The stockings are nearly full, the gifts are either wrapped or en route to our home, and countless cups of cocoa have been consumed. There has been Christmas music playing for weeks, opening of advent doors, and readings of a humble birth. We’ve seen lights, reindeer, a Space Needle all lit up, and a camel named Curly. With only a few more traditions to cross off our list the day is approaching quickly and we all are counting the sleeps.

It’s true, I’m giddy at the thought of nine kidlets and cousins joyfully tearing into their presents, and thrilled to imagine the warmth of a fire I’ll sit next to for countless hours, but it’s this coffee cake that is making the days leading up to Christmas feel as if they are taking far too long to pass.

I made this cake last week to test if it was Christmas morning worthy. Since then I’ve resisted making it again and again. Now the anticipation is making me weak.

Let me assure you, it is Christmas morning worthy.

This coffee cake makes eating cake seem perfectly appropriate for a morning’s activity. And really Christmas morning needs no excuse to be eating cake, but this one avoids being overtly sweet with layers of tanginess from both creme fraiche and cream cheese. A subtle citrus flavor runs throughout complementing the soft bitterness from the cocoa nibs.

Let’s pause there for a moment so I can convince you that your pantry needs cocoa nibs. It wasn’t until a couple weeks ago when I myself felt no need to have cocoa nibs be a part of my regular routine. Then a packaged arrived from the kind people at Theo chocolate. There were many delightful things inside but it was the nibs that intrigued me the most.

Cocoa nibs are cocoa beans that have been roasted and cracked. They’re bitter and nearly savory and yet you can recognize that it’s chocolate. They look as though their texture could break your teeth but as you bite into them it’s a gentle crunch that softens as the cocoa butter melts. In this coffee cake they are the perfect accessory for texture and flavor and one of the many reasons that makes this cake worthy of a holiday morning.

Happy Holidays to you all!

Cocoa Nib Coffee Cake

This recipe appears a bit daunting by the sheer length of it. I know I would roll my eyes at all the steps but I assure you all those messy bowls are well worth the trouble. I am counting down the days until Christmas morning when I will enjoy this coffee cake once again.

2 cups all-purpose flour (you can substitute half whole wheat if you prefer)

1 teaspoon baking soda

¾ teaspoon kosher salt

½ teaspoon baking powder

½ cup sugar

½ cup brown sugar

1 ½ sticks (3/4 cup) butter, soft

2 eggs

1 teaspoon vanilla extract

1 cup creme fraiche (or sour cream)

Pre-heat your oven to 350*F. Butter a tube pan or a bundt pan.

In a medium bowl whisk together the flour, baking soda, salt, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugars together until creamy and light, about 3-4 minutes. Scrape down the sides of the bowl.

Add the eggs one at a time while the mixer is on medium low. Add the vanilla. Scrape down the sides of the bowl again then add the creme fraiche. With the mixer on low add the dry ingredients. Stop the mixer while streaks of flour remain. Finish mixing by hand to prevent over mixing.

Set aside ½ cup of the batter.

Cream Cheese Filling

4 oz cream cheese, soft

1 Tablespoon butter, soft

¼ teaspoon orange zest

2 Tablespoons sugar

1/2 cup coffee cake batter (reserved from above)

Beat in a mixer or medium bowl until smooth. Stir in ½ cup cake batter.

Topping

½ cup almonds

¼ cup brown sugar

2 Tablespoons butter, melted

½ teaspoon cinnamon

pinch nutmeg

¼ teaspoon salt

⅓ cup cocoa nibs (can be found at fine grocery stores, specialty food stores or ordered online)

Add ingredients, except the cocoa nibs, to the bowl of a food processor and processor until coarse crumb. Stir in the cocoa nibs.

Add half of the cocoa nib crumble to the bottom of the pan. On top of that add half of the batter. The batter is stiff and hard to spread around without disturbing the crumble so I find that spooning the batter into the pan works best. Add a layer of cream cheese filling around the ring than cover with the remaining batter.Try and make sure no cream cheese is left exposed so as not to burn that layer.

Top with the remaining crumbling topping.

Bake in a pre-heated oven for 45-50 minutes until an inserted knife comes out clean.

Let cool on a wire rack for about an hour before running a knife around the edge of pan then inverted. Invert the cake one more time so it’s back to the original baking position. Served warm is best but it’s also great the day after baking (even the day after the day after).

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My preference is for pie in the morning. A deep dish loaded with seasonal fruit lightly sweetened with sugar wrapped in a buttery crust – a perfectly balanced meal I’d say.

I often wake up with the first thought of the morning leaning towards pastries. At home scones are practically a sixth member of the family. Softly sweet, tender and flaky. Warm with a bit of jam running down it’s sugary top.

If I’m not quite awake and ready to cut in cold butter with flour than I simply walk around the corner to our neighborhood bakery and choose from an assortment of fresh baked goods.

With the lines happily blurred between breakfast and dessert in my mind it’s no wonder why I was so drawn to this breakfasty version of Creme Brulee.

Tangy and thick Greek yogurt is given the brulee treatment with a light dusting of sugar.

Let’s start from the beginning. The idea came from Nigel Slater, as many of my latest inspirations have. His book, Real Fast Food, is one of few books that I cook from again and again. Many pages are stuck together, glued shut from random cooking splatterings. Many pages are marked with recipes and ideas to try and I’ve had the book for not quite three weeks.  In this small photo-less book there are over 350 recipes – all of them simple, using few ingredients with most of which you probably have on hand. Some are mere guidelines as is the case of the one we are discussing currently.

