The art of caramel and world peace cookies

I bake for a living.

Or as J. jokes, brings home the dough.

Really? Pinch me.

Or at least I have hacked through a week of early mornings and just barely knowing enough about baking cookies to survive a week filling a pastry case meant for human consumption and not been told to take a hike instead. Seriously. I bake at least fifty little nibbles by six in the morning, people buy them. I only imagine that people eat the damn things or at least feed it to their dog or please just just let me know you compost for Pete's sake. Honestly, I think that I would eat anything that comes out of the oven so the shop is in pretty good shape because I am rather pickey.

Like with anything there are flops. Failures. Opportunities to learn.

The last two days I have been trying to make caramel sauce, a really large vat of camel sauce. It is not working. Just as the "boss lady" gently instructed me, I mixed two cups of brown sugar, two cups of granulated sugar, one cup of water and a few tablespoons of white vinegar in a pot with very clean hands. The mixture went on medium high heat, I watched for sugar crystallization around the edge of the bubbling sugar, brushed it down with a clean brush dipped in fresh water, carefully avoiding touching the liquid hot magma doing its canalization business with the bristles. I let it go. Heating. Bubbling. Smelling wonderfully. I prepped the the three cups of heavy cream and a few ounces of dark rum in another pot, letting it come to a full boil. Timing is key. When the sugar is at the appropriate temperature which is apparently gauged by smell, color, the ability to blow perfect bubbles with the caramel liquid through a slotted spoon and the final test of dropping a spoon full in a glass of water to make sure it forms a round ball by the time it reaches the bottom, the sugar has caramelized and can be removed from the heat, the boiling cream can be carefully added in small amounts while the other hand whisks.  Then it cools. Then you pour it over everything you see. Simple enough right?


Still learning!

Next week I promise I will understand caramel sauce and why it separates if done wrong, like this morning.

Did I mention that there is so much information out there. Like here and here. 

But I did make a cheese cake with marscapone, fromage blanc and cream cheese which is studded with orange zest and baked in a cinnamon graham cracker crust served with raspberry sauce to be served all weekend. BAM!

Dabbling with caramel sauce, learning to determine when cheese cakes are done without the aide of a thermometer, understanding the jiggle of creme brulee can be a wee bit intimidating for me at times. I second guess everything I do, every action, scrutinize every flavor. Then I turn to my favorite recipes, ones that work for me, things I like to nibble and the things that I love to share with friends. I made this cookie recipe, world peace cookies within the first few days in the kitchen, needing a boost of confidence.

Everyone loved them, of course.

World Peace/Korova Cookies
Paris Sweets, Dorie Greenspan
Smitten Kitchen
Makes about 36 cookies

1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons or 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) (packed) light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.


Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a couple minutes to the baking time.

Roasted Rhubarb and Strawberries

For ages I had this far fetched notion that incredible experiences, complex flavors, breathtaking moments were the products of grand plans, enormous effort and exotic locations.

I am slowly realizing that the most incredible and intimate experiences are effortless and occur when I least expect them and from the simplest of things.

The sweet glance of a lover letting you know everything is okay. Casual conversations with the friendly stranger. The feeling of absolute satisfaction from genuine pursuit of happiness.

A simple meal with good people. A daily walk with our dog. The hour before sunset when the air is filled with golden light. A note signed with a heart. 

As summer approaches life becomes simple. My needs are rather basic when the sun shines, air warms, flowers bloom, birds chirp. I want to be outside, I want to be surrounded by people that make me happy, I want to feel as healthy as possible, I want to eat the freshest food possible prepared in simple ways. I want a summertime that is simple filled with meaningful and easy experiences.

Fancy dinners, big adventures and other such grand pleasures are fun to plan and look forward to but what makes a life rich is the daily routine of making good decisions, being healthy and making yourself as happy as possible. 



As complex as I try to make my life at times, the key to a successful and meaningful life hinges on good decisions.  Simple decisions that shape each day.

The more I shop at the local farmer's market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables and good quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I am regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully is not one of those sugar laden dishes. The rhubarb is delightfully roasted, holding is shape and is complimented with a simple syrup that is created with juicy strawberries, balsamic vinegar, sweet vermouth, pure maple syrup and a pinch of salt. Simplicity at it its finest.

