astheroshe's

Food Blogger Cookie Swap 2011-Pink Peppercorn and Strawberry Shortbread

2011-12-12T20:16:00.036-05:00

Thanks for participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen!

I found this recipe last month in an old magazine hanging @ my work. I thought ..WOW .. I have to try these. I was curious about the jam added to the dough?? and though they would be hard to work with and sticky. I was pleasantly surprised.....

rolled cut sprinkled with sugar

Recipe: ( Better Homes and Gardens 2009)

1 cup butter, softened
1/2 cup white granulated sugar
1/4 cup strawberry preserves
1 tsp. vanilla
1/4 teaspoon salt
1/2 teaspoon ground pink peppercorns ( I used 1 teaspoon for increased heat )
2 2/3 cups all purpose flour

Coarse decorating sugar-optional
Icing-optional

Icing:
2 cups powdered sugar
1 Tablespoon milk
1/2 teaspoon vanilla

Instructions:

Pre- Heat oven to 300 degrees F .
Line 2 baking sheets with parchment paper

Beat butter until smooth with a stand or hand mixer.
Add granulated sugar, perserves, vanilla, peppercorns . Beat all until well combined.
Sift flour and salt.
Beat in flour mixture to butter mix. Beat until well combined.
Bring dough together into ball and roll into plastic wrap. Flatten as a disk and chill for at least 30 mins.

Remove dough and roll out into desired shapes with cutters, or by hand.

Sprinkle with coarse sugar and bake. OR Bake and spread icing on cookies OR cut as I did below for a modified " Linzer cookie" and sandwich with Strawberry Jam.
.

rolled /cut for "Sandwich style:"

modified Linzer style

These cookies have an amazing kick of sweet heat from the pink peppercorns. I liked them best with the extra jam. They have that " shortbread" texture- buttery and crumbly, with a crisp yet soft bite. The dough is super easy to handle and rolls perfect for all cutout shapes, with almost no spreading or puffing. No sticking or extra flour needed.

I doubt they would appeal to kids, but this is how I like my cookies. Classic with an unexpected twist.

I will make these again and again, changing the jam and mixing in different spices. I hope u will try these and make new combination of flavors.

I rec'd my 3 dozen beautiful cookies from :

A Bitch'n Kitchen Annie and Maggie -- Monster Cookies

Biking before bed , Lindsey - Nutty Buddy Bars

My Life...An Adventure- Alison - Behn's Molasses Cookies

Check out the AB FAB blogs from some very fantastic ladies :)

I cant wait for next year :)

Vampire cupcake

2011-09-28T19:14:00.000-04:00

Here is the cooooooooolest Bday present I got this year. My dear friend, Kevin drew this for me. :) He is a fantastic artist. God given talent, that I respect immensely.I told him I have been ignoring my blog..I needed a muse..I think this little fella was a gesture to inspire me, back to doing something I love.

xoxoxox Thanks, Kevin

Here is Kevin's blog..Please check it out :) Kevin M. Rucker

Whip it Wednesday- " Ice Cream"

2011-06-08T08:17:00.000-04:00

Yes, i have been gone for a long time...I'm soo sorry blog. Trying to find my way back to you :)

WHIP IT WEDNESDAY- AMERICAN HONEY -LADY ANTEBELLUM

2011-04-12T19:38:00.000-04:00

Lady Antebellum.. " American Honey"

Mojito Poundcake

2011-04-10T07:23:00.000-04:00

“I pity them greatly, but I must be mum, for how could we do without sugar and rum?”
William Cowper (English Poet 1731-1800)

Neglect- not a pretty sounding word. I actually got suspended from work for three days for using it. When you work in a nursing home the administrator can get pretty pissed off at you, when you think a resident has been neglected. ALL kinds of bells and whistles goo off. A LTC facility could be fined huge $$$ amounts if that claim could be justified. Could also lose the ability to admit more residents. All kinds of reprimands . It was ugly, (but I was right). Even if she was too big a bitch to see it.

We are not talking neglect to that magnitude. I am only speaking about NEGLECT..of my poor lonely blog. Yes, "ACCRO", is not making me feel..so happy these days. I have had no desire to bake. No desire to photograph. No desire to share. It is ugly. I am a big enough bitch to see it.

With my mood being so "HO-HUM" I just decided to throw something together quickly. For some reason I am fixated on the Mojito. . I Googled ...and found THE most complex recipe by Warren Brown, of Cake Love. ..BUT WOW....THAT recipe was an all day project! I bet it is super yummy...but did I tell you how "HO HUM" I feel? I decided to whip up something easier, with no ITALIAN Meringue! SHEEEEESH! . So the easiest cake ever, is your classic pound cake. Thank me later.

Mojito Pound cake

Ingredients

3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

1 /2 teaspoon baking soda

pinch of ground cloves

2 cups white sugar

1/4 cup demerara sugar ( and more for sprinkling)

4 whole large eggs

2 sticks unsalted butter-or 1 cup

1 lime zest ed

juice of one lime

3 Tablespoons light rum

2-3 Tablespoons fresh mint leaves dried and crumbled. ( I think fresh may be better?)

1 cup sour cream

2 tablespoon milk ( optional)

Proceedure

Pre heat oven to 350 degree F. PAM coat spray a 10 inch tube pan. Sprinkle extra demerara sugar to coat inside of pan.

Cream butter and both sugars together until light and fluffy

Add eggs one at a time and blend until combined

Sift flour, salt, baking powder, baking soda, cloves, mint, . -reserve.

Mix sour cream, rum, lime juice, and zest together. -reserve.

After eggs are mixed. Alternate dry ingredients and wet ingredients in thirds to egg batter, ending with dry.

Pour into prepared pan and bake Approx 40 to 50 mins until tester comes out clean.

The OUTCOME??

The taste and texture are lovely. The demerara sugar I added to the tube pan give you that nice crunchy sugar cane feel .

However, the Mojito.flavor was not as strong as I liked so next time I will double the amounts of lime, rum, and mint. Right now I would call it Mojito-LITE

Or consider a glaze drizzled over the top...or a sugar syrup soaked in when the cake is hot.

I will definably perfect this recipe....another day..but I feel this is a fantastic start.

Vadis Bars

2011-03-25T20:01:00.000-04:00

“Getting over a painful experience is much like crossing monkey bars. You have to let go at some point in order to move forward.”

I recently purchased the baking book," The Art of Fine Baking", by Paula Peck.

I bought it off Ebay -very cheaply. I did not know anything about it, but it "looked and sounded good" . The introduction by James A. Beard. The contents - Basic cakes and Mixtures, Frostings, Pound cakes, Torten, Cookies, Coffee cakes and so on. I was happily surprised when I received it. The book is 311 pages and jam packed with recipes, and some step by step pictures. There are classic recipes, and some unusual variations. Like this one below, for Vadis Bars.

I had never heard of these bars. A Google search -nothing. However, I was intrigued by the tart dough and the use of the hard boiled egg yolks. I also was dying to try the butter crunch topping. It looked easy and simple..and of course I had all the ingredients on hand.

Vadis Bars

1 recipe for rich tart dough

1 recipe butter crunch topping

Pre heat oven to 350 degrees F

Prepare a 9x9 square cake pan. Butter bottom of pan and parchment bottom and up the sides.

Prepare Butter Crunch topping -Reserve

Prepare rich tart dough according to recipe, and press into a smooth layer into prepared pan.

Bake for @ 20 mins.

After 20 mins spread reserved Butter Crunch topping into rich tart dough and bake for another 10 mins. Until topping is bubbling.

Cool slightly. Lift out bars with parchment paper. Cool completely and cut with a greased knife into small bars.

Rich Tart Pastry

Ingredients

2 cups sifted all purpose-flour

3 tablespoons sugar

3/4 cup unsalted butter- chilled but not ice cold

1/2 teaspoon salt

2 teaspoons of zested lemon peel

3 hard cooked egg yolks, mashed.

2 raw egg yolks

Procedure

Sift flour, salt and sugar. Place in food processor.

Add lemon zest and butter. Pulse a few times until the butter/ flour makes a course crumb.

Add hard boiled yolks and raw yolks and pulse until dough comes together into a ball.

Press into prepared 9x9 prepared cake pan with lined with parchment. ...continue to follow Vadis directions

Butter Crunch Topping

Ingredients

1 cup granulated sugar

1 teaspoon lemon juice
1/4 cup heavy cream
1/2 cup butter
1 1/2 cups slightly toasted hazelnuts (or almonds)
1 teaspoon vanilla

Combine sugar and lemon juice in a heavy saucepan /pot.
Warm over a low/slow heat until sugar melts and turns golden brown. Do not stir.
Add cream and butter. Stir until smooth. Mixture will pop and bubble.
Add nuts. Set aside to cool. Stir in vanilla before using.

Follow continued Vadis preparation....

I loved these bars. The dough comes together so easy. No sticking and easy to press. The butter topping is like it describes. It seems to be a caramel- but it is more buttery in flavor. I think the added lemon gives the bars that "old world Italian flavor" with the mix of lemon and hazelnut. I am sure you could use water instead for the topping, and omit the zest in the tart base.

Of course you could use the tart base ...for a TART! LOL I think it is a nice alternative to your pate sucre...etc..

Banana Refrigerator Cake

2011-03-19T06:53:00.003-04:00

"I feel pretty good. My body actually looks like an old banana, but it's fine. "
Mike Piazza

Finally a post this week! This is the first recipe I have baked out of

Rose's Heavenly Cakes

I won this fantastic book from this little contest. rehrucken-lamington-reinventing.

One of my favorite blogs to read DeliciousDeliciousDelicious ( by the infamous Mr. P. He recommended that I bake this cake, and of course graciously sent me this book! BISOUS!

I love this cake because it is made with oil, vs butter. I buy pounds and pounds of butter, and just when you want to bake just one more thing...you do not have enough. :( CURSES! I'm sure you all know exactly what I am speaking of. Of course, going back out to the store , is not an option. At least not for me.

Banana Refrigerator Cake
adapted from Rose's Heavenly Cakes

Ingredients

226g-2 very ripe bananas
121 g sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
170g turbinato sugar
108 g safflower oil
200g cake flour
1 teaspoons bicarbonate of soda
3/4 teaspoons baking powder
1/2 teaspoons salt
2 teaspoons lemon zest ( I think this could be optional)

Proceedure

Pre-heat the oven to 350 degrees.
One large loaf pan, or 9 by 2 inch round pan. Coat bottom of pan with butter or shortening, line with parchment, then coat with cooking spray with flour, or butter and flour.
Sift together the flour, salt baking powder, soda. Reserve.
In a separate large bowl with upright stand mixer with whisk attachment, beat banana until mashed. Add sour cream and beat until smooth. Add eggs, vanilla, lemon zest and beat until combined.
Add sugar to banana mixture and beat until smooth. With mixer on low-to medium speed slowly drizzle the oil into mixture. Beat until incorporated.
Add sifted flour mixture to wet, beat until just combined.
Pour the mixture into the pan, and bake for 30 to 40 minutes, until the cake tests done.
Cool for 10 minutes in the pan, then invert onto a wire rack.

Rose's Heavenly White Chocolate Cream Cheese Frosting:
adapted from Rose's Heavenly Cakes

3 oz good quality white chocolate, chopped

4 oz cream cheese, softened but still cool

2 tablespoons unsalted butter

1/2 tablespoon sour cream
1/8 teaspoon almond extract

In the microwave heat the white chocolate stirring every 15 seconds until almost completely melted, being careful not to overheat the chocolate.

Remove from the microwave and stir until completely melted. Set aside to cool until no longer warm to the touch.

In your food processor, combine the cream cheese, unsalted butter and sour cream and blend until smooth, scraping down the sides often. Add the cooled chocolate and blend until it is incorporated and then pulse in the extract.

Pour the frosting into the bowl. For firmer frosting place in the refrigerator for roughly 30 minutes.

Delicious, easy. Great with or without the icing. It has inspired me to adapt this recipe for a variation. Which I hope to bake soon. CURSES! If I only had some more bananas!

Happy Weekend:)

Whip It Wednesday-Oasis- Champagne Supernova

2011-03-16T18:46:00.004-04:00

Oasis- Champagne Supernova

http://www.youtube.com/watch?v=g3C7DECI0jU

Orange Polenta Cake

2011-03-09T18:07:00.002-05:00

"Try not thinking of peeling an orange. Try not imagining the juice running down your fingers, the soft inner part of the peel. The smell. Try and you can't. The brain doesn't process negatives."

