TWO TAKES ON RASPBERRIES

Posted in Cookies, Desserts, Desserts, Sweets by sallybr

HAPPY THANKSGIVING TO ALL MY AMERICAN READERS!

Berries in general (except for strawberries) were not part of childhood. They were either impossible to find in Brazil or terribly, terribly expensive. It took me a while to warm up to them once I moved to the US. At first I did not care for fresh blueberries, and found raspberries impossibly tart. Maybe aging changed my taste buds, or maybe it’s the result of my gastronomic stubbornness: if I don’t care for something the first time I try, I go back at it a few months later, with an open mind. Whatever the case, I now adore all berries, including the uniquely tart raspberries, or as they are called in Portuguese framboesas. Cute name, almost as cute as the French framboises. Obviously, it’s almost impossible to beat the charm of the French language. N’est-ce pas?

Today I share with you two recipes showcasing these cute berries, both from food blogs I follow and love. The first recipe comes from Gayle’s site, and in a nice coincidence exactly one year ago I reviewed her book The Global Pastry Table. Her recipe calls for raspberry jam (I used store-bought, but you can go the virtuous route and make your own). The second recipe, from Lynda’s blog, calls for a mixture of preserves and fresh fruit. In another nice coincidence, I also reviewed her book in a not too distant past. Both recipes turned out delicious, and will be perfect for the holiday season coming up…

Pecan Raspberry Thumbprint Cookies-3

PECAN-RASPBERRY THUMBPRINT COOKIES
(from Pastry Studio)

(Makes about 60 cookies)

14 1/4 oz (3 cups + 2 tablespoons) flour
6 oz (1 1/2 cups) pecans, toasted
3 oz (1 cup) powdered sugar
1/2 teaspoon salt
12 oz (3 sticks) cold unsalted butter
2 teaspoons vanilla
1/2 cup – 3/4 cup raspberry jam

Heat oven to 350 degrees F. Line baking sheets with parchment or silpats.

Place the flour, pecans, powdered sugar and salt in the bowl of a food processor. Process until the nuts are finely ground. Cut the butter into 1/2” pieces and add along with the vanilla. Process until the dough begins to form clumps around the blade.

Roll the dough into 1 1/4” balls and set them about 2 inches apart on the cookie sheets. Press your thumb gently into the middle of each ball to make a well for the jam. Stir the jam to loosen it and then spoon about 1/2 teaspoon into the wells.

Bake until the cookies are golden brown, about 17 – 20 minutes. Place the pans on a wire rack to cool.

ENJOY!

to print the recipe, click here

compositethumb

Comments: These cookies were a lot of fun to make, but of course I think there is room for improvement. By the way, I halved the recipe and got about 32 cookies. Next time I want to make them a little more uniform in size, and also smooth out the surface a little better. But, this time I went with a rustic look. When in doubt, apply “rustic” to the title of your productions and everyone will be impressed… Let this be our little secret. And one more secret for you… do you know when I made these cookies? Six months ago! I’m not kidding you when I say I’ve got way too many things waiting in line to go public. Which also explains why I’m giving you two recipes in one single post, after all I don’t want you to wait six more months to enjoy these amazingly delicious raspberry squares that I made just a couple of weeks ago. See? I don’t always blog at a snail pace.

Raspberry squares

RASPBERRY ALMOND STREUSEL BARS
(slightly modified from Taste Food)

for the crust and topping:
½ cup whole wheat flour
½ cup all-purpose flour
½ cup almond flour
½ cup old-fashioned oats
½ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
½ teaspoon almond extract

for the filling:
3/4 cup raspberry preserves
1/4 cup apricot jam
6 ounces fresh raspberries
1/4 cup sliced or slivered almonds, coarsely chopped

Heat the oven to 375°F. Butter an 8 by 8-inch baking pan. Line the bottom with parchment leaving a 2-inch overhang on 2 opposite sides. Butter the parchment.

Combine the flours, almond meal, sugars, cinnamon, and salt in a food processor. Pulse to combine. Add the butter and extracts. Pulse until mixture is coarsely blended, 10 to 12 times. Transfer 1/2 cup of the mixture to a bowl to reserve for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until golden brown, about 15 minutes.

Place the preserves, jam, and raspberries in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving large pieces intact. Spread the mixture over the crust. Add the almonds to the reserved topping, then sprinkle the topping over the filling.

