Al dente

One of the time-honored traditions of parenthood is feeling like an idiot when you finally figure out what's going on with one of your kids that you think you should have realized much sooner.  Case in point, Gillian being "not that hungry" all the time lately.  It seemed really odd, since she wasn't even eating some things that she really likes.  One of the things was this ice cream.  Last weekend, I asked the girls for suggestions on what kind of ice cream to make next.  Gillian--"Chocolate!"  Brianna--"Can you make cookie dough ice cream?"  We decided to have the best of both worlds and combine the two.  But once it was made, Gillian didn't want to eat it.  That's when I finally realized that she wasn't eating much because she couldn't, sort of.  Poor kid has two loose teeth in front and has molars coming in in the back.  No wonder she didn't want to eat big pieces of cookie dough that had really firmed up in the freezer!  Not to mention bagels, croutons, sandwiches with chewy bread...  It all makes sense now.  I made sure to stock up on lots of her favorite yogurt flavors, and she's been eating the raspberry sorbet since I made that.

Now back to the cookie dough ice cream.  I was inspired by this recent post from Michelle of Brown Eyed Baker.  I like cookie dough ice cream, but sometimes it's just too sweet for my taste.  For the strongest contrast, I decided to go with the Darkest Chocolate Ice Cream in the World from Jeni's.  The recipe calls for bittersweet chocolate in the 62%-70% range, so I went with 70% El Rey chocolate.  I've made the recipe before and was turned off by the strong underlying coffee taste (probably because I used Starbucks VIA).  This time I simply subbed water and a teaspoon of instant espresso powder for the half cup of coffee in the chocolate syrup part of the recipe.

For the cookie dough, I used the recipe that Michelle posted, with a small variation.  I didn't use the mini chocolate chips that she suggests.  I don't like regular chocolate chips in ice cream--they're way too hard when frozen.  I borrowed a trick from Alice Medrich and made my own chocolate bits.  I melted 85 grams (3 oz) of 60% chocolate and spread it in a thin layer on a small metal pan lined with non-stick foil.  I put the pan in the freezer for about 15 minutes, and once the chocolate had hardened, I chopped it into small pieces.  Because the chocolate is no longer in temper, it melts more readily (so work fast with the chopping), especially in your mouth.  I used a small scoop to make balls of the cookie dough and stuck them in the freezer while I churned the chocolate ice cream.  Once the ice cream was done, I layered it in the container with the chunks of cookie dough so that there would be lots of cookie dough in every scoop.

The verdict?  We're all sad that we finished this one off this evening (well, except for G).  I can't believe I didn't think to add cookie dough to chocolate ice cream before this.  I'll definitely make this one again, and am already thinking of other combinations to try.  Like maybe peanut butter cookie dough in chocolate ice cream. =)

As I mentioned before, Michelle has this great post where you can find the recipe for the cookie dough (as well as her version of the chocolate ice cream).  You can find the Darkest Chocolate Ice Cream recipe in Jeni's book or here at Saveur.  This is my final recipe for my friend Phyl's Ice Cream Week.  Be sure to check out his post for some links to other yummy flavors.

One of those days (Cooking the Books)

I've been having one of those days.  Except that it's not the usual one of those days.  It started with me getting up at 5 because I was scheduled to work all day today.  That schedule usually means that I have to drop the girls at school and daycare before I go to work at 8:15 or so.  But things didn't go as planned.  Brianna was still complaining of a really sore throat when I went to wake her up.  She'd been telling me the same thing for most of the weekend.  I checked, and it was red.  But it didn't look that bad, and since she hadn't been running a fever I figured that she was suffering from a virus and not strep.  I could tell she wasn't quite herself, though, since she napped for about 3 hours on Sunday afternoon.  

