On top of being a friend to many as well as a husband and father, he was one of my chief taste-tasters. I valued his opinion probably more than he knew. When it came to tastings, I counted on his palate – he had super human tastebuds – and his curiosity as well as his honesty. I will miss our in depth discussions about my baking. He was passionate about all aspects of food and he loved to talk about every dish .. so much so that we gave him a hard time about it. He was a great cook and loved to eat- as long as it didn’t have any hint of cloves.

In his honor, the cloves in this recipe are optional. Here’s a link to his favorite spice shop – Penzey’s – in case you need to stock up on fresh spices before the holidays.

Abby

Streusel Topped Ginger Pumpkin Bread

Serves 10 to 12.

For the streusel:

1/2 cup (2 1/4 oz./ g) all purpose flour

1/3 cup (2 3/8 oz./ g) firmly packed light or dark brown sugar

1 tsp. ground cinnamon

Pinch of table salt

3 Tbs. (1 1/2 oz./ g) unsalted butter, melted

1/3 cup (1 3/8 oz./ g) chopped pecans or walnuts, optional

For the bread:

2 cups (9 oz./ 255 g) all purpose flour

3/4 cup (5 1/4 oz./ 149 g) firmly packed light or dark brown sugar

1 Tbs. baking powder

1 1/2 tsp. ground ginger

1 tsp. ground cinnamon

3/4 tsp. table salt

1/2 tsp. ground nutmeg

Pinch of ground cloves, optional

1 cup (9 oz./ 255 g) pumpkin puree

1/2 cup (4 1/4 oz./ 120 g) neutral oil

2 large eggs, at room temperature

2 Tbs. brandy or 1 1/2 tsp. pure vanilla extract

2/3 cup (3 oz./ 85 g) chopped crystallized ginger, optional

 Make the streusel:

Put the flour, brown sugar, cinnamon, and salt in a small bowl and mix with a fork until well blended. Add the butter and nuts, if using, and mix until well blended; the mixture should be crumbly. Scrape onto a plate, breaking up any large crumbles. Freeze the topping while you make the bread.

 Make the bread:

1. Arrange an oven rack in the center of the oven and heat oven to 350°F. Lightly grease and flour the bottom and sides of an8-1/2 x 4-1/2 x 2-3/4-inch loaf pan (I use Pyrex).
2. In a medium bowl, whisk the flour, brown sugar, baking powder, ginger, cinnamon, salt, nutmeg and cloves, if using, until well blended. Put the pumpkin puree, oil, eggs, and brandy in a small bowl and whisk until well blended.Pour the liquid over the dry ingredients along with the crystallized ginger, if using. Using a rubber spatula, fold until just blended. Scrape into the prepared pan and spread evenly. Crumble the streusel and scatter evenly over the top of the batter. Bake until a pick inserted in the center comes out clean, 60 to 65 minutes.
3. Set the pan on a rack and let cool for about 15 to 20 minutes. Run a knife between the bread and the pan to loosen the bread. Invert onto a rack and lift off the pan. Arrange the bread right side up, scoop up any streusel and pop back on top of the bread and let cool completely. Serve immediately or cover and stow at room temperature for up to 5 days.

The post Streusel Topped Ginger Pumpkin Bread appeared first on Abby Dodge.

I’m always here to help so please let me know if you have questions.

Abby

For Your Reference: Here are the page numbers from The Everyday Baker (Taunton Press) for the essential techniques you’ll be using in this recipe. Take a look in the book to review these techniques before you start baking.

For more about Brown Butter, see page 162.

For more about Preparing Cake Pans, see page 232.

For more about Scrapping Bowl and Beaters, see page 289.

For more about Folding Batter, see page 270.

For more about inverting a cake, see page 278.

For more about scooping dough using a mini scoop, see page 125.

For more about making the bites, see page 240.

Brown Butter Cake Bites ~ makes 46.

For the brown butter

16 Tbs. (8 oz./227 g) unsalted butter, cut into 16 pieces

For the cake

1 1/2 cups (6 3/4 oz./191 g) unbleached all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. table salt

1/3 cup (2 3/8 oz./67 g) firmly packed light brown sugar

1/3 cup (2 3/8 oz./67 g) granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

8 Tbs. (4 oz./113 g) brown butter, cooled

1/2 cup (120 ml) whole milk, at room temperature

For the frosting

8 Tbs. (4 oz./113 g) brown butter, cooled

1 1/4 cups (5 oz./142 g) confectioners’ sugar

3 Tbs. sour cream

1 1/2 tsp. pure vanilla extract

Pinch of table salt

For the glaze

12 oz. (340 g) white chocolate (not chips), chopped

(I like Valrhona Dulcey Feves but you can use any bar of white chocolate (not chips) for this recipe)

4 1/2 tsp. neutral oil (safflower, canola, vegetable, or corn)

