Archive for the 'sweet' Category

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Eggless Nutella Swirl Cake

July 7, 2011

One of my cousins from India always requests certain American-found food items whenever I visit.  Double-stuffed Oreos usually make the list, she has a thing for Cool(er) Ranch Doritos, and she always sends an entire list of chocolates for me to bring.  But without fail, every single time, I must bring her Nutella (the quintessential American treat?).

This is a pretty understandable request – Nutella tastes amazing on just about everything: graham crackers, apples, cookies.  But my cousin does not spread this on anything.  She instead mixes it into her milk, kind of like chocolate syrup, but much more difficult to mix in.  I’ve tried – I stirred for a long time without getting anywhere.  She ends up with mildly flavored chocolate hazelnut flavored milk with globs of Nutella at the bottom.  This, she says, is her favorite part.  She tips her cup all the way back for the milky Nutella to slide down, and when that usually does not happen, she takes a seat with the mug and spoon in hand.  This is all pretty gross, you may think.  But  I think that it’s brilliant!

Globs of nutella, at a bottom of a mug or otherwise, are probably the most delicious globs you can find.  I do not know of one person that would not enjoy a glob of Nutella deliciousness.  So when I was going to India around her birthday, I knew exactly what to bake for her to incorporate her favorite type of glob.  I swirled in Nutella into my favorite eggless cake recipe.

It sank a bit – Nutella is a bit heavy, I realize now.  But that just made the globs all the more apparent and delicious.  This cake was very yummy, it traveled well, and though everyone else loved this pound cakey-cake, my cousin picked out all of the Nutella from the cake and ate just that.  I was only slightly offended.

Eggless Nutella Swirl Cake

I don’t quite remember where I first found this dessert, but if you type in “eggless condensed milk cake” into Google, there are like thousands of results that pop up.  Swirl in Nutella or swirl in jam, or make the whole thing chocolate or peanut butter, there are recipes for all.

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon baking soda

1 (400gm) can sweetened condensed milk

1 cup orange juice

2 teaspoons vanilla extract

3/4 cup melted butter

1/2 cup Nutella

Preheat oven to 350.  Spray two loaf pans with cooking spray.  Sift together the all purpose flour, baking powder, salt, baking soda into a large bowl.  In another bowl, whisk together the condensed milk, orange juice, melted butter and vanilla until well blended.

Make a well in the centre of the flour and pour the blended wet ingredients.  Using a wooden spoon, mix until well incorporated.  Pour into prepared pans.  Using a tablespoon, evenly glob the Nutella on top of the cakes.  Using a butter knife, cut into globs and swirl the Nutella into the batter.

Bake for about 30 to 40 minutes, until a cake tester comes out clean. Cool the cake in the pan for about 15 minutes, remove from the pan and cool on a rack.

Posted in cake, chocolate, sweet, Uncategorized | Leave a Comment »

Barley Scones with Strawberry Balsamic Jam

June 16, 2011

Scones are kind of the perfect brunch food.  They fulfill the sweet and carby necessity of any brunch, but they aren’t so high maintenance.  You can whip them up, stick ’em in the oven and focus on the making the mimosas.

People are so quick to judge scones, though.  They’re too dry, or moist, or something to do with not a “tender enough crumb”.  Poor scones.  They are always picked on.  They’re such an easy target.  And they’re almost never invited to a party.  Which is unfortunate when it fulfills such a huge part of any brunch.

But these scones, these scones are the perfect solution.  First, you’re making a homemade jam to fill the inside of the scone, (you’ll get points for impressiveness), which will make the scones incredibly moist.  Second, and here’s the secret, they’re made with barley flour.  Friends, there are a lot of people that do not know what barley flour is supposed to taste like (sweet and nutty, in case you were wondering), and if you happen to mess these scones up, barley flour can easily take the blame.  It is there to take some pressure off the scone, itself.  And let’s be honest, even scones need a break from time to time.

But no one will know that it is exactly the barley flour that makes the scones so perfectly delicate and substantial.  Bake them perfectly, and you have such dreamy scones that they will never be questioned again.

