A Thought For Food » Baking http://www.athoughtforfood.net where ideas are brought to simmer Mon, 20 Oct 2014 12:58:39 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Chocolate “Forgotten Cookies” http://www.athoughtforfood.net/chocolate-forgotten-cookies/ http://www.athoughtforfood.net/chocolate-forgotten-cookies/#comments Tue, 15 Apr 2014 04:01:33 +0000 http://www.athoughtforfood.net/?p=13844 This blog has become such a part of my life that when I don’t post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn’t stopped churning out ideas for recipes. Moving into […]

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Chocolate "Forgotten Cookies" (chocolate meringue cookies) via A Thought for Food

This blog has become such a part of my life that when I don’t post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn’t stopped churning out ideas for recipes.

Moving into our house, I’m inspired to get back to the roots of why I started this site. There are recipes from my childhood I’ve been wanting to share, but, for whatever reason, put them aside for other creations. These “Forgotten Cookies” are so simple, both in the ingredients and in its preparation, that I wonder why I don’t make them more often. Oh, right… now I remember. Because I’d be eating them all day. Now, comparatively, this is a pretty healthy dessert. Egg white, sugar, a bit of vanilla extract and, for my version here, a little cocoa powder.

My mom would make these for us as children… in fact, it was one of the first things I learned how to bake. Usually, she’d keep them plain (no cocoa) or add mini chocolate chips. I’ve modified the recipe slightly. What’s fun about these is that once you throw them in the oven, you just turn off the heat and leave them in there. You can leave the house to run errands or make them before heading to bed.

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

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Apple, Sage and Cheddar Biscuits http://www.athoughtforfood.net/apple-sage-and-cheddar-biscuits/ http://www.athoughtforfood.net/apple-sage-and-cheddar-biscuits/#comments Wed, 22 Jan 2014 05:01:37 +0000 http://www.athoughtforfood.net/?p=12910 Ten years. It’s hard to believe it’s been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn’t see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and […]

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Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Ten years. It’s hard to believe it’s been that long since I first moved to Boston. The night my father and I drove through town, the car packed so tight we couldn’t see out the back window, I remember how struck I was by this city; how beautiful it was, despite the frigid wind and piles of snow. As we made our way down Commonwealth Avenue, which looked majestic decorated with white lights, I knew this was a place I could call home.

There are a number of moments that have had an impact on my life, but it’s hard to think of anything more profound than my move to Boston. This city has challenged me and embraced me. Without it, I wouldn’t be the person I am today.  I know, I’m sounding totally sentimental. And if only you could see me now, holding a tissue, dabbing tears from my eyes.

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

Apple, Sage and Cheddar Biscuits

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Pistachio and Sour Cream Coffee Cake http://www.athoughtforfood.net/pistachio-sour-cream-coffee-cake/ http://www.athoughtforfood.net/pistachio-sour-cream-coffee-cake/#comments Fri, 27 Sep 2013 15:55:05 +0000 http://www.athoughtforfood.net/?p=11857 A A A I don’t bake many cakes.  I’m always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out.  It’s probably for the best that we don’t have these treats around the house, as will power has never been one of my strengths.  There are no calories in a […]

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I don’t bake many cakes.  I’m always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out.  It’s probably for the best that we don’t have these treats around the house, as will power has never been one of my strengths.  There are no calories in a sliver or in a finger swipe of icing, right?
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Breakfast breads are the cakes I so fondly remember from my childhood… banana bread or a sour cream coffee cake were made often, prepared for Sunday brunch or a quick afternoon snack.  I don’t make them quite as frequently as my mom does, but I do get the urge from time to time.  They don’t last long, either.  I’ll cut the majority for Eric to take to work, give a few pieces to friends, and save the rest for us to enjoy for a few days.
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When asked to create a recipe for the KitchenAid blog, The Kitchenthusiast, I knew a coffee cake was in order. Baking a cake with pistachios has been on my list for a long time (years, in fact), so I used it as an opportunity to play around with what I believed would be the perfect pairing: pistachios and sour cream coffee cake.  And this guy (and his taste-tester husband) were not at all disappointed.
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Disclaimer: While I was compensated for this post, all opinions here are my own.

