Anthony Chavez's Easter Egg. Yes, it looks like an egg. No, that's actually a cream cheese mousse. Yes, I was also fooled.

So, I know that Easter is a predominately Christian holiday, but according to the Food Timeline, a lot of secular holiday traditions (*ahem* Easter eggs, Easter bunnies) have their roots in pagan celebrations of springtime. And, really, given the beautiful weather this weekend, I’m really digging the idea of celebrating the spring.

Which is why I found Anthony Chavez’s Easter dessert at 2941 particularly fun. It’s a cream cheese mousse with a mango couliss and carrot cake ice cream. First of all, it’s incredibly clever – taking the elements of carrot cake and turning them on their head. And secondly, the mousse is in a shape of an Easter Egg, which definitely appeals to my Easter-bunny-loving, secular side.

But I know you’re not here to hear about why I love Easter eggs. So here’s the foodie blog news from the past week:

• Does DC need a $100 martini? Really? Well, now we have one at Kellari Taverna. Thankfully Endless Simmer provides us with a recessionized version – costing all of $5.

• Um, Macheesmo is starting a restaurant!!! How frickin’ cool is that? Of course, that means he’s moving to Wisconsin. Less cool. But overall – really frickin’ cool.

• Definitely agreed with Tammy Tuck and Bruce Falconer’s shout out to Pizzaria Paradiso on Young and Hungry. Paradiso’s great beer selection was overlooked in the Best Craft Beer Selection and Best Draft Beer Selection categories in the City Paper’s “Best of DC” contest.

• Thank God I’m not the only one who hasn’t done my taxes. Florida Girl in DC hasn’t thought about them either, but she already wants some tax relief, BLT steak style. Yes, on April 15th BLT Steak will be taking half off their alcohol – wine, cocktails, bottles, wines by the glass. And that’s all day. All day. Um, could we make April 16 a national holiday, please?

• Sometimes, I wish I were Jewish. The history, the community, the rituals, the food – it’s such a rich faith. But as I’m not, you’ll have to read about Becca’s memories of the food and celebration at her family’ Passover seders. It’s a lovely post.

• Tim Carman’s write up of food-related April’s Fool’s jokes was awesome. I would totally eat from Alinea on the Road.

• Oh God. I love bahn mi. Love it. It makes me miss the days when I lived in Seattle and was kitty-corner to an excellent little bahn mi restaurant. Check out this round up of good bahn mi spots in the DC area on Best Bites. Unfortunately, they’re a lot further than kitty-corner to my building.

• Want to be a food blogger? Check out theses tips from Capital Spice guest blogger Jennifer Winter on food photography – a must-have skill for any food blogger.

Happy Friday!

It's Easter. It's time to bake. Or buy and eat other's baked goods. Like, these sticky buns from Birch and Barley Pastry Chef Tiffany MacIsaac.*

*Photo by Olga Berman, of Mango and Tomato.

Hey MD readers. So, I’m trying something different this week. Rather than having the recipes and blog news roundup in the same post, I’m breaking them up into different posts. I mean, the roundups were getting kind of long and I think two posts will be a little more digestible. But do you love this idea? Hate it? Let me know.

So, these are all the recipes I want to try from this week’s Internet perusings. But in case you’re not in the mood to bake, never fear. Tiffany MacIssac, the fab Pastry Chef at Birch and Barley, is selling her sticky buns with cream cheese frosting for pick up this weekend. Yes. Yes. That means you can have them at your Easter brunch. It’s $20 for a half dozen, and they come with coffee sauce and extra frosting (just the way I like it). Call 202-567-2576 48 hours in advance to order.

• Check out Mango and Tomato’s beautiful photos of these lovely looking marscarpone pancakes with raspberries (adapted from a recipe on One Bite at a Time).

• Um, can I just say that I wish I would have thought of this? Check out these adorable Easter egg pot de cremes from A Measured Memory.

• Beet cake – AKA red velvet cake – a recipe from Bourbon Steak’s pastry chef Santanna Salas, via Counter Intelligence (she’s back!).

• Raspberry clafoutis (one of those desserts I’ve meant to make for years, yet never have) from The Bitten Word. Now if only we could get some raspberries at the farmer’s market.

