Happy Go Marni

Unicorn Poop Cookies, the Most Magical Cookies in All the Land

noreply@blogger.com (Marni) — Fri, 13 Jan 2012 05:48:00 +0000

I simply cannot take credit for such an amazing cookie. The Unicorn Poop Cookie is the brainchild of a genius named kristylynn84 (at least, that's her username on Instructables). Try it at home! She provides the recipe and step-by-step instructions here. And she even made a cheesy-good video set to classical music that beholds such a beauty.

I always knew baking was magical, but this takes it to a whole new level.

Board Certified Banana Fudge Brownies with Walnuts

noreply@blogger.com (Marni) — Mon, 09 Jan 2012 08:01:00 +0000

I brought these to work and people went bananas! I've learned over years of bringing treats to parties, work, friends' houses, etc, that certain flavor combinations are definite hits with crowds. And the popular opinion whole-heartedly supports chocolate and banana together. These brownies are the real deal. They mean business. Monkey business. So so good!

I doubled the recipe and used 3 ripe bananas I had on hand. The recipe supposedly comes from the California Walnut Board. Did you know such an organization existed? That's some serious dedication to a nut! The "supposedly" above is because my mom sent me the recipe, which she had saved on a recipe card in a binder, and can't recall for sure, but thinks it's from that walnut board. I'm going to assume she's right. Because board certified brownies simply sound better. It's like they passed a test or something. And hey, based on the faces of the lucky recipients of the batch I made, they passed with flying colors.

If you happen to know for sure that these don't come from the California Walnut Board, or heck, that the board is a fantasy all together, please keep it to yourself. I purposely didn't check Google for accuracy because I like a little mystery now and then. And I can't bear the thought of these brownies not being board certified. It would ruin my day. ;)

Banana Fudge Brownies with Walnuts

Adapted from a recipe by the California Walnut Board (if memory serves my mom right...hehe)
Makes an 8-inch pan of brownies (recipe can be doubled and baked in a 9x13-inch pan)

1/4 cup (1/2 stick) unsalted butter
6 ounces semisweet chocolate (can use chocolate chips)
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup mashed ripe banana (about 1 small)
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/3 cup chopped walnuts, toasted

Heat oven to 350 degrees. Grease bottom only of 8-inch square pan. I like to line my pan with foil and then grease the foil so it's easy to lift the entire tray of brownies out and slice on a cutting board.

In a saucepan, melt together the butter and chocolate. Remove from the heat and beat in the flour, sugar, mashed banana, vanilla, baking powder, salt, egg, and walnuts with a wooden spoon.

Spread batter evenly in prepared pan.

Bake 20-25 minutes or until center is set (do not overbake or the brownies will be dry). Cool in the pan on a wire rack, then cut into 2-inch squares. Or smaller, bite-size squares, which is my preference.

Step-by-Step in Pictures

Melt the chocolate and butter together...

Remove from the heat and add the flour, sugar, baking powder, and salt...

Add the banana, egg, and vanilla...

Stir in the toasted walnuts...

Spread evenly in the prepared pan and bake for 20 to 25 minutes at 350 degrees F...

Cool, then slice and serve!

One Bottle of Beer Bread

noreply@blogger.com (Marni) — Fri, 09 Dec 2011 06:00:00 +0000

Do you know why the song "99 Bottles of Beer" is called "99 Bottles of Beer"? Here's a nifty story. Believe it at your own risk. There once were 100 bottles of beer. A nice round number. But someone stole a bottle to make this beer yeast bread and then there were only 99!

Got an extra bottle of beer lying around? This yeast bread recipe calls for exactly one bottle. No need to use a glass measuring cup because you use the whole bottle! I love that it's the perfect quantity! And each time you make this bread, it will come out a little different because you can continue to change up the brand of beer you use.

I was at my parents' house when I made this. They are not the drinking kind. But I did find one random, lonely bottle of beer in the fridge in their garage, and I knew they wouldn't miss it. So I used an Italian beer called Birra Moretti La Rossa. The loaf was great! It's got white whole wheat flour in it, which gives it a hearty flavor. Would be great for making sandwiches. Turkey or cheddar! And of course, it's best enjoyed with a tall ice cold beverage in a frosty glass, if you catch my drift. ;)

One Bottle of Beer Bread

Adapted from a recipe by Marcy Goldman in The Best of Betterbaking.com

Makes 1 large loaf

1/4 cup warm water

1 tablespoon instant yeast

2 tablespoons sugar

1 1/2 cups warm beer

2 tablespoons vegetable oil

1 1/2 teaspoons salt

2 cups white whole wheat flour

2 to 2 1/2 cups bread flour

1 egg white, beaten until foamy, for glazing

Grease or spray a 9x5-inch loaf pan. Place on a lined baking sheet.

In the bowl of a stand mixer with the beater attachment, stir together the water, yeast, and sugar. Let stand for 2 to 3 minutes until the yeast is dissolved.

Add the beer, oil, salt, white whole wheat flour, and 1 cup of the bread flour. Mix until well combined, then switch from the beater attachment to the dough hook attachment. Add the remaining bread flour, only as much as is needed to form a smooth, elastic dough that pulls away from the sides of the bowl. Knead for a few minutes. Then transfer the dough to a floured work surface and knead by hand for a few minutes.

Spray the inside of a large bowl and place the dough in the bowl, then turn to coat both sides with the oil. Cover and let rise until almost doubled in size, about 30 to 45 minutes.

Return the dough to the floured work surface, pat it down to deflate it, and then shape it into a loaf. Place in the prepared pan. Brush the top of the loaf with the foamy egg white. Cover the pan and let rise until almost doubled in size, about 30 to 40 minutes.

Preheat the oven to 375 degrees F. Slash the top of the loaf with a very sharp knife in two diagonal lines. Bake for 35 to 40 minutes, until the top is browned and the bottom sounds hollow when tapped. Cool in the pan on a wire rack for the first 15 minutes, then remove to the wire rack to cool completely outside of the pan.

Step-by-Step in Pictures

Dissolve the yeast in water and sugar...

If you look closely, you can see that the entire bottle of beer has been poured into the measuring glass to make exactly 1 1/2 cups...in other words, no need to measure! Pour the whole bottle in the mixing bowl!

Add the beer, oil, salt, white whole wheat flour, and 1 cup of bread flour...

Add enough additional bread flour to form a smooth, elastic dough...

The dough will start to pull away from the sides of the bowl...

Let the dough rise in a greased bowl, covered, until doubled in size. Then shape into a loaf and place in the prepared pan. Brush with the foamy egg white, let rise again until doubled in size, then slash the top of the loaf with two diagonal lines...

Bake at 375 degrees F for 35 to 40 minutes...

Let cool on a wire rack, then slice and enjoy with an ice cold bottle of BEER!

A Tool to Help You Make My Award-Winning Lucky Charms Ice Cream

noreply@blogger.com (Marni) — Tue, 15 Nov 2011 03:00:00 +0000

Remember that Award-Winning Lucky Charms Ice Cream I blogged about back in April? One of the steps for making the ice cream required separating the toasted oat grain cereal from the marshmallows. And as a dedicated ice cream maker, I handpicked those marshmallows out, one by one, because what else was I going to do? It was a labor of love.

But I just read in a blog that someone invented a sifter that almost perfectly separates the marshmallows from Lucky Charms cereal! I know you are celebrating quietly in your seat.

The only minor challenge is that you need to own a 3D printer (or become friends with an owner of one) because that's how you create your sifter. The sifter shape reminds me of a paper tea cup with holes in the bottom. So, go invest in a 3D printer and then make delicious Lucky Charms Ice Cream! How much do 3D printers cost? Small price to pay!

Step-by-step instructions for making your own sifter here.

I Want a Wonder Woman KitchenAid Stand Mixer and I'm Ready to Fly to Brazil to Get It

noreply@blogger.com (Marni) — Fri, 11 Nov 2011 18:24:00 +0000

Looks like KitchenAid's Brazilian division is offering a Wonder Woman edition of the KitchenAid stand mixer. And a peace and flower edition! And a bugs edition! And a skull and cross bones edition! Gahhhhh! View the Brazil KitchenAid stand mixer Facebook photo album here. Maybe they'll add more designs soon!

