Attraversiamo. Italian for “let’s cross over”. While in Italy, Elizabeth Gilbert fell in love with this phrase. She also fell in love with gelato, a fact that was glossed over in the movie version of Eat, Pray, Love. But her love for gelato is more pronounced in the book, where she muses that [...]]]>

Attraversiamo. Italian for “let’s cross over”. While in Italy, Elizabeth Gilbert fell in love with this phrase. She also fell in love with gelato, a fact that was glossed over in the movie version of Eat, Pray, Love. But her love for gelato is more pronounced in the book, where she muses that gelato is so popular that it’s even acceptable to eat it before lunch. Now THAT is a country where I’d fit right in! When I visited Italy, I fell in love with the word stracciatella, and the gelato flavor of the same name. Elizabeth Gilbert’s story inspired me to create my favorite gelato flavor at home.

Stracciatella gelato is similar in theory to chocolate chip ice cream, but much different. Gelato contains less air and a lower fat content than American ice cream, which gives it a smoother texture. Instead of adding chocolate chips to the vanilla gelato base, stracciatella calls for melted chocolate to be drizzled into the ice cream after it has been churned, which creates delicate strands of chocolate throughout the gelato.

I wasn’t too impressed with the movie, but after a bowl or two of stracciatella gelato, it was only a distant memory. I agree with Roger Ebert’s opinion that Eat, Pray, Love depicts the author’s narcissistic trek around the world, funded by a book advance. I read the book before watching the movie, and I really enjoyed it. Gilbert’s writing style is quite witty. I was looking forward to seeing the movie until about 5 minutes in, when I realized that it wasn’t going to come close to the entertainment value of the book. I do recommend the book but the movie was quite boring. The characters were lacking the depth that they had in the book, and many scenes from the book that I felt were crucial to the story were missing from the movie. Don’t bother with the movie, read the book instead. And definitely make yourself a bowl of stracciatella gelato.

There was plenty of fodder for food inspiration in this movie, which made it a perfect choice for the January 2012 Food ‘n Flix event. This month’s roundup will be posted at the end of the month at The Law Student’s Cookbook.

Stracciatella Gelato
Adapted from The Ciao Bella Book of Gelato and Sorbetto
Yield: About one quart

2 cups whole milk
1 cup heavy cream
3 egg yolks
2/3 cup sugar
1/4 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, chopped

Combine the milk and cream in a heavy bottom saucepan. Heat over medium heat, stirring occasionally, until it reaches a temperature of 170°F.

While the milk is heating, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until the mixture is thick and pale yellow. When the milk mixture has reached the correct temperature, slowly pour the hot milk into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Pour the entire mixture back into the saucepan and continue to heat over medium heat, stirring frequently. When the custard is thick enough to coat the back of a wooden spoon and has reached a temperature of 185°, remove it from the heat.

Pour the custard through a fine mesh strainer into a clean bowl. Allow it to sit at room temperature until it has completely cooled, stirring every 5 minutes or so. If you’d like to cool the custard faster, place the bowl into an ice bath and stir until cooled. When the custard has cooled, cover and refrigerate for at least 4 hours, preferably overnight.

Once the custard has been chilled, whisk in the vanilla extract. Pour the custard into your ice cream maker and churn according to the instructions.

While the ice cream is churning, place the chocolate into a heatproof bowl. Set the bowl over a pan of barely simmering water, making sure that the bottom of the bowl doesn’t touch the surface of the water. Stir the chocolate until it has just melted. Remove the bowl from the heat and allow it to cool until it is just slightly warm (about 100°F).

As soon as the gelato has finished churning, drizzle the chocolate in a thin stream over the top. Use a rubber spatula to fold it into the gelato. Transfer the gelato to a freezer container and freeze for at least 2 hours before serving.

On these chilly winter mornings, it’s essential to fire up the oven and create something warm and comforting. Something with a hint of holiday spice and a dollop of freshly whipped cream. Brew a cup of tea and wait for the sun to rise over the trees, finally slanting into the window later [...]]]>

On these chilly winter mornings, it’s essential to fire up the oven and create something warm and comforting. Something with a hint of holiday spice and a dollop of freshly whipped cream. Brew a cup of tea and wait for the sun to rise over the trees, finally slanting into the window later and later each day. During the dark days of December, my one small kitchen window receives only a precious hour or so of sunlight. This little window looks out on the white brick wall of our neighbor’s garage, which is about four feet away. My window faces east, but receives no direct sunlight due to the proximity of this garage. Instead, the early afternoon sunlight bounces off the white wall and into my kitchen. It’s the ultimate reflector for photography, and I am rewarded with great natural light if I time my baking just right.

I often fantasize about painting a mural on this white wall. The neighbors would never notice, since this side of the garage is basically inaccessible from their yard. I would welcome a bit of color in my landscape, but at the same time I would lament the loss of pure white light. Instead, I study the nuances of the brick and the patterns created by mortar that has oozed out of the seams.

This season is all about finding beauty and light in unexpected places. Whether it’s a splash of reflected light or the smell of cinnamon, ginger, and cloves hanging in the air once the gingerbread has been removed from the oven, soak it up. Savor it.

