tag:blogger.com,1999:blog-73732540929568637022024-03-09T04:00:15.063-05:00Blue Ridge BakerSarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-7373254092956863702.post-44284952342641419202010-10-21T21:52:00.009-04:002010-10-21T22:32:25.441-04:00Blue Ridge Baker is Published!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2_oChSyIMkxKPNWiSeE1Cjlj2cuUm8G2svHVD5cDDFvzMtCPv2WvozsG6KecG9_ONpAVKZhuPbUjrlWETvqWor4H-8RyiQaks2Xr6ztsCLa4E_gzGkQ3iYykekLoH6KrP1JqrHydZDnr/s1600/5042881379_8b03f73353_b.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2_oChSyIMkxKPNWiSeE1Cjlj2cuUm8G2svHVD5cDDFvzMtCPv2WvozsG6KecG9_ONpAVKZhuPbUjrlWETvqWor4H-8RyiQaks2Xr6ztsCLa4E_gzGkQ3iYykekLoH6KrP1JqrHydZDnr/s400/5042881379_8b03f73353_b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5530682801727358450" /></a><br />Well, I'm little behind in posting this announcement, but I've been published in a cookbook!<div><br /></div><div>I was contacted several months ago by someone from Slattery Media Group, asking if I'd like to be a part of a cookbook devoted to featuring bloggers. It sounded like an amazing opportunity, and I jumped at the chance. </div><div><br /></div><div>I'm so glad I did. The book is beautiful - it has full-color photos of every single recipe - and is filled with many recipes that I'm anxious to try! Many bloggers in the book I was already familiar with - such as Steamy Kitchen, Honey and Jam, La Tartine Gourmande and Sprouted Kitchen to name a few - but there are many more that are new to me, so I'm excited to start looking them up! </div><div><br /></div><div>If you'd like to purchase a copy for yourself, just follow this link (the price is in Australian dollars which is almost the same as US dollars):</div><div><span class="Apple-style-span" style=" border-collapse: collapse; font-family:arial, sans-serif;font-size:13px;"><a href="http://www.slatterymedia.com/store/viewBook/foodies-of-the-world/?ref=FOW87L" target="_blank" style="color: rgb(0, 0, 204); ">http://www.slatterymedia.com/<wbr>store/viewBook/foodies-of-the-<wbr>world/?ref=FOW87L</a></span></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:13px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial, sans-serif;font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; font-size:13px;"><br /></span></span></div><div>In other news, I bought a house! It needs work, but it will be a wonderful home for me and my little ones when it's finished. We're moving to Iowa next week, and hoping to be living in the house by the end of next month. </div><div><br /></div><div>So, new kitchen means finally getting back to my neglected blog! Yea! Or starting a new one under a different name. I'm not sure I can still be Blue Ridge Baker while living in Iowa. </div><div><br /></div><div><br /></div><div> </div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com10tag:blogger.com,1999:blog-7373254092956863702.post-58657204793743330772010-07-20T21:20:00.009-04:002010-07-20T22:09:20.180-04:00TWD (rewind): Dressy Chocolate Loaf Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ME5b2ARTpttkYq11QWa3f6sJpZ_qPDuMohQWaqfk4pAXNsZ7ADghLRqY6z_7MfViY3NQbDwvrADRF66snHCttfPlqJGRVcbBx8vlq_HsL2zfrAK4SHwEruCTbmQNrwg-UO79Xn4AdLE/s1600/DSC_0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ME5b2ARTpttkYq11QWa3f6sJpZ_qPDuMohQWaqfk4pAXNsZ7ADghLRqY6z_7MfViY3NQbDwvrADRF66snHCttfPlqJGRVcbBx8vlq_HsL2zfrAK4SHwEruCTbmQNrwg-UO79Xn4AdLE/s400/DSC_0006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496164973563289058" /></a><br /><div>Over the last few weeks - months, really - I've missed several TWD recipes that I was really looking forward to making. As I get the chance, I'm going to go back and bake a few of them. Starting with this loaf cake. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcM6f8j0SGs-1hnYQ4UZzsyzzLA3tLluB1U_STD3a8FrGO5xZBS-yIIk-IotIdH98htbWvNPjuqF4mlxSd2aFObHtuMlzJSPXxRdAxstINXlJc0zPpa9h0N_A60X13wcqXCeOmblrZkA/s1600/DSC_0022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcM6f8j0SGs-1hnYQ4UZzsyzzLA3tLluB1U_STD3a8FrGO5xZBS-yIIk-IotIdH98htbWvNPjuqF4mlxSd2aFObHtuMlzJSPXxRdAxstINXlJc0zPpa9h0N_A60X13wcqXCeOmblrZkA/s400/DSC_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496164963266804274" /></a><br /></div><div>Chocolate cake rarely impresses me. I usually find it too dry, and lacking in chocolate flavor. Oh boy, did this cake prove all of that wrong! It was amazing in every way: flavor, texture, appearance - even the batter was beautiful; it looked like fluffy chocolate mousse. The cake's inherent deliciousness, is elevated to an even higher level by the elements of filling and frosting. Even with all of that, it manages to seem miraculously light. This cake is a keeper. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8stH87FOBKbh3sFwtfD9jATDULSKFo8uCkUuc9tBLWQTc4l8qWSfBuxG8seHOzASpH3JrVwgDA4orfHKPdZlEj5mySlrERSB4V3E5q-Pu1a5RZrgMm-jJYg8u040cVMP6aHuvGR0Mvc/s1600/DSC_0035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8stH87FOBKbh3sFwtfD9jATDULSKFo8uCkUuc9tBLWQTc4l8qWSfBuxG8seHOzASpH3JrVwgDA4orfHKPdZlEj5mySlrERSB4V3E5q-Pu1a5RZrgMm-jJYg8u040cVMP6aHuvGR0Mvc/s400/DSC_0035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496164950633134434" /></a><br /></div><div>The cake itself is deeply chocolate-y, the crumb is moist and tight - very reminiscent of a pound cake. Superb. After baking in a loaf pan, the cake is cut horizontally into 3 layers. Each layer is filled with a tart fruit jam - I used black currant; a perfect complement in flavor and texture to the cake. The frosting is amazingly simple. It is made of nothing more than melted chocolate and sour cream. As it cools it hardens, forming a bittersweet ganache-like texture with a sour cream tang. Wow. I'll be using this frosting again. I'll be making the whole cake again for that matter!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9H2UEi5ROwH2nmiV-zjZ_4QURp2HOHMoZ_POrO9iEOQboWCrMnB6zo_iDHxIHfvUG6panzG_3OGe-3hREC83FdnvJ1y37WIhI9Bn7Lu2W9om_-J2p580kVxe-uEPNoPzAX9p0PbX5-iM/s1600/DSC_0012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9H2UEi5ROwH2nmiV-zjZ_4QURp2HOHMoZ_POrO9iEOQboWCrMnB6zo_iDHxIHfvUG6panzG_3OGe-3hREC83FdnvJ1y37WIhI9Bn7Lu2W9om_-J2p580kVxe-uEPNoPzAX9p0PbX5-iM/s400/DSC_0012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496164944008709138" /></a><br /></div><div>I love that this cake has so many elements, yet is so simple. Perfect for any occasion. Thanks to Amy Ruth of <a href="http://www.amyruthbakes.com/">Amy Ruth Bakes</a> for making this wonderful selection. You can find the <a href="http://www.amyruthbakes.com/2010/06/dressy-chocolate-loaf-cake-for-tuesdays-with-dorie/">recipe</a> on her blog. </div><div><div style="text-align: center;"><br /></div></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com15tag:blogger.com,1999:blog-7373254092956863702.post-75352169912113121812010-07-15T22:46:00.009-04:002010-07-19T23:25:41.495-04:00Peach Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj346ui995XLvUWtFh7wLZbGhimRn7b9uL7AM3H0KoyfVxrzi3gI5w6OZgev9WRGS9xqYMxVZdtxB8TmLuLp6sOujCCjeQGrHJ_l6sOGmOdIWuHoGuACMlyemHFrn03GwiT5dwZc3AE-Co/s1600/DSC_0512.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj346ui995XLvUWtFh7wLZbGhimRn7b9uL7AM3H0KoyfVxrzi3gI5w6OZgev9WRGS9xqYMxVZdtxB8TmLuLp6sOujCCjeQGrHJ_l6sOGmOdIWuHoGuACMlyemHFrn03GwiT5dwZc3AE-Co/s400/DSC_0512.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494332224656770018" /></a><br /><div>There are few things as wonderful as a perfectly ripe peach - and few things as difficult to find. Even here in North Carolina, in such close proximity to Peach Country. Thankfully, over 4th of July weekend, I lucked out with a couple pounds of beautiful, sweet, smooth organic South Carolina peaches. My family requested a pie for our festivities, and, peaches in hand, I was happy to oblige. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPuztTdPYyydfGtQEMk9UCFvaxEDHS6tbV3P0nnrkJDmVNa2DBKPsOpKrG5squ3EBnBsjowSV3AEqCgtJYZMiCzES3Hzvy3ljJMLl0R4JBpNiznLDiYYYumvEbio5O4I8aHxznGiDqI4/s1600/DSC_0601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEPuztTdPYyydfGtQEMk9UCFvaxEDHS6tbV3P0nnrkJDmVNa2DBKPsOpKrG5squ3EBnBsjowSV3AEqCgtJYZMiCzES3Hzvy3ljJMLl0R4JBpNiznLDiYYYumvEbio5O4I8aHxznGiDqI4/s400/DSC_0601.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494332216011458946" /></a><br /></div><div>This pie was unbelievable. Relying almost entirely on the peaches themselves for sweetness, the fruit nestled between two layers of buttery, flaky, perfect pie crust, served with orange blossom-scented whipped cream. Oh, my. It disappeared in a matter of minutes. </div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZQ_5nEiFT44t9zlIbmDSbudIbVbiYPRMCXNKJ8ThXPEFsGauXrpxcHiwlMzlKiiQ1spgJpedyfAWdFc61h20B_yvVE5O_SKO2Yf6ZwrA8qgmc7xCy0QyuOOEu1qtJV5XIPr1z8THkEU/s1600/DSC_0505.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZQ_5nEiFT44t9zlIbmDSbudIbVbiYPRMCXNKJ8ThXPEFsGauXrpxcHiwlMzlKiiQ1spgJpedyfAWdFc61h20B_yvVE5O_SKO2Yf6ZwrA8qgmc7xCy0QyuOOEu1qtJV5XIPr1z8THkEU/s400/DSC_0505.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494332206266696930" /></a><br /></div><div><br /></div><div>Peach Pie</div><div><br /></div><div>For the filling</div><div>2 pounds of ripe peaches, pitted and cut into chunks about 1/2" x 1" (I left my skins on to create a textural difference in the filling, but peel them if you prefer)</div><div>1 tablespoon agave nectar (Madhava brand is best, it's the real deal.)</div><div>2 teaspoons tapioca powder or cornstarch</div><div><br /></div><div>For the crust</div><div>1 1/2 cups unbleached white flour</div><div>1 1/2 cups white spelt flour</div><div>heaping 1 1/2 teaspoons salt</div><div>3 sticks unsalted butter, cut into chunks and frozen</div><div>1/4 cup - 1/2 cup ice water</div><div><br /></div><div>Filling</div><div>Combine all ingredients in a large bowl and set aside. </div><div><br /></div><div>Crust</div><div>Combine flours and salt in a large bowl. Add butter chunks and cut in with a pastry blender. You aren't aiming for a meal-like consistency here, you want butter pieces of various sizes - though none terribly large. Add the water a little at a time, working it in with your hands until the dough comes together. Work quickly, as you don't want the butter to warm too much. Turn dough out onto a board, divide into two, form each half into a ball, flatten into a disk and wrap well in plastic. Refrigerate for at least 1 hour before rolling. </div><div><br /></div><div>When ready to assemble the pie:</div><div><br /></div><div>Preheat oven to 375. Butter a 9" pie pan. Pull out one disk of dough at a time, and roll out on a well-floured board to about 1/8" thick. Line pie plate with first circle of dough, and trim overhang to about 1/8" - 1/4". Fill with peach mixture. Lay second circle of dough over filling, trim overhang to about 1/4 inch beyond bottom crust. Pinch edges of crust together, tuck top around bottom, and flute crust to make an attractive edge. Cut slits in top crust. If the dough seems to have softened a lot while you were working with it, pop it in the freezer for about 10 minutes before baking. </div><div><br /></div><div>Bake for about 60-70 minutes, or until crust is evenly browned and fruit juices are thick and bubbling. Cool on a rack until warm. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzp71AiuakUmzXE5i_DETlsN_tKZtsThZvpyM_QX6P99JDJHibjvrQGGUThM0ykyU5Y5m-3qYng2XNVTOd00WUmlDZ35puWnqG5AYCuGBcnHwdy5QrFozY-XmDWLZ88Xu_j9aVR90hf8/s1600/DSC_0584.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzp71AiuakUmzXE5i_DETlsN_tKZtsThZvpyM_QX6P99JDJHibjvrQGGUThM0ykyU5Y5m-3qYng2XNVTOd00WUmlDZ35puWnqG5AYCuGBcnHwdy5QrFozY-XmDWLZ88Xu_j9aVR90hf8/s400/DSC_0584.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494332189567004946" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com12tag:blogger.com,1999:blog-7373254092956863702.post-50478189146795511032010-07-14T22:20:00.011-04:002010-07-14T23:03:54.975-04:00TWD: Salted Butter Caramel Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6d5p0JIiLwfShcB6cVJnnHwp687zSC8hWlZfiDIJhGTlxSpSM-B_waDeiCBmhC54qsKOGcJL-Yl1Vn7nWfVOGaZb8RIzfDmLwNw6U3NENx1uKvSN1_Uvg4LbYCC0UGU10FithTE83CM/s1600/DSC_0619.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6d5p0JIiLwfShcB6cVJnnHwp687zSC8hWlZfiDIJhGTlxSpSM-B_waDeiCBmhC54qsKOGcJL-Yl1Vn7nWfVOGaZb8RIzfDmLwNw6U3NENx1uKvSN1_Uvg4LbYCC0UGU10FithTE83CM/s400/DSC_0619.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493954345211391250" /></a><br /><div>It has taken considerably longer to get back into some sort of baking/blogging routine than I had expected. My life will still be in a bit of upheaval for the next several months, so bear with me! </div><div><br /></div><div>The brownies for this week's TWD were supposed to have peppermint patty chunks in them, but there isn't a truly organic version (and the ones that are close are insanely expensive). I was planning on using chopped mint chocolate, but the town that I am temporarily in is very small, and there was none to be had! So I decided on adding pools of salted butter caramel. In my opinion, you can never go wrong with salted butter caramel. </div><div><br /></div><div>It was a bit of an experiment, and though they were quite tasty, they weren't terribly attractive... I think I will play around with the way the caramel is incorporated. If I had had more time to make them I would have dropped spoonfuls of the warm caramel onto parchment, frozen them, and pressed them into the brownie batter so that it wouldn't be visible in the final product. I may also try a sturdier brownie recipe. I liked that this one was thin and fudgey, but it was rather flimsy and prone to falling apart. I'll let you know if I try this one again...</div><div><br /></div><div>The brownie was chocolatey, not too sweet and nice and fudgey. I was pleased that the pools of caramel stayed soft and pliable even after 30 minutes in the oven, and the rich and creamy flavor was a wonderful contrast to the deep chocolate. </div><div><br /></div><div>I baked these brownies for a family lunch, and they were quite a hit. Taste-wise, there really aren't any changes necessary, my only problems were more aesthetic in nature. </div><div><br /></div><div>The Brrr-ownies were chosen by Karen of <a href="http://www.ourcrazyblessedlife.blogspot.com/">Welcome to our Crazy Blessed Life</a>. The <a href="http://ourcrazyblessedlife.blogspot.com/2010/07/twd-brr-ownies-and-my-1000-post.html">recipe</a> for them (including the peppermint patties) is on her blog. </div><div><br /></div><div>Let me add an apology for the less-than-stellar photos... We can't win them all...</div><div><br /></div><div>Salted Butter Caramel</div><div>(makes more than you'll need for these brownies)</div><div><br /></div><div>1 cup sugar</div><div>pinch of salt</div><div>3 tablespoons salted butter</div><div><div>1/4 cup heavy cream</div></div><div>1 teaspoon vanilla extract</div><div><br /></div><div>In a saucepan over medium heat, cook sugar and salt, stirring frequently, until completely fluid. Add butter, stirring constantly - careful here, it will spit and boil furiously. Just keep stirring. Add cream and vanilla and stir until smooth. Pour immediately into heat-proof jar or bowl. </div><div><br /></div><div>To finish the brownies like I made them, drop about a tablespoon of caramel into pan of brownie batter - portioning it so that there will be a pool in the center of each slice. (I cut mine into 9 pieces, so I had 9 pools). Bake as directed in brownie recipe. </div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemwuR_vNMnlU4e41-BlWt99gOQPSqofbf5nCZfb1_pdKCghB-RbnCuBQErkr7IpLHMI-CDCF-iEAe_L_dSV2dDk_G97L_1zszHoIe1KcnZuw45hYUkqMIRVTLKeT5xrgO46VuXzdvU7A/s1600/DSC_0613.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiemwuR_vNMnlU4e41-BlWt99gOQPSqofbf5nCZfb1_pdKCghB-RbnCuBQErkr7IpLHMI-CDCF-iEAe_L_dSV2dDk_G97L_1zszHoIe1KcnZuw45hYUkqMIRVTLKeT5xrgO46VuXzdvU7A/s400/DSC_0613.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5493954326401699138" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com7tag:blogger.com,1999:blog-7373254092956863702.post-11590350227388271512010-06-24T15:38:00.014-04:002010-06-24T21:59:21.732-04:00Macaroon Truffle Tartlets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nEwkU_QicTe-Ytrm_FmibyMfcfOLUKjhsuceVOdKkg3O_ft-mvzKNjuRMcSMoOj5mmUgkCucAmrftpA6M-v5oT3PmYSOprbFr5dKhP1kHGbg5d5KJNzdLbcx2VVtt7TQuOG-FlaWZco/s1600/DSC_0368.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nEwkU_QicTe-Ytrm_FmibyMfcfOLUKjhsuceVOdKkg3O_ft-mvzKNjuRMcSMoOj5mmUgkCucAmrftpA6M-v5oT3PmYSOprbFr5dKhP1kHGbg5d5KJNzdLbcx2VVtt7TQuOG-FlaWZco/s400/DSC_0368.