This news came to me while I was staring depressingly at my plain white uber-boring white mixer. I've already vented on this blog in the past about my white mixer, wishing I had a fun color like turquoise or hot pink. Now that I see these special edition patterned ones, forget the solid bright colors! (Though honestly, anything is more fun than white!)

Do I have to fly to Brazil to get one or do they ship internationally? I'm ready to book my flight.

Honey and White Whole Wheat Bread

noreply@blogger.com (Marni) — Mon, 07 Nov 2011 08:01:00 +0000

It's the darndest thing. I was watching an episode of Man vs. Food on the Travel Channel, and this cook was featured demonstrating how he makes meat pastries (or pasties, as the restaurant calls them) from scratch, rolling out the dough with a vintage commercial dough roller, and hand filling and shaping each pastry. My mouth was watering. And within a minute of watching that, I got the urge to make homemade dough. The guy on the episode wasn't using yeast, but I think my craving to make dough was so strong, and unspecific enough, that pretty much any type of dough would do.

I pulled out a bread book from my extensive collection, and selected the first thing I saw that I had all the ingredients for without needing to stop at a grocery store. This Honey and White Whole Wheat Bread was the winner.

The bread has a delicious, hearty, sweet taste, and is a bit dense from all the whole wheat. I think next time I'd use a cup of all-purpose flour to replace one of the cups of white whole wheat, just so it isn't quite such a heavy dough, as is typical of whole wheats. But I can't really complain, because I can't stop eating the loaf, and it makes delicious toast with a little butter spread on top. I made split pea soup from scratch last night and intend to have honey and white whole wheat bread and a cup of soup each night for dinner this week. We'll see how that goes. The loaf might not last that long...

Honey and White Whole Wheat Bread
Adapted from a recipe by Judith M. Fertig in Prairie Home Breads
Makes 1 loaf

1 1/2 teaspoons active dry yeast
1 cup plus 1 tablespoon warm water
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon salt
3 cups white whole wheat flour, plus more if needed

1. In the bowl of a stand mixer, sprinkle the yeast over the warm water and stir to dissolve the yeast. Let sit for 5 minutes until foamy.

2. To the yeast mixture, add the honey, oil, salt, and flour, 1 cup at a time. Add more flour as necessary to form a soft dough that pulls away from the sides of the bowl.

3. Knead the dough for 3 to 4 minutes, until smooth and elastic. Then place in an oiled bowl, and turn over so both sides are coated with oil. Cover and let rise at room temperature until doubled, about 1 hour.

4. Grease a 9x5-inch loaf pan and set aside. Punch down the dough in the bowl and turn it out onto a floured work surface. Shape the dough into a loaf and place, seam side down in the prepared pan. Cover and let rise at room temperature until doubled, about 1 hour.

5. Preheat the oven to 350 degrees F. Bake the bread for 30-35 minutes, until golden brown on top and sounds hollow when tapped on the bottom. Remove from pan and cool on a wire rack.

Step-by-Step in Pictures
Combine the yeast and warm water, allow to get foamy, then add in the honey, oil, salt, and flour...

Add enough flour to form a soft dough that pulls away from the sides of the bowl...

Knead the dough on a floured work surface for 3 to 4 minutes, then cover and let rise until doubled in size...
Shape into a loaf and place in prepared pan, then cover and allow to rise again until doubled in size...
Bake at 350 degrees F for 30 to 35 minutes, until golden brown...

Cool on a wire rack, then slice and serve!

Super Chewy Homemade Soft Pretzels

noreply@blogger.com (Marni) — Tue, 18 Oct 2011 07:01:00 +0000

I have a weakness for soft pretzels. They are my kryptonite, and the thing I gravitate toward at baseball games, festivals, street fairs, malls, Costco, you name it. And yet I'd never tried making them at home. It was time.

When I found this recipe and read the instructions, I had one thought: I've done this before. Ok, no, it wasn't to make pretzels, but it was the exact same method of boiling, then baking. It was to make bagels! That was definitely a comfort as I approached this slightly intimidating pretzel project; I already had experience doing almost the identical thing. And as a result, I already owned a bagel strainer, which would come in handy when making the pretzels.

These pretzels freeze great, so if you don't think you can eat all 16 within two days, I recommend freezing them in Ziploc bags and defrosting one at a time as you have a craving. Just keep in mind that if you choose salt as your topping, the salt will get soggy and absorb into the top of your pretzel once frozen; better to freeze the ones you top with seeds and eat up the salt-covered ones first. Drizzle some yellow mustard on them, and there you have it, the real deal.

Mall shmall. Make soft pretzels at home! Though who am I kidding? The very next time I'm at a mall, I'm sure I'll succumb to the kryptonite.

Soft Pretzels

Adapted from a recipe by King Arthur Flour
Makes 16 pretzels

1 tablespoon sugar
2 cups room-temperature water
1 tablespoon active dry yeast or 2 teaspoons instant yeast
3 cups white whole wheat flour
2 teaspoons sugar or non-diastatic malt powder (King Arthur Flour sells this!)
1 tablespoon salt
2 1/2 to 3 cups unbleached all-purpose flour

6 cups water
2 tablespoons baking soda

1 egg
1 tablespoon water
sesame seeds, poppy seeds, pretzel salt, or other topping of your choice

If using active dry yeast, combine the sugar, water and yeast in a large bowl or stand mixer, and stir until dissolved. If using instant yeast, there's no need to mix these ingredients together first; simply add them directly to the bowl like the other ingredients. Add in the white whole wheat flour, malt/sugar, salt, and all-purpose flour. Only add as much all-purpose flour as is necessary to form a soft dough that pulls away from the sides of the bowl (the dough should not be sticky). Turn the dough out onto a floured work surface, knead well, place in a greased bowl, and turn over in the bowl so both sides of the dough are greased. Cover the bowl and let rise until doubled in size.

Return the dough to the floured work surface and divide the dough into 16 equal pieces. Roll each piece of dough between your hands until it is a pretty lengthy log, then lay it on the board and shape into a pretzel. Repeat until all 16 pretzels are shaped.

Preheat the oven to 450 degrees F.

In a large soup pot, boil the water and baking soda together. To add a pretzel into the water without burning yourself, carefully lay a pretzel onto a bagel strainer, then lower the strainer into the water until the pretzel comes off and floats in the water. The pot will hold 3 to 4 pretzels at a time. Because the pretzels will float to the top, boil for 30 seconds, then turn the pretzel over to boil for another 30 seconds on the other side. Using the bagel strainer, transfer the boiled pretzel to a baking sheet lined with parchment paper or a silicone baking mat. Leave enough space between the pretzels on the baking sheet to account for them growing in the oven. They will puff up in all directions and you don't want them to stick to each other!

Beat together the egg and 1 tablespoon of water to create an egg glaze. Brush the glaze on the pretzels and sprinkle with your topping of choice. Bake for 10-14 minutes, until the tops of the pretzels are golden brown.

Step-by-Step in Pictures
Dissolve the yeast and sugar in water, then add the white whole wheat flour, salt, malt/sugar, and some of the all-purpose flour...

Continue to add all-purpose flour until the dough comes together and pulls away from the sides of the bowl...

Knead the dough on a floured work surface, then place in a greased bowl, cover, and let rise until doubled...
Divide the dough into 16 pieces...
Shape each piece into a log...
Then shape the log into a pretzel...
Place a pretzel on a bagel strainer and carefully lower the strainer into the boiling water...

Boil for 30 seconds on each side...
Strain excess water from the pretzel as you transfer it from the pot to a baking sheet...
Brush with an egg glaze, then sprinkle with seeds or salt...

Bake at 450 degrees F for 10-14 minutes, until golden brown...

Try not to eat all 16 at once. Enjoy!