Sourdough Gingerbread
Based on a recipe from the molasses jar, sourdough-ized by Simple Math Bakery
Yield: One 8″ square cake

1 cup all-purpose flour
1/4 cup plus 2 tablespoons whole wheat flour
1 1/2 teaspoons baking soda
2 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch of salt
5 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
1 egg
3/4 cup molasses
1 cup sourdough starter (175% hydration)
1/4 cup cold water

Preheat the oven to 350°. Grease an 8″ square cake pan and set aside.

Combine the all-purpose flour, whole wheat flour, baking soda, spices, and salt in a bowl. Set aside.

With an electric mixer, beat the butter until light and creamy. Add the sugar and continue to beat on medium speed until fluffy. Add the egg and mix until combined, scraping down the sides of the bowl as necessary. With the mixer on low speed, slowly pour in the molasses, aiming for the spot between the beaters and the bowl.

Add half of the flour mixture and beat on low speed just until combined. Mix in the remaining flour mixture. Add the sourdough starter and water, mixing on low speed until well combined.

Pour the batter into the pan and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack and let the gingerbread cool for 1 hour in the pan before slicing.

Spiced Whipped Cream
Yield: approximately 2 servings

1/2 cup heavy cream
1-2 tablespoons of granulated sugar, to taste
pinch of ground cinnamon
pinch of ground ginger

For best results, place your mixing bowl and beaters/whisk attachment in the fridge for 10 minutes. Add the cream to the cold bowl, and whip on high speed until the cream starts to thicken. Add the sugar slowly while the mixer is on. Once the sugar has been incorporated, add the spices and continue to beat until soft peaks form. Spoon the whipped cream onto slices of gingerbread and enjoy!

Take a long look at this picture. Allow your eyes to drift in and out of focus. Let the thoughts and stresses of the day drain from your mind. Introduce your brain to this whoopie pie and let the words flow through like a river. Cookie…cake…pie…filling…peanut butter…chocolate…ganache…sandwich. Acknowledge each word as it appears [...]]]>

Take a long look at this picture. Allow your eyes to drift in and out of focus. Let the thoughts and stresses of the day drain from your mind. Introduce your brain to this whoopie pie and let the words flow through like a river. Cookie…cake…pie…filling…peanut butter…chocolate…ganache…sandwich. Acknowledge each word as it appears on your mind’s screen, briefly consider how it might describe this confection, then let it go. Take a minute to relax and just breathe. When you’re ready, remove yourself from your sweet reverie. I invite you to share your whoopie pie epiphanies in the comments below.

My epiphany? Cookie-shaped cake sandwich. My brain felt that this was the most accurate descriptive phrase for a whoopie pie. That, and the fact that it kinda looks like a hamburger. But I’ll try to let that thought flow right on through and focus on the sweetness of fluffy peanut butter cake filled with intense dark chocolate ganache.

These babies are straightforward and simple. Whip up the batter, then plop it onto a cookie sheet. Pop ‘em in the oven and watch them spread while they rise ever so slightly in the center, creating that perfect domed shape. Make your filling while they cool, then slather it on. Be generous!

Peanut Butter Whoopie Pies
Adapted from Whoopie Pies
Yield: 24 four-inch cakes (12 whoopie pies)

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
2 eggs
scant 1 1/2 cups milk
1 tablespoon apple cider vinegar

Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the milk and vinegar and let sit for 5 minutes, until it curdles. Alternatively, use 1 1/2 cups buttermilk in place of the milk and vinegar.

In a medium sized bowl, stir together the flour, baking soda, baking powder, and salt.

In the bowl of your mixer or a large bowl, cream the butter, sugar, peanut butter, and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing in between additions and scraping down the sides of the bowl as necessary.

Add half of the flour mixture to the butter mixture. Beat on low speed just until combined. Add half of the milk and mix until combined. Repeat with the remaining flour and milk. Beat on medium speed until well combined.

Drop about 2 tablespoons of batter at a time onto the baking sheet. Space the cakes 2 inches apart. Bake one sheet at a time for 15-18 minutes, or until the edges start to brown and the cakes are firm to the touch. Remove the baking sheet from the oven and allow the cakes to cool on the pan for 5 minutes. Transfer them to a cooling rack to cool completely before constructing whoopie pies.

Chocolate Ganache

8 ounces (1 1/3 cups) 60% cacao baking chips, or chopped chocolate
1/2 cup heavy cream

In a small saucepan, heat the cream over medium heat just until it bubbles. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and let it sit until the chocolate has melted, about 10 minutes. Stir with a wooden spoon or spatula until smooth.

Allow the ganache to rest at room temperature until it is firm enough to spread, about 2 hours. To speed up the process, place the ganache in the refrigerator and give it a stir every 10 minutes. It should take about 30 minutes to reach spreading consistency.

The sun may have come out for an hour or two today. But mostly the blue-tinted sky had an ominous look about it. There’s another storm brewing. Last Friday, we had a glorious thunder and lightning storm that filled up our rain barrel in no time flat. The mountains still show patches of [...]]]>

The sun may have come out for an hour or two today. But mostly the blue-tinted sky had an ominous look about it. There’s another storm brewing. Last Friday, we had a glorious thunder and lightning storm that filled up our rain barrel in no time flat. The mountains still show patches of white snow among the evergreens, a sure sign that it’s been a chilly week. Just perfect for curling up on the couch with a cat at my side and a mug of tea and an orange oat scone on the coffee table in front of me.

