Chocolate thumbprints are ready to ship

I wanted to send a test batch to Chris in the Middle East, time how long it took them to get there, and how they were once they were there. I figured that way it would be documented and not rely on my memory. So, A few weeks ago Kyrie and I baked Chris two kinds of cookies; chocolate thumbprints and blueberry white chocolate drops. We wrapped them carefully and sent them out…and we waited.

…and waited….

…and waited….

We mailed them out on October 27 and they got to Chris on November 5. But..were they crumbly? Broken? Stale?

Chris said that they were perfect. Not one was broken, not one was stale. And he was having to fend off his friends. So this is a success story!

I first found this method of sending cookies in one of my World War II cookbooks. It was the recommended method for sending baked goods to loved ones all over the world in a time when mail was much slower than today. I figured if it worked then it would work now.

Here’s the method in pictures:

Set the cookie on cling wrap.

Lay a piece of parchment over the top.

Lay another cookie on top.

Wrap the two cookies securely.

Place bundles carefully in a plastic bin with a lid.

Fill in with parchment.

Once the cookies are all in there just gently fill in any empty space with parchment.

If you use a flat rate APO/FPO box you can send as much as you can get in there for 11.95, not bad. I am going to be making another batch to send this week. Chris wants me to figure out how to send homemade bread..we are wondering if it was sent in a vacuum sealed pack? I will let you know – he seems happy to be a guinea pig.

As long as you pack two cookies together you can send almost any kind of cookie without a problem. You dont want to send something cream filled or very perishable. In fact – I made a dairy free chocolate filling for the thumbprint cookies. I will post that recipe later this weekend. If you have my book it is in there, I just substituted earl grey tea for water in the chocolate part.

So what are you waiting for? Go send some cookies!

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Post from: Baking Delights

I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work well on the Thanksgiving dessert buffet. It is just different enough to be awesome but familiar enough to  make you feel cozy.

Vanilla ice cream or a dollop of whipped cream would be great with this. It is so easy to make, takes very little time…and is amazing. How can you resist?

Cooking the berries before adding them to the crisp allows the juices to thicken and so the bottom layer doesn’t turn to mush. In every bite you have the contrast between crunchy, chewy, tart, sweet, and tender. Every bite gives you intense flavor. This is a new favorite. I loved it.

Cranberry Crisp

• 2 bags cranberries
• 2 cups of sugar or to taste
• 1/2 cup fruity red wine
• 4 tbs unsalted butter
• Water if needed

Cook the ingredients together, stirring, until cranberries pop open and liquid thickens. You may need to add water to keep it from sticking. This will take about 15 minutes. Remove from heat, add butter.  Set aside.

Streusel

• 1 cup chopped almonds
• 1 cup old fashioned rolled oats
• 1 cup flour
• 1 cup brown sugar
• 1 half cup unsalted butter

Mix together with fingers until crumbly.

Assemble and Bake

1. Preheat oven to 375F
2. Grease a 9 inch square pan and sprinkle half the crumbs in the bottom
3. Spoon the cranberry on top
4. Sprinkle the rest of the streusel over the top
5. Bake for about 40 minutes or until done.

serves 6-8

images: marye audet

Post from: Baking Delights

Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have to start with a fresh pie pumpkin for this recipe. There is just no other way to do it. You are going to roast that pumpkin until the natural water in the flesh is mostly gone and it is dark, intense, and the very essence of pumpkin. I found that when I used pumpkin from that state the texture of the whole pie was different, still creamy but thicker and more like a ganache in texture, although not in taste of course!

Perfect with an espresso.

You are going to roast the pumpkin much like I showed you in the Pumpkin Smackdown post. Remove the seeds and as much of the stringy stuff as you can.  Instead of roasting it at the 375F recommended in that post you are going to bump the oven temp. up to 400F.  Place it on a cookie sheet flesh side up but don’t oil it. You want it to caramelize. Now, this is tricky, but you are going to roast it for about 2 hours, depending on the size of the pumpkin. You will have to check it often to make sure that it doesn’t go from caramelized to carbonized.

Take it out when it looks like this and let it cool.

Once it has cooled remove the blackened parts. Scoop the flesh into a …a….one of these (I can’t remember what it is called, this one was my mom’s and it is OLD)

You could probably use a food processor but the texture will be different. If you don’t have one of these unnamed old objects then mashing by hand would be your best bet.

The resulting pie is spicy and smooth, intensely sweet but not cloying. Give it a try; I think it would be amazing in small tarts.

Pumpkin Pie Noir

• 1 9 inch crust, unbaked
• 1 cup of roasted, caramelized, sieved pumpkin
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup heavy cream
• 2 tbs bourbon
• 4 tbs unsalted butter, melted and allowed to brown to a dark brown
• 1 1/2 tsp cinnamon ( I used vietnamese)
• 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp freshly grated nutmeg
• pinch of Kosher salt
• 1/2 tsp vanilla
• 2 eggs, beaten
• Candied ginger and confectioners sugar for garnish

1. Preheat oven to 450F
2. Add ingredients in order and beat well
3. Pour into pie crust and bake 15 minutes
4. Reduce the heat to 375 and continue to bake about 30 minutes or until pie tests done. A knife inserted just to the left of center should come out clean
5. Allow to cool and serve with candied ginger.