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486431075096020706" /></a><br /><div style="text-align: left;">The longest I've ever lived in one place was the first four years of my life; spent in a house that my mom lived in as a small child, and where my cousin subsequently grew up. In the 26 years since then I have moved 21 times, and I'm about to turn that into 22. So, while I'm trying to update my blog as frequently as I can, it is difficult to do while packing up my house and moving myself and my little ones. For now, we're moving into an apartment in the lower level of my mom's house so that we can save money for the big move - number 23! - that will take place in a few months. We'll be going to Iowa so that my kids can grow up in the same amazing community I grew up in. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once I'm settled in my mom's house I should be able to post with greater frequency, until then, these tartlets are so quick even I can squeeze them in!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These tartlets are as simple as they are delicious. What could be better than a chewy macaroon shell filled with rich bittersweet ganache? Perfection. Oh, and they're gluten-free!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg927ZtNTKlaEee38si7K_tVq0FNK_5s3mC863aXkaevEK6Dhaqco1RbZcNDaw4Ml4T0Bf-6gcBPc085F7Ilv2D0uziSDKk34npN02SpeA9jDeBOvf3a1nD_qyx782x0D_FTwuKO02IQEI/s1600/DSC_0372.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg927ZtNTKlaEee38si7K_tVq0FNK_5s3mC863aXkaevEK6Dhaqco1RbZcNDaw4Ml4T0Bf-6gcBPc085F7Ilv2D0uziSDKk34npN02SpeA9jDeBOvf3a1nD_qyx782x0D_FTwuKO02IQEI/s400/DSC_0372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486428905478720226" /></a><br /><div style="text-align: left;">Macaroon Truffle Tartlets</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the Macaroon Shell</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 large egg whites</div><div style="text-align: left;">2 1/2 cups unsweetened shredded coconut</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">1/2 teaspoon vanilla extract</div><div style="text-align: left;">pinch of salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the Ganache</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 oz bittersweet chocolate, finely chopped</div><div style="text-align: left;">1/2 cup heavy cream</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Butter the insides of 8 regular muffin cups and line the bottom with a parchment circle - don't skip the parchment, they will stick without it. Preheat oven to 350. In a medium bowl, mix together all macaroon ingredients, stirring until evenly combined. Distribute evenly between muffin cups - about 2 tablespoons per cup - and press firmly into the bottom and sides of the cup. Bake for about 12-15 minutes, until insides look dry and outsides are golden brown. The insides will remain very light. Cool completely, then remove from pan. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Make the ganache</div><div style="text-align: left;">Place chopped chocolate in small bowl - I like to use a 2 cup pyrex measuring cup with spout for this. Heat cream, stirring occasionally until it is bubbling around the edges, but not boiling. Pour cream over chocolate, and let it sit for 1 minute. Stir chocolate into cream, starting in the center and moving out to the edges, until smooth. Don't over stir, or the ganache will separate. Divide ganache evenly among macaroon shells and refrigerate to set. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">There are so many variations you could make with these: topped with whipped cream and/or berries;with a layer of jam, peanut butter or caramel under the ganache; caramelized or toasted nuts incorporated in the ganache; herb-infused ganache; crystalized ginger or citrus peel in or on top of the ganache, the list goes on! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-SJG5-kwu_-wApUbk92u8axKg3zcf_qw7nJI9wI6928l-5LQADSE9Ispk6uXEBBdIVwcIfY5tzheOFYGuCx3GCKk8_K4DQjG0d9TYHg8sbNNvX0BH8pdqFpb9T2Da0PWuQpt-WsurdE/s1600/DSC_0361.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-SJG5-kwu_-wApUbk92u8axKg3zcf_qw7nJI9wI6928l-5LQADSE9Ispk6uXEBBdIVwcIfY5tzheOFYGuCx3GCKk8_K4DQjG0d9TYHg8sbNNvX0BH8pdqFpb9T2Da0PWuQpt-WsurdE/s400/DSC_0361.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5486428882928921458" /></a><div style="text-align: left;"><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com8tag:blogger.com,1999:blog-7373254092956863702.post-32384702843800019362010-06-17T12:13:00.014-04:002010-06-18T16:27:34.600-04:00Cherry & Brown Butter Streusel Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-7fAwM7DTmjyT4UKr_Bav6k86DQqwY6rugK-kcjpJscMHwA299wD5KBhDf4fJtZ3wMRCtzhpTiix6XfdWKoYpHVYl985bnqtPDZlwTeVjsT-mCIGHIgA1X-P7n6Ymnts9d8WEyj4EMA/s1600/DSC_0320.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-7fAwM7DTmjyT4UKr_Bav6k86DQqwY6rugK-kcjpJscMHwA299wD5KBhDf4fJtZ3wMRCtzhpTiix6XfdWKoYpHVYl985bnqtPDZlwTeVjsT-mCIGHIgA1X-P7n6Ymnts9d8WEyj4EMA/s400/DSC_0320.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5483778365538547810" /></a><br /><div>Whew. Well, that was unexpected. It has been almost 4 weeks since I posted anything, I can hardly believe it. I went out of town fully intending to bake and post while I was there - I even drove half-way across the country with my stand mixer, digital scale and a box of baking essentials. Then about 3 days into the trip, my laptop died. My 1 1/2 year old MacBook Pro. Died. I was not so happy about this. I waiting to find out if it can be fixed, and in the meantime, I'm borrowing my mom's laptop. Thanks, Mom! </div><div><br /></div><div>I've been back in town about a week, and finally got around to baking last night.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2vlw-e8zd4LBAXRjjLiuL3rSPl4MSc8sJjPlWyZdFDGrDrS5KLwOVmduqnWGXP3zoq3IVrzQtSi_DJpCPKIF3Z3UTLgyfNO-Bbm0r_drogf0jN5VdQF6boGCWGB093o_MQJDl-LXvzg/s1600/DSC_0346.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2vlw-e8zd4LBAXRjjLiuL3rSPl4MSc8sJjPlWyZdFDGrDrS5KLwOVmduqnWGXP3zoq3IVrzQtSi_DJpCPKIF3Z3UTLgyfNO-Bbm0r_drogf0jN5VdQF6boGCWGB093o_MQJDl-LXvzg/s400/DSC_0346.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5483778357766867378" /></a><br /></div><div>I miraculously found cherries for $1.49 per pound - organic, of course - and decided to make a treat for my little ones to wake up to this morning. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZi64_tvumzNlkzolrCxggFfQoA4wattLS4fKXShndKa_iZstSC0OxvVR1mAMYfATR-6Svhu30auWu5UfWGkllizP6_fW56opIH63aKIyxls11gnIMKpzUANbf-_NJtNUrDDto2eUvKs/s1600/DSC_0342.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZi64_tvumzNlkzolrCxggFfQoA4wattLS4fKXShndKa_iZstSC0OxvVR1mAMYfATR-6Svhu30auWu5UfWGkllizP6_fW56opIH63aKIyxls11gnIMKpzUANbf-_NJtNUrDDto2eUvKs/s400/DSC_0342.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5483777942234597202" /></a><br /></div><div>It is no secret around here that I'm slightly obsessed with all things <a href="http://blueridgebaker.blogspot.com/2010/02/chocolate-chip-cookies.html">containing</a> <a href="http://blueridgebaker.blogspot.com/2009/09/brown-butter-blondies.html">brown</a> <a href="http://blueridgebaker.blogspot.com/2010/02/nancys-brown-butter-buttons.html">butter</a> and <a href="http://blueridgebaker.blogspot.com/2010/04/creamy-meyer-lemon-crumb-bars.html">topped</a> <a href="http://blueridgebaker.blogspot.com/2010/03/chocolate-babka.html">with</a> <a href="http://blueridgebaker.blogspot.com/2009/10/sbrisolona.html">streusel</a>; I mean, how can you go wrong?! I thought the deep nutty flavor of the brown butter would pair nicely with the juicy, moderately tart cherries. Oh, yes. Oh. Yes. </div><div><br /></div><div>These muffins arenot excessively moist, so don't overbake them! They are, however, soft and tender and incredibly flavorful. The brown butter really comes through, and melds beautifully with the whole wheat flour and vanilla extract. The streusel adds a wonderful crunch, while the cherries provide little bursts of juiciness every couple bites. Berries of any variety would also work great in this recipe, just be sure not to thaw them if you use frozen ones.<br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">*<span class="Apple-tab-span" style="white-space:pre"> </span>*<span class="Apple-tab-span" style="white-space:pre"> </span>*<span class="Apple-tab-span" style="white-space:pre"> </span>*<span class="Apple-tab-span" style="white-space:pre"> </span>*</div></div><div><br /></div><div><br /><div style="text-align: left;">Cherry & Brown Butter Streusel Muffins</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the Streusel</div><div style="text-align: left;">1/2 cup whole wheat flour</div><div style="text-align: left;">pinch of salt</div><div style="text-align: left;">1/2 cup palm sugar</div><div style="text-align: left;">2.5 oz (5 tablespoons) unsalted butter, browned</div><div style="text-align: left;"><br /></div><div style="text-align: left;">For the Muffins</div><div style="text-align: left;">1 cup whole wheat flour</div><div style="text-align: left;">1 cup all purpose flour</div><div style="text-align: left;">1/2 cup palm sugar</div><div style="text-align: left;">1 tablespoon baking powder</div><div style="text-align: left;">3 tablespoons arrowroot or cornstarch*</div><div style="text-align: left;">1/4 teaspoon salt</div><div style="text-align: left;">4 ounces (1 stick) unsalted butter, browned</div><div style="text-align: left;">1 cup milk</div><div style="text-align: left;">1 1/2 teaspoons vanilla extract</div><div style="text-align: left;">1 1/2 cups pitted cherries, then halved</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 375. Line 12 regular muffin cups with liners, or butter and flour cups. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, combine all ingredients for streusel, mix well, and place in refrigerator until needed. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl stir together flours, palm sugar, baking powder, arrowroot or cornstarch and salt. In the pan you browned your butter in, add milk and vanilla extract. Add butter mixture to dry ingredients, and mix until just combined. Fold in cherry halves. Distribute batter evenly among muffin cups. Crumble streusel on top of batter in cups. Bake for about 20 minutes, or until a tester inserted into center of muffins comes out clean. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">*You may have noticed this is an eggless recipe. If you would prefer to use eggs instead of the arrowroot or cornstarch: omit arrowroot/cornstarch from dry mix; reduce milk to 3/4 cup; add two eggs to butter mixture after you've added the milk - it should be cool enough that the eggs won't cook.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c9OjIE_OOYpl-HugwE1wtIaXpIQNz2pJlXlaOy2MkO3eG0jG0AjW5F5b3R8k052FEuG6G3wPw3hgiAITp8fGGH8CyOXIn-UUFjCJXI-ERUbH5tR1DL7HSPd-0R1eVTO_o5asr-FFYxQ/s1600/DSC_0348.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7c9OjIE_OOYpl-HugwE1wtIaXpIQNz2pJlXlaOy2MkO3eG0jG0AjW5F5b3R8k052FEuG6G3wPw3hgiAITp8fGGH8CyOXIn-UUFjCJXI-ERUbH5tR1DL7HSPd-0R1eVTO_o5asr-FFYxQ/s400/DSC_0348.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5483777906597260658" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com10tag:blogger.com,1999:blog-7373254092956863702.post-27179997879771713022010-05-22T10:52:00.001-04:002010-05-28T23:02:42.450-04:00Rhubarb Curd Shortbread Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhSRbFlT1dmmoR4793yce-vuy0jBl5kR2GUrSfu-HmL1PqtY5Scy4Elzf5N5KUhwtmdz1GWVot4uZNc6LYjCmdWGPPE5HiO0L2oB_k7_PY_h2vJK6zu1hBpHFHZmIQe4TqN30reano90/s1600/DSC_0026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhSRbFlT1dmmoR4793yce-vuy0jBl5kR2GUrSfu-HmL1PqtY5Scy4Elzf5N5KUhwtmdz1GWVot4uZNc6LYjCmdWGPPE5HiO0L2oB_k7_PY_h2vJK6zu1hBpHFHZmIQe4TqN30reano90/s400/DSC_0026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473867367557828546" /></a><br /><div>Curd. What an unappealing, clunky name for something so silky and delicate and delicious. Most of the curd around is of the lemon variety. I've been meaning to make it for some time, and just had trouble finding the initiative to actually do it. Not so with rhubarb curd. It never occurred to me that such a thing could exist, and as soon as I knew it did, I couldn't wait to make it. </div><div><br /></div><div>Actually, there are about 37,052 rhubarb recipes that I want to try this Spring. I can't believe how versatile this strange stalk is - take a look at <a href="http://blueridgebaker.blogspot.com/2010/05/rhubarb-upside-down-cake-for-my-dads.html">this</a>! - and I can't wait to further explore it's many facets.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiej0OneM-6Xh4Zu0gpY4WaCdasDRhw6ViD7G1y0MXrEW0AbRJw85Gr52W3AiHgEDt5vPpbSRdoe5GoK0irL9xKv8M8o0NrC_4cm75ZOJZdySJKjKOXsuibWspAl_A6GBXjJ37X_VjwE/s1600/DSC_0018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFiej0OneM-6Xh4Zu0gpY4WaCdasDRhw6ViD7G1y0MXrEW0AbRJw85Gr52W3AiHgEDt5vPpbSRdoe5GoK0irL9xKv8M8o0NrC_4cm75ZOJZdySJKjKOXsuibWspAl_A6GBXjJ37X_VjwE/s400/DSC_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473867108796142818" /></a><br /></div><div>These bars are heavily adapted from a <a href="http://www.food52.com/recipes/4338_rhubarb_curd_shortbread">recipe</a> I saw on <a href="http://www.food52.com/">Food52</a> - the curd is completely different, and the flavor of the shortbread is simplified. And they almost didn't happen. I ran into just about every problem possible when making these - I won't bore you with all of the details, suffice it to say I was shocked that they turned out so well. But, oh, how well they did come out... They are wonderful. Light and refreshing, creamy, sweet - but not too sweet. The rhubarb flavor is subtle, and almost delayed in its arrival. With nearly every bite I took, it gently snuck up on me. </div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCKz23lEs-yFCj99opAY1bYt1Na7dhatl-LZK0TtThZqTTI2AjBVx-Riv_1p9BOrK7azI0uxxb87SOd21hb8FUBrXjc4yPCor4aughiBjmFRIu6wmRw_OYsI6JvN9YuYgoPfwttfn0eM/s1600/DSC_0051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCKz23lEs-yFCj99opAY1bYt1Na7dhatl-LZK0TtThZqTTI2AjBVx-Riv_1p9BOrK7azI0uxxb87SOd21hb8FUBrXjc4yPCor4aughiBjmFRIu6wmRw_OYsI6JvN9YuYgoPfwttfn0eM/s400/DSC_0051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473867091222670562" /></a><br /></div><div>This dessert is so unabashedly feminine, it almost seemed wrong to be eating it from the pan with a spoon. Ahem. To really do these bars justice, they should be served on dainty plates with a cup of tea. </div><div><br /></div><div><div>The shortbread base is heavily flavored with ginger, and is a lovely complement to the curd. It was, however, incredibly crumbly - as you can see in the photo below; very frustrating. While crumbly is typically a good thing in regards to shortbread, here it made the bars very difficult to remove from the pan. I should have followed my instincts and lined the pan with parchment. Let that be a lesson! </div><div><br /></div><div>These bars are fantastic, even when eaten with a spoon, and my mind is now reeling with all kinds of new curd possibilities!</div><div><br /></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNFRv8brf_1HqnqXMiM2zCUck20jM3zE_c0CTeWgVGHK5fRuLdeno4BvKZhra0HwBYEYcUmledfSvpYRjvPRJ4ATy253QWziUoMabFzqPrwvmlKnftoj4lf8csgXgDYGQbyNjCmCoXQ8/s1600/DSC_0034.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNFRv8brf_1HqnqXMiM2zCUck20jM3zE_c0CTeWgVGHK5fRuLdeno4BvKZhra0HwBYEYcUmledfSvpYRjvPRJ4ATy253QWziUoMabFzqPrwvmlKnftoj4lf8csgXgDYGQbyNjCmCoXQ8/s400/DSC_0034.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473867084933182850" /></a><br /></div><div><br /></div><div>Rhubarb Curd Shortbread Bars</div><div><br /></div><div><br /></div><div>For the Shortbread</div><div>12 tablespoons unsalted butter</div><div>1/4 cup powdered sugar</div><div>1/2 teaspoon salt</div><div>1 1/2 cups unbleached white flour</div><div>2 teaspoons ground ginger</div><div><br /></div><div><br /></div><div>Line an 8x8 baking pan with parchment, butter parchment, set aside. Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until just combined. Press into pan (mine was actually rather fluid as my butter was incredibly soft, so in this case, pour into pan), smooth the top and place in freezer for 30 minutes. In the meantime, preheat oven to 350. After 30 minutes, bake shortbread for about 30 minutes, or until evenly golden brown. Cool crust completely. In the meantime, make the curd. </div><div><br /></div><div><br /></div><div><div>For the Curd</div><div>1 cup rhubarb juice (from about 1 pound of rhubarb)*</div><div>3/4 cup sugar</div><div>6 large eggs</div><div>2 tablespoons lemon juice**</div><div>1 1/2 sticks unsalted butter, cut into chunks</div><div>heaping 1/4 teaspoon salt</div><div>zest from 1 large lemon</div><div><br /></div><div>Whisk together rhubarb juice, sugar, eggs, lemon juice and salt in a large heavy-bottomed pan until well-combined. Add butter and cook over medium-low heat, stirring without stopping until curd is thick enough that it holds the marks from the whisk. Pour curd into a bowl and stir in zest. </div><div><br /></div><div>When crust is cool, top with curd and smooth surface. The curd layer should be about the same thickness as the shortbread layer, so if you seem to have a lot of curd, don't feel you have to use it all. Bake for another 20 minutes. Place in fridge for 30 minutes to set curd. Let cool completely before slicing.