A bite of fall

I have a weakness for crisp air, a little bit of rain, red and orange leaves and shortened days. Fall is by far my favorite season, not least because it seems to just require cinnamon, nutmeg, pumpkin and often a little bit of chocolate. I'm definitely mentally preparing for the Christmas season, but there's a lot to be said for relishing the season in between summer and winter and all the fantastic flavors that beg to be brought to life.
Pumpkin is an interesting ingredient to use, because it adds a lot of moisture and lightness to the texture as well as a certain sweetness. Plus, it is super healthy (it's orange!) and contains lots of fiber and vitamins A and C. What's not to love?
This cookie recipe is a little bit tweaked from the original, and I think it is one of my favorite in my repertoire. It definitely got rave reviews, and I would recommend making enough to share :)

Pumpkin Chai Chocolate Chip Cookies
Adapted from The Culinary Couple
Yields about 2 dozen cookies

2 C whole wheat pastry flour
1 1/2 C old-fashioned oats
1 tsp baking soda
2 tsp chai spice blend (2 parts cardamom, 2 parts ginger, 1 part cinnamon, 1 part nutmeg, 2/3 part cloves, 2/3 part nutmeg, 2/3 part allspice, 1/3 part white pepper)
1/2 tsp salt
1 C (2 sticks) butter, softened
1 1/2 C packed brown sugar
1/2 C granulated sugar
1 C pumpkin puree
1 egg
1 tsp vanilla extract
1 C dark chocolate chips
raw sugar

Directions: Preheat oven to 350 degrees. Line baking sheet with parchment. Combine flour, oats, baking soda, spices and salt and set aside. Beat butter and sugars in a large bowl until light and fluffy. Add pumpkin, egg and vanilla, mix well. Add flour mixture and combine until all ingredients are incorporated. Fold in chocolate chips. Drop rounded tablespoons onto baking sheet and sprinkle with raw sugar. Bake for 12-14 minutes, or until cookies are lightly browned.

• 
  

Cake on ice

Sometimes life doesn't turn out the way you planned. Actually, most of the time life throws you curveballs - and it's no different in the kitchen. It was my beautiful roommate Emma's 21st birthday, and I wanted to do something special for the occasion. My only guideline was that it needed to include blueberries, so I picked out a recipe for a jelly roll cake rolled with a blueberry cream cheese filling. However, because of the moisture added by the frozen blueberries in the frosting, it was too runny, and the cake stuck to the towel I was using to roll it into the jelly roll shape. I was literally left with a giant pile of cake and purple frosting, and not many ideas on how to proceed except to the trash can. For some reason, I grabbed a bowl and started layering cake and frosting until I had a kind of trifle or parfait, then covered it and stuck it in the freezer.

When I finally gathered the courage to look at the giant mess I'd made of the original recipe, I discovered a very pleasant kind of frozen dessert that I had no problem eating with a big smile on my face. The cream cheese frosting soaked nicely into the sponge cake layers, and then the whole mix froze into a texture similar to ice cream - I scooped it with an ice cream scooper! The blueberry and cream cheese flavors complement the sweetness of the cake well, and overall I thought the entire (accidental) endeavor was a rousing success. At least that's what I gather from the empty bowl now in the sink...

Frozen Blueberry Cake
Directions: Tear up sheet of genoise cake into small-ish chunks (about 2-inch squares are perfect) and layer along the bottom of a large bowl. Alternate layers of cream cheese frosting and torn up cake until everything is used up. Throw in extra blueberries if you choose, the more the better! Cover and freeze until the frosting is the consistency of ice cream. The best way to serve is to scoop the cake out with an ice cream scooper and serve in a bowl (or martini glass!) with a spoon.

