Clementine Cake

 

I'm not one to make any resolutions when a new year is upon us, but this year I decided to make an intention.  Who knows if intentions are that much different to resolutions, but I tell myself they are...hahaha.  My intention for 2022 is to be less wasteful, particularly when it comes to food.  Before the pandemic I was always binning food that had expired or was spoiled.  Often times it was because I'd forgotten about it or was just too lazy to cook or bake.    

Out of necessity, especially in the early part of the pandemic in 2020, I was forced to change this behavior.  When we were essentially in lock down I wasn't frequenting the stores as I normally would.  Plus, certain ingredients were out of stock so I had to make do with what I already had.  Pre-planning and creativity, I think, are key to this strategy.

With that mindset I made this Clementine Cake.  I'd been staring at the same bowl of clementines since the holidays that were close to their last legs.  The fruits were too dry to eat on their own so I had to think of a way to use them up.  Guilt prevented me from tossing them in the compost bin.  Initially I'd considered making marmalade, but upon realizing how much time (and sugar) went into the process I quickly changed my mind.  I vaguely remembered watching an episode of Nigella Lawson where she made a clementine cake using every bit of the fruit, skin and all.  Sounded perfect to me! 

The recipe can be easily found on the internet and I had all the ingredients (clementines, almond flour, sugar, eggs and baking powder) on hand.  The only changes I made to Nigella's recipe were to  microwave the fruit for five minutes, instead of boiling it on the stove for 2 hours!, and also adding kosher salt and sliced almonds.  

 

There was definitely some skepticism on my part about how good this cake would taste given how simple it was to make, but one bite and I was a convert.  Nigella claimed this cake would be super moist and taste as if it had been soaked in syrup.  She wasn't lying.  You wouldn't believe the texture; not  mushy at all and it had a custard-like texture.  It actually reminded me of the cakes you would find at a breakfast buffet in an Italian hotel or bed & breakfast.   It needs no embellishment other than a light dusting of powdered sugar.  So delicious!

Ricciarelli

 

One of my close friends is gluten-intolerant and when the holidays roll around I'm always on the hunt for  flour-less cookie recipes that she can enjoy.  Given that the majority of the baking I do involves wheat flour this can be quite a challenge.  In the past I've just substituted gluten-free flour, in place of all-purpose, in a "normal" recipe.  Unfortunately that trick doesn't always yield stellar results because of the chemistry involved in baking.  My preference is to make cookies that are naturally gluten-free so you don't even miss flour. 

Normally I would go with macarons but I had no desire to make them because it would have been an arduous and multi-stepped process.  I wanted something quick that still tasted great.  Enter Ricciarelli, the Italian almond cookie that originated in Siena.  They're similar to amaretti cookies, except softer and chewier.  I'd never heard of ricciarelli before until I saw them on Thida Bevington's Instagram stories. She used this recipe from Italian chef Silvia Colloca and they looked so intriguing I had to make them for myself.

 

I dare you to find a cookie that's easier to make than ricciarelli.  Almond flour, sugar, lemon zest and egg whites are mixed together by hand into a stiff dough.  Then tablespoonfuls of the dough are shaped, dusted in powdered sugar and finally baked.  How simple is that?  I shaped half the cookies into the traditional rectangle and the other half into thumbprints filled with raspberry jam.  I couldn't believe how similar the baked ricciarelli smelled to macarons.  One taste of the cookie and they could easily give their French cousin a run for their money.  Anyone, gluten-intolerant or otherwise, will love these cookies.

Lisbon Chocolate Cake

How is it that Lisbon is one of my favorite cities in the entire world yet I never managed to try Landeau's chocolate cake on my previous visits?  Your guess is as good as mine but I could literally kick myself for this oversight.  Most likely my attention was more focused on the famous pastel de nata,  but you can't blame me for that.  I really do love them!