Roasted Rhubarb and Strawberries

Inspired by Heidi Swanson's, Super Natural Everyday
Makes about 5 cups 

2 cups strawberries, halved
3 cups rhubarb, chopped into 1/2 inch pieces
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt

Preheat oven to 350 degrees with a rack positioned in the middle of the oven.

Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.

In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt.  Pour this over the rhubarb and strawberries, gently tossing until coated.

Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.

Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch.

Transfer to a bowl once out of the oven and still warm.

Use immediately or store in the fridge for up to one week

Serve spooned onto ice cream or a slice of this bread, a biscuit or french toast.

Banana Ice Cream

I don't like ice cream, you know that hard packed heavy ice cream.

I love soft serve and certain gelato flavors makes me bounce around on my toes with excitement.

Big scoops of ice cream just doesn't put wind my skirt.

I grew up in the Pacific Northwest where there might be five days a year in which in might actually get warm. Those days are treasured, everyone saves up their sick days for the beautiful August and September weather, the few days in which shorts are comfortable and it is okay if you leave your jacket by the door. There are a very special handful of warm days in Bellingham, Washington in a good year. The rest of the days, I always tossed a long sleeve shirt in my purse and wore shorts while being active, relying on my own body heat for warmth. Seriously. I remember watching the forth of July fire works in my big down puffy jacket.

Ice cream in the PNW is well kind of an after thought in my book 360 days a year. It may induce hypothermia.

Things change. We moved to the desert. I have a sunburn and awful tan lines before June. It is 80 degrees here in the arm pit of Washington. 80 in May, come visit, you can sit poolside with me and we can ice cream for breakfast and sip iced tea all day while soaking up all the vitamin D you can handle.

Ice cream for breakfast? Yes, I went from turning my nose to cold creaminess to whipping it up for breakfast. It is hot before 9 am and what better way to cool off than cold banana ice cream. But wait, there is no cream, there isn't even any soy, dairy, sugar, gluten or what ever else you might be trying to ween yourself off of for some reason. Just cold smooth banana and a splash of almond milk (or whatever milk you may fancy).

This my friends in breakfast in the desert, creamy and cold, utterly delicious.

This is me eating out of my wine glasses.

Desert and dessert look alike. Don't be fooled.


Banana Ice Cream 
adapted from Kitchn

4 bananas ripe, chopped and frozen

splash of milk (cow, almond, soy, rice, oat)

Optional:

Scoop of peanut butter

1 teaspoon coco powder

1 teaspoon flaxmeal

Coconut



Toss the bananas and milk into a food processor and blend until smooth, about 1 minute, if texture is grainy, add another splash of milk. Add any additional ingredients that will make your mouth happy.

Meyer Lemon and Cinnamon Scented Flan

I have this friend, even better folks - she is family, she is sweet like sugar, yep - she is mother - in - law, Mama B.

See Mama B. is a very passionate person. I love it. She is about as passionate as she is energetic, I enjoy spending time with her, she will run circles around me all day long then give me a massage after which she will sing you a song while playing her new ukulele. That really happens.

She is as talented as the day is long.

Mama B lives on a big ranch in the big 'ole state of Texas, I imagine she chases dogs, probably gets tussled by a few mutts and I hope she watches the sun set on the big open country sky.

She is fueled by her many passions which include....... none other but a deep and wide soft spot for caramel. She probably tastes like caramel if you lick her. Don't go lickin' her now!

Someday I will feature her secret technique for making caramel, I promise next time I am in the Lone Star State I will feature Mama B.'s special sauce.

The lady is gaga for the timeless sweet treat. GAGA. I can't look at anything that has caramel in it and not think of her. This makes it hard passing up caramel when it is around, just thinking about her getting excited about it makes me want to share in the enjoyment.

I made this flan for J and I. I wish I could have shared it with Mama B. the caramel would make her dance.

Besides caramel there is the subtle scent of cinnamon and lemon. J loves cinnamon, I love Meyer lemons. It works out.