</div><div><br /></div><div>*If you don't have a juicer, you can follow <a href="http://www.food52.com/recipes/4338_rhubarb_curd_shortbread">these</a> instructions. </div><div><br /></div><div>** Don't leave out the lemon juice! For some reason, I wasn't going to include it. My rhubarb juice was the most gorgeous shade of dark pink until I added the eggs. Then it turned purple. Then green. It wasn't pretty. I actually turned off the burner and almost gave up. Then I realized that the lemon juice was there to preserve the color as much as to provide additional tang. I had a tad more rhubarb juice, so I added lemon juice to it, and added that to my pan. Thankfully, the color transformed! It wasn't as deep a pink as I would have liked, but at least it was pink! If lemon juice was added from the get go, it would have been a different story. One of the many road-blocks I encountered... </div></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErUS54MdvvH-o4PPhQi4XpSOOCQNwT_w8bykE4smQSwSztrF2RF7yqe0ejptTWsSImOMWdgIAo62wxMffiL0mav-mboujQ22It3Xe9feKUr4zCRsG5_y4y9Ssma9KhFRfabE4oj5qRz0/s1600/DSC_0053.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErUS54MdvvH-o4PPhQi4XpSOOCQNwT_w8bykE4smQSwSztrF2RF7yqe0ejptTWsSImOMWdgIAo62wxMffiL0mav-mboujQ22It3Xe9feKUr4zCRsG5_y4y9Ssma9KhFRfabE4oj5qRz0/s400/DSC_0053.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473867079597281826" /></a></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com12tag:blogger.com,1999:blog-7373254092956863702.post-70779149596648367372010-05-19T21:03:00.017-04:002010-05-19T23:39:37.056-04:00TWD (rewind): La Palette's Strawberry Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bTbXDj2DZ3CjGDdZMOtwpYPGjBRHyL8-Jn5gd9kWMT5Y1-j0aX9HcgyvtPsbqcEXEO4qMA2kuMlU2FyGb77S-JiSzTzuU-0SgjIh5tgFAJRPXPI7OddmejETN7euhSpEI7UUJ7JKT6s/s1600/DSC_0063.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bTbXDj2DZ3CjGDdZMOtwpYPGjBRHyL8-Jn5gd9kWMT5Y1-j0aX9HcgyvtPsbqcEXEO4qMA2kuMlU2FyGb77S-JiSzTzuU-0SgjIh5tgFAJRPXPI7OddmejETN7euhSpEI7UUJ7JKT6s/s400/DSC_0063.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473153356200422242" /></a><br /><div>The TWD recipe for this week was supposed to be Apple-Apple Bread Pudding (and it was supposed to be posted yesterday - oh, details, details...), but I am just not a fan of bread pudding. Instead of skipping this week entirely, I decided to go back into the archives and bake something the group made before I was a member. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwP6Vml54HP7SxenbVKzqsJ31oq-i44OW9bDsRdgUGrxWX4bFLXX8H4WoBBX4RVFvlqRPB1UkbRmYdX_PijJXDGp6ZX1h9L2l6wrvJlugftbz4vNlr0gqNin1wnMT_bDWysMx5_FFeQaE/s1600/DSC_0069.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwP6Vml54HP7SxenbVKzqsJ31oq-i44OW9bDsRdgUGrxWX4bFLXX8H4WoBBX4RVFvlqRPB1UkbRmYdX_PijJXDGp6ZX1h9L2l6wrvJlugftbz4vNlr0gqNin1wnMT_bDWysMx5_FFeQaE/s400/DSC_0069.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473153347406372466" /></a><br /><div style="text-align: left;">My mind immediately went to this tart. I've thought about it a lot since seeing it for the first time last year. So simple, so perfect. Seeing as I had a tub of local strawberries that needed to be used, I knew this was the perfect choice. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoqycKsEXt7Gguq4xh0vzWfaI30OTN6MgUn-FRhpfpqH98A6yIjytOOyk1L6T6C9rRqWeXOyxE4qsoe6tZXQm48mzr4PCCEjTxl9BkqampqiVjGbbFPBsqkgyz_RcwmtHdKtsZhUFofk/s1600/DSC_0087.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoqycKsEXt7Gguq4xh0vzWfaI30OTN6MgUn-FRhpfpqH98A6yIjytOOyk1L6T6C9rRqWeXOyxE4qsoe6tZXQm48mzr4PCCEjTxl9BkqampqiVjGbbFPBsqkgyz_RcwmtHdKtsZhUFofk/s400/DSC_0087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473153011472403506" /></a><br /></div><div>My crust is dark and speckled, because I used palm sugar to sweeten it instead of powdered sugar. I was unsure of how this would affect the outcome, but I wanted my boys to be able to eat it, so I went ahead and tried it out. The crust was fantastic. Crispy, and much more shortbread-like than it is with powdered sugar. Plus, I like the rustic effect the palm sugar lends to it.<br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDS2MyCi3eYmxl8B5HPK1vk4kxVD4TJm7I-r4g9pRbhsrw_EHeGKRUDkO_8NvYgMzRdCeFX9QJGkEZbH0QKJP-QBnmG7lr-BPbrUU2vWGBNkKwdup-H_hfgV-RwNXok1DCPqWUDoPhvo/s1600/DSC_0059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDS2MyCi3eYmxl8B5HPK1vk4kxVD4TJm7I-r4g9pRbhsrw_EHeGKRUDkO_8NvYgMzRdCeFX9QJGkEZbH0QKJP-QBnmG7lr-BPbrUU2vWGBNkKwdup-H_hfgV-RwNXok1DCPqWUDoPhvo/s400/DSC_0059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473152673765379618" /></a><br /></div><div>The only other elements besides a crust are jam and strawberries. Couldn't be simpler! I used a fruit-only spread for the jam, and tossed my strawberries in a tad of agave, mostly to give them a nice shine - they were so sweet, they didn't need anything!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCyCqbcKsVJqKagW4aDfSQQNDZ7mjMNfsfOBP-YlcBjl0tOGYOO3ZMe2so0QAg6awRm8e_gyRaLoXOuNbawFoiX2CIDPA8mhonDodTLNoUkLI3rKpAx80a0OnOB59c7VknItbuD58wAI/s1600/DSC_0073.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCyCqbcKsVJqKagW4aDfSQQNDZ7mjMNfsfOBP-YlcBjl0tOGYOO3ZMe2so0QAg6awRm8e_gyRaLoXOuNbawFoiX2CIDPA8mhonDodTLNoUkLI3rKpAx80a0OnOB59c7VknItbuD58wAI/s400/DSC_0073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473152663962607906" /></a><br /></div><div>This tart might be my boys' favorite thing I've ever baked. They couldn't get enough. They ate a third of it in one sitting. Keep in mind they're 1 1/2 and 3 1/2, so that's quite a feat! </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjITmknZk8Jbnq7hNghXGFUeT4jhVeAAB_SKhlKfH0lCMzziuiRd6V_aUe8ZtFbJBTt1HcO7ERiqfUKK-epahin2o8GwhgeG9OW53ZcuuGjrNWtsbXDJ1KTV485h2s5cWcpD6pHRuUBg/s1600/DSC_0084.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjITmknZk8Jbnq7hNghXGFUeT4jhVeAAB_SKhlKfH0lCMzziuiRd6V_aUe8ZtFbJBTt1HcO7ERiqfUKK-epahin2o8GwhgeG9OW53ZcuuGjrNWtsbXDJ1KTV485h2s5cWcpD6pHRuUBg/s400/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473152655978946242" /></a><br /></div><div>It is so perfect in it's simplicity and it is incredibly versatile - you could use any fruit and jam combination you can think up! If you had the tart dough prepared in advance, you could throw this dessert together in no time at all. I'm sure it would be fantastic with some fresh whipped cream on top, but ours didn't last long enough to make any! Dorie also suggests fresh cracked pepper on top. I did try a piece this way, and I was surprised at how much I enjoyed it. The pepper was earthy and slightly biting, imparting a lovely contrast to the sweet berries and jam, and I plan on cracking pepper on all manner of desserts from now on. </div><div><br /></div><div><br /></div><div>La Palette's Strawberry Tart</div><div>adapted from Baking from My Home to Yours</div><div><br /></div><div><br /></div><div>Best quality strawberry jam</div><div>1 quart ripe strawberries - trimmed and halved if they're large, and tossed in 1-2 teaspoons of light agave; just enough to give them a shine, not so much that they're dripping</div><div>1 9-inch tart shell made with Sweet Tart Dough (recipe follows)</div><div><br /></div><div>Sweet Tart Dough</div><div>1 1/2 cups white wheat flour</div><div>1/2 cup palm sugar</div><div>1/4 teaspoon salt</div><div>1 stick + 1 tablespoon very cold (or frozen) unsalted butter cut into small pieces</div><div>1 large egg yolk</div><div><br /></div><div>Put flour, palm sugar and salt in bowl of food processor and pulse a couple times to combine. Add butter pieces to bowl, and pulse until butter is coarsely cut in, with pieces of varying sizes. Stir egg yolk to break it up, and add it to food processor a little at a time, pulsing after each addition. When the whole yolk is in, process in long pulses until the dough begins to clump. Turn dough out onto board, and knead it just enough to incorporate any flour that didn't get mixed in. Press dough into a well-buttered 9-inch tart pan with removable bottom. Freeze for at least 30 minutes - preferably longer - before baking. Preheat oven to 375. Butter the shiny side of a piece of aluminum foil and fit it tightly across the crust, buttered side down. Bake for about 25 minutes, then remove the foil and bake for another 8-10 minutes, or until the crust is evenly browned and firm to the touch. Let crust cool completely.</div><div><br /></div><div>Finishing the tart</div><div>Spread an even layer of jam on the crust, add strawberries. Tart is best when eaten immediately after being assembled. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_QSanbmmIo1CGWD4nmoNRIxkmYCHkUC-NcpPCr5eBuDFNr-xCTEBdKmxRwxyp0MozMLIkRdwH49BEg1bqa_z2WPn4xCFqHb1wYFglGYwiHCSgrIyj23cel9GaLT3hqBUlBT1v00J_us/s1600/DSC_0102.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_QSanbmmIo1CGWD4nmoNRIxkmYCHkUC-NcpPCr5eBuDFNr-xCTEBdKmxRwxyp0MozMLIkRdwH49BEg1bqa_z2WPn4xCFqHb1wYFglGYwiHCSgrIyj23cel9GaLT3hqBUlBT1v00J_us/s400/DSC_0102.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5473152647142778930" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com11tag:blogger.com,1999:blog-7373254092956863702.post-43806322510737327812010-05-16T13:49:00.023-04:002010-05-16T21:20:31.183-04:00Whole Wheat Chocolate Chip Cookies<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqee66BS_dF2sJSMfBtQ_AWQCYa31Knci2kvKS8iI3mQExj4ro9ZxTNv26b18qpf_tiBHM6-Sa3OuJBkHQLpUKtN1Z0VZaF33QLE5EFc6suTFXSnShwE5IXQjnXBatw2ZetSNvB6UyuGY/s1600/DSC_0038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqee66BS_dF2sJSMfBtQ_AWQCYa31Knci2kvKS8iI3mQExj4ro9ZxTNv26b18qpf_tiBHM6-Sa3OuJBkHQLpUKtN1Z0VZaF33QLE5EFc6suTFXSnShwE5IXQjnXBatw2ZetSNvB6UyuGY/s400/DSC_0038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471928486500900962" /></a><div style="text-align: left;"><br /></div><div style="text-align: left;">Not be be repetitive or anything, but I have another one for you from <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?ie=UTF8&s=books&qid=1274058785&sr=8-1">Good to the Grain</a>. I can't help it, I love this book. This was actually the first recipe that I marked to make when I received the book - I mean, they're chocolate chip cookies! Plus, they are the first recipe in the book - but I went with slightly more unusual recipes when I started to bake from it. Then I found myself with a little unexpected time on my hands...</div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have a 3 1/2 year old and a 1 1/2 year old, so needless to say, I've suffered my fair share of sleep deprivation. It isn't a terribly common occurrence, but every few weeks my younger son decides that sleep just isn't for him and around 2 in the morning he wants to get up and play for a couple of hours. Well, Friday night was one of those nights. After trying all of my tricks to get him back to sleep, I gave up and decided to bake. This recipe immediately came to mind - I had all of the ingredients and it was simple enough that I didn't think I'd be able to screw it up in my half-asleep state. Thankfully, I was right. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I'm a rather harsh critic when it comes to chocolate chip cookies, so I wasn't sure what to expect from these; they use 100% whole wheat flour, which is fairly unusual for most baked goods. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">I served these at a class I gave at <a href="http://www.nestorganics.com/">my store</a> on Saturday afternoon on cloth diapering and baby wearing, and people were crazy for them. Everyone asked for the recipe, and one woman told me they were the best cookies she had ever eaten! They were a hit! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">The first thing that surprised me about these cookies, was the fragrance of the dough; it smelled almost like it contained brown butter and had a stronger aroma than any dough I've ever made. They baked up beautifully, and I couldn't wait to take my first bite. Verdict? They are delicious.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The cookies are soft and chewy, generously studded with bittersweet chocolate chunks, and the whole wheat flour adds a sweet, earthy, nutty flavor that is amazingly complementary to the chocolate. I have to say, these chocolate chip cookies are second only to <a href="http://blueridgebaker.blogspot.com/2010/02/chocolate-chip-cookies.html">the ones</a> I made a couple months ago that are a hybrid between the <a href="http://blueridgebaker.blogspot.com/2010/02/perfect-chocolate-chip-cookies.html">Cooks Illustrated</a> and <a href="http://blueridgebaker.blogspot.com/2009/09/100th-post-new-york-times-chocolate.html">New York Times</a> versions. That is high praise coming from me. </div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpvxzOuGuFUz3nrgk3ap7azBBRcI1yZbrE-Z8NOmL2BJ2OmTHgGMS7FJ3VlShP7PGOORsicDnp-peEgFIHQSeUNkVnW0sCegzbrLrZ0AdeDkDSNLavqldC4tWY0sm_cpo9lwqOdKPmw/s1600/DSC_0009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3NpvxzOuGuFUz3nrgk3ap7azBBRcI1yZbrE-Z8NOmL2BJ2OmTHgGMS7FJ3VlShP7PGOORsicDnp-peEgFIHQSeUNkVnW0sCegzbrLrZ0AdeDkDSNLavqldC4tWY0sm_cpo9lwqOdKPmw/s400/DSC_0009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471928079468362146" /></a><div style="text-align: left;"><br /></div><div style="text-align: left;">Whole Wheat Chocolate Chip Cookies</div><div style="text-align: left;">adapted from Good to the Grain</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3 cups whole wheat flour</div><div style="text-align: left;">1 1/2 teaspoons baking powder</div><div style="text-align: left;">1 teaspoon baking soda</div><div style="text-align: left;">1 1/2 teaspoons salt</div><div style="text-align: left;">8 ounces (2 sticks) cold unsalted butter cut into several pieces</div><div style="text-align: left;">1 cup palm sugar (or dark brown sugar)</div><div style="text-align: left;">1 cup granulated sugar</div><div style="text-align: left;">2 eggs </div><div style="text-align: left;">2 teaspoons vanilla extract</div><div style="text-align: left;">8 ounces bittersweet chocolate cut into 1/4" - 1/2" pieces</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350. Line baking sheet with parchment. Combine flour, baking powder, baking soda and salt in a medium sized bowl, set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and butter on low speed until just blended, about 2 minutes. Add the eggs one at a time, mixing until just combined after each addition. Stir in vanilla. Add dry ingredients, and mix on low speed until flour is barely combined. Stir in chocolate chunks. Form dough into balls about 1.5 ounces each, place on baking sheet 2 inches apart. Bake for 16-20 minutes, until the cookies have spread and cracked, the tops are dry and have browned a bit. Cool on baking sheet. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREaBGG7BZ57QvgflrqOtJ3Ds57peJ8Gqr9nJhJuXKWd_c5ZEFVH-oaeRnBDjxJmrNXxpZEdLi4Yqqfh3RTCyGr3_UeV_B8vpV1LnyB8HtQV5SyOPkt1SZgJHMew2aA4XcJKdgqEP-ngw/s400/DSC_0049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5472029823471949666" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com16tag:blogger.com,1999:blog-7373254092956863702.post-15242206214469509012010-05-13T11:45:00.025-04:002010-05-14T12:10:00.914-04:00Rhubarb Upside Down Cake for My Dad's Birthday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjKHyuI72Wnn_S5FUzfWSFSp1WwvePRbau5qgp9d2lVkCRoWnkfWqbcXBAU91m8G-seJUVpsGB_041FHysdmdQXITUttQ2CUujQh0_roxEJbamgABJvaLza_2Za7qq_pVw3L5tD3CAug/s1600/DSC_0024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjKHyuI72Wnn_S5FUzfWSFSp1WwvePRbau5qgp9d2lVkCRoWnkfWqbcXBAU91m8G-seJUVpsGB_041FHysdmdQXITUttQ2CUujQh0_roxEJbamgABJvaLza_2Za7qq_pVw3L5tD3CAug/s400/DSC_0024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471128702023921058" /></a><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: left;">Growing up, I used to snack on the rhubarb that grew plentifully in my Iowa backyard. I had quite the affinity for sour things back then, and since I loved raw rhubarb so much it seemed incredibly strange to me to see it in things like pies. Especially when paired with strawberries. Frankly, I found it repulsive. It wasn't until last spring that I ever tried rhubarb in a baked good, and I couldn't have been more wrong about it. I have become obsessed.</div><div style="text-align: left;"><br /></div></span><div style="text-align: left;"><span class="Apple-style-span" style="color:#000000;"><br /></span></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvdoQ1tQI4cSek-p3ZzhbTyJ453WhKVG9Oqnj_VUCyZyLNK6Wkc0NANeqfDfYDbG8_WtA8K1U6YkJJUnw8I2_N7g4VqwcwM9SWXr7Rz5ljuTgmoBCd5TfoOPp17mlbAb0OTYnMnPPhTs/s400/DSC_0048.