An Irish Country Barmbrack (Irish Fruit Cake)

If you've read any of the "Irish Country" novels by Patrick Taylor, you know how charming they are, a rare window into a specific time and place unlike any other. You also know the two main characters are no strangers to excellent food, prepared in large part by their housekeeper, Maureen "Kinky" Kincaid. Her good self, as well as her cooking, merited a collection of her recipes, An Irish Country Cookbook. After all, if Hercule Poirot can have an obituary, why shouldn't Kinky have a cookbook?

This traditional barmbrack, or "spotted bread," is typically made at Halloween, but since we all love being Irish for a day every March, I was keen to make it this spring. Heavy on the currants and raisins, with a bit of orange zest for freshness, this fruited cake is a little holiday all on its own!

Irish Barmbrack

Ingredients:
2 cups dried fruits (I used currants and raisins)
1 cup brewed black tea
1/4 cup whiskey (see notes below)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon spice mix, optional (such as chai spice mix or pumpkin pie spice)
1/2 cup firmly packed light brown sugar
1 large egg
zest of one orange

In a large mixing bowl, combine dried fruits with tea and whiskey, cover tightly and let sit overnight.

When ready to make the next day, butter a 7- or 8-inch round baking dish (at least two inches deep), and preheat the oven to 325 degrees Fahrenheit. Stir together flour, baking powder, salt and spice mix (if using) in a medium bowl. Add sugar, egg, and orange zest to the fruit mixture, stir to combine completely, then add the flour mixture and blend gently until fully incorporated. Spoon the batter into the prepared pan, smooth the top with back of the spoon, and bake for 75-80 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean (a few tender crumbs are ok). Let the cake cool completely, then store in an airtight container for up to one week at room temperature.

Kinky says to let the barmbrack sit a day before enjoying it, as this will allow the flavors to develop. It helps to bake the cake in a dish with its own lid, to make storing easy. The traditional way to eat barmbrack is toasted and slathered with (Irish) butter; it's also very good with softened cream cheese!

Other Irish-inspired treats to enjoy on St. Patrick's Day:
Orange-Currant Shortbread Buttons
Devil's Food Cupcakes with Baileys Buttercream Frosting
Chocolate-Lager Cake with Tangerine Dream Frosting

Notes: Adapted from An Irish Country Cookbook by Patrick Taylor. If you don't want to use whiskey, just increase the amount of tea to 1 1/4 cups, and add in a splash of pure vanilla extract. The basic template of this recipe lends itself to many variations, so be sure to use your favorite flavor tea, dried fruits, and spices. If you use larger fruits like dried apricots, dates, or figs, simply dice or snip them into small pieces before soaking.

>o<

Nothing But the Truth: Cherry-Almond "Bakewell Tart" Bars

I cannot tell a lie: I was only using #CherryMonth as an excuse to make these "Bakewell Tart" bars! The idea for this recipe had been on the back burner for quite some time, so when I finally had all the ingredients together, I got to work.

And boy, was it work! Mixing the dough turned into a hands-on workout, but the end result was smooth and dreamy. The cherry spread I used for the filling was a bit tart, but only because I used a juice-sweetened brand. The glaze, however, was perfect: just a drizzle to hint at that flawless white pool so iconic of those miniature Bakewell Tarts you see stores:

Cherry-Almond "Bakewell Tart" Bars

Ingredients:
1 cup butter, softened
7 oz. (about 10 Tablespoons) almond paste
1/4 teaspoon kosher salt
2 cups all-purpose flour
10-13 oz. cherry jam, spread, or preserves
1/4 cup confectioner's sugar
1 teaspoon milk (half and half would also work)

Butter an 8x8- or 9x9-inch baking pan; set aside. Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream butter, salt, and almond paste together, breaking up the paste with the back of the spoon—it may be lumpy, but that's okay. Stir in one cup of the flour, then start stirring in the second cup. If the dough isn't coming together, scrape any bits off the spoon and get in there with your hands! Mix and knead everything together until there is nothing stuck to the side of the bowl, and you have a smooth dough. Reserve about a third, then flatten out and press the remaining dough evenly into the bottom of the pan. Bake for about 15 minutes, or until set and slightly golden around the edges. Remove from the oven and carefully (that pan is HOT) spread the cherry jam evenly over the base (if your jam isn't spreadable, give it a vigorous stir to loosen). Pinch off bits of the reserved dough and scatter over the jam, then return to the over and bake for another 20-25 minutes, or until the edges are a deep golden brown and the filling starts to bubble around the edges. Remove and let cool completely.

