They say a good friend listens, lends a shoulder to sop up tears, is trustworthy and dependable. Yeah, yeah those are great but this week I’ve seen that a good friend will also schlep a caramel cake from San Francisco to Seattle in her carry-on for the sole purpose of sharing it with you. Now that is a good friend.

I bit into that cake and reveled in its deep caramel flavor. Not one for baked goods that are cloyingly sweet I fell in love with its bitterness and mourned the last bite.

By the next morning I still couldn’t shake the taste. Not knowing yet what to bake but just that I needed to, I turned on the oven. I flipped through a few cookbooks but when the flavor I craved couldn’t be found I hung my head and nearly turned off the now hot oven while trying to rid myself of longing for more caramel cake. In desperation I picked a simple baking book that I admittedly didn’t reserve much hope for. As I scanned the pages the words, “Date Bread” jumped out at me and just like that I was dreaming of dates and caramel together in one tender loaf.

In a pan I swirled flakes of white sugar until it puddled and melted, bubbled and spurted before becoming a pool of a molten deep copper liquid. Smoke rose from the pan and lifted with it a scent of a nearly burnt sugar – my favorite place to bring caramel. Hot water was added and then chopped dates. I held my breath as the cake no longer held any association with the original recipe except that there were dates involved.

The batter was the most unusual and brilliant rust color – the same that stops me as I walk past Fall leaves that have just turned.

I sat by the oven with the light illuminating the cake hoping for lift, for edges that gently pull from the sides and for the bitter caramel to permeate the entire loaf.

“Success!” I declared as I pulled the cake from the oven. While warm I poured more caramel on top which then proceeded to harden and crackle – which was not exactly the plan. We didn’t let the first cake go to waste but the next day more cream was added and butter melted in until a deep glaze filled out the cake beautifully.

Ivy and I eagerly ate a still-warm piece and she too declared it a success by licking her plate and saying, “Dis is yummy, mama!”

We shared with the boys before I wrapped up a little piece for my friend. While I didn’t have to travel to San Francisco and back to share this cake with her I think she still appreciated it all the same.

Salted Caramel Date Loaf

adapted to the point of being unrecognizable from Jim Fobel’s Old-Fashioned Baking Book: Recipes from an American Childhood

 1 cup sugar

1 cup (about 6 ounces) chopped and pitted dates

1 cup hot water

6 tablespoons butter

1 1/2 cups flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 large egg

1 teaspoon vanilla extract

For the glaze:

2 tablespoons butter

1/4 cup dark brown sugar

1/4 cup heavy cream

1/4 teaspoon (or so) good sea salt, for finishing

Cake:

Grease an 8 1/2″ x 4 1/2 ” loaf pan and pre-heat your oven to 350*F.

In a medium sauce pan melt the sugar until deeply caramelized and just starting to smoke. The caramel should be deep amber in color and smell sweet with a bit of bitterness. Stir the sugar around gently until it all is melted and caramelized. Turn off the heat and carefully add the water, chopped dates and butter. Stir everything together until well combined. If the caramel hardens just return the pan to low heat until it all melts. Let this mixture sit for 15 minutes.

Add the caramel mixture to a large bowl. To that add the flour, salt and baking soda. Stir until just combined before adding the egg and vanilla extract. Mix well.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.

While the cake is still warm and in the pan make the glaze by melting the butter and the brown sugar together in a sauce pan over medium heat. Once the sugar and butter have melted add the cream and stir until combined.

Using a skewer or a toothpick poke holes all over the top of the still-warm loaf. Pour the hot caramel glaze over the top.

Let the glaze settle into the cake for 10 minutes before removing it from the pan and letting it cool on a wire rack.

Top the glazed cake with a sprinkle of sea salt – any nice crunchy salt will do.

As with most cakes this one is best the day after baking.

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It seems we’ve begun a new tradition in our family. That is, if you consider two weeks of loaf cakes on Sunday a tradition. I certainly do and it’s one that I don’t intend to quit.

It’s these loaves that mix up in minutes, spend an hour in the oven (giving the right amount of time to sit with my coffee then cook up a few eggs to add more substance to our Sunday breakfast) and taste more complex than their recipe asks, that have us deeming it a new tradition.

There’s another, far more selfish reason for the Sunday loaf: It’s Monday when the cake is best and in a moment of settled quiet I enjoy another slice. With an overnight rest the flavor both richens and mellows and the texture settles into itself. With most cakes I’ve found this to be true. The second day cake is tender and springy. In this particular loaf the spices weave their way into the loaf and boost the pumpkin flavor while the texture relaxes and easily submits.

