tag:blogger.com,1999:blog-83183180017428245822024-03-13T09:44:50.338-07:00The Quirky KitchenMelodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-8318318001742824582.post-84470207137448807492009-10-10T18:03:00.000-07:002009-10-10T18:49:36.156-07:00Hazelnut Browned Butter CakeHello all, sorry for my extended absence. I'm going to do my best to keep up with things from now on. Of course, I've made that promise a number of times, but I really am going to try this time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/StExY9FOf5I/AAAAAAAAAPw/6iLOpAuTRpw/s1600-h/IMG_0418.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/StExY9FOf5I/AAAAAAAAAPw/6iLOpAuTRpw/s320/IMG_0418.JPG" alt="" id="BLOGGER_PHOTO_ID_5391144533722300306" border="0" /></a><br />Lots has happened since the last time I posted anything. I worked on a farm all summer, returned to Berkeley, became the kitchen manager of my student housing facility... Not least of all however, I became absolutely obsessed with browned butter. Obsessed. After after any recipe I try, I can't help but think "I wonder what this would taste like with browned butter" Mmm....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/StExawpTYqI/AAAAAAAAAQQ/3kW9vwvjoDU/s1600-h/IMG_0417.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/StExawpTYqI/AAAAAAAAAQQ/3kW9vwvjoDU/s320/IMG_0417.JPG" alt="" id="BLOGGER_PHOTO_ID_5391144564743692962" border="0" /></a><br />This obsession has lead to a number of wondrous concoctions however. I've perfected the browned butter chocolate chip cookie recipe (thought the last one was too complicated well..this one's simpler, and better tasting!) Perhaps the best concoction however was the marvelous browned butter hazelnut cake from over at smitten kitchen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/StExaSN_uNI/AAAAAAAAAQI/h12qQ9j6pmg/s1600-h/IMG_0424.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/StExaSN_uNI/AAAAAAAAAQI/h12qQ9j6pmg/s320/IMG_0424.JPG" alt="" id="BLOGGER_PHOTO_ID_5391144556576094418" border="0" /></a><br />It's like nutella met a torte and had a delicious love child...only better. It has the rich caramelized toffee flavor of browned butter pared with the earthy warmth of hazelnuts topped off with decadent dark chocolate ganache. I'm pretty sure it's destined to be my birthday cake for years to come.<br /><p><b>Hazelnut Brown Butter Cake</b></p><p><br />Courtesy of Smitten Kitchen<br /><a href="http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/">http://smittenkitchen.com/2008/03/hazelnut-brown-butter-cake/</a><br /><a href="http://www.amazon.com/gp/product/1400042151?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400042151"></a></p><p>5 ounces (about one heaping cup) hazelnuts, blanched to remove dark skins*<br />1/2 pound unsalted butter plus extra for greasing the pan<br />2 tsp vanilla extract<br />1 1/3 cups powdered sugar, plus extra for dusting the cake<br />1/3 cups all-purpose flour<br />5 extra-large egg whites<br />3 tablespoons granulated sugar</p> <p>Preheat oven to 350 °F.<br /></p><p>Place hazelnuts on a baking sheet and roast in oven for 12 to 15 minutes until they're golden brown and nutty. Let them cool. (If you're not using pre-blanched hazelnuts you'll need to remove the skins, one handy way to do this is to wrap the warm nuts in a dish towel, let them steam for 5 minutes and then rub them together vigorously in the towel to remove the skins)<br /></p><p>Cut out a circle of parchment paper 10 inches in diameter. Coat a 10 inch round cake pan with a thin layer of butter and place the circle in the bottom of the pan.<br /></p><p>Cut the butter into chunks and place in a heavy bottomed sauce pan over medium heat. Cook the butter, stirring frequently, until it smells nutty and the solids in the bottom of the pan turn dark brown (5 to 10 minutes). Set aside to cool.<br /></p> <p>Grind the hazelnuts and with the confectioner's sugar in a food processor until they're finely ground. Add the flour and pulse to combine. Transfer to a large bowl.<br /></p> Place the egg whites in the bowl of a stand mixer (or place in a large bowl and use hand held egg beaters) add the granulated sugar and whisk on high speed for 4 to 5 minutes until very stiff peaks form. Transfer whites to another large bowl. Alternate folding the dry ingredients and the browned butter into the egg whites 1/3 at a time, Fold in gently.<br /><br />Pour the batter into the prepared cake pan and bake 30 to 50 minutes. Cool on a rack for 30 minutes and then run a knife along the edge of the cake and turn it out onto whatever you're serving it on. Cover it with chocolate ganache<br /><p><b>Chocolate Ganache for a 10-inch Cake</b></p> <p>4 ounces semisweet or bittersweet chocolate chips or finely-chopped chocolate<br />1/4 cup heavy cream<br /></p> <p>Melt the chocolate and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle and spread over the top of the cake (I use the back of a spoon)<br /></p>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com4tag:blogger.com,1999:blog-8318318001742824582.post-50125991875589686782009-07-30T09:06:00.000-07:002009-07-30T09:17:38.796-07:00Oatmeal Pecan Spice Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SnHDkU7cjqI/AAAAAAAAAPI/UTBFiqYjJwU/s1600-h/IMG_0403.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SnHDkU7cjqI/AAAAAAAAAPI/UTBFiqYjJwU/s320/IMG_0403.JPG" alt="" id="BLOGGER_PHOTO_ID_5364283660035722914" border="0" /></a><br />It's always nice to return home. Even after an awesome adventure there's something so comforting about curling up in a couch you're familiar with and with a warm breakfast and a hot cup of tea. For the past few weeks I've been living in Pennsylvania, exploring the east coast and working on an organic farm. It was a wonderful, spending my days working outdoors, cooking with fresh ingredients, and learning more than I ever imagined about planting growing and harvesting produce. I'm slowly compiling the pictures I took there so I'll post more about my trip later.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SnHDkzBPd-I/AAAAAAAAAPY/l1M3OJU1coI/s1600-h/IMG_0400.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SnHDkzBPd-I/AAAAAAAAAPY/l1M3OJU1coI/s320/IMG_0400.JPG" alt="" id="BLOGGER_PHOTO_ID_5364283668113094626" border="0" /></a><br />Anyway, this morning I woke up with the urge to make something special for breakfast and so, after a bit of thought, I decided on oatmeal pancakes. Not just any oatmeal pancakes though, oatmeal pecan spice pancakes...oh yes, they were amazing.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SnHDksDwK4I/AAAAAAAAAPQ/8Gmlk9PmxHQ/s1600-h/IMG_0401.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SnHDksDwK4I/AAAAAAAAAPQ/8Gmlk9PmxHQ/s320/IMG_0401.JPG" alt="" id="BLOGGER_PHOTO_ID_5364283666244578178" border="0" /></a><span style="font-weight: bold;"><span style="font-size:100%;">Oatmeal Pecan Spice Pancakes<br /></span></span><span style="font-size:100%;"><br /><span style="font-size:85%;">3/4 cup old fashoined oats<br />1 1/2 plus 2 tbsp buttermilk<br />3/4 cup flour (whole wheat or whole wheat pastry is best)<br />1 1/2 tsp baking powder<br />3/4 tsp baking soda<br />1/2 tsp cinnamon<br />1/4 tsp allspice<br />Generous grate fresh nutmeg<br />pinch cloves<br />1/2 tsp salt<br />1 large egg, lightly beaten<br />2 tbsp butter, melted<br />1 tbsp packed brown sugar<br />1/2 cup pecans toasted and roughly chopped<br /><br />Soak oats in buttermilk 10 to 20 minutes<br /><br />Whisk oats soak, mix together flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt.<br /><br />Mix oat/buttermilk mixture, egg, butter, and brown sugar with the dry ingredients until just combined. Fold in pecans. <br /><br />Heat a griddle over medium heat until hot and lightly brush with oil or butter. Working in batches pour 1/4 cup dollops of batter onto the griddle and cook until the edges solidify, bubbles appear on the surface and the bottoms are golden brown. Flip with a spatula and cook the other side until golden brown. Make sure griddle remains oiled in between batches<br /><br />Top with maple syrup, butter, or whatever you prefer and enjoy!<br /></span></span><span style="font-weight: bold;"><span style="font-size:100%;"><span style="font-size:85%;"><span style="font-weight: bold;"></span></span></span></span><p class="MsoNormal"><o:p> </o:p></p>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com1tag:blogger.com,1999:blog-8318318001742824582.post-15081056803607507332009-07-13T16:20:00.000-07:002009-07-13T16:42:24.074-07:00Browned Butter Chocolate Chip CookiesFirst off, sorry for being away for so long...again, I promise this is the last time it'll happen. This time, however, I do have a legitimate excuse, somewhere in the midst of moving all my stuff from Berkeley back to Humboldt for the summer I managed to pack my camera (and thus all the pictures I took of my latest concoctions) away in some mysterious bag, it was only a couple days ago that I finally uncovered it. So, without further ado, I bring you the first update since Easter<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SlvFPygcJlI/AAAAAAAAAPA/ELnddTFA-G0/s1600-h/IMG_0260.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 259px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SlvFPygcJlI/AAAAAAAAAPA/ELnddTFA-G0/s320/IMG_0260.JPG" alt="" id="BLOGGER_PHOTO_ID_5358093056733881938" border="0" /></a><br />Now, this is not my recipe however, this recipe is so amazingly delicious it has somehow managed to become a staple in my mental cookbook over the last few months. These chocolate chip cookies are by far the best I've even eaten (and being a huge chocolate chip cookie fan, I've tasted quite a few). They are everything a good cookie should be, densely chewy on the inside, crisp along the edges, rich, extremely buttery, and choc full of chocolate chips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SlvFA6Q6VtI/AAAAAAAAAO4/kPaUxjswzbM/s1600-h/IMG_0263.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SlvFA6Q6VtI/AAAAAAAAAO4/kPaUxjswzbM/s320/IMG_0263.JPG" alt="" id="BLOGGER_PHOTO_ID_5358092801118197458" border="0" /></a><br />A few tips, for this recipe I brown the butter to a point bordering on dangerous. I wait until the little butter solids are very nearly black and the butter is a deep golden brown. So far it's seemed that the longer I brown the butter, the better the cookies end up tasting but be very careful not to go overboard and burn it or else you'll have to start over. Also, if you're more of a fan of a lighter cake-ier cookie, add 2 eggs instead of 1 egg and 1 egg yolk and you'll get a still rich and buttery but slightly fluffier version of this recipe. Finally, I halve the amount of chocolate chips in the recipe because I love the flavor of the browned butter in the cookie and I find it stands out a bit more when it's not overwhelmed by chocolate, but if you're a huge chocolate fan, go ahead and add the full ammount.<br /><br />Since the recipe is not my own and I haven't done much of anything to alter it I'm simply going to provide a link to the website I got it from, but definitely try these out, they're pretty amazing.