In a small bowl, stir together confectioner's sugar and milk until smooth. Drizzle the glaze diagonally across the entire surface of the cooled bars. Let the glaze set, then cut into 16 pieces.

Notes: Bakewell Tart is traditionally made with either cherry or raspberry jam, but I think blackberry, peach, or even plum jam would be great here. Almond paste can be quite expensive, so if you have some almond flour knocking around, you can try making your own! Store any leftover bars tightly covered at cool room temperature for up to three days, or in a airtight container in the fridge for up to a week.

>o<

All's Fair: Cranberry-Almond Teacakes

For the first time last Fall, I entered the baking competition at my local harvest fair. There were lots of entries, of all shapes and sizes, including an outrageously decadent-looking pan of cinnamon rolls! And while I didn't win anything, these Cranberry-Almond Teacakes still say "blue ribbon" to me :-)

Cranberry-Almond Teacakes

Dry ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1 cup dried cranberries

Wet ingredients:
1/2 cup butter, melted and cooled
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 large eggs, room temperature
1/2 cup whole milk, room temperature

Topping:
1/4 cup sliced almonds
1/4 cup granulated sugar

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin pan with muffin liners; set aside.

Stir flour, baking powder, salt, and ground ginger together in a small bowl. Add the dried cranberries and toss in the flour mixture, breaking up any clumps as you go. In a large bowl (or the pan you used the melt the butter, if it's big enough), cream butter and sugar together until fluffy, then mix in extracts and eggs. Blend in half of the dry ingredients, stir in the milk, then add the remainder of the dry ingredients and combine until just smooth. Divide evenly among the liners (about 2/3 full each). Sprinkle tops with about 1 teaspoon each almonds and sugar, then bake for 20-22 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.

Notes: Why "teacakes?" Well, they're not sweet enough to be cupcakes, yet they're still too delicate to be muffins! These are perfect, as you may have guessed, with a cup of tea for elevenses, or even as a mid-afternoon snack. The crumb is tender and rich, and the little bit of ginger adds a pleasant warmth. The headiness of the almond extract is divine!

>o<

Fall in Love: Three Pumpkin Recipes Perfect for Fall

The changing of the seasons is nothing short of magical, and the foods we eat help us mark those transitions. Of course, pumpkin is the name of the game this time of year! As we move into Fall, you'll want to try these recipes in your own home, for the pleasure of making them as well as to share with friends and family. So gather your tribe, set the table, and enjoy the warmth of good food and great company!

Thai Pumpkin Soup: Easy, delicious, and a fantastic canvas for a variety of additions, it can be made vegan to accommodate guests of any food persuasion. It also freezes well, so definitely keep some on hand for a quick option at the end of a chilly day.

Individual Pumpkin Custards: Simple yet luscious, these are a gluten-free/grain-free treat, one that works equally well for breakfast as well as dessert! They're also fantastically easy to transport, and a welcome addition to any dessert table.

Pumpkin Butter Bars: Is it a bar cookie? A slab pie? Does it matter??? All you need to know is that these are out of this world, and deserve to be made as soon as possible. But be warned, they are just as easy to eat as they are to make!

What's your favorite pumpkin recipe? What do you look forward to making when the weather turns chilly and the leaves start to fall?

>o<

Georgia on My Mind: Peach "Pie" Bars with Pecan Streusel

A few weeks ago, I was fairly obsessed with these oatmeal cookie bars—I couldn't stop thinking about them! I finally convinced myself it was okay to make them if I shared them with friends, but that didn't stop me from eating quite a few myself. Just before making them, I couldn't remember if there were nuts in the recipe or not. And when I thought about it some more, I wondered, "Why aren't there nuts in the recipe??? That would taste great!!!" So then it was August, and August reminds me of peaches, and peaches remind me of Georgia, and don't they just happen to specialize in pecans there, too? I'm sure you see where this is going!

