As a gal who loves to bake but isn’t too keen on gaining weight, I often send the hubby to work with freshly baked cookies, muffins and cupcakes. I even sent cake once - cake! I am happy to perform this civil service for free, brightening corporate days with the generosity of my kitchen. But I do admit, I want to know what people say when they eat my food. Empty containers are not enough. Nor are intelligence reports like: “Well, they ate everything.” Yes. I can see that.

I share these heart-wrenching stories of a baker unfulfilled because I have a miracle to report. Yesterday my husband took a batch of the spiced sugar coins you see pictured above to his office, and he paid attention to what everyone said. Then he remembered what they said and guess what? He told me! Let us have a moment of silence for this momentous occasion. Our marriage has reached an awesome new level of communicative bliss.

According to a chap named Sam, these ‘coins’ are “Better than Pringles.” And when the hubby didn’t understand that comment because we rarely eat chips, he asked a follow up question: “Whatever do you mean Sam? How could sugary cookies taste like salty potato chips?” “Well,” replied Sam as he popped another cookie into his mouth, “They’re like Pringles because you can’t eat just one.” Never in my life have I been so thrilled to have my cookies compared to commercially prepared potato products.

The recipe for these spiced sugar coins is from “The Essential Baker” by Carole Bloom, which has been getting quite a bit of use in my kitchen these past few weeks. When I embarked on my goal to reach 125lbs I swore I would only bake twice a month, but I do have a review to write and how could I possibly do that without conducting proper research beforehand? Exactly. And in my own defense, you’ll notice that I have been working out a lot. Made using the refrigerator cookie method, these coins are easy to make. Flavored with cinnamon, ginger, cloves and nutmeg, these silver-dollar-sized cookies will fill your kitchen with a delightful aroma reminiscent of Fall, Thanksgiving and spiced cider. Given how blisteringly hot it’s been in CT these days I could use a blast of cool Autumn breezes, but for now I’ll have to make do with scents that remind me of the chilly weather to come.

The recipe is included below along with a review of “The Essential Baker,” and after the jump I filled out a meme called “Fantastic Four” because Scott tagged me.

Spiced Sugar Coins
Reprinted with permission from “The Essential Baker” by Carole Bloom.
Ingredients: Makes 5 dozen cookies

• 6 ounces (12 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar + 1/3 cup granulated sugar (divided use)
• 1 teaspoon pure vanilla extract or vanilla paste
• 1 3/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 1 extra large egg yolk

Place the butter in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the butter on medium speed until it’s fluffy, about 2 minutes. Add 1/2 cup of sugar, and cream together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.

Add the vanilla to the butter mixture and blend well. Over a large piece of waxed or parchment paper or a bowl, sift together the flour, cinnamon, ginger, and cloves. Add the nutmeg and salt and toss to blend. Add this mixture in 3 stages to the butter mixture. Stop after each addition and scrape down the sides and bottom of the bowl with a rubber spatula. Mix thoroughly.

Place two large sheets of waxed paper on a flat surface and divide the dough evenly onto them. Use the waxed paper to shape and roll the dough into cylinders about 10 inches long and 1 inch wide. Cover the cylinders tightly with the waxed paper and wrap each roll in plastic wrap. (I used an extra large ziploc bag instead). Chill in the freezer for 45 minutes or in the refrigerator for at least 2 hours, until firm enough to slice.

Adjust the oven racks to the upper and lower thirds and preheat the oven to 400 degrees F. Line each baking sheet with parchment paper or a non-stick baking liner. Using a fork, lightly beat the egg yolk in a small bowl. Divide the remaining 1/3 cup of sugar evenly between sheets of waxed or parchment paper. Unwrap each cylinder. Using a pastry brush or a spoon, coat the outside of each cylinder with yolk, then roll in the sugar, coating each completely.

Place the cylinders on a cutting board. Using a sharp knife, cut each cylinder into 1/2 inch slices. Cut straight down and roll the cylinder a quarter turn after every 6 slices so it will keep its round shape. If the dough becomes soft while you work with it, re-wrap it and chill for another 10 to 15 minutes, then continue slicing.