• Chocolate peanut butter cake from the Mansion Mogul. I will never get sick of this flavor combination. Never.

So, that’s my roundup. What’s on your list of things to cook or bake this weekend?

These salty chocolate thumbprints will be making an apperance at the Food Bloggers Bake Sale for Haiti this Sunday!

I felt like I was reading about Hollywood and not the DC food scene this week. Nominees for The Restaurant Association Metropolitan Washington’s RAMMY awards and the James Beard Awards were announced this week. Well, okay, that’s only two awards. But still – there was lots of internet buzz this week about the DC nominees. In fact, several of the Beard and RAMMY nominees have been interviewed on this very blog – David Guas’ cookbook, Dam Good Sweet, was nominated for a Beard Award, and Pastry Chefs Travis Olson, Anthony Chavez and Josh Short received RAMMY nods.

Before you get all distracted with thoughts of sparkly dressed and red carpets, I want to put in a final plug for the Bake Sale for Haiti that’s happening this Sunday at Zorba’s (1612 20th Street NW) from 9-11. All proceeds will go to benefit Doctor’s Without Borders Haiti relief efforts, and many local food bloggers will be showcasing their best baking talents. Speaking of which, I’ll totally be spending tomorrow making lemon cupcakes and salty chocolate thumbprint cookies for the bake sale. So don’t be shy! Come out and get the baked goods you’ve been craving.

Okay, roundup time. Recipes I want to try, from this week’s Internet offerings:

• Bacon cornbread. Bacon. Cornbread. I don’t need to say anything more. From Biscuits and Such.

• Russian cabbage crescent rolls (I will eat anything if it is rolled up in biscuit dough) from Mango and Tomato.

• Ice cream sandwiches with chocolate chip cookies and cinnamon ice cream from Pete Bakes!

• Trash Bars from A Measured Memory. Dear God – they’re stuffed with everything one could want in a bar cookie – rice chex, muddy buddy’s, chocolate chips, peanut butter, and marshmallows. Oh, and butter. Don’t forget the butter.

And in other news:

• Metrocurean rounds up all the DC peeps who were nominated for James Beard Awards, where DC made a strong showing. As I mentioned above, Pastry Chef Amanda Cook of City Zen received a nod, as did DamGoodSweet, the cookbook by DC Pastry Chef David Guas. And City Paper food writer Tim Carman was nominated for his piece about restaurateur Andy Shallal’s disastrous top-chef style competition to hire the new chef at Eatonville.

• The RAMMY nominees were announced on Tuesday, and Young and Hungry has the roundup. For you pastry fans, the Pastry Chef nominees are Anthony Chavez of 2941, Amanda Cook of CityZen, Josh Short of the Neighborhood Restaurant Group, Fabrice Bendano of Adour, and Travis Olson of 1789.

• Whoo hoo! The food blogger bake sale for Haiti made it to the Young and Hungry blog!

• Florida Girl in DC ponders what to make at the Food Blogger Bake Sale. I’m glad that someone else thought about this as much as I did! I willingly admit to having bake sale anxiety.

• A new wine bar opening up on 14th street sparks a blog war with U Street Girl. The blogger removed a comment from her initial post about the restaurant’s opening date after the restaurant owner threatened her with legal action because he found the comment to be libelous. Wow. Well, now I really don’t want to go there, and I love a good wine bar.

• 14th and You (“New wine bar for 14th and Florida promises small plates, short fuse“) and We Love DC (“Local Business Owner Strong-Arming Bloggers?“) comment on U Street Girl’s situation.

• No, I couldn’t attend Le Grand Prix de la Baguette de Tradition Française de la Ville de Paris – Paris’ annual contest for the best bread in the city. But you can get an inside look at the competition – one of the judges was an American living in Paris, and wrote about the experience on her blog. Found via Chewswise.

• Did you read that uber-snobby New York Times blog post about “100 Things Restaurant Staffers Should Never Do?” Well, Endless Simmer responds with a list of “100 Things Restaurant Patrons Should Never Do.” Excellent piece, guys.

• Gradually Greener takes a look at some unexpected RAMMY award categories – the best neighborhood gathering place, hottest bar scene, and restaurant power spot. I can’t quite believe these are award categories, but they’re very interesting to think about.

