While I technically did not finish off the month by posting everyday I still consider my crazy attempt a success.

In this current season of life my time is very limited and more structured then I ever would have wanted it to be. I have two little sweet boys who want my attention and continually need to be re-directed before they seriously injure themselves. They eat, three times a day, have pre-school and have many ideas of what they want to do with the day – often their ideas are much different than mine.

They also like to make a mess of their clothes. I think they just like to see how big the dirty clothes pile gets before mom goes crazy and does it all in one day leaving an even larger pile of clean clothes that, most likely, will never see hangers or drawers but will remain in a very large pile – perfect for wrestling in I might add.

This season is extremely demanding but the joy it brings is as abundant as our clothes piles. I am so incredibly thankful for my little testosterone filled blessings. Without them I wouldn’t laugh nearly as often and I would not know what it feels like to be  self-less – which is an ongoing process.

When the little crazies are snug in their bed and the legos have been picked up, this is the time I have to pursue the vast goals I have for myself. It is so easy for me to make excuses for this season of life, such as, there isn’t enough time to accomplish what I want to do.

Sure I am more tired than a teenager and coffee is often what is keeping me upright but I have become tired with the excuses. So I decided to see if I could blog everyday.

Before the challenge I could barely muster out two posts a week, most often it was one. This was a test in discipline and determination. I thought that if I was able to complete this challenge then I could no longer use the excuse that I simply don’t have enough time.

I became intentional with my time. I actually – eek – wrote a schedule most days. I would take great joy in planning out the recipes and even greater joy in creating on a whim. I viewed the world differently as I was constantly open to new ideas to share with you all. The greatest example of this sudden inspiration was the coffee series - which I adored both writing and tasting.

By posting everyday my passion grew and I fell more deeply in love with this blog and those of you who read and converse with me. I looked so forward to writing, photographing, cooking and sharing with all of you. I was inspired daily.

Near the end of the month my family and I visited friends in Portland, OR. I spent that weekend with a friend to celebrate her wedding this weekend. We spent the rest of the time catching up with our dear friends and enjoying one another’s company. While the blog is a big part of my life and a source of great joy I realize my priorities and felt it was vital to be present with my friends and not preoccupied with blogging.

So that’s that. Tomorrow is December and I won’t be posting everyday  – I mean I really did enjoy it but I’m not THAT crazy. But now I have no excuses. Whatever the goal – if it’s given enough value I can and will find the time for it.

I have much I want to accomplish and I am so excited to see where my path will lead. In the mean time I will pursue them hard while the moon is up and the boys are resting quietly. These little boy days are so few and I don’t want to miss a moment.

Thanks again for always being here, commenting, reading and encouraging me along the way. I read every. single. comment and was filled with great joy from your words. Thank you. Thank you.

Please accept my gift of this intriguing and utterly delicious holiday tart.

The idea started with a recipe for Cranberry curd. I instantly creased the corner and put it on my list of recipes to blog during the month of November. My mind raced with ideas of uses for this magenta curd, but inspiration hit with the surplus of gingerbread dough.

A molasses flavored and spicy dough filled with a tangy and brilliantly colored curd. Then capped with a fluffy and sweet meringue. I’d consider that combination worthy of any holiday table.

Happy December!

Gingerbread Tart Crust

Same as the cookie recipe I posted last week. So don’t forget to save your scraps when you make cookies so you can make yourself a tart!

On a lightly floured surface roll out the dough very thin (1/8″). Carefully place in a tart pan. If cracks or rips appear do not fear. Simply repair by smooshing scrap dough to cover the problem areas.

Bake in a pre-heated 350* oven for 15-20 minutes until crisp.

Let cool.

Cranberry Curd

adapted from Nigella Lawson

5 cups or 1 pound fresh cranberries

1 cup plus 2 tbl water

7 tbl butter

1 2/3 cups sugar

1/4 tsp salt

1/2 tsp vanilla extract

6 large eggs

In a medium saucepan, place the cranberries and water over low heat. Cook until the berries have *popped* and they are tender. Pass the cranberries through a fine sieve or food mill. Put the puree back into the pan. Add the butter, salt, vanilla and sugar. Lightly beat the eggs in a separate bowl then add them to the cranberry mixture. Cook slowly stirring continuously so the eggs don’t curdle. Once thickened pass through a fine sieve to make sure there are no curdled egg remnants. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming.  Cool.