Peach "Pie" Bars with Pecan Streusel

Ingredients:
1 cup very soft butter
1/2 teaspoon kosher salt
3 cups all-purpose flour
13 oz. peach preserves (homemade would be fabulous!)
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking pan and set aside.

In a large bowl, cream butter and salt together, then add flour and stir to combine as much as you can. At that point, scrunch the mixture between your fingertips to ensure the butter is evenly distributed and there are no dry pockets of flour left. Remove 1 cup of the crumbs to a smaller bowl, and mix together with the pecans, cinnamon, and brown sugar. Set this aside, then spread the remainder of the plain crumbs evenly into your prepared pan and press firmly to form the base. Bake for 15 minutes to set, then remove and (carefully) spread the preserves over the base, and finally sprinkle with the pecan-cinnamon crumbs. Return to the oven and bake for another 25-30 minutes, or until just slightly golden and the edges of the filling start to bubble. Let cool completely before cutting into squares. Cover and store any unused portion in the fridge, but let the bars come to room temperature before trying to cut them again.

Notes: These bars are very sweet, but certainly cut back (or omit) the brown sugar in the streusel topping, if desired. As well, feel free to use any jam/preserves you enjoy, or any nuts you like! As is the case with many of my desserts, these travel well and can remain at room temperature until you're ready to put them away. Oh, and I don't need to tell you how great these would be with vanilla ice cream, right? :-)

>o<

Flour Power: Not Your Usual Brownies, Plus Some Encouragement

True story: I've been working with alternatives to wheat flour for many years now. I do this to provide something a bit more nutritious for myself, as well as create options for friends and family who need to avoid grains, either out of desire or by necessity. I've made these coconut flour brownies in the past, and they're very good. And recently, I spotted this grain-free brownie recipe online, and definitely wanted to try it!

I already had almond flour on hand (you'll remember those grain-free/egg-free chocolate-chocolate chip cookies from last month), and just needed eggs and some chocolate hazelnut spread to pull the whole thing off. After all, with only three ingredients, how hard could it be??? Of course, when the day came and the time was right, I gathered my loot and reviewed the recipe, only to notice a few minor details:

* I had a little more than half the amount of chocolate hazelnut spread as called for, but no worries - I'd just make half a recipe in a smaller pan.
* I had, inexplicably, bought jumbo eggs.
* I remembered, also inexplicably, I had about a Tablespoon of coconut flour left rattling around in the pantry.

The first two anomalies gave me more liquid in proportion to the dry called for in the recipe, but the third gave me the ability to correct for it - not to mention, use it up without letting it go to waste! I was confident (and greedy) enough to proceed, and dumped my ingredients, plus a bit of salt for balance, into a bowl and began to stir:

The batter came together, I set it in the oven to bake, and you know what? It worked! Fudgy, gorgeous brownies - nutty, chocolatey, and divine. I was grateful I had some experience with these ingredients under my belt, and didn't need to scratch the project completely. So, even though I didn't really follow a recipe, or even develop a new one, I still wanted to encourage you with this thought: cooking and baking with alternate flours is like any other cooking and baking. Once you get to know the ingredients and how they behave, you will be able to adjust as needed if circumstances aren't going quite to plan. If being grain-free is something you'd like to explore for any reason, don't be afraid to do so. I've created a new tag here on the blog for "grain-free", so you can find those options quickly. As well, I wholeheartedly suggest browsing through some of my long-time favorite sites, including Elana's Pantry and Deliciously Organic - and, for more awesome treats like those brownies, The Big Man's World! Be open, be curious, and take full advantage of the resources available. Others have been generous in sharing their work so you can avoid disappointment in your own kitchen. And, most importantly, enjoy :-)

Notes: If you really want to make these exact brownies, here's what I did!