So I had the always fun parenting dilemma...  B didn't seem that sick, but sending her to school probably wasn't a good idea.  At the same time, I was worried about leaving my coworkers shorthanded.  Jamie had already left for work, and it was doubtful that he'd be able to come home early to stay with B.  I just love it when the parenting guilt wars with the work guilt--nothing like having an unexpected day off that you can't really enjoy because you feel like you're supposed to be somewhere else.  I did get to take a nap, but it wasn't a very good one.  I ended up feeling sort of restless and out-of-sorts all day.  I did get some reading time in, but couldn't really settle on anything.  And writing was right out.  I've been trying to get this post done for my Cooking the Books event for two days, and just haven't been able to figure out what to write, which is why you're getting my sad story.  =)

Maybe some dessert would make me feel better.  We had Brianna's favorite soup for dinner, this chicken chowder from Cook's Country.  Naturally, since B loves it, Gillian hates it.  (I decided not to fight that battle tonight, and just made G a sandwich for dinner.)  I like it just fine, and soup is nice because it generally leaves room for dessert.  This particular one was inspired by the new book J got me for Mother's Day--Alice Medrich's new Sinfully Easy Delicious Desserts.  The idea is that you can make lots of great desserts from simple, tasty components.  What I came up with first was sort of a mini ice cream tart/sundae.  

The base was a simple butter cookie.  Central Market has an event going on called Passport France, and they've had a lot of great French products and ingredients available.  I bought some Breton salted butter, and turned to Dorie's Around My French Table to figure out what to do with it.  Naturally, she didn't let me down, and I found a recipe for Sablé Breton.  I didn't want to do a full-size tart, but there was a Bonne Idée for making slice and bake cookies with a variation on the dough, so I went with those.  I didn't add any salt, since my butter was nicely salty, with noticeable crunchy crystals in it.  I did roll the log of dough in a combination of sparkling sugar and a bit of fleur de sel before slicing it up for baking.

Besides the great butter, I also picked up a package of dark muscovado sugar on my shopping trip.  My new Medrich book has several caramel-type sauces in it.  One is a simple mixture of muscovado sugar, cream, a bit of salt, and a splash of rum.  It was really easy to make.  For the final component of my dessert, I wanted something that would provide a contrast to the richness of the cookie and sauce.  I found what I was looking for in one of my earlier Medrich books, Pure Dessert--sour cream ice cream.  It's a non-custard ice cream, which really allows the sour cream flavor to shine through.  The technique for making it is similar to the one in my Jeni's ice cream book, and I tweaked the procedure just slightly to make it even closer (I added a bit of corn syrup to the milk/sugar mixture, and boiled it for several minutes before adding the cornstarch in a slurry).  

For the final dessert, I started with a cookie, topped it with a scoop of ice cream, and drizzled warm tropical sugar sauce over the top.  The verdict?  Yum!  All of the components are really tasty, and work well together.  There's a great contrast of sweet and salty, cold and warm, soft and chewy/crisp.  The cookies are also great with a cup of tea.  My favorite part was the ice cream.  We also ate some of it topped with fresh strawberries--the cold tartness of the ice cream is a great foil for fruit.  I can't wait to try it with peaches, too.

I definitely encourage you to check out all of the books that I mentioned.  Your local library might even have them!  To get you started, you can find the ice cream recipe here.  This is my contribution to our spring Cooking the Books blog event; you can find links to the other contributors in this main post.  If you'd like to join in, submissions are welcome anytime this week.  If you'd like to be notified of future events, send me an email at diskitchennotebook at gmail dot com and I'll add you to the list!  

Wordless Wednesday - Mother's Day

 (I'll be making these again, for sure)

 (Pretty much the only time they're quiet... *sigh*)

The mother of invention

I lost count.  I was really excited last month when I realized that I had a blogging milestone coming up.  I knew it would be sometime in February.  But I apparently wasn't paying attention.  So instead of happily announcing that I am at post #400, I can now tell you that I'm at post #402.  Oh, well. =)

Even though I already posted some this month, I figured such a momentous event called for celebrating with brownies.  Who am I kidding?  I don't need an excuse to make brownies.  But it is a good opportunity to make some new brownies.  Ones that I won't have that much competition for, since I have a feeling my kids won't eat them.  The one category I had left for this month was magazine focus.    It's not usually the first place I look, but I thought I'd try Bon Appetit.  I like a lot of what I read in the magazine, but don't search their website all that often.  The recipe that quickly caught my eye was the Cocoa Brownies with Browned Butter and Walnuts.  It's from Alice Medrich, and I've made enough of her recipes to be pretty confident that I'd like the brownies.