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Spiced Double Chocolate Cookies http://www.athoughtforfood.net/spiced-double-chocolate-cookies/ http://www.athoughtforfood.net/spiced-double-chocolate-cookies/#comments Tue, 27 Aug 2013 04:01:23 +0000 http://www.athoughtforfood.net/?p=11521 I woke up Saturday morning with Eric sleeping soundly next to me and Maki curled up at the end of the bed.  It took me a moment to realize what was so strange about this: it had been 2 months since I’d been home on a weekend.  Maybe all that travel is why this summer […]

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I woke up Saturday morning with Eric sleeping soundly next to me and Maki curled up at the end of the bed.  It took me a moment to realize what was so strange about this: it had been 2 months since I’d been home on a weekend.  Maybe all that travel is why this summer has flown by.  I took this as an opportunity to relax a bit, which meant baking cookies, followed by a day of eating and drinking and time spent outdoors with friends (eating and drinking, of course).  It was exactly what I needed.  A chance to decompress a little.

While I sat at the table, dropping heaping tablespoons of dough onto the baking sheet, Eric walked into the room and inspected the cookies that were cooling on the wire rack.  Always eager to be my taste-tester, he snatched one up and took a bite.

These are great!  Where did you get the recipe?

I looked up.

What do you mean?  I created it.  

They’re really, good. There’s some kick there. Cayenne?  

Yup. And some cinnamon too.

I love that.  Gonna post these on the blog?

Of course.

Awesome.

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Apricot and Cherry Crumble http://www.athoughtforfood.net/apricot-and-cherry-crumble/ http://www.athoughtforfood.net/apricot-and-cherry-crumble/#comments Mon, 01 Jul 2013 04:01:16 +0000 http://www.athoughtforfood.net/?p=10994 “All men are created equal. Now matter how hard they try, they can never erase those words. That is what America is about.” - Harvey Milk How far we’ve come. Last week, when the Supreme Court announced it’s decision to strike down DOMA and to allow same-sex marriages to resume in California, I sat at my computer, […]

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“All men are created equal. Now matter how hard they try, they can never erase those words.
That is what America is about.” 
- Harvey Milk

How far we’ve come.

Last week, when the Supreme Court announced it’s decision to strike down DOMA and to allow same-sex marriages to resume in California, I sat at my computer, stunned.   I wasn’t exactly speechless.  In fact, I screamed so loud I’m pretty sure our neighbors heard me. I hadn’t expected to be so emotional, but it hit me hard.  As much as we’ve tried to tell ourselves that our marriage (which took place four years ago on June 20th)… our love… our life… was no different than anyone else’s, DOMA was always there to point out that it wasn’t real.  At least that’s how it felt… and it hurt terribly.

When the decision came in, I knew we had to do something to celebrate.  Maybe lobster and champagne. Something decadent.  I spent the afternoon buying groceries to prepare a nice meal.  By the time Eric got home from work that evening, I had the table decorated with wine glasses, cheese and cut up rounds of baguette. As he entered the kitchen, I rushed over and threw my arms around him.  “We’re married… again!” I said. He laughed and gave me a kiss.  “Yay,” he replied. “Now let’s pop open some vino!”

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Honey, Ricotta and Berry Muffins http://www.athoughtforfood.net/honey-ricotta-and-berry-muffins/ http://www.athoughtforfood.net/honey-ricotta-and-berry-muffins/#comments Wed, 12 Jun 2013 04:01:44 +0000 http://www.athoughtforfood.net/?p=10811 It occurred to me as I sat on the plane to Vegas that I hadn’t read a book in a while.  Like, a really long time.  Articles in The New York Times or pieces in The New Yorker, yes.  But an actual book?  It’d been over a year.  Before our trip, though, I purchased the […]

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It occurred to me as I sat on the plane to Vegas that I hadn’t read a book in a while.  Like, a really long time.  Articles in The New York Times or pieces in The New Yorker, yes.  But an actual book?  It’d been over a year.  Before our trip, though, I purchased the latest David Sedaris book, thinking that maybe he could set things right.  And, you know what, he did.  As always, I found his words engaging, his stories honest and hilarious.  Just what I needed to get back on the reading wagon.  As I finished the book and flipped the last page (or, in this case, tapped my phone), I gave myself a pat on the back.  And now I’m searching for another great piece of literature (any suggestions are welcome).

