I figured it out!

I finally figured out the answer to all of those desert island questions!  You know… if you were stranded on a desert island blah blah blah…  It turns out the answer is always always always hot fudge.  

Watch.  I’m sure you’ll agree. 

Q:  If you were trapped on a desert island, what one food would you want with you?

A:  Hot fudge (and vanilla ice cream) for eternity. 

Q:  If you were trapped on a desert island and had one book with you, what would it be?

A:   Gone with the Wind… covered in hot fudge.  

Q:  If you were trapped on a dessert island would you prefer waterproof matches or a broken down sail boat?

A:  Um… hot fudge? 

Q:  Desert island roommate:  George Clooney or Gerard Butler?

A:  This is a trick question… obviously.  Gerard Butler with a side of hot fudge.

See?  Hot fudge.  Always the right answer.  Amazing. 

I’m pretty sure that hot fudge is one of life’s little miracles.  It’s perfect.  I happen to love chocolate paired with coffee.  The coffee flavor deepens the chocolate flavor.  The two are best friends in my book.  Hot fudge over vanilla ice cream?  Few things in this life are better.  

Mocha Hot Fudge Sauce

     makes about 2 cups

     adapted from The Gourmet Cookbook

     Print this Recipe!

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1 1/2 teaspoons hot water

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

In a small bowl, dissolve the espresso powder into 1 1/2 teaspoons hot water.

Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla.  Stir until smooth.  Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over low heat, stirring to serve after it’s been chilled. 

These are pretty, right?  Hot diggity dang, I think they’re precious.  

In the middle of frosting these cupcakes I looked down at my hands.  No big deal.  I was simply looking down at the cupcake in one hand, and frosting covered knife in the other.  I had to see what I was doing, right?  When I looked down at this particular moment, I saw… my grandmother’s hands.  There they were, the worn and wrinkled hands that had absolutely fascinated me as a child… only now spotted with powdered sugar and tinted with food coloring.  

When I was a kid I would hold my grandmother’s hand in my lap and study it like it like I might study my favorite picture book.  Somehow her hands weren’t at all different from reading an intricate a story.  

So there I was, frosting a cupcake with my grandmother’s hands.  The image was so strong that I even put down the cupcake and knife and bent my left index finger with my right hand.  It ached a little.  I don’t know why.  And just like that… those hands were gone from me.  

That was simultaneously perplexing and so comforting.  I had to share that with you…  I now only hope that I live long enough for my hands to be read like a story book.  

Now let’s talk cupcakes!

Pretty.  Pretty.  Pretty.  Pretty.  Pretty.  Pretty.  Pretty.  Pretty.  Pretty.  Pretty… right?

I’m proud of these little gems.  I’m even more proud of the fact that it only took one stick (otherwise known as 8 tablespoons, 1/2 cup or 4 ounces) of butter to make both the cupcake aaaaaaaand the frosting.  That’s bonkers, right?  I know! Just three tablespoons of butter for the dozen cupcakes and 5 tablespoons for the buttercream. Who says you need a pound of butter for cupcakes?  

Vanilla Cupcakes with Vanilla Buttercream

     adapted from The Hummingbird Bakery Cookbook

     makes 12 cupcakes

     Print this Recipe!

1 cup all-purpose flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.  

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined.  Gradually pour in half of the milk and beat until the milk is just incorporated.  

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated.  Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula.  Continue mixing until the batter is smooth.  Just a few minutes.  Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between the 12 cups.  Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean.  Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.  

Vanilla Buttercream Frosting

     from The Hummingbird Bakery Cookbook

     makes enough for 12 cupcakes, double this recipe to frost an 8-inch cake

2 cups powdered sugar, sifted

5 tablespoons unsalted butter, at room temperature

2 tablespoons whole milk

1/4 teaspoon vanilla extract

Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed.  Turn the mixer speed to low.  Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture.  Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes.  The longer the frosting is beaten, the fluffier and lighter it becomes.  If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes.  Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.

I don’t do dishes in the morning.  Dishes are no way to start the day.