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471128699842206962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div style="text-align: center;"><br /></div><div><div>I've been picking up hefty bunches of rhubarb every Saturday for the last few weeks, ever since its first appearance at the farmer's market. I've made a few galettes with it - which I haven't posted because they disappeared too quickly! - but decided to branch out this week, so I did a little rhubarb research. I found several recipes I wanted to try - I'll have to double up on my rhubarb purchases to make everything before the season is over - starting with this cake; a perfect choice, since today is my dad's birthday. He still lives in Iowa, so he won't get to taste his birthday cake, but he can at least enjoy looking at it. Actually, I'm not sure if that's nice or just torture...</div><div></div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1rt1EYjYtmmmd7App2xCBImzNkfYZV7kDI9H2luUdNBoDRZEbklMRGxQZsyvllQAmqrabN2Hmud_xW4AuCPQ5_H1F03QDdXGJ1WucfAaEej7vFMk27lmalcf4BS8ETJH1zHBJqtgB2w/s1600/DSC_0036.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf1rt1EYjYtmmmd7App2xCBImzNkfYZV7kDI9H2luUdNBoDRZEbklMRGxQZsyvllQAmqrabN2Hmud_xW4AuCPQ5_H1F03QDdXGJ1WucfAaEej7vFMk27lmalcf4BS8ETJH1zHBJqtgB2w/s400/DSC_0036.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470786398250929522" /></a><br /></div><div><div style="text-align: left;"><br /></div></div><div>I've made so many <a href="http://blueridgebaker.blogspot.com/2009/06/twd-pineapple.html">upside</a> <a href="http://blueridgebaker.blogspot.com/2009/11/apple-upside-down-cake.html">down</a> <a href="http://blueridgebaker.blogspot.com/2010/03/lemon-upside-down-cake.html">cakes</a> in the last year, and am always excited to find a new and fantastic recipe for one. I love the concept of them, and they are always beautiful and delicious. I love the way the fruit of choice is completely transformed by their long stint of being cooked in sugar and butter. In the case of rhubarb, it becomes tender and buttery with a sweet and wonderful zing, melded with a light caramel flavor. There is no lip-puckering, mouth-watering sour punch that is so often associated with rhubarb. </div><div><div style="text-align: center;"><br /></div></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik6bGiEgkhDi-wE6JIkd1-Fcak5SAl5G7AIwP-UOW0R9WEUmobpfhLaSeqGDO7Rnrst1X8O_5HshmSCiQaoLXX7eoDCQnRL0a_YDTEnThSgMwzGm9dNsPjoVW6o0700iOaDPE_gQQNuk/s400/DSC_0067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471127931106743298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CSqRmN2Gp2SBHxE-hecyW_wptfo6UWicu1OzWgzOk25URo0-CwKLwe5OGjEgGRNJrL3t7hfkq-JLS77P1fK6oQNjuScgt9eiY-jtF-wBW4lPfkwqNoOnHwtsB5QT4zqL4M2ps8M6WWc/s1600/DSC_0025.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CSqRmN2Gp2SBHxE-hecyW_wptfo6UWicu1OzWgzOk25URo0-CwKLwe5OGjEgGRNJrL3t7hfkq-JLS77P1fK6oQNjuScgt9eiY-jtF-wBW4lPfkwqNoOnHwtsB5QT4zqL4M2ps8M6WWc/s1600/DSC_0025.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CSqRmN2Gp2SBHxE-hecyW_wptfo6UWicu1OzWgzOk25URo0-CwKLwe5OGjEgGRNJrL3t7hfkq-JLS77P1fK6oQNjuScgt9eiY-jtF-wBW4lPfkwqNoOnHwtsB5QT4zqL4M2ps8M6WWc/s1600/DSC_0025.JPG"></a></div><div><br /></div><div>The cake itself is dense and moist and quite sturdy, with a tight crumb and a light and subtle tang from the buttermilk in the batter. Can you see the flecks of orange zest in the above photo? Who knew that orange and rhubarb were a match made in heaven??? </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAqrOQU2T-TR2B6y8mxkl-XIeSBYMZ1BSAB76ZyVMIqvL61Jj5J_xTeMm6mD07xPZtR7MV0ukISlU99ySd587oLuNhlsDEyuS5JE2CvAGDEmna6KOrbeqPe8MaceBRC122Fcc-XfmrBA/s1600/DSC_0084.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJAqrOQU2T-TR2B6y8mxkl-XIeSBYMZ1BSAB76ZyVMIqvL61Jj5J_xTeMm6mD07xPZtR7MV0ukISlU99ySd587oLuNhlsDEyuS5JE2CvAGDEmna6KOrbeqPe8MaceBRC122Fcc-XfmrBA/s400/DSC_0084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470783039767121762" /></a></div><div><br /></div><div>The thing that ties this cake together, and makes it really superb is the crumb bottom. It is a simple crumb topping that is sprinkled on top of the batter before baking, but when you invert the cake, it becomes a crunchy base for the cake. I love having textural differences in my desserts, I don't like eating things that are just soft and mushy. They're too, well, soft and mushy. The crumb bottom completely solves that problem, and adds such a delicious dimension, I'll be adding it to all of my upside down cakes from now on! </div><div><div style="text-align: center;"><br /></div></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLdJRNIEa2y-UPwrkBkhZEhQ5trofYjlLA4-Wxwd9tMrTolZJ9fcwLGI2xw8VTPI6YZ-djb9mW0UREStembf4AyCxjFjF7eLHPEHmSz4aUdR5VTSAxEP1BC4R4bXU5yNkuRjEFK6vWuI/s400/DSC_0006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471127909981876770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div><div><br /></div><div>In addition to the way this cake tastes, I love the way it looks. That's the great thing about upside down cakes - they need no adornment once they come out of the oven! This recipe has you cut the rhubarb in long pieces - about 3 inches long - and lay them in the pan all going in the same direction. The result is a beautiful pink and green design that looks almost like an abstract watercolor painting. Almost too pretty to eat! Though that didn't stop me from having a slice for (second) breakfast...</div><div><br /></div><div>Happy birthday, Dad!</div><div><div style="text-align: center;"><br /></div></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhle9kHJsmAjaxzZd20LttVeYrPOqY39aHZEhL_3xy1Mnh_sQOU1y-CRPvghAqKNyAineDkv-c3_elNB-pnQA3lKEMmqhTF8O-zeC5bKkR7PBoU9fP7EE71BS-9NhnLOL_RGjmQToolg4M/s400/DSC_0064.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471127905107763746" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><br /></div><div>Rhubarb Upside Down Cake</div><div>adapted from <a href="http://www.marthastewart.com/recipe/rhubarb-upside-down-cake">Martha Stewart</a></div><div><br /></div><div><br /></div><div>For the Crumb Topping</div><div>4 tablespoons unsalted butter, melted</div><div>1/2 cup white wheat flour</div><div>1/4 cup granulated sugar</div><div>1/4 teaspoon salt</div><div><br /></div><div>For the Cake</div><div>1 pound firm rhubarb stalks, ends trimmed and cut at a very sharp angle into 3 inch long pieces</div><div>1 3/4 cups granulated sugar, divided</div><div>1 1/2 sticks unsalted butter, softened, divided</div><div>1 1/2 cups white wheat flour</div><div>1 1/2 teaspoons baking powder</div><div>1 1/2 teaspoons salt</div><div>freshly grated zest from one medium-sized orange</div><div>1 tablespoon freshly squeezed orange juice</div><div>2 large eggs</div><div>1 cup buttermilk</div><div><br /></div><div>Preheat oven to 350. Line bottom of 9 inch spring form cake pan with parchment, butter sides of pan and parchment, dot bottom of pan with 4 tablespoons (1/2 stick) of the butter, set aside. </div><div><br /></div><div>Make Crumb Topping</div><div>Combine melted butter, flour, sugar and salt in a small bowl and stir until combined. Refrigerate until needed. </div><div><br /></div><div>Make Cake</div><div>In a medium sized bowl, toss rhubarb with 3/4 cup of the sugar. Set aside. In another medium sized bowl, combine flour, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat remaining stick of butter and cup of sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange zest and juice and beat to combine. Add flour mixture in 3 additions, alternating with buttermilk in 2 additions, mixing until just combined. Toss rhubarb one more time, then lay pieces in pan as closely together as you can without overlapping too much. Lay them in rows all going in the same direction. Pour remaining sugar from bowl over rhubarb. Pour batter in pan, smoothing the top, then sprinkle crumb mixture over batter as evenly as you can, making crumbs of all different sizes. Bake for about an hour, or until a tester inserted intp center of cake comes out clean. Cool in pan for 10 minutes, then run a sharp knife around the edge of the cake, and invert onto a cooling rack to cool completely - don't invert onto serving plate here, or your beautiful, crunchy crumbs will become soggy, and we can't have that, can we?!</div><div><br /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9CIOATQj6i9bCpsPptfar46b8BFr-uEsnJcBbOtsg8fikZGxBxTo_CMtc0d79PRLqmHXW3eVN9FL1f4xoXrKMsBzxfBpMCazPw_KXe7QtptrTr0ImlDEJ4t06hGNmcU8G4nITu9Gyt8/s400/DSC_0044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5471127891893076898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 268px; height: 400px; " /></span></div></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com32tag:blogger.com,1999:blog-7373254092956863702.post-18782359975212456162010-05-11T20:06:00.010-04:002010-05-11T21:32:51.740-04:00Spelt Olive Oil Cake with Chocolate Chunks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznvfmxGWruTBmjWNgfGu88M3aNhjBfUCYoPCIl39WVKZhMxbRZBIntrXYumIj0ELsSWDJJ011CoPCpe4Xeujc-PxWMyJLzvDOSmPmIuY50cZzWrj2rWmYwVTcRLMO6XVuufjYE_zP5MI/s1600/DSC_0030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznvfmxGWruTBmjWNgfGu88M3aNhjBfUCYoPCIl39WVKZhMxbRZBIntrXYumIj0ELsSWDJJ011CoPCpe4Xeujc-PxWMyJLzvDOSmPmIuY50cZzWrj2rWmYwVTcRLMO6XVuufjYE_zP5MI/s400/DSC_0030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470170602357718818" /></a><br /><div><br /></div><div>Ever since I got the book <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?ie=UTF8&s=books&qid=1273627527&sr=8-1">Good to the Grain</a> - from which I baked <a href="http://blueridgebaker.blogspot.com/2010/05/quinoa-cookies.html">these cookies</a> last week - I haven't been able to get this cake out of my head. It is so unusual, so unpredictable, so humble, yet so sophisticated. It was curiosity that made me bake it the first time, but it is the sheer deliciousness of this cake that will keep me coming back to this recipe for years to come. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGEEFFugaF81t8PxYkmzS86m8yzbJ7VNatmPKuq2soRut_63FaG0G25f4WSo0qD5WdhrdPOqP8d-j6dA6RSULA-fcGw0PVS3IjixbjIGjcXMDEZCM66vPO-C3i-FdodyupihIEqM7tPE/s1600/DSC_0012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGEEFFugaF81t8PxYkmzS86m8yzbJ7VNatmPKuq2soRut_63FaG0G25f4WSo0qD5WdhrdPOqP8d-j6dA6RSULA-fcGw0PVS3IjixbjIGjcXMDEZCM66vPO-C3i-FdodyupihIEqM7tPE/s400/DSC_0012.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470170115732581378" /></a><br /></div><div><div>It doesn't look like much, but it has a little secret; the thing that sets this cake apart. What is it, you ask? Rosemary. Am I the last person on the planet to bake a dessert with rosemary? I was skeptical, I admit, but after eating this cake I can't believe I waited so long. </div><div><br /></div><div>I was shocked and amazed at how seamlessly rosemary fit into this cake. Though I haven't baked with rosemary before, this wasn't my entry into herbal desserts. I made <a href="http://blueridgebaker.blogspot.com/2009/07/basil-ice-cream.html">basil ice cream</a> last summer and was less than thrilled about it. Because of that experience, I definitely had my doubts going into this cake, but I shouldn't have worried. It is spectacular. </div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vH3mzZCUuN-XY01xBWZ4zXY14kv6SNtYT2tsALVkjbnGR9Jq84MitWWxIpgEbx94WyJEA8wrXCorNS5wgg8TxE0sdE8BZ72KKYH4oC5AjJPIyYBKsBYwhzoNr9UXvs7_boEKmQn4Fhg/s1600/DSC_0060.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4vH3mzZCUuN-XY01xBWZ4zXY14kv6SNtYT2tsALVkjbnGR9Jq84MitWWxIpgEbx94WyJEA8wrXCorNS5wgg8TxE0sdE8BZ72KKYH4oC5AjJPIyYBKsBYwhzoNr9UXvs7_boEKmQn4Fhg/s400/DSC_0060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470169588626893378" /></a><br /></div><div>This is a cake that can follow a fancy meal just as easily as it can be an afternoon snack. It has more dimension of flavor than almost anything I can remember eating. Though foods containing both olive oil and rosemary are, more often than not, savory, they make perfect sense in this cake. Really, this is the most surprising thing I've ever made. Each bite I take is new, and transportive and utterly delightful. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmxPv3AsWnWJley0DqTSjUraEPL3_bGWT7C1MH72FfxnuRGQtig_yQLka1yj146CRn6qfWiM1XGy8Xb-Bbp2A6zrl2q2ht10s61k_SvufnLKSALH4WWSY5vWuqelcflCDp71zeOfyYz8/s1600/DSC_0016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmxPv3AsWnWJley0DqTSjUraEPL3_bGWT7C1MH72FfxnuRGQtig_yQLka1yj146CRn6qfWiM1XGy8Xb-Bbp2A6zrl2q2ht10s61k_SvufnLKSALH4WWSY5vWuqelcflCDp71zeOfyYz8/s400/DSC_0016.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470169581107054338" /></a><br /></div><div>There isn't a lot of sugar in this cake, so the sweetness is subtle. It has the perfect quantity of bittersweet chocolate, whose richness and bitterness offset all of the other ingredients beautifully. I couldn't detect the taste of the spelt at all, but chocolate and rosemary are fairly strong flavors to compete with. The crumb of this cake is fluffy and soft and fine and moist, and it has a firm crust. It isn't the prettiest cake around - actually, it kept reminding me of <a href="http://blueridgebaker.blogspot.com/2010/01/coconut-cake-with-chocolate-chunks.html">another wonderful though entirely different cake</a> - but I guarantee it can hold its own in the taste department against most anything else. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq70c_34Ux6-3CImfQrUDkqBSibR1cEw6_Loe7OicXdu6zuE5RAFuhuVku7hvktWJCQTpbZXshGRFHFTgmh3Dm97JZHUlsdvlCngNUwzFujIItaQUsNRNOufKvxzWezdKquGHqvjmOu0/s1600/DSC_0073.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFq70c_34Ux6-3CImfQrUDkqBSibR1cEw6_Loe7OicXdu6zuE5RAFuhuVku7hvktWJCQTpbZXshGRFHFTgmh3Dm97JZHUlsdvlCngNUwzFujIItaQUsNRNOufKvxzWezdKquGHqvjmOu0/s400/DSC_0073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470169575012827410" /></a><br /></div><div>Oh, and if I haven't convinced you yet, it has minimal ingredients and is mixed up by hand in mere minutes. Make this cake. Make this cake, make this cake, make this cake. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj029_6PQ858fbeL_1pPxkIwbhNfYVFETPk6PGFBqoubajnXNcNCwkFzeWHPo3_kTeH66wSGUwF8XuaMeF1Z08FOl4R-5mRvR_kwDFnC4tlJpDFkb_lHlNUxpY0AgqhyGAKZpNN8ReCk3s/s1600/DSC_0018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj029_6PQ858fbeL_1pPxkIwbhNfYVFETPk6PGFBqoubajnXNcNCwkFzeWHPo3_kTeH66wSGUwF8XuaMeF1Z08FOl4R-5mRvR_kwDFnC4tlJpDFkb_lHlNUxpY0AgqhyGAKZpNN8ReCk3s/s400/DSC_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470169566533324690" /></a><br /></div><div>Spelt Olive Oil Cake with Chocolate Chunks</div><div>adapted from Good to the Grain by Kim Boyce</div><div><br /></div><div>3/4 cup white spelt flour</div><div>1 1/2 cups white wheat flour</div><div>3/4 cup granulated sugar</div><div>1 1/2 teaspoons baking powder</div><div>3/4 teaspoon salt</div><div>3 eggs</div><div>1 cup olive oil</div><div>3/4 cup buttermilk</div><div>1 1/2 tablespoons finely chopped fresh rosemary</div><div>5 ounces bittersweet chocolate, roughly chopped</div><div><br /></div><div><br /></div><div>Preheat oven to 350. Butter and flour a 9 inch spring form cake pan. In a large bowl, combine flours, sugar, baking powder and salt, set aside. In a medium sized bowl, whisk eggs thoroughly. Add olive oil, buttermilk and rosemary and whisk well to combine. Pour wet ingredients into dry ingredients, and whisk until just combined. Stir in chocolate. Pour batter into prepared pan and smooth the top. Bake for about 40-55 minutes, or until evenly golden brown and tester inserted into center of cake comes out clean. Cool completely before slicing. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhL0t6J_lTSIDx-YgNqUaGh03aw2xPMpPGedH-XtOVMQFJu1yVwjFZsiZYdMSVV7QhyphenhyphenYYSkWOIHtKneqgDAe1PYYEakm3O3CAsoar4GoHN_5CA7KlwUprEG65i80N_FMw9OOwOsDTkMP0/s1600/DSC_0049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhL0t6J_lTSIDx-YgNqUaGh03aw2xPMpPGedH-XtOVMQFJu1yVwjFZsiZYdMSVV7QhyphenhyphenYYSkWOIHtKneqgDAe1PYYEakm3O3CAsoar4GoHN_5CA7KlwUprEG65i80N_FMw9OOwOsDTkMP0/s400/DSC_0049.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5470169560416600130" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com9tag:blogger.com,1999:blog-7373254092956863702.post-13534374808175933612010-05-08T20:32:00.006-04:002010-05-08T21:10:57.589-04:00Ginger Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZIynHUD7i84YJvS_kDKKvRe_LN9_Rd8O9vM6Ixc0xsKa_merq-StLmvaknKzOlGGGiNG5gIVMj0dN5P9pTvFq0BSQsauTBilFTLcUdcaS91CkootfX_jHkW7GG4t9slTo-SbPPPpNk4/s1600/DSC_0067.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZIynHUD7i84YJvS_kDKKvRe_LN9_Rd8O9vM6Ixc0xsKa_merq-StLmvaknKzOlGGGiNG5gIVMj0dN5P9pTvFq0BSQsauTBilFTLcUdcaS91CkootfX_jHkW7GG4t9slTo-SbPPPpNk4/s400/DSC_0067.