tag:blogger.com,1999:blog-4664005412901913672024-03-13T16:25:54.078-07:00FoodSchemingjust a girl and her home-baked thoughtsLisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.comBlogger176125tag:blogger.com,1999:blog-466400541290191367.post-24453181173270859732012-02-28T02:06:00.000-08:002012-02-28T02:16:50.646-08:00Potato Pizza Soup<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVkqN66vqZHyqn36karC-6GdDPaDvC4soRltDcYJEO1774IcCk_mduB8KUCL3A25tzIGXSOruWOm1XFprWxzKgSeU_SM1Q6wneqzC-7vNdnjwt-xn1W2HULRp2SUjzehvwX1IjLmG23yQ/s320/DSCF7507.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713330068233959874" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><span ><span style="font-size: 100%;">This soup is the product of leftovers from a pizza-making night, plus leftover potatoes from Valentine's Day dinner and a few odds and ends in the kitchen. Pan-roasted potatoes (bake and then pan fry them in canola oil with seasoned salt and pepper) give this a full, toasty flavor (like pizza from a brick oven!); leftover steak fries from a restaurant could work, or leftover </span>hash browns<span style="font-size: 100%;"> or breakfast potatoes.</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">I threw in a little spinach to add some green color, and heated up some pepperoni in a frying pan to add as a garnish. The jar of pizza sauce from Trader Joe's has great flavor by itself, so it spiced up the soup nicely. You could always make it spicier with red pepper flakes, or add some fresh basil to brighten it up. Whatever says pizza to you!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">This is a dairy-free and wheat-free recipe, and meat-free if you skip the pepperoni.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b>Potato Pizza Soup</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1 medium onion, diced</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">2 cloves garlic, minced</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1/2 C frozen spinach, drained</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">2 C pan-fried, baked, or mashed potatoes</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1/2 C pizza sauce</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">2 C coconut milk</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">garnish if desired</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Sauté the diced onion in 1 T oil until the onion becomes translucent and starts to brown. Turn down the heat and add the garlic to cook for about 1 minute. Add the spinach and potatoes (I recommend browning the potatoes in a separate pan a little more before this to add more of a roasted flavor). When all the ingredients have heated through, add the pizza sauce and coconut milk, stirring to combine. Heat til boiling, stirring regularly. Once it boils, turn off the heat and remove the pan from the heat. Use an immersion blender or regular blender to purée the soup to the thickness you prefer (take care to not burn yourself if the soup is still hot when you are blending it). Garnish as desired.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3t9EJ7deXH1dx_vWMqa2GoJaIn9cayMEF4xCMMfzP59hm_ueo6-dsbFYweg9Y1mHdXzyq0JNcdqZEnHs3K3SLvlF_oEn-IiYUTVoxsB8dJ-xbDFyUhXUmIqXBcM9ew8hpSpe0rKqtGnd/s320/DSCF7501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713330077387383346" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com2tag:blogger.com,1999:blog-466400541290191367.post-75490314767176070942012-02-25T19:33:00.002-08:002012-02-25T22:25:44.821-08:00Roasted Pepper Corn Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBFDOLOfV3f4kdG0n4Vwmwwjc5SaQTgRI6GCoqPRicxE4Hl8y9eNkKmGLuwbio6uukdEm1wyEJwZKfNhMdBENc9BwzaTovdrClYYG7g1jz6e2IUjyldPbtggd1MdTYJoyOUPkQvUckzbQ/s1600/DSCF7523.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBFDOLOfV3f4kdG0n4Vwmwwjc5SaQTgRI6GCoqPRicxE4Hl8y9eNkKmGLuwbio6uukdEm1wyEJwZKfNhMdBENc9BwzaTovdrClYYG7g1jz6e2IUjyldPbtggd1MdTYJoyOUPkQvUckzbQ/s320/DSCF7523.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713323137437667986" /></a><br /><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">I'm realizing that all of my soup pictures look <span style="font-size: 100%; ">practically t</span><span style="font-size: 100%; ">he same, but do not be deceived! They actually vary greatly from one another, and I'm especially excited about this one. Now that I've got down the necessary proportions for soup ingredients, I'm starting to feel like I can invent my own renditions of dishes. This one is a little spicy, a little smoky, and thickened by puréed onions, peppers, and corn.</span></div><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">This time I riffed off of <a href="http://thepioneerwoman.com/cooking/2010/10/corn-chowder-with-chilies/">this corn chowder</a> on The Pioneer Woman's blog, adjusting for the content of my refrigerator/freezer and for my personal taste preferences. I increased the butter, added garlic, eliminated the bacon, substituted in different roasted peppers, added cumin and red pepper powder, but borrowed the idea of thickening it more with cornmeal.</div><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">If you keep a can of corn, a box of chicken broth, and some coconut milk in the cupboard, you could make this any time! Unsweetened coconut milk is becoming my cream/milk of preference for cooking, since before it's opened it's shelf stable (so I can just keep it around all the time, unlike dairy products), and after being opened lasts a while in the fridge. That also makes this a dairy-free recipe if you sub in oil for the butter. I've also started keeping a jar of roasted peppers in the fridge, since they are great in eggs, soup, vegetable dishes, and more (Trader Joe's has a nice jar of roasted red, orange, and yellow peppers). I imagine that it would work well with vegetable stock instead of chicken stock, if you want to go completely veggie.</div><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; "><br /></div><b>Roasted Pepper Corn Chowder</b><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">3 T butter</div><div style="font-weight: normal; ">1 onion, diced</div><div style="font-weight: normal; ">2 cloves garlic, minced</div><div style="font-weight: normal; ">3 pieces roasted red, orange, or yellow pepper, diced</div><div style="font-weight: normal; ">8 oz. whole kernel corn (drained if canned)</div><div style="font-weight: normal; ">1 tsp ground cumin</div><div style="font-weight: normal; ">1/2 tsp red chili powder</div><div style="font-weight: normal; ">4 C chicken broth</div><div style="font-weight: normal; ">2 C coconut milk</div><div style="font-weight: normal; ">3 T masa or cornmeal</div><div style="font-weight: normal; ">1/4 C water</div><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">Sprinkle liberally with salt and pepper at each stage of the process.</div><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">Melt the butter until slightly browned in a dutch oven pot on the stovetop. Add the diced onion and cook over medium heat until translucent. When the onion starts to brown, turn down the heat a little and add the minced garlic, diced pepper, corn, cumin, and chili powder. Cook, stirring regularly, until the liquid in the mixture has evaporated and the elements become aromatic and a bit browned. Add the broth and coconut milk and heat until boiling, still stirring regularly. Mix the masa or cornmeal in a small bowl with the water, and once the pot is boiling stir in the masa/cornmeal. Turn down the heat, cover the pot, and let cook for 15 minutes. Remove from heat and use an immersion blender or regular blender to purée until it reaches the desired consistency. Season to taste with salt and pepper.</div><div style="font-weight: normal; "><br /></div><div style="font-weight: normal; ">Serve topped with avocado, or corn chips, or green onions, or bacon, or just plain!</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-55996023020977283152012-02-24T06:08:00.000-08:002012-02-24T06:08:00.386-08:00Cold-Brewed Iced Coffee<div style="text-align: center;"><span ><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WXvT3GlhyphenhyphenyiLNUPeSxlL4MKiGxw-gaaoBYqczw8hiVr5hRdZI04sEGceyfxR3XrZjN9xLoZgpM8v1Y4felD4dRHlbImAy9pJgVs3pxDiPUb3VafxSXhrktwia-Tm0DhFKVmRL3TLmOe5/s1600/DSCF7517.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WXvT3GlhyphenhyphenyiLNUPeSxlL4MKiGxw-gaaoBYqczw8hiVr5hRdZI04sEGceyfxR3XrZjN9xLoZgpM8v1Y4felD4dRHlbImAy9pJgVs3pxDiPUb3VafxSXhrktwia-Tm0DhFKVmRL3TLmOe5/s320/DSCF7517.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712604914977113314" /></a><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><span ><span style="font-size: 100%;">If you have ever been intimidated by the process of making coffee, but enjoy iced coffee, this recipe is for you. Heck, if you just like coffee, this recipe is for you. Nothing could be simpler to make, yet it produces a super smooth, not bitter flavor (what's the opposite of bitter? I'm blanking...I'll just go with smooth</span></span><span style="font-size: 100%; ">).</span><div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">I got into this recipe when I was in Israel two summers ago, sweating profusely during my 9 am trek to class. I would put out the coffee and water mixture at night, and in the morning stir up some of the coffee concentrate with water, ice, soy milk, and sweetener, thereby mustering up the courage to venture into the 90+ degree morning.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">I realize that we find ourselves in February now, but in Los Angeles that means nearly 80 degree weather some days, so some of us can give this a chance. Or bookmark it for a warmer time in other climates. Or drink it in your warm home and imagine you are in a warmer place. No excuses to not make it, see?</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Don't forget that this makes a coffee CONCENTRATE - it will be strong if you don't water it down as the recipe indicates. I opted for the new <a href="http://www.starbucks.com/coffee/blonde">Starbucks Blonde roast</a>, which is the one coffee of theirs that I have ever wanted to buy a whole pound of...smooth is again the adjective I'd choose for this roast. Whatever coffee you use, expect to experience slightly different notes in it with this method. </div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9DnK02cSBuARI-r2h8mWZS63Meav4sN4Ul0VicKnnIEqbBVqXHPG1LEmizjLZQMgXl3XsMCxy-PGuZ8DB-YbV1WAnAD9RyHfR-7GGZ_F7Un1VtSpvdUnXCxhvtbspZ0cxUiopLZGmlQ9/s320/DSCF7513.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712605006869293346" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">(the numbers on the measuring cup are supposed to be backwards - to read from above the cup!)</div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b>Cold-Brewed Iced Coffee</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">taken from<a href="http://smittenkitchen.com/2008/08/cold-brewed-iced-coffee/"> smittenkitchen</a></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Mix 1/3 C medium-coarse ground coffee with 1 1/2 C water. Leave in a covered container at room temperature overnight (8-12 hours, longer doesn't hurt).</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Strain through a coffee filter, fine mesh strainer, or cheese cloth. In a tall glass filled with ice cubes, mix equal parts water and coffee concentrate, adding milk and/or sweetener as desired.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">SO EASY! Enjoy!</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihJZ1kAyfIODcRA5Hpka5bPy7GW5qE4oCKS6BHAdcVx13FwTGOZ7MXKrL9SidydsfTSlvXUb4gpYcP16lsOIVoQkHak_ZN9FTbVabHQouCtHmgwqRk0s5lVAMWAaKX-ZrV2SX9RGFtm-oa/s320/DSCF7515.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712604938792636002" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></div><div><br /></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-42595496056476449962012-02-22T18:09:00.008-08:002012-02-24T00:37:26.457-08:00Date Crumble Bars<div style="font-family: Georgia, serif; text-align: center; "><span><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkEp1kEpQ2bjYXU8ngRGoUuLzQJBpO8d13ITgNaWJ4tl7iSxlK9lAixGpkjd5ZMpv4v9qeFbsn3nP1FCbjJJw7r3jxSlQucnKH_E_vEfdEByN6m5RyChvbq_Q1ynWvXXyt7u54fyqKK-0/s1600/DSCF7497.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkEp1kEpQ2bjYXU8ngRGoUuLzQJBpO8d13ITgNaWJ4tl7iSxlK9lAixGpkjd5ZMpv4v9qeFbsn3nP1FCbjJJw7r3jxSlQucnKH_E_vEfdEByN6m5RyChvbq_Q1ynWvXXyt7u54fyqKK-0/s320/DSCF7497.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712611278438399538" /></a><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><span><span style="font-size: 100%; ">Unfortunately, I fed my dinner guests a bit too well the other night, and when we had finished baking four pizzas on my new pizza stone (which produces wonderfully crusty crust!), folks were too full to consume more than a few bites of these rich bars. Which meant that I ended up eating most of them myself...and enjoying every bit of them.</span></span><div style="font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span>I had purchased some dates for an appetizer a while back, but they turned out to be too dry to be good on their own, so I stored them in the fridge in some brandy and vanilla extract for a while. Not only did this rehydrate them and impart flavor that made them a tasty snack, but it also made them a flavorful component for baked goods. I baked them into granola, bread, and these bars, and find myself wishing there were some left to eat. You can, however, use any dates for this recipe, since it calls for making them into a sugary syrup before baking them, so don't bother to obtain the most expensive dates out there (save those for eating!).</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span>Many thanks to my great-uncle's wife for this recipe! It is buttery, chewy, and crumbly all at once, and oh so sweet. I imagine you could sub out the date syrup with any kind of jam; really this recipe is just a good base for crumble bars, and easy to make out of ingredients you would normally find in your kitchen.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7wH1bvAZQxA_9iGu16Rd448bunQJvD9VMjLIqJqwjxvQTodOr4bVpNlY8xbFhyphenhyphenUHtMkXFsHfKMO6eE2gmq-gpoyKfeHa31KL6Iomj9lfO99p7feWQkfzSd-Hy4dGM7p3lCc4W5u7ZR3yq/s320/DSCF7498.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5712611285884615954" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b>Date Crumble Bars</b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Preheat the oven to 350 degrees.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-weight: normal; "><i>Date syrup:</i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">2 C dates, cut up</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">1/2 C brown sugar</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">1 C water</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">1 tsp flour</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">Cook until thick. Set aside to cool and add 1 tsp vanilla.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; "><i>Dough:</i></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">Blend the dough with a pie crust blender or fork:</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">1C flour</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">1 tsp baking soda</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">2 C oatmeal (one minute)</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">1 C brown sugar</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><span style="font-size: 100%; ">3/4 C melted butter</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "> <p class="p1"><span style="font-size: 100%; ">Press a little more than half of the dough mixture into the bottom of a 9" x 13" pan. Pour the date syrup over the layer of dough. Sprinkle the rest of the crust mixture on top. Bake 20 minutes.</span></p> <p class="p1"><span style="font-size: 100%; ">Note: Half recipe fits 8" round pan</span></p></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-26194357654969792112011-11-15T22:53:00.000-08:002011-11-16T23:58:21.127-08:00Chocolate Peanut Butter<div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYBosS_Px71N_fmgi930Am8RRfWU4h_gOuvJrqE8ffH8ng4Qbdd5xb2vz-uaul9-fAcI9oPIlOIO00IUlKn_QaSQnEcZFVOMlCTmHTqJ9peYC-nbIGlKN9Hom244Ljhpm8eP5ZJIz0dwyD/s320/DSCF7429.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675864254333379218" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div><div><br /></div><div>I feel like I'm always showing up in the kitchen at odd times and announcing to my roommate that I'm going to make something incongruous with the moment of the day. This week, it was "sorry for all the noise while you do calculus, I'm making peanut butter."