1/2 cup (2 oz./57 g) finely chopped walnuts, toasted

Make the brown butter

1. Put the 16 Tbs. (8 oz./227 g) of butter in a large saucepan. Cook, swirling the pan over medium heat, until nutty brown and the milk solids are dark brown (not black), 6 to 7 minutes. Slide the pan from the heat and divide the brown butter and solids in half (about 2 3/4 oz. each) putting half in a large mixing bowl (use the bowl of a stand mixer or large bowls if using an electric handheld mixer) and the other in a small bowl. Refrigerate until chilled and semi soft, about 1 hour. For faster cooling, set the bowl over a larger bowl filled with ice, stirring and scraping the sides frequently

Make the cake

1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease and flour the bottom and sides of a 9-inch round cake pan.
2. Put the flour, baking powder, and salt in a medium bowl and whisk until well blended. Working with the large bowl of softened butter, fit the stand mixer fitted with the paddle attachment (or if using a large bowl, an electric handheld mixer fitted with wire beaters) beat on medium speed until well blended and smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until well blended, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. Stop to scrape down the bowl and paddle attachment as needed. Add the brown butter and mix until blended. Add half of the flour mixture and mix on low speed until just blended. Add the milk and mix until just blended. Add the remaining flour mixture and fold until just blended.
3. Scrape the batter into the prepared pan and, using an offset spatula, spread evenly. Bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes. Move to a wire rack and let cool for 20 minutes. Run a small knife between the cake and the pan, invert onto a wire rack, and set aside until completely cool.

Make the frosting and finish the cake

1. Put the remaining softened brown butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl and using an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, sour cream, vanilla, and salt and beat on medium-high speed until light and fluffy, about 2 minutes.

Assemble the cake bites

1. Have ready a large cookie sheet lined with parchment or a nonstick liner and make room in your fridge so the baking sheet will be level. (I arrange dairy containers that are the same height so that the sheet can sit on top.)
2. Cut or gently break the cooled cake into about 1-inch (2.5 cm) pieces and add to the bowl with the frosting. Mix on low speed until the cake is broken into crumbs and completely combined with the frosting, 1 to 2 minutes. Using a 1-Tbs. mini scoop, shape into balls and lightly roll them in your palms to smooth the edges. Arrange close together on the prepared cookie sheet and refrigerate until very cold and firm, about 4 hours.

Make the glaze and finish the cake bites

1. Have ready a cookie sheet lined with parchment or a nonstick liner and a fork (I like to use a lobster fork or fondue fork, but a table fork will work as well). Combine the chocolate and oil in a small, deep bowl and melt in the microwave or over a pot of simmering water and stir with a silicone spatula until smooth. Remove from the heat and set on a heatproof surface.
2. Put the nuts in a ramekin. Working with 8 to 10 cake bites at a time (keep the rest in the fridge), put the bite on the fork tines. Dip the bite into the chocolate to cover completely and tap the fork gently on the side of the bowl so that the excess chocolate drips off and back into the bowl. Arrange the bite on the prepared cookie sheet and sprinkle with a little of the chopped walnuts. Continue dipping and sprinkling with the remaining bites.
3. Refrigerate the chocolate-covered bites until the chocolate is set, about 1 hour. Serve slightly chilled.

The post Brown Butter Cake Bites appeared first on Abby Dodge.

The fig jam is worth making even if only to spread on your morning toast. Naturally sweet, poaching the figs with strips of orange and lemon zest (scrape away any white pith before adding to the pot) and a few thin slices of ginger heightens the earthy, nutty flavor but you should feel free to add more or less of any of those ingredients. Once the figs are tender, rather than strain the liquid, I prefer to reduce the liquid down to a thickened syrup (about 1/4 cup) to concentrate the flavors. Whiz the figs along with the reduced liquid and a little sugar (it doesn’t need much) in the food processor and set aside to cool before proceeding with the recipe.

The cookie dough whizzes up in the food processor (easy) and serves as the top and the bottom crust – two for one is good, especially this time of year.  Half of the dough is pressed into the bottom of the pan and the remaining is tossed with a good amount of pecans before scattering over the fig filling in loose crumbles (don’t press down!).

Technically, this is a cookie but, I’ll admit, I often have a square or two for breakfast alongside my morning tea. Just saying. Wishing you a happy and healthy holiday season and don’t forget….Everyday is a great day for baking!

Abby

Pecan Fig Bars

Makes 16 squares

For the fig jam

3 cups water

6 oz. (170g) dried Mission or Calamyrna figs, trimmed and quartered

2 long strips orange zest

1 long strip lemon zest

2 thinly sliced ginger coins (optional)

1/4 to 1/3 cup (1 3/4 – 2 3/8 oz./50 – 67g) granulated sugar

Pinch of salt

For the bars

1 cup (11 oz./312 g) fig jam, cooled (see above)

12 Tbs. (6 oz./170 g) unsalted butter

1 large egg, at room temperature

1 tsp. pure vanilla extract

2 cups (9 oz./255 g) unbleached all-purpose flour

2/3 cup (4 5/8 oz./131 g) firmly packed light or dark brown sugar

1 1/2 tsp. baking powder

1/4 tsp. table salt

1/2 cup (2 oz./57g) coarsely chopped pecans, lightly toasted (optional)

Confectioners’ sugar, for dusting (optional)

Make the jam

1. Put the water, figs, orange zest, lemon zest and ginger coins (if using) in a medium saucepan. Bring to a boil over medium-high heat, reduce the heat, and simmer, stirring occasionally, until and the figs are just tender when pieced with the tip of a knife, 15 to 18 minutes. Increase heat to medium-high and bring the liquid to a boil. Cook until the liquid is thick and syrupy and measures about 1/4 to 1/3 cup. Slide the pan off the heat, and set aside, stirring occasionally, until no longer hot.
2. Scrape the figs into the bowl of a food processor. You can add in the zests and ginger or you can discard. Add the lower amount of sugar and the salt and puree until smooth. Taste and add more sugar if desired. Scrape into a container and cool completely before using. Likewise, the jam can be covered and refrigerated up to 1 week.