Barley Scones with Strawberry Balsamic Jam

Strawberry Balsamic Jam (slightly adapted from here)

3 cups fresh strawberries, washed and sliced

1 cup sugar

¼ cup balsamic vinegar

Heat all of the ingredients over medium to medium-high heat, stirring occasionally.  Mash the strawberries to incorporate into sugar.  Let it continue to cook until it reaches the consistency of a thick honey, about 25 minutes.  Let cool completely.  Place into refrigerator until ready to use.

Barley Scones (recipe from Good to the Grain)

1 cup + 2 tbsp. barley flour

1 cup all purpose flour

¼ cup dark brown sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 stick butter

1 egg

½ cup buttermilk

½ cup strawberry balsamic jam

1 tbsp. melted butter

2 tbsp. turbinado sugar

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Spray the parchment paper with cooking spray.  Sift together flours, baking powder, baking soda and salt.  Crumble in the brown sugar until well incorporated into the dry mixture.

Cut butter into ½ inch pieces and rub into the flour mixture until the butter is still pea sized.  Do not overmix.  Mix together the egg and buttermilk.  Pour into the butter mixture until incorporated.  Split dough in half.  Shape both of the pieces into 7 inch discs.  Place one disc down on parchment paper lined baking sheet.  Spread jam on top of the disc, leaving a 1 inch border.  Place the second disc on top of jam and let the dough sink in.  Brush the melted butter on top of the scones.  Sprinkle the sugar on top.  Score the scone disc sandwich into 8 pieces (like a pie).  Bake for 25-30 minutes until the jam is oozing out and the scone is browned.  Take out of the oven and let it cool for 5 minutes.  Cut completely through the scored scones.

Posted in breakfast, fruit, sweet, Uncategorized | 3 Comments »

Cake Pops

June 9, 2011

I know that cake pops are all the rage.  They’re all over food blogs, and now coffee shops and bakeries have shown them the love too.  I know they’re pretty and all, but I simply don’t get it.  I don’t understand the appeal.  Is it because it’s a two-bite treat?  Is it because it’s sweeter than a normal cake?  Is it because it’s on a stick?!

But the thing is, these are exactly the reasons why I don’t understand cake pops.  Wouldn’t you just want another cake pop after you eat one just because it’s so small?  Wouldn’t you think that it’s slightly excessive to dip a bite of cake, covered in frosting in melted chocolate and then eat it?  Isn’t using a fork easier??

This is what I figured out: it doesn’t matter!  People like cake pops because they’re just so cool!  It’s just a trend right now and just like in other trends (read: shorts with tights), you gotta just go with it – no explanation necessary.  Not surprisingly, I bit the bullet and made them.  In a big way, I might add.  With the help of my artistic sister, who possesses the patience and aesthetic eye that I will never have, I made a cake pop bouquet!

Oh man, the combinations you can do with this!  You can have any color of white chocolate coating on the rolled ball of cake!  You can try an endless number of cake flavors!  You can decorate the cake pop like animals or vegetables or even minerals!  The bouquet part has so many choices too!  And to top it all off, it just looks pretty.  I may not understand the pops, but I’ve become a believer.

Cake Pops

Like I said, there are about a bazillion different combinations you can use for cake pops.  I made half batches of a chocolate cake with chocolate frosting, and a pumpkin cake with a buttermilk icing.

The cakes were delicious before they were rolled into pops.  I’m not sure about after because I was just too busy staring at my bouquet.

My sister filled an empty vase with styrofoam blocks so that the pops would sit at different levels.  Then she filled it with colorful candy and then cut flower petals out of origami paper.  She then managed to put a hole right in the center of the flower so it sat right under the cake pop.  Impressive, I know.  I ate the leftover cake while watching her do all of this.

As for making these cakes into pops, refer to Bakerella, who happens to be the Queen of (cake) Pop(s).

