Hey guys! This recipe is one I am equally incredibly proud of and sad to share. I am only sad to share, becasue this recipe bring to conclusion the partnership between WinniE’s Bakery and Michele’s Granola, but, not to worry. We will always remember this creative and delicious time together! Plus, this recipe ends on a note of adaptiveness and inclusion. Two things we are big on here at WinniE’s Bakery—it’s VEGAN, i.e. dairy free ICE CREAM! This recipe was such a delight to develop and try, and try, and try again. I found myself thrilled by the notion I was creating outside of my norm, something delicious and innately VEGAN; without trying to make something this is in fact the antithesis. Coconuts and cherries are such a natural pairing, one I wish I saw more often quite honestly. So, when I saw the flavor profile for the Chocolate Cherry granola, I thought to myself what is one flavor the would complement these two, completeing the “trifecta of flavor”? But, still able to shine? Almost instantly I thought of coconut. And so, was born the inspiration for this recipe. Plus, who doesn’t want something indulgent without all of the usual guilt that follows. Right! My advice, give this recipe a try. Enjoy!
Roasted Cherry Coconut Ice Cream w/
Chocolate Cherry granola-Vegan
6oz cherries (rinsed & very ripe)
2 tbsp. coconut sugar
Dash of salt & pepper
1/4 c brandy (if you have it)
Preheat, the oven to 450 degrees.
Prep a baking sheet, by lining with parchment paper and setting aside. Carefully, using a straw or pitter, remove the pits from the cherries.
In a MED bowl, combine the cherries, sugar, salt and pepper—toss using your hands.
Pour the cherries out onto the prepared baking sheet. Allow to roast in the oven for 7-10mins. Remove from the oven and pour the brandy onto the cherries and lightly shake round the pan to incorporate the brandy with the cherries. Place back into oven to finish roasting for an additional 3-5mins, watching to make sure the sugars don’t burn. Remove from the oven and allow to cool on a wire rack, for 15mins.
Coconut Ice Cream-
Ingredients: makes 4- 6 servings
1 3/4 c coconut milk (full fat)
1/4 c coconut cream
1/4 c honey or agave
2 tsp coconut sugar
1/8 tsp salt
1 tsp vanilla extract
1 c roasted cherries
Cherry Chocolate granola
In a LRG bowl, whisk to combine the coconut cream & milk, sugar, honey and/or agave, salt and vanilla extract. Then, evenly pour the mixture into an ice tray or (2). Place in the freezer to fully harden, for about 2-4hrs.
Once frozen, remove the coconut cubes. Drop the cubes into a blender and blend on high, until the cubes become a smooth ice cream. Pour the blended ice cream into the same bowl from before. Using a larger spoon or rubber spatula, gently fold in the cherries. For a “soft-serve” consistency serve as is. For a “scoop” consistency, place back into the freezer for an additional hour. Top with the Cherry Chocolate granola and enjoy!
Chef Note: To make the ice cream truly Vegan use agave not honey. For those who truly enjoy a crunch, after blending the coconut cubes into ice cream, fold in 1/2 c of the granola, with the roasted cherries. When ready to eat, top the ice cream with the remaining 1/4 c.
All photo taken by: Meghan of Meghan Elizabeth Photography
Special Thanks to: my niece Emi for being myour little model and for doing so well to not eat the ice cream, before the photos were taken.