Make the bars

1. Position a rack in the center of the oven and heat the oven to 350°F. Line an 8-inch square baking pan (I like the straight-sided kind) with foil, leaving about a 1-inch overhang on two opposite sides. Lightly grease the foil.
2. Have ready the fig jam. Cut the butter in half lengthwise and then cut each strip into 6 pieces. Pile onto a plate and slide into the freezer until ready to use.
3. Put the egg and vanilla in a ramekin or small bowl and use a fork to mix until well blended. Put the flour, sugar, baking powder, and salt in
a food processor. Process until blended, about 2 seconds. Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces. Drizzle the egg mixture over the flour mixture, then pulse just until the dough forms moist crumbs and the butter is incorporated, about 20 seconds. Remove the dough from the bowl and divide in half (about 10 7/8 oz./308 g each).
4. Scatter half of the dough in the prepared pan and, using lightly floured fingertips if necessary, pat it down into the bottom and corners of the pan to make an even layer. Using a spoon or small offset spatula, spread the fig jam evenly over the dough. Add the pecans to the remaining dough and, using your fingers, mix and gently pinch the dough until it forms crumbles (there will be some big crumbles but mostly small). Scatter the crumbles evenly over the jam but don’t press down.
5. Bake until the top is golden brown and the fig jam is bubbling around the edges, 40 to 42 minutes. Move the pan to a rack and let cool completely.
6. To cut, use the foil edges on the sides of the pan to lift the cookie from the pan. Carefully peel away the foil from the sides and set the cookie on
 a cutting board. Using a ruler as a guide and a serrated knife, cut crosswise into 4 equal strips and then cut each strip into 4 squares. I use a gentle sawing motion to break through the top crust and then firmly push down on the knife. Dust lightly with confectioners’ sugar just before serving, if desired.The bars can be covered and stowed at room temperature for up to 5 days.

The post Pecan Fig Bars appeared first on Abby Dodge.

These betties can be made ahead or, for out-of-the-oven goodness, reduce your cider (more on this in a second) and set it aside at room temp. along with the egg; measure your dry ingredients (please weigh your flour for best results) into bowl and prep your donut pan the night before. This way, you’ll put together the batter and the topping while the oven heats and you’ll be serving up warm, moist donuts in less than 20 minutes. What’s better than that?

A note about the reduced cider concentrate: I know, I know, it’s an extra step and your time is important but the apple flavor really intensifies with this step and your taste buds will thank you. That said, if you really don’t have the time, go ahead and use straight up apple cider – results are still comforting and delicious. Oh, and feel free to substitute pear cider if you like.

Bring on those healing powers and remember that Everyday is a great day for baking!

Abby

Apple Cider Donuts with Cinnamon-Toast Topping

Makes 6 small-ish donuts.

For the apple cider concentrate

1 cup apple cider

For the cinnamon toast topping:

2/3 cup (4 5/8 ounces) granulated sugar

2 1/2 teaspoons ground cinnamon

6 tablespoons (3 ounces) unsalted butter, melted

For the donuts:

1 cup (4 1/2 oz./128 g) unbleached, all purpose flour

1/4 cup (1 3/4 oz./50 g) firmly packed light brown sugar

1 1/4 tsp. baking powder

1/4 tsp. table salt

1/8 tsp. ground nutmeg

1/3 cup reserved reduced apple cider concentrate, cooled

1 large egg, at room temperature

1/2 tsp. pure vanilla extract

4 Tbs. (2 oz./57 g) unsalted butter, melted

Make the apple cider concentrate

Put the cider in a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Boil until the cider is reduced to just a smidge over 1/3 cup, 8 to 12 minutes. Slide the pan off the heat and set aside to cool completely.

Make the cinnamon toast topping

Put the sugar and cinnamon in a large ramekin or small bowl and stir until well blended. Set aside along with the melted butter (you might need to re-melt when ready to coat the donuts).

