LivingOutWest

Sitrus Sunday Sorbet : Meyer Lemon

2012-03-11T18:47:00.001-07:00

MY MY Mr. MEYER.

Meyer has always been an unattainable fruit for me. It wasn't until our brand-spanking-new flagship Trader Joe's (heck, it's our one and only) rose from a vacant parking lot last October, that I was able to find Mr. Meyer. I was overjoyed. And to celebrate, he is reincarnated as a zesty sorbet - to ring in Citrus Sunday from Di of Di's Kitchen Notebook.

Bunky of BunkyCooks.com was the inspiration for this citrus sunday. (Don't you just love the name Bunky)? I chose Bunky's recipe over powerhouse ice cream aficionados, David Lebovitz and Jeni, because of two reasons: a beaten egg white and a tablespoon (or two) of vodka. Both additions help emulsify and prevent that dreaded "icy" texture to ice creams and sorbets. And who am I to question adding a little liquor in anything?

The resulting sorbet was more than just quite tasty - I wasn't expecting much tartness, knowing Meyer is rather a sweet lemon. It is a marriage of both tart & sweet that shines. Smooth, almost creamy and deliciously refreshing! If Mr. Meyer hangs around for the summer, more of this sorbet will be made. Maybe even on a Monday.

A special thanks to Di for heading up this Citrus Round-Up. Be sure to stop by her blog to view all the fruit-filled entries!

– mike

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* M E Y E R L E M O N S O R B E T *

Adapted from BunkyCooks

1 1/2 cups sugar
2 cups water
1 large egg white, at room temperature
3/4 cup Meyer Lemon juice (about 4 Meyer Lemons)
2 tsp. grated Meyer Lemon zest
1 Tbsp. plus 1 tsp. vodka

Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute.

In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly. Add the Meyer Lemon juice. Cover and chill until cold or overnight. The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.

Place the mixture in a well chilled ice cream freezer. Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard. Remove from ice cream freezer and place in another container. Freeze overnight.

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Boy-O-Boy Caramel Corn

2012-02-26T00:26:00.000-08:00

THE CARAMEL CORN SHOPPE. As a kid there was nothing like a trip to NorthTown Center - our first urban shopping center, built in the 1950's. Most notable - a trip to The Caramel Corn Shoppe, serving hot, fresh popcorn, licorice and the grand daddy of them all - Caramel Corn.

Years later, and many hot air corn poppers as well, I've never once made this from scratch. Too complicated I thought. Boy-O-Boy was I mistaken. A simple caramel sauce is made from butter, brown sugar and corn syrup. Poured over fresh popped popcorn and sprinkled with salted peanuts, this childhood treat is then oven and cooled. Leave it to BAKED to elevate this simple treat - with a drizzling of melted chocolate (milk and semi-sweet). As if it weren't a favorite already.

Grab the recipe and view all the other BAKED CARAMEL POPCORN over at BAKED SUNDAY MORNINGS.

– mike

White Bread. Cinnamon, Too.

2012-02-07T12:14:00.000-08:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's hostesses:

Laurie of slush & Jules of Someone's in the Kitchen

Tea & Toast. Toast & Tea. Quiet early mornings in a breakfast nook, before the day begins. And speaking of beginnings, today's Tuesday with Dorie post highlights a new Dorie Greenspan baking adventure: Baking with Julia. I along with hundreds of Doristas are baking our way through this culinary-challenging book, with courage, conviction and gusto. Just like Julia would.

The inaugural Baking with Julia recipe, "white bread" is from Craig Kominak, contributing baker. Made with the simplest of ingredients (bread flour, water, yeast, butter & salt), this bread was quite simple to prepare (although, don't ask my Kitchen Aid, it's still in recovery). I halved this recipe and made two small loaves. One loaf for the traditionalist and one for the renegade (who loves cinnamon sugar swirls). Both were highly-rated at my breakfast nook.

I like Cinnamon Toast. And Toast in general. Lots of it.

Thank you Laurie and Julie for keeping Tuesdays with Dorie going strong. Your hard work is greatly appreciated. For the recipe to make this delightful bread, visit Julie's blog, Someone's in the Kitchen.

– mike

Buche de New Year

2011-12-31T00:01:00.000-08:00

The Stump version

MY FIRST JELLYROLL. Isn't that supposed to be a simple rolled sponge cake filled with jam and sprinkled with powdered sugar? Having never made one, this Stump de Noel from BAKED seemed a bit daunting. Instead of stumping, I rolled, and even attempted the traditional sidekicks to any buche - meringue mushrooms.

Surprisingly, these little mushroom were the highlight of this buche. A simple meringue piped into caps and stems and fit together with white chocolate. This BAKED recipe for mushrooms makes more than the five pictured above. More like 550 - most of which ended up in the ding & dent center, also knowns as Snack Central. Still, they supplied some holiday cheer and reminded me of Disney's 1940 animated feature, Fantasia. These happy little characters prance around to Tchaikovsky's Chinese Dance - watch the minute-long dance while you're here.

Island of Misfit Mushrooms

Let's not forget about the star of the serving platter: a rich, dark chocolate cake rolled and filled with a malted milk ball filling and covered with dark chocolate frosting. Superb on its own. I adorned it with some bark (chocolate shards), an idea I borrowed (stole) from Donna Hay. Along with sugared rosemary sprigs and cranberries, it's a virtual forest right on your table.

If you're planning a holiday party or simply want to impress your friends with ultra-fancy culinary skills, try your hand at this buche. Whether you decide to go with the stump or the roll, just don't forget the mushrooms.

– mike

For this festive recipe, venture over to BAKED SUNDAY MORNINGS.

Kid's Thumbprints

2011-12-27T00:27:00.002-08:00

SPECIAL THANKS TO

LAURIE & JULIE WHO MADE THIS JOURNEY POSSIBLE.

Extra thanks to SPIKE for putting together a Tuesdays with Dorie Bakers Album.

Click HERE to view the TWD Bakers!