Use in tarts, pies, trifles and more. Also makes a fantastic holiday gift when packaged in sweet little jars. Keep in the fridge.

Makes about 5 cups.

Spoon about 2 cups of the curd into the cooled gingerbread tart shell. Top with Meringue

Swiss Meringue

adapted from martha stewart living dec. ‘03

4 large egg whites

1 cup sugar

pinch cream of tartar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

In the bowl of a stand mixer add the egg whites and sugar. Place the bowl over a medium size pot filled with simmering water. Whisk continuously until the sugar is dissolved and the egg whites are warm.

Place the bowl on the stand mixer. Add the cream of tartar. Start the mixer on low then gradually increase to high. Continue to whip until stiff glossy peaks appear – about 10 minutes. Add the salt and vanilla. Mix to combine.

Pre-heat your oven broil.

With a large rubber spatula top the tart with meringue. Place in the oven and watch carefully. Remove when the tips are deep golden brown.

If you have leftover meringue make mushrooms.

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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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As a little girl I wanted to be Martha Stewart.

My best friend and I took it upon ourselves to create a publication for young girls, such as ourselves, who dreamed of being the crafter, cook and exceptional decorator that Martha is. Our magazine was called, Mini Martha Living.

It ran for one issue.

Oh but what an issue it was. We included recipes and how-to’s. There were sewing, beading and origami projects with hand-drawn illustrations to aid in the learning.

We studied the grownup version of the magazine with precision and mimicked the layout right down to the fonts that vary in size in boldness adorning the cover.

We were so proud of our magazine and quickly learned that publication is a tough business.

That childhood dream has followed me into adulthood.

I get goosebumps at the site of her crafting closet filled with neatly labeled boxes and spindle after spindle of delicate ribbons. Her potting shed makes me weak in the knees as I dream of spending hours out there starting seeds and arranging beautiful cut flowers freshly plucked from my garden.

A perfect afternoon is me with a cup of good coffee completely immersed in a pile of past issues eager to crease the corner of the page that will soon be my next project.

As I’ve grown up I have come to realize that I will never rise to the status of Martha Stewart. I am okay with this. I will never find the need to iron my sheets. And I’m pretty sure – as hard as I try – it is impossible to fold a fitted sheet as concisely as she seems to be able to.

But what I have recently realized is that I can decorate gingerbread cookies. Now they aren’t as perfect as hers but again she irons her sheets – I do not. In fact I call it an accomplishment if I manage to make my bed (sorry mom).

I take it one project at a time, ever increasing my Martha Stewart-ness. Today I start with cookies.

These gingerbread cookies are as lovely on the inside as they are on the outside. Soft and spicy. Sweet and complex. A beautiful and rich mahogany color with an dark molasses flavor.

Gingerbread Cookies

I love the heat of these cookies. I increased the amount of pepper but if you don’t like that much warmth feel free to keep the pepper to 1 teaspoon.Some other delightful additions may be orange zest, lemon zest or finely chopped candied ginger.

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 pound (2 sticks) unsalted butter, room temperature

1 cup dark-brown sugar, packed

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1/2 teaspoons nutmeg

1 1/2 teaspoon finely ground black pepper

1 1/2 teaspoons salt

2 large eggs

1 cup unsulfured molasses

In a large bowl, sift together flour, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees. Line baking sheets with parchment paper. Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into shapes then transfer to prepared baking sheets.

Freeze for 10 minutes before baking (or refrigerate for 15 minutes) Bake for 9-12 minutes. If you like a crisper cookie you can bake longer. I like them soft so I took them out at 9 or 10 minutes. Let cookies cool on wire racks.

Decorate with royal icing.

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I’ll be honest – I really have no idea what possessed me to make meringue mushrooms.

Maybe it was my new found love of foraging? Nah. I think it’s because they are so fun to look at and much sweeter than their real life counterpart.

I’ve made these in years past as an adornment to my Buche de Noel. But this year I skipped the cake and went straight to the mushrooms.

Since we’ve been on the topic of homemade holiday gifts I thought these faux mushrooms would make a unique treat that would please any hostess – they sure put a smile on our neighbors face.

I seasoned my funghi with vanilla extract and peppermint oil giving them a floral minty taste that cut through the overly sweet characteristics that so often accompany meringue.