• Rather liked this post from The Lancelot Sturgeons about finally getting to that point where you have enough pantry items improvise a gourmet weeknight meal. Haven’t we all experienced that moment when you realize you can actually make a nice meal from random things stuffed into your fridge and pantry? It’s a good feeling.

Happy Friday!

The whole wheat flour makes these better than regular biscuits.

I don’t often make biscuits. They’re something that are really best right out of the oven, and it’s rare that I want to eat a dozen biscuits in one sitting. Actually, that’s not true – I often want to eat a dozen biscuits in one sitting, but it’s rare that I would allow myself to do so. Instead, I like to save them for brunch or dinner parties or other large gatherings. And the good thing is, once you’ve made them, they’re something you can easily whip up in 20 minutes.

Ever since reading Good To the Grain, By Kim Boyce, I’ve been inspired to bake more with whole-grain flours, and I’ve been enjoying the hearty flavor they bring to baked goods. So the last time I was baking biscuits I thought – why not try them with some whole wheat flour and see what happens?

Well, I may have created a new go-to biscuit recipe. Since I still haven’t managed to pick up white whole wheat flour, I went with the recommendation from The Bread Bible, and used part all-purpose and part whole wheat flour. I decided that I wanted bring out the nutty flavor of the whole wheat flour, so I added some honey to the dough. Finally, I used buttermilk as the liquid, which brought a nice tangy note to biscuits. They were crisp and buttery, and I found the light sweetness from the honey, the tang from the buttermilk, and the hearty note from the whole wheat flour completely addictive.

But did I eat all these biscuits in one sitting? I’ll never tell.

Maybe I need to make these again. Like, right now.

Whole Wheat Honey Buttermilk Biscuits
Adapted from The Joy of Cooking
Makes 16 2 1/4 inch biscuits

Ingredients
1 cup all-purpose flour
3/4 cups whole wheat flour
3 tsp baking powder
1 tsp kosher salt
6 tbs butter, cold and cut into cubes
1 tbs honey
3/4 cup buttermilk

Preheat oven to 400 °F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together all-purpose four, whole wheat flour, baking powder and salt. With your fingers or a pastry cutter, cut the butter into the flour mixture, until the pieces of fat resemble small peas. Make a well in the center of the flour mixture and add the honey and buttermilk. Mix with a spatula or wooden spoon until the dough leaves the sides of the dough (if necessary, add a little more flour).

Turn the dough onto a lightly floured work surface and roll until 1/4 inch thick. Cut out rounds with a biscuit cutter. Transfer to the prepared baking sheet and bake for 12-15 minutes, until lightly browned. Serve warm, fresh from the oven.

Get your food and drink on with fellow food bloggers.

Are you a food blogger? A reader? A lurker? Thinking about starting a food blog? Then you should come out for the next food blogger happy hour on April 7th. We’ll be heading to Art and Soul on Capitol Hill (415 New Jersey Avenue NW). Come meet, mingle, and chat with fellow food bloggers. I can attest that it’s a very nice, welcoming group of people – so please don’t be shy!

RSVP on the DC Food Bloggers Facebook Fan Page.

Are you interested in helping us plan these shindigs? Then shoot me an email so I can add you to the planning committee – a very informal group of bloggers who keep these events rolling. And thanks to the planning committee for their hard work in making these events happen:

Arugula Files
Beer Spotter
Biscuits and Such
Capital Cooking
Capital Spice
Common Man Eats
Dining in DC
Girl Meets Food
Gradually Greener
Thrifty DC Cook
We Love DC

Chocolate, almond, orange - perfect for Passover.

If you’re really looking to rile up your Jewish friends, ask them about their most detested Passover desserts. We got into just such a discussion at my book club this weekend, and our Jewish members were quick to trot out a litany of complaints. Cakes made with matzoh meal are coarse, sponge cake is dry, cookies taste weird without flour – the kvetching went on and on.

Now, as some one who really likes to show off at the holidays, I feel a great deal of sympathy for Jewish bakers. It’s really difficult to bake something delicious – or even halfway tasty – without two of the most basic ingredients in baking – flour and leavening. Matzoh meal just doesn’t have the same properties as cake flour and, no matter how finely it’s ground, it never will.