I only made a couple of small changes to the recipe--I used pecans instead of walnuts, and I added salt--half a teaspoon.  I also took a shortcut and simply lined my pan with non-stick foil.  I may try another cocoa powder in the future, but for this round I went with plain old Hershey's.  The batter was easy to mix up, and I love the fact that you can make it in one pot.  The suggested baking time of 25 minutes worked great for me.

The only downside is that I was making the brownies last night after dinner.  So I knew it was going to be challenging to get decent pictures.  Sometimes I can manage to take pictures in the morning before work, but I had a very long day today.  I left the house before the sun was up, and knew that I wouldn't be home again until long after it set.  Then inspiration hit--I took a page from my friend Abby's book (she likes to take dough on field trips), and took the brownies to work with me.  Now you're probably thinking, she takes baked goods to work all the time.  That's true, but not with the intent of taking pictures of them in natural light.  Which meant, in my car:

The verdict?  The pictures turned out better than I expected. =)  I need to work on the setup if I do this again, but at least the color in the pictures is good.  The brownies were really good, too.  Jamie and I both like them a lot.  I'm not usually in a nuts-in-my-chocolate mood, but I love pecans, and they worked really well in these brownies.  I think the salt was a good addition, too.  I did share the brownies with one of my coworkers, who thought they were fantastic.

If you'd like to try the recipe for yourself, you can find it here at Bon Appetit!  So what's the most unusual thing you've done to get good blog pictures? =)

One little word

Happy New Year!  Hopefully 2012 is treating you all well so far.  My year started with house guests and a busy work schedule, so I haven't had much time for blogging.  But I had this weekend off, which means time to bake, so I now I have a bunch of stuff to share.  First, though, I wanted to write about my ideas for what I want for my life in 2012.

I don't do New Year's resolutions.  But last week, I read an intriguing post on my friend Anandi's blog. Rather than starting off the year with resolutions, she came up with a single word to use as her theme for the year.  She shared a post from Ali Edwards, who has been doing One Little Word for a number of years now.  The idea is to come up with one word that stands for what you want for yourself for the year.  I started reading through the comments on Ali's post where others had shared the words they picked and why they chose them.  Some were interesting, but after a little bit of reading I found the one that really spoke to me.  FOCUS.  That's what I want for my life this year.  

I struggle a lot with stress and anxiety--I'm a worrier by nature.  The more things that are going on, the more I feel overwhelmed and unable to figure out where to start.  So I don't.  I just shut down and avoid dealing with anything.  I also worry way too much about being perfect and about what others think, instead of figuring out what's right for me.  Already, I see my daughter Brianna (who'll be nine this month) struggling with these same things.  I want to provide a better example for her.  I need to focus on doing a better job of taking care of me so I can do a better job of taking care of everyone and everything else.  I need to focus and handle one thing at a time.  Heck, I need to slow down and figure out which things really need to be handled by me, which can be handled by someone else, and which things just aren't that important.  

Sometimes I feel like I'm forty years old and I still don't really know what I want to be when I grow up.  I tend to go with the flow and do what's expected of me, instead of figuring out what I really want.  I've struggled with that a lot in the past year.  It's really hard for me to say no when someone else wants me to do something, and even when I do say no, I end up feeling really guilty.  I need to focus on that inner voice, listen to it, and give up the guilt.  I suspect it's going to take me the entire year (maybe longer) to get good at all these things.  And that's okay.

When I shared with Anandi that I was going to do One Little Word this year along with her, she asked if I was going to write about it, or "maybe bake a cake with FOCUS iced onto it?"  Well, here you go!  It was too good an idea to pass up.  The great thing about this cake is that it's really quick and easy to make, and it's delicious.  It was published in Fine Cooking in 2004, and I've made it quite a few times since then, but have never blogged about it.  The recipe is from one of my favorite authors of chocolate recipes, Alice Medrich.  One reason I love her is that she most often uses natural cocoa, which I prefer. I broke out the good stuff--Scharffen Berger--since cocoa provides all the chocolate flavor in the cake itself.  Once the cake is cooled, you top it with ganache for another punch of chocolate flavor.  To be honest, I've topped the warm cake with ganache and promptly eaten it with vanilla ice cream, and it's quite fabulous that way.  This time, though, I made sure the cake was cool and then let the ganache set for several hours so I'd be able to decorate it.  