The J and I both don't care for sugary treats late ate night, I will take a good night sleep instead.  Usually, we save desserts for the morning hours.

Flan happened this morning. Just sayin' - what did you have for breakfast?  Betcha not flan....

Since this flan is neither sweet nor heavy - I am going to go out on a limb and say flan is a perfectly acceptable breakfast. Healthy eggs, whole milk, a little bit of sugar. Brain fuel. Just trust me on this one. It is a serious treat paired with coffee. Breakfast flan - I can see/smell the wheels turning! It is the next big breakfast rave because, honestly if I read about poached eggs on toast or toast with spinach and poached egg.... well there are plenty of good uses for eggs....

Meyer Lemon and Cinnamon Scented Flan

 

 

Adapted from Food and Wine

Makes 4 medium sized ramekins. Can be made ahead of time and refrigerated for 2 days.

 

2 1/2 cups whole milk

 

Peel of  a Meyer Lemon

 

3 medium cinnamon sticks, broken

 

1 cup sugar 

 

1/4 cup water

 

5 large eggs 

1. Preheat the oven to 300°. Set 4 ramekins or custard cups in a medium baking pan. 
2. In a medium saucepan, combine the milk, lemon peel and cinnamon sticks and bring to a boil. Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.
3. Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves. Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes. Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
4. In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar. Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl. Pour the custard into the ramekins. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake for about 40 minutes, until a knife inserted into a flan comes out clean. Transfer the ramekins to a rack and let the flans cool to room temperature. Refrigerate the flans for at least 4 hours or overnight.
5. To serve, run a thin knife around each flan. Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans. Serve at once.

 There you have it folks, breakfast eggs. Just brilliant eggs in sugar and milk! FLAN. Check out Kitchen Play for other great breakfasts featuring eggs and thank you American Egg Board for the idea!

On love & Meyer Lemon Bars

Its cool.

 

We can fall in love. 

 

I will not tell.

Its the season, actually, its always the season in my book. That is just how I roll.

 

Love has that timeless style going for it.

 

Love has a style that never fades.

 

The bright and sunny style of Meyer lemons never ceases to win my heart. Whomp, my entire fluttering heart hits the floor with an enthusiastic thump with the simple zest of these rays of sunshine in the middle of a cold winter here in the desert. 

 

It might also be the shortbread that is making my heart pitter patter.

 

Buttery shortbread smothered in lip smacking, face puckering Meyer lemon custard. 

 

I know that everything is going to be okay. 

Yeah, you can call it love. 

 

Rays of golden love pouring into my life and aiming for my thighs and my love handles, that's where I keep it stored. 

 

Butter, lemons, flour. We are in love. 

 

My thighs can prove it.

 Go ahead. Fall in love.

Don't worry, my pants don't fit either. Blame it on love.

Meyer Lemon Bars

I came across this recipe in The Joy of Cooking. I substituted Meyer lemons for the traditional variety. I also added a bit more flour which creates a sturdier custard.

(makes 16+ servings)


Ingredients:
1/2 cup unsalted butter (room temperature)
1/4 cup confectioners sugar
1 cup all purpose flour
1/8 teaspoon salt
2 large eggs (room temperature)
1 cup sugar
1/3 cup Meyer lemon juice
1 tablespoon grated Meyer lemon zest
3 tablespoons all purpose flour
confectioners sugar

Directions:
1. Cream the butter and sugar in a bowl.
2. Mix in the flour and salt until it comes together.
3. Press it down into a greased 8 inch square baking pan.
4. Bake in a preheated 350F oven until golden brown, about 20 minutes.
5. Beat the eggs and sugar until smooth.
6. Mix in the lemon juice and zest.
7. Mix in the flour.
8. Pour the mixture onto the crust.
9. Bake in a preheated 350F oven until set, about 20 minutes.
10. Let cool and sprinkle with confectioners sugar.

Meyer Lemon Bars

Stout Chocolate Cake

I am complete after I eat chocolate cake. I actually think - wait - I know that it is my favorite dessert. I prefer flour less chocolate cake but can be wowed by a good frosted chocolate cake. Really, it is not that hard. J introduced me into the total indulgence of chocolate cake and a glass of port. Need I say more? How could one not be totally smitten.....