Make the donuts

1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the bottom and sides of a 6-cup donut pan. Most of these pans are “non-stick” so the cups need only a very light sheen.
2. Whisk the flour, sugar, baking powder, salt and nutmeg until well blended. Put the reduced cider, egg, and vanilla in a small bowl or a 1-cup measuring cup and whisk until well blended. Pour the liquid over the dry ingredients along with the melted butter. Using a rubber spatula, gently fold until just blended.
3. Scrape the mixture into one corner of a quart-sized, heavy-duty zip-top bag. Snip off the corner and pipe the batter into the donut cups. No need to spread evenly or smooth the tops. Bake until a pick inserted in the center comes out clean, 11 to 13 minutes.
4. Move the pan to a rack and let cool for about 3 minutes. Invert the pan onto a rack and lift off the pan. When they are still very warm but cool enough to handle, have the melted butter and cinnamon-sugar in small bowls and arrange on the counter along with a serving plate. Working with one donut at a time, dip the rounded side (top) in the butter then in the cinnamon-sugar and gently dredge until the sides and top are completely covered. Arrange topside up on a serving plate. (Any remaining cinnamon-sugar can be covered and stowed at room temperature for up to one week.) Serve immediately or cool completely, cover and stow at room temperature for up to 2 days.

The post Apple Cider Donuts appeared first on Abby Dodge.

Today is one of those days. Clouds abound, the rain is pounding and the bitter air has me chilled to the bone and feeling more than a bit glum. It would be oh-so easy to slip into a funk and waste away on bad TV and even worse food but on this day I’m choosing to bake. Baking has been my refuge for as long as I can remember. Even as a very young girl and long before I recognized the therapeutic powers of baking, I gravitated towards baking in times of great sorrow and pain. Don’t get me wrong here. I’ve baked in an abundance of happy times as well but baking proved to be a profound coping mechanism for me during the low times in my life. With reflection, I see this clearly and I’m grateful for all those cakes, breads, muffins, cookies and scones that saved my sanity and, in turn, brought me great joy.  The smells, the tastes, and creative and tactile process of creating something that brings other people such joy is remarkably healing.

This sun-less, chilly day is a far from a terrible day but I rate it as a sad, four out of ten so I’m choosing elevate my mood. I’m choosing to bake. With butter softening on the counter, I’m setting my sights on this simple, classic cookie – the Snickerdoodle. Last Monday, I sent my daughter back to DC with a box of these babies and she reports that her office mates devoured them within an hour.

Warning: I’ve veered from the classic Snickerdoodle recipe just a tad.  I’ve dropped the “drop” part of the process preferring instead to make my ‘doodles slice n’ bake-style. You’ll notice two new ingredients that I’ve added into the mix: cornmeal for a little nubby (and I mean that in a good way) texture and a little coconut oil in place of some of the butter for a slightly crisper bite. (If you don’t have coconut oil, use 4 ounces of butter.)

Bring on those healing powers and remember that Everyday is a great day for baking! .

Abby

Cornmeal Snickerdoodle Slice ‘n Bake Cookies

Makes 20, 3-inch cookies.

1 1/4 cups (5 5/8 oz./159g) unbleached all-purpose flour

1/4 cup (1 1/8 oz./32g) finely ground cornmeal

1 tsp. cream of tartar

1/2 tsp. baking soda

1/4 tsp. table salt

4 Tbs. (2 oz./57g) unsalted butter, softened

2 Tbs. (1 3/4 oz./50g) coconut oil

2/3 cup (4 5/8 oz./131g) granulated sugar

1 large egg, at room temperature

3/4 tsp. pure vanilla extract

For topping

3 Tbs. granulated sugar

2 tsp. ground cinnamon

Make the dough

1. Whisk the flour, cornmeal, cream of tartar, baking soda, and salt in a medium bowl until well blended. Put the butter and coconut oil in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until creamy and smooth, about 1 minute. Add the sugar and beat until fluffy and lighter in color, 2 minutes. Add the egg and vanilla and beat on medium until blended, about 1 minute. Add the flour mixture and beat on low speed until the mixture is well blended.
2. Scrape the dough onto a lightly floured work surface and shape into a 10 inch log (1 1/4-inch diameter), lightly flouring hands as needed. Wrap the log in plastic wrap. Using scissors, cut an empty paper towel roll lengthwise, arrange the dough log inside the paper towel holder and secure with tape (this keeps the log nicely rounded.). Refrigerate until the dough is firm enough to slice, at least 2 hours or up to 2 days.

Bake the cookies

1. Position a rack in the center of the oven and heat the oven to 350°F (180°C/gas 4). Line two cookie sheets with parchment (I don’t use nonstick liners. for this cookie because the cookies spread out too much.).  Put the sugar and cinnamon in a small bowl and mix with a fork until blended.
2. Unwrap the log and set on a cutting board. Using a thin, sharp knife, cut into 1/2-inch (12 mm) slices, dredge in the sugar-cinnamon mixture leaving a good coating on top and arrange, sugar side up, about 2 inches (5 cm) apart on the prepared sheets. Bake, one sheet at a time, until golden brown around the edges, 12 to 14 minutes. Move the sheet to a rack and let cool for 5 minutes. Using a large spatula, move the cookies from the sheet and set on a rack until cool enough to eat or cool completely and stow in an air-tight container for up to 4 days.

The post Cornmeal Snickerdoodle Slice n’ Bake Cookies appeared first on Abby Dodge.

