with a capital D

I figured that I was going to need to (once again) apologize for being so inconsistent with participating in the bake-n-blog but when I looked at the date of my last post and realized it was in January of this year...I figured that is about as good as I am going to get and felt pretty darn proud of myself that the date was Jan 2019 and not Jan 2018, and I said to myself "girl stop apologizing and just move on".... and I am going to listen to myself.

Moving on.

This month one of the bakes is the Double Chocolate Marble Cake. I think it is suppose to be a pound cake but it is super dense. I mean dense with a capital D. 

Dense. 

Perhaps this is how the French do their pound cakes and I am just use to light fluffy pound cakes. And in general I would swear that French people are superior to us in almost all ways (wine, child care, french fries) but not this time. I just did not dig how dense it was.

My kid, however, loves it and it makes a great snack to pack for his school day because this little cake is not crumbling to a mess in his backpack. So there is a plus.

Check out what others baked at Tuesdays with Dorie.

Get the recipe for Dorie Greenspan’s Double Chocolate Marble Cake on p. 34 of Baking Chez Moi

Saint-Pierre Poppy Seed Cake

January always finds me back in the kitchen. Baking is the one thing that I hold onto long after the Christmas tree is plunked on the curb and the presents have all been played with. The call to start baking begins the end of November and keeps calling until early Spring, which is about when the fever to bake is replaced with the fever to run around outside like a school kid on a Friday afternoon.

There are two bakes this month a poppy seed loaf cake and a chocolate coconut tart. The boys in my house (both big and small) do not like poppy seeds but they really..really...really do not like coconut so the poppy seed loaf cake got made.

It is super simple. One large bowl, one whisk, one spatula and bake.

Saint Pierre Poppy Seed Cake. Baking Chez Moi by Dorie Greenspan. You can find other bakers on the blogroll

Honey Yogurt Mousse

This is a really simple recipe with step one being to strain a cup of yogurt in the fridge for a couple of hours....which of course means that I put the yogurt in the fridge to strainer and promptly forgot about it for a couple of days. A Couple of hours...a couple of days....what is the difference!

For me the mousse was way too sweet however that is probably because my honey is way too sweet. It is local honey that comes in bulk at Whole Foods. At the store it is in a dispenser that keeps it warm and flowing but at home in my glass container it cools an thickens right up. I imagine being trapped inside the honey would feel a lot like being a bug trapped inside the amber before it sets hard.

Anyways back to the mousse. Easy to make (if you do not forget it in the fridge). Tasty (unless you have super sweet honey but even then little loved it).


Get the recipe for Dorie Greenspan’s honey-yoghurt mousse on p 353 of Baking Chez Moi. 

Granola Cake

First let me just say "I AM BACK"! And while I have been baking (secretly...without a purpose....alone and without fellow bloggers) it is not the same as baking along with others. Now on to the cake.

This week the group is baking granola cake. I make granola fairly regularly since it is something we all like to eat and as luck would have it I had just made a batch. As unluck would have it (is this even a saying) my granola had raisins in it.

I would officially like to apologize to my mother for all the years that I made her pick the raisins out of my raisin toast because raisin picking is a real pain.

Raisin free granola gets mixed with coconut and chopped chocolate, then mixed with a bunch of cake type ingredients and then baked.

It is delicious. Not fancy but delicious. And since it has granola in it I do believe it qualifies as a breakfast food!

Get the recipe for Dorie Greenspan’s granola cake here or on p 54 of Baking Chez Moi

Chocolate Cherry Brownies

I have a confession to make. I am a lover of "fluffy books" the fluffier the better. The only thing I like better than fluffy books is fluffy books that are also culinary themed mysteries. It was in one of these types of books that years ago I read about chocolate cherry brownies. It was really just a passing sentence, a filler, not integral to the plot and certainly not meriting a recipe at the end of the book. But for some reason that one mention of cherry brownies was enough for me...and I became obsessed. Since reading that book I almost always add cherries to my brownies. Sometimes I chop them, sometimes I leave them whole, sometimes I can not find them so I use cherry flavored cranberries (I do not recommend this last one). And while they have all been good (well not the one with the cherry flavored cranberries...that one was weird) they were never as good, as gooey, and cherry-chocolately delicious as these.

