Bittersweet Chocolate and Hazelnut Cookies

The first time I checked out Dolce Italiano I thought it was boring and returned it. When I mentioned this to April, she seemed shocked and said she thought all the recipes looked delicious. Suddenly I felt like i'd been too hasty, too judgmental. I respect April's taste, so I decided to give the book another try.

I browsed the recipes one by one and realized that i've become horribly spoiled by photos. This book has a daunting amount of text, and many of the recipes don't explain what the finished product should look like. Sometimes you have to trust a recipe will be good without the reassurance of a glossy photo and multiple descriptive indicators. You have to read recipes and understand that simple ingredients can yield beautiful, rustic desserts with clean flavors.

These chocolate and hazelnut cookies were a huge hit at work. Warm from the oven they were soft deeply chocolate flavored, almost like a tea cake. When cooled, they were slightly crunchy with a crumbly texture. The next day, they were softer but still rich and delicious.

Don't overmix the batter. It helps to fold the dry ingredients and butter/egg mixture several times with a spatula before turning on the mixer. My dough was very crumbly, but it came together when I formed it into discs. If you run the mixer long enough to make a very wet, cohesive dough, you'll end up with tough cookies. The cookies are rich, so it's better to make them smaller than bigger.

Bittersweet Chocolate and Hazelnut Cookies
adapted from Gina DePalma's Dolce Italiano
makes about 5 dozen cookies

2 cups unbleached all purpose flour
1/3 cup unsweetened dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup whole hazelnuts, skinned or unskinned
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
5 oz semisweet or bittersweet chocolate, finely chopped (I used 60% Callebaut)
1 1/2 cups confectioners' sugar, for dusting

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Place the hazelnuts in the bowl of a food processor and pulse them 2-3 times to chop them medium-fine. Add the hazelnuts to the bowl with the dry ingredients and stir to combine them.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes. Beat in the egg and vanilla extract and scrape down the sides of the bowl. On low speed, beat in the dry ingredients, followed by the chocolate, and beat just until combined. Cover the bowl with plastic wrap and chill the dough until firm, about 30 minutes.

Preheat the oven to 325F. Lightly grease two baking sheets with nonstick cooking spray or butter or line them with parchment paper.

Place the confectioners' sugar in a shallow bowl. To form the cookies, roll 1 scant tablespoon of dough into a 1 inch ball, then flatten it slightly with your fingertips to form a small disc. Roll the cookie in the confectioners' sugar to coat it evenly and place it on the baking sheet. Repeat until all of the dough is used, spacing the cookies 1 inch apart on the baking sheets.

Bake the cookies until they are puffed and cracking, 8-10 minutes. Rotate the baking sheets 180 degrees halfway through the baking time to ensure that the cookies bake evenly. Allow the cookies to cool on the baking sheets for 1-2 minutes, then use a spatula to transfer them gently to a wire rack to cool completely. If desired, dust them with additional confectioners' sugar.

The cookies can be stored in an airtight container, layered between sheets of parchment paper, and kept in a cool, dry place for up to 1 week.

Meme.

Aran from Cannelle et Vanille tagged me for a meme. I tried using Wikipedia to figure out what "meme" means. I found that entry rather indecipherable (and slightly hilarious).

Apparently i'm supposed to reveal some facts about myself. I prefer to focus on recipes, but I'll jump on this meme train and indulge you with some personal tidbits.

1) This is my favorite book. I almost bought it solely for the cover art. Another customer saw me pick it up and said "That book is amazing. You have to buy it." I think it's really beautiful.

2) I'm pretty frugal and try not to acquire more possessions than I can move myself. That said- there are certain items I'm willing to splurge on if I save a little: high quality bedding, japanese ceramics (or other fine china/earthenware), and nice stationery. Design Sponge gives me a lot of inspiration. I really treasure and use almost everything I own.

3) This is the first cookbook I ever used. I made a lot of chocolate chip cookies and brownies. Occasionally toad-in-the-hole (bread with an egg cooked in the middle).

4) I love going to sleep and waking up early. I really value my sleep; it's one of the highest things on my list of priorities. Sleep, exercise, and eating habits really affect my mood, so I try to keep them stable and maintain a certain amount of routine.

5) I really love costume dramas, especially if they make me cry. I've seen the new Pride and Prejudice five or six times. I love the costumes, the cinematography, the accents, the angst, the romance...Some of my current favorites include I Capture the Castle, Nicholas Nickelby, Daniel Deronda, Legends of the Fall, Jane Eyre, Mansfield Park, The Piano, Bleak House, Shakespeare in Love, Moll Flanders, The Remains of the Day, and many others.

