Fresh Ginger and Chocolate Gingerbread

This is the gingerbread i've been waiting for. The fresh ginger adds great flavor and heat, and the chunks of chopped chocolate melt in your mouth. I love the subtle blend of spices and the smooth consistency of the frosting.

Do sift the confectioners' sugar, or your icing will be rather lumpy.

I didn't mind that the edges were slightly over-baked. I trimmed them off and ate them immediately. This gingerbread is a keeper. I almost don't want to take it to the holiday party I made it for...

Fresh Ginger and Chocolate Gingerbread
adapted from Baking from my Home to Yours by Dorie Greenspan

For the cake:
2 tbsp finely chopped peeled fresh ginger
1 tbsp sugar
2 cups all purpose flour
1 tsp baking soda
2 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1 stick + 3 tbsp unsalted butter, at room temperature
3/4 cup packed light brown sugar
3 large eggs
1/2 cup molasses
6 oz bittersweet chocolate, 2 oz melted and cooled, 4 oz finely chopped
1 cup buttermilk
1 tbsp finely chopped stem ginger in syrup (optional)

For the icing:
3 oz bittersweet chocolate, coarsely chopped
1 tbsp strong coffee
3 tbsp unsalted butter, at room temperature
3 tbsp confectioners sugar

Center a rack in the oven and preheat the oven to 350 degrees. Butter a 9in square baking pan and put it on a baking sheet.

Put the fresh ginger and sugar in a small bowl, stir and set aside.

Whisk the flour, baking soda, and spices together.

Working with a stand mixer fitted with the paddle attachment, or a hand mixer in a large bowl, beat the butter and brown sugar together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each egg goes in. Don't worry if the mixture looks curdled at this stage. Pour in the molasses and beat until smooth. Reduce the mixer speed to low and add the melted chocolate, along with the sugared ginger. Still on low speed, add the dry ingredients in 3 additions and the buttermilk in two (begin and end with dry ingredients,) mixing the batter only as much as needed to blend the ingredients. Fold in the chopped chocolate and the ginger in syrup (if using.) Pour the batter into the pan.

Bake for about 40 minutes, or until the cake starts to pull away from the sides of the pan and a thin knife inserted into the center comes out clean. Don't be concerned if the cake has domed and cracked- it will settle down as it cools. Transfer the cake to a rack and cool for 10 minutes, then unmold the cake. Turn right side up to cool to room temperature before icing the cake. The edges might be quite brown, but don't fret- you can trim them after you ice the cake.

To make the icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted. Remove the bowl and, using a small whisk, stir in the butter 1 tbsp at a time. Sift the confectioners sugar over the chocolate and stir in. Transfer the bowl to a counter and let the icing sit for about 10 minutes.

Put the gingerbread, still on the rack, on a pice of wax paper or foil. Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top. Allow the icing to set for 30 minutes. If the edges of the cake are overbaked, now's the time to trim them. Then cut the gingerbread into 9 even pieces.

Ginger Oatmeal Raisin Cookies

When a batch of cookies goes awry, sometimes it's the recipe's fault. Other times, it's your fault. Well- at least your equipment's fault.

Once, I took a batch of these gingersnaps to my friend's office the same day one of his coworkers did. Even though we used the same recipe, our cookies looked and tasted nothing alike. It was clear we approached things very differently; he mentioned spending time in Whole Foods searching for "packed brown sugar."

There are so many variables involved in cookie baking: technique, baking time, temperature, equipment, ingredients, cooling methods...to understand them, you must bake lots of cookies.

I made a big bowl of Ginger Oatmeal Raisin Cookie dough and experimented with each dozen I baked. I baked some batches for 10 minutes, and others for 12-16. I used different types of cookie sheets. I left some cookies on the sheet to cool and moved others to racks individually. I flattened the cookies to different thicknesses. I put little squares of candied ginger on some and left others plain. I fiddled with the oven temperature and oven rack position.

Eventually, I found my favorite combination: one inch balls of dough, flattened and garnished with ginger, baked on a parchment-lined half-sheet pan in the upper middle rack of my oven for 10 minutes at 325 F and an extra 2-3 minutes at 330 F, and cooled completely on the cookie sheet.

There's no guarantee this method will work for you. You probably have a different oven, different cookie sheets, different weather, and a different taste in cookies. I like mine crunchy at the edges, chewy in the middle, nicely golden, and well spiced.

I like this recipe. The cayenne pepper and ginger add a nice bite to an otherwise traditional, satisfying oatmeal raisin cookie.

Ginger Oatmeal Raisin Cookies
adapted from Pichet Ong's The Sweet Spot
1 1/2 cups (223g) all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup (226g) unsalted butter, cut into 1 inch cubes and chilled
2/3 cup (114g) packed light brown sugar
1/2 cup (114g) sugar
2 tbsp candied ginger, finely chopped, plus more for garnish if desired
1 1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp cayenne pepper (optional)
2 large eggs
1 tbsp whole milk
2 tsp vanilla extract
2 cups (170g) old fashioned rolled oats
1 1/4 cups (170g) raisins, preferably golden

1. Sift together the flour, baking powder, and baking soda and set aside.

2. Put the butter, both sugars, the ginger, cinnamon, salt, and cayenne, into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 4 minutes. With the machine running, add the eggs one at a time, then add the milk and vanilla. As soon as the liquids are incorporated, stop the mixer and scrape down the sides and bottom of the bowl.