Lait de Poule Creme Brûlée

2011-12-23T00:01:00.000-08:00

F R E N C H F R I D A Y S W I T H D O R I E

Milk of Chicken (lait de Poule). Somehow, "eggnog" sounds more palatable than its french translation, does it not? I would much rather have a glass of Darigold's Pumpkin Eggnog than one of chicken milk - especially at this festive time of year. I might even like it in a creme brûlée.

Having never made a creme brûlée before - I threw caution to the wind and used the entire amount of eggnog in place of whole milk and heavy cream. My scientific mind deduced that milk and cream are fat. Eggnog is fat - just better-tasting fat. Dorie's Creme recipe whisked together quite quickly - a boon for the the busy holiday season. Baking the custards was also a breeze - no bain marie needed and can be baked ahead of time and chilled, another time-saver.

I read the charm of creme brulees is the flaming of the sugar - much like flaming crepes suzette, where dinner guests gasp in awe and wonder. I utilized my tiny kitchen torch to brown and caramelize the sprinkled brown sugar. While I didn't get the 'oohs & aahs' of a flaming crepe, I did get a sparkly, crackled, sugary surface. Below lay a creamy, pudding-like custard of eggnog - which more than made up for the lack of enthusiasm with the torch.

– mike

Washington State Buckeyes

2011-12-17T16:38:00.001-08:00

HORSE CHESTNUTS. As kids, we used these spiked balls as artillery during neighborhood play (ouch). I grew up thinking the nuts insides were chestnuts - the kind you roasted on an open fire. As an adult, my palate prefers another chestnut - or Buckeyes as they call 'em back east. That's New York east, not Ohio east.

NO OVEN REQUIRED. These fall into the quintessential No Bake category - a quick and easy treat featuring the classic combo of peanut butter and chocolate. The boys at BAKED veer from the traditional recipe of rolled balls with powdered sugar and peanut butter - adding their own twist: graham cracker crumbs. It gives these chestnuts a unique texture and flavor. Their dark chocolate coating, much like a fresh coat of Smucker's Magic Shell, is Pound Plus - direct from our brand-spanking-new, incredibly-staffed, first-ever Trader Joe's store. Can you tell I'm a bit elated? This 72% dark chocolate takes the edge off the powerfully-sweet confection. Set these out on your holiday table and watch them disappear. They come pre-shelled, without the spikes.

Grab the recipe and view all the festive BAKED BAKERS' BALLS over on BAKED SUNDAY MORNINGS.

– mike

Salted Caramel Spritz Cooky

2011-12-05T20:34:00.001-08:00

I B E L I E V E .

Everyone has a repressed cooky press memory or two sealed away. Mine are somewhere back in the 60's with mom's green-tinted wreaths and pink-tinted stars. Or were those flowers? She made them with a MIRRO cooky press - one I've since inherited, complete with its tattered box featuring pastel-colored creations. I thought it a rather festive and nostalgic way to ring in the second annual Cookie Exchange from Di of Di's Kitchen Notebook.

I chose an authentic MIRRO recipe from the recipe booklet - Caramel Cookies. Made with all shortening, (what, no butter? what gives?), I figured the "caramel" flavor must come from using brown sugar in place of white. Hm... sounds good, but let's spice this up a notch. I made a thin caramel sauce with sugar, heavy cream, a dash of vanilla and a bit of Fleur de Sel. Once the cookies had cooled, I drizzled the caramel sauce and sprinkled more Fleur de Sel. They made for a tender cooky with a slight crunch. I'm sure an all-butter cooky would yield a more "melt-in-your-mouth" flavor and texture, but hey, shortening has its place.

Be sure to head on over to the Di's Round-Up site this coming weekend to view all the cooky entries. There's sure to be at least one, if not several recipes to add to your holiday baking list.

** And a special thanks to Nancy's of The Dogs Eat the Crumb's talented daughter, Allison (that's a mouthful, isn't it?) for creating with festive Exchange Badge - two years in a row! **

– mike

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* C A R A M E L S P R I T Z C O O K I E S *

Time: 10-12 min. Temp.: 375 degrees

1 cup shortening
1/2 cup brown sugar
1 cup granulated sugar
2 eggs, beaten
2 teaspoons vanilla exract
3 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon soda

1. Cream the shortening; add sugars gradually and cream thoroughly.
2. Add beaten eggs and vailla extract
3. Sift flour, soda and salt and gradually add to creamed mixture.
4. Fill a MIRRO cooky press and form fancy designs on ungreased MIRRO Aluminum cooky sheets. Bake.
Yield – 6 dozen

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Bite-Sized Baked French Toast

2011-12-04T00:01:00.000-08:00

BREAKFAST IS SERVED. There's something magical about 'going out for breakfast' when you're a kid. For me, it was Sambo's. Way, way back. When your dressed "up" to go "out". Pitcher holders featuring three flavors of syrups and large, rounded scoops of whipped Tiger butter. Back then, French Toast was made with good old, refined-and-bleached-white-flour bread. Nothing could beat it. FAST FORWARD: Times have changed and so has French Toast.

SLICE. POUR. CHILL. BAKE. For the bite-sized toast, a bag of "baby baguettes" caught my eye at Trader Joe's. A simple egg, cream, cinnamon and vanilla mixture is poured over the slices and chilled overnight. In the morning, sprinkle toasted almonds atop and bake - skillet free. To see the round-up of BAKED French Toast, visit the round-up at BAKED SUNDAY MORNINGS.

If you're a stickler for going by the book, you'll want to make the BAKED raspberry sauce as per the recipe. I'm a stickler for tradition. Nothing beats syrup on my new favorite French Toast - with your choice of maple, blueberry or strawberry.

– mike

Rice Pudding and Caramel Apples

2011-11-24T20:32:00.001-08:00

F R E N C H F R I D A Y S W I T H D O R I E
Thanksgiving. I'm hoping there were plenty of pumpkin pies, pecan pies, apple pies, pumpkin cheesecakes, and even a chocolate tart here and there. I'm betting Dorie's wonderful rice pudding was probably not found on many dessert tables this season. It should be.