6) I'm very punctual. I hate that many music and social events have an implied period of lateness. Ugh.

7) I'm smitten with Pittsburgh. Every time I exit the Fort Pitt tunnel and see the gorgeous view of the city, my heart catches in my throat. I have no desire to leave anytime soon (possibly ever).

Bran Muffins

These muffins were, if anything, confusing. They almost tasted like a lot of things: chocolate, ginger, molasses, brown sugar, cinnamon, nutmeg, etc. Somehow, the flavors didn't quite mesh. They had a fluffy, bran-ish texture straight from the oven, but by day two they were sticky and dense.

When it's a dreary grey afternoon, a plain bran muffin doesn't exactly put a smile on my face. I've always equated wheat bran with health food. If you put a bran muffin and any other kind of muffin in front of me, i'd probably choose the latter. You'd probably like these if you like bran muffins and dark gingerbread cakes. They aren't too sweet and they're good with a strong cup of coffee.

I used Carole Walter's "Too Good to be True Bran Muffins" recipe. It says it yields 12 muffins, but I got 12 muffins and 12 mini muffins out of it. I'm not going to post it- i've posted quite a bit out of this book already.

Nutella Cake

Kim and Tony made this Nutella cake last weekend. They were quite proud of it. The photo in How to be a Domestic Goddess is really striking; i've thought of making the cake multiple times, but I never seem to get around to it.

It's good to have a recipe like this in your repertoire: elegant and easier to make than it looks. It's the sort of dessert you could throw together for a dinner party with very little planning. It wasn't my favorite cake, but who can say no to something that looks so pretty?

Nutella Cake
Serves 8
Nigella Lawson: How to be a Domestic Goddess

for the cake
6 large eggs -- separated
1 pinch salt
115 g soft butter
1 jar of Nutella (400 g) (Yes, an entire jar.)
1 tablespoon Frangelico or water
100 g finely ground hazelnuts
120 g dark chocolate, melted

for the icing
100 hazelnuts
125 ml double cream
1 tablespoon Frangelico or water
125 g dark chocolate

Preheat oven to 175 degrees C. (350 F).

Prepare a 9-inch springform pan: grease and line with parchment or wax paper.

In a large bowl, whisk the eggs whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you're using), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. If you use unpeeled nuts, transfer them to a kitchen towel, and rub, rub, rub. Most of the skins should come off. Transfer to a plate and let cool. Leave them whole or chop them up, depending on how much skin you actually managed to get off.

In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully. Ice the top with the chocolate icing, and decorate with the hazelnuts. Serve with a lightly sweetened whipped cream.

Oatmeal Raisin Muffins

I'm steadily working my way through the Muffins & Quick Breads chapter of Carole Walter's latest book. I like the muffin recipes because they're not overly sweet or oily.

I picked these muffins for their simplicity. The easy combination of oatmeal, spices, raisins, walnuts, and buttermilk makes them great for breakfast. I'd suggest eating them the day they're made, or freezing and reheating them. After a day at room temperature they lose their delightfully crispy tops.

Yesterday one of my coworkers said, "Lisa, have you seen Stranger Than Fiction?" I told him I had, and ever since he's been calling me Miss Pascal (Maggie Gyllenhaal's character, who drops out of college to become a baker). He started laughing when I carried these muffins into the office. Word of my baking seems to have circulated.

Speaking of work, i'm busier than I expected to be this month. I missed a few blogging events i'd been hoping to try, and it's looking less and less likely that i'll complete this month's Daring Bakers challenge. It's a little dissapointing, but sometimes life gets a little crazy.

Oatmeal Raisin Muffins
adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More

1 1/4 cups all purpose flour
1 1/4 cups old fashioned oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
2 large eggs
3/4 cup (lightly packed) dark brown sugar
1 cup buttermilk
1/2 cup canola oil
1 tsp pure vanilla extract
1/2 cup dark raisins, plumped, drained, and patted dry
1/2 cup coarsely chopped toasted walnuts

1. Position the rack in the lower third of the oven. Heat the oven to 375F. Line a muffin pan with paper or foil cupcake liners.

2. Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with the steel blade. Pulse 10 times. Empty into a large bowl and add 1/2 cup oats. Make a well in the center.