Peanut Butter Butterfinger Cookies

noreply@blogger.com (Marni) — Fri, 30 Sep 2011 07:01:00 +0000

Believe it or not, I am still using up the chopped candy pieces I acquired from the birthday party my friend hosted for her husband back in April. She had an ice cream-themed party with a gazillion toppings so you could build your own amazing sundae. At the end of the party, she sent me home with lots of the leftover toppings, not knowing what to do with them. I've been having a blast baking with them or snacking on them plain. Already used up the Oreos, Kit Kats, M&Ms, and mini peanut butter cups.

This time around, I took her crushed Butterfingers and decided to add them to a peanut butter cookie. And not just any peanut butter cookie. David Lebovitz's. I added some vanilla to his recipe, tossed the crushed Butterfingers in at the last minute, and shaped the dough into cookie logs so I could slice and bake. Oh man, these cookies are amazing. They are chewy and peanut buttery, and then they have these baked Butterfinger bits in them that add some caramelized crunch. I could not be happier with the result!

Peanut Butter Butterfinger Cookies

Adapted from a recipe by David Lebovitz in Ready for Dessert

Makes 30 cookies

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 cup creamy peanut butter (not natural; I used Skippy)

1 teaspoon vanilla extract

1 large egg, at room temperature

1 cup chopped Butterfingers (this is a rough estimate; feel free to use more or less!)

In a small bowl, whisk together the dry ingredients (flour, baking powder, and salt). Set aside.

In a stand mixer or large bowl with hand mixer, beat the butter, both sugars, and peanut butter together on medium speed until smooth. Blend in the vanilla and egg. Add the dry ingredients and mix just until incorporated. Stir in the chopped Butterfingers.

Leave in the bowl, covered, or shape the dough into a couple of logs wrapped in plastic wrap. Then chill in the fridge for at least 2 hours or overnight. You can also freeze the cookie dough logs in Ziploc bags to make cookies at a later date.

When you're ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. Drop balls of dough onto the baking sheet or slicing the logs into approximately 1/2-inch thick discs and space evenly apart. Use a fork to flatten the tops of the cookies. Bake for 8 to 10 minutes, rotating the sheets front to back and top shelf to bottom shelf halfway through baking. The cookies will look slightly underdone, but start to look golden around the edges. Underdone is the key to chewy cookies!!

Cool the cookies on the baking sheets for 10 minutes, then transfer to cooling racks.

Step-by-Step in Pictures

Whisk together the dry ingredients and set aside...

In a large bowl, beat together the butter, sugars, and peanut butter...

Blend in the egg and vanilla...

Stir in the dry ingredients...

Stir in the Butterfinger bits...

Mix just until incorporated...

Shape into cookie dough logs and wrap in plastic wrap. Chill in the fridge for at least 2 hours, or freeze in a Ziploc bag...

If you're going to freeze to bake at a later time, be sure to include some instructions on the Ziploc bag so you'll know how to finish off the baking!

When you're ready to bake, slice the log into discs...

Place the discs evenly apart on a baking sheet, then press down with a fork to create a crosshatch design...

Bake at 350 degrees F for 8-10 minutes. Err on the side of underbaking them...

Yummo!!

The Award for Coolest Eating Utensils Goes to...Bitten Silverware

noreply@blogger.com (Marni) — Sun, 11 Sep 2011 07:39:00 +0000

A guy named Mark Reigelman, an artist, created this genius silverware. I'm not sure what it would feel like to hold these in your hands while eating - perhaps a bit (pun intended) sharp or uncomfortable? But worth it, right? Way to go, Mark. I am awarding you with the Happy Go Marni Award for Coolest Eating Utensils.

And now it's time to meet the man. This is Mark(s) Reigelman. In the Info section of his site, he dedicates a page to his Team. When you get there, this is what you see. A bunch of Marks. Ha!

Girl Scout Pie, er, Cookie Chart

noreply@blogger.com (Marni) — Tue, 06 Sep 2011 07:18:00 +0000

Source: Wired Magazine

Photo Credit: Celine Grouard

Just read this in Wired Magazine. According to Girl Scout Cookie sales data, here's how the cookie crumbles. Most popular cookie is Thin Mint, followed by Samoas. BUT! If you combine the Peanut Butter Sandwich and Peanut Butter Patties, peanut butter cookies are very well represented, in fact inching out Samoas. Go PB! I hope I've gotten you in the mood; it's almost Girl Scout Cookie Season. This concludes today's cookie report.

Oreo Kit Kat Chocolate Chip Cookies

noreply@blogger.com (Marni) — Sun, 04 Sep 2011 07:01:00 +0000

Chocolate chip cookies are the new kitchen sink cookie. Or maybe it's not new but I'm just late to discover this. You can pretty much take any chocolate chip cookie recipe and then toss in additional ingredients you have on hand. I can't vouch for the results each time, since what you add in might be extremely weird or even gross, but I can say it's a lot of fun to experiment, and a great way to get rid of leftover candy bits.

So recently I decided to take a traditional chocolate chip cookie recipe, and add in chopped Oreo cookies and Kit Kat pieces. An Oreo cookie in a chocolate chip cookie is very meta, very redundant, and that is a very good thing. The Kit Kat pieces add some crunch because of the wafer, and they remain intact after baking.

Put on your lab coat and experiment with chocolate chip cookie mix-ins!

Oreo Kit Kat Chocolate Chip Cookies
Adapted from a recipe in Southern Living Best Loved Cookies
Makes approximately 5 dozen cookies

3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 (12-oz.) package semisweet chocolate chips
1 cup chopped or crushed Oreo cookies (the quantity here is flexible)
1 cup chopped Kit Kat bars (feel free to use slightly more or slightly less)

Using an electric mixer, beat together the butter and the sugars until creamy. Add the eggs, one at a time, then the vanilla.

Combine the dry ingredients (flour, baking soda, and salt) in a small bowl, then gradually add to the creamed butter mixture. Finally, stir in the chocolate chips, Oreo cookies, and Kit Kat bars.

Chill the dough in the fridge for an hour or shape into logs, wrap in plastic wrap, and freeze in plastic storage bags in the freezer for ready-to-go slice-and-bake cookies (just be sure to write the baking time and oven temperature on the bag as a reminder for later).

Drop tablespoonfuls of dough onto an ungreased cookie sheet, or slice 1/2-inch discs of dough from the thawed out dough logs that were in the freezer.

Bake at 350 degrees F for 7 to 12 minutes. I prefer soft, chewy, slightly underdone cookies so I bake on the shorter end of the time range. Remove the cookies from the oven and cool on cookie sheet for 10 minutes, then transfer to wire rack to cool completely.

Step-by-Step in Pictures
Beat the butter and sugars until creamy...

Add the eggs and vanilla and beat until incorporated...
Beat in the dry ingredients...

Stir in the chocolate chips, Oreo cookies, and Kit Kat bars...

Chill the dough in the fridge for an hour...
Or shape the dough into logs, wrap in plastic wrap, and freeze in bags until ready to use...
Place tablespoonfuls of dough evenly apart on a baking sheet...

Bake at 350 degrees F for 7 to 12 minutes, then allow to cool, and enjoy!

Dill Pickle Bread, Because Weird is Fun!

noreply@blogger.com (Marni) — Fri, 12 Aug 2011 07:01:00 +0000

I think it took me all of 5 seconds to decide if I would make this bread. Usually there's a whole lot of deliberation before I decide what baking project I will take on. I'll sit with several cookbooks, mark them with post-it notes, and anywhere from an hour to 3 hours later, I've made my choice. None of that happened with this pickle bread. I basically read the title, read the pickle ingredients it called for (just to make sure it sounded pickly enough for my satisfaction), and made my way to the kitchen. It was that simple.

This bread truly tastes like pickles. And sure, that is a little weird but it is surprisingly good. The texture is an absolute 10. Soft and chewy. And it has a sour flavor similar to sourdough.