Memorial Day marked the start of my family’s annual summer reading contest, where we see who can read the most books.  When it was just the four of us participating (meaning my parents and sister) the race was tight.  Over the last few years, though, we’ve invited other relatives and friends to join in and I’ve pretty much given up any notion of winning.  It’s still a lot of fun, though, and I’m so happy that we’ve continued this tradition.

Books and breakfast seem like the perfect summer pairing.  Mornings are when I get most of my reading done, either in bed or sipping on a cup of coffee at our kitchen table, the windows open to let a warm breeze in.  Leisurely mornings like that make every day feel like vacation.  While I’m kind of a scone fanatic, sometimes a muffin is what I crave.  As we roll into berry season, I feel the need to pack all of my morning treats with them.

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Double Chocolate Zucchini Bread http://www.athoughtforfood.net/double-chocolate-zucchini-bread-baking-dessert/ http://www.athoughtforfood.net/double-chocolate-zucchini-bread-baking-dessert/#comments Mon, 08 Apr 2013 04:01:26 +0000 http://www.athoughtforfood.net/?p=10187 Let’s call this “bread” what it really is.  It’s a cake… a chocolatey cake that I’ve shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don’t resist it.  Give in.  Make one […]

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Let’s call this “bread” what it really is.  It’s a cake… a chocolatey cake that I’ve shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don’t resist it.  Give in.  Make one for yourself and give the other to a friend or tuck it in the freezer for the next time you’re hit with a craving.  And don’t feel guilty when you slice into it for a quick breakfast… or a mid-morning snack… or right before bed.  We all deserve a little chocolate every now and then.

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Chocolate-Dipped Macaroons (Passover) http://www.athoughtforfood.net/chocolate-dipped-macaroons-passover/ http://www.athoughtforfood.net/chocolate-dipped-macaroons-passover/#comments Mon, 18 Mar 2013 04:01:58 +0000 http://www.athoughtforfood.net/?p=9941 I’m kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There’s no rational reason for it.  I just was.  I’ve been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the […]

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I’m kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There’s no rational reason for it.  I just was.  I’ve been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it’s true… they’re ridiculously easy and just as wonderful as I remember.

 

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Rosemary, Lemon and Greek Yogurt Scones http://www.athoughtforfood.net/rosemary-lemon-and-greek-yogurt-scones/ http://www.athoughtforfood.net/rosemary-lemon-and-greek-yogurt-scones/#comments Tue, 19 Feb 2013 05:01:22 +0000 http://www.athoughtforfood.net/?p=9657 Snow falls outside as I type.  As much as I dread this weather, I’m also grateful for it.  We’re forced to take a break from running around and slow things down a bit.  On these days, Eric and I sit in front of our coffee table, reading the paper and nibbling on scones.  I like […]

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Snow falls outside as I type.  As much as I dread this weather, I’m also grateful for it.  We’re forced to take a break from running around and slow things down a bit.  On these days, Eric and I sit in front of our coffee table, reading the paper and nibbling on scones.  I like to use this time to get some cleaning done, but after a few hours, we hunker down for a midday nap.  These last few months (that is, since November) have been a bit hectic.  Any open days have been packed with trips, parties, and family visits (which I love, but—you know—once in a while it’s nice to have a little alone time).  As miserable as it may be to trudge through three feet of snow, it’s some much needed relaxation.

As you may have noticed, I’m a scone fan.  Some folks are into brownies.  Some are pie fanatics.  Some folks deep-fry everything they see. Me? I’m into scones. Kind of strange, I know.  So, if you’re getting tired of seeing scone recipes on here… well, I’m sorry to disappoint you, but I’m not even close to being done with playing around with different kinds.  You’re going to have to put up with them for a while longer.

This is the first time I’ve branched outside of my typical butter/milk/heavy cream combo and have included Greek yogurt (we had a few large tubs of plain Chobani in the fridge).  The tang it provides is something I should have expected, but for whatever reason it never occurred to me and I was pleasantly surprised when I bit into them.  They’re a little less flakey than my previous incarnations (most likely due to the moisture for the yogurt), but, nevertheless, I’m sold on these and I’ve already made them a number of times.