Working with scone dough is a quick and dirty process. You get permission to dive right in with your hands and blend the ingredients, albeit gently. Flour, oats, and crumbly bits of dough end up all over the kitchen, if you’re anything like me. The dough comes together quickly and the baking time is short. In no time, I had a half dozen scones on my counter and another disc of dough in the freezer for later.

These scones are hearty, with a slight sweetness and satisfying crunch from the turbinado sugar on top. I used extra thick rolled oats, and they lend a wonderfully chewy quality. I like my scones to have a bit of structure. The hint of citrus adds some bright, summery cheer. With the sounds of Gov’t Mule in the background and a good book awaiting me, it’s going to be a cozy evening.

Orange Oat Scones
Adapted slightly from 101 Cookbooks
Yield: 12 scones

2 cups whole wheat flour
1 cup unbleached, unbromated all-purpose flour
1/2 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup unsalted butter, cold
2 cups rolled oats
zest of 1 orange
1 cup heavy cream
1 tablespoon plain yogurt
2/3 cup dried currants
turbinado sugar for sprinkling on top

Preheat the oven to 350°. Prepare a baking sheet by lining it with parchment paper.

In a large bowl, stir together both types of flour, the sugar, baking powder, and baking soda. Cut the butter into 1/4 inch cubes. Using a pastry blender, incorporate the butter cubes into the dry ingredients.

Stir in the oats and orange zest. Pour in the cream and yogurt, mixing gently just until combined. Do not overwork the dough. If more moisture is needed to bring the dough together, add a small amount of cream at a time.

Turn the dough out onto a work surface. Gather the dough with your hands and split it in half. Form each half into a disc approximately 6 inches in diameter. You may wrap one disc and freeze it at this point, if desired. Slice the disc(s) into six triangles. Place the scones onto the baking sheet, leaving an inch or two in between. Bake for 12-15 minutes, or until the bottoms are golden brown. Allow to cool on the pan.

Fluffy lemon chiffon cake, ice cold whipped cream, and just-picked organic strawberries. What more could you want from [...]]]> Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Fluffy lemon chiffon cake, ice cold whipped cream, and just-picked organic strawberries. What more could you want from a summer dessert? Though it may appear daunting, all of the components can be broken down into manageable segments that can be spread over a few days. You won’t have to be in the kitchen all day to create such a masterpiece. And believe me, the taste is just as impressive as the presentation. The cake has a pleasant lemon flavor, while the pastry cream filling manages to bring out the fresh flavor of summer strawberries without overpowering them with artificial sweetness.

Jana of Cherry Tea Cakes was our July Daring Bakers host and she challenged us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

I deviated from the given recipe slightly, by omitting the almond paste topping and the gelatin in the whipped cream, opting to freeze the dessert instead of using a stabilizer.

Lemon Chiffon Cake
Yield: One 8″ cake

1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 cup grapeseed oil
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
5 egg whites
1/4 teaspoon cream of tartar

Preheat the oven to 325°. Line the bottom of an 8″ square (or 8″ springform) pan with parchment paper. Do not grease the sides of the pan.

In a large bowl, stir together the flour and baking powder. Add all but 3 tablespoons of the sugar, and all of the salt. Set aside.

In a small bowl or measuring cup, combine the oil, egg yolks, water, lemon juice, and lemon zest. Whisk thoroughly. Pour into the bowl with the dry ingredients and whisk for a minute, until smooth.

In a large, clean bowl, beat the egg whites with an electric mixer, using the whisk attachment, until frothy.

Add the cream of tartar and continue to whisk the egg whites until they form soft peaks. Slowly add the remaining 3 tablespoons of granulated sugar and continue to beat the egg whites until they hold stiff and shiny peaks.

Using a grease-free rubber spatula, scoop about 1/3 of the egg whites into the yolk mixture. Fold in the egg whites gently, to lighten the mixture. Fold in the remaining egg whites just until combined.

Pour the batter into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
Note: My cake collapsed in the center as it cooled. Some chiffon cake experts recommend cooling the cake upside down, which may help to prevent collapse.

To unmold the cake, run a knife around the edges to separate the cake from the side of the pan. If you’re using a springform pan, simply remove the sides of the pan. Invert the cake onto the cooling rack and peel off the parchment paper.

Pastry Cream Filling

1 cup whole milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons corn starch
1/4 cup granulated sugar
1 egg
2 tablespoons unsalted butter
1 cup heavy whipping cream

Combine the milk, vanilla extract, and salt in a heavy saucepan. Heat the liquid over medium-high heat, until it is close to boiling. Stir occasionally.

Meanwhile, whisk the corn starch and sugar with an electric mixer. Add the eggs, continuing to whisk until smooth. When the milk is ready, slowly pour it into the bowl while the mixer is running, aiming for the small gap between the whisk and the bowl. Pour the mixture back into the saucepan and continue to heat until the custard thickens, is just about to boil, and coats the back of a spoon.

Remove the pan from the heat. Strain the custard through a fine mesh strainer to remove any lumps. Allow the custard to cool for about 10 minutes, stirring occasionally.

Slice the butter into 4 pieces. Whisk each piece into the pastry cream, one at a time, stirring until dissolved. Cover the pastry cream with plastic wrap, pressing the wrap onto the surface of the cream to prevent a skin from forming. Refrigerate for up to 5 days.