Nigel says to use a small ramekin or a shallow dish that may be the perfect home for a quiche on another morning. In the bottom of your dish place a handful of berries. I happened to have raspberries, Nigel had blackberries. In an act of defiance I covered my berries with a few passes of honey. On top of the berries there is yogurt. Level the top with a fine coat of sugar. Torch or broil to get a caramel, crisp cap. From my formal brulee training we would coat the custard with three fine layers of sugar torching in between each passing. The result was a deeply caramelized, sturdy and dense sweet layer that shattered with a mighty plunge of the spoon. So that’s what I did.

If you are using the broiler, stick the dish of sugared yogurt directly under the preheated broiler for about 2-3 minutes, or until the sugar caramelizes into a golden crust.

Top your breakfast brulee with more fresh berries. Now, of course this could also double as an elegant dessert. Simple, subtly sweet yet fancy and sophisticated as things are when they have a French name associated with them.

*For those who have asked (Hi, Crystal!) This is the torch I use.

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I was both honored and slightly frightened when Shauna (Gluten-Free Girl) asked me to bake a Gluten-Free Thanksgiving recipe. I’ve made a few gluten-free items before but they were completely flour-free. This time I wanted to challenge myself and have fun playing with completely new-to-me flours. I love a good challenge.

Now I understand that you may be confused as to why I chose Biscotti as a Thanksgiving baked good. Well, it may be partially because I happen to be craving Biscotti but also I do think that it is the perfect light breakfast or tea time snack to have when a rather large meal in eminent.

As I mentioned in my last post I don’t do much of the cooking on Thanksgiving. My mom takes care of the bird, my aunts bring the appetizers, others take care of the sides and my Grandma is the pie lady. Not even I can compete with Grandma’s pumpkin pie. It’s the same every year. Perfect.

But what I can bring is a little sweet snack for the busy cooks. And now so can you.

My husband was leery of my biscotti. Not because of its gluten-freeness but because he’s not a fan of the brick-like qualities of many biscotti. Hard to bite unless you let it soak in your coffee leaving you with gloopy biscotti sludge at the end of your cup. Not all bad but not always ideal.

So after biting into my biscotti his once timid and frightened face brightened as the texture was pleasantly softer than most while still maintaining the likable sturdiness associated with this Italian treat.

There was a nice crunch from the coarsely ground almonds that made up the almond flour. The cocoa powder gave a pleasant richness while not being too sweet. Really the perfect accompaniment to a good cup of coffee while taking a brief break from all the joyous cooking. And if you are planning ahead this would also make a lovely little Christmas gift along with some coffee beans perhaps.

Gluten-Free Chocolate Biscotti

1/2 cup almond flour*

1/4 cup sorghum flour

1/4 cup cocoa powder

1/4 cup potato starch

1/4 cup brown rice flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt (I use kosher, use 1/4 t. if use regular fine salt)

1/2 cup (1 stick) butter, softened

3/4 cup dark brown sugar

2 large eggs

1/2 cup dried cranberries

1/2 cup mini white chocolate chips

Pre-heat oven to 350*. Prepare a baking sheet with parchment paper.

Combine flours, cocoa powder, baking powder, xanthan gum and salt. Whisk. In the bowl of a stand mixer or with a large bowl with a hand mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes on medium. Scrape down the bowl. Add the eggs, one at a time. Mix to combine then scrape down the bowl with a spatula.

On low speed, carefully add the dry ingredients. When almost all mixed add the dried cranberries and white chocolate chips. Mix to combine. Remove from the mixer and use a spatula to make sure all the ingredients are incorporate. The dough will be very wet.

Dump the dough on the baking sheet and form into a “log”.  About 6 inches wide, 12 inches long and 1 inch thick. Bake in the middle of the oven for 20-25 minutes. Until it is mostly firm with a bit of softness or give in the center. Remove from the oven and let cool completely.

Carefully transfer the log to a cutting board and cut, using a serrated knife, in bias strips about 1 inch wide. Carefully (they are quite fragile) place biscotti back on the baking sheet with the cut side facing up.

Bake for another 15 minutes until crispy. They will crisp fully once cooled.

Let cool completely before serving.

Makes about 1 dozen biscotti. Keep in an airtight container for up to one week.

*I used about 3/4 sliced almonds. I toasted them until golden. When they cooled I ground them in a food processor until fairly fine. I didn’t sieve it because I wanted some nice almond texture.

And as I’ve said before please check out Shauna and Danny’s book, Gluten-Free Girl and the Chef, it’s a delight for the eyes and mouth. Even if you do eat gluten you will love this book. The recipes are classic, inventive and drool-inducing.

Shauna and Danny have organized a virtual Thanksgiving feast this year. Be sure to check out all the delicious posts in the round-up and join in the fun to win some incredible prizes. Check out Gluten-Free Girl and the Chef for all the info.

And be sure to have a peak at all the other participants.

