Cocoa Almonds

It seems that I am a few weeks too late with many of my recent posts. I can't seem to get away from making things that would be really great food gifts, these almonds included. Hopefully I'll remember all of them when the holidays roll around again!

These are so easy to make. So. Easy. Let me show you!

These almonds are the perfect treat for someone who doesn't like things that are terribly sweet, as they are coated in unsweetened cocoa powder.

When you put one of the almonds in your mouth, the bitter cocoa powder dissolves on your tongue, giving way to a thin layer of semisweet chocolate. Then you bite into it, crunching, releasing the almond's sweetness that mingles perfectly with the now melted chocolate. Oh yes, I tell you they are divine.

Cocoa Almonds

6 oz semisweet chocolate

2 cups almonds (raw or roasted)

1 cup unsweetened cocoa powder

In a heat-proof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally until smooth. Add almonds and stir to coat completely with chocolate. In a medium-sized bowl, pour 1/4 cup of the cocoa powder. Add a large spoonful of the chocolate-covered almonds (about 12-15 almonds), and shake the bowl to coat them in cocoa. Using a skimmer or slotted spoon, scoop out the almonds, shaking all excess cocoa powder back into the bowl. Spoon cocoa-coated almonds onto a piece of parchment in a single layer until chocolate is set. Repeat with remaining almonds, adding more cocoa powder 1/4 cup at a time as needed.

*If you think these will be too bitter for you, you could add powdered sugar to the cocoa powder to taste.

Maple Sweet Potato Bread

Oh my, I have been so sleep deprived lately. I've been trying to post something for a couple of days, but I've had a very difficult time writing anything remotely coherent, or taking any remotely appealing photos. I look forward to that day (probably still several years off) where I will wake up feeling rested and calm instead of exhausted and on edge. Seriously, the only thing (sort of) maintaining my sanity is baking. Sort of is better than not at all, though, isn't it?

So, what I have for you today is a fantastic quick bread. It is inspired by Joy the Baker, but I made several changes to the recipe she posted.

Quick breads are probably my favorite thing to bake, next to cookies. They are something I need to remember to keep around, because my kids love them and they are perfect for breakfast, snacks, you name it. Plus, there are just so many possibilities!

I've been wanting to try a sweet potato version of cake or quick bread for a long time, and I'm so glad I finally had my chance this morning! This is now one of my favorite quick breads, and I will certainly be making it again.

This sweet potato bread is incredibly moist, and perfectly spiced with cinnamon and nutmeg. It has a wonderful crunchy crust and a tight, soft crumb. It is probably no surprise that it is very similar to carrot cake, though not as sweet.

Both of my boys went crazy for it, which means it will definitely be making future appearances in my house.

Maple Sweet Potato Bread

adapted from Bon Appetit, November 1992, via Joy the Baker

1 cup unbleached white flour

1 cup whole wheat flour

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons of unsalted butter, softened

1 cup palm sugar

1/2 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

3 cups grated sweet potato - I like Bauregards, they're sweet, flavorful, and have a deep orange color

Preheat oven to 350. Butter and flour a 9"x5" loaf pan. In a medium-sized bowl, combine flours, cinnamon, nutmeg, baking soda, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and palm sugar. Mix in maple syrup. It's okay if the batter looks a little curdled at this point, it will smooth out. Add the eggs one at a time, mixing for about 30 seconds with each addition. Add vanilla. Stir in grated sweet potato. Add dry ingredients and mix until just combined. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes, or until a tester inserted in the center of the loaf comes out clean. If the loaf looks like it is browning too quickly, place a foil tent over it. I did this at just over an hour though I probably could have done it a little sooner. Cool for 10 minutes in the pan, then remove from pan and cool completely on rack before slicing.

Caramel Corn

I have two questions: Why have I never made caramel corn before?! Why did I have to go and make caramel corn?!

It is always a little dangerous to figure out the things you're capable of in your own kitchen.

Caramel corn isn't something I buy, it isn't something I think about, it isn't something I crave. I couldn't even tell you when the last time I had it was - though I'd be willing to bet I was still wearing braces and that the caramel corn came out of one of those tins with three flavors of popcorn in them that my school used to sell to raise money. Nothing good ever came out of one of those tins.

This caramel corn couldn't be more different.

I've been seeing different variations of caramel corn everywhere lately. Funny how food trends go. The recipe I used - or should I say, changed - is from a new book called DamGoodSweet, as seen on Orangette. I chose this one because it was basic, and could be altered easily enough so that my sons could eat it.

My version has no refined sugar in it - palm sugar has replaced the granulated, and agave was used instead of corn syrup. I also left out the nuts, because they are to difficult for the little guys to eat. I also upped the salt, because I wanted it to be more of a flavor than just a flavor enhancer. I just love sweet/salty treats!

I couldn't stop eating this caramel corn, it is so delicious. Fortunately, I only made 1/3 of the recipe. It is wonderfully crunchy, but not at all in a way that will break your teeth! It is sweet, and salty, and has an amazing rich caramel flavor from the palm sugar. It couldn't be easier to make, either. Is it too early to start thinking about Christmas, because this would make a great food gift!

I'd like to play around some with flavorings - different nuts, different spices - but for now, here is the basic recipe that is so good on its own, it really doesn't need any dressing up!