Luckily Dorie Greenspan has come to the rescue.  She fell in love with the famed chocolate cake and created a copycat recipe that was published in the New York Times.  One bite of this rich chocolate cake coupled with light and creamy mousse and I was hooked.  Another bonus?  It's gluten-free! Hopefully this homemade version will tide me over until my next visit to Portugal.

p.s. I absolutely loved all the gorgeous tiles in Lisbon so when I recently remodeled my pantry I had to incorporate Portuguese tiles in the design.  These are from Everett and Blue and I think they look fantastic. 

Raspberry Meringue

If you've ever been to Yotam Ottolenghi's eponymous restaurants in London then these Raspberry  Meringues will be no stranger to you.  You can't help but notice how the pink, billowy clouds of goodness stand out among all the other baked goods on display.  I distinctly remember being mesmerized by them the first time I visited the Westbourne Grove location many years ago.  Back then I never even bothered trying the meringues; call it a temporary lapse in judgement.  Now, years later, I'd finally gotten around to making a copycat version for myself and I was so pleased with the results.    

It all came about because I was in search of a dessert that was elegant, light and refreshing for a dinner I recently hosted. I had a ton of egg whites sitting in my fridge just waiting to be used and pavlovas immediately popped in to my head.  The meringue dessert topped with fresh whipped cream and berries sounded like just the ticket.

I turned to my friends at Cook's Illustrated and found their recipe for pavlovas.  As I was whipping up the Swiss meringue an image of Ottolenghi's fruity meringues popped in to my head.  Fortuitously I also had a bag of Trader Joe's freeze dried raspberries in my cupboard.   Bingo!  Combine the two and you get a very legitimate replica to the original.

Zimtsterne (German Cinnamon Stars)

I've got several friends who are gluten and dairy intolerant so it can be challenging to find Christmas cookies that meet those criteria.  Fortunately for me these Zimtsterne (German Cinnamon Stars) fit the bill perfectly! 

After a google search I found this great recipe from Daring Gourmet.  The cookies are made with only a few ingredients but they pack a punch: almond flour, confectioners' sugar, egg whites, cinnamon, vanilla sugar and salt.  These German treats remind me a little of macarons, but are so much easier to make.   Plus, I love that you can easily tint the meringue topping any color you'd like.  

Kransekake

Making a Kransekake was long overdue for me.  You would think that since I have such strong ties to Norway I would have made this "cookie cake" a lot sooner, but chalk it up to laziness I guess.  My introduction to this glorious confection was at my dear friends' wedding in Bergen almost fifteen years ago.   Kransekake is traditionally served at celebrations like weddings, christenings, Constitution Day (17th of May) and Christmas.  After purchasing these kransekake cake forms I really had no more excuses and was determined to make it this holiday season.  

Luckily I had no trouble finding a great recipe.  One of my favorite Scandinavian baking blogs, Passion for Baking, had one that was very straightforward with minimal ingredients: almond flour, confectioner's sugar, egg whites and vanilla.  I used my stand mixer to bring the dough together and a cookie press to pipe long tubes of the dough.  You can forgo these and do both by hand if you want. 

The kransekake's impressive appearance belies its simplicity  I was shocked at how easy it was to make and assemble.  When finished it's a true show stopper.  I'm planning to make a few more of these to give as holiday gifts.  God Jul to All!

Coconut Cookies with Sea Salt

Raise your hand if you're cuckoo for coconut because these cookies are right up your alley.  I certainly fall under that camp.  I love coconut in pretty much anything sweet, although I tend to stay away when it comes to savory.

I came upon this recipe for Coconut Cookies with Sea Salt by way of my sister this very morning.  She sent me a link to this blog post and I immediately wanted to make them.  I've made coconut macaroons before but what intrigued me about this particular recipe was it's technique and the addition of sea salt.  You whip the eggs and granulated sugar until very light and thick (like you're making a genoise cake) and then add it to the desiccated coconut and butter mixture.   Most recipes I've seen use either condensed milk or cream of coconut which made for overly sweet cookies.  This recipe eased up on the sweetness and the contrast of the sea salt sprinkled on top worked beautifully.