This "two-parter" starts with a milk pudding - flecked with arborio rice. Visions of tapioca fill my head when rice pudding is mentioned, but the large grains of arborio make this a moist, tender and texturally-interesting pudding.

My ever-flowing bowl of autumn apples were my one inspiration (nudge) to try this recipe. This apple & caramel compote combines the best of two worlds - caramel sauce and tender flavorful apples. Layered with a rich, rice pudding, it's a combination I would never think to pair, but the result is the perfect autumn dessert. Served warm, alongside my pumpkin pie, (for those traditionalists), it made for a delectable Thanksgiving dessert.

One can't help but be thankful for unique desserts like these.

– mike

Hazelnut Cinnamon Chip Biscotti

2011-11-19T14:20:00.003-08:00

'TIS TIME FOR A BREAK. A BREAK from your regularly-scheduled BAKED SUNDAY MORNINGS "Boston Cream Pie Cake". Think of it as a coffee break. A trip to Denver with my parents to visit my brother and his family left me but a day to read up on the infamous Boston cake - and left me slightly panicked . I decided to draw upon the BAKED Bill of Rights - the Right to Substitute. To see all those wonderful high-brow Boston Cream Pie Cakes, visit the round-up at BAKED SUNDAY MORNINGS.

Oh Frangelico

Drawing upon and ancient recipe from the "BAKED - New Frontiers In Baking" archives - Hazelnut Cinnamon Chip Biscotti - the "chips" being chocolate chips. Studded with toasted, chopped hazelnuts and a healthy dose of cinnamon - they're accented with yet another BREAK in the repertoire . I substituted hazelnut liqueur in lieu of vanilla extract.

Objects are closer than they appear.

I might have been baking too hastily, but the recipe states to form "one log" with your dough - which will form a 3 1/2 inch wide loaf. Mine measured 9 1/2 inches. This BAKED recipe makes large biscotti. Wait, more like gargantuan-sized biscotti. Whether large or small, these are the most flavorful biscotti I've ever tasted. A must try - along with their alternative add-in: dried cherries and pistachios replace the hazelnuts and chips.

If I must, I'd suggest another BREAK - do yourself a favor and split the dough in half. Make normal-sized biscotti. But that's just me - the Rule Breaker.

– mike

Thanksgiving Roundup Cauliflower Potatoes

2011-11-06T16:38:00.000-08:00

TIME TO GET YOUR TURKEY PLATTERS OUT. A bit early I admit. I'm serving this for Phyl's Thanksgiving Round-Up. Visit his blog (Of Cabbages & King Cakes) for the Round-Up - it's a "full-on turkey dinner for ideas and suggestions when planning your menu" type of Round-Up. With Phyl being the master of ceremonies, guess who's in charge of the big bird?

My contribution to Phyl's Thanksgiving table is neither a tart or pie. It lies somewhere within the side dish category. I call them fancy mashed potatoes. Faux potatoes is yet another I bounce around. Instead of the almighty potato, cauliflower takes center stage. Cooked and then mashed (in either a blender or food processor for smooth texture), the addition of cream cheese and butter are all this dish needs - aside from a dash of salt & pepper. It's a wonderful hybrid selection - and is a quick and easy dish for any occasion. This need not be served in such a fancy way, but after all, Thanksgiving is but once a year, is it not?

Give the lowly cauliflower a try this Thanksgiving - you'll find my recipe right below the Fancy Spoon.

Happy Thanksgiving!

– mike

Pumpkin Cheddar Muffins

2011-11-05T00:01:00.000-07:00

BAKED HIJINKS

'TIS MORE OF THE PUMPKIN SEASON. It was rather fitting that these muffins came up on the baking schedule. And just when I thought a pumpkin recipe would be nice - one where I can use up that half of a can of pumpkin in the refrigerator.

Rather than tempt you with a traditional pie or a pumpkin whoopee pie, this week's BAKED recipe is a savory muffin flavored with pumpkin puree and shredded sharp cheddar cheese. They entice you to add a little cayenne and black pepper as well. What you end up with is a moist, spicy autumn muffin.

As with most muffins, these are quick and easy to prepare. To give them a little more flair I baked them in a festive little seasonal muffin liner - the ones you stumble upon and think 'why did I buy these'? Right before they head for the oven, their tops get sprinkled with more sharp cheddar, along with a pumpkin seed. I bought some roasted, salted pumpkin seeds at the store, just for the occasion. To me they're hardly edible - unless I bought the wrong seeds. Flair, they add more flair. . .

For more cheesy, savory, spiked with pumpkin muffins, visit the round-up at BAKED SUNDAY MORNINGS.

– mike

Honey Almond Scones

2011-11-01T02:46:00.000-07:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's host:

Jeannette of The Whimsical Cupcake

Yet another scone recipe from Dorie. Is it my imagination or has there been an influx of scones in the past few months? No worries here - they're one of my favorite baked goods, and this one makes its debut with fresh alfalfa honey.

There are actually two Tuesday with Dorie recipes each week until the end of the year. As we're baking our way to the end of this magnificent book, recipes are doubled. Unfortunately, I wasn't able to get to the Far Breton (I didn't even get "near" the Far Breton), but it will most likely make an appearance among the upcoming holiday baking repertoire.

These scones feature a combination of whole wheat and all purpose flour - the sugar was replaced by honey and the addition of ground nuts (almonds in my case) give these an earthy, wholesome flavor and texture. I spiced up the almond flavor by adding a quarter teaspoon of almond extract and, as usual, brushed them with cream and dusted with sanding sugar before baking. Natural, earthy scones always taste better with a little sparkle and shine.

– mike

Pumpkin Chocolate Chip Loaf

2011-10-23T00:01:00.000-07:00

BAKED HIJINKS

TIS THE PUMPKIN SEASON. When truckloads of canned pumpkin arrive on store shelves. People go nuts. And you find pumpkin puree, packed pumpkin and pumpkin seeds popping up in every imaginable baked good (including this one).

While I didn't exactly go nuts, I obviously didn't follow the curriculum. Today's BAKED Special was supposed to be Chocolate Mint Thumbprints. I did make them - just last year. Those minty gems were quite a hit at the office - and I'm certain they'll make another appearance during the upcoming holiday season.

