Feeds:
Posts
Comments

Archive for the ‘Baking’ Category

When I think of lemon bars, I think of my Grandma Betty, and her puckered lips and beaming smile after taking a bite of one of these tangy-sweet treats.  She loved to make a batch, usually with lemon jello or pudding mix, and then refrigerate them so they were cool.


Inspired by Betty, I made these bars for a recent picnic and barbecue. (h/t Bon Appetit 2004)  They’re a wonderful eggy-custardy texture on top, and the coconut in the crust makes adds a chewy, tropical dimension on the bottom.  Sprinkle with powdered sugar and garnish with some red raspberries on a platter — turned out great.
Advertisements

Read Full Post »

Two of my favorite candy bars growing up were Mounds — dark chocolate covered chewy coconut — and it’s sweeter, milk chocolate sister Bounty. Since the latter isn’t marketed in the U.S., I remember hoarding pocketfuls of the bars on summer trips to Canada and carefully rationing them when I got home.  They are worth it!

This is a baked take on those treats, turned inside out:  Moist, rich dark chocolate cake filled and topped with creamy coconut-vanilla frosting and sprinkled with coconut flakes.

I love this chocolate cake recipe from scratch, using Ghirardelli cocoa powder, courtesy Gourmet Magazine from 2004. My coconut-vanilla frosting recipe follows below.

Coconut Vanilla Frosting

2 sticks unsalted butter, room temp

1 can coconut milk, reduced until thickened (use 1/3 cup)

2 1/2 cups powdered sugar

2 teaspoons vanilla

pinch of salt

1 3/4 cups sweetened coconut flakes

(1) Blend butter, sugar, coconut milk, vanilla and salt with an electric mixer until smooth.  Add more milk if too thick to taste.

(2) Frost bottom layer of cake, adding 1/2 cup of coconut flakes spread evenly on top.  Then add top layer.

(3) Frost top layer and sides of cake.  Sprinkle remaining coconut flakes on top and along sides.

Read Full Post »

There’s something simply irresistible about the smell of warm cinnamon and buttery pecans emanating from the oven.  And with that thought in mind, this weekend I made my first foray into the world of sweet rolls from scratch, making a homemade, self-kneaded yeast-based dough.  The result was an delightfully soft roll — golden crusted outside, warm fluffy inside — filled with cinnamon, brown sugar, and pecans.

Surprisingly, this recipe took less than three hours from start to finish, including rising and baking time. And it was a lot of fun in the process. I followed this recipe, from the Pecan St. Bakery & Cafe in Blanco, Texas, care of a 1999 Bon Appetit. I modified it slightly, using 1 1/2 cups light brown sugar instead of all white sugar, and I also used a smaller baking dish, 16×9 glass.  Finally, I topped mine off with a little homemade vanilla icing for a creamy kick.

Read Full Post »

I haven’t been a big fan of Bon Appetit since it took over my subscription from the now-defunct Gourmet last year. But they get props for this incredible brownie recipe, featured on the cover of February’s edition.

What puts these over the top is the brown butter, which is new to me but not hard to prepare. You melt unsalted butter over medium heat and allow the milk solids to separate and sink to the bottom of the pan and brown.  It adds a rich, nutty flavor to the mix that complements the walnuts and earthy unsweetened cocoa powder.  And the texture is perfect: rich and chewy on the inside, slightly crispy on top.

Read Full Post »

Picture the perfect chocolate chip cookie… For me, it’s thin with a slightly crisp bottom and softer top; a balanced mix of chips and nuts; and, a buttery not-too-sweet richness overall.

And after many rounds of trial and error in my kitchen, I can honestly say these might come closest to the mark. They are without doubt the best I’ve made in over a year. Hat-tip to my fabulous colleague and talented baker Susan James for this recipe, circa 1979!

Her secret is to use about a half cup less flour and sugar each than a standard cookie recipe calls for — keeping all other quantities the same — yielding a softer and wetter batter that bakes down thin to irresistible, chewy/crunchy goodness.

Susan James’ Oatmeal Cookies

1 cup butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 cup oats

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Unsweetened coconut, nuts and chocolate chips to taste

*Bake at 350 degrees for 10-12 minutes, but watch them carefully in your oven to make sure they don’t burn.

Read Full Post »

These two recipes produce fantastic muffins — and both use buttermilk!, one of my favorite ingredients and the “after” in the title of this blog.   The oatmeal blueberry are actually quite healthy, using whole wheat flour, oat bran and wheat germ or flaxseed meal.  The rhubarb are super moist and tangy, topped with a crunchy sweet streusel.

Oatmeal Blueberry Muffins

2 1/3 cups quick-cooking oats

1 cup whole wheat flour

1/2 cup brown sugar

1/4 cup white sugar

2 tablespoons oat bran

2 tablespoons wheat germ or flaxseed meal

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 cup buttermilk

1/2 cup canola oil

1 large egg

1 teaspoon vanilla

1/3 cup boiling water

1 1/2 cups fresh or frozen blueberries

(1) Whisk dry ingredients in large bowl. Then, add buttermilk, oil, egg, and vanilla.  Whisk all together.

(2) Stir in 1/3 cup boiling water and let stand for 5 minutes (to cook the oats a little bit).

(3) Fold in blueberries.  Then, divide the batter between muffin cups.

(4) Bake at 375 for 20-28 minutes.

*Adapted from Tazzaria in Visalia, Calif., via Bon Appetit

Rhubarb Muffins with Streusel Topping

1 cup brown sugar

1/2 cup melted butter or oil

1 egg

2 teaspoons vanilla

1 cup buttermilk

2 cups finely cut rhubarb

1/2 cups chopped walnuts

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Topping: 1 teaspoon melted butter, 1/2 cup sugar, 1 teaspoon cinnamon

(1) Combine sugar, melted butter, egg and vanilla and mix well in large bowl.  In separate bowl, sift flour and baking powder.

(2) Stir the baking soda into the buttermilk in a small bowl or measuring cup.

(3) To the sugar/butter mix, alternate flour and buttermilk, stirring well.   Then fold in rhubarb and nuts. Divide between muffin cups.

(4) Combine topping ingredients and sprinkle on top of muffins before baking at 350 for 20 minutes.

*An Aunt Mary Klehr family recipe from Jordan, Minn.

Read Full Post »

Read Full Post »

Older Posts »