</div><div><br /></div><div><a href="http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/">This chocolate peanut butter recipe</a> has been on my mind probably for the past year, and since I don't usually have peanuts around, it remained in the background. Until, that is, I made this <a href="http://smittenkitchen.com/2010/04/cabbage-and-lime-salad-with-roasted-peanuts/">cabbage and lime salad with roasted peanuts</a> and had lots of peanuts left over.</div><div><br /></div><div><br /></div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWnWPLye0n6ggEjYvrAA7JJNYrzocw7KIABUFuWF_gtQKpJt1qq7kBhZtUqJ9kjujN9gxI8wThApuoyCGP_LPCeuEpjudiq9zOW9_C8_ilfCfOlCNM96vtZopDY-it7ata-R0FWcyGgtI_/s320/DSCF7425.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675864236247684466" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /><br /><br /><div>The recipe really is as simple as can be - buzz up the ingredients in the food processor, and it's done! It's just a matter of having the proper ingredients around.<div><br /></div><div><br />Even my little food processor-blender attachment could handle this recipe, so even if you don't have the most powerful processor in the world, you can manage this butter if you have some kind of food processor (not sure if a blender would work).</div><div><br /><div><div><br /><div><div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSJOw2-qqikF6k38px27QL2S_YXbIHjPchJn-_5di8Gz9kxy1CKcV314A4tPo6Rk1fs4mqKVQmPL3wH7xR1zBEtouuH7bYIQo1qqGBQw4YOOgy6Q2i93WeInchf3_EYdpAvNXtC5YWwzr/s320/DSCF7426.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675864242069921282" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div><div><br />This is similar to Nutella in that it is a nut/legume spread with chocolate in it, but as my mom says, "it's better" because it doesn't have the hazelnuts. I'm inclined to agree...I do like some Nutella from time to time, but I always wish I didn't have to taste the hazelnuts while I'm eating it. Problem solved with this peanut spread.</div><div><br /></div><div>It's actually a spreadable version of <a href="http://foodscheming.blogspot.com/2009/12/chocolate-peanut-butter-bars.html">my mom's chocolate peanut butter bars</a>; it's got nearly all the same elements - peanuts, powdered sugar, oil/butter, chocolate/cocoa powder - without the crunch of graham cracker crumbs, and less sweet. Plus it doesn't need to be cooked, and can be eaten with breakfast!</div><div><br /></div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirITyIVn0H__gKLeyskX2HXvsjp-r-raO3-LEBeRnq4Z7ytv8HLb6Z7e9-Lfn7Wj4orMz4iuspLhO8lTbE3b_LY1C74iWCsNAj8tFxBqU7605zO9AL-aX9s6w5s4lMEICtj7k7yWTOCLMN/s320/DSCF7428.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675864250238633970" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div><div><br /></div><div><b>Chocolate Peanut Butter</b></div><div><br /></div><div>2 C shelled and skinned peanuts</div><div>1/2 C GOOD unsweetened cocoa powder</div><div>1 1/4 C powdered sugar*</div><div>1/4 tsp salt, plus more to taste</div><div>3 T peanut or canola oil</div><div><br /></div><div>Heat the oven to 400 degrees. Spread the peanuts evenly on a baking sheet; if they are raw, roast them for 10 minutes, and if not raw, roast for 5 minutes, shaking the pan to move them around about halfway through either time period.</div><div><br /></div><div>Transfer the peanuts directly to the food processor and grind them for about 5 minutes. They will first become a chunky paste, then smoother, then liquify. Scrape down the sides as needed.</div><div><br /></div><div>Add the cocoa, sugar, salt, and 2 T of the oil and continue to process until blended well (about 1 minute). Add more salt if needed, and last tablespoon of oil if it is thicker than desired.</div><div><br /></div><div>Store in refrigerator in a covered container.</div><div><br /></div><div>*If you, like me, happen to be out of powdered sugar when you make this, and attempt to make your own powdered sugar in the food processor first, be aware that if you do not process the granulated sugar enough, the result will be a grainy peanut butter. Still tasty, but grainy.</div><div><br /></div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMtwGKekr7_hgE6bdKLAIvVdJ3UGpN0Aae3DLiaQpqhhXt13vaC9zBbtQBeVXBPqEMQctRsrfnwB6fegQK9p3T-EpRzsrWyqSJnn7-3WuEhaPtGWLB9B6uWm9GQOAvud_sVFavG02POsI/s1600/DSCF7432.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMtwGKekr7_hgE6bdKLAIvVdJ3UGpN0Aae3DLiaQpqhhXt13vaC9zBbtQBeVXBPqEMQctRsrfnwB6fegQK9p3T-EpRzsrWyqSJnn7-3WuEhaPtGWLB9B6uWm9GQOAvud_sVFavG02POsI/s320/DSCF7432.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5675864264488359634" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div></div></div></div></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com2tag:blogger.com,1999:blog-466400541290191367.post-26127792444286175732011-11-12T09:08:00.000-08:002011-11-12T09:08:00.336-08:00Spiced Pear Upside-Down Cake<div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KQ3rdHWHOM6d91dDoHSn6MkMWclkgIVtTDFjfeR5VSWhx-APW9BSB1FQ3vp0DGzlNA4T1sB36vv6x0_39pH-TT5oEKBt_d7sr6s492H-PVr0jnZhayNyyfdsic1bQZXbt8hTcpCaH2QU/s1600/DSCF7378.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KQ3rdHWHOM6d91dDoHSn6MkMWclkgIVtTDFjfeR5VSWhx-APW9BSB1FQ3vp0DGzlNA4T1sB36vv6x0_39pH-TT5oEKBt_d7sr6s492H-PVr0jnZhayNyyfdsic1bQZXbt8hTcpCaH2QU/s320/DSCF7378.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673261243780902866" /></a><br />I love how this cake shines like the star that it is. It's a nice spin on the Tarte Tatin concept - caramel layer over fruit embedded in a buttery cake, baked upside down and flipped out of the pan onto a serving platter. <div><br /></div><div>Add the fall spices and maple syrup, and the fact that it is an easily-executed success with good texture to the cake, and it's a winner in my book. I think apples could be substituted for the pears; I actually prefer this recipe to all the Tarte Tatins I've tried making thus far. While I continue my quest for a tasty but easy Tarte Tatin, this will work nicely.<div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vboNrqvH03KaVmEjpONcD99TiNYYP92-bhtR07fPXVva2NSAzm7uPS_eOtYzkiRdH2rk_S7h1EQoR0OjbR0K8hQ2jzGNjMYy7l-7WWK1VnaB20bcO9CfJOSZH0bHV7kGWKNxKXvMGDUT/s1600/DSCF7377.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vboNrqvH03KaVmEjpONcD99TiNYYP92-bhtR07fPXVva2NSAzm7uPS_eOtYzkiRdH2rk_S7h1EQoR0OjbR0K8hQ2jzGNjMYy7l-7WWK1VnaB20bcO9CfJOSZH0bHV7kGWKNxKXvMGDUT/s320/DSCF7377.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673261240958548386" /></a><br /><br /><b>Spiced Pear Upside Down Cake</b><div>from <a href="http://www.williams-sonoma.com/recipe/spiced-pear-upside-down-cake.html">Williams-Sonoma</a></div><div><br /></div><div>12 T plus 5 T unsalted butter, plus more for greasing </div><div>2/3 C brown sugar</div><div>2 T maple syrup</div><div>2 ripe pears (Bartlett or Anjou preferred), peeled, halved, and cored</div><div>3/4 C plus 1 T granulated sugar</div><div>1 tsp ground cinnamon</div><div>1 tsp ground cardamom or nutmeg</div><div>1/4 tsp ground cloves</div><div>1 1/2 C flour</div><div>2 tsp baking powder</div><div>1 tsp salt</div><div>3/4 C milk</div><div>2 tsp vanilla</div><div>2 eggs</div><div><br /></div><div><br /></div><div>Preheat oven to 350 degrees. Butter a 9-inch round cake pan.</div><div><br /></div><div>With a wooden spoon, vigorously beat the 5 T butter, brown sugar, and maple syrup in a mixing bowl until well blended. Spread the mixture over the bottom of the buttered cake pan.</div><div><br /></div><div>Cut the pear halves into 1/4-inch slices and place in a bowl. Sprinkle with the 1 T granulated sugar, cinnamon, cardamom/nutmeg, and cloves and stir gently to coat. Arrange the pears in the bottom of the pan, fanning them and overlapping them slightly so the narrower ends point outward, and filling in the gaps with the smaller pieces (it never looks neat when I arrange fruit!).</div><div><br /></div><div>Whisk together the flour, baking powder, and salt in a mixing bowl. Pour the milk and vanilla into a glass measuring cup.</div><div><br /></div><div>In a stand mixer with the paddle attachment, beat the remaining 12 T butter and 3/4 C granulated sugar until fluffy. Beat in the eggs one at a time, scraping down the sides after each addition. With the speed on low, add the flour in 3 additions, adding half of the milk mixture between each flour addition. Increase the speed to medium-high and mix for 2 minutes.</div><div><br /></div><div>Scrape the batter into the pan and spread evenly over the pears with a rubber spatula. Bake 60-70 minutes, until a toothpick comes out clean from the center.</div><div><br /></div><div>Once finished baking, immediately loosen the sides of the cake from the pan with a butter knife. Place a large plate (at least 10 inches in diameter) upside down over the cake pan and carefully flip the cake out onto the plate, lifting the pan off the cake (shaking it if necessary to unstick it). Let cool for at least 30 minutes before serving.</div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQEj1NxppcPa5-a2n43OQHmF3LEyc_7dTYL1LzMD4-Z-PhiM7wXfabSCs4R93rXXmIuILjONDuSlkLhnl2wBFYeyteIemTu2VXR2suwanrhDIJeBsjtiNfEzl5hpc8ABsC8YB2f1zkw6t/s1600/DSCF7376.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQEj1NxppcPa5-a2n43OQHmF3LEyc_7dTYL1LzMD4-Z-PhiM7wXfabSCs4R93rXXmIuILjONDuSlkLhnl2wBFYeyteIemTu2VXR2suwanrhDIJeBsjtiNfEzl5hpc8ABsC8YB2f1zkw6t/s320/DSCF7376.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673261237158013458" /></a><br /></div></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com1tag:blogger.com,1999:blog-466400541290191367.post-87567925419911142092011-11-09T23:12:00.000-08:002011-11-16T10:24:20.050-08:00Lemon Snowdrops<div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksHNY-PkmIYK4WXqzso2OIfB27SjF6IaRV35HyS4GYZV-j20s_4CoDjUUKDtghnqPUHE5ub-mkrPNlf2fbfdT9HaJuMvv25uMHFX_kG88rwdvcF_U4Hw-ijlTJ8EfNU8UM1sIvK6p3bZl/s1600/DSCF7384.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksHNY-PkmIYK4WXqzso2OIfB27SjF6IaRV35HyS4GYZV-j20s_4CoDjUUKDtghnqPUHE5ub-mkrPNlf2fbfdT9HaJuMvv25uMHFX_kG88rwdvcF_U4Hw-ijlTJ8EfNU8UM1sIvK6p3bZl/s320/DSCF7384.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673262191629244594" /></a><br /><br />It may sound odd, but sometimes I forget that other people eat carbs. Living in L.A., I have become accustomed to folks turning down my baked goods because they just don't eat sugar, wheat, or any sort of refined carbs - not that this stops me from baking what I like!<div><br /></div><div>I made these cookies after exploring <a href="http://www.sophistimom.com/">sophistimom's</a> lovely blog, and took them to my class at UCLA to give as prizes for a bingo game we played to review for the midterm (I mean, even I can't eat carbs ALL the time). The undergrads GOBBLED them up. And the few that were left were devoured by other grad students. Hmm, on second thought, maybe this carb-eating phenomenon is more a feature of the starving student lifestyle than a typical characteristic of the surrounding population...in any case, I was glad these cookies were enjoyed.</div><div><br /></div><div>Personally, I enjoyed the buttery, sharply lemony goodness immensely - even in the uncooked dough, since there are no eggs in it! If you like lemon, and chewy cookies, you are going to LOVE these simple goodies.<br /><br /><br /><b>Chewy Lemon Snowdrops</b><div>from <a href="http://www.sophistimom.com/bake-sale-week-chewy-lemon-snowdrops/">Sophistimom</a></div><div><br /></div><div>1 3/4 C flour</div><div>pinch salt</div><div>8 T (1 stick) unsalted butter</div><div>zest of 2 lemons</div><div>2/3 C sugar</div><div>1/4 C agave nectar or honey</div><div>1 tsp baking soda</div><div>2 T lemon juice</div><div>about 1 C powdered sugar, for coating</div><div><br /></div><div>Preheat oven to 325 degrees. Line a baking sheet with parchment paper.</div><div><br /></div><div>Whisk together flour and salt in a mixing bowl, and set aside.</div><div><br /></div><div>In an electric mixer with a paddle attachment, cream together butter, lemon zest, sugar, and agave/honey. Beat until very smooth, about 3 minutes, then scrape down the sides.</div><div><br /></div><div>In a small cup or bowl, combine the lemon juice and baking soda. With the mixer on low, add the lemon juice mixture and flour mixture. Scrape down the sides of the bowl with a rubber scraper and stir by hand a few times to make sure everything is incorporated.</div><div><br /></div><div>Roll the dough into balls about one inch in diameter. Bake for 10-15 minutes (less for chewier cookies). Let cool for a few minutes on baking sheets, then roll each cookie in a bowl of powdered sugar to coat before they finish cooling.</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVpMkMOXVhnNrrBWWX6JwYKIsM0SL8FezR7peHtPecL-gQopQAK9_NYkqigMpL36J9AsBb92ATXo27CAiY3OLGzlCABDQ7DVXGHx0v9mI1FlDk1hMebe-zZK5yRvDvy2-l7zvdhCiTdEE/s1600/DSCF7383.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVpMkMOXVhnNrrBWWX6JwYKIsM0SL8FezR7peHtPecL-gQopQAK9_NYkqigMpL36J9AsBb92ATXo27CAiY3OLGzlCABDQ7DVXGHx0v9mI1FlDk1hMebe-zZK5yRvDvy2-l7zvdhCiTdEE/s320/DSCF7383.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673262187080054850" /></a><br /></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com3tag:blogger.com,1999:blog-466400541290191367.post-84976595934434498662011-11-09T22:49:00.000-08:002011-11-11T22:27:28.074-08:00Brown Butter Ginger Chews<div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMUyaLhdMc8fddn0xmsmrwvb36ypSAC2UZmkMxWstpwJ2LOUi5jFzQMoKWnDpMcxwLjC3emJfS80ebSh55f3wFCkeeEFby8kB9yunu5HeJYw374-tOtQmRHJ7ORiYH53ypRw5Zb5qFnOH/s320/DSCF7410.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673258645776612898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div><br /></div><div><br /></div><div>It seems like brown butter is featured in every recipe that catches my eye these days. I've always been a fan, but I think I'm still realizing just how many flavors can be complimented by the nutty flavor of brown butter. It is especially wonderful in fall recipes with apples, pears, or spices. In these soft and chewy ginger cookies, the butter unfolds another dimension to the flavors, giving it a subtle complexity - that je ne sais quoi. And with a bit of sea salt on top, yum!</div><div><br /></div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_FQ9X6kYGOonQZ_dVqCrh6nsORt1kdvGQrZQYXwJRl9h08XkfliCaKV_RslrvF1s4rZXUMp-8KpWU8tGA1Q4406VKCFJOoOu3888oCoqPlhircl-o-QCrZFfXAXbQ91FsCQmUqexttJj/s320/DSCF7404.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5673259718591723794" /></div><div><br /></div><div><br /></div><div>This was also the perfect way for me to put to use my new melon-ball sized scoop, which greatly simplified the process of forming the cookies. I'm always put off by a recipe if it involves rolling each cookie individually by hand, but with the scoop it was much quicker to portion out equal amounts of dough. Since I didn't roll each ball carefully to make them perfectly identical, they had a rougher finished quality to them, but they did maintain their height because of the scoop shape - which left them chewy.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpe8Bb0cC22AgCxlpway2AK2qlG5BAfl6ftxbT5s3ndsrSp5KQFsuvbRfOT4s3fPZV9PAmtmqDO-dxjTE4cuIXka1y05HHftdFToqnOqgfnl9sq7NhoS0lutaH-g2PcO-jD7vt0-iPguPv/s1600/DSCF7403.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpe8Bb0cC22AgCxlpway2AK2qlG5BAfl6ftxbT5s3ndsrSp5KQFsuvbRfOT4s3fPZV9PAmtmqDO-dxjTE4cuIXka1y05HHftdFToqnOqgfnl9sq7NhoS0lutaH-g2PcO-jD7vt0-iPguPv/s320/DSCF7403.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673259710658839234" /></a><br /><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLFAg0lKiJBQJsanE_wWDB4CGpkke9TJwqk8vS1GGhMTlcpNgaaP_3syC3X1HakMsCZvlc0UzumGDuKzZ0FxvDkd43L-DCytF_3i27I9YtP6y3woyjwkIGxHnN5V25G3gG4WdzqrvDCmQ/s320/DSCF7407.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673259726750479234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span"><br /></span></div><div style="text-align: left;"><b>Brown Butter Ginger Chews</b></div><div style="text-align: left;">from <a href="http://www.dessertsforbreakfast.com/2009/11/brown-butter-ginger-cookies-happy.html">Desserts for Breakfast</a></div><div><br /></div><div>Don't forget to leave time for this dough to chill in the freezer!</div><div><br /></div><div>5 C flour* </div><div>4 tsp baking soda</div><div>2 tsp ground cinnamon</div><div>1 1/2 T ground ginger</div><div>1 tsp ground cloves</div><div>1/2 tsp salt</div><div>1 C butter, room temperature</div><div>1/2 C brown butter</div><div>2 C brown sugar</div><div>2 eggs</div><div>1/2 C + 1 T molasses</div><div>1 C chopped crystallized ginger (optional, plenty spicy without)</div><div>coarse sea salt to sprinkle on top</div><div><br /></div><div>Brown the 1/2 C butter and set aside (see <a href="http://simplyrecipes.com/recipes/how_to_brown_butter/">here</a> for instructions with photos).</div><div>In a large bowl, combine the flour(s), baking soda, cinnamon, ginger, cloves, and salt.</div><div>In a separate mixing bowl, beat the butters and brown sugar until fluffy (it's okay if the brown butter is still a bit warm).</div><div>Stir the eggs and molasses into the butter and sugar mixture.</div><div>Add the dry ingredients into the wet in two additions, mixing until combined. Fold in the crystallized ginger if desired.</div><div>Let the dough rest, covered tightly in plastic wrap, in the freezer for 20-30 minutes (I ended up leaving it there for more like an hour, not a problem).</div><div><br /></div><div>Preheat the oven to 375 degrees.</div><div>Take the dough out of the freezer and form it into 1 1/2-inch balls.</div><div>Place on baking sheets about 2 inches apart, slightly flattening the bottom so they don't roll (not necessary if you're using the leveled scoops of dough).</div><div>Press a few flakes of coarse sea salt on each ball of dough.</div><div>Bake for 9-12 minutes until firm (less time for more chewy cookies).</div><div><br /></div><div>Makes about 5 dozen!</div><div><br /></div><div>I bet these would be great for ice cream sandwiches...with caramel or cinnamon ice cream? Or butter pecan?</div><div><br /></div>*I used 2 C whole wheat flour and 3 C all-purpose flour.</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKhEuvNkqH0_BKrQLS4EGnMQnSEkH0KA7IfFCpHVU1G5D3662vetuAYKh4wn8S6_xWRWwo-3SA1t2fE1xnzxpF2j6dB4GhJmFkUsZ0ZZleYOeG1fMlv_1MRnd5oLK2r91F2FzrXnUkDnf/s1600/DSCF7411.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKhEuvNkqH0_BKrQLS4EGnMQnSEkH0KA7IfFCpHVU1G5D3662vetuAYKh4wn8S6_xWRWwo-3SA1t2fE1xnzxpF2j6dB4GhJmFkUsZ0ZZleYOeG1fMlv_1MRnd5oLK2r91F2FzrXnUkDnf/s320/DSCF7411.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5673259708408108386" /></a><br /><div style="text-align: center;"><br /></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-81683861764616500992011-07-21T12:47:00.000-07:002011-07-22T01:37:03.913-07:00Strawberry Banana Bread<div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ir97kSW5_lmkxZKHAeWudzgiVISIAhtp_AppwrAZoseJihnvwxHxPLBEFRIs9ysQuZlcJXKnGSrKFMGRZqkx8moXsClJUGdg3HA_KPSTdUZ8AQkgTxj6iOEtCGvACOPWGlw6gXqbyOc9/s1600/DSCF6582.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ir97kSW5_lmkxZKHAeWudzgiVISIAhtp_AppwrAZoseJihnvwxHxPLBEFRIs9ysQuZlcJXKnGSrKFMGRZqkx8moXsClJUGdg3HA_KPSTdUZ8AQkgTxj6iOEtCGvACOPWGlw6gXqbyOc9/s320/DSCF6582.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631909707868361314" /></a><div style="text-align: center;">
