Plum Dessert for One

You can learn so much about a person just by seeing what he/she eats. It can tell you about someone’s heritage or their stress level; it can tell you what makes them feel comforted or what inspires them; it can tell you about who they’ve known or where they’ve been. It’s the way people take care of themselves. It fascinates me.

The way people feed themselves when they are alone can be particularly interesting. If you’re similarly nosy curious, I highly recommend the book Alone in the Kitchen with an Eggplant. It’s a book of short personal stories by all these wonderful writers about the weird, random, embarrassing, and/or comforting ways that they feed themselves when they’re not feeding or impressing anyone else.

So here’s a glimpse into what I made myself one quiet night at home. I had the baking itch, but no one to share treats with. I also had some plums sitting around from a slightly disappointing batch I had bought earlier in the week, so I was inspired to turn them into a mini fruit crumble.

I’m Back – with Cupcakes!

Hello out there! It has been way too long. The last few months have been kind of a whirlwind. Since we’ve last spoken, I’ve survived a surprisingly grueling data entry job in the spring, and floated through a lovely summer in Madison. Although this blog has called to me for all these months, I was busy selling pizza at the Children’s Museum cafe, making picnics, spending hours with friends doing absolutely nothing, and falling in love.

Life happens sometimes. Priorities change. Trust me, it’s a good thing. But I’m back, if anyone is here to read my words (or not, I suppose). And guess what? I made cookies! (Are you shocked?)

The perfect simplicity of chocolate chip cookies is all I need to soothe my soul (and fill Sunday night’s big empty house with wonderful smells).

BUT, I already told you about these cookies. (They were basically these.) So I thought I’d share a recipe that I made earlier this summer – some adorable cheesecake cupcakes. I topped half with melted chocolate and half with sliced fresh strawberries (which were as sweet as sugar in the height of their season).

These are a such a rich and creamy summer treat. Is it already fall? Well, any time of year, make these little treats for someone you care about. Top them with whatever you like!

Lacy Coconut Brownies

The other day at my new job (that’s right, I’m a working lady now!) my boss asked me if I’m planning on sticking around Madison for a while. What followed was an anxious, jumbled mess of words as I tried to figure out what my current go-to line was about my thoughts for the future. (I’ve been rotating between various phrases, all of which I like to end with a smiling “we’ll see what happens” and a quick segue into another topic of conversation.)

This was always my favorite part of making brownies - pouring the white sugar into a bowl of deep, dark chocolate.

But currently I have no line, no plans, and a little spike of panic whenever someone mentions next fall, because next fall is a giant question mark for me. But I do have a job, and those moments of panic are quite manageable compared to the constant nagging stress that has been the past month.

So anyway, I wrapped up my confused answer with, “I guess I don’t really know what I’m doing,” took a deep breath, ignored the puzzled look on her face, and tried to accept that.

I feel so fortunate and grateful to have a job right now, and I am focusing on that. I made these beautiful brownies in the moments after hearing about the job, feeling anxious and excited and needing to do something with my restless energy and my final day of freedom.

They are sublime. Not fudgy or cakey, but in a category all their own – they are soft and velvety, rich and chocolatey, and topped with chewy coconut macaroon. They disappeared in record timing, so be prepared.

Lacy Coconut Brownies

recipe adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

–I highly recommend this cookbook. Alice Medrich writes reliable, creative recipes, along with excellent instructions and thoughtful touches, such as ways to substitute for different types of chocolate and how to best line a square baking pan.

makes 25 brownies

For the topping:

1 large egg white

Scant 1 1/4 cups unsweetened dried flaked coconut (aka coconut chips) or 1 cup sweetened dried shredded coconut.

1/4 cup sugar

3/4 teaspoon vanilla extract

Large pinch of salt

For the brownies:

1 stick (8 tablespoons) unsalted butter

4 ounces unsweetened chocolate, coarsely chopped

1 cup plus 2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 large eggs, cold

1/2 cup unbleached all-purpose flour

Line a 9-inch square pan with foil. First prepare the macaroon topping – Combine the egg white, coconut, sugar, vanilla, and salt in a heatproof mixing bowl. Set the bowl in a skillet/pot of barely simmering water. Stir with a silicone spatula, scraping the bottom to prevent burning, for 3-5 minutes, until the mixture is very hot to the touch and the egg whites have thickened slightly. The mixture will turn from translucent to opaque.

Set the mixture aside for 30 minutes to let the coconut absorb more of the goop while you make the brownies.

Preheat the oven to 350°F. Position a rack in the lower third of the oven.

Place the butter and chocolate in a heatproof bowl and set it in the skillet/pot of barely simmering water. Stir frequently until melted and smooth and hot enough that you want to remove your finger fairly quickly.

Remove the bowl from the water and stir in sugar, vanilla, and salt with a wooden spoon. Add the eggs and stir well. Stir in the flour and beat vigorously with the wooden spoon until the batter is smooth and glossy and begins to come away from the sides of the bowl.

