Summer in January

I am very fortunate to say that I live in San Diego - for many reasons, of course, but the weather is undeniably the biggest perk for a weakling like me. Our year runs the spectrum from a blustery 50 degrees to a scorching 85, and seems to disregard typical ideas of "seasons" (whatever those are). I'm writing this wearing a tank top, with a scarf thrown on for a little seasonal flair. 


There are some desserts that just work with certain weather. I can't handle super heavy chocolate or gingerbread-y things in the middle of summer, and a light cake seems inappropriate when you're bundled in front of the TV trying to maintain feeling in your hands. Luckily for me, the weather cooperated with me on this recipe and delivered an amazing 80 degree week in the middle of January so I could enjoy the following light, tender, sugary cookies! 

The main flavors here are buttermilk and lemon, which are nicely refreshing and tangy. Buttermilk, shockingly, contains no butter but is in fact the slightly sour residual milk that remains after butter is churned. If you don't churn your own butter,  commercially produced "cultured buttermilk" is made from fermenting milk with lactic acid bacteria. In baked goods,  it tenderizes and adds a little tang from that fermentation process.

NOTE: Buttermilk substitute is easy to make! Just add 1 Tbsp lemon juice or white wine vinegar to 1 C of whole milk and let sit for at least 5 minutes. Voila! Cultured.


Buttermilk Cookies
From Gourmet magazine (2008) by way of Ezra Pound Cake
Makes about 5 dozen cookies


3 C all purpose flour
1 tsp finely grated lemon zest
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 C granulated sugar
2 eggs
1 tsp vanilla extract
2/3 C buttermilk (or milk and lemon juice)

Glaze
1 1/2 C powdered sugar
3 Tbsp buttermilk (or milk and lemon juice)
1/2 tsp vanilla extract

Directions:Preheat oven to 350 degrees and prepare two baking sheets with parchment. Whisk together flour, lemon zest, baking soda and salt and set aside. Cream butter and sugar with an electric mixer until pale and fluffy. Add eggs one at a time, then vanilla. Mix in flour and buttermilk in alternating additions - starting and ending with flour.

Drop tablespoons of dough on the baking sheet, leaving at least 1 1/2 inches between the cookies (they spread!). Bake until cookies are puffed and golden, about 12 to 15 minutes. Remove from oven. Whisk together all glaze ingredients and pour over cookies while they are still warm. Let cool completely.

Slice and bake

One time when I was eight, I won an Oreo stacking contest in Safeway. I won a t-shirt, and lifelong pride. This post has nothing to do with that other than these cookies are very stackable...

I've recently been intrigued by using cornmeal in baking, after a few lovely encounters with cornmeal scones at my favorite coffee shop. When I stumbled upon this recipe, I thought it looked like the perfect way to experiment. The beauty of these cookies is that you can make them in any size you like, but I enjoyed making them about an inch and a half in diameter like called for in the original recipe. They're not too sweet, and are the perfect refreshing little nibble.

If you'd like to add a little different flavor to the cookie, try soaking the cranberries in rum, brandy, a fruity liqueur... or honey (like I did). Also, make sure you refrigerate the dough for at least 2 hours, preferably overnight. Other than that, it's pretty straightforward. Mix, roll, chill, slice and bake. And of course, snack away :)

Lemon Cornmeal Cookies
Adapted from 6 bittersweets

1/2 C (1 stick) unsalted butter, room temperature
1/2 C sugar
1 tsp grated lemon zest
1/3 tsp salt
2 egg yolks
1/2 C yellow cornmeal
1 1/4 C all purpose flour
2/3 C dried cranberries (about 4 ounces)

Using an electric mixer, cream the butter and sugar until fluffy. Beat in lemon zest and salt, then egg yolks. Beat in cornmeal, then flour. Stir in cranberries. Knead dough until combined, then divide in half. Use plastic wrap to roll dough into logs 1 1/2 inches in diameter (or whatever size you'd like the cookies to be). Refrigerate for at least two hours.

Preheat oven to 325 degrees. Line baking sheet with parchment paper. Slice dough log into 1/4-inch-thick rounds and place on baking sheet, reshaping them if necessary.