<br /></div>I am super excited about this banana bread. Like super, super excited. Not only is it amazing banana bread, but you can actually taste the strawberries in it. I tend to find that "strawberry" baked goods either have a strongly artificial flavor (which I honestly don't mind sometimes, but it's not my fave) or don't have any strawberry flavor, regardless of whether you crush/macerate/purée/boil them down ahead of time. And I don't usually choose anything strawberry banana if I have a choice (strawberry banana yogurt? no thanks! the banana ruins it!). But this bread, this I choose.<div>
<br /></div><div>In this bread, you simply add fresh diced strawberries to the batter, and you can taste them in the finished product. Voilà! Of course, your strawberry flavor will be as good as the flavor in your strawberries. The teeny berries I've got here in Berlin, which go bad quickly and don't even look that good in the store, actually have great flavor. They're tarter than the ones I buy in California, but they complement the sweetness of this bread so well. It makes me remember that buying cheap berries in Cali means that they often taste like water, and not much like strawberries (sorry Trader Joe's, on this one account you disappoint). So buy good, strongly flavored berries, and heck, buy a lot of them just to eat them - then if some start to get mushy, bruised, or moldy, you can cut off the bad parts and use the good parts to make this bread.</div><div>
<br /></div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoWWsje424vnRLca9yro57e8JrmHcgV7sYro2CqmZuxu6clxbXhs4LF7QqycHXfVEuVZ9WKtVPlDwGMqmk_7h7otV07hA6kJiIBW5m9FDI8_V5C2AA2A-rtxwU03JqT3Mjb6HpEfPKlbZW/s320/DSCF6589.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631909699177828866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>
<br /></div><div>
<br /></div><div>It helps that there are spices and Amaretto here to greatly adorn the strawberries and bananas, plus a topping of crusted sugar to keep it all happy. I love that I based this recipe on one called "<a href="http://smittenkitchen.com/2006/11/speckled-for-the-freckled/">jacked-up banana bread</a>" on smittenkitchen's blog, and I jacked it up some more - replaced some of the bananas with strawberries, swapped the bourbon out for Amaretto, added more butter (accidentally doubled it the first time! darn european conversions), and slapped the sugar crust on top for good measure.</div><div>
<br /></div><div>Only make this if you're ready to make your kitchen smell heavenly!</div><div>
<br /></div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEStSy7Qc-R_10k4_YNgWvK9xUyrU4E7chOzQFHH0cBdpuqmYC_mpkUS3HHLTLf13L9XC-DKpUUujFgmVIf533Cj9gsETzSwDratqGTqEGYt-OvTnN2mtlDFy9KbpyOFWTUwQFbOjM0Uo/s320/DSCF6581.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631909713853926210" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOp4F5W7tYqq9EOYDiboRaq3ALvL8661Ppqxg6yNgkISYnx-ZK7B-EAbEduFqGbt327k3KzYBkHXYEW2CLAMLY0XWtmgnxbyyQATfhHfzLaXOZw1DgbwSUmvC69FZpg4fjaysxQPhMg31/s320/DSCF6579.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631909720277340098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div>
<br /></div><div><b>Strawberry Banana Bread</b></div><div>based on <a href="http://smittenkitchen.com/2006/11/speckled-for-the-freckled/">this recipe on smittenkitchen</a></div><div>
<br /></div><div>Preheat the oven to 350 degrees, and grease a loaf pan.</div><div>
<br /></div><div>In a mixing bowl, place:</div><div>
<br /></div><div>2 ripe bananas, smashed</div><div>1 C (approx.) diced strawberries</div><div>
<br /></div><div>Stir in:</div><div>1/2 C (1 stick, ~100 g) salted butter, melted</div><div>
<br /></div><div>Then add:</div><div>1 C (170 g) brown or raw sugar</div><div>1 egg</div><div>1 tsp vanilla</div><div>1 T Amaretto (or whatever you've got in the cabinet, except vodka, 'cause it's got no flavor)</div><div>
<br /></div><div>And then:</div><div>1 tsp cinnamon</div><div>1/2 tsp nutmeg</div><div>pinch ground cloves</div><div>
<br /></div><div>Sprinkle over mixture and stir in:</div><div>1 tsp baking soda</div><div>pinch salt</div><div>
<br /></div><div>Then mix in until just combined:</div><div>1 1/2 C (180 g) flour</div><div>
<br /></div><div>Pour into loaf pan. Bake for 45 minutes, then remove from oven. Generously sprinkle raw or white sugar over the top of the loaf, then wet the sugar down with Amaretto (as with this <a href="http://foodscheming.blogspot.com/2010/02/pine-nut-cake.html">pine nut cake</a>). Place back in the oven for another 5 minutes, or until a utensil comes out clean. Let cool in pan before serving.</div><div>
<br /></div><div>Makes one loaf, and very few dirty dishes.</div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2kGMsemD_HyWVPySlxZAs-4sVw5kpmIy6NSFpHukyFDzSQOaGtm3VApjz0fkD7zoN6IkMw-Szc-byeXK1T5SY8Tj5I1h5YqdvWotzYbJ2u4K6O0LVUPB1YEg_tHVg1FGMs58GdFPJeP5Y/s320/DSCF6588.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631909705886462482" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>
<br /></div><div>Yeah, I had to make two after I got a little too experimental the first time around; the cake was great, but I wanted to try to make frosting with <a href="http://en.wikipedia.org/wiki/Quark_(cheese)">quark</a>, which rendered the bread soggy enough to be bread pudding. Which my British roommate liked, so she gets to finish it. For the rest of us, there is this new and improved crusty version.</div><div>
<br /></div><div>P.S. It would be great without the sugar crust too, just eliminate that step and bake until a utensil comes out clean. If you like things a little less sweet, you can reduce the sugar in the bread to 3/4 of a cup also.</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-49874459865160458552011-07-20T13:41:00.000-07:002011-07-20T14:33:37.558-07:00Peach Shortbread<div style="text-align: center;">
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnblg4JjIQczD06ypZuieBuBOeTvx-wOoKPfgdyMMAO5JnZQm4tXZNL7Mw-omrxu0fnBI9UApRp_pJ6KYRV-I58DBwI75Ghi3EL0kvjiY_-O4iL6R-OEUqsom4XLI3jtyMclwo1rRuQzC/s1600/DSCF6554.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnblg4JjIQczD06ypZuieBuBOeTvx-wOoKPfgdyMMAO5JnZQm4tXZNL7Mw-omrxu0fnBI9UApRp_pJ6KYRV-I58DBwI75Ghi3EL0kvjiY_-O4iL6R-OEUqsom4XLI3jtyMclwo1rRuQzC/s320/DSCF6554.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631548560747142946" /></a>
<br />I was debating whether or not to post this recipe, but after seeing my roommates hovering around the kitchen while my newest project came out of the oven with the comment, "that shortbread was amazing," I decided it should be shared (especially since a bit of experimentation just turned some fabulous strawberry banana bread into some kind of bread pudding...oops). <div>
<br /></div><div>These pics are not the best in the world, but the brown butter in the recipe IS. This is the first recipe I've made that says to brown the butter, then let it solidify in the freezer before cutting it into the dough. That means that you can have the brown butter flavor AND the flakiness that results from cutting in solid butter, so it's definitely a technique I'll use again.<div>
<br /></div><div>Peaches are one of the cheaper fruits out in Germany now, so I bought some and hunted through my favorite food blogs to decide how to use them. When I came upon this shortbread recipe, I was too impatient to wait for the peaches to ripen before I made them, so I just cut the peach slices realllly thin, macerated them with some sugar, and hoped the unripe flavor would not be evident. It actually worked!</div><div>
<br /></div><div>These are not very sweet, but they are flaky, warmly spiced, and brown-buttery. Yes. And easy. They would definitely be good with any stone fruit, apple, or pear slices, but adjust the spices accordingly if you pick a fruit less amenable to cinnamon and nutmeg. The fruit is mostly to add color and texture, since the thin slices do not impart much flavor. The baking time would be longer for firm fruit like apples, so either cut them really thin, or take the risk that your dough will be done before the fruit is soft.</div><div>
<br /></div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbm6Fw2Uy1-uBncVFS9D71ZSCg7Di5ECykUnrg8HguDw9JrugXYOhepRO7gNB9XaMcrgMgEw89-bV0FMoq-YS-Q59yJmgx09QfWK__kO-ZuJ_tNgwo_5mU9v7uNWs96-wlKVdHfphm_T9/s320/DSCF6558.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5631548564493465522" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div>
<br /></div><div>Here we go:</div><div>
<br /></div><div><b>Peach Shortbread </b></div><div>from <a href="http://smittenkitchen.com/2010/09/peach-shortbread/">smittenkitchen</a></div><div>
<br /></div><div>1 C (200 g) sugar</div><div>1 tsp (5 g) baking powder</div><div>2 3/4 C plus 2 T (359 g) flour</div><div>1/4 tsp cinnamon</div><div>1/8 tsp nutmeg</div><div>1/4 tsp salt</div><div>1 C (227 g) unsalted butter</div><div>1 large egg</div><div>2 peaches, pitted and thinly sliced (1/8 to 1/4 thick; thinner means they turn translucent)</div><div>
<br /></div><div>Brown the butter ahead of time in a small pot on the stovetop over medium-low heat. Let the butter melt, foam, turn clear golden, then a light brown color. Stir regularly during this process, scraping off anything stuck to the bottom. Before it browns, you will see steam come up from the surface, which is the water in the butter evaporating, and as it browns you will it smell it becoming a little nutty. As I learned in <a href="http://foodscheming.blogspot.com/2010/08/beautiful-food-in-paris.html">the cooking class I took in Paris last year</a>, you can use all your senses to track the process of butter browning - seeing the steam rising, the color changing; hearing it foam, crackle, and settle back down; smelling the nutty scent of the final product; tasting and touching come later when it has cooled down! Just be sure not to burn it, which can happen quickly after it's become brown. I tend to under-brown it a bit out of fear of burning it, so the flavor of my butter is less strong than it could be.</div><div>
<br /></div><div>Once the butter's browned, pour it into a heat and cold proof vessel and set it in the freezer until solid (about 30 minutes).</div><div>
<br /></div><div>Preheat the oven to 375 degrees. Butter a 9x13 pan (I halved the recipe and used a 9-inch round pan, which made it very thin). </div><div>
<br /></div><div>In a medium mixing bowl, whisk together the sugar, baking powder, flour, spices, and salt. With a pastry blender, fork, or your fingers, blend the brown butter and egg into the dry ingredients until it is crumbly but well mixed.</div><div>
<br /></div><div>Pat 3/4 of the dough into the baking pan, pressing firmly. Lay the peach slices over the pressed dough in a single layer. Scatter the remaining crumbs of dough evenly over the peaches.</div><div>
<br /></div><div>Bake for 30 minutes or until the top and edges are starting to brown. Cool completely in pan and then cut into squares.</div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-69318637913100981032011-07-08T14:34:00.000-07:002011-07-09T15:02:06.187-07:00Lemon Olive Oil Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmm-1BUXziWRkirrPdPGNYLpowBG9y3e2YjM1ip9KjgrROQe2hNFdnEkws5MI1c-C68FI0_49z-AU4Sl2cyRzrKDVwfoFA9dM3jUzf7rFiCmuXJLScx8SRJ4BERaMxVm6j25YLM5DHzdtv/s1600/DSCF6498.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmm-1BUXziWRkirrPdPGNYLpowBG9y3e2YjM1ip9KjgrROQe2hNFdnEkws5MI1c-C68FI0_49z-AU4Sl2cyRzrKDVwfoFA9dM3jUzf7rFiCmuXJLScx8SRJ4BERaMxVm6j25YLM5DHzdtv/s320/DSCF6498.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627099882289746914" /></a>
<br /><div>Since I'm currently sharing an apartment in Berlin with six other people who frequently share food with each other, I've been trying to contribute baked goods to the kitchen from time to time. For Europeans, I like to bake simple desserts that aren't too sweet, which could serve as dessert, breakfast, or snack with tea or coffee. I started out with an <a href="http://delicesdhelene.over-blog.com/article-le-fameux-namandier-gateau-aux-amandes-55013543.html">almond cake</a>, which went over well (and, incidentally, is gluten-free and incredibly easy), and then decided to work out a lemon cake. Lemon and olive oil being a proven flavor combination, I thought it would be nice to have an even quicker alternative to my<a href="http://foodscheming.blogspot.com/2010/07/lemon-olive-oil-cupcakes.html"> lemon olive oil cupcakes</a>.</div><div>
<br /></div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AJjxAFlanzRrZDMCfPu25L7ru2EmnvWZVRAeFxSQXy3i3EiB8nxDtoW3TVd0T6CwULeXRMWZ9yM1FYfrdGPi6s3YFJRUaKjGSyqHG5fJ24nUejw8m3lUgUsawci8hzHQ6r4NR72XruGh/s1600/DSCF6500.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AJjxAFlanzRrZDMCfPu25L7ru2EmnvWZVRAeFxSQXy3i3EiB8nxDtoW3TVd0T6CwULeXRMWZ9yM1FYfrdGPi6s3YFJRUaKjGSyqHG5fJ24nUejw8m3lUgUsawci8hzHQ6r4NR72XruGh/s320/DSCF6500.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627099872953079778" /></a>
<br /></div><div><meta charset="utf-8"><meta charset="utf-8">I adapted this recipe from a French <a href="http://delicesdhelene.over-blog.com/article-17257992.html">vanilla cake recipe</a>; it's a simple, lightly sweet, and moist cake, with a touch of lemon to make it fresh. I replaced about a third of the melted butter with olive oil, added lemon zest and juice, and poured over some lemon glaze for a finishing touch. It formed a nicely browned crust in the metal loaf pan I used, so I'd highly recommend a metal pan if possible!</div><div>
<br /></div><div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaRyPsqyPmOSHhVKlapMT-gVNrut7VQyyr_RZB06dS4YX3SAK63KxvlfSSdZt-ffNi0fyh5dd40849EPOgjUChBcetwOklbUKo6yNIFnS42HsR_Yn0OXpKCjKasVxugg46JSl-zPvQcpu/s1600/DSCF6503.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaRyPsqyPmOSHhVKlapMT-gVNrut7VQyyr_RZB06dS4YX3SAK63KxvlfSSdZt-ffNi0fyh5dd40849EPOgjUChBcetwOklbUKo6yNIFnS42HsR_Yn0OXpKCjKasVxugg46JSl-zPvQcpu/s320/DSCF6503.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627099868007993010" /></a>
<br /></div><div><b>Lemon Olive Oil Cake</b></div><div>(so sorry, I don't have access to American measuring equipment here, so grams will have to do for now; use <a href="http://chocolateandzucchini.com/archives/2006/09/conversions_equivalents.php">Chocolate and Zucchini's conversion page</a> if necessary)</div><div>
<br /></div><div>3 eggs</div><div>170 g sugar</div><div><meta equiv="Content-Type" content="text/html;charset=UTF-8">zest of one lemon</div><div>160 g flour</div><div>1/2 T baking soda (about 1/2 European packet)</div><div>125 g butter</div><div>1/3 C olive oil</div><div>juice of 1/2 lemon</div><div>