The main ingredient in these seems to be chocolate. 10 ounces of chocolate and only 1/3 cup flour. The second main ingredient is cherries. Plumped up cherries.

Hello there good looking. I have been waiting for you to walk your little chocolate legs into my life for a long...long...time.

Rhubarb Upside Down Brown Sugar Cake

When I was a little girl we lived in a big rambling house in a small coastal town in Nova Scotia. Lilacs made a hedge down one side of the yard and to a small girl they seemed almost as tall as the house. There was a big weeping willow tree. There was a garden in the back corner where my Mom grew vegetables, and there were raspberry bushes and a great big rhubarb patch. I am not sure if my Mom planted the rhubarb patch when we moved in or if the house came with the rhubarb patch we just left it there because my Dad adored rhubarb so it would be unthinkable to cut it down. 

I on the other hand did not like rhubarb. It was bitter, it stained your clothes, and it look suspiciously like celery. So in all the years that we lived in the house with a rhubarb bush in the backyard I never touched the stuff. 

But I am all grown up and I can see that I was wrong, plain old wrong. I had spent my youth bad-mouthing, defaming, muckracking rhubarb and I am here to say I am sorry...I was rhubarb. Do you hear that Dad...YOU WERE RIGHT AND I WAS WRONG because I now know just how awesome rhubarb is.

I think the problem is that often rhubarb does not have enough sugar mixed in with it leaving it super tart or it was too much sugar in it leaving it sickeningly sweet. But this cake hits just the right spot right in the middle of tart and sweet. 

And I am really glad that I did not wait for it too cool before I sliced a little piece off because it is amazing warm.

And because we had to marinate the rhubarb in sugar and then strain off the juice I now have a little container of beautifully pink syrup waiting to be added to a cocktail!

Nutella Buttons

It is a fact (and if it is not a fact then it should be made a fact) that tiny things are better.

Itty bitty dogs = adorableness
Little cars = fun
Tiny houses = more to love
Petite little top hats perch on fluffy white kittens = cuteness that literally hurts

It is also a fact (and this one is indeed a fact) that I have an unhealthy obsession with tiny baked goods. Wee little cupcakes, miniature brownies, petite loafs pans. I (heart) them all. But sadly because I live in an oh so tiny house I have had to limit my kitchen toys gadgets tools and thus I have never owned a pan to make wee cupcakes.

Until now!

After all if Dorie Greenspan says to use a mini cupcake pan then darn it I am using a mini cupcake pan. And if Dorie Greenspan says to make wee vanilla cupcakes filled with Nutella then darn it I am making wee little vanilla cupcakes filled with Nutella.

Sadly I wish I could say that the reason I immediately ate 3 of these tiny little buttons of goodness a few minutes after they came out of the oven was because Dorie Greenspan said for me to...but alas that is not true it is simply because I am weak when it comes to tiny little cupcakes (especially when filled with Nutella).

Small print: Nutella Buttons, Baking Chez Moi, page 188 

Coconut Tapioca

Procrastination is an evil friend. A friend that I spend way too much time with. A friend that causes me untold stress, forces me to stay up late into the night to complete something before it is too late, causes people to shake their heads at me in despair. But sometimes...just sometimes procrastination works on my side, helps me out (or is really that having procrastination appear to "help" you is just part of her evil plan to keep you coming back for more of her evil ways). 

Either way this week my complete and utter devotion to procrastination helped me make delicious, creamy, coconutty tapioca since I was able to read through the other bakers' posts and learn from their experience. From what I learned I decided to use pearl tapioca (and not the large ones), I used the seeds from a vanilla bean to give it more flavor (instead of using vanilla extract) and to keep it from being too soupy I decreased the amount of liquid. I also decided to add an egg yolk since this is traditionally used in tapioca pudding so in the name of richness and thickness I added one.