It's important to use unsweetened, desiccated coconut, not the sweetened shredded or flaked kind found at your local market.  Most health food stores will carry unsweetened, desiccated coconut and I've seen it sometimes at Trader Joe's.   To top off the cookies I used my favorite sea salt of all time made by Maldon.  I combined original and smoked flakes together to add a nice twist to the finished cookies.    

Brazilian Cheese Bread (Pão de Queijo)

Are you watching the 2016 Summer Olympics in Rio?  Me too and it inspired me to bake something Brazilian.  So I present to you this cheese bread, Pão de Queijo.  I first tasted these delicious savories at a churrascaria, or Brazilian steak house.  While very similar to the French gougères, the main difference is that the pão de queijo are 100% gluten-free! 

I found this recipe on epicurious.com and tweaked it only slightly.  Tapioca flour is used in place of wheat flour which makes them perfect for anyone with a gluten intolerance.  You can easily find tapioca flour (sometimes called tapioca starch) at any Asian market for next to nothing.  

The dough is essentially a pâte à choux - milk and butter heated together in a saucepan, flour is mixed in and finally eggs are added.  It takes no time at all to make and the crunchy exterior and chewy interior of the cheesy puffs will have you making them again and again.  Make a big batch for your next Olympics viewing party! 

Butter Toffee Popcorn

My brother seems to think he's the king of caramel popcorn and while that may be true, in his mind at least, I will arrogantly declare that I am the queen of Butter Toffee Popcorn.  I had previously posted a recipe on this blog for caramel popcorn that, in retrospect, just wasn't up to par.   Then I found this recipe for butter toffee popcorn on Cook's Country and that all changed.  Thus began my self-proclaimed reign as popcorn sovereign.  Long live the queen!

This recipe is fantastic.  The only tweak I made was to substitute cashews for the peanuts.  I wanted to add a little extra decadence but I think using any kind of nut will work just as well.   

A note on the popcorn: I find I get the best results using fresh popped corn, not microwave popcorn.  My favorite way to make homemade popcorn is with the Whirley-Pop.  Just two ingredients, kernels and vegetable oil, and in less than 5 minutes you've got fluffy, crispy popcorn. 

I'm thinking of making this popcorn to give as gifts during the holidays - what a more appropriate accompaniment to my popular cashew toffee.  

Pierre Hermé Pistachio Macarons

It only took about three years for me to finally get around to testing out Pierre Hermé's Macarons cookbook.  Call it procrastination if you like, but more than likely it was really macaron burnout on my part.  To say that I was maniacally obsessed with these French petit fours a few years ago is an understatement;  I was a fanatic and making them constantly.  It was great for my co-workers because I was bringing the macaron trials in to the office but after I found a fairly reliable recipe I stopped pretty much cold turkey.  

So what brought me out of hibernation after more than a year?  My brother's order of 200+ macarons in six different flavors.  Yikes!  I had been putting his order off for a few months and it finally got to the point where I couldn't delay any further.  

Up until that point I was using a macaron recipe that was French meringue based, i.e., no sugar syrup required.   Yes, it had its ups and downs but all the Italian meringue based recipes I previously made were far too sweet. It probably wasn't the most opportune time to try a new Italian meringue recipe, even if it was Pierre Hermé's, but I figured  if not now, then when?

My first attempt had to be Pierre's pistachio macarons, my absolute favorite flavor.   In hindsight had I known how fantastic and consistent his recipe was I would have converted ages ago!   Hermé is all about the filling which is where the real flavor of the macaron comes from and I couldn't agree more.   For the pistachio ganache I found this fantastic pure pistachio paste online that was 100% nuts, no added sugar.  Even better the company is based in the Central Valley of Northern California, miles from where I grew up!  

I highly encourage you to give this recipe a try if you want professional looking macarons from your own kitchen!

Gluten-Free Funfetti Vanilla Cupcakes

I'm making my way through ATK's amazing newest publication,  The How Can It Be Gluten Free Cookbook,  and this weekend I decided to give their birthday cupcakes a go.  It's a basic vanilla cupcake with vanilla frosting, but I funfetti-d them by adding rainbow sprinkles to the cake batter.  