<br /><br /><a href="http://familyfriendsandfood.blogspot.com/2009/03/improved-tollhouse-cookies.html">http://familyfriendsandfood.blogspot.com/2009/03/improved-tollhouse-cookies.html</a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com2tag:blogger.com,1999:blog-8318318001742824582.post-13517458993740423832009-04-12T13:23:00.000-07:002009-04-12T14:25:52.381-07:00Easter Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SeJSiCg8MgI/AAAAAAAAAOw/KJ_MQmA3FjE/s1600-h/IMG_0165.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SeJSiCg8MgI/AAAAAAAAAOw/KJ_MQmA3FjE/s320/IMG_0165.JPG" alt="" id="BLOGGER_PHOTO_ID_5323908454249411074" border="0" /></a><br />Spring is a marvelous time of year. The weather is finally warming, plants are starting to bloom, so many different fruits and vegetables are at long last coming into season, and you can do ridiculous but fun activities such as dying eggs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SeJSh3gsS1I/AAAAAAAAAOo/Tow6GXP7dr4/s1600-h/IMG_0164.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SeJSh3gsS1I/AAAAAAAAAOo/Tow6GXP7dr4/s320/IMG_0164.JPG" alt="" id="BLOGGER_PHOTO_ID_5323908451295578962" border="0" /></a><br /><br />Now, I suppose that this isn't really a recipe, but it's still food related for the most part so I decided that it was worth sharing.<br />Egg dying is always a fun activity on Easter and so I decided to get some of the residents of my student co-op together this morning to do just that. I was amazed at how well they turned out. The eggs are like little mini works of art, it's going to be pretty hard to eat them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SeJSguTHuwI/AAAAAAAAAOQ/d8xOosg_bAI/s1600-h/IMG_0158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SeJSguTHuwI/AAAAAAAAAOQ/d8xOosg_bAI/s320/IMG_0158.JPG" alt="" id="BLOGGER_PHOTO_ID_5323908431642868482" border="0" /></a><br /><br /><span style="font-weight: bold;">Food Coloring Egg Dye</span><br /><br />A number of hard boiled eggs<br />1 cup water<br />1 tsp distilled white vinegar<br />food coloring (until it reaches desired saturation)<br /><br />Simple, combine all ingredients in a container large enough to hold and egg. Add food coloring until it reaches desired saturation (it will lighten substantially when it's on the egg so this should be pretty dark)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SeJSg3j_cxI/AAAAAAAAAOY/XrYVhaZ6G8w/s1600-h/IMG_0159.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SeJSg3j_cxI/AAAAAAAAAOY/XrYVhaZ6G8w/s320/IMG_0159.JPG" alt="" id="BLOGGER_PHOTO_ID_5323908434129548050" border="0" /></a><span style="font-weight: bold;"><br />Marbleized/Speckled Eggs</span><br /><br />A number of hard boiled eggs<br />1 cup water<br />1 tsp distilled white vinegar<br />food coloring (until it reaches desired saturation)<br />1 tsp vegetable or canola oil<br /><br />Follow the directions for making food coloring egg dye (you can use commercial egg dye as well), mix in teaspoon of oil, stir until oil is broken up on the surface of the dye (you'll have to re-stir a number of times). Have fun dying eggs!<br /><br />You can layer the different colors to create marvelous tie-dye eggs such as the one below<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SeJShHu5RGI/AAAAAAAAAOg/uRTB-u-k7_A/s1600-h/IMG_0161.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SeJShHu5RGI/AAAAAAAAAOg/uRTB-u-k7_A/s320/IMG_0161.JPG" alt="" id="BLOGGER_PHOTO_ID_5323908438470247522" border="0" /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com4tag:blogger.com,1999:blog-8318318001742824582.post-70277713232764633502009-04-07T17:39:00.000-07:002009-04-08T09:36:00.002-07:00Giant Chewy Delicious Molasses CookiesFirst of all, I want to sincerely apologize to anyone who enjoyed my blog for not posting for so long. All I can say is that times have been rough and it's been a while since I've felt up to cooking, let alone writing about it. Now, however, I'm back with one of my favorite new cookies recipes so I hope you enjoy it. This recipe originated from Dorie Greenspan's Baking: From My Home to Yours. After a couple tweaks, it has become one of my all time favorite desserts. It is intensely molasses-y deliciously spicy (using half the spices in your cabinet) and wonderfully chewy. You can make them bite sized, or normal sized, but my favorite way to eat them is giant sized.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/Sdv3IWwzJHI/AAAAAAAAAN4/x9JpnxYyy4E/s1600-h/IMG_0130.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/Sdv3IWwzJHI/AAAAAAAAAN4/x9JpnxYyy4E/s320/IMG_0130.JPG" alt="" id="BLOGGER_PHOTO_ID_5322119107589645426" border="0" /></a><br />Dorie Greenspan's Modified Giant Molasses Cookies<br /><br />2 1/2 cups flour (whole wheat pastry or all purpose works best)<br />2 teaspoons baking soda<br />1/2 teaspoon salt<br />2 teaspoons ginger<br />1/2 teaspoon cinnamon<br />1/4 teaspoon allspice<br />pinch of cloves<br />generous grate fresh nutmeg<br />12 tablespoons unsalted butter at room temperature<br />1 cup packed brown sugar<br />1/2 cup molasses<br />1 large egg<br /><br />For Rolling<br />1/2 cup sugar<br />1 teaspoon cinnamon<br /><br />In a seperate bown mix together the dry ingredients (flour through nutmeg) and set aside. With a mixer, beat the butter until smooth and creamy. Scrape down the sides of the bowl and add in the brown sugar and molasses. Beat for approximately 2 minutes or until fully combined. Add egg and beat for another minute until fully incorporated. Add in the dry ingredients and mix until entirely blenged. Shape the dough into a ball and refrigerate for 1 hour up to 4 days (or you can freeze it and keep it around longer, most likely up to a month).<br /><br />Preheat the oven to 350 F. Mix the sugar and cinnamon for rolling together in a small bowl. Roll the dough into walnut sized balls (or double that for giant sized cookies) and then roll in the cinnamon sugar. Place the balls on the cookies sheet 2 to 3 inches apart (these spread quite a bit) and flatten with your fingers. Bake the cookies for 12 to 14 minutes until the cookies are set and a bit crackly looking (lower the time to about 10 minutes if you're like me and like super soft, chewy cookies) Remove the cookies from the baking sheet to a cooling rack and let cool to room temperature (or if the smell makes you as impatient as it does me, scoop the hot cookie from the sheet into your hand and blow on it, careful not to burn your hand too badly, until it's cool enough to eat)<br /><br />Do to the intensly spiced and chewy nature of these cookies, milk is almost a requirement.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/Sdv3IF8uiyI/AAAAAAAAANw/qviNSbpldtk/s1600-h/IMG_0134.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/Sdv3IF8uiyI/AAAAAAAAANw/qviNSbpldtk/s320/IMG_0134.JPG" alt="" id="BLOGGER_PHOTO_ID_5322119103076272930" border="0" /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com3tag:blogger.com,1999:blog-8318318001742824582.post-46568044436966078972009-01-07T14:46:00.001-08:002009-01-11T16:50:35.212-08:00Balsamic, Butternut, and Barley SaladSad times lend themselves to warm comfort food, fuzzy blankets, friends, and movies. Regrettably, however, they do not lend themselves to successful blog posting, and I have certainly had some very sad times lately. Even so, it seems that I have finally returned from the land of self-pity enough to update my much neglected blog.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SWqTduvIlAI/AAAAAAAAANo/4pX1x16kk-0/s1600-h/DSCN1117.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SWqTduvIlAI/AAAAAAAAANo/4pX1x16kk-0/s320/DSCN1117.JPG" alt="" id="BLOGGER_PHOTO_ID_5290202851271283714" border="0" /></a>Since my cooking has largely turned towards simple comfort food the past few days I've decided to post an old favorite that I have successfully served to many of my friends on a variety of occasions. It is the perfect blend of sweet, savory, nutty, and acidic to please almost anyone. The one drawback...it takes about a half hour to an hour of constant watching and tending and messing with three different things simultaneously (which, if you're me, is nearly impossible). Even so, the end result is well worth it and (an added bonus) this is the type of recipe that can be served hot (as a side grain) or cold (as more of a grain salad) and tastes even better after it's sat in the fridge overnight. It also makes a generous amount and so if you want, you could potentially live off of it for the better portion of a week. And so, without further ado, I bring you...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SWqTdVIbnXI/AAAAAAAAANg/69HNVapHO2U/s1600-h/DSCN1129.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SWqTdVIbnXI/AAAAAAAAANg/69HNVapHO2U/s320/DSCN1129.JPG" alt="" id="BLOGGER_PHOTO_ID_5290202844398067058" border="0" /></a><br /><div style="text-align: center;">Barley Salad with Toasted Walnuts, Roasted Winter Squash and Red Onions, in a Balsamic Reduction Sauce.<br /></div><br />2 cups pearled barley<br />2 teaspoons salt<br />5 cups water<br />3 cups butternut squash, cut into 1/2-inch dice<br />1 large red onion cut into 8 chunks and pulled apart a bit<br />1 tablespoon fresh sage minced<br />1 1/2 tablespoons olive oil<br />1 tablespoon balsamic vinegar<br />1 cup toasted walnuts<br />1 cup balsamic vinegar<br />2 tablespoon agave syrup (or 3 tablespoons sugar if you don't have agave)<br />2 tablespoons sage roughly chopped<br /><br />Preheat the oven to 375 F. Bring the water and salt to a boil. Add the barley and cook 25 to 30 minutes until done but still a bit chewy (you want the barley to have a bit of structure). After 20 minutes, taste the barley, and continue to do so every 5 minutes until it is done. Meanwhile, combine the squash, onions, olive oil, 1 tablespoon sage, and 1 tablespoon balsamic vinegar in a rimmed baking sheet. Bake in the preheated oven for 20 to 30 minutes, stirring every 5 minutes. While the barley and squash/onions cook begin the balsamic reduction sauce. Combine the 1 cup balsamic vinegar, agave nectar (or sugar), and 2 tablespoons sage in a small saucepan over medium/low heat. Cook, stirring often, until the mixture is reduced by half and has the consistency of maple syrup. Be careful not to reduce by too much or it will become bitter, also, watch out for balsamic fumes as it is cooking, they are quite acrid. After all the components are completed, place the squash mixture, barley, and walnuts in a large bowl and toss to combine. Pour the balsamic sauce over the mixture and toss once more to mix thoroughly. Serve warm or move to the refrigerator and serve cold.