Grain-Free Brownies a la Oops

Ingredients:
13 oz. jar of chocolate hazelnut spread (you know the one, or an organic one!)
1/2 cup almond flour
1 Tablespoon coconut flour (alternately, increase the almond flour by two additional Tablespoons)
1/2 teaspoon kosher salt
2 jumbo eggs (large or extra-large will still be fine)

Preheat oven to 350 degrees Fahrenheit. Butter an 8x8-inch baking pan and set aside. In a medium bowl, stir together all the ingredients until fully combined, being sure to scrape the bottom frequently to catch and incorporate any dry bits. Let stand for a few minutes to allow the flours to absorb the liquid. Scrape the batter into your prepared pan and bake for 25-30 minutes, or until the edges are dry and a toothpick inserted in the center comes out with fudgy crumbs. Let cool for a while before trying to cut and serve (they will actually have more flavor the longer they are allowed to cool). Baked goods made with almond or coconut flour are more filling than their conventional counterparts - you may be pleasantly surprised by feeling satisfied after just one serving!

>o<

Ave Maria: Fresh Strawberry Cheesecake Parfaits

It was cookbook club time again, and our selection was Mexican Made Easy by Marcela Valladolid. There were some very tasty-looking recipes in there, full of spice and heat! But I really wanted to make a dessert, so I focused on that chapter and selected something described as a trifle. It used things like sweetened condensed milk, evaporated milk, and fresh limes. Yum! Instead of something like pound cake, however, the recipe called for Maria cookies as the base, which are akin to tea biscuits and completely delightful. And the most wondrous things of all? After shopping for my ingredients, I actually FOLLOWED THE RECIPE to make the dish. Exactly. To the letter. Okay, I added a little splash of vanilla extract, but otherwise totally the same. And used some zest as well as the juice of the limes. BUT THAT WAS IT, I PROMISE. I layered and poured and layered again, and you know what? It was terrible! The flavors were excellent, but the consistency lacked...consistency.

It was like a baby had left their teething biscuits in all that milk and then you found this lime-zest-flecked montage-strosity the next day. I must have done something wrong, but I didn't have time to make anything else, so I suffered and brought my soupy mess to the meeting anyway. To everyone's credit, they dutifully tried it. Thankfully, there was a knockout dessert from another member, and all the other dishes were fantastic. But those Maria cookies haunted me. I knew they could be put to better use, and they had paired so well with the creamy milk and the sharp fruitiness of the lime. Heck, they were even delicious on their own! And I still yearned for a layered dessert, something to please the eye as well as the palate:

Fresh Strawberry Cheesecake Parfaits

Ingredients:
10 Maria cookies (or other plain tea biscuits), finely crushed (you should have about 1/2 cup crumbs)
2 Tablespoons butter
8 oz. cream cheese, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 lb. fresh strawberries, hulled and diced

Melt butter in a skillet over medium-low heat and add cookie crumbs. Stir to coat the crumbs with butter, then continue to toast the crumbs for another 3-5 minutes, stirring occasionally, until fragrant. Let cool completely.

In a small bowl, thoroughly combine cream cheese, sugar and vanilla extract until smooth. Using four glass dishes/containers/wine glasses (about a cup in capacity), place a quarter of the cooled crumbs in each. Carefully add a fourth of the cheese mixture to each dish, and spread slowly to cover the crumbs. Finally, add a fourth of the strawberries and serve!

Notes: The parfaits can be made 2-4 hours in advance and stored, covered, in the fridge until ready to serve. Absolutely use any kind of berry, fruit, or a combination to your taste. Can't be bothered to layer? Just make a double or triple batch of the cheese mixture and serve in a bowl as a dessert dip with sliced fruit and Maria cookies on the side (the cookies are also available in chocolate in many stores). I haven't tested it, but I bet the cookies would make excellent s'mores—if you try it, let us know in the comments!

>o<

Double Trouble: Chocolate-Chocolate Chip Cookies

It's been an incredibly long time since my last blog post, and I have nothing to say for myself! I will, however, offer two rather large, furry excuses for my absence—their names are Bella and Pixie:

I took responsibility for these girls about 18 months ago, and they have been both a delight and a challenge! While incredibly fun and loving, they are also a bit like having toddlers that can climb just about anywhere and get into everything. Such a change from my older girl! Xena has spoiled me for nearly two decades with her calm, intelligent, sensible approach to life. As one friend noted, she's been more like a housemate than a pet:

Now that she has attained "little old lady" status, I try to keep Xena as safe and comfortable as possible, which also means keeping her separated from the younger two. It's been quite a learning curve, but we've (thankfully) reached a point of stasis that seems to suit everyone. Mind, all three would each prefer to be the only cat in the house and the center of all my attention, but they'll just have to go on sharing ;-)

[EDIT: Xena passed away in March, 2019. She was a unique, amazing creature, and I miss her every day.]