I will say, using a cup of pickle juice pretty much means there's no juice left in your jar of pickles. And the recipe only calls for one chopped pickle. So I guess that means you have to eat the rest of the pickles right then, or host a pickle party that afternoon so they don't go to waste. Or I guess you can save the pickles for later. But since you've used up the pickle juice, what liquid do you put back in the pickle jar so the pickles will last? If you are a pickle expert, please advise in the comments below!

My brilliant mom made the suggestion that this bread would be perfect for a corned beef sandwich. Or how about pastrami! Makes sense since you eat dill pickles at the same deli where you get your corned beef or pastrami sandwich. Why not in the same bite? Jewish delis, are you listening?

Dill Pickle Bread
Adapted from a recipe on What's Cooking America

1 generous cup lukewarm dill pickle juice
3 teaspoons instant active dry yeast

1 tablespoon granulated sugar

1 tablespoon extra-virgin olive oil
1 tablespoon dried dill weed
1/4 teaspoon salt
1 large dill pickle, finely chopped

3 cups bread flour or unbleached all-purpose flour

In a standmixer or large bowl, stir together the warm pickle juice, yeast, and sugar. Add in the oil, dill, salt, chopped pickle, and 1 cup of the flour. Beat until incorporated. Gradually add the remaining two cups of flour, adding an additional tablespoon of flour at a time until the dough forms a soft, elastic ball and pulls away from the sides of the bowl.

Knead the dough on a floured work surface. Place in an oiled bowl and turn once to coat. Cover the bowl and leave in a warm place to rise until doubled in size, about an hour.

Turn the dough out onto the floured work surface and shape the dough into a loaf by rolling or stretching it into a rectangle, then folding it in thirds like a letter, turning it over, and tucking the ends underneath.

Spray a 9x5-inch loaf pan with nonstick cooking spray, then sprinkle the bottom and partway up the sides with cornmeal. Place the shaped dough into the loaf pan and cover. Allow to rise in a warm place about 40 minutes.

Preheat the oven to 400 degrees F. Using a very sharp knife, make three diagonal slashes in the top of the dough. Brush the top with water. Bake for 25-35 minutes. If the bread starts to get dark brown but isn't done baking yet, cover the top with foil and return to the oven. To check for doneness, remove the loaf from the pan and tap the bottom with your finger. It should make a hollow sound. If it doesn't, return the loaf to the pan and return the pan to the oven to bake for a few more minutes.

When done baking, remove from the oven and allow to cool out of the pan on a wire rack.

Step-by-Step in Pictures

Combine the sugar, yeast, and pickle juice...

Chop up a pickle or two!

Add in the oil, dill, salt, chopped pickle and 1 cup of the flour...

Add in the remaining 2 cups of flour...

Mix and add a tablespoon at a time of flour until the dough pulls away from the sides of the bowl...

Knead the dough, then place in a greased bowl, cover, and let rise for about an hour...

When the dough is ready, it will have doubled in size...

Shape the dough into a rectangle...

Fold the dough in thirds like a letter going into an envelope...

Tuck the ends under and pinch to seal...

Place in a greased loaf pan that has been dusted with cornmeal, cover and let rise about 40 minutes...

Once risen, slash the top of the loaf three times, then brush the surface with water...

Bake at 400 degrees F for 25 to 35 minutes...

Let cool out of the pan...

Slice and serve with butter or use for a corned beef or pastrami sandwich!

Oatmeal M&M Cookies, Where M&M Stands for Mmmmmmm

noreply@blogger.com (Marni) — Tue, 02 Aug 2011 07:01:00 +0000

M&Ms are one of my favorite things to put in cookies. And the M&M cookie at Diddy Riese near UCLA is one of my all-time favorites!

M&Ms are also great eaten straight out of the bag. (Stating the obvious.) But I was feeling like baking, and I view candy as a baking ingredient as much as it is a treat on its own. I'm funny like that. You'd be surprised to see my liquor cabinet. It's pretty extensive. I mean, for someone who is not a big drinker, my liquor cabinet is impressive and actually shocking. People come over and see my booze and jump to ALLLLLL the wrong conclusions. That stuff is 99% for baking! Ok, and maybe on occasion I'll have a shot while I'm in the kitchen.

When I'm browsing at the grocery store, I often look at ingredients as "baking potential" as opposed to stand-alone stuff. You should try that method of thinking sometime. Go to your local grocer and view everything with a different eye - a baker's hat, if you will. You'll be surprised the sort of fun things you'll discover. Pinenuts in biscotti? Sure! Crushed potato chips in chocolate chip cookies? Yes, please! Thinking with your "baking potential" brain on means entertaining DIY projects. Brilliant ideas. Delicious baked goods-in-the-making.

But back to M&Ms. It is no surprise to anyone that M&Ms lend themselves well to baking. So today, I stuck them in oatmeal cookies from my new Williams-Sonoma Baking Book.

Oatmeal M&M Cookies
Adapted from a recipe in The Williams-Sonoma Baking Book

Makes about 3 dozen cookies

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups old-fashioned rolled oats

1/3 cup finely chopped walnuts

Approximately 1 cup M&Ms (or more...or less...whatever you want!)

In a saucepan over low heat, melt the butter. Remove from the heat and stir in the granulated sugar and brown sugar (I used a big wooden spoon). Then add the egg and vanilla and stir until fully incorporated.

Over a sheet of wax paper, sift together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Carefully pour the sifted ingredients into a bowl and stir to blend. Add the dry ingredients into the egg mixture, and stir to combine, then stir in the oats, walnuts, and M&Ms. Cover the bowl with plastic wrap and chill in fridge for 1 hour.

Preheat the oven to 350 degrees F. Generously grease 2 baking sheets.

Use a cookie scoop or tablespoon to drop tablespoon-size balls of dough onto the cookie sheets, spaced evenly apart (about 2 inches because the dough will spread). Use a metal spatula or the bottom of a glass to flatten each ball of dough to about 1/3-inch thick disk.

Bake the cookies for about 11-15 minutes, until golden brown. Err on the side of underbaking, especially if you want a chewy cookie. Remove from oven and let cool on the cookie sheets for 5 minutes, then transfer the cookies to wire racks to finish cooling.

Step-by-Step in Pictures

Melt the butter in a saucepan, remove from heat, and stir in the granulated and brown sugars...

Stir in the vanilla and egg...

Sift the dry ingredients together and stir to blend...

Add the dry ingredients into the butter-sugar-egg mixture...

Stir in the oats and walnuts...

Stir in the M&Ms...

Cover the bowl and chill in the fridge for an hour...

Shape the dough into balls...

Place evenly apart on the baking sheet and press the tops down with the back of a glass or a metal spatula...

Bake at 350 degrees F for about 11 minutes...

Enjoy!

How to Have a Half Birthday Cake

noreply@blogger.com (Marni) — Wed, 20 Jul 2011 22:06:00 +0000

Today is my half birthday. The 6 month mark. That is worth celebrating, right? I was thinking of baking myself a half birthday cake. But what exactly does that look like? Does it mean I bake a whole cake and toss out half or give away half? Or do I only bake half the recipe? But in a round cake pan so it looks like a whole cake? Or do I bake a cake in a cake pan that looks like half a round cake? DING DING DING!

My friend Jan sent me a link to this half-round cake pan. It's perfect for celebrating half birthdays! Let me know if you have a different interpretation of how to bake a half birthday cake. I'm very interested. Particularly because I love finding excuses to bake. Not that I need excuses...

Sally Lunn Bread: The Bread That Thinks It's Cake

noreply@blogger.com (Marni) — Wed, 13 Jul 2011 07:39:00 +0000

I finally made Sally Lunn Bread. I've seen various versions of this famous bread in a lot of my cookbooks and couldn't figure out what the allure was. Why were so many cookbooks including it?

But by george, I've got it! Now that I've made it and tasted its richness and analyzed its dense cross section and feared I'd be home alone with the loaf eating all of it in one sitting, I understand. It's cake bread. Er, not cake, but cake bread. As in bread that has cake-like qualities. Notice the eggs, milk, and butter called for in the recipe. Your everyday white sandwich bread does not contain any of those ingredients. Sally Lunn Bread is special!