3. In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the raisins and nuts. Let stand for 5 minutes.

4. Portion the batter into the prepared pan using a 1/4 cup capacity ice cream scoop. The batter should be filled to slightly below the top of the paper liner (about 3/4 full). Bake for 23-25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Remove from the oven and place on a rack to cool. Store at room temperature, tightly wrapped in foil, for up to 5 days. These muffins may be frozen.

Carrot Honey Cake

My friend Liz needed a carrot cake recipe and gave me several guidelines: It had to be relatively simple (nothing fancy like pineapple or coconut), it couldn't require a food processor, and it needed to be appropriately sized for 4-5 people.

After I e-mailed her a few different recipes, I kept thinking why do I hate so many carrot cakes? All the store bought carrot cakes i've tried are oily, painfully sweet, and topped with those creepy, radioactive-orange carrots.

I like my carrot cakes simple, spicy, and lightly frosted. I prefer nut and raisin combinations to coconut and pineapple. I've only made this carrot cake though, so I figured it was time to start sampling a few other recipes.

I thought of Liz again when I read this Carole Walter recipe. It's the least labor intensive carrot cake recipe i've seen. I picked it for the orange zest, cardamom, and honey; these ingredients make the cake more interesting than usual. The zest gives the frosting a really fresh taste, and the cake itself is hearty without being greasy.

I took it to work around 9 and it was gone before noon. One of my co-workers laughed when I took a bite and exclaimed, "I really like this!" I was surprised. It was good.

Carrot Honey Cake
adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More

3 large carrots (about 8 oz), peeled and trimmed
1 1/2 cups all purpose flour
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp ground cardamom
1/2 tsp salt
3 large eggs
1/2 cup granulated sugar
1/2 cup (lightly packed) very fresh light brown sugar
1 tsp freshly grated navel orange zest
3/4 cup canola oil
1/4 cup honey
1 tsp vanilla extract
1/2 cup medium chopped toasted pecans
1 recipe cream cheese frosting

1. Position the rack in the middle of the oven and preheat to 350F. Generously butter a 9x9x2 inch square pan and set aside (*you can also just line it with foil).

2. Shred the carrots. To shred in a food processor, fit the machine with the medium shredding disc. Cut the carrots into 1 inch chunks and place in the feeder tube. Shred using very light pressure. Remove the shredding disc and insert the steel blade. Pulse 4-5 times, then process for 5-6 seconds. You should have 1 1/2 to 1 2/3 cups. Set aside.

2. To shred by hand: finely shred the carrots using the smallest half-moon side of a box grater (scant 1/8 inch). You should have 1 1/2 to 1 2/3 cups. Set aside.

3. In a medium bowl, thoroughly whisk together the flour, cinnamon, baking soda, cardamom, and salt. Set aside.

4. Place the eggs in the bowl of an electric mixer fitted with the whip attachment. Beat for 2 minutes on medium speed, then add the granulated sugar, 1 tbsp at a time, taking 2-3 minutes. Add the brown sugar, 1 tbsp at a time, taking another 2 to 3 minutes, then beat in the orange zest.

5. Using a small whisk, mix together the oil, honey, and vanilla in a 1 quart mixing bowl, beating until the honey is thoroughly incorporated with the oil. Immediately pour into the egg/sugar mixture in a steady stream and beat well. Reduce the speed to medium-low and mix in the carrots. Add the dry ingredients in two additions, mixing only to blend after each addition. Scrape down the side of the bowl as needed. Then, quickly mix in the pecans. Note: This batter cannot stand before baking because the oil and honey will settle to the bottom of the bowl.

6. Immediately pour the batter into the prepared pan and baked for 40-45 minutes. The cake is done when it is firm to the touch, the sides begin to release, and a toothpick inserted in the center comes out clean.

7. While the cake is baking, prepare the frosting.

8. Remove the cake from the oven and place on a cooling rack. When the cake is cool, spread with the frosting, swirling it with the bottom of a soupspoon. Cut into 16 squares. Refrigerate for up to 7 days. The frosted cake may be frozen.

Cream Cheese Frosting

6 oz cream cheese, cold
6 oz butter, soft
1 1/2 cups powdered sugar, sifted
1 tsp pure vanilla extract
1/2 tsp freshly grated navel orange zest

Combine all the ingredients in the work bowl of a food processor fitted with the steel blade. Pulse 3-4 times, then process for 3-4 seconds. Stop the processor, scrape down the side of the bowl, and empty into a small bowl. Cover with plastic wrap and refrigerate until ready to use. (You can also make this in a bowl with a hand mixer).