When you are ready to assemble the fraisier, remove the pastry cream from the fridge. Place the whipped cream in the bowl of your mixer. Whip the cream with the whisk attachment until it forms medium-stiff peaks. Gently fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup

1/3 cup granulated sugar
1/3 cup water
1 teaspoon pure vanilla extract

Combine the water and sugar in a medium saucepan. Heat over medium-high heat until the mixture comes to a boil and the sugar has dissolved. It is not necessary to stir the syrup, but it won’t hurt if you do. Once the sugar has dissolved, remove the syrup from the heat and cool slightly. Stir in the vanilla extract.

To assemble the fraisier:

1 chiffon cake
1 recipe pastry cream filling
1 recipe simple syrup
2 pounds fresh strawberries

Line the sides of an 8″ springform pan with plastic wrap. Do not cover the bottom. Since I don’t have an 8″ springform pan, I used two small plastic containers. I lined them both with plastic wrap.

Using a serrated knife or a cake slicer, level off the top of the cake and then cut the cake in half horizontally. Trim the cake to fit your pan or container if necessary.

Place the bottom layer of cake into the pan. Drizzle with simple syrup until it is the consistency of a moist sponge.

Hull and slice in half enough strawberries to place upright, around the edges of your container. Arrange the strawberries so that the cut side faces out, pointy side up.

Spoon or pipe the cream filling in between the strawberries, filling the container to the top of the strawberries. If you desire, slice some more strawberries and place them on top of the cream layer. I chose to place one unsliced strawberry into the center of the cream layer.

Place the second layer of cake on top of the cream layer. Moisten this layer with simple syrup. Cover the cake and freeze for at least 4 hours.

If the cake has not completely frozen, you can invert the container and gently tug on the plastic wrap to remove the cake from the container. If the cake has frozen, you may need to let it sit out at room temperature for a while before it can be removed. If you have used a springform pan, simply remove the sides of the pan to serve.

Top the cake with remaining pastry cream filling and fresh fruit.

I love a good baking challenge, but my favorites [...]]]> The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

I love a good baking challenge, but my favorites are the challenges that lend themselves to creative shapes. For these challenges, my mind is able to wander through mathematical equations, searching for an appropriate symbol or pattern to re-create in edible form. This month it’s one of my favorites: Pi.

As excited as I was to mold the marquise into a shape of mathematical significance, when the dishes had piled up and the dessert was finally plated, I discovered an irrationally fabulous combination of flavors.

The marquise is a rich, velvety chocolate pillow. Even just out of the freezer, it softens into the most glorious texture. Which, by the way, makes it extremely difficult to get out of the Pi molds without breaking the legs off. Out of six attempts at unmolding Pi-shaped marquise, only one was successful. But one was all I needed for the photo!

The rest of them, no matter how many pieces they broke into, got plated atop soft, marshmallowy meringue broiled to golden brown perfection. Fresh strawberry sauce, starring organic local strawberries from our CSA, complemented the marquise and meringue splendidly.

The simple conclusion is that you need to make this dessert. As daunting as it may look, it breaks down into manageable segments. It is well worth the effort!

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

Recipe Source: Emma and Jenny learned how to make this marquise dessert when they worked together at a Seattle restaurant. The recipe is adapted from one developed by Bennie Sata, a Seattle-area pastry chef who introduced the city to one of its iconic chocolate desserts.

Chocolate Marquise
Yield: approximately 6 servings

3 large egg yolks, room temperature (save the whites for the meringue!)
1 large egg, room temperature
2 tablespoons + 2 teaspoons granulated sugar
1 tablespoon + 1 teaspoon water
Chocolate base, barely warm (recipe follows)
1/2 cup heavy cream
1/2 cup cocoa powder for rolling
Torched (or broiled) meringue (recipe follows)
Strawberry sauce (recipe follows)

This recipe will fill a 6″ x 6″ pan, or you may substitute silicone molds or any other shape pan of your choosing. It’s a good idea to line the pan with parchment paper or plastic wrap to facilitate easier removal of the frozen marquise. This may not be necessary for silicone molds, depending on the shape of the mold.

Pour the cream into the bowl of your mixer. Whip until the cream reaches soft peaks. Do not beat the cream until stiff, as it will be difficult to fold into the chocolate marquise. Transfer the cream to a small bowl, cover, and place in the refrigerator while you prepare the marquise.

Prepare the chocolate base (recipe below), and allow it to cool while you prepare the marquise.

In the bowl of your mixer, combine the egg yolks and whole egg. Whip with the whisk attachment on high speed until very pale and fluffy, 10-15 minutes. While the eggs are being whipped, prepare the sugar syrup.

In a small saucepan, combine the sugar and water. Bring the mixture to a boil, then cook over medium heat until it reaches the soft ball stage (235°F). For me, this took about 10 minutes (just enough time to whip the eggs).

With the mixer on low speed, drizzle the hot sugar syrup into the eggs, attempting to pour it right between the beater and the bowl. The sugar will begin to harden immediately, so do this fairly quickly. As soon as the sugar has been added, turn the mixer back to high speed and whip until the bowl is cool to the touch.

Add the chocolate base to the egg mixture, and whip to combine. Don’t whip for too long, as you might lose the air that you whipped into the eggs. I mixed for about 1 minute.

Remove the whipped cream from the fridge. Using a rubber spatula, fold in 1/3 of the cream to lighten the chocolate mixture. Gently fold in the remaining cream.

Pour the mixture into the prepared pan or mold and cover tightly with plastic wrap (making sure the plastic wrap touches the chocolate so that no air can get in). Place the pan into the freezer until very firm, preferably overnight.

