key lime pie

Tue, 18 May 2010 19:56:08 -0700

last week, the hubby brought home a bag of key limes, and what better to do than make some key lime pie! i had never had key lime pie before, but always heard how deliciously sweet + tart it was. i used a recipe from epicurious, but included the addition of lime zest to make the filling extra limey. squeezing all those tiny little limes was a bit of a hand-cramping process, but worth the final product. the creamy topping is just lightly sweetened to balance out the tart flavor of the filling. it was delicious and so easy to make. i see many more key lime pies in my future!

[graham crackers]

[yolks + condensed milk]

[squeezed limes]

[lime juice]

[baked crust]

[filling + crust]

[key lime slice]

{recipe adapted from epicurious.com}
::crust::
1 1/4 cups graham cracker crumbs [from 9 crackers]
2 tablespoons sugar
5 tablespoons unsalted butter, melted

::filling::
1 [14 oz] can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh key lime juice
zest from 3-4 limes

::topping::
3/4 cup chilled heavy cream
powdered sugar to taste
thinly sliced key limes
3 tablespoons butter
1 tablespoon light corn syrup

PREHEAT the oven to 350 degrees.

STIR together graham cracker crumbs, sugar, and melted butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of 9-inch glass pie plate. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

FOR THE FILLING whisk together condensed milk and yolks in a bowl until combined well. Add juice and zest and whisk until well incorporated [mixture will thicken slightly]. Pour filling into crust and bake in middle of oven for 15 minutes.

COOL pie completely on rack [filling will set as it cooks], then chill, covered, at least 8 hours. and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until well combined.

JUST BEFORE SERVING beat cream in a cold bowl with an electric mixer. Once it begins to thicken, add powdered sugar to taste, until just sweet. Continue to mix until the cream holds soft peaks.

DOLLOP the cream on top of the pie and spread out, leaving a 1/2 inch border so you can still get a peek of the filling. Decorate with thin slices of key lime.

{note :: run a knife under hot water and wipe with a clean towel before cutting. rinse the knife in between cuts to give each piece a clean edge.}

black + white cookies

Sat, 9 May 2009 17:12:28 -0700

wow...it has been over a year since my last post, and though i don’t think anyone really noticed, it has been something i have really missed working on. i guess i got overwhelmed with work and life in general. since then, i have continued to work on different projects but didn’t make the time to take pictures and write about them. so i’m going to make a conscious effort to make time for this project journal because it is important to me...sometimes the little things make a difference...

on that note, here are some black + white cookies i made a while back. there’s just something i LOVE about black + white cookies...they are like little cakes with the best of both worlds, a sugary vanilla frosting and chocolate ganache. in the words of jerry seinfeld, “nothing mixes better than vanilla and chocolate...if people would only look to the cookie, all our problems would be solved...” enjoy!!

[brown + white egg]

[scooped batter]

[naked cookie]

[vanilla]

[chocolate]

[half frosted]

[ready to eat]

{recipe from joy the baker, adapted from the gourmet cookbook}
::cookies::
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup well-shaken buttermilk
1 teaspoon vanilla
2/3 cup unsalted butter, softened
1 cup sugar
2 large eggs, room temperature

::vanilla glaze::
2 cups powdered sugar
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
2 tablespoons hot water

::chocolate glaze::
4 oz semi-sweet chocolate
3 tablespoons butter
1 tablespoon light corn syrup

PREHEAT the oven to 350 degrees.

WHISK flour, baking soda, and salt in a medium bowl. Stir together buttermilk and vanilla in a cup.

BEAT together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until well combined.

MIX in flour mixture and buttermilk mixture alternately in batches at low speed [scraping down side of bowl occasionally], beginning and ending with flour mixture. Mix until smooth.

SPOON 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet.

BAKE in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.

TRANSFER with a metal spatula to a rack and chill [to cook quickly], about 5 minutes.

TO MAKE THE GLAZES whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth to make the vanilla glaze.

IN A SEPARATE BOWL melt the butter and the chocolate over a double boiler or in a microwave. Add the corn syrup and stir until smooth...that’s the chocolate glaze!

SPREAD the vanilla glaze on half of the cooled cookie, and spread the chocolate glaze on the other half using a the back of a spoon.

