Have you ever tried rhubarb? I’ve met many people who had never tried it, and of those that have tasted it, it seems people have a love/hate relationship with it. If I had to describe rhubarb, I’d have to say it’s as if strawberry and celery had a child. It goes well in baked recipes paired with sweet berries, or in this case, zingy ginger.

This week at my office we’re having a bake sale and holding raffles for Susan G. Komen Race for the Cure®, ending with attendance at the race in DC. I’m thinking I might take a risk and make these rhubarb crumble bars. They’re pink and festive for breast cancer awareness, but will anyone buy them? Or maybe I’m secretly hoping no one buys them so I can eat them all.

You can use this recipe as a base and swap out any fruit you like. I prefer it with a touch of cardamom in the crumb topping, but you can swap it out with a different spice or omit it altogether. Pink peppercorn would go nicely and be extra-festive.

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You may not have heard of morels before. I have had a few dishes that used morels in a very special way, including a chicken fried steak with morel gravy, but it is not something that pops up on menus too often. Morels are great at soaking up whatever they’re in. They’re great, earthy, sponges.

From Marx Foods’ site:

Morel mushrooms have a honeycombed, hollow, cone-shaped cap from 1 to 3 inches high. They grow naturally in a range of colors from tan to almost-black. Morels are one of the most prized and beloved wild mushroom varieties. People go wild for their buttery-earthy flavor and aroma.

Unfortunately, their fresh season is fleeting, lasting roughly from May to July. Dried morels allow you to enjoy the flavor and beautiful appearance of morel mushrooms year round, and they’re very easy to rehydrate & cook with.

Dried mushrooms are a great value. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms. In addition, they can be shipped much more affordably than fresh or frozen mushrooms.

One of my favorite savory, baked recipes is ratatouille. It’s a very flexible and predictable recipe that can be easily adapted to whatever ingredients you have on hand.

The first recipe I tried was Ina Garten’s Chicken with Morels, but I realized that while it has baking steps in it, the ingredients are cooked stovetop more than in the oven. I used the chicken I created using that recipe in this dish, but any protein can be used. You can also leave out meat all together and serve it with more quinoa to get the same protein punch. This keeps great in the fridge for leftovers, or frozen into lunch-sized portions.

Go check out all the other entries in the 5th Annual Morel Recipe Challenge, and if you’re up for it, vote for my ratatouille!
Thanks again to Marx Foods for the chance to play around with this funky ingredient.

Note: I was given the dried morels free of charge from Marx Foods, though all thoughts and recipes are my own.

Baked Ratatouille with Morels includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

From Nicole: Due to a family vacation in March, my sister and I neglected to update for February and March for Foodie PenPals. Here’s what we received from this great program.

February

For the February package, I received four types of teas (Darjeeling, Morocco Mint, Chamomile, and Bancha Hojicha), a chocolate grater, a chocolate bar, hemp hearts seeds, chai tea latte mix, edamame, spinach miso soup mix, luna cookie dough bar, yeast, fruit leather, dried porchini mushrooms, and almond butter to go pack.

I just told her that I like to-go things (especially luna bars), tea, and Asian food. The mushrooms would taste great in the miso soup. I can imagine myself grating the chocolate over some risotto or a dessert like a pro. The almond butter tastes good squeezed on a fresh apple for a snack. The edamame, fruit leather, and luna bar would be great in a lunch or as snacks!

March

 

Foodie Penpals: February & March includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

Last week I met with Warren Brown via a Yelp event at the Shirlington location of his bakery empire, CakeLove, for a cupcake tasting. The catalyst for this cupcake tasting was that in the last 6 months, CakeLove had been listening to customer feedback and re-doing some of their recipes (See: My original review for CakeLove, the Tysons location). We were offered around 8 different types of cupcakes, a slice of strawberry shortcake, and a delicious sugar cookie.

I can really tell that the cupcakes have changed for the better (except the chocolate cake, which is still a bit lacking in flavor and moisture). The cakes are lighter and the frosting is more balanced. Yay for no more cold, cornbread-y cupcakes or separated frostings!