To celebrate my two younger ones, here's a recipe with twice the chocolate to keep you (and me!) going for the long haul:

Chocolate-Chocolate Chip Cookies

Inredients:
2 cups almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, room temperature
1/2 cup honey (local, if available!)
2 teaspoons vanilla extract
1/4 cup semisweet chocolate chips (mini chips work nicely)

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together almond flour, cocoa, baking soda and salt until combined. In a large bowl, cream butter, honey and vanilla together until smooth, then add dry ingredients and stir until completely incorporated. Gently stir in chips. Using a Tablespoon scoop or measure, drop onto lined cookie sheets and bake, one sheet at a time, for 10-12 minutes (you should get about 24 cookies total). Although they will puff while baking, the cookies will flatten as they cool. Transfer pans to racks and let cool completely before removing with a spatula (the cookies will still be very soft). Store in an airtight container at room temperature, or refrigerate for firmer cookies.

Notes: These cookies are a great choice for anyone with egg and/or wheat sensitivities. They will remain soft and chewy if stored properly, and also freeze well. Substitute any flavor chips for the chocolate chips, or replace with chopped dried fruit or nuts. And just three more words: ice cream sandwiches!

>o<

Bar None: Pumpkin Butter Bars

The best part about pie is the contrast between that sweet, tangy filling and the flaky crust. My favorite part, especially with pumpkin pie, is where the filling meets the back corner of the pie, when there's just a bit of it left to go with the ever-so-slightly salty crust holding it up. It might not be for everyone, but thankfully, you get to choose—lots of filling, less filling, it's all up to you! I've experimented with these bars several times, and I had only one rule: the crust had to be sugarless, to mimic that pie-like flavor. But I must warn you, these bars are somewhat addictive, and frighteningly easy to make!

Pumpkin Butter Bars

Ingredients:
1/2 cup very soft butter
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2-2 cups pumpkin butter

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and set aside.

In a medium bowl, cream butter and salt together, then add flour and stir to combine as much as you can. At that point, scrunch the mixture between your fingertips to ensure the butter is evenly distributed and there are no dry pockets of flour left. Reserve 1/2 cup of the crumbs, then spread the remainder evenly into your prepared pan and press firmly to form the base. Bake for 15 minutes to set, then remove and (carefully) spread the pumpkin butter over the base, and sprinkle with the reserved crumbs. Return to the oven and bake for another 25-30 minutes, or until just slightly golden and the edges of the filling start to bubble. Let cool completely before cutting into squares. Cover and store any unused portion in the fridge, but let the bars come to room temperature before trying to cut them again.

Notes: Use whatever fruit butter, fruit spread or preserves you like best—and feel free to use half as much filling if you prefer, as the sweetness will still carry through quite well. You can easily double the recipe, reserving a full cup of crumbs for the top, and bake in a 9x13-inch pan for the same times as given above. What flavor will you try?

>o<

Even Steven: Chocolate Cake with Vanilla Buttercream Frosting

I love it when things work out evenly—and I love it even better when it happens with food! It's pure kitchen magic when you have just enough of this, just enough of that, no waste and no need for a miniscule amount of some obscure ingredient you can't find a use for anywhere else. One of my favorite "even" recipes is a chocolate cake topped with vanilla buttercream. Although it uses just half a stick of butter in the cake batter, the other half is put to work right away in the frosting. None of those awkwardly-wrapped portions of butter slouching forlornly in the fridge, wondering what its purpose could be...even better, you now have a frosted cake to enjoy. Perfect!

Chocolate Cake with Vanilla Buttercream Frosting

For the cake:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 Tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk or half and half

For the frosting:
4 Tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and set aside.

In a medium bowl, mix together flour, cocoa, baking powder, baking soda and salt until combined, breaking up any lumps as you go. In a large bowl, cream butter and sugar together until fluffy, then stir in eggs and vanilla extract. Starting and ending with flour mixture, blend in batches alternately with milk until you have a smooth batter. Scrape batter into prepared pan and bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

In a small bowl, combine frosting ingredients and blend until completely smooth. Frost cake, slice and serve!

