sugar

Lemon Cheesecake + Wojapi

February 26, 2013 | 30 Comments

If you are a student of anything to any great degree, you are probably able to easily discern areas of conflict within that field.

A., the husband, tells of vociferous debate about certain types of golf clubs, for example.

B., the 9 lb. wiener dog, relays the details of raging discussion about the healthful virtues of 2 Beggin’ Strips vs. 4 Beggin’ Strips before bedtime.

I have no link for that last one. I believe B. may be attempting to put one over on me.

A quick Google search of ‘flour in cheesecake’ will alert you to the varied opinions on how to properly bake a cheesecake, and more specifically, whether flour has any business being in the mix.

As with to sift or not to sift and optimal creaming time questions, I monitor the flour vs. flour-free cheesecake debate with great interest: I want my sifted goods to be tender, my creamed butter to be light, and my cheesecakes to be as delicious as possible!

But I know that the time will ultimately come when I must make a choice and pick a side – there can be no hanging chads when it comes to cheesecake preparation.

Filed Under: Cakes & Cupcakes Tagged With: blueberry pudding sauce, cheesecake, cream cheese, flour, lemon juice, lemon zest, recipe, sugar, sweet, Wojapi

Cowboy Candy

December 3, 2012 | 18 Comments

I was recently reading a cookbook in which the author was discussing pickled vegetables and fruits. She indicated that it was a good thing to keep pickled produce on hand in order to spice up any of the ‘more bland’ recipes included in the book.

Huh.

What an interesting marketing tactic: acknowledging straight out of the gate that some of the recipes in your cookbook are not very tasty.

I thought about it. Then I thought about it some more.

And I realized that this was actually a pretty refreshing approach.

Just imagine: you walk into your favorite retail establishment, on the hunt for that specific such-and-such. While you really enjoy the style of this particular shop, you aren’t especially in love with their ‘I will get in your face so much that you will either relinquish your wallet or begin to cry’ approach to sales.

This time, upon entering said establishment, you are greeted by the following: ‘Hello! I recognize that 93.8% of the items in this store are not of any interest to you right now, and some of the items that we offer aren’t really even that fantastic to begin with. So how about if I just help you narrow down your choices until we find exactly what you came in here to buy.’

Talk about a game changer.

Think about the sanity that this approach would save you.
Think about the money that this approach would save you.
Think about the time that this approach would save you.

Just enough time, in fact, that you can come home and make up a couple of jars of Cowboy Candy. You know, for spicing up all of those bland cookbook dishes you may end up preparing. Honestly, 93.8% of people enjoy this candy. And for that elusive 6.2% of you out there who just aren’t feeling the Cowboy Candy vibe, I’ll be back tomorrow with a such-and-such that I’m sure will tickle your fancy. Promise.

Cowboy Candy

Chef’s Note: While most jalapeños offer a milder degree of heat, this can actually vary significantly from chile to chile. I strongly recommend taking proper precautions when handling your jalapeños, including wearing plastic gloves and ventilating your work space while they cook. The end result is worth taking the extra time, and your skin and sinuses will thank you. Additionally, please note that this is a quick pickling recipe and these are not technical canning instructions, which means that your best bet is to store the finished product in the refrigerator. For more detailed information on proper home canning techniques, please visit this website.

25 large, ripe jalapeños (approximately 6 cups of stemmed, sliced jalapeños)
2 c. cider vinegar
2 c. water
1 c. white sugar, granulated
2 tbsp. coriander seeds
2 tbsp. fennel seeds
1 tbsp. black peppercorns

Prepare the jalapeños by removing the ends and slicing each chile horizontally into pieces approximately 1/2″ thick. Place the jalapeño slices along with the remaining ingredients into a large, heavy-bottomed pot and bring to a boil. Reduce to a simmer, stirring frequently, and cook for 25-30 minutes. Finished ‘candy’ will be extremely fragrant, with the pickling liquid just starting to thicken and the chile slices beginning to shrivel slightly. Remove pickled chiles to clean glass jars, distributing the pickling liquid as evenly as possible. Seal and store covered in the refrigerator for up to a month. Note that the flavor of this ‘candy’ deepens the longer it is allowed to sit.

YIELD: approximately 2 1/2 pints

Filed Under: Condiments & Salsas Tagged With: black peppercorn, cider vinegar, coriander seed, cowboy candy, fennel seed, pickled jalapeño, recipe, savory, sugar, sweet

Prickly Pear Bread Pudding

October 17, 2012 | 17 Comments

This is the story of a sweet little loaf of Peanut Butter & Prickly Pear Pull-Apart Bread Pudding. Told through pictures!