Meringue Mushrooms

adapted from martha stewart living dec. ‘03

Swiss Meringue:

4 large egg whites

1 cup sugar

pinch cream of tartar

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1/4 teaspoon salt

In the bowl of a stand mixer add the egg whites and sugar. Place the bowl over a medium size pot filled with simmering water. Whisk continuously until the sugar is dissolved and the egg whites are warm.

Place the bowl on the stand mixer. Add the cream of tartar. Start the mixer on low then gradually increase to high. Continue to whip until stiff glossy peaks appear – about 10 minutes. Add the salt, vanilla and peppermint. Mix to combine.

Piping & baking:

Preheat your oven to 200*

Line a baking sheet with parchment paper. Fill a pastry bag fitted with a 1/2″ tip. You will need to pipe the stems and the caps separately.

Pipe round domes for the caps and thick peaks for the stems.

Bake the meringues for 1 hour. Rotate your pan after that then reduce oven temperature to 175* and continue to bake until completely dry. The original recipe said for another hour – but if you read yesterday’s post you would know it took a lot longer than expected. After being in the oven for more than a total of 3 hours I simply turned off the oven, left the mushrooms in and went to bed. In the morning they were dry.

Melt 1/2 cup or 3 ounces dark chocolate. Dip the bottom of a cap in the chocolate and wipe off excess. Attach a stem to the cap – grinding it into the cap a bit to form a secure hold. Carefully place the now assembled mushroom on the baking sheet giving it time for the chocolate to set.

Once they are all formed, brush the top with cocoa powder to resemble to bountiful dirt the covers fresh mushrooms. This is the best dirt I’ve ever tasted.

Package these in a box or glassine bag or use them to garnish cakes or desserts this holiday season.

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I’m waiting.

The recipe that I have to offer you tonight is still in the oven.  I thought maybe we could wait together.

Sooooo…. what’s new?

How have you been since the last time we talked?

Was it really just yesterday?

Have you seen these dishes?

And what about this corn? I know, right?!  FROZEN corn with mint of all things? This time of year? Seems odd but so alluring. Luisa’s insistence has convinced me that I need to make this. So I will be, on Thursday, for a very special someone’s birthday feast.

Oh my goodness. This tart. Nearly everyday I ask Tara if we can be best friends. She’s probably scared of me but I’m serious. I want to eat EVERYTHING that comes from her kitchen.

Hey! Here I sit just chatting away when I’ve neglected to tell you some thrilling news! A beautiful shiny chrome 6 quart KitchenAid arrived at my doorstep today.

You see tragically I’ve been without a mixer for nearly 8 months now. *gasp* In the midst of our move I leant my machine and it broke in the hands of the borrower. I couldn’t have been happier. For I was once the owner of a 5 quart machine and because of the “accident” I upgraded.

To make the machine feel right at home I’ve put her to good use on her first day here. Together we made Gingerbread dough (in case you were wondering, 12 cups of flour EASILY fits in the 6 quart),  marshmallows and meringue.

Which brings me back to what I came here to talk to you about. Meringue.

Sadly it appears as if I am just going to be a tease and tell you that they will have to wait for tomorrow.

It is currently 11:26 pm and even with the two shots of espresso I just consumed – I am fading fast – and the meringues are far from being ready to make their debut. In fact they’re as soft as the pillow that is currently calling my name.

Instead I’ll let Baron’s excitement for this project speak for itself.

“I want this one.”

“Eeeeee!!!”

“Yeah! This one right here.”

“Wait?! What do you mean they won’t be ready for hours?! Hrumpf.”

I feel you sweet boy. We’re all waiting patiently.

Thanks for waiting with me. Come back tomorrow – we’re making mushrooms!

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In the corner of our living room there are stacks and stacks of December issues of Martha Stewart Living.

There is the December ‘05 issue with a wreath studded with red glittering birds that hangs on a door painted the color of mint ice cream. December ‘01- the cover is marked with an interior shot with everything inside brilliantly gold. Oh and a personal favorite of mine – December ‘97  – a parade of Gingerbread animals covered in colored sugars walking through a fresh patch of white sugar snow. I’m pretty sure they are all on their way to a Holiday party.

My butter and chocolate loving 3 year old came downstairs the other morning thrilled to find the colorful magazines that littered our floor. He immediately began flipping through the pages of the special Holiday issue (’07). He saw all the cookies and candies and decided he wanted to make something for Christmas.