A number of bloggers noted that tapioca reminded them of elementary school lunches. If only I was so lucky! I want to know where they went to elementary school so I can go there and eat at that lunch room.  I am not sure I would have ever left elementary school if I was able to have tapioca pudding every day for lunch. They would have had to eventually force me into middle school because with tapioca on the menu I would not have left elementary school willingly. I adore the stuff. I have even been known (in my darker moments) to eat the premade stuff that is found in the dairy section straight from the tub it comes in. But now that I have had a taste of the good stuff, a taste of slightly warm, creamy, homemade goodness life will never be the same. I am addicted. A tapioca junkie. And since neither my husband nor my shortie like tapioca or coconut (because they are wrong and slightly crazy) it is mine...all mine!

On a more personal note you may not know but the Bawlmer in "Baking in Bawlmer" is how Baltimorians pronounce Baltimore, and even though I left Baltimore 9 months ago my heart is breaking for the state that my beloved city is in. The city needs prayers and love so if you have any of either to spare please send them that way.


Now the small print:
Coconut Tapioca, Baking Chez Moi, page 382

Limoncello Cupcakes

Serendipity: the occurrence and development of events by chance in a happy or beneficial way.

About a month ago one of my husband's coworkers brought into work bags of lemons from his prolific lemon tree. So we ended up with 2 dozen lemons. With some of the lemons I made preserved lemons and the rest of the lemons were destined to be limoncello. 

I tucked the mason jar full of lemon peels and vodka in the back corner of one of my kitchen cabinets and then promptly forgot about it....until I saw that the next recipe was for limoncello cupcakes and I knew it was meant to be. 

I finished making the limoncello and then got to work on the cupcakes. Sugar, flour, and lemon zest go into a bowl, and to my surprise so does cardamom. 

You know how sometimes you smell something and you are instantly transported back in time, to another event. The smell and the moment are intrinsically link together.  Whenever I smell cardamom I am immediately brought back to the time I spent in Jordan. Cardamom coffee is popular throughout the Middle East, where they grind pods of cardamom in with their coffee beans making the most delicious smelling coffee. So when I opened the jar of cardamom for the briefest of moments I was right back in Jordan, standing in front of a sidewalk coffee stand, sipping cardamom coffee and being lost in a world that was not mine own...but just like that I was back in my kitchen on a quiet Tuesday morning making boozy cupcakes.

Since neither my husband nor my 5 year old drinks I decided to take the boozy cupcakes with me when I got together with some friends. They quickly disappeared (the cupcakes not the friends). 

Who would have thought that 6 years ago I would have been hitching rides on the back of camels out in to the deserts of Jordan to have cardamom scented coffee with Bedouins and today I would bring cardamom scented boozy cupcakes to an officer spouse's club social. Some days I wonder which world is the one that is in fact not my own. 

Limoncello Cupcakes. Baking Chez Moi page 194 

Crispy-Topped Brown Sugar Bars

Oh wow.

Oh so good.

Oh wow.

That basically sums up all that I feel about these little bars of easily baked, yummy sweet goodness. Now if you do not mind I need a few moments alone with another piece of this.

Caramelized Rice Krispies....nom nom nom

Caramelized Rice Krispies and chocolate....words fail me! 

Small print: Crispy-Topped Brown Sugar Bars, Baking Chez Moi pg. 324

My Lovely Little Humps

"Get you love drunk off my hump. My hump, my hump, my hump, my hump. My hump, my hump, my hump, my lovely little lumps (check it out)."

 - Black  Eyed Peas (2005). 

Seriously people...you need to check out my lovely little humps, the humps on my lemon madeleines that is. But first check out my ingredients:

When we baked the weekend cake I saved the scrapped out vanilla bean and made vanilla salt with it which I used to bake the little love humps (aka the madeleines). I also took the lemon that I scrapped the zest off of and squeezed the juice out of and tossed it in a pot with water, with a little vanilla and some rosemary that I clipped from the garden and simmered it on the stove. I then proceeded to cut out and assemble nomenclature cards of the human skeleton for my son to use. I then realized that I had been way too productive and if anyone in my family caught wind of this they would expect this level of achievement on a daily basis so I immediately laid down on the couch and took a nap just to help keep expectations low (like I like them). 