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Raspberry Crumb Bars http://www.athoughtforfood.net/raspberry-bars/ http://www.athoughtforfood.net/raspberry-bars/#comments Mon, 11 Feb 2013 05:01:02 +0000 http://www.athoughtforfood.net/?p=9193 I used to be really big into Valentine’s Day.  Giving gifts, chocolates, flowers, cards (yeah… not just one but two, maybe three).  I’d make dinner reservations at expensive restaurants and plan out a night of activities. Over the years, though, I’ve toned it down a bit.  Eric and I don’t exchange cards.  We don’t buy […]

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I used to be really big into Valentine’s Day.  Giving gifts, chocolates, flowers, cards (yeah… not just one but two, maybe three).  I’d make dinner reservations at expensive restaurants and plan out a night of activities. Over the years, though, I’ve toned it down a bit.  Eric and I don’t exchange cards.  We don’t buy each other presents or flowers.  There are no chocolate-covered strawberries.  Instead we stay at home, eat lobster and drink champagne, followed by a decadent dessert (like these raspberry bars that we’re obsessed with… which contain three sticks of butter).  We spend the rest of the evening curled up on the couch with Maki, the three of us wrapped up in blankets.  It may seem boring to some, but I want nothing more than a little quiet time with the man that I love.

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Whole Wheat Carrot Bread http://www.athoughtforfood.net/whole-wheat-carrot-bread/ http://www.athoughtforfood.net/whole-wheat-carrot-bread/#comments Thu, 03 Jan 2013 05:01:13 +0000 http://www.athoughtforfood.net/?p=9163 Love is a shelter. Love is a cause. Love goes on forever. Yeah, love will lead us all. Love! It is our honor. Love! It is our all. Love goes on forever. Yeah, love it is our home. That’s What’s Up//Edward Sharpe + the Magnetic Zeros

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Love is a shelter.

Love is a cause.

Love goes on forever.

Yeah, love will lead us all.

Love! It is our honor.

Love! It is our all.

Love goes on forever.

Yeah, love it is our home.

That’s What’s Up//Edward Sharpe + the Magnetic Zeros

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Chewy Ginger Molasses Cookies http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/ http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/#comments Wed, 26 Dec 2012 05:01:43 +0000 http://www.athoughtforfood.net/?p=9105 I know… these may not look chewy, but they are. I promise. If they weren’t, I wouldn’t put them up here. Cookies are meant to be served the way salmon or a steak should be prepared, a nice sear on the outside, but raw in the middle. I just don’t mess around with cookies. If […]

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I know… these may not look chewy, but they are. I promise. If they weren’t, I wouldn’t put them up here. Cookies are meant to be served the way salmon or a steak should be prepared, a nice sear on the outside, but raw in the middle. I just don’t mess around with cookies. If there’s too much crunch, I can’t eat them. But what’s so great about these is how the rim is crispy, making for the most wonderful sound as you bite into them. Then, you get to the good stuff. The blend of sugar and spice; the festive flavors of ginger, cinnamon and clove. It brings to mind lazy weekends… curled up on the couch with a cup of tea and a book: the lead in for an afternoon nap.  I’ve been making these ginger molasses cookies for years, altering the recipe slightly as I prepare each batch.  I hate to use the P-word, but I can’t help it… these are kind of perfect.

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Chocolate Cranberry Galette http://www.athoughtforfood.net/chocolate-cranberry-galette/ http://www.athoughtforfood.net/chocolate-cranberry-galette/#comments Mon, 29 Oct 2012 04:01:41 +0000 http://www.athoughtforfood.net/?p=8262 Sometimes I look back at my published posts and I see reoccurring themes.  What I’m seeing now is that apparently I’ve been really into comfort food lately. Soup, potato gratin, a pot pie… and now this galette. Maybe I just need a hug.  Or a cup of tea.  A glass of scotch. Something to make me […]

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Sometimes I look back at my published posts and I see reoccurring themes.  What I’m seeing now is that apparently I’ve been really into comfort food lately. Soup, potato gratin, a pot pie… and now this galette. Maybe I just need a hug.  Or a cup of tea.  A glass of scotch. Something to make me feel cozy.