<br />serves 6 to 8 (with pretty generous portions)Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com3tag:blogger.com,1999:blog-8318318001742824582.post-87800954042840419682009-01-03T01:38:00.000-08:002009-01-03T02:07:18.261-08:00M&M Cookies and a new family memberThe past few days have been more than a little hectic. It's been a good sort of hectic for the most part however, just not the sort that lends itself to blog posting. On December 31st, I adopted a puppy from the local humane society. She is a two month old Rottweiler mix named Carly (like the children's book "Good Dog Carl" but feminized) and an adorable ball of nonstop puppy energy (as I write this she's attempting to gnaw on the corner of my laptop). Needless to say, the past few days have been spent wrestling, potty training, petting, and attempting to keep Carly from devouring my entire house rather than cooking. Even though this is a food blog, I can't resist showing her off and posting just a few pictures. They're a bit blurry since she is almost always in motion but, they're what I've got for now.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SV8z3nCXzRI/AAAAAAAAANA/H3P5f-EF-F0/s1600-h/DSCN1153.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SV8z3nCXzRI/AAAAAAAAANA/H3P5f-EF-F0/s320/DSCN1153.JPG" alt="" id="BLOGGER_PHOTO_ID_5287001518021004562" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SV8z3VSaTzI/AAAAAAAAAM4/TSHPmDuvftE/s1600-h/DSCN1154.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SV8z3VSaTzI/AAAAAAAAAM4/TSHPmDuvftE/s320/DSCN1154.JPG" alt="" id="BLOGGER_PHOTO_ID_5287001513256439602" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SV8z3EzizCI/AAAAAAAAAMw/EEXRBaLAzHY/s1600-h/DSCN1156.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SV8z3EzizCI/AAAAAAAAAMw/EEXRBaLAzHY/s320/DSCN1156.JPG" alt="" id="BLOGGER_PHOTO_ID_5287001508832005154" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SV8z2_hMOaI/AAAAAAAAAMo/xyEfeLX9P2s/s1600-h/DSCN1161.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SV8z2_hMOaI/AAAAAAAAAMo/xyEfeLX9P2s/s320/DSCN1161.JPG" alt="" id="BLOGGER_PHOTO_ID_5287001507412851106" border="0" /></a>Here Carly is sitting in my friend Rose's lap gnawing on a stuffed bear that is by now pretty gross looking<br /><br /><div style="text-align: left;">And now for the cookies. I made these a few days ago for my brother who is down in the Sacramento area playing in a high school basketball tournament (send him good vibes for me please). Although he was happy to be playing basketball, he was not so thrilled about spending half of his Christmas break away from home. In order to cheer him up, I baked a big batch of m&m cookies for him to take along with him (and of course I saved a few for myself).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SV84SL4Z6TI/AAAAAAAAANQ/pc9VR3fwDE0/s1600-h/DSCN1137.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SV84SL4Z6TI/AAAAAAAAANQ/pc9VR3fwDE0/s320/DSCN1137.JPG" alt="" id="BLOGGER_PHOTO_ID_5287006372634421554" border="0" /></a><br />I used the Nieman Marcus chocolate chip cookie recipe (leaving out the instant coffee) and used m&m's rather than chocolate chips. I also made the cookies quite a bit smaller than called for in the recipe which decreased the baking time by a bit. Since the recipe is so good, and I did make a few adjustments, I'm posting it here for your baking pleasure. Hope you enjoy it as much as I do.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SV84SK3b7XI/AAAAAAAAANY/FdiOA9FrTGc/s1600-h/DSCN1133.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SV84SK3b7XI/AAAAAAAAANY/FdiOA9FrTGc/s320/DSCN1133.JPG" alt="" id="BLOGGER_PHOTO_ID_5287006372361923954" border="0" /></a><br /><span style="font-weight: bold;"><br />Chocolate Chip Cookies </span><br />(adapted from the Neiman Marcus recipe found <a href="http://bakingforthecure.wordpress.com/2008/09/20/neiman-marcus-chocolate-chip-cookies/">here</a>) <p>1/2 cup (1 stick) butter, softened</p> <p>1 cup brown sugar (light for a milder flavor or dark, as I prefer, for a stronger hint of molasses)<br /></p> <p>3 tablespoons raw sugar (alternately you could use regular granulated sugar)<br /></p> <p>1 large egg</p> <p>2 teaspoons vanilla extract</p> <p>1 3/4 cups White Whole Wheat or Whole Wheat pastry flour (alternately you could use all purpose)<br /></p> <p>1/2 teaspoon baking powder</p> <p>1/2 teaspoon baking soda</p> <p>1/2 teaspoon salt</p> <p>1 1/2 cups chocolate chips OR m&m's<br /></p> <p>Preheat oven to 300 F.</p> <p>Cream the butter with the sugars using an electric mixer on medium speed until fluffy and light in color (approximately 30 seconds). Beat in the egg and the vanilla extract.<br /></p> <p>In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed until fully combined. fold in the chocolate chips/m&m's.</p> <p>Using a tablespoon measure, drop cookie dough onto a cookie sheet lined with parchment paper about 3 inches apart. Bake for about 12 0r 15 minutes or until lightly browned around the edges. Bake a little longer for a crispier cookie. Makes approximately 3 1/2 to 4 dozen cookies.<br /></p><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SV84R0fNRNI/AAAAAAAAANI/n8sovn1FdvI/s1600-h/DSCN1138.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SV84R0fNRNI/AAAAAAAAANI/n8sovn1FdvI/s320/DSCN1138.JPG" alt="" id="BLOGGER_PHOTO_ID_5287006366354719954" border="0" /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com5tag:blogger.com,1999:blog-8318318001742824582.post-24507774239270606782008-12-30T10:57:00.000-08:002009-01-01T14:28:06.001-08:00Gingerbread Men (Better late than never)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SVp6Q9gW3ZI/AAAAAAAAAMY/qNEIBMeimpE/s1600-h/DSCN1093.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SVp6Q9gW3ZI/AAAAAAAAAMY/qNEIBMeimpE/s320/DSCN1093.JPG" alt="" id="BLOGGER_PHOTO_ID_5285671544479473042" border="0" /></a>Every Christmas my family whips up a batch or two of gingerbread cookies and then sits down around the table to decorate them in all manner of crazy ways. Now, I have always loved the decorating part, it is one of my favorite Holiday traditions, but I have never been such a fan of actually eating the gingerbread. To me, gingerbread has always tasted like spicy cardboard. I've always though of them as chewy, bland, just barely salvaged by the generous amount of icing smeared across them. This year, however, I discovered a recipe that completely changed my preconceptions of gingerbread. These cookies had all the punch of flavor of a gingersnap but were still mild enough so that the addition of decorations did not make them overwhelming. In addition, the cookies were strong enough to support gobs of sprinkles and icing and candies without having the consistency of a wood.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SVp6QxlRw_I/AAAAAAAAAMg/L722C65RjBY/s1600-h/DSCN1099.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SVp6QxlRw_I/AAAAAAAAAMg/L722C65RjBY/s320/DSCN1099.JPG" alt="" id="BLOGGER_PHOTO_ID_5285671541278884850" border="0" /></a>Gingerbread Men (adapted from the Fannie Farmer Cookbook)<br /><br />1/2 cup molasses<br />1/4 cup sugar (I used raw cane sugar)<br />3 tablespoons butter<br />1 tablespoon milk<br />2 cups flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon ginger<br />1/2 teaspoon cinnamon<br />1/4 teaspoon cloves<br />generous grate of fresh nutmeg<br />pinch black pepper<br /><br />Preheat the oven to 350 F. Line baking sheets with parchment paper. In a large bowl, combine the butter, milk, and sugar. In a small saucepan heat the molasses to the boiling point, pour over the sugar/butter/milk mixture and stir until the butter is completely melted. In a separate bowl whisk together the flour, spices, salt, and baking soda. Combine the dry mixture with the wet mixture If needed, add a bit of water to the dough so that the dough sticks together and handles easily. Roll the dough into a 1/4 inch thick sheet and cut out shapes using cookie cutters. Bake 5 to 7 minutes . Allow to cool completely and then have fun decorating.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com2tag:blogger.com,1999:blog-8318318001742824582.post-85190667178815163032008-12-25T13:56:00.000-08:002008-12-25T13:58:33.577-08:00Happy HolidaysJust wishing everyone a happy holidays. Sorry I haven't been posting recently, it's been a whirlwind of food, friends and family ever since I got home from Berkeley. I have been racking up the recipes however, so I'll be back with a couple posts tomorrow.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com0tag:blogger.com,1999:blog-8318318001742824582.post-23609751229406327192008-12-22T09:59:00.000-08:002008-12-28T10:21:21.962-08:00Pesto quinoa stuffed squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SU_iWpaksyI/AAAAAAAAAMI/gm_gQ1VMKJc/s1600-h/IMG_0379.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SU_iWpaksyI/AAAAAAAAAMI/gm_gQ1VMKJc/s320/IMG_0379.JPG" alt="" id="BLOGGER_PHOTO_ID_5282689766631191330" border="0" /></a><br />I am finally home for the holidays. It's my first real break since summer (Thanksgiving is only a two day break, so it doesn't really count) and I am attempting to soak up all of the comforts of home that I can before I head back to Berkeley (not for another three weeks thankfully). Since I've gotten here I have been baking non-stop. A few failures (who new Macaroons could be so complicated), a few recipes that need tweaking before I write about them (some marvelous corn lime cookies, almost perfect, just need to nail the texture), and some marvelous MARVELOUS gingerbread men. Of course, since I've been doing all this baking, something had to go wrong. I have conveniently lost the cable that connects my camera to my computer. I'm feeling like the most scatter-brained person ever.<br /><br />Because of my remarkable ability to lose things right when I need them, I've decided to post an older recipe. This is a marvelously simple and impressive quick and delicious dinner recipe. I used to make this all the time in my co-op because it takes all of about <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">forty</span> minutes start to finish. This recipe looks complicated, but trust me, it's not. Actually, it has the added bonus of not dirtying any dishes (provided you have the patience to wait for it to cool enough to pick the squash up without a plate, I never do)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SU_iWxOnUkI/AAAAAAAAAMQ/sO4uKZT64vM/s1600-h/IMG_0383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SU_iWxOnUkI/AAAAAAAAAMQ/sO4uKZT64vM/s320/IMG_0383.JPG" alt="" id="BLOGGER_PHOTO_ID_5282689768728515138" border="0" /></a><br /><br />Pesto <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Quinoa</span> Stuffed Squash (serves 1)<br /><br />1 small squash (my favorite is sweet dumpling)<br />1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_2">quinoa</span><br />1/2 cup water<br />1/2 cup diced onion<br />1 clove garlic minced<br />2-3 Tablespoons pesto (I use <a href="http://www.101cookbooks.com/archives/001570.html">this one</a> from 101 cookbooks, and you really don't need to add the oil if you don't want to since the squash is pretty moist)<br />fresh basil for garnish<br /><br />Preheat the oven to 350 F and spray a cooking sheet with cooking oil. Cut the squash in half and scrape out the innards. Place it cut side down and bake it 20 minutes or until soft. Meanwhile, bring the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">quinoa</span> and water to boil in a small pot. Lower the heat and simmer for 10 to 15 minutes or until the water is absorbed and the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">quinoa</span> is tender. While the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">quinoa</span> and squash cook, saute the onion and garlic in a little olive oil until the onion is translucent. After the squash is done scrape, out the flesh into a bowl leaving enough in the squash to leave the skin intact. Mash up the squash with a fork and then stir in the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">quinoa</span>, onion/garlic mixture, and pesto until fully combined. Pile this mixture back in the squash, put the squash back in the oven, and bake 20 more minutes. Garnish with fresh basil leaves if desired.