Still, with a little bit of planning, some high quality chocolate, and a love of almond flour, you can make a Passover dessert that’s both impressive and delicious. This tart is an adaptation of a recipe for a chocolate torte, which I found in Joan Nathan’s excellent Jewish Cooking in America. The recipe originally calls to bake the torte in a buttered springform pan, but I baked it in a tart shell made from ground almonds and flavored with sugar and orange zest. I also added orange juice and zest to the dense filling, which compliments the intense flavor of the chocolate. Finally, to help dress it up for the holiday in appropriate style, I topped it with a chocolate glaze and pieces of homemade almond praline. FYI: while the tart contains no leavening, it does use butter, so it can’t be eaten with a meal where meat is served.

Yes, the glaze and praline aren’t exactly necessary – but they add a note of grandeur to an otherwise fairly simple dessert. And, for those who like to impress, the extra half an hour of work is well worth it.

No one could possibly kvetch about this tart.

Passover Chocolate Orange Almond Tart with Almond Praline
Adapted from Epicurious, “The Cake Bible,” By Rose Levy Beranbaum and “Jewish Cooking in America,” By Joan Nathan

For the almond orange tart crust
6 oz almonds
1/4 cup sugar
2 tsp orange zest
5 tbs butter, melted

Butter a 9 inch tart pan with a removable bottom.

Preheat oven to 350°F. In a food processor, grind almonds with sugar and orange zest until finely ground. Add butter and process a couple pulses more, until the butter is evenly distributed (you may need to stir a couple times with a small spatula). Pat almond mixture into bottom and sides of tart pan. Bake for 10 minutes, until the nuts are lightly toasted, then remove to a rack to cool.

For the chocolate orange almond filling
1/2 cup butter
8 oz bittersweet chocolate
5 large eggs, separated
3/4 cups sugar
2 tbs orange juice
2 tsp orange zest
1 cup almond flour

Melt butter and chocolate in a small bowl in the microwave or over a double boiler, stirring occasionally. Let cool to room temperature.

Whisk egg yolks with sugar until until they become pale yellow. Whisk in cooled chocolate mixture until evenly combined. Whisk in orange juice, orange zest, and almond flour.

In the bowl of an electric mixer fitted with a whisk attachment, beat egg whites until they are stiff, but not dry. Fold 1/4 of whites into the chocolate mixture to lighten. Then fold in the remaining 3/4 egg whites, until evenly combined.

Pour filling into the almond tart shell and bake for 30-40 minutes, until the filling is puffed and set in the center. Remove to a rack to cool.

Because the egg whites will cause the filling to puff up irregularly, you will need to level the top of the tart before glazing. Use a serrated knife to slice a thin layer off the top of the tart to make an even, level surface. Brush off all crumbs.

For the almond praline
1 cup sugar
1 cup sliced almonds

Line a baking sheet with a piece of foil.

In a heavy saucepan over medium heat, melt sugar until light gold, stirring with a fork until the sugar dissolves (it will clump, but just continue to stir to let it dissolve evenly). Let color to a deep caramel color. Add the nuts and stir for one minute, until fragrant.

Immediately pour caramel mixture onto baking sheet, spreading with an offset spatula into a thin sheet. Let cool, then peel off foil and break into irregular pieces.

For the chocolate glaze
6 oz bittersweet chocolate, chopped
6 tbs unsalted butter, softened
1/4 cup hot water (120°F)

In a small bowl melt the chocolate in the microwave on low power, stopping to stir every 30 seconds. Remove just before all the chocolate is melted and allow the residual heat to finish the melting process.

Add the butter, a tablespoon at a time, stirring until blended. If necessary, you can heat the chocolate/butter mixture gently in the microwave – but don’t let it get too hot, otherwise the butter will separate.

Add the hot water all at once and stir until combined.

Assemble the tart
Note: remember to level the top of the tart with a serrated knife before glazing.

Generously ladle the glaze over the top of the tart and use offset spatula to spread the glaze to the edges. Delicately place pieces of praline onto the glaze in a decorative, irregular pattern. Let glaze set for two hours.