Douglas Coupland

It has been a super busy week. Limited time for baking and posting. I woke up with polenta cake on the brain. Did a quick Google search and found this little delight. My pictures came out terrible. The caramel did not spread well, and I almost burnt this thing. BUT ENJOY! ..with that introduction I am sure you will bake it immediately!

Orange Polenta Cake-ADAPTED FROM OTTOLENGHI: THE COOKBOOK

Serves 6 to 8

Active Time:35 min
Start to Finish:2 1/2 HR (includes cooling)

For Caramel Orange Layer- Next time I will double the caramel

1/2 cup superfine granulated sugar
2 tablespoons water
2 tablespoons unsalted butter, cut into bits
2 navel oranges (I used one- all I had)

For Cake

1 3/4 sticks unsalted butter, softened
1 cup superfine granulated sugar
3 large eggs
2 teaspoons orange-flower water
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups ground almonds (7 oz)
2/3 cup quick-cooking polenta

For Glaze

1/4 cup orange marmalade
1 tablespoon water

Make Caramel Orange Layer:

Preheat oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan, then line bottom with parchment paper and side with a strip of parchment. ( I think i may use 2 layers - to decrease burning
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.
Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.

Make Cake:

Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest.
Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined.
Spread batter evenly over oranges (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
MINE ONLY COOKED FOR 30 minutes! Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.

Glaze Cake:

Heat marmalade with water in a small saucepan until melted. Strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature.

Cooks’ note: Cake, without glaze, can be made 1 day ahead and kept, wrapped well, at room temperature. Glaze before serving.

Very yummy..with great orange flavors. Someone called it " Sweet orange flavored cornbread". I really think more decadent than that description! I used a course Polenta, and next time will look for a finer grain, or grind mine down . The almonds add a rough texture, so this polenta was a bit much.

Orangen't you glad I baked this?

Whip it Wednesday - Orange Blossom Special

2011-03-09T07:34:00.000-05:00

Whip It Wednesday- Ultra Vomit - Boulangerie Patisserie

2011-03-02T06:33:00.001-05:00

Runebergintorttuja (Runeberg Cakes) - and some very hot Finns

2011-02-26T08:03:00.017-05:00

“Software is like sex: it's better when it's free.”

Linus Torvalds Finnish Computer engineer and Programmer, creator of Linux. b.1969)

A few times a month I visit Border's Books for the obvious reasons.- a huge chia latte . While waiting I browse thru the cookbook section, which in my Borders is right behind the Seattle's Best. ( they are evil) I have a wall of cookbooks( like every blogger) . There are several out there that are great worth buying the whole book. While others there may be a recipe or two..I love reading them, studying the recipe, and pictures. I try to dream up my own creations and inspirations.

I do not like to spend a lot of money on cookbooks, because of the wealth of Internet information. Especially recipes- there are beyond thousands out there. I am a second hand, ( GOODWILL) , and EBAY shopper. Spending three dollars on a book for one recipe trumps thirty. ( you get the idea ... we all have the ACCRO don't we??)

I stumbled across this cake on one of my browsing days. I did not right down the recipe. Just the name...and hit GOOGLE. To my surprise very little info popped. I found one really good recipe from the blog desserts for breakfast.. Stephanie's cakes also look much more appealing than mine..more on that later:( SO Please visit her blog. She has many beautiful goodies to share.)

wiki pic

Runeberg's torte (Finnish: Runebergintorttu; Swedish: Runebergstårta) is a Finnish almonds and rum and it usually weighs about 100 grams. There is usually raspberry jam in a sugar ring on the tart. pastry flavored with

The torte got its name from the Finnish poet Johan Ludvig Runeberg (1804–1877) who, according to legend, enjoyed the torte with punsch for every breakfast. Runeberg's tortes are typically eaten only in Finland and are generally available from the beginning of January to Runeberg's birthday on February 5.

I do not know much about Finnish culture and food. They are not world culinarians (just like Canada) . BUT BUT BUT..they do offer an export that blows my mind. Apocalyptica WHO you say?? Let me introduce you to my Finnish ( LUST) ACCRO.

Eino Matti "Eicca" Toppinen

Paavo Lötjönen,

Mikko Sirén

PERTTU KIVILAAKSO

Yes, EXTREMELY TALL long haired tattooed cello playing men .( Classically trained) . NAMES SO LONG. Accents sooo thick ...I could never pronounce.) They ROCK! Thankfully they come to ATL, every now and then. They sexiest men, I have ever seen :) Food porn at it's best .LOOOL

See for yourself :) The highlighted video is better, but would not post .

http://www.youtube.com/watch?v=zf2aIVKp1OY

or

The originators of "Whip your Hair"

Runeberg Cakes (Runebergintorttuja) from the blog desserts for breakfast.
makes 8 3x3 round cakes

for cakes:
2 cups AP flour
1 cup finely ground ginger snaps
3/4 cup finely ground almonds
(to grind almonds, put almonds and ginger snaps in food processor at the same time.)
1 tspn baking powder
1 tspn baking soda
1 tspn salt
1 1/2 - 2 tspn freshly grated orange zest
1 tspn ground cardamom
1/2 cup whole milk
1/2 cup freshly squeezed orange juice
1 tspn almond extract
1 cup butter
1/2 cup sugar
1 cup dark brown sugar
2 Tbspn molasses
3 eggs, at room temp

1. Preheat oven to 350 degrees F. Oil and flour the 3x3 cake rings and set on a silpat or parchment-lined baking sheet. Set aside.
2. In a large bowl, combine flour, ground ginger snaps, ground almonds, baking powder, baking soda, salt, orange zest, and cardamom. Whisk to mix. Set aside.
3. In a measuring cup, stir and combine milk, orange juice, and almond extract. Set aside.
4. Place butter, sugar, and brown sugar in a mixing bowl. Cream on medium low for about 4-5 minutes.
5. Add molasses to the butter mixture and cream until fully incorporated. Make sure to scrap down the sides if necessary.
6. Add eggs one at a time to the butter mixture, mixing thoroughly to incorporate each egg between each addition.
7. Gradually add the dry ingredients (flour mix) and wet ingredients (milk mix) to the butter in three stages--dry followed by wet followed by dry followed by wet, etc. Mix until thoroughly combined.
8. Spoon batter into cake molds until about 3/4 of the way full, being careful not to touch the exposed sides with batter. Tap the baking sheet lightly on the counter to get rid of any large air pockets. Use a small spatula or a spoon to smooth the tops of the batter.
9. Bake for 25-35 minutes (shorter if you have smaller ring molds) until a toothpick removed from the center of the cake comes out clean. Remove from oven and let cool for 10-15 minutes before removing from molds. Then glaze with...

for rum syrup: ( I cognac- that is soaked with vanilla )
1 cup sugar
1/2 cup water
2 Tbspn rum or cognac

1. While the cakes are baking, make the syrup. Place sugar and water in a heat-proof measuring glass.
2. Heat the sugar and water in the microwave on high for a minute and a half. Stir until sugar is dissolved.
(or, Heat in a pot on the stovetop until sugar dissolves.)
3. Add alcohol and stir into the syrup.
4. When the cakes are unmolded, poke the tops with a few small holes. Use a pastry brush to brush the syrup on the tops and sides of the cakes.**Next time I make these, I will pour a little of the syrup while the cakes are warm, still in molds. The cake is soo moist I don't think you need to poke holes. Once cooled and removed from the molds, I will brush the sides with a pastry brush.

for raspberry topping: ( I used pre made seedless raspberry jam)
1 cup frozen raspberries
4 Tbspn sugar
juice of 1/2 lemon
1/2 tspn cornstarch, sifted

1. In a nonreactive saucepan, saute raspberries on medium high until they begin to release their juices.
2. Add the lemon juice, sugar, and sifted cornstarch, to the raspberries, making sure to whisk to combine the cornstarch.
3. Stirring constantly, bring the contents to a boil and simmer until the raspberries have reduced and are slightly thickened, about 5 minutes.
4. Remove from heat and let cool. Set aside.

for icing:
1/2 cup powdered sugar
1/2 Tbpsn milk
1/4 tspn almond extract

1. Combine powdered sugar with milk and almond extract. Mix well until a thick icing forms.
2. Spoon icing into a squeeze bottle or piping bag fitted with round tip. Use immediately.

Assembly:
1. Use a sharp knife and cut a shallow cone out of the top of each cake, like filling a cupcake, but make a very shallow cut, about a centimeter in from the edge. Scoop out the cone piece.
2. Using a pastry brush, brush more syrup in the cut-out hole.
3. Fill the hole with raspberry topping, about 2 tablespoons per hole.
4. Use the prepared icing in the piping bag to pipe a generous circle of icing around the raspberry topping.

my cake- I let the sugar syrup cook to long. It did not soak thru the cake . The cake/sryup peeled off when I went to fill it with the jam. So I remade it, and think I added to much.. So the white ring of frosting ran.

Even though these little gems do not look pretty. They are one of the tastiest little cakes I ever ever eaten. I will make these again, and maybe the next time Apocalyptica plays ATL, I will bring them a plate!

Hyvää ruokahalua!

Couque- Rye Honey Cake

2011-02-25T10:34:00.000-05:00

“If you want to gather honey, don't kick over the beehive.

Dale Carnegie (American lecturer, author, 1888-1955)

Something quick ...french of course. A simple cake that is spicy, sturdy and dense. I could keep this wrapped up tight for a picnic with no fear of it breaking apart. Like a gingerbread, but not quite..LOL..and I love all spice cakes:)

From About.com...

Still made in many regions of France, this rye honey cake recipe is referred to as couque in rural areas. This is the very rustic and traditional version of the recipe that you are likely to come across in small inns and out-of-the-way taverns. Easy to prepare, this honey cake recipe makes 12 servings; it is perfect for entertaining. Enjoy it slowly, with a small cup of café.

Ingredients:

1 cup rye flour
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking soda
1 teaspoon orange zest
1 teaspoon ground cinnamon
1/2 teaspoon anise seeds, crushed (optional)
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
2/3 cup honey
2 eggs, lightly beaten
1/4 cup light vegetable oil
1/4 cup water

Preparation:

Preheat the oven to 350F. Lightly grease an 8-inch by 8-inch baking pan and set it aside.

Stir together the dry ingredients, and then add the honey, eggs, oil, and water. Mix the batter until the ingredients are incorporated, but not overmixed, about 2 minutes. Pour the honey batter into the prepared pan and bake for 30 minutes, until the cake tests done 1/2-inch from the center.

Cool the honey cake for 10 minutes in the pan and then transfer to a wire rack to cool complete.

"Amuse-toi bien"

Whip it Wednesday -TRICERATOPS - " Raspberry"

2011-02-23T17:32:00.003-05:00

Scottish Seed Cake

2011-02-22T09:41:00.000-05:00

““So, have you heard about the oyster who went to a disco and pulled a mussel?””

Billy Connolly -Scottish Actor,

Seed Cake is a very old type of cake, which was very popular for hundreds of years. It was traditionally made for social gatherings, agricultural harvests and feast days, etc. and so the Seed Cake can truly be said to be the cake of the people. It is a real shame that it is not made more often, and has now faded from our kitchens

. Here we are using the caraway seed to flavor the cake, (giving an almost sweet aniseed taste). Caraway is a type of seed common to both cake and biscuit recipes of the Medieval and Tudor periods; and the English usage of the term Caraway dates back to at least 1440 A.D.

Seed Cake ( I can not remember where I found this recipe-)

Ingredients

¾ cup butter at room temperature
2 cups sugar
4 eggs
4 teaspoons grated lemon peel ( I used 3 very large lemons- I put in 4 tablespoons! )
3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon ground nutmeg
1 cup milk
1 tablespoon each caraway seed, poppy seed and anise seed
powdered sugar

Procedure

With an electric mixer, beat butter and sugar until fluffy. Mix in eggs, one at a time, blending thoroughly, and then add lemon peel.

Mix flour with baking powder and nutmeg. Add dry ingredients to butter mixture alternately with milk; blend well.

Butter and flour-dust a 10-inch tube pan or 12-cup fluted tube cake pan. Spoon about one fourth of the batter into pan and scatter caraway seed on top. Cover with one third of remaining batter and sprinkle with poppy seed. Cover with half of remaining batter. Scatter anise seed on top. Cover with remaining batter.

Bake at 350° F for about 1 hour or until a wooden pick, inserted, comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely. If made ahead, wrap airtight and freeze; thaw unwrapped.

To serve, dust with powdered sugar and cut in thin slices. Makes 12-16 servings. I made a lemon glaze.

