January always brings out the bread baker in me. Maybe it's because the heat is cranked up in the house and the radiators are toasty warm -- a great spot for yeast dough to rise. I was planning on baking a loaf of cinnamon-raisin bread and eating slices toasted and slathered with butter. But then, I ran across this recipe for Cinnamon Bread Twists and everything changed. They seemed like the perfect morning treat alongside my cappuccino. I substituted Nutella for the two tablespoons of apple butter that was called for; probably influenced by the chocolate-hazelnut panettone I just devoured over the holidays from acclaimed Minneapolis bakery Patisserie 46 (definitely worth visiting if you're ever in the Twin Cities). Best eaten the day they are baked, but still pretty good the day after -- ENJOY! recipe HERE via the FOOD NETWORK TAKE a LOOK:
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Back by popular demand... I used to make these little Gingerbread Boys with Chocolate Pants every holiday season; by the hundreds. The past few years I've taken a break from baking them -- gingerbread boy burn-out. I continued to make the cookie dough, but in the shape of snowflakes instead, and covered in blue and white powdered sugar icing studded with silver French dragées. But this year I decided it was time to resurrect the little boys with chocolate pants. I have never been a fan of soft, thick gingerbread cookies. This recipe makes a nice, crisp cookie if the dough is rolled thin. • 1/2 cup butter • 1/2 cup sugar • 1/2 cup molasses • 1 1/2 teaspoon vinegar • 1 egg, beaten • 3 cups unbleached flour • 1/2 teaspoon baking soda • 1/2 teaspoon cinnamon • 1/2 teaspoon ginger • 1/4 teaspoon salt • 12 ounce bag of semi-sweet chocolate chips • 1/2 cup (1 stick) unsalted butter plus additional if necessary • Cinnamon Red Hots • Powdered sugar icing -- made by mixing powdered sugar with milk or cream 1. In a large heavy saucepan, mix together butter, sugar and molasses with the vinegar. Bring to a boil. Cool. Add egg. Sift together the flour, baking soda, cinnamon and ginger. Add the salt. Add dry ingredients to the molasses mixture. Mix well and chill. Roll out to 1/8-inch thickness. Cut out shapes. Bake at 375˚F for 8 to 12 minutes. 2. In a double boiler, over simmering water, melt the chocolate chips with the butter. You want a consistency similar to heavy cream. Dip cookies into the chocolate and place on a parchment lined baking sheet. Drop a "cinnamon red hot" onto the chocolate. If a face is desired, mix together powdered (confectioners') sugar with a little milk or cream and using a tiny (#2) piping tip, make a face with dots and hair with a squiggle ;-) TAKE a LOOK: Since I am supposed to stay off of my feet for several days because of a bum knee (Can you believe it -- a doctor told me I cannot be in my kitchen!), I thought I would share with you a cookie. I ran across the Swedish recipe for this orange and chocolate-dipped cookie several years ago in a magazine and it quickly became a favorite of all who ate it. At the urging of a neighbor, I entered it in our local newspaper's annual cookie contest in 2007 -- and won. Several weeks later, I was informed it was practically impossible to find a jar of orange marmalade in Minneapolis; all had been sold for the baking of this cookie. For the past several weeks it seems to me whenever I open the newspaper I see the above photograph which they are using for their holiday cookie contest ad. And today, this cookie (recipe from the Kosta Guest House in Sweden) was just named as one of the top three cookies of all time submitted to the Star Tribune's annual holiday cookie contest. Yes, it really is that good. So, while I am not standing in my kitchen today, and I am not baking anything in my kitchen today, maybe someone will be making one of my favorite cookies, ever, today. TAKE a LOOK: A gray, rainy day... perfect for baking. I LOVE IT! I feel as though it's been weeks (and it probably has) since I've had a day by myself, in my kitchen. And doesn't chocolate always sound good on a cold, gray, rainy day? I made an