3. Turn the mixer speed to low and add half the flour mixture. When it is incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the oats and raisins. If you have time, cover the dough and let chill for at least 2 hours, or up to 3 days, before baking.

4. When ready to bake, preheat the oven to 325 F. Line two baking sheets with parchment paper.

5. Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheets. Use your palm to slightly flatten each ball, then sprinkle the tops with chopped candied ginger, if desired.

6. Bake the cookies until lightly golden brown, about 10 minutes*. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

*I pulled one batch of cookies at exactly 10 minutes and they were way under-baked. My baking time also varied depending on the type of cookie sheet I used. Wait until the cookies are no longer wet/shiny on top. They should be just golden at the edges. Bake them longer for a crispier cookie.

Spice Cake with Cream Cheese Frosting

I can be skeptical about mise en place. I'll measure dry ingredients hours ahead of time, but i'll avoid prepping one thing or another. I tell myself that if I wait, the ingredient will be fresher, the preparation less cumbersome.

There is a reason you're supposed to prepare your ingredients: urgency while baking is dangerous. While carefully pouring eggs into your rapidly whipping stand-mixer, you'll realize that you're supposed to throw in a tablespoon of ginger that you haven't grated. In your rush to peel and grate the ginger, you'll make a bad decision.

In this case, I balanced the microplane over the top of a cereal bowl, figuring the grated ginger could fall into it. This took much more leverage than I anticipated, and the bowl slipped and flew into the air. I fumbled it for several seconds before launching it across the room where it hit the floor and shattered into a million pieces.

I cleaned up the mess, took a few deep breaths, and continued. The rest of the process was pleasant. My whole apartment smelled like brown butter and spices. I served the finished cake later in the evening for my friends who come over to watch Top Chef. They graciously brought montegrappa, apples, pears, crackers, chips, wine, and daffodils.

I'd definitely make this recipe again. It's best served at room temperature the day it's made. Don't be put off by the ginger and molasses; the flavors are subtle and complementary.

Spice Cake
from Cook's Illustrated

Cake
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces), plus extra for dusting pans
1 tablespoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
16 tablespoons unsalted butter (2 sticks), softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs at room temperature
3 large egg yolks at room temperature
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
2 tablespoons light molasses or mild molasses
1 tablespoon grated fresh ginger
1 cup buttermilk , at room temperature

Frosting
5 tablespoons unsalted butter , cut into 5 pieces, softened
1 1/4 cups confectioners' sugar (4 1/2 ounces)
8 ounces cream cheese , cut into 4 pieces , softened
1/2 teaspoon vanilla extract
3/4 cup coarsely chopped walnuts, toasted (optional)

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13- by 9-inch baking pan. Combine spices in small bowl; reserve 1/2 teaspoon for frosting.

2. Heat 4 tablespoons butter in 8-inch skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.

3. Whisk flour, baking powder, baking soda, and salt in medium bowl. In small bowl, gently whisk eggs, yolks, and vanilla to combine. In standing mixer fitted with paddle attachment, cream remaining 12 tablespoons butter with sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides and bottom of bowl twice with rubber spatula. Reduce to medium speed and add cooled butter and spice mixture, ginger, and half of egg mixture; mix until incorporated, about 15 seconds. Repeat with remaining egg mixture; scrape down bowl again. Reduce to low speed; add about one-third flour mixture, followed by half of buttermilk, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk. Scrape bowl and add remaining flour mixture; mix at medium speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

4. Transfer batter to prepared pan. Zigzag the tip of a metal spatula through batter, pulling it to pan edges. Lightly tap pan against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula.

5. Bake until toothpick inserted in center of cake comes out clean, 32 to 37 minutes. Cool cake to room temperature in pan on wire rack, about 2 hours.

6. For the frosting: In bowl of standing mixer fitted with paddle attachment, beat butter, sugar, and reserved 1/2 teaspoon spice mixture at medium-high speed until light and fluffy, 1 to 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and beat until no lumps remain, about 30 seconds.

7. Run paring knife around edge of cake to loosen from pan. Using spatula, spread frosting evenly over surface of cake. Sprinkle cake with walnuts, if using. Cut into squares and serve.

David Lebovitz's Fresh Ginger Cake

Now that Thanksgiving is over and there's snow on the ground, I'm thinking less about pumpkin and more about cinnamon, nutmeg, ginger, cloves, allspice, peppermint, rum, cider, hot cocoa, candied citrus peels and nuts, and cranberries.

This simple, spicy cake that was once David Lebovitz's most requested recipe. It's very moist, and the flavor improves with age. My cake domed quite a bit and started to burn, so after it cooled I just sliced off the top and flipped the whole thing over. It made a nice breakfast for several days and I thought it was seasonally appropriate.

The cake was one of my last forays into Richard Sax's Classic Home Desserts (it's titled "East West Ginger Cake" in the book). I also tried the "Rich Soft Spice Cake" and "Hilda's Apple Cake"; both were good, but neither was my favorite from the book. As much as I've enjoyed it, I think it's time to return it to the library.

This recipe is available here.

Kabocha Squash Cheesecake

I need to have more faith in cookbooks. Lately i've been so wary even though the recipes have been great!

Fall is just around the corner. I'd been in the mood for comforting, spiced baked goods, so I picked up a 3 lb red kabocha squash from the Food Co-op and decided to try Pichet Ong's recipe for Kabocha Squash Cheesecake.