If you have children who are gluten intolerant you MUST make these cupcakes for their next birthday party.  The cake itself was moist and delicious and their easy vanilla frosting tasted just like whipped vanilla ice cream.   

So far I'm batting 1000 with every recipe I've tried so far.  I can't sing it's praises enough.  Run, don't walk, to buy it!  Check out this site for a few of the recipes including buttermilk waffles, light and fluffy biscuits and chocolate chip cookies.

Gluten-Free Strawberry Tartlets

 

Just a quick post this time!  I spent the weekend trying out more recipes from ATK's How Can It Be Gluten Free Cookbook.  I don't have a gluten intolerance yet I find myself drawn to these gluten free treats.  Why?  Because you seriously can't tell!!   The chocolate layer cake I made the other week was so unbelievable that I was anxious to give the other recipes a go.  Luckily I had some pastry cream in my fridge and it made absolute sense to try out the tart shell recipe.  I tell you it's spot on...like the kind you'd find at any patisserie.  The perfectly crumbly sablée-like crust is the ideal foundation for the pastry cream and fresh fruit.  Who needs Paris, or gluten for that matter???

Run, don't walk and get this cookbook!   Stay tuned for more testing....

Gluten-Free Chocolate Layer Cake and a Giveaway

Ask anyone who knows me really well and they'd probably tell you that calling me a skeptic would be quite apropos.   I can't help it if I don't believe something right off the bat, just my nature I guess.  Which is why I couldn't wait to get my hands on "The How Can It Be Gluten Free Cookbook" when America's Test Kitchen asked me if I would like to do a review.   I was dying to find out for myself if their gluten-free recipes, especially the baking ones, were as incredible as they have touted.  Several people in my circle are gf and being able to bake for them without having to sacrifice taste and texture would be incredible.

I knew I had to test a baking recipe and it had to be something that I normally would never make from scratch without gluten.  I've dabbled a little bit in gluten-free baking before and although most of the results were pretty good they never really did compare to "normal" baking.  

A friend recently commented that I don't have enough layer cakes on my blog so I immediately honed in on the Chocolate Layer Cake.  Believe me when I tell you that this cake is A-M-A-Z-I-N-G!  Not only does it bake up beautifully, with a tight and tender crumb, but it tastes just like a rich chocolate cake WITH gluten would!  I was completely stunned by how delicious it was.   To corroborate my findings I had a few friends blindly taste a slice and they enthusiastically gave it two thumbs up.  Then when I told them afterwards that the cake was gluten-free they were completely shocked...and kept on eating.  If that's not proof, I don't know what is!

I can't wait to try the other baked (and non-baked!) recipes; think the the pies are especially calling my name.   Trust me when I say that this cookbook is the real deal, but I should have already known that when it's coming from the folks at ATK!

One lucky reader will be randomly selected to receive their very own copy of The How Can It Be Gluten-Free Cookbook.  

To enter just leave a comment to this post.

IMPORTANT: You MUST include your email address IN your comment.  Entries without an email included in the comment will be disqualified!  Sorry, but that's the only way I can contact the winner.  Contest ends Sunday, March 23 at 11:59 PM PST.  One entry per person.  Open to US residents only.  Good luck!

CONTEST CLOSED.  Congratulations to comment #43 who was randomly selected among eligible entries.  Your cookbook will be arriving soon.

Chocolate Espresso Dacquoise and a Cook's Illustrated Giveaway

I collect baking cookbooks like they're going out of style; I absolutely love them and get so many ideas and inspirations for this blog.  The most used and beloved book in my library, Baking Illustrated, is also the ugliest; a torn cover and well worn pages smudged and stained from flour, butter and chocolate are evidence of that.