What I sampled, in order of preference:

1. Custom sugar cookie with icing - Perfectly soft with a strong hit of citrus and vanilla while still tasting balanced
2. Strawberry on Vanilla – *New* Vanilla cake with Strawberry buttercream. The cake and frosting were both light and moist. Some people said the buttercream was a bit oily and coated their tongue in an unpleasant way; I thought this could have been solved by putting a little less frosting on.
3. The King – *new* banana cake, peanut butter frosting, chocolate ganache. Moist and flavorful cake with a nice surprise of peanut butter under the ganache cap.
4. Red Velvet – *New* Red velvet cake with cream cheese frosting. Could use to be a little moister, but it had a nice crumb and the tang of the cream cheese frosting was refreshing.
5. Toffee Crunch on Chocolate – chocolate cake, cream cheese (?) frosting, crunchy toffee topping. The frosting paired with the crunchy topping was a bit too sweet, but I enjoyed the textural contrast. Even though the chocolate cake was a bit too lack-luster, the topping saved it.
6. Salted Caramel – *New* Vanilla cake with cream cheese (?) frosting and salted caramel drizzle. The flavor balance of this cupcake was a bit too far on the sweet site.
7. Chocolate Chip Cheesecake – chocolate cake, cream cheese frosting, chocolate chip & graham cracker ganache. The frosting, topped with chocolate chips and dusted with graham cracker crumbs are good, but the cake lacks a deep chocolate flavor and is light brown.
8. Chocolate Fuzzy Wuzzy – chocolate cake, chocolate buttercream, chocolate curls. The same issue as the other chocolate cakes, but the frosting is a bit too soft and reminds me of supermarket frosting. The chocolate curls on top did offer a good textural contrast.
9. Strawberry Shortcake – layered pound cake, vanilla buttercream, fresh strawberries. The buttercream was too chemically tasting, but other than that, was just okay.

The chocolate cake hasn’t been re-worked yet, so that’s why they were at the bottom of the bracket. I also didn’t care for the frosting on the strawberry shortcake, but others loved it.

I really felt special sitting at one of the 10 spots in the Shirlington CakeLove location listening to Warren geek out over cupcake recipe and formulation changes. He seemed to really value our feedback. It was also interesting learning about the business perspective he has and how he’s grown as a business owner and baker to be able to listen to his customers and set his own ego aside a little bit.

I loved being able to share my opinions on cakes (I have a lot of them), and be in the audience with fellow cake lovers!

You also get a lot for your money. I compared the cupcakes in size to one of my green tea cupcakes, made at home in a standard muffin tin, and they’re almost double the size!

CakeLove (Updated) includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

I usually don’t do anything for St. Patrick’s Day other than wear something green to avoid being pinched. This year, the holiday fell on a weekend and a delicious recipe popped up in my RSS Feed – these Matcha Green Tea Cupcakes from Oishii Treats.

I’ve been wanting to make green tea cupcakes for a while, but have been a bit wary. Green Tea is an acquired taste and I was worried how these would go over with my taste testers.

I replaced half of the flour the recipe called for with whole wheat flour, which went well with the earthiness of the matcha, though it probably kept the cake from being more green. I also used almond milk instead of regular milk. Since green tea is an acquired taste, I opted to swirl the frosting so that it’d be half matcha and half regular cream cheese frosting. This kept the cupcake from being a matcha-overload while adding a nice flair.

The best thing about these cupcakes are the smell. I love the way they smelled coming out of the oven and when I opened my carrier up to bring them in to the office. You’ll definitely want to use a nice quality matcha since they’re the star ingredient here. And, this is the way that you’re getting a dose of green, naturally!

Matcha Green Tea Cupcakes for St. Patrick’s Day ♣ includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

The baking with Girl Scout Cookies^® saga continues! Trefoils™ are sometimes seen as the plain, boring cookies that you always have extra boxes of after a booth sale. My sister had an extra box of Trefoils™ from last year and gave them to me on the condition that I bake something with them. Also, did you know that February 8th is National Girl Scout Cookie Day?

I was a little burned out on chocolate, as crazy as that may sound, so I wanted to make something for my office for Valentine’s Day that was decadent, but lighter. I made my Mini Blackberry Cheesecakes recipe and replaced the blackberries with blueberries. I also replaced the vanilla wafer cookies with the buttery, fragrant Trefoils™ and added some almonds in too (omitting the almond extract in the original).

It was easy to convince my office-mates to try these treats. The fruit on top makes it “healthy”; they’re bite-sized; they have Girl Scout Cookies^® in them, which makes them “limited edition”. The crust on these are delicious and it goes well with the tanginess of the cheesecake and the tart berries.

Feel free to sub your favorite fruit on top or replace the cookies with what you have on hand. I had some extra filling and crust and swirled in some chocolate chips and crunchy cookie butter for a rich Valentine’s treat.

Mini Blueberry Cheesecakes with Trefoils™ Cookie Crust includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

What was inside: a great variety of tea (chai, raspberry, mint, etc.), a white chocolate macadamia Luna bar, ginger chews, spearmint gum, a See’s chocolate lollipop, and tea bags to place your own loose leaf tea in it! Everything came in a festive red snowflake tin – which was perfect to store my tea in. I’ve just been sticking my teas into the kitchen drawers – now I can have them all in one place!