<br /></div><div>Preheat the oven to 350 degrees F/180 degrees C. Butter and flour a large loaf pan (i.e., rub butter along the sides and bottom of the pan, then pour about 1 T flour into the pan and shake it around to lightly coat each buttered surface, shaking the excess flour out into the sink or trash can).</div><div>
<br /></div><div>In a mixing bowl, whisk together the eggs, sugar, and lemon zest until it becomes frothy and lightens in color. Pour in the flour and the baking soda and whisk it into the mixture as you pour.</div><div>
<br /></div><div>Melt the butter in a small bowl, add the olive oil and the juice of half a lemon, and then stir the liquids into the rest of the mixture. Pour the entire mixture into the prepared loaf pan. Bake for 35-40 minutes; it's done when a knife or toothpick comes out clean.</div><div>
<br /></div><div>Let cool. </div><div>
<br /></div><div>
<br /></div><div><b>Lemon Glaze</b></div><div><b>
<br /></b></div><div>juice of 1 lemon</div><div>100-150 g powdered sugar</div><div>
<br /></div><div>Place the juice in a small bowl. Stir in enough powdered sugar to thicken and sweeten the juice (it will still be a little runny, but the consistency is not super sensitive). Once the cake has cooled at least a bit, pour the glaze over the cake. Let it solidify, then serve!</div><div>
<br /></div><div>
<br /></div><div>
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tmMXHDN9mxjhH7mSmIkHeQD3JlpnFfhPVIDXRcmub0bdpXH3krqjSJiY3NWzpO41eo5JsMlycruzumJ_5sc6FoLkUsugdqCNck4BeupvQSrvpNEKYGTxL-o6xhp0gI1mKBBpfu_v_iYm/s1600/DSCF6505.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tmMXHDN9mxjhH7mSmIkHeQD3JlpnFfhPVIDXRcmub0bdpXH3krqjSJiY3NWzpO41eo5JsMlycruzumJ_5sc6FoLkUsugdqCNck4BeupvQSrvpNEKYGTxL-o6xhp0gI1mKBBpfu_v_iYm/s320/DSCF6505.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627099864468345698" /></a>
<br /></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-27176755428210720822011-06-30T00:00:00.000-07:002011-06-30T04:12:07.283-07:00St. Louis Gooey Butter Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6x74dGFecyYUnZNni5oF5GCTdVxy4j0jTbC5O8fO238aqZ0YsQT6I2sbOXKZURPDAsW8L-6GQYJRlpVxifjFnKbSI4T2G_uRTZ4jxBh_-7yCOH2iVHg1UNlliiwF49v-Aano-m0lJll7/s1600/DSCF4450.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6x74dGFecyYUnZNni5oF5GCTdVxy4j0jTbC5O8fO238aqZ0YsQT6I2sbOXKZURPDAsW8L-6GQYJRlpVxifjFnKbSI4T2G_uRTZ4jxBh_-7yCOH2iVHg1UNlliiwF49v-Aano-m0lJll7/s320/DSCF4450.JPG" alt="" id="BLOGGER_PHOTO_ID_5489218607402705138" border="0" /></a><br />Wow, I can't believe I never posted this! I started a draft of this post more than a year ago, and here I am again.<div><br /></div><div>Despite the delay since I actually made this cake, it is absolutely worth posting. I still remember very clearly this unique and delightful cake, not too sweet and oh so buttery. There is something fascinating to me about a yeasted cake, with a slightly gooey topping that sort of seeps into the bottom cake layer. Like many of my favorite recipes, this one comes from<a href="http://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/"> smittenkitchen</a>. </div><div><br /></div><div>The layered cake concept also brings to mind a <a href="http://www.kingarthurflour.com/recipes/blueberry-ricotta-cake-recipe">blueberry ricotta cake</a> I recently made from King Arthur Flour, which is also a two-layered cake, but in this case tends towards a cheesecake consistency with an upper layer of a ricotta mixture (check it out since I didn't take any photos to make a post of it!). I am further reminded of this recipe for <a href="http://cucinapanzano.blogspot.com/2009/12/louisas-lemon-cake-pudding.html">Lemon Cake Top Pudding</a>, which ends up, well, with a cake-like top after you bake it, and pudding underneath - so interesting! Will make that one of these days.<br /><div><br />In any case, I do not know why or how this comes from St. Louis, but I'm certainly glad it did! Whoever named it "gooey" and "butter" deserves a reward, because it is both of those things to everyone's delight.<br /><br />See how the top layer gooeys into the bottom?? I take great pleasure in thinking of the word "gooey" as a verb - to gooey, gooeying, gooeyed. Why not? No other English word really has the same nuance.</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkqNX0INSfYItpUjF8DQTADoZ4ftA0SGAyXu8q3_E7Av1vTmx7a-nGcy9yYAAoZ5SXYPvmfgC4GoAVUhhOgZ8eZr0vuMJYIxKAzt0xiOFQTmRTCLefVtUiONgiI1PMh3Xdr06OEyJFhcW/s1600/DSCF4451.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkqNX0INSfYItpUjF8DQTADoZ4ftA0SGAyXu8q3_E7Av1vTmx7a-nGcy9yYAAoZ5SXYPvmfgC4GoAVUhhOgZ8eZr0vuMJYIxKAzt0xiOFQTmRTCLefVtUiONgiI1PMh3Xdr06OEyJFhcW/s320/DSCF4451.JPG" alt="" id="BLOGGER_PHOTO_ID_5489219129981426242" border="0" /></a><br /><span style="text-decoration: underline;"></span>Let's do this thing! Take care to save time for letting the dough rise, and make sure to not over bake it (see the instructions on baking pan choice). A stand mixer is necessary for the long periods of time that the dough gets beaten; a handheld electric mixer would not be hardy enough.</div><div><br /></div><div><b>St. Louis Gooey Butter Cake</b></div><div>from <a href="http://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/">smittenkitchen</a></div><div><br /></div><div><i>Cake ingredients:</i></div><div>3 T milk at room temperature</div><div>1 3/4 tsp active dry yeast</div><div>6 T unsalted butter at room temperature</div><div>3 T sugar</div><div>1 tsp kosher salt</div><div>1 large egg</div><div>1 3/4 C flour</div><div><br /></div><div><i>Topping ingredients:</i></div><div>3 T plus 1 tsp light corn syrup</div><div>2 1/2 tsp vanilla extract</div><div>12 T (1 1/2 sticks) unsalted butter at room temperature</div><div>1 1/2 C sugar</div><div>1/2 tsp kosher salt</div><div>1 large egg</div><div>1 C plus 3 T flour</div><div><br /></div><div>Powdered sugar for sprinkling</div><div><br /></div><div><i>Preparing the cake dough:</i></div><div>Mix the milk with 2 T warm water in a small bowl. Gently whisk in the yeast until it dissolves. Mixture should foam slightly.</div><div><br /></div><div>In a stand mixer with the paddle attachment, cream butter, sugar, and salt. Scrape down the sides of the bowl and beat in the egg. Alternately add the flour and the milk mixture, scraping down the sides of the bowl between each addition. Switch to a dough hook after everything has been added, and beat on medium speed until the dough has formed a smooth mass and pulled away from the sides of the bowl a little, 7-10 minutes (may still be very soft in the end).</div><div><br /></div><div>Press, stretch, and nudge the dough into a greased 9x13 baking pan at least 2 inches deep; a metal cake pan will produce faster browning on the bottom of the cake, whereas a cake dish as I used (glass or ceramic) will produce less. If you use a metal pan, you will want to check the cake after 30 minutes of baking, rather than 45.</div><div><br /></div><div>Cover dish with plastic wrap or a clean tea towel, place in a warm area, and allow to rise until doubled, 2 1/2 to 3 hours.</div><div><br /></div><div><i>Preparing the gooey topping:</i></div><div>After the cake dough has risen, preheat the oven to 350 degrees. In a small bowl, whisk the corn syrup together with 2 T water and the vanilla extract. Using a stand mixer with paddle attachment or an electric mixer, cream butter, sugar, and salt until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl and beat in the egg. Alternately add the flour and corn syrup mixture, scraping down the sides of the bowl after each addition.</div><div><br /></div><div>Spoon the topping in large dollops over the risen cake and use an offset spatula to gently spread it in an even layer. Bake for 30 to 45 minutes (30 for metal pan, 45 for glass or ceramic dish); you may want to check it earlier than the prescribed time to ensure avoiding over baking. The cake will rise and fall in waves and have a golden brown top, but will still be liquid when done (I wished mine had been a little more liquid, but checked it too late).</div><div><br /></div><div>Cool in pan, then sprinkle with powdered sugar before serving.</div><div><br /></div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMJO_3IVWCtDp4uxp8Ctv3E6A63L0P6kpwuSyfTGYpKJN7GXJGW368YeJV-du0iVsWGIS_7IrE16I-Clg3FaH2dSh-ZYLodrT92FL9lPEC0R4oKbFfiGjHAQdSWt87IN-eWWZkXF9q3xB/s1600/DSCF4449.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMJO_3IVWCtDp4uxp8Ctv3E6A63L0P6kpwuSyfTGYpKJN7GXJGW368YeJV-du0iVsWGIS_7IrE16I-Clg3FaH2dSh-ZYLodrT92FL9lPEC0R4oKbFfiGjHAQdSWt87IN-eWWZkXF9q3xB/s320/DSCF4449.JPG" alt="" id="BLOGGER_PHOTO_ID_5489217912244321346" border="0" /></a><br /><br /></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com2tag:blogger.com,1999:blog-466400541290191367.post-14297413568311584662011-06-10T14:51:00.000-07:002011-11-15T22:52:59.423-08:00Whole Grain Blueberry Pecan Muffins with Ricotta Filling (Gluten-Free)<div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLMrSHtbGWCt1kVZ4F96v8jGEC8qaKMhPqUMSRDEIliZ2j20MXGFWLOa8TugKyTU91ChZlX0-2AyTo-OURJ5sK4lSre1Lk5DwcStfLqC6fZGypgAUiP15Fwqf_JBHWdG_zoZcmjp_QKDX/s320/DSCF6403.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616713731905509650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Here's the gluten-free muffins as promised - tender, moist, and flavorful. I am now a firm believer that gluten-free baking can work without gimmicks or difficult tricks, and be super tasty. </div><div><br /></div><div>I relied on <a href="http://glutenfreegirl.com/gluten-free-whole-grain-muffins/">Gluten-Free Girl </a>again to understand how to use the variety of gluten-free flours and starches that I've got in my cupboard. She's made gluten-free baking work without xanthan gum, or any other gum to provide binding in the baked goods, which is good news both for those who might be digestively sensitive to the gums or who would have a hard time finding them in the grocery stores.</div><div><br /></div><div>Now that I've tried these, I fully believe what GFG says - gluten-free baking can produce lighter, better texture than gluten baking, because gluten can bind things up and weigh them down. That's why some recipes tell you not to over mix the batter - because the mixing action will create too much gluten and make a dense product.</div><div><br /></div><div>You have a choice about the flours and starches you use in these muffins; GFG suggests keeping a supply of your own whole grain flour mix around, and provides a ratio of flour to starch (70/30) that you can use to create your own (I recommend reading her post linked above, it's much more thorough). </div><div><br /></div><div>It is important to note that your baked goods will taste like the flours you choose; I was super curious about teff flour, so I mixed it with sweet sorghum and amaranth flours, with white rice flour as the starch and a few whole oats thrown in for texture. Teff turns out to have a fairly strong flavor (reminded me of a powdery buckwheat), so I would reduce the amount I would use of teff next time in proportion to the other flours, and probably choose another flour that does not have such a fine texture as the ones I chose. That being said, I still devoured four muffins as soon as they came out of the oven. Plus another one later - so, yeah, they turned out okay.</div><div><br /></div><div>To make your own gluten-free flour mix, take 70% whole grain flours and mix with 30% starches.</div><div><br /></div><div><b>Whole Grain Flours:</b></div><div><meta charset="utf-8"><span class="Apple-style-span" style="line-height: 24px; "><span class="Apple-style-span">Almond<br />Amaranth<br />Brown Rice<br />Buckwheat<br />Corn<br />Millet<br />Oat<br />Quinoa<br />Sorghum<br />Sweet Brown Rice<br />Teff</span></span></div><div><span class="Apple-style-span" style="line-height: 24px; "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 24px; "><span class="Apple-style-span"><b>Starches:</b></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 24px; "><meta charset="utf-8">Arrowroot<br />Cornstarch<br />Potato Starch<br />Tapioca Flour<br />White Rice Flour</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 24px; "><br /></span></span></div><div><br /></div><div>I also integrated a little advice from <a href="http://www.barefootcontessa.com/">the Barefoot Contessa</a> (incidentally, she is someone who I imagine never actually goes barefoot) who suggests greasing the tops of your muffin pans as well as the inside of the cups, to help you remove the muffins when they've cooled:</div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVdpK84mxfKlY0EZ4XD0FVrZ4UfFIZ7GMYR39pJuVdg6T1-R09zjSU-RVBeVQpwHzcWXCv_VvyXKX_CzmDtfbSKtSNuxRHwCMtf4Z3DXtKEC-yYpGHkMp7qPNSP8GGc7O0wsFLB-EzOjJ/s1600/DSCF6397.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVdpK84mxfKlY0EZ4XD0FVrZ4UfFIZ7GMYR39pJuVdg6T1-R09zjSU-RVBeVQpwHzcWXCv_VvyXKX_CzmDtfbSKtSNuxRHwCMtf4Z3DXtKEC-yYpGHkMp7qPNSP8GGc7O0wsFLB-EzOjJ/s320/DSCF6397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616714873327570130" /></a><br /><div><br /><div>And I decided to make a ricotta filling for the muffins to use up some ricotta in the fridge, so I used the technique and amounts at this <a href="http://smittenkitchen.com/2010/01/ricotta-muffins/">smittenkitchen recipe</a>.</div><div><br /></div><div>You can add any combination of nuts, dried or fresh fruits, or spices that you like - I went with frozen blueberries and pecans. The flavor of a lot of these flours is nutty, so the pecans were a good complement, and added nice texture.</div><div><br /></div><div>It's possible to make the whole thing dairy-free too; just replace the buttermilk with almond or soy milk that you've curdled with 1 T apple cider vinegar, and eliminate the ricotta filling. GFG says that you can make them without eggs, but you'll have to see her instructions to see how to accomplish that.</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWNOIvckfZzucCMkOpmLlWk3YFP-QHQs7aPEyLKH09KUlvCJgllZYek01jOgqgzfYs_NLRkNKi2t8jmzVCzLJ55GfwGm9vRYvhvaVbU4YiOFgAwLQwFqVi2W6QoqZgbIw80tQy4aHQM5S/s1600/DSCF6398.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWNOIvckfZzucCMkOpmLlWk3YFP-QHQs7aPEyLKH09KUlvCJgllZYek01jOgqgzfYs_NLRkNKi2t8jmzVCzLJ55GfwGm9vRYvhvaVbU4YiOFgAwLQwFqVi2W6QoqZgbIw80tQy4aHQM5S/s320/DSCF6398.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616714865975083378" /></a><br /></div><div><b>Whole Grain Blueberry Pecan Muffins with Ricotta Filling</b></div><div><b>Gluten-Free</b></div><div><b><br /></b></div><div>Preheat oven to 350 degrees. Grease a muffin pan or two (with filling, my batter made 17 muffins).</div><div><br /></div><div>In a mixing bowl, whisk together to combine and aerate:</div><div><br /></div><div>350 g whole-grain flour mix</div><div>1/2 tsp baking soda</div><div>1/4 tsp baking powder</div><div>180 g brown sugar</div><div>1 tsp kosher salt</div><div><br /></div><div>In a separate bowl, whisk together:</div><div><br /></div><div>2 eggs</div><div>1 1/4 C buttermilk*</div><div>1/3 C grapeseed oil</div><div><br /></div><div>Use a rubber spatula to mix the wet ingredients into the dry. When they are almost fully combined, throw in any additions to you want (about a handful of chopped nuts and a handful of fruit will do; firm fruits may take longer to bake soft). Stir until all traces of flour are gone.</div><div><br /></div><div>If you want the ricotta filling, combine:</div><div><br /></div><div>1/2 C ricotta cheese (fat-free is fine)</div><div>6 T Greek yogurt or sour cream</div><div>pinch salt</div><div><br /></div><div><br /></div><div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbfOxL-AOWOBn00C00o2QcN7ALbHy9G-NNKx1Hkfyi98NL3edyZDrmibFLbf6pFKkD6fr5uKLotf210l9P7z0yrgeLonWv59QJcXWvbZZSb_xr7nahdue2thIPP7Coson7nz0JFy_fM8f/s320/DSCF6399.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5616713741869621810" /></div><div><br /></div><div><br /></div><div>Fill each muffin well 1/3 full with batter, plop 1 T of ricotta filling on the batter, then cover with more batter until the well is 3/4 full. The muffins will rise, but not like crazy, so you don't have to worry if the wells are close to full.</div><div><br /></div><div>Bake about 25-35 minutes, until muffins are browned, the tops spring back to touch, and a knife comes out clean.</div><div><br /></div><div><br /><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuzYOqLxCk7mUfIIQ1qfZbyJcMiIo1G1WJEu2p81LCKggE6CBt2r1PIqn3YPEYaL3qGiEI21AJbjLbKTwDUKl_6AogxFZjLjkkuTOoYbvIpGxOGu3GJkU0F8I_R8Qm4aPbkGg8D2TTsz2/s1600/DSCF6400.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuzYOqLxCk7mUfIIQ1qfZbyJcMiIo1G1WJEu2p81LCKggE6CBt2r1PIqn3YPEYaL3qGiEI21AJbjLbKTwDUKl_6AogxFZjLjkkuTOoYbvIpGxOGu3GJkU0F8I_R8Qm4aPbkGg8D2TTsz2/s320/DSCF6400.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616713735068337378" /></a><br /></div><div><br /></div><div><br /></div><div>*Buttermilk may always be replaced by regular or soy/almond milk that has been curdled with apple cider vinegar. The proportion is 1 T vinegar to 1 C milk; just dump the vinegar in the milk before you set up the rest of your ingredients and pans, and it will be ready when you need it.</div><div><br /><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aEonKDoDyszbVyuvpnm_8MFI4-vuFkVbTJgqgUt4I19h_S1iGF4gSfJQdGe4CB4lBd8NDAfiwqCyO9cM2-iZhkaCd19upnVgfXyggAS1hhrPgPdPGX33TjmiZaeVcaLukjSF2FiOperj/s1600/DSCF6404.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aEonKDoDyszbVyuvpnm_8MFI4-vuFkVbTJgqgUt4I19h_S1iGF4gSfJQdGe4CB4lBd8NDAfiwqCyO9cM2-iZhkaCd19upnVgfXyggAS1hhrPgPdPGX33TjmiZaeVcaLukjSF2FiOperj/s320/DSCF6404.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5616713723580862722" /></a><br /></div></div><div>*** I'd like to note that the best whole grain combination I've come up with so far was a mix of cornmeal and almond meal for the whole grain flours, and corn starch for the starch. Great texture and taste!</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-11787123173893583342011-06-06T13:49:00.000-07:002011-06-07T00:05:33.542-07:00Lemon Cornmeal Pancakes (Gluten-Free)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbLvYEp63_g7pw3WMKTQp5l-duAloGlgUVvgIaV0D-IOBrHps5xIRS3du4hYVyGwQcdhrqhRXHUh9iq5FPpTP3gw6VcrWjDFUCSyVsVtl-HaNQTT9dF84TYwkHrfX-FpfmDuzgYPM0cTq/s1600/DSCF6394.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbLvYEp63_g7pw3WMKTQp5l-duAloGlgUVvgIaV0D-IOBrHps5xIRS3du4hYVyGwQcdhrqhRXHUh9iq5FPpTP3gw6VcrWjDFUCSyVsVtl-HaNQTT9dF84TYwkHrfX-FpfmDuzgYPM0cTq/s320/DSCF6394.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615365683963039874" /></a><div style="text-align: left;">