My goal is to introduce you to something different. ( most of the time). There is no way I and my family can eat all that I bake. Fortunately for me, my husband works with a fantastic group of people ( Shout out-Southern A&E) . They are not just colleagues, they are friends. They have supported my family thru good, and a lot of bad. ( too much to explain here) They do it from the heart, and with the biggest smiles. They are an extended family. <3.

So how do I show my appreciation? I make them eat all the ridiculous goodies I bake in my kitchen. That's right folks. I use them as human guinea pigs. And you know what? They do it with the biggest smiles on their faces, from the heart! ( LOVE THEM). Someone baked a simple Snickers cake, and thought it was mine. Until they reminded each other." No way , that is not Asthe's cake, it is not obscure enough"

The above recipe, is a doozie. The combination of caraway, poppy and anise. This is gonna get ugly. However, as my own worst enemy, I had to bake it. It screamed to me, called out to me in it's thickest Sean Connery accent, BAKE ME!

So i did. I am glad i did. I have never had a more beautiful pound cake in all my life. I do not know if i mixed it different , longer, or what? I added the eggs one at a time and really beat after each one. Usually i am in a rush, and i do not think I let this develop as long as I should.

The texture was a tight , light crumb. The taste? Unusual., but not bad. The flavors were not strong at all. The caraway was subtle. The anise almost non existent. They poppy added that cool "grinding crunch" when you ate it. Tiny bursts of nutmeg. I have to say i love it.

I will tell you I made a mistake when layering the cake. I did not portion out the batter correctly, and all caraway seeds mixed all over the cake, except the poppy. You can see it in the picture, looking like a tunnel. If done correctly, i am sure it would have a better presentation when sliced. The anise you can not even see, it folds into the cake on top when baked. You see a dark ring, and since it is flipped over......

I will use this base over and over again, and change the spices and flavors. It will be my " go too" pound cake .

:HUGS!

Cat Head BIscuits

2011-02-21T16:51:00.006-05:00

“If cats were born in an oven, would they be biscuits?”

This is an abomination !

What the hell is that contraption? My oven. ..My Kitchen Aide microwave/oven combo. The hinges on my oven have broke...again! One minute they are fine and I am reaching culinary magic in my kitchen. The next, the oven door will not close properly., and thus.. the oven does not heat properly!.

The FIRST time the hinges broke I had them replaced.. to the tune of a whopping $500.00. Now you have to ask?? WT&*^%$# That is outrageous for two small pieces of metal. And why does this happen? I bake, but I do not use my oven more than the average family. Simply, this oven..SUCKS! It has broken more times than I could tell you. I have complained to Kitchen Aide .. but I get no sympathy. I refuse to fix it again, so you see my MacGuyver -rigged hot -mess thing I have going on here.

That said, I did managed to actually bake some biscuits. I am originally a born and bread " Northerner" I flew south one winter, and never returned. ( Bada- bing). Besides my oven being an abomination, so are my "bricks", opps.. i mean biscuits. A perfect fluffy white biscuit is glorious . Growing up in a Italian -American northern family we just never ate them. We were a different type, Yes...were those type of breakfast people. ( says in a small whisper..".bagels"...careful my oven might here me). Don't' get me wrong I love them too. BUT, the power of a biscuit... my southern born and bred children ( who BTW..really do not like Italian food ...WHAT???!... I know.. are they really mine?? ..I am afraid sooo...: /) will choose them hands down.

Here s the recipe I am now using. Is it perfect ? No. ..but it comes as close as I will ever be to being a " true southerner" . I am sure my daughter will teach me how to bake them when she is older, because she is " the real deal"

"Cat Head" Biscuit Recipe ( so big they are the size of a Cat's head )

adapted from here: http://hubpages.com/hub/Appalachian-Biscuits-Recipe

Makes five - six large biscuits- based on size of cutter used

Ingredients:

2 1/4 Cup All Purpose Flour ( White Lilly) or 1 and 1/4 cup ALL-purpose flour 1 cup cake flour *if White Lilly is not avail .
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 and Teaspoon Double-Acting Baking Powder
1 Cup of Buttermilk, Milk, or Plain Yogurt ( or a mixture of the 2) - ICE COLD
6 Tablespoons Lard, Shortening, or Unsalted Butter ( I use 3 tablespoons unsalted butter and 3 shortening) CUBED and placed in freezer.

* this is due to the differences in winter wheat ( northern flour) and southern wheat flour which has less protein and makes fluffier biscuits.

Preparation Instructions:

I use a food processor..it is faster to mix.This is how I mix, there are many different ways and variations. Somehow this one works for me :)

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2. SIFT the flour, salt, soda, and baking powder together in a medium-sized mixing bowl.

3. Butter/shortening- CUBED and frozen .

4. Measure out buttermilk, or milk and yogurt in a cup bowl. Place in freezer to get ice cold but not frozen. @ 30 minutes

5. Place dry ingredients in food processor . Add cubed frozen shortening. ( or 1/2 of fat you are using) Pulse mixer a few times . I do 4 quick pulses. (The finished mixture should have the consistency of course-ground cornmeal).

6. Now add butter ( the rest of the fat) all at once and stream your buttermilk it into dry-quickly pulsing mixture as you go. Dough should be wet and shaggy. NOT mixed completely into a ball. Pour out onto a flour surface or parchment paper counter top. You may see bigger blobs of butter and that is ok:)

7. With your hands shape quickly into a even flat disk. Keep thickness of disk to 1/2 inch or height of biscuit cutter.

8. Punch out round shapes with a biscuit cutter. Place on un greased sheet pan. ( I used a 2 1/2 to a 3 inch ). I ended up with 5 biscuits.

9. Bake for 15 minutes or until the tops of the biscuits are a light golden brown.

light and fluffy inside

super huge!

They are big, light, buttery, and...the best biscuits I have ever made:)

PS..My microwave is also broken .....just though you all would like to know!

Whip It Wednesday - " Sugar Sugar" the Archies

2011-02-16T16:12:00.000-05:00

Italian Coconut Balls

2011-02-12T17:04:00.002-05:00

"It isn't the flavor of coconut that troubles me, but the texture I feel as if I'm chewing on a sweetened cuticle"

** internet

Whole Foods grocery store. It is a culinary shopping dream. The quality and variety of the fruits, veg and proteins is mind blowing. It is more expensive than your average grocery ( colleagues refer to it as "Whole-Paycheck" )

However, to me it is well worth the delicious-ness that can be created in the home. Sadly, I do not have on in my home town and must drive to Atlanta ( there are at least 4!- couldn't 't you all spare one?) . I usually shop there for a special occasion meal, or when I need to restock my pantry. ( I can only find Neilson-Massey vanilla here etc..)

I browse the baking/ international sections for unusual items. Here I stumbled upon coconut flour. I though, hmmm never tried it, how do I bake with it?

I know several people ( my hubby included) who like the taste of coconut, but not the texture. Also it is gluten free- and used for allergies free baking, low carb etc.

I just wanted to know how it tasted and how it "performed" with baking. I love coconut. Some coconut baked products baked have an unusual coconut flavor- a little false from the natural nut, or not strong enough. Coconut extract c'est HORRIBLE! , and I have already discussed the texture problem .

Here is a groooovy little recipe I found using the flour ..........

History

The coconut is the fruit of the coconut palm, a plant originally from Malaysia but that had already spread across the entire Pacific Ocean area thousands of years ago.
The countless stories and legends about palm trees and coconuts in these countries are testimony to the fruit’s importance.
In India, for example, young newlyweds are given a coconut as a present because it is a symbol of fertility.
In Africa, on the other hand, a palm tree is planted a week after a child is born in hopes of a long, prosperous life.
In Borneo, a ceremony takes place when a baby is born whereby the child’s soul is believed to be transferred to inside a coconut, until the child grows up/ The hard shell of the coconut is thought to protect the child from the dangers of life.

Italian Coconut Balls -from Academia Barilla

Ingredients

Servings 4

5 oz coconut flour
7 oz granulated sugar
1 ½ oz Italian "00" flour or , all purpose, or cake flour
2-3 eggs ( I used 3- the dough is very dry )
1 pinch salt
cocoa powder to taste
confectioners sugar to taste

Preparation

5 minutes preparation + 10 minutes cooking

Mix together the flours and sugar and form a well on a work surface. In the center, add the egg and salt. Mix together until you have a smooth dough.

Then divide the dough into small balls, about ½ inch in diameter. ( I used a melon scoop- because the dough is so dry the balls must be pressed into shape.)

Roll in either powdered sugar

Arrange the cookies on a baking sheet lined with parchment paper.

Bake in a 275°F oven for about 10 minutes.

COCONUT FLOUR

Since coconut flour has no gluten, plenty of eggs must be used to make up for it. On average, for every 1 cup of coconut flour, 4-5 eggs must be used. Keep in mind too that coconut flour is a very “thirsty” flour, and soaks up amazing amounts of liquid. So it’s very likely that you’ll have to increase the liquid amount in your recipe depending on what you are making. Follow the instructions on the coconut flour package. Store in the refrigerator once opened.

Double 00 Flour

http://www.thekitchn.com

Here in the US, we categorize flours by how much protein they contain, which directly affects the gluten formation in whatever we're making. They do it a little differently in Italy and other parts of Europe by categorizing flours based on how finely the flour has been ground. Coarsely-ground type "2" flour is at one end of the spectrum with powder-fine "00" flour at the other.

What gets confusing for some of us non-Europeans is that we assume finely ground "00" flour is probably low-protein (like our finely-ground cake and pastry flour). In fact, the protein content of "00" flour can range quite a bit depending on what kind of wheat it's ground from. Most "00" flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11-12%, similar to all-purpose white flour.

Besides the level of the grind, the other big difference between "00" flour and all-purpose flour is how the gluten in each flour behaves. The gluten from durum wheat flour tends to be strong but not very elastic, while the gluten in red wheat flour is both strong and elastic. This means that with durum wheat, we'll get a nice bite on our breads and pasta, but not as much chew.

All this said, it's generally fine to substitute all-purpose flour for "00" flour. You'll notice a texture difference if you grew up in Europe or are very familiar with with products made from "00" flour, but all your recipes will still come out just fine.

The Verdict??

Molto! Molto!

The taste of these where firm on the outside, light, and MOIST inside. A little difficult to roll based on the dryness of the dough, but they keep there shape perfectly. I have heard that they could be "brick-like". The taste was exactly what I was hoping for, a nice strong natural flavor, with no texture problems.

If I wanted to make a very "coco-nutty" cake or cupcake, I would certainly add some of this flour.

Variations: I would omit the confectioner's sugar--

1. once baked and cooled- dipped into tempered plain dark chocolate
2. dipped into flavored dark chocolate with lime, pink grapefruit, orange, or whatever....
3. dipped into tempered dark chocolate and rolled in coconut flakes
4. dipped in tempered dark chocolate and macadamia nuts
-- or a variation of all of the above

5. floated in a nice chocolate creme anglaise!!!

Whip it Wednesday -Damien Rice "Coconut Skins"

2011-02-10T07:08:00.000-05:00

Damien Rice -" Coconut Skins"

Unconventional Baking - Guest "baker" Tim Dunn

2011-02-09T15:35:00.000-05:00

"Blame my mother. She was a great cook, a fabulous baker
and years before her time.
There was no gender bias in our home; anyone could do anything, from baking to mowing the lawn.
Thankfully she taught me my way around a kitchen.
Mom showed me everything you do is better if you put your heart into it.
I bake it. I paint it. I eat it.
Trust me when I say my heart is in EVERY step of the process"

**Tim Dunn

I am a baker. I can sculpt with sugar and chocolate. I can decorate cakes and cookies. I pipe fair-( need way more practice! and I hate fondant) .

I am a fan and have huge respect for "Ace of Cakes'. However, building a massive cake is not my style.

I am a part -time photographer. I actually really love it. I think I would be a very good one, if i had some training.

My blog gives my inexperience away ..and my laziness.How some photographers take the time to bake and style thier blogg They have the patience of SAINTS! Once I am done baking and doing dishes..I'm spent.

I AM an artist...with food.

I AM NOT an artist with pens, paper, paints, etc...I wish I had this talent.

I decided to share with you some fantastic "baking' "from my long lost but dear friend from high school.

http://timdunnonline.com/

lemon pie

piped

swirl

Pie al la mode

Sunshine cupcake

St Joseph's Cake

Sifter

mixer

He is the artist I am not!

BRAVO!

(whip it returns 2 moro..one day late) as always..LOL

BOJO Cake

2011-02-07T14:00:00.000-05:00

"I love you like a fat kid love cake."