Bake cookies until golden at edges, about 15 to 18 minutes. Transfer to rack to cool. 

Fluff

Once upon a time, ancient Egyptians used extracts from the roots of the marshmallow plants as a remedy for sore throats. Leave it to the French to whip and sweeten the marshmallow sap to make a squishy confection, which was modified in the late 1800s to use gelatin and egg whites in place of the marshmallow sap.  I love the history involved in the development of foods - and I'm sure that's going to be a question on Jeopardy at some point...

With that said, I've never been a huge fan of marshmallows. Of course, I've never turned down a s'more or three, but the chunks of white, vaguely squishy stuff that you buy at the supermarket have never seemed all that appetizing by themselves. However, I kept seeing marshmallow recipes pop up on food blogs and in magazines - and kept hearing about how amazing the homemade version was. When I found a recipe for marshmallows flavored with Bailey's Irish Cream, the deal was sealed. With my new candy thermometer in hand, I ventured into unfamiliar territory with boiling sugar, corn syrup and gelatin.

The end product was fantastic - light, fluffy, melt-in-your-mouth perfection flavored wonderfully with a hint of irish cream. I can't wait to try melting one in my hot chocolate and infusing the flavor into the drink.

Homemade Bailey's Marshmallows 
From My Adventures in Food

Powdered sugar
3 envelopes unflavored gelatin
1/3 C plus 2 Tbsp cold water
1 1/3 C plus 2 Tbsp granulated sugar
1 C plus 2 Tbsp light corn syrup
large pinch of salt
9 Tbsp cold water
1 1/2 Tbsp Bailey's Irish Cream

Directions: Prepare an 8x8 baking pan by spraying with nonstick spray and sprinkling powdered sugar over the bottom and sides.

Place gelatin and 1/3 C plus 2 Tbsp cold water in the bowl of an electric mixer and let sit for 15 minutes.

Meanwhile, place granulated sugar, corn syrup, salt and 9 Tbsp cold water in a saucepan. Partially cover and heat over medium until sugar is dissolved. Uncover, attach candy thermometer and bring heat to high. Bring the mixture to a boil and cook without stirring until thermometer reads 250 degrees. When it reaches temperature, turn off the heat and remove the thermometer. Mix the gelatin and water on low and then slowly add the heated syrup. Increase speed to high and mix for 3 minutes.

Reduce speed to low and add Bailey's. Bring speed up to high again and beat for 7 minutes. The mixture will turn shiny and white and greatly increase in volume.
Pour the finished mixture into the prepared pan. Sprinkle powdered sugar along the edges where the marshmallow meets the pan. Let sit at room temperature for 8 hours. Once it's ready, use a sharp knife coated with powdered sugar to separate the marshmallow from the edge of the pan. Pull out the sheet of marshmallow and place on a cutting board. It will take some wrestling, but the square will reshape itself easily. Cut into squares, and toss each in powdered sugar to keep the edges from sticking.

Throw in hot chocolate, make a Bailey's s'more, or just snack on them plain!

For a toasty morning

Special holiday breakfast with my family can mean only one thing - Haitian french toast. No one knows why it's called "Haitian," other than that orange juice is vaguely tropical...? This Christmas morning, it was the natural choice to bring the holly jolly feeling to our kitchen. The recipe is from a suspiciously small piece of magazine that my mom cut out more than 20 years ago, but it has served us well. Something about the combination of sweet sugar and tangy orange juice works perfectly - and if you use French bread for the toast, you get a nice crispy crust with an almost custardy center. Basically, it's great.




Haitian French Toast
From Sunset Magazine (circa 1989)

1 long loaf of French bread (about 1 lb)
1 C orange juice
1/2 C whipping cream
2 eggs
1 tsp cinnamon
1/4 C granulated sugar
Dash of ground nutmeg
Butter/vegetable oil for cooking
Powdered sugar and maple syrup (optional)

Directions: Cut ends off of bread loaf and discard. Cut the rest into 1 1/2 inch thick slices, and let sit out for at least 4 hours or overnight. Combine all ingredients and pour into a baking pan deep enough to hold the liquid. Lay the bread slices in the mixture and flip occasionally until all the mixture is absorbed.