Genoise (sponge) Cake
Adapted from Betty Crocker
Makes one half-sheet of thin cake

3 eggs
1 C granulated sugar
1/3 C water
3/4 C all-purpose flour
1 tsp baking powder
1/4 tsp salt

Directions: Heat oven to 375 degrees. Line a baking sheet with a silicone sheet, parchment or foil. In a large bowl, beat eggs on high speed until thick and pale yellow (about 5 minutes). Gradually beat in sugar. Beat in water on low speed, then gradually add flour, baking powder and salt. Beat just until batter is smooth and pour into pan. Bake for 12-15 minutes or until the top of the cake springs back to the touch and it's slightly golden.

Blueberry Cream Cheese Frosting
Makes more than enough for this recipe - but keeps well in the fridge for a couple of days!

8 oz cream cheese, softened
1/4 C butter, softened
1 C powdered sugar
1/2 tsp vanilla extract
1 bag of frozen blueberries, thawed and strained

Directions: In a large bowl, cream together the cream cheese and butter. Add vanilla and gradually beat in powdered sugar. Beat in blueberries, trying not to add too much extra liquid. The frosting will turn a lovely shade of purple and have a thinner consistency because of the moisture from the blueberries.

Peachy

Cakes rely on fat content to stay tender and moist. Start taking out butter and you're left with a sad, dry excuse for a dessert; I say, if your'e going to eat it, just do it. However, it is possible to switch up the fat source in a recipe, which is what I experimented with in this cake - olive oil!
Extra-virgin olive oil is perfect for adding a fruity, earthy flavor to a salad dressing, marinade or even baked goods. If you have a nice gourmet bottle, this recipe would be the time to use it, because it lends a fantastic subtlety to the cake.

I had a few ripe peaches in the fridge that I was itching to experiment with, so I wanted to do something that incorporated a peach cobbler-esque topping. The olive oil cake recipe I found was the perfect setting, and balanced out the sweetness well. Obviously this cake is well-suited to eating at any time of the day, but I especially enjoyed it warmed up with a cup of tea before bed.

Note: I used peaches, but I'm sure this method would work brilliantly with apples or nectarines :)

Peachy Olive Oil Cake
Adapted from In Jennie's Kitchen
Makes one 10-inch round cake


2 C whole wheat pastry flour (lighter and finer than all-purpose whole wheat flour)
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 C extra-virgin olive oil
1 tsp vanilla extract
1/2 C milk
2 peaches, sliced into wedges about 1/8 inch wide

1/4 C packed brown sugar
1 tsp cinnamon (to taste)
1/2 tsp nutmeg (to taste)

Directions: Preheat oven to 350 degrees and grease a 10-inch round cake pan (springform is best, but a standard pan is fine). Whisk together flour, sugar, baking powder and salt in a small bowl. In a large bowl, whisk eggs, olive oil and vanilla until frothy. Gradually whisk in dry ingredients, then stir in milk until just combined. Pour into pan.
In another bowl, combine peach slices, cinnamon and nutmeg to taste. Toss until all slices are coated, then arrange on top of the cake batter so all of the surface is covered and there is some slight overlap - the more peaches you can fit the better!
Bake for 40-50 minutes, or until skewer inserted in the center comes out clean. Be careful not to be fooled by the topping that stays moist - overcooking it will make a dry and unhappy cake.

Avo-wonderful

Avocados are pretty amazing. According to the California Avocado Commission, San Diego County is the avocado capital of the U.S., producing about 60% of the country's harvest. Avocados are actually fruits, and provide lots of monounsaturated (translation: GOOD) fat. They're also just delicious, whether on sandwiches, in guacamole or... in cookies! 
I know it sounds impossible, but adding avocados to the mix appears to be the secret to moist, creamy and overall fantastic cookies. I got a few skeptical and grossed-out faces when I described the recipe I was going to try, but everyone who tried the finished product was blown away by the flavor and texture. Only happy faces all around! The dough doesn't spread like normal cookie dough, so consider it when placing them on the baking sheet - flatten them out if you want less plump and more crispy cookies.