Two things topping my list: posting this cake recipe and cleaning off my office desk. The latter is way more time consuming, not nearly as much fun and clearly not as delicious so that task might take some time.  While I conquer my dusty, file-cluttered desk, one section at a time, I give you this deeply chocolaty, banana-caramel topped gem of a cake. It’s amazing to me how a simple-to-make, single layer cake can pack so many flavors and be so incredibly satisfying to eat anytime of day.

Coming soon: Brown Butter Cake Bites, Creamy Lemon Tart, Updated Brownie Chocolate Chip Double Deckers and a fruit topped tart to welcome Spring.

Happy March everyone and remember that Everyday is a great day for baking!

Abby

Banana Chocolate Upside Down Cake

Serves 8 to 10.

Nonstick cooking spray or softened butter, for preparing the pan

For the topping

3/4 cup (5 1/4 oz./ 149 g) firmly packed brown sugar

5 Tbs. (2 1/2 oz./71 g) unsalted butter

2 medium, ripe bananas

For the cake

1 1/3 cups (6 oz./170 g) unbleached all-purpose flour

1/2 cup (1 1/2 oz./42 g) unsweetened natural cocoa powder, sifted if lumpy

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. table salt

10 Tbs. (5 oz./142 g) unsalted butter, softened

1 cup (7 oz./198 g) granulated sugar

3 large eggs, at room temperature

1 tsp. pure vanilla extract

1/2 cup (80 ml) buttermilk, at room temperature

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of one 9 x 2-inch round cake pan.

Make the topping

1. In a small saucepan, combine the brown sugar and the butter. Cook over medium-low heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan, swirling to coat the bottom evenly.
2. Peel the bananas and cut on an angle into 1/2-inch thick slices. Scatter the slices evenly over the caramel.

Make the cake

1. Put the flour, baking powder, baking soda, and salt in a medium bowl and whisk until blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using
an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the sugar
and continue beating on medium-high speed until fluffy and lighter in color, 2 to 3 minutes. Add the eggs one at a time, beating briefly after each addition. Add the vanilla along with the last egg. Add half of the flour mixture and mix on low speed until just blended. Add the buttermilk and mix until just blended. Add the remaining flour and, using a silicone spatula, gently fold until just blended. Spoon large dollops of the batter over the bananas and topping and spread in an even layer.
2. Bake until a pick inserted in the center of the cake comes out clean, 42 to 45 minutes. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate with a slight lip around the edge on top of the pan and, using pot holders, grip the pan and the plate and invert. Let the inverted pan rest for about
5 minutes to let the topping settle. Gently lift off the pan and set aside to cool. Serve the cake warm or room temperature.

The post Banana Chocolate Upside Down Cake appeared first on Abby Dodge.

Looking back on the days leading up to Valentine’s Day 1965, all seemed as it should be. Valentines were made and “mailed” while surrounded by happy, festive decorations just like the years before although all was not the same. I have a very clear memory of making a crown with multi-colored hearts for my Dad and wondering aloud if he could wear a crown in the hospital. It seemed like a normal enough question given that I had been told that was where he was and Mom assured me that he would love the crown and would wear it proudly. Of course, as a little girl of six, I didn’t have any understanding of what a hospital was let alone that I would lose my dad just days later.  It was the first of many of my before-and-afters.

I like to think that I raised my children with many of the same fun family traditions – birthday parties, gingerbread houses, holiday table games and musically chairs (from my Scottish fore bearers) and yes, valentines galore but none of my efforts could ever match the great – make that heroic – lengths that my Mom went to after my dad died to keep traditions alive and create a home that was as happy as possible.

Mom was a vanilla cookie lover but I like to think she’d think this chocolate version would hit-the spot (one of her favorite expressions). You can find the vanilla version of this cookie along with directions for how to decorate them with royal icing in my book, The Everyday Baker.

Happy Valentine’s Day and remember that Everyday is a great day for baking!

Abby

Bittersweet Chocolate Cut Outs

Makes about 40 2 1/2-inch cookies.

For the cookies

1 cup (4 1/2 oz./128 g) unbleached all-purpose flour

1 1/4 cups (5 oz./142 g) cake flour, sifted

2/3 cup (2 oz.) unsweetened natural cocoa powder, sifted

3/4 tsp. table salt

1/4 tsp. baking powder

16 Tbs. (8 oz./227 g) unsalted butter, softened

1 1/4 cups (8 3/4 oz./248 g) granulated sugar

1 large egg, at room temperature

1 yolk from large egg, at room temperature

1 tsp. pure vanilla extract

Make the cookie dough

1. Have ready several sheets of parchment and a cookie sheet. Whisk the all-purpose and cake flours, cocoa powder, salt, and baking powder in a medium bowl until well blended.

2. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until smooth, about 1 minute. Add the sugar and continue beating until fluffy and lighter in color, about 2 minutes. Add the egg, yolk and vanilla and beat until blended, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps.

3. Scrape the dough onto the work surface and portion into two approximately equal piles. Put one pile of the dough in the center of a sheet of parchment. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough and parchment onto a cookie sheet and refrigerate. Repeat with more parchment and the remaining dough, stack on top of the other one, and refrigerate until firm, at least 1 hour.