Place the slices on the baking sheets, leaving at least 1 inch of space between them. Bake for 5 minutes. Switch the baking sheets (between racks) and bake another 5 to 6 minutes, until set. Remove from the oven and cool the cookies completely.

* Note: Keep an eye on these cookies as the sugar along the edges can caramelize if it is too close to the heat source in your oven.

Storage: Store the cookies in an air-tight plastic container between layers of waxed paper at room temperature up to 1 week. A kitchen cupboard or the pantry is the ideal storage place.

Streamlining: The dough cylinders can be made and kept in the refrigerator 3 days before baking, tightly wrapped in several layers of plastic wrap.

Making a Change: Use 2 teaspoons of another single spice, such as cardamom, five-spice powder, cinnamon, ginger, nutmeg, or allspice, in place of the blend of cinnamon, ginger and nutmeg.

Book Review: “The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices and Other Ingredients” is a new book by Carole Bloom, who is a professional pastry chef and confectioner. As the title promises the contents include an impressive array of recipes that use everything from coffee & tea to vegetables & fruits as their main ingredients. More than this, however, Bloom’s recipes are unique, with a dash of sliced almonds adding both flavor and texture to banana muffins and pearl sugar enhancing the visual appeal of apple turnovers. I loved her recipes for coconut biscotti, jasmine tea cakes and spiced sugar coin cookies. Indeed, though I usually give away most of the goodies I bake, I couldn’t bring myself to share the biscotti with anyone other than my husband. On a few occasions I wasn’t entirely thrilled with the way a recipe turned out, but given my delight with other recipes I have to chalk this up to taste. One cannot expect every single recipe in a book to enthrall, after all, and modifications can always be made to suit your preferences.

Bloom’s instructions are clear and easy to follow, though the way ingredients are presented took some getting used to. Instead of listing ingredients before the recipe, as most cookbooks do, recipes are divided into stages with the ingredients for each stage listed beside the instructions. At first I didn’t like this aspect of the book, but as I continued to cook with it I realized that this arrangement a) forced me to read through the entire recipe before beginning, I’m a notorious improviser, and b) made it nearly impossible to become confused about which ingredient should be used where. Essential gear is listed along side the recipe, where helpful information is also included: storage tips, variations, and instructions for streamlining the baking process over more than one afternoon (i.e. How to begin cookies one day and finish them the next.) While I’m always appreciative of baking books that have photos for every recipe, the straightforward presentation of Bloom’s recipes made it easy to visualize the final result without an image. Photos for twenty recipes are collected in the center of the book, representing the various chapters, which include: fruit & vegetables; nuts & seeds; chocolate; dairy products (milk, cream, cheeses); spices & herbs; and coffee, tea, liqueurs & spirits. The first chapter is devoted entirely to baking techniques, language and an overview of essential baking gear.

Recipes range in difficulty from easy to challenging, so this may not be the best book for a novice baker. Yet those with baking experience and a curiosity for novel recipes may want to check it out. From Key Lime Squares and Raspberry-Blueberry Galettes to Pomegranate Butter Cookies and Triple Vanilla Souffle, there is something in this book to pique everyone’s interests.

// Edit: After I posted this entry Pamela over at Wiley Books contacted me to donate 6 more books to the raffle, one of which is “The Essential Baker.” New grand total? 76 books!

Meme after the jump! Read the rest of this entry »

Lately I’ve been sharing more interviews and book reviews than usual so this weekend I want to step back and return to the personal focus I originally intended for this blog. Don’t worry, I’m not going to get all serious on you. In fact just the opposite, by which I mean totally random things that have happened but I haven’t had time to post about. I’d like to share with you, for instance, the the fact that I finally finished the last Harry Potter book - three days after my husband did, which is completely shocking because I usually read much faster than he does. And we are such Potter geeks that mere seconds after I closed the book we got into a philosophical discussion about what form our patronuses (or is it patroni?) would take if, in fact, we possessed magical powers. What do you think yours would be? I argued that mine would be a narwhal, which is a whale with a unicorn-like horn. There was no reason behind my argument, no logical series of steps that led to the conclusion: “Oh, of course Ari. Your patronus would be a narwhal.” Nah, I just had a feeling. Then it occurred to me that Oreo would be an even better patronus - because let’s face it, few things are less dementor-friendly than an deliriously happy Labrador Retriever who spins in circles just for the heck of it.