My Sunday slice is shared around the table with little fingers grabbing for crumbs and eager for seconds. Monday’s slice is savored slowly as the crisp sugary edges are eaten first, followed by the soft, spicy interior. Each bite is enjoyed in between pages of my book and sips of coffee. The kids have had their breakfast and are entertained with legos, coloring or Curious George while I sit on the couch with my pumpkin bread.

Around the table on Sunday I love the fluttering murmur of excitement around the still-warm loaf. I love the anticipation that builds when traditions are firmly established. But I also love having a bit of incentive to get out of bed early on a Monday morning and to start the week with a lovely loaf cake made the day before. Either way this tradition is destined to linger awhile.

Pumpkin Graham Bread
Makes 1 loaf
This recipe pulls inspiration from a couple sources. From Grandma’s recipe box I decided to marry pumpkin with Graham flour as there are multiple versions of Graham bread scattered throughout. But since I was fresh out of “sour milk” I went with Elise’s recipe for pumpkin bread as the foundation.
Graham flour is essentially whole wheat flour with more texture. The parts of the wheat kernel are ground separately then joined together at the end of the milling process.
In order to ensure Sunday’s loaf leaves enough for Monday you may want to double this recipe to produce two loaves. You’ve been warned.

¾ cup all-purpose flour
¾ cup Graham flour (whole wheat flour could be substituted)
¾ teaspoon kosher salt
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon fresh ground nutmeg
1 teaspoon cinnamon
pinch white pepper (optional)
1 cup pumpkin puree
½ cup olive oil (or other neutral oil)
2 eggs, lightly beaten
2 tablespoons honey
¼ cup water
¼ cup seeds/nuts (I used sliced almonds and sunflower seeds but you could use anything really)

Preheat your oven to 350*F and butter a loaf pan.
In a bowl combine the flours, salt, brown sugar, baking soda and spices with a whisk.
In another bowl mix the pumpkin, oil, eggs, honey and water. Add the wet mixture to the dry and stir to combine.
Scrape batter into prepared loaf pan and top with seeds, nuts and a sprinkling of turbinado sugar (regular sugar is fine). Bake about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Turn out of the pan and let cool on a wire rack.

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My tendency is to live from one project to the next, marking my life with goals, successes and the trying process of reaching those goals. Ambition in and of itself is not bad but what I find is that the constant desire to want something that I don’t yet have robs me of truly enjoying what I have now.

Recently I watched the documentary entitled, Happy. It looks at various cultures around the world and how happy they are. I’m not certain how one can measure happiness but as the images of dancing villagers in a remote tribe, a rickshaw driver in India who has “nothing” by our cultures standards, and a group of older women on a remote Japanese island who gather daily to converse, play games and build intricate origami creations it’s quite easy to see that these people are truly happy.

My first thought when watching the film is that true happiness comes when you concern yourself with the happiness of others. All of these people live in community. They support one another, celebrate with each other and carry one another’s burdens.

When a wave of sadness hits me I tend to analyze my emotions and my life extensively. “Why am I feeling this way? What do I need to change? What can I do to be happier?” Not bad questions but did you notice all those “I’s” in there? I make it all about me. Rarely do I reach out for help and more importantly, rarely do I concern myself with the happiness of others as much as I obsess about my own happiness.

Days after watching the movie and reflecting on my own need to change my attitude and my desire to find more joy in my days I realized that a change in attitude requires more gratitude. It helps that it rhymes.

When expressing gratitude my energy is spent focusing on all the good in my life. Making others happy by thanking them for their presence in my life inevitably fills me with great joy. Taking a moment at the end of a long day to think about what I have to be thankful for today can do nothing but alter my attitude for the better.

A big reason why I’m writing this here is to give myself some accountability. When I write it then I’m more likely to do it or keep doing it. And also I wanted to start the gratitude here with you people.

I’ve said it before but it bares repeating at least a few times a year – thank you. Thank you to those of you who come here and leave here silently. I appreciate you taking the time to stop by and spend some time with me.

Thank you to those of who comment. I’m not very good at responding to comments but that is no reflection as to what they mean to me. I read every single one and I value their affirmation and encouragement more than these mere thanks can express.

Thank you to those who write personal emails. I’m humbled by your generosity and willingness to reach out and encourage me in such an incredibly powerful way.

Your continued support along this journey is often what powers these pages. You are what keeps me coming back here and propels me further.

Thank you is not enough but it’s a start and I feel better for having said it.