Back to the orange craziness. I substituted the Thumbprints with a recipe from BAKED's first book "New Frontiers in Baking". A quick, pumpkin bread dotted with chocolate chips - easy to make and even easier to disappear. A recipe from Gail - BAKED author Matt's mom, the pumpkin & chocolate combination in this moist loaf is a sure winner. The recipe makes two large loaves - enjoy one now and freeze the second. If this loaf gets your ghost, you can find the recipe on Elaine's blog - who was also in that crazy pumpkin-baking mood last week.

Or if you're in the mood for something cool and minty, say, in the shape of a thumbprint - be sure to visit BAKED SUNDAY MORNINGS.

– mike

Mom's Wine Cake (loaf)

2011-10-16T00:13:00.000-07:00

Meet Sherry. No, she's not my mom. Mom graduated college in 1950 with a degree in Home Economics. One would think that degree covered culinary skills, including baking. The only dish mom has ever cooked, and still does to this day, is meatloaf. And this loaf. Actually this is supposed to be a wine "cake", baked in a traditional bundt pan. I'm improvising rather poorly for Di's Autumn Roundup. And did I mention it's not even as a "homemade" cake? Get ready for those shocking words, Duncan Hines and Jell-O Pudding. But you know, this is exceptionally good - that's where Sherry comes in.

I'd put this cake in the "boozy" category. For it begs almost a cupful of sherry. In addition, mom puts a tablespoon (yes, a tablespoon) of nutmeg. And don't skimp, for this spice pairs nicely with the sherry.

I'm certain mom started making this cake in the "cake mix madness" era. Such a boon to homemakers - a perfect cake, every time, guaranteed - thanks to Betty and Duncan. Except when you don't follow mom's directions and, like a fool, think the batter will fit into one loaf pan, hoping it won't runneth over in the oven (which it did). But that's the beauty of cake mixes. They're practically fool proof. Practically. . .

A special thanks to Diana of Di's KitchenNotebook. It's no easy task rounding up loaves of all shapes and sizes. Be sure to pour yourself a glass of sherry and visit her blog and see for yourself all the Handmade Loaves.
creation.

– mike

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

2011-10-09T00:01:00.000-07:00

KLATCH? MEET AMBROSIA. Matt describes this cake as 'North meets South'. Klatch, belonging to the coffee clan - and ambrosia - that dark, southern flavor. What becomes of this simple cake is a dense banana bread with the flavor of a really good oatmeal cookie. And while you're making oatmeal cookies, you might as well throw in a few chocolate chips, tossed with a splash of southern bourbon.

Leave it to BAKED to come up with such unique methods of making cakes. Rather than toss dry oats into a cake batter, you toss them with butter cubes and subject them to a hot bath of boiling water. After sitting 30 minutes or so, they're sufficiently cool and goopey - like oatmeal pudding. Mixed with the other ingredients, the star: dark brown sugar, this cake is surprisingly rich and moist - more so than a traditional coffee cake. I guess that's the ambrosia speaking. Speckled with chocolate chips and lacking its namesake Cream Cheese spread (it's perfectly fine naked) - this Sunday treat lives up to all the hype. A true BAKED creation.

To get this recipe, visit BAKED SUNDAY MORNINGS and see all the other coffee klatch cakes.

– mike

Alfalfa Honey Corn Muffins

2011-09-24T23:15:00.000-07:00

"Alfalfa?"

ALFALFA. I think of hay and horses. And Alfalfa, that Lil' Rascal from "Our Gang". But not honey. While shopping (or grazing) at the Farmer's Market a few weeks ago, I spotted some jars of honey with "x's" on the lids and asked what kind they were. "Alfalfa", she said. I had to ask again, knowing my expression was similar to this 'lil guy's on the right. ---->

Aside from fresh farmer's honey, these muffins get a slight tangy kick from buttermilk - and a down-home sweetness from brown sugar. While the BAKED boys referenced the almighty Jiffy boxed muffins as their source of inspiration, the addition of cornmeal gives them just the right texture, which boxed Jiffy muffins just don't have.

X MARKS THE ALFALFA

One half of their recipe makes 48 mini-muffins. That means you can have two, possibly three, and sometimes ever four mini's for one standard. I like that kind of math. And I really liked these muffins. Sweet enough on their own, they were even better with a little drop (or two) of extra honey. To see all the other corny creations, along with the recipe, be sure to visit BAKED SUNDAY MORNINGS.

And to get yourself some alfalfa honey, I suggest heading to your local Farmer's Market. Look for the bottles with the "x' on them .

– mike

Remembering 9~11 Coffee Ice Cream

2011-09-10T23:15:00.000-07:00

NINE-ELEVEN. It was just before 6am. I had just dragged myself out of bed and was engaging in my morning ritual of a cappuccino + Katie Couric. As I flipped the TV on, staring in a daze, unable to grasp what I was seeing. I can't remember how long I sat there, I just remember I was late for work.

Marla of Family Fresh Cooking asked fellow bakers to join her in baking a remembrance cake to remember all those who lost their lives on 9-11-. While my post is neither a cake, nor is it baked, its flavor hearkens back to that morning in front of my television set.

Three tablespoons of espresso powder give this ice cream its kick. Along with the standard cream, milk and egg yolks - it makes for a wonderful after-dinner dessert. Skip the mints - and serve this, along with a sprinkling of chopped chocolate-covered espresso beans.

To get this deliciously-caffeinated recipe, visit BAKED SUNDAY MORNINGS and see all the other coffee ice creams.

A heartfelt wish of hope and remembrance for those friends, family or loved ones whose lives changed on that day.

[If you'd like to bake a remembrance cake to honor those who lost their lives on 9-11-01, you can post your link at Marla's site.]

– mike

Chocolate Almond Batons

2011-09-06T10:08:00.000-07:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's host: Jessica of MyBakingHeart

Originally entitled "Chocolate Spice Quickies", Dorie's Cooky of the Week took a foreign twist. While not technically French, they do fall into the quick category. And they look rather like a baton.