Chocolate Base
This is an ingredient for the marquise recipe above.

3 ounces bittersweet chocolate (I used 86%)
1/3 cup + 2 teaspoons heavy cream
1/8 teaspoon salt
1/16 teaspoon cayenne
1 tablespoon honey
1/4 teaspoon pure vanilla extract
1 tablespoon cocoa powder
dash of black pepper
1/2 tablespoon unsalted butter, room temperature

Break or chop the chocolate into coarse pieces and place in a medium sized mixing bowl. Set aside.

In a double boiler, or a heatproof bowl over a saucepan of simmering water, warm the cream until it is hot to the touch but not boiling. Pour the cream over the chocolate. Let sit for a minute or two, then stir until the chocolate has completely melted.

Add the remaining ingredients and stir to combine. Allow to sit at room temperature while you prepare the marquise, above. Do not place in the refrigerator, as the base must be soft when added to the marquise.

Broiled Meringue

3 large egg whites
1/2 cup less 1 tablespoon granulated sugar
Splash of apple cider vinegar
1/8 teaspoon pure vanilla extract

Combine the egg whites, sugar, and vinegar in the bowl of your mixer. Using your (clean!) hand, reach into the bowl and stir the ingredients together. The sugar should be evenly moistened.

Place the bowl over a small saucepan of simmering water. Stir continuously with your fingers. As the liquid heats up, the sugar will dissolve and the egg whites will thicken. Remove the bowl from the heat when you no longer feel grains of sugar and the mixture is uniformly warm, but not hot.

Using the whisk attachment of your mixer, whip the egg whites until they form soft peaks. During the last 10 seconds of mixing, add the vanilla extract and beat until combined.

Torch the meringue with a blowtorch, or broil as directed below.

Strawberry Sauce
Adapted from Epicurious
Yield: approximately 1 cup (you may want to double this if you are serving all the marquise at once)

8 ounces strawberries (about 1 cup)
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Remove the tops of the strawberries and chop them coarsely. Add them to a small saucepan, along with the rest of the ingredients. Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes.

Allow the sauce to cool, and refrigerate until served.

To plate the dessert:

Use a blowtorch to broil the meringue, or optionally use the broiler of your oven. To do this, lightly spray a piece of aluminum foil with cooking spray. Spoon a dollop of meringue onto the foil. Set the broiler to the lowest heat setting, place the meringue under the broiler, and watch it carefully until it has browned. Transfer the broiled meringue to your serving plate.

Remove the marquise from the freezer. Carefully pop it out of the molds, or invert it out of the pan. Slice into cubes if you have used a larger pan. Measure the cocoa powder into a small bowl. Handling the marquise as little as possible (I used two large spoons), roll it in the cocoa powder and then place it on top of the meringue. The marquise will start to melt as soon as it is removed from the freezer.

If your cubes are large enough that they aren’t melting fast enough, you may want to place them in the fridge for about 15 minutes while you are broiling the meringue. My Pi-shaped marquises were thin enough that I knew I wouldn’t have a lot of time to transfer them from molds to plate before they started melting!

Carefully place the marquise atop the broiled meringue. Drizzle sauce over or around the dessert as desired. Enjoy!

For us bakers, it’s never difficult to figure out how to celebrate Pi Day! The most important component of any halfway decent Pi Day celebration is pie. Pie is the obvious choice, not only because it shares a name with the popular number, but because of its traditional circular shape. There are infinite [...]]]>

For us bakers, it’s never difficult to figure out how to celebrate Pi Day! The most important component of any halfway decent Pi Day celebration is pie. Pie is the obvious choice, not only because it shares a name with the popular number, but because of its traditional circular shape. There are infinite (like pi!) ways to create a pi-themed pie. I’ve decided to forgo any circular pie references in favor of creating a custom shaped pi filled with tangy sweet blood orange curd.

Do you know how to calculate the area of this blood orange? Hint: you’ll have to use pi. But luckily, no complicated math is necessary to create your own custom pi pie bowls. You’ll just need a bit of patience, some aluminum foil, and a lot of pie dough.

First, shape two small cylinders out of aluminum foil. Then create a third cylinder with a wavy shape to complete the top. To join these three parts, cover them with a large sheet of foil and press it tightly around the form.

It wasn’t until I finished baking the crust that I realized my pi was backwards! You may want to make your mold in a mirror image so that when you flip the finished crust off the mold it will look just as you planned.

For more pi day deliciousness, make sure to check out the 2011 Pi Day baking contest. There are all kinds of pies that will inspire you to revisit your old math textbooks and brush up on your mathematical formulas! OK, so maybe you won’t go that far. But I’m sure you’ll be craving your very own pi(e)!

Blood Orange Curd Pi
Created by Simple Math Bakery
Yield: 2 pi-shaped pies (4-6 servings)

Blood Orange Curd
Adapted from Country Living
Yield: 4 cups (Lots more than you will need for the pie!)

5 eggs
1 3/4 cups granulated sugar
1 cup blood orange juice (from about 4 blood oranges)
zest of 1 blood orange
1/4 cup lemon juice (I used the juice of 1 lemon)
1 cup (16 tablespoons) cold unsalted butter, cut into pieces

In a heatproof bowl, whisk together the eggs, sugar, blood orange juice, zest, and lemon juice. Place the bowl over a saucepan with 1 inch of simmering water. This will allow the egg mixture to heat without cooking the eggs.