This isn't your average cheesecake. It's a little more like a pumpkin pie in that the filling has a very high ratio of squash flesh to cream cheese. Consequently, it's not nearly as dense and retains that silky but not mushy texture of good pumpkin pie.

The crust is amazing too. I worried the Mi-Del graham crackers would be too dense, but they worked perfectly. The crust is a little thicker than usual, and it stayed nice and crunchy. I loved the balance of spices too!

A nice dollop of whipped cream would suit if the cake isn't quite rich enough for you. The cookbook suggests a little condensed milk chantilly cream. I will probably make this for Thanksgiving.


Kabocha Squash Cheesecake with Walnut Crust
adapted from Pichet Ong's The Sweet Spot
Kabocha Squash Filling
one 3 lb kabocha squash
8 oz cream cheese, at room temp
1 cup sugar
1.5 tsp ground cinnamon
1 tsp ground ginger
1/3 tsp nutmeg
1/2 tsp salt
1.5 tsp brandy (I used rum.)
2 large eggs, room temp

Walnut Crust
1/4 cup unsalted butter, melted
1/2 cup walnuts
1/2 cup packed light brown sugar
11 graham crackers (174 g), crushed into fine crumbs, about 1.5 cups
(I used mi-del honey grahams.)
2 tsp grated lime zest
1/2 tsp cinnamon
1/8 tsp ginger
1/4 tsp salt

1. To make the filling: Prepare a steamer by filling a large round casserole with water to a depth of 3 inches; the casserole should be able to hold the squash comfortably and have a tight fitting lid. Put a steamer rack or enough crumpled heavy-duty foil to support the squash on the bottom; the rack or foil should be just above the waterline. Set over medium heat and bring to a steady simmer. Put the whole squash on the rack, cover the pot, and steam until a knife pierces the flesh easily (about 1hr.)

2. Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle.

3. Meanwhile, make the crust: Preheat the oven to 325. Lightly butter a 9-inch springform pan, line with paper and butter the paper. Set aside.

4. Spread the walnuts on a rimmed baking sheet and toast, shaking the pan occasionally, until fragrant, about 15 minutes. Cool completely. Turn the oven down to 300.

5. Put the walnuts and 1/4 cup of the brown sugar in the bowl of a food processor and pulse until the walnuts are coarsley ground. Transfer the walnuts to a mixing bowl and add the graham cracker crumbs, zest, cinnamon, ginger, and salt, and the remaining 1/4 cup brown sugar. Mix well, then add the melted butter and mix with your hands until everything is moistened. Transfer the mixture to the prepared pan and press into an even layer on the bottom.

6. Bake the crust until golden brown, about 12 minutes. Cool completely. Leave the oven on.

7. When the squash is cool enough to handle, remove it from the steamer, cut it in half, and scoop out and discard the seeds and strings. Scoop out 2.5 cups of the squash flesh into a small bowl. Reserve any remaining squash for another use.

8. Put the cream cheese, sugar, cinnamon, ginger, nutmeg, and salt into the bowl of a food processor and process, scraping down the sides and bottom of the bowl occasionally, until the mixture is light and smooth. Add the squash and process again, scraping down the sides of the bowl of the bowl occasionally, until smooth. Add the brandy and eggs and process until just incorporated. Transfer to a bowl and finish mixing with a rubber spatula.

9. Transfer the filling to the cooled crust. Bake until the center is set but still slightly jiggly, about 1 hour. Cool completely and unmold.

NOTES: I think steaming your squash upside down would be good. The top of my squash was much thicker than the bottom, and didn't quite cook all the way through.

Keeping the walnuts pretty coarse adds a nice crunch.

Muffin Recipes.

Muffins do not equal cupcakes. To me, a good muffin has a hearty quality- usually from the addition of whole grains, tart dairy, or big chunks of nuts of fruit. I don't like them too sweet or soft like cake. They should be fairly simple: worthy of breakfast fare.

I love this pear, ginger, raisin muffin recipe from "Once Upon a Tart." The Chocolate, oatmeal, banana recipe is good, but I probably won't make it again for a long time. It's pleasantly chewy.

Pear Ginger Raisin Muffins
from "Once Upon a Tart"

2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
3 large eggs
3/4 cup sugar
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 large, ripe Anjou or Bosc pear, peeled, cored, and cut into 1/2 inch cubes
1/2 cup dark raisins

1. Position your oven racks so that one is in the center, and preheat the oven to 400 degrees. Smear six big muffin tin cups with butter (*I made 12 small ones, but they are damn good big.)
2. Whisk the flours, baking soda, ginger, and salt together in a medium-size bowl.
3. In a seperate, big bowl, whisk the eggs to break up the yolks. Still whisking with one hand, pour in the sugar with the other. Continue whisking for a few minutes, until the eggs begin to pale in color. Whisk in the oil and vanilla.
4. Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon until there is just a little flour visible.
5. Scoop batter up with your spoon and using a rubber spatula, scrape the batter off the spoon into the cups of the muffin tin, filling them almost to the top. Divide the batter evenly between the cups.
6. Place the tin on the center rack of the oven and bake the muffins for 35-40 minutes (more like 15-20 for small ones,) or until a small knife or toothpick inserted deep into the center of one comes out clean.
7. Remove the tin from the oven, and place it on a wire rack. Let the muffins sit for a few minutes in the tin, until they're cool enough to touch. To remove the muffins, flip the tin upside down and let the muffins fall out onto the wire rack to cool. Or, even better, serve warm.