50 cent

Bojo is a rich flourless cake made from grated coconut and cassava. Cassava is a starchy root plant, also known as manioc and yuca. Bojo is flavored with rum and cinnamon, and as is typical of many South American desserts - it's both European and tropical at the same time. Dutch settlers in Suriname most likely learned to use local ingredients like cassava to make favorite foods from home.
This cake can be baked in a round or square pan. You can find peeled frozen cassava root at Latin food stores. http://www.about.com/

BOJO Cake- from about.com

Ingredients:

1/2 cup golden raisins
1/3 cup rum
1/2 pound peeled manioc/yuca root
(veggie peeler works well)
2 cups grated coconut ((fresh or dried)
1/3 cup sugar
1 teaspoon cinnamon
2 eggs
1/4 cup coconut milk
1 tablespoon vanilla
2 teaspoons almond extract
4 tablespoons butter, melted
1 teaspoon salt

Preparation:

Soak the raisins in the rum (overnight if possible).
Preheat the oven to 325 degrees.
Butter a 9 inch round cake pan, or 9 inch square brownie pan, and line bottom of pan with wax paper or parchment.
Finely grate the manioc root (easily done in a food processor). Stir the coconut and grated manioc root together with the cinnamon and sugar in a large bowl.
In a small bowl, whisk together the eggs, coconut milk, vanilla, almond extract, and salt.
Stir the liquid ingredients into the coconut mixture. Stir in the melted butter. Stir in the raisins and the rum.
Pour the batter into the prepared pan
Bake for 1 hour, until golden brown on top.
Run a knife around the edge of the pan while the cake is still warm, then let cool in the pan.
Cut into small squares or slices and serve. This cake is delicious warm or cold, with dollop of whipped cream.

I have never baked anything with Yuca. I have only eaten it once prepared like mashed potatoes . I stumbled across this recipe like I do all them, via the Internet. Baking with an ingredient you have never worked with has it's challenges. How is the texture? The taste? and preparation? Shredded really fine? or chopped?

I figured how bad could it be?/ Coconut, butter, spices and a strange root. Gotta make for something palatable. I got out my Ginzu knives..and went to work.

Almonds give it a nice crunch

Sorry....... I do not own Ginzu-----but wish I did have some Japanese knives.

The taste of this cake has some Caribbean accents with the coconut, raisins and rum. I tasted it the day I made it, and the day after, The whole cake is soft and chewy. The yuca was a bit fibrous ( on day one) . That texture decreased on day 2. I believe it is because the Yuca was not thin enough. I chopped it in the processor. ( small cubes) I should have shredded it with the wheel, box grater or peeler. Very thin strips would have made it more velvety. Same process for the coconut. ( this is a guess of course)

The whipped cream topping seems almost out of place?? ( In my opinion), but the almonds give it a "snap"

I am sure there are bakers out there who are more familiar with this root and baking with it. I would love more info, if you can share??

I am going to dedicate more posts to something "unconventional" in baking. ( However, these will all be experiments and I do not claim to be an expert ) ..but maybe someone reading my blog will chime in :)

Hope you will join me :)

Hazelnut ( Nutella) Crinkle Cookies- World Nutella Day

2011-02-05T08:55:00.001-05:00

"Chocolate, thick and oh so sweet

From a spoon, it's you I eat,

You look so good, taste so nice

I'd even eat you on fried rice"

by NinjaGirl

I was not planning on baking this recipe today. However, I forgot it was "WORLD NUTELLA DAY! " I have been saving this recipe for just the right occasion, and thanfully it would be today:).

I have seen so many posts( lately) on chocolate fudge crinkle cookies They are very popular on many blogs. This is why I am excited to share this one with you . It is a fantastic variation on the classic. AND since we ALL love Nutella..how could this be a miss???

Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso solemnly declare Saturday, February 5th “World Nutella Day 2011″ – a day to celebrate, to get creative with, and most importantly, to EAT Nutella.

Nutella Crinkle Cookies-adapted from Better Home and Gardens 1995

Ingredients

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cocoa powder ( optional)

11 oz Nutella Spread ( one jar-however, my jar was 13 oz)

1/4 cup butter or shortening ( i I used unsalted butter)

1 1/3 cups granulated white sugar

1 teaspoon Frangelico liquor or vanilla

2 large eggs

1/3 cup milk ( if using butter use 1/6 cup-this why I love metric recipes!)

1/2 cup to 1 cup toasted and chopped Hazelnuts

Procedure

Pre-heat oven to 375 degrees F

Prepare a thick bottom baking sheet- grease slightly with butter

Sift flour, salt ,baking powder and cocoa ( if using) . Reserve.

In a large mixing bowl cream butter or shortening with nutella spread. on medium speed until light.

Add granulated sugar, beat until fluffy.

Add Frangelico,/vanilla and eggs; beat until combined

Alternate flour mixture to creamed mixture on medium speed,with milk. Blend until combined .

Stir in chopped nuts .

Cover and chill for several hours. ( I missed this step- and they still came out perfect )

Shape dough into 1- 2 inch balls . ( I used an ice cream scoop)

Roll balls in finely chopped hazelnuts then into powdered sugar. ( I did not roll mine in nuts)

Place the balls 2 inches apart on cookie sheet. ( they will spread and crinkle as they bake)

Bake in over for @12-15 minutes .

Cool cookies on wire rack.

Makes @ 40- 2 inch size cookies.

crinkled goodness

nutty inside goodness

Simple, and delicious. I like them a little under baked. No sweating involved. My favorite kind of recipe :) Proud to be 1/2 Italian . The only thing I do not like Nutella with is bananas. ( this is a classic combo, ..but for some reason it is too pasty for me..go figure..)

Ciao Bella!

White Wine Cake

2011-02-04T09:37:00.000-05:00

"Prepare ye the way of the Lord. We all need help to feel fine, Let's have some wine! " Godspell.

Sometimes a baking project results from a "leftover". Such is the case with my 1/2 bottle of white wine. It sat in my butler's pantry for weeks. I have seen many recipes using wine to poach fruit, crackers, zabaglione, sabayone, and red wine in chocolate cakes. Of course wine is used in all kinds of "savory" cooking but I wanted a cake. I did what every baker does, "Googled."

Lately, I have been having some trouble with internet recipes. Some fail..miserably. Which was the case with the one I found as inspiration. I made it twice and both times it collapsed horribly. I decided that it had too much levening in the recipe. ( But of course this was a guess) , or I over beat it, or too much liquid. ( however, I have never baked with wine..so I had no idea what it would do to a recipe..I just assumed liquid, and acid. After my second attempt, re worked the whole recipe.

That being said, I have to be the biggest dummy in Georgia. I had no idea Georgia had wine vineyards. Yonah Mountain recently one a Grand Challenge against some California wines. Yonah Mountain Vineyards. Sounds like a nice weekend trip....Something I must investigate more.

2454-B Highway 17

Sautee-Nacoochee, GA 30571

Website:

http://www.yonahmountainvineyards.com

Email:

Email contact form

Phone and fax numbers:

706/878-5522

White Wine Cake

CAKE
Ingredients

2 large eggs
1 teaspoon baking soda
2 1/2 cups all purpose flour
1 1/2 cups flavorless oil ( I used Safflower)
1 1/2 cups white sugar
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon nutmeg ( freshly ground)
1 cup sweet white wine ( I used a french Muscadet)

Procedure:

Pre heat oven to 350 degrees F
Grease and flour/or sugar a loaf pan. Parchment paper the bottom. My pan was 11 by 4 1/2 by 2 ( unusual , I know), or use a muffin tin.

In a mixing bowl with mixer paddle attachment- mix eggs, sugar , wine, vanilla, and oil. Blend until
smooth.
In a separate bowl-sift flour, nutmeg, baking soda, salt .
Add dry ingredients to wet ingredients., mix until smooth.
Pour into prepared pan(s) and bake for @ 30-40 minutes, until tester comes out clean .
Cool in pan, then complete cooling on wire rack.

GLAZE:
powdered sugar, water, vanilla, corn syrup

I like a very thin glaze, so I have no recipe for this. Basically I mix all together for my taste and consistency. There are many recipes on the internet or choose your own, and the thickness you like. It gives the cake a nice added sweetness and an extra crunch .

I must admit, this is a strange cake. I have no idea how to describe the flavor. I really love the texture of the crumb, Not too sweet, but nice and light. The flavor is unusual with the wine mixed with nutmeg. I would eat it for breakfast. Petite tea cakes would be nice.

If you look at my picture below, you can still see where a small portion of it collapsed. Where the glaze is pooling. I can deal with this tiny imperfection.

"What contemptible scoundrel stole the cork from my lunch? "

~ W. C. Fields

If anyone has any opinion as to why?? Please post a comment. :)

Whip it Wednesday -"Nutmeg"- John Legend

2011-02-02T07:31:00.001-05:00

"Nutmeg", John Legend

Smoked Almond and Cheese Crackers

2011-01-31T09:49:00.001-05:00

"But, my dear sirs, when peace does come, you may call on me for any thing. Then will I share with you the last cracker, and watch with you to shield your homes and families against danger from every quarter. "
William Tecumseh Sherman

I love this old black and white,...and Yes, Sherman burned down Atlanta

I love many old things

Another collecting addiction to share. Old canning jars with lightening closures/ or bail tops. My favorite are french, Le Parfait. However, I do have Italian and American made. I do not can with them, but use them for storage. One thing I always store in them is crackers.

My Le Parfait!

http://leparfait.com/

I bought a tin of smoked almonds to snack on at work, and thought- WOW- smoky and salty. These would be great baked in "something". A breakfast muffin?.. a tart? No, I decided on something I have never baked before, ...AHHHA... crackers.

My blog is a baking blog. Today I branch out from your traditional dessert ingredients and offer you something "savory". Perhaps as an appetizer vs. a dessert.

Smoked Almond and Cheese Crackers

Ingredients

½ cup unsalted Butter, Softened
3 ounces, weight Extra-sharp Cheddar Cheese; Grated
1 once Parmesan cheese ; grated
1 cup All-purpose Flour
1 cup smoked almonds . Finely Chopped
Salt- pinch ( if almonds are not salted add 1/2 teaspoon)
1/4 teaspoons Cayenne Pepper

Preparation

Preheat oven to 375 degrees.

Note: I allow butter and grated cheese to sit out until both come to room temperature.

Cream butter and cheese at medium speed for 3-4 minutes.

Sift flour, salt, and cayenne pepper.

Add to creamed mixture.

Mix in chopped Almonds

Mix until well blended.

Shape dough into a disk. Roll between 2 sheets of parchment paper until 1/4 inches thick.

Allow to rest in refrigerator for @ 1 hour until firm.

CUT out shapes with a cookie cutter.

Transfer with off set spatula to parchment lined cookie sheet.

Sprinkle with sea salt.

Bake for @ 8-10 minutes until slightly golden brown.

Cut and placed

baked and stacked

stored

I would eat these alone or pair then with a nice wine, or maybe a fresh chicken salad for lunch.

I could munch on these crackers all day. They are light and buttery. Smoke-y and cheese-y. Crisp but not crunchy. The back of my throat burns from the cayenne.

They are (le) Parfait!

Deux Shortbread

2011-01-30T10:27:00.000-05:00

“Pistachio nuts, the red ones, cure any problem.”

Paula Danziger, American author

I am in a pistachio state of mind. I finally broke open my Bronte Pistachio Cream for my pistachio cremeux for my entremet, and I "can't get it out of my head", or my mouth .

When I want to eat pistachio I want the real deal. Not a few scraps of nuts scattered about. Like in this pistachio cream, or in pistachio ice cream. It gives you a glorious mouth feel, with a burst of flavor ( how cliche)

They make a killer soft serve pistachio ice cream at a small shop Saratoga Springs , New York

Humpty Dumpty

I LOVE THIS PLACE! I first went there in college , thanks to my dear friend, Dawn .

I wanted to make a cookie, so intensely pistachio flavored, just like the ice cream at Humpty Dumpty.

I adapted this shortbread recipe. I also wanted something easy. A macaron, and butter cream etc.. was too much work .... They are perfect. A bold pistachio flavor thanks to the nuts, paste and extracts....

Pistachio Shortbread ( left )

Ingredients:

3/4 cup butter, softened
1/2 cup pistachio cream http://www.zingermans.com/Product.aspx?ProductID=P-PCH ( i love Bronte's)
Pinch salt
1-1/4 cups brown sugar
2 cups unbleached pastry flour or (1 1/3 cup AP flour and 2/3 cup cake flour)
1/2 cup toasted pistachio chopped or ground
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Preparation:

Preheat oven to 375 degrees F.