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469062600041884098" /></a><br /><div>If you're still looking for something special to make for your mom tomorrow, look no further. These are some seriously fantastic scones. </div><div><br /></div><div>The recipe comes from <a href="http://www.amazon.com/Nancy-Silvertons-Pastries-Brea-Bakery/dp/0375501932/ref=sr_1_1?ie=UTF8&s=books&qid=1273367058&sr=8-1">Pastries from the La Brea Bakery</a>, by Nancy Silverton. In the book, Nancy calls these the best selling scones in the bakery, and after making them I can see why. </div><div><br /></div><div>Before I tell you any more, a disclaimer: my scones shouldn't have been as thin as they were. I contemplated not posting them until I could make them again, but they are too good to hold back for however long it will take me to get around to doing that. The reason they were so thin is that I made them on an incredibly hot day, and even though my butter started out frozen, within only 5 minutes out of the freezer it was melty. I should have refrigerated my biscuits after I cut them, but I was impatient - on the day I made them I also made 2 tarts, 2 kinds of <a href="http://blueridgebaker.blogspot.com/2010/05/quinoa-cookies.html">cookies</a> and <a href="http://blueridgebaker.blogspot.com/2010/05/tws-burnt-palm-sugar-ice-cream.html">ice cream</a>, all in a 5 hour time span - so I popped them in the oven. Ah well...</div><div><br /></div><div>These are cream scones, and as such are incredibly light and fluffy, studded with chewy bits of crystallized ginger, and flavored with lemon zest. The tops are dusted with sugar before baking, creating a crunchy sugar crust; a beautiful contrast to the soft interior. Can you imagine anything better? They are the most wonderful scones I've ever had; they are lovely in every way. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivicRJI-PwH-TEiJxDqhxktRIBxcgBAtb8HPmWUQe7lIO5jM-wu0Xww0GiOyIc1kAoe7A4CA4FkxdGKRscTgy4ExzTb6yoUKpb3135kNXJHOLMABw45sDiLJI93gk7J4ZaMdeEIR8kPQc/s1600/DSC_0047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivicRJI-PwH-TEiJxDqhxktRIBxcgBAtb8HPmWUQe7lIO5jM-wu0Xww0GiOyIc1kAoe7A4CA4FkxdGKRscTgy4ExzTb6yoUKpb3135kNXJHOLMABw45sDiLJI93gk7J4ZaMdeEIR8kPQc/s400/DSC_0047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469062588211422322" /></a><br /></div><div>Ginger Scones</div><div>adapted from Pastries from the La Brea Bakery by Nancy Silverton</div><div><br /></div><div>2 1/4 cups white whole wheat flour</div><div>1/3 cup granulated sugar + more for dusting</div><div>1 tablespoon baking powder</div><div>finely grated zest from one lemon</div><div>1 1/2 sticks (6 ounces) unsalted butter, cut into chunks and frozen</div><div>4 1/2 ounces crystallized ginger, chopped into 1/4 inch pieces</div><div>1/2 - 3/4 cup heavy cream + more for finishing</div><div><br /></div><div>Preheat oven to 400. In a large bowl, combine flour, sugar and baking powder. Add butter, and using a pastry blender, cut it in until mixture resembles a coarse meal. Add zest and toss in with your fingers. Add 1/2 cup cream, stirring with a wooden spoon or tossing with your hands until it is incorporated. Do not overwork dough. If it seems too dry, add remaining 1/4 cup of cream. Turn dough out on a lightly floured board, knead a few times to form a cohesive ball, and pat into a disk about 3/4 inch thick. If dough seems soft, refrigerate for about 5 minutes. Cut dough into circles using a 3" biscuit cutter, and place them 1 inch apart on a parchment-lined baking sheet. Cut as closely together as you can, then re-form the scraps into a 3/4 inch disk, cut as many circles as you can, etc... until you have cut all of the dough. Again, if the dough seems soft, refrigerate for 5-10 minutes before baking. When ready to bake, brush tops of scones with cream, then dust with sugar. Bake for 12-16 minutes, until they crack and are a light golden brown. </div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPq5QyJX1ghnxg7QaE7gnjGy6SszbkA1M6fdtF_ihCRJJqnpdvGJAvEEnApCmisqmxhS6g6v9m6HGIzIeEnIbuBe-dX3CuuR_tr3h1hRXXBrhtafhrC25k2bZW8nQTNTq6Te5Hr0G47k/s1600/DSC_0055.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPq5QyJX1ghnxg7QaE7gnjGy6SszbkA1M6fdtF_ihCRJJqnpdvGJAvEEnApCmisqmxhS6g6v9m6HGIzIeEnIbuBe-dX3CuuR_tr3h1hRXXBrhtafhrC25k2bZW8nQTNTq6Te5Hr0G47k/s400/DSC_0055.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5469062581012460626" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com12tag:blogger.com,1999:blog-7373254092956863702.post-34756581192580733722010-05-05T19:59:00.011-04:002010-05-16T15:19:59.187-04:00Cashew Chocolate Chip Crisps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44o_6aRgN-W9H48r55r4wD4EfOqgC4K8pRgDigYRGkpEIDNvMG-rLdZmhzqKa69Ry7skeWZ9lEtknphKf8mDd_LOYkW_4FORy5gWI4ckW1xzsgDuzLx1zDTSMmE53HzLTj9Vq6MRa4EY/s1600/DSC_0039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44o_6aRgN-W9H48r55r4wD4EfOqgC4K8pRgDigYRGkpEIDNvMG-rLdZmhzqKa69Ry7skeWZ9lEtknphKf8mDd_LOYkW_4FORy5gWI4ckW1xzsgDuzLx1zDTSMmE53HzLTj9Vq6MRa4EY/s400/DSC_0039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467941102700025714" /></a><br /><div>I was lucky enough to receive Claudia Fleming's The Last Course for Christmas. It is an incredibly beautiful book that is only available now through the <a href="http://northforktableandinn.com/">North Fork Table & Inn</a> website. It is pricey, but worth it. I've spent hours perusing the inventive recipes and sumptuous photographs. Everything looks amazing, each recipe meticulous, unexpected, familiar, inviting. I want to make it all. </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYScSSYPw5sbRJrzEcbsPCnpUPn-CGZgV62qiXGX7A-6Ax8wDvjm9p44I6hjsQ29ZRFp0XMG-QCzvdEL5Aa8-WMdiLaezArG8egZCLwtOT6DRlMlxtq5SFJgEe7aSl-cegiQ7L-a0YQE/s1600/DSC_0001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYScSSYPw5sbRJrzEcbsPCnpUPn-CGZgV62qiXGX7A-6Ax8wDvjm9p44I6hjsQ29ZRFp0XMG-QCzvdEL5Aa8-WMdiLaezArG8egZCLwtOT6DRlMlxtq5SFJgEe7aSl-cegiQ7L-a0YQE/s400/DSC_0001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467941095810602098" /></a><br /></div><div>To christen my book, I started with these cookies. It is well-documented that I <a href="http://blueridgebaker.blogspot.com/2010/02/chocolate-chip-cookies.html">love</a> <a href="http://blueridgebaker.blogspot.com/2009/09/100th-post-new-york-times-chocolate.html">chocolate</a><a href="http://blueridgebaker.blogspot.com/2010/01/coconut-chocolate-chip-cookies.html"> chip</a> <a href="http://blueridgebaker.blogspot.com/2010/02/twd-dories-best-chocolate-chip-cookies.html">cookies</a>. These are one of the most interesting chocolate chip cookie recipes I've come across, and I just had to give them a try. </div><div><br /></div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ENvOstFdogqm1QHBdnsM3nNUhaE38DnmzJZ2G9FEECl0qap6ojPZNwP8CWWVaEnnL9QFcMaUSJgM1gNz-jHXSkoatLtq8pYsq1557qNkHh6yVkafyq4KAhAi93-ox5JOXavLj2iRLDs/s1600/DSC_0011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ENvOstFdogqm1QHBdnsM3nNUhaE38DnmzJZ2G9FEECl0qap6ojPZNwP8CWWVaEnnL9QFcMaUSJgM1gNz-jHXSkoatLtq8pYsq1557qNkHh6yVkafyq4KAhAi93-ox5JOXavLj2iRLDs/s400/DSC_0011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467940616477397170" /></a><br /></div><div><div>They're called crisps, and Claudia describes them as being brittle, but mine weren't... I made my cookies larger than she specifies - heaping tablespoon of dough instead of a heaping teaspoon - which probably accounts for the difference. The texture was fairly standard as far as chocolate chip cookies go, though thinner than I usually prefer. That being said, I loved these cookies. To me they are a cross between a <a href="http://blueridgebaker.blogspot.com/2009/12/florentines.html">Florentine</a> and a chocolate chip cookie - this is how they are forgiven for being on the thin side; since they aren't a traditional ccc, they don't undergo the typical ccc scrutiny. Though they don't fall short on any other fronts. </div><div><br /></div><div>These cookies are chewy, crispy on the outside, contain milk and bittersweet chocolate, they're studded with toasted cashews and are finished with orange zest. They are magnificent. </div><div><br /></div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbcqK_0AEEMoNNK-wOLcvslldUhvohh_fM36OEj5duKt3ONbeFyR-Kh3vAUvbAhs_kmb-1YvcAstzvojiKJwwE-L5vopSxAfRi_HwmgingRA75WxPqo8sBSBuLmqWLhO0jTuG-D8YWHQ/s1600/DSC_0026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbcqK_0AEEMoNNK-wOLcvslldUhvohh_fM36OEj5duKt3ONbeFyR-Kh3vAUvbAhs_kmb-1YvcAstzvojiKJwwE-L5vopSxAfRi_HwmgingRA75WxPqo8sBSBuLmqWLhO0jTuG-D8YWHQ/s400/DSC_0026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467940611850716754" /></a><br /></div><div>Cashew Chocolate Chip Crisps</div><div>adapted from The Last Course by Claudia Fleming</div><div><br /></div><div><br /></div><div>2 1/2 cups toasted cashews</div><div>2 1/2 cups white wheat flour</div><div>1 teaspoon salt</div><div>1 cup unsalted butter, softened</div><div>1 1/4 cups palm sugar</div><div>1 1/4 cups granulated sugar</div><div>1 teaspoon vanilla extract</div><div>zest from 1 orange, finely grated</div><div>2 large eggs</div><div>1 3/4 teaspoons baking soda</div><div>1 teaspoon water</div><div>8 ounces bittersweet chocolate chunks</div><div>8 ounces milk chocolate chunks</div><div><br /></div><div>Preheat oven to 325. Line a baking sheet with parchment. In a food processor, grind 1/2 cup of toasted cashews and 1 tablespoon flour to a fine meal. In a medium sized bowl, combine remaining flour, salt and the ground cashew/flour mixture. Coarsely chop the rest of the nuts. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until creamy. Add vanilla and zest, beat until well combined. Add eggs one at a time, beating for a minute after each addition. In a small bowl, dissolve baking soda in water and add it to bowl of the stand mixer. Beat until combined. Add flour mixture in two batches, mixing until just combined. Stir in chopped chocolate and cashews. Drop heaping tablespoons of dough onto baking sheet. Bake for about 18 minutes, until golden brown all over. Cool on baking sheet. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJ_mnit798bebz16dPkQEv7HDay26gbBnR8vlqiT6_nYPlaXX83RdDEElQ5s_YWTOyG0VTFlfDzIq7vV61HioBWjNrZTCs7zg2tYGnTvMnwd_uynSa2q8LIMDySftcHJyVI1vWXP7Abk/s1600/DSC_0018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJ_mnit798bebz16dPkQEv7HDay26gbBnR8vlqiT6_nYPlaXX83RdDEElQ5s_YWTOyG0VTFlfDzIq7vV61HioBWjNrZTCs7zg2tYGnTvMnwd_uynSa2q8LIMDySftcHJyVI1vWXP7Abk/s400/DSC_0018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467940600035234882" /></a><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com10tag:blogger.com,1999:blog-7373254092956863702.post-49385445101729241812010-05-04T19:35:00.013-04:002010-05-04T20:24:28.724-04:00TWD: Burnt Palm Sugar Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVY0RBIYSP1fp4XSnmWZilK8PBZMfWQq19zYVsdSGBtHs6TykcRT54NCBwuc4BMIcrFCpGWObCkVzvCjJJ1dxSJjVcjqj2eXp6rJw9c3XSMRlgQr9OGgjAUu3b3y-qGgw3TLviuECHMM/s1600/DSC_0017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVY0RBIYSP1fp4XSnmWZilK8PBZMfWQq19zYVsdSGBtHs6TykcRT54NCBwuc4BMIcrFCpGWObCkVzvCjJJ1dxSJjVcjqj2eXp6rJw9c3XSMRlgQr9OGgjAUu3b3y-qGgw3TLviuECHMM/s400/DSC_0017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467567415923056338" /></a><br /><div>It has been way too long since I've made ice cream. Every time I make it, I wonder why I don't do it more often, it's really so easy! I was really happy that the TWD bakers were tasked to churn some this week, because it forced me to pull out my ice cream maker for the first time in a very long time. </div><div><br /></div><div>This is basically a caramel ice cream. First you make a simple caramel out of sugar and water, then add the rest of the ingredients to the pan, resulting in your ice cream base. Couldn't be easier! </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfoo7Z1fXNusHdMsRrqqHVHsGLgL5-3AqmJMruFo6IpTjkUmPLKFZA7j-dBkJsGeYxBDdBd8XBCQrdSLIoN5Z5bWx0fSqJNKmdMJ5qtdbwRUaCEi0vPahzx_ema_yL_jjMCJEsxIe2UQ/s1600/DSC_0039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUfoo7Z1fXNusHdMsRrqqHVHsGLgL5-3AqmJMruFo6IpTjkUmPLKFZA7j-dBkJsGeYxBDdBd8XBCQrdSLIoN5Z5bWx0fSqJNKmdMJ5qtdbwRUaCEi0vPahzx_ema_yL_jjMCJEsxIe2UQ/s400/DSC_0039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467567407017516338" /></a><br /></div><div>This is a delicious, rich, deeply flavored creamy treat. One that even my little ones got to enjoy, since I used palm sugar in place of cane sugar. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck589CF5G1wg1QngXPO_g8ILA0f-jOujH73fFsaGOWnFyJAhJYy_06d3na7cPRLQSlSNHpxyUyt1Ys1dTcNzB_NON58GdLQPfZI2NNdyVzdVkD_K6AOmOhwDVqTRXSMtdWnjGle43a6A/s1600/DSC_0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgck589CF5G1wg1QngXPO_g8ILA0f-jOujH73fFsaGOWnFyJAhJYy_06d3na7cPRLQSlSNHpxyUyt1Ys1dTcNzB_NON58GdLQPfZI2NNdyVzdVkD_K6AOmOhwDVqTRXSMtdWnjGle43a6A/s400/DSC_0006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5467567401405378498" /></a><div style="text-align: center;"><br /><div style="text-align: left;">Thanks so much to Becky of <a href="http://www.projectdomestication.blogspot.com/">Project Domestication</a> for this fun pick, the <a href="http://projectdomestication.blogspot.com/2010/05/tuesdays-with-dorie-burnt-sugar-ice.html">recipe</a> can be found on her blog. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Also, my business is having a great giveaway on our Facebook page, <a href="http://www.facebook.com/pages/Asheville-NC/Nest-Organics/107076853672">enter here</a>!</div></div></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com7tag:blogger.com,1999:blog-7373254092956863702.post-76357269079113884642010-05-02T20:46:00.011-04:002010-05-04T12:06:04.985-04:00Quinoa Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojsy1mxA9ojsOP_HyWwxsiP1wgleD9yutBvdUh6Ql6OWcRJqLcWFavIzBzZP7GDfVPRq5M7_-UtEDq6u_nJsJDLOOS6p3dYF4wuSznD8Fye1Yz2dtjlGYxs5XGh6mqWTOpAOMixVma0Y/s1600/DSC_0033.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojsy1mxA9ojsOP_HyWwxsiP1wgleD9yutBvdUh6Ql6OWcRJqLcWFavIzBzZP7GDfVPRq5M7_-UtEDq6u_nJsJDLOOS6p3dYF4wuSznD8Fye1Yz2dtjlGYxs5XGh6mqWTOpAOMixVma0Y/s400/DSC_0033.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466839278071622466" /></a><br /><div>There has been quite a bit of buzz lately about the new baking book <a href="http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?ie=UTF8&s=books&qid=1272934949&sr=8-1">Good to the Grain</a> by Kim Boyce. As soon as I heard about the book I bought a copy, I knew it would be right up my alley. I was right. </div><div><br /></div><div>Good to the Grain is all about baking with whole grains, and each chapter is devoted to a different one; whole wheat, barley, amaranth, quinoa and more. Though I eat a variety of grains on a regular basis, I have barely dabbled with their flours in baking. I've been wanting to incorporate new flours into my baking for some time, but was unsure of how to begin - they all have different textures and flavors and I only have so much time for experimentation! </div><div><br /></div><div>When flipping through the book for the first time, one of the recipes that immediately jumped out at me was these cookies. I love quinoa. My boys and I eat in on a nearly daily basis. Did you know that it is a complete protein? One of the many things that makes it a regular in my home. </div><div><br /></div><div>I had no idea what to expect from these cookies. They use not only quinoa flour, but quinoa flakes, plus a hefty 2 teaspoons of nutmeg. Unusual, to say the least. </div><div><br /></div><div>They came out of the oven much being more attractive than I had anticipated; a crackled top, slightly crispy edges, soft on the inside, flecked all over with the white quinoa flakes. The quinoa flavor is much more subtle than I had hoped - it was rather overpowered by the nutmeg. If I made these again, I would definitely tone the nutmeg down. If you're not sure about your feelings on quinoa, however, you may want to leave the nutmeg as is. I suspect it helps ease people in to the flavor of quinoa which some find to be an acquired taste. </div><div><br /></div><div>I really enjoyed these cookies, and was surprised at how effortlessly the quinoa fit in. Though I did hope the flavor would be a little more outstanding, though it was there, and very tasty. I used palm sugar as my sweetener, which was a lovely complement to the quinoa and nutmeg. I found them to be a tad on the salty side - which is not something I ever say, I love salty - so you may want to use 1/2 teaspoon less. It just occurred to me that these would also be fantastic as thumbprints, filled with jam or even a nut butter - I'll have to try them that way with some of my remaining dough. </div><div><br /></div><div>*** Update *** I tasted a cookie on its second day and the nutmeg had mellowed considerably. If you're going to serve the cookies immediately, I would still recommend using a little less nutmeg, but if you think they'll be around a couple of days you may want to leave it as is.