Caramel Corn

adapted from DamGoodSweet by David Guas and Raquel Pelzel via Orangette

10 cups popped popcorn - I popped mine in ghee on the stovetop, but you can use any kind you like (if you use microwave, it will probably have added salt, so keep that in mind when salting yours)

1 cup palm sugar

1/4 cup light agave

6 tablespoons unsalted butter

1/2 - 1 teaspoon salt

2 tablespoons water

1/2 teaspoon baking soda (measure this before you start cooking your caramel)

2 teaspoons vanilla extract (measure this before you start cooking your caramel)

Preheat oven to 250. Line a rimmed baking sheet with parchment. Place popped popcorn in large greased bowl, set aside. Combine palm sugar, agave, butter, salt and water in medium saucepan and bring to a simmer over medium high heat, stirring occasionally. Continue to simmer, stirring frequently until the mixture reaches 250 degrees on a candy thermometer. Remove pan from heat, and immediately add the baking soda and vanilla and whisk to combine. Quickly pour caramel over popcorn, and using a rubber spatula, stir to coat all of the popcorn evenly. Be gentle here, you want the popcorn to remain whole. Pour the popcorn onto the prepared baking sheet, spreading it evenly. Bake for 1 hour, stirring, turning and re-spreading the popcorn every 20 minutes. At this point, you can take a little taste and see if it is salty enough for you. I sprinkled some coarse sea salt on mine, and I highly recommend it! Let cool on rack for 20 minutes, then gently break apart and serve! You may store in an airtight container at room temperature for about 5 days, but I doubt it will last that long!

Crisp Rosemary Flatbread

We've been having quite the cold snap in Asheville - I don't ever remember it being this cold here for this long. When it's cold, the only thing I want is soup. My mom made a lot of soup when I was growing up, so it is definitely a comfort food for me. Since I made a big pot of black-eyed pea soup for lunch today, it seemed the perfect opportunity to make some flatbread that I had been wanting to try out. I first saw it on Smitten Kitchen, and was reminded of it on Tracey's blog just a couple of days ago.

This flatbread is so delicious and easy to make, there is really no need to buy crackers ever again! I mean it. The flatbread is crispy and flaky, and very flavorful from the rosemary. It can hold its own against soup, cheese, hummus and all kinds of other toppings. You could use any herb to flavor it with, so it can pair with any cuisine. You could even use spices - I think cumin would be divine - or sesame seeds, heck, dried figs or other fruits would also be wonderful! It is so easy and comes together so quickly, you can whip it up even at the very last minute, making this recipe a must-have in your arsenal.

Crisp Rosemary Flatbread

adapted from Gourmet, July 2008, via Smitten Kitchen

1 3/4 cups unbleached white flour

2 tablespoons chopped rosemary

1 teaspoon baking powder

1 scant teaspoon salt

1/2 cup water

1/3 cup olive oil

coarse sea salt

Preheat oven to 450, and place a baking sheet - I use a baking stone - on the middle rack. Stir together flour, rosemary, baking powder, and salt in a medium-sized bowl. Add the water and olive oil, and using a wooden spoon or dough whisk, stir to incorporate. When the dough comes together, knead it 4 or 5 times. Divide dough into 3 equal pieces - about 5 oz each - and roll them out one at a time on a piece of parchment. Roll it out into very thin circle (no need to be perfect here), no more than 1/8". Lightly brush top of each round with additional olive oil and sprinkle with coarse salt. Slip the dough parchment and all onto the baking sheet in the oven and bake for 10-12 minutes, until lightly golden brown. Repeat with remaining dough. Flatbread will keep in an airtight container for 2 days at room temperature.

Oh, and I should mention that I did make the chocolate piecrust for SMS, but I won't be able to post it until tomorrow, as once it was made there was no light left to shoot it in!

Cheese Straws

It was several months ago that I first saw these cheese straws on Smitten Kitchen, and after my first bite, I couldn't believe I had waited so long to make them! I knew I would love them - I mean, what's not to love?! I just had no idea I would love them so very much. These were the first cheese straws I've ever had believe it or not, so I have no basis of comparison, but they are amazing.

These cheese straws are incredibly crispy, but not crunchy - a very important distinction. The cheese flavor is very prominent, they are perfectly flaky, and though buttery they are not at all greasy and they are as easy to make as a biscuit!

I made a half batch, because I didn't have enough cheese to make a full one, and I haven't yet decided whether that is a good thing or not. On the one hand, they are so delicious I can't stop eating them. On the other hand, they are so delicious I can't stop eating them! Quite the predicament, I tell you. One thing is sure, these will be making regular appearances in my house from now on.

Cheese Straws

adapted from The Lee Bros. Southern Cookbook, via Smitten Kitchen

1 1/2 cups (about 6 oz) very finely grated extra sharp white cheddar

4 tablespoons unsalted butter, cut into several pieces and softened

3/4 cup unbleached white flour, plus more for dusting

1/2 - 1 teaspoon salt

1 tablespoon milk (or heavy cream or half and half)

Preheat oven to 350. In a large bowl, combine cheese, butter, flour and salt. With your fingers, work the butter in until it is evenly distributed and you have a crumbly mixture. Add the milk, and again using your fingers, rub all of the ingredients together until they form a ball. Turn the dough out onto a lightly floured board and roll it out to about 1/8 of an inch thick. Using a pastry wheel or a sharp knife, cut the dough into strips 1/4" - 1/3" wide. Place them gently on a parchment-lined baking sheet about 1/4" apart. Bake for 15 - 20 minutes, rotating the baking sheet as necessary, until the straws are tinged with golden. Let them cool on the baking sheet for about 5 minutes, then transfer them on the parchment to a cooling rack to cool completely.