Cream the butter with the pistachio cream

Add the brown sugar . Blend until smooth.

Sift salt and flour together Sprinkle flour/salt into cream mixture, blending well.

Mix in the chopped pistachios. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Parchment the bottoms. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4 inch.

Turn out the shortbread onto a parchment lined baking sheet. Score the shortbread into wedges, but to not cut all the way through. Bamboo skewer the decorative holes.

Bake the shortbread for 10- 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it.

While it is still warm, cut through each shortbread into 8 or 10 wedges in the pan; do not wait until it is cool or it will crumble.

Yield: 16 to 20 wedges

Adapted from : Sundays at Moosewood Restaurant by Moosewood Collective (Simon & Schuster)

pistachio shortbread

Here is the original recipe.I also made these with the tahini. They tasted ..somewhat strange. I do not know if I am a huge fan . Maybe with some green tea?..or maybe it's the pecans?

Halva shortbread

Halva Shortbread ( right)

Ingredients:

3/4 cup butter, softened
1/2 cup tahini
Pinch salt
1-1/4 cups brown sugar
2 cups unbleached pastry flour or (1 1/3 cup AP flour and 2/3 cup cake flour)
1/2 cup toasted pecans or walnuts, chopped or ground
A few pecan or walnut halves ( I used pecans)

Preparation:

Preheat oven to 375 degrees F.

With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth.

Sprinkle in the flour, blending well. Mix in the chopped pecans or walnuts. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4 inch.

Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it.

While it is still warm, cut each shortbread into 8 or 10 wedges in the pan; do not wait until it is cool or it will crumble.

Yield: 16 to 20 wedges

Recipe Source: Sundays at Moosewood Restaurant by Moosewood Collective (Simon & Schuster)

I also made my own brown sugar for this pistachio recipe. I do not know why I have not made it before. It is soo simple, and better than a box from the store .

Brown Sugar Recipe

Brown sugar is simply a less-refined stage of ordinary granulated sugar, and molasses is a byproduct of the refinement process. To make brown sugar, it's just a matter of adding the molasses back into the granulated sugar — sort of like refining it in reverse.

Ingredients:

1 cup granulated sugar
1 Tbsp molasses

Preparation:

Combine the sugar and molasses in a bowl and mix with a wooden spoon until thoroughly blended.
Store in an airtight container.

Makes 1 cup brown sugar.

Whip it Wednesaday --late again! LOL

2011-01-29T11:48:00.000-05:00

A Classic... "Beat It" ...

Daring Bakers January 2011 - SPUMONI ENTREMET..and I WAS THE HOST!

2011-01-27T13:53:00.000-05:00

"Don't confuse: Jell-O with whipped cream for dessert and J-Lo with whipped cream for dessert."

SPUMONI ENTREMET

maraschino cherry cake,

pistachio cremeux,

french chocolate mousse

maraschino gelee

I was lucky enough to finally host a Daring Bakers Challenge. I have to say it was more difficult than I had imagined. I thought you just give them a recipe a few pictures and off you go. However, everything is checked, double and triple checked by the Daring Baker's admins, Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice

I wanted to pick something very daring. Something bordering on professional baking . Here is my post .....

Hello Daring Bakers! I am Astheroshe from the Blog, accro. Accro is French for addicted. I, like everyone here, love to bake. I graduated in 2009 from Culinary School as a Pastry Chef. I however, did it for fun, and do not work professionally as one. One day, I may own my own place. Even though I have the “professional “credentials, my skills are still “green”. I love this forum to challenge and improve my skills. I hope we are not all baked out from the December/New Year’s holidays?

Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.

Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.

http://sum.ptuo.us/roller/ks/entry/entremets
http://www.flickr.com/photos/bossacafez/sets/72157594343549858/

A joconde imprime is the outside cake wrapper of the Entremets dessert. (See photo below - the striped cake at the bottom of this dessert is the Joconde imprime)

Recipe Source: I received this recipe from Chef John O. while attending The International Culinary School in Atlanta, Georgia USA.

Blog-checking lines: The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
Fold in melted butter.
Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
Gradually add egg whites. Beat continuously.
Fold in sifted flour.
Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
Cool. Do not leave too long, or you will have difficulty removing it from mat.
Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:

You can use any type of mold. I would suggest:

Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.
Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
http://www.youtube.com/watch?v=ca4eLDok-4Q

Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

5. The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze

Entremet- Filling Options:

http://www.youtube.com/watch?v=0e1DsyDtcd0&feature=related

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

My Entremet

I started with the decor paste/joconde batter listed above and made vertical stripe pattern.( the outer wrapper)

Maraschino Cherry Cake -from Cake Central

Ingredients

2/3 Cup butter, softened
1 1/2 Cups sugar
5 egg whites, beaten until stiff peaks form
2 2/3 Cups flour, unsifted
2 1/2 tsp baking powder
1 tsp salt
3/4 Cup milk
1/4 Cup Maraschino cherry juice
16 Maraschino cherries, cut into eighths
1/2 Cup chopped nuts (optional) (I use pecans)

Instructions

1. Grease and flour two 9-inch pans. 2. Cream together butter and sugar 3. Mix flour, baking powder, and salt together. 4. Mix milk and cherry juice together. 5. Add flour mixture to creamed butter and sugar mixture, alternating with milk and cherry juice mixture, in thirds. 6. Stir in chopped cherries and (optional) nuts. 7. Gently fold in egg whites until well incorporated into batter. 8. Pour into pans 9. Bake at 350 degrees for 30 to 35 minutes.

Cherry cake punched out with cutter

Pistachio Cremeux - like a Bavarian, but made with a nut base.

Ingredients

140g Heavy Cream

34 gs egg yolks

27 g sugar

3.5 grams gelatin

9 g Pistachio paste

1/2 cup toasted ground pistachios

1/4 teaspoon almond extract

Directions

1. Prepare cream, yolks, sugar, extract - as for a cream anglaise.

2. Add gelatin and pistachio paste while still hot

3. Mix well and then strain

4.Pour into a ring mold and freeze until set.

French Chocolate Mousse- Tyler Florence recipe

Ingredients

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, softened
3 eggs, separated*
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish

Directions

Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.

Here are the layers

Next time I make this I will use a full chocolate Bavarian so the layer is more stiff. Also, less chocolate layer and more pistachio...my favorite:)

I am happy with 4 matching desserts!

Looking foward to FEBRUARY challenge ............

Rehrücken Lamington (Reinventing the Lamington 2011 ) -COMPLETE

2011-01-16T16:07:00.161-05:00

“It isn't what they say about you, it's what they whisper.”

Errol Flynn quotes (Australian actor 1909-1959)

He is sooo HOT!

It is that time of the year. One of my favorite blogs to read DeliciousDeliciousDelicious

( by the infamous Mr. P) has once again posted the challenge for re-inventing the Australian dessert known as a Lamington. My Lamington is based on a cake from Vienna known as a Rehrücken. The Rehrücken is traditionally part of the Austrian confection of pastry, like Sacher Torte. A cake named after, and made to look like a tenderloin of venison! :)

Flynn as Robin Hood- one of my favorite movies of all time. I do not know if Flynn has ever eaten a Lamington, BUT he does kill some venison in this movie. ( Yeah, i know....it is a stretch) I could not resist .....He is adorable.

Here is the picture of the real deal.

It requires a special mold . I have to thank Joe Pastry.
I first saw this monster on his blog:)

My Re-Invented Lamingtons

Voila!

My 1/2 round molds

chocolate nut sponge cake

cored out and filled with raspberry jam

"glued" with raspberry jam to form a sphere

Glazed with apricot jam

Covered with a chocolate/hazelnut glaze, studded with almonds

Cut open it looks like an Alien looking at me

Chocolate/Nut Sponge

Cake Ingredients

6 eggs, separated
6 tablespoons sugar
1 vanilla sugar or half a vanilla bean scraped
Juice of half a lemon
2 slightly heaping tablespoons cocoa
2 heaped tablespoons ground hazelnuts
2 heaped tbsp grated almonds
2 heaping tablespoons of grated chocolate
3 heaped tablespoons of flour, plain
1 teaspoon baking powder

Raspberry Jam filling
4-5 tablespoons happening, hot apricot jam First glaze
100 g butter ,120 g couverture chocolate, 1/3 cup nutella -- Last chocolate glaze
Slivered Almonds

Directions for Cake

Prepare 1/2 round mold. Coat with butter and sprinkle with sugar.
Pre=heat oven to 200 degrees C.

Beat egg yolks, sugar, vanilla sugar and lemon juice until thick and fluffy.

Beat egg whites until stiff., Reserve.

Sift nuts, ground chocolate flour, cocoa and baking powder together.

Beat into egg/sugar mixture until well blended.

Fold in Egg whites.

Spoon mixture to fill 3/4 of molds. Bake @ 5 mins until puffed and set. Cool UPSIDE DOWN in molds. Make Lamingtons.

Carioca- Lemon Spice Cake

2011-01-15T10:06:00.000-05:00

"Tall and tan and young and lovely

The girl from Ipanema goes walking

And when she passes, each one she passes goes - ah

When she walks, she's like a samba

That swings so cool and sways so gentle

That when she passes, each one she passes goes - ooh"

The Girl from Ipanema

I live in the south. Georgia, to be specific. We had a snow storm, LAST Monday. Highly unusual. It is cold. It is icy. School is out. I feel exhausted, and I start back to work on THIS Monday. I need a break . I crave heat, sun, and warm weather .

How about a little taste of Brazil?

sooo welcoming .........

Photograph by Andy Caulfield/Getty Images

Cristo Redentor (Christ the Redeemer) opens his arms wide as if to embrace all of Rio de Janeiro. The statue stands atop Corcovado Mountain, which visitors can climb by taxi or cog railway to gain unparalleled views of the city

Ps..A place I must visit

Ipanema, Brazil

I can feel the sun on my face.....

I can taste Brazil in my mouth. LOL.

Nice light spice. Back notes of molasses, and lemon. Tastes like of a ginger snap cookie vs. the heat of a ginger bread.

Carioca
adapted from Brazilian Cookery by Margarette De Andrade
Ingredients

1/2 Cup Butter
1/2 Cup Brown Sugar
4 large Eggs — Separate Out Yolks/Whites
1/2 Teaspoon Ginger
1 Teaspoon Cinnamon
1 Teaspoon Mace
2 Tablespoons Lemon Juice

zest of one lemon
2 1/4 Cups All-Purpose Flour
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
1 Cup Stout Beer — Room Temperature
3/4 Cup Molasses

1 Teaspoon Baking Soda

Directions:

Pre heat oven to 350 degree F

Prepare- two, greased, 9 inch cake pans, or one 9 x 13 rectangular pan

Whip 4 egg whites until they hold firm but not dry stiff peaks. Reserve.

Cream together the butter, sugar until combined.

Add egg yolks, lemon zest, Blend well.

Sift together flour, salt, baking powder, baking soda, ginger, cinnamon, mace ( dry ingredients ) in a separate bowl.

Add beer, molasses, lemon juice to the dry ingredients.

Add mixed dry/beer ingredients into the creamed butter/egg mixture . Beat until combined.

Fold in stiffly beaten egg whites.

Pour into two, greased, 9 inch cake pans.

Bake 35 minutes.

BOM apetite!

Brazil on my brain....x2 posts :)

Tahitian Vanilla and Brazil Nut Crescent Cookies

2011-01-14T10:00:00.001-05:00

“Be like the Star which never wavers from the Crescent* but is fixed in steady faith.”*
Sri Sathya Sai Baba

The crescent is one of the oldest symbols known to humanity. Together with the sun, it appeared on as early as 2300 BC, and continues to be used in present day, 2011 AD.

THE CRESCENT AND HAND

Crescents were worn by the ancients to safeguard

them against witchcraft and danger. From this
very early Eastern symbol, horseshoes came to
be regarded by the Greeks and Romans as charms
against sickness and the plague. In the Middle
Ages Horseshoes were used as amulets for witch-
craft, and even today they are looked upon as "lucky."
When the representation of the "Hand of Strength"
was worn with the Crescent, it signified hospitality
and generosity. "Hands of Might" are painted on
houses in Italy, Syria, Turkey, and in the East, to
protect the buildings from misfortune and the
inmates from death.

a symbol associated with the Hindu's iconography: with the deity Shiva, who wears it at the top of his matted hair.

used to represent the moon in astronomy.

Turkey

The flag of South Carolina has used a crescent since the US Revolutionary War

Algeria

The crescent as a neo-pagan symbol of the Triple Goddess.

Leliwa. Polish noble coat of arms with crescent as a heraldic symbol.