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQawwg_TNuUqZTnCRB2qDqJM24B5MxPraKPaLWlTyvQ8RsRE24-KAkPXf7j1gKMrjac1i2miB3EFQA9fHZZwZjqe_4-WAOqsIFgzjOCkCDj8bA-stoMhnMvHy7-nZZI-tm0BH9vRAp_Ms/s1600/DSC_0023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQawwg_TNuUqZTnCRB2qDqJM24B5MxPraKPaLWlTyvQ8RsRE24-KAkPXf7j1gKMrjac1i2miB3EFQA9fHZZwZjqe_4-WAOqsIFgzjOCkCDj8bA-stoMhnMvHy7-nZZI-tm0BH9vRAp_Ms/s400/DSC_0023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466839265208230322" /></a><br /></div><div>Quinoa Cookies</div><div>adapted from Good to the Grain by Kim Boyce</div><div><br /></div><div><br /></div><div>2 1/2 cups white whole wheat flour</div><div>1/2 cup quinoa flour</div><div>2 teaspoons kosher salt</div><div>1 1/2 teaspoons baking powder</div><div>1 teaspoon baking soda</div><div>2 teaspoons freshly grated nutmeg</div><div>8 ounces cold unsalted butter, cut into small pieces</div><div>2 cups palm sugar </div><div>2 tablespoons molasses (not blackstrap)</div><div>2 eggs</div><div>2 teaspoons vanilla extract</div><div>1 1/2 cups whole oats</div><div>1 cup quinoa flakes + 3/4 cup for rolling</div><div><br /></div><div>Preheat oven to 350. Line baking sheet with parchment. Combine flours, baking powder, baking soda, salt and nutmeg in a medium bowl, set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar and mix on low until just blended, about 2 minutes. Add the eggs one at a time, mixing for about a minute after each addition. Stir in molasses and vanilla. Add flour mixture and mix on low until flour is barely combined. Add oats and one cup of quinoa flakes mixing until just combined. Don't be concerned if the dough seems crumbly, it will come together when you form it into balls. Place remaining 3/4 cup quinoa flakes in shallow bowl. Form dough into balls about 3 tablespoons in size and roll in flakes to cover them completely. Place balls in baking sheet about 3 inches apart. Bake for about 5-18 minutes, until cookies have spread, cracked and are an even golden brown. Let cool on baking sheet. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxei2NeeIZohDDu8e7Ta5LtLzlbqvj83q_UipdONBTvUTWVyR1H1KapJEqqkVuvmShtXzKIbVOIYIAE8b9USjKFu50zEoOIS1HAReb4CY_O8FzzBp6msiSF_nfTd2PR474X2rpiUcmmB8/s1600/DSC_0003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxei2NeeIZohDDu8e7Ta5LtLzlbqvj83q_UipdONBTvUTWVyR1H1KapJEqqkVuvmShtXzKIbVOIYIAE8b9USjKFu50zEoOIS1HAReb4CY_O8FzzBp6msiSF_nfTd2PR474X2rpiUcmmB8/s400/DSC_0003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5466839254177978066" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com11tag:blogger.com,1999:blog-7373254092956863702.post-47048712680283914662010-05-01T21:42:00.004-04:002010-05-01T21:47:31.434-04:00Le Creuset Winner!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6c_EgQFaqGMpA8kv6I4hLtDOy3-UWEuek0vX1Ovljr7MSo_b4sCERVh5pNr7BJ-8LinW79NkZjIWTvqfKU6Qh3fTn6tt5zMYwXgh72gKX1tSSczyDf3VKSgiiSH6Ar9xHnddOoRBLN44/s1600/2-Quart+Batter+Bowl+in+Caribbean.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6c_EgQFaqGMpA8kv6I4hLtDOy3-UWEuek0vX1Ovljr7MSo_b4sCERVh5pNr7BJ-8LinW79NkZjIWTvqfKU6Qh3fTn6tt5zMYwXgh72gKX1tSSczyDf3VKSgiiSH6Ar9xHnddOoRBLN44/s400/2-Quart+Batter+Bowl+in+Caribbean.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5466483247659972194" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hOk3RyFUbAD06q21sc4w0q2yZwFgiTCklfq-WDh6LV6kXH_hvrlVVIQEYDa_KVLmz5Y8ywUuLRLdVr_VlmWfEA2Scm-yv65BeEE3d1f0KyRdzhl8U7oawvjTRFfby3TKjEy1YfD_lJs/s1600/31h-CLMxtRL._SS500_.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hOk3RyFUbAD06q21sc4w0q2yZwFgiTCklfq-WDh6LV6kXH_hvrlVVIQEYDa_KVLmz5Y8ywUuLRLdVr_VlmWfEA2Scm-yv65BeEE3d1f0KyRdzhl8U7oawvjTRFfby3TKjEy1YfD_lJs/s400/31h-CLMxtRL._SS500_.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5466483247159022578" /></a><br /><div style="text-align: center;">The winner of my Le Creuset giveaway is Debbie in Memphis!!! Congratulations, Debbie! Email your shipping address to blueridgebaker@gmail.com to claim your prize! </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Thanks so much to everyone who entered!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com0tag:blogger.com,1999:blog-7373254092956863702.post-66571318698545150302010-04-29T17:55:00.000-04:002010-04-29T17:55:20.783-04:00TWD: Chockablock Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHZg1fF1EzdnC9Lw1KPD5ypNoLygKCMTAT0MxU6yG6NAkxzOeysYMwkweEqBMaqmCrHn3pohZhgiicYLJOPkK7EgjapyCTlR9jVa0pRO5S38RvFW6TRaaMJobtDJWJ8AzygPdl_crUX4/s1600/DSC_0007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHZg1fF1EzdnC9Lw1KPD5ypNoLygKCMTAT0MxU6yG6NAkxzOeysYMwkweEqBMaqmCrHn3pohZhgiicYLJOPkK7EgjapyCTlR9jVa0pRO5S38RvFW6TRaaMJobtDJWJ8AzygPdl_crUX4/s400/DSC_0007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464981982904383042" /></a>I've always been a bit of a procrastinator. If there's something I'm not 100% excited about doing, I'll wait until the absolute last minute to do it. I actually baked and photographed these cookies on Tuesday. I loved the cookies, but wasn't thrilled with the photos so I've been dragging my heels on writing this post... Here goes...<br /><div><br /><div>This week's TWD treat is a delightful cookie with endless possiblilities for playing around! It is an oatmeal cookie with your choice of dried fruit and nuts, plus coconut and chocolate - though in the interest of feeding them to my children, I left the chocolate out. There's a first time for everything... </div><div><br /></div><div>I used a combination of dates and pecans, which I just love together. Since I omitted the chocolate, I added a little extra of all of the other add-ins. Not surprisingly, I sweetened my cookies with palm sugar and an unbelievable local molasses. I also used all butter instead of part butter, part shortening. </div><div><br /></div><div>These cookies are thick, soft, chewy, chock full of goodies and almost healthy enough to call breakfast! One of my favorite things about them is that the molasses is a very prominent flavor. It was a welcome surprise! I think using palm sugar as my second sweetener helped to highlight the molasses, as it is itself rather dark in flavor. </div><div><br /></div><div>Thanks to Mary of <a href="http://popsiclesandsandyfeet.blogspot.com/">Popsicles and Sandy Feet</a> for choosing this wonderful cookie for us to bake! The <a href="http://popsiclesandsandyfeet.blogspot.com/2010/04/tuesdays-with-dorie-chockablock-cookies.html">recipe</a> is on her blog. </div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKrtapmyIF9TdCncEacn9C6mhSbC2H7BKdF6zlVySCKZZ01M9TjgpTnnohQ-YIlgYdEzL3hg_kg5myr24IWGJke96LqNpC3zwJjLREiCkN3HFwNs6qGp2aokY6RDX9iZkeovJZ4SfRLQ/s1600/DSC_0029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKrtapmyIF9TdCncEacn9C6mhSbC2H7BKdF6zlVySCKZZ01M9TjgpTnnohQ-YIlgYdEzL3hg_kg5myr24IWGJke96LqNpC3zwJjLREiCkN3HFwNs6qGp2aokY6RDX9iZkeovJZ4SfRLQ/s400/DSC_0029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464981947741022450" /></a><div style="text-align: left;"><br /></div></div></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com7tag:blogger.com,1999:blog-7373254092956863702.post-39869823646961099852010-04-25T20:37:00.008-04:002010-05-04T14:27:44.229-04:00Roasted Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuK3jsL0UmSqgXFmGgFUTKjGTGVZ8vxxC4nMJHEGv5eugEoBrUlZcDC5fBajz_CySvUyGkBxfOng4yrnEhdg7yOwxsOsbj3blx2yzql0vf3itLhiVxHCjgJf7oPxozj9qsTjMQaEsf0QQ/s1600/DSC_0004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuK3jsL0UmSqgXFmGgFUTKjGTGVZ8vxxC4nMJHEGv5eugEoBrUlZcDC5fBajz_CySvUyGkBxfOng4yrnEhdg7yOwxsOsbj3blx2yzql0vf3itLhiVxHCjgJf7oPxozj9qsTjMQaEsf0QQ/s400/DSC_0004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464240113523308050" /></a><br /><div>I am completely obsessed with roasted vegetables. I somehow managed to go through 29 years of my life without roasting a single one, but after discovering them last summer, I now make them at least 3 times a week. You name it, I'll roast it, but some of my favorite vegetables to roast are tomatoes - cherry tomatoes, especially - zucchini, sweet potatoes, cauliflower, broccoli and asparagus. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqofoAQAeLilWHB6rMGS0HEALgBNQx73-IrOu8HHlwHWvB6o8MR-uyL-wydr_bb7TXoDNns5XNVpmgOfGD7N5pPljFm5l2L_yRZwmAD53RyPSoQlUhSQ03v5822UJcrID0458hsQg5v_o/s1600/DSC_0010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqofoAQAeLilWHB6rMGS0HEALgBNQx73-IrOu8HHlwHWvB6o8MR-uyL-wydr_bb7TXoDNns5XNVpmgOfGD7N5pPljFm5l2L_yRZwmAD53RyPSoQlUhSQ03v5822UJcrID0458hsQg5v_o/s400/DSC_0010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464240105696600578" /></a><br /></div><div>Oh, asparagus, how happy I am to see you again at less than $8 a pound! I won't buy vegetables if they are out of season, so it has been quite a while since asparagus has been in my house. As long as I can get it at the farmer's market, however, it will be making regular appearances and I couldn't be happier about it. It is one of the things I look most forward to about spring. On a side note, have you ever made asparagus pizza? If not, you have to! My absolute favorite; Peter Reinhart's Pizza Napoletana crust, asparagus, fresh mozzarella and fresh parmesan. Heaven. And on this week's menu. I know, I digress... I'm just so excited about the asparagus!!!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF43HIspvxQzz1w9rr_9BiK6BlG9bQRwKjQFfTV_rxWwM98HSayrztouQZsAfUXmu5bSbmd_oiFAQpHzG8SBVD4KyH9Uqc4FrJPtInjdf_GIpTYTpDh8sWeuU5kiSM7JIly2nHLcqRxOI/s1600/DSC_0001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF43HIspvxQzz1w9rr_9BiK6BlG9bQRwKjQFfTV_rxWwM98HSayrztouQZsAfUXmu5bSbmd_oiFAQpHzG8SBVD4KyH9Uqc4FrJPtInjdf_GIpTYTpDh8sWeuU5kiSM7JIly2nHLcqRxOI/s400/DSC_0001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464240093676894642" /></a><br /></div><div>I roast all vegetables in basically the same way - simply; nothing but olive oil and salt. Once in a while I'll add some ground coriander, but most often it is just olive oil and salt. The amazing thing about roasting is that it cooks the vegetables more slowly than on the stovetop, bringing out flavors that you never knew could exist. It also creates wonderful textures. The edges get crispy and caramelized, while the insides are soft, almost creamy with many vegetables. </div><div><br /></div><div>If you haven't roasted vegetables before, you really must give it a try. It is an easy, effortless way to create a healthy and delicious meal. What I'm giving you below is more of a guideline than a recipe, I never measure anything when I roast... Let me know if you have questions. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk2xrr1FRY2Gt0_ghI1mp6lYSjHUf1P1dxbp9uD2wkyLnDermHH3k1LHVSu4XGttFouTwaRjc-8K_NPomBExnUflIo8pWwIaqT_MfCNzBv1iE8E4b7pIOaZrwdLzK17ROkaoV81yxQAs/s1600/DSC_0025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk2xrr1FRY2Gt0_ghI1mp6lYSjHUf1P1dxbp9uD2wkyLnDermHH3k1LHVSu4XGttFouTwaRjc-8K_NPomBExnUflIo8pWwIaqT_MfCNzBv1iE8E4b7pIOaZrwdLzK17ROkaoV81yxQAs/s400/DSC_0025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464240088018030706" /></a><br /></div><div>Roasted Asparagus</div><div><br /></div><div>1 bunch asparagus - about a pound</div><div>olive oil</div><div>salt</div><div><br /></div><div>Preheat oven to 400. Wash asparagus and pat dry - the drying is very important, you don't want excess moisture, or it will steam and get mushy. Trim woody ends. Drizzle baking sheet with olive oil - just enough to give it a thin coat - and spread it evenly with your fingers. Lay asparagus on baking sheet, placing them in a single layer as much as possible. Drizzle with more olive oil and salt to taste. Toss with your hands until asparagus is evenly coated. Re-arrange in single layer and place in oven. Check asparagus every 10 minutes, turning it as necessary. Remove from oven when it is tender and ends are crispy and caramelized - about 25 minutes. This works for any vegetable, though if you use a variety with different cooking times you'll want to stagger their additions to the baking sheet. If you use a large amount of vegetables, opt for more of a roasting pan or baking dish with high sides. As a variation, add a handful of nuts after the asparagus has been in the oven for about 10 minutes, the crunchy toasted nuts add a fantastic dimension to the dish. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjL4pTUjacvJF5DbiXqwgfK_cS2XQBWLZAPnh1_NdAfw3kFOzMynGO_opSLbvMxfhJkn0UrQCprAJTmeXlTm5w3-sGt8CLbmevSuOzUr_DFdUDUc1fCmRrNw8DX5IFn14SN4JtiKyL1w/s1600/DSC_0002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjL4pTUjacvJF5DbiXqwgfK_cS2XQBWLZAPnh1_NdAfw3kFOzMynGO_opSLbvMxfhJkn0UrQCprAJTmeXlTm5w3-sGt8CLbmevSuOzUr_DFdUDUc1fCmRrNw8DX5IFn14SN4JtiKyL1w/s400/DSC_0002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5464240078543016402" /></a><br /></div><div>Also, I'm having a fabulous Le Creuset giveaway right now!!! Enter <a href="http://blueridgebaker.blogspot.com/2010/04/giveaway.html">here</a>. </div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com15tag:blogger.com,1999:blog-7373254092956863702.post-44017595058631275562010-04-23T16:56:00.001-04:002010-04-23T16:59:03.459-04:00Le Creuset Giveaway!!!<div style="text-align: center;">To make up for my absence lately, I have a fabulous giveaway for you!</div><div style="text-align: center;"><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIHf5jiHhNmnt7LAAYJpCW3dgReWdoTeiRFWZ1j7W-mudtBwydoAI8pzxefLveOuWsIpFB-gcgkBa_aYQjARqKG_MvS30-ioff8c4KmbUeAtM8wu6zUI23zvk2RznPqHth-E8lfCqq6U/s1600/2-Quart+Batter+Bowl+in+Caribbean.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZIHf5jiHhNmnt7LAAYJpCW3dgReWdoTeiRFWZ1j7W-mudtBwydoAI8pzxefLveOuWsIpFB-gcgkBa_aYQjARqKG_MvS30-ioff8c4KmbUeAtM8wu6zUI23zvk2RznPqHth-E8lfCqq6U/s400/2-Quart+Batter+Bowl+in+Caribbean.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5460912543074308210" /></a><div style="text-align: left;"><br /></div><div style="text-align: center;">You could win this beautiful Le Crueset batter bowl & balloon whisk in Caribbean blue! </div><div style="text-align: center;"><br /></div><div style="text-align: center;">To enter just leave a comment on this post telling me where you're going on your next vacation - or where you'd like to go if you don't have one planned. I just got back from the beach, and am wishing I was still there!</div><div style="text-align: center;"><br /></div><div style="text-align: center;">For an additional entry, follow me on Twitter - I'm @blueridgebaker - and tweet this:</div><div style="text-align: center;">Le Creuest giveaway from @blueridgebaker http://blueridgebaker.blogspot.com/2010/04/giveaway.html</div><div style="text-align: center;"><br /></div><div style="text-align: center;">The giveaway will run through 11:59PM EST on Friday, April 30, 2010. The winner will be picked using random.org, and announced here on Saturday morning, May 1st. </div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40BwLlai9QSd5ooybZT7rwub0cEsL1FG_tB_FkQn0TInuLTljvqlca650MsZdnYZyYaMPZ2Z_WUWzmSpQLcmC8MTJg1RQXaCCeupoJyPD1uvGwMICCoAsj2zshCdmUn3_c6NsRahMrSY/s400/31h-CLMxtRL._SS500_.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5460914170329561794" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 400px; " /><span class="Apple-style-span" style="color: rgb(0, 0, 0); ">This giveaway is sponsored by <a href="http://www.cookware.com/">cookware.com</a> and the <a href="http://www.csnstores.com/ourstores.asp">CSN Stores</a>. They have over 200 sites with everything from <a href="http://www.cookware.com/less-than-bgreater-than-...View-All-Bakewareless-than-bgreater-than-C17725.html">bakeware</a> to <a href="http://www.petsbycsn.com/">pet products</a> to <a href="http://www.allchildrensfurniture.com/Kids-Beds-C24447.html">kids beds</a>. They have it all!</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaDZzwxHIvFiODlPEg6wccnSu8iUaBW3qFFBr5P2APBCORzj7lo-lMsOE3S0Ik9mcKnHCGHphsU5gX5VxbZ63d5ROZwmzKaoXiI15x46Cj5yjIgD2jlbJBV2Q8Qtxwj5-3xUcZC2a4gY/s1600/10"></a></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com161tag:blogger.com,1999:blog-7373254092956863702.post-77790511299491640462010-04-20T13:05:00.006-04:002010-04-20T13:29:27.368-04:00TWD: Sweet Cream Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh1ejBK1wFxKORbPAxg82lFEPrxq5I5uBr4k7GqM_ZPRhiMK4HwRGHkNs4P96mDON-yPIRPZG9PCR0C9nM0j8SziNe9nrx4k3FH_Pp_dlJ4p4zRdrMZ_TQBn5b0nDDmIkNUOkwodU8pU/s1600/DSC_0007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh1ejBK1wFxKORbPAxg82lFEPrxq5I5uBr4k7GqM_ZPRhiMK4HwRGHkNs4P96mDON-yPIRPZG9PCR0C9nM0j8SziNe9nrx4k3FH_Pp_dlJ4p4zRdrMZ_TQBn5b0nDDmIkNUOkwodU8pU/s400/DSC_0007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462267591826047138" /></a><br /><div>Got 5 minutes? Then you have enough time to mix, roll and cut these biscuits and pop them into the oven. They are that quick. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQTX_nK48yySi-trllPxbisyzcgmLq2DNRfX1bfBjM05_Of_ZmVRcU-3SbGD_qLJS3h4P5nl-UJaCYlsldWNc_3neAKPsNE8XboxcbUI4t-oczw7ECWtw1lh2jZQwDqQ6pL5b29tcjyI/s1600/DSC_0013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJQTX_nK48yySi-trllPxbisyzcgmLq2DNRfX1bfBjM05_Of_ZmVRcU-3SbGD_qLJS3h4P5nl-UJaCYlsldWNc_3neAKPsNE8XboxcbUI4t-oczw7ECWtw1lh2jZQwDqQ6pL5b29tcjyI/s400/DSC_0013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462267584425394722" /></a><br /></div><div>I was very pleased to see these as a TWD selection this month. I love biscuits. I was raised on biscuits. We have biscuits at every family function. Small fights break out over who gets the last one. We're biscuit people. </div><div><br /></div><div>I made these particular biscuits for the <a href="http://blueridgebaker.blogspot.com/2009/07/sms-strawberry-ruby-grapefruit.html">first time</a> last summer, and have probably baked them a dozen or more times since. They are just so simple, so fast, so delicious.</div><div><br /></div><div>That first time I made them I was skeptical, I'll admit. I didn't think they would have the satisfactory fluffy interior, the crispy edges that constitute the perfect biscuit. It was one of the most magical oven transformations I have ever seen. I continue to be awed every time I bake them. I won't say that these are the perfect biscuit - though they're close - but they are perfect for when you're short on time, and considering the minimal effort that is put into these, the result is fairly spectacular. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8NwU-K20H6F0sExxF_ySyYfjVjAE_JF9wMvQQAzS3ZnkcaHuVN520gQA2B1FkLI5zV49QTo-dxQt-NQ4FgQTqJjTv1YonnAKco0LqahNCV56tP6Dx2fLnJdmvCA8iHZz_jgQ1NlELSs/s1600/DSC_0019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF8NwU-K20H6F0sExxF_ySyYfjVjAE_JF9wMvQQAzS3ZnkcaHuVN520gQA2B1FkLI5zV49QTo-dxQt-NQ4FgQTqJjTv1YonnAKco0LqahNCV56tP6Dx2fLnJdmvCA8iHZz_jgQ1NlELSs/s400/DSC_0019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462267581407618546" /></a><br /></div><div><div>These biscuits are light, tall and fluffy, with a melt-in-your mouth creamy and tender interior. The edges are crispy, and though they are more delicate than a butter biscuit, they will still stand up to a good drenching in honey. </div><div><br /></div></div><div>I omitted the sugar - biscuits shouldn't be sweet, in my opinion - and upped the salt a bit, and used white whole wheat flour. I also used closer to 1 1/4 cup cream - the upper end of the range Dorie gives in the recipe. </div><div><br /></div><div>These will never replace a butter biscuit for me, but they certainly hold their own, and will continue to be a regular breakfast goody in my house!</div><div><br /></div><div>Thanks to Melissa from <a href="http://aloveatfirstbite.blogspot.com/">Love at First Bite</a> for hosting this week. This fantastic and simple <a href="http://aloveatfirstbite.blogspot.com/2010/04/twd-sweet-cream-biscuits.html">recipe</a> can be found on her blog. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyatk4rWK5W5uk-WcBij4-VUy5RTvITxmESxLDqjwc9c-Lbuyf1WCnOpOcQZ_Wxr39tKESTWQGV9IK38Il0P5Za92t2jqaWFTbfmKxc0FSsj0___duSsuWR8AT7DNmLl8hyJec2aU7pc/s1600/DSC_0027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyatk4rWK5W5uk-WcBij4-VUy5RTvITxmESxLDqjwc9c-Lbuyf1WCnOpOcQZ_Wxr39tKESTWQGV9IK38Il0P5Za92t2jqaWFTbfmKxc0FSsj0___duSsuWR8AT7DNmLl8hyJec2aU7pc/s400/DSC_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5462267565286945218" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com18tag:blogger.com,1999:blog-7373254092956863702.post-86615762021736684382010-04-18T19:23:00.014-04:002010-04-18T20:55:19.626-04:00TWD: Swedish Visiting Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRJgO4VDSZde7cymcYjHU2u0qReX8xhgdi9VfvXQHoCjUnAhIhXmbEegr0v88cD0Prqbd8cdUkmn71esqC5eXhdVhALWsf77rOssaXyidXnUVlzCpUoR3GjG-zLk5IuBRD3gDSxwjQr8/s1600/DSC_0022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRJgO4VDSZde7cymcYjHU2u0qReX8xhgdi9VfvXQHoCjUnAhIhXmbEegr0v88cD0Prqbd8cdUkmn71esqC5eXhdVhALWsf77rOssaXyidXnUVlzCpUoR3GjG-zLk5IuBRD3gDSxwjQr8/s400/DSC_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461624004367532130" /></a><br /><div>I know I'm a little late posting this cake - it was the <a href="http://tuesdayswithdorie.wordpress.com/">TWD</a> pick from last week - but I was at the beach, so I didn't get a chance to make it until now. More on the beach later, for now, it's all about the cake. I've paused on the picture of this cake in <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=sr_1_1?ie=UTF8&s=books&qid=1271638464&sr=8-1">Baking from My Home to Yours</a> many times, and have been intrigued by its humble appearance, simple ingredients and the harming story that accompanies it.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQss_xd6ZbBgeHyZIsNTu0e7le7u_l6R41-pn2p-W0LX4tUx2WXVnvaWWeIrIpwcJTlqr00kEIqZNwdTwInREy9KvSA14Ks4wRcN5xEhG1TpF7Zp2Ujurw63TBPg_Q258KtDWWqVxnek/s1600/DSC_0028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQss_xd6ZbBgeHyZIsNTu0e7le7u_l6R41-pn2p-W0LX4tUx2WXVnvaWWeIrIpwcJTlqr00kEIqZNwdTwInREy9KvSA14Ks4wRcN5xEhG1TpF7Zp2Ujurw63TBPg_Q258KtDWWqVxnek/s400/DSC_0028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461624000245631826" /></a><div><br /></div><div>Dorie was introduced to this cake by a friend who described it as being so easy you can start making it when you see company coming up the driveway, and have it ready to serve by the time they sit down to coffee. It's true! It is a one-bowl cake that is mixed by hand, then baked and served in a cast iron skillet. What could be easier?!</div><div><br /></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3n3g5DuPV0IuOAuAb8s32otYXVzIwryP_2YZBBWSBHpU78uk-XO0SHhlu1cVwxvL8wvLV0PsplMUQC99FQTinOU77UAHtQJQO31h2BOVc_4xMpObEU9gS-U1nqq3KaR4uT97GkXVi1sw/s1600/DSC_0027.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3n3g5DuPV0IuOAuAb8s32otYXVzIwryP_2YZBBWSBHpU78uk-XO0SHhlu1cVwxvL8wvLV0PsplMUQC99FQTinOU77UAHtQJQO31h2BOVc_4xMpObEU9gS-U1nqq3KaR4uT97GkXVi1sw/s400/DSC_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461623026429458050" /></a><br /></div><div><div>Not only is this cake easy to make, it is delicious. Unbelievably delicious. In fact, it is one of the best cakes I've ever eaten. It isn't too sweet, it has a subtle almond flavor, a delicious paper-thin sugar crust, crunchy outer edge and a light citrus zing. There are no chemical leaveners in this cake, resulting in a texture that is moist and dense, chewy even.</div><div><br /></div><div>Chances are, you have all of the ingredients for this cake in your pantry, so rush right into your kitchen! You won't be sorry!</div><div></div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QX0Ex7c0C8hk35MKXGBGgBCB9OLvHJHl0ZM1WJlwFVuKGhhCX9uKWMdQBCR0LynRcc9ERpr3E8BHH9dgnX6cdnDmuppzQkUL1TtDYgkonaqqkDFrhd3kxIciqEB04sApd1vIfFfnyt4/s1600/DSC_0021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_QX0Ex7c0C8hk35MKXGBGgBCB9OLvHJHl0ZM1WJlwFVuKGhhCX9uKWMdQBCR0LynRcc9ERpr3E8BHH9dgnX6cdnDmuppzQkUL1TtDYgkonaqqkDFrhd3kxIciqEB04sApd1vIfFfnyt4/s400/DSC_0021.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461623016203568370" /></a><br /><div style="text-align: left;">This cake was chosen by one of my favorite bloggers, Nancy. She has not one, but two fantastic blogs - <a href="http://noe847.blogspot.com/">The Dogs Eat the Crumbs</a> and <a href="http://cornerloaf.blogspot.com/">The Corner Loaf</a>. The latter is devoted solely to bread. Everything she makes is beautiful, and she writes the most thoughtful and descriptive posts. If you haven't read her blogs before, you must check them out! The <a href="http://noe847.blogspot.com/2010/04/twd-swedish-visiting-cake.html">recipe for this cake</a> is posted on The Dogs Eat the Crumbs. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tIFPkT3x83TIp_VByKtXTvj6L3sPyh0l6X3Or3AFRknqLU4uSuMcWjiyl49VnzghUm_UWF-QVF7_F8Xf8KvfnWqj0QqVE4mFkkaFRuyRVt_uzRUD_POy6slAP_P0ErhVlA2VVIh6hn4/s1600/DSC_0015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tIFPkT3x83TIp_VByKtXTvj6L3sPyh0l6X3Or3AFRknqLU4uSuMcWjiyl49VnzghUm_UWF-QVF7_F8Xf8KvfnWqj0QqVE4mFkkaFRuyRVt_uzRUD_POy6slAP_P0ErhVlA2VVIh6hn4/s400/DSC_0015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5461622998808489186" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com10tag:blogger.com,1999:blog-7373254092956863702.post-49122408135654053592010-04-09T19:46:00.027-04:002010-04-09T22:33:57.547-04:00Creamy Meyer Lemon Crumb Bars<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggg_h2lWiIYKMFhFNkPtlCRRfDlxiwH0pyZKANnkUsZnt1VNbUyQ9Auj9Tlu_k_4S83ibRuAPt8Y4VbD6VAjxcKKYFt3y8FVl2FfxdPaOP1ORIQzHZzoIlTRo21jp1yQHkUwx3wZRTreA/s1600/IMGP0199.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggg_h2lWiIYKMFhFNkPtlCRRfDlxiwH0pyZKANnkUsZnt1VNbUyQ9Auj9Tlu_k_4S83ibRuAPt8Y4VbD6VAjxcKKYFt3y8FVl2FfxdPaOP1ORIQzHZzoIlTRo21jp1yQHkUwx3wZRTreA/s400/IMGP0199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458299913541614386" /></a><br /><div>I am powerless when it comes to desserts with streusel topping. I see them, and I have to make them. As soon as <a href="http://thepioneerwoman.com/">The Pioneer Woman</a> posted these crumb bars I knew I would be eating them soon. I had a little time on my hands this afternoon while nursing my sick kiddo back to health, and as there were a few Meyer lemons dying on my counter - having already made <a href="http://blueridgebaker.blogspot.com/2010/04/meyer-lemon-lavender-and-cashew.html">these cookies</a>, as well as some preserved lemons which I have yet to post - I decided to put them to good use! Thankfully, I had a can of <a href="http://www.heavenlyorganics.com/productsHO/condensed_milk.aspx">sweetened condensed milk</a>, and I whipped these bars up in no time. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0AI2386ttMAr6sfThQy28T9qYNzt38P0BGvmKRy0MeRMhyJKVDbZ_rA5Q7ITRxzMaY6kePj997sSR0ZZ9-9NjjXVMCzA6_MuSDaKimuBe_5Zsb2M9_a85eafL3VYwP4KFYgYg9dc7Oc/s1600/IMGP0165.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0AI2386ttMAr6sfThQy28T9qYNzt38P0BGvmKRy0MeRMhyJKVDbZ_rA5Q7ITRxzMaY6kePj997sSR0ZZ9-9NjjXVMCzA6_MuSDaKimuBe_5Zsb2M9_a85eafL3VYwP4KFYgYg9dc7Oc/s400/IMGP0165.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458299905832888754" /></a>I love <a href="http://blueridgebaker.blogspot.com/2010/01/jammy-oatmeal-crumb-bars.html">crumb bars</a> because they are so easy to make, plus, one dough used in two different ways creates two different textures. Brilliant! Pair that with a simple, yet delicious filling and you have a real winner on your hands. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJLwbpuaGuMbpVN8-nGuxqnYc7jK5HrfOF51JC0J48mBDk3u8luOyeUC7SHxGc31iA4zCHUQf5ETZNxUwPlRJ5pe5IH49UbNniXUujDIsNiuZD4jUUgCF2fiKBnu38_qk1P0i4IX95og/s400/IMGP0194.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458289487207556802" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 266px; " /></span></div><div><br /></div><div>These bars - though not terribly photogenic - are unbelievably creamy and delicious with a light, refreshing tang from the fresh lemon juice and zest - if you look closely, you can see the flecks of yellow, mmm... After only about 25 minutes in the oven, the filling takes on a texture very similar to cheesecake - a delightful discovery! As PW mentions, you could change it up a little, use lime for the juice and zest and have lime bars, add thyme for lemon-thyme bars, or alternatively, I had the thought that fresh ginger would be amazing in them. I only wish I had had the idea before my bars came out of - or went into, for that matter - the oven. Ah well, next time...</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3W7M1vhGHiKtgDhrKgUft_ck5C-Xeuh3tDALmeUuqjXzjCtDKev0uGDMHuW8Sm7wb7k_37GwVHTL11iwOgMy7QrLsmG8hsCRYUNkjYyDNNnuC3rQVfFwRLue4eDigcCkBRbFSvNNANU/s1600/IMGP0184.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3W7M1vhGHiKtgDhrKgUft_ck5C-Xeuh3tDALmeUuqjXzjCtDKev0uGDMHuW8Sm7wb7k_37GwVHTL11iwOgMy7QrLsmG8hsCRYUNkjYyDNNnuC3rQVfFwRLue4eDigcCkBRbFSvNNANU/s400/IMGP0184.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458299898388419090" /></a><br /></div><div>Creamy Meyer Lemon Crumb Bars</div><div>adapted from <a href="http://thepioneerwoman.com/cooking/2010/03/creamy-lemon-crumb-squares/">The Pioneer Woman</a></div><div><br /></div><div>1/2 cup (4 ounces) unsalted butter, slightly softened</div><div>1 cup brown sugar, lightly packed</div><div>1 cup oats</div><div>1 1/3 cups white whole wheat flour</div><div>1 teaspoon baking powder</div><div>1/2 teaspoon salt</div><div>1 can <a href="http://www.heavenlyorganics.com/productsHO/condensed_milk.aspx">sweetened condensed milk</a></div><div>1/2 cup fresh Meyer lemon juice</div><div>zest from two small Meyer lemons</div><div><br /></div><div>Preheat oven to 350. </div><div><br /></div><div>For crust/crumble:</div><div>Combine butter, brown sugar, flour, oats, baking powder and salt in a medium bowl. Blend with your fingers until all ingredients are evenly moistened and there is no visible loose flour. Press 1/2 of the mixture evenly into the bottom of a 9"x 13" pan - you could go a little smaller with the pan, but don't go any larger. Set aside the remaining half of the mixture. </div><div><br /></div><div>For the filling:</div><div>In a medium bowl, combine sweetened condensed milk, lemon juice and lemon zest. Whisk until well combined. Pour evenly over crust layer. </div><div><br /></div><div>Scatter remaining crust/crumble mixture over filling - I like to have a variety of chunk sizes in my crumble toppings, but The Pioneer Woman spread hers in a thin, even layer. Use whichever method sounds better to you. Bake for around 25 minutes, or until crumble is golden. After bars have cooled in pan for 30 minutes, cut into squares with a sharp knife, then place pan in fridge for 2 hours or more before serving.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYomR2zYFQhTdYGIwuzpEXJbquzAAZMfWhhD2oEleqjm1UCc4z3xxZRrnX9FUMy1VTSJqoTgvmyClA4ebaWayYEX1PyftOQ4WblJ0xnIhWkl5mrp_Gaxn9Y6d4C914Ycb7dodXAREOmY/s1600/IMGP0170.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYomR2zYFQhTdYGIwuzpEXJbquzAAZMfWhhD2oEleqjm1UCc4z3xxZRrnX9FUMy1VTSJqoTgvmyClA4ebaWayYEX1PyftOQ4WblJ0xnIhWkl5mrp_Gaxn9Y6d4C914Ycb7dodXAREOmY/s400/IMGP0170.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5458299886624470162" /></a><div style="text-align: left;"><br /></div></div></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com20tag:blogger.com,1999:blog-7373254092956863702.post-53927009098261695262010-04-08T09:37:00.001-04:002010-04-08T22:03:38.211-04:00Homemade Mounds<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZvJUpY5W7dgV9Nh5_O3BrNaohL9qfxpD7D802lwQmhWMYA9aqo-yNcXH3yjuHUaPnKutPWiezb8m-8nhWTxQ_rnKQn9W13juRWs8qInljKEYsUhgwoE9fv80TnzmSUgN-spYc6RDrNU/s1600/IMGP0157.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMZvJUpY5W7dgV9Nh5_O3BrNaohL9qfxpD7D802lwQmhWMYA9aqo-yNcXH3yjuHUaPnKutPWiezb8m-8nhWTxQ_rnKQn9W13juRWs8qInljKEYsUhgwoE9fv80TnzmSUgN-spYc6RDrNU/s400/IMGP0157.