Notes: Instead of vanilla extract in the frosting, use a Tablespoon of any liqueur you enjoy that pairs well with chocolate, such as Irish Creme, Grand Marnier, Chambord, Creme de Menthe, or Kahlua. Instead of a single cake, you can use this recipe to make 12 cupcakes, which only need 18-20 minutes in the oven. For an egg-free variation, see this recipe.

>o<

The Cookie Crumbles: Oatmeal Cookie Bars

I wanted to bring a sweet treat to a family picnic last month, but was also in the mood to try a new recipe (well, new for me, at least). At the same time, it had to be something that would last through several hours of driving AND be able to stand out in the heat of Summer after the trip. This was no time for a multi-layer cake with a delicate buttercream frosting! A handheld treat would be ideal as well, to nibble unencumbered while strolling—or sitting—as the case might be. Then I remembered I'd been wanting to try an oatmeal cookie bar recipe, and this one seemed to fit the bill. I immediately doubled it, and was very glad I did:

Oatmeal Cookie Bars

Ingredients:
1 cup packed light brown sugar
2 cups all-purpose flour
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup very soft butter
10-12 oz. jam (I used a local triple-berry)

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking pan and set aside.

In a large bowl, stir brown sugar, flour, oats, baking soda and salt together with a fork until completely combined, making sure to break up any lumps. Add butter and continue to cut in with your fork, but switch to your hands towards the end to really work all the ingredients together and ensure the butter is evenly distributed (you don't need to be careful or have a "light" hand with this process). Evenly press about half to two-thirds of the mixture into your prepared pan, gently spread with jam to within 1/4 inch of the edges, and top with the remaining crumbs. Bake for about 30 minutes, or until the edges are golden, being careful not to overbake or burn as the oats will turn bitter. Let cool completely, cut into squares and serve!

Notes: Adapted with many thanks from the recipe noted above. These bars are rich and buttery, with a slight punch of fruit from the jam for balance. My family members all agreed these would be excellent paired with ice cream, but it was far too hot to attempt to get any and bring it back before it/we melted. As well, the bars are deliciously crumbly, and forks were requested all round to help with the eating. Even so, there will still be plenty of crumbs left on your plate, and how you handle them is entirely up to you...

>o<

Feeling Blue: Blueberries and Cream Cobbler

A few weeks ago, dessert just had to be blueberry cobbler—it just had to be. The thing was, I really wanted a biscuit-dough crust, but didn't want to go to the [not really all that much] extra effort. Yet I still wanted to infuse the cobbler with some added richness, to make something a bit more decadent than normal. Then I had an idea—I would make my usual cobbler recipe, using heavy cream in place of the milk. The result was not all that different in consistency, but still had a very special quality of its own. I would definitely make it again, and encourage you to make it, too!

Blueberries and Cream Cobbler

Ingredients:
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup heavy cream
2 pints fresh blueberries, washed and spread out on a towel to dry (it's okay if some moisture remains)

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking dish and add blueberries in an even-ish layer on the bottom. Set aside.

In a medium bowl, stir together sugar, flour, baking powder and salt until combined, breaking up any lumps as you go. Add heavy cream and mix until smooth and no dry pockets are left (the batter will be fairly thick). Dollop large spoonfuls on top of the blueberries and spread roughly to cover—it won't be perfect, but the batter will smooth out as it heats in the oven. Bake for about 40-45 minutes, or until the cobbler is golden, bubbly, and the batter is completely cooked in the center. Serve warm or at room temperature.

Notes: The batter is so rich, you almost (almost) don't need to serve this cobbler with ice cream—but after all, it is dessert ;-) Definitely substitute other fresh berries, stone fruits, or a combination of your favorites for the blueberries. I used vanilla sugar, but simply add a splash of vanilla extract to your batter if using regular sugar.