This morning (after dropping my little shorty off at kindergarten) I came home and baked the little love humps. And just like with pizza I can not resist eating one right away....memories of having a burnt mouth and sizzled fingers does nothing to stop this. Also I felt I had to eat one right away so that I could scientifically compare the unglazed to the glazed cookie. I did it for science! 

unglazed

 And let me just say...glazed wins! Sorry unglazed love humps you are delicious but your cousin (the glazed love humps) are outstanding! Lemony glazie, lovey humpy deliciousness.

And luckily the recipe says they are best eaten they day they are made so I now need to work eating 10 more little lemon love humps in my schedule for today. 

The details:

Baking Chez Moi: Lemon Madeleines pg. 212 

Marquise au Chocolat

The movie Fifty Shades of Grey came out recently and everyone is all a buzz about it. Not me. That does not do it for me. Nothing in the book made my heart race, my tummy flutter, or do anything to get me hot and bothered.

However when I opened Baking Chez Moi to this week's recipe and read that I was to place one entire stick of butter into a bain-marie and cover it with 13oz of bittersweet chocolate...well let's just say that the book and I may have needed a private moment together because what Fifty Shades of Grey does not do for me....being told to melt chocolate into butter does.

Cut 1 stick of butter into 18 pieces and cover with 13oz of roughly chopped bittersweet chocolate...now that is my kind of dirty talk.

What you end up with a rich chocolate mousse that you freeze. And once frozen you eat. It is both light and rich. So decadent.

 I tried to restrain myself from licking my plate clean. I may have lost that battle.

I wonder if anyone else views cook books as I do......

On to the small print:
Marquise au Chocolat p. 357 of Baking Chez Moi

Brown Butter and Vanilla Bean Weekend Cake

Do you ever find yourself running and spinning with a "to-do" list that is a few feet long and a feeling that you are constantly letting people down? I was just in the place, in the space in my head. It was Sunday morning and I had a million things to do...
plan a menu for the week, make a grocery list, and get to the store first thing in the morning
make a dish to share for at the club meeting later that day
print out sign up sheets and prepare for my part of the meeting
pick up, put away and in general restore order to the house
start planning decorations for the fundraiser
email a million people about a million things that I am suppose to be in charge of
pick up bird seed so the birds will stop sitting on the empty bird feeder while giving me the stink eye
figure out a way to clone myself so that I can do the things I need to do and be home every night at my son's bedtime
and the list stretched on a few more feet before finally petering out

I was swirling and whirling...spinning like a child's toy. And so I baked.

After opening my cookbook and laying it open I went to the fridge and pulled out 4 eggs out and some butter and placed them on the counter. I then went out on to my back deck, turned my face to the sun and breathed. I breathed in and out....in and out....filling my lungs with sunshine drenched air. I stood there, with my face turned up, my arms pulled back and my palms turned out until the ingredients were ready. And then I baked.

I scraped the seeds out of a vanilla bean and used my fingers to mix them into sugar. Pure white sugar becoming dotted with little specks of black sticky seeds. I browned butter, swirling and swirling as it went from solid to foamy until finally it became a golden toasty brown. I wished I could bottle the smell in the kitchen, full of burnt sugar and sticky vanilla, and wear it as a perfume.

Weekend cakes are easy to make. Nothing fussy or complicated should ever be made on a weekend. No mixers to pull out, no food processors to assemble and dissemble. Just a bowl and whisk.

Flour and sugar, and burnt butter and cream, and more all get gently mixed together. Slowly and uncomplicated. Like the sunshine air that filled up my lungs. Like the warmth on my face slowing me down. Like a weekend should be.

Baking can do a lot of things. It bring families together to sit around the table. It can open doors of friendship when "welcome to the 'hood" cookies are exchanged. And if you let it then baking can untwirl your mind and still your soul one cracked egg, one scoop of flour, one dash of salt at a time.