Oreo says: “I kick dementor bootie!”

Other news: I got a haircut! This may not seem like such an occasion to you, but after my last hairstylist turned into a mega-meanie finding someone new is such a relief. Damian is a complete dream, working out of a high-end NYC salon with massage chairs and a cafe for customers to enjoy while they wait. (I know. I know! I had a latte and a scone.) He took one look at my long, unstyled hair and knew exactly how to give it the sort of body and shape it needed. He even took my complete befuddlement with hair dryers & irons into consideration, giving me lots of thin layers that work with my hair’s natural texture - which means, I don’t have to try and do something with it in the morning. Yay! I practically skipped out the doors I was so happy, and to top it all off he’s an excellent conversationalist. We chatted about Japanese language, culture and even food customs, his having spent years traveling between the US and Japan because his wife is from Tokyo. Did you know that melons can cost hundreds of dollars in Japan? We’re not talking about the ordinary sort found in American grocery stores, but rather objects of perfection with unblemished skin and sweet, colorful meat. According to Damian they are highly prized gifts, with people spending some $200 for one melon. Receiving such a melon is the highest compliment, and when it ripens the fruit is sliced and enjoyed with much ceremony. Interesting no?

Today my husband and I have spent most of our time in the kitchen, which, if you ask me, is just one more sign that I’ve married the perfect man. He’s been pickling things like crazy, turning cucumbers into “bread and butter” pickles and ‘baby carrots’ into “firecrackers,” which are made with dried chilis, chili powder, cider vinegar and mustard seeds, among other things. We began our foray into the world of pickling a couple weeks ago and I must say, we’re hooked. As with many foods, homemade pickles are much better than the store bought variety, with the perfect balance of crunch and sweetness. Firecrackers have bite to them, both when your teeth break through them and when the heat from the chilis hits your tongue. Really, really good, and with those two successes behind us we’ve started to wonder what else we can pickle. Onions? Fruit? Alton Brown has a pickled fruit recipe that looks enticing. (We use this recipe for the pickles and this recipe for the firecrackers, in case you’re interested.)

For my part, I’ve been indulging in a bit of kitchen therapy, aka baking. For the last several weeks I’ve been preparing to write a book review for “The Essential Baker,” making everything from chai spiced coffee cake to miniature jasmine tea cakes in the process. Today I decided to try two more recipes, one for banana-almond muffins and the other for coconut biscotti. The muffins have a cakey, yet firm texture that is enhanced by sliced almonds. And the flavors - what a combination! With bananas, vanilla, and spices like cinnamon, nutmeg and cardamom, the batter smells so good that for a second I was tempted to forgo the baking process altogether. I resisted though, and the results went incredibly well with a tall glass of iced Oregon chai.

Most of the muffins will be sent home with friends this afternoon, and originally I had the same plans for the coconut biscotti. But now I’m not so sure. I may want to keep them all for myself. I was going to arrange them in glass mason jars, cover the tops with clear plastic, then seal the whole shebang with a wide, blue & white ribbon. However I happen to adore coconut & almonds… and these cookies would prove remarkable companions to my work-morning coffee. Hmm. Nope, I’m definitely keeping them - mine, all mine! No one will know the difference. At least, not until they read this blog entry. Heh.

Historical aside: biscotti is the plural form of the Italian word “biscotto,” which means “twice baked,” and as you can see in the recipe below these cookies are indeed baked twice. Once in loaf form and then again in slices. This technique gives them a hard texture that makes them perfect for coffee dunking or plain crunchy enjoyment. Their hardness means they keep longer than most cookies, and indeed it’s this staying quality that made them historical favorites among sailors and explorers.

Ok, enough history. I’m hungry, and I think it’s just about time to turn that pizza dough I made this morning into something freshly baked and topped with caramelized onions, mozzarella and goat cheese. I’ll post a review of “The Essential Baker” in my next entry, but in the meantime I hope you enjoy the recipes below. Have a fantastic Sunday and if you haven’t jumped into the raffle yet please shoot me an email so I can figure out how to convince you.