Pour the batter into the prepared pan and spread evenly.

Use your fingers to drop the macaroon mixture in a lacy layer over the brownie batter. Bake for about 25 minutes, until the brownies puff at the edges and the shreds of coconut become deep golden brown and crusty.

Let cool completely in the pan on a rack. Transfer the brownies to a cutting board and cut into small squares. They can be stored in an airtight container for up to 3 days.

Chocolate Chip Cookies, Round 1

Writing to you from Madison, WI; my proud, determined, wonderful city, which has never gotten this much national attention. This isn’t exactly a political blog – it runs on butter and sugar more so than political savvy or intellectual curiosity – but I feel that I have to mention the good fight being fought just down the street from this coffee shop.

I’m a bit of a lost soul right now, searching for a path to start down after graduating last December. At least, in the midst of my fruitless job search, I’ve been able to dedicate some time to protesting alongside public workers, students, and tens of thousands of other concerned citizens for the past two weeks. Fight on, Wisco!

So, if you’re curious about my exciting post-grad life….well, I protest, I apply for an endless stream of jobs, I experiment with cheap, good meals, I plan baking projects, I hang out with my friends while they study and try not to distract them….if only I had a little income (and a little more purpose to my day), life would be pretty great.

In addition to having time to make posters and camp out at the State Capitol building, I’m of course embracing my free time to nurture my food blog obsession and bake things for my friends. For instance, I’ve set off on a quest to find my chocolate chip cookie recipe. I mean the recipe that I go to every time, for my own ideal chocolate chip cookies. Everyone has their own guidelines; my dad likes them crunchy to the point of almost burnt; my best friend in middle school would barely bake them, risky salmonella poisoning for her perfectly soft, doughy cookies. I like cookies that are soft in the middle (without being doughy), with a little bit of chewiness, and crispy edges.

For my first round, I used the Nestlé Toll House recipe as my starting point. In order to get a chewier cookie, I melted the butter completely and used a greater proportion of brown sugar to granulated sugar. I also refrigerated the dough for a few hours before baking.

The results? A very chewy cookie with a little bit of crispiness at the edges. I liked them a lot, but I would prefer them to have a little more substance to them, and a little bit more of a pronounced textural contrast (with parts of it soft, chewy, and crispy). The search continues.

Chewy Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, melted

1/2 cup granulated sugar

1 cup light brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

Combine flour, baking soda, and salt in a small bowl.

In a large bowl, beat together melted butter and both sugars. Add vanilla. Stir in eggs one at a time.

Gradually beat flour mixture into the wet ingredients. Stir in chocolate chips.

Refrigerate dough 3-4 hours, or overnight.

Preheat oven to 350° and prepare cookie sheets with parchment paper (if you don’t have parchment paper, use ungreased baking sheets). Drop dough by rounded tablespoons on cookie sheets and bake for 9-11 minutes. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Homemade Hot Chocolate Truffles

Megan and I have been friends ever since freshman orientation, when we discovered that we had both left our Harry Potter #7 books lying on the beds in our dorm room. We’re roommates again this year, and I am happy everyday to be able to come home to her energy and warmth. While I am trying to figure out this transition post-graduation, I am incredibly grateful for our friendship. Living together has been such a blast, from hosting parties and planning endless adventures, to cooking together and staying up way too late talking about absolutely anything.

While I am grasping for something fulfilling to do with my time, she is insanely busy with classes and responsibilities that she’s passionate about. So when I found this gift idea, I knew it would be perfect for her birthday. Although it’s coffee that fuels late-night study sessions, there’s nothing better than a cup of creamy hot chocolate to help you relax after a long day. And let’s be perfectly honest – I needed a fun baking project, and Megan needed to relax.

This recipe makes a simple fudge that’s irresistible on its own. Paired with a marshmallow, a coffee stirrer, and some ribbon, it makes an adorable gift for someone you care about. Stir the fudge into hot milk for a homemade cup of cocoa.

Happy Birthday, Megan!

Hot Chocolate Truffles

recipe from WhipperBerry

1/2 cup heavy cream

14 oz can sweetened condensed milk

3 cups semisweet chocolate chips

1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate}

Using a double boiler, (or a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan.  Bring to a low boil and then turn down to low. Place bowl on top of sauce pan.

Heat the cream and the sweetened condensed milk in the bowl of the double boiler.

Once warm, add the chocolate and gently melt.

After about 10 minutes, whisk mixture until thick and smooth.  Add vanilla or the flavoring of your choice

Whisk in the flavoring and pour into a parchment or foil lined 8×8 inch dish.

Let sit overnight to slowly set up.  Once set, turn out onto a clean surface and cut into 1 inch cubes or use a small circle cookie cutter to cut into rounds. {Note: it’s best to heat knife in hot water and wipe clean with each cut.}

Enjoy as is, or melt into 4-8 ounces of warm milk. Also, check out her recipe for homemade marshmallows!