Brunch @ Dozen Bakeshop

I'm going to waive my usual two-photo limit to show you some lovely images from brunch at Dozen Bakeshop. This place is obviously a labor of love, and every time I see their ads on craigslist I wish I was still baking for a living. The bakeshop is brilliantly efficient; you order at the counter, refill your coffee, and bus your own tables, which really cuts back wait time.

I love that efficiency hasn't made the bakeshop any less friendly. Someone has an eye for detail- there are lovely decorative touches like vintage tins and milk containers, flowers, christmas lights, brightly colored napkins, exposed brick, and mismatched tables and chairs.

Brunch itself was delicious. We tried as much as we could stomach: beautifully presented, generous portions of quiche and baked french toast, cinnamon rolls, apple crumb cake, granola with fruit and yogurt...all the entrees came out at once, which was rather spectacular.

Best of all, everyone was hospitable. James walked around with a plate of brownies and offered every table a sample. This was also the first place i've recieved an enthusiastic response when I asked to take photos.

The pastries and entrees are familiar and well-executed. Some of the selections included cheesecakes, fruit crumbles, scones, cookies, brownies, cinnamon rolls, muffins, coffee cakes, and apple pie. They had a good selection of vegan options as well.

Dozen Bakeshop has only been open for a week or two, so I hope they continue to do well once the newness wears off. I wish them lots of success!

Oat, Pear and Raspberry Loaf

"I have to stop reading your blog," Siobhan said. "I look at it and think, I have eggs. I have butter. I should bake."

I also experience this sentiment. I'll browse the contents of my fridge and calculate how many different recipes I can make without hitting a grocery store. It's not about making something specific; sometimes I just can't stand to see ingredients go bad. When you devote a good chunk of your budget to food, you feel guilty wasting it. Before you know it, you have three cakes or five plates of cookies on the counter (i'm only exaggerating a little) and you're struggling to give them away.

So why bake at all? Why not throw those overripe fruits and nearly empty jars/bags of ingredients in the garbage? I usually cite one of the following reasons: it's educational, it's productive, it's a creative outlet, it's an easy way to avoid homework, i love it.

None of those explanations entirely justifies the sheer amount of baking I do. The top questions I get are doesn't it get expensive? how do you not weigh 500 pounds? how do you make time for it?

I try not to think too hard about those questions. Maybe one day i'll be sick of baking. Until then, i'm going to just keep doing what i'm doing and let people keep pondering. Today I had two pears on their last legs, so I made Bill Granger's oat, pear and raspberry loaf. The batter tastes like a bowl of oatmeal loaded with brown sugar and butter.

When I cut into the cake it was still raw in the middle. Determined not to be dissapointed, I shoved the whole thing (cut piece and all) back into the loaf pan and baked it for another fourteen minutes. It was a dense, moist, falling apart mess. It's a very hearty cake that would be great for breakfast or brunch, and you'll love it if you're a fan of the 61c Cafe's oatmeal raspberry muffins.

Oat, Pear and Raspberry Loaf
adapted from Bill's Open Kitchen

topping:
25 g (1/4 cup) rolled oats
55 g (1/4 cup) brown sugar
2 tbsp plain all purpose flour
25 g (1 oz) chilled butter, cut into small pieces

cake:
100 g (1 cup) rolled oats
375 ml (1.5 cups) boiling water
150g (5.5oz) unsalted butter, diced
115g (1/2 cup) brown sugar
55g (1/4 cup) caster sugar (fine granulated sugar)
2 eggs
1 tsp natural vanilla extract
185g (1.5 cups) all purpose flour
a pinch of sea salt
1 tsp baking powder
2 ripe pears, peeled cored and diced
60g (1/2 cup) raspberries, fresh or frozen

Preheat the oven to 180C/350F. To make the topping, place all the ingredients into a bowl and rub the butter into the mixture with your fingertips until well incorporated and small clumps form.

To make the cake, place the oats into a bowl and pour over the boiling water. Stir and leave to cool until lukewarm. Cream the butter and sugars in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla. Sift the flour, salt, and baking powder into the bowl. Drain any excess water off the oats. Add the oats to the mixture and fold to combine. Spread 2/3 of the mixture into a greased or nonstick 19x11cm (7.5x4.5in) loaf pan. Sprinkle with the pears and raspberries, top with the remaining cake batter then sprinkle the topping over evenly.