<br /></div>A generous friend recently gave me a whole box of gluten-free baking ingredients; while I am not gluten-free, baking alternatives always interest me. I feel like I've developed a sense of the necessary components of baked goods with gluten, so I've been reading gluten-free recipes for a while to get an idea of how they work. Most of the time, I am not excited enough about a recipe to buy the different flours, starches, and gums required of gluten-free baking, so I never have the exact ingredients necessary.<div>
<br /></div><div>Now that I DO have the ingredients, however, the experimentation has begun. I read a bit of the theory on <a href="http://glutenfreegirl.com/">Gluten-Free Girl's blog</a>, and explored recipes on websites including King Arthur Flour, which sells quality ingredients and has nice recipes. On the King Arthur site, this recipe for <a href="http://www.kingarthurflour.com/recipes/gluten-free-lemon-pancakes-recipe">Lemon Cornmeal Pancakes</a> caught my eye because they just sound bright and cheery - and that's exactly how they turned out! Lemon zest really is a magical ingredient, and is a happy complement to the slightly crunchy cornmeal.</div><div>
<br /></div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxXdFx_TSswCePyfE7S6KTwGFNJzucpJuryybqSWV0cLKlh9GwAItFmLmDAEr9lx8hSxWMQ-GwLMOjnWw5UA0RHTauzttII2OLsbWqIfjhwvF3l6qkiAQ09mNbDz3C0kAQEheC6_PpFbg/s320/DSCF6393.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615365675338465202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div>
<br /></div><div>The original recipe calls for potato starch, which I didn't have, so I subbed in tapioca flour/starch (understanding from Gluten-Free Girl that different starches generally serve the same chemical role in a given baked good). I used the melted butter option, since I love butter, but it may be made dairy-free as well by using olive or canola oil instead of butter, and almond or soy milk instead of the milk. I always enjoy the flavor combination of <a href="http://foodscheming.blogspot.com/2010/07/lemon-olive-oil-cupcakes.html">olive oil and lemon</a>, but if olive oil disagrees with you or is too strong a flavor for you, canola may be a better choice. I did end up adding an extra tablespoon of milk to thin out the batter, and they turned out well.</div><div>
<br /></div><div>These pancakes are an easy foray into the world of gluten-free goods because they use ingredients that are naturally gluten-free but not that hard to find, and the process of making them is not difficult. Cornmeal is used in Johnnycakes, so it is a time-tested pancake option, producing nice texture and mild flavor. I'm pretty sure my guest did not realize these were gluten-free, so that says something, right?</div><div>
<br /></div><div>I'll be working on some whole grain gluten-free muffins later this week, so stay tuned!</div><div>
<br /></div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4lh0kqIc5Rsytt-i9TGinGLAxN061iuGweVO1NHw-pqTiF2k6GQnF6TbWoO0wgYcXi4awvLiJfGFY2tnRCjvPxgxE0bf3iHFqI_BK2jEU6a-j6t9mzxRA8Y6majzvrd7AnW333qlkqQHP/s320/DSCF6396.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615365653072885666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div>
<br /></div><div><b>Lemon Cornmeal Pancakes</b></div><div><b>
<br /></b></div><div>In a mixing bowl, whisk together:</div><div>
<br /></div><div>1/2 C potato starch or tapioca flour/starch</div><div>3/4 C cornmeal (whole grain or regular)</div><div>3 T sugar</div><div>1 1/2 tsp baking powder</div><div>1/2 tsp salt</div><div>3/8 tsp xanthan gum</div><div>
<br /></div><div>In a separate bowl or measuring cup, beat together:</div><div>
<br /></div><div>2 large eggs</div><div>3 T melted butter or vegetable oil</div><div>3/4 C milk</div><div>2 T grated lemon zest or 1/2 tsp lemon oil (I used the zest of two lemons)</div><div>
<br /></div><div>Whisk the wet ingredients into the dry ingredients. The batter should be thinner than normal pancake batter, so if it's not add another tablespoon or two of milk to the batter.</div><div>
<br /></div><div>Preheat a pan or griddle to medium-high heat; if you have an electric griddle set it to 350 degrees. Grease the pan or griddle.</div><div>
<br /></div><div>Pour about 2 T of batter per pancake into the pan. Cook each pancake for 1-2 minutes, until the top is bubbly and the edges are dry, and then flip and cook for another minute or so on the other side.</div><div>
<br /></div><div>Serve hot with maple syrup, agave syrup, berries, whatever suits your fancy.</div><div>
<br /></div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSV_EfpXZ-mCFZwxMXkl5mtTUgnZtNQcEq9ewzyYSqB4Ana5LvYVTl5_WS78ttoUt9FmhVrE1rJc3QwYmtkXrpGcdLZzNoOHtTMN-3BD4sMKzgT3Jn11OyGm6Vn73fCG15sRXTvh8h5Or/s320/DSCF6392.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615365660924501618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-11239275465600227572011-05-29T22:55:00.000-07:002011-05-30T14:45:20.345-07:00Honey Vanilla Marshmallow Fluff<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAh3AQlJgFwKpSm7S861UpUB7Ro8HRXzKbmJNfpxtqvvOjek9G9N1N1gwNMmxgqMkGX61WR4DVxTNG2evGiMVGcHvmIKsvajTNZMg_hIY0wX149_gJJn6XLmfelh_dZ6MQOVQWnrKqKNS/s1600/DSCF6385.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAh3AQlJgFwKpSm7S861UpUB7Ro8HRXzKbmJNfpxtqvvOjek9G9N1N1gwNMmxgqMkGX61WR4DVxTNG2evGiMVGcHvmIKsvajTNZMg_hIY0wX149_gJJn6XLmfelh_dZ6MQOVQWnrKqKNS/s320/DSCF6385.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612627227342671138" /></a><div style="text-align: left;">
<br /></div>Not to be fickle to my <a href="http://foodscheming.blogspot.com/2009/05/chocolate-macarons-with-coffee.html">past loves</a>, but I have just fallen in love anew. With yet another marshmallow-related treat. That is so, so easy to make - unlike those millions of batches of <a href="http://foodscheming.blogspot.com/search?q=guimauve">guimauves</a> I've made in the last few years. Really, in the original recipe, the procedure lists ONE step. Amazing.<div>
<br /></div><div>If you're a fan of good ole Kraft Marshmallow Fluff, you've got to try this. You could even make it all organic, with agave! It does take raw eggs, so if you are wary of that risk I'm afraid I don't have another option for you yet (haven't tried powdered eggs whites at this time). </div><div>
<br /></div><div>All you have to do is throw the ingredients into a bowl and whip them up with an electric mixer, and voilà! Light, fluffy, sweet goo with a hint of honey and a touch of vanilla. Wonderful swirled into<a href="http://foodscheming.blogspot.com/2011/03/caramelized-white-chocolate-ice-cream.html"> ice cream</a> or on top of it; great in peanut butter sandwiches; delightful swiped off the side of the mixer bowl. I'm thinking this will make a yummy gift as well, especially since my collection of glass jars to reuse is starting to fill up their drawer. And this makes a huge amount that I could (well, should) never finish by myself in the 3 weeks it stays good.</div><div>
<br /></div><div>Making this reminded me of <a href="http://www.hulu.com/watch/190232/the-best-thing-i-ever-ate-the-best-sugar-rush#s-p1-sr-i1">this episode</a> of The Best Thing I Ever Ate, in which Duff and the folks of Charm City Cakes get a crazy-looking ice cream sundae called the "CMP" at <a href="http://www.woodberrykitchen.com/">Woodberry Kitchen</a> in Baltimore, MD. CMP = Chocolate, Marshmallow, & Peanuts. Peanuts steeped in sugar syrup dumped over three scoops of vanilla ice cream, topped with organic ganache and marshmallow fluff, sealed into a glass with a disk of cooked hard crack sugar (seriously, blow torched around the edges of the glass!). As soon as I got just a little glimpse of that sundae, I coveted it with a passion. This is me, still thinking about that one minute clip of a TV show 6 months later. So making this fluff was the perfect opportunity to make my own version of CMP. I don't keep peanuts around, but I boiled some pecans in simple syrup, threw them on a scoop of my homemade coconut ice cream, topped it with some <a href="http://foodscheming.blogspot.com/2009/05/chocolate-mascarpone-cupcakes-dipped-in.html">bittersweet ganache</a>, and then a pile of this fluff. CMP = OMG. The bittersweet chocolate with the sweet fluff was perfect.</div><div>
<br /></div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1ARBOhjgTRiUI59TUXYobbu6WDD83OjgttJTqUJgFNoTBUSdoXK3VSkNfDBGH50gx1FKVViT19F9BvCAD8c0EbEur1Eq6ShnZEivEG5GHOpPAcJVdFKvC2TkLZV93NiL7Dsbtpuigc-r/s320/DSCF6386.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612627215446796370" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div>
<br /></div><div>The fluff turned out very sweet for me, so the recipe below includes a tad less agave than I used. If agave is too strong of a flavor for you, you may replace some of it with light corn syrup, or swap it all out for one cup of corn syrup.</div><div>
<br /></div><div>
<br /></div><div><b>Honey Vanilla Marshmallow Fluff</b></div><div>based on <a href="http://www.seriouseats.com/recipes/2011/05/honey-vanilla-fluff-marshmallow-recipe.html">this recipe</a>, referral thanks to my friend at <a href="http://moviesandmunchies.blogspot.com/">Movies and Munchies</a></div><div>
<br /></div><div>2 large egg whites</div><div>3/4 C agave syrup</div><div>1/4 C honey</div><div>pinch salt</div><div>1 C confectioner's sugar</div><div>2 tsp pure vanilla extract</div><div>
<br /></div><div>Place the egg whites, agave, honey, and salt in a mixing bowl or the bowl of your stand mixer. Use an electric hand mixer or a whip attachment for your stand mixer to whip the ingredients on medium high speed for 5 minutes, until the ingredients have doubled in volume and look pale and thick. Slowly beat in the sugar, then mix in the vanilla.</div><div>
<br /></div><div>Store fluff in an airtight container in the refrigerator for up to 3 weeks. Lick the bowl so that none gets wasted.</div><div>
<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGkFXPpUFpfrFvRsliZvPJReJTkQOBURMiX6z2IseblVGQ0Y_s6_-8cNVQGN6CQOtGSR_BRVkRWt8goDEkJD-vJzHNwssPLsJBUXoTaSMyCArOVPLriMcBnH3VIewgieMmyWNSQ5bFIUZ6/s320/DSCF6391.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612627212606275250" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-88161144376909983032011-05-24T06:48:00.000-07:002011-05-24T06:48:00.521-07:00Royal Wedding Cake: Chocolate Digestive Biscuit Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cQBBxBP9cnd70NVjTXxuhgAOVVllRtLwtxnxFlpKHvhafqTAhVtoUNzd9lf1jR3rSBO1m2vMlpDikaqcOkKmlWYtBpfBg8fHS1tUTwAOt8LTfN780yC9PlwswHJR5ZSzNFwVFpCmgMEk/s1600/DSCF6370.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cQBBxBP9cnd70NVjTXxuhgAOVVllRtLwtxnxFlpKHvhafqTAhVtoUNzd9lf1jR3rSBO1m2vMlpDikaqcOkKmlWYtBpfBg8fHS1tUTwAOt8LTfN780yC9PlwswHJR5ZSzNFwVFpCmgMEk/s320/DSCF6370.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610109798381999442" /></a><br /><div>Yes. This is the Royal Wedding Cake that Prince William chose. The one that was not the fruitcake. The one that was not decorated in white icing. The one that is super easy to make, and as rich as a candy bar.</div><div><br /></div><div>They say that British foodies were appalled at the low cuisine profile of this no-bake digestive biscuit cake, but it cannot be denied that everyone likes this dessert. I mean, who doesn't like candy bars? And I'm sure the royal bakers did not complain that at least one thing about this wedding was simple, even though they did dress it up elegantly (scroll all the way down <a href="http://www.dailymail.co.uk/news/article-1381944/Royal-Wedding-cake-Kate-Middleton-requested-8-tiers-decorated-900-flowers.html">this article </a>to view the royal chocolate cake).</div><div><br /></div><div>You can find digestive biscuits (McVitie's brand or otherwise) in the States easily enough; CostPlus World Market has a few brands, and I even found them at a local Persian market. I made the cake with plain biscuits, since the cake was so chocolaty I thought it would be good to add some non-chocolate crunch, but you may use the chocolate biscuits if you want to be completely true to Prince William. And no, they don't actually affect your digestion; don't be driven away by the unappealing name of these cookies, since they are not so different from graham crackers.</div><div><br /></div><div>I decorated mine with some yummy Belgian chocolate caramel crisps and some more crumbled biscuits, but you could go without decoration, or create a riff of your own. Regardless, it will taste great, and serve a LOT of people; few people can eat more than a small sliver of the dense chocolate.</div><div><br /></div><div><br /></div><div><b>Royal Wedding Cake: Chocolate Digestive Biscuit Cake</b></div><div>Taken from <a href="http://www.seriouseats.com/recipes/2011/04/royal-chocolate-biscuit-cake-recipe.html">seriouseats.com</a></div><div><b><br /></b></div><div>800 g bittersweet chocolate (chips work)*</div><div>1 1/4 sticks unsalted butter, cut into 1 inch pieces</div><div>2/3 C corn syrup (or golden syrup, if you've got it)</div><div>275 g digestive biscuits</div><div><br /></div><div>Prep:</div><div>Line a 9 or 10 inch springform pan with parchment paper on the bottom. You may make a tiered cake with one 4.5 inch and one 6 inch springform pan. This cake would be difficult to remove from a regular cake pan, and the sides come out shiny and smooth, so you don't want the parchment paper to creep up the sides. Break biscuits into bits 1/4 inch or so, as pictured below (for fun, use your bare hands on the biscuits!), and set aside in a large mixing bowl.</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUASUBddCsRwblm3wKgqVXVcb5V4yaPHpgFpJfkAqf7s5moAUMjDCQhJRncC0892PfcLCJvNn0WtUHBrNIiT13xxTr0JUMCOjiWZ-4K6HOGtSyxCnwypZ8yhbv3aZcIhh7qhzeGglTylWJ/s1600/DSCF6369.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUASUBddCsRwblm3wKgqVXVcb5V4yaPHpgFpJfkAqf7s5moAUMjDCQhJRncC0892PfcLCJvNn0WtUHBrNIiT13xxTr0JUMCOjiWZ-4K6HOGtSyxCnwypZ8yhbv3aZcIhh7qhzeGglTylWJ/s320/DSCF6369.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610109791819307282" /></a><br /></div><div>Heating:</div><div>In a double boiler, combine the corn syrup (or golden syrup) and butter, stirring until butter is melted. Add the chocolate and stir until all is melted. </div><div><br /></div><div>Combine and mold:</div><div>Pour melted chocolate mixture over the biscuit bits and stir until well combined. Pour mixture into prepared pan and smooth the top with a spatula.</div><div><br /></div><div>Let cake set in the refrigerator until the chocolate is hard and shiny, at least four hours. Unmold and cut with a sharp knife in very thin pieces when serving.</div><div><br /></div><div><br /></div><div>*Gram amounts can be estimated by the weight listed on the package you purchase if you don't have a kitchen scale. This is not a fussy recipe, so don't worry about being accurate to the gram.</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-30305656640173739442011-05-23T19:52:00.001-07:002011-05-23T20:13:14.035-07:00Simple Cream Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerOxdo-DdXmo-05btsw4KMRYOdRceq759yW8sh5sjbQU0rxjj0SV_wErM_Ubm7RzA508t0jGy9F5737-b4nlEmi_jTqEID3GLCSQiz0_6q7fTSOLtSyEh1NCUwYnbxACjJMYetnbhHx_M/s1600/DSCF6375.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgerOxdo-DdXmo-05btsw4KMRYOdRceq759yW8sh5sjbQU0rxjj0SV_wErM_Ubm7RzA508t0jGy9F5737-b4nlEmi_jTqEID3GLCSQiz0_6q7fTSOLtSyEh1NCUwYnbxACjJMYetnbhHx_M/s320/DSCF6375.