You can't imagine how excited I was when I found out that America's Test Kitchen was publishing a follow-up, appropriately called The Cook's Illustrated Baking Book.  Would it be as good - dare I say better - than it's predecessor?   When America's Test Kitchen reached out to me to ask if I would like to review the book for the blog the answer was obvious and definite...YES!!!  Regular readers know I pretty much love all things from America's Test Kitchen, let's face it I'm a bit of a groupie!, so the probability of me not liking the new book were slim to none.

After staying up late one night to read through the entire book I can honestly say I wasn't disappointed in the least.  The Baking Book continues the successful formula synonymous with all ATK cookbooks; they do the testing (and hard work) and you get the fantastic results. With 450 delicious recipes, along with explanations and descriptions of why they work, home bakers of ALL levels, novice to expert, will find recipes to match their experience and comfort level.  Baking can be daunting but I can assure you that this cookbook makes it less so.

 

As a monthly online subscriber to Cook's Illustrated magazine I have previously made several of the recipes featured in the new baking book and I can tell you from personal experience they definitely work.  Among my favorites are these ones that I make repeatedly: Croissants (AMAZING!), Ultimate Chocolate Cupcakes, Fluffy Yellow Layer Cake, Chewy Brownies and Blueberry Pie.   I was delighted to discover so many new recipes, especially the breads and pizzas!

To celebrate the publication of The Baking Book I decided to make a real showstopper of a dessert that I haven't previously made, Chocolate Espresso Dacquoise.  At first glance it looks like an intimidating recipe but in reality was actually quite straight forward.  I followed the instructions to the letter and the results looked just like in the book.   The crunchy, nutty meringue layered with bittersweet chocolate ganache and coffee buttercream was irresistible and surprisingly not too sweet.  On top of that the recipe is 100% gluten-free.  Think I'll be making it again for the holidays!   Like I've said before, "ATK = SUCCESS!"

Now you can be witness for yourself...the nice folks at ATK have kindly offered to send a copy of The Baking Book to one of you!  

Here's how to enter:

Leave a comment to this blog post answering the following question:

What's your favorite thing to bake?  If you don't bake, what would you like to learn to bake?

IMPORTANT: You MUST include your email address with your comment; sorry, but that's the only way I can contact the winner.  Contest ends on Friday, November 8th at 11:59 PM PST.  One entry per person.  Open to US residents only.  Good luck!

Contest is closed!  The winner of the cookbook is Jan who loves to make cupcakes.  Thanks to all who entered!

Chocolate Raspberry Pavlova

If you're not familiar with them, pavlovas are a renowned dessert from New Zealand and Australia named in honor of a celebrated Russian ballerina.  Amongst all of the numerous cakes and treats  served at PG's 70th birthday bash this summer it was the Chocolate Raspberry Pavlova that was devoured first.   The combination of crispy, crunchy chocolate meringue topped with billowy whipped cream and fresh raspberries proved irresistible for the guests.   Ironically enough, the maker of said dessert (otherwise known as me) didn't have a chance to taste it for herself. 

Can you guess what I wanted to make as soon as I got home?  Yep, you got it!  With my first bite of its lusciousness I was in heaven.   Now I see what all the fuss was about.  I'll definitely be making it again!

Special tusen takk to Anne Marie for introducing me to this recipe.

Buttermilk Panna Cotta

A few years ago I had the opportunity to visit dear friends in Seoul.  It was the middle of August and the humidity and heat were pretty unbearable.  Luckily we had guests passes to the fantastic pool at the Grand Hyatt and used the facilities quite often.  

After a day of swimming and sunbathing my favorite thing to do was visit the on-site hotel bakery and buy their delicious panna cotta, served in these adorable glass jars.  The cool and creamy cooked cream covered with fruit coulis was the perfect way to beat the heat.  

My version of panna cotta includes buttermilk in the recipe. The slight tang of the buttermilk beautifully complements the jam topping.   It's the perfect light dessert to enjoy this summer!

P.S. The jars in the photos are the ones I collected from my Seoul trip...I ate my fair share of panna cotta!