Resembling the texture of her famous World Peace cooky, these refrigerator "slice & bakes" strayed a bit from the clove spice listed in the original recipe. Along with the ground almonds (I used toasted almond slices), I added a splash of almond extract and amaretto liqueur - which now I guess, takes us through Italy.

Instead of the traditional "refrigerator log", I formed them flat (think biscotti - but don't ask why). They are the quintessential slice 'n bake - I sliced and baked a few, then stashed the remaining in the freezer. Slightly crunchy, almondy and tender, these will certainly appear once again in my upcoming Holiday Cooky Parade. Parade / Batons . . .

ooh la la.

– mike

Mom's Olive Oil Orange Cupcakes

2011-07-31T07:53:00.000-07:00

BUNDTS and mothers. Aside from the super-cool Pillsbury boxed Bundt cake mixes from the 70's & 80's, My mom's one and only bundt cake is sacred. It's the only cake she ever makes. It's undoubtedly one of the most popular recipe out there. It's embarrassingly a cake-box-recipe. I'll share that classic later - it's surprisingly good (gasp)! Catch all the traditional bundt versions over at Baked Sunday Mornings - along with the recipe. Or stick around for some cupcakes.

Baked in a birthday present from my friend Elaine at CaliforniaLiving, these vintage "Silver Beauty" muffin tins from the 50's are "beauts". Sized for what muffins were back then (smaller) - in between a mini-muffin tin and today's "standard" pan. Priceless.

This BAKED recipe combines orange zest, extra virgin olive oil, yogurt and uses the beaten-egg-white-fold-in-technique (for added lightness). I squeezed and added some fresh orange juice as well, since just the zest was called for. You can't have too much orange flavor.

And what's a cupcake without frosting? The BAKED boys recommend confectioners' sugar or an orange glaze - I opted for the glaze and a bit of zest to top them off. Light, orangey - what mom wouldn't enjoy these Sunday delights? Not quite like mom's bundt - but there's nothing like the original.

– mike

Sundae Sunday

2011-07-24T07:50:00.000-07:00

MEET JIM. Jane's sibling. Jim's nickname is "vanilla". Plain, ordinary, rather common. When our Sundae Sunday Hostess, Di, planned this event, Sundae Sunday, visions of swirled, ice creams filled my head. What shall I make? French-style or Philadelphia, sorbet, two-flavored swirls? The possibilities seemed endless. And here I ended up with Jim.

He's not so bad, actually. The first flavor of ice cream I made - along with my first ice cream maker - a purchase from last summer, with no regrets. "Ice creaming" is addicting. So much, that I have this David Lebovitz recipe engraved in my brain - one that I can make in my sleep.

This variation of vanilla is from his wonderful book, "Perfect Scoop". You can find an online version of it here. Milk, cream, egg yolks, sugar, a dash of salt and the one ingredient that sets it apart: seeds and the pod of a vanilla bean. Add a dash of pure vanilla extract before churning and it's now double vanilla - or French vanilla - but not plain vanilla.

Aside from the pure deliciousness of real vanilla, it's the base for all sorts of celebratory ice creams. Take Friday's Social at work - Vanilla Bourbon Ice Cream. A hit with everyone. From there, the "add-ins" are endless. Brownies, candies, fruit swirls . . .

Many thanks to Di for the Sundae Sunday roundup. Be sure to stop by her blog later this week. You'll find a freezer full of astonishing, tempting and utterly unique of ice creams. Hopefully just not vanilla.

– mike

Peaches & Dreams Pie

2011-07-17T07:46:00.000-07:00

ANOTHER PIE. And more anguish. Unfortunately, this one felt more like a nightmare. Its appearance is rather horrific as well. The story of a perfectly crimped crust that collapses and melts over the edge of the pan. A bubbly, gurgling topping that appeared to be straight out of "The Blob". I'm quite certain there are plenty of ethereal, dreamy versions over at Baked Sunday Mornings - along with the recipe. So you can make your own nightmare.

Hard to believe something as simple as a peach pie could become so horrifying. Canned peaches mingle with a filling of eggs, sour cream, flour and dark brown sugar. The streusel topping (more nightmares ensue) - made of dark brown sugar, flour and butter, became a greasy entity as it congealed while it cooled. Reminds one of a ground beef and cheddar casserole, does it not?

Feeling rather mischievious, I served this for my Friday Social at work. What horrifying thoughts and expressions would occur? Along side with a batch of David Lebovitz vanilla bean ice cream, this terrifying experience came to a close - with rave reviews. Astonishing. This simple, became the darling of the social. Wonders never cease - it all seems like a dream.

– mike

Blackberry Mini-Pies

2011-07-03T11:39:00.000-07:00

INDEPENDENCE. I thought I might escape my proverbial "4th of July Pie Guilt Trip" this year. It's no secret I have a fear of this All-American dessert - which everyone seems to make - much better than I (or is that 'me')? I'd gladly have passed on Baked Sunday Mornings Blackberry Pie selection, if it weren't for my dad. On a Costco outing yesterday, we stood looking a their selection of organic blackberries. He raved how much he loved this berry. After that surge of guilt ran through me, along with an eye roll - into my cart they went.

Knowing I'd have to make pie dough especially for this BAKED dessert was a possible "out" for me - until I opened my freezer and stared at a Ziploc bag with not just ordinary pie dough -but BAKED pie dough. Gee, thanks.

Even with my limited knowledge of pie-making, I questioned the recipe's instructions to "fold under and crimp" the bottom crust. Since this is a double crust, isn't it normal to crimp "after" the top crust is applied? Like an idiot, I crimped. Then re-crimped it all over again with the top crust. I made two mini-pies, so you can imagine the carpal-tunnel-crimping involved.

After a few stabs with the knife, egg wash and sanding sugar - my obligatory 4th of July pies were made. I hope they're half as delicious as they smelled (as I'm sure the BAKED boys wouldn't disappoint). They escaped my taste-test, as I delivered them to my folks - along with a sparkler.