New Orleans is nicknamed The Crescent City, and a crescent, or crescent and star, is used to represent the city officially. The origin is the crescent shape of the old city, hugging the East Bank of the Mississippi River.

Crescent cookies

1 cup butter

1/4 cup confectioner's sugar

2 cups flour

1 1/2 tsp water

2 teaspoons vanilla (I used Tahitian) You can use any flavor you like

1 cup chopped nuts ( I used Brazil) You can use any nut you like

Preheat oven to 350 degrees F.

Cream sugar and confectioner's sugar.

Add flour, vanilla, water, and nuts.

Mix until well blended. Dough will be dry .

Shape into crescents on cookie sheet.

Bake@ 10 mins .

Roll in extra confectioners sugar while still warm. Cool.

These are one of my favorite cookies. They are so simple and quick. They last forever because they are egg less. They are light and delicate. Melt in your mouth . You can make them with any nut and flavoring combination of your choosing.

Variations : Madacascar vanilla and walnuts, pecans, almonds and orange blossom water, pistachio and rose water. Nutmeg. Macadamia and lime zest. Coconut water. Like I always say.." a cookie that keeps on giving"

This time I made them more exotic with the fatty Brazil nuts and -tahitian-vanilla-beans.

If you have not experimented with Tahitian vanilla --please do! I do not use it in regular cake recipes. This is a simple cookie that will showcase it's different vanilla flavor, vs Madagascar. I will worn you it is more expensive than Madagascar, but worth a small bottle for something different in your baking pantry.

Whip It Wednesday - Sugar Magnolia , The Grateful Dead

2011-01-12T14:12:00.001-05:00

Candied Kumquat Mini Cakes

2011-01-07T10:30:00.004-05:00

Ralph: Come on, Colton! Where's the jewel?
Jewel: Ralph, I am the Jewel. The Jewel of the Nile.
Ralph: Yeah, and I'm a kumquat from Queens! Pipe down, towel-head!

The Jewel of the Nile

Kumquats. Just the name it self makes you laugh . I have never eaten one, nor baked with one. They are an autumn /winter fruit, and I see them everywhere right now in our grocery. Soo why not give them a try? They are a very tart citrus, Think orange , but tarter. Plus, they are very small. The size of an olive. Most of the recipes I have read suggest you candy them first. The added sugar cuts down the tartness, and you can easily remove the tiny seeds. Which I will tell you, was not so fun.

Kumquats or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but is much smaller and ovular, being approximately the size and shape of an olive. http://en.wikipedia.org/wiki/Kumquat

Ingredients

3 large eggs
1 cup sugar and ( xtra for molds)
1 cup whole milk
1/2 cup mild flavor oil ( canola or safflower)
one citrus fruit-zested ( I used a Satsuma) , clementine, orange, tangerine
1 cup All-purpose flour
3/4 cup Almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon fresh ginger - minced
1 1/2 teaspoons ground ginger
1/3 cup of candied kumquats -http://simplyrecipes.com/recipes/candied_kumquats/

Directions

Preheat oven to 400 degrees F. Butter and sugar molds. ( Sugaring the molds made the cake rise like a souffle) See below

Sift dry ingredients- AP flour, almond flour, salt, baking powder and baking soda, and ground ginger Reserve.

Beat eggs and 1 cup sugar on high speed until light and fluffy, pale, and ribbons of batter form. Slowly drizzle in oil beating on medium speed, until incorporated.

Add zest and fresh ginger to milk.

Alternate adding dry ingredients to egg/oil batter ,then milk mixture . Add in three steps , ending with dry.

Add candied kumquats. Beat a few more seconds until just incorporated.

Pour batter into prepared molds. I used eight small vintage jello molds ( see below) , Bake until cakes have risen, springs back when touched and cake tester comes out clean. . Time will vary based on size of molds.

Remove from oven, cool on racks, and invert to completely cool.

a little souffle cake

3 in width by 2 in height

Options:

sprinkle with chopped candied kumquats
drizzle reduced kumquat syrup

I am more than pleased with the results. They are very moist with a strong citrus and ginger flavor. I love how they rose like a souffle, to keep a perfectly flat bottom for serving.

Vintage aluminum jello molds- I just love them for making petite gâteaux! or in chinese cake is "dan goa"

Whip It Wednesday -Katherine Gehl - A Pound Of Kumquats

2011-01-05T10:09:00.002-05:00

Katherine Gehl - A Pound Of Kumquats

Chinese Chews

2010-12-30T06:17:00.001-05:00

"Everyone eats and drinks; yet only few appreciate the taste of food"

What are Chinese Chews? That has been the question in my family home since I was a child. The origins of this "CHEW" is a mystery. You see -there is NOTHING Chinese about them! There is nothing exotic about them . They are just one of those family recipes, that is a tradition on the holiday table.

My mother baked them for every Christmas she was alive. They became a running joke every holiday "Kathy, DID you bake "the chews"? Of course she did. It would not be Christmas with out them. Of course, she baked them..... about one month PRIOR to Christmas and would cover them with tin foil, sitting on a large silver platter. They would be stored in the front foyer of our little house on Linden street in New Jersey. That foyer could get sub-zero with no moisture, so it was a perfect freezer. In fact, all our holiday cookies would be stored there until the 25th of December. If you dared to enter the foyer, you could grab an extra cookie or two prior to the 25th.

My best guess is it is something Italian related because it is a cake studded with dried fruit. Not any fruit, but the awful neon green and red glaceed cherries you find at your local grocer. They are another version of a " FRUITCAKE", more cake than fruit, or a pane tone, more cake than bread. I am assuming they scream CHRISTMAS!..because of the green and red colors.

I have tired several times to change the recipe. I have added other dried fruits, lemon or orange zest, butter instead of shortening. Why Yes, they are made with SHORTENING! Keeps them looking pristine white..like red and green bits sitting in snow. My brother , however, has made it clear he does not like the ALTERATIONS. It does not taste like MOM, or Christmas. The only deviation I have stuck too, is I chopped the cherries in the food processor into smaller bits. My mother would cut the cherries in half, buy hand, (Reminds me of Christmas light peeking out a blanket of snow) Have you ever tried to cut one of those things? They are sticky in all the wrong ways and collapse when you hit them with a sharp knife. This became my job.. every holiday. "cut the chew cherries" Oh and speaking of cutting..they must be diamond shaped, when presented.

Now, they are not as horrid as I am making them sound. They actually taste good. They are a soft dense cake. More a coffee cake than a sweet dessert. I usually eat them for breakfast, or for an afternoon tea snack.

SOOOO without further adieu.............THE CHEWS!

Chinese Chews

Ingredients

1 cup shortening
1 3/4 cup white sugar
4 whole large eggs
1/2 teaspoon salt
3 1/2 cups all purpose flour
pinch baking powder
1 teaspoon vanilla extract
1 1/2 cups chopped walnuts ( toasted or not)
2 cups red and green glacee cherries Sliced or chopped

Procedure

Pre- heat oven to 350 Fdegrees . Butter and Flour, or cooking spray a 9 x 13 inch pan .

Sift Flour, salt baking powder in a bowl and reserve.
In a separate bowl, cream shortening and sugar until light, and combined.
Add eggs one at a time, into sugar/shortening and mix until blended
Add vanilla to eggs mixture
Add reserved flour mixture to egg mixture. Mix until batter is combined and smooth
Add cherries
Add walnuts

Pour batter into prepared pan and bake until golden brown @ 45 minutes. Cool . Turn out onto cooling rack to completely cool before cutting.

Cutting diamond shapes into a rectangular cake:

Use a large serrated knife- make sure slices are EVENLY spaced
cut DIAGONAL slices into the whole cake

cut HORIZONTAL slices into whole cake

Voilà!

sprinkle with snow ( confectioner's sugar) for serving

Whip It Wednesday

2010-12-29T07:36:00.000-05:00

The Real Sugar Baby - Sailor Moon

Bonet : ( sweet chocolate/amaretti pudding from Piedmont)

2010-12-26T10:26:00.001-05:00

"If I could work my will, said Scrooge indignantly, "every idiot who goes about with 'Merry Christmas' on his lips, should be boiled with his own pudding, and buried with a stake of holly through his heart. He should!"
Charles Dickens

The holiday season is still in full force. Christmas is now over and many are now looking towards New Years celebrations, and resolutions. I am not sure what mine will be. In the meantime, here is something I would love to share.

Bonet is traditionally served during the colder months of the year. It is a soft, rich dessert, that can be eaten with a spoon.

Food History

Bonet is a Piemontese preparation that was served at noble banquets all the back in the 13th century. Made the same way you would make a pudding or crème caramel, bonet originally did not contain chocolate. Chocolate was added to the recipe after the discovery of America and when cacao became available in Europe. The original version is hard to find today and is referred to as bonet alla monferrina.
In Piemontese dialect, the word bonet means hat and there are two theories explaining why: some linguists believe that bonèt ëd cusin-a (chef’s hat) was the name of the hat-shaped copper mold used to make the dish. Many people in Piedmont, however, will tell you that the name comes from the fact that it was the last thing that you would eat during a meal, just as a hat is the last thing you put on when you get up from the table to leave a restaurant or a friend’s home.academiabarilla.com

BONET

Ingredients

adapted from academiabarilla-- step by step pictures

2 cups whole milk
1 vanilla bean
zest of 1 small lemon
5 oz granulated white sugar
4 oz amaretti cookies or french macarons -crushed fine ( store bought are ok!)
1 ¼ oz cocoa powder
3 eggs
1 egg yolk
1 teaspoon cognac

For caramel

3 ½ oz water
1 cup

Preparation

15 minutes preparation + 45 minutes cooking

Prepare a baking pan with hot water in pan . Place in oven to heated 300F degrees. This heated pan is the 'Bain -Marie". Keep a pot of hot water available on stove to add if water level drops while baking.

Put the 1 cup sugar into a a thick bottom pot on stove and add the water.

Heat on medium -high heat, sugar and water will begin to boil. The water will evaporate and the sugar will thicken. Coninue heating , watching closly . The sugar will start to turn light gold to light amber. Once it reaches light amber, remove from heat. The sugar will continue to darken from the heat of the metal pot. ( I do this to not burn it)

Pour the caramel into the appropriate molds for Bônet and leave to cool. ( I used small tin jello molds, ramekins, or a ceramic souffle dish)

Por two cups of milk into a pot on stove. Split vanilla bean. Scrape seeds with a knife. Add seeds and pod to milk, add lemon zest. Heat milk on medium heat until it reaches a slow boil.

Put the 3 whole eggs and 1 yolk into a bowl and beat them together with the 5 oz white sugar. Blend until all sugar is incorporated into eggs.

Blend in the cocoa powder into egg sugar mixture and mix thoroughly, and then add the crushed Amaretti biscuits, mix thoroughly.

Remove vanilla pod from hot milk.

Temper hot milk into egg mixture- Add milk slowly while whisking the entire time. Whisk until all milk is combined. Whisk in cognac

Pour the mixture into the caramel-coated molds.

Put the molds into a baking tray containing hot water( The water should come 1/2 way up sides of mold) and cook bain-marie style in the oven at 300°F for 40’-50’, until the dessert has completely coagulated. Check water level after 30 minutes. If it has dropped , add more hot water from pre heated pot you have kept on stove.

Let it cool well before turning it out. The taste is better if consumed the following day.

small jello tin

This pudding is silky smooth, and delicious. If the almond flavors of the amaretti are not of your liking, I would crush french macarons, of any flavor. I would recommend chocolate, or pistachio, hazelnut, raspberry, coconut :)

large souffle dish

Panforte- Tuscan Christmas Cake

2010-12-23T07:20:00.000-05:00

"Gifts of time and love are surely the basic ingredients of a truly merry Christmas."

Peg Bracken

Holiday Traditions- We all have them . Here are a few of mine. ...

Flashlights- The elves will leave one flashlight under the pillow of any child sleeping on Christmas Eve. When he feels the flashlight he will know Santa has come, and can now find his way to the presents under the tree.
Jack Horner Presents- These are "gag" gifts given to everyone on Christmas day. With each gift there is a custom poem about the person and why that gift was chosen for them. Everyone takes turns reading their poem, and opening the gift. Hilarity ensues!
My childhood-My brother and I would sleep in the same bed every Christmas Eve . He would wake up first, check to see if Santa has come and then wake me up. He would always say, without fail, EVERY Christmas, " Lori, there are presents under the tree"
Eat leftover Christmas cookies for breakfast, the day after Christmas .

What are yours?