I just want to know, with a stick of butter already in the dough, is it wrong to slather a slice with butter before you pop it in your mouth? Don't judge me.

Sally Lunn Bread

Adapted from a recipe in Fast Breads by Elinor Klivans

Makes 1 large round or 2 rectangle loaves

1 1/4 cups milk, any fat content

1/2 cup (1 stick) unsalted butter

4 cups unbleached all-purpose flour

1/3 cup granulated sugar

1 teaspoon kosher salt

2 1/4 teaspoons instant yeast (one 1/4-oz packet)

3 large eggs

Choose your baking pan first. Use either a 9 1/2- or 10-inch tube pan or two 8x4- or 9x5-inch loaf pans. Butter the bottom and sides of the pan(s). I used two 9x5 but wish I had used two 8x4 so the bread would be taller (but either is fine!). Line the bottom with parchment paper and then butter the parchment. Yes, that's a lot of buttering.

In a small saucepan on medium heat, combine the milk and butter until a thermometer reads around 130 degrees F. Remove from the heat and allow to cool considerably (if it's still too hot to stick your finger in it, it is not ready to use).

In a stand mixer, blend together 1 cup of the flour, the sugar, salt, and yeast on low speed. Carefully add the milk-butter mixture and beat on low until smooth. Cover the bowl with a towel and allow to rest for 10 minutes.

Beat in the eggs on low speed for about 1 minute. Add the remaining 3 cups flour and mix for 6 minutes. It's totally normal that the dough is a bit thin and sticky and doesn't pull away from the sides of the bowl. Avoid the urge to add unnecessary extra flour. And don't worry about kneading it. Simply scrape the sticky dough into the prepared pan(s).

Place the two pans side by side on your countertop and cover with plastic wrap or a towel and allow to rise for about 1 hour. It's ready when the dough has risen about halfway up the sides of the baking pan(s).

Preheat the oven to 375 degrees F. Bake the bread until golden brown and the top is firm to the touch, about 50 minutes. If you're using smaller pans, the baking time may be less, so err on the side of checking the bread early. The bread should rise to the top of the pan(s). Remove from the oven and allow to cool in the pans for 10 minutes. Then invert onto a cooling rack and turn over so they are cooling right side up. Be sure to remove the parchment paper before they are left to cool.

To store the bread, place in a plastic bag and seal to keep airtight. Leave at room temperature for up to 3 days. Makes great toast, especially after 3 days when it's not as fresh!

Step-by-Step in Pictures
Heat the milk and butter, then set aside to cool...

In a stand mixer, combine the yeast, sugar, salt, and 1 cup of the flour...

Add the milk-butter mixture, then cover and let rest for 10 minutes...

Beat in the eggs...

Add the remaining flour and mix for several minutes...

The dough will be sticky and that's OK...

Scrape dough into two prepared loaf plans, cover and let rise for an hour, and then bake at 375 degrees F for up to 50 minutes...

Remove from oven and let cool on a wire rack in the pans for 10 minutes...

Remove from the loaf pans and cool directly on the wire rack...

Slice and serve!

Chocolate Chip Cookie Dough Truffles

noreply@blogger.com (Marni) — Mon, 04 Jul 2011 07:01:00 +0000

GASP! SHOCK! AWE! BEHOLD! A cookie dough truffle! Why haven't I heard of this before?! And for all you raw-egg-freaker-outers, there are no eggs in this cookie dough so don't get your panties in a bunch. Instead of eggs to bind the dough together, you use sweetened condensed milk!

Go crazy with topping choices. I opted for brightly-colored star sprinkles and some white chocolate that I melted and placed into a piping bag for a few more designs. The effect is so cool! For the 4th of July (Happy Independence Day to you!), try red, white, and blue candies, sprinkles, or dyed white chocolate. These would be festive and perfect to celebrate the holiday.

The truffles set up in a short time and then look really elegant and fun. And one of the best ways to customize this is, if you already have a favorite chocolate chip cookie recipe, feel free to use that dough instead of this one. Just replace egg with sweetened condensed milk. Voila.

Cookie Dough Truffles
Adapted from a recipe on FoodNetwork.com that was featured on Paula's Best Dishes, Episode: Sweet Somethings
Makes 5 dozen truffles

1/2 cup (1 stick) unsalted butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate chips (it's important they are mini!)
Semisweet chocolate for melting (I used a LOT, maybe 18 ounces or more?)

In a large bowl using an electric mixer on medium speed, cream together the butter and brown sugar. Add vanilla. Gradually beat in flour on low-medium speed (unless you want flour in your face). Then add the can of sweetened condensed milk. Add mini chocolate chips and mix until well combined. Chill the dough, covered, in the fridge for about an hour. Shape into 1-inch balls. It helps to use a cookie dough scoop to get evenly sized balls. Place on wax paper-lined baking sheet; chill 2 hours. You want the balls really firm before you roll them in the melted chocolate.

Melt chocolate in a glass bowl and place the bowl over a hot water bath so the chocolate stays liquidy and melty. Otherwise, you'll find yourself constantly microwaving the bowl of chocolate and huffing and puffing. Drop a cookie dough ball into the melted chocolate, turn to coat completely with a spoon. Lift up using a fork, thin spatula (such as metal offset spatula), or specialty dipping tool, shaking any excess chocolate off. Place on a wax paper-lined baking sheet. While the chocolate is still setting, top with desired sprinkles so they'll stick. If you want to pipe melted white chocolate on top instead of sprinkles, it's not as critical that you decorate right away because the white chocolate will stick no matter what. Once the baking sheet is filled, place in the fridge to chill and completely set the truffles. This takes about an hour. Then they're ready to serve!

Step-by-Step in Pictures
Cream together the butter and brown sugar...

Add the vanilla...
Add the flour...
Add the sweetened condensed milk...

Stir in the mini chocolate chips, then chill in fridge...
Shape into 1-inch balls of dough and return to fridge to chill...
Dip the balls in melted chocolate, then top with sprinkles...

Or decorate with melted white chocolate in a piping bag...

Chill the truffles in the fridge to set the chocolate completely, then enjoy!

I Would Do The Same Thing

noreply@blogger.com (Marni) — Mon, 04 Jul 2011 05:55:00 +0000

Click image to view larger

My mom just sent me this comic strip. It was published in today's San Jose Mercury News.

Lucy and I are clearly related. I would do the same thing.

Celebrate New York With My Friend Christina's Rainbow Cupcakes

noreply@blogger.com (Marni) — Sun, 26 Jun 2011 16:14:00 +0000

Photo Credit: Tastes Like Yum on flickr
Photo Reprinted with Permission

I am very excited by the news that New York has just legalized same-sex marriage, becoming the largest state to do so. And while perhaps this political news is out of place on a baking blog, I am going there!

My friend Christina and I go wayyyyy back, back to high school in the Bay Area. Christina is a GREAT baker. And actually, I have to give her extra credit because she is up to just about any challenge to turn a "normal" recipe into a vegan one. It's quite impressive. Well, on her own fabulous blog Tastes Like Yum, she just posted a tribute to this fresh-from-the-oven New York law. Rainbow cupcakes! While her cupcakes are vegan, you can use a dairy yellow cake recipe instead and follow her instructions for creating the rainbow layers. Her pics are very helpful!

Visit Christina's Rainbow Cupcake blog post here and let's all toast to New York and hope we see more states follow suit soon. Rainbow cupcakes everywhere! All the time!

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting

noreply@blogger.com (Marni) — Mon, 20 Jun 2011 07:01:00 +0000

I made this back in January for my birthday. I love oatmeal cakes, cookies, breads. Pretty much anything with oatmeal. I have an oatmeal cookie recipe I want to share with you soon, too. I also eat a lot of oatmeal for breakfast. Oatmeal is a big part of my life. Since this cake recipe is simple, and every ingredient called for is part of my pantry staples (other than cream cheese...I'll admit I don't stock EVERYTHING regularly), it was an easy sell for me to choose this recipe.