REFRIGERATE for 20 minutes to set.

farmers’ market breakfast

Sat, 17 Jan 2009 14:53:19 -0800

we are very lucky to live just a few blocks from our local farmers’ market, and this morning we walked over to buy our supply of fruits and vegetables for the week. one of my favorite breakfasts after a visit to the farmers’ market is sauteed swiss chard with a runny egg on top. we found a beautiful organic chard with bright red stems and some other amazing produce...some pictures of our healthy + delicious breakfast [made by hubby] along with other colorful vegetables to be eaten later this week...

[beet roots + leaves]

[leeks + radishes]

[brussel sprouts + swiss chard]

[fresh tofu + acme bread]

SWISS CHARD + EGGS
1 bunch of swiss chard, cleaned + stems removed
1 large shallot, sliced
3 cloves of garlic, chopped
1/4 cup apple juice
salt + pepper, to taste
4 eggs, [2 eggs per serving]
good bread + butter

HEAT olive oil over medium high heat and add shallots and garlic. Cook until soft.

ADD chard into pan and cook until wilted and salt and pepper to taste. Pour in apple juice and cook until most of the moisture has evaporated.

[wilting swiss chard]

BREAK eggs into a frying pan and cooked as desired [we had ours over easy and over hard].

[fried eggs]

PLATE a mound of swiss chard and add the egg on top. Serve with crusty bread + butter...enjoy!

[swiss chard + eggs]

moss stitch scarf

Fri, 9 Jan 2009 18:13:59 -0800

this scarf i’ve been working on was inspired by the many simple + beautiful scarves i’ve seen lately...i wanted to make something in a neutral color but not so plain that it wasn’t interesting. i have seen this moss stitch quite a bit, but didn’t realize how easy it was to create. with this beautiful, chunky, tweed-grey yarn by rowan bought over thanksgiving, i decided that a simple pattern would best highlight its quality and color. though the yarn was a bit expensive, i think sometimes you need to indulge with the materials you’re working with...:) it’s not quite done, and i plan to clean up the edge with a row of single crocheting all around and possibly steam/block the scarf to relax the yarn a bit.

more pictures to come...in the meantime, photos of the work in progress, a finished crocheted baby blanket, yummy cookies the husband made for me, and adorable coffee cup cozies beautifully made by one of my bananagram buddies...:)

[knit one, purl one]

[moss stitch pattern]

[rowan cocoon yarn]

[finished project: lexi’s ripple blanket]

[lemon sandwich cookies made by hubby]

[homemade coffee cup cozies...thanks mrs. d!]

::moss stitch::
CAST ON an even number of stitches
ROW 1: KNIT one, PURL one, and repeat pattern to end of row
ROW 2: REPEAT row 1
ROW 3: PURL one, KNIT one, and repeat pattern to end of row
ROW 4: REPEAT row 3
REPEAT rows 1-4 until desired length and bind off.
SINGLE CROCHET around entire scarf and STEAM/BLOCK if necessary

caramel popcorn

Wed, 31 Dec 2008 00:30:08 -0800

christmas came and went so quickly this year...lots of cooking + baking, but not a lot of pictures to show for it...most were made, packaged, and given away as presents immediately. i had so much fun making [and eating] all the edible gifts, and i still feel very full!

one treat i was able to document was the caramel corn i made with my sister, julia...so good, so addicting, and pretty simple to make! a perfect snack to munch on while watching the ball drop for the new year!

i hope everyone has a very happy + safe new year...and i look forward to what 2009 will bring! :) [p.s. new photos posted in c’s photography]

[kernels + popped]

[boiling caramel + coated corn]

[single serving]

1/2 cup butter [1 stick] unsalted butter, melted
1 cup packed brown sugar
1/4 cup corn syrup
3/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
10 cups popped popcorn

::popcorn::
HEAT 1 tablespoon of vegetable oil over low heat in a large, heavy pot.
ADD the corn kernels [8 tablespoons to yield about 10 cups of popped corn] and stir. COVER and shake pot until all the corn has popped, being careful not to burn [when you hear the “popping” slow down, take the pan off the heat].

PREHEAT the oven to 250 degrees. Place popcorn in a large bowl or leave in pot, uncovered.

MELT butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for about 4 minutes.

REMOVE from heat and stir in baking soda and vanilla. Pour over popcorn, stirring to coat.

PLACE coated popcorn into two large shallow baking dishes or a sheet pan.