More Gluten-Free Thanksgiving Dishes

• Andrea’s Recipes | gluten-free pumpkin scones
• Not Without Salt | gluten-free chocolate biscotti
• Zest Bakery | warm pumpkin polenta with goat cheese
• The Mommy Bowl | gluten-free bread
• CakeSpy | turkey meatloaf cupcakes
• Blue Bonnets and Brownies | apple and pear cobbler
• Smith Bites | gluten-free celery root soup with cashew cream
• White on Rice Couple | Turkey Sloppy Joes on Rosemary Rolls
• What’s Gaby Cooking | gluten-free molasses cookies
• Kitchen Gadget Girl | gluten-free pumpkin strata
• Wasabimon! | gluten-free butternut squash pie
• Rookie Moms | chocolate peanut butter brownies
• Tiffin Tales | gluten-free Thanksgiving torte
• Adventures of a Gluten-Free Mom | gluten, dairy and egg free crescent rolls and cinnamon rolls
• Eat the Love | Gluten Free Maple Sweet Potato Cheesecake with Gingerbread Bottom
• Gluten-Free Doctor Recipes | gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies
• The Art of Gluten-Free Baking | gluten-free pumpkin pie
• Sophisticated Gourmet | cranberry-almond-coconut macaroons topped with chocolate
• Cook 4 Seasons | gluten-free pumpkin mousse
• Cook It Allergy Free | Cornbread and (Shauna’s) Crusty Bread Stuffing
• Lexie’s Kitchen | dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling
• Recipe Girl | an entire Thanksgiving menu, gluten-free
• Two Peas and Their Pod | gluten-free apple cranberry crisp
• Gluten-Free for Good | gluten-free cherry cobbler
• My Madeleine | butternut squash soup.
• The Sensitive Pantry | gluten-free brown sugar hand pies
• Art and Lemons | gluten-free rustic squash tarts
• Bellalimento | Gluten Free Pumpkin Roll with Mascarpone and Nutella Filling
• Mom Food Project | an entire Thanksgiving, gluten-free
• Gluten-Free Easily | candy carrot coins
• Dish Towel Diaries | kale Caesar slaw.
• A Baking Life | gluten-free gingerbread cake
• Glugle Gluten-Free | gluten-free pumpkin muffins
• Wenderly | sweet and savory prosciutto cups
• Cannelle Et Vanille | sweet potato and crabapple clafoutis
• Food for My Family | gluten-free apple pie cheesecake
• Who Ate My Tomato | gluten-free squash tart
• What’s Cooking with Kids | gluten-free apple crisp
• Blue Bonnets and Brownies | apple and pear cobbler
• CakeSpy | turkey meatloaf cupcakes

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Pancakes have a way of making mornings feel special. One can’t help but smile as they bite into a pile of fluffy, pillow-like cakes that are made moist with a bath of syrup.

Around here we have pancakes quite often. I guess we like our mornings to feel special. Or I just love how excited my kids get when they see me grabbing the flour, sugar, baking powder and syrup from the cupboards. They know what’s coming and they’re eager to get involved in the dumping and mixing. Grabbing their aprons and pushing the “baking” chairs up to the counter the flour starts to fly.

I’m not one to be satisfied with just butter and syrup for my pancakes. Because of this we have gone through many pancakes phases depending on the season and my mood. One of our all-time favorites is chocolate chip pancakes served with a heaping pile of unsweetened. cold, whipped cream.

Lately our pancakes have been slathered with blueberry butter. A lightly sweetened butter is mashed with fresh blueberries to create a new, fun and extremely delicious addition to our pancakes.

I imagine this butter would be equally thrilling on scones, muffins, quickbreads, etc. I know for a fact that it makes a great quick breakfast when slathered on toast.

But for now, I’m sticking with pancakes.

Basic Pancakes

3 tablespoons sugar

2 eggs

1/2 teaspoon vanilla extract

3 tablespoons butter, melted

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

1 cup + 3 tablespoons milk

Whisk the sugar, eggs and vanilla until lightened and foamy. Stir in the melted butter. Add the flour, salt and baking powder then stir in the milk to create a smooth batter. Vigorously whisk briefly to remove lumps.

Use a non-stick skillet that is lightly greased with pan spray or butter. Pour about 1/4 cup batter onto the pan when the butter or oil is sizzling. Fry until bubbles appear on the surface, then carefully flip. Cook for 2-3 minutes on the other side – until golden.

Serve pancakes with softened Blueberry Butter and warmed pure Maple Syrup.

Blueberry Butter

adapted from Apples for Jam by Tessa Kiros
1 stick butter, salted (or add 1/4 tsp salt), softened

1 1/2 Tablespoons Confectioner’s sugar

3/4 cup fresh blueberries

Combine the butter and the sugar. Mash the blueberries with the butter until the butter is lightly colored from the blueberry skins. You still want to maintain lots of nice blueberry chunks, so be careful not to over mash.

Store in the fridge for up to one week.

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Grandma always goes overboard at Christmas. With 14 grandchildren and by now I’ve completely lost tract of the number of great-grandchildren – just this year there will be three new babies (ours included), yet she blesses us abundantly. But no Christmas bag is complete without a fresh baked loaf of Grandma’s banana bread.

This year I nearly shed tears as I tore through my bag and found no banana bread. Everyone else proudly held their loaves and some began to devour them, while I was left loaf-less. Quickly grandma realized the tragic mistake and performed  a Christmas miracle by uncovering the missing loaf and giving it to its rightful owner – me.

Grandma graciously shared her recipe with me. Our family has made a few adjustments – like the addition of dark chocolate chunks – however delightful the additions are they aren’t necessary. Grandma’s recipe has been providing Christmas cheer for many years and hopefully many more to come.