Hey guys! I have been away for a couple of weeks. Between traveling to London, England and prepping for WinniE’s BIG night—as one of the pastry chef chosen for No Kid Hungry Washington D.C. fundraiser dinner (Wednesday—June 13th), it’s been a whirlwind. I wanted to post this recipe on Wednesday, for “Wednesday’s with WinniE’s” ™️. However, with the event it just wasn’t happening. But, I am back and I’m happy to share the next recipe in our partnership with Michele’s Granola! It’s our Berry, Banana & Bee Pollen Açai bowl. This recipe was inspired by my time in Oahu, Hawaii. I really enjoyed the way of life, specifically related to their philosophy about whole health foods. Just salt of the earth, good for you and good for the community approach to growing and creating food. I strived to emulate that same sensibilities in this recipe. This recipe is nutrient packed, easy and efficient for a beginner in the kitchen and because of the use of in-season ingredients, it’s sustainable. It’s an honor to work with a company like Michele’s—which share the same ideals as both WinniE’s Bakery and the locals I was inspired by in Oahu. Plus, having Michele’s Granola is the perfect complement to the bowl. Quite honestly, without the granola…what are really doing. I mean, at this point the açai bowl is just a vehicle for granola, lol! So, for the next time you have 10mins to make breakfast or a snack, give this recipe a try! Enjoy!
Berry, Banana &
Bee Pollen Açaí Bowl
makes 2 bowls
Ingredients: makes 2 bowl
2 packet of açaí (frozen)
1 banana (frozen)
1/2 blueberries (frozen)
1/2 c spinach
1/2 c water (1/4 c if thick texture is desired)
1/4 c pomegranates seeds
1 tbsp bee pollen
1/4 c raspberries
1/2 c Original granola
Drizzle of honey or agave (optional)
If you haven’t bought pre-plucked pomegranate seeds. On a cutting board, cut the top and bottom off of the pomegranate. Next, cut along the length of the fruit, into 2 segments. Then, flip the inside of the fruit faced down and using a spoon (wooden is best)—beat the back of the fruit until the seeds become dislodged.
Peel a banana and place it into a ziploc baggie or wrap in cling wrap and pop into the freezer. The banana should remain in the freezer for at least 30min-1hr.
Remove the banana, blueberries and 2 açaí packets from the freezer. Drop into a blender the entirety of the packets, banana, blueberries, spinach and water. Blend on low, just so the ingredients can begin to incorporate. Then, increase the speed to high and blend until fully even textured and smooth. Pour or scoop the blended contents into a bowl. Next, slice 1/2 of another banana. Lastly, top with the sliced banana, raspberries, pomegranate seeds, bee pollen and the Original Michele’s granola. For an extra bit of sweetness, drizzle a little honey atop—if desired.
Chef Note: This recipe can easily be made Vegan by omitting the honey and swapping the bee pollen for chopped nuts or seeds. Also, this recipe is easily made for 1, by cutting ingredient portions in half.
Photos: by Meghan of Meghan Elizabeth Photography
Hello everyone! This is not a “Wednesday’s with WinniE’s” and yet we have some exciting news and a new recipe to share. As many of you may know, we mentioned on our social media a couple of months back that WinniE’s Bakery would be establighing partnerships with wonderful local and non-local companies. Well, the first partnership is so near and dear to our (I, Elise’s) heart. You all may also know, I suffer from aggressive gluten-intolerence and that my mother has full blown Celiacs. So, when the opportunity to work with MICHELE’S GRANOLA became a reality, we (I) was beyond ready to dive into the kitchen and start creating delicious and highly complimentive recipe—that best showcased what both WinniE’s Bakery and Michele’s Granola had to offer. So, without further delay, we are delighted to share the first recipe from our #partnership with Michele’s Granola. It’s our spin on french classic—Chocolate Mendiants w/ Lemon Verbana, curled Lemon Zest, Cocoa nibs and of course—Michele’s Lemon Pistachio granola for the perfect finish! It has been an honor and wonderful learning experience. Being able to work with the AMAZING people (I’m talking about you Lauren) over at Michele’s Granola! Also, HUGE, GIANT, COLOSSAL thank you to Meghan Elizabeth Photography, for yet again hitting these photo way, long-gone, just out of the park!! Can you tell I #adore these photos! Check out the recipe below and links to both Michele’s Granola, to see where you can purchase their granola and Meghan Elizabeth Photography.