Posted in cake, sweet, Uncategorized | 2 Comments »
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Homemade Cannolis

June 2, 2011

As promised, here it is.  Homemade Cannolis.  Real, completely from scratch, everything homemade cannolis.  Let me be honest and say that it didn’t start out this way.  My cousin was celebrating her graduation and she wanted to treat herself to some cannolis.  I, of course, told her that I would make her some.  By “make,” I obviously meant, buy some premade cannoli shells, get some ricotta from the store, whip some sugar in it, fill the premade shells, and ta da: “homemade” cannolis.

But karma, I tell you.  It really comes back to bite you in the butt.  I said homemade, and karma made sure that homemade would happen.  Turns out that no one sells fresh ricotta these days.  (I’m not sure if any of these stores ever sold fresh ricotta, but that’s neither here nor there).  And on top of that, our Italian bakery was out of cannoli shells!  Has that ever happened?!

But no fear.  I turned to the Italian dessert cookbook that my cousin gave me (I think she was giving me a hint long ago to make cannolis), consulted other cannoli recipes,  bought all of the supplies I needed and got to work.

Let me start by saying that this was maybe one of the most delectable things to have every come out of my kitchen.  But, this is also time consuming.  And you need special equipment to make them.  But goodness, was I ever proud!  I mean, they’re so so delicious, which is why it was so gratifying.  And against the odds!  I overcame many obstacles to make these!  Pushing it?  Maybe.  But it’s all so tasty and worth it.  Good call, karma.

Homemade Cannolis

If you don’t feel like going out to buying your own cannoli equipment, you should buy the cannoli shells (after hoping that your local Italian bakery is not out), but don’t cheat yourself out of this filling.  It’s that good.  But if you do decide to go the completely homemade route, this is what cannoli forms look like.

Homemade Ricotta (recipe from 101 Cookbooks)

1/2 gallon whole milk

1/2 quart whole milk buttermilk

Coat the bottom of a large heavy-bottom pot with cold water.  Combine both milks in the pot.  Place over medium high heat.  Stir to make sure that it doesn’t set on the bottom.  While the milks are heating, place a very thin piece of cloth, or several layers of cheese cloth, on a large colander.  Place the colander over a pot.  As the milk heats, the curds will begin to separate.  Continue to stir and heat until the separated water is almost clear.  Take off heat and pour through the cloth, catching all of the curds.  Let it drain for several minutes until most of the water has come out.  Take both ends of the cloth and tie it on a faucet to let the remaining water drip out.  Take out of the cloth and place into a tight-fitted container.  Place into refrigerator until ready to use.

Ricotta Filling (adapted from Gale Gand)

2 cups fresh ricotta

2/3 cups sugar

1/4 teaspoon cinnamon

1/4 cup mini chocolate chips

Whip everything except chocolate chips in a food processor until smooth.  Fold in chocolate chips and place in refrigerator until ready to use.

Cannoli Shells (adapted from The Italian Dish)

1 cup all purpose flour

2 tablespoons sugar

2 tablespoons cold butter

1 tablespoon distilled vinegar

1 egg

1/4 teaspoon cinnamon

1/4 teaspoon salt

Blend the dough in an electric mixer with dough hook attachment for about 10 minutes on medium low speed.  Take out and knead to form a ball.  Wrap in plastic wrap and let it chill for about 1 hour.

Preheat oven to 375.  Line baking sheets with parchment paper.  Take cannoli forms and grease with oil or cooking spray.

Take dough out and roll, using flour as needed, until it is at thin as possible: 1/8 inch thick or thinner.  Cut out round shapes, using a biscuit cutter or a glass.  Carefully wrap the shapes around the prepared cones until the ends meet.  Press the ends down.

Place the forms on the prepared baking sheet, seam side down.  Bake for 10-12 minutes, until the form starts pulling away from the dough and it is lightly browned.  Using oven mitts, pick up the forms and gently slide the cannoli shell off.  Set on a baking rack to cool completely.

To Assemble: Pipe prepared cannoli cream into the prepared shell.  Dip both ends into mini chocolate chips.