BAKE for 1 hour, stirring every 15 minutes. Remove from oven and let cool completely before breaking into pieces.

iced butternut squash muffins

Mon, 15 Dec 2008 16:28:46 -0800

just a quick post on some butternut squash muffins i made before thanksgiving...the recipe is from jamie oliver, and cakey muffins came out really moist and delicious! the butternut squash flavor is really unique and intense, and the olive oil + brown sugar really make a difference in the consistency of the cake [find the recipe here + here]. the changes i made to the recipe: addition of a pinch of nutmeg + i omitted the walnuts.

with the holidays almost here, i plan on baking quite a bit as well as finishing up some knitting + crocheting...i hope to document some of the projects so i can post them here soon! *happy holidays!*

[cubed butternut squash]

[processed + baking powder]

[fresh nutmeg + paper liners]

[scraped vanilla bean + frosting]

[iced muffins]

crispy salted white chocolate oatmeal cookies

Sun, 12 Oct 2008 16:25:24 -0700

it’s starting to feel like fall, and the weather is perfect for baking. i found this recipe from the smitten kitchen over the summer, but it was during the height of our heat wave, and the thought of turning on the oven was unbearable. i’ve been eager to give this recipe a try and was really drawn to the same hint of salt as my peanut butter cookies. it is recommended to use a bar of white chocolate and chop it up, since a lot of white chocolate chips are artificial, but i had some real white chocolate chips, so that’s what i used for my cookies.

the cookies came out crispy and chewy, salty from the fleur de sel and sweet from the white chocolate...and the oats make the cookie feel hearty and almost healthy :).

have a great week!

[brown sugar + white chocolate]

[oats + rolled dough]

[flattened + salted + baked + stacked]

[cookies]

{recipe from the smitten kitchen, adapted from cook’s illustrated}
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons [1 3/4 sticks] unsalted butter, slightly softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 oz. good-quality white chocolate bar, chopped
1/2 teaspoon fleur de sel, for sprinkling

PREHEAT the oven to 350 degrees.

LINE baking sheets with parchment paper or a Silpat.

WHISK flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

BEAT butter and sugars until light and fluffy. Scrape down bowl with a rubber spatula, then add the egg and vanilla and beat until incorporated. Scrape down bowl again.

ADD the flour mixture gradually and mix until just incorporated and smooth [do not over mix!]. Gradually add oats and white chocolate and mix well.

ROLL 2 tablespoons of dough into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball into about 3/4-inch thickness.

SPRINKLE a tiny pinch of fleur de sel on each cookie.

BAKE until cookies are golden brown, about 13 to 15 minutes, rotating baking sheet halfway through.

TRANSFER cookies to a wire rack and cool.

taking a break...

Tue, 30 Sep 2008 16:12:17 -0700

wow, it has been almost two months since my last post...time has been flying by! this summer has been filled with work, trips, parties, and time with friends and family...i have enjoyed every minute of it! now i’m looking forward to all the cozy projects [and sweater weather] to come in the fall...i’ll be back soon!!

[inner tubing down the russian river]

lasagna with turkey sausage

Wed, 13 Aug 2008 18:15:00 -0700

as you can tell, i don’t do a whole lot of fancy cooking, especially when i have a husband who does it so much better than me, but there are a few things here and there that i like to make, and i’ve been trying to expand my cooking skills a bit....so i’m posting my first non-dessert project, that is simple and baked [big surprise]. this recipe is adapted from ina garten’s “barefoot contessa family style”, one of my favorite cookbooks and probably the one i use the most. i changed her recipe just a tad, and the end result is cheesy and hearty. i hope to add more savory recipes in the future...soon to come, a non-food posting [it has been a while]!

p.s. thanks to 2.46% for passing on this fabulous award!

it’ll inspire me to keep on making yummy recipes...both sweet + savory! thanks, jennie!

[parsley + basil]

[onions + noodles]

[canned whole tomatoes + tomato paste]

[ricotta mixture + mounds of mozzarella]

[marinara sauce with turkey + making layers]

[baked + ready to eat]

2 tablespoons olive oil
1 cup chopped yellow onion [1 onion]
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 [28 oz.] can crushed tomatoes in tomato puree
1 [6 oz.] can tomato paste
1/4 cup chopped flat leaf parsley, divided
1/2 cup chopped basil
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 oz. ricotta cheese
3 to 4 oz. creamy goat cheese, crumbled
1 cup grated parmesan, plus 1/2 cup for sprinkling
1 large egg, lightly beaten
zest of 1 lemon [optional]
1 pound mozzarella, shredded

PREHEAT the oven to 400 degrees.