 Some of our good Bellingham friends ventured down to Bend for a long weekend. We filled up a condo, the guys had epic days of skiing (J swears it was one of his best and he has had more than the average), we saw some of our old pals, Jess had a birthday, J and I had our second anniversary, and we toured the Deschutes Brewery (Bryan might be the biggest fan...). We drank lots of beer. It was great. We learn about brewing beer. We bought tee shirts and more beer.

 I love strong pungent flavors and smells. I really enjoy dark, flavorful beer.  I got to sample many of their premium beers, which often come close to a wine and that is the intention. Try the traditional seasonal Jubelale (there is a pack in our fridge right now if have to know) then once that opens the doors dive into these intense beers - which will blow your socks off - it is their Reserve Series.

 

I walked away with a bottle of the Black Butte Porter. One of my favorite dark beers. When I bought it I had intended to cook with it. It sat in the fridge for a long time. Today it had to go. I need some new things in the fridge to look at - ya know how it goes....

I thought.... beer bread - not today too dense. Stew, beef stew - nope. Cake, chocolate cake - how could I say no!

I just happen to find the most intense, chocolate, porter brew recipe I could find and dove in.

I apologize in advance....
















This is not going to help with the post Halloween sugar fest or the pre Thanksgiving fast. This isn't going to make those tight little pair of jeans look any better or motivate you to go for a run. This cake is for pure indulgence purposes. It is good while sitting on the couch reading a good book (I happen to be reading Lamb), drinking coffee (I picked up a pound and a half back in the 'ham), and basking with the creatures that feel no guilt.

Stout Chocolate Cake

yield: Makes 12 servings

Bon Appétit

Make Sure to use UNSALTED butter. I learned my lesson, finally I am going to always buy unsalted from now on. This is a HUGE recipe - cut it in half unless you have a small army to feed sweets to. I Made mine in two 9 inch spring form pans, perfect. Jam would be an ideal layer between the cake to cut the density a bit. Did I say unsalted butter... double check!

Ingredients

Cake

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

• 4 cups all purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

Icing

• 2 cups whipping cream
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Peanut Butter Cupcakes

I could not have been more blessed with great in-laws. I am just saying - this picture explains it all...

Mama B was here for a long weekend and her other half - Bill - held down the farm back in Texas - and had a birthday!

I have been so welcomed and loved by this family that it brings me to tears just thinking about it. They are so generous, kind, Southern, and a hoot with a witty sense of humor that has been magnified in J.

Things have worked out for me. I am blessed.

Bill and the family has a tradition of big October bashes - family - friends - co workers - food - fires..... to celebrate everything in general and of course the said birthday. I have made it out a couple of times and been shown true hospitality.

This year has been busy, we relocated, J is working a big new project and the timing didn't work out. The fall is the perfect time to be in Texas because it is on the cusp of a gnarly winter and just mellowing out from a scorching summer.

Instead of a barn burner - Texas style, I made cup cakes - mini style.

Here is a birthday cup cake to a great father - in - law! Cheers!

As for the cup cakes.... yeah I admit - they do the trick, it is the whole peanut butter/chocolate combo that puts them over the top.

They really are just perfect - I recommend mini cupcakes, because they are trendy and if you are like me, I always think that having more than one is way more satisfying. When they are mini - you can have four and it is totally okay.

 

CHOCOLATE PEANUT BUTTER CUPCAKES
Recipe adapted from Dejour

makes 24

• 2 1/4 cups all-purpose flour
• 2 cups cane sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cup canola oil
• 2 teaspoons white vinegar
• 2 cups cold water

1. Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
2. In a large bowl, sift the dry ingredients together.  Set aside.
3. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
4. Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet.
5. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
6. Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

For the frosting:

enough for 24 cupcakes

• 8 oz. cream cheese, at room temperature
• 4 tbsp. unsalted butter, softened
• ½ cup creamy peanut butter
• 3¼ cups confectioners’ sugar
• 1 cup frozen whipped topping, thawed

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy. Refrigerate for about an hour. Frost cooled cupcakes as desired.