Bake the cookies

1. Position a rack in the center of the oven and heat the oven to 350°F. Line cookie sheets (four, if you have them) with nonstick liners or parchment.

2. Working with one sheet of dough at a time, remove the top piece of parchment. Using a 2 1/2-inch (6 cm) cookie cutter, cut out shapes then arrange them about 2 inches (5 cm) apart on the prepared cookie sheets. Slide the sheets into the refrigerator as they are filled. Stack the scraps and gently press together. Reroll, chill, and cut.

3. When the oven is heated, bake, one sheet at a time, until the tops and edges of the cookies look dry, 12 to 16 minutes (too little and the texture will be soft and doughy). Move the sheet to a rack, let cool for about 5 minutes, and then transfer the cookies to a rack to cool completely. Repeat with the remaining dough, using cooled cookie sheets and liners and making sure your oven has come back up to temperature.

The post Bittersweet Chocolate Cut Out Cookies appeared first on Abby Dodge.

Now.. back to the regularly scheduled recipe…..

Here’s another in my series of The Everyday Baker “mash-ups”. This tart is a variation of a recipe that is already in the book – the Italian Plum Almond Tart on page 297. For this mash-up, I’ve simply changed a few things to make this elegant-looking tart. First, the obvious- the shape of the tart is now rectangle and not round. I use the same dough and line the 4 x 13 1/2-inch tart pan (Pan sizes will vary so just use one that is close) using the same method as the round and blind baked as directed. To intensify the almond flavor in the filling and give it a deeper, more autumnal color, I toast the almonds before processing until finely ground. Finally, in keeping with that autumnal feel, I use two firm-ripe Bartlett pears (peeled, halved lengthwise, cored and thinly sliced) in place of the plums and bake the tart as directed in the recipe.

Easy, beautiful and ideal for a fall dessert (or breakfast :-), right? Right.

Drop me a line if you’ve created any of your own Everyday Baker mash-ups. You can reach me at abby@abbydodge.com or via social media where I’m @abbydodge on most platforms (@abbydodge3 on snapchat). I’d love to see what you’re baking.

Enjoy these early November days and remember that Everyday is a great day for baking!

Abby

Notes from my kitchen:

• The tart dough can be made, wrapped in plastic and refrigerated for up to 1 week or frozen up to 1 month.
• The lined tart pan can be refrigerated up to 2 days or frozen up to 1 month before blind-baking. No need to thaw before baking.
• Feel free to substitute apples or figs for the pears.
• The tart is best when served the same day it’s baked and it can be warmed slightly in a 300°F oven, if desired, but leftovers are yummy for days and make a mighty fine breakfast treat too.

For Your Reference: Here are The Everyday Baker  page numbers for the essential techniques you’ll be using in this recipe. Take a look in the book before you start baking.

• For more about ingredients and equipment, see p. 5 thru 28.
• For more about measuring and mixing dry ingredients, see p. 32 and p. 570.
• For more about mixing butter and flour together until the butter is pea- sized, see p. 80.
• For more about making a press-in crust, see p. 360.
• For more about blind-baking, see p. 51.
• For more about removing the bottom from a tart pan, see p. 349.
• For more about toasting nuts, see p. 33.
• For more about processing nuts, see p. 304.
• For more about removing the bottom from the tart pan, see p. 349.

The post Toasted Almond Pear Tart for Fall Celebrations appeared first on Abby Dodge.

Today’s soothing pie is an apple slab. Shaped and baked in a shallow quart sheet pan, it looks a lot like a super-sized PopTart® but, rest assured, this pie is not meant as a single serving. Slab pies have a higher crust to filling ratio and the filling is firmer than traditional pies. Cut into single-serving rectangles or squares, it is easily eaten out of hand but I prefer a small plate and fork so I can hug Chip, sip my tea or upload (or is it download? I’m never clear on the proper verbiage.) my next podcast in between bites. If you don’t own a quarter sheet pan you can buy one here. It’s a handy little pan and you’ve likely noticed that mine gets a lot of use. I use it for toasting nuts, reheating pie and quiche slices, roasting small amounts of veggies as well as slab pies.

This recipe is another in my series of The Everyday Baker “mash-ups” meaning that this slab pie is made of two components –  the crust is made using the lattice crust recipe in the book (page 323)  paired with a new filling explained below in the recipe. I’ve made it with apples and Apple Jack Brandy but you can substitute pears and Poire William.

Drop me a line if you’ve created any of your own Everyday Baker mash-ups. You can reach me at abby@abbydodge.com or via social media where I’m @abbydodge on most platforms (@abbydodge3 on snapchat). I’d love to see what you’re baking.

Enjoy these October days and remember that Everyday is a great day for baking!

Abby

Notes from my kitchen:

• The pie dough can be made, covered, and refrigerated for up to 1 week or frozen up to 1 month.
• Feel free to substitute firm-ripe pears for all or some of the apples. You can also use the same about of Poire William or cider of either fruit.
• The pie is best when served within 1 day and can be warmed in a 300°F oven, if desired, but leftovers are yummy for days and make a mighty fine breakfast treat too.

For Your Reference: Here are The Everyday Baker  page numbers for the essential techniques you’ll be using in this recipe. Take a look in the book before you start baking.