• HAPPY INDEPENDENCE DAY •

– mike

Sour Cream Chocolate Chip Cake Cookies

2011-06-28T00:02:00.000-07:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's host: Peggy of Peggy the Baker

When the World's Fair and Richard Nixon came to my hometown during the summer of 1974, I dragged my parents to see the New Home Frontiers woman cook an egg in a frying pan with absolutely no oil or butter - and egg over easy, no less. We had season passes to the fair, which meant almost daily visits to watch this 10-minute demonstration. I was enthralled with this magical pan called "Silverstone".

These days I'm fascinated with other such non-stick accessories, such as foil and silicone. Now correct me if I am wrong, but I thought the whole idea behind non-stick was just that - non-stick. I'm not sure what the magical ingredient was, but these cookies stuck like glue. Stuck to the non-stick mat. I took the trusty can-o-pam and sprayed my non-stick silicone mat for the second round. You can tell by the picture below how well that worked.

What was left of this cookie was nothing short of excellent. A true 'cake' cooky - light and fluffy with a slight sour cream tang, and made even more chocolaty with the addition of mini-chocolate chips and a dash of espresso powder.

I'm now enthralled with this cooky. The non-stick mat - not so much.

– mike

Caramel Coffee Pots de Ice Cream

2011-05-30T22:43:00.000-07:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's host: Peggy of Peggy the Baker

MAC. A month ago I noticed Mac was having vision problems. Lines, quirky things across his face - and all that blinking. He never gets sick. Now he's completely blind - and mute to boot. Speaking of booting up - which he can't seem to do at all now. Not that I'm insensitive, but all I want is my precious iPhoto library, and my TWD photos. Thanks to my dad's old iMac, I found a path back to cyber-bake-space. But enough about me.

This is all about Peggy and her wonderful pick of the week - Caramel Pots de Creme. Like Peggy, I proceeded to lay out the custard cups, line the roasting pan with paper towels, put the kettle on . . . and thought . . . to who and where am I going to unload eight cups of pots de creme?

I stood there, staring at the recipe, and that ubiquitous light bulb appeared overhead (or maybe it was in the oven). If I ditch the two whole eggs, add one more egg yolk to the recipe's five, I'd have a custard - an ice cream custard. And, if I partake of Dorie's "bonne idee" using coffee beans, I'd have two of my favorite things - in one.

OVERLOOKED EXCELLENCE? In homage to Mr. Ice Cream - David Lebovitz - Dorie, or David (or someone) should put this recipe in their next book - pronto. It's one of the best ice creams that has crossed my lips. A slightly burnt caramel paired with a smokey, espresso-infused custard.

I'm going to have to make a copy of this recipe so I don't lose it. Much like the backup of Mac's life that I never bothered to make. Stupid Mac.

– mike

Cornflower Shortbread Cookies

2011-04-25T23:14:00.000-07:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's host: Valerie of
Une Gamine dans la Cuisine

PIXIE. Valerie, our hostess for this week's Cornmeal Shortbread Cookies, is a self-proclaimed pixie. I envision Tinkerbell, or a reasonable facsimile, flitting about, spreading pixie dust over her incredible creations. Which brings us to this inspiration for corn flower cooky.

I must have shortbread and sugar cookies mixed up, for I truly thought I'd end up with a cute, little shortbread cooky, complete with button holes, in celebration of the corn flower (centaurea cyanus). Seems there's a proper butter-to-flour ratio for shortbread. Too much butter and your shortbread spreads. I found that on the Internet, not that you can believe anything on the Internet. Seems my butter ratio must have been high. Or fat. Or something.

TALK ABOUT A METAMORPHOSIS. These diminutive florals flattened out like pancakes, losing their crisp edges and looking rather like . . . I see a faint resemblance to a Girl Scout Shortbread Cooky, don't you? A darned-good Girl Scout Cooky at that. Those little granules of cornmeal really give a "bite" and texture to these buttery florets. Did I mention butter? All that's left is to pour yourself a tall glass of whole milk. To celebrate all that butter.

– mike

New York-Style Easter Crumb Cake

2011-04-23T23:08:00.000-07:00

EASTER GREETINGS. Let's sit back and enjoy a morning crumb cake while the children run about with sugar-induced comas hunting down multi-colored, plastic eggs - filled with - more sugar. BAKED Explorations' New York-Style Crumb Cake has plenty of "grown-up" sugar to tide us all over. Make sure to catch all the Crumbs, and the recipe, over at Baked Sunday Mornings!

The key to this crumb cake is the crumb itself. A big, colossal crumb, the New York crumb. Made up of dark brown sugar, cinnamon, melted butter and flour, it's supposed to be applied with a heavy hand. Not just sprinkled on top of the sour cream-based batter, but applied with big, heavy, sugary clods of "crumb". Not a surprise that it followed the same pattern as all of my coffee / crumb cakes. Instead of remaining chunky, it bubbled and melted during baking. As it baked I knelt in front of the oven window chanting, "where's the crumb? This looks nothing like the picture in the book".

While I lost the hunt for the elusive New York crumb this time, the cake is a traditional favorite - slightly crusty edges, with a moist, cakey center and a dense, brown sugar crumb (er . . streusel). Guess I'll just have to try it again (soon).

• H A P P Y E A S T E R •

– mike

Carrot Coconut Scones

2011-04-10T11:03:00.000-07:00

GERBER. When I read this week's project list of pureeing carrots for a scone my stomach started to turn. It's tradition: Scones are sweet, creamy, maybe even slightly nutty. But not vegetarian. Maybe I can just run and grab a Gerber. No one will know. Leave it to BAKED Explorations to come up with such a whacky recipes. Check out all the pureed carrot scones over at Baked Sunday Mornings!

So I'm over the carrot thing (I didn't really buy baby food, but made BAKED's simple carrot purree - a breeze)! But now, we're going to add coconut? Leave it to the BAKED boys to come up with a combination like that. And why not throw in some oats and buttermilk for hearty-goodness? I've never been one to eat raw scone dough, but would gladly change my ways. One taste and I could tell these would be my favorite new scones. The exact name of this recipe includes "with Citrus Glaze" - a blend of confectioners sugar and orange & lemon juice. Honestly, these were so good and sweet with just a sprinkling of sanding sugar, there wasn't any need for a glaze. And we're back to that tradition thing - scones aren't supposed to have glazes - or vegetables for that matter. But I'm glad these do!