Panforte:

A very old traditional Christmas cake

raditional confections often originate from particular regions of Italy. A classic example, Panforte, (strong bread) was originally a delicacy of Siena, in Tuscany, and now enjoys wide popularity throughout Italy. It too is shrouded in legend. One tells that in 1205, serfs and tenants of the Montecellesi nunnery were compelled to bring the nuns spice and honey cakes as a measure of the census. So delicious were these cakes that they soon came into laymen's hands. In those days, nunneries prepared medicinal mixtures of herbs and spices; and later, the concocting of these was assumed by the speziali (chemists), and along with it, the preparation of Panforte. Thus, some of the most famous brands of Panforte today bear the names of ancient pharmacists' families. Round in shape, Panforte's basic ingredients are fresh almonds, candied fruit (primarily citrus), spices and honey. The most widely sold Panforte today is Panforte Margherita, named in honor of Queen Margherita, wife of the Italian king Umberto I, and based on a recipe which gave the cake a more delicate taste. Today Panforte is enjoyed around the world, especially during the Christmas season. But it can also add a note of especiality to meals year round. Though Panforte may be served with a wide range of wines, in Italy it is particularly popular with Vin Santo, a sweet raisin wine with origins in Tuscan monasteries.

PANFORTE

Ingredients

3/4 cup Hazelnuts ( Toasted and Chopped)

3/4 cup almonds ( Toasted and chopped)

1/3 cup dried apricots ( chopped into small pieces)

1/4 cup candied citron ** or any combination of candied fruit you desire, pineapple, angelica)

1/4 cup candied orange

1/3 cup mixed holiday candied peel ( you know the green and red glacee cherries etc?)

1 whole orange. -zested

1/2 cup all purpose flour

2 tablespoons unsweetened cocao powder

1 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/2 cup granulated white sugar

1/2 cup honey

pinch of salt

pinch espresso/instant coffee powder

Method:

Pre- Heat oven to 300 degrees F. Line an 8 inch cake pan with parchment paper. Line the bottom and the sides.

Sift the flour, cocoa powder, cinnamon, coriander, nutmeg, cloves, espresso/coffee and salt together in a bowl. Add almonds, hazelnuts, dried apricots, candied citron, candied orange, mixed holiday candied peel. Reserve for later.

Place honey and sugar in a pot on the stove and heat on low. Stirring until all sugar is dissolved. Bring to a slow boil, and cook until mixture darkens and thickens. @5 minutes.

Stir reserved bowl of nuts/spices/flours into honey/sugar . Remove from heat while mixing. Mix until completely combined. Mixture will be thick and heavy.

Spoon mixture into prepared cake pan. Level the surface . Suggestions: with an offset spatula, back of a slightly wet spoon, or a crumple piece of parchment paper.

Bake in oven for 15 minutes. Transfer to wire rack to cool in pan.

Remove from pan, parchment paper, and decorate with confectioner's sugar. Cut into thin wedges. decorate. Get better after a few days.

Buon Natale!

Whip It Wednesday -The Superions - Fruitcake

2010-12-22T05:45:00.003-05:00

Chocolate Diamonds

2010-12-18T12:09:00.000-05:00

“Kissing your hand may make you feel very good, but a diamond lasts forever.”
-Anita Loos, author of Gentlemen Prefer Blondes

I love diamonds. Not your less ordinary small chips you find at Walmart. I am talking BLING of EPIC proportions. Royal family, Lifestyles of the Rich and Famous, and Oprah sized .

Diamonds are a girls best friend, any time of the year . However, with the price of beauty can carry a curse. Here are a few of the most beautiful, rare and notorious diamonds in the world.

10-most-notorious

The Hortensia Diamond

Our next notorious diamond also has a Napoleonic connection: it was named for Hortense, the daughter of Napoleon’s stepchild, the Empress Josephine. The Hortensia is twenty carats in size, with a pale coral cast. This diamond also disappeared, along with other French Crown Jewels, during the theft that took place in 1792. It was later recovered, along with the others, only to be stolen again in 1830. After the theft, the diamond was rapidly located and returned to its rightful owner. This diamond has a crack along its pavilion, unlike the other diamonds on our list. However, it is so steeped in French history and Napoleonic legend, that it retains its pricelessness despite the flaw. The stone now rests in the Louvre, a glittering symbol of France and of the courage of Napoleon, with whom it will always be linked.

The Star of Africa Diamond

This diamond is the largest on our list, with an almost unbelievable carat size of 530.20 carats. The stone is also know as the Cullinan I, and it was cut from the original Cullinan diamond, which was over 3000 carats in weight. It is rumored that the diamond was studied in detail for almost 12 months before the cutter felt prepared to facet the stone, which was crafted into a teardrop shape with 74 facets. The Star of Africa gains its notoriety from its inclusion in the Royal Scepter of the British Crown Jewels, which rest under heavy guard at the Tower of London.

The Darya-ye Noor Diamond

This diamond has some other romantic names: it is also referred to as the River or Light, or the Ocean of Light. This pale-rose colored diamond has a carat weight of 182, and it is an important addition to the Crown Jewels of Iran. This diamond was discovered in India, and it has remained there, in the ownership of mughal emperors. As it was passed down from generation to generation, it was eventually adopted as an armband decoration by the reigning Nasser-Al Din Shah Qajar. Various members of Indian royalty would adopt the gem to adorn their headpieces or clothing over the years: when not in use, it remained carefully hidden in the Golestan Palace.

The Eureka Diamond

This diamond was the first ever discovered in South Africa, one of the world’s most prolific sources of diamonds. The diamond was found by a young boy, while he worked as a shepherd, along the shores of Hopetown’s Orange River. This diamond weighed in at 231 carats before being faceted. The Eureka diamond eventually traveled to England for the inspection of Queen Victoria at Windsor Castle. This famous diamond, like many on our list, was destined to change owners many time, before being purchased by the diamond conglomerate, De Beers, in 1967; it is now on permanent display at the Kimberly Museum in South Africa, where it remains a symbol of one of South Africa’s most lucrative national resources.

The Dresden Green - my favorite!

This extraordinary and rare pear-shaped stone weighs in at 40.7- carats, and is named for the capital of Saxony: its unique, deep-green color sets it apart. The Dresden Green came from India, and it was sold to Frederick Augustus II, son of the ruler of Saxony, Frederick Augustus I. Known as Augustus the Strong, Frederick’s father commissioned the construction of many fine buildings in Dresden, and filled them with all manner of glorious art treasures he collected from around the world. Although Frederick Augustus I admired the diamond for years beforehand, Frederick Augustus II was the first to actually own it. The Dresden continued to be passed through royal ownership and admired for its flawless, emerald-green hue. It currently rests in the Albertinium Museum in Dresden: it was once displayed alongside the Hope Diamond at the Smithsonian Museum, at the request of noted jeweler Harry Winston, who felt that the Dresden was the only other stone in the world that could hold a candle to the Hope Diamond.

A girl can dream ..Can't she?

Now for some edible ones.....

CHOCOLATE DIAMONDS
adapted from Jacques Torres' A Year in Chocolate

1 pound (4 sticks) plus 3 1/2 T unsalted butter, at room temperature ( I omitted the Tablespoons-pure laziness)
3 1/2 cups sugar
1 vanilla bean
6 cups cake flour
1/4 cup Dutch-processed cocoa powder
1 teaspoon ground cinnamon

Place the butter and 2 1/2 cups of the sugar in the bowl of a stand mixer fitted with the paddle. Cut the vanilla bean crosswise into thirds. Split one-third in half lengthwise and, using the edge of a small, sharp knife, scrape the seeds into the butter and sugar. Reserve the remaining 2 pieces.
Begin beating the mixture on low speed, then raise the speed to medium-high as the sugar begins to incorporate into the butter. Continue beating for about 4 minutes, or until the mixture is very pale in colour and fluffy.
Using a rubber spatula, scrape down the sides of the bowl and divide the mixture in half. Transfer one-half of the mixture to another bowl.
To the half remaining in the mixer bowl, add a scant 3 cups of the flour, the cocoa powder, and the seeds of 1 of the remaining pieces of vanilla bean. Beat on medium speed until well combined. Scrape the dough from the bowl into a clean bowl, cover, and refrigerate for 1 hour. Wipe the bowl clean with a paper towel.
Transfer the other half of the dough to the cleaned mixer bowl. Add the remaining 3 cups flour, the cinnamon, and the seeds of the remaining piece of vanilla bean. Beat on medium speed until well combined. Scrape the dough from the mixer bowl into a clean bowl, cover and refrigerate for 1 hour.
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment
Remove both doughs from the refrigerator. Transfer the cinnamon dough to a clean, flat work surface and, using the palms of your hands, form it into a rope about 3/4 inch in diameter.
Lightly flour a clean, flat work surface. Place the chocolate dough in the centre of the floured surface. Using a rolling pin, roll out the dough about 2 inches wide and the same length as the cinnamon rope. Using a paring knife, trim one of the long sides of the chocolate dough to make a neat, straight edge. Using a pastry brush, lightly coat the top surface of the chocolate dough with water to help the two doughs stick together. Place the cinnamon rope on the trimmed edge of the chocolate dough and begin rolling the chocolate dough up and over the cinnamon rope to enclose it completely. Trim the other long side to make a neat, straight edge to finish the roll, and press together to seal securely. If necessary, brush a little water on the seam edge to ensure that it stays closed. If the dough is very soft, place the roll in the refrigerator for 30 minutes.
Place the remaining 1 cup sugar on a clean surface. Lightly brush the entire exterior of the roll with water. Lay the roll in the sugar and then roll it back and forth to coat it generously. If necessary, add more sugar, as you want a thick coating.
Using a sharp chef's knife, cut the roll crosswise into 1/2-inch thick slices. Place the cookies, cut side down, on the prepared cookie sheets, spacing them at least 1/2 inch apart.
Bake for about 15 minutes, or until just lightly coloured. Remove from the oven, transfer to wire racks, and let cool completely.
Store, in an airtight container, for up to 1 week.

my chocolate diamond earrings and ring

These are light and festive, made with cake flour. A nice alternative from all purpose. These can be mixed and flavored to your pleasure. I have a few in mind :)

TIP: Store your rolled cookies in a paper towel tube. This makes it easier to cut them in equal thickness, and eliminates a flat side that can occur when first stored in the fridge.

Love on the rocks!

Sand Tarts- International Cookie Exchange, ABC

2010-12-17T13:35:00.005-05:00

"You pace the deck like a caged beast, for one who enjoys the hashish you should be more at peace"

Sinbad

I grew up in New Jersey ( I now live in Georgia) where we had available the big three broadcasting stations, ABC, NBC, and CBS. ( when there was no such thing as cable) I loved ABC and watched the 4:30 Movie everyday. It was an extra bonus, when it was a

SINBAD movie,

or GODZILLA WEEK!!

The Eyewitness News (ABC) was the ONLY news station I would watch. What kid would like watch the news? I love Chuck Scarborough and Sue Simmons. They still broadcast. Do these two never age? They look exactly like I remember 30 years ago!

Sue Simmons cusses!

We in the Tri-state area all got a good chuckle over this :)

A strange curiosity about meteorologists or more affectionately," weathermen". Storm Field and Sam Champion! YES, their real names. Storm's dad is also a meteorologist, so you all get the joke here. Both these gents were the meteorologists.... at.......GUESS Where?..... Eyewitness News

Sam Champion

Funny meteorologist names

I had the pleasure of joining in on a international cookie exchange hosted by: Adrienne of Gastroanthropology (Cinnamon Mexican Wedding Cakes) and Lori of Fake Food Free (Russian Tea Cakes).

I share a recipe lisa is cooking,-- GREAT BLOG! and receive a recipe . The recipe I received to bake and blog is below: Gundrun of Kitchen Gadget Girl. has a WONDERFUL BLOG . Please visit her link :) I should have posted this days ago. However, the computer Demons decided to infect my computer. I had to restore the whole thing. The good news it is working like brand new.

One of my very favorite cookies from childhood was the Sand Tart, a cookie my Mom made only at Christmas (not sure why, nothing particularly holiday about it!), and each year I think about bringing it back for my cookie tray. For one reason or another, usually that there are so many other interesting cookie recipes to try, I rarely get around to it, but this year I would like to share the recipe with you and make a concerted effort to bring this cookie back onto my holiday cookie tray.

A very simple cut-out cookie, the Sand Tart has cinnamon ‘n sugar (my Mom always kept an old spice jar filled with her own mix) as well as a blanched almond on the top. We cut them into triangles, using angles and slides, but you could easily use your favorite cookie cutter.