Posted in chocolate, sweet, Uncategorized | 2 Comments »
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Cannoli Smores

May 26, 2011

Finally the unofficial start to summer is upon us!  This weekend obviously holds a lot of meaning: it’s the start of three full months of relaxation, sunshine and leisure after a lengthy winter and two months of rain.  Bring it on.  So the recipe that I post pre-Memorial Day weekend must have the same qualities as the actual weekend, of course.  But why is it that I forget to take pictures of recipes I try when I’m in full-on summer-fun mode?  Can’t blame me, I suppose.

I did make cannolis last week, which were delicious.  Incredible, even.  But far too labor intensive for the picnics and barbecues that will be occurring this weekend.  (But not too labor intensive for the weekend after Memorial Day, so stay tuned).  So, instead, I put a spin on the cannolis and created cannoli smores with homemade graham crackers!  Yes, that’s a thing.

Think about how brilliant this is: homemade cinnamony graham crackers that are crunchier and more delightful than the store-bought version and represent summer in so many ways, but then are sandwiched with sweet sweet ricotta!  You know how crazy I am about the ricotta.  Delicious, incredible, and more importantly, relaxed and leisurely.  They might even be filled with sunshine!  They’re that good.  Happy summer to you!

Cannoli Smores

I’m giving a shortcut with the cannoli cream in this recipe (unlike the actual homemade cannoli recipe that will appear next week).  But obviously, in a pinch, when, I don’t know, a cocktail is waiting for you on the porch in the 80 degree weather overlooking the beach, you can buy store-bought graham crackers too.  I wouldn’t judge.  Not this weekend, anyway.

Graham Crackers (adapted slightly from 101 Coobooks)

2 1/2 cups all-purpose flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons whole milk
2 tablespoons pure vanilla extract

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

In a food processor, or blender, combine the flour, brown sugar, baking soda, and salt.  Mix on low to combine.  Add the butter and mix on low until the mixture is the consistency of a coarse meal.

In a small bowl, mix together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough comes together. It will be soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

Prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.

Divide the dough in half and return one half to the refrigerator.  Sprinkle an even layer of flour onto a clean counter and roll the dough into a long rectangle about 1/8 inch thick. Trim the edges of the rectangle to 4 inches wide. Cut into squares of desired size. Gather the scraps together and re roll and repeat steps.  Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Let cool on a baking rack.

Cannoli Cream (recipe from Epicurious)

2 cups ricotta

3/4 cup powdered sugar

zest of 1 orange, or 2 tbsp. candied orange peel

1 teaspoon vanilla

1/3 cup mini chocolate chips

In an electric mixer, blend together all ingredients except chocolate chips.  Fold in chocolate chips and refrigerate.

To assemble: Spread 1-2 tablespoons of ricotta cream to one graham cracker.  Sandwich with second graham cracker and dust with powdered sugar.

Photo Credit: Hannah Mellman, photos 1,4,5

Posted in sweet, Uncategorized | 3 Comments »

Japanese Cheesecake

May 12, 2011

There are about 18 different types of cheesecakes in the world.  Not flavors, but actual types of cheesecakes and how they are made.  Yes, 18.  That’s what wikipedia is telling me, anyway.  Mostly they differentiate by region – by the flavor of compote that is put on top of the cheesecake.  Or they are refrigerated, rather than baked.  But while I happened to be on the wiki page for cheesecake, the Japanese description caught my eye: “smooth flan-like texture and almost plasticine appearance.”  What an amazingly delicious sounding and totally weird cheesecake!  I started looking up recipes.

Japanese cheesecakes does use cream cheese.  And like most American cheesecakes, it is baked, not refrigerated.  And it uses a lot of eggs.  But boy, that is where the similarities of the two versions end.  The Japanese version is light and fluffy and almost has a steamed texture to it.  It’s quite delightful, actually, but it lacks the traditional cheesecake quality of tasting like, well, cheese.  In fact, my mom, a lover of all things cheese and all things cake, especially when they are put together, said that this was even more delicious when you don’t call it a cheesecake.  Awesome (and so truthful!).

Do not let any of this deter you from making this, though!  In fact, let it be encouragement to make it as soon as possible!  It’s quite lovely in its own right.  It’s creamier than a chiffon cake, but still has the airiness quality of one.  And hello, wiki said it’s “flan-like,” which completely sold me.  And wiki is always right.