Oatmeal-Banana Muffins with Chocolate Chips
from "The Foster's Market Cookbook"

1 1/2 cups rolled oats
2 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
12 tbsp (1 1/2 sticks) unsalted butter, melted
3 large eggs
2 very ripe bananas, mashed
3/4 cup buttermilk
1/4 cup canola or safflower oil
1 cup semisweet chocolate chips

1. Preheat the oven to 375 degrees.
2. Line 12 large muffin cups with paper lines and spray the top part of the pan lightly with vegetable oil spray.
3. Place the oats on a baking sheet and toast for 10 minutes or until light golden. Set aside to cool.
4. Combine or sift together the flour, baking powder, and salt in a large bowl and stir in the oats.
5. Whisk together the sugar, butter, eggs, bananas, buttermilk, and oil in a seperate bowl until well blended.
6. Add the egg mixture to the flour and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the chocolate chips until distributed evenly throughout the batter.
7. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3 cup scoop.) The batter will come to the top of the paper liner or pan.
8. Bake 25-30 minutes, until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of the muffin comes out clean.
9. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

For Ginger Lovers Only.

A ginger cake from Baking with Julia. It is incredibly dark and spicy- the sort of cake that screams for a very cold glass of milk, or a generous helping of ice cream.

Peach-Raspberry Crostata

This recipe came from Sarah Foster's Casual Cooking. I own all three of the Foster's Market cookbooks and they're all fantastic. The recipes are always fresh and easy to execute.

This crostata dough was particularly good. Adding egg yolk and milk made the dough a little more tender than a pure short crust, but it still was really really crispy. The filling had a hint of ginger and cinnamon, and enough cornstarch to keep the crostata from becoming too liquidy.

Peach Raspberry Crostatas
For the crust:
2 cups all purpose flour
3 T sugar
1/4 tsp kosher or sea salt
2 sticks cold unsalted butter, cut into cubes
1 large egg yolk
3-4 T ice water or milk (i used milk.)

For the filling:
2 pounds peaches, peeled, pitted, and thinly sliced
1 cup fresh raspberries
1/3 cup sugar plus extra for sprinkling
3 T cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp kosher or sea salt
4 T unsalted butter, cut into 8 pieces (I omitted this.)
1 large egg
1-2 T milk

To make the crust, stir the flour, sugar, and salt together in a large bowl. Add the butter and blend it in with the flour using a pastry blender or two knives in a crisscrossing motion until the mixture resembles coarse meal. Whisk the egg yolk and 3 T of milk together in a small bowl and add it to the flour mixture. Stir until the dough just comes together and starts to form a ball, adding the remaining milk if necessary. Dust your hands lightly with flour and press the dough together to form a fat, round disk. Cover the dough with plastic wrap and place it in the refrigerator to chill for at least 1 hour or overnight.

Lightly grease 2 baking sheets or cover with parchment and set aside.

To make the filling, combine the peaches, raspberries, sugar, cornstarch, cinnamon, ginger, and salt in a large bowl and stir gently to mix.

Remove the dough from the refrigerator and cut it into 8 equal size pieces. Lightly flour the work surface and roll each piece into a 6 inch round. Place the rounds onto prepared baking sheets.

Scoop the filling and juices into the center of each round, dividing it evenly and leaving a 1 inch border around the edges. Place a piece of butter on top of the fruit, if you like. Folkd the dough over the fruit all the way around to form an edge.

Whisk the egg and milk together to make an egg wash. (I usually strain this to avoid ugly lumpy bits of egg.) Brush the edges of each tart and sprinkle with sugar. Put the tarts in the fridge and chill for about 30 mins.

Preheat the oven to 375. Bake the tarts for 40-45 minutes, rotating the sheets halfway through, until the crusts are golden brown and the fruit is bubbling. Cool the tarts slightly and serve warm. (I like a little dollop of vanilla ice cream on top :))

Gingerbread Stars with Royal Icing

I tried Donna Hay's recipe for gingerbread from Modern Classics Book 2. The cookies held their shape well and looked elegant topped with royal icing. I didn't care for the texture, but I liked the recipe enough to consider trying more iced cookies.

This recipe uses Golden Syrup instead of molasses, and the ground ginger flavor is strong and spicy. Here's the cookie recipe, if you care to try it.

I'd suggest finding a more reliable recipe for royal icing- the one in Modern Classics calls for way too much egg white.

Gingerbread Cookies
adapted from Donna Hay's Modern Classics, Book 2
125g butter, softened
1/2 cup brown sugar
1/2 cup golden syrup
2 1/2 cups all purpose flour, sifted
2 tsp ground ginger
1 tsp baking soda

Preheat the oven to 375F. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup, flour, ginger, and baking soda and mix to form a smooth dough. Refrigerate for 10 minutes or until the dough is firm. Roll out the dough between sheets of wax paper to 1/4 inch thick. Place on baking sheets lined with parchment paper. Bake for 8-10 minutes or until golden brown. Do not overbake!

Easy Gingerbread Cakes.

I love gingerbread. Generally I love all things involving any combination of molasses, cinnamon, cloves, nutmeg, allspice, pepper, ginger, and cardamom.