Gently remove tart from pan and place on serving platter.

I think these pies are my style.

Lately, I’ve been thinking a lot about style. One of the questions I always ask the pastry chefs I interview is “what’s your approach to pastry,” which is another way of asking “what’s your style?” Well, these banana whoopie pies with lemon cream cheese frosting? They’re my style.

Whoopie pies aren’t fancy – unlike cupcakes, they can’t be topped with fondant hearts or elaborate swirls of frosting. They’re unassuming, simple – even a little homely. And yet you can’t deny the power of a great whoopie pie. This one, with two sweet, fragrant banana cake rounds that sandwich a sweet, tart filling, speaks to the great satisfaction one can take in simple things. The flavor of the bananas really sings through the cake, and is tempered by the fresh bite of the homemade lemon curd in the filling.

I was even more pleased with this recipe, because I actually adapted it from a recipe in Rose’s Heavenly Cakes for a banana cake. Rather than using someone else’s recipe, I wanted to see if i could make my own modifications and have it actually work. And I’m happy to say that it did. Slightly decreasing the oil and upping the flour amount to mimic that of another whoopie pie recipe meant that the batter held together well enough when scooped out on the baking sheet, and baked into light and fluffy rounds.

Simple, unassuming, great tasting – I think that’s my pastry style. So what’s your pastry style? Do you go for the fancy French pastries? The down-home desserts from the south? Or do you prefer your baked goods to be cute and whimsical?

These were a hit at my book club's two year anniversary party. Two years ladies!

Banana whoopie pies with lemon cream cheese filling
Adapted from Rose’s Heavenly Cakes, By Rose Levy Beranbaum
Makes approximately 8 large (16 small) whoopie pies

Note: I made these using a regular sized ice cream scoop (equal to 1/4 cup) to portion the cake batter, which made enormous whoopie pies (like, 4-5 inches across). When I make these again, I will make them half the size – so I’ll either use a small ice cream scoop with a 2 tbsp capacity, or use an actual tablespoon to pour 2 tbsp worth of batter for each cake round. I recommend that you make them the smaller size, unless you have a penchant for serving enormous desserts.

For the banana whoopie pies:

Ingredients
2 1/2 cups cake flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
Two large, very ripe bananas (1 cup)
1/2 cup sour cream
2 eggs
1 1/2 tsp vanilla extract
3/4 cup brown sugar
1/4 cup safflower or canola oil
Lemon cream cheese frosting (recipe follows)

Preheat oven to 350 °F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a food processor, combine the banana and sour cream, pulsing until smooth and scraping down the sides as needed. Add the eggs and vanilla and process until smooth, about 10 seconds.

In the bowl of a stand mixture fitted with a whisk attachment, combine the banana mixture and sugar and mix on medium speed for 1 minute. Gradually add the oil, mixing until combined. Add the flour mixture to the banana mixture and beat on low for 2 minutes.

Use an ice cream scoop or a tablespoon to scoop the batter onto each baking sheet, leaving two inches between each pie. Like I said above, I would use 2 tbsp of batter per cake mound. Bake for 8-10 minutes, until the cakes spring back when touched in the center. Remove to a rack and let cool completely.

Note: you will need to bake the whoopie pies in 3-4 batches, but you can re-use the parchment paper. Once you’re done with the first batch let the baking sheet and parchment paper cool off, and then scoop more batter onto the parchment.

To assemble the pies, spoon two or three spoonfuls of icing onto the back of one cake round. Top with another cake round. Repeat with remaining cake mounds. Serve dusted with powdered sugar.

For the lemon cream cheese frosting

Ingredients
4 oz cream cheese, at room temperature
1 stick butter, at room temperature
1/2 cup lemon curd, at room temperature (recipe follows)
1 cup powdered sugar, sifted

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese until smooth. Add the lemon curd and beat until combined. Add the powdered sugar and beat until creamy.