HEAT the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

ADD tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened.

COMBINE in a medium bowl the ricotta, goat cheese, 1 cup of Parmesan, the egg, lemon zest, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

LADLE 1/3 of the sauce into a 9 x 12 x 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and 1/3 sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

SPRINKLE with 1/4 cup of Parmesan.

BAKE for 30 minutes, until the sauce is bubbling.

chocolate whoopie pies with peanut butter filling

Mon, 21 Jul 2008 11:21:26 -0700

i have had this recipe for a month now and finally found some time to relax and bake the afternoon away. i received a beautiful new set of measuring cups + spoons from my friend, jen, for my birthday and was so excited to use them for the first time [thanks, jen]!

the recipe is from chef stephany buswell [she taught our baking class], and the ones she made were the best whoopie pies i’ve ever tasted. you can make it with the traditional vanilla cream filling, but the peanut butter filling is sooo good. i used the same yummy organic peanut butter from the salted peanut butter cookies, and it’s always fun to pipe things out with a bag and tip. you can make them larger if you’d like, but making them mini always gives you an excuse to eat more. i had to cut down on the baking time to make sure the cookies were soft and cakey, and i tried not to cool them too long on the baking sheet so they didn’t continue to cook. my whoopie pies were definitely not as good as chef stephany’s...i guess i have a bit more practicing to do...

{p.s. a million thanks to shari at whisk::a food blog for the awesome award! i feel so happy + honored...thanks, shari!}

[the origin of the award]

[cocoa powder]

[milk + vanilla]

[thick batter]

[oops!]

[piped cookies]

[peanut butter filling]

[whoopie pie]

{recipe from chef stephany buswell}
::cookies::
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz. unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 cup milk, room temperature
1 teaspoon vanilla extract

::filling::
1 cup peanut butter
4 oz. unsalted butter, room temperature
1 1/2 cups powdered sugar, sifted
pinch of salt, optional

PREHEAT the oven to 370 degrees.

LINE two baking sheets with parchment paper.

SIFT together the flour, cocoa powder, baking soda, and salt.

CREAM the softened butter with both sugars until light and fluffy. Add the egg and continue mixing until light.

COMBINE the milk and vanilla in a separate cup and set aside.

ADD half the dry ingredients and the milk + vanilla to the butter mixture and mix until just incorporated. Add the other half of the dry ingredients and mix on slow until smooth.

PIPE out round disks onto the parchment paper [about silver dollar size]. Gently press down tip of piped out dough with a slightly damp finger.

BAKE for about 7 minutes.

TRANSFER cookies to a wire rack and cool.

FOR THE FILLING, cream the butter, peanut butter, and salt. Add the powdered sugar, beat until creamy and smooth.

DOLLOP a generous amount of filling onto the flat side of one cooled cookie, and sandwich together with another cookie.

salted peanut butter cookies

Sun, 29 Jun 2008 17:05:45 -0700

i’ve always thought that traditional peanut butter cookies were really good, but the last dozen times i’ve made cookies or gone to a bakery, they have been overlooked for snickerdoodles, chocolate chip, white chocolate macadamia nut, or any other cookie. i just didn’t seem to crave them...well, i think i now have a recipe that is craveable by my standards...

on this nice cool day, with a million other things to do, i decided to make some peanut butter cookies with my fancy new organic peanut butter from whole foods. as i was sampling the peanut butter, i realized the salt, or lack of, was substantial especially compared to other store bought peanut butters like skippy or jif. since one of the things i love about peanut butter cookies is the sweet + salty combo, i added a 1/2 teaspoon of kosher salt to the martha stewart recipe i was following. as the cookies were baking, i wondered if that was enough salt...should i have put in a whole teaspoon? since i was wondering aloud, my husband suggested that i sprinkle some fleur de sel on top of the cookies, much like my favorite salted caramels from fran’s...brilliant! i experimented by adding the salt during different stages of baking, and the best results were to roll the dough, smash it with a fork, then sprinkle with fleur de sel right before putting them into the oven. you end up with a lovely combination of sweet peanut butter + a perfect bite of salt...why didn’t i think of this before!

[cream butters + sugars]

[mix in dry ingredients]

[roll + smash with fork]

[fleur de sel]

[sprinkled + ready to bake]

[peanut butter lover]

[salty + peanut buttery]

{recipe adapted from martha stewart}
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt [optional, depending on what kind of peanut butter you use]
fleur de sel for sprinkling

PREHEAT the oven to 350 degrees.