GOODWILL EXPLORATION:

I'm at my local Goodwill - hunting, browsing the housewares aisle. Lots of 80's & 90's dishes, Strawberry Shortcake mugs, you know. Then I spot a piece of amber glass. A 1930's piece of Fostoria, the "bon bon plate" - priced at $1.49. I have to wait behind several women who are rustling around, picking it up, putting it back. I get my chance and nab it, thinking "what, are these people nuts"? A beautiful piece of antique glass AND a new food prop! WHERE DO YOU FIND YOUR FAVORITE PROPS?

– mike

Malted Krispie Tart with Diplomat Cream

2011-03-26T22:30:00.000-07:00

SNAP. CRACKLE. OR POP. I'm not sure which one was my favorite. While not my childhood cereal of choice, they help put a sparkling touch on a candy-filled decadent tart, from BAKED Explorations. Make sure to catch all the Malted Tarts, along with more krispies, and the recipe, over at Baked Sunday Mornings!

Malt is the "word of the day" here. That old Carnation standby is used in the tart crust, as well as the fancy-pants cream filling, which the BAKED boys call "Diplomat Cream" - a vanilla pastry cream lightened with whipping cream and a touch of rum. The three elves lend their breakfast treat with cooked and caramelized Rice Krispies, along with chopped Whoppers - sprinkled over a rich, milk chocolate ganache. Definitely not for breakfast. Definitely worth making. Definitely Diplomatic & Delicious.

CEREAL EXPLORATIONS:
I was always a Toucan Sam fan, along with his Froot Loops cereal. The Snap, Crackle & Pop didn't seem to last very long, and who likes soggy cereal. WHAT WAS YOUR FAVORITE?

– mike

Sunshine Citrus Muffins

2011-03-14T23:20:00.000-07:00

T U E S D A Y S W I T H D O R I E

Special thanks to this week's host: Lauren of Bella Baker

A DAY WITHOUT SUNSHINE. Or is that a day without orange juice? Anita Bryant is lurking here somewhere. I envisioned making these sunshine muffins when the sun flooded the kitchen window. Unfortunately I'm still waiting. But there's enough citrus in these little gems to make even the darkest of days somewhat brighter.

Made with lots of orange zest, lemon juice and with a cup of freshly-squeezed orange juice, they live up to their citrus name. Currants are mixed in (I soaked them in some grand marnier - any excuse to raid the liqueur cabinet), which give them just the right amount of dried fruit texture and flavor. Just before heading for the oven, I sprinkled some sanding sugar *sparkle sparkle* - to give them a little crunchy and sugary coat. These delightfully citrusy muffins have a light, almost spongy texture. Anita would approve.

marie: little mary sunshine

SPEAKING OF SUNSHINE. I can't help but think of Little Mary Sunshine. "Mary" Marie Osborne (1911-2010) was a silent film child star - starring in her namesake film "Little Mary Sunshine" in 1916. She amassed a small fortune but by the time she turned 10, was penniless. Seemed her loving foster parents & managers "managed" to swindle and spend every last cent of their child's earnings. She passed away last year, at the grand old age of 90.

GOOD DAY SUNSHINE.

– mike

Lucky Shamrock Salt 'n Pepper Sandwich Cookies

2011-03-12T22:25:00.000-08:00

LUCK. After this week's catastrophic event in Japan, one can't help but feel lucky. It's times like these that simple things mean so much. Like this wonderful little cream-filled Salt & Pepper Sandwich Cooky. Make sure to catch all the S&P Sandwich Cookies, along with the great recipe, over at Baked Sunday Mornings!

The authors of Baked Explorations must have had luck on their side with this sandwich cooky. The dough itself is a winner - a sharp, peppery-chocolate dough, rolled, cutout and sprinkled with a healthy dose (IS there such a thing?) of fleur de sel. I was pretty lucky that these sandwich cookies saw the light of day. My personal method for cutout cookies is: 1) make dough 2) chill 3) forget. Actually, it's not forgetfulness, just loss of interest. I like the measuring, mixing and pouring - just not the cutting, decorating and sprinkling.

such a saint.

Luckily, the filling was easy to prepare - I think tinting it green took me longer. And who doesn't love that Oreo-esque filling of Crisco, butter, powdered sugar, vanilla and (just for luck) - a swig of rum? Happy Saint Patrick's Day.

– mike o'shaughnessy

Creamy Corn Muffins

2011-03-08T17:13:00.000-08:00

T U E S D A Y S W I T H D O R I E
Special thanks to this week's host: Jill of My Next Life

I truly thought I had hit the jackpot at the end of the Keebler Elve's rainbow when I put this MEXICORN can in my shopping basket. Corn bread or corn muffins and chili are perfect companions. Even better with chopped red & green peppers - courtesy of the Green Giant.

On muffin-making day, I stared down at the opened can of semi-crushed, semi-whole corn kernels. And cream. Lots of watery cream. I looked at the label - and plain as day - was the word "cream". It's times like these I swear my mother is standing right next to me saying things like, "you weren't listening", "you weren't paying attention" - and in this case - "you didn't look".

I REALLY wanted the Mexicorn - really. After realizing there wasn't one dish that I would want by saving this opened can, I dumped it into the muffin batter. The one saving grace (ironically) of creamed corn in Dorie's Corniest Corn Muffins, is the "cream". Moist, wonderful corn-flavored muffins - with a hint of a kernel or two - perfect for those that shy away from corn-infested baked goods. I might not have been in Mexicorn-land, but was truly "In the Valley of the Jolly (Ho, Ho, Ho) Green Giant."