Many of the changes I make in recipe are out of laziness. This recipe makes two loaves but rather then searching through my messy baking pan cupboard I blindly reached in and grabbed one loaf pan and a cupcake pan. Laziness pays off sometimes as the banana bread cupcakes were a perfect snack size for my little munchers.

And for frosting? A large smear of butter is just what it wants.

Chocolate Chip Banana Bread

6 ripe bananas, mashed

1/2 cup melted butter

1/2 cup canola oil (or coconut oil)

1 cup sugar

1 cup brown sugar

2 eggs beaten

1 tsp salt

2 tsp baking soda

4 cups flour

1 bag dark chocolate chips (Ghiradelli 60% chips work nicely)

Mix in order. Fill two greased loaf pans 3/4 full. You can also bake these as cupcakes. Fill the pan 3/4 full and bake about 20 minutes in a pre-heated 350* oven.  The loaves generally take about an hour. For both the cupcakes and the loafs you want a knife or a toothpick to come out clean.

Cool completely. Serve with plenty of butter.

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Last year we started a Thanksgiving morning tradition. We eat a Pomegranate.

It just so happened that we had one lying on the counter as Gabe and I were discussing traditions we want to start with our young family. Suddenly a simple and delicious tradition was born.

Last night Gabe ran to the store to grab our annual Pomegranate and this morning the boys had devoured the ruby jewels before Gabe was out of bed.

This year I started another tradition. Cranberry Pecan Rolls. With the help of flour, yeast and water I was well on my way to creating an aromatic welcome to this day devoted to thanks and eating.

I started the dough last night and in the morning all I had to do was roll, stuff and bake.

This is one sweet tradition that is sure to last – besides, it helps stretch your stomach for the big meal waiting later in the day.

Cranberry Pecan Rolls

These rolls are a seasonal sibling to the traditional cinnamon roll. I love the tartness from the cranberries – but of course the best part is the cream cheese frosting – tangy and not too sweet. Perfect.

1 recipe sweet bread dough (I use Rhulman’s Ratio for bread – 3 cups water, 5 cups flour, salt, little sugar and yeast. I also added 3 tbl melted butter).

1 1/2 cups toasted pecans

2 cups dried cranberries

1 tsp vanilla

juice and zest from one orange

1 stick butter, softened

3/4 cup dark brown sugar

1/2 tsp salt

1 tsp cinnamon

I like to make the dough the night before and give it time to slowly proof in the fridge. In the morning I take it out 30 minutes before I plan to roll it so it has a chance for the chill to subside.

Roll out the dough into a rectangle about 1/2″ thick.

In a small bowl combine the softened butter, dark brown sugar, salt and cinnamon. Spread this mixture all over the dough. Then sprinkle with the toasted pecans.

In another small bowl combine the dried cranberries, vanilla, juice and zest. Microwave for one minute. Stir and let the cranberries soak up all those wonderful flavors.

Sprinkle the cranberries over the dough.

Tightly roll up the dough starting from the bottom. Slice 1″ round and place in a greased baking dish. Do not overcrowd as they will grow quite a bit. Cover the rolls with a clean cloth and let rise for 30 minutes while you pre-heat the oven to 350*.

Bake for 30-40 minutes until light golden in color. Remove from the oven and let cool while you make the frosting.

Cream Cheese Frosting

8 oz. Cream Cheese (softened)

1 tbl. Sour Cream

4 oz. Butter (softened)

1/4 tsp. Salt

1 tsp Vanilla

1/2 vanilla bean (optional but highly recommended)

1 cup Powdered Sugar

Combine all ingredients and beat until smooth. To avoid lumps make sure the butter and cream cheese are very soft.

Let the rolls cool slightly before slathering on the frosting.

Devour.

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I didn’t have children so that I could have a crew of sous chefs ready and waiting to assist me with the day’s menu or follow me around with a mop and broom cleaning up all my inevitable disasters. But as it turns out that is in fact one of the MANY perks of having a little brood.

Having just turned 3, Baron is actually becoming more of a help than a hindrance in the kitchen. Previously when agreeing to his assistance the piles of flour and sugar surrounding the bowl would be greater than those actually in the bowl. Fingers and tongues would graciously clean up the fallen sweet snow (actually this still happens but we’re working on it – hopefully this habit will be kicked before he goes to work in an actual kitchen).

I have also figured out that, while I’m not cut out to be a homeschooling mom I do believe I can teach my children everything they need to know through baking. Think about it – math, chemistry, biology – all covered. While studying the origins of certain baked goods and desserts you’ll learn history, geography and sociology. And then there are the underlying lessons learned such as patience, discipline & self-control (this comes through not eating ALL of the cookie dough before it has a chance to be baked) organization (which I am still working on) and sharing – in my opinion, the best part of cooking and baking.

With his apron on and fingers ready to help sample the sugar my sous chef was as excited as I was to assist with the day’s lesson: Danish Dough.

We used two books as our guide, Baking & Pastry and The Art & Soul of Baking. Get ready because this is quite a process but like most (if not, all) things that are surrounded by layers of butter – it is well worth the work and wait.

Danish Dough (Detrempe)
from The Art & Soul of Baking

1/2 cup warm whole milk (4 oz.)
1 tsp. + 2 tbl. sugar (1 oz.)
1 tbl. instant yeast
2 cold large eggs
3/4 cup cold whole milk (6 oz.)
3 1/2 cups all-purpose flour – unbleached (17 1/2 oz.)
1 tsp. salt

Butter Block (Beurrage)

3 sticks cold unsalted butter (12 oz.) cubed
1/4 cup all-purpose flour – unbleached (1 1/4 oz.)