While I am all about a big, fat, kitchen wrecking breakfast- morning clean up is absolutely nowhere in my early day itinerary.

The reality is, I may not get to have that perfect, sunny morning weekend wake up experience everday.  I am convinced, however, that there’s a way to put a smile on my face every morning… even if you have to force it on with a wrench.

When I’m in no mood to get out of bed and start my day I give myself this little speech in my head:  Joy,  stop being such a crabby pants.  Get out of bed, go put on that big robe that feels like a combination of cloud and kitten and make yourself breakfast without setting those robe sleeves on fire.  While you’re treating yourself to a fine morning… go ahead and take a break from those breakfast dishes.  You’ve done enough work just getting out of bed… The dishes can wait.

And just like that, the ugly Monday morning isn’t as nasty a beast as I thought.

Make Monday morning Vanilla Brown Sugar Breakfast Polenta, and let the dirty pan soak in the sink until you get home from work.  Live a little… don’t do the dishes.

What’s the deal with polenta?

Here’s what you need to know:  polenta is ground white or yellow cornmeal.  It is boiled with water or milk and made into a warm and super pleasing porridge.  The mixtures cooks up smooth and creamy and can be made either sweet or savory according to your needs.

The Moretti polenta I used is straight from Italy, although you can find it here it the states.  It’s dreamy.  The Moretti family has been making polenta in Lombardy since 1922.  Their corn is air dried then stone crushed.  It’s the real deal.  The polenta meal comes in different levels of coarseness.  I chose the fine grain meal because it cooks up faster and I love the texture for breakfast food.

Note:  If you have leftover polenta, don’t dump it!  Line a loaf pan with plastic wrap, add the leftover cooked polenta and cover with the overhanging plastic wrap.  Throw it in the fridge for a night or two, and I’ll show you how to make fried polenta sticks next!

Vanilla Brown Sugar Breakfast Polenta

Print this recipe!

1 cup polenta

3 cups cold water

2 cups whole milk

3/4 teaspoon salt

1/3 cup brown sugar

1/2 vanilla bean or 1 teaspoon vanilla extract

sprinkle of cinnamon (if desired)

In a small bowl measure out 1 cup of dried polenta.  Top with 1 cup cold water and stir.  Set aside.  In a medium saucepan add 2 cups cold water and 2 cups whole milk.  Bring to a low boil.  Add salt and stir.  Slowly add the polenta and water mixture, using a whisk to stir out any possible lumps.

Once all of the polenta is added, turn the flame to low and simmer, stirring frequently, until the polenta has thickened.  Depending on the coarseness of your meal, it may take 10-40 minutes.  Mine took about 10-12 minutes to cook.  Once thickened, add sugar and vanilla bean or vanilla extract.  Sprinkle cinnamon in if you life.

Place polenta in small bowls and top with milk and a sprinkle of additional brown sugar if you like.

Place leftover polenta in a lined loaf pan for fried polenta sticks as directed in the note above.

What would it feel like if vacations lasted forever?  Would it feel as good as I think it would?  Yes.  Yes, it would.

Reality hits hard after you’ve had days to let your brain ease into a happy mush.

I’m not complaining.  Does it sound like I’m complaining?  Ok… maybe a little.  It’s just hard to let vacation time slip out of my hands.

Maybe permanent vacation is like only eating these cookies for the rest of your days.  Sure, they have both chocolate and vanilla, but you can’t eat cookies forever.  They’d lose their cookie goodness.  Maybe permanent vacation would somehow start to feel like work.  Constant cookies and vacation? I’d be willing to experiment  just to see how the two would treat me after a few years.

While I’m day dreaming of vacations past, I’d like to send a big fat thank you to my darling friends who hosted us this weekend.

Britt is one of my few friends who actually still has a land line.  Phone with a cord!?  Well done.

Seattle is a great city.  A big thank you for all of your Seattle suggestions.  I actually used to live in Seattle so this vacation was half sightseeing and half old stomping ground good times.

Now… cookies.

Salted Chocolate and Vanilla Bean Cookies

adapted from Martha Stewart

Print this recipe!