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com0tag:blogger.com,1999:blog-8318318001742824582.post-5879265842503598592008-12-18T23:48:00.000-08:002008-12-28T10:21:46.151-08:00Maple pecan brown sugar cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SU028FKKhEI/AAAAAAAAAMA/CFIHg0rmq74/s1600-h/IMG_0400.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SU028FKKhEI/AAAAAAAAAMA/CFIHg0rmq74/s320/IMG_0400.JPG" alt="" id="BLOGGER_PHOTO_ID_5281938343780320322" border="0" /></a>Well, finals ended and is seems as though their absence only made way for more chaos. The chaos of moving. As soon as finals ended I was faced with the task of moving myself and all of my worldly belongings (ok, more like a quarter of my worldly belongings) from my co-op and into a shiny new apartment. The apartment is beautiful (albeit tiny), and I am so excited to be moving in. The only source of concern is the complete lack of counter space. "Complete lack" as in my only counter space is a mini rolling butcher-block cart from Ikea. That and a kitchen table. This is going to me a drastic change from the commercial sized kitchen I am used to in my Co-op. I'm hoping that the lack of mess (as in lack of 150 other students trooping through my kitchen at all times and leaving food EVERYWHERE) and the increase in personal space will more than make up for the downsize.<br /><br />What's more, moving was absolutely exhausting, both physically and emotionally. My co-op room was on the third floor of what was once an old hotel meaning everything I was taking with me had to be carried down three flights of stairs. A futon, mini fridge, dresser, chair, and bookshelf. There were a lot of near tumbles, banged shins and swearing but my mom and I eventually managed to move everything out. The emotional part came as a bit of a surprise. For nearly the entire year I have been desperate to get out of my insane living situation but when it came down to it and I looked at the room I have lived in for the past year and a half completely emptied out, I was strangely sad. I guess I was more attached than I realized. Of course, the best way to deal with sad times for me is to bake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SU027y9RNbI/AAAAAAAAAL4/tfMHZLF7uks/s1600-h/IMG_0402.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SU027y9RNbI/AAAAAAAAAL4/tfMHZLF7uks/s320/IMG_0402.JPG" alt="" id="BLOGGER_PHOTO_ID_5281938338894394802" border="0" /></a><br />And now I bring you my new favorite holiday cookie recipe. This is a creation all my own inspired by a bizarre craving for a cookie made with maple syrup and the arrival of a massive bag of pecans to my pantry. These cookies are everything I look for in a cookie. Sweet, a bit spicy, chewy, and with a variety of textures and flavors. Molasses-y from the brown sugar, earthy from the toasted nuts and warm and wintry from the spices, this is the perfect addition to any holiday cookie list.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SU027eqiwbI/AAAAAAAAALo/r1o1Dt9Qqlc/s1600-h/IMG_0410.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SU027eqiwbI/AAAAAAAAALo/r1o1Dt9Qqlc/s320/IMG_0410.JPG" alt="" id="BLOGGER_PHOTO_ID_5281938333447143858" border="0" /></a><br />Maple Pecan Brown Sugar Cookies<br /><br />1 1/2 cups all-purpose flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />1/4 teaspoon allspice<br />pinch cloves<br />generous grate fresh nutmeg<br />1/4 teaspoon salt<br />3/4 cup packed brown sugar<br />1/4 cup butter softened<br />2 tablespoons maple syrup<br />1 large egg<br />1/2 cup pecans toasted and chopped finely<br /><br />1/2 cup raw sugar<br />1 tablespoon maple syrup<br /><br />Preheat the oven to 350 F. In a medium bowl combine the dry ingredients (flour through salt). In a separate bowl beat butter and sugar until lightened. Add maple syrup and egg, beat until fully combined. Stir in the dry ingredients and then fold in the the chopped pecans. In a small bowl combine the raw sugar and 1 tablespoon of maple syrup. Mix until it has the consistency of brown sugar. Shape the dough into balls about the size of small walnuts and roll in the maple syrup/sugar mixture. Place the balls onto a parchment lined baking sheet and squash lightly. Bake approximately 10 minutes or until lightly browned around the edges<br />Makes about 3 dozen.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com4tag:blogger.com,1999:blog-8318318001742824582.post-64825093196944750162008-12-17T10:01:00.000-08:002008-12-28T10:22:05.218-08:00Back to Baking...Whole Wheat Challah (that actually tastes like challah)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUmJyuuyK9I/AAAAAAAAALg/rW5gX1AwrdE/s1600-h/IMG_0377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUmJyuuyK9I/AAAAAAAAALg/rW5gX1AwrdE/s320/IMG_0377.JPG" alt="" id="BLOGGER_PHOTO_ID_5280903542699338706" border="0" /></a><br />I am finally done with school. On Tuesday I sat down and cranked out my last exam and now, I can officially take a break from everything school related for the next month. It is an immense feeling of relief. That said, I have been neglecting my blog for the past few days. In the mean time, I have been racking up the recipes to post about. There was a stuffed squash and some pretty marvelous cookies but I decided to post first about what I am most proud of...my very own recipe fro whole wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_0">challah</span>, that actually tastes like <span class="blsp-spelling-error" id="SPELLING_ERROR_1">challah</span>. I love <span class="blsp-spelling-error" id="SPELLING_ERROR_2">challah</span>, sadly it is usually composed of white flour, something I've been trying to cut out of my diet lately (with mixed success). It's a strange thing that I have developed such a love for <span class="blsp-spelling-error" id="SPELLING_ERROR_3">challah</span>. Up until my freshman year of college, I had never even heard of the bread, now it is my favorite bread.<br /><br />I was first inspired to make whole wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_4">challah</span> by <a href="http://www.101cookbooks.com/archives/challah-bread-recipe.html">this post</a> over at 101 cookbooks. Now I know that peter <span class="blsp-spelling-error" id="SPELLING_ERROR_5">reinhart</span> is very good with breads. I myself have had enormous success with most of his recipes that I've tried...this being the exception. Let me clarify, it was good bread, it made for delicious sandwiches and toast...but it was not <span class="blsp-spelling-error" id="SPELLING_ERROR_6">challah</span>. My biggest problem with it was that it was not light and fluffy, rather it was quite dry and crumbly. And,to add insult to injury, it was not remotely sweet Maybe I should give the recipe another shot, maybe it was something I did wrong (which is quite possible, especially in the realm of yeast breads). Now that I've found my recipe however, I doubt I ever will.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SUlHxARfDrI/AAAAAAAAALY/xyHHPhGF5iQ/s1600-h/IMG_0359.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SUlHxARfDrI/AAAAAAAAALY/xyHHPhGF5iQ/s320/IMG_0359.JPG" alt="" id="BLOGGER_PHOTO_ID_5280830945281117874" border="0" /></a><br /><br />This recipe was adapted from another recipe (which I found at quite a few different sources) for regular old white flour <span class="blsp-spelling-error" id="SPELLING_ERROR_7">challah</span>. What I did was replace the white flour with a mixture of whole wheat flour and vital wheat gluten. Vital what? To be entirely honest I'm not all that clear as to what Vital wheat gluten (also sometimes called gluten flour and available at most bulk food stores) but I do know what it does. It increases the elasticity of wheat flour which helps to create a lighter, fluffier, and far less coarse loaf of bread. This bread was so successful I have made tow loaves in the past week (no I didn't eat all of it myself although I easily could have). In addition to being absolutely marvelous for simply tearing off hunks and snacking on, it also makes the best french toast I have ever eaten. I hope you enjoy it too (and don't worry, I'll get that pecan recipe to you soon).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SUlHwbCSvvI/AAAAAAAAALI/mbOz9smBrXk/s1600-h/IMG_0367.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SUlHwbCSvvI/AAAAAAAAALI/mbOz9smBrXk/s320/IMG_0367.JPG" alt="" id="BLOGGER_PHOTO_ID_5280830935285284594" border="0" /></a><br /><br />Whole Wheat <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Challah</span><br /><br />1 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_9">luke</span> warm water (divided)<br />2 eggs<br />2 egg yolks<br />2 tablespoons neutral flavored oil<br />3 tablespoons honey<br />2 1/4 teaspoons active dry yeast<br />4 cups whole wheat flour<br />1/4 cup vital wheat gluten<br />1 teaspoon salt<br /><br />2 egg whites<br />poppy seeds (optional)<br /><br /><br />Mix 1/4 cup of the warm water with the yeast and allow to sit for 5 minutes. In a separate bowl whisk together the eggs, egg yolks, honey, oil, and remaining 3/4 cup water. Whisk in the yeast, water mixture. Add 2 cups of the flour, 2 tablespoons of the vital wheat gluten and the salt. Mix thoroughly and allow to sit for 15 minutes. Add in one more cup of flour and one more tablespoon of vital wheat gluten. Transfer the dough to a flat surface and slowly knead in as much of the remaining flour ad vital wheat gluten as possible. Continue kneading for 10 minutes. Place the dough in a well oiled bowl, cover, and allow to rise until doubled in bulk, approximately 2 hours.<br /><br />After it has risen, transfer the dough onto a flat surface. Cut the dough into three equal pieces and roll each of the pieces into logs of equal length (these are instructions for a three strand braid, I tried, and failed, to make a six strand braid) Connect the three pieces at the top and make a tight braid. Pinch the other end to seal the braid and tuck both pinched ends under the loaf. In a small bowl, whip the egg whites with a fork until a foam forms on top. Using just the foam brush the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Challah</span> bread till all the dough has some of the egg wash. Set the remaining egg wash aside because you will need to do this again before baking. Cover the braid with plastic wrap and allow to rise till double in bulk, approximately an hour and a half.