You'll notice that you toss flour with the chocolate chips before they go into the batter. It's a great technique for preventing the chips from falling to the bottom of the cake. Though isn't it funny how there's a famous quote: "Let the chips fall where they may." That quote definitely doesn't apply to cakes! I encourage you to try this trick in other cake recipes that call for chocolate chips. It really works!

And if you're in the mood for cupcakes, I'm sure this cake would lend itself perfectly to cupcakes instead of a 9x13-inch cake.

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Adapted from a recipe by Matt Lewis and Renato Poliafito in Baked Explorations

8 ounces chocolate chips
1/2 teaspoon bourbon, Scotch, or favorite liquor
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon

Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9x13-inch pan (either glass or light-colored metal). Measure 1 1/4 cups water and bring to a boil (microwave works well for this).

In a small bowl, combine the chocolate chips and bourbon and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.

In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes.

In another large bowl, whisk together the eggs, granulated and dark brown sugars, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining 1 1/2 cups flour and the chocolate chips. Pour the batter into the prepared pan.

Bake the cake for 38 to 45 minutes. You'll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.

Let cool on a wire rack for at least 30 minutes.

Prepare the Cream Cheese Frosting (see recipe below). Spread a thin layer of frosting over the entire top surface of the cooled cake. Chill the cake in the fridge for 15 minutes to set the frosting before serving. Store leftover cake in the fridge, tightly covered. If you haven't frosted the cake yet, you can leave the cake, tightly wrapped, out on the counter (doesn't need to be chilled unless there's cream cheese frosting).

Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Using a stand mixer with the paddle attachment, beat the butter until very smooth. Add the cream cheese and beat until smooth.

Add the confectioners' sugar and vanilla and beat again, about 1 minute. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. If you want, you can prepare this frosting the day before, just remove from the fridge and let it soften before you attempt to spread it on the cake.

Step-by-Step in Pictures
Place chocolate chips, bourbon, and flour in a small bowl...

Toss to coat the chips with the flour...
In a large bowl, combine the oats and cubed butter...
Pour boiling water over the oats and butter...

Let stand 30 seconds, then stir to melt the butter; set aside for 25 minutes...
In another large bowl, whisk together eggs, both sugars, salt, baking soda, baking powder, and cinnamon...

Add the cooled oatmeal mixture and stir to combine...

Fold in the flour...

Stir in the chocolate chips...
Pour the batter into the prepared pan and bake at 375 degrees F for 38 to 45 minutes...

To make the Cream Cheese Frosting, beat the butter until smooth...
Add the cream cheese...
Add the confectioners' sugar...

Add the vanilla, then chill the frosting in the fridge for 30 minutes...

Frost the cooled cake...

Peanut Butter and Jelly Bars, Best Served in a Metal Lunch Box

noreply@blogger.com (Marni) — Fri, 10 Jun 2011 07:01:00 +0000

This'll bring you back to your childhood. Though when I offered it to coworkers and asked them if they felt nostalgic, they responded that peanut butter and jelly sandwiches are still a very real part of their lives...and no, they're not parents yet. I guess I haven't been paying close enough attention to what my coworkers have been eating for lunch!

These bars are really simple to prepare because the bottom layer is the same as the top layer, just that the bottom is pressed together and the top is crumbled and sprinkled over the jelly layer. I used raspberry preserves as my jelly ingredient and it had the perfect consistency - not overly liquidy like a fruit sauce, but not so solid that it doesn't spread easily. With the raspberry preserves' rich red hue, the cross section of these bars is beautiful. In fact, you should celebrate the fact that some of the jelly oozes out the sides. Way more visual drama! And tossing salted peanuts on top adds both crunch and a salty-sweet flavor.

I made a lot of people really happy with this treat. I guess that makes it a keeper! Maybe next time I'll feed a batch to kids and see if I get as good a reaction. :)

Peanut Butter and Jelly Bars
Adapted from a recipe on Page 99 in the March 2011 Bon Appetit magazine

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup smooth peanut butter
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup grape, strawberry, or raspberry jelly
2/3 cup coarsely chopped salted dry-roasted peanuts

Preheat oven to 350 degrees F. Line an 8x8x2-inch metal baking pan with foil, leaving an overhang for lifting up out of the pan later. Spray the bottom and sides of the foil lining with nonstick cooking spray.

Whisk the dry ingredients together in a small bowl: flour, baking powder, and salt. Set aside.

In a stand mixer or bowl with electric hand mixer, beat the peanut butter, brown sugar, and butter until smooth. Add in the egg and vanilla and beat on low speed until well incorporated. Beat in the dry ingredients on low speed just until blended (and not a moment more!).

Divide dough in half. Wrap half of the dough in plastic wrap and freeze for 10 minutes. Place the remaining half in the foil lined pan and press down to cover the bottom.

Pour jelly or preserves on top of the dough layer in the pan and spread evenly to cover.

Remove the dough from the freezer, break it up into pieces the size of grapes, and scatter on top of the jelly layer. Finally, sprinkle the salted peanuts on top.

Bake the bars until the top is golden brown, about 28-30 minutes. Cool completely in the pan on a wire rack. Then lift the foil overhang up and place the bars on a cutting board. Cut into 16 squares, or make smaller pieces (which I prefer doing so you can feel like you can have more than one). Store in an airtight container at room temperature. Note: You can make these 3 days ahead. They keep really well!

Step-by-Step in Pictures
Whisk together the dry ingredients; set aside...

Beat together the butter, brown sugar, and peanut butter...
Beat in the egg and vanilla...

Add in the dry ingredients...

Divide dough in half...
Press half the dough into the bottom of the pan, chill the other half of the dough in the freezer for 10 minutes...

Spread the jelly over the dough in the pan...

Cover the dough layer completely with the jelly...

Break the chilled dough into grape-size pieces and sprinkle them on top of the jelly...

Sprinkle the salted peanuts on top and bake at 350 degrees F for about 30 minutes...

Cool completely before cutting into squares and serving. Enjoy!

Chocolate-Orange Cupcakes with Bittersweet Chocolate Frosting

noreply@blogger.com (Marni) — Mon, 30 May 2011 02:48:00 +0000

My cousin Jessica got married last weekend in a beautiful ceremony at a lakeside venue in Agoura Hills, California. She looked stunning! Her groom Alex is a lucky guy! And we're lucky to have Alex in our family now.

Family came in from all over and if there's one thing you should know about me by now, it's that sweet tooths and great bakers run in the family. My mom, my cousin Rachael (sister of the bride), a family friend, and I all baked for a dessert party hosted at the hotel the night before the wedding. It was a fitting event for our extended family.

Incredibly (but true), Rachael, with the help of a friend, spent two days in the kitchen and also made a dessert bar for the wedding reception, which featured a whopping 12 kinds of treats, everything from cookies, to truffles, to cupcakes. She outdid herself. And then, the sweet tooth-y relatives, who are used to this sort of over-the-top sugar overkill and would probably never admit something was "too rich," descended upon these treats, giving their inevitable thumbs-up. It was by far the most desserts I've ever seen at a wedding. And I didn't even mention there was a wedding cake, too.

These chocolate-orange cupcakes are really delicious and easy to make. I brought them to the dessert party. The trick to making them elegant is putting the frosting into a piping bag and piping swirls onto the top of each cupcake. It brings a bakery-like quality to them, despite being as homemade as homemade can be!

Chocolate-Orange Cupcakes with Bittersweet Chocolate Frosting
Adapted from a recipe in The Williams-Sonoma Baking Book

3 tablespoons Dutch-process cocoa powder
1/4 cup hot water
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 orange
2 large eggs, at room temperature
3/4 cups granulated sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted and cooled to room temperature

For the frosting:
6 ounces bittersweet chocolate
1 cup unsalted butter, at room temperature
2 cups confectioners' sugar

Preheat the oven to 350 degrees F. Line 12 standard muffin cups with paper liners or 36 mini cupcake cups (which is what I did).