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610110585180584146" /></a><br /><div>I've been trying to get creative recently with the breakfasts that I produce in my kitchen - creative, at least, with the ingredients found on any given day. Having eaten a lot of eggs, toast, pancakes, and waffles, one day it occurred to me that I could pan fry some diced baked potatoes, and go all American with some biscuits.</div><div><br /></div><div>Since I had heavy cream in the fridge left over from constant ice cream making (I MAY have five kinds of ice cream currently in the freezer), I took a stab at this <a href="http://smittenkitchen.com/2009/12/cream-biscuits/">cream biscuit recipe from Smitten Kitchen</a>. They turned out to be incredibly simple, and fabulously tender and moist. It felt to me like the cream vaporized inside each biscuit to create a warm, rich interior that would happily host any combination of butter, honey, or jam. They were also light enough to fall apart at the touch, so I would perhaps make them smaller around and thicker next time - and there definitely will be a next time.</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57jrKTkccLhQKjB9Iiz4bUnBUyJ4RjwXxifO9EsG4rPjRjJpkn8yK_Ym5IBIi29WiNi0lIcZqzI9wxMGazg6h9rQKioZQWpZvA-Sp3wmWcgP7iucoGCghe6nbR5t9dXJM-fj47atSbSWE/s1600/DSCF6374.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57jrKTkccLhQKjB9Iiz4bUnBUyJ4RjwXxifO9EsG4rPjRjJpkn8yK_Ym5IBIi29WiNi0lIcZqzI9wxMGazg6h9rQKioZQWpZvA-Sp3wmWcgP7iucoGCghe6nbR5t9dXJM-fj47atSbSWE/s320/DSCF6374.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610110575210814178" /></a><br /></div><div><b>Simple Cream Biscuits</b></div><div><b><br /></b></div><div>3 T melted butter</div><div>2 C flour plus extra for rolling out dough</div><div>1 T baking powder</div><div>1/2 tsp salt</div><div>1 T sugar (optional)</div><div>1 1/2 C heavy cream</div><div><br /></div><div>Prep:</div><div>Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Melt butter in a small dish.</div><div><br /></div><div>Mix dough:</div><div>Sift flour, baking powder, salt, and sugar into a large mixing bowl. Fold in 1 1/4 C cream. If the dough is not soft, or difficult to handle, add a little more cream, about a tablespoon or so at a time.</div><div><br /></div><div>Roll out and form dough:</div><div>Turn dough out onto a floured surface. Form into a ball and press into a round of about 3/4 of an inch. Use a round dough cutter about 2 1/2 inches in diameter to cut out biscuits. Gather scraps into a ball and flatten again to cut more rounds until all dough is used. Dip each biscuit in melted butter and place on prepared baking sheet.</div><div><br /></div><div>Bake:</div><div>Bake 12 to 15 minutes, until golden.</div><div><br /></div><div>Serve immediately and enjoy!</div><div><br /></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzAE1dPCk2gy_E4yvOrR1nfzFelNUaUfhUw4j1YDqM2LtbUtVWwcB7Ogv7UBil0rMNayVm5QkFQ2zT94hJvjMQ5Ua5SMZUH2JbpSxWVB1BMh72Sr3j9rccf2VSjd1NQ3_K6fV09vl1x9D/s1600/DSCF6373.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYzAE1dPCk2gy_E4yvOrR1nfzFelNUaUfhUw4j1YDqM2LtbUtVWwcB7Ogv7UBil0rMNayVm5QkFQ2zT94hJvjMQ5Ua5SMZUH2JbpSxWVB1BMh72Sr3j9rccf2VSjd1NQ3_K6fV09vl1x9D/s320/DSCF6373.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610110572776904578" /></a><br /></div><div>Note: Smitten Kitchen raves about the use of flash freezing - individually freezing items like these biscuits so that they can be served fresh another day. Check out <a href="http://smittenkitchen.com/tips/how-to-flash-freeze/">her instructions</a>!</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-49693896800021419342011-03-16T18:40:00.000-07:002011-03-16T18:40:00.498-07:00Chocolate-Coconut Sherbet<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgDXQs8wwF7gzMzaKi-thoy3enzxqyoFJRXtwQoEGVoWZGXPrfWZGfT-5TmScSO3E2b5mPj-iLbynaHoofaIZ8EJU8ip3dn5DilqIgRtODqJselo-trC9Xo5xJ0vTiH-r3sR7AYIZ4XOj/s1600/DSCF6284.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgDXQs8wwF7gzMzaKi-thoy3enzxqyoFJRXtwQoEGVoWZGXPrfWZGfT-5TmScSO3E2b5mPj-iLbynaHoofaIZ8EJU8ip3dn5DilqIgRtODqJselo-trC9Xo5xJ0vTiH-r3sR7AYIZ4XOj/s320/DSCF6284.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584440503919715890" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">And now back to the super easy ice cream recipes; this one happens to also be dairy-free with the possibility of a low-fat option. The cookbook description calls it something like Mounds in a cup - if you like coconut and chocolate, you'll like this!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">After experimenting with a coconut-based vanilla rum ice cream (recipe still to be perfected), I've realized that great coconut flavor comes from coconut cream, so I might try to make a version of this with coconut cream to replace the coconut milk and sugar components. Meanwhile, I would recommend this as an easy recipe that is refreshing, but a little icy and very sweet. To be eaten in small amounts, or paired with a creamier, less-sweet ice cream like the c<a href="http://foodscheming.blogspot.com/2011/03/caramelized-white-chocolate-ice-cream.html">aramelized white chocolate recipe</a> I just posted.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Chocolate-Coconut Sherbet</b></div><div style="text-align: left;">from David Lebovitz' <i><a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?s=books&ie=UTF8&qid=1300234770&sr=1-1">Ready for the Dessert</a></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 C water</div><div style="text-align: left;">1 C sugar</div><div style="text-align: left;">5 oz. bittersweet or semisweet chocolate, chopped</div><div style="text-align: left;">2 C canned Thai coconut milk (low-fat will make this icier)</div><div style="text-align: left;">1-2 T dark rum (dark rum has a more caramelly flavor than light)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium saucepan, heat the water and sugar til boiling. Stir to dissolve. Whisk in the chocolate off the heat until completely melted. Stir in coconut milk and 1 T rum.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pour the mixture into a blender and blend until smooth. Taste and add 1 T rum if desired.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Refrigerate until completely chilled, then freeze in ice cream machine according to the manufacturer's instructions.</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com2tag:blogger.com,1999:blog-466400541290191367.post-71899487521858639312011-03-15T14:42:00.000-07:002011-03-15T15:35:14.495-07:00Caramelized White Chocolate Ice Cream<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PPnNK_QWJleqKOSW-0KPB65Thi0pD29DYNO5YTY_h_5zLrTvEn1lkUneK30AqwzGtBOJBliuLPpsj7y19xkeQqzRTaGy8A5Zt-Nb-RXN4f6n_PN5kb6H2AK5L2c3iy_1c3Q9SUdi8Scf/s1600/DSCF6283.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PPnNK_QWJleqKOSW-0KPB65Thi0pD29DYNO5YTY_h_5zLrTvEn1lkUneK30AqwzGtBOJBliuLPpsj7y19xkeQqzRTaGy8A5Zt-Nb-RXN4f6n_PN5kb6H2AK5L2c3iy_1c3Q9SUdi8Scf/s320/DSCF6283.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584425860595845234" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Caramelized white chocolate has become something that I regularly crave (I'm not the only one who gets food cravings out of nowhere, am I?), ever since I found how <a href="http://foodscheming.blogspot.com/2009/05/caramelized-white-chocolate-oh-my.html">easy</a> it is to make and how addictive it is to eat. The task ever since that discovery has been finding ways to employ it in desserts - making it into ganache, filling macarons with said ganache, replacing butterscotch chips with it in oatmeal scotchies...and now ice cream, thanks to David Lebovitz who introduced me to the idea in the first place.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This is the first proper ice cream I've made in my machine since I got it (proper ice cream being one with cooked egg yolks), so I was a little bit nervous. The process is simple, but the part I found least straightforward was determining whether or not the cooked mixture was thick enough. The accuracy of my judgment of thickness will develop as I practice more recipes, but with this one it worked well enough - the recipe says to cook it until it coats your stirring utensil, so I made sure to see how the mixture looked on the spoon when it first started to heat up (it slipped right off the wooden spoon), in order to be able to compare against what it would look like when "coating" the spoon.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">It really had the nice flavor of the caramelized white chocolate, with teeny bits interspersed throughout to make the texture more complex. This is a very rich ice cream.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Caramelized White Chocolate Ice Cream</b></div><div style="text-align: left;">Taken from David Lebovitz' recipe <a href="http://www.davidlebovitz.com/2009/08/caramelized-white-chocolate-ice/">here</a>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">8 oz caramelized white chocolate*</div><div style="text-align: left;">1 C heavy cream</div><div style="text-align: left;">2 C whole milk</div><div style="text-align: left;">1/2 C sugar</div><div style="text-align: left;">1/8 tsp sea salt</div><div style="text-align: left;">5 large egg yolks</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the still-warm white chocolate in a medium bowl with the heavy cream. Set aside with a mesh strainer over it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a saucepan, heat the milk, sugar, and salt together. In a small bowl, whisk the egg yolks, then whisk half of the warm milk mixture into the yolks. Pour the warmed yolks into the saucepan with the rest of the milk. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook over moderate heat, stirring constantly until the mixture coats the stirring utensil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once it's thickened, pour the mixture directly through the strainer into the white chocolate/heavy cream and stir until smooth. Put the bowl in an ice bath, and continue stirring until it is cool.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Chill completely in the refrigerator, and then freeze in your ice cream maker according to the manufacturer's instructions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquL8bmyQlsSSG0snZFD_T1iXnY-tr8_er1a9DogHsYgrYXmDmhFLKBODV2a7yD2xudlb6Lr6E2syDC31Xbp4S-gkGBMAuJGFmELUcR5X6x8idgJK9Izogkmmj1J_uN5BQ6TzAFahT-_P_/s1600/DSCF6287.JPG"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquL8bmyQlsSSG0snZFD_T1iXnY-tr8_er1a9DogHsYgrYXmDmhFLKBODV2a7yD2xudlb6Lr6E2syDC31Xbp4S-gkGBMAuJGFmELUcR5X6x8idgJK9Izogkmmj1J_uN5BQ6TzAFahT-_P_/s1600/DSCF6287.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquL8bmyQlsSSG0snZFD_T1iXnY-tr8_er1a9DogHsYgrYXmDmhFLKBODV2a7yD2xudlb6Lr6E2syDC31Xbp4S-gkGBMAuJGFmELUcR5X6x8idgJK9Izogkmmj1J_uN5BQ6TzAFahT-_P_/s320/DSCF6287.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584425853941249938" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquL8bmyQlsSSG0snZFD_T1iXnY-tr8_er1a9DogHsYgrYXmDmhFLKBODV2a7yD2xudlb6Lr6E2syDC31Xbp4S-gkGBMAuJGFmELUcR5X6x8idgJK9Izogkmmj1J_uN5BQ6TzAFahT-_P_/s1600/DSCF6287.JPG"><br /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjquL8bmyQlsSSG0snZFD_T1iXnY-tr8_er1a9DogHsYgrYXmDmhFLKBODV2a7yD2xudlb6Lr6E2syDC31Xbp4S-gkGBMAuJGFmELUcR5X6x8idgJK9Izogkmmj1J_uN5BQ6TzAFahT-_P_/s1600/DSCF6287.JPG"><br /></a></div><div style="text-align: left;">*Permit approximately 20 minutes to <a href="http://foodscheming.blogspot.com/2009/05/caramelized-white-chocolate-oh-my.html">caramelize the white chocolate</a>: spread the white chocolate chips or evenly chopped white chocolate in a roasting pan in the oven at 250 degrees, stirring every 8-10 minutes. It will be done when it's browned evenly (but not burnt) and starts to liquify. Use the caramelized white chocolate in the ice cream mixture while it's still warm.</div><div style="text-align: left;"><br /></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com1tag:blogger.com,1999:blog-466400541290191367.post-89958361094083347622011-02-17T21:11:00.000-08:002011-02-17T21:42:01.006-08:00Carrot Chocolate Scones with Citrus Glaze<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjhhKT5uJWkOpSjDmS2o3uapJPRl2n_TbiuOR8grpuiLlxybFSjMAoxiEKE8X1Fl7CzpIx6hq5Xp1zagk8lP0RUuNYyBDzaxYOWBroxxHqn1rEpyueaTSQNGNNudtZTrWqTGCcbkyQF16/s320/DSCF6252.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5574893706584822146" /></div><div style="text-align: left;">
<br /></div><div style="text-align: left;">
<br /></div><div style="text-align: left;">I made these spur-of-the-moment for a houseguest this week; after being assigned to a jury and being crazed with grading papers at the same time, I needed to decompress with a little baking. These scones came to mind when I realized that I had carrots in the fridge, and handling the sticky dough was just the thing for my tired mind.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">Originally they were carrot coconut scones, but in the absence of shredded coconut in my kitchen, I replaced the coconut with chocolate chips, which worked out really well with the citrus glaze. You don't really taste the carrot in this, but it adds nice color to the scones. Carrot is sweeter than we realize, so it does work well in baked goods.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">
<br /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSML2SIEVRLOgqQXghMtyrkRS3y87qxlo94dJGPFa9uYitRtbhdrPUAA9T-R0WpuHSPQL3kjPuDy1opNhVkMToqU44YkBmwbIDDxu2DH0NwJLIH_hq_ilNR8RrplF8bkfW9mOAcAwWY1bt/s1600/DSCF6239.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSML2SIEVRLOgqQXghMtyrkRS3y87qxlo94dJGPFa9uYitRtbhdrPUAA9T-R0WpuHSPQL3kjPuDy1opNhVkMToqU44YkBmwbIDDxu2DH0NwJLIH_hq_ilNR8RrplF8bkfW9mOAcAwWY1bt/s320/DSCF6239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574893720564865218" /></a></div><div>
<br /></div><div>
<br /></div><div><b>Carrot Chocolate Scones</b></div><div>taken from Carrot Coconut Scones in <i><a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505/ref=sr_1_1?s=books&ie=UTF8&qid=1298006787&sr=1-1">Baked Explorations</a></i></div><div><i>
<br /></i></div><div>2 3/4 C flour</div><div>1/2 C sugar</div><div>1/2 C rolled oats</div><div>1 T baking powder</div><div>1/4 tsp salt</div><div>1 C chocolate chips (or shredded sweetened coconut)</div><div>1/2 C (1 stick) cold unsalted butter, cut into 1/2 inch chunks</div><div>1 large egg</div><div>3/4 C buttermilk*</div><div>1 T vanilla extract</div><div>1/4 C carrot purée**</div><div>1 egg white, beaten and set aside</div><div>
<br /></div><div>Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.</div><div>
<br /></div><div>In a large bowl, whisk together the flour, sugar, oats, baking powder, salt, and chocolate chips (or coconut).</div><div>
<br /></div><div>Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea size and the mixture is coarse.</div><div>
<br /></div><div>In a separate bowl, whisk together the egg, buttermilk, vanilla and carrot purée. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. The dough will be sticky and may need to be sprinkled with flour.</div><div>
<br /></div><div>Roll the dough up, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.</div><div>
<br /></div><div>Whisk the egg white with 1 T water. Set aside.</div><div>
<br /></div><div>Cut the dough into 6 or 8 wedges (6 will make them very large) and place the scones on the prepared baking sheet. Brush the tops with the egg white wash. Bake for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.</div><div>
<br /></div><div>Transfer the scones to a wire rack to cool completely. Place the baking sheet, with the parchment still on it, underneath the rack.</div><div>
<br /></div><div><b>Citrus Glaze</b></div><div><b>
<br /></b></div><div>1 T fresh lemon juice</div><div>2 T fresh orange juice***</div><div>1 C powdered sugar</div><div>
<br /></div><div>Whisk all ingredients together in a medium bowl. The glaze should be loose enough to drizzle. If it is too thick, add a little more orange juice. If it is too loose, add a little more powdered sugar.</div><div>
<br /></div><div>Drizzle the glaze over the cooled scones and allow it to set before serving.</div><div>
<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSML2SIEVRLOgqQXghMtyrkRS3y87qxlo94dJGPFa9uYitRtbhdrPUAA9T-R0WpuHSPQL3kjPuDy1opNhVkMToqU44YkBmwbIDDxu2DH0NwJLIH_hq_ilNR8RrplF8bkfW9mOAcAwWY1bt/s1600/DSCF6239.JPG"></a>
<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmMW9LHibVEizd-hYAD1bQ5NH62DC7stXTUEHdy8oXcDTTrz08HmiPv_dORQORQkP1KwkZ3Od8RJdyOXobMt3UedJf-YcCiZHQcLZ1HXFCA33AvxQWyXGldkXZdbrrBTvbdSMUfUlsWJX/s1600/DSCF6246.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmMW9LHibVEizd-hYAD1bQ5NH62DC7stXTUEHdy8oXcDTTrz08HmiPv_dORQORQkP1KwkZ3Od8RJdyOXobMt3UedJf-YcCiZHQcLZ1HXFCA33AvxQWyXGldkXZdbrrBTvbdSMUfUlsWJX/s320/DSCF6246.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5574893716712094226" /></a></div>