Cornmeal Loaf Cake
adapted from Bon Appetit 2006

This hearty cake is perfect for sweet syrupy berries and softly sweet cream. It’s also perfect in the afternoon with a bit of tea or coffee. The crunch of cornmeal and sweetness of honey mark its uniqueness and leave you lingering in the kitchen slowly cutting away at the golden loaf. I find the texture improves after the first day. 

1 cup all purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 tablespoons honey
1/2 teaspoon kosher salt
5 large eggs
1 teaspoon vanilla extract

Preheat oven to 350°F.
Butter and flour 9x5x3-inch metal loaf pan.
Whisk flour, cornmeal and salt in medium bowl to blend. Using electric mixer, beat butter, sugar and honey a in large bowl until light and fluffy. Add eggs one at a time beating constantly, then beat in vanilla. Scrape down the sides of the bowl the mix again. Add dry ingredients and mix just to combine. Finishing mixing by hand as to ensure everything is well combined.. Transfer batter to prepared pan.
Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour.
Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely.
Can be made 1 day ahead. Wrap well once completely cool and store at room temperature.

Maple Whipped Cream

I don’t care for too sweet whipped cream but if you want more sweetness and more maple flavor feel free to add as much maple syrup as you’d like. I don’t imagine you needed my permission but it’s there no matter.

1 ½ cups heavy cream
2-3 tablespoons maple syrup

Combine the cream and the syrup and whip until soft, billowy peaks form.

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When life is unsteady and a sudden thrust of unsettling news unexpectedly hits I am faced with the uncomfortable reality that life is fragile. A smile from my sweet baby becomes more precious, the happy shrieks from the boys makes me joyful rather than annoyed, and the popcorn kernels littering my floor continue to reside there as I’d rather enjoy a prolonged snuggle than interrupt that time with the roar of the vacuum.

The poignancy of those moments fade more quickly than I care to admit. The monotony of everyday life returns as does the ability to take it for granted. The screams become as offensive as chewing on egg shells and the baby’s smile fades as she becomes bored playing alone while her mother tries to retain some sort of order and sanity in the house.

An image pops up on the computer – victims of the tragic devastation in Japan. Their is a terror in their eyes that I have never known. With water raging behind them they cling to a slumped body of a child who is tired and afraid. Their faces are stained with mud and confusion seemingly asking what’s next? where do we go? what the hell just happened?

The gift of such catastrophic events is an appreciation of simplicity and a awakening to the reality that life is fleeting. But the harsh truth is in this moment thousands of lives are wrecked. My mind can not comprehend the fear, pain, and destruction that abounds in Japan at this very moment. My heart breaks for everyone involved and I continue to pray for all those affected. If you feel so inclined and are financially able to give the CHC organization is a great way to take action and there are so many other ways to help.

I’m a once again devastated with grief and overcome with joy for the gifts that I have today. I don’t know what tomorrow will bring but today I will savor the smiles, the rowdiness of young boys and the comfort of homemade bread.

I can not think of a more comforting combination than fresh baked bread and tomato sauce. In one bite you are faced with sweet, salty, acid, and chew. The familiar feel of warm dough worked between your finger tips and knowing that the very thing your are coaxing into a supple round is alive and well.

The dough rises and falls gaining elasticity and flavor. With simple ingredients and a safe environment the bread thrives rewarding you with a dinner that reminds you to slow down and appreciate today. In the heat of the oven the brightness of the tomato sauce subtly invades the baking bread creating a taste reminiscent of my mom’s homemade pizza that I lovingly remember from my childhood. The pillow-like crust pleasantly took center stage then as it does now. Sometimes all you need is red sauce and bread.

Foccacia with Red Sauce
inspired by Tessa Kiros, Apples for Jam: A Colorful Cookbook – a delightful book, I highly recommend.

This dish is made even simpler with the addition of store bought marinara. I know, I know. It’s so simple to make your own but there are days when even making marinara seems an impossible task. For those days I recommend using Newman’s Own. I like it best.

1¾ cups warm water
2 1/2 teaspoons yeast
1 tsp honey
1 tbl olive oil
4 1/2 cups all-purpose flour
1 garlic clove, finely minced
2 tsp salt
1 (24 oz) jar Newman’s Own Marinara (or homemade red sauce)

Pre-heat oven to 375º. Put the water, yeast, honey,
oil and 1½ cups of flour in a bowl and mix. Whisk together. On top of that add the rest of the flour, salt and garlic but do not stir. Cover with a clean towel or plastic wrap and leave for 20 minutes. Mix the dough together and knead the dough for 4-5 minutes.
The dough will feel soft and slightly sticky. Cover and leave for 1½ hours or until the dough has doubled in size. Lightly oil a
9″x13″ pan. Punch down the dough and spread evenly over the base of the pan. Cover and leave to rise for 45 minutes or until puffy. Carefully dimple the dough with your fingers and gently spread Newman’s Own Marinara. A few torn up leaves of fresh Basil makes a great addition.
Bake in a 375º oven until edges are golden, about 20-25 minutes. Let cool slightly then serve.