LINE two baking sheets with parchment paper.

COMBINE the butter, peanut butter, and both sugars in a mixer and cream together until light and fluffy.

ADD the egg and vanilla, and mix on medium speed until well combined.

SIFT together the flour, baking powder and salt [if you are adding] in a separate bowl. Slowly add to butter mixture until just combined.

SCOOP out 2 tablespoons of dough, shape into a ball, and place on one of the baking sheets. Repeat with the rest of the dough, placing scoops 3 inches apart.

DIP the tines of a fork in warm water, and press the dough balls lightly with the back of the fork to flatten them slightly.

SPRINKLE each cookie with a small pinch of fleur de sel, and bake until golden brown, about 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking.

TRANSFER cookies to a wire rack and cool.

breakfast pastries

Sun, 15 Jun 2008 22:46:06 -0700

this weekend i attended my baking class at PCI...i had so much fun hanging out with my friend, alyne and learning from chef stephany, a master baker who used to work for the buttery in santa cruz. she was a fabulous instructor, and we made a variety of breakfast pastries including scones, baked doughnuts [and doughnut holes], bear claws, and swirl danishes with cream cheese filling + fruit! i got to bring home a big, pink bakery box full of all the goodies we made, and i’m really trying not to eat them all. i didn’t take any pictures in class, but here are the final products [or what’s left!]...happy sunday! :)

[doughnuts + doughnut holes]

[swirl danishes with cream cheese filling & fruit + scones with candied orange & raisins]

[bear claws with almond filling + assorted pastries]

lemon bars

Mon, 9 Jun 2008 17:06:33 -0700

this weekend was all about friends, family, and food...here are the places we visited:
:: teacake in emeryville to buy a box of cupcakes for sophie + family [and eat a few of our own].
:: bouchon bakery in yountville to finally have a real TKO [sooo good!], buy some parisian macarons, and other goodies.
:: ad hoc in yountville with the ha family...one of the best meals of my life! prix fixe menu served family style with fresh, seasonal ingredients. not only was it amazing, but the restaurant sign looks like a “hello my name is” tag, and the menus are in craft-brown manila folders held with metal fasteners! {pictures from the ad hoc website}
:: wahoo’s for lunch with heather...good fish tacos with yummy rice + beans, and the best onion rings...and all very affordable!
:: beard papa’s cream puff filled with vanilla bean custard...giant with delicious, custardy centers...want to try green tea next!
:: hawaiian BBQ plate lunch at home [much like this] + watching basketball

yes, i like to eat :), and this weekend was so full of delicious food, i had make sure to add something of my own...lemon bars! we had an abundance of lemons and with all the cookies & cupcakes & brownies & ice cream i ate over the weekend, i wanted to make something sour + tart. this recipe is based on one from ina garten and has an intense lemon flavor without being too sour. they are very easy to make, with only a handful of ingredients needed...a great last minute dessert!

[measure + mix]

[flour + butter + sugar]

[juice + filling]

[cooling + dusting]

[squares + layers]

[single serving]

::crust::
1 stick unsalted butter, at room temperature
1/4 cup sugar
1 cup all-purpose flour
small pinch of kosher salt

::filling::
3 large eggs, at room temperature
1 1/2 cups sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup all-purpose flour
confectioners’ sugar, for dusting

PREHEAT the oven to 350 degrees.

FOR THE CRUST, cream the butter and sugar until light [use an electric mixer with a paddle attachment or a hand mixer]. Combine the flour and salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press into a 9 x 9 baking pan, building up an edge on all sides. Chill for about 20 minutes.

BAKE the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

FOR THE FILLING, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

CUT into triangles or squares and dust with confectioners’ sugar.

{note :: after they came to room temperature, i chilled my lemon bars in the refrigerator. when it was time to cut, i ran a knife under hot water, then wiped before cutting. i rinsed the knife with hot water in between cuts to give it a cleaner edge.}

fresh baked brioche

Wed, 21 May 2008 17:15:09 -0700

finally small bits of time to bake...i think this recipe was ideal because it was broken into three parts: 1. make the dough and rest overnight. 2. take dough out and roll out into loaf pans + let rise. 3. egg wash + bake.

the smell of fresh baked bread is amazing, and this brioche is eggy and buttery. though it is fantastic toasted with some butter and jam, i think it may become the base of some other delicious dish...a bread pudding? french toast? pan perdu? i guess we’ll see what i’m feeling like this week...just happy to be back in the kitchen again! also some good news: hubby signed me up for a baking class in june! 4 hours of baking fundamentals + breakfast pastries...so very excited!