Bake until the filling is bubbling and the topping is golden brown, about 25 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in small squares. Serve at room temperature or cover and refrigerate for up to 2 days.

ENJOY!

to print the recipe, click here

barscollage

Comments: It goes without saying that the combination of raspberries and almonds is a classic. In these bars, the cinnamon component will also be quite prominent. The three flavors together form a superb trinity! I think the almond extract could be omitted if you don’t have some hanging around in your pantry, but I must say it adds a lot to the crust and topping. Make sure you let the whole thing cool completely before slicing, or it will crumble on you. I actually placed the whole baking dish lightly covered with aluminum foil in the fridge and sliced it several hours later. I cut the squares a little smaller than Lynda did, ending up with 25 squares instead of 16. Since I take these treats to the department, I like to maximize the number of servings so that more people can profit from a little sweetness on a busy morning.

I hope you enjoyed this double feature with a raspberry theme. I find that desserts and cookies made with raspberries are never overly sweet, the tartness of the berries cuts through the sugar and brightens up everything. Plus, how can anyone resist that intense red color they offer? So gorgeous!

ONE YEAR AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

TWO YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

THREE YEARS AGO: Chicken Parmigiana, the Thriller

FOUR YEARS AGO: Wild Mushroom Risotto

FIVE YEARS AGO: Tartine Bread: Basic Country Loaf

SIX YEARS AGO: Pugliese Bread

13Nov2015

BRIGADEIROS DE MORANGO

Posted in Brazilian cooking, Desserts by sallybr

Say it like a native: repeat after me….

I grew up enjoying brigadeiros, probably the most popular food item in Brazilian birthdays and wedding celebrations. They are pretty much mandatory in such occasions. Then, last month we were at my niece Raquel’s home and when it was time for dessert she marched into the dining room with a humongous batch of brigadeiros sent by one of my cousins who could not join us that day. Brigadeiros, home-made with love! Most were the normal, chocolate type, but some were pretty wild, with a bright neon-pink color. “What are these?” The answer puzzled me: “These are bicho de pé.” A literal translation produces something definitely unappetizing. Bicho de pé is a type of flea-like creature that lives in tropical swamps. Walking barefoot in those places carries a high risk of having those creatures set territory in the delicate flesh between your toes. They happen to look a lot like strawberry seeds, therefore the name. With this explanation, I just proved to you that Brazilians have a twisted sense of humor… At any rate, I rather go with “strawberry brigadeiros.” They are addictive. It’s hard for me to decide if they are better than the traditional ones, but… they put up a decent fight for first prize. Easy to make and even easier to wolf down. You’ve been warned!

STRAWBERRY BRIGADEIROS
(from the Bewitching Kitchen)

makes about 35 brigadeiros

2 cans of sweetened, condensed milk
2 tablespoons butter
1 package of strawberry gelatin
1 tablespoon of strawberry liquor (optional)
pink granulated sugar, or other coating of your choice

Add the condensed milk and butter to a saucepan, preferably non-stick. Cook over medium-low heat until the butter melts. Add the strawberry gelatin and the strawberry liquor, if using.

Cook, stirring constantly, until the mixture thickens and starts to release from the bottom of the pan. Keep it in low to medium-low heat, and stir often so that it doesn’t burn at the bottom of the pan. When it is thick, remove from heat and dump it over a half-sheet pan to cool faster. You can also simply transfer to a bowl and stick it in the fridge.

Pour about half a cup of granulated sugar on a small bowl. Reserve. When the brigadeiro mixture is cool, form little balls with a teaspoon, and roll on the palm of your hand. If you wet your hands with cold water it is easier to roll, and also helps the granulated sugar to adhere. Roll each ball on granulated sugar, and place in little paper cups.

Set the brigadeiros on a platter, and…

ENJOY!

to print the recipe, click here

Comments: Wanna try to guess how to say Bicho de Pe’? Hint: the “CH” in Portuguese has a sound of “SH.” (try it then click on the sound file below to see how well you did)

Bicho de pé is actually a registered trademark for these adorable candies. They were first made in a patisserie called “Amor aos Pedaços” (Love by the Slice) that opened in São Paulo back in 1982. The person behind the store, Ivani Calarezi, made beautiful gourmet cakes and pies, and her customers could choose one, grab a slice (or several), and go. It was a huge hit. Today Amor aos Pedaços is a chain with 50 stores all over the country. From what I’m told, the quality is not compromised. Apparently Bicho de Pé was available since its opening, so it’s a bit surprising that I had never seen one until now. Better late than never! I got the recipe from my cousin Yvone and made it right away after coming back home. A Halloween party was the perfect occasion… Everyone loved them!