I can’t take complete credit  for this recipe.  The filling, I can. The crust, not so much.  That came from the very talented baker/entrepreneur/cookbook author behind the fabulous Tate’s Bake Shop, Kathleen King, who has just come out with her latest book, Baking for Friends.  You may be a bit skeptical when you see the cornmeal listed as an ingredient… but gosh darn it, every time I make a galette, I’m going to refer back to this recipe. That small addition has a huge impact on the whole texture of the pastry. And it works beautifully.

Before you head on off to make this (which was incredibly easy to whip up and will work with a number of other kinds of fruits), I have a little giveaway to announce!  The fine folks at Tate’s Bake Shop are generously giving away one of their fantastic Cookie and Bar Towers to one lucky reader.

To enter: All you have to do is leave a comment on this post. No restrictions.

Official Rules: No purchase necessary. Open to US and Canadian residents only . Giveaway will end on November 4th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. The winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.

Additionally, if you want to receive $5 off Baking for Friends, just enter the code “BAKEOFF” when you order it from their site.

Chocolate Cranberry Galette

(adapted from Kathleen King’s Blackberry Galette from Baking for Friends)

serves 4-6

Ingredients

for the dough

1 cup unbleached all-purpose flour, plus more for rolling the dough

1/3 cup fine yellow cornmeal (not coarse cornmeal or polenta)

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons (3/4 stick) cold salted butter, cut into pieces

1 large egg yolk

2 tablespoons cold water

-

for the filling

2 cups fresh cranberries

1/2 cup unsweetened Dutch processed cocoa

1/2 cup sugar

1 tablespoon cold salted butter, cut into small pieces

 -

additional

1 tablespoon sugar for sprinkling (optional)

Directions

1. In a bowl, mix together the dry ingredients for the dough: flour, cornmeal,  sugar and salt.

2. Using two knives or a pastry cutter, cut in the butter until it has been incorporated into the dry ingredients, leaving a few pea-sized pieces in the mixture.

3. Whisk together the egg yolk and water.  Add to the bowl and mix until the dough has formed.  It will be quite dry.

4. Form into a disk and wrap in plastic wrap. Put in refrigerator for at least 30 minutes or up to 2 hours.

5. Preheat the oven to 375 degrees Fahrenheit.

6. Take the dough out and roll on a lightly floured work surface until it is approximately 10 inches round and 1/8 inch thick.

7. Fold the dough in half and unfold out onto a large, rimmed baking sheet that is lined with parchment paper.

8. In another bowl, mix together the cocoa powder and sugar.  Add the cranberries and toss to coat.

9. Pour the cranberry and cocoa mixture into the center of the dough. Sprinkle the butter on top of the mixture.

10. Fold the sides of the dough up so it wraps around the fruit.  If it the dough rips, you can patch it up by brushing some water or milk over it.  Sprinkle with sugar.

11. Bake for 40 minutes, or until the pastry is golden brown and the filling bubbles out.  Remove from oven and let cool.

12. Cut into wedges and serve.

 

 

 

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Cranberry Pistachio Biscotti http://www.athoughtforfood.net/cranberry-pistachio-biscotti/ http://www.athoughtforfood.net/cranberry-pistachio-biscotti/#comments Fri, 05 Oct 2012 04:01:48 +0000 http://www.athoughtforfood.net/?p=7931 When I fall for a recipe, I fall hard.  Scones, for example… I can’t get enough.  I’ve made countless versions, both savory and sweet.  Muffins, too, have a special place in my heart.  But now, my friends, I have a new obsession: biscotti. I try to deny the existence of a sweet tooth, but I […]

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When I fall for a recipe, I fall hard.  Scones, for example… I can’t get enough.  I’ve made countless versions, both savory and sweet.  Muffins, too, have a special place in my heart.  But now, my friends, I have a new obsession: biscotti.

I try to deny the existence of a sweet tooth, but I may have a little one. The fact is that my ideal dessert isn’t overly sugary. I want my treats to feel decadent without actually being decadent. Which may be the best way of looking at biscotti. It’s true that these consist of butter and sugar and eggs, but for the number that it makes, these are actually not all that unhealthy. It’s portion control, though you don’t even realize its being enforced.  If only I could find a cheesecake that did the same thing.