Heat the mixture, whisking every 3 or 4 minutes, until the temperature reaches 180 degrees (approximately 30 minutes). The curd will be thickened. Remove the bowl from the heat and add the butter pieces. Stir until the butter has melted and the curd is smooth.

Allow the curd to cool, cover with plastic wrap, and refrigerate until chilled.

To assemble the pie:
1 recipe pie dough
Custom pie crust molds (see instructions above)

Place the aluminum foil pie molds on a parchment lined baking sheet.

Roll out your pie dough until it is 1/8″ to 1/4″ thick. The thinner you roll it, the more difficult it will be to drape it over the mold without breaking. Cut the dough into 2 or 3 pieces, depending on the size of your molds. Carefully drape the pie dough over the molds and gently press the dough against the mold to ensure that it fits snugly into all the crevices. Trim the edges of the dough around the molds. Cover the dough with plastic wrap and place the entire baking sheet in the fridge for at least 1 hour.

Preheat the oven to 400°. Bake the crust for 13-15 minutes, or until the crust is just starting to brown. Flip the crust over and gently remove the foil from the inside of the mold. Bake for an additional 3-5 minutes, or until the crust is sturdy enough to hold its shape.

I tried two different variations of pi mold. The one with connected legs held up better than the one with disconnected legs. Keep stability in mind as you design your pie mold!

For the filling:
1/2 cup heavy whipping cream
1 cup blood orange curd

Whip the cream until it holds stiff peaks, about 5 minutes.

Gently fold in the blood orange curd with a large spoon or spatula.

Isn’t it a pretty color? Spoon the filling into the pie crust and garnish with fresh fruit. Enjoy while working on your memorization of pi digits!

3.141592653589793238462643383279502884197169399375105820974944592307816406…

I have good news and bad news. Shall we start with the good news? These florentine cookies manage [...]]]> The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I have good news and bad news. Shall we start with the good news? These florentine cookies manage to achieve both chewy and crunchy cookie status in the same bite. And as an added bonus, the dough is basically a big sweet bowl of oatmeal with tons of butter in it. Definitely good news.

The bad news? Panna Cotta and I just didn’t gel. I haven’t had a very successful track record with desserts that gel, but I approached this challenge with optimism. I was defeated yet again. I used the vegetarian gelling agent, agar powder, which was successful for many of my daring baker peers but not so for me.

I have a feeling that the secret lies somewhere within the instructions for heating the cream. The recipe instructions: “heat until hot, but not boiling, about 5 minutes”, and after adding the rest of the ingredients, “making sure that the mixture doesn’t boil, heat for 5-7 minutes”. The instructions on the agar package: a very unspecific “heat for 5 minutes”. I heated for 7 minutes, just to be safe. The cream was not even simmering. Maybe it should have been simmering but not boiling? If you know the secret to gelling panna cotta, I’d love to hear it.

As I waited hours in vain for my panna cotta to gel, at least I had a big comforting bowl of oatmeal cookie batter. Delicious.

These cookies were a breeze to whip up, and they baked just as thin and almost as crispy as promised. My first batch came out rather chewy so I left the second batch in the oven for a few minutes longer, until the edges were dark brown. The crispy edges balanced the chewy, buttery oatmeal center perfectly. A drizzle of dark chocolate on top adds the perfect touch!

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Florentine Cookies.

Here’s the panna cotta recipe, as I tried it. I can make no guarantees as to whether this will work for you. It didn’t gel for me.

Maple Panna Cotta
Adapted from Giada De Laurentiis
Yield: 6 servings

1 cup whole milk
4 teaspoons agar powder
3 cups whipping cream
1/3 cup plus 1 tablespoon pure maple syrup
pinch of salt

Pour the cold milk into a saucepan, sprinkle in the agar powder, and let sit for 5 minutes. Heat the mixture until it is hot but not boiling, about 5 minutes.

Stir in the rest of the ingredients. Making sure the the mixture doesn’t boil, continue to heat and stir occasionally until the maple syrup and salt dissolve, about 5-7 minutes.

Remove from heat and allow the mixture to cool slightly. Pour into glasses or ramekins and let cool to room temperature. Refrigerate until firm, at least 6 hours or preferably overnight.

I do highly recommend these Florentine cookies, and I can say that they make a particularly good consolation prize if your panna cotta doesn’t gel!

Florentine Cookies
Adapted from Nestle Classic Recipes and Meals.com
Yield: 18 cookies

2/3 cup unsalted butter
2 cups quick cooking oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup agave syrup
1/4 cup rice milk
1 teaspoon vanilla extract
pinch of salt
3 ounces dark chocolate (I used 70%)

Preheat the oven to 375°. Line a baking sheet with parchment paper and set aside.

Melt the butter over medium heat, then remove from the heat and add the oats, sugar, flour, agave syrup, milk, vanilla extract, and salt. Stir until well combined. Drop tablespoonfuls of dough onto the cookie sheet, 3 inches apart. These babies spread quite a bit! Flatten the dough balls slightly with the back of your spoon.

Bake for 6-8 minutes, or until the cookies are golden brown. Place the cookie sheet on a cooling rack and allow the cookies to cool completely before removing from the cookie sheet.

Melt the chocolate in a double boiler, or a heatproof bowl over a saucepan of simmering water. Dip cookies in melted chocolate, use chocolate as cookie sandwich filling, or drizzle abstract designs onto cookies with a spoon.