Heat skillet over medium-high heat, and prepare with butter or oil. Lay the toast slices on the hot griddle and cook until slices are richly browned on each side (about 5 minutes). Serve dusted with powdered sugar and maple syrup for maximum effect :)

Christmas granola

In years past, Christmas has always meant a solid week of flour-covered countertops, chocolate under my nails and an oven permanently heated to 375 degrees. In other words, cookie baking. However, in this first year of grown up, working girl life split between northern and southern California, I had to figure out a less time-consuming way to spread holiday cheer. The solution? Granola.

The beauty of granola is that it is so darn versatile. Snack on it out of the bag, eat with milk like cereal, sprinkle on top of yogurt, use as an ice cream topping... you get the idea. You can also put just about anything in it, which makes it perfect for anyone's tastes. I decided on maple-pecan-cranberry and chocolate gingerbread granola for my gift giving this year, but I'm excited to see what other fantastic combinations I can develop.

Once you've decided what to put in it, granola is super easy to make. Mix everything dry together and mix everything liquid together - then combine those two and bake! Done. If you like super chunky granola like me, then don't stir too much during baking. If you like little pieces, stir away to break up the mixture.

Note: The recipe I have posted for the chocolate gingerbread granola is very spicy - just like eating intense gingerbread! I loved to put it on top of vanilla ice cream with some chocolate sauce... But if you're in the mood for something milder, cut the spice quantities in half.

Chocolate Gingerbread Granola
Adapted from How Sweet It Is

2 C rolled oats
1/3 C shredded coconut
1/2 tsp salt
1/2 tsp vanilla extract
1/3 C honey
1/3 C molasses
1 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 C chocolate chips, chopped

Directions: Preheat 375 degrees and line baking sheet with parchment.

Combine cinnamon, ginger, cloves and nutmeg in a small bowl. Combine oats, coconut, chocolate and salt in a large bowl, then stir in spice mixture. Combine vanilla, honey and molasses in a small bowl and pour over dry mixture. Stir until totally moistened - add honey 1 tsp at a time if needed.
Spread uncooked granola onto the baking sheet and bake for 20 minutes, stirring every 5 minutes or so. The chocolate will melt and spread over the granola pieces as it cooks. The granola is done when it is golden and toasty - don't let it burn!



Pecan Cranberry Granola
From Healthy Food For Living

1 1/2 C rolled oats
1 1/2 C puffed rice cereal
6 Tbsp unsweetened applesauce
1/4 C pure maple syrup
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/2 C chopped pecans
1/2 C dried cranberries

Directions: Preheat oven to 325 degrees and line baking sheet with parchment.

Whisk together applesauce, maple syrup, vanilla, cinnamon and salt in a small bowl. Stir together rolled oats and rice cereal in a large bowl, and pour liquid mixture over. Stir to moisten completely, then spread onto prepared baking sheet.

Bake for 30 minutes, then add chopped pecans and stir to combine. Bake for another 10-15 minutes until granola is golden and crunchy. Stir in dried cranberries and let cool completely.

Happy holidays!

Tidings of comfort and joy

I was on my break during work last night and enjoying a steaming cup of one of our amazing teas when a coworker walked by and said that with that look of pure bliss I should be in a coffee commercial. I don't know about that, but I do suspect that I look very content as I find myself completely absorbed in the experience of drinking a cup of soul-restoring coffee, tea, hot chocolate - whatever. If you're like me, there's only one way to make that cup of coffee even better. Baked goods.

Coffee cake is a classic choice, and I realized that I've sadly ignored this genre of baking for a while. When I stumbled upon this recipe for blueberry coffee cake made with sour cream instead of milk, I knew it had to be next on my baking list. In general, sour cream, buttermilk and milk can be interchanged in recipes, with higher fat content making a richer cake. I say that if you're going to eat cake, eat GOOD cake - none of this non-fat milk nonsense.