The verdict?  Anything with chocolate is well-received in this house, and this was no exception. =)  As soon as Brianna and Gillian saw it, they wanted to know how soon they could have some.  One thing I really like about this cake is its size--just the one layer, so we actually get through all of it while it's still at its best.  

If you'd like to try the cake for yourself, you can find it here at Fine Cooking.  (The recipe appears to be available to all, not just website subscribers.)  If you're thinking of picking a word for yourself, Ali compiled a list from the comments on her post--you can find it here, and see what speaks to you.  

Stay tuned for more posts this week.  I've come up with some ideas for what I want to focus on here on my blog this year.  I want variety, as well as the chance to share lots of things that I like, and I think I've come up with a good way to do that.

Handmade Loaves - Bourbon & Nutmeg Pound Cake

The only problem with picking loaves as the theme for my autumn blogging event was that I had a really hard time deciding what to make myself!  My first thought was to make a yeast bread.  I usually do non-pan loaves when I bake bread, since I'm not that excited by typical sandwich loaves.  However, I seriously considered Dan Lepard's Simple Milk Loaf (posted here by my friend Nancy), since somehow I haven't blogged it even though I've made it many times.  This week ended up being kind of crazy, though, and I spent my day off on Thursday making a fancy birthday cake for a certain young lady who turned 5 on Friday.  Thursday evening I decided to try to throw something together quickly so I wouldn't end up baking at the very last minute.  The other thing I had been considering was pound cake.  I ended up turning to my copy of Alice Medrich's Pure Dessert.  I made several of the variations of her Kamut Pound Cake a couple years ago, but again, never got them posted.  I didn't have an kamut flour in my pantry, so I decided to go with one of the variations.

The version that caught my eye was the Bourbon and Nutmeg Pound Cake.  As I mentioned in another recent post, nutmeg is one of my favorite spices, and this recipe sounded like a good one for fall.  The kamut flour from the original recipe is replaced with either spelt flour (nope, out of that too) or whole wheat flour (yes! I have that!).  I actually used white whole wheat flour.  I also got to use some of my unbleached cake flour blend for the cake flour in the recipe.  

My favorite pound cake recipes are usually the ones that fold melted butter into the batter at the end.  I haven't had much luck with pound cakes using the creaming method.  This recipe doesn't really do either.  Medrich mentions that she adapted the recipe from The Cake Bible, so if you've made cakes from that book, the mixing method will be familiar.  First you whisk together the wet ingredients--milk, bourbon, eggs and vanilla, and set that mixture aside.  Next, you mix together the dry ingredients--flours, sugar, baking powder, salt and nutmeg.  Chunks of butter are added to the dry ingredients, along with a third of the liquids, and the mixture is beaten together for about a minute to develop the structure of the cake.  Then the remaining liquid is added in two additions, beating for about 20 seconds after each addition.  

The recipe calls for an 8" by 4" loaf pan lined with parchment paper, and a bake time of 55 to 65 minutes at 350ºF.  I decided to use the vintage loaf pan that I received from my friend Nancy, which is about 3.5" by 10" and only 2.5" deep.  For others who have similar pans, the bake time is about 40 minutes.  Once the cake was baked, I let it cool in the pan for about 10 minutes, then lifted it out (I let the parchment overhang the sides a bit so I'd have handles) and let it cool completely on a rack.  The next morning I cut it into thick slices and took it to work.  (I did take a few pictures, but it was early in the morning and still dark outside, so they weren't very good.) 

The verdict?  Well, I had to bake a second loaf today to take decent pictures.  I thought I'd have some left from the first loaf that I took to work, but it was pretty well devoured.  I'll take that as a positive review. =)  I really liked it myself--the cake is delicious, with a subtle spice from the nutmeg.  I've made some dry pound cakes in the past, but this one definitely is not.  I really like the slight nuttiness from the whole wheat flour, too.  But don't take my word for it, try it for yourself!  