“I want to make these!” He proclaimed pointing to a picture of wax paper wrapped caramels. Before I had a chance to protest – which I wouldn’t because who doesn’t love caramels? – he was moving his baking stool up to the counter.

I measured and he dumped. He tasted the sugar to make sure it was okay. Once it passed inspection it joined the pot and soon  we had a bubbling pan of sugar slowly transforming into a vanilla and spice scented caramel.

While we waited for our caramel to cool we munched on the peppermint sticks we made the day before.

An agonizing 8 hours later we were finally able to sample our candies.

We were not disappointed.

Biting into our soft and chewy candies we were greeted with a rich sweetness and a soft saltiness. Our mouths were warmed with the spice and comforted with vanilla.

While licking our sticky fingers we congratulated each other on a job well done. Then we had another piece.

Let’s just hope some of these treats actually does end up in the hands of our friends and family.

Now you see it.

Now you don’t.

Peppermint Sticks

recipe from MarthaStewart.com

Spiced Caramels

2 cups sugar

1 cup corn syrup

2 cups heavy cream

3 oz butter

1/2 vanilla bean

1/2 tsp salt

3/4 tsp cinnamon

1/4 tsp ginger

Prepare a 9″ inch square baking pan with pan spray. On the bottom cover with parchment then another fine covering of pan spray.

Combine the sugar, corn syrup, cream, butter and vanilla bean in a large pot. Over high heat, bring to a boil. Watch closely so that the mixture doesn’t boil over. Continue to cook over medium-high heat, stirring often until you reach hard-ball stage (250*). This should take about 15-20 minutes.

Remove from heat and stir in salt, cinnamon and ginger.

Pour caramel into the prepared pan. Let cool and stand until completely set. About 8 hours – this concept may be difficult for a 3 year old to understand – speaking from experience.

Invert the caramels onto a parchment covered cutting board then cut them out into desired size. Individually wrap the candies in cellophane or wax paper – or if the recipient of these treats is really lucky you can dip them in tempered chocolate.

Store in an airtight container at room temperature up to 2 weeks.

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Currently he is sitting to my right designing, programming and all-around creating a new website for me. Don’t worry – I’m not doing a complete overhaul of the blog – again. This time we’re working on a photography site – a happy home for all my favorite photos.

I am sitting, to his left, sorting, selecting and critiquing the hundreds of photos I’ve taken over the past year, or so.

So tonight I thought we’d trip down memory lane and look at some of the dishes we’ve made together. And look at some never before seen images – unless of course you follow me on flickr.

It’s that time of year again …

…Grab some of this

and make some of these

then pour of cup of this.

I can not believe I have told you about these sweet little jams that were sent to me by Tea Together.

They went beautifully with my near perfect scone recipe.

Wait. What do you mean I haven’t told you about my scones before?! I’ve been a horrible blogger. I mustn’t hold out much longer.

And how about some pie.

This one goes way back.

and finally….

They grow up so fast. Sometimes not fast enough but most of the time I wish time could stand still so I could squeeze those baby cheeks for the rest of my life.

My life shares very little resemblance of what it was when I started blogging. I’m thrilled I have this food stained journal to remind me of the joy and so thankful you all are a part of it. Thanks for taking this little trip with me.

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Christmas came early this year in the form of quince. A friend, who has a friend, who has a tree, was unloading some of her bounty. I was there to happily collect and welcome the fragrant beauties with open arms and plenty of ideas.

I am fairly certain that if you were to ask the quince how they were enjoying their new home they’d respond with resounding glee and most likely a hiccup – for I have gone and gotten them good and drunk.

You see I am making my own Quince Brandy for part of a series I like to call – Food Items that are Intended to be Holiday Gifts if I Don’t Get to Them First.

I ransacked the local Goodwill looking for unique and clean jars. Happy with my findings I made one more quick stop at the liquor store to purchase some decent, yet not to expensive, brandy.

The jars were sanitized as I wiped the quince clean inhaling as much of their floral perfume as I could before they took a six week bath in brandy.

Each quince was quarterd then stuffed into the clean, empty jar. Depending on the size of the jar I put in 1-2 cinnamon sticks, 2-3 star anise and 1/2 vanilla bean. I topped the fruit and spices with the brandy filling the jars to the top. I closed the latch and now they sit on the window sill infusing the brandy with spice and a deep, sweet scent that is quintessentially quince.

I’d be happy to see that jar under my Christmas tree – wouldn’t you?