Toasted with butter for breakfast. 

The small print:

Brown Butter and Vanilla Bean Weekend Cake, pg 6 of Baking Chez Moi

Granola Energy Bars

We are lucky enough to have a fantastic person who helps me keep our cottage clean and organized. It is a true luxury and I adore having it. She comes twice a month on Tuesday...so in general I do not bake anything on Tuesday (and I only cook dinner out of a sense of duty) because I do not want to get the kitchen dirty. For 24 hours I just want a clean kitchen. However this week when my son asked if we could hang out at home on Tuesday afternoon so he could build Legos I said sure and since my son looks like this for entire time he has a set of Legos in front of him:

I decided to take advantage of the powerful hold Legos has over him and to make granola bars.

Oats, little slivers of almonds, pretty green pumpkin seeds and sunflower seeds all get toasted.

Then plump dried cranberries, raisins and snipped pieces of apricots get added to the mix.

Brown rice syrup and butter that have been melted together are used to bind the other yumminess together. A sprinkle of salt, a splash of vanilla and then into a pan it all goes so it can bake.

When the bars come out I smash them down into the pan like I mean business. It is a take no prisoner smash-fest.

Then onto the counter to cool. While cooling I break off a tiny piece of the corner in order to taste it. And then another corner. Soon I am back for the third corner. And then I am left with cornerless granola bars cooling on my counter until they are ready to be cut in to.

I have used brown rice syrup in the past to make marshmellow style rice krispie treats (minus the actual marshmallow) so the granola bars remind me marshmellows...but that is not necessarily bad.

The Rugelach That Won France Over

I have a 5 year old son and while we have never had the food battles that some of my friends have had with their children he definitely has his food preference. He would rather eat a bowl of egg noodles with butter than chow on a plate of calamari. He would eat grill cheese almost any night of the week but will pass on anything that dares to have spinach near it. He has a handful of vegetables that he likes to eat, with celery not being on that list. But I do not worry because I know that when he grows up that will all change. After my Mom tells me that when she was younger she lived on a steady supply of grilled cheese and applesauce but today she happy to eat Indian curry or something from a Thai restaurant (although there is a place deep within her heart that is reserved for loving grilled cheese).

I am the same way. I grew up and so did the list of "favorite foods" but while I do not remember the first time tikka masala, green curry or calamari I do remember the first time I tried rugelach. I wish I could say that it was on a trip through Eastern Europe but it was not...in fact the first time I tried rugelach was at Starbucks in Northern Virginia (which is NOTHING like Eastern Europe).

I was 19 years old and working as a barista at our local Starbucks. This was about 25 years ago and Starbucks were still a novelty and being a barista there gave me instant cool status (or at least I thought it did). It seemed that to be a barista you had to be worldly, aloof, and writing a screen play...or at least critiquing movies as were writing a screenwriter. We really did think that we were badass. We spent our day making tiny cups of coffee (this was when grande was as big as it got and there was actually a size coffee smaller than a tall) and discussing novels. We were living our own version of the movie Reality Bites.

And it was in this world that I met rugelach for the first time. It was the perfect cookie for a pretentious barista. It was not a mere sugar cookie, it was not your childhood chocolate chip. It was exotic...unique...European! It was also love at first bite so I was excited that we were baking it this month.

I liked the fact that the dough was made it the food processor...because every time I it I feel as if I am justifying buying it! And it was also super easy to pulse it up.

Once it the dough is at the "curd" stage you smoosh it into a ball and put it in the fridge. 

The filling called for chocolate, dried cherries, pecans and coconut but I omitted the coconut since it ranks up there celery on the list of things my little guy does not like to eat.

And yes that is a measuring tape. What can I say my OCD heart likes to make sure that if a recipe calls for a 12x12 square that then I make a 12x12 square...and I cut exactly 1 inch slices. I try not to fight my OCD ways...it makes the voices in my head that much louder.