Gudrun of kitchengadgetgirl

Sand Tarts

Family favorite from the 1930′s, originally from Everyday American Cookbook

1 1/4 cup butter
2 cups sugar
2 eggs, separated
1 tsp vanilla extract
1 tsp grated lemon zest
4 cup flour
1/4 tsp salt
Cinnamon and sugar mixture
Blanched almond halves

Sift flour and salt together.

Cream butter until light; add sugar and beat until smooth. Beat in 1 whole egg and one egg yolk, vanilla extract and lemon zest.

Gradually add in flour mixture and mix until well blended. Refrigerate dough for 2 hours.

Preheat oven to 400F. Line cookie sheets with parchment. Beat remaining egg white slightly.

Roll dough out to 1/8″ thick on lightly floured surface. Cut out with a cookie cutter (or use a pizza cutter to make diagonal lines) and place shapes on the prepared cookie sheets. Brush each cookie with egg white; sprinkle with cinnamon and sugar and press 1/2 almond into the center of each.

Bake 8 minutes until delicately brown.

A few thoughts about this recipe....

1. I loved the hint of lemon in the back round with the cinnamon, a nice mix

2. I am not sure why you decorate it with a blanched almond?. When there is no almond in the cookie? So I would change the vanilla extract to almond, if I was going to decorate it with them.

3. Added a silver dragee for a more holiday look.

4. I rolled these in Demerara sugar. They made the outside more crunchy. Not sure if I found this pleasing. I think regular white sugar/cinnamon is better.

Sam Champion Sand Tarts ( now you get the connection of this post )

Ingredients

1 1/2 sticks salted butter (3/4 cup), softened, plus additional for greasing

1 cup sugar, plus 2 tbsps.

1 whole large egg, lightly beaten

1/2 tsp. vanilla

2 cups all-purpose flour

1/2 tsp. cinnamon

1 large egg white, lightly beaten

Cooking Directions

Stir together butter and 1 cup sugar vigorously with a wooden spoon in a large bowl until combined well, then stir in whole egg and vanilla until smooth. Add flour and stir until just incorporated. Transfer dough to a 24-inch-long log (2 inches wide). Chill, wrapped in wax paper, until firm, at least four hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees. Lightly grease two large baking sheets with additional butter. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.

Cut chilled log crosswise into 1/8- to 1/4-inch thick slices, arranging slices about one inch apart to fill both baking sheets. Chill remainder of log wrapped in wax paper. Lightly brush sliced cookies with some egg white, then sprinkle with some of the cinnamon-sugar mixture.

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets three minutes, then transfer with a metal spatula to racks to cool completely. Repeat with remaining dough, cooling and greasing baking sheets between batches.

Recipe makes four to six dozen cookies. Dough can be chilled up to five days, or frozen, wrapped in wax paper and foil, for one month. Transfer frozen dough to refrigerator to thaw slightly, at least two hours, before slicing. Cookies can be baked one week ahead and cooled completely, then kept in an airtight container at room temperature.

An adaption I would try.....

Italian Sand Tarts ( because I love lemon and hazelnut together)

1 1/4 cup unsalted butter
2 cups white sugar ( or a mix of 1 1/2 white and 1/2 light brown?)
2 eggs, separated
1 tsp vanilla extract
1 tsp grated lemon zest
2 cups flour
2 cups hazelnut flour
1/4 tsp salt
pinch cinnamon
Blanched hazelnut ( decoration)
roll in white sugar

These last two recipes have not been tested. Hopefully one day I will get to them, or maybe someone could test them for me.

It was a lot of fun participating in a virtual cookie exchange. I found some great blogs and some recipes. The best part is walking down memory lane. Go ABC! Next time I will fill you in on the FIRST reality competition I ever saw, Battle of The Network Stars!

In šhāʾ Allāh (إن شاء الله)

Crystallized Ginger Spice Cookies

2010-12-11T13:22:00.001-05:00

Nose, nose, jolly red nose, Who gave thee this jolly red nose? Nutmegs and ginger, cinnamon and cloves, And they gave me this jolly red nose.

-Anonymous

I was invited to a holiday cookie exchange. I waded thru the hundreds of recipes I have and chose this one. Yes, another one I have been saving for years. I copied it from Bon Appetite when I was working at Touro Infirmary, in New Orleans. I have not been back in over 15 years. I do not know the condition of this hospital - in the Garden District. :( NOLA is one of my most favorite cities...........................reminiscing

This is thin, crisp cookie that packs some heat. HEAT MISER ... HEAT!

Perfect for the cold holidays. COLD MISER...COLD

If you have never seen these two characters they are from my favorite Christmas special, "The Year Without a Santa Claus"

Simple decoration

1/2 powdered sugar

Crystallized Ginger Spice Cookies

Bon Appetite- Dec 1992

Makes about 35 cookies

Ingredients

1 3/4 cup plus 2 tablespoons all purpose flour

1 teaspoon baking soda

3/4 cup ( 1 and 1/2 sticks) unsalted butter

1/2 cup plus 2 tablespoons sugar

3 Tablespoons finely chopped crystallized ginger

1 large egg white

2 tablespoons dark corn syrup

1 1/4 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

Procedure

Pre -Heat oven to 350 degrees. Grease or PAM spray large cookie sheet.

Dry ingredients-Sift flour, baking soda, salt in a medium bowl.( reserve)

Cream unsalted butter and sugar, and crystallized ginger, until light and fluffy with hand or mixer.

To butter/sugars ADD corn syrup, egg white, and ground ginger, cinnamon , cloves- mix until blended.

Add dry ingredients to and beat until clumps form. Dough should be smooth. Do not over beat.

Use a level teaspoon to scoop dough. Shape into balls. Roll into white granulated sugar. Place 2 inches apart on cookie sheet. Dip bottom of glass into white sugar and press cookies flat.- @ 1 to 2 inches. Repeat until all dough is used. Bake until slightly browned. Cool . Decorate.

silver dragée

no red nose, but a red plate

HO HO HO !

Whip it Wednesday

2010-12-09T06:46:00.000-05:00

a day late, a dollar short ! LOL

Chocolate, Snow Patrol

Crostata

2010-12-03T15:43:00.000-05:00

Detesto l'uomo che manda giù il suo cibo non sapendo che cosa mangia. Dubito del suo gusto in cose più importanti.

I hate the man who eats without knowing what he's eating. I doubt his taste in more important things

Charles Lamb

Procrastination... We all know this definition all too well. Or is it that I get easily distracted , by something "shiny and new"? ( and I am not talk'n The Love Boat here..) That I loose focus from my original plan .. HMMM

Here is my example...

I of course had this recipe in my back pocket since....... ahem..... 1994 .- 16 years I have kept this recipe! Was I procrastinating all that time?..or did I find something better to bake :) So now was my opportunity to FINALLY try it. I finally lay my burden down :) That is why I did not use the crust recipe from the challenge ( see below) Maybe in another 16 years I will get to it.

Crostata

adapted from Better Homes and Gardens Dec 1994

Serves 8-10

Ingredients

2 cups all purpose flour

1/3 cup sugar

1/1/2 teaspoon baking powder

1/3 cup unsalted butter

1 egg slightly beaten

1/3 cup whole milk

1 teaspoon vanilla

4 cups peeled, sliced or cubed apples

1/2 cup tart cherries

2/3 cup apple jelly

dash teaspoon cinnamon extract

dash of anise extract

Milk for brushing

Sugar for dusting

Directions

Pre-heat oven to 375 degrees.

In a mixing bowl sift together flour, sugar, and baking powder. Cut in butter till mixture resembles course crumbs. Combine eggs, milk, vanilla; add to flour mixture. Shape into a ball.

On a lightly floured surface , knead dough gently 10 -12 strokes, or until smooth. Wrap and chill ONE-THIRD of dough. Roll out remaining dough in a circle and press gently into a 10 inch tart pan with removable bottom.

Arrange apples and cherries on pastry in tart pan . Gently warm apple jelly in pan on stove, add a dash of cinnamon and anise , and spoon over apples and cherries.

Pastry top Decoration

Roll remaining one -third (chilled pastry) , on a lightly floured surface into a 10 inch circle. Cut into twelve wedges. Twist each wedge twice at the narrow end. Arrange in a circle atop the pastry apples in tart pan. Brush with milk. Sprinkle with sugar.

Bake at 375 degrees in oven for 40- 45 minutes, until fruit is tender. Cool before removing tart shell.

Blog-checking lines:
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

The Daring Baker's did it again with another fabulous challenge!

This crostata is a variation from the original. You can mix and match many fresh fruit flavors, preserves and dried fruit. The dried fruit plumps up from the fresh fruit moisture when baking. I added the Anis for that traditional Italian flavor. I know many people who do not like Anis, however, I am not one of them :)

Version 1 of pasta frolla-Daring Bakers Recipe

Ingredients:

1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar, or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
a pinch of salt
1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
grated zest of half a lemon (you could also use vanilla sugar as an option)
1 large egg and 1 large egg yolk, lightly beaten in a small bowl

CHOMP CHOMP!

Whip It Wednesday

2010-12-01T15:29:00.000-05:00

Raspberry Swirl , Tori Amos

astheroshe's

Food Blogger Cookie Swap 2011-Pink Peppercorn and Strawberry Shortbread

Vampire cupcake

Whip it Wednesday- " Ice Cream"

WHIP IT WEDNESDAY- AMERICAN HONEY -LADY ANTEBELLUM

Mojito Poundcake

Vadis Bars

Banana Refrigerator Cake

Whip It Wednesday-Oasis- Champagne Supernova

Orange Polenta Cake

For Cake

For Glaze

Make Caramel Orange Layer:

Make Cake:

Glaze Cake:

Whip it Wednesday - Orange Blossom Special

Whip It Wednesday- Ultra Vomit - Boulangerie Patisserie

Runebergintorttuja (Runeberg Cakes) - and some very hot Finns

PERTTU KIVILAAKSO

Couque- Rye Honey Cake

Ingredients:

Preparation:

Whip it Wednesday -TRICERATOPS - " Raspberry"

Scottish Seed Cake

Cat Head BIscuits

"Cat Head" Biscuit Recipe ( so big they are the size of a Cat's head )

adapted from here: http://hubpages.com/hub/Appalachian-Biscuits-Recipe

Ingredients:

Preparation Instructions:

I use a food processor..it is faster to mix.This is how I mix, there are many different ways and variations. Somehow this one works for me :)

Whip It Wednesday - " Sugar Sugar" the Archies

Italian Coconut Balls

Ingredients

Servings 4

Preparation

5 minutes preparation + 10 minutes cooking

Whip it Wednesday -Damien Rice "Coconut Skins"

Unconventional Baking - Guest "baker" Tim Dunn

BOJO Cake

Preparation:

Hazelnut ( Nutella) Crinkle Cookies- World Nutella Day

White Wine Cake

Whip it Wednesday -"Nutmeg"- John Legend

Smoked Almond and Cheese Crackers

I love this old black and white,...and Yes, Sherman burned down Atlanta

I love many old things

Another collecting addiction to share. Old canning jars with lightening closures/ or bail tops. My favorite are french, Le Parfait. However, I do have Italian and American made. I do not can with them, but use them for storage. One thing I always store in them is crackers.

My blog is a baking blog. Today I branch out from your traditional dessert ingredients and offer you something "savory". Perhaps as an appetizer vs. a dessert.

Smoked Almond and Cheese Crackers

Ingredients

Preparation

Preheat oven to 375 degrees.

Deux Shortbread

Ingredients:

Preparation:

Ingredients:

Preparation:

Brown Sugar Recipe

Ingredients:

Preparation:

Whip it Wednesaday --late again! LOL

Daring Bakers January 2011 - SPUMONI ENTREMET..and I WAS THE HOST!

Joconde Sponge

Patterned Joconde-Décor Paste

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:http://www.youtube.com/watch?v=ca4eLDok-4Q

Instructions

French Chocolate Mousse- Tyler Florence recipe

Ingredients

Directions

Rehrücken Lamington (Reinventing the Lamington 2011 ) -COMPLETE

Carioca- Lemon Spice Cake

Ipanema, Brazil

Tahitian Vanilla and Brazil Nut Crescent Cookies

Whip It Wednesday - Sugar Magnolia , The Grateful Dead

Candied Kumquat Mini Cakes

Whip It Wednesday -Katherine Gehl - A Pound Of Kumquats

Katherine Gehl - A Pound Of Kumquats

Chinese Chews

Whip It Wednesday

The Real Sugar Baby - Sailor Moon

Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:
http://www.youtube.com/watch?v=ca4eLDok-4Q