I really enjoyed Esther’s package since I feel like she knew me. I unfortunately gave her really vague guidelines, saying I love tea, Luna bars, chocolate, and on-the-go things. She nailed me!

I love ginger chews! I actually get nauseous sometimes and those are really handy to have in your purse.

I really can’t wait to try the different teas you got me and the little tins are so cute – they have cherry blossoms and geishas on them. She told me that she got them in Pearl River Market in NYC. I love going to NYC and I have been there before, so I will pick them up again!

I’ve never tried the Luna bar flavor, but I’m sure it’ll be delicious. The spearmint gum is always a must have in my purse and I’m always running out.  The chocolate lollipop looks promising but I’m saving it for a special day

Thanks for my perfect package, Esther!

Here’s a pic of what we sent to our FPP, who doesn’t have a blog:

For more information on Foodie Penpals, follow the link below.

Foodie Penpals: January includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

No matter how much you plan in advance though, there are always some snags. We had a few last minute shopping trips, a recipe mis-calculation, and a slight shortage of boxes, but everything turned out great. I chose to make a Dark Chocolate Crunchy Biscoff truffle and Stephanie chose a Deep Milk Chocolate Earl Grey and Lavender truffle. Both were delicious (I’m not biased at all).

This year we even remembered to print off some labels to put on the inside of the boxes so that recipients would know what they were eating. Extra truffles that didn’t fit in boxes were placed in bags. We also made just enough peppermint bark – some made in a cute rilakkuma chocolate mold, and some made in a brownie bite pan.

The base recipe for these truffles are from a truffle making class that Stephanie and I attended at ACKC in Washington, DC on 5/25/10. These truffle recipes have served us well for the past three years, and we’ll continue to use them in the future.

Homemade Truffles includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

Even though I was making 4 types of Christmas cookies, my office wouldn’t get to try any of them, so I whipped these up on a weeknight after seeing them on my friend Olga’s blog. I decided to make the pistachio cookies more festive by adding some red dried cranberries and some zingy crystallized ginger. I thought I was pretty clever turning these into Christmas-colored cookies.

Sometimes I think that chocolate is often used as a crutch in baking. It takes a really good hand to be able to make something delicious without chocolate in it that everyone will enjoy. These cookies had a firm yet delicate crumb and were extremely flavorful. I like that each bite had a bit of something else in it, an element of surprise, but some people don’t like that.

While these cookies were baking, I realized I had some chopped pistachios, cranberries, and ginger left over. I combined these with some leftover chopped hazelnuts from my homemade nutella and thought they’d make a delicious topping for one of my favorite things to make – pumpkin bread (or muffins). I scooped the bread batter into these odd shaped Panibois Baking Molds and hoped for the best, checking them often since they held varying sizes of batter. I couldn’t taste them after they baked (obviously), but I wrapped them up in cute snowflake cello-wrap and tied them with twine. I gave some to my family and some to co-workers. I’d like to think this is a more tasty version of a fruitcake, but pumpkin!

Pistachio, Cranberry, and Crystallized Ginger Cookies & Bread includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.

Every year I hand make gifts for the holidays. Whether it’s homemade vanilla extract, cookies, truffles, ornaments, or even bread, I think that the extra effort and thought that goes into making something yourself is priceless.

This year, while looking through the Bon Appétit Holiday Issue for possible Christmas cookie inspiration, my boyfriend said “you should make this.” I looked at the recipe and agreed – I would absolutely have to make this delicious looking homemade nutella.

The recipe was very straight forward (though if skinned hazelnuts existed in my area, I’d be much happier) and I made cute little recipe cards to go along with the gift. I only send recipe cards with edibles when I know they taste delicious and the recipient most definitely will be recreating on their own. Which they will, because this spread is delicious.  It might taste better because I skinned those hazelnuts with my own two hands, and worked my biceps while attempting to whisk the thickening ganache. But I think it tastes better than the stuff in the store because I know exactly what’s in it. Cream, butter, nuts, good quality chocolate, sugar, and a dash of salt. Not to mention that my packaging is super cute.

Here are some pictures that went out with my family’s holiday card this year. Every year it takes us a while to figure our how to use the timer on my mom’s fancy camera. Every year we have to take a bajillion re-takes while trying to pretend it’s Christmas even though it’s Thanksgiving. But it’s tradition, and it’s worth it. Just like these precious bundles of perfection.

It’s also my sister’s birthday today – Happy Birthday Ariel!

Gianduja (Homemade Nutella) & Happy New Year! includes content such as recipes and ratings which do not show up in the RSS feed. Please visit Hapa-tite - edible adventures & cultural explorations for the full content.