Japanese Cheesecake (adapted from here)

6 large eggs, separated

140 grams sugar

1/4 tsp. cream of tartar

50 grams butter

250 grams cream cheese

1/2 cup milk

1 teaspoon vanilla

zest of one lemon

60 grams cake flour

20 gram corn starch

1/4 teaspoon salt

1. Preheat oven to 320 degrees.  Grease a 9 inch round springform pan.  Line the outside with aluminum foil.

2. Over a double boiler, melt together butter, cream cheese and milk until completely smooth.  Set aside to cool.

3. In a clean bowl, beat egg whites until foamy.  Add cream of tartar and continue to beat on medium speed.  As you see soft peaks forming, slowly pour in the sugar until the egg whites are light and fluffy and hold their own shape.

4. To the cooled cream cheese mixture, whisk in egg yolks, vanilla and lemon zest.  Fold in all of the dry ingredients until they are completely incorporated into the cream cheese mixture.

5. Working in batches, fold in the egg whites to the cream cheese mixture, being careful not to deflate the egg whites.  When all of the egg whites are incorporated, pour into the prepared pan.

6. Fill a separate 9×13 baking pan halfway with water.  Place the cheesecake in the center rack of the oven.  Place the 9×13 pan on the rack below, to create a water bath.

7. Bake cheesecake for 70 minutes, until a toothpick tester comes out clean.  Let cool completely.  Serve at room temperature or cold with strawberry sauce.

Strawberry Sauce (recipe from Smitten Kitchen)

2 cups strawberries, rinsed and cut into big piece

3 tablespoons sugar

juice of 1 lemon

1/4 cup water

1. Blend everything together until smooth.  Strain to take out seeds.  Serve cold or room temperature with cheesecake.

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Chocolate Biscuit Cake

May 5, 2011

Did you hear about the wedding last week??  It was pretty big, you might have seen.  Did you see the dress?  Did you see the kiss?  Did you hear about the cake?!

I do have a mild obsession with the British monarchy, it’s true.  But this is neither the time nor the place to discuss this.  This, my friends, is about another obsession of mine: no bake desserts (especially those involving biscuits).  It may be a pretty specific category, but they’re pretty awesome – creating a full-fledged delicious dessert, using nothing but a couple ingredients and never turning on the oven!  So easy, so simple, so delicious.  They are a wonder to me.

Which is why I was surprised to learn that the groom’s cake at the Royal Wedding was a chocolate biscuit cake – a no bake “cake” using simply British tea biscuits, chocolate and condensed milk.  Amazing.  And that was all that was needed to serve such a regal crowd!  You know you have to try this one.

So it turns out that  you don’t need to crash a royal wedding in order to eat like the royals!  No, no.  You just need a few ingredients and a refrigerator.  And a fancy hat.  But only if you feel like it.

Chocolate Biscuit Cake (adapted from Tea and Sympathy via Daily Candy)

14 oz (400 grams) digestive biscuits, rich tea biscuits or graham crackers, crumbled into pieces

1/2 cup chopped hazelnuts

1/2 cup dried cherries

1 stick butter

1 can condensed milk

5 oz. dark chocolate

5 oz. milk chocolate

1 cup dark chocolate chips

1. Grease a pie plate, 8 inch square dish, or any dish of a similar size.  Line with parchment paper and then grease the parchment paper.  Set aside.

2. Stir together the crushed biscuits with nuts and dried cherries in a large bowl.  Set aside.

3. Over medium heat, in a double boiler, melt together the 5 oz. of dark chocolate, 5 oz. milk chocolate, butter and condensed milk until completely melted and thick.

4. Pour chocolate mixture over the biscuits and stir together until everything is coated.  Pour into prepared dish and pat down to ensure that the cake will take the shape of the plate.  Refrigerate for 2 hours.

5. Melt the dark chocolate chips in the microwave in 30 second intervals.  Stir after every interval until the chips are melted.

