You ever have that fleeting dream that one day you’ll have a cottage house on the bay filled with the most whimsically beautiful things you ever did see? How about we make a pact. Let’s not let it be fleeting. The house may be too far off in the distance to see now, somewhere covered in a dense fog of student loans, 9-5 jobs, and responsibility, but every now and then, a little treat never hurts. This perfectly pink recipe box from my new fave paperie,
Sugar Paper LA, is so the perfect gift to yourself. Add recipes now, and the dream house later. Okay?
I’ll admit, I’m turning into a bit of an artisanal sweets snob. One whiff and I can tell if the French chocolate, Mexican vanilla and slow roasted almonds will do me in. Just one look and I know whether that rich creamy filling is chocolate ganache or burnt salted caramel. Is it bad? I promise to keep it at bay. But you can bet yourself one thing, this means when I am craving something sweet, you’ll only be hearing about the creme de la creme from me. And Rich Chocolates and Candies are it. Handmade in Chicago by chocolate extraordinaire Lauren, these treats are giving me cavity aches just by looking at them. Oh and did I mention she does something with gooey marshmallows and chocolate in a waffle maker!
If I had a blog sister, you know, like blood sisters but much less dramatic, it would be undeniably Fanny from Like Strawberry Milk. Her whimsical imagery, her poetic tongue, and her happily failing kitchen adventures. And since I know some of you are a lazy bunch, here is an excerpt from her blog below. But don’t be a dud. Go visit her. Or else!
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I could tell you how my dad would take me to the boulangerie after school, as I was smaller than the smallest tree of your garden. In fact, I could barely walk. But making my way to the bottom of the crumpled paper bag handed to me by the lady at the counter seemed easy.
That paper bag could hold a dozen of chouquettes. Or as I would call them, chouchou. Possibly, a made-up word from my dad.
Oh yes, I could tell you how my hands would be sticky. And my mouth most likely surrounded by pearls of sugar.
But instead, I will tell you about what happened a few days ago.
I brought milk and butter to a rolling boil. With a pinch of salt, just so; because, that’s the way to go. I added a good amount of flour. Off the heat, it goes without saying (and yet, here I am). I placed the pan back over the gas and mixed it with a wooden spoon until it was just dry enough.
I transferred it to the bowl of my stand-mixer; although arms and a spoon would do a fine job too. And add the eggs, one at a time. Until it was just wet enough.
I piped. Without a nozzle, because they all seem to be in London. And I am not.
I brushed eggwash. I scored the top with a fork. Dipped in the remaining egg.
I sprinkled sucre casson [pearl sugar].
I baked. And poured us a glass of white wine. Or perhaps it was a rosé.
And then, we ate them. Slightly warm. And guess what? Sticky hands and sugar around the mouth are a must.
What have you been eating this season? I woke up craving a piece of fleeting autumn this week, and nothing pays a better tribute to our most bountiful season than plump berries and aromatic pumpkin spices. So this morning, only just a couple hours ago, I treated myself to fluffy pumpkin pie pancakes dusted with sugar and dripping with rich maple syrup. To balance out the indulgence, I had a healthy dollop of honey infused Greek yogurt and fresh papaya. Yum! I’m a quarter way through a book about how to live like the notoriously skinny yet satisfied French women, and it seems yogurt is the new it food. So to my delight, I discovered a recipe that called for some in my beloved Pretty Delicious cookbook. Can anyone say ultra creamy oatmeal and tangy raspberries with crunchy almonds and golden brown sugar? I can. And trust me, its so freaking simple to make and absolutely delicious, you could whip this up in minutes. Try it and let me know what you think!
BERRY CREAMY OATMEAL
INGREDIENTS:
3 cups organic quick oats
1 cup nonfat plain Greek yogurt
1/4 cup organic honey
pinch of organic ground cinnamon
pinch of organic nutmeg
pinch of sea salt
1 cup organic blueberries, raspberries or strawberries
4 teaspoons organic brown sugar (optional)
1/2 cup organic toasted sliced almonds (optional)
METHOD:
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the oats, stir, and turn off heat. Once the oats are plump, about 4 minutes, stir in the yogurt, honey, cinnamon, nutmeg, and salt. Gently fold in the berries. If you’re like me, go ahead and sprinkle each serving with one teaspoon of brown sugar and two tablespoons of almonds. Voila! Breakfast is served.