<br /><br />Preheat the oven to 400 degrees. After the dough has risen remove the plastic wrap and whisk the remaining egg wash again and brush the foam on the braid again. Sprinkle with poppy seeds and place into the <span class="blsp-spelling-error" id="SPELLING_ERROR_11">pre</span> heated oven for 20 minutes then rotate the bread and turn the heat down to 375F bake for another 15 to 20 minutes or until the loaf is deliciously browned. Cool on a wire rack. ( currently bake in a convection oven, so it was done after the first 20 minutes. I expect that this is the correct baking time for most sane ovens, although I would check and make sure after the first 20 minutes).Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com7tag:blogger.com,1999:blog-8318318001742824582.post-48644914132647165532008-12-13T13:25:00.000-08:002008-12-13T22:17:15.486-08:00Thai Curry Lentil Stew (see, I do more than just bake)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SUSktLQLEqI/AAAAAAAAAKw/92Jzw_hwJ2k/s1600-h/IMG_0340.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SUSktLQLEqI/AAAAAAAAAKw/92Jzw_hwJ2k/s320/IMG_0340.JPG" alt="" id="BLOGGER_PHOTO_ID_5279525759206757026" border="0" /></a><br />Looking through my blog posts I realized that almost everything I've posted so far has been baked goods (everything but one, measly soup recipe without a picture because I hand lost my camera). This is in part because I absolutely love baking. Oh, whipping up dinner can be fun too but there is nothing quite like the feel of soft dough between my fingers, or the smell of bread in the oven, or the taste of a chocolate chip cookie eaten off of a hot baking sheet. Even so, this doesn't mean that I don't cook. On the contrary, I cook myself dinner just about every night. The reason I haven't posted anything about it however is that, to be honest, my dinners are usually pretty boring. When I go home for breaks I'll often experiment with more complicated recipes but here in Berkeley, in my massive, out of control kitchen, on a school night, dinner has just three specifications that it has to meet.<br /><br />a. It has to be healthy<br />b. It has to taste good<br />c. It has to come together with no more that 1 hour spent in the kitchen, total, that includes chopping, peeling, slicing, dicing and anything else I might have to do for prep.<br /><br />Usually dinner ends up being a one pot meal, full of flavor and utterly lacking in eye appeal or method of preparation. Now, a very common one-pot meal for me is lentil soup (my staple recipe is <a href="http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html">Heidi Swanson's</a> over 101 cookbooks). It's a nutritional powerhouse. You can mix any number of things into it, put any number of toppings on top of it, and spice it up any way you like. Best of all, it usually comes together in all of 20 minutes and it's a pretty hard dish to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ruin</span>. The flip side to that is, it's also a pretty hard dish to make exciting.<br /><br />That is until (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">drum roll</span> please)... I discovered <a href="http://qlinart.blogspot.com/2008/10/sus-curry-ginger-lentils-sensuality.html">this recipe</a>. This was lentil soup as I'd never seen it before and to be entirely honest, I was a bit suspicious. The ingredients didn't quite seem as though they'd go together all that well. But the author's praise was so enthusiastic and the pictures so warm and delicious looking on this very cold day that, despite my doubts, I decided to try it out, with some alterations of course. I am very glad I did. This is my ideal one pot meal. Spicy from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">jalapeno</span> and curry paste, sweet from the sweet <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">potato</span>, sour from the lime, and earthy from the lentils. I adapted my creation quite a bit from the original recipe and so I'm presenting my version here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUSktYJkNfI/AAAAAAAAAK4/xOz7dAjx35o/s1600-h/IMG_0341.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUSktYJkNfI/AAAAAAAAAK4/xOz7dAjx35o/s320/IMG_0341.JPG" alt="" id="BLOGGER_PHOTO_ID_5279525762668705266" border="0" /></a><br /><br />Thai Curry Lentil Stew<br /><br />oil for sauteing<br />3 large cloves garlic<br />1 yellow onion-minced<br />1 1/2 tablespoons Thai red curry paste<br />1 teaspoon fresh ginger, grated<br />1 fresh <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">jalapeno</span> finely chopped (seeds left in if you like spice, or if you're weird like me, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">de</span>-seed half of it)<br />1/2 teaspoon salt<br />1 cup dried lentils (I used french lentils and would <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">recommend</span> you do to as they cook quickly and maintain their shape)<br />2 sweet potatoes, peeled and cut into 1 inch dice<br />1 14.5 oz can diced tomatoes (juice included)<br />2 cups water<br />1/2 cup minced cilantro (you can use parsley if you absolutely hate cilantro, or you can just leave it out entirely)<br />juice from 1/2 of a lime<br />yogurt, additional lime, and/or cilantro sprigs for topping (optional)<br /><br />Heat a large pot on medium heat. Saute the garlic, onion, curry paste, ginger, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">jalapeno</span> and salt until onions become translucent. Add lentils, sweet potatoes, tomatoes and water. Cover and simmer over medium head 20 to 30 minutes or until the lentils are tender and the sweet potatoes are soft. Remove from heat and stir in cilantro and lime juice. Serve with additional lime juice, cilantro, and yogurt as desired.<em><span style="color: rgb(51, 51, 51);"><br /><br /></span></em>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com2tag:blogger.com,1999:blog-8318318001742824582.post-29653774407209415132008-12-12T14:12:00.000-08:002008-12-12T16:38:28.581-08:00Cranberry Orange Almond Spice Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUL18bIyisI/AAAAAAAAAKA/sl9p3W30uaU/s1600-h/IMG_0315.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUL18bIyisI/AAAAAAAAAKA/sl9p3W30uaU/s320/IMG_0315.JPG" alt="" id="BLOGGER_PHOTO_ID_5279052131657222850" border="0" /></a><br />It's well into finals week for me here. I am now, finally, past the half way mark...3 down 2 to go. It's amazing how exhausting, and mentally draining, sitting for hours on end can become. Especially when you're running on four to five hours of sleep per night. The only consolation is, at the end of this I get to go home for a nice long break and not think about anything remotely scholarly for over a month.<br /><br />The biggest problem for me while I'm studying is staying motivated. It's hard to think about the same thing for hours on end without getting distracted. My solution to this problem? I reward myself. Study for x <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">amount</span> of time and then you have y amount of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">time</span> to do whatever you want. It seems to work...sometimes. Of course then there are the times when I decide that I'm going to reward myself by cooking up something scrumptious. Of course, this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">means</span> that I have to spend a few hours figuring out what that something scrumptious is going to be. The point of all this is that, my something scrumptious yesterday was this marvelous <span class="blsp-spelling-error" id="SPELLING_ERROR_3">quickbread</span>.<br /><br />For some reason, this summer I got the urge to bake with fresh cranberries. I know, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">weird</span>. The was, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">however</span>, that no matter how hard I looked, I could not for the life of me find fresh cranberries anywhere (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">ok</span>, I found one bag of frozen cranberries for fifteen dollars but decided that it wasn't worth it). Apparently I am the only one who wants cranberries in the middle of summer. Since I couldn't make my recipes then, I had no choice but to shelve them until cranberry season arrived.<br /><br />The recipe for this bread was inspired by the recipe on the back of the Ocean Spray bag of cranberries. Of course I tweaked it around a bit. Rather than simply "Orange-Cranberry bread" I made Orange Cranberry Spice bread. Also, rather than use walnuts (as suggested) I opted for the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">more</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">distinctive</span> flavor of toasted almonds (so really it's orange-cranberry-almond-spice bread). Finally, in regards to the sugar, I added 3/4 cup directly into the batter while the remaining 1/4 cup I tossed with the diced cranberries and added in at the end. The result was all that is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">quintessentially</span> fall and the holiday season baked into one amazingly delicious loaf. This bread is so good, it is almost beyond words. It has a sweet, spicy, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">citrus-y</span> flavor punctuated throughout with the sour bite of cranberries and the earthy crunch of toasted almonds. Tossing the cranberries with the sugar before hand took the edge off of their sourness without masking it completely. The almonds added a certain sweetness that would otherwise be absent and the spices added delicious warmth. My favorite new recipe of the holiday season thus far.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUL18CbzpHI/AAAAAAAAAJw/Dv6syedA4e0/s1600-h/IMG_0312.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUL18CbzpHI/AAAAAAAAAJw/Dv6syedA4e0/s320/IMG_0312.JPG" alt="" id="BLOGGER_PHOTO_ID_5279052125026100338" border="0" /></a><br />Cranberry Orange Almond Spice Bread<br /><br />2 cups whole wheat flour<br />1 cup raw sugar (divided)<br />1 1/2 teaspoons baking powder<br />1 teaspoon salt<br />1/2 teaspoon baking soda<br />1 teaspoon cinnamon<br />1/4 teaspoon cloves<br />1/4 teaspoon allspice<br />generous grate of fresh nutmeg<br />3/4 cup fresh squeezed orange juice<br />1 tablespoon grated orange peel<br />2 tablespoons canola oil<br />1 egg<br />1 1/2 cups fresh cranberries, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">coarsely</span> chopped<br />1/2 cup almonds, toasted and chopped<br /><br />Preheat the oven to 350 F. Spray a 9x5 inch loaf pan with cooking spray. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">Coarsely</span> chop 1 1/2 cup fresh cranberries and toss them with 1/4 cup of the sugar. Allow them to sit while you prepare the rest of the batter. Mix together flour, remaining 3/4 cup sugar, baking powder, salt, baking soda, cinnamon, cloves, allspice, and nutmeg. Make a well in the center of the flour and add in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">orange</span> juice, orange peel, oil, and egg. Gradually stir in the flour <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">mixture</span> until well blended. Fold in the cranberries with remaining sugar and almonds Spread the batter evenly into the loaf pan (the batter will be more dough-like, don't worry, it's supposed to be that way).