Pictures that show the sweet beginning.
Pictures that show the sweet middle.
Pictures that show the sweet ending.
And pictures that show you why this simple bread pudding should make its way to your dessert table as soon as possible.

Let’s get started…

Filed Under: Curds, Custards & Puddings Tagged With: bread pudding, eggs, heavy cream, milk, peanut butter, prickly pear jelly, recipe, sugar, sweet, white bread loaf

Sriracha & Mexican Lime Donuts

August 13, 2012 | 15 Comments

Sometimes things will come onto your radar and stay for just a little while: legwarmers, high-waisted jeans, Garbage Pail Kids trading cards, New Coke…

And then sometimes things will come into your life and stay for a long, long time. You’ll make space for them in your dresser, tuck them away in your wallet, and create special shelves for them inside your fridge.

I’m no longer trading Phony Lisa for Scotty Potty and I’ve (thankfully) hung up my high-waisted jeans. But from the moment I first tasted Sriracha it was love at first bite, and the Red Rooster has taken up permanent residency in my kitchen.

I’m convinced it’s the successful marriage of savory & sweet, flavor & heat, and consistency & color that makes Sriracha so dang addictive. I put it on anything and everything and I’m not ashamed to say so. I put some Sriracha on my New Coke yesterday in an attempt to make it taste more like Old Coke. It didn’t work, but the New Coke did taste a lot better.

Filed Under: Quick Breads Tagged With: butter, donut, doughnut, frosting, lime juice, Mexican limes, quick bread, recipe, Sriracha sauce, sugar, sweet, zest

Junk Drawer Ice Cream

July 23, 2012 | 26 Comments

I can never remember not having a junk drawer in my life – double negative aside, it’s true. We moved around a few times when I was young, but there was always a junk drawer on the premises. And now that I operate my own premises, I insist on curating my very own junk drawer.

The thing about junk drawers is that they are commonly known to contain, well, junk (duh). But I learned early on that they’re actually a veritable gold mine of available castoffs just waiting for one to claim as their own.

Filed Under: Uncategorized Tagged With: cajeta, chocolate, egg yolks, heavy whipping cream, ice cream machine, peanut butter, pecan, recipe, salt, sugar, sweet, whole milk

Blackberry Crumble Muffins

July 19, 2012 | 27 Comments

It’s a little chilly here today…

So let’s build a fire in the fireplace.

We can cuddle up under a down blanket, I’ll make some Mexican Hot Chocolate and Buttermilk Blackberry Crumble Muffins, and we can braid each other’s hair and watch reality TV as the evening draws nigh.

Oh, OK. You’d like to pass on the fire in the fireplace? Also on the down blanket, the hot chocolate, the hair braiding, and the talking like we’re from Middle Earth?

But you don’t want to pass on the Buttermilk Blackberry Crumble Muffins, right?

Fantastic! I knew we were friends.

Filed Under: Quick Breads Tagged With: blackberry, butter, buttermilk, crumble topping, flour, Maria cookies, muffin, recipe, sugar, sweet

Chipotle Chocolate Chunk Cookies

June 4, 2012 | 22 Comments

If I’m honest, the last few weeks have not been the best for me. Just the stuff of life. With a dash of frustration. A pinch of missed opportunity. And a cup and a half of failure.

No biggie.

But one of the major benefits of growing longer in the tooth is that you learn to self-soothe. Don’t you think?

So when I found myself on the couch at the end of last week, surrounded by no less than 3 empty cartons of Ben & Jerry’s Greek Frozen Yogurt, listening to the dulcet tones of Hanson, and weeping over a particularly emotional commercial for Tillamook cheese, I saw the writing on the wall. It was time to kick the self-soothe machine into high gear.

I hit the gym for some Sweat Therapy. I hit the stores for some Retail Therapy. I hit the business end of my remote control for some Reality Therapy. And, of course, I hit the kitchen for some Calorie Counseling.

You know, the usual recipe for feeling better in no time.

But what’s this?

What to do when all the usual suspects aren’t answering with the warm wash of comfort?

Peanut butter, pizza, impulse shoe shopping and Say Yes To The Dress don’t fail me now!

Filed Under: Cookies Tagged With: butter, chipotle, chocolate, cocoa powder, cookie, ground chile, recipe, semi-sweet chocolate, sugar, sweet

Sangrita Layer Cake

May 30, 2012 | 35 Comments

The neighborhood pool is open. Your grill is fired up. And I’ve rolled my Slip ‘N Slide Double Wave Rider out on the front lawn.