– mike

Chocolate Pots de Creme

2011-02-28T23:40:00.000-08:00

T U E S D A Y S W I T H D O R I E
Special thanks to your hostess: Christine of BlackCatCooking

ME: “I made you some Pots de Creme - a French pudding that's baked rather than cooked on the stovetop”.
DAD: “I always thought it was pronounced 'poe de creme' . . . ”
Uncomfortable silence.
ME: “Yes, I knew that . . . ”

You would think after watching and baking along with my authentic French “kitchen-aid” - a handy little YouTube video from France, that I would figure out simple pronunciations before spouting off. I felt like I was creating haute cuisine, although I didn't understand a world of it. A wonderful little video to get you in the mood.

Never having made “stovetop” pudding [aside from creme anglaise or creme patissierie], this baked version was somewhat more complicated than the Jell-O Instant Pudding mix I'm used to making *gasp*. With just 4 ounces of chocolate and 3 cups of cream/milk, I thought this dessert would be rather bland. After mixing in egg yolks and sugar, the "creme" is poured into ramekins or a reasonable facsimile. I could only find some old pyrex cups, which worked just fine. Baked in a bain marie - I'm just reeling off all kinds of French terms here - these little puddings firm up and turn a slightly darker chocolate color. After cooling, they're refrigerated and eaten chilled or at room temperature. I must say, these puddings are much more richer and creamier than instant - and much more chocolaty than I had expected. It must be the heat from the baking that brings out the chocolate flavor. Something you don't get from a box of Jell-O Pudding. At least I know how to pronounce Jell-O. C'est magnifique!

– mike

Devil’s Food & Angel Frosting

2011-02-26T23:09:00.000-08:00

Oh Lucifer! If ever there was a battle between good and evil, this ranks among the best. Mr. Devil's Food plays himself, while Angelica - soft and pure as the driven snow, is the holy mountain of goodness, perched atop the dark, evil . . . ok, enough. I loved them both, and succumbed to their tempations. There are plenty more devils and angels playing around over at Baked Sunday Mornings - along with the recipe!

The boys at Baked have truly came up with a winning combination. The devilish cake was sure to win - a combination of chopped chocolate, dutch cocoa, epsresso and dark brown sugar. Knowing my distaste for white, sticky, gooey frosting - their Angel Frosting appeared - much like a traditional "mountain white frosting" or "7-minute frosting. On her own, a bit too sweet for my tastes, but paired with the dark, devil’s food . . . perfection. Light, marshmallow flavor over a dark, rich and tender cake . . . heaven help us.
– mike

Toasted Almond Scones

2011-02-21T23:19:00.000-08:00

Simply put, I'm this week's Host with the Most.

If it were only that simple. Paired up with Apple's iWeb program for the past few years has lent creativity, along with an equal amount of headaches: disappearing homepages, unrecoverable posts and the most frustrating - a comment section that sometimes worked, but most of the time, didn't. Hence this new home for me & Living Out West - at Blogger. I set my sights on a blog-friendly neighborhood and chose the first template she threw my way, ironically called the Simple template.

But enough about me. We're here to talk scones. Why the scones? When I received the official "It's Your Turn" email, I simply panicked. So soon? What on earth will I choose? Will everyone like it? I grabbed the bible (BAKING) and it fell on the table onto its spine. Magically, pages 28 & 29 opened. I stood there, staring at Toasted Almond Scones. “I love almonds. And I like scones. They're essentially fail-safe". I scoured through the completed recipes section at TuesdaysWithDorie.com hoping not to find the toasted almond scones. Then I noticed Laurie@TWD sent me an email with the 50+ recipes that hadn't been completed (thanks Laurie!). It was fate. The scones were on that second list. Fate - pure and simple.

The week consisted of five batches of scones [along with setting up this new blog]. I anticipated needing plenty "trial runs" - I simply couldn't post a flattened, burnt scone [and ruin my Host status]. Not that the first batch was bad. Nor the second. In fact, they just kept getting better as the week wore on. Office mates, my dad, the neighbors - all told me they were the "best scones they've ever tasted". Comments ranged from the delicious, light, buttery texture to the unique almond flavor. I played the simpleton, played it safe and stuck close to Dorie's recipe, using sliced almonds for the ground, chopped and topping. "Slices are nice" - in that they offer the great almond flavor without the chunky texture of chopped, whole almonds.

Wander a bit I did, as I brushed the tops with heavy cream, then gave them a sprinkling of magic dust [sanding sugar], just for good luck. I'm all for making thing sparkly. The secret? Simple. Bake them frozen. It must be the cold butter that gives these scones their light, airy texture - baked cold. But what do I know? I just know this recipe is filed in my memory now [no book needed] - which is a good thing.

I hope everyone enjoyed making these as much as I did and want to thank you for letting me be your host this week. Baking along such other talented and creative people is such a rewarding experience!

Now, if the rest of my life could be this simple.

– mike

I formatted this simply wonderful recipe in PDF - for download on Google Docs!

I invited three of my “non-TuesdaysWithDorie” friends to bake along with me this week. If you get a chance, visit their blogs to see their wonderful scones!

K E N N [EverydayHouseBlend]
E L A I N E [CaliforniaLiving]
T R E V O R [Sis. Boom. Blog!]

Cranberry Shortbread Hearts

2011-02-14T06:58:00.000-08:00

Valentines isn’t always about chocolate. Sometimes it’s about cranberries and shortbread cookie dough. You could say these cookies are made for those non-chocolate-lovers - on this special day.

It’s a Martha recipe, one of which doesn’t make a lot of sense if you make this by the book. You lose precious cookies by cutting hearts out of pre-baked shortbread from a pan. Be a Smart Cupid and try it my way.

VALENTINE BAKING TIP:
Don’t bake in the square pan as suggested. Make the dough and refrigerate it for one-half hour. Then roll it out anywhere from 3/8” to 1/2” thick. Use a heart-shaped cookie cutter to cut out the hearts, then re-roll the scraps. I roll directly on a silpat/silicone baking mat with a sheet of plastic wrap over the dough. Why? - when you cut out the cookies - you don’t have to move them - they’re already on the baking sheet. I baked these at 325 degrees for 18 minutes.

Now go forth and celebrate the love.

– mike