• For more about ingredients and equipment, see p. 5 thru 28.
• For more about measuring and mixing dry ingredients, see p. 32 and p. 570.
• For more about mixing butter and flour together until the butter is pea- sized, see p. 80.
• For more about using your hand to help mix, see p. 85.
• For more about fraisage, see p. 549.
• For more about rolling dough between parchment, see p. 133.
• For more about lining a pie pan or plate, see p. 364.
• For more about coring apples, see p. 122.

Boozy Apple Slab Pie

Serves 8-12.

For the dough

See recipe in The Everyday Baker, page 323.

For the filling

3 lbs. crisp, firm apples (I like Golden Delicious, Ginger Golds or Honey Crisps)

2/3 cup apple cider

1/2 cup (3 1/2 oz./99 g) granulated sugar

1 1/2 tsp. ground cinnamon

Pinch of table salt

3 Tbs. applejack brandy

1 Tbs. cornstarch

For assembly

3 Tbs. heavy cream or milk

2 Tbs. coarse sanding sugar

Make the dough

1. Make the dough as directed on page 323 of The Everyday Baker. Divide the dough into two pieces with one slightly larger than the other (13 oz. & 10 oz. each) and shape each pile into 4 x6-inch rectangles. Wrap in plastic and refrigerate until well chilled, about 2 hours.

Make the filling

1. Peel and core the apples and cut into 1-inch chunks (about 8 cups).
2. Put the apples, cider, sugar, cinnamon and salt in a large saucepan and stir until well blended. Set over medium high heat and bring the liquid to a full boil, using a silicone spatula to stir occasionally. Continue boiling (the mixture will be foamy), stirring occasionally, until the liquid is syrupy and about 3/4 cup, 10 to 13 minutes. (if the liquid begins to boil over, reduce the heat. Doing so may increase the cooking time.) To check the liquid, slide the pan from the heat and when the bubbling has subsided tip the saucepan to one side and eyeball the liquid or pour into a heat-proof measure (I use Pyrex).
3. Stir the brandy and cornstarch in a small bowl until smooth. Drizzle over the fruit, stirring constantly, and boil until the liquid is thickened and clear, about 30 seconds. Slide the pan from the heat and set aside to cool. If the liquid is clumpy and not smooth, add an additional 1 to 3 tablespoons of cider. The apples should be evenly covered with a coating of the thickened, glossy liquid but the liquid should not be sticky and gloppy. Set aside to cool.

Make the top crust

1. Remove the smaller dough rectangle from the refrigerator and, if it’s very cold, set it out at room temperature until it’s pliable enough to roll, 10 to 
20 minutes. Arrange a large piece of parchment on a work surface and lightly flour. Put the unwrapped dough in the center and cover with another sheet of parchment. Using a rolling pin, roll out the dough into a rectangle that’s slightly larger than 9 x 12 inches, lifting, turning, and repositioning the parchment several times and lightly flouring throughout the rolling.
2. Have ready a cookie sheet. Peel away the top parchment and trim off some of the jagged edges to make a 9 x 12 inch rectangle (slightly smaller than the dimensions of the pan). Wrap any scraps in plastic and keep at room temperature. Slide the cookie sheet under the parchment, cover the dough with plastic wrap and refrigerate.

Make the bottom crust

1. Have ready a 9 1/2 x 13 x 1-inch quarter sheet pan. Put the heavy cream in a small ramekin and have the coarse sanding sugar ready.
2. Pull the larger dough rectangle from the fridge and, if it’s very cold, set it out at room temperature until it’s just pliable enough to roll, 10 to 20 minutes. Arrange a large piece of parchment on the work surface, put the unwrapped dough in the center, and cover with another piece of parchment. Using a rolling pin, roll the dough between the parchment to a rectangle slightly larger than 13 1/2 x 16 1/2 inches turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. If the pastry edges are uneven dab a little water at the edge and press on some of the reserved scraps where needed.
3. Peel away the top parchment and, if desired, trim off some of the jagged edges 
to make a 13 1/2 x16 inch rectangle. (I prefer the look of jagged, rustic-looking edges so I don’t trim.) Carefully and loosely roll the dough around the pin, leaving the bottom parchment behind, and transfer it to the prepared pan gently nudging it into the bottom and sides of the pan. The dough will hang over the edges of the pan.

Assemble and bake the pie

1. Scrape the cooled filling into the bottom crust and spread evenly. Remove the top crust from the fridge and peel away the plastic. Slide your palm under the parchment and center it under the top crust. Lift the paper and invert the dough onto the filling, using your palm as a guide to center it.
2. Using your fingers, lift the edges of the bottom crust up and over the top crust. There should be about 1-inch border of dough. Brush the top generously with the heavy cream and sprinkle with the coarse sugar. Using the tines of a fork, randomly prick the top crust all over. Slide the pie into the fridge while the oven heats.
3. Position a rack in the center of the oven and set a foil-lined rimmed baking sheet on the rack (my slab pie has never bubbled over so this is just a precautionary measure.). Heat the oven to 425°F.
4. Put the pie on the heated baking sheet and reduce the oven temperature to 400°F. Bake until the filling is bubbling and the pastry is deep golden brown, 45 to 50 minutes. Move the sheet to a rack and let cool until warm (or cool completely) before serving. The pie is best when served within 1 day and can be warmed in a 300°F oven, if desired.