I highly recommend getting your hands on a copy of the book (maybe your local library will have it!)--there are lots of other enticing recipes besides this one.  I was also able to find the recipe on Google Books here.  (The link shows the variations page; the full recipe is on the previous page.)  For those who like to use metric weights, here are the ingredients I used:

30 grams(2 tablespoons) whole milk, at room temperature

15 grams (1 tablespoon) bourbon

3 extra large eggs (what I had--the recipe calls for large)

1 1/2 teaspoons vanilla

100 grams unbleached cake flour blend (KAF)

50 grams white whole wheat flour (KAF)

150 grams granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon table salt

1/2 teaspoon freshly grated nutmeg

185 grams (13 tablespoons) unsalted butter, softened

For lots of other delicious loaves of many varieties (including some savory ones!), check back later this week for the round-up!

LiveSTRONG with lots of cookies

I've been having a really hard time deciding what to write in this post.  For the past several years, I've participated in LiveSTRONG Day by posting a yellow dessert and telling you all about how cancer has touched my life.  I don't really want to go back over the same ground, but I still appreciate the chance to share something with you.  First is these cookies.  I generally associate yellow with lemon, so it's really not a surprise that I've got another lemon recipe for you this year.  These simple cookies are flavored with lemon zest.  Since the cookies themselves aren't that yellow, I also made some lemon curd to go with them.  The other thing that I want to share is something that I posted on Facebook earlier this year, in remembrance of my first husband Nate, who lost his battle with cancer in 1996:

"People speak of you less often now. The things you did are being done by others. I no longer notice your lingering presence in every room. Then an old friend calls and we tell forgotten tales, or I find a place not yet emptied by my grieving. And I am touched by the reality of you once more, and quietly I celebrate your continuance." 

The verdict on the cookies?  I was pleasantly surprised to see how much the girls loved these cookies.  I'm partial to pretty much anything lemon, but they often think things are too tart.  That's the nice thing about these lemon wafers--they have more of a hint of lemon, rather than hitting you over the head with it.  If you want a big lemon punch, add the lemon curd.  This recipe of Alice Medrich's is one of the tartest I've made, I think.  You can find the recipe for the lemon curd in her book Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.  The Lemon Goldies are in there, too, but you can also find that recipe online here.  (A bit of advice--just put the lemon curd on top of a cookie & eat it, don't try to make sandwiches.  The lemon curd all comes out the sides when you try to bite the sandwich...)

There isn't an official LiveSTRONG with a Taste of Yellow event this year, but Barbara has a post up with links to the events from past years.  You can read more about LiveSTRONG Day 2011 here.  And the quotation is from Safe Passage: Words to Help the Grieving by Molly Fumia, a book of meditations on grief.

Comfort me with cocoa

So much has been going on, I don't even know where to start.  (And much of it has been very frustrating, and I don't want to depress everyone.)  Life has been crazy, and busy--I didn't bake anything at all for a week and a half!  I just couldn't find the time or energy.  With all this craziness, I was craving something comforting.  And chocolate. =)  So last night I finally made brownies (these, my favorite) and took them to work today to share.  But for home, I went with hot chocolate.  I did share the hot chocolate as well, but just with Jamie, since I made it an adult version by adding a bit of dark rum.

I don't use an exact recipe, it's just something that I've developed over time, similar to what I posted here.  (One thing I changed is that I melted the chocolate in a bit of boiling water first, before adding the rest of the ingredients.)  Since the hot chocolate isn't overly rich, I like to top it with some whipped cream.  This time I also added a drizzle of some yummy cocoa syrup that I made.  Mmm, dessert in a mug.