 These little bites of flaky, chocolatey, buttery goodness are delicious. I want to take one of these and go back in time...walk into that Starbucks....go behind the counter and stick it in my younger-self's mouth. She would love it.

The small print:

The Rugelach That Won Over France on p. 301

Cranberry Crackle

4pm Saturday: "Mike, help...get the bandaids and Neosporin! I have hurt myself".

DUN DUN <~~~~ Law and Order type music

Flashback to earlier in the day

11:00am: Meagan is in her kitchen getting ready to make the cranberry crackle tart. She has all her ingredients gathered around her including a canister of all purpose flour (having learned from the last recipe that white whole wheat flour is not the same).

exhibit A: all purpose flour 

11:10am: Meagan starts making the crust. She pulls out her fancy new food processor (thank you William Sonoma for having discounts on top of discounts) and blends up the dough. She says out loud, even though there is no one else in the room, that "adding 1 lightly mixed egg yolk to a food processor a small amount at a time seems like the most ridiculous thing I have ever been asked to do and I have been asked to do a lot of ridiculous things". 

DUN DUN

11:30am: Meagan finishes the dough by hand as the recipe suggests. She then rolls it out and fits it to the pie pan before sliding it into the oven to bake.

exhibit B: dough in pie pan waiting to be trimmed and baked.

Noon (because it always confuses the writer if noon is 12am or 12pm): crust is finished baking and is sitting on a rack to cool. Meagan is a little worried because the crust is already really "golden" and it still has to bake for another hour but she decides to put it aside to cool and start on dinner. She says out loud, again to herself because no one is around, that it "seems like the perfect day to make a beef stew". She starts chopping the vegetables but her mind is still on the pie. Is the crust overcooked? How can you add 1 egg yolk a little bit at time when there is only a little bit to start with? Will she be able to stop herself from eating the entire thing in one sitting? Should she have just made brownies instead?

DUN DUN

2:00pm: The stew is on the stove stewing away (and moody stews often do) and the crust is cool so Meagan starts on the filing. She spoons some chunky cherry jam into the bottom of the crust.

exhibit C: jam

She pulls out Betty her trusty hand mixer and starts to whip up a meringue. She feels pretty proud of herself because for once the recipe is coming together as it should. If only she knew how the day would end in disaster.  But unaware of what is to come she happily folds the cranberries into the meringue and then tries to resist the temptation to lick the meringue bowl. 

exhibit D: cranberry meringue goodness

The meringue cranberry goodness goes on top of the jam and the entire thing goes in the oven to bake for an hour. 

DUN DUN

3:30pm: Meagan pulls the pan out of the oven and the Cranberry Crackle looks amazeballs (even though she is too old to keep using the term amazeballs). She looks around and since no one else is in the kitchen she decides to forgo letting it cool and instead risks a burnt mouth by quickly cutting and gobbling up a piece. So tart, so sweet, so amazing. 

exhibit E: the yumminess

DUN DUN

3:55pm: A feeling of utter happiness falls over Meagan's body. There is stew (still stewing) on the stove, there are cranberries and sugar floating in her tummy, there is the rest of the cranberry crackle still waiting to be eaten. Life is good. With her head filled with dreamy cranberry dreams Meagan reaches for the plastic wrap to cover the the pan with.

DUN DUN 

4:00pm: "Mike, help...get the bandaids and Neosporin! I have hurt myself". Mike rushes into the kitchen. He has prepared himself for a gory sight and he is ready to dial 911 to get immediate help. He finds Meagan, with her finger wrapped in a towel. She is panicked. Mike convinces her to remove the towel so he can take a look and there he sees....a little cut on her finger that she got while tearing off a piece of plastic wrap.

DUN DUN 

4:03pm: Mike sits the bandaids down on the counter and heads back to do whatever it was that he was doing, leaving behind Meagan to tend to her own baking wounds and mutter out loud (to herself since one again no one is in the kitchen with her) that "it really does hurt, it is much bigger than it looks, I did it on the sharp metal teeth...it is not just a paper cut.....". 

exhibit F: the ugly side of baking

Cranberry Crackle Tart pp 135-137