<br />Bake 45 minutes to an hour or <span class="blsp-spelling-corrected" id="SPELLING_ERROR_15">until</span> a toothpick inserted into the center comes out clean. Remove from pan, cool completely.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com3tag:blogger.com,1999:blog-8318318001742824582.post-75725917764742753912008-12-10T21:40:00.000-08:002008-12-12T16:37:14.769-08:00Pumpkin Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUDraYFcFOI/AAAAAAAAAJo/gOY0LkzDu7Q/s1600-h/IMG_0276.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUDraYFcFOI/AAAAAAAAAJo/gOY0LkzDu7Q/s320/IMG_0276.JPG" alt="" id="BLOGGER_PHOTO_ID_5278477601652610274" border="0" /></a><br />I've been on a bit of a cookie bender as of late. The reasons for this are threefold<br /><br />a. It's finals week therefore I will take any excuse to procrastinate, and any opportunity to de-stress a bit, that I can (and obviously I need study food)<br /><br />b. (Also tied to finals week) Cookies are relatively quick and easy to throw together, and while I will take any excuse to procrastinate, I really can't be spending hours in the kitchen right now.<br /><br />c. (Possibly the most important factor) It's the holiday season, and I have caught the baking bug.<br /><br />The recipe I have today comes from one of my favorite food blogs (<a href="http://www.blogger.com/joythebaker.com/blog">Joy the Baker</a> and if you haven't checked her site out before, you really should). Now I know it's no longer Thanksgiving, but I was in the mood for something slightly less festive and more homey. These particular cookies are more like muffin tops than cookies, but that doesn't stop them from being absolutely delicious. They are moist and tender with a light crumb. The only changes I made to Joy's recipe were to replace half the oil with applesauce (and this was mostly because I like the sweet hint of apply flavor along with the pumpkin), substitute whole wheat flour for all-purpose and use raw sugar rather than white. I also made the cookies more...cookie sized, meaning I used a tablespoon measure rather than a 1/4 cup which decreased the baking time to about 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUCrm6xyxnI/AAAAAAAAAJg/cihrXgFKDRI/s1600-h/IMG_0283.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SUCrm6xyxnI/AAAAAAAAAJg/cihrXgFKDRI/s320/IMG_0283.JPG" alt="" id="BLOGGER_PHOTO_ID_5278407448379704946" border="0" /></a><br /><p style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">Pumpkin Chocolate Chip Cookies</span></p> <p style="text-align: left;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Adapted from <a href="http://www.joythebaker.com/blog/archives/73">this recipe</a> from Joy the Baker<span style="text-decoration: underline;"></span><br /><span style="text-decoration: underline;"></span><a href="http://www.amazon.com/gp/product/B000PTYJQC?ie=UTF8&tag=joythebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000PTYJQC"></a></p> <p style="text-align: left;">2 cups whole wheat flour</p> <p style="text-align: left;">1 1/2 teaspoons baking powder</p> <p style="text-align: left;">1 teaspoon soda</p> <p style="text-align: left;">1/2 teaspoon salt</p> <p style="text-align: left;">1 teaspoon ground cinnamon</p> <p style="text-align: left;">1/4 teaspoon freshly grated nutmeg</p> <p style="text-align: left;">1/4 teaspoon ground cloves</p> <p style="text-align: left;">2 eggs</p> <p style="text-align: left;">1 cup raw sugar</p> <p style="text-align: left;">1/4 cup canola or corn oil</p><p style="text-align: left;">1/4 cup applesauce<br /></p> <p style="text-align: left;">1 cup canned pumpkin</p> <p style="text-align: left;">1 teaspoon vanilla extract</p> <p style="text-align: left;">1 cup chocolate chips, or any chip you like</p> <p style="text-align: left;">Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.</p> <p style="text-align: left;">Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and light colored. On low speed, mix the oil, applesauce, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.</p> <p style="text-align: left;">Drop heaping tablespoons of the dough onto the cookie sheet spacing them about 2 inches apart.<br /></p> <p style="text-align: left;">Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 10 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack. Makes about 3 1/2 dozen<br /></p>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com4tag:blogger.com,1999:blog-8318318001742824582.post-12513248542586392392008-12-09T08:55:00.000-08:002008-12-12T16:36:19.916-08:00Bite Sized Chewy Molasses Ginger Cookies<img id="BLOGGER_PHOTO_ID_5278021300613004882" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/ST9MaKP7vlI/AAAAAAAAAIg/xdxgHEUHtjg/s320/IMG_0241.JPG" border="0" /><br /><div>By way of apology for my extended absence I've decided to post a little more often than usual this week. Of course, my desire to write blog posts is also heightened by the fact that it is finals week here at UC Berkeley meaning I have 3 finals and 2 papers in the next few days...so of course I'm looking for any way to procrastinate. This means that I spend way too much of my time in the kitchen (cooking is stress relief...right?) or on the internet looking at recipes (and the 5 minute break turns into an hour...or two).<br /><br /></div><div>Let me begin by saying that molasses cookies are my absolute favorite cookie. Back home in Humboldt I one of my favorite treats are the giant, chewy, intensely molasses cookies that you can get at the local bagel shop (called Los Bagels, in case you're ever in Humboldt). Since moving to Berkeley (and away from my beloved cookies), I have been questing for a recipe that will hold me over until the next break. This is that recipe.<br /></div><br /><div>Although these cookies are different from the giant ones back home, they have the same spirit, the same molasses-y, spicy, chewy goodness. They are bite sized, snacking, oops I think I just ate ten sort of cookies.<br /><br /></div><div>These cookies also have the added bonus of being absolutely adorable (thus perfect for any holiday cookie platters or gift baskets). In addition, they also keep well for days (if they last that long). My recipe is slightly adapted from <a href="http://www.bhg.com/recipe/cookies/chewy-molasses-ginger-cookies/">this one </a>from Better Homes and Gardens (if you look at their picture, don't ask me what the white things are on their cookies, I have absolutely no idea).</div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5278022616822940962" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/ST9Nmxg1hSI/AAAAAAAAAJA/NZtaNIJwdEE/s320/IMG_0244.JPG" border="0" /><br /></div><br /><div>Bite Sized Molasses Ginger Cookies<br /><br />1/3 cup unsalted butter<br />2/3 cup packed brown sugar<br />1 egg<br />1/4 cup molasses (I do a big sloshy "oops I accidentally spilled a bit extra into the batter" measurement)<br />2 cups whole wheat flour (alternately all-purpose would work)<br />1 teaspoon baking soda<br />1 teaspoon ginger<br />1/2 teaspoon cinnamon<br />1/4 teaspoon cloves<br />pinch black pepper<br />1/2 teaspoon salt<br />2 tablespoons granulated sugar<br />1/2 teaspoon cinnamon<br /></div><div><br /><div>Preheat oven to 350 degree F and line a cookie sheet with parchment paper; set aside.<br />In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, beat until combined. Beat in egg and <a href="http://www.bhg.com/recipes/glossaryDisplay.jsp?item=/templatedata/bhg/recipeGlossary/data/1168461563402.xml" minmax_bound="true">molasses</a>. Stir in the flour, baking soda, salt and spices.<br />Shape dough into 1-inch balls. Combine the granulated sugar and remaining 1/2 teaspoon cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on prepared cookie sheet and squash slightly with your fingers. Bake for 10 to 11 minutes or until set and tops are cracked. Remove from cookie sheet. Cool on a wire rack. Makes about 4 dozen</div></div>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com9tag:blogger.com,1999:blog-8318318001742824582.post-8517677184203200272008-12-08T20:19:00.000-08:002008-12-12T16:36:53.487-08:00Super Fudgy Dark Chocolate Cookies and the Computer Haitus is Over!First off, I have a brand new computer. It is perfectly shiny and wonderful although I am having a bit of trouble figuring out how to work this and that but still, all in all, I'm pretty pleased and Oliver is extremely relieved that I will now stop stealing his computer.<br /><br />As an apology for my long absence I give you the best cookies I have eaten in years. It was all I could do to restrain myself from eating all 2 1/2 dozen. They are that good. These cookies are essentially a brownie baked into cookie form and they practically require that you have a tall glass of milk to drink with them. They have a crackly, shiny, slightly crispy top and a rich, fudgy interior. Each deeply chocolaty bite is further intensified by the generous amount of chocolate chips in the batter. The simultaneously rich and melt in your mouth light texture of these cookies is created by beating the eggs, vanilla and sugar until it becomes light and thick before adding in the rest of the ingredients.<br /><br />This recipe istaken from Martha Stewart's website <a href="http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies?autonomy_kw=Chocolate%20cookie&rsc=header_4">here </a>and is one of the few recipes that I didn't adapt heavily. The only changes I made were to use whole wheat flour instead of all purpose (which actually worked marvelously) and decrease the amount of chocolate chips since 12 oz seemed a little extreme to me. Also, it is VERY important not to over bake these cookies, when you first pull them out, the middle will seem almost batter-y, this is fine, they'll bake a bit longer on the pan as they cool.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5277646556188195330" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/ST33lKepOgI/AAAAAAAAAIY/8kzw343qEE0/s320/IMG_0259.JPG" border="0" /><br />Martha Stewart's Outrageous Chocolate Cookies<br />Makes 2 1/2 dozen<br /><br />8 ounces semisweet chocolate, roughly chopped<br />4 tablespoons unsalted butter<br />2/3 cup all-purpose flour, spooned and leveled (I used Whole Wheat)<br />1/2 teaspoon baking powder<br />1/2 teaspoon salt<br />2 large eggs<br />3/4 cup packed light-brown sugar<br />1 teaspoon vanilla extract<br />1 package (12 ounces) semisweet chocolate chunks (I used one heaping cup)<br /><br />Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.<br />In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.