So child labor is wrong. Period. But when it comes to holiday baking, I am all for it. Now, now, listen up. As you read in the post below, I am back where I belong (Grandma’s house for you newbies) which only means one thing- I’ll be baking up a storm and even…gasp….cooking if the household gets lucky. And so having been here a whole week already, I decided to celebrate by baking a cake. So fitting right? Well, I invited my baby brother over and my little cousin already lives here. I told them quite frankly, if they wanted any part in my peanut buttery chocolatey goodness they would have to help out. See, I am not into the whole mommy blog scene yet because I have no kids. I am not running around with a glow planning birthday parties galore, whipping up sand box treats for playdates, or any of the like. Instead, I practice my maternal instincts on siblings and cousins. They really have no choice but to surrender to my discreet slavery.
All this is to say one thing. This cake TAKES SOME WORK. I won’t sugar coat it (well not figuratively anyway…have you seen that dripping caramel topping!) and so you should really follow my ‘mis en place’ philosophy by setting up all your equipment and room temperature ingredients first. Plan ahead, have the minions on standby, and I promise you won’t even notice all the components of this masterpiece. I had the kiddies washing the stand mixer bowl in between sets, licking the spoons as taste testers, cracking my eggs (they couldn’t separate them as cool as I can, but you take what you can get) and in the end…with conversation brewing and people in and out of the kitchen to see what all the ruckus is about, it was absolutely the highlight of my week. Nothing beats baking a delicious centerpiece cake with family. And you know what, if you’re a little bit solo this holiday season, consider yourself lucky as well. This cake had to feed the mouths of eight people. At least you can savor it on your own for a week to come.
CHOCOLATE PEANUT BUTTER CARAMEL CAKE
INGREDIENTS:
8-oz semisweet or bittersweet chocolate, chopped
1 tbsp sugar
4 large egg yolks
4 large egg whites, divided
2 tsp vanilla extract
1 1/2 cups sugar
2 cups flour
3/4 cup Dutch process cocoa
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup oil
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cup hot coffee
1-1/2 c. creamy peanut butter
8 T. unsalted butter, at room temperature
1/4 tsp. kosher salt
1/2 c. heavy whipping cream
1-1/2 tsp. vanilla
2-1/4 c. powdered sugar
Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.
2 tablespoons butter
1/2 cup brown sugar
1/2 cup karo syrup
1/2 cup heavy cream
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
pinch of salt
METHOD:
- In the top bowl of a double boiler or your preferred method, melt chocolate, whisking frequently so that no hot spots scorch the chocolate. Add in 1 tbsp sugar and whisk well. Whisk in egg yolks one at a time, waiting until each is fully incorporated before adding the next. Chocolate mixture will be fairly thick. Remove chocolate from heat. In a large bowl, beat egg whites on medium-low speed until frothy. Increase speed of mixer to high and beat egg whites to stiff peaks. Add 1/3 of egg whites to chocolate mixture and, using the electric mixer, blend them in. Add another 1/3 of egg whites and fold in. Fold in vanilla extract as well. Fold in all remaining egg whites, making sure to scrape the sides of the bowl. Fold until mousse is uniform in color and texture. Put in fridge to set for at least two hours.
- Preheat oven to 350 degrees F. In a large bowl sift together sugar, flour, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.
- Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium-low speed, just until thoroughly combined. Add the remaining ingredients and combine again. Then turn the speed up to high and beat for 2 to 3 more minutes, until frosting is light, airy, and fluffy.
- In a medium pot, bring butter, sugar, karo syrup, and heavy cream together until smooth and melty. Stir in peanut butter, then keep stirring over medium-heat. Bring to a boil and allow to boil for 3-5 minutes (or, if you want to be technical, until the mixture reaches the soft ball stage). Remove from heat, allow the caramel to cool slightly, then dip skewered apples right on in it.