Hot chocolate definitely hits the spot on a day like today, when it's obviously winter, even here in Central Texas.  Or like last week, when the temperature wasn't above freezing from Tuesday morning until Friday afternoon.  On Friday morning, we even had this:

..which my Texan children thought was a lot of snow.  =)  Can you believe that we had a snow day for that? Of course, there was ice under the snow.  Plus way too many people around here who have no idea how to drive on snowy/icy roads.  Actually, I had to work, but we opened late.  UT was closed, so J got to stay home with the girls.  By Sunday it was 70º again, which it had been the previous weekend as well.  Gotta love Texas weather. 

Speaking of Sunday, we spent part of it doing this: 

Sadly, the game didn't have the outcome we would have liked.  Maybe we should drown our sorrows in some more hot chocolate. =)  

So, which do you prefer, hot chocolate or hot cocoa?  It's definitely hot chocolate around here.  But the syrup was made with cocoa, and I really like the way it turned out.  It's really easy to make, too--boiling water, cocoa powder, sugar, a pinch of salt and a bit of vanilla.  Since the cocoa powder is the star, I broke out my stash of Scharffen Berger cocoa.  The syrup has a pretty intense flavor without being overly sweet, unlike the chocolate syrup we usually buy.  It makes great chocolate milk, too.  If you'd like to try it for yourself, check out the latest issue of Bon Appetit.  There are a bunch of great recipes from Alice Medrich.  I like that she usually uses natural cocoa powder, since that's my preference as well.  You can find the recipe for the cocoa syrup in this recipe for Stout Floats.  Enjoy!

Reflections

There are times when I really wish I was fluent in a second language.  For work, and life in Texas in general, Spanish would be the obvious choice.  Through listening to some of my Spanish-speaking bankers, I've gotten to the point where I can at least understand some very basic banking terms.  Through Gillian's fascination with Dora (and some faint memories of my one semester of Spanish in junior high), I know some numbers and colors and a few other words.  But that's about it.  Spanish just didn't appeal to me early on.  So instead, I took four years of French in high school, and another year in college.  I've never been that good at speaking it, though.  My shyness and lack of self-confidence worked against me there.  I have a really hard time opening my mouth unless I'm certain I know what I'm talking about.  Not the best approach for learning to speak a foreign language.

While I wasn't that good at speaking, I could read and write somewhat competently.  I've lost a lot of that now, since it's been....umm....over 20 years since I actively studied it... Eek.  But some of it's starting to come back to me, since some of my blogging friends post in French, and it's fun to try to read their posts before resorting to a translation.  And of course, French is used so much in cooking and baking.  This week's Tuesdays with Dorie recipe is a good example.  Dharmagirl of bliss: towards a delicious life picked Tarte Noire for us to make this week.  Noire, meaning black, refers to the dark color of this elegant chocolate tart.  

It wasn't until I was talking with Nancy on Twitter that I realized that this tart recipe is quite similar to the Chocolate-Crunched Caramel Tart that we made last fall.  It's just the ganache layer and crust, without any other distractions.  Because of that, Dorie recommends using your favorite chocolate, since it will really stand out.  I went with Scharffen Berger 62%, which I really enjoy eating plain (and I can get the 6oz packages for $4.50 at my grocery store, so the price isn't as outrageous as it could be).  The filling is simple to make--cream, chocolate, and softened butter.  

For the crust, I went out on my own.  I've made Dorie's Sweet Tart Crust a number of times, and like it.  But I couldn't resist making this tart with my new favorite crust.  It's the one that Alice Medrich uses for most of the tarts in Pure Dessert, including the Lebni Tart I made recently.  The recipe uses melted butter and the dough is simply pressed into the tart pan and baked, no fussing with chilling or pulling out the food processor.  And it tastes fabulous.  Once the tart crust was baked and cooled, I filled it with the ganache.  I actually didn't refrigerate it at all, but the filling set up nicely at room temperature.

The verdict?  Yum.  This tart didn't last long around here.  Unlike the chocolate caramel version, it was eagerly devoured by all the members of our household, since it didn't have nuts.  In fact, I've already been asked by Brianna when I'm going to make it again. =)  The great thing is, it's so easy to make, it probably will make an appearance again soon.  It looks so elegant--I love the shiny surface of the tart.  This would make an simple yet impressive dessert for guests (if I can find any willing to brave the mess that is my home).  