<br />Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com9tag:blogger.com,1999:blog-8318318001742824582.post-37323336090107005012008-12-07T09:53:00.000-08:002008-12-07T09:57:42.562-08:00TomorrowMy new computer (finally) comes tomorrow. Trust me, I have recipes for you. Chewy molasses gingersnaps that stay soft for days (I know, I've been virtuously eating them slowly so they've been sitting in a box for the past few days). Balsamic maple Quinoa stuffed squash. yep, I have recipes, just no means of uploading pictures....until tomorrow that is. Send me good vibes so that the UPS truck doesn't suddenly explode or get hijacked leaving e computer less for even longer. Sorry for the absence but I'll be back soon.Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com0tag:blogger.com,1999:blog-8318318001742824582.post-90286084341600391142008-11-25T23:27:00.000-08:002008-11-25T23:31:55.844-08:00Of Deceased ComputersMy computer is dead. Completely and utterly dead (I'm currently writing on a borrowed computer). On the bright side, I now have a shiny new computer that should be arriving in the mail next Tuesday. The down side is, until then, I can't exactly post recipes and pictures. I will be taking many, many pictures for thanksgiving however so, to anyone following my blog, check back next Tuesday. Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com1tag:blogger.com,1999:blog-8318318001742824582.post-80598935880261964582008-11-21T22:12:00.000-08:002008-11-21T22:17:28.714-08:00To anyone who happens upon this blogI just wanted to put it out there to anyone who happens to look at this blog, sometimes I need help. This is a very new blog. This blog hasn't even begun to crawl, let lone walk. That said, I would vastly appreciate any suggestions from anyone who happens to look at my blog as to how it can be improved. Don't like the color scheme...let me know. Know of some way I could make my pictures look tastier...inform me. Is there some feature that other blogs have which mine is severely lacking...tell me about it. Seriously, any suggestions are more than welcome. This is my very first foray into the blogging world, help me make it more successful and fun. Thank you<br /><br />MelodyMelodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com1tag:blogger.com,1999:blog-8318318001742824582.post-77997588595884946432008-11-20T09:25:00.000-08:002008-12-12T16:37:43.798-08:00The Oatmeal Cookie Perfected<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SSX-UeXD3rI/AAAAAAAAAHQ/dHKeNTVRg4o/s1600-h/IMG_0167.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SSX-UeXD3rI/AAAAAAAAAHQ/dHKeNTVRg4o/s320/IMG_0167.JPG" alt="" id="BLOGGER_PHOTO_ID_5270898566607658674" border="0" /></a><br />I have always loved oatmeal cookies. I would even go so far as to say that it is my absolute favorite dessert. Sure I love to create decadent, complicated confections, and I will never say no to a slice of pie or a wedge of cheesecake, but when it comes down to it, nothing quite beats the homey, comforting feeling of a warm oatmeal cookie fresh out of the oven. Crispy on the edges soft (ok, basically dough-like if you're me) in the middle and just enough chocolate chips or raisins scattered throughout to give it texture and flavor but not overwhelm the cookie. That to me is sweet treat perfection.<br />That said, a good, reasonably healthy, low fat cookie of any sort is very hard to come by. Most (Oh, and I have tried many many times) end up in one of three categories. Hard little rocks that taste nice but do not satisfy cookie cravings, cake like cookies that are essentially muffins baked without a muffin pan (good but not a cookie), and finally piles of smush, sometimes tasty and always dissappointing. And so, for the past few months I have been working on creating the perfect, low fat, reasonably healthy oatmeal cookie. Let's just say that there have been many failures, some inedible, most just dissappointing. It got to the point where I had essentially given up, and then the malted barley cookies were created. These cookies were good. They had an almost buttery taste to them without butter. They were chewey in the inside and crispy on the outside. Good, but not an oatmeal cookie. It was a statring point. I learned that malt could make a cookie interesting, could make it buttery without butter or margerine (ug) and so I experimented more. I bought liquid malt extract from a local brewing store and tweaked with ingredient ammounts until I finally came up with the perfect cookie. This cookie looks, tastes, and acts like any normal, buttery oatmeal cookie. It spreads on the pan instead of simply puffing up, it's chewey in the middle and crispy on the edges. It is delicious, sweet and just a little bit salty. Practically perfect and utterly delicious.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SSYDcgl4YiI/AAAAAAAAAHg/0R-d2_cKe60/s1600-h/IMG_0164.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SSYDcgl4YiI/AAAAAAAAAHg/0R-d2_cKe60/s320/IMG_0164.JPG" alt="" id="BLOGGER_PHOTO_ID_5270904202203783714" border="0" /></a><br /><br />The Perfect Low Fat Oatmeal Cookie<br /><br />1 cup whole wheat flour<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 tsp cinnamon (optional, I only include it if I'm making oatmeal raisin cookies)<br />1 tbsp canola oil (or other neutral flavored oil)<br />3/4 cup natural sugar (or simply do 3/4 cup light brown sugar)<br />1 tbsp molasses<br />1 large egg<br />2 tsp liquid malt extract (could possibly substitute barley malt syrup, I'm not sure)<br />1 large egg<br />1/4 cup applesauce<br />1 tsp vanilla extract<br />1 tbsp milk<br />1 1/4 cups oats<br />Chocolate chips or raisins to taste (I personally prefer cookies that are mostly cookie with just a few chocolate chips thrown in, but I know I'm weird)<br /><br />Preheat the oven to 350 F and line a bakingsheet with parchment paper. In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon (if using) and set aside. In another bowl combine together sugar, molasses and canola oil until fully mixed. Beat in egg, malt extract, vanilla, milk, and applesauce. Pour the dry mixture into the wet mixture and stir until fully combined. Fold in the oats and the chocolate chips or raisins. Drop by the tablespoonful onto a baking sheet and flatten slightly with your fingers or the back of a spoon. Bake about 10 to 15 minutes but check continuously after 10 (mine were done in 12). Let cool on the pan for a few minutes and then transfer to a wire rack to cool completely. Store in an airtight container<br />Makes 2 dozen (I always get 25 out of it which really bothers my obsessive-compulsive side).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SSWlXJD6teI/AAAAAAAAAHI/Zdskgz8mL9E/s1600-h/IMG_0159-1.JPG"><br /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com7tag:blogger.com,1999:blog-8318318001742824582.post-87179932894550713832008-11-13T19:26:00.000-08:002008-11-21T09:07:31.056-08:00Banana Bread Oatmeal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SSbnzmPNnkI/AAAAAAAAAHo/cfciJ7XBGM0/s1600-h/IMG_0174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SSbnzmPNnkI/AAAAAAAAAHo/cfciJ7XBGM0/s320/IMG_0174.JPG" alt="" id="BLOGGER_PHOTO_ID_5271155287507443266" border="0" /></a><br /><br />It seems I am a rare specimen these days. The last of a dying breed. I am a breakfast eater. That's right, I take the time every morning to prepare and enjoy a healthy, hearty, warm breakfast, even if that means getting up at a ridiculously early hour.<br /><br />Now that's not to say that I put a whole lot of time or effort into my breakfast most mornings. Oh no, most mornings I eat exactly the same thing and I am here to share it with you.<br /><br />This year I made a new and wonderful food discovery. To preface this, I have never been a huge oatmeal fan. Too gloppy and goopy and (let's face it) snotty. Something consumed out of small instant packets on long backpacking trips and certainly not the way I usually want to start off my day. That was what I thought until I discovered steel cut oats. Oh the wonders! This was not the goobery oatmeal I was used to. Oh no, this was something much more. This had texture, and flavor. I immediately set about trying to find the perfect, healthy way to dress up my new discovery. After many a trial and error (not such a huge fan of plums and oatmeal, or dried cranberries for that matter) I finally hit upon the perfect combination and thus was born banana bread oatmeal. That's right, you get a perfectly healthy scrumptious breakfast AND you get to use up all those overripe bananas that you haven't gotten around to baking with (yes, I know they're on your counter). Anyway, here is my ridiculously simple, one serving bowl of banana bread oatmeal. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SSbqhu-rXeI/AAAAAAAAAIA/k-qhAMIBR6s/s1600-h/IMG_0173.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SSbqhu-rXeI/AAAAAAAAAIA/k-qhAMIBR6s/s320/IMG_0173.JPG" alt="" id="BLOGGER_PHOTO_ID_5271158279151246818" border="0" /></a><br />Banana Bread Oatmeal (Serves 1)<br /><br />1/3 cup Steel Cut oats<br />1/2 cup water<br />1/2 cup soy milk or any other milk of your choice (alternately you could do just 1 cup water or 1 cup milk, this is just what works for me)<br />Splash of vanilla extract (optional, or you could try other extracts, coconut perhaps? almond?)<br />1 large overripe banana<br />1 tsp cinnamon<br />1/4 - 1/2 tsp freshly grated nutmeg<br />1-2 Tbsp toasted walnuts roughly chopped<br />Extra milk or soy milk for pouring over top<br /><br />Put oats, water, soy milk, and vanilla in a pot over medium heat. Simmer 20 - 30 minutes. Place almonds in a preheated oven (to about 400) or a toaster oven and toast 5 to 10 minutes. While nuts toast and oatmeal cooks, go shower, put on makeup, pick out clothing, get ready. Once oatmeal is done cooking, break up overripe banana into a bowl and smash with the back of a fork into a pulp. Add cinnamon and nutmeg. Add in cooked oatmeal and stir well to combine. Top with toasted nuts and milk. Enjoy! :)<br /><br />It goes without saying that this dish lends itself to an infinite number of variations. I've used walnuts instead of almonds, added different spices, mixed in raisins, and even went so far as to mix in pumpkin puree (don't ask, I was in a fall-ish mood, it was surprisingly decent though). Have fun with it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SSbnzokCsFI/AAAAAAAAAHw/STyZZKqLiW0/s1600-h/IMG_0175.