<br /></div><div>
<br /></div><div>*I never have buttermilk around, but it's easy to substitute milk curdled by apple cider vinegar; just add 1 T vinegar to 1 C milk and let it sit for a few minutes until you see some thickening/bubbling occur in the middle. In this case, I added 3/4 T vinegar to 3/4 C milk before I mixed the other ingredients, and by the time I needed the buttermilk, it was ready.</div><div>**I just buzzed up 2 carrots in the food processor, and that was more than enough, but the recipe recommends the following for the carrot purée: Place 1 medium carrot and 1/4 C orange juice in a microwaveable glass bowl, and cover tightly with plastic wrap. Microwave on high for 5 minutes, until carrot is fork-tender. Blend/purée until smooth.</div><div>***Since I had no oranges, I juiced one lemon and then added 1/4 tsp orange extract, and that was sufficient liquid and flavor for the 1 C of powdered sugar.</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com1tag:blogger.com,1999:blog-466400541290191367.post-36169161453379553592011-02-11T00:11:00.000-08:002011-02-11T00:11:00.402-08:00Zimtsterne: Dairy & Wheat-free Almond Cinnamon Cookies<div style="text-align: center;"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Ul7iI0iaZeay8Yr433CXoPfRuGu4S9Jve-cAaDfoxaKqhv1h1ZqCooaGrvSeBhtZiLGv-w2uFnSTwnbI0btD3xXsYC0aZ4KRVsPpIk-beFrx8_WmeUfyRlPJ5bUkh27VO80kNtYgpY3Q/s320/DSCF5969.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542547923903209954" /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div>
<br /></div><div>
<br /></div><div>These cookies were another great travel companion, back when I went to Seattle in November. I knew one of my hosts was allergic to dairy, so I decided to take a variety of goods with me, including this dairy- and wheat-free option.</div><div>
<br /></div><div>Since it was nearing the holidays, this cinnamon almond cookie looked cozy to me, and the star shape happy (hence the Swiss German name: Cinnamon Stars). I was pleased to find that the result was chewy but not overly dense, despite being made of almond powder.</div><div>
<br /></div><div>If you're wary of raw eggs, you could replace the egg white in the glaze with milk/soy milk, but I had no problem with the egg I used.</div><div>
<br /></div><div>When I think of these cookies, I feel comforted and warm - give 'em a try, whether you're dairy-/wheat-free or not!</div><div>
<br /></div><div>
<br /></div><div style="text-align: center;"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtwZlUHr6onUY0IvUhw1mHzQjIQvN-smFqI5mg57X8-1mxcDmG87E-R05DtTJ2J0PO0xgnOfA8gNc5_WMxgdT21bUG8hYhKnGqiWZrmzlTvWKzoPP0-ImIR96_2LBXwKJysXNuAhzkOqo/s320/DSCF5968.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542547913931202178" /></div><div style="text-align: center;">
<br /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div>
<br /></div><div><b>Zimtsterne</b></div><div>Cinnamon Stars, from David Lebovitz' <i><a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X/ref=sr_1_1?ie=UTF8&qid=1297295733&sr=8-1">Ready for Dessert</a></i></div><div><b>
<br /></b></div><div><i>Cookies</i></div><div>3 C (240 g) sliced almonds, preferably unblanched</div><div>1 C powdered sugar, plus more for rolling cookies out</div><div>1 T plus 1 tsp ground cinnamon</div><div>1/8 tsp salt</div><div>1 T honey</div><div>1 large egg white</div><div>
<br /></div><div><i>Glaze</i></div><div>1 1/3 C powdered sugar, or more if needed</div><div>1 large egg white</div><div>1 tsp kirsch or other clear brandy, or lemon juice</div><div>
<br /></div><div>Preheat the oven to 350 F and prepare a baking sheet.</div><div>
<br /></div><div>Pulverize the almonds in a food processor with 1 C powdered sugar, the cinnamon, and salt until the almonds are finely ground. Add the honey and egg white and process until smooth. If it's dry and cracking, add a tiny bit of water and process until dough comes together (if using a blender, add the honey and egg white to the mixture in a bowl and knead by hand until smooth).</div><div>
<br /></div><div>Dust a work surface with powdered sugar and roll out the dough 1/3 inch thick (no thinner). With a 6-point star cookie cutter about 2 inches in diameter (or other shape), cut out stars, and arrange them, evenly spaced, on the prepared baking sheet. Reroll the dough scraps, cut out as many cookies as you can, and place them on the baking sheet. Repeat until all dough is used.</div><div>
<br /></div><div>Bake, rotating the baking sheet midway during baking, until the cookies are very lightly browned, about 12 minutes. They should be soft; don't overbake them. Let cool completely on the baking sheet.</div><div>
<br /></div><div>
<br /></div><div style="text-align: center;"><meta charset="utf-8"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGvm8m4wM5lkWU93rh0k5eZrBKOwlned_OG1rXlq8-bAjCiVZT2EpXXVF6SLh5ZYbWT4rOWH1zFDHoLbU3n1gb2pzHIBnmUkYM3wOrgjWsZaAl9pbPqhdKTFvUkT9rrmu94o0cg2qTmez/s320/DSCF5972.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542547933348300210" style="cursor: pointer; width: 320px; height: 240px; " /></div><meta equiv="Content-Type" content="text/html;charset=UTF-8"><div>
<br /></div><div>
<br /></div><div>To make the glaze, in a small bowl, mix together the 1 1/3 C powdered sugar and the egg white until smooth, then mix in the kirsch. The glaze should be quite thick, opaque, and almost hard to stir. If necessary, stir in additional powdered sugar to thicken.</div><div>
<br /></div><div>Spread the glaze on the surface of each cookie. Sweep off some of the excess, but leave a layer just thick enough so that you can't see the cookie through it. Let the cookies rest until the glaze is completely dry.</div><div>
<br /></div><div>These cookies will keep for at least 3 months in an airtight container.</div><div>
<br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GcQj6T9zsSbyvm9aJIBXgnVNBS7Fu7YKR1HdaSNG4HAngeEPDSDJxOCIU774YTQCh_bB-arL3GZHCH1hvNDiQ_uknsjuLX4Ec6Sn2nS_qy0CRhJTvETC9HhHU9v1Uwh59d5r6YzAt3rf/s1600/DSCF5973.JPG"></a><meta equiv="Content-Type" content="text/html;charset=UTF-8">
<br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GcQj6T9zsSbyvm9aJIBXgnVNBS7Fu7YKR1HdaSNG4HAngeEPDSDJxOCIU774YTQCh_bB-arL3GZHCH1hvNDiQ_uknsjuLX4Ec6Sn2nS_qy0CRhJTvETC9HhHU9v1Uwh59d5r6YzAt3rf/s320/DSCF5973.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542547936026180834" /></div><div>
<br /></div>
<br />And a little heart for Valentine's Day :).</div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-52786254261590999442011-02-10T00:03:00.000-08:002011-02-10T00:03:00.935-08:00Brown Sugar Pecan Shortbread<div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TwC4Ayw9tyMLaGbGejbRe8TKPbm1l05Gl95J0VKpul9LgUZzrQo67B1TA-4iL0Zed6IFBfWKibFLYVTNNKJsrlYBt1_O5TdzBu44MlJ916FHH-fwmPY8wr4HjvcPkRTe4OMxQKmhLhyC/s320/DSCF6143.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571227076110533106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span"> </span></div><div>Lately I've been traveling a lot with cookies as well as mailing them to people, so that's got me thinking about hardy baked goods. These little guys seem to hold together well, and are a nice ice box cookie that can be made ahead of time and stay good for a while.</div><div>
<br /></div><div>I have to admit that I have a hard time making ice box cookies look pretty (except these <a href="http://foodscheming.blogspot.com/2010/08/mediterranean-semolina-cookies.html">semolina dried fruit cookies</a>, because the fruits are so colorful), so that's why I dipped these in chocolate - in spite of the extra work it takes to chocolate coat. I also needed something to affix the sea salt, and all together it was Tasty. The flavor reminds me of my mom's <a href="http://foodscheming.blogspot.com/2008/12/moms-christmas-cookies.html">pecan balls</a>, which are buttery and pecan-y.</div><div>
<br /></div><div>Hm, these would be great served with ice cream or coffee...</div><div><span class="Apple-style-span">
<br /></span></div><div>
<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBPuLqsApiKrWjpfz6OMBNs5q2New96la50pR0P3u36MO-xB-OQSS8AeWNCqhhZXN5brhnvaY5IraMQCmWCi9Xve3t2ZP-nHWqoSvxViVRxh1Tfik8gD005nWr48HKjqqBf54x9ojCo1k/s1600/DSCF6147.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBPuLqsApiKrWjpfz6OMBNs5q2New96la50pR0P3u36MO-xB-OQSS8AeWNCqhhZXN5brhnvaY5IraMQCmWCi9Xve3t2ZP-nHWqoSvxViVRxh1Tfik8gD005nWr48HKjqqBf54x9ojCo1k/s320/DSCF6147.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571227091683342530" /></a>
<br /><div><b>Brown Sugar Pecan Shortbread</b></div><div><b>
<br /></b></div><div>2 C flour</div><div>1/4 tsp salt</div><div>1 C unsalted butter, at room temperature</div><div>2/3 C light brown sugar</div><div>1/2 tsp vanilla extract</div><div>1 C pecans, toasted and coarsely chopped</div><div>
<br /></div><div>In a small bowl, whisk together the flour and salt.</div><div>
<br /></div><div>In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of butter remain. Mix in the vanilla. Add the flour mixture and beat until completely incorporated. Stir in the pecans.</div><div>
<br /></div><div>Turn out the dough onto a sheet of plastic wrap and form it into a 4 1/2 by 6-inch (11 by 15 cm) rectangle about 1 inch thick. Wrap the dough tightly and refrigerate until chilled and firm, at least 1 hour and up to 4 days.</div><div>
<br /></div><div>Position racks in the upper and lower thirds of the oven; preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.</div><div>
<br /></div><div>Cut the rectangle of dough lengthwise into 2 equal pieces. Cut each half crosswise into rectangles 1/4 inch wide. Place the cookies 1 inch apart on the prepared baking sheets. Top with a few bits of sea salt if desired.</div><div>
<br /></div><div>Bake, rotating the baking sheets midway trough baking, until the cookies are deep golden brown, about 15 minutes.</div><div>
<br /></div><div>Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.</div><div>
<br /></div><div>Optional: Melt some chocolate and dip each cookie in it.</div><div>
<br /></div><div>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9_fRg4bCPpoP6nnWU9NWVPJlSye8gK6_UyGb-4Wrb_apGJfekstGFKac3MyHjBrglKk7RFZc6lBWxnN3H5pPOAZGoVrEfPpM7d3jUoloqTuRPueL5qhVtBpG2VnMaTUEmpabdC0BItwP/s1600/DSCF6146.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9_fRg4bCPpoP6nnWU9NWVPJlSye8gK6_UyGb-4Wrb_apGJfekstGFKac3MyHjBrglKk7RFZc6lBWxnN3H5pPOAZGoVrEfPpM7d3jUoloqTuRPueL5qhVtBpG2VnMaTUEmpabdC0BItwP/s320/DSCF6146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571227084169370146" /></a>
<br /><div style="text-align: center;">
<br /></div></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-40504339123077575912011-02-09T13:58:00.000-08:002011-03-15T18:58:18.148-07:00Coconut Milk Ice Cream: Blackberry Lemon<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9RdsFUvs4w-l-W-bAr7vYMsW_Oo2ig_KKf2ozylDGtB0GBpBr8xSz3ehKjIQ6a9DHt8HTLpXB46lvUsdr95YyBXf_0Maa0RiwKbpPiw3y-83BqyBW9I9Qeu9POhfqvE8MgcgtNjeawd6/s1600/DSCF6233.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9RdsFUvs4w-l-W-bAr7vYMsW_Oo2ig_KKf2ozylDGtB0GBpBr8xSz3ehKjIQ6a9DHt8HTLpXB46lvUsdr95YyBXf_0Maa0RiwKbpPiw3y-83BqyBW9I9Qeu9POhfqvE8MgcgtNjeawd6/s320/DSCF6233.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571822142703123650" /></a></div>
<br />
<br /><span class="Apple-style-span">So, the good news is that I've found a great coconut milk-based ice cream recipe that's easy to make, experiment with, and render low-fat. The other good news is that you will want to sit down and eat it all at once, which could make this bad news for some of you.</span><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">It all started when I was forwarded this link to <a href="http://www.thekitchn.com/thekitchn/sweets/vegan-ice-cream-9-tempting-dairyfree-scoops-136885">the best vegan ice cream recipes</a> out there. I don't normally keep ice cream in the freezer, since I'm lactose intolerant, so this vegan ice cream thing is tempting me into a life of constant freezer goodness.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I first made the<span class="Apple-style-span" style="line-height: 17px; "> <span class="Apple-style-span"><a href="http://bittersweetblog.wordpress.com/2010/11/26/friday-black-friday/" style="text-decoration: underline; ">Caramel-Cinnamon Ice Cream with Black Gingerbread Chunks</a> </span></span><span class="Apple-style-span" style="line-height: 17px; "><span class="Apple-style-span">in a version that involved homemade spiced marshmallows, fleur de sel caramel sauce, Vietnamese cinnamon, dark chocolate chunks, and toasted pecans. I meant it to be a spicy caramely version of Rocky Road, but I'm really at a loss for what to call it. Whatever it was, it was tasty, and the homemade marshmallows really turned into wonderful chewiness in the frozen dessert. </span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px; "><span class="Apple-style-span">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px; "><span class="Apple-style-span">
<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px; "><span class="Apple-style-span"><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 0); line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0XdN4Gzz4BsfDwkiTzwU93Reu3GSeLJxK3MpFQWjtrmyXgGCTJtWF7HTQuJ54vru1jlNooFjh5G8He2dVrJRBHvGChgHGYNptU4tpiokjytt4WRFvaGAwH66JIdo7lRrSRZWs6y-NQRv/s1600/DSCF6180.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0XdN4Gzz4BsfDwkiTzwU93Reu3GSeLJxK3MpFQWjtrmyXgGCTJtWF7HTQuJ54vru1jlNooFjh5G8He2dVrJRBHvGChgHGYNptU4tpiokjytt4WRFvaGAwH66JIdo7lRrSRZWs6y-NQRv/s320/DSCF6180.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571814516447077874" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px; "><span class="Apple-style-span">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); line-height: 17px; "><span class="Apple-style-span">
<br /></span></span></div><div><span class="Apple-style-span" style="line-height: 17px; "><span class="Apple-style-span"><meta charset="utf-8">I successfully substituted so many ingredients from the original recipe that I knew I could mess with it even more. This time I wouldn't make the mistake of adding more than a cup of mix-ins, since that made for super chunky ice cream, but I would replace the caramel sauce with blackberry jam and lemon curd, the cinnamon with a touch of ginger, add a bit of agave to sweeten it, and swirl</span></span><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; "> in a ribbon of berry syrup.</span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">The ice cream itself ended up incredibly creamy; next time I would probably leave out the berry syrup and just add it as a topping, since the water content of the uncooked berries froze very hard - or I would make the syrup break the berries down more before swirling it in to the ice cream. The lemon curd really made this flavor, so don't back away if berries and lemon sound strange to you.</span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="line-height: 17px; font-size: medium; ">Here's my take on this super easy, fabulously adaptable recipe:</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; "><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 0); line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqxQa5l6sy9LJRFI58cQ_AB5KZPy5jZmoF1IzV8zB1poSft1Qz0N92OSiAx34PZllAW3TGPh6p7YG0yt_emlFkJCloJ7On5C2aVoRXBkB_8RATYudOOvZHe59RcDak1c9jyLnDq7r7idK/s1600/DSCF6230.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqxQa5l6sy9LJRFI58cQ_AB5KZPy5jZmoF1IzV8zB1poSft1Qz0N92OSiAx34PZllAW3TGPh6p7YG0yt_emlFkJCloJ7On5C2aVoRXBkB_8RATYudOOvZHe59RcDak1c9jyLnDq7r7idK/s320/DSCF6230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571822133013151538" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; "><b>
<br /></b></span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; "><b>Blackberry Lemon Coconut Ice Cream</b></span></div><div><span class="Apple-style-span" style="line-height: 17px; "><span class="Apple-style-span"><meta charset="utf-8"><span class="Apple-style-span" style="line-height: normal; "><p style="line-height: 1.6em; text-align: center; "></p><div style="text-align: left; ">1 C light coconut milk</div><div style="text-align: left; ">2 C lactose-free, vanilla soy, or coconut creamer</div><div style="text-align: left; ">1/4 C no sugar added seedless blackberry jam (strain to remove seeds)</div><div style="text-align: left; ">1/4 C lemon curd (I love TJ's)</div><div style="text-align: left; ">3 T agave syrup</div><div style="text-align: left; ">1/4 tsp ground ginger</div><div style="text-align: left; ">pinch salt</div><div style="text-align: left; ">2 T corn starch</div><div style="text-align: left; ">2 tsp vanilla extract</div><div style="text-align: left; ">