>o<

Orange You Glad: Orange Cake with Rosemary Sugar

A friend's mother makes a tried and true dessert from a clipping she has in her recipe box: Lemon Loaf, a delicious and tangy confection that's tender on the inside while crunchy and sweet on the outside. It's a classic quick bread with a soaking syrup poured over while the loaf is still warm, and I (and everyone in my friend's family) love it. But you know how this mouse thinks, and of course I had to tinker just a bit. I wanted to know how it would work made with orange instead of lemon. After all, they're both citrus, and both excellent flavors in their own right. It was only logical it would be just as delicious as the original. What I didn't know was that the addition of a "secret" ingredient would make the whole thing sublime:

Orange Cake with Rosemary Sugar

For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
zest of one orange
1/2 cup butter, softened
1 cup rosemary sugar
2 large eggs, room temperature
1/2 cup whole milk, room temperature

For the topping:
1/4 cup rosemary sugar
juice of one orange


Preheat oven to 350 degrees Fahrenheit. Butter an 8x8-inch square (or similar capacity) baking pan and set aside.

In a small bowl, stir together flour, baking soda, salt and orange zest until combined. In a large bowl, cream butter and sugar together until light and fluffy, then stir in the eggs. Blend in half the flour mixture, followed by the milk, then the remaining flour mixture and stir until smooth. Scrape batter into prepared pan, smoothing out to the edges, and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove and let stand while stirring together the sugar and orange juice for the topping, allowing the sugar to dissolve in the juice as much as possible. Using a toothpick, gently prick the entire surface of the cake, then spoon the topping over, allowing it to soak in as you go. Let cool completely and serve.

Notes: The rosemary sugar provides a subtle, piney note that balances the brightness of the orange. Definitely try it if you have it! But please still make this cake with vanilla sugar or regular sugar if you don't. I decided to bake mine in a cake pan, but you can use a standard loaf pan and bake a little longer, watching that the edges don't get too dark. If the cake is still around after a day, I suggest storing covered in the fridge, but remove and let warm to room temperature before serving.

>o<

Fairy Tales: Chocolate-Lager Cake with Tangerine Dream Frosting

We all have fairies in our lives, people who do things for us that make life that much sweeter, richer, and enjoyable—and, if we're lucky, we're able to do the same for them in return. With just a bit of thought and effort, even the simplest things become a special treat. A little everyday magic definitely goes a long way.

Now, it's true I don't drink beer often, but when the Beer Fairy delivered a six-pack of Brooklyn Lager one day, I was thrilled—it reminded me that I'd been wanting to experiment with just such a brew in my cooking and baking. It was perfect, and I couldn't wait to get started. The first thing I tried was adapting this cupcake recipe, and here's how it went:

Chocolate-Lager Cake with Tangerine Dream Frosting

For the cake:
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 Tablespoons butter, softened
4 Tablespoons brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
3/4 cup Brooklyn Lager or other amber-style beer

For the frosting:
4 Tablespoons butter, softened
4 oz. cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Zest of one tangerine (or a small orange)

Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch round cake pan or deep-dish pie plate and set aside.

In a small bowl, mix together flour, cocoa, baking powder and salt until combined. In a large bowl, cream butter and sugars together until light and fluffy, then stir in vanilla extract. Starting and ending with flour mixture, blend in batches alternately with beer until you have a smooth batter. Scrape batter into prepared pan, spread out evenly and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

In a medium bowl, combine frosting ingredients and stir until completely smooth. Frost the top of the cake, spreading evenly out to the edges. You can serve right away, but the cake will slice more cleanly if you allow it to chill in the fridge for an hour. Cover and store any leftovers in the fridge as well.

Notes: The sweet, creamy frosting pairs wonderfully with the bitter tang of the cake. However, I felt the cake's texture was a bit dry, so in future I might try using a neutral-tasting oil like grapeseed or extra light olive oil in place of the butter. Use any flavorings you like in the frosting, or simply leave it plain. If you don't have or don't like beer, substitute with freshly brewed (and cooled) black coffee or tea.

Have you been doing any everyday magic in your kitchen? Please share in the comments!

>o<

Recipe Roundup: Sweet Madness

Looking for something sweet to tempt your true love this weekend—or simply to enjoy by yourself??? Give one of these scrumptious treats a go!

Glazed Brown Sugar-Cinnamon Scones: What could be better than starting the day with brown sugar and cinnamon?

Cocoa-Cherry Cream Cheese Thumbprint Cookies: The name says it all—and yes, it's all in there!