Oatmeal Chocolate Avocado Cookies
Adapted from Suite 101
Yields about 2 dozen cookies

1/2 C unsalted butter, softened
3/4 C packed brown sugar
1/2 C sugar
1/2 C mashed avocado (about 1/2 of an avocado)
1 egg
1 tsp vanilla
1 C whole wheat flour (you can use all-purpose if you prefer)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 C oats
1 1/2 C dark chocolate chips
1 C chopped walnuts (optional)

Directions: Preheat oven to 375 degrees. Cream butter and sugars, then add avocado. Beat until light and fluffy. Add egg and vanilla, then gradually add in dry ingredients. Mix in oats and fold in chocolate chips. Drop spoonfuls of dough onto parchment-lined baking sheet, and bake for 8-10 minutes until cookies are golden brown on top.

Home sweet... Paris

I'm talking about Paris. It's a wild guess, but I think if you're reading this you probably already know I'm obsessed with France and especially its city of lights. And beautiful language. And marvelous food. And incredible architecture. Oh and shopping..
But moving on. For my birthday I received a book called I Love Macarons, which is basically a tribute to and guide to making and decorating those beautiful little cookies that are iconic Parisian treats. They were one of my favorite discoveries during my time abroad and I am sad that they really can't be found anywhere else. But before you gasp at their 2 euro price tag (each!), let me explain that they're not exactly a mix you can whip up in 10 minutes. Achieving the perfect texture of the meringue cookies and the creamy filling is no easy feat, and I'm still mystified at how Laduree and Pierre Herme, the two most famous macaron makers in the world, do it on such a large scale.

Before Julia left to return to school, she and I decided to undertake the daunting task of making our own macarons with the help of my new book. Let's just say that there are about six pages of instructions and steps that are so precise that we laughed at the sheer ridiculousness of it all. But we followed it to the letter, and the end result was, frankly, INCREDIBLE! We achieved the "pied," or foot, on each of the meringue cookies that is so elusive and difficult to form - after reading blogs about making macarons I was doubtful we'd get it on the first try. When we assembled them, they looked like the real thing! Unbelievable. I do not advise, however, attempting this recipe if you have less than 3 hours to spare in your day - it will take that whole time!

I've recreated the recipe below, but if you want to seriously attempt making your own macarons with different flavors I'd suggest getting I Love Macarons or something similar. You want expert guidance - but hopefully my attempt is enough!

French Macarons

Vanilla meringue
Makes about 48 individual meringue cookies (for 24 complete macarons)

2/3 C (3 oz/85 g) ground almonds
1 1/2 C powdered sugar
3 egg whites at room temperature
5 Tbsp granulated sugar
1 tsp vanilla extract

Directions:
1. Cut a sheet of parchment paper to fit your baking sheet. Draw 1-inch diameter circles on the paper with a pencil, spacing them at least 1/2 inch apart. This will be your template for your cookies!
2. Grind almonds and powdered sugar together in a food processor to form a fine powder. Sift twice and set aside.
3. In a large bowl that is completely dry (any water in the bowl or beaters will mess up your meringue), beat egg whites on high until they are foamy. Gradually add sugar, then vanilla. Beat until meringue is stiff, firm and glossy.

4. Add half of the almond/sugar mixture and fold it into the meringue. Add the rest and mix in a circular motion.
5. When the flour is incorporated, press and spread out the batter against the side of the bowl. Scoop the batter from the bottom and turn it upside down. Repeat this 15 times (less will make the cookies dull looking, more will make them oily looking).
6. The batter is done when it is firm and drips slowly from the spatula.
7. Scoop batter into pastry bag fitte with an approximately 1/2 inch tip.
8. Make small circles of batter inside the circles on the parchment, filling them in completely.