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5457839395033554802" /></a><br /><div>I wasn't allowed to eat candy growing up. I mean, there were the occasional indulgences on Easter and Halloween, but even then they were carefully rationed - or so my mom thought... I had quite the sweet tooth, and found ways to sneak treats as often as possible. I always discovered the hiding places of the Easter baskets and Halloween bags, helping myself to just enough that I knew wouldn't be missed. And then there was the bookstore. </div><div><br /></div><div>The school that I grew up attending had (has) a university attached to it, and that university had a bookstore. A small place, carrying the essentials; toothbrushes, greeting cards, tees & hats with the school's logo, and candy. Tons of candy. Oodles of candy. My favorites were Laffy Taffy, Lemonheads and some other sour, chewy thing whose name escapes me. I liked the sour chewy things best of all. Though the university bookstore has since been overhauled and no longer carries such junk food - now it is all organic, corn syrup free, etc... back then they had it all, and I ate it all. I babysat a lot, so I had my own income, and I lived on school campus because my mom taught there. Every day, I would ride my bike home, speed to the bookstore before it closed for the day, stock up on candy and ride home. When we moved out of the place on campus, my mom found a candy wrapper graveyard behind the sofa. Oops. </div><div><br /></div><div>Mounds weren't one of the things that I bought at the bookstore - remember, it was the sour, chewy things that were my candy of choice - but my mom enjoyed the occasional Mounds, especially when we went to the movie theatre. It was the legitimatly consumed candy of my childhood. As soon as I saw a recipe for homemade Mounds, I knew I had to make them. I'm sure it has been at least a decade since I ate a real Mounds, but I'm positive that these are considerably better than the real thing. </div><div><br /></div><div>They have a soft and slightly gooey coconut center enrobed in a delicate layer of dark chocolate. Thankfully, this recipe doesn't make very many. Feel free to double or triple it it. I got 8 candies, each a little more than an inch in diameter. </div><div><br /></div><div>I would recommend using a silicone candy mold for these. I didn't, and they look a little sloppy. The chocolate layer would be much more even with a mold. I don't have one - yet - and I couldn't wait to acquire one before making this recipe. </div><div><br /></div><div><br /></div><div>Mounds</div><div>adapted from <a href="http://www.elanaspantry.com/mounds-candy-bars/">Elana's Pantry</a></div><div><br /></div><div>3/4 cup shredded unsweetened coconut</div><div>1/4 cup coconut oil</div><div>2 tablespoons agave </div><div>3 1/2 ounces bittersweet chocolate, melted</div><div><br /></div><div>Combine coconut, coconut oil and agave in small bowl. Form into desired shapes, lay shapes on parchment-lined baking sheet, and place in freezer for about 10 minutes to harden. Drop coconut shapes one at a time in bowl of melted chocolate, coating thoroughly. Remove with fork, and lay back on parchment for chocolate to set. You could <a href="http://www.cookingforengineers.com/article/155/Tempering-Chocolate">temper</a> the chocolate if you desire, but honestly, these won't last long enough for the chocolate to <a href="http://en.wikipedia.org/wiki/Chocolate_bloom">bloom</a>. If using a mold, paint the inside of each well with a thin layer of chocolate, place in freezer to harden, press coconut mixture into chocolate-lined mold, paint top of coconut with chocolate, put back in freezer. Remove from freezer, pop candies out of molds and enjoy!</div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color:#000000;"><br /></span></span></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com7tag:blogger.com,1999:blog-7373254092956863702.post-25789885284185629862010-04-05T08:09:00.016-04:002010-04-06T20:50:46.178-04:00Baklava<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LEzOr9CU1PocpZ5kldt1JrLj9WY2SzXghE2IDiCmIFB4UE-j3ICHISu8nWgMZVfjJzpe0Xx-rHenFlY4JFnTA9lzufJndKji3JEJrTvQ2w8FwEiWhEDwEhvC6Ypp4_imp93p8kw0rGw/s1600/IMGP0135.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LEzOr9CU1PocpZ5kldt1JrLj9WY2SzXghE2IDiCmIFB4UE-j3ICHISu8nWgMZVfjJzpe0Xx-rHenFlY4JFnTA9lzufJndKji3JEJrTvQ2w8FwEiWhEDwEhvC6Ypp4_imp93p8kw0rGw/s400/IMGP0135.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456628589958459474" /></a><br /><div>My love for baklava goes as far back as I can remember. I mean, what's not to love about a sweet, syrup-soaked nutty treat?! I have been known to dine at Middle Eastern restaurants for the sole purpose of partaking of their dessert offerings... </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLcsE2D4YY1Vz52P3N1A979hpSwN3T7DNapOb60Pcf8_YWNE8xiJdginA0ZCXmfvd_4WLn05dTJYSzYvmrAl3KfUUGvjtbP20ug-Pin4nUfxe7mNzC2mTZmJMI4kVWlx5OL4wTCz8tCE/s1600/IMGP0198.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLcsE2D4YY1Vz52P3N1A979hpSwN3T7DNapOb60Pcf8_YWNE8xiJdginA0ZCXmfvd_4WLn05dTJYSzYvmrAl3KfUUGvjtbP20ug-Pin4nUfxe7mNzC2mTZmJMI4kVWlx5OL4wTCz8tCE/s400/IMGP0198.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456628581100243026" /></a><br /></div><div>Though I am not a part of any organized religion, I really look forward to holidays. Since I don't have associations with the various holidays that many religious people do have, it can be hard to cut through all of the mass-produced, commercialized junk that is out there to find personal meaning in them. For me, though, holidays are about family being together, and tradition. The traditions don't have to be huge and deeply meaningful, but I believe it creates a sense of comfort and stability for kids when there are certain things they can always depend on. Even if it is as small as the food that is served. It always comes back to the food, doesn't it?</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscmrjjUkdKooKcLkg1LYbVVc-QOipL7-06OvXL7zB10ZSuKnUaAoQ3Xcqib6_8Hr4RM4cL8cj2IKz99q01-WDRwAR8eCp52x0wQuD8ozoM7lpd_yUXoecljcNd6aasKHqyNRAjmHNYeI/s1600/IMGP0167.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscmrjjUkdKooKcLkg1LYbVVc-QOipL7-06OvXL7zB10ZSuKnUaAoQ3Xcqib6_8Hr4RM4cL8cj2IKz99q01-WDRwAR8eCp52x0wQuD8ozoM7lpd_yUXoecljcNd6aasKHqyNRAjmHNYeI/s400/IMGP0167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456626504675242850" /></a><br /></div><div>I made this baklava for Easter brunch with my family. It is something that I've been wanting to make for a long time - the last time I made it was almost ten years ago when I was in college - so I jumped at the chance! It was a huge hit, and is certain to become part of Easter tradition for me and my boys. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rC4Lrp7p3pfS1OIiMFKC-3IJE4pv8-a8dI8LyAl7RO8B6YantuRN45vgg5n1iYG28JNPtL_0CDcPeSVPoBNSkgbBwaVlPcNkPQxA4PP50MVXcR2EcpG1Uxs8zj_P99DXssBLEBSW88A/s1600/IMGP0191.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rC4Lrp7p3pfS1OIiMFKC-3IJE4pv8-a8dI8LyAl7RO8B6YantuRN45vgg5n1iYG28JNPtL_0CDcPeSVPoBNSkgbBwaVlPcNkPQxA4PP50MVXcR2EcpG1Uxs8zj_P99DXssBLEBSW88A/s400/IMGP0191.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456626491670068082" /></a><br /></div><div>I looked at several baklava recipes, took bits and pieces from each one, added my own touches and came up with this beautiful and delicious version. It was a good thing I had several family members over to my house, because this recipe makes a ton of baklava, and I would have eaten it all by myself if I hadn't sent some home with everyone...</div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspy0uLuIXV43c7IsoWWZmnGLwkTxlKd6JZNHQhbYoJ16z0DnQPjqBTSXcHsWTDEKId2DTwgJBIEGiwF3KFM108JeqT61ciwxX2VPBcsq9Xh5A9RqXDSFnVdaVuSDgz3UniEKdoZCdkWg/s1600/IMGP0185.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspy0uLuIXV43c7IsoWWZmnGLwkTxlKd6JZNHQhbYoJ16z0DnQPjqBTSXcHsWTDEKId2DTwgJBIEGiwF3KFM108JeqT61ciwxX2VPBcsq9Xh5A9RqXDSFnVdaVuSDgz3UniEKdoZCdkWg/s400/IMGP0185.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456626478169755266" /></a><br /></div><div>Here are a few tips before you start making your baklava:</div><div>- Make sure your phyllo dough is completely defrosted before using it. At least 24 hours in the refrigerator or 6 hours on the counter should do the trick. </div><div>- While you're working with the phyllo, lay the whole stack out flat and cover it with a barely damp kitchen towel. This will keep the thin layers of dough from drying out as you work with one piece at a time. </div><div>- Phyllo dough comes in different sized pieces. The ones I used were twice the size of the pan I made my baklava in. In order to use the entire sheet of phyllo, line two corners up in the corners of the pan, draping the rest of the piece over the side of the pan. Brush with melted <a href="http://blueridgebaker.blogspot.com/2010/01/ghee.html">ghee</a> - see below - then fold the overhanging dough over the half in the pan. This fit perfectly in my 17"x10 1/4" pan. Even with folding, you may have to do some trimming with a sharp knife if the pan you use is smaller.</div><div>- You'll need ghee for this baklava. It is delicious and easy to make. Here's how: <a href="http://blueridgebaker.blogspot.com/2010/01/ghee.html">http://blueridgebaker.blogspot.com/2010/01/ghee.html</a></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUOxmLDgDRNrSMEFkQUUss_nbARhvR941qJ3L_d3JI9hWxmHKoeQSFOo_OqANnDdvlkawhjWhBIClK5qzjvQ9XD9mtH-LDr6zVpgZRJDHn5neR2PMdrGvJilTbvBXILquKcuN2k9O0mg/s1600/IMGP0147.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUOxmLDgDRNrSMEFkQUUss_nbARhvR941qJ3L_d3JI9hWxmHKoeQSFOo_OqANnDdvlkawhjWhBIClK5qzjvQ9XD9mtH-LDr6zVpgZRJDHn5neR2PMdrGvJilTbvBXILquKcuN2k9O0mg/s400/IMGP0147.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456626466845137970" /></a><br /></div><div>Baklava</div><div><br /></div><div><br /></div><div>1 pound phyllo dough</div><div>18 ounces pecans (or walnuts, or pecans, or a combination of nuts)</div><div>7 ounces <a href="http://blueridgebaker.blogspot.com/2010/01/ghee.html">ghee</a>, melted*</div><div>2 tablespoons palm sugar</div><div>4 teaspoons ground cardamom</div><div>1 teaspoon cinnamon</div><div>1/2 teaspoon salt</div><div>pistachios for garnish</div><div><br /></div><div>Soaking Syrup</div><div>1 cup honey</div><div>1/4 cup water</div><div>1 tablespoon rose water</div><div><br /></div><div>*you want to keep the ghee liquid at all times, so if it begins to cool and thicken, just pop it back on the burner for a minute.</div><div><br /></div><div><br /></div><div>Preheat oven to 275. Put pecans, palm sugar, cardamom, cinnamon and salt in food processor. Pulse several times until it becomes the texture of coarse meal. Brush pan with ghee. Lay a piece of phyllo in pan, brush evenly with ghee. Repeat until there are 8 layers of phyllo. Pour half of the nut mixture in pan. Spread it evenly. Continue layering phyllo, this time, 4 layers. Top with remaining nuts, then another 12 layers of phyllo. Remember, every time you layer the phyllo, you brush each piece with ghee before adding the next. Brush the 12th layer with ghee, and cut into desired shapes using a sharp knife. Bake for about 2 hours, or until the top is slightly browned. While baklava is baking, make the syrup:</div><div><br /></div><div>In a glass measuring cup, combine honey, water and rose water. Stir until smooth. As soon as baklava comes out of oven, pour syrup evenly over the entire thing. Let cool to room temperature before eating - this will ensure even absorption of syrup, and the baklava will be less likely to have a soggy bottom. </div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgra2L8iyYoFQnFHWhIaAh1r8JPK5tDyLLGFawS5o1jWs-7t5DjM4sL6GwicN7vYtEMfyGGHIfsloC2bZwQJDPsGbZF0c8_YC7IocdlV2KQQ4gJ9GTWHVtI_WQ0glCtrDABhpbrl7cJ-fE/s1600/IMGP0151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgra2L8iyYoFQnFHWhIaAh1r8JPK5tDyLLGFawS5o1jWs-7t5DjM4sL6GwicN7vYtEMfyGGHIfsloC2bZwQJDPsGbZF0c8_YC7IocdlV2KQQ4gJ9GTWHVtI_WQ0glCtrDABhpbrl7cJ-fE/s400/IMGP0151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5456625084232012338" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com3tag:blogger.com,1999:blog-7373254092956863702.post-22035326274449049872010-04-02T19:32:00.014-04:002010-04-03T08:52:21.870-04:00Meyer Lemon, Lavender and Cashew Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2B7tKXVaTKXuU29i7xgpAvmq8c9mtMG-0jZn61zqDXxrHIEfj3SUoXoaBxaikEjTPKs1vQboqFQ9sB3aKfYB1_5-3YtWjGwiTjE0c3Qm4ukDoBgcVWG7yyr_BeK9RkvZG5xEtSzRM6o/s1600/IMGP0171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2B7tKXVaTKXuU29i7xgpAvmq8c9mtMG-0jZn61zqDXxrHIEfj3SUoXoaBxaikEjTPKs1vQboqFQ9sB3aKfYB1_5-3YtWjGwiTjE0c3Qm4ukDoBgcVWG7yyr_BeK9RkvZG5xEtSzRM6o/s400/IMGP0171.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455689298748197186" /></a><br /><div>While people in many parts of the country are already enjoying the first produce of spring, we in Asheville have yet to have that pleasure. Thankfully, the farmer's markets start up again in the next few weeks, but until then it is still the fruits of winter that I'll be eating. I don't think I've ever had <a href="http://blueridgebaker.blogspot.com/2010/01/lemon-scented-pull-apart-coffee-cake.html">such</a> a <a href="http://blueridgebaker.blogspot.com/2010/03/lemon-upside-down-cake.html">variety</a> of <a href="http://blueridgebaker.blogspot.com/2010/01/lemon-olive-oil-cake.html">lemon</a> <a href="http://blueridgebaker.blogspot.com/2010/01/very-tangy-lemon-bars.html">desserts</a> as I've had this winter, and I have been enjoying them so much. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9ZYfL4AgzfpCWFBxGMNf4enALZCFZ0TVe56U6CZ0OurxKUdG5QiuiWqeaTkbCRi_HPW-TUgYkzPah6g_-22v4QIFXdAzAcQjFvqdbnv6NNONpYXYIekqzk2EB55m1FZAsAVJBs9qvh0/s1600/IMGP0159.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9ZYfL4AgzfpCWFBxGMNf4enALZCFZ0TVe56U6CZ0OurxKUdG5QiuiWqeaTkbCRi_HPW-TUgYkzPah6g_-22v4QIFXdAzAcQjFvqdbnv6NNONpYXYIekqzk2EB55m1FZAsAVJBs9qvh0/s400/IMGP0159.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455689084711700098" /></a><br /></div><div>One thing I hadn't made yet was lemon cookies. Given my love for cookies, it is surprising that I waited this long to make them, but here they are!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJL1x_OwW5L6u3IVs9wvqnIGc8hYnxnMjZR0VwK0Dtdj5MgFd_Za5kKfNTk6zo7RCE2DD-lQEYxqZsv9h3nKmTcnttMV6mQih_LtEx6iSdl7i0gJ_H0cPK1Q9GKXarwt1L3x0ct0RzTM/s1600/IMGP0149.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJL1x_OwW5L6u3IVs9wvqnIGc8hYnxnMjZR0VwK0Dtdj5MgFd_Za5kKfNTk6zo7RCE2DD-lQEYxqZsv9h3nKmTcnttMV6mQih_LtEx6iSdl7i0gJ_H0cPK1Q9GKXarwt1L3x0ct0RzTM/s400/IMGP0149.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455689076621709506" /></a><br /></div><div>I knew I wanted to use Meyer lemons, and pair them with lavender. I found this recipe from <a href="http://cannelle-vanille.blogspot.com/">Canelle et Vanille</a> and made a few tweaks, ending up with these lovely cookies. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxGuQpjIY-NPwu_lifrURl332fn0dnqDuJtWjPhUaBh76WhbY5tNd4f6jnKRR3_sP6eyQSvQ076opPobC-EAEJRT-GnxivsEfw9R0tW7hqW7LBJYPJnngLSkPBoZ4e2gmbvnQXLZtCYM/s1600/IMGP0158.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxGuQpjIY-NPwu_lifrURl332fn0dnqDuJtWjPhUaBh76WhbY5tNd4f6jnKRR3_sP6eyQSvQ076opPobC-EAEJRT-GnxivsEfw9R0tW7hqW7LBJYPJnngLSkPBoZ4e2gmbvnQXLZtCYM/s400/IMGP0158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455689071341815074" /></a><br /></div><div>These cookies manage to be spring-like, despite their use of winter fruit; the brightness of the lemon, the sheer fact that they contain flowers; the happy flecks of yellow and purple throughout. </div><div><br /></div><div>They have the perfect shortbread texture, as well; crispy with a tender crumb, flaky and not at all chalky. I can't stand those shortbreads that stick to the roof of your mouth. </div><div><br /></div><div>The only change I might make should I bake these again would be to add more cashews. I was hoping they would play a stronger role here, but there were so few they weren't really noticeable at all. I questioned the amount as I was weighing them - I should have trusted my instincts... </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeIPfLAT_TYydfGAS0ChCEm7nP1tkEn-_tDnVKqQXLfqzlVjWdTRjTGUrMKJJCk3IqilNtZjCEcU7c2UyJ5Tf4iHDiXrJZItTufYYW9ucZOR0-pS5NDpbRKXsHK7mWMV4bHDVEl4d9UU/s1600/IMGP0152.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeIPfLAT_TYydfGAS0ChCEm7nP1tkEn-_tDnVKqQXLfqzlVjWdTRjTGUrMKJJCk3IqilNtZjCEcU7c2UyJ5Tf4iHDiXrJZItTufYYW9ucZOR0-pS5NDpbRKXsHK7mWMV4bHDVEl4d9UU/s400/IMGP0152.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455689062124921970" /></a><br /></div><div>Meyer Lemon, Lavender and Cashew Shortbread</div><div>adapted from <a href="http://cannelle-vanille.blogspot.com/2009/02/of-meyer-lemons-souffles-and-romance.html">Canelle et Vanille</a> </div><div><br /></div><div>110 grams butter, softened</div><div>30 grams powdered sugar</div><div>zest of two small Meyer lemons</div><div>1 tablespoon Meyer lemon juice</div><div><div>1 tablespoon dried culinary lavender buds</div></div><div>140 grams white wheat flour</div><div>2 grams salt</div><div>30 grams (though I would actually double this next time) chopped cashews</div><div>granulated sugar for dusting</div><div><br /></div><div>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar until creamy. Add lemon zest, lemon juice and lavender buds, and mix to combine. Add flour and salt and mix until just combined. Stir in cashews. Roll dough between two sheets of parchment to about 1/4" thick. Carefully fold edges of parchment around dough, turn dough over so it keeps the folds closed, and place dough flat in refrigerator for at least two hours. Remove dough, preheat oven to 350, and cut into whatever shapes you desire. Place about 1/2 inch apart on parchment lined baking sheet, and dust evenly with granulated sugar. Bake for 14-16 minutes, or until lightly golden - a little more so around the edges. Let cool on baking sheet. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTWLGkmpjS2BYlDkRIrgKf370iiBjaCMJ46Ow_vStYAndvUUAaKv4IaondkhqGEZWZrMF8gny5tVMMlAQCwFPS766KzEHgK9hZQrxeWCniKcATyvITiRLzW5I5RWAyVNlL7kGn_ctIFw/s1600/IMGP0184.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTWLGkmpjS2BYlDkRIrgKf370iiBjaCMJ46Ow_vStYAndvUUAaKv4IaondkhqGEZWZrMF8gny5tVMMlAQCwFPS766KzEHgK9hZQrxeWCniKcATyvITiRLzW5I5RWAyVNlL7kGn_ctIFw/s400/IMGP0184.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5455689056641992498" /></a><br /></div>Sarahhttp://www.blogger.com/profile/02661858854659186118noreply@blogger.com5