The purpose of this challenge was to create a beautifully molded dessert with a pattern baked into the side – which it [...]]]> The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

The purpose of this challenge was to create a beautifully molded dessert with a pattern baked into the side – which it is, in this picture. So, technically, I completed the challenge. However, upon cutting the cake it all fell apart – literally.

I was so disappointed that the peanut butter filling didn’t set firmly enough for slicing. I will definitely be attempting the joconde imprime again, with a different set of fillings. It’s been on my to do list for some time now, and I just can’t let it defeat me.

This is one of the most time consuming desserts that I have made so it may be a while before I attempt it again. I’d suggest scheduling an entire day for this one, or dividing it up over the course of two or three days.

All in all, I can’t complain too much about its looks, since it tasted like a giant peanut butter cup. Light and fluffy chocolate whipped cream and smooth peanut butter filling cut the rich sweetness of the gooey caramel chocolate ganache. The sponge cake served as a firm base and a pretty wrapper for all that sweetness.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Patterned Joconde-Décor Paste
Yield: enough to cover one half sheet pan (approximately 13″ x 18″)

6 tablespoons unsalted butter, softened
3/4 cup confectioners sugar
3 large egg whites
3/4 cup cake flour
1/3 cup unsweetened cocoa powder

With an electric mixer, cream the butter and sugar until light and fluffy (this will take 3-5 minutes). With the mixer on medium speed, slowly add the egg whites and beat until well combined.

In a separate bowl, sift the flour and cocoa powder together. Using a rubber spatula, fold the dry ingredients into the egg mixture.

Place a half sheet pan upside down on your work surface and place a silicone mat or sheet of parchment paper onto the pan. Spread the paste over the pan and use your fingers, a piping bag, or any other utensils to create your desired pattern with the paste.

Slide the entire pan, with the pattern on top, into the freezer for 15-30 minutes while you prepare the sponge cake.

Joconde Sponge
Yield: enough to cover one half sheet pan (approximately 13″ x 18″)

2 large egg whites
1 3/4 teaspoons granulated sugar
1/2 cup almond flour or almond meal
1/2 cup confectioners sugar
3 tablespoons cake flour
5 large egg yolks, lightly beaten
1 1/2 tablespoons unsalted butter, melted

Preheat the oven to 475°.

In a clean, grease-free mixing bowl, whip the egg whites and granulated sugar until they form stiff, glossy peaks (10-15 minutes of mixing on medium-high speed). Transfer the egg whites to a separate bowl.

In the original bowl, sift together the almond flour, confectioners sugar, and cake flour. With the mixer on medium speed, slowly add the egg yolks. Beat on medium speed until the mixture is smooth and light colored, about 5 minutes.

Using a rubber spatula, fold in 1/3 of the egg whites. Fold in the rest of the egg whites, then fold in the butter.

Remove the pan with the decor paste pattern from the freezer. Pour the sponge batter over the design and spread to the edges of the pan. Place the pan (still upside down) into the oven. Bake the cake for 5-10 minutes, keeping a close eye on the cake so that it doesn’t burn! The cake should be just starting to brown around the edges and will spring back when lightly touched in the center.

Place the entire pan on a cooling rack to cool for 10 minutes. Prepare a piece of parchment by sprinkling with confectioners sugar. Carefully flip the cake onto the sugared paper and then peel off the paper or silicone mat. Your pattern should now be on top!

To assemble the entremet:

I used the ring from a 9″ spring form pan but you can use any size or shape mold that you wish.

Start with a parchment lined baking sheet. Place a piece of plastic wrap over the parchment, set your mold on top of the plastic wrap, and fold the plastic up around the sides of the mold. Line the inside of your mold with a strip of parchment paper.

Trim the edges off your sponge cake and cut it into strips that will fit around the edge of the mold. Press the cake strips into the mold with the pattern facing out. Gently press the edges together so that the cake is seamless.

This is all easier said than done, but somehow I managed to get the cake to stand up around the edges of the mold.

Next, fill your cake with the fillings of your choice. The fillings should be cold and firm enough to hold their shape when unmolded. Here’s what I used:

Caramel Chocolate Ganache
Adapted from Baked: New Frontiers in Baking

2 1/2 cups dark chocolate (I used 60%)
1 1/2 cups heavy whipping cream
1 cup sugar
1/4 cup water
2 tablespoons honey

Put the chocolate chips into a large heatproof bowl and set aside.

Pour the cream into a small saucepan and heat over very low heat just until it starts to simmer.

While the cream is heating, combine the sugar, water, and honey in a medium saucepan. Heat over high heat for about 8 minutes, or until the temperature reaches 350°. Watch the caramel carefully as it may burn if left on the heat for too long!

Remove the caramel from the heat and allow to cool for one minute. Add the cream to the caramel slowly (be careful as it will bubble up), stirring to combine. Stir the caramel mixture slowly for 2 minutes. Pour the caramel over the chocolate and let sit for one minute.

Starting in the center of the bowl, stir slowly and work your way outward. Stir until all of the chocolate has dissolved and the ganache is smooth. Let cool slightly before pouring into the entremet. Refrigerate for at least one hour before adding the next layer.

I used this peanut butter filling recipe for the middle layer. It tasted heavenly but didn’t set firm enough for this dessert. If you’d like to achieve perfectly layered slices that don’t fall apart, I’d recommend using something different.