6. Unmold the cake and remove the parchment paper.  Pour the melted chocolate in the center of the cake and spread so it will run down the sides of the cake.  Let the chocolate set for about 15 minutes and then slice.

Posted in cake, chocolate, sweet, Uncategorized | 2 Comments »

Carrot Cake Breakfast Bread

April 26, 2011

What do you call something made with carrots, bananas, dates, zero unnatural sugar, and whole wheat flour?  Hopefully, you wouldn’t call it dessert.  And usually, neither would I.

But there is something so intriguing about this recipe for…bread.  It’s a crazy extreme healthy approach to a carrot cake.  It has all of the necessary ingredients of a carrot cake: carrots, of course, cinnamon, cream cheese frosting, even!  But with the added benefit of healthy whole wheat flour and zero unnatural sugars.  It basically sounds impossible for it to be tasty.  So of course, I wanted to be proven wrong.

Results?  It’s not quite your grandmother’s carrot cake.  Think of it more like a banana bread with cream cheese frosting slathered on top.  We should even agree to call this breakfast and not dessert.  But it totally works.  You don’t miss the sugar too much.  And the bites with the frosting are especially divine (don’t judge)!  Regardless, it’s a tasty and healthy lead-in to a summer full of ice cream, pies and cobblers!

Carrot Cake Breakfast Bread (adapted from 101 Cookbooks)

I used whole wheat pastry flour, as the recipe indicates, but I would say that perhaps you shouldn’t be as virtuous when you give this a go.  I think that the whole wheat flour is what gives this bread the most “healthy” taste.  Try it half and half with all purpose flour, or even the full amount.  And while we’re on this subject of virtue, I would even say that adding about 2-4 tablespoons of brown sugar to the batter would be just fine.  But we would be bordering on calling it dessert with that.  I would suggest, however, splitting the 1 stick of butter into 4 tablespoons, and replacing the other 1/4 cup with applesauce for maximum healthiness without the healthy taste.

2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
3/4 cup finely chopped walnuts, toasted
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates
2 ripe bananas, mashed well
1 1/2 cups grated carrots
1/2 cup plain Greek yogurt
2 eggs, lightly beaten

6 oz. cream cheese, softened
3 tablespoons agave nectar or maple syrup
1/3 cup powdered sugar, sifted

Preheat oven to 350.  Grease a loaf pan and line it with parchment paper.  Set aside.

Pour the melted butter on top of the dates and set aside for dates to soften.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

In a separate bowl combine the bananas and carrots. Whisk in the yogurt and the eggs (and the sugar, if using – see headnote).

Puree the butter/date mixture, and add it to the banana/carrot mixture.  Mix well.

Add flour mixture and stir until everything comes together.  Pour into prepared pan and bake for 45-55 minutes, until tester comes out clean.

While baking, vigorously stir together the cream cheese, agave or maple, and the powdered sugar.  After the bread has come out of the oven, let it cool slightly and then slather the cream cheese frosting on top, while still a bit warm.

Posted in breakfast, sweet, Uncategorized | 1 Comment »
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Almond Anise Biscotti

April 13, 2011

Biscotti and I have a love/hate relationship.  I love it.  It hates me.  There is something so delightful about biscotti – a cookie that is meant to be dipped.  How user-friendly!  No sogginess involved, no fishing cookie-bits out of your coffee cup.  Just a crunchy cookie that is waiting for a quick swim in your drink.  Yum.

But it just never seems to want to bake correctly whenever I have tried to make it in the past.  I’ve had crumbly messes of biscotti on more than one occasion.  I’ve had biscotti logs bake into each other, leaving me with a sheet pan of half-baked biscotti dough.  I’ve tried using the non traditional recipes that included butter.  No luck.  I tried it without adding in any kinds of nuts, seeds or chips.  Not tasty.  I’ve even tried rolling the dough into little balls so I could get biscotti cookies.  A huge disappointment.  In the end, I believe that biscotti truly hates me and willfully decides against baking in my kitchen.