<br /></div><div style="text-align: left; ">Combine the coconut milk and creamer in a medium sauce pan, along with the jam, lemon curd, agave, ginger, salt, and corn starch. Whisk vigorously to combine and beat out any lumps. Turn on the heat to medium, and whisk occasionally until it just comes up to a boil and has thickened significantly. Cool completely and add the vanilla. Chill thoroughly in the refrigerator. Before churning the ice cream, prepare any add-ins (berry syrup, chocolate chunks, etc.). Once the ice cream base is chilled, churn in your ice cream maker according to the manufacturer’s instructions (mine took 20 minutes total), adding any add-in in the last 5 minutes of churning. Transfer to an air-tight container, and freeze solidly for at least 4 hours before serving.</div><div style="text-align: left; ">
<br /></div><div style="text-align: left; color: rgb(51, 51, 51); ">
<br /></div><div style="text-align: center; color: rgb(51, 51, 51); "><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00OUYbotEvKTa0AG3Rjcuaksz8WqoUBs0JOKqeYx-DPm7C0Mb89gGieNWfKSLfg8bSmICvrBkorCHfytMBr1nav9ECavQHdJFggtgRUEpcBqrwdleya5stN-sckxgM1E7qphph1aIWOFi/s1600/DSCF6237.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00OUYbotEvKTa0AG3Rjcuaksz8WqoUBs0JOKqeYx-DPm7C0Mb89gGieNWfKSLfg8bSmICvrBkorCHfytMBr1nav9ECavQHdJFggtgRUEpcBqrwdleya5stN-sckxgM1E7qphph1aIWOFi/s320/DSCF6237.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571822155043439394" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></div><div style="text-align: left; color: rgb(51, 51, 51); ">
<br /></div><div style="text-align: left; color: rgb(51, 51, 51); ">
<br /></div><div style="text-align: left; "><b>Blackberry Syrup</b></div><div style="text-align: left; ">1/3 C water</div><div style="text-align: left; ">3 T agave syrup</div><div style="text-align: left; ">1/4 tsp lemon zest</div><div style="text-align: left; ">12 oz. blackberries </div><div style="text-align: left; ">
<br /></div><div style="text-align: left; ">Combine ingredients in a medium saucepan over medium heat, and simmer for 8 minutes. Watch to make sure it doesn't boil over, stirring from time to time. After the 8 minutes, remove from heat. Optional: add up to 2 tsp liquor (brandy, framboise, etc.) and another 12 oz. of berries to add texture to the syrup. Let cool before mixing into the ice cream, or serve warm/room temperature as a topping on the finished ice cream.</div><p></p></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; "><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1g-a0vK8X2623CCCdnDq6yABD2X56cbJfGbtNSSFCrT0y-E6Tg8uVMXIa_WnrmmG7gLaeTfQ45NWjjIHBU65PrJcUskgTF4XRGGpe7sHjzd60n_-AX-5PjgwD8_YbwveM-yODEOOPIpx/s1600/DSCF6234.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1g-a0vK8X2623CCCdnDq6yABD2X56cbJfGbtNSSFCrT0y-E6Tg8uVMXIa_WnrmmG7gLaeTfQ45NWjjIHBU65PrJcUskgTF4XRGGpe7sHjzd60n_-AX-5PjgwD8_YbwveM-yODEOOPIpx/s320/DSCF6234.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571822147773880082" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; "><b>How to adapt this recipe:</b></span></div><div><ul><li><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">Replace the liquid sweeteners (jam, lemon curd, agave) with up to a total of 1 C of another liquid sweetener (the caramel Rocky Road version had 1 C of fleur de sel caramel sauce from Trader Joe's).</span></li><li><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">Replace the ground spice (ginger) with up to 1 tsp of another ground spice (the original had 1 tsp of cinnamon). Take care to not overwhelm the flavor you're trying to achieve - start with 1/4 tsp, taste, add more if you prefer.</span></li><li><span class="Apple-style-span" style="font-family: georgia; line-height: 17px; font-size: medium; ">Add up to 1 C of chunky/chewy add-ins: marshmallows, chocolate chunks, nuts, berries, cookies, cake crumbs, etc. Adding more than 1 C will mean you are chewing your ice cream rather than licking it.</span></li></ul></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; ">
<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: georgia; line-height: 17px; font-size: medium; "><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 16px; color: rgb(0, 0, 0); line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qHURdrExfrzTZWmW5aFFHTdsSj9Ea8XNvo242MqttzMVvnTTTl8zF0krs7zvGrZM1p9LkxGf9f98GqsNGpVi9pkej4qaxHcGgGJ-hATuEv9-JZ3qcVpyqMotCLQu2iKyDwVDsZ08xVPS/s1600/DSCF6179.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qHURdrExfrzTZWmW5aFFHTdsSj9Ea8XNvo242MqttzMVvnTTTl8zF0krs7zvGrZM1p9LkxGf9f98GqsNGpVi9pkej4qaxHcGgGJ-hATuEv9-JZ3qcVpyqMotCLQu2iKyDwVDsZ08xVPS/s320/DSCF6179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571814507526618674" style="cursor: pointer; width: 320px; height: 240px; " /></a></span></span></div><meta charset="utf-8">Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-66277439757750149672011-02-07T23:10:00.000-08:002011-02-08T00:00:34.160-08:00Chocolate Caramel Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqumCQNCFYS69bSQQPgfzQPCa_rpCixvQGsgS3UKQXxEcf1N-ytE4mqWs8UUDhFKpRIR8SrFtrE3C9JQz08iJYg6jtMMA_8TiM_eVC2oiB72fq7LgC1K6GGx3ZVfNxhadP2Dx8IMuR3XO9/s1600/DSCF6218.JPG"><blockquote></blockquote></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqumCQNCFYS69bSQQPgfzQPCa_rpCixvQGsgS3UKQXxEcf1N-ytE4mqWs8UUDhFKpRIR8SrFtrE3C9JQz08iJYg6jtMMA_8TiM_eVC2oiB72fq7LgC1K6GGx3ZVfNxhadP2Dx8IMuR3XO9/s1600/DSCF6218.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqumCQNCFYS69bSQQPgfzQPCa_rpCixvQGsgS3UKQXxEcf1N-ytE4mqWs8UUDhFKpRIR8SrFtrE3C9JQz08iJYg6jtMMA_8TiM_eVC2oiB72fq7LgC1K6GGx3ZVfNxhadP2Dx8IMuR3XO9/s320/DSCF6218.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5571212927464505586" /></a>
<br /><div>
<br /><div><span class="Apple-style-span">This tart is not a fancy looker, but it is extravagantly rich and chocolatey. The short crust is not overly sweet, balancing the chocolate ganache* filling along with the salted caramel layer hidden underneath. </span></div></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I would also characterize this dessert as simple and easy to prepare ahead of time - both good things in my book. You'll need to plan ahead to make of the three layers, since the crust, caramel, and chocolate ganache each need to set and cool before the subsequent layer can be added. There is more time necessary for cooling than for actual preparation. I've yet to master the art of making pie crust - and am unlikely to do so since I'm not super into pies - so a tart like this is an easy way of achieving something similar, but more to my taste.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">I took it to an engagement party as the chocolate component of a trio of desserts (with a <a href="http://foodscheming.blogspot.com/2011/01/pistachio-cake-with-honey-buttercream.html">pistachio cake </a>and a lemon parfait of cream and sponge cake, to be posted soon). In my opinion, providing sweets for an event involves trying to make as many people happy as possible, and that means knowing your audience and finding a variety that will appeal to them. For this event, I knew the attendees did not prefer overly sweet desserts, so I looked for less sweet options that were in different media (cake, tart, and creamy) and different taste profiles (nut, chocolate, and lemon). And to keep me happy, options that would be interesting but easy to make!</span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">The tart crust may be used with a wide variety of fillings - glazed fresh berries, baked custard with fruits, <a href="http://foodscheming.blogspot.com/2010/07/plum-tart-with-walnut-cream.html">nutty creams</a> - you just want to bake the shell ahead of time and then add the filling, to be baked or served fresh.</span></div><div><span class="Apple-style-span">
<br /></span></div><div><b><span class="Apple-style-span">Chocolate Caramel Tart</span></b></div><div><span class="Apple-style-span">Tarte Chocolat Caramel, in <a href="http://www.amazon.com/Chocolate-Zucchini-Adventures-Parisian-Kitchen/dp/0767923839/ref=sr_1_1?s=books&ie=UTF8&qid=1297149988&sr=1-1"><i>Chocolate and Zucchini</i> by Clotilde Dusoulier</a></span></div><div><span class="Apple-style-span">
<br /></span></div><div><b><span class="Apple-style-span">Short Pastry (Pâte Sablée)</span></b></div><div><ul><li><span class="Apple-style-span" style="line-height: 20px; font-size: medium; ">1/3 C plus sugar (unrefined or white)</span></li><li><span class="Apple-style-span" style="line-height: 20px; font-size: medium; ">1 C plus 2 T flour</span></li><li><span class="Apple-style-span" style="line-height: 20px; font-size: medium; ">7 T butter (salted, or unsalted plus a pinch of salt) </span></li><li><span class="Apple-style-span" style="line-height: 20px; font-size: medium; ">1-2 T ice-cold water or milk</span></li></ul><span class="Apple-style-span"><b></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 20px; "><p style="font-weight: normal; ">Preheat the oven to 350°F. Grease a 10-inch tart pan with butter and set aside.</p><p style="font-weight: normal; ">Prepare the pâte sablée. In the bowl of a mixer or blender, combine the sugar and flour. Add the butter and process in short pulses until the mixture resembles coarse meal. (Alternatively, rub the butter into the dry ingredients by hand with the tips of your fingers or a wire pastry blender.) Add a tablespoon of water or milk and mix again, in short pulses, until it is absorbed. The dough should still be crumbly, but it should clump if you gently squeeze a handful in your hand. If it doesn't, add a little more water -- teaspoon by teaspoon -- and give the dough a few more pulses until it reaches the desired consistency.
<br /></p><p style="font-weight: normal; ">Pour the mixture evenly into the prepared tart pan. Using the heels of your hands and your fingers, press on the dough gently to form a thin layer, covering the surface of the pan and creating a rim all around. Don't worry if the dough feels a little dry, this is normal. Cover with plastic wrap and refrigerate for 30 minutes, or up to one day. </p><p style="font-weight: normal; ">Bake for 20-25 minutes, until golden, keeping an eye on it. Transfer to a rack to cool.</p><p style="font-weight: bold; ">Salted Caramel Filling (optional)</p><p></p><ul><li>1/2 C light brown sugar</li><li>1 T honey</li><li>1/2 tsp fleur de sel or kosher salt</li><li>1/3 C crème fraîche or heavy cream**</li><li>2 T unsalted butter, diced</li></ul><p></p><p>Once the tart crust is cooled, prepare the caramel filling. Make sure you have all the ingredients measured out before you start. Combine the brown sugar and 1 T water in a small heavy-bottomed saucepan and melt the sugar slowly over medium-low heat. Swish the pan around from time to time to ensure even melting, but don't stir. As soon as bubbles form on the surface (avoid overcooking the caramel, which would result in a bitter taste afterward), add the honey and stir to combine. Add the salt and cream and stir until blended. Remove from heat, add the butter, and stir to combine. Pour the caramel into the tart shell and tilt the pan slowly in a circular motion to coat the bottom of the shell evenly. Let set in the fridge for 40 minutes.</p><p><b>Chocolate Ganache Filling</b></p><p></p><ul><li>10 oz. good-quality bittersweet chocolate, finely chopped**</li><li>1 C crème fraîche or heavy cream</li></ul><b></b><p></p><p>Once the caramel is cooled, prepare the ganache filling. Put the chocolate in a medium mixing bowl, preferably stainless steel. Bring the cream to a simmer in a heavy-bottomed saucepan over medium-low heat (turn off the heat just after you've seen bubbles appear around the edge of the surface of the cream). Pour half of the cream on the chocolate (cover the rest), let stand for 20 seconds, and stir gently in the center with a whisk, gradually blending the cream with the chocolate until smooth. Add half of the remaining cream, and stir again until combined. Repeat with the remaining cream. Remove the tart pan from the fridge, pour the chocolate filling into the shell, and level the surface with a spatula, covering all of the caramel layer and spreading the ganache to the edges of the shell. Return to the fridge to set for an hour.</p><p>Remove the tart from the fridge 15 minutes before serving. Cut in small slices, and serve on its own or with fresh berries. The leftovers will keep for several days, tightly wrapped and refrigerated.</p><p>
<br /></p><p>*Ganache is a smooth and creamy combination of chocolate and cream, similar to what you might find in the middle of a See's Candy chocolate. This recipe details one of several approaches to its preparation, but it is always a simple method.</p><p>**The price of butter and heavy cream at Smart and Final is regularly excellent, as is Costco if you have a membership. Trader Joe's is a slightly more expensive option, but still cheaper than most regular grocery stores.</p><p>***I like Trader Joe's Pound Plus for an affordable option, which is available in milk, bittersweet, and dark.</p></span></span><meta charset="utf-8"><meta charset="utf-8"></div>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com0tag:blogger.com,1999:blog-466400541290191367.post-51269657779886495612011-01-07T07:22:00.000-08:002011-01-07T11:49:24.322-08:00Lime Kefir Frozen Yogurt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpXnIXdMjHr3TREnf2swSynQP2qGcC2H6rsFVvoBRqZd64oHXgtVoYtrxNdUSmKUdkZaF6cFC1Jz-qrFmh65eTmMV5BnCjadi-KgFC6MaVb7rL8rmWzwQ3zj5fsojrL0Bvmq90XZQVL9p/s1600/DSCF6129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpXnIXdMjHr3TREnf2swSynQP2qGcC2H6rsFVvoBRqZd64oHXgtVoYtrxNdUSmKUdkZaF6cFC1Jz-qrFmh65eTmMV5BnCjadi-KgFC6MaVb7rL8rmWzwQ3zj5fsojrL0Bvmq90XZQVL9p/s320/DSCF6129.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559532456794798210" /></a><div style="text-align: left;">
<br /></div><span class="Apple-style-span" style="line-height: 18px; "><p style="line-height: 19px; margin-top: 0px; "><span class="Apple-style-span">My lovely siblings gave me an ice cream maker for Christmas! Another opportunity for scheming. I'm not an experienced ice cream maker, and in fact unsuccessfully attempted an ice cream recipe twice in October, so I feel like I need to work up to making actual ice cream. I made this l<a href="http://chocolateandzucchini.com/archives/2008/07/lemon_kefir_ice_cream.php">emon kefir ice cream</a> a few years ago, and very much liked it. </span></p><p style="line-height: 19px; margin-top: 0px; "><span class="Apple-style-span">It is the simplest of frozen dessert recipes: mix, refrigerate, mix, freeze - no cooking required. And it's probably the healthiest of frozen desserts, since it's low-fat and only sweetened by agave syrup.</span></p><p style="line-height: 19px; margin-top: 0px; "><b><span class="Apple-style-span">
<br /></span></b></p><p style="line-height: 19px; margin-top: 0px; "><b><span class="Apple-style-span">Lime Kefir Frozen Yogurt</span></b></p><p style="line-height: 19px; margin-top: 0px; "><span class="Apple-style-span">1 2/3 cups kefir (or other fermented milk, or buttermilk, or plain yogurt; low fat makes it icier)
<br />the <b>zest</b> from two limes, microplaned or very finely chopped
<br />1/4 cup <b>lime juice</b> (a little less than the yield of the 2 zested limes)
<br />1/3 cup plus 2 tablespoons <b>agave syrup </b>(or the sweetener of your choice -- maple syrup, rice syrup, honey, or a mix of honey and sugar)
<br />a good splash of <b>rum</b> (or lemoncello, or cachaça) (optional)</span></p><p style="line-height: 19px; margin-top: 0px; "><span class="Apple-style-span">Makes about 1/2 liter (1/2 quart).</span></p><p style="line-height: 19px; margin-top: 0px; "><span class="Apple-style-span">Combine all the ingredients in a mixing bowl and whisk until blended. Cover, refrigerate for an hour until well chilled, and churn in your ice cream maker according to the manufacturer's instructions. Let it firm up in the freezer in a plastic container; mine took about a day to be firm enough to form scoops, since the mixture is low in fat and my freezer is not the coldest. Has an icy, sorbet-feel to it.</span></p><p style="font-size: 0.75em; line-height: 19px; margin-top: 0px; color: rgb(34, 34, 34); font-family: verdana, sans-serif; ">
<br /></p><p style="font-size: 0.75em; line-height: 19px; margin-top: 0px; color: rgb(34, 34, 34); font-family: verdana, sans-serif; "><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; line-height: normal; font-size: 16px; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqGwxu6AAYWOejpnNjhhPV1pVytEZMub5zBHqG9tLP8DfSopxuX3lwJBPeCh1wHwsudq7y19oYFka-NTFTEnWNmnzUyieYQG-fWhI1aTwu2LZfH5Mk4b30YV0wFEVZp900xOEWyNJLi_g/s320/DSCF6131.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5559532450621187842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></p><div style="color: rgb(34, 34, 34); font-family: verdana, sans-serif; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-family: Georgia, serif; line-height: normal; font-size: 16px; -webkit-text-decorations-in-effect: underline; ">
<br /></span></div></span>Lisa C, Los Angeleshttp://www.blogger.com/profile/16241401084799092994noreply@blogger.com1