Chocolate Mendiants w/ Lemon Pistachio granola
Element: curled lemon zest, dried Verbena leaves
Ingredients: makes about 24-30 Mendiants
1 (6oz) Bittersweet chocolate bar
1 (6oz) Semi-Sweet chocolate bar
1 (6oz) Dark chocolate bar
Zest of 1 lemon
1-2 tbsp dried Verbena leaves
1 tbsp Cocoa nibs (optional)
1/2 c Lemon Pistachio granola
Break-up or chop the entirety of each bar, into bite-sized pieces. Next, line a baking sheet with parchment paper and zest a whole lemon. Set aside.
Fill a medium sauce pot 1/3 of the way full with water. Place the pot over MED-LOW heat and bring to simmer. Next, place a medium bowl over the top of the simmering pot—creating a double-boiler. Drop in the chocolate and using a rubber spatula, melt the chocolate down until smooth. This process should take about 5-7mins. Carefully remove from heat. Then, using a tablespoon, scoop and dollop the measured amount onto the prepared sheet and lightly top 1/2 of each medallion with the granola, a few cocoa nibs, some lemon zest and dried Verbena leaves. Once complete, place in the refrigerator the cool and harden for 30mins-1hr. Serve immediately and enjoy!
Chef Note: This recipe can easily made vegan, by insuring that you use vegan chocolate bars.
Michele’s Granola: www.michelesgranola.com>
Meghan Elizabeth Photography: www.meghanelizabethphotography.me>
Hey guys! This recipe comes with a special story—about special people. So, some of you may know that we have been collaborating with some fellow food and food-adjacent creatives. This collaboration in particular was born out of a friendship between two wonderful women. Jennifer Cooper (South of Brooklyn) and Caroline Gravino (Caroline Gravino Productions). I met Jen some years back when she wrote my first write-up in Baltimore Bride magazine. After forming a friendship, Jen kept mentioning about her friend Caroline, who created these amazing videos. Naturally, I was intrigued and after I saw her work, I was completely convince of her talents. In the words of my brother, her work is #dopasaurus. A couple of months ago, the 3 of us finally had the opportunity to meet and talk. It’s safe to say it was kismet! Fast forward to today—I developed a recipe and Caroline shot an awesome video! The day was filled with wisdom, fun and the best kind of creative vibes. Check out the recipe below. Also, check out Caroline’s awesome body of work.
Berry Bite Peanut Butter Cups
Serving-makes 6-8 large cups
1 c semi sweet chocolate
1 c dark chocolate
1/2 c nut butter of choice (we chose Justin’s peanut)
1-2 small strawberries (sliced)
2 raspberries (sliced)
Line a muffin pan with 6-8 cupcake liners and set aside.
Rinse and pat dry the strawberries and raspberries. Using a cutting board, remove the tops of the strawberries and slice. Next, cut the raspberries in half. Set aside.
In a medium microwave safe bowl, place the chocolate chips or pieces. Microwave for 2 mins, in 30sec increments. Check the chocolate to make sure it doesn’t burn.
Using a tablespoon, pour 2 scoops of chocolate into the prepared liners in the pan. Then, using teaspoon, drop into the center a dollop of peanut butter. Next, topping with a slice of whichever berry. Lastly, top with another 2 tablespoon of chocolate. Gentle tap the pan to settle the cups and release any air bubbles.
Place into the refrigerator for 20-30mins, until set and semi-solid to touch. Remove the refrigerator and pop out of the liner to enjoy!
Chef Note: Keep for up to 2 days in an airtight container, stored in the refrigerator. To eat, remove from the fridge and leave at room temp for 10mins.
Happy Wednesday everyone! Today I am sharing with you one of the most loved and requested recipes, by my family. It’s our Classic Chicken Potpie. It’s definitely for someone who doesn’t mind being in the kitchen for a dedicated amount of time, preparing this meal. Personally, love to reserve making it for Sundays family dinners. It’s delicious, hearty and the perfect comnfort food! Plus, this version is easily made gluten-free. So, gather some gumption and try out this recipe!