Coconut Biscotti
Reprinted with permission from “The Essential Baker” by Carole Bloom
Ingredients: Makes about 2 dozen

• 2 cups all-purpose flour
• 1 1/3 cups sweetened, shredded coconut
• 1 cup sliced almonds
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 extra-large eggs, at room temperature
• 4 ounces (8 tablespoons) unsalted butter, melted
• 1 teaspoon pure vanilla extract

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a non-stick liner.

Combine the flour, coconut, almonds, sugar, baking powder, and salt in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to blend together briefly on low speed.

Using a fork, lightly beat together the eggs, butter, and vanilla in a medium bowl. With the mixer speed on low, add to the dry ingredients and blend together throughly.

Divide the dough into two eqal portions. Dust your hands lightly with flour and shape each piece of dough into a loaf about 8 inches long, 2 to 3 inches wide, and 3/4 inches high. Place both loaves on the baking sheet, leaving several inches of space between them. Bake the biscotti for 22 to 24 minutes, until the loaves are light golden and set. Remove the baking sheet from the oven and cool on a rack for 10 minutes.

Using a serrated knife (I actually used my sharpest chef knife, since my serrated knife wasn’t slicing through the loaves so well), slice each loaf on the diagonal into 1/2-inch-thick slices. Place these slices on their sides on the baking sheet. (To avoid breakage, after you slice a piece rest its weight on the blade of your knife instead of picking it up with your fingers. Slide the piece onto the baking sheet.) Place these slices on their sides on the baking sheet. Bake for 15 to 20 minutes, until firm and golden colored. Remove the pan from the oven and transfer biscotti to racks to cool.

Variations: You can replace the almonds with walnuts, pecans or toasted and skinned hazelnuts if you like. You can also drizzle the biscotti with thin lines of bittersweet, semisweet, milk or white chocolate after they are completely cool. Let the chocolate set for 15 minutes in the refrigerator before serving or storing.

Storage: Store the biscotti in an air-tight container between layers of waxed paper at room temperature. To freeze up to 3 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.

Banana-Almond Muffins
Reprinted with permission from “The Essential Baker” by Carole Bloom
Ingredients: Makes 12 muffins

• 8 tablespoons unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1/3 cup granulated white sugar
• 2 extra-large eggs, at room temperature
• 3 medium, ripe bananas
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cardamom
• 3/4 cup coarsely chopped whole un-blanched almonds

Center a rack in the oven and preheat it to 375 degrees F. Line each cavity of the muffin pan with a paper muffin cup. (I lightly greased each cup instead.)

Place the butter in the bowl of an electric stand mixer or a large mixing bowl. Use the flat beater attachment or a hand-held mixer to beat the butter until light and fluffy, about 2 minutes.

Add the brown sugar and granulated sugar to the butter, and cream together well. One at a time, add the eggs to the butter mixture, stopping to scrap down the bottom and the sides of the bowl after each addition. At first the mixture may look curdled as the eggs are added, but as your stop and scrape down the bowl, the mixture will smooth out.

Use a fork to mash the bananas in a bowl. Add the sour cream and vanilla and mix together well. Add to the butter mixture and blend thoroughly.

Sift together the flour, whole wheat flour, baking powder and baking soda. Add the cinnamon, salt, nutmeg and cardamom and blend together.

Add to the banana/butter mixture in 3 stages, stopping after each addition to scrape down the sides of the bowl to promote even blending. Add the almonds to the batter and stir to distribute evenly.

Use a spoon to divine the batter evenly among the muffin cups, filling them to the top. Bake the muffins for 25 to 30 minutes, until the are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool on a rack.

Variations: Replace the almonds with walnuts, pecans or toasted hazelnuts. You can also drizzle the tops of the cooled muffins with thin lines of white, milk or dark chocolate. Let the chocolate set for 15 minutes in the refrigerator before storing.

Storage: Store the muffins in an airtight plastic container between layers of waxed paper at room temperature, up to 3 days. To freeze up to 2 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the fridge and bring to room temperature before serving.