9. Rap the baking sheet firmly against the counter once.
10. Dry the batter at room temperature, uncovered, for about 15 minutes. When the batter does not stick to your finger when you touch it, it is dry enough. Don't let them sit for more than about 30 minutes.
11. Stack the baking sheet on top of another sheet and bake for 15-18 minutes, rotating tray front to back halfway through. The cookies are done when they are dry to the touch on top and slightly crisp.
12. Remove and let cool on tray before transferring to wire rack. They're now ready to assemble!

Buttercream filling
Makes enough for one batch of macarons

7 Tbsp unsalted butter
3 Tbsp water
3 Tbsp granulated sugar
1 egg
Vanilla extract

Directions: Cut butter into 1/4 inch slices and place in a bowl. Microwave for 10-15 seconds or until you can press your finger into the butter. Stir with a spatula until the butter has the consistency of mayonnaise.

Put water and sugar in a heat-resistant container and stir well. Microwave for 1 minute, stir until sugar dissolves, then microwave for another 4 minutes. Use oven mitts - the glass will be hot! The mixture should be a bubbling syrup. Beat the egg in a large bowl, then slowly stream in the syrup. Beat on medium until the mixture becomes white and heavy. Beat in the vanilla and butter in two or three additions. If you see bubbles or separation in the mixture, don't worry - just keep beating until it becomes creamy! Refrigerate for 2-3 weeks if needed, and make sure to beat until creamy when liquid separates.

I decided to add about 2 1/2 Tbsp of honey to the finished buttercream, but you can add the same amount of a jam, 1-2 Tbsp of rum or another liqueur, or even 3 Tbsp of fruit puree.

Assembling les macarons 
Spoon cream filling into a pastry bag fitted with a narrow tip. Squeeze a small dollop of filling onto the flat side of a meringue cookie, then press on another cookie with the flat side down. You want enough to raise the two cookies apart but not enough to gush out the sides. Next step? Let them sit! The texture isn't right until the filling and cookies have had a chance to set for a couple of hours. Trust me, the wait is much shorter than a plane ride to France - and much cheaper!

Late night inspiration

There were a few days there when I was having a lot of trouble staying asleep. For some reason, I started waking up around 2am - and I think everyone can agree that at 2am your body is hungry... In one of these instances I started brainstorming something that would be wonderfully decadent and incorporate the bananas we had sitting on our countertop. The result was kind of a hodgepodge of different recipes and ideas and I think it was entirely successful!
If you don't like chocolate, bananas or peanut butter, this is not the dessert for you. But if you love a crisp peanut butter cookie crust with a soft, chocolate banana filling on top of more peanut butter cookie, this is what you've been waiting for.

For this recipe, make the dough/mixture for the three layers first and then follow the instructions at the end. It's easier when everything's laid out in front of you! 


Peanut Butter Chocolate Banana Bars

Peanut butter cookie layer
From Joy the Baker 
 1/2 C butter, softened
3/4 C peanut butter (smooth or crunchy)
1/3 C packed brown sugar
1/3 C granulated sugar
1 egg
1 tsp vanilla extract
2 Tbsp milk
3/4 C whole wheat flour
3/4 C all-purpose flour
1 tsp baking soda
1/2 tsp salt 

Directions: Cream butter, sugars and peanut butter in a large bowl until light and fluffy (2-3 minutes). Beat in milk, egg and vanilla. Sift together the flours, baking soda and salt, then gradually beat into peanut butter mixture. 

Chocolate banana layer 
1 1/4 C all-purpose flour
1 C whole wheat flour
1 tsp baking soda
1 tsp salt
1/2 C butter, softened
1/2 C granulated sugar
1 C packed brown sugar
1 tsp vanilla extract
2 ripe bananas, mashed
2 C chocolate chips or chopped chocolate 

Directions: Beat butter, sugars and vanilla until light and fluffy. Add mashed bananas and blend well. Gradually beat in flour, baking soda and salt mixture, then chocolate. 

Dark chocolate ganache layer
Melt 1/4 C butter and 1/4 C chopped dark chocolate in a bowl in the microwave. Cook for 30 seconds, then stir and repeat until mixture is liquid and well-blended. 