These cookies are the perfect combination of vanilla and dark chocolate.  They aren’t too sweet and the chunky sea salt really brings out the rich chocolate flavor.  They’re pretty impressive for slice and bake refrigerator cookies.  Can you dig it?  I can.

• 2 cups all-purpose flour, plus more for work surface
• 1/4 teaspoon salt
• 14 tablespoons unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 large egg yolk, save egg white for brushing cookie dough
• 1/2 teaspoon pure vanilla extract or scraped vanilla beans from 1/4 vanilla pod
• 2 tablespoons unsweetened Dutch process cocoa powder
• 2 tablespoons semi sweet chocolate, very finely chopped
• course sea salt

1. Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla bean or extract. Gradually add flour mixture; mix until just combined, about 1 minute.
2. Remove half of the dough; set aside. Add cocoa powder and chopped chocolate to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1-inch wide and 1/2-inch tall. Repeat with reserved vanilla dough. Wrap each rectangle in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
3. Remove the chilled doughs from the fridge.  Brush the top of the chocolate piece with a bit of a remaining egg white.  This will help the chocolate and vanilla stick together.  Press the vanilla piece on top of the moistened chocolate piece.  Press lightly.  Rewrap dough and refrigerate for at least 2 hours, or overnight.
4. Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.  Sprinkle course sea salt onto the chocolate half of the cookies.  Press in lightly with fingertips.
5. Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

Something happened last night-

It involved me, my space heater, a few comforters, season one of Pushing Daisies, a spoon, and an entire container of chilled rice pudding.

I realized two things last night. One: while Pushing Daisies is beautiful and charming, it’s almost too sweet. It is still, however, an effective way to wish away three hours of a Sunday evening. Two: Yes, my stomach does have the capacity to hold about 8 cups of rice pudding. How awesome is that!?

I ate the whole thing. Fact. Every last creamy, soft, raisin studded, vanilla bite. And the truth? I’d do it all again tonight if I could… and I can… but I won’t. Does that make sense?

This Rice Pudding might be best shared with your family. It’s Super Comfort.  If comfort became a super hero and came to save the day, it would come in the form of this rice pudding.

If you do have to eat the entire thing by yourself, under your covers on a cold night, well…that’s not such a hard cross to bear, is it?

The Best Rice Pudding

The Gourmet Cookbook

Print this recipe!

serves 4 to 6

2 cups water

1cup long grain rice

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon lemon zest

4 cups whole milk

1/2 cup sugar

1/2 vanilla bean, split open

1 cup golden raisins

Bring 2 cups of water to a boil. Stir in lemon zest, salt and long grain rice and return to a boil. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes.

Once rice is cooked, place it in a bowl and rise out pan. Add 4 cups of milk, sugar and vanilla bean to the pan. Bring to a low boil, stirring often so the milk doesn’t burn. Add the cooked rice and raisins to the hot milk. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. Place in a large bowl or serving dishes to cool. Serve cold or at room temperature.

Black. White.

Chocolate. Vanilla.

Cake. Cookie.

My favorite cookies, ever.

Yes. I can have it all.

I insist on eating down the center of these cookies. When the center is devoured, I simply stuff the remainder of the chocolate and vanilla sides into my face. It’s the only way I know how to approach one of these cookies.

Simon asked me to choose.

If I could only have one side of the cookie for the rest of my life, what would it be: chocolate or vanilla?

Impossible. That’s exactly why the black and white cookie was invented, so I wouldn’t have to choose!

I won’t choose. I refuse. I can’t enter your world of black and white choices. Nothing is that simple. AND I live in a world where I can have both. BOTH! I want both, and I don’t mind being a brat about it.

Thanks Simon for these killer cookie shots.

Black and White Cookies

Print this recipe!

makes about 16 large cookies

adapted from Gourmet Cookbook

and don’t forget Red Velvet Black and White Cookies

For the Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 2/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large egg

For Vanilla Glaze

2 cups powdered sugar

1 Teaspoon light corn syrup

1/2 teaspoon vanilla extract

For Chocolate Glaze

4 ounces semi-sweet chocolate

3 Tablespoons butter

1 Tablespoon light corn syrup

To make the cookies-

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

To make the glazes-

In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.