Every year I look foward to the arrival of Bahlsen christmas cookies. Prestogeorge Coffee in the Strip District usually has the best selection. Mon Aimee Chocolat also has a small selection this year. I'm extremely partial to the Contessas. My family has a history of going through Contessas like hotcakes. Sometimes we hide them from eachother.

I like this recipe because it's easy. I usually omit the blueberries or substitute chocolate chips. I also add about 1/4 tsp of cloves. Also, I never use an 11x7 pan; I use muffin tins or small cake pans and reduce the baking time.

The cake is soft and delivers Christmas flavors without bashing you over the head with them. It's a good solution for people who complain about too much molasses, too much ginger, etc.


Blueberry Gingerbread
from recipezaar.com

1/2 cup oil
1 cup sugar
1/2 teaspoon salt
3 tablespoons molasses
1 egg
2 cups flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup fresh blueberries or frozen blueberries
1 cup buttermilk
2 tablespoons sugar

Preheat oven to 350 degrees.
With mixer, beat together oil, 1 C sugar, salt and molasses.
Beat in egg.
Combine flour, spices and baking soda, dredge blueberries with 2 Tbsp of mixture.
Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
Stir in blueberries.
Pour into a greased and floured 12 x 7 baking dish.
Sprinkle top with remaining 2 Tbsp sugar.
Bake for 35- 40 minutes.
Cut into squares and serve warm with butter.

Apple Cheesecake

This apple cheesecake seemed appropriate for fall. It has a touch of ground cinnamon and ginger and a layer of caramelized apples sitting on top of the graham cracker crust.

I wasn't sure which photos to pick. I thought the above two had a nice character to the color/texture, but I also took this one which was also interesting- less washed out, but busier.

I'm going to drop this off with the guys at Apple again. There's no way 3/4ths of a cheesecake is going to get eaten in my apartment. I'm also pretty picky about cheesecake texture. This cake is pretty light and similar to cheesecakes i've tried at Juniors.

I'm more partial to cheesecakes that are very dense and crumbly with a crust that is crunchy instead of soggy and dense. The crust recipe I used on Pichet Ong's Kabocha Squash Cheesecake is one of my favorites and next time i'll probably substitute it in.

Sometimes my baking really reflects my mood. I'm still stuck in an empty, stressful, unmotivated funk. Lots of friends have moved away and my new apartment building gives me less opportunities to cook for people. I'm not sure if I need to take a break or simply find a new outlet for my work.

Apple Cheesecake Brulee
adapted from Tish Boyle's The Cake Book
Apple Layer:
2 medium granny smith apples
1 tbsp fresh squeezed lemon juice
2 tbsp unsalted butter
2 tbsp granulated sugar
3 tbsp heavy cream

Cinnamon Graham Cracker Crust:
1 1/4 cups (150g) cinnamon graham cracker crumbs
3 tbsp granulated sugar
4 tbsp unsalted butter, melted

Cream Cheese Filling:
1 1/2 pounds cream cheese, softened
1 1/2 cups granulated sugar
2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/2 cup sour cream at room temp
1 tbsp corn starch
4 large eggs, at room temp

Brulee Topping:
1 1/2 tbsp granulated sugar

1. Position a rack in the center of the oven and preheat oven to 350. Grease the bottom and sides of a 9x3 springform pan. Cut an 18in square of heavy duty aluminum foil and wrap the foil around the outside of the pan.

2. Make the apple layer. Peel and core the apples and slice them in half. Cut them into 1/4 inch slices (don't cut too thin!) and place them in a bowl with the lemon juice, tossing the slices so they are evenly coated.

3. Melt the butter in a large skillet over medium high heat. When the butter is bubbling, add the apples and saute for 2 minutes. Sprinkle the sugar over the apple and continue to cook, stirring frequently until the apples are nicely browned, about 5 minutes. Add the cream and continue to cook until the apples are tender, about 10 mins. Remove skillet from heat and set the apples aside to cool.

4. Make the crust: in a medium bowl combine the crumbs, sugar, and butter. Pat the mixture evenly into the bottom of the prepared pan. Bake the crust for 8 minutes.

5. Set the pan on a wire rack and cool the crust completely. Reduce the oven temperature to 325.

6. When the apples are cool, arrange a tight circle of slices, without overlapping them, around the edge of the pan, on top of the crust. Arrange another circle of slices in the center, covering the crust completely.

7. Make the filling: In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy and smooth, about 2 minutes. Gradually add the sugar and beat until blended. Add the vanilla extract, salt, cinnamon, ginger, sour cream, and corn starch and mix until well blended. At low speed, add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

8. Scrape the batter over the apple layer. Place the pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan. Bake the cake in the water bath for 70 to 80 minutes, until the center is set but still slightly wobbly (the cake will continue to set up as it cools.) Remove the pan from the water bath and set it on a wire rack to cool completely.

9. Refrigerate the cheesecake for at least 4 hours before caramelizing the top.

10. Run a thin bladed knife between the edge of the pan and the cake to loosen it. Remove the side of the pan. Sprinkle the sugar over the top of the cake, covering it with a very thin, even layer. Caramelize the sugar with a butane or propane torch, holding it about 2 inches from the surface of the cake and slowly moving it over the top until the sugar melts and turns golden brown.

Molasses Spice Cookies

I strongly believe that gingersnaps and molasses cookies should be enjoyed year-round. While some people save cinnamon, ginger, allspice, and cloves for fall and Christmas recipes, I use them for any occasion. Especially breakfast.