Serves 8-10

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Post from: Baking Delights

A new release today states that Bobby Flay and Mario Batali would be joined by Emeril Lagasse and White House Executive Chef, Cristeta Comerford to take part in a competition. The challenge was issued by First Lady, Michelle Obama; Use the White House kitchen garden to produce a meal for America.

The battle will premiere January 3, 2010 at 8 pm EST.

The chefs will be asked to use the produce from the White House garden to create a locally based menu. They will be asked to choose and harvest  ingredients to use to create a menu that uniquely represents America.

Judging the contestants will be:

• Nigella Lawson
• Natalie Coughlin
• Jane Seymour

It’s going to be interesting to see what they come up with!

image: sxc

Post from: Baking Delights

So I did. Results? It was really, really good. There are some things I will do differently next time, but all in all this is awesome. One thing I will do differently is to make homemade whiskey sour base instead of buying it. I know!  I bought the mixer because I was experimenting, if you have a good whiskey sour base recipe use that. The ratio is 1/3 cup Bourbon to 2/3 cup mixer. I tried it 1/4 cup to 3/4 cup and it was a little weak. There are also two ways to add the bourbon. You can add it raw if you aren’t worried that a few molecules of alcohol will get through the heat of the oven, or you can simmer it for a few minutes to evaporate the alcohol. If you simmer be sure to cool it before using.

Please note that there were only two eggs when I took this picture…the hens were lazy. Because the liquid used is not milk I added an extra measure of butter for the fat. This made the cake absolutely moist and tender. Be sure to cool it the recommended time because it will fall apart if it is too warm.

Once the cake was done I soaked it in a simmered whiskey sour syrup. This was really good, IF you like Whiskey Sours. It probably isn’t something you are going to want to take to the church picnic, or have on a weekly basis but if you are looking for unique you may have found it here.

Whiskey Sour Bundt Cake

• 2 1/4 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 cup butter, room temp
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup whiskey sour (1/3 cup bourbon to 2/3 cup mixer)
• zest from one lemon
• 1 cup coarsely chopped maraschino cherries

1. Preheat oven to 350F and spray or butter and flour a nonstick bundt pan
2. sift dry ingredients into a bowl and set aside
3. Beat butter and sugar until light and fluffy
4. Add vanilla and then add eggs one at a time, beating well after each
5. Add flour and whiskey sour mix alternately, beating well after each addition
6. Add zest and cherries, fold in
7. Spoon into a bundt pan and bake for 50 – 60 minutes or until done
8. Allow to cool on counter for 10 minutes  and then remove from pan
9. Prick the hot cake with a fork and pour the syrup over the top
10. Dust with confectioners sugar

serves 12-16

Syrup

• 1 cup sugar
• 1/2 cup whiskey sour

Bring to a boil and simmer for 2 minutes. Remove from heat

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Post from: Baking Delights

So…I don’t know if you realize this but we are in to November and that means that Thanksgiving is almost here for those of us in the US. I thought that from now until Thanksgiving I would concentrate on those things that you might want to serve Thanksgiving Day.

So…This week is desserts week. Starting with dessert only makes sense. I seriously plan my dessert menu first in any situation. Not only will there be recipes for desserts but I will be doing a lot of extra linking to desserts that I have seen around the Internet.

What’s up? Well….I am not sure about everything…but you will be getting the recipe for the Whiskey Sour cake (pictured above)  that Kelly at Evil Shenanigans just about dared me to make… We’ll be doing pumpkin pie, and some other desserts, both classics and new.

Like dessert? Hang around this week and see what’s cookin’!

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Post from: Baking Delights

Space, cold, light, frightened, curious…wanting to be held…craving sustenance and affirmation and encouragement that this big, new world will be o.k.

I feel odd facing these challenges at this age, going into the Holidays, and at the time in my life when I should be the happiest, most secure, and most content. I know that my faith/trust/hope  in God will see me through and the outpouring of love and prayers and well wishes from my fans, readers, friends, family, and followers has been, in a word, staggering.  Thank you.

I have many challenges ahead, many difficult choices, and painful journeys through my thoughts, memories, and the dark recesses of my mind where I haven’t peeked in years. But hey, on the bright side, there will be awesome food, right?

So, I am ready for some surfing. You?

• Chai Coffee Cake from Tartelette looks like a great way to get a chilly day on track.
• Snickers Surprise Cookies from Jenny Bakes…wow..no surprise that they look great.
• Homemade Candy Corn from Dessert First..I love candy corn..really really love it.
• Stuffed Breakfast Poblano Peppers from Mele Cotte …Oh my these look good!
• Gingerbread Biscotti from She Runs She Eats..I love gingerbread in any form.
• Roasted Tomato Soup from Cafe Fernando …send a care package here please!
• Orange Slice Bread from CD Kitchens…Lets all pretend that it really IS a bread and not a cake, ‘K?
• Chicken Pumpkin Stew from Yumsugar
• Roasted Acorn Squash with Green Tomato and Jalapeno Jam….This is amazing.
• Jalapeno Cheese Burger Bun from Homesick Texan ….Brilliant.