They are a little tangy, a little sweet, plenty delicious… You can use different gelatin flavors, raspberry, blueberry, to have a slightly different color and taste. You can coat with chocolate sprinkles or make a mixed batch with different coatings, whatever you decide to do, I know these will be a huge success. Kids will go crazy for them, adults will try to act with restraint. HA! Wish them luck with that… Everyone turns into a kid around a batch of brigadeiros…

😉

We freeze well too! Make a big batch, stick us in the freezer,
and we’ll be ready to party whenever you are…

ONE YEAR AGO: Pan-charred Veggies from Cooking Light

TWO YEARS AGO: Artichoke-Saffron Souffle

THREE YEARS AGO: Cinnamon-Wreath

FOUR YEARS AGO: Yeastspotting 11.11.11

FIVE YEARS AGO: Oven-baked Risotto

SIX YEARS AGO: Potato-Roquefort Cakes with Ripe Pears

25Oct2015

SECRET RECIPE CLUB: CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE FROSTING

Posted in Desserts, Secret Recipe Club by sallybr

Chocolate Zucchini Cake Pieces
The last Monday of October is here in all its pre-Halloween glory, and chilly not-so-glorious mornings! It is Reveal Day of The Secret Recipe Club, and here I am to disclose the blog I was assigned to cook from: The Colbert Clan, hosted by Kate. Now, I must confess that this month I almost decided to skip participating because we traveled so much. I kept the blog going normally, but we barely stayed home. First a trip to Santa Monica, CA, back home for 24 hours, then we caught a plane to São Paulo, Brazil. I knew that my only chance of sticking with the Secret Recipe Club would be to jump on the assignment right away. So, I took a slightly different approach to it, and went straight with a search for a cake. Cake? Me, the anti-cake-baker? Yes, you got that right. I wanted to take a chocolate cake to the department and that’s what I searched for. The choice was easy, painless, and very sweet: a Chocolate Zucchini Cake, adorned with a luscious buttercream frosting which yours truly made with only minor boo-boos. It was an almost painless baking experience, which is saying a lot. But let me tell yo a little bit about Kate. She is a young, stay-at-home Mom of three kids, and her blog reflects life-style of someone who needs to get good food at the table for a family of five. I am sure it’s not easy, kids can be picky, and juggling everyone’s desires is like a full-time job! Kudos for her… I could not resist browsing a little bit through The Colbert Clan, and was tempted to make her Mini-snickers Cheesecakes, which are simply adorable with a drizzle of caramel on top. I am sure my colleagues at the department would be absolutely thrilled… And, since we are on the subject of cuteness, how about these Macaroon Kisses? Definitely something to consider as a baking project… But, chocolate cake was on my mind, and without further ado, let me share the recipe with you.

Chocolate Zucchini Cake

CHOCOLATE ZUCCHINI CAKE WITH CHOCOLATE FROSTING
(from The Colbert Clan)

for the cake:
1/2 cup oil
1 1/2 cups sugar
2 teaspoons vanilla
1 large egg
1/2 cup milk
2 cups shredded zucchini
2 cups flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

for the frosting:
1 cup butter, softened
1/2 teaspoon vanilla
3-4 tablespoons milk
1/2 cup cocoa powder
3 1/2 cup powdered sugar

Heat oven to 350 and spray your 9×13 pan.

In one bowl mix together oil, sugar, vanilla, egg and milk until combines. Add grated zucchini.In a second bowl mix together flour, cocoa powder, baking soda and salt.

Pour dry ingredients into wet mixture and mix.

Pour into your 9×13 pan and bake for 28 to 30 minutes. Cool completely before frosting.

Make the frosting: Beat the butter until fluffy. Mix in vanilla and milk. Mix in cocoa and powdered sugar, whip until the mixture is smooth and creamy. I did not have to use all the powdered sugar mixture.

Cut in squares and serve.

