Posts Tagged ‘baking

03
Nov
12

mmmmmmm……..coffee cake!

Fall is in full swing in the Pacific Northwest.  We’ve been having almost non-stop rain in Portland for the entire month of October.  As we enter in to the month of November, Katie and I are still eating bounty from our garden and enjoying the fruits from the trees.  I’m especially happy about the crop of fresh figs we have this year.  Last year the tree was loaded with fruit, but none of it ever ripened.  This year it’s falling on the ground, there is so much of it!

That being said, what does one do with so many fresh figs?  Well, some of them get sent to work for our co-workers to enjoy.  I made some fig bars one weekend, mostly to try the recipe and then ship off to our respective jobs.  Everyone approved.  During this week I cooked a bunch of figs down with some added honey and sugar.  Not having a plan for this fig jam, I just let things evolve, as I do.  This morning the fig jam had a purpose.

Chop up fresh figs, throw ‘em in a pot, add sugar and honey to your taste and just let it cook down. If it’s still chunky, you can puree it; I used a stick blender to smooth this.

As most of you know, I love Ruth Reichl.   I am still sad about the demise of Gourmet magazine.  It was far superior to Bon Appétit, in my humble opinion.  Thank goodness I held on to tons of my old Gourmets.  One thing I am especially happy I saved is the Letter from the Editor page that I ripped from the December 2001 issue.  It is safely wrapped in a protective plastic sleeve and inserted into my binder of often used recipes.

One usually does not find a recipe on the Editor page, but good ol’ Ruth shared this one from Marion Cunningham’s The Breakfast Book.  It is a very straightforward, simple, delicious coffee cake.  The addition of fig is my contribution to the recipe.

A beautiful, basic coffee cake. This smells so good!

FIG COFFEE CAKE

2 STICKS UNSALTED BUTTER

1 CUP SUGAR

3 EGGS

2 ½ CUPS ALL PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

1 TEASPOON BAKING SODA

1 TEASPOON SALT

1 CUP SOUR CREAM

5 TEASPOONS VANILLA

FIG JAM

Pre-heat oven to 350°  Cream butter and sugar together in the bowl on a standing mixer.  Add eggs, one at a time, until incorporated.  In a separate bowl, stir together flour, baking powder, baking soda and salt.  Add this to the butter mixture.  Stir sour cream and vanilla together and add to the batter.  Mix just until everything comes together to a smooth, thick batter.

Grease a non-stick 10 inch bundt pan.  Spoon half of the batter into the pan, smoothing evenly.  Make a sort of ditch in the center of the batter.  Fill the ditch with fig jam.  Spoon the remaining batter over the top and spread evenly.  Bake for about 45 minutes until a skewer comes out clean.  Cool on a wire rack for 15 minutes;  remove cake from pan.  You can serve this warm or at room temperature.

You can serve it plain. Plain sounds pretty ordinary, but this is not ordinary coffee cake.

Or you can dress it up by drizzling a little honey over the top while it is still warm. This was soooo good!

28
Jan
11

Triple Chocolate Threats

Evil temptress chocolate treat

 

Sometimes I question which is it that I am most addicted to, the consumption of sugary

goodness or the creation of such treats?  I enjoy both, but if I had to choose but one, I’m

pretty sure that creation would win.  Oh, don’t get me wrong, I would have a really hard

time shaking the sugar monkey off my back.  He’s been with me for deep.  But, I know I could

do it.  I’m just not ready yet.

Now, the thought of never baking another cake, cookie or pie strikes fear into my very soul.

Severe depression would be inevitable if I could never bake again.  Ya’ know, let’s just

not go down that path.

Many posts ago I shared a recipe and pictures of Lemon Coconut Pixies.  The recipe came from

the Hershey Company.  I have a recipe tin that was given to me as a birthday gift in 2009

and it sat on our kitchen counter for 10 months  before I ever made anything from it.  That

post was 13 months ago, so it’s time for another recipe from the tin.

HERSHEY’S Triple Chocolate Cookies

48 Hershey’s Kisses Milk chocolate or Milk Chocolate with Almonds (that’s what I used)
1/2 cup (1 stick) butter or margarine, softened (I used butter, of course)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2 1/4 cups all-purpose flour
1/3 cup Hershey’s cocoa (I used cocoa powder form that bulk bins at WinCo)
1 teaspoon salt
1/2 teaspoon salt
1 cup Hershey’s Semi-Sweet Chocolate chips ( I used Safeway brand)

1.  Heat oven to 350 degrees F. 

What else was I going to do with all this candy left over from Christmas? I did play poker with it the night before I baked the cookies!

 

Mmmmm.......chocolate!

Remove wrappers from chocolates.
2.  Beat butter, granulated sugar, brown sugar and vanilla with an electric mixer on medium

speed in a large bowl until well blended.  Add eggs and milk; beat well.
3.  Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture,

beating until well blended.  Stir in chocolate chips. 

Make all the comments you want, it still tastes good

 Shape dough into 1 inch balls. 

Oven bound

Place on ungreased cookie sheet.

Fresh out of the oven and hot

4.  Bake 10 – 11 minutes or until set. 

Press kisses into the center of each cookie while still hot

 Gently press a chocolate into center of each cookie.  Remove to wire rack and cool completely.

VARIATION:  For vanilla cookies, omit cocoa powder and add an additional 1/3 cup all-purpose flour.

I made the recipe verbatim, but I wanted to see how they would look with a little added sparkle.  I rolled the dough balls in granulated sugar before I baked another round.  Here is what that looked like.

Roll in granulated sugar for added sparkle

Both versions taste great. 

So good when they're still warm. The chocolate kiss in the center and the chocolate chips are all soft and gooey.

I can clearly state, with authority, that these are delicious.   After all, chocolate, chocolate AND chocolate?  How could they not be tasty?  These beauties will be added to my chorus line of confection.

Oh, great!  One more sweet memory to send packing with that monkey.




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