For the final layer I used stabilized chocolate whipped cream. It held its shape well in the final dessert.

Chocolate Whipped Cream
Created by Simple Math Bakery

2 cups (1 pint) heavy whipping cream
1/4 cup confectioners sugar
2 teaspoons agar powder
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar

Using an electric mixer, whip the cream until it starts to thicken. Add the sugars, agar, and cocoa powder. Beat until stiff peaks form. Spoon the whipped cream into the entremet and spread smooth.

Refrigerate until all fillings have set. If your fillings have set firm, you may flip the entremet over if desired. When it comes time to serve the dessert, carefully release the mold from the sides of the cake. Slice and enjoy!

1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377, 610, 987…

Have you deciphered the pattern? Each term is the sum of the previous two terms, creating the Fibonacci sequence. I find the graphical representation of this sequence beautiful and intriguing. Using squares whose sides correspond to the [...]]]>

1, 1, 2, 3, 5, 8, 13, 21, 34, 55, 89, 144, 233, 377, 610, 987…

Have you deciphered the pattern? Each term is the sum of the previous two terms, creating the Fibonacci sequence. I find the graphical representation of this sequence beautiful and intriguing. Using squares whose sides correspond to the numbers in the sequence, each consecutive square is placed in an outwardly spiraling manner. There is something satisfying about the way that each square nestles against the previous squares, and the pattern seems to contribute equally to the fields of mathematics and art. Since baking is a bit of both, I used this pattern as the inspiration for my berry dessert pizza.

I filled each square with a different berry: blueberries, pomegranate seeds, raspberries, cranberries, and strawberries. Atop a honey whole wheat crust with a layer of sweetened mascarpone cheese, each of the berries adds a different degree of tartness. A drizzle of caramel sauce balances the flavors perfectly!

Berry Dessert Pizza
Created by Simple Math Bakery
Yield: 8 servings

Dessert Pizza Dough
Adapted from King Arthur Flour

2 teaspoons instant yeast
1 cup whole wheat flour
2 cups unbleached bread flour
1 1/4 teaspoons salt
1 tablespoon olive oil
2 tablespoons honey
1 to 1 1/4 cups lukewarm water

In a large bowl, or the bowl of your mixer, combine the yeast, whole wheat flour, bread flour, and salt. Add the olive oil, honey, and 1 cup of the water. Stir with a wooden spoon or the paddle attachment of your mixer until the dough comes together. If necessary, add more water 1 tablespoon at a time to get the dough to come together.

Knead the dough by hand or mixer until it becomes a cohesive dough. It may still look a little rough, but should hold together well. This will take about 5 minutes with the dough hook of a mixer.

Place the dough into a lightly oiled bowl, cover, and let rise for 1 hour. It should be very puffy and not quite doubled in size.

Lightly flour a piece of parchment paper (if you are baking the crust directly on a pizza stone) or grease the pizza pan of your choice. Stretch the dough into shape. If it won’t hold its shape, cover it and let it rest for 15 minutes then try to stretch it farther.

Cover the shaped dough with lightly greased plastic wrap and allow the dough to rise for about 1 hour. It will puff up quite a bit. Preheat the oven to 450° for at least 45 minutes during this last rise.

Use a peel to transfer the pizza directly onto a baking stone (or place the pizza pan in the oven) and bake for 10-12 minutes. The crust should be golden brown. Remove the crust from the oven and allow it to cool on a cooling rack for 10 minutes before adding toppings.

Dessert Pizza Sauce

3/4 cup homemade mascarpone cheese
1 tablespoon pure maple syrup

Whisk the maple syrup into the mascarpone until combined. Spread a thin layer over the pizza crust.

Top with berries of your choice. Fibonacci sequence art is optional.

Place the pizza back into the oven for about 5 minutes. The mascarpone sauce should be bubbly and just starting to turn brown. The berries will soften ever so slightly. Place on a cooling rack and allow to cool for 10-15 minutes. Slice and serve with a drizzle of warm caramel sauce.

Caramel Sauce
Adapted from Simply Recipes
Yield: 1 cup

1 cup granulated sugar
1/2 cup water
6 tablespoons unsalted butter
1/2 cup heavy whipping cream
1/2 teaspoon vanilla extract

Make sure all of your ingredients are ready and accessible before starting. Boiling sugar is extremely hot and can go from caramel to burnt very quickly. You don’t want to be trying to measure the cream while your caramel burns!

In a 2 or 3 quart saucepan, combine the sugar and water. Heat over medium-high heat, stirring constantly. When the liquid comes to a boil, stop stirring and allow it to boil until the sugar starts to brown. Gently swirl the pan if necessary to keep the liquid heating evenly.

When the sugar becomes a dark amber color, carefully add the butter, stirring vigorously. It will bubble up and then subside as the butter melts. When the butter has melted completely, remove the pan from the heat. After 3 seconds, stir in the cream and vanilla extract. Again, the mixture will foam up. Keep stirring vigorously until the mixture is smooth.

Allow the sauce to cool for 15-20 minutes before drizzling over the pizza. When completely cooled, the sauce can be stored in the refrigerator.

Challenge #5 of Project Food Blog prompted the remaining 72 contestants to put their own spin on a common theme: pizza. Voting starts Monday, October 18th at 6AM Pacific Time, and runs through Thursday, October 21st at 6PM Pacific Time. As always, I truly appreciate your support!