[cute packaging + active yeast]

[before + after...refrigerated overnight]

[before + after...two hours to rise]

[outside + inside]

[sliced + jammed]

1/2 cup warm water [110 to 120 degrees]
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, room temperature
4 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 pound [2 sticks] unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

COMBINE the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. [If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.] Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve.

ADD the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining 1/4 cup of flour.

SWITCH the paddle attachment to a dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

THE NEXT DAY, allow the dough to sit at room temperature for 1 hour. Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6 x 8-inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.

PREHEAT the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.

good eats

Sat, 17 May 2008 16:50:11 -0700

no, i did not make the delicious olallieberry pie pictured above, but i did eat a big piece of it by the beach! starting the new job has been an adjustment for me and finding the time for my creative projects has been a challenge over the last month. when i have time off, there always seems to be some place to go or something to do...not that i’m complaining because i’ve had a great time attending weddings, visiting with old friends, and driving to pescadero to try cioppino for the first time! of course, i’m really itching to make my own stuff. i’m hoping to have time to bake something this week [with the cooler weather], so until then, here are pictures of some awesome food i’ve gotten to eat over the last few weeks...i’ll be back soon! [salad, tomato dish, kebabs + rice, lemons, and tart all made by the husband...i’m a very lucky girl!]

[olallieberry pie from duarate’s tavern]

[mixed green salad with radishes + hazelnuts]

[tomatoes with feta + parsley]

[marinated + grilled beef kebabs with saffron rice]

[preserved lemons with coriander, bay leaf, and cloves]

[apple tart with cognac soaked prunes]

citrus almond biscotti with chocolate chips

Mon, 21 Apr 2008 17:17:54 -0700

today was an unexpected day off...i went into work, ready to continue my department orientation, when i walked into an office frenzy. the state surveyors were in town reviewing files, and everyone seemed too busy to even deal with me. long story short, we rescheduled, and i went on my merry way...perfect day for baking! :)

this recipe for biscotti is a combination of several i found from giada de laurentiis and seemed to be a good balance of light [the citrus] + crunchy [the almonds] + sweet [chocolate chips]. because the biscotti aren’t too sweet, they are a perfect snack with coffee + tea...

[dry ingredients + zest]

[sugar + nuts + chips]

[naked fruit + cookie log]

[sliced + twice baked]

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
zest of 1 large orange
zest of 1 lemon
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup almonds, roughly chopped
1 cup chocolate chips

PREHEAT the oven to 350 degrees.

LINE a baking sheet with parchment paper.

WHISK the flour and baking powder in a medium blow to blend. Using an electric mixer, beat the sugar, butter, orange + lemon zest, and salt until light and fluffy. Scrape down the sides of the bowl.

ADD the eggs, one at a time, until fully incorporated. Slowly add the flour mixture and beat until just blended.

FOLD in the almonds and chocolate chips with a rubber spatula.

FORM the dough into a 13-inch x 3-inch log on the baking sheet. {tip :: The dough is very sticky...once the log is formed on the baking sheet, lightly wet hands and smooth out the surface of the dough.}

BAKE until light golden, about 40 minutes. Cool for 30 minutes.

PLACE the log on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the biscotti on the baking sheet and bake until golden brown, about 15 minutes.

TRANSFER the biscotti onto a rack and cool completely.

experimenting with embroidery

Sun, 20 Apr 2008 18:09:35 -0700

this weekend went by way too quickly! it was as relaxing as it was busy...doing housework, running errands, and attending a birthday party. i also got to catch up on some of my recorded shows, including an episode of martha stewart crafts. after watching her demonstrate the simple techniques of embroidery, i dug up an unopened kit i got for christmas a couple years ago. the “stitch-it kit” comes with a couple tea towels, embroidery thread, a needle, an embroidery hoop, several patterns, and instructions. though the patterns included are quite adorable, i decided to try my own by drawing on the fabric very lightly with pencil [can you tell i’ve had cupcakes on the brain?]. it was actually a lot easier than i expected...i did have to remember to pull the entire thread through with each stitch or else i would end up with a wad of knots in the back. i also discovered that i had a lot of embroidery thread of my own, so i hope to try some more designs...definitely something that includes french knots...