In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!

Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set. And…Yum!

]]> http://www.joythebaker.com/blog/2008/12/black-and-white-cookies/feed/ 28 http://www.joythebaker.com/blog/2008/06/homemade-twinkies/ http://www.joythebaker.com/blog/2008/06/homemade-twinkies/#comments Mon, 23 Jun 2008 05:07:52 +0000 joythebaker http://www.joythebaker.com/blog/?p=107

This endeavour was in no way glamorous.  If nothing else, these Homemade Twinkies highlighted my ability to make something from nothing.  I knew I wanted to make Twinkies, which if you aren’t familiar with, are white cake like treats with a light marshmallow-ish cream center.   Amazon sells do-it-yourself-Twinkie-pans, but sometimes I prefer the uphill battle.

So when the need for a Homemade Twinkie strikes, I get out my roll of foil and spice bottle, and I make my own pan.  Well, I’m being generous in calling it a pan.  I essentially made foil boats for cake batter.  I know.  Kinda madness.  I didn’t dream this notion on my own- thank you YouTube.

I’m almost embarrassed to share this with you….  they were so tasty, but the road getting there wasn’t so glamorous.  Sometimes these things happen in my kitchen.

So there’s kind of a lot of things going on with these Twinkies.  I’m making foil cake pans, cake batter, and filling.  If you’re feeling the spirit and want to make these little gems,  I have a step by step picture making extravaganza below.  But also, jump on over here and watch Todd Wilbur’s masterful work with the homemade Twinkie.  He’ll show you how to make the foil cake pans and how to properly fill them.  Just thought you might appreciate the video example.

After much thought and foil folding.  I’ve decided that next time I want Homemade Twinkies.  I’m just going to buy the pan.  Really.

Twinkie Cake

adapted from Gourmet Cookbook

Print this recipe!

makes about 12 Twinkies

2 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon salt

10 Tablespoons unsalted butter, softened

1 cup sugar

2 large eggs

1  teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

1 cup milk

Put a rack in the center of the oven and preheat oven to 350 degrees F.

Sift together flour, baking powder and salt into a bowl.  Set aside.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.  Beat in eggs one at a time, beating for 1 minute in between each addition.  Beat in vanilla and almond extract.  Reduce speed to low and add flour mixture alternately with the milk in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.

Spray prepared Twinkie tins with nonstick spray and divide the batter between the cups.  Bake at 350 for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean.  Remove from the oven and let cool completely before filling with marshmallow cream.

Twinkie Cream

recipe from Todd Wilbur

2 teaspoons very hot water

1/4 teaspoon salt

2 cups marshmallow cream (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

Combine the salt and the how water in a small bowl and mix until the salt is dissolved.  Let the mixture cool.

Combine the marshmallow cream, shortening, powdered sugar and vanilla extract in a medium sized bowl and beat with an electric mixer until fluffy.

Add the salt solution to the filling and beat to combine.

Scoop into a pastry bag with a small tip and pipe into cooled Twinkie cakes.  Flip them over so the browned bottoms of the cakes are on top, and the filling side is on the bottom.  Wrap cakes in plastic wrap and give them to all your friends!

Take a 12 to 14-inch piece of foil and fold it in half.

Cut that in half.

Center a round spice jar on the foil.

First fold the foil up around the top and bottom of the spice jar, and then fold the side up. Now we’re cookin’.

Remove the spice jar.  And continue the process until you’ve made 12 Tinkie boats.

Give the foil a spray with nonstick cooking spray and fill with cake batter- about 3/4-inch deep with batter.

Once baked, remove from the foil and cool completely.  Poke 3 holes in each cake to make room for the marshmallow filling.

Put marshmallow filling in a pastry bag with tip and pipe into the Twinkie cakes.  Filling may puff out of the cakes, or split the cakes slightly.  Don’t worry, the cakes will be wrapped in plastic wrap and all the goodness with be contained.

Yum.