A few of my favourite things: 22/11/2007 edition

I'm feeling less than inspired to put my fingers to keyboard outside the office these days. Instead I'll throw down some random thoughts under the guise of a theme (if I could be so bold as to call it that).

Looking at
Jon Huck's breakfast photo series.



Listening to SOKO.



Nibbling on
a new variation of an old favourite, thanks to the package of prized peanut butter chips that recently arrived in the post. (Thanks W.)



To make your own Chocolate Peanut Butter Chip Cookies, follow the link to the “old favourite” above. Use 2/3 cup cocoa and 1 1/3 cups flour in place of the 2 cups of flour and substitute peanut butter chips for chocolate chips. I also added another egg, but I think that's just my flour problem rearing its ugly head once again.

Introducing the boiled raisin cookie

Introductions have never been my forte but I wish they were. I consider my friend K’s mom to be an expert on the subject, having experienced her skills of introduction firsthand at K’s bridal shower several summers ago.

A good introduction:

• happens early to make sure that no one is left stranded in obscurity—even for a moment.


• involves more than a simple exchange of names. As the common point of reference for the people in front of you, it’s your job to discreetly explain what they have in common, why they might find it worthwhile to spend some time with this stranger rather than the snack table or the blonde across the room.


• should put people at ease, not create an uncomfortable silence. Refer to the points above for help on this one.

This being my 100th post(!), I’ll be the first to admit that this introduction is long overdue. Boiled Raisin Cookie, it's my pleasure to introduce the Casual Baker readers. They're a down-to-earth bunch that will really appreciate your homey qualities. I think you'll get on fabulously.

Friends, meet my all-time favourite cookie. While she's not much to look at it in the photo above (she really shines in natural light), she's a spicy blend with a hearty mix of plump raisins, semisweet chocolate and toasted pecans. I used to think she deserved a snappier title, but now can't imagine her by any other name.

Now avoid the awkward silence and go bake up some company (or introduce me to your favourite cookie).

Boiled Raisin Cookies

2 cup raisins
1 cup water
1 cup butter
1 3/4 cups brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips
1/2 cup pecans, toasted

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets or line with parchment paper.

In a small saucepan, simmer raisins and water for 3 minutes. Drain raisins, saving the liquid, and set aside to cool.

In a large bowl, cream together the butter and brown sugar. Add the eggs and beat until smooth. Add the vanilla, cinnamon, nutmeg and allspice and mix well.

In a separate bowl, mix together the flour, baking soda, baking powder and salt.

Alternately add the reserved liquid and dry ingredients to the wet ingredients, mixing between each addition. Fold in the raisins, chocolate chips and nuts and stir just until evenly distributed.

Drop by teaspoonful onto the prepared baking sheets. Bake for 12-15 minutes.

Source: Mom's recipe file.

Cheesecake, it's not

They promised cheesecake, but smoother, richer.
They promised cheesecake, but better.



Despite being rather photogenic, these tasteless mascarpone cheesecake rip-offs fell short on all counts.



As they used to say on the CBC TV classic Street Cents:
"These Chocolate Mascarpone Cheesecake Pots are fit
*pause for emphasis* for the pit."

Back to the kitchen for something tastier (I hope).

Don't get it twisted*

Once upon a time, Sour Cream Twists held a cherished spot in the Sunday breakfast rotation, deemed to be adequately like cinnamon buns to be eaten in their place. My mom and I would bake up a big batch, usually on a Saturday. Several would be tested immediately or later after dinner, a few more saved for breakfast the next morning, and the rest stored in a 4-litre ice cream pail in the freezer for Sundays to come.

We rarely remembered/bothered (?) to defrost them in advance, relying instead on the miraculous invention that is the microwave. I recall there being a formula of sorts for arriving at a perfectly warmed twist with frosting still intact (this 2nd part being the real challenge). Something like:

T = 20 + 3c

where:
T = total microwave time on power level 5 (in seconds)
c = no. of Cinnamon Twists
T ≠ a multiple of 5 (if it does, add 1)

This last rule was to accommodate W.'s aversion to “even” microwave times. I would have written it in mathematical notation, but high school is too far in the past and I have too much pride to ask R. how to do it.

I say avoid all this math and eat them right away.

Almond Frosted Sour Cream Twists

Dough:
1/2 cup warm water
2 generous tablespoons yeast
1 teaspoon sugar

Combine these 3 ingredients in a small bowl. Set aside for about 10 minutes to activate the yeast.