[piles of embroidery floss]

[needle + thread]

[stitch-it kit]

sprinkles cupcakes

Wed, 16 Apr 2008 10:59:41 -0700

well, the conference is finally over, and i’m looking forward to having a weekend to relax and do some creative work. even though the four days of driving back and forth made each day feel longer, it couldn’t have been more beautiful in monterey, and i was lucky to have some time in between seminars to walk near the water and do some window shopping. since starting the regular work week, any free time has been dedicated to cleaning, paying bills, and if i’m lucky, napping. hopefully as i get settled into the new job, i can plan for more time to do the fun + happy things in life!

and speaking of happy, i thought i’d share my excitement about sprinkles cupcakes opening up in the bay area in summer 2008! i’ve only had them once [in newport beach], but that one time had me hooked...they really are worth all the hype!

enjoy the yummy pictures, and i hope to write about some of my own projects soon...

{pictures from sprinklescupcakes.com}

[from my visit to sprinkles in newport beach]

5 things i love

Sat, 5 Apr 2008 15:24:34 -0700

“it’s business time”, with a new job to start on monday + a four-day conference to attend next weekend [no time for projects!]...and since the husband is off in alaska with the camera [i’m sure there will be lots of beautiful pictures to post in c’s photography], i thought i’d list 5 of my favorite things, inspired by some old photos...

1. the start of baseball season [go braves!]

2. live music [travis at the fillmore]

3. fresh flowers [dahlias from the farmers’ market]

4. a stacked cheese board [yum!]

5. weekend breakfasts at home [baked eggs + toast]

:: what are yours? ::

homemade oreo cookies

Thu, 27 Mar 2008 09:37:52 -0700

this recipe for homemade oreos is from chef thomas keller of the french laundry & bouchon bakery in yountville [home of the best pistachio parisian macarons ever!]. these cookies, also known as TKOs [thomas keller oreos], were a process to make, but every step was worth it in the end! the dough was a bit challenging for me [i’m not very good at rolling dough], but i loved cutting out each cookie and eventually sandwiching them together for a gourmet version of the traditional oreo.

the cookies have an intense dark chocolate flavor and a salty bite from the healthy amounts of cocoa powder + salt in the recipe. the wafers are really tasty on their own, but once the filling is squashed in the middle of the two cookies...mmm, perfection!

i loved making these cookies, even with all the steps...now i really want to try one of the real TKOs...

[cubed butter + vanilla beans]

[fluted rounds + cut out dough]

[stacks of wafers + dollop of cream ]

[milk + cookies]

{recipe from essence of chocolate::recipes for baking and cooking with fine chocolate}
::filling::
1/2 cup heavy cream
8 ounces white chocolate, finely chopped

::cookies::
1 1/2 cups + 3 tablespoons all-purpose flour
3/4 cup sugar
3/4 cup + 1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
15 tablespoons unsalted butter, cut into 3/4 inch cubes, at room temperature

FOR THE FILLING, bring the cream to a boil in a small saucepan. Remove from heat and add the white chocolate. Let stand for a minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for 6 hours to thicken up [can also be put into refrigerator to speed up process].
{note :: i added half a vanilla bean to my filling.}

PREHEAT the oven to 350 degrees.

LINE two sheet pans with parchment paper.

COMBINE the flour, sugar, cocoa powder, baking soda, and salt in an electric mixer. With the mixer on low, add the butter a few pieces at a time. Let the dough continue mixing until it comes together.

TURN the dough out onto a floured working surface and work into a solid block. Divide the dough into two pieces [I divided mine into four pieces because I didn’t have a huge work space].

ROLL out each piece of dough between two sheets of parchment paper or plastic wrap to 1/8 inch thickness. Using a two-inch cookie cutter, cut out rounds and place on the sheet pans about 1 inch apart [cookies will spread just a bit in the oven].

BAKE the cookies for about 12 to 15 minutes, rotating the pans halfway through the baking time. Remove from the oven and let cool on the pans for a few minutes before transferring to cooling racks [cookies will be too soft to move at first].

TO ASSEMBLE, place half the cookies upside down on a work surface. Mix the filling lightly to fluff it up and make it spreadable. Using a small spoon, scoop a small dollop of filling onto the center of each cookie. Top with another cookie right side up, and press together until the filling spreads out to the edges.