Making the dough:

Combine the warm milk, 1 tsp. sugar, and yeast. Let sit 10 minutes or until bubbly. If bubbles do not appear you might want to think about getting some new yeast.
In another bowl (if you have one you can use a stand mixer at this point) whisk together the cold milk, eggs and remaining 2 tbl. of sugar. Combine the yeast mixture with the egg mixture. In a separate medium bowl whisk the flour and salt until well blended. Add the flour mixture to the egg mixture stir to combine or use the hook attachment if using a stand mixer. Mix on low for 1 1/2 – 2 minutes – until the liquid is absorbed and a rough dough has formed. Lightly knead 3-5 times on a flour dusted surface. Do not overwork the dough – through the rolling out process the dough will be tough and elastic if it is overworked at this point. Wrap the dough in plastic then refrigerate for 30-60 minutes. If you are planning on resting the dough for longer, which is perfectly acceptable, simply wrap the dough loosely so there is room for it to expand.

Making the butter block:

Toss the butter with the flour. In a clean bowl of a stand mixer (or a good old fashioned wooden spoon and bowl – in which case prepare for a work out) with a paddle attachment add the butter and mix on low until the butter and flour have formed a smooth mass. You don’t want to incorporated air at this point so keep the mixing slow. Form the butter on parchment or plastic wrap into a rough rectangle then cover and refrigerate.

Combining the Butter and Dough!!: This is exciting!

Lightly dust your work surface with flour. Roll the danish dough into a 15 by 12- inch rectangle with a short side parallel to the edge of your work surface. Pull or stretch the dough to form straight edges and sharp corners. Brush excess flour off of the dough – you don’t want the dough to feel too sticky but you also don’t want piles of flour on the surface. Visually divide the dough into 3 equal sections. Spread the cold but pliable butter over 2/3 of the dough (two of the three sections) leaving a 1/2 inch border around the edges of the buttered sections. Your fingers are your friends during this stage.

The letter fold – or three-fold

Gabe had all the cameras while we were making the dough so I drew pictures instead.

Fold the butter-less bottom third up over the center third of the dough. Then fold the top down over the center (like a letter!! – you know, the old fashioned kind we used to send in the mail). Pinch the seams along the bottom and sides of the dough. Use your rolling pin to help seal the sides. Nice work! You have now incorporated the butter with the dough and completed your first turn. If you butter feels a little warm and squishy, wrap and refrigerate the dough for an hour. If you are a speedy monkey and the dough is still cold, congratulations – you are now ready to graduate from the first turn and move on to the second.

Book Turn – or four-fold

Position the dough with the short side parallel to your work surface and the long fold on your left. Lightly dust the dough with flour and roll into a 20 by 12-inch rectangle. Fold the two short eges into the center of the dough leaving a 1/4 inch crevice between them. Square off the corners as best as you can. Now fold one side over the other – like you are closing a book. With a rolling pin gently roll over the dough to help seal the seams. Second turn is done! Wrap and refrigerate the dough for one hour – you and the dough both deserve a break.
Letter Fold, The II

Roll out the dough into a 20 by 12-inch rectangle again. Repeat the letter fold turn. Third turn is done and so is the Danish Dough!!

Cream Cheese Filling
adapted from The Art & Soul of Baking

8 oz. cream cheese (room temp.)
6 tbl. sugar (2 1/2 oz.)
1 large egg yolk
1 1/2 tbl. All purpose flour
1 tsp orange zest
1/2 tsp. salt
1 tsp. vanilla extract

Combine all the ingredients until smooth. A food processor is a great tool for this process. You can make the filling ahead and keep refrigerated for up to 5 days.

Roasted Strawberry Cream Cheese Danish
Baking

Divide the dough in half. This makes it easier to roll. Roll out the dough to 1/4 inch thickness. Cut the dough into any shape you want. Check out Joe Pastry for fantastic step-by-step images of creating many classic danish shapes.
Dollop 1 tbl. of cream cheese filling in the center (depending on which shape you choose) of each Danish and add a few pieces of quartered strawberries. Place completed danish on a baking sheet lined with parchment. Loosely cover with plastic wrap and let rise in a warm (but not to warm) spot until doubled in size. This should take about an hour. It should feel like a marshmallow to the touch.
Preheat the oven to 400*F and place the rack in the center. Freeze the Danish for 10 minutes (or the refrigerator for 15 minutes). With a pastry brush brush the danish with an egg wash (1 egg/1 yolk whisked together)
Bake one sheet at a time, rotating halfway through, for 14-16 minutes, until deep golden brown. Transfer to a cooling rack and immediately brush with apricot glaze (apricot jam gently warmed with a bit of water). Cool completely then dust with confectioner’s sugar just before serving.

Phew. Still with me? What are you waiting for – get baking!!!

I know I know. This is quite an undertaking but good things come to those who mix, knead, wait, add butter, roll, wait, turn, roll, wait, turn, cut, shape, fill, wait, bake, wait, glaze, wait, dust, EAT!!
Seriously these pastries – while I know will improve the more proficient I get at the process – they tasted so heavenly. Buttery, tangy and sweet. The tri-fecta of all things delicious. If this sounds like too much work and you live in Seattle then hop in the car and go to Cafe Besalu - because THEY KNOW DANISH – and all things encased in butter.