Also, I followed a tip on the original website to make the streusel topping "upside down" if using a bundt pan. Instead of being on the top like usual if you're baking it in a square pan, sprinkle it on top of filled bundt molds - it will be on the bottom when you flip it! My streusel wasn't too thick, but you can make it as sugary as you'd like!

Note: This recipe could be fun with any kind of berries, especially chopped strawberries, raspberries, cranberries... the list goes on.


Blueberry Sour Cream Coffee Cake
From Savory Sweet Life


Streusel:
5 Tbsp butter, cold and cut into 1/2" chunks
3/4 C all-purpose flour
1 C brown sugar
2 tsp cinnamon
1/4 tsp salt

Directions: Mix all ingredients together using a food processor or pastry cutter until butter is still crumbly.

Coffee Cake:

1 C sugar

1 1/2 sticks butter, softened

2 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 egg
2 tsp vanilla extract
1/2 C sour cream
2 C blueberries (fresh or frozen)

Directions: Preheat oven to 350 degrees. Prepare non-silicone pans with nonstick spray or butter and flour. Cream butter and sugar until light and creamy, about 3-4 minutes. Add egg, sour cream and vanilla and blend for another 2 minutes. Add salt, baking powder and flour and mix until fully incorporated. Gently fold in blueberries and spoon into molds or pan. Spoon on streusel topping and gently press into top of batter. Bake for about 30 minutes if using mini bundt pans, or up to 60 minutes if using an 8"x8" pan. The cake is done when a toothpick comes out clean.

Upside down

Call me a creature of habit, but when I have extra cranberries in my freezer, I instantly think to combine them with gingerbread. Tart and spicy just work so well together, and it really is the best way to sum up the holiday season for me. Last December, I was perusing Christmas markets in Berlin in zero degree weather, and I found an adorable flower-shaped silicone mini bundt pan. Little did I know, my darling friend Julia bought it for me and brought it back to the states to give to me! I have not used this pan as much as I should, and I had to break it out again for this occasion. I adore silicone pans because there is literally no prep and very easy cleanup - they are the ultimate non-stick bakeware! I imagine that this recipe could be used with a full 8" size cake pan, but aren't the mini ones cuter?


As for the gingerbread cake recipe, I was very pleased by its light and tender texture and perfect blend of spice. While the original recipe called for whole milk and buttermilk, I decided to use all buttermilk to increase the tenderness and fluffiness of the cake. Because buttermilk is more acidic than "sweet" milk, you need to add more baking soda (a base) to balance it.

So if you're living somewhere cold, pop one in the microwave for a few seconds and make yourself a cup of tea. If you're wearing shorts in San Diego's 75 degree weather, a cold glass of milk might be more suitable. But wherever you are, this gingerbread bundt will hit the holiday spot :)



Mini Cranberry Gingerbread Bundts
Adapted from These Peas Are Hollow
Makes about 18 mini bundts

5 Tbsp unsalted butter
2/3 C brown sugar, packed
fresh or frozen cranberries


2 1/4 C all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp cocoa powder
1 tsp ground cinnamon
2 tsp ground ginger
1 stick (8 Tbsp) unsalted butter, melted then brought to room temperature
3/4 C dark molasses
3/4 C sugar
1 egg
1 C buttermilk


Directions: Preheat oven to 350 degrees. Prepare a bundt pan with nonstick spray or butter and flour (if you are using a silicone mold, then no prep is needed). 


For the cranberry topping, melt butter and brown sugar in a saucepan over medium-low heat, stirring frequently. Cook until sugar is dissolved and the mixture begins to caramelize. Spoon a small amount of the caramel into the bottoms of the bundt molds, so that it thinly covers the entire base. Sprinkle on cranberries and set aside the molds.


Whisk together all dry ingredients and set aside. In a large mixing bowl, beat together molasses and sugar, then add butter and egg, mixing completely between each addition. Slowly add in buttermilk and mix until incorporated. In a few additions, mix in dry ingredients until just combined. Fill bundt molds 3/4 full and smooth the top. Bake for 25-30 minutes until the top of the cake springs back to the touch and a toothpick inserted in the center comes out clean. Let cool for 20 minutes, then turn molds upside down on a wire rack and let the bundts cool completely.