Have a great weekend.

Images: Marye Audet

Post from: Baking Delights

Recently I was sent a little book called, Notes on Cooking. I could make this review really short and just say “go buy this book, immediately” but then you would think you were on someone else’s blog. So…grab your coffee and read on, MacDuff.

Notes on Cooking is just that.  It is like sitting at Julia Child’s kitchen table and fiercely scribbling away while she talks. I mean, stuff I didn’t know..not that that is SO surprising but …there was ALOT of stuff I didn’t know or hadn’t thought about. I think my cooking has taken on a different level since this book, and I am using more professional kitchen techniques which work great in home kitchens too!

I read it through once and now I find myself reading one small note a day to help me retain what I am reading. It really is that good. I think this is one of the most innovative, helpful, unique books to come out in a very long time.

I highly recommend it. It will be one you turn to again and again and again…..and…

Full Disclosure: I was sent this book to review. I didn’t pay anything for it, don’t have to send it back… I was not paid for the review.

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Post from: Baking Delights

Bourbon is, to me, a winter ingredient. I say ingredient because I don’t drink hardly at all..and rarely hard liquor. Strawberries are spring and summer…the two should not mix….except…

Except this worked. I was amazed. The flavors just all blended into a mass of incredible. This went way beyond homey, comfort food and into the realms of kitchen nirvana. The tartness of the rhubarb and the tangy sweetness of strawberries turned into velvety marriage of flavors when the smooth, sweet bourbon sauce mixes in. I added some thickened, sweetened cream as well.

I loved this. It is perfect for last of the season berries and rhubarb here in the south, or a great way to use the fruit you have frozen. Did I mention is was super easy?

Try to get good, fresh rhubarb with a nice rosy color. There isn’t that much difference in taste but the eye appeal is better!

Don’t slice the rhubarb too thin. It will cook down too much and lose it’s character. Rhubarb without character is a terrible, terrible thing.

Always sweeten according to taste, no matter how much sugar the recipe calls for. Keep the filling tart with this though. You want to have a nice contrast to the sweet topping and sauce.

The crisp topping is made with brown butter. This gives an added complexity and depth of flavor.

These are some of the ingredients! Vanilla will be needed as well to just heighten the flavors a notch.

Can’t you almost smell it?

Strawberry-Rhubarb Crisp with Hot Buttered Bourbon Sauce

Topping

• 1/2 cup old-fashioned oats
• 1/2 cup all purpose flour
• 1/2 cup  light brown sugar
• 1/3 cup chopped pecans
• Generous pinch of salt
• 6 tablespoons unsalted butter, melted and browned, and allowed to cool to abotu 110F.

Filling

• 5 cups sliced rhubarb
• 2 cups halved strawberries
• 3/4 cup sugar
• 2 tablespoons all purpose flour

Sauce

• 1 cup sugar
• 1/2 cup bourbon
• About 4-5 tablespoons unsalted butter
• 1/2 tsp vanilla

• Sweetened whipped cream, beat until just thickened

Instructions:

1. Preheat oven to 350F. Butter a 13×9 inch casserole and set aside.
2. Mix berries, rhubarb, and flour and allow to sit for about 15 minutes.
3. Pour into the casserole.
4. Mix the topping ingredients with fingers until crumbly.
5. Sprinkle thickly over the crisp. Bake for 30 – 45 minutes, or until juices thicken and topping browns.
6. Just before crisp is ready to come from the oven put the bourbon and sugar in a heavy pan. Bring to a boil and simmer for 2 minutes until thickened and reduced.
7. Remove from heat and whisk in butter, 1 tablespoon at a time.
8. Add vanilla and blend. Taste to adjust flavors.
9. Serve the hot bourbon sauce over the warm crisp with a spoonful of the cream

serves about 8-10

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Post from: Baking Delights

Roasting brings out the sweetness of almost any vegetable because it caramelizes the natural sugars in it. The flavors aren’t diluted by water (even steaming involves water and evaporation of flavor) and the texture is tender but not mushy. The Panko add a nice crunch while the Parmesan adds a little zing. You could also use bleu cheese instead of Parmesan. My family won’t eat bleu cheese so I only use it for my portion.

Start with an organic, firm head of cauliflower with no brown spots. Don’t separate the florets, just slice the whole thing thinly.

Place the sliced cauliflower in a 13x 9 inch pan that has been rubbed with cut garlic and then olive oil. I like to use a glass pan for this. Drizzle with olive oil. Bake it at 375F until it begins to get golden at the edges and is tender.

Mix:

• 1 1/2 cups of Panko crumbs
• 1/2 cup Parmesan
• Pinch of salt and pepper

Sprinkle over the cauliflower and put back into the oven.

Bake for another 5 to 7 minutes, or until crumbs begin to brown. Remove and serve.

Absolutely simple, delicious, and a bit different. Because of the textures involved this goes great with fish add a little lemon zest to the crumbs) or roast chicken.

images:Marye Audet

Post from: Baking Delights