*This post was part of an ad campaign in association with Newman’s Own. But the words are mine. I wouldn’t write about it if I didn’t love it. I think you’ll agree.

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With Delancey (incredible pizza restaurant with famed owners Brandon and Molly – of Orangette) right around the corner from us it seems so silly to even bother making pizza at home. Call me silly. Whenever a challenge presents itself, such as creating crispy, chewy crusted pizza at home, I take it head on and am determined to remove confusion and insert deliciousness.

I recently taught a Spring baking class in which we used pizza as a foundation to highlight some of this season’s finest and brightest offerings. For the sake of the class we researched and tested and scrutinized several crusts. I won’t lie – it wasn’t rough.

We walked away from that evening of testing with full bellies and two pizza crusts that may put Dominos out of business.

My favorite was a crust that was both crispy and chewy yet had a softness that was reminiscent of the fluffy, pillow-like crust my mom used to make. It was salty with a subtle tang that came from taking a few days rest in the fridge.

On top we drizzled olive oil, added mozzarella and fontina and scattered par-roasted asparagus spears. After three minutes of baking in a very hot oven we cracked three eggs on top then waited patiently. The hot pizza was then topped with prosciutto and grated Grana Padana or Parmesan. A light sprinkling of salt dusted the perfect pie which was then quickly devoured.

Beautiful pizza at home – it can be done.

THE Pizza Crust

adapted from 101cookbooks.com

4 1/2 cups all-purpose flour
1 3/4 teaspoons kosher salt
1 teaspoon yeast
1/4 cup olive oil
1 3/4 cups water
Semolina flour OR cornmeal for dusting

Combine all the ingredients. Mix by hand or with a stand mixer fitted with the dough hook. Knead for 5-7 minutes – until soft, quite sticky but not wet.
Cover a baking sheet with parchment and a fine coating of pan spray or oil. Divide the dough into four equal portions then place on the baking sheet. Using a bit of flour if the dough or your hands are very sticky, shape the portions into round balls. Mist the dough with oil or pan spray then cover with plastic wrap.
Place in the fridge for at least one day or up to three days.
Remove the dough 2 hours before you plan on baking. Place the sheet tray in a warm spot in your kitchen.
Pre-heat your oven (if you have a pizza stone pre-heat your oven with the stone inside) to 450* for 45 minutes prior to baking.
With your hands or a rolling pin, shape one of the portioned dough pieces to the desired size and thickness. Place on a cornmeal dusted pizza peel or use the back of a baking sheet. Top with desired toppings and bake until crust is lightly golden and cheese is melted and bubbly.

Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.

This one had mozzarella, fontina, fresh ricotta, green garlic and merguez (lamb sausage)

Pizza Tips

1) Always preheat your oven and pizza stone for 45 minutes prior to baking.  Use the hottest setting you can.  500 – 550 degrees in most ovens.  Use convection if you have it.

2) Semolina flour makes an ideal dusting flour for your pizza peel so your pizza doesn’t stick and you can easily transfer it from peel to stone.  If you don’t have a peel, a cookie sheet can work, but honestly, not as well.  Corn meal also works well for dusting.

3) Overnight crust recipes will result in a more flavorful and glutinous pizza, which improves chewiness and crispiness to the crust.

Roasted Asparagus, Egg & Prosciutto Pizza

Olive oil
Roasted asparagus (drizzle with olive oil, salt & pepper and roast for 10 minutes at 400)
2-3 oz fresh mozzarella, torn into nickel size pieces
3 eggs, cracked and waiting in a bowl.
2 oz San Danielle or other high quality prosciutto
high quality sea salt or fleur de sel & fresh cracked pepper
freshly grated Parmigiano

Preheat your oven for 45 minutes with pizza stone inside, to 500 – 550 degrees.

With your dough create 12” round.  Place on flour dusted pizza peel.  Brush with olive oil and dust with sea salt.  Break up fresh mozzarella on top of pizza, add roasted asparagus.  Slide onto pizza stone and bake for 3 minutes.  Open oven and as quickly as possible pour the eggs onto three different places around the pizza.  Bake for another 7 minutes or until golden and eggs are cooked to your liking. We shoot for a semi-soft yolk.  Remove from oven and grate Parmigiano over top.  Drape 4-5 slices of prosciutto on top of this.

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