Want to try this tart for yourself?  Head on over to dharmagirl's blog for the recipe.  The tart crust I used can be found in this recipe for Alice Medrich's Lebni Tart.  To see what everyone else did this week, check out the TWD Leave Your Links page for this week.  

Simply surprising

I like to play around with recipes. I don’t usually make drastic changes, but I also seldom follow a recipe exactly to the letter. And it’s not just a case of substituting for or eliminating things that I don’t like--though I do that sometimes, especially if there’s coconut involved. =) I take things I learn from making one thing and apply it to others. The TWD raisin bread is a good example--I mostly followed the recipe, but I chose to incorporate the raisins into the dough instead of just putting them in the swirl. It didn’t work exactly the way I wanted--I think they contributed to the crumb being a bit dry (dried fruit tends to suck moisture from the dough). I did soak them beforehand, but I probably should have done it farther ahead and let them absorb more moisture before adding them to the dough.

Okay, by now you’re probably wondering why I’m going on about raisin bread when this is obviously a post about something else... My point is, I like to learn new things, and I like to tweak recipes.  It doesn't always work out the way I expect or hope, but it's fun to experiment.  But sometimes you have a recipe that’s really simple and straightforward, and there isn’t much to play with. A lot of the recipes in Alice Medrich’s Pure Dessert are like that. The cover says it well--"true flavors, inspiring ingredients, and simple recipes."  Each chapter focuses on an ingredient flavor (e.g. milk or fruit or chocolate) and consists of recipes that really highlight that one thing. Several of us have baked together via Twitter to make a number of the recipes, including Kamut Poundcake, Lemon Bars and Cocoa Wafers. Recently, Nancy, Wendy and I decided to try the Lebni Tart. The recipe has intrigued me ever since I got the book--the picture is lovely, and I’d never heard of lebni before reading this recipe. It’s made from yogurt, and is kind of like thick sour cream. I know Nancy made her own by draining yogurt to remove moisture and thicken it. But don’t get it confused with most of the Greek yogurts that are popular right now--this isn’t non-fat or even lowfat, by any means!

Nancy, Wendy and I made plans to bake the tart on Sunday afternoon, but I ended up getting a later start than I hoped. Fortunately, when I reread the recipe, I was encouraged to go ahead and do it even though it was getting late. Unlike a lot of tart crust recipes I’ve made, this one doesn’t require any advanced planning. It uses melted butter. You whisk sugar, salt and vanilla into the butter, then stir in the flour and you’re done. You simply press the dough into a tart pan and put it in the oven. While the crust is baking, you mix up the filling. Alice does strongly recommend doing it in order without changes to get the best texture--start by whisking the eggs (mine were from my local farmers market), then whisk in sugar, salt, vanilla, and the lebni. The filling is poured into the hot crust and baked. You just need to check early and often, because you don’t want to overbake the filling--it should be set around the edges but still jiggly in the middle, since it will continue to set once it’s out of the oven. I did goof a bit--the crust is baked at 350F, then you’re supposed to turn the temp down to 300F to bake the filling. I missed that direction. Fortunately, I checked on my tart after 15 minutes (it was supposed to bake 20-25) and it was just right. Whew. =) I let my tart cool to room temperature, then stuck it in the fridge because it was bedtime.

The verdict? I love this tart. It looks so unassuming.  I started to dress it up with some raspberry sauce for pictures, but I actually prefer the tart plain.  The pictures could be better, but I really wanted to share my thoughts on this recipe, so I'm using them anyway. =)  I can’t even tell you exactly why I love it so much.  One reason is the crust. Browned butter is such a great flavor, and the bit of vanilla in the crust is perfect. And the filling is smooth and tangy and delicious.  I'll definite be stealing ideas from this recipe to use in others.  I'm sure this crust will be great as a base other things, and I’m already trying to think of other uses for lebni.

All of the recipes I’ve tried so far from Pure Dessert are very good, and I’m sure I’ll be baking more.  I highly recommend this cookbook.  But for now, if you'd like to try this tart for yourself, you can find the recipe on Google Books.  And watch for more reviews of this recipe on Nancy's blog and Wendy's blog.