Summer has officially arrived.

Which can only mean one thing: you’re going to need something a little more interesting than a box of wine or basket of weenies to bring to the next picnic, potluck or pool party. Allow me to humbly suggest trying a Sangrita Layer Cake with Citrus Meringue Frosting and Agave Crunch on for size.

In case you’ve never tried it, sangrita is not to be confused with sangria. They’re both fruity and they both start with an ‘s’ and end in an ‘a’, but the similarities end there.

Traditional sangrita preparations are designed to be a non-alcoholic compliment to a straight shot of tequila blanco. While there are many recipes for sangrita floating around out there, most include a base of sweet citrus juices paired with ground chiles or hot sauce for heat. Variations can include pomegranate juice, mango juice, cucumber and even fresh chiles.

Much modern sangrita is made with tomato juice and, although purists may turn their nose insisting that the red color of the drink should come from freshly ground chile powder instead of tomato juice, I personally prefer the tomato juice variation and I’m sticking with it.

This layer cake is based on a modern sip of sangrita. Don’t freak out about the tomato – I’ll hold your hand and talk you through it.

The thing about tomatoes is that they actually are really sweet, especially in the summer. Don’t you agree?

And when you pair them with fresh, sweet citrus juices and, you know, put some frosting on top, there’s really nothing to be scared of.

The naturally bright orange color hiding underneath the glossy white frosting is a bonus.

Filed Under: Cakes & Cupcakes Tagged With: agave crunch, ancho chile, butter, citrus zest, eggs, layer cake, lemon, lime, meringue frosting, Mexican sangrita, orange, recipe, sangria, sugar, sweet, tomato paste

Mango Lassi Crunch Muffins

May 22, 2012 | 24 Comments

I wish I liked coffee. I really do.

I have this idea that if I liked coffee I’d be more sophisticated. Just a little more glamorous.

If I liked coffee I probably wouldn’t have such a potty mouth. I’d be fresh like driven snow!

If I liked coffee I probably wouldn’t be sitting here in yoga pants and an old Brew Thru tee shirt. I’d be wearing culottes and a jaunty scarf around my neck!

I just think that if I could get behind a morning cup of java, I’d be the best version of myself.

But, alas, I can’t stand the stuff. And I’ve tried!

Instead I prefer to attend business meeting with a 153 oz. fountain soda in hand. Arrive at family functions with a 2 liter tucked in my pocket. Wear my soda love on my sleeve.

What can I say?

Intellectually I know that it’s undignified to slurp out of a bottle or can in polite company, but soda has remained a hold-over comfort from my schooling days and I refuse to give it up.

And now my daily diet soda has taken the place of my childhood security blanket. I feel unprepared without it. Naked until it’s in hand. Mentally verklempt until I’ve started my journey to the bottom of the koozie-protected can (Yes, it’s a Brew Thru koozie and yes, I’m officially a hot mess.).

Filed Under: Quick Breads Tagged With: crunch, flour, fruit, mango lassi, Maria cookie, muffin, pecan, recipe, Rice Krispie, sugar, sweet, vanilla, white chocolate, yogurt

Milk Bar Mondays: Cornflake Cookies

May 21, 2012 | 42 Comments

My mom was pretty strict with the sweets when we were kids. It’s true.

And it was a hardship. You try smuggling 3 Twix bars home in the waistband of your shorts on a 98°, 110% humidity August day in Virginia.

That’s just not the kind of accident you want to have on the bus ride home from your first day of second grade.

I would have to say that the morning cereal bowl was where it hurt the most. I don’t care what you add to them, Grape-Nuts just aren’t cool. Don’t let anyone tell you otherwise.

But cornflakes were tolerable. They really were. Between cornflakes and Rice Krispies with honey, I managed to survive my sugar-free youth.

Now, many moons later, imagine how it feels to take some healthy cornflakes and snazz them up with some chocolate chips and mini marshmallows. Sinful. Sinful I tell you! Please don’t tell my mom.

As I’ve baked my way through this illustrious book, I’ve learned one really important thing about the recipes: you really just need to do what C. Tosi says. Exactly as she says it.

Take these cookies, for example. If you don’t 1) use full fat butter, preferably European-style butter, 2) follow the Milk Bar extended mixing method, and 3) take the time to chill your dough before baking, you’re going to end up with a cookie puddle on your pan.

It will be the most delicious puddle that your mouth will ever trip and fall into, but it will be a puddle nonetheless.