If WE can do it so can you!!

PinkStripes overloads on Danish (if that’s possible)

ImAFoodBlog – has a great how-to

TheKneadforBread – Danish with Lime Curd and Mascarpone?! Yes please!

Bear Claws from Peabody

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In my kitchen it is rare to find a cookbook propped open on the counter. There is no weekly meal planning, although I have tried that but I always revert back to my disorganized and spontaneous ways. It is inspired and guided by what we have and what’s in season.

This is how I learned to cook.  My mom would come home exhausted from work. She would open the fridge, assess the contents then dinner was born. An assortment of fresh vegetables would hit a hot pan drizzled with olive oil. They cracked and spat as hidden drops of water fought with the oil. A second pot was filled with water and set to boil rice or pasta. Meat was usually in the equation as my two older and much hungrier brothers were always growing.

On occasion forethought was given to the meal, a cookbook would be used and we all gathered around the dining room table in anticipation of the “special” dinner.

Special or not each meal was delicious. By observation I learned which spices and herbs compliment each ingredient. I learned confidence and creativity in the kitchen and to this day the kitchen is where I am the most confident, the most “me” and definitely the most creative.

The thing is I am also a baker which seems to contradict the style in which I cook. But contrary to what some say, baking involves much creativity and gives you great freedom to invent, add and subtract to your hearts desire. With some foundational knowledge of method, baking ingredients and the science behind them endless possibilities abound.

In my kitchen dinner is created on a whim. I visit the market regularly and keep fresh produce close at hand. Typically pasta is mixed together with roasted seasonal produce and a simple salad with homemade vinaigrette and toasted nuts accompany.

I get giddy when I discover a new go to dinner that can be whipped up quickly, easily manipulated and altered while being incredible delicious and satisfying. And as a baker if there is anyway to involve a little flour, sugar and butter into the menu then I am a very happy girl.

This week I experiemented with crepes. I have always been reluctant to try my hand at these paper thin pancake-like creations. I thought that special equipment and years of experience were needed – why else would that vendor charge so much for them at the Farmer’s Market?

Inspired by Alton Brown I went for it and I am so glad I did. Of course not every crepe was perfect. Actually none of them really were but once they are wrapped up housing either a mixture of strawberries, whipped cream and chocolate sprinkles (the Dutch variety) or caramelized onions and goat cheese – perfection doesn’t matter.

Pretty sure I ate five and then went back for more an hour later.

I doubled the batch then refrigerated the leftover crepes in a ziplock with a sheet of wax paper in between each one to prevent sticking (they can also be frozen for up to one month). The next day the leftovers became peanut butter and jelly crepes and accompanied the boys and I to the park for a lovely picnic. Again I ate my share – and some of the boys’ share.

While we stuck with some very classic fillings for our crepes use your creativity and let seasonal produce be your guide.

If I had some sort of dinner schedule this one would definitely be in the rotation. Instead it continues to randomly pop up on a whim.

Basic Crepes

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

1 tbl. brown sugar

3 tablespoons melted butter

1/4 tsp salt

Butter, for coating the pan

Combine all of the ingredients until completely incorporated (an immersion or regular blender work splendidly for this). Let batter chill out in the fridge for at least one hour. This allows the bubbles to subside making your batter nice and smooth. If you are a better planner than I you can make this as far as 48 hours ahead of time.

Heat an 8″ non-stick pan (or whatever you have). Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter – adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds and keep a stockpile in a warm oven. When you have a nice stack – assemble then ring the dinner bell.

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Gabe went to the grocery store the other day and came home with an array of strawberries. It is that time of year after all – mid-June. The succulent northwest red gems SHOULD be flooding the stores right about now. But what Gabe came home with wasn’t the intensely flavored northwest-grown beauties I know and love. Instead they were the oversized conventionally California grown, somewhat flavorless duds that manage to be present on the grocery shelves are year round. Now I know that California can create outstanding berries as well… but I think we all know the huge, white-centered variety I am referring to?

Sadly those Cali imposters are all that are available to us right now because of the sad showing of a spring we have had. Just yesterday I was sitting in my home listening to the rain thrash against our windows. The sky was a perilous gray color and the young leaves on the trees were being beaten by the strong winds. Where are the long days filled with nourishing sunshine? The evenings that were made for campfires (perfect for s’mores I might add)? and what about having one day that is not overflowing with the kind of rain that makes you feel as if you just stepped into a shower… a cold shower at that?

I am not typically the kind of person that complains about the weather around here. Don’t get me wrong, I love sunshine but I see the value of the rain in the beautiful green setting that surrounds us. I appreciate the clean air that we breathe and the smog-less sky that hangs above us. But when the weather starts to mess with the seasonal fruits that I look forward to all year round then I start to get a little upset.

I can’t wait to fill dozens of pie shells with the sweet sun-kissed fruits. There is nothing better than standing directly next to the plant and eating a perfectly ripe berry. The kind that nearly falls off in your hand being so heavy from the sweet juices that are inside. Well, if you are like me and are also having weather issues that are hindering you from having the sweets of the summer or you don’t live in the northwest where our berries shine, then I have a little trick that will make even the berry imposters taste like heaven.
There is something magical that happens when a good quality aged Balsamic meets a less-than perfect strawberry. Somehow the vinegar manages to encourage the small amount of sweetness that is hidden deep within the berry to emerge. This combination makes the dull berries sing and when you add a generous amount of lightly whipped cream you have yourself a delicious and ridiculously simple dessert that will make any berry lover shriek with glee.