I've tried many kinds of spiced cookies and I definitely have favorites. So, when I tried this Cook's Illustrated recipe, I wasn't expecting much. I just wanted to use up the molasses.

As soon as the cookies came out of the oven, I knew they'd be perfect. They were beautiful: big, sugary, crinkled, and perfectly round. I've tried similar recipes that weren't nearly as consistent- the cookies spread too much, or they looked nothing like they were supposed to. Conversely, these cookies turned out perfectly every time.

I highly recommend this recipe if you like chewy molasses cookies. Don't over bake them, or they will lose their wonderfully chewy texture!

Molasses Spice Cookies
from Cook's Illustrated

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven.

1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 11/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.

Sweet and Spicy Nuts.

I had a library student potluck last night. The blackout cake went over well; the outer frosting got way too hard in the fridge, but the inside was very moist. I'd happily eat a bowl of the pudding filling by itself.

I also made this recipe for Sweet and Spicy Nuts from The Macrina Bakery and Cafe Cookbook. I have no photo because everyone ate them! The cayenne pepper gives these spiced nuts a pleasant kick. They'd make a good holiday gift or holiday party contribution. Feel free to substitute other nuts; I used 2c walnuts, 1c almonds/pecans, and 1c hazelnuts.

Sweet and Spicy Nuts
1 cup whole almonds
1 cup whole peanuts
1 cup whole pecans
1 cup walnut halves
1 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/2 cup honey
1/2 cup light corn syrup

Preheat the oven to 350. Line a rimmed baking sheet with parchment paper, then brush the top of the paper with canola oil.

Combine almonds, peanuts, pecans, and walnuts in a medium bowl.

Combine cinnamon, allspice, cardamom, ginger, pepper, cayenne and salt in a small bowl. Mix well, then pour the spice mixture over the nuts and toss together thoroughly.

Combine honey and corn syrup in a medium saucepan and place over low heat, stirring frequently, until the mixture is just warm. Pour the mixture over the nuts and toss together until the nuts are evenly coated.

Pour the nuts onto the prepared baking sheet and spread them in a single layer. Bake on a center rack of oven for 15-20 minutes, or until the nuts take on a rich mahogany color. Let the nuts cool completely. At this point they will have formed a single, crispy layer in the baking sheet. Break the nuts apart with your hands and store in an airtight container. Store in a cool place, as heat will melt the syrup on the nuts and make them sticky.

Candied Ginger Cake.

This is a lovely recipe from Donna Hay's Modern Classics 2. It turned out much better than I expected it to! I will post the recipe after class.

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. .

Butternut Squash Pie

This weekend, I decided to try David Lebovitz's recipe for Butternut Squash Pie. I bought a large butternut squash in the Strip District and defrosted a big chunk of leftover tart dough.

I really love the Rich Shortcrust Pastry Dough from this post. Even when rolled very thin, it stays flaky, delicate, and crisp. The base recipe is intended for savory tarts, but you can add 2 tbsp confectioners' sugar for sweet ones.

My tart shells were quite shallow; I ended up with enough filling for one 9-inch tart, three 4-inch tarts, and six 4oz ramekins (the original recipe is for one 10-inch pie). I baked the ramekins in a water bath until they were mostly set but slightly wobbly in the middle. They turned out well, though they'd be better with some whipped cream, ice cream, streusel, or sugared nuts sprinkled on top.

I'm not sure I prefer butternut squash pie to pumpkin pie, but it's certainly delicious and fall-appropriate. Like Lebovitz, I prefer this pie chilled (but i've always had an affinity for cold pumpkin pie).

Fall is my favorite season, and i've definitely caught the fall baking bug. You'll be seeing an assortment of apple and pumpkin desserts very soon...

Butternut Squash Pie
adapted from David Lebovitz's Room for Dessert
makes one 10-inch pie

2 pounds butternut squash (for about 2 cups pulp)
1 cup heavy cream
1/2 cup milk
4 eggs
3/4 cup light brown sugar, firmly packed
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
pinch of salt
1/2 tsp vanilla extrct
1 tbsp brandy
one 10-inch prebaked pie crust

1. Position the oven rack in the center of the oven and preheat to 400F. Line a baking sheet with parchment and rub generously with butter.

2. Slice the squash in half lengthwise. With a spoon, remove the seeds and fibers from the cavity. Place the halves cut side down on the baking sheet and bake for 45 minutes, until tender and fully cooked.

3. While the squash is baking, mix together the cream, milk, eggs, sugar, spices, salt, vanilla, and brandy.

4. When the squash is cooked, remove it from the oven and turn the oven down to 375F. Scoop out the squash pulp and add to the other ingredients. Mix until smooth in a food processor or blender.

5. Pour the warm filling into the pre-baked pie shell and bake for 30-35 minutes, until just barely set in the center. (I poured the filling through a strainer).

Pumpkin Chocolate Chip Loaf

This is a recipe for Pumpkin Chocolate Chip Bread, but we like to call it Super Chocolate Awesome Bread. These were literally the first words out of my friend's mouth when he took a bite.

It's one of two recipes i've tried from Baked: New Frontiers in Baking- the second one being the Banana Espresso Chocolate Chip Muffins, which were also nicknamed Super Chocolate Awesome Muffins. The same friend had already devoured two before I'd had two bites. They were that good.