1 1/2 cups lukewarm sour cream (I used fromage blanc)
6 tablespoons sugar
1/4 teaspoon baking soda
2 teaspoons salt
2 large eggs, beaten
1/4 cup soft shortening (I used unsalted butter)
6 cups flour

In a large bowl, cream together the shortening (butter) and sugar. Add the eggs and salt and beat until smooth.

In a separate bowl, combine the baking soda and sour cream.

Add the sour cream mixture to the first bowl and mix. Stir in the dissolved yeast. Gradually add the flour, stirring between additions.

Place the dough in a large, lightly greased large bowl. Cover with a towel and place somewhere warm to rise until approximately double in size.

Filling:
butter
brown sugar
cinnamon

Turn the proofed dough out onto a floured counter. Roll into a rectangle (about 24" x 6"). Spread lightly with butter, then sprinkle the bottom half (3") with brown sugar and cinnamon. Fold the buttered half over the brown sugar and cinnamon half. Seal by pressing the edges together with your fingers. Cut in 1 1/4" strips.

Holding one end of a strip in each hand, twist ends in opposite directions. Place on greased baking sheet and press twisted ends down slightly to keep them in place.

Cover and let rise again for 30 minutes. Bake at 350 degrees Fahrenheit for 12-15 minutes or until golden.

Icing:
Moisten icing sugar with cream or milk and a touch of almond flavouring to achieve a spreadable consistency. Spread or drizzle over warm (not hot!) twists.

Notes: I have successfully kept the proofed dough in a sealed plastic bag in the fridge for up to 3 days, baking cinnamon twists on demand for maximum freshness.

Source: Aunty Elaine of (near) Tofield, Alberta, a gracious host and a firm believer of the pregnant pause between dinner and dessert when entertaining.

* To quote a contestant from a previous season of the most entertaining show on modern TV (that would be America's Next Top Model). The expression involves head bobbing and finger snapping, left to right in a downward Z, and I really can't even begin to do it justice in print. The take-away: "Don't be confused" or "Make no mistake".

Stepping out with blackberry macaroon bars

After riding the coattails of my fellow bloggers this last little while, I'm finally stepping out on my own once again with a veritable Casual Baker creation. (That's not to say that I wasn't inspired along the way.)

So where does one get the hankering for a Blackberry Macaroon Bar?

Several months ago, R. and I set out for a strip of guitar stores in the heart of Montmartre in search of his birthday present. A wee bit peckish after all that guitar testing (R.) and devising a use for that oh so pretty pink Hello Kitty chick guitar in the window (me), we stopped in at a boulangerie with a tempting display.

We picked a sweet that caught our eye, ordered it by the name on the little card alongside the platter, and unwrapped our package in a park one block later only to find something else entirely. A blessing in disguise, we concluded after our first bite. The start of a long and indulgent friendship, we hoped.

Twice since we've returned expectantly to the same boulangerie, and twice we've left empty-mouthed.

This attempt at re-creating a blackberry version of the bar (the original was raspberry) was a bit off (like 3x too thick kind of off), but a tasty failure worth sharing anyways. A lemon shortbread base and a coconut and almond macaroon topping sandwich a thick layer of blackberry jam, compliments of the Berry Street Jam & Jelly Co. (aka my parents). They take orders.

Blackberry Macaroon Bars

Lemon Shortbread Base:

3 tablespoons sugar
3 tablespoons butter, room temperature
1/2 tablespoon lemon juice
1/2 cup flour
1/2 cup ground almonds
lemon zest (to taste)

Macaroon Topping:

1 egg
6 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup coconut
1/2 cup sliced almonds
1 tablespoon flour

Blackberry jam (as much as you're willing to part with!)

Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.

To prepare the shortbread base, combine the butter and sugar in a small bowl. Add the lemon juice and zest and mix until smooth. Add the flour and ground almonds. Blend with a pastry blender or fork, then your hands, until the mixture forms coarse crumbs. Press into the bottom of the prepared loaf pan. Prick with a fork and bake for 12-15 minutes or until golden.

In the meantime, prepare the macaroon topping. In a small bowl, beat the egg. Add the sugar and vanilla and beat until the mixture begins to thicken. Carefully stir in the coconut, sliced almonds and flour.

Once the shortbread base is baked, remove it from the oven and reduce the temperature to 325 degrees Fahrenheit. Spread a generous layer of blackberry jam on top of the base. Cover with the macaroon mixture.

Bake for 15-20 minutes or until a toothpick inserted in the centre produces sticky (but not liquid) crumbs.

Notes: Next time, I will use the same amount of shortbread base and macaroon topping, but spread over an 8" square pan, all while maintaining a solid 1/4"-1/2" layer of jam in the middle. Proportion is crucial, people.