So, yeah, I’m a bit obsessed with these biscotti.  I’d be lying if I told you I only ate one of these a day (it was two… ok three.  Maybe a half, too. Sigh.).   These make for a wonderful breakfast with your morning coffee, a snack after lunch, a nibble before bed.  I swear I have will power (no, I really don’t. None at all actually).  But don’t let this deter you from making them. Just be sure to give at least half away to friends.

Cranberry Pistachio Biscotti

(adapted from Tyler Florence’s recipe)

makes approximately 48 biscotti

Ingredients

1 cup shelled pistachios

1 cup dried cranberries

1/2 cup (1 stick) unsalted butter

3 eggs

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups flour, plus more for surface

1 teaspoon baking powder

1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees

2. Line a baking sheet with aluminum foil and spread pistachios over pan.  Bake in the oven for 8-10 minutes, until browned slightly.

3. In a bowl of  a mixer, cream butter and then add in the eggs.  Beat until smooth.  Add in the sugar and mix until fully incorporated.  Add in the vanilla.

4. In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low, slowly add the flour mixture to the wet ingredients and mix until combined.

5. Toss in the pistachios and cranberries and mix into the batter with a wooden spoon.

6. Turn the dough out onto a lightly floured surface and cut in half.

7. Roll each portion into a 12-inch long, 1-inch high log.  Transfer logs to an ungreased baking sheet and bake in the oven for 35 minutes, or until the bottoms have browned slightly.

8. Let the logs cool and then slice each on a diagonal to create 12-1 inch biscotti.

9. Lay each cookie flat on the baking sheet and bake for 5 minutes.  Flip cookies over and bake for an additional 5 minutes.

10. Let cool before serving.

Cookies can be stored in an airtight container.

 

 

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Sugar and Spice Popovers http://www.athoughtforfood.net/sugar-and-spice-popovers/ http://www.athoughtforfood.net/sugar-and-spice-popovers/#comments Mon, 10 Sep 2012 04:01:13 +0000 http://www.athoughtforfood.net/?p=7667 For as long as I can remember, I’ve been a morning person.  When I wake up, no matter how early it is, I am flooded with joy at the day’s prospects.  As a child, it was television that inspired me to rise. I’d walk out of my bedroom into a completely still house and quietly […]

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For as long as I can remember, I’ve been a morning person.  When I wake up, no matter how early it is, I am flooded with joy at the day’s prospects.  As a child, it was television that inspired me to rise. I’d walk out of my bedroom into a completely still house and quietly make my way downstairs, where I’d watch cartoons before the rest of my family awoke.  The stations flipped with a click of the remote, switching back and forth between episodes of The Muppet Show and Ghostbusters (yes, I’m a child of the ’80s). These were my hours to get lost in mindless programs and I cherished these moments.

Since my youth, the way I spend my mornings has changed.  When I’m not pressured to get out of the house, I curl up on the couch and read newspaper articles on the computer, with Maki sleeping by my side and a plate of fresh pastries on the table before me.

I like mornings because it’s my time. Time to relax and reflect, time to do what I want to do before work gets in the way.  And for that short period, my mind is clear. I can think and write and read.  I can sip and nibble and in no way do I feel rushed.  Most importantly, I can breath.  Slowly and steadily.

Sugar and Spice Popovers

Yield: 6 popovers

Ingredients

1 cup flour
1/2 teaspoon salt
3 eggs
3 tablespoons unsalted butter
1 cup milk
1/4 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves

Special Tools

Popover pan

Directions

1. Preheat oven to 400 degrees.

2. Melt 2 tablespoons of butter, let cool slightly.

3. Combine flour and salt in bowl.

4. Make a well in the center of flour and add eggs, butter and milk. Beat until smooth.

5. Grease popover pan (spray is fine) and fill cups half way with the batter.

6. Bake for 35-40 min, or until brown and crisp.

7. Melt the additional 1 tablespoon of butter.

8. On a plate, mix together the sugar, cinnamon, nutmeg, and ground cloves.  Brush the melted butter onto a popover and then roll it around in the sugar and spice mixture.  Repeat with remaining popovers. Serve with butter and jam.

 

 

 

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