It's the simplicity of these two recipes that made me want to try them first. Both can be mixed up in practically no time, and they yield beautiful, moist cakes oozing with melting chocolate. The pumpkin bread is quite spicy; several people actually thought it was gingerbread. I'm tempted to try it without the chocolate, as i've been hurting for a good plain pumpkin bread recipe.

For the muffins, I bought already over-ripe bananas from Penn Mac. It's usually a good place to go if you don't want to wait for bananas to ripen. The espresso powder in the batter is a nice, dark complement to the chocolate. The coffee flavor was hard to identify in the final product- I thought it was nicely balanced. You can view a reprint of the recipe here, but the original uses only semisweet chocolate.

Not all of the recipes in this book appeal to me, but I liked these two so much that i'll probably try a few more!

Pumpkin Chocolate Chip Bread
adapted from Baked: New Frontiers in Baking
3 1/4 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
2 tsp salt
1 cup vegetable oil
1 3/4 cups pumpkin puree (15oz can)
3 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2/3 cup water, room temperature
1 cup (12 oz) chocolate chips or chopped semisweet chocolate

Preheat the oven to 350F and position a rack in the middle. Grease and flour two 9x5 inch loaf pans or line them with foil or parchment paper.

In a large bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In another large bowl, whisk together the oil and pumpkin puree. Add the granulated sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Mix in the chocolate with a rubber spatula.

Fold the dry ingredients into the wet ingredients until just combined. Do not overmix (and don't worry if you see a few small streaks of flour). Divide into the two pans and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack to cool for 10 minutes, then unmold leave to cool completely.

Kringles

I found this recipe at Penzey's Spices. It seemed mildly interesting, so I made the dough while focusing more intently on kumquat preserves and the previously posted ginger cake.

I baked the Kringles this morning, and I could hardly believe how delicious they were; crunchy on the bottom but deliciously soft on the inside and packed with warm brown sugar, cinnamon, butter, and walnuts. I would make them again in a heartbeat.

The glaze was a little thin though, for my tastes. I might look into a thicker glaze recipe.


Kringles
This looks like a lot of work/ingredients but it really isn't. This is another recipe with yeast that is nearly foolproof, as in this case the yeast stays cold throughout and there is no rising. So easy!

This recipe makes two kringles and can easily serve 8-10 polite people or fewer unrestrained ones.

Dough:
4 Cups all-purpose flour
1 Cup butter, slightly softened
2 TB. sugar
1 tsp. salt
1 pkg. dry yeast (2 1/4 TB.)
2 eggs, beaten
1 Cup milk

Filling:
1/2 Cup sugar
1/2 Cup brown sugar, lightly packed
1 tsp. cinnamon
5 TB butter, melted
1 Cup chopped nuts (in order of preference I would use pecans, almonds, hazelnuts, or walnuts)

Glaze:
2 2/3 cups powdered sugar
2 TB butter, softened
4 TB hot water
1 TB milk
1-2 tsp. vanilla extract

To make the dough:
Combine the first four ingredients in a bowl. Use a pastry blender, two knives of your hands blend together until mixture is crumbly. In a separate bowl mix the yeast, eggs, and milk. Add this mixture to the dry ingredients, making sure no yeast remains in the wet mixture bowl. Mix well until all is blended, it will pull away from the sides and form a ball. Divide it into two equal pieces, flatten them into discs, wrap in plastic wrap and put them into the refrigerator overnight (I left mine in for 24 hours and they were fine) or at least 6 hours.

Preheat the oven to 350F. Mix together the two sugars and the cinnamon in a small bowl and set aside. Place each disc on an ungreased cookie sheet. Roll out each piece of dough to 1/8" thickness about the length of your cookie sheet and as wide as 1/8" thickness will allow. Brush half the melted butter over each piece of dough, sprinkle each piece with half the sugar mixture, and top with half of the nuts. Turn the cookie sheet so that the long side faces you and roll up the dough like a jellyroll stopping at the halfway point. Then turn the sheet again, so that the other long side is facing you and roll up the other side to the halfway point, so that the two rolls meet in the middle. Pinch the rolls together very firmly down the center line (they are going to want to separate in the oven so pinch like you mean it) and fold the ends under. Bake 20-25 minutes, changing racks halfway through the baking time, (switch the top to bottom, and front to back) Remove the kringles to a cooling rack and let cool at least 10 minutes before glazing.

One-Pan Mocha Cake with Coffee Bean Brittle.

I am fortunate to have friends who enjoy good food and, perhaps more importantly, good hospitality. They RSVP. They invite people out for brunch or veggie dogs and a screening of North by Northwest. They say thank you. They take pictures and share them. Sometimes they pick up the tab. They bring not one bottle of wine, but two (or three!)

Kim asked, "do all library students like to cook? They seem like a type." I'm not sure if we're a type, or if I just gravitate towards foodies. This is the first year i've had so many friends who cook well, and adventurously.

I've hosted and attended several incarnations of dinner parties. There's the small dinner party: four or five people, a pre-planned menu, and cohesive conversation. Maybe a movie. There's the 8-12 person potluck or formal dinner party with wine and sometimes clear course progressions. That sort of party is usually dependent on whose apartment has the most space.

And then there's the party.

20-30 people scattered throughout a living room, dining room, and eat-in kitchen. Piles of food that comes in waves. Some of it gets eaten and some of it gets ignored. Someone makes cocktails. People dance. Believe me, it is something to see when every person brings food to a party that size.