Bake for 1 hour 10 minutes, or until a skewer inserted into the centre of the cake comes out clean (*it should be well browned and feel springy to the touch. If the cake sinks significantly while cooling, it is probably under-baked). Turn out onto a plate before quickly transferring to a wire rack with the topping facing upwards. Leave to cool slightly before cutting. Serve in slices with butter. Makes 8-10 slices.

Banana Chocolate Chip Cake

I'm surprised that i'm not sick of banana desserts by now. This is the sixth banana recipe i've made since January. I have a habit of comparing banana bread/cake/muffin recipes. The little variations spark my curiosity.

This recipe has a higher proportion of fat than the others. A good dose of butter and sour cream makes the crumb very delicate and soft. It's more like a decadent pound cake than a traditional banana bread. Try to get the banana extract if you can; I thought my cake could have used more banana flavor. The mace is a nice peppery, nutmeg-like touch.

The directions might seem a little complicated or over the top. The details are related to texture. Pureeing and straining the bananas removes the seeds and improves their texture. Cake flour, sour cream, and superfine sugar improve the cake's tenderness and crumb. Creaming the butter and sugar and gently folding in the ingredients ensures a light, fluffy cake rather than a dense, tough one.

I cut up most of this cake and took it to work. It was definitely interesting and well enjoyed, but i'm not sure i'll make it again soon.

Banana Chocolate Chip Cake
adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More

2 1/2 cups sifted cake flour, spooned in and leveled
1 tsp baking soda
1/2 tsp salt
1/2 tsp mace
2 large, very ripe bananas
1 tsp lemon juice
3/4 cup sour cream
1 tsp pure vanilla extract
3/4 tsp banana extract
3/4 cup unsalted butter (1.5 sticks) slightly firm
1 1/4 cups superfine sugar
3 large eggs
1/2 cup mini chocolate chips
1 large recipe vanilla glaze

1. Position the rack in the lower third of the oven. Heat the oven to 350F. Generously butter a 10 inch bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside.

2. In a large bowl, thoroughly whisk the flour, baking soda, salt, and mase. Set aside.

3. Cut the bananas into 1 inch pieces and place with the lemon juice in the bowl of a food processor fitted with the steel blade. Process for 30 seconds, then stop the machine and scrape down the sides of the bowl. Process for another 10 seconds, or until the bananas are pureed. Strain the puree through a medium-gauge strainer. You should have a generous cupful. Stir the sour cream and extracts into the bananas and set aside.

4. Cut the butter into 1 inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. Blend in the eggs, one at a time, beating thoroughly after each addition, scraping down the side of the bowl as needed.

5. Reduce the mixer speed to low and add the dry ingredients alternately with the banana/sour cream mixture, dividing the flour mixture into four parts and the liquid into three parts, beginning and ending with the flour. Scrape down the side of the bowl, then mix for 10-15 seconds longer. Remove the bowl from the machine and, using a large rubber spatula, fold in the mini chocolate chips.

6. Spoon the batter into the prepared pan. Smooth the surface with the back of a large soupspoon and bake for 55-60 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center comes out clean.

7. Remove the cake from the oven and let stand on a cooling rack for 10 minutes. Invert the pan onto the rack and carefully lift it off. As the cake is cooling, prepare the vanilla glaze. While the cake is still warm, place a piece of parchment or wax paper under the rack and spoon the glaze onto the cake. The glaze will harden as the cake cools. Store under a cake dome or tightly covered with aluminum foil for up to 7 days. This cake may be frozen before glazing. You can also omit the chocolate chips and fold in 1/2 to 3/4 cup medium-chopped walnuts or pecans.

Vanilla Glaze
1 cup strained powdered sugar
3 to 4 tbsp hot water, milk, or cream
2 tsp light corn syrup
1/4 tsp pure vanilla extract
1/8 tsp lemon juice
2 pinches salt

Place the powdered sugar in a medium bowl. Add 3 tsp of the hot water or milk, the corn syrup, vanilla, lemon juice, and salt. Stir until smooth. Add additional liquid as needed to make a thin glaze. Use immediately if possible, or rewarm by setting the bowl in a bowl of hot water.

Thrift Store Finds.

Red White and Blue is my favorite thrift store in Pittsburgh. I frequented the now closed location near Kennywood and bought random things like cheap polaroid cameras, vases, funny hats, welding goggles, and vintage teacups.