For the lemon curd
Makes approximately 1 cup

Ingredients
4 large egg yolks
1/2 + 2 tbs sugar
3 oz freshly squeezed lemon juice (from about 2 and 1/2 lemons)
4 tbs unsalted butter, at room temperature
Pinch salt
2 tps lemon zest

In a heavy, non reactive saucepan, beat yolks and sugar until well blended. Stir in all other ingredients. Cook over medium-low heat, stirring until thickened (it will thickly coat the back of a spoon, but will still be pourable). Do not allow to boil, or it will curdle (if it begins to steam, remove from heat and stir vigorously until it cools down). When thickened, strain into a clean bowl, pushing through strainer with the back of a spoon. Let cool and then chill in the refrigerator.

A secret cake - revealed.

For those of you who follow me on Twitter – you might remember that I was doing a “secret” baking project on Wednesday, which I promised to reveal in today’s weekly roundup. Well this is it – a surprise birthday cake for Elpis and Justice! It’s red velvet cake with cream cheese frosting and I was very pleased with how even the cake layers came out. Slowly, but surely my piping skills are improving. Just ignore the writing, please. Also, I’m putting it out there that my cake making skills are for hire. Email me for the scoop.

And, in other news it’s finally Spring in DC.

I know that the conventional wisdom is that people want to hole up in their apartments and cook during the winter, and then go out and party in the spring, but I think it’s the opposite. At least, it’s the opposite at the end of winter, when everyone’s sick of the root vegetables and apples they can get at the farmers market, and can’t stomach the tasteless imported produce in the grocery store. But Spring? Spring brings asparagus. Spring brings rhubarb. Spring brings weather in which we can eat dinner on our balconies and have people over for parties without asking them to trudge through the ice cold  in the rain. Spring is an excellent time to cook.

And I can feel the excitement in the blogosphere this week – Spring is here, and we’re ready to to raise our knives, put our pans on our burners, and get cooking.

Recipes I want to try, from this week’s Internet dabbling:

• Banana brown sugar ice cream, from David Lebovitz. Really, I just want to try everything he makes.

• Double chocolate raspberry cupcakes, from A Measured Memory. I’m envious of her sharp cupcake decorating skills-these look fabulous.

• Hand pies! Hand pies! Hand pies! I think they’re making a comeback! Check out these rhubarb and strawberry hand pies from Biscuits and Such.

• Caramel apple tart with cinnamon ice cream (yum) from Pete Bakes!

• Homemade meatball subs, from The Arugula Files. Man, I love meatballs. Man, I love bread. Meatballs on bread? Heaven.

And in other foodie blog-ish news:

• Hillary at Lancelot Sturgeon has a roundup of her experience at the Food and Sports blogger happy hour, that, as a co-organizer, totally warms my heart.

• Melissa McCart, of Counter Intelligence, is back! She’s moved to Tumblr, where she laments the lack of a really good hotdog stand in DC. I was a fan of the Hot Dog at Againn when I had it off the happy hour menu. But that’s not exactly a stand.

• Oh my god! A comment I made on Young and Hungry about Top Chef (because, you know that Tim Carman plays it all cool like “oh, yeah, Top Chef DC, no big deal” but seriously, he has to be excited about it – who couldn’t be?) actually inspired a post! I feel like this is a special moment in my food-blogger-career – to be (gently) teased by Tim Carman.

• The Washingtonian’s Cupcake Cup continues. I continue to find it overwhelming, and continue to ignore it.

• Finished reading all your M.F.K Fisher? Jenny at Gusto suggests another foodie classic Laurie: Colwin’s Home Cooking.

• So, like, there were many reasons to be jealous of all the peeps on my Twitter Feed at SXSW, but the write ups of the Bacon Throwdown over at One Bite at a Time and FloridaGirlinDC really take the cake. Or should it be take the bacon?

• Tim Carman ponders the beauty of the changing seasons. Yes, I’m talking about the advent of Food Cart season in DC. What splendors will the sunny weather bring to your plate?

• Executive Chef, Brian Robinson of Restaurant 3 is making homemade peeps for Easter. Get the details on Dining in DC.

• Endless Simmer investigates a little known farmer’s market find that’s currently in season: the cherimoya, or custard apple. Well, I mean, I am a little tired of apples and pears.