Last night there was a party. We had onion tarts, curry with squash and brussels sprouts, two kinds of challah, bread from Wood Street Bakery, wheatberry salad with ginger and scallions, 5-6 kinds of cheese, olive tapenade, baba ghanoush, pita, mashed potatoes, some sort of cream cheese dip/salsa, peanutty noodles, rice noodles with chickpeas and spinach, red beans and rice, rice salad with pine nuts and raisins, endive salad with pecans, roasted potatoes and green beans, lasagna, chips, espresso, key lime tartlets, vegan chocolate and peanut butter cupcakes, sachertorte, and this one-pan mocha cake with coffee bean brittle.

I am probably forgetting a few things. I took home a huge tupperware of lasagna. Every dinner party has its place. While I prefer smaller gatherings, an occasional party can be fun.

This mocha cake was a big hit. It's very easy to prepare and looks very dramatic (though I think it would taste better and be easier to slice if you crushed the brittle instead). People started calling it "the broken bottle cake," to my amusement.

One-Pan Mocha Cake w/ Coffee Bean Brittle
adapted from Belinda Jeffery's Mix and Bake

1/3 cup (35g) dutch process cocoa powder
75g unsalted butter (about 6 tbsp)
1/3 cup (80ml) light olive oil
2/3 cup strong black coffee, cooled (or 3 tsp instant espresso powder dissolved in 2/3 cup boiling water)
90g (about 3 ounces) good quality dark chocolate, finely chopped
250g castor sugar (about 1 cup + 2 tbsp)
1 large egg
1 1/2 tsp vanilla extract
1 1/4 cups (185g) all purpose flour
2 tsp baking powder
1/3 cup (80ml) buttermilk (or sour cream or yogurt, in a pinch)

topping:
350ml heavy cream, lightly whipped
coffee bean brittle, coarsely crushed, or shards of dark chocolate, for garnish

1. Preheat your oven to 150C/300F. Butter a 23cm/9in round cake pan (preferably 3 inches high). Line the base with buttered parchment paper, then dust the pan with flour. Shake out the excess flour and set aside.

2. Put the cocoa, butter, oil, and coffee into a largish saucepan. Bring them to the boil over medium heat, stirring frequently until the mixture is silky, then take it off the heat. Add the chocolate and sugar and whisk them in until the chocolate has melted and the mixture is smooth.

3. Once the mixture has cooled, add the egg and vanilla extract, whisking them in thoroughly. Sift the flour and baking powder into the mixture and stir them in until they're just combined. Whisk in the buttermilk.

4. Pour the batter into the prepared tin and give it a gentle shake to level it out. Bake for about 50 minutes, or until a fine skewer inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Invert the cake onto a rack, remove the paper and leave it to cool completely.

5. When you're ready to serve, transfer the cake to a serving plate. Just before serving, spread the cream on top, then use the back of a spoon to swirl it a bit. To finish off, sprinkle some of the coffee bean brittle (see below) or chocolate shavings over the cream. This cake keeps well in the fridge for a few days (ungarnished) and freezes well without the topping for about 3 weeks.

Coffee Bean Brittle
1 cup (220g) sugar
1/2 (125ml) water
1 tbsp roasted coffee beans, coarsely chopped

1. Line a large, shallow baking tray with parchment, foil, or a silpat and sit it on a chopping board or thick tea towel.

2. Put the sugar and water into a small saucepan over high heat. Stir it constantly until the sugar dissolves, then stop stirring and bring the mixture to a boil. As it boils, wash down the sides occasionally with a pastry brush dipped in water to dissolve any sugar crystals. The mixture will slowly change from being quite liquid to a thicker syrup, with lazy bubbles on the surface.

3. As soon as it turns a light amber color, add the chopped coffee beans and swirl the pan to mix them in. Continue to cook until the syrup is a deep golden brown, then immediately take it off the heat and carefully pour the mixture into the prepared baking tray. Hold the tray with a thick cloth or potholders and tilt it gently to spread the syrup evenly. Leave the brittle to cool and set, then carefully peel away the paper and break it into large shards.

4. To store the brittle, layer the shards in an airtight container between sheets of parchment to stop them sticking together, then freeze. When you need it, take out as much as you want, crush it coarsely (or leave it in bigger pieces) and return the rest to the freezer. It will keep in the freezer for 12 months.

Pear and Walnut Muffins and Coffee Cake

I had mixed success with last week's baking.





This recipe for pear and walnut muffins was a hit at work, but i'm not sure i'll make it again. It was more complicated than most quickbread recipes. While whipping cream, separating eggs, and toasting walnuts, I couldn't help thinking that I like muffins to be a quick and not-too-messy project.

The muffins were rather rich for breakfast, but they'd be nice for tea. The tender white cakes are studded with crunchy walnuts and big chunks of canned pear. Whipped cream, orange zest, and ginger give them a delicate flavor.





I also tried the cinnamon swirl buttermilk pound cake from Tish Boyle's The Cake Book, which ripped horribly during unmolding (though I greased and floured the pan). It's not the first time i've had trouble unmolding filled coffee cakes. I'm not sure if I need to allow more cooling time or invest in a non-stick pan. It was also well received, but I found the texture tough and the flavor plain.

This week i'm trying a Rhode Island chunky pear pie and some cookies. I have high hopes for them! I'm hoping I have time to go through some of my Paris photos too. That project has been on the back burner for too long.