- Cut each half sheet pan cake into two long rectangles. Mix together 1/3 of the peanut butter frosting with 1 cup of peanuts. Mix remaining peanuts with the peanut butter caramel. Layer cake > peanut butter frosting with peanuts > mousse > peanut butter frosting > cake > peanut butter caramel with peanuts. Refrigerate to set.
image: wehearit.com
Okay you know that syndrome people have when its holiday season and you set out on a mile-long journey to shop for people on your list, and only people on your list, but somehow…somewhere…you end up shopping for yourself? What is the name of that syndrome? Because I have it. We are knee deep in Christmas time and all I can think about are all the slew of adorable gift guides that are plastered with my name all over it. And it hit me! Why not be clever and start buying gifts that will benefit me too! You see folks, I am back in Georgia. Yup, my dear Granny’s house, as big as can be. And still my baking refuge. Her kitchen is my oasis. Two nights ago I baked a chocolate peanut butter cake and its already gobbled up. They love me here! But they would love me even more if I redecorated this primitive kitchen they have. There is no color, no life, and absolutely no organization. So with a little Scandinavian and French country inspiration (you know me) you can find that perfect little pretty something you adore, wrap it as a gift, give it to your loved one of choice, and then make use of it whenever you visit them. I know, I know. Why didn’t you think of it right…
Ahh, how I love thee. Let me count the ways. I love Whole Living magazine more than cupcakes. I love it the way I love how Mother Earth makes the leaves turn every color of fire, a fire you actually want to roll around in. Red, orange, mustard…the colors of pumpkins, yams and the sweetest potatoes. Have you ever noticed that? How the best bounty of the season ends up being the same hue as the ground all around us. Ahh yes, and of course I love Whole Living because Martha Stewart and her minions can do no wrong. I discovered this bewildering soup recipe long ago, back during my yoga and holistic phase, and it made my head turn. A soup with collard greens and ginger…and then sweet potato and almond butter. Were these people insane! But you know me, always up for a culinary adventure. No sooner was I poking my head in WholeFoods in search of some ginger root. The first time I made this, it literally defined “warmth” to me. The whole “home is where the heart is” came to mind, birds were chirping, there was a halo, I might have even been floating or something. It was so gosh darn delicious it tasted like heaven in a bowl. I’ve made it at least ten more times. I kid you not. The best part? It is so healthy, I can’t stand it!
HEARTY WINTER SOUP
adapted via Whole Living Magazine
INGREDIENTS:
4 cups organic vegetable stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces organic boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth organic almond butter
1 cup collard leaves, coarsely chopped (or kale)
2 tablespoons minced fresh ginger (I used canned minced ginger)
Coarse salt and freshly ground black pepper
1 lime, cut into wedges
METHOD:
Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls, and squeeze with lime wedge. The lime is seriously the best finishing touch and such a great contrast in flavor.
image by Sheena
This week, besides of course going crazy over the ultimate Thanksgiving menu, I am testing and tasting recipes for the launch of
Black Box Dessert Club‘s first luxurious
holiday box of goods which will be a mix of about 6 sweet and savory items. First up is the bacon bourbon caramel corn. I know what you’re thinking. Actually, no, I am not quite sure. It could be, “holy smokes, I love bacon…I even speak bacon!” or it could be something like, “I bet my boyfriend can smell this savory concoction from the computer screen” or if you’re me its more of, “if I eat one more bite of holiday popcorn before the holiday has even arrived, I’ll be the new Weight Watchers spokeswoman! So tell me, what would you do plan to sneak in your mouth late at night while no one’s looking this holiday season?
Whatever your fantasy, be sure to stay tuned throughout the week as I post a different scrumptious item every other day, and then the full holiday menu on December 1st with all the details on how to sign up, and pick up or have it delivered to yourself or as a gift.
*Black Box Dessert Club’s monthly box ($85.oo + tax) will be released the first Friday of every month starting on December 1st. Have you joined the club yet?
To sign up or for more information, please comment on my blog anytime or email me your dream box at members@blackboxdessertclub.com.
Getting ready yet? What’s on your holiday baking menu?
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