Now that I have friends with cars, I can visit the location at 890 Saw Mill Run Blvd. Siobhan and I went last week. I picked up a lovely 50s dish set, a stainless steel/acrylic cake container in the original German packaging, stainless steel air-tight storage containers, a square tube pan, a 10x6 baking pan, and a few other knick knacks. It's a great place to look for cheap cookware, dishes, and eclectically shaped baking pans. They also sort their clothes by color!

The chair was a craigslist find. I thought i'd include it because it's super cool. I'm going to recover the cushions with some happy, bold fabric.

London Cheesecake

I went to another fantastic potluck last night. The menu went like so:

Roasted tomato soup with browned butter, cream, cayenne pepper, and brandy

Homemade french bread

"Confetti Pizzas" with hummus or cream cheese, vegetables, and spices

Spinach salad with ricotta salata, oil-cured olives, red onions, and homemade vinaigrette

Roasted beet and squash salad

Homemade papardalle with mushroom sauce and thyme, or braised rabbit red sauce

Penne with avocados, broccoli, and white wine/herb sauce

London Cheesecake with blueberry topping

Spice cake with maple syrup meringue and toasted pecans

Lots of red wine, coffee, and tea

Getting to the potluck was an adventure in itself. It's hard to be conspicuous on public transportation when you're carrying a large spice cake in a clear acrylic container. I sat directly across from a woman who took one look at the cake and wistfully said "I'm diabetic."

I really enjoyed dinner. There were clear progressions between appetizers, main courses, and desserts, with nice breaks in between. Conversation was pleasant and we stayed up until after 1am playing trivial pursuit.

Before dessert, I worried about the cakes. I worried the cheesecake's crust would be soggy because it leaked some water when I unwrapped it. I worried people wouldn't like the meringue frosting because I used a different vanilla extract that overpowered the maple flavor.

Siobhan took a bite of cheesecake and said "this is the best cheesecake i've ever had." It definitely stole the show- there was one tiny piece left (the one in the photo). We managed to work through 3/4ths of the spice cake too. I felt pretty proud of myself.

I topped the cheesecake with the blueberry topping from Claudia Fleming's The Last Course. The fruit and sour cream topping were a nice touch. I recommend lining the bottom of the springform pan with a circle of parchment. This will ensure neat slicing and easy removal. While I love my cheesecakes really cold, I do suggest pulling this one out twenty minutes ahead of time. It's very firm, and I think you can taste it better when it's warmed up a little.

London Cheesecake
adapted from Nigella Lawson's How to be a Domestic Goddess

1/2 cup plus 2 tbsp or 5 ounces graham crackers
6 tbsp unsalted butter, melted or very soft
20 oz cream cheese
1/2 cup plus 2 tbsp sugar
3 large eggs
3 large egg yolks
1 1/2 tbsp vanilla extract
1 1/2 tbsp lemon juice
8 inch springform pan
Heavy duty aluminum foil

for the topping:
3/4 cup sour cream
1 tbsp sugar
1/2 tsp vanilla extract

Process the crackers until they are crumbs at this point, then add the butter and pulse again. Line the bottom of the springform pan, pressing the crumbs in with your hands or the back of a spoon. Put the pan in the refrigerator to set, and preheat the oven to 350F.

Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.

Line the outside of the chilled pan with foil so that it covers the bottom and sides in one large piece, then do the same again and put it in into a roasting pan. This will protect the cheesecake from the water as it is cooked in its water bath.

Pour the cream cheese filling into the chilled base, and then pour hot water from the recently boiled kettle into the roasting pan around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the pan. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar, and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.

Take the roasting pan out of the oven, then gingerly remove the springform, unwrap it, and stand it on a rack to cool. When it's cooled down completely, put it in the refrigerator, removing it 20 minutes before eating to take the chill off. Unmold and when you cut into it, plunge a knife in hot water first. Serves 8.

Date and Nut Bread

I'm pretty new to dates. As a child I got it into my head that they were gross. They looked sticky, wrinkly, and unappetizing. I heard people dismiss them as overly-sweet and tasteless, so I avoided them.

Somehow, without much effort, i've grown to love dates (prunes too). Rather than remake Banana Date Muffins or Date Cake with Toffee Sauce, I decided to try a simple recipe for date and nut bread from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins, & More. It's simple, hearty, and satisfying. I put some in the freezer for the coming week.