ENJOY!

to print the recipe, click here

Comments: I’ve always wanted to make a chocolate cake with zucchini in it, because it’s so intriguing! Of course, I am very fond of a particular type of carrot cake from my childhood, and zucchini is not too far from carrots as far as food is concerned. Plus, chocolate can make many things taste delicious and decadent, even the humble zucchini. This cake is simple to prepare, the hardest part was shredding the squash. Now, a piece of advice for novice bakers: if you are a neat freak like I am, and decide to rinse the sieve after making the cake batter, make sure it is 100% dry before you go sifting the cocoa powder for the frosting. If there is water in it, you’ll have a big mess on your hands, especially if you are puzzled about the cocoa not going through and decide to “help” it with your fingers. Enough said.

The cake was a big success with our colleagues, and of course Phil had to remind me of speeches he gave me in the past, like “The Importance of Frosting on Any Cake,” and “Why Cakes are Not Real Cakes If Not Smothered in Frosting.” He is thrilled that I seem to be getting his point, after so many years of food blogging. Our marriage only gets better and better.

Kate, I hope you had a great time cooking from your assigned blog!
I invite my readers to browse through the collection of goodies made by my fellow virtual friends from The Secret Recipe Club with a click on the blue frog at the end of the post.

ONE YEAR AGO: Pecan-Crusted Chicken with Honey-Mustard Dressing

TWO YEARS AGO: Bewitching Kitchen on Fire!

THREE YEARS AGO: Cashew Chicken Lettuce Wraps

FOUR YEARS AGO: Chiarello’s Chicken Cacciatore

FIVE YEARS AGO: Donna Hay’s Thai-Inspired Dinner

SIX YEARS AGO: Panettone

13Oct2015

APPLE CINNAMON OATMEAL CAKE

Posted in Breakfast & Brunch, Desserts by sallybr

Not too long ago I mentioned that apples and cinnamon make a perfect match. If you need any formal proof for the statement, look no further, this is it. Absolutely perfect for the season, this cake keeps the apples in chunks that get deliciously sweet and soft during baking. It reminded me a bit of a famous cake by Dorie Greenspan. But this version includes oats for a slightly more substantial cake. Let’s say it walks through a rustic path I am quite fond of. Complex flavors, delicious topping… The recipe comes from Pastry Studio, a blog I visit all the time and cook from regularly. As usual, Gayle’s bench notes are perfect guidelines to highlight what is important when preparing the cake, as well as her rationale while designing the recipe. A nice lesson in baking is what I always find when I stop by her site.

Apple Oatmeal Cake

APPLE CINNAMON OATMEAL CAKE
(from Pastry Studio)

for the streusel:
1/3 cup (1 5/8 oz) flour
1/3 cup (1 oz) old-fashioned oats
1/4 cup (1 3/4 oz) dark brown sugar, packed
1/2 teaspoon cinnamon
pinch allspice
2 oz (4 tablespoons) cold unsalted butter
1 1/2 teaspoons (8 grams) molasses

for the cake:
2 medium (about 13 oz) apples
1 teaspoon lemon juice
1 1/4 cups (6 1/4 oz) flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon allspice
pinch nutmeg
1 cup (3 oz) old-fashioned oats
3/4 cup (6 oz) apple juice
1/2 cup (4 oz) canola oil
1/2 cup (3 1/2 oz) dark brown sugar, packed
1/2 cup (3 1/2 oz) granulated sugar
2 eggs at room temperature
1 3/4 teaspoon vanilla
1/2 cup (4 oz) milk at room temperature

Heat oven to 350 degrees F. Lightly grease a 9” square cake pan and line with parchment, leaving a short overhang on two sides.

To prepare the streusel, mix the flour, oats, brown sugar and spices. Cut the cold butter into 1/4” pieces and add. Toss until coated with the dry ingredients and drizzle the molasses. Using your fingers or a fork, press the butter pieces until they break off into smaller pieces and the mixture clumps together and is crumbly with large and small chunks. Chill until ready to use.

Peel, core and cut the apples into small cubes. You should have about 2 cups. Toss the apples with lemon juice to prevent browning. Set aside.

Whisk together the flour, salt, baking soda and spices. Set aside. Combine the oats and apple juice and set aside for about 5 minutes.

In another bowl, whisk the oil, both sugars and eggs until thoroughly blended. Add in the vanilla and oat and apple juice mixture. Mix in the dry ingredients in 3 additions, alternating with half the milk and beginning and ending with the dry ingredients. Mix just until there are no dry streaks of flour. Fold in the chopped apples. Pour the batter into the prepared pan and spread it out in an even layer. Sprinkle the streusel evenly over the top of the batter.

