This one goes out to all you marathoners out there. All you celiacs. All you vegans. This is the back-pocket recipe I wish I had over the last two years, when I was training my ass off, hungry all the time and only half-heartedly fooling myself into thinking I could eat whatever I wanted. These vegan, gluten-free chocolate peanut butter banana energy bites have everything I want in a sweet, satisfying treat, and nothing I don’t need. Continue reading →
What do you do when you miraculously find a bit of extra time on a weekday and are preparing for a half marathon? You bake peanut butter cookies, of course.
I took most of last week off from running, trying to heal up what I think was a bit of tendonitis in my foot before the Brooklyn Half Marathon on Saturday. It’s sort of amazing how much free time I have when I don’t run. Don’t get me wrong, I need it for my health and my sanity and I’m glad I have the ability to do it (read: no serious injuries), but it was nice to be able to spend time cooking, relaxing, and finally baking — on a weeknight.
It’s December. The tree is up, the menorah is candle-ready, and it’s cookie month. C is for cookie, that’s good enough for me — as long as they’re not those overly sweet, unbalanced confections that are so common at the Christmas cookie swap. If I’m going to eat my weight in cookies for a month, they’d better not give me a nauseating sugar headache. So let’s make some beautiful little treats that not only have the traditional heart of the holidays, but also have some balance. Who’s with me?
Two years ago, when we were going gluten-free out of fear that the fella may have inherited his mom’s celiac disease, we also happened to be staying here in NYC for the holidays. I tried to bring as much Christmas spirit into the apartment as I knew how — surprised him with a decked-out tree, bought some baubles, and tried my hand at gluten-free, dark chocolate peanut butter blossoms. Did you know you can make cookies without flour? Any flour at all? And that they will just melt in your mouth? It’s a thing, and they’re amazing. You could probably call these peanut butter meltaways. Two years later and with wheat flour once again a very prominent feature in our lives, I’m still making them. Continue reading →
I’ve been dealing with a bit of writer’s block this past week. I’m not quite sure what’s gotten into me, but it’s been butting heads with deadlines, leaving me stressed out and needing to just get in my kitchen and get my hands dirty without worrying what to say about whatever’s coming off my stove or out of my oven. In fact, the first sentence here was the only thing on this page for hours after I excitedly, and successfully, baked and tasted what could be the greatest thing ever to come out of an oven anywhere ever. Hyperbole? Maybe. But come on now, say this with me: chocolate, peanut butter, banana bread.
Yes, you read that right. And it’s the thing that’s putting words back on this page. Last March, Deb Perelman of Smitten Kitchen posted a recipe for what was, at the time, the greatest quick bread baked in New York City: double chocolate banana bread. I followed her instructions to a tee then (not even realizing that the cocoa I was using was, as she directed, in fact Dutch-process cocoa — but we’ll get to that later), and was in love. Last week was a food blogger lovefest, and just days after meeting Joy the Baker, I had the honor of meeting Deb and the great Melissa Clark of the New York Times at a WNYC event at the Greene Space in lower Manhattan. Again: two incredibly personable people who just want to make good food and share it with the world. I was inspired, but I still couldn’t write.
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