So as I sit inside my house with the heater on and watch the rain beat up the earth I can still enjoy a small taste of summer with a cup of berries that have had the sweetness persuaded out of them. I hope most of all that wherever you are that the sun is shining but if not then I hope you try this magical combination. It’s a taste of summer when summer is not looking so tasty.
The recipe here is simple. Slice up your strawberries then drizzle on the best quality Balsamic vinegar you can afford. If your berries really need some help coaxing the sweetness out then add a touch of white sugar.

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As for the garden, well I was finally able to start planting my seedlings as we layered the garden with peat moss and topsoil. I hope that that amendment to the soil will be enough to provide us with fresh and abundant produce this summer. I will post photos soon.
On another subject I am so honored to have been able to review a wonderful new baking book, The Sweet Melissa Baking Book by Melissa Murphy who is the chef and owner of Sweet Melissa Patisserie in New York City.
Melissa opened this acclaimed bakery ten years ago after gaining her experience at the French Culinary Institute and then working with some of the best in the industry. Her gorgeous and delicious pastries have been featured in numerous publications and she recently participated in a Food Network Challenge where she managed to win the grand prize for her beautiful “Edible Ornaments”.
I recently had the opportunity to ask Melissa a few questions about her career and her new book, The Sweet Melissa Baking Book. Thanks again to Melissa for being so open and willing to share with all of us. Her passion for pastry is evident in her enthusiasm and her incredibly tasty recipes.

Your book focuses primarily on classic “home-y” desserts and pastries done exceptionally well. What were some of your favorite homemade sweet treats that you remember from your childhood?
Well, my mom is a great baker, and she used to bake all kinds of homey treats for us as kids. The book is loaded with stories of my childhood and the baking that she and I did together. I loved writing the story about the Strawberry Shortcakes. Picking the berries from the patch and then running them home to make shortcakes is one of my first memories of “farm to table”. That experience has greatly influenced my style and baking approach.

Who was your baking inspiration when you were growing up? Who inspires you now?
My mom taught me to roll pie dough before I could recite the alphabet! She and I spent a lot of time baking together, because my older brothers would refuse to play with me, which would immediately put me in tears. To cheer me up, she’d whip out her Fanny Farmer, and we’d pick out something yummy to bake.
My family, my customers, and the seasons inspire me now. I know I can make anything lemon for my mom, and she’ll love it. My sister loves, loves, loves peaches. My customers always have special requests, and I love rising to the challenge of making them their favorite dessert, better than they’ve had it before. I get very excited with the changing of the seasons, and the different fruits that become available.

What are some of your favorite culinary books/references that you turn to for inspiration?
I am drawn to classic bakers with a style similar to mine. I love Dori Greenspan, Maida Heater, and Emily Luchetti. I think Martha Stewart is amazing, and I love her style as well. I still turn to Fanny Farmer and Marion Cunningham when I need an answer I can trust.

What dessert that you have created have you been most proud of?
I am very proud of my Butterscotch Pudding, because it really took a while to get it just right. It was part of a dessert menu that I was producing for a restaurant I loved and worked for long ago. When the restaurant was reviewed by Gael Greene of New York Magazine, I was very nervous while reading it as it was my first real review. She was tough on the restaurant, but then at the end, when it came time for the dessert critique, she said
“…only a masochist could pass up Melissa Murphy’s desserts. Prepare for cosmic conflict. If you choose Murphy’s marvelous butterscotch pudding, then you have to pass up that memorable cobbler or the hot fudge and peanut brittle sundae (unless you can induce your companions to share). Someone had better order the chocolate mud cake with bourbon hot fudge, too. And if you’d call ginger ice cream and a gingersnap in your root beer float sacrilegious, think again.” NYM 4/28/97.
I still make all of those desserts in my shop, and they are in my cookbook, The Sweet Melissa Baking Book, (which you can buy through my website, www.sweetmelissapatisserie.com ). That was one of the best days of my career, and I am very proud of that menu.

What one ingredient could you never live without?
Valrhona Cocoa Powder, it is the difference between good and unbelievable.
You have a very successful bakery and now a beautiful baking book, what is next for you? More books? Television? More Food Network Challenges?
I am currently renovating and expanding my original Court Street store. Thank goodness, because it is soo tiny! In the additional space, I am building a dessert and ice cream fountain, and I am going to make my own ice cream! I am so excited to do my Butterscotch Banana Sundaes with Salted Almonds, and Hot Fudge Peanut Brittle Sundaes for my customers. So at this moment I am focusing on that.
I am filming more podcastgo! baking videos (www.podcastgo.com) , in preparation for doing my own baking show. I really want to do a show, in the style of Barefoot Contessa, that revolves around all things baking and desserts. And yes- I would love to do another baking book!