In a small glass measuring cup, heat water until very hot in the microwave and then stir in the cocoa until it dissolves; set aside.

In a bowl, sift the dry ingredients together: flour, baking powder, baking soda, and salt. Zest the orange and add the zest to the dry ingredients, stir, and set aside.

In the bowl of a stand mixer or a large bowl with an electric hand mixer, beat the eggs and granulated sugar until well blended. Beat in the buttermilk and vanilla, then the cocoa-water. Blend in the melted butter, and then add the dry ingredients.

The batter will be a bit thin, so carefully spoon enough batter into each muffin cup to fill it about half full. Bake until the tops of the cupcakes have puffed up and appear set and a cake tester inserted into the center of a cupcake comes out clean. For regular-sized cupcakes, this should take about 15 minutes, for mini cupcakes, check at about 9 minutes. Cool the cupcakes in their pan on a wire rack, then gently lift them up and remove from the pan.

To make the frosting, melt the chocolate in the microwave or in a double boiler. While the chocolate is cooling to room temperature, beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment on medium speed until the mixture is creamy and smooth. This takes about 3 minutes. Beat in the melted, cooled chocolate until thoroughly combined. Fill a pastry bag with the frosting and use a large star tip to pipe a spiral onto each cupcake. Refrigerate the cupcakes to set the frosting, but take out of the fridge at least 30 minutes before serving so they are not chilled.

Step-by-Step in Pictures
Combine the dry ingredients. Add the orange zest and set aside...

Beat together the eggs and sugar...
Beat in the buttermilk and vanilla...
Add the cocoa-water, then the melted butter...

Blend in the dry ingredients...

Stir just until combined...

Spoon the batter into the muffin cups, filling halfway...

Bake at 350 degrees for 15 min (for regular size cupcakes) and 9 minutes for mini cupcakes. Cool completely before frosting the tops...

To make the frosting, beat the butter and confectioners' sugar...

Add the melted chocolate...

Stir until well blended...

Pipe the frosting into spirals on top of the cupcakes...

Bessie's Chocolate Fudge Squares Stuffed with Peanut Butter Cups

noreply@blogger.com (Marni) — Mon, 16 May 2011 07:01:00 +0000

I was at the grocery store recently shopping for basics like milk, eggs, and bananas. I had no intention of veering off the path. And then I struck gold. I approached the Easter candy sale section and my eyeballs almost flew out of their sockets. First of all, I thought I had missed my chance to get Easter candy on sale because it was already several days after the holiday. In fact, I had already mourned that lost opportunity and moved on with my life. Second, giant bags could be mine for just $1.20 per bag. I gave in and put several bags in my cart - a few Cadbury mini eggs, Reese's, and some other stuff.

I wish I could tell you it was a tough decision and my brain was fighting my hand not to pick up any candy. But that's not how this experience played out. I don't think my hand-reaching could have been any speedier or more certain. There was no pause, no trembling, just one beautiful straight grab and it was over.

I don't view this at all as lack of will power. I view it as investment, because Reese's Peanut Butter Cups shaped in the form of Easter eggs are still just Reese's Peanut Butter Cups. The ingredients are the same. I can buy these and use them in baking as if there were no difference. And I knew when I bought this giant bag of Reese's exactly what I was going to do with the eggs. They were going in brownies.

The only thing left to do was decide on a brownie recipe. I pulled out my family cookbook and found a recipe my aunt had submitted for Bessie's Chocolate Fudge Squares. Bessie was the housekeeper that many of my relatives on my mom's dad's side shared back in the 1950s and 60s in Youngstown, Ohio. The brownies are more on the cakey side than the fudgy side, and I'm more of a fudgy girl, but they work really well with a stuffing of peanut butter cups. I'm quite pleased with my $1.20 purchase.

Bessie's Chocolate Fudge Squares Stuffed with Peanut Butter Cups
Adapted from a recipe by Bessie Anglun, a housekeeper that worked for my mom's paternal family in Youngstown, Ohio, that was submitted by my aunt Linda to our family cookbook

1/2 cup (1 stick) butter
2 squares unsweetened chocolate
1 cup sugar
3 eggs
1 cup flour
1 teaspoon baking powder
1/2 to 1 cup toasted nuts, optional
1 teaspoon vanilla
12 Reese's Peanut Butter Easter Eggs or Cups

Melt butter and chocolate together in a medium saucepan. Remove from heat and add sugar. Beat in eggs, one at a time. Mix in flour, baking powder, nuts, and vanilla. Place in greased and floured (or sprayed with nonstick cooking spray) 9-inch or 8-inch square baking pan. Bake at 350 degrees F for 15-25 minutes.

Step-by-Step in Pictures
Melt the chocolate and butter...

Remove from heat and add the sugar...
Add the eggs, one at a time...
Add the dry ingredients...

Add the vanilla...
Spread about half the brownie batter in the bottom of the prepared pan, then evenly distribute the Reese's Peanut Butter cups/Easter eggs on top...

Spread the remaining batter on top of the Reese's Peanut Butter cups...
Bake at 350 degrees F for 15 to 25 minutes...

Cut into squares and serve...

Exotic Spice Cookies with Ginger, Cardamom and Rose Water, AKA The Cookies I Chose Over Lakers Playoff Tickets

noreply@blogger.com (Marni) — Sat, 14 May 2011 02:34:00 +0000

Yes, it's true, these are the cookies that will make grown men cry. Not because they are so damn good (and believe me, they are), but because they are here today, a physical, tangible thing I can hold in my hand and send to my stomach, at the expense of Lakers playoff tickets. Grown men, cry away.

Allow me to explain.

I suddenly felt the urge to bake with rose water this week.

I'll never forget the day I bought the rose water. It was about a year ago I was offered last minute free tickets to a Lakers playoff game, and being the rebellious, bake-crazy girl I am, I turned down the tickets so that I could go shopping for interesting baking ingredients at a store called Surfas in Culver City. I had never been to Surfas, but I had heard about it and always wanted to go. I had been told by foodie friends that it was a foodie mecca, a wonderland of restaurant supplies and exotic ingredients and every color of the rainbow in decorating sugars.

Much to the chagrin of my friends who all would have dreamed of being my plus one at the game, not to mention the name calling I got from them, I declined the tickets and instead spent my afternoon purchasing rose water, some parchment cake pan liners, and some colorful coarse decorating sugars. Call me what you will (though please be gentle), I had a great day. And then the rose water sat in my cabinet, unused, all this time! Until now. I searched on Google for a recipe that called for rose water, and found a cookie that also required cardamom, one of my absolute favorite spices.

Well, let me tell you, I made the cookie dough, tasted a little nibble, and then stood there frozen, in shock, in awe, unable to move, in love with this cookie dough. So much so, that I wasn't sure I should bake it up into cookies. I mean, if it ain't broke, don't fix it right? The cookie dough is so perfect, why take a risk and bake it into cookies. What if the baked version isn't as good as the raw dough? What a dilemma! And get this, there is no chocolate in the recipe! What the heck! I know, something is clearly wrong with me. First, I skip Lakers playoff tickets to go grocery shopping, and then I make a non-chocolate cookie dough that's so out of this world I contemplate not baking it. Huh.

The moral of the story is: Listen to the voice inside your head. Do what you want to do. Don't listen to others. Then own your decision, never look back, and make no regrets.

And by the way, yes, I took the risk, baked the dough into cookies, and have zero regrets. Thank goodness! Because if I had made a disgusting cookie with the rose water I purchased instead of attending the basketball game, I would have felt like a fool. These cookies are chewy, full of spicy flavor, and perfect in every way. Please, indulge yourself and make them. I feel like until you do, you're going to think Happy Go Marni has lost her mind. Not that she cares what you think. ;)

Exotic Spice Cookies with Ginger, Cardamom and Rose Water
Adapted from a recipe by Camilla Saulsbury, Nacogdoches, TX, that was featured in the Food Network show Ultimate Recipe Showdown, "Episode: Cookies"
Makes 2 1/2 dozen cookies

2 1/4 cups all-purpose flour
2 1/4 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cardamom (I'd do 1 teaspoon because I love this spice)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander, optional (I skipped this)
1/4 teaspoon freshly ground black pepper, optional (I skipped this)
3/4 teaspoon salt
3/4 cup chopped crystallized ginger (even uncrystallized ginger works fine - and sold at Trader Joe's)
1 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
1 large egg
1/4 cup honey
1 teaspoon rose water (feel free to add more; 1 teaspoon is VERY mild)
3/4 cup turbinado (raw) sugar, for rolling (Trader Joe's sells this!)