Classic Chicken Potpie
Drizzle olive oil
Salt & pepper to taste
4 chicken breast (skin & bone on)
5 c chicken stock
2 bouillon cubes (Gluten-free)
2-3 c carrots (chopped)
2 c yellow onions (chopped/med-lrg)
3/4 c cornstarch + 3/4 water (the slurry)
1/2 c-3/4 c parsley
2 tbsp fresh rosemary (minced)
1 tbsp fresh thyme (minced)
4 cloves garlic (minced)
1 lb small roasting potatoes (we like red)
1 c frozen peas
2 tsp salt
1 tsp pepper
Optional: 1 bay leaf
Pre-heat the oven to 350 degrees. On a large baking sheet lined with foil, place the chicken breast. Drizzle with the olive oil and sprinkle both side with salt and pepper. Roast uncovered for 45mins-1hrs. Check the chicken for juices running clear, by cutting into the center to check. Remove from the oven and place on a cooling rack for about 15-20mins. Once they are cool enough to handle, remove the skin and bone and cut the breast into bite-sized pieces. Pieces should be about 1/4”.
While the chicken is roasting, chop your vegetables into bite-sized pieces and mince your aromatics. Your onions, potatoes and carrots should be close in size, a little larger than the size of your peas.
In a small cup or bowl, combine your cornstarch and cold water. Whisk until smooth and place into the refrigerator, until ready to use.
In a small sauce pot, over MED-LOW heat, heat the chicken stock until edges are just smoking and add in the bouillon cubes. Whisk until dissolve and allow in simmer on LOW.
In a large stock pot, over MED heat, melt the butter. Next, add in the onions and saute, until translucent. This should take about 10mins. After, add in your salt, pepper, carrots, potatoes, parsley, rosemary, thyme and bay leaf (optional). Next, add in your stock-bouillon base, stir in your slurry, heavy cream and cubed chicken. Lower your heat to LOW and allow to thicken, for 5mins. Turn off the burner and cover until ready.
Pre-heat the oven to 375 degrees.
Quick Crust: makes 6-8
2 c flour (for GF use any cup-for-cup brand of flour)
3/4 tsp salt
14 tbsp unsalted butter (cold)
3 tbsp water (ice cold)
In a food processor, put your flour and salt and pulse to combine. Next, cut your very cold butter into small cubes and drop them in. Pulse on LOW until the texture resembles sand. Lastly, add in your very cold water and pulse until the dough begins to combine into a ball.
On a well floured surface or atop a large sheet of parchment paper. Form your dough into a well incorporated ball. Press the ball down into a disk. Then, wrap in cling wrap and allow to rest in the refrigerator for 30mins.
Then, remove the disk and cut in 1/2 and roll out the first piece. Roll out the dough until about 1/4” thick. Then cut out the tops for the potpie, by using the ramekins. Cut 1” from the edge of the ramekin rim. Next, in a small bowl or cup, beat the whole egg until smooth. Then, fill each ramekin to the top with the potpie base. Using a pastry brush, brush around the lip of ramekin. Top with the crust rounds, pushing lightly to seal around the edges. Brush the crust tops with the egg wash, top with some fresh ground pepper and cut some small slits into the tops of each potpie. Place on a newly foiled—same baking sheet and bake for 1hr. Until the tops are golden. Remove from the oven and allow to cool on a wire rack for 15mins before serving. Serve warm and enjoy!
For those who desire to have an “unpotpie”. Cook on the stove for additional 40mins covered on LOW, and stirring occasionally. Until potatoes and carrots are soft. Also, for reheating whole potpies, place in the oven on a foiled baking sheet and bake for 25-30mins, on 300 degrees. Lastly, this recipe can easily be made vegetarian, by omitting the chicken.