• Did you read that big article in the New York Times about how Katie Lee, former wife of Billy Joel, is about to become a Food Network Star? Then you’ll enjoy this piece from The Internet Food Association, which pretty much tears the article apart. I’ll admit, I totally forgot until I read the IFA piece that Katie Lee was the awful host on Season 1 of Top Chef in the pre-Padma Days. They want to give that piece of wood a cooking show? Seriously?

Happy Friday!

What you've been wating for.

My God, there are just so many food blogger events on the horizon. Besides our regular monthly happy hour, and the just-past food and sports blogger happy hour (which was awesome, by the way – and I didn’t even really have to talk about sports!) there are two food blogger bake sales coming up in the next few weeks. Yes, while it’s lovely to discuss the finer points of grilling a steak over cocktails at a happy hour, wouldn’t you rather have a chance to eat some of that lovely food that everyone’s been writing about? Well, now you can.

Sunday, March 28 – Food Blogger Bake Sale Fundraiser for Haiti
The lovely Stephanie of Adventures in Shaw has put her baking and “make it happen” skills together, and has organized a food blogger bake sale to raise money for Haiti. From 9-11am at Zorba’s Cafe (1612 20th St NW), DC’s food bloggers will be selling their finest baked goods to benefit Doctors Without Borders Haiti relief efforts. Please stop by! Sadly I can’t help sell, but plan on donating some lemon cupcakes and salty chocolate thumbprints to the cause.

Saturday, April 17th – DC Food Bloggers Share Our Strength Bakesale
Eastern Market, 9:00am-12:30pm
Colleen of Foodie Tots is heading up the DC Food Bloggers participation in The first annual National Food Bloggers Bake Sale, which is part of Share Our Strength’s Great American Bake Sale. The national bake sale is the brainchild of Gaby Dalkin of WhatsGabyCooking.com, and you can check out her blog to see a list of national participants. All the proceeds of the bake sale will benefit Share Our Strength’s efforts to end childhood hunger in America. If you want to join up and contribute, you can join our team here.

So please come out! Buy the delicious baked goods you’ve been craving – and donate money to a good cause in the process

The Busy Day Cake, which first brought White Whole Wheat Flour to my attention.

I recently was asking people about their kitchen and baking quandaries on Facebook (yes, there’s actually a ModernDomestic fan page now, where I can ask people these types of questions. You, too, can be a fan!) and Amelia had an excellent question – what exactly is this white whole wheat flour that she’s been hearing about?

I have to admit that I haven’t actually used white whole wheat flour myself, although it first came to my attention when I made the Busy Day Cake (an Orangette recipe that originally called for white whole wheat flour). But after doing some research, white whole wheat flour looks like the solution for those who like the nutrition of whole wheat flour, but dislike its bitter flavor and heavier texture.

So what exactly is so special about this white whole wheat flour? First, a quick biology lesson. A grain of wheat is made up of three parts:

1.) The wheat bran (the hard, outer coating);
2.) The endosperm (the soft, starchy stuff inside); and
3.) The germ (the part at the bottom of the wheat grain, which has a high oil content and a sweet and nutty flavor).

Regular whole wheat flour, which contains the wheat bran, endosperm, and germ, is made from “red” wheat varieties. Red wheat gets its color from a pigment in the bran. This pigment also contains phenolic acid, which has a bitter flavor – it’s what gives whole wheat baked goods that slightly bitter taste.

White whole wheat flour is made from varieties of softer “white” wheat. Because the white wheat germ doesn’t contain that red pigment, it doesn’t have that bitter taste – making its flavor closer to that of white all-purpose flour. So you can get the nutritional punch of whole wheat flour, with the sweeter flavor of white flour.

Whew. That was a lot of science writing.

As for substitutions, white whole wheat flour can be used in place of all purpose flour or whole wheat flour in any recipe – at least, according to the King Arthur Web site. If you want to be conservative in your experimentation, I’d suggest using substituting half the flour called for in a recipe with white whole wheat flour, and seeing how you like the difference. After all, baking is a highly personal experience, and you should experiment to see what you like the best – both for taste and health reasons.

Sources (and for more reading):
The Bread Bible, By Rose Levy Beranbaum
Good to the Grain: Baking With Whole Grain Flours, By Kim Boyce
King Arthur Flour: White Whole Wheat Flour