But like any sane person, I decided that I would keep trying, chipping away at biscotti’s will to hate me until it completely backed down and couldn’t help but turn out beautifully in my kitchen.  It seemed that all it needed was time.  This particular biscotti recipe is not for the faint of heart (or those with the lack of time).  It takes about 6 hours to make from beginning to end.  And if you don’t plan ahead and still are completely determined to make amazing biscotti, you may have to set your alarm for 2:15 am to get up to take the biscotti out of the oven.  (not that I’m speaking from experience…).  Ridiculous, you might think.  But totally worth it.  Crisp and flavorful, chock full of nuts and spices – exactly what biscotti is supposed to be.  I think that biscotti and I may just call a truce.

Almond Anise Biscotti (recipe from Flour)

Ingredients

3 eggs

1 cup (200 grams) sugar

1 teaspoon vanilla

1 teaspoon anise seeds, finely chopped

2 1/4 (315 grams) cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 (240 grams) cup sliced almonds

Method

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

2. Beat eggs, sugar and vanilla on medium-high speed until pale in color and slightly thickened.  If using a hand mixer, this process will take about 10 minutes; 5-6 minutes on a stand mixer.  Add anise seeds and beat to ensure that they have properly mixed in.

3. Stir together all of the dry ingredients and almonds.  Pour the egg mixture into the dry ingredients and stir until thoroughly combined.  The dough will be sticky.

4. Scoop dough onto the prepared baking sheet and form into a log, about 5 inches wide and 12 inches long.  Damp hands will help with this process as the dough is very sticky.

5. Bake for about 50-60 minutes, until the log is firm and has turned a golden brown color.  Turn the oven temperature down to 200 degrees.  Let the log rest and cool for about 30 minutes.

6. Using a serrated knife, slice the log into 1/2 inch wide biscottis.  Place the biscotti, cut side down onto the same parchment-lined baking sheet.  Bake for an additional 4 hours, until the biscotti is completely baked through and crisp.

Posted in breakfast, cookies, sweet, Uncategorized | 2 Comments »

Vanilla Almonds and Coconut Candies

March 22, 2011

Spring’s here!  Which leads to the obvious question of: Is it too early to start thinking of holiday treats?  I understand that the weather is getting warmer and that we have all been craving this time of year, but I recently made two yummy things that epitomizes holiday food gifts: small, portable, easy to make, delicious and holiday-flavorly.  Yes, that’s a word.

The genius, just-thought-of thing about holiday treats is that they also double as picnic foods!  Try them now, make them again in December and you have yourself a win/win.  The almonds are these sweet salty, crunchy goodness that smell amazing like those sold on the street.  No, really.  A-mazing.  And these coconut candies were so good that my mom actually split all of them in half and had them once a day just to make sure that they last longer.  And if that doesn’t convince you to make these treats, then you’re simply a Grinch.  So with that, I wish you and yours a very happy spring!

Vanilla Almonds (adapted from Kelsey’s Essentials)

Ingredients

  • 1 egg white, beaten
  • 1 teaspoon vanilla extract
  • 2 cups whole almonds
  • 5/8 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract.  Add the almonds to the egg white mixture and stir to coat.  In a separate bowl, combine the sugar, salt, and cinnamon.  Mix into the almonds.  Spread the almonds in a single layer on a greased baking sheet.  Bake for 20 minutes.  Remove and cool completely on wax paper.  Break into clusters and store.

Coconut Candies (adapted from NY Times)

  • 1 cup condensed milk
  • 1/2 cup coconut milk
  • 2 tbsp. unsalted butter
  • 2 teaspoons honey
  • 1.5 cups finely shredded unsweetened coconut

In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, honey, and 1/2 cup shredded coconut.  Bring to a boil over medium heat.  Reduce heat to low and whisk constantly until fudge-like, 15-20  minutes.  When mixture is ready, it will pull together.  Pour mixture into a bowl and let cool to room temperature; refrigerate until firm, at least 2 hours.  Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter. Set aside on a baking sheet.   Place remaining 1 cup coconut in a wide bowl.  Roll 4 to 6 candies at a time in remaining coconut, covering surface completely. Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month.  Serve chilled.

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