Quince Brandy

adapted from Nigella Lawson

4-6 quinces

2 liters inexpensive brandy (as needed to fill the jars)

2 large or 4 small cinnamon sticks

2 vanilla beans

4 star anise

1-gallon jar or 2 1-liter jars – or whatever you can find

Wipe the quinces clean with a kitchen towel. Cut and quarter them leaving the peel and core intact. Arrange them in the jar(s) and pour the brandy over to come to the top. Place the cinnamon sticks, star anise and vanilla bean in the jars then fasten the lid. Leave for at least 6 weeks before serving.

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I arranged for a babysitter before I knew what the evening agenda was. My husband knew and that was all that mattered.

The night before our less-than-ordinary evening away, Gabe handed me a glassine envelope thick with papers. In years past these strange and lovely envelopes have included cards for no reason other than to say he loves me, plane tickets to catch our dinner reservations in San Francisco and a simple note inviting me to lunch on top of a parking garage where we would be seated at the vintage table I had been eyeing in the window of the Antique Mall.

Tonight the envelope held two thick card stock brochures. One had “CALDER” printed in bold primary colors down the right edge and the other had a flawless rendering of a male face, pensive, in agony or joy – I can not tell from the partial sketch. The name Michelangelo in bold and all capitalized letter was printed under the drawing. Museum tickets were attached to the brochures with the help of a gold paperclip.

To see two artists that I admire in such completely different ways, joined together by a paperclip was both odd and thrilling. In the midst of unpacking boxes and setting up our home I had no idea that merely a couple miles from our new home the museum was temporarily housing the works of these two masters.

While I admire the imaginative and playful work of Calder it was the thought of viewing some of Michelangelo’s sketches that brought a joyful tear to my eye.

Seven years ago I studied Michelangelo’s art while standing right in front of it. While traveling in Italy I mimicked his masterpieces in my sketchbook while reverencing the beauty of his chiseled style. His muscular figures intrigued me as I would often wonder if women were indeed that buff in those days and/or if men actually found that attractive. If that’s the case I have some serious iron that needs pumping.

Arriving at the museum we quickly rode the escalators to the fourth floor – bypassing the permanent collection to spend our limited time viewing the mobiles of Calder and the sketches of Michelangelo.

Gabe and I would weave through the pieces loosing each other as we felt drawn to different places. We would reconnect in front of a masterpiece to share our latest insight with excitement and inspiration in our voice. He carried his sketchbook and took copious notes – which I found highly attractive in a nerdy art student sort of a way.

As I entered the Michelangelo exhibit I briefly noticed an enlarged sketch that was printed on the wall marking the entrance. In my mind I thought “that looks like a grocery list.” I laughed and questioned my own sanity. “Not everything has to be about food Ashley.” I scolded myself.

Boy did I prove me wrong. Walking up to the actual sketch it indeed was a list of food. In this drawing Michelangelo was telling his servant what he wanted to eat. Many servants, at that time, were illiterate so he was aiding the translation by communicating in the language he had perfectly mastered – drawing.

On the left side of the sketch a list of dishes penned in Italian that I was trying like mad to translate. The informative museum note next to the piece said he was asking for things such as wine, bread, anchovies, fennel soup and more wine. On the right side were corresponding images of the food items he desired.

Michelangelo saw himself as a sculptor which is evident in his paintings. The figures are chiseled, refined and seem to possess 3-D qualities. But the sketch of his breakfast, lunch and dinner is very relaxed. While his perspective is still as precise as the real thing the lines hint at what the object is meant to be. They are merely a few strokes of the quill that shows playfulness and incredible skill.

Of course I loved this drawing because of the subject matter but also it showed the reality of Michelangelo that I had never seen. He never intended for these sketches to be public. It was his desire that people saw his creations as being divinely inspired rather than carefully planned and practiced. It is in his humanness that we can truly celebrate the master that he was.

I left the museum flooded with the inspiration I came seeking.

Further inspiration was found in dessert.

We continued on the theme of Italian masters and dined at Spinasse in Seattle, renowned for its interpretation of traditional Italian cuisine specific to the Piedmont region in Northern Italy.

While dinner was a progression deep developed flavors, fresh, local ingredients and the creamiest polenta that I’ve ever had the pleasure of eating – it was the dessert that was as inspired as the sketches that left me changed.