Assembling and baking the bar
1. Preheat oven to 375 degrees and nonstick spray an 8x8 baking pan.
2. Spread half of the peanut butter layer into the bottom of the pan, using your fingers to make an even layer that covers the entire surface.
3. Pour chocolate ganache on top of peanut butter layer, using spoon to spread it evenly. The recipe makes a lot so add ganache to taste - you probably won't use it all.
4. Spread banana chocolate layer on top of ganache, spreading it using your fingers and making sure not to stir up too much of the ganache layer
5. Because the peanut butter dough doesn't spread easily, crumble the remaining dough on top of the last layer, trying to evenly cover the surface. It will spread a little bit, and also allow some of the other layers to peek through (pretty!).
6. Bake for 20-25 minutes until the top is deep golden brown and the mixture is set when you slide the pan back and forth. Let cool completely - the middle will be a little soft. These are actually best eaten the day after, so you'll have to at least let a few pieces last till the next day!   
 

Another birthday, another cupcake!

It's technically not Ian's birthday until the 28th, but he leaves tomorrow for Oregon and we decided to take him out to dinner for his birthday this week! Obviously I had to start the celebration with the gift of a dessert, and we all definitely enjoyed the concoction I developed. On his request I found a recipe for mocha cupcakes, and put together a Kahlua frosting with dark chocolate ganache underneath. I must say that the end result was one of the prettiest if not most delicious cupcake I've ever made - light, fluffy and sophisticated in flavor.

It's definitely up to you how much coffee and chocolate flavor you want to add to the cake and the frosting. I think the frosting could have had some melted dark chocolate added to it in order to enhance its richness, but the buttercream with just cocoa powder and Kahlua was still excellent.

Also, I put a thin layer of dark chocolate ganache on top of the cupcakes before frosting them, and decided that it would have been even better with a thicker layer. This requires the ganache to be pretty cooled, so in general try to cool the bowl in the fridge before using (but obviously don't cool it too much)!

To assemble these amazing little creations, make the cupcakes, let them cool, then top with a thick layer of ganache and let that cool. Finally, frost with Kahlua frosting and top with shaved dark chocolate!

Dark Chocolate Mocha Cake
From Evil Shenanigans
Makes about 9 cupcakes

3/4 C all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 C sugar
1/3 C cocoa powder
4 Tbsp butter, melted
1/3 C buttermilk
1 egg
1 egg white
1 tsp vanilla
3 Tbsp strong coffee (I used freshly brewed espresso)

Directions: Preheat oven to 350 degrees and prepare cupcake pan with liners or nonstick spray. Sift together flour, baking powder, baking soda, salt and cocoa powder. Whisk together with sugar. In a separate bowl, beat together butter, buttermilk, eggs, vanilla and coffee. Gradually add in dry ingredients and beat until well blended. Pour into pan and bake for about 20 minutes, or until cake springs back when lightly touched and tester comes out clean.


Dark Chocolate Ganache
Makes enough to top 12 cupcakes (plus some extra - great to reheat and serve over ice cream!)

1/4 lb butter
1/2 C dark chocolate, chopped


Directions: Put butter and chocolate in a bowl and microwave for 30 second intervals, stirring in between, until mixture is melted. Use a spoon or whisk to blend together until well combined. Refrigerate until ganache is stiff enough to spread thickly on top of cupcake but not hard.

Kahlua Frosting
From 30 Chocolate Treat Recipes
Makes enough for 12 cupcakes

3 Tbsp butter, softened
1/2 lb powdered sugar (1/2 box)
1 1/2 Tbsp cocoa powder
1 1/2 Tbsp Kahlua
2 Tbsp hot coffee (I used espresso)

Directions: Cream butter with electric mixer. Add powdered sugar and cocoa, then gradually beat in Kahlua and coffee. Store in refrigerator if needed.