I've posted the recipe as it appears in the book. I rarely follow recipes to the letter- I halved the ingredients and made one loaf that only took 50 minutes to bake. I skipped the buttered parchment and just lined the loaf pan with foil. Keep an eye on your oven, and don't assume the loaf is done just because it looks very brown on top.

Grandma Jennie's Date and Nut Bread
adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins, & More

1 pound pitted dates, cut into 1/2 inch pieces
2 cups boiling water
2 tsp baking soda
3 cups sifted all purpose flour, spooned in and leveled
1/2 tsp salt
1/2 tsp ground allspice
1/2 cup (1 stick) unsalted butter, slightly firm
1 tsp grated navel orange zest
3/4 cup granulated sugar
1/2 cup (lightly packed) very fresh dark brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/4 cups walnuts, cut into 1/2 inch pieces

1. Position the rack in the lower third of the oven. Heat the oven to 350F. Generously butter four 19oz tin cans using a pastry brush, line the bottoms with parchment circles, then butter the parchment. Or generously butter two 8.5x4.5x2.75 inch loaf pans, line the bottoms with parchment, then butter the parchment.

2. Place the dates in a 2 quart bowl. Stir in the boiling water and the baking soda. Set aside.

3. In a large bowl, thoroughly whisk together the flour, salt, and allspice. Set aside.

4. Cut the butter into 1 inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the orange zest and mix on medium speed until lightened in color, 1.5-2 minutes. Add the granulated sugar, 1 to 2 tablespoons at a time, taking about 2 minutes, then add the brown sugar, taking another two minutes, scraping down the sides of the bowl as necessary, and mix for 1 minute longer.

5. Add the eggs, one at a time, mixing for 1 minute after each addition, then blend in the vanilla. Scrape down the sides of the bowl.

6. Reduce the mixer speed to low and add the flour mixture alternately with the date mixture, dividing the flour into four parts and the dates into three parts, beginning and ending with the flour. Remove the bowl from the mixer, and using an oversized spatula, fold in the walnuts.

7. If baking in tin cans, fill each can with 1.5 cups of batter. Tap the cans firmly on the counter to level the batter. Bake for 50-55 minutes. Alternatively, divide the batter between the prepared loaf pans and bake for 60-65 minutes. The bread is done when it is firm to the touch, the sides begin to release, and a toothpick inserted in the center comes out clean.

8. Remove from the oven and let cool on racks for about 20 minutes. Invert each bread onto a rack and gently lift off the cans or pans and the parchment. When the breads are cool enough to handle, carefully turn them right side up. Store at room temperature, tightly covered with plastic wrap, for up to 5 days, or refrigerate for up to 10 days. These breads may be frozen.

Spice Cake with Maple Icing and Toasted Pecans

How can you not enjoy a recipe when it tells you to throw nuts at the sides of your cake? I didn't bother trying to be precise or tidy. I literally took handfuls of pecans and whirled them at the cake. Most of them stuck, but many of them ended up on the countertops and the floor.

I substituted the maple syrup cake from the original recipe for Flo Braker's spice cake. It was a good choice; the cake has a crumbly, rustic texture that reminds me of coffee cake. Combined with the maple syrup in the frosting, you could almost pass this cake off as a breakfast item.

I was quite proud of how pretty the cake looked. I carried it, umbrella covered, through the rain to my friends at Apple. Everyone seemed to enjoy it, though Peter didn't care for the texture of the icing. He described it as "stretchy" or "stringy." Meringue tends to be hit or miss with most people. I like it when it's well-made. It's lighter than buttercream and reminds me of marshmallow fluff.

This cake was fun to make, and I found myself smiling through the whole process. I find the flavors and textures playful and happy. It's an easy, elegant cake that would be good for birthdays or other occasions.

Spice Cake with Maple Icing
adapted from Nigella Lawson and Flo Braker

For the cake:
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature

For the icing:
2 large egg whites
1/2 cup maple syrup
7 tbsp sugar
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup or 4 oz pecans, lightly toasted

1. Preheat the oven to 350° and position a rack in the lower third. Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves onto a sheet of wax paper. Combine the buttermilk and vanilla in a small pitcher.

2. In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.

3. Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely. Wrap each cake in plastic and store at room temperature overnight.

4. To make the frosting: Put everything except the extract and pecans into a glass or metal bowl that fits over a saucepan to form a double boiler. Fill the saucepan with enough water to come just below, but not touching, the bowl when it sits on top. Bring the water to the boil, set the boil on top, and using an electric mixer, beat the mixture vigorously for 5-7 minutes. It should stand up in peaks like a meringue mixture. Take the bowl off the saucepan, away from the heat, and add the extract, beating for another minute.