Sounds like she is a very busy baker! I wish her the best of luck and I am so excited to see what comes of the potential show and new book. But first things first… let’s start with her first book.
I was intstantly drawn to Melissa’s baking style. She combines classic recipes that have an elegant touch. Her primary focus is on taste but also puts great care into making her desserts a feast for the eyes as well as the stomach.
Of course after talking to Melissa I immediately set out to make the Butterscotch Pudding. The texture that comes from the careful process of gently baking these puddings is out of this world. They are so incredibly creamy without being overly “eggy”. There is nothing is worse than an “eggy” custard. The kind that has a slight rubbery mouth feel when you bite into it – you know what I am talking about? Well, rest assured that these puddings are pure silk. I have been on quite the Butterscotch kick lately and these satisfied that taste. They are sweet with a complexity that comes from the dark brown sugar. These little puddings can easily be given a caramelized sugar crust and converted into a Butterscotch Brulee.
Melissa’s Butterscotch Pudding
6 large egg yolks
¼ cup firmly packed dark brown sugar
1 cup whole milk
2 cups heavy cream
½ cup granulated sugar
¼ cup water
1 tsp fine table salt
1 tsp pure vanilla extract
Before you start:
Position a rack in the center of your oven. Preheat the oven to 300*F. Place six 6-ounce ramekins in a 9×13 roasting pan.
1. In a large bowl, lightly whisk the egg yolks until smooth.
2. In a medium heavy-bottomed saucepan over medium-high heat, combine the brown sugar, milk, and heavy cream and heat to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil. Stir frequently to dissolve the brown sugar. Remove from the heat.
3. While the cream mixture is heating, in a medium heavy-bottomed saucepan over low heat, stir together the granulated sugar and water. Increase the heat to high and boil the sugar. When the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan. As soon as the sugar turns amber in color (like clover honey), remove from the heat and slowly and carefully pour in the hot cream while stirring to stop the cooking. (The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to stir them.)
4. In a slow, steady stream, slowly and gently whisk the hot caramel mixture into the egg yolks. Stir in the salt and vanilla.
Strain the mixture into a clean pitcher and skim off any air bubbles with a spoon.
5. Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake for 50-60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150* – 155*F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath.
6. Remove the ramekins from the pan. Refrigerate for several hours until chilled. Serve. For longer storage, one chilled, wrap each individually with plastic wrap and refrigerate.
Serve chilled with freshly whipped cream. The puddings keep covered with plastic wrap in the refrigerator for up to 5 days.

The other recipe that I had to try was her scones. I like to think of myself as a scone connoisseur. So often I find scones to be too tough, too cakey, too sweet, too chewy, too “baking powdery” and just plain “blah”. Because of this quest for the perfect scone I pride myself on being a very good scone baker.
My ideal scone is more tender than Elvis singing his classic love ballad on the subject. They have a light crisp exterior, which lends itself to a slightly sweet and creamy interior. There is no off taste from the amount of baking powder that is added to these pastries and the additions are simple and perfectly distributed throughout.
Melissa’s recipe has the addition of oat flour, which you can purchase or make yourself by simply processing or grinding oats. This gave her scones a slightly nutty texture and a hearty taste. They were also very tender with a slight cakey texture. I, the self-proclaimed scone connoisseur, was quite pleased the end result.

Melissa’s Orange Scented Scones
8 tbl cold unsalted butter
½ cup oat flour or 2/3 cup whole oats (to be ground)
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
1 tbl sugar
2 tsp freshly grated orange zest
2/3 cup heavy cream
1 large egg
For the glaze:
2 tbl heavy cream
1 tbl sugar
Before you start:
Place a rack in the center of your oven. Preheat the oven to 350*. Line a cookie sheet with parchment paper or aluminum foil.
To make the scones:
1. Cut the cold butter into ½ inch pieces. Keep refrigerated.
2. If using the oat flour, place the flour in the bowl of a food processor. If using whole oats, place the oats in the bowl of a food processor and pulse to course flour. Add the all-purpose flour, baking powder, salt, sugar, and zest, and pulse to combine. Add the chilled butter pieces and pulse until the size of medium peas. (At this point, the mixture can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.)
3. In a medium blow, whisk together the heavy cream and egg until smooth. Fold the flour mixture into the egg mixture to combine; the dough should hold together. Don’t overmix.
4. Turn the dough out onto a lightly floured work surface and pat into a flattened round disk measuring 7 inches across. Using a sharp knife, cut the disk (pie style) into 6 even triangles. Place at least 2 inches apart on the prepared cookie sheet.
5. For the glaze: Brush the scones with the heavy cream and sprinkle with the sugar.
6. Bake for 30 minutes, or until lightly golden. Remove to a wire rack to cook.
Melissa says, for the additions, if you want fresh fruit fold 1 cup into the flour mixture. (Decrease the cream if the fruit is very juicy). For dried fruit add ½ cup to the cream mixture then proceed as directed.

The Sweet Melissa Baking Book is a wonderful addition to any baker’s library. It contains numerous classic recipes done impeccably well and some with a slight twist from the classic. The book highlights breakfast pastries, cookies, special occasion cakes, desserts using seasonal produce, specialty desserts (puddings, cheesecakes, etc.) and favorite gifts.
My only complaint about this book, and I may be biased, but I was a bit disappointed with the photos. I am a very visual person and usually devour the photos just as much as the recipes themselves. I would have loved to see more photos. I love to compare the final product of my baked good and compare that to an image so I can see if I followed the recipe correctly. For example, when I made the Butterscotch pudding I thought the color was slightly light but I followed the recipe to the “T”. If there had been an image of Melissa’s finished pudding then I would have been able to see if I should have caramelized the sugar a bit longer or if indeed this was the intended final result. This is a minor critique but I wanted to give an honest review and honestly this is the only critique I have of this new book.
A special thanks goes to Melissa for giving me the opportunity to review her wonderful new book and for allowing me to interview her.

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