Two for the price of one

Oops.  My last TWD creation of 2009 is getting posted in 2010.  I made it on Tuesday and we sampled it on Wednesday, but I didn't get a chance to take pictures until Friday morning.  And here it is Sunday night and I'm still trying to finish this post.  Nice to know that the year is off to a good start. =P  My only excuse is that Jamie's parents have been here since last Tuesday, so I've been otherwise occupied.  In fact, I waited until they got here to even make this week's (last week's?) recipe so they could help eat some of it.  Margaret of Tea and Scones picked Dorie's Low and Luscious Chocolate Cheesecake for us to make this week.  It seems fitting, since we ended 2009 with a cheesecake as well.

The recipe calls for a graham cracker crust, but I think a chocolate cheesecake just cries out for a chocolate crust, as well.  It worked out perfectly that my blogging buddy Nancy and I decided it was also time for another bake-along recipe from Alice Medrich's Pure Dessert.  For the first one, Nancy and I baked along with Sarah from Blue Ridge Baker to make Kamut Poundcake.  One of these days I'll actually get that posted...  This time, Nancy suggested that I pick something.  There are a number of things that I've been wanting to make, but we decided to go with something easy during the holidays.  You'd think I'd be totally sick of cookies after 12 Days of them, but we ended up making some delicious Cocoa Wafers.

The cookies were wonderfully easy to make.  You mix flour, good cocoa powder (I used Scharffen Berger), sugar, salt and baking soda in the food processor.  You pulse in butter, then add milk and vanilla.  You form the dough into logs and refrigerate them an hour or longer.  Then you simply slice and bake, making sure to bake the cookies long enough for them to become crisp as they cool.  Easy and delicious!

Fortunately, Nancy made the cheesecake before me, so I knew that 20 cookies would work nicely to produce the 1 1/2 cups of crumbs that I needed for the crust.  Next time I'll cut back on the melted butter, though.  I suspect the cocoa wafers have a whole lot more butter than your average graham cracker, and the crust ended up a bit greasy.  The sides slumped down a bit after baking the empty crust, but I was able to push them back up a bit.  And the crust was very soft but did firm up as it cooled.

Like the cookie recipe, the cheesecake batter was quick to mix up in the food processor.  You pulse together cream cheese, sugar, eggs, vanilla, a bit of salt and melted bittersweet chocolate (I used 70% El Rey).  A few people mentioned that the chocolate flavor was mild, so I decided to add a bit of espresso to pump it up.  I dissolved a teaspoon of instant espresso powder in a teaspoon of warm water and mixed that in at the end.  I was a bit surprised that the cheesecake wasn't baked in a water bath even though it didn't have any flour in it.  Usually flour (or some other sort of starch) is added to prevent curdling when the temperature isn't moderated by a water bath.  Then I realized that the difference must be the chocolate--all the cocoa solids in the bittersweet chocolate must be acting like flour (there are several references to this in Shirley Corriher's Bakewise).  I baked my cheesecake for 35 minutes, being sure to pull it out before it was all the way set.  If you wait until then, the cheesecake is usually over baked.  And sure enough, even though my cheesecake had a fair amount of jiggle to it when I took it out of the oven, as it cooled, it set up nicely.  It originally had a ring of puffed batter around the edge, but that settled as well, leaving me with a nice, even surface.  I chilled the cheesecake for about 24 hours before we ate it.

The verdict?  This is a very nice cheesecake.  The chocolate flavor was definitely on the mild side, but I think the espresso did help.  I think I'll actually use a lower percentage chocolate next time, probably around 60%, but maybe add more of it.  I rarely say this, but I think the cheesecake could have been a bit sweeter.  The cocoa wafer crust was actually my favorite part--it really added to the chocolate experience.  The cheesecake was definitely enjoyed by my taste-testers as well.  I can definitely see myself making this one again, with a bit more tweaking.

If you'd like to try the cheesecake recipe, head on over to Margaret's blog for the recipe.  You can find the recipe for the cocoa wafers and many other wonderful things in Pure Dessert.  I highly recommend getting your own copy, but you can also find the cookie recipe here.