espresso and chocolate batter, then filled muffin cups and financier molds. And to make them just a bit more decadent, I drizzled the little baked cakes with a bittersweet ganache. And served them with hot chocolate + homemade marshmallows. adapted from coffee journal | autumn 1996 MAKES 12 MUFFINS • 3/4 cup milk • 1/4 cup heavy cream • 1/2 cup unsalted butter, cut into pieces • 2 cups flour • 3/4 cup + 1 tablespoon sugar • 1 tablespoon baking powder • 1 tablespoon instant espresso • 1/2 teaspoon salt • 1 egg, room temperature • 1 teaspoon vanilla extract • 3/4 cup grated bittersweet chocolate PREHEAT OVEN to 350˚F 1. Position oven rack in lower-third of oven. 2. In a small saucepan, heat the milk, cream, and butter over low heat, stirring occasionally, until the butter has melted. Set aside to cool. 3. Place the flour, sugar, baking powder, espresso, and salt in a large mixing bowl and whisk to combine. 4. Whisk the egg and vanilla extract into the cooled milk mixture. Stir liquid ingredients into dry ingredients until just combined. Fold in grated bittersweet chocolate. 5. Fill 12 lined muffin cups with the batter (I filled 9 muffin cups and 9 financier molds) and bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Financier molds will take approximately 13 to 15 minutes. 6. If desired, drizzle the cooled cakes will chocolate ganache: Heat 3 ounces heavy cream until hot. Remove from heat. Add 4 ounces chopped bittersweet chocolate and let set for a couple of minutes. Stir mixture until smooth. Spoon chocolate sauce over muffins. TAKE a LOOK: During the summer months, I'm rather lukewarm towards chocolate. Desserts made with berries and stone-fruit are what I'm craving. But once the temperatures cool, chocolate works its way back into my baking. I've been slowly rebuilding my chocolate inventory over the past few weeks, so when that chocolate urge hits, I have available what I need. Bittersweet, milk, and white chocolate are purchased in bulk. Natural and Dutch cocoa are picked up by the bagfuls at Penzey's. And semi-sweet chocolate chips, that have endless uses, are stored in a large French canning jar in my cupboard. And, the chocolate urge just hit big-time. I've had this recipe on file for several months, and today was the perfect day -- cool and drizzly -- to mix up this intense chocolate batter. These are excellent with a glass of ice-cold milk. I know this to be true -- I ended up having two! adapted recipe by Yvonne Ruperti | via Serious Eats • 2 cups (10 ounces) all-purpose flour • 1/2 cup (1 1/2 ounces) cocoa powder • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 3/4 cup (5 1/4 ounces) granulated sugar • 2 large eggs • 1/3 cup canola oil • 1 cup plus 2 tablespoons milk • 1 teaspoon pure vanilla extract • 1 tablespoon espresso powder • 1 1/4 cups mini chocolate chips, divided PREHEAT OVEN TO 375˚F 1. Line 16 muffin cups with paper. Set aside. 2. In a large bowl, combine the flour, cocoa, baking powder, baking soda, salt, and granulated sugar. 3. In the bowl of an electric mixer, whisk the eggs until thick and pale yellow. Mixing slowly, add the canola oil, milk, vanilla, and espresso. Increase speed, and mix just briefly, until well-combined. Add the dry mixture to the liquid at low speed and mix just until combined. Stir in 1 cup of the chocolate chips. 4. Divide the batter evenly between the 16 muffin cups. Sprinkle the remaining 1/4 cup mini chocolate chips evenly over the batter. 5. Bake on the middle rack of preheated oven for approximately 18-20 minutes, or until done. TAKE a LOOK: Dinner at our neighbor's. I was asked to bring dessert. A screened porch is a cherished possession in Minnesota, protecting you from mosquitoes and the elements. Fortunately, the rain and storms had ended by the time we sat down for dinner. It turned out to be a beautiful evening. A salad with Fraises du bois, tiny alpine strawberries picked by our neighbor at a local strawberry farm. Limoncello pulled from the freezer and served alongside the Torta Caprese with Espresso that I brought for dessert. |
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