In a medium-sized bowl, whisk the dry ingredients together: flour, ground ginger, baking soda, cardamom, cinnamon, coriander (if using), pepper (if using) and salt. Stir in the crystallized ginger and then set the bowl aside.

In the bowl of a stand mixer or large bowl with electric hand mixer, beat together the brown sugar, butter and shortening until fluffy. Be careful not to overbeat. Beat in the egg, honey, and rose water. Remove the bowl from the mixer and use a wooden spoon to stir in the dry ingredients. Mix just until blended. Cover and refrigerate at least 1 hour or overnight.

Preheat oven to 350 degrees F. Line two cookie sheets with parchment, silicone baking mats, or spray lightly with nonstick cooking spray. Pour a thick layer of turbinado sugar into a small bowl. Wet your hands under the sink, shake them off but don't dry them, and then form 1 1/4-inch balls of dough. Then roll the balls in the turbinado sugar to coat completely. Place the balls about 2 inches apart. They won't flatten out that much (which is why they remain so chewy!).

Bake cookies until slightly cracked and set on top but still soft to touch, and very light golden-colored, about 9 to 11 minutes. For my oven, 9 minutes was the perfect amount of time. Leave the cookies on the sheets for one minute to cool, then use a spatula to transfer to wire racks to cool completely.

Step-by-Step in Pictures
Whisk the dry ingredients together...

Add the crystallized ginger and stir to combine...

Set aside...

Combine the butter, shortening, and dark brown sugar...

Beat until smooth...
Blend in the egg, rose water, and honey...
Remove from the mixer and stir in the dry ingredients...

Cover with plastic wrap and chill in fridge at least an hour or overnight...

After the dough is chilled, remove from fridge and set up your work station with a bowl of turbinado sugar...
Roll balls of dough in the turbinado sugar and place evenly apart on a baking sheet...
Bake at 350 degrees F for 9-11 minutes, then let cool...

Enjoy!

Seeing Double: Double Chocolate Banana Bread

noreply@blogger.com (Marni) — Mon, 02 May 2011 07:01:00 +0000

I love banana bread with chocolate chips. But what's one ingredient that could make it even better? Cocoa powder! That's the key here and it makes this bread double chocolaty!

Instead of making two large 9-inch loaves, I distributed the batter among 3 smaller loaf pans. Then, when the loaves were done baking and cooling, I immediately froze a few of them, knowing I alone could not eat that whole recipe before the bread spoiled! Ok, I probably could have eaten all of the loaves, but I wouldn't have been happy about it a week later.

When the bread has been sitting out for a few days and it's not as fresh as on day 1, it makes amazing toast. Try it with a little orange marmalade or even simply a light spread of butter. How about some peanut butter? Everyone knows chocolate, bananas, and peanut butter were meant for each other. Mmm.

Double Chocolate Banana Bread
Recipe adapted from The Ghirardelli Chocolate Cookbook
Makes two 9-inch loaves

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
4 large eggs
1/2 cup whole milk
4 large ripe bananas, mashed
3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder mixed with 1/2 cup sugar
1 tablespoon plus 2 teaspoons baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Lightly grease two 9 by 5-inch loaf pans or three or four smaller loaf pans. You can mix and match sizes; just be mindful of the baking time as smaller loaf pans need less baking time.

In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy. Beat in the eggs, one at a time. Add the milk and bananas, beating until well blended.

In a separate bowl, whisk together the flour, unsweetened cocoa-sugar mixture, baking powder, and salt. Gradually, add the dry ingredients to the creamed mixture. Mix on low just until combined; be careful not to overmix! Gently stir in the chocolate chips (with a spoon, not the mixer). Pour the batter into the prepared pans.

Bake for 60 to 75 minutes (less time for smaller loaf pans), until golden brown and a tester inserted into the center comes out clean. Set the pans on a rack to cool for 15 minutes, and then turn the loaves out of the pans to cool completely. To freeze, wrap tightly in plastic wrap and then place in freezer bags.

Step-by-Step in Pictures
Combine dry ingredients with cocoa and 1/2 cup sugar...

Set aside...
Cream the butter and sugar together...

Add the eggs, one at a time...

Beat in the milk...

Beat in the bananas...

Stir in the dry ingredients/cocoa-sugar mixture...
Stir in the chocolate chips...

Spread the batter evenly into the pans...

Bake at 350 degrees F for 60 to 75 minutes...

Slice and serve...

My Mom's Favorite Ooey Gooey Pecan Bars for Passover

noreply@blogger.com (Marni) — Sat, 23 Apr 2011 07:39:00 +0000

I got to my parents' house Thursday night and the first thing my mom says to me (after the big bear hug, of course) is, "Marni, you have to try these pecan bars." She all but stuffed one into my mouth. It wasn't exactly hard to give in and try one, but it was noteworthy that she was so eager. I mean, I'd just stepped off a plane and all she could think about was feeding me this bar.

Her alacrity was justified. One bite, actually, one look at these bars, and I knew I'd be sleeping happy (and waking up and going to the gym - but it would be worth it).

Just when I thought there'd be no new baking revelations this Passover, my mom drops this on me. Kaboom! Kerpow! And now I am a changed woman. Forever. Can a Passover Pecan Bar do that to a person? Yes, and I can't wait for you to try this. In fact, I urge you to use your leftover Passover ingredients after Passover is over and make this to bring to a picnic, or a work party, or whatever. No one will know it has matzah meal in it, but if they ask what's in it, tell them the truth. It will shock them.

Unfortunately, because my mom had already made these by the time I arrived, I wasn't there to take step-by-step photos. So these few finished product photos will have to do. I think you'll survive!

Ooey Gooey Pecan Bars for Passover

Adapted from a recipe by Marcy Goldman in A Treasury of Jewish Holiday Baking

Crust

1/2 cup matzah meal

1 cup matzah cake meal

1/2 cup ground toasted pecans

1 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter or margarine

1 egg yolk

Gooey Pecan Filling

4 eggs, lightly beaten

2 tablespoons unsalted butter or margarine, melted

1 1/3 cups brown sugar

Pinch of salt

1/2 cup Passover maple table syrup

1 teaspoon lemon juice

1 tablespoon Passover vanilla sugar (or Passover vanilla extract)

1/2 cup chopped pecans

Preheat the oven to 350 degrees F. Lightly grease a baking pan. My mom used a 9x13-inch and highly recommends it! You can also use an 8x11 (smaller pan) and the bars will be taller, even gooier, and more like the pecan pie you're used to around Thanksgiving.

For the crust, in a food processor or large bowl, stir together the matzah meal, cake meal, pecans, brown sugar, salt, and cinnamon. Add the butter and pulse in the food processor or use a pastry blender to cut the butter up into small morsels so that the crust mixture is crumbly. Add the egg yolk and stir to incorporate. Use your fingers to squish the mixture together and then press it into the prepared baking pan. Bake for 20 to 25 minutes. You'll know the crust is done when the edges are beginning to brown, but are not too dark. Cool on a wire rack for 15 minutes.

For the filling, in a large bowl, combine all of the ingredients and whisk to incorporate. Pour this filling onto the cooled crust and return to the oven for 20 to 25 minutes. Cool completely on a wire rack, then place in the fridge to chill further so that the filling sets. Cut into squares. A little goes a long way because these are so gooey and indulgent, so even bite-size pieces would work well.

Makes 3 to 4 dozen heavenly bars.