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SSbnzokCsFI/AAAAAAAAAHw/STyZZKqLiW0/s320/IMG_0175.JPG" alt="" id="BLOGGER_PHOTO_ID_5271155288131678290" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SRz2Md08djI/AAAAAAAAAGo/TCufzjYLOUQ/s1600-h/IMG_0145.JPG"><br /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com9tag:blogger.com,1999:blog-8318318001742824582.post-26505595902748683192008-11-12T14:05:00.000-08:002008-12-12T16:38:50.995-08:00Peter Reinhart's Spent Grain Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRubz7e5j7I/AAAAAAAAAGg/MS8EjaTWHZ0/s1600-h/Yeast+Bread+and+Oatmeal+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRubz7e5j7I/AAAAAAAAAGg/MS8EjaTWHZ0/s320/Yeast+Bread+and+Oatmeal+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5267975505582854066" border="0" /></a><br />I have discovered a new love...yeast breads. Well, ok, maybe I'm still a bit nervous about yeast breads in general (I'm trying to get over it) but I have absolutely fallen in love with Peter Reinhart's spent grain bread. Spent grains, as I found out, are the grains left over from brewing beer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRubylM6n-I/AAAAAAAAAGQ/vBf_2XF1szg/s1600-h/Yeast+Bread+and+Oatmeal+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRubylM6n-I/AAAAAAAAAGQ/vBf_2XF1szg/s320/Yeast+Bread+and+Oatmeal+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5267975482421977058" border="0" /></a><br /><br />When I first read about this bread I knew that I had to bake it. Maybe it was the name ("Spent Grain" just sounds so, well, rustic and homey) Maybe it was imagining the flavor of whole grains slightly sweetened with just a bit of honey. Whatever the case, I immediately set about figuring out how to get my hands on some spent grains. I debated calling up local breweries but I absolutely HATE calling people I don't know to ask for things, even businesses, and so I shelved the recipe in the back of my mind as something I would absolutely have to make...someday.<br /><br />Flash foreward to this weekend. My boyfriend is perpetually coming up with new and usually complicated projects. He constructed a forge and began creating beautiful hooks and knives. He made himself a carving knife and took up whittling. He became a computer technician of sorts (a skill that I am often grateful for). Do you see where I'm headed?...No? Well, his most recent hobby was beermaking. An idea that I, imagining loaves and loaves of bread, enthusiastically encouraged him in.<br /><br />And so, finally, this weekend I was able to bake my first batch of this amazing bread. The flavors were even better than I could have imagined. Slightly nutty whole wheat flour combined beautifully with the sweetness of honey and the earthy flavors of the grain (which also contributed wonderful crunch and texture).<br /><br />By the end of the weekend I produced 4 loaves and 15 rolls. More bread than I have any idea what to do with, but I'm sure I'll find something...<br /><br />By the way, you can find the recipe <a href="http://green-savvy.blogspot.com/2008/05/recipe-spent-grain-bre.html">here</a>. Be warned it makes a lot...and I made it twice! :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRubzGhLV-I/AAAAAAAAAGY/BpSGc7R6NNY/s1600-h/Yeast+Bread+and+Oatmeal+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRubzGhLV-I/AAAAAAAAAGY/BpSGc7R6NNY/s320/Yeast+Bread+and+Oatmeal+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5267975491365328866" border="0" /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com0tag:blogger.com,1999:blog-8318318001742824582.post-56362529285950907322008-11-06T19:37:00.001-08:002008-11-06T21:44:24.927-08:00Triple Chocolate Torte INSANITYLet's see, where to begin... I currently live in a student co-operative housing unit (although that's going to be changing very soon) . One of the benefits to this housing situation (along with the copious amounts of food in the kitchen and the cheap rent) is that twice a year we hold an event called "Special Brunch." This is when the cooks of the house go all out and concoct fabulous dishes with ingredients we cannot afford to buy for every day cooking. The cooks are expected to prepare enough of their recipe to feed approximately 200 people and are given 2 or 3 days to do so. This year things were structured a little differently in that, at the end of the brunch, the crowed voted for their favorite main course, side dish and dessert and the chosen cooks were awarded $50 apiece. I decided to make a dessert and so I set about making a triple chocolate torte from <a href="http://www.domesticgoddess.ca/recipes.php?recipe=10119">this recipe</a> by the Domestic Goddess decorated with mini chocolate pumpkins which can be found <a href="http://cakeonthebrain.blogspot.com/2008/10/playing-with-chocolate-mini-chocolate.html">here</a>. Over two days I worked 12 hours (not including refrigeration time) to construct two massive tortes. The cakes and pumpkins used 108 eggs, 25 lbs of chocolate and more butter and cream than I care to think of. There was much success and quite a few near disasters. One of the cakes did not want to come out of the pan which resulted in me flipping it upside-down and pounding on the bottom with a hammer until I heard a satisfying "plop" as my creation finally released its grip on the metal. The 48 egg whites took about an hour to from stiff peaks and then had to be whipped again when I miscalculated just how long it takes to melt 19 cups of chocolate. All in all however the experience was hectic but absolutely wonderful, and what do you know, I ended up winning the dessert category. :) Anyway, here are pictures of my absolute cake insanity.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRO95VkvUKI/AAAAAAAAAE0/UGRPZlbtxdc/s1600-h/IMG_0058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 262px; height: 320px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRO95VkvUKI/AAAAAAAAAE0/UGRPZlbtxdc/s320/IMG_0058.JPG" alt="" id="BLOGGER_PHOTO_ID_5265761182067675298" border="0" /></a><br />The truth to the cake, here is what lies beneath that inocent layer of chocolate ganache...not a pretty sight but wonderfully delicious. A brownie base topped with chocolate mousse.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRO95tix2wI/AAAAAAAAAE8/JXljyRM_V9M/s1600-h/IMG_0061.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 317px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRO95tix2wI/AAAAAAAAAE8/JXljyRM_V9M/s320/IMG_0061.JPG" alt="" id="BLOGGER_PHOTO_ID_5265761188501904130" border="0" /></a><br /><div style="text-align: center;">Ahh...much better, the cake looks a little prettier slathered with a layer of chocolate ganache<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRO_Vww4wdI/AAAAAAAAAFk/0YvEBQYwh18/s1600-h/IMG_0063.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRO_Vww4wdI/AAAAAAAAAFk/0YvEBQYwh18/s320/IMG_0063.JPG" alt="" id="BLOGGER_PHOTO_ID_5265762769914347986" border="0" /></a>An here I am applying said ganache<br /><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_1jVqTr_GNIA/SRO_WLMm9bI/AAAAAAAAAFs/RZhWDXseRaM/s1600-h/IMG_0067.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_1jVqTr_GNIA/SRO_WLMm9bI/AAAAAAAAAFs/RZhWDXseRaM/s320/IMG_0067.JPG" alt="" id="BLOGGER_PHOTO_ID_5265762777009943986" border="0" /></a><br />The creation of the mini chocolate pumpkin decorations<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_1jVqTr_GNIA/SRO96hfj8-I/AAAAAAAAAFU/96lpmXp52Rc/s1600-h/IMG_0076.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_1jVqTr_GNIA/SRO96hfj8-I/AAAAAAAAAFU/96lpmXp52Rc/s320/IMG_0076.JPG" alt="" id="BLOGGER_PHOTO_ID_5265761202447053794" border="0" /></a>More mini chocolate pumpkins<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRPVjgkdRCI/AAAAAAAAAF8/pG2Sbk_g-UA/s1600-h/IMG_0090.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRPVjgkdRCI/AAAAAAAAAF8/pG2Sbk_g-UA/s320/IMG_0090.JPG" alt="" id="BLOGGER_PHOTO_ID_5265787195341227042" border="0" /></a><br />The finished cake, isn't it lovely?<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRO_VliSfjI/AAAAAAAAAFc/RRp8Rgot_ac/s1600-h/IMG_0089.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SRO_VliSfjI/AAAAAAAAAFc/RRp8Rgot_ac/s320/IMG_0089.JPG" alt="" id="BLOGGER_PHOTO_ID_5265762766900330034" border="0" /></a><br /><div style="text-align: center;">And one more look at that finished cake, (you can see the second one off in the background)<br /></div>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com3tag:blogger.com,1999:blog-8318318001742824582.post-39968562319528387432008-11-01T21:01:00.000-07:002008-11-06T21:53:21.643-08:00Bizarre but delicious cookies and the first rain of the yearToday it rained in Berkeley for the first time this year. Needless to say, I grabbed my rain boots and went puddle-stomping. By the time I got back home I was utterly drenched and perfectly happy. The only thing to do was bake cookies.<br />I currently live in a cooperative student housing unit and so downstairs I have, essentially, a mini grocery store. One day, while browsing about, I discovered a massive tub of malted barley. Now I had never heard of malted barley before and immediately wondered how I could use this strange new ingredient. Since the word malt reminded me of malted milkshakes and barley sort of looks like oats, I decided to try and make malted barley cookies. To my utter surprise and delight, the cookies were good, not only were they good, they were absolutely marvelous. They were so good, in fact, that I have now made them on three separate occasions and they have become my new all time favorite cookie. So as not to talk them up too much however, I must warn you that they do have a bit of an odd texture. They are much grainier than oatmeal cookies and have a bit of a crunch to them. Also, unlike most other low fat cookies, they keep well sealed in a tub at room temperature and do not turn to mush. And now, without further ado... (oh yeah, I found my camera!! :) so now there will be pictures)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_1jVqTr_GNIA/SQ5_sz7Sb4I/AAAAAAAAAEs/4wzR-9XDU0g/s1600-h/IMG_0119.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_1jVqTr_GNIA/SQ5_sz7Sb4I/AAAAAAAAAEs/4wzR-9XDU0g/s320/IMG_0119.JPG" alt="" id="BLOGGER_PHOTO_ID_5264285422272540546" border="0" /></a><br /><span style="font-weight: bold;">Malted Barley Cookies</span><br />1 cup whole wheat flour (or all purpose if you prefer)<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 Tbsp canola oil (or any other neutral flavored oil)<br />3/4 cup raw sugar (or use brown sugar and leave out the molasses)<br />1 Tbsp molasses<br />1 large egg<br />1/4 cup unsweetened applesauce<br />1 tsp vanilla<br />1 heaping cup malted barley (probably more like 1 1/4 cup)<br />1/3 cup chocolate chips (I'm weird and like my cookies to have much more dough than chocolate so feel free to put more if you wish)<br /><br />Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, baking powder, baking soda, and salt and set aside. In a separate bowl, combine the oil, molasses, and sugar and mix until fully combined. Beat in the egg followed by the vanilla and applesauce. Mix the flour mixture and barley into the wet ingredients until fully incorporated. Stir in the chocolate chips. Drop tablespoonfuls of the dough onto the prepared baking sheet and flatten slightly with the back of a spoon or your fingers. Bake for approximately 10 minutes or until brown around the edges. Store in a sealed container or devour in large quantities hot out of the oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRPXvkP99fI/AAAAAAAAAGE/IvOY7vmtTbw/s1600-h/IMG_0122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_1jVqTr_GNIA/SRPXvkP99fI/AAAAAAAAAGE/IvOY7vmtTbw/s320/IMG_0122.JPG" alt="" id="BLOGGER_PHOTO_ID_5265789601510716914" border="0" /></a>Melodyhttp://www.blogger.com/profile/02115908682809947554noreply@blogger.com1