Gianduja semifreddo served with dark chocolate and feuilletine. Creamy and sweet, matched with bitter and crisp. Simple flavors, executed flawlessly and served in an unpretentious manor. There was no need for fancy squiggles or two tone sauces blending into one another in concentric patterns with the help of a toothpick – each bite was perfectly balanced and exciting.

What I’m taking away from this evening, 1. I must re-create that nutty and chocolate filled dessert.  2. From here on out my grocery lists will be sketched – they’re so much more fun that way. 3. Life is filled with masterful people. Honor the beauty they create by humbly learning from them that you too might someday have the privilege of being an inspiration and have the opportunity to reflect the ultimate Beauty.

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The last and final day of the coffee series. I really am quite sad about this actually. It turns out that not only do I love to drink coffee but I love to talk to you about it too.

Although we’re not standing face to face, this world is indeed a crazy place and just as Vanessa says, I’ve gone and saved the best for last.

The real coffee purists may have some not-so-nice things to say about this post because for some, adding anything to coffee is almost as bad as the aforementioned song I referenced. But to them I say – just wait until you try my homemade vanilla syrup.

I think anyone would have a hard time arguing against these three additions.

First there is homemade caramel. My version is of course, slightly salty, and has a bit of a balanced tang with the addition of lemon juice and apple cider vinegar. I adore caramel but find its overpowering sweetness abrasive at times. This recipe has depth and character and makes a killer caramel macchiato.

Caramel

1 cup sugar
2 tbl corn syrup (optional – helps to prevent crystallization in the caramel)
juice from 1/2 a lemon
3/4 cup cream, warmed
1/4 tsp salt
1/2 tsp apple cider vinegar (optional)
1/4 tsp vanilla

In a medium saucepan add the sugar, corn syrup and lemon juice. On high heat cook until golden amber in color. I take my caramel to the brink of burning because I love the intense, deep flavor of well colored caramel – color = flavor. Turn off the heat and add the remaining ingredients. PLEASE be VERY careful as the mixture will bubble up. If the cream was not warm enough when added to the sugar the caramel may not come together. Don’t loose hope – simply turn the heat back on, low, then heat just until the cream and the caramel have come together.

Are you ready for this? Serious mad mocha goodness right here. Chocolate and heat go together like everything and salt. And for all you non-coffee drinkers who have been so patient through this series I’ve got a special present for you – Chile Ganache Hot Chocolate. Just don’t add espresso and we’re talking about the best mug of hot chocolate that has hit your lips. While we’re on the subject of presents – it is in fact heading quickly toward that season – all of these sauces/syrups make great gifts. The caramel and ganache double as ice cream toppings and the vanilla syrup can be used in cocktails or mixed with soda water for homemade vanilla soda – add a scoop of ice cream to that drink and happiness abounds. Keep in mind the caramel and the ganache need to be refrigerated.

Chile Ganache for yo Mocha

1 cup cream
1/2 dried hot Chile – if you like to really feel the spice add the whole thing
1/2 tsp cinnamon
1/4 tsp salt
8 oz dark chocolate

Heat the cream in a medium sauce pan with the Chile, salt and cinnamon. Bring to a simmer – watch closely as cream bubbles up quickly leaving a horrid mess in its wake. Turn off the heat then stir in the chocolate. Ka-boom.

I add about 2 tablespoons of ganache for an 8oz mocha. If I was just making hot chocolate I would probably add 4 tbl – I like it rich.

Last but most certainly not least, Vanilla Syrup – made in your very own kitchen. Remember the beautiful beans we were talking about a couple of weeks ago? You still have some right? Great.
We’re making a simple syrup with the addition of a vanilla bean. For this batch I went the super cheap route and used a bean that already had the seeds scraped out. Since you now know that I NEVER throw out the rest of the bean I threw that into the pot of simple syrup and you’d be surprised how many little seeds were still clinging onto the bean. Well, not any more – they are all suspended in a vanilla scented syrup that makes my lattes sweet and sophisticated.

Combine 1 cup sugar, 1 cup water and a vanilla bean to a medium saucepan. Bring to a boil. Turn off heat, let cool then transfer to a pourable container.

If you are using a bean that still has seeds you can make a larger batch. One bean with all its seeds will beautifully flavor 3 cups sugar and 3 cups water.

Thanks for listening to me ramble on and on about coffee. Really I could say more – but there is so much other great stuff to get to.

If you missed the previous posts look no further.

Coffee #1

Coffee #2

Coffee #3

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