)
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
2.5 ounces chopped bittersweet chocolate (65%-70% cacao), divided

instructions

hazelnut butter

preheat oven to 375°. roast hazelnuts in a single layer on a rimmed baking sheet for 10-15 minutes, until toasted and fragrant. let cool completely. rub hazelnuts with fingers or in a dish towel to release skins. place skinned nuts in a high speed blender, blend hazelnuts into a creamy consistency, stopping blender to scrape down sides when needed. place in a lidded jar and refrigerate until ready to use

brownies

preheat oven to 325° and line an 8x8-inch square baking pan with a piece of parchment - long enough to hang over 2 sides
in a medium mixing bowl, briskly whisk together eggs and sugar; add vanilla and hazelnut butter and whisk again until thoroughly combined. in a separate bowl, sift cacao, baking soda and salt; stir into hazelnut butter mixture. then fold in half of the chopped chocolate
spread brownie batter evenly into the prepared pan, the batter will be very sticky; use fingers if necessary to spread out. sprinkle with remaining chocolate, and bake in the center of your oven for 30 minutes, until a cake tester comes out clean
allow brownies to cool completely before cutting. brownies can be stored at room temperature in an air tight container for up to 5 days

enjoy!

more recipes like this:

chocolate dipped oatmeal-hazelnut cookies

(mini) granola + pear scones / February 3, 2015 by Lindsey | Dolly and Oatmeal

(mini) granola + pear scones | dolly and oatmeal

i've been getting quite a few questions about why i choose to bake with certain gluten-free flours, and because i do use specific flours for specific reasons, i decided i would go ahead and explain a little :)

for cookies, cakes, cupcakes, doughnuts, quick breads, muffins, scones, etc., i use a mix consisting of brown rice flour, oat flour, almond flour, and usually a bit of arrowroot powder/starch/flour. i use brown rice flour basically as an "all-purpose" flour, which is why i always use a larger proportion of it. it's a great low-glycemic flour (it won't make your blood sugar spike, and then crash which is always a good thing), super versatile for both sweet and savory meals, and (in my opinion) it has a way better flavor than white rice flour. oat flour is my absolute favorite flour! it adds so much nutty delicious flavor that i have a hard time not using it in everything - plus, if i'm in a pinch, i just throw some rolled oats into a blender or food processor and i've got flour! oat flour is great for lasted energy, and it also helps to stabilize blood sugar which is just another reason why i love utilizing it so much. almond flour is one of the first gluten-free flours i ever worked with; it's also a versatile flour, but because it's a fat-dense, nut flour i only occasionally use it on its own. however, when mixed with other flours, it adds depth, flavor, and fat - which can really help keep baked goods moist. arrowroot powder is generally known as a binder, and is a great substitute for cornstarch. even with the use of eggs, i use arrowroot in baked goods for extra binding purposes and also for lightness, as some gluten-free baked goods can bake up a little heavy. i tend to stay away from starches like potato or tapioca starch as they can be hard to digest, as well as white rice flour.

i've slowly begun using various other gluten-free flours, among them sorghum flour. i've found that when using it in more delicate baked goods like pie crusts, or scones, it lends a perfectly smooth texture with a gentle crumble. which brings me to these scones... i've made a few different iterations of this recipe, using cold solid coconut oil, different flour combos, and various kinds of plant-based milks, but this recipe right here has a (close to) perfect scone quality, one that reminds me of the gluten-y scones i used to indulge in. scones for me always get crammed with whatever seasonal fruit that's available, and topped with nuts. i had some leftover granola in the pantry and decided that we all would benefit from some sweet, nutty, crunchy goodness!

hope you're all staying warm + cozy! xo

(mini) granola + pear scones (gluten + dairy free)

i made these scones pretty tiny, they're basically bite-size. however, if you want to make them larger, do so - the baking time might need to be adjusted a bit longer though. also, feel free to cram these babes with whatever fruit situation you've got going on where you are! i noted below that the psyllium husk powder is optional; you can substitute xantham gum if you prefer, or leave it out altogether, but your scones will be a bit more crumbly.

| makes 20 two-inch scones |

1 cup sorghum flour
1/2 cup brown rice flour
1/4 cup + 2 tablespoons oat flour
2 tablespoons arrowroot powder
1/4 cup organic cane sugar (or palm sugar)
1 tablespoon baking powder
1 teaspoon psyllium husk powder (optional)
1/2 teaspoon fine grain sea salt
1/2 cup full-fat coconut milk
1/4 cup vegetable oil (or melted coconut oil)
2 large free-range eggs, divided
1 ripe pear, cored and chopped small
1/2 cup granola

instructions

preheat oven to 400° and line 2 baking sheets with parchment paper. set aside
in a large mixing bowl, whisk together flours, sugar, baking powder, psyllium husk, and salt; set aside. in a small mixing bowl, combine the milk and oil, whisk in the egg; using a rubber spatula, add the wet ingredients to the dry, combine until dough comes together (the dough should be sticky, but not that it sticks to your hands. if you find that it's too wet, add more sorghum flour a teaspoon at a time until you are able to manage it. conversely, if the dough is too dry, add more coconut milk 1 teaspoon at a time until dough comes together. ) gently fold in the chunked pear
turn dough out onto a piece of parchment; pat and flatten into a round with 1-inch thickness. grease a 2-inch round cookie cutter with a bit of oil; stamp out scones. roll scraps back together a repeat until no dough remains. place scones onto prepared baking sheet, about 2-inches apart. crack the remaining egg into a small dish and whisk. using a pastry brush, gently pat top and sides of scones with egg wash; top the scones with crumbled granola. place in oven and bake for 16-18 minutes, until lightly browned
remove scones from oven and let scones cool completely. they can be stored on a platter covered with parchment at room temperature for up to 3 days

enjoy!