Chocolate Stout Cake

Recent baking mishaps:

1. Holey, crumbly homemade Oreos

(I’m planning to try these again and share the recipe. Because despite my disappointment in their appearance, and the unfortunate way that the cream oozed everywhere through the holes, you want this recipe.)

2. Flat, ugly, too chewy oatmeal cookies.

Things were not going well in my kitchen. (I’m blaming the dysfunctional oven.) Until this recipe. This recipe that starts off with a generous amount of butter, beer, and cocoa powder. If that’s not enough to entice you, then I’m not sure we have much more to say to each other.

Spicy Cheese Crackers

All I can think about is chocolate date cake with chocolate sticky toffee glaze. Martha Stewart, you’re killing me. But we’re not here to talk about fancy cake that I can’t find a good excuse to bake. We’re here to talk about some crazy good crackers that I made with my roommate, Megan.

Megan and I have been doing a lot of sitting around, talking about life. Talking about men. And just kind of staring at each other, recovering from things like graduation parties and crazy road trips.

We’ve also filled our time with some fun kitchen experiments, like homemade crackers. Does that sound intimidating? Ambitious? A little too self-sustaining-liberal-homemaker for you? Well let me tell you, these are incredibly easy, require few ingredients, and your friends will be so impressed.

This flavor combination reminded us of the famous spicy cheese bread at the Madison farmers’ market, but you could try endless variations. Megan made them again a few days later with dried basil in the batter, with the red pepper flakes sprinkled on top with the salt, which was delicious.

Spicy Cheese Crackers

recipe adapted from The Complete Book of Cookies (via Joy the Baker)

makes 20-30 crackers

1/2 cup all-purpose flour

1/2 cup white whole wheat flour

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon butter, cold and cut into small chunks

1/4 cup grated parmesan cheese

1/2 teaspoon red pepper flakes

6 tablespoons half and half

Extra half and half and sea salt, for topping the crackers

Preheat the oven to 300 degrees F.  Sift together the flour, salt and sugar.  Add the butter and, using your fingers, rub the butter into the flour until it is in tiny bits and dispersed throughout the flour mixture.

Stir in the parmesan cheese and red pepper flakes.

Add the half and half and mix to make a stiff dough.  Place on a lightly floured surface and roll out to about 8×10-inches.  Cut into squares.

Place the dough squares on an ungreased baking sheet lined with parchment or foil.  Brush sparingly with half and half and sprinkle with sea salt.

Bake for 30 minutes or until crisp but still pale. (We made more than 20 crackers, so they were done after about 20 minutes.)  Transfer to a wire rack to cool and store in an airtight container.

Belated Chanukkah Doughnuts

In honor of Chanukkah, my roommate Megan and I decided to throw a fried-everything dinner party. Eating latkes and doughnuts is traditional for the festival of lights…but we went more than a little overboard. The thought process went something like this:

1. Homemade doughnuts? Of course! They’ll be delicious and so fresh! How hard can it be? Make dough, plop into hot oil.

2. Do it all in 1 day? Why not?

3. Hey, why don’t we fry a bunch of other stuff, too?!

We did pull it off somehow, but there were a few too many frantic phone calls to my mother, and everything took about 3 hours longer than it was supposed to.

Making doughnuts on a lazy Saturday, and then being able to relax and enjoy them, sounds wonderful. But making them for a party, when I had 10 other things on my to-do list for the day…let’s just say I was very happy with my decision to go with cake doughnuts instead of yeast, and to skip the jelly filling. Simpler can be better.

Pumpkin Bread, 2 Ways

I’ve been on kind of a bread kick lately. That’s less ambitious than it sounds, though – apart from the challah a few weeks ago, I’ve been making a lot of quick breads. They really are so quick to throw together, and they are a wonderful, homey treat to have around. Last week was banana bread and sunflower seed bread, and today I am making a maple pumpkin bread.

My family has a great pumpkin bread recipe, which I made a few weeks ago with chocolate chips. Check out my cousin’s blog for that recipe! Today I wanted to try baking something with maple syrup. I have some amazing maple syrup that my mom got from a co-worker who produces his own. It has such a deep, complex sweetness, and I was interested to see how I could use it in baking.

 

dark, beautiful maple syrup

 

This recipe is perfect for fall. Especially a day like today, with still, cool air, lots of sunshine…and a broken radiator. No better way to warm up your kitchen than with this aromatic, comforting bread in the oven.

Black and White Cookies

I’ve only been to New York once. It was for about 3 days with my 8th grade class. We stayed at a hotel in New Jersey, ran around like mad to see the sites, and the thing I remember most is visiting the city’s first Synagogue, where the entire class fell asleep trying to listen to the tour guide’s passionless recounting of the place’s history.

So I can’t say that I know New York. What I do know is that New York City delis are doing something seriously right with this cookie. And it should not be deprived to those of us far from the East Coast.