The post Boozy Apple Mini Slab Pie appeared first on Abby Dodge.

I Find Her…

In the Sound’s salty spray, autumn’s falling leaves, aging needlework lovingly handcrafted, my children’s sparkling eyes….I find her everywhere.

She’s there on the beach, quietly reading under the umbrella with sandwiches made and iced tea poured. Facing the Sound, waves lapping the shore, I look left and there she sits, the latest Pequot Library 7-day loaner opened in her lap with pages turning slowly and methodically.

With the gentlest breeze, her warm hand brushes past my cheek reminding me that I am loved and all is OK. Breathing life into my days and my dreams, her heart lives within me and is reborn in every aspect of my days.

Through broken heart, she persevered. Walking alone, she raised four with strength, dignity and courage. Her laughter was full and her love for us whole. Her quiet determination, elegance and gentle soul live on in those that follow.

She floats with and through me. Everything is possible.

Enjoy these early September days and remember that Everyday is a great day for baking!

ps.. Check out the ‘events’ link on the right or click on the states for September classes in New Jersey, Connecticut and Texas!

Abby

Notes from my kitchen:

• The crumb topping can be made, covered, and refrigerated for up to 1 week or frozen up to 1 month..
• The dry ingredients for the cake can be prepared, covered, and stowed at room temperature for up to 3 days.
• The cake can be baked, cooled completely, covered, and stowed at room temperature for up to 1 day and leftovers are good for days.

For Your Reference: Here are The Everyday Baker  page numbers for the essential techniques you’ll be using in this recipe. Take a look in the book before you start baking.

• For more about ingredients and equipment, see p. 5 thru 28.
• For more about measuring and mixing dry ingredients, see p. 32 and p. 570.
• For more about preparing cake pans, see p. 232.
• For more about scraping the bowl and beater, see p. 289.
• For more about folding batter, see p. 53.
• For more about inverting a cake onto a rack, see p. 278.

Almond Crumble Coffee Cake

Serves 10 to 12.

For the crumb topping

3/4 cup (3 3/8 oz./96 g) unbleached all-purpose flour

2/3 cup (4 5/8 oz./131 g) firmly packed light or dark
 brown sugar

1 1/2 tsp. ground cinnamon

Pinch table salt

5 Tbs. (2 1/2 oz./71 g) unsalted butter, melted

1/2 cup (2 oz./ 57 g) slivered almonds

For the cake

Nonstick cooking spray or softened butter + flour, for preparing the pan

1 cup (4 1/2 oz./ 128 g) unbleached all-purpose flour

1/2 cup (2 oz. / 57 g) almond flour

1 tsp. baking powder

1/2 tsp. table salt

1/4 tsp. baking soda

6 Tbs. (3 oz./85 g) unsalted butter, softened

3/4 cup (5 1/4 oz./149 g) granulated sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/4 to 1/2 tsp. pure almond extract

2/3 cup (5 1/2 oz./156 g) sour cream, at room temperature

Make the crumb topping

Put the flour, brown sugar, cinnamon, and salt in a medium bowl and mix with a fork until well blended. Add the butter and almonds and mix until well incorporated; the mixture should be crumbly. Scrape onto a plate, breaking up any large crumbles. Freeze the topping while you make the coffee cake.

Make the cake

1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides and bottom of a 9 x 2-inch round cake pan and line the bottom with parchment. Lightly grease the parchment and lightly flour the parchment and sides of the pan.

2. Whisk the flour, baking powder, salt and baking soda in a medium bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the sugar and continue beating on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the eggs one at a time, beating briefly after each addition. Add the vanilla and almond extract along with the last egg. Stop the machine and scrape down the bowl and beater as needed. Add about half of the flour mixture and mix on low speed until just blended. Add the sour cream and mix until just blended. Add the remaining flour mixture and, using a silicone spatula, fold until just blended.

3. Scrape the batter into the prepared pan and, using a small offset spatula, spread evenly. Bake 15 minutes.

4. After the cake has baked for 15 minutes, working quickly move the pan to a rack and sprinkle the streusel evenly over the top of the cake. Continue baking until a pick inserted in the center comes out clean, another 22 to 24 minutes.

5. Move the pan to a rack and let cool for 15 to 20 minutes. Using a thin-bladed knife, run the blade between the cake and the pan until the cake loosens from the pan. Arrange a rack upside down on top of the pan and, using potholders, grip the pan and the rack and invert. Gently lift off the pan and peel away the parchment. Arrange another rack upside down on top of the cake, grip the racks, and invert so the cake is crumble side up. If any nuts or crumbles fall off, scatter them back onto the cake. Serve warm or at room temperature and use a serrated knife to cut the cake into wedges. Leftovers can be covered and stowed at room temperature for up to 4 days.

The post Almond Crumble Coffee Cake appeared first on Abby Dodge.