Bake until a toothpick inserted into the center comes out clean, about 34 – 36 minutes. Remove from the oven and place on a wire rack to cool completely.

Run a thin-bladed knife around the edges of the cake. Gently lift it out of the pan using the parchment overhang to assist. Using a platter, flip the cake over and peel off the parchment. Use another plate or platter to flip the cake right side up.

ENJOY!

to print the recipe, click here

Reading Gayle’s bench notes you can tell she worked hard to perfect this cake. The batter is much more liquid than most cakes I’ve ever made, and it smells amazing as it bakes. The aroma seems to only get better as the cake sits and cools. Which brings me to the only tricky part of this recipe. Keeping the cake intact for 24 hours. Not easy. At some point Phil said if I did not cut it he would take matters into his own teeth and bite it. I was unmoved. Defended the cake as if my life depended on it. And it was worth it, because it is a cake that profits from a little time to itself, 24 hours left to evolve into its maximal deliciousness.

Apple Oatmeal Cake Pieces

It was hard to wait for a full day before indulging, but worth it…
Look at the chunks of apple waiting for you…

ONE YEAR AGO: Sourdough Rye Bread with Flaxseeds and Oats

TWO YEARS AGO: Apricot-Raspberry Sorbet: A farewell to Summer

THREE YEARS AGO: Marcela’s Salpicon

FOUR YEARS AGO: Pork Kebabs

FIVE YEARS AGO: Fondant au Chocolat

SIX YEARS AGO: Got Spinach? Have a salad!

5Oct2015

MAPLE GLAZED PUMPKIN BREAD

Posted in Breakfast & Brunch, Desserts by sallybr

Since all my requests to bring Spring back have been ignored, I resign myself to celebrate the season by baking a pumpkin loaf coated with a fantastic maple icing which found its way to a few of my fingers. First encounter was by accident. The other seven were intentional. The recipe is from Sue’s site, The View from Great Island, a blog you must visit regularly. I’d like to make pretty much everything she shares, our taste in food is quite similar. Although I must say she is a lot more daring than me, facing projects like this one that leave me in complete awe. Never in a gazillion years I could go for it. But, this pumpkin loaf? Doable and absolutely wonderful. Make it. And don’t forget to lick your fingers…

MAPLE GLAZED PUMPKIN BREAD
(from The View from Great Island)

for the pumpkin bread:
2 large eggs
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup vegetable oil
1 cup sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda

for the maple glaze:
1 1/2 cups confectioner’s sugar, sifted
4 tbsp maple syrup (more or less)
1/4 tsp maple extract (optional)

Set oven to 350F.

Spray a non-stick standard loaf pan with cooking spray and line the pan with a sheet of parchment paper with long ends to help remove the bread later.

Whisk the eggs in a large mixing bowl. Whisk in the pumpkin, oil, sugar, and spices. Stir in the flour, baking soda and salt and mix until combined. Turn the batter into the pan and even out.

Bake until a toothpick comes out without wet batter clinging to it, about 50 minutes. Let the loaf cool almost to room temperature before glazing.

To make the glaze, whisk together the sugar with enough maple syrup to make a thick, spreadable glaze. Keep whisking until all the little lumps are dissolved. Whisk in the extract, if using. Spread thickly onto the cooled bread.

ENJOY!

to print the recipe, click here

Comments: Guess what? I brought this loaf to our colleagues at work. I am sure you are not surprised. One of the most frequent compliments I heard was “OMG, that icing!”, which made me feel a lot better about the obsessive finger licking I went through while preparing this delicacy. But please, don’t think it’s just about the icing, the loaf itself is wonderful, I guarantee that even pumpkin haters will fall in love with it.

Sue, thank you so much for such a great recipe, I know I’ll be making it again before pumpkin season is over because one of our graduate students said it was one of the best things I shared so far. She’s been around for 2 years! How’s THAT for a compliment?

😉

ONE YEAR AGO: In My Kitchen, October 2014

TWO YEARS AGO: Grilled Steelhead Trout

THREE YEARS AGO: Brown Butter Tomato Salad

FOUR YEARS AGO: Spelt and Cornmeal Rolls

FIVE YEARS AGO: Roasted Potato and Olive Focaccia

SIX YEARS AGO: Multigrain Bread Extraordinaire