Salted Caramels and a Giveaway

My holiday candy making has pretty much been limited to cashew toffee, a well loved favorite among my family and friends.   Ironically, for me not so much.  I guess after all these years of making it I've become immune to the crunchy, buttery candy and was actually on the lookout for new inspiration.  

Lucky for me the very kind folks at America's Test Kitchen sent over a copy of one of their latest publications, DIY Cookbook.   Score!  I'm one of those people who's all about giving homemade food gifts for the holidays.  What better way to show you care than with something from your own kitchen?  I immediately headed to the sweets chapter and gravitated towards the Salted Caramels.  

There's nothing I love more than a sweet/salty combination and these candies fit the bill perfectly.  As with all of ATK's recipes this one was easy to follow and the results were fantastic.  I think my friends and family will definitely welcome to new addition to my candy repertoire.

Now to the giveaway....

One lucky blog reader can win their own ATK DIY Cookbook.  (Special thanks to  ATK for sponsoring the giveaway!)

Here's how to enter:

Just leave a comment to this post, as well as your email address, by 12PM PST Thur Dec 20 11:59 PM PST Thur Dec 20.  IMPORTANT: You must leave an email address, otherwise  there's no way I can contact you!  (Only open to residents of the US...sorry!)

Good luck and happy cooking!!!

UPDATE: The winner of the DIY Cookbook is #22 - tdlzing@gmail.com.  I'll be contacting you directly with instructions on how to claim your prize.  Thanks to everyone who entered!!  

Brown Butter, Pistachio and Poppy Seed Financiers

Blogger La Tartine Gourmande, aka Béa Peltre, recently appeared on The Martha Stewart Show to make these financiers.  If you haven't seen her blog yet I highly recommend it; the pictures alone are  absolutely divine.

Lately I'm finding myself more and more drawn to simple, easy and delicious recipes and this one fits the bill.   No stand-mixer required; essentially just a mixing bowl and whisk.   Since pistachios are one of my favorite nuts these little cakes were definitely calling my name.  Add to it poppy seeds and brown butter and it's a done deal.  

I tweaked Béa's recipe just slightly and the financiers turned out delicious.  I skipped the cardamom pods (just didn't have any) and since my pistachios were more brown than green, a teeny tiny drop of food color.  My financiers were baked in this mini bundt pan, a great purchase I found at Home Goods, because I thought the shape would be perfect for these little cakes.

Strawberry Shortcake

C and E came over for dinner recently so we could all catch up on the latest news (and gossip!).   Dinner was light fare by my standards, chicken tortilla soup, but dessert called for something more substantial.   As soon as I saw the ripe, juicy strawberries at the market I knew I had to make shortcakes for the girls. 

Strawberry shortcake is so simple to make and so delicious.  All you need are flaky, tender biscuits, sliced strawberries and lightly sweetened whipped cream - what could be easier?

C is gluten-intolerant so I made the biscuits with C4C flour and, as expected, they came out fantastic.  I've waxed poetic about this product before and I stand by my original testimony - I'm telling you, the stuff is truly amazing!  Instead of topping the strawberries with plain whipped cream I like to make it with cream cheese.  The slight tang of the cheese perfectly counterbalances any heaviness in the dessert.

When strawberry season is in full force you have to make these strawberry shortcakes.  You won't regret it!

Raspberry-Almond Financiers

Financiers are little French cakes traditionally baked in rectangular molds to resemble gold bars.  You'd think that since my day job is in corporate finance I would have been motivated to make them before, but I never did.  That all changed when I finally bought a financier mold.  Had I known what I was missing it wouldn't have taken me so long.

These financiers are really, really good; I ate two of them minutes after they came out of the oven.  What sets them apart is the beurre noisette (a fancy name for brown butter) that's used in the batter.  I also made them gluten-free by substituting C4C flour in place of all-purpose flour - I swear you can't even tell the difference.  

Before they went in the oven I sprinkled a few fresh raspberries and sliced blanched almonds on top; such a delicious flavor combination.  The burst of tart, juicy fruit and toasted nuts were fantastic in the moist, buttery cake.