5. Using the icing, frost the middle, sides, and top of the cake. Chop most of the pecans finely, leaving some pieces larger. Sprinkle over the top of the cake, and throw at the sides. This cake is best eaten the day it's made. .

Peanut Butter Banana Muffins

I'm enjoying the texture and flavor of Carole Walter's muffin recipes. These have mini chocolate chips, peanut butter, bananas, and salted peanuts. Kim says they taste like a peanut butter smoothie. They remind me of a peanut butter and banana sandwich. I'm going to take them to work and see how my coworkers like them.

Peanut Butter Banana Muffins
adapted from Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More
1 1/2 cups all purpose flour, spooned in and leveled
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup (2/3 stick) unsalted butter, very soft
1/3 cup smooth peanut butter
1/2 cup very fresh dark brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup plain yogurt
1/2 cup mashed banana (about 1.5 medium, very ripe bananas)
1/3 cup medium chopped salted Spanish peanuts
1/2 cup mini chocolate chips
4 tsp sparking sugar, for sprinkling (I used demerara sugar)

1. Position the racks in the upper and lower thirds of the oven. Heat the oven to 375F. Line 14 muffin cups with paper or foil cupcake liners.

2. In a medium bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda.

3. Combine the butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute.

4. Add the brown sugar, then the granulated sugar, and mix on medium speed for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla and mix for about 1 minute.

5. Combine the yogurt with the banana. Reduce the mixer speed to low and add the dry ingredients alternately with the yogurt/banana mixture, dividing the flour in 3 parts and the yogurt mixture in 2 parts, starting and ending with the dry ingredients. Do not overmix.

6. Set aside 2 tbsp of the peanuts for garnishing. Remove the bowl from the mixer. Using a rubber spatula, fold the remaining peanuts and the mini chocolate chips into the batter.

7. Portion level scoops of the batter into the prepared pans using a no. 16 ice cream scoop (1/4 cup capacity). Sprinkle the top of each muffin with a scant 1/2 tsp of chopped peanuts and about 1/4 tsp of the sparkling sugar.

8. Bake for 25-27 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool. Store at room temperature, tightly wrapped in aluminum foil, for up to 3 days. These muffins may be frozen.

Mushroom Tart.

I made this recipe again for the potluck last week. I love a simple mushroom tart and this one gets plenty of flavor from dried porcinis and homemade mushroom stock.

I've also eaten my way through a box of poco dolce's bittersweet chocolate tiles with sesame brittle and sea salt. The coconut almond tiles are easily my favorite, but Mon Aimee Chocolat ran out.



The burnt caramel ones are also delicious. I think I just love anything with sea salt on top.

Apple Crumble Cakes

These photos don't communicate how delicious these cakes are fresh from the oven and topped with a generous scoop of vanilla ice cream. I think I ate three in one go. I love the crunchy topping and the big chunks of apples and chestnuts.

I thought 8oz portions were too large. 6oz ramekins would work well for individual desserts and muffin tins make the cakes potable and good for snacking. The recipe yields 16-18 muffins, maybe more. I just eyeballed the portions and made sure not to fill the tins too full.

Apple Crumble Cakes with Chestnuts
adapted from Food and Wine Magazine

INGREDIENTS
1 1/2 cups coarsely chopped walnuts
2/3 cup light brown sugar
1 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 stick unsalted butter, softened
1 cup turbinado sugar
1/2 cup dark brown sugar
2 large eggs, beaten
1 cup buttermilk
2 large Granny Smith apples—peeled and cut into 1/2-inch dice
1 cup roasted chestnuts, quartered
Sesame or vanilla ice cream
DIRECTIONS
Preheat the oven to 350°. Place eight 8-ounce ramekins on a large rimmed baking sheet. In a bowl, toss the walnuts with the light brown sugar and cinnamon.
In a medium bowl, whisk together the flour, baking powder and baking soda. In a large bowl, blend the butter with the turbinado sugar, dark brown sugar and eggs. Gently stir in the flour mixture and buttermilk until blended, then fold in the apples and chestnuts.
Spoon the batter into the ramekins and sprinkle the walnut mixture on top. Bake for about 40 minutes, until the topping is browned and a cake tester inserted in the center of the cakes comes out clean. Let cool for 5 to 10 minutes, then serve with a scoop of ice cream.