Chestnut-Chocolate Wafers: Chestnut puree gives these cookies a subtly sweet, sophisticated flavor that pairs perfectly with bittersweet chocolate.

Pistachio Bars: Both salty and sweet, these decadent little bars are great with a cup of coffee or tea for a little pick-me-up in the afternoon.

Individual Chocolate Cakes: A simple but effective showstopper, and they taste as good as they look!

>o<

All Thumbs: Cocoa-Cherry Cream Cheese Thumbprint Cookies

When I first made these thumbprint cookies last year, I almost immediately wondered if I could make a chocolate version. The easiest solution was substituting a portion of the flour with unsweetened cocoa. Since cocoa is drier than flour, I didn't want to use too much, but the result was still a good first step. The cookies have a nice hint of chocolate with the wonderful tang of cream cheese, and are still rich and tender like the originals. And if you don't finish them all in one sitting, no worries—they taste even better after a few days!

Cocoa-Cherry Cream Cheese Thumbprint Cookies

Ingredients:
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup butter, softened
8 oz. cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup cherry preserves (stir to loosen if the preserves are very thick)

In a medium bowl, stir flour and cocoa together until combined. In a large bowl, cream butter, cream cheese and sugar together until light and fluffy. Stir in vanilla extract, then blend in flour mixture until smooth. Cover dough and chill in the fridge for 45 minutes (don't skip this step, the dough is very sticky).

Preheat oven to 350 degrees Fahrenheit, and line baking sheets with foil or parchment.

Using a one-Tablespoon scoop or measuring spoon, scoop dough and roll into balls, then place on lined sheets a few inches apart. Press down firmly in the middle of each with your thumb (I found that washing my hands with hot water, then drying them completely, made this easier as the residual heat helped reduce sticking). Fill each indentation with a scant 1/2 teaspoon of preserves, and bake for 12-16 minutes, or until slightly darker around the bottom edges, the tops of the cookies appear "dry" and the filling is bubbling a bit . Remove and let cool before moving. Once completely cooled, store cookies in an airtight container between sheets of waxed paper, either in the fridge or a very cool spot in your home.

Notes: Fill these cookies with any jam or preserves you like—I chose cherry this time since it's a classic with both chocolate and cream cheese, but I also wondered how a fine-cut orange marmalade or a lightly sweetened nut butter would work. Have a delicious variation of your own? Please share in the comments!

>o<

Winter White: Vanilla-Pear Cake

I have only just recently been introduced to Dorie Greenspan's amazing book, Around My French Table, and it's a such a treasure I can't believe I've managed this long without it. The writing is as enjoyable as the food, and she provides a story for every recipe, incorporating her experiences in France along with helpful tips and variations the reader might like to try. She also confirms what many of us already know intuitively—that good home cooks in France, like good home cooks around the world, use what's available and in season, combined with things they already have on hand, to create simple yet elegant dishes suitable for any occasion.

One such recipe is an apple cake a friend of hers makes, which Ms. Greenspan had to reverse-engineer since the friend does not use a recipe to make it. As a recovering not-writing-recipes-downer myself, I had to try it! But as wonderful as apples are, I associate them with Fall, and wanted something more wintry to match the season. The perfect solution was pears, their sweet perfume mixed with the heady aroma of vanilla, and a bit of cardamom and tangerine zest for balance. A little more tinkering with the mixing method, and I had a delicate, moist confection that will make any Winter day feel just that much warmer:

Vanilla-Pear Cake

Ingredients:
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon tangerine zest
1/2 cup butter, softened
3/4 cup vanilla sugar
2 large eggs, room temperature
3 Tablespoons white rum
1/2 teaspoon vanilla extract
4 medium pears, ripe but still firm

Butter an 8x8-inch square (or similar capacity) baking pan and set aside.

In a small bowl, stir together flour, baking powder, cardamom and tangerine zest until combined. In a large bowl, cream butter and sugar together until light and fluffy; stir in eggs, rum and vanilla—the batter may look slightly curdled, but that's fine. Add the flour mixture all at once and stir until smooth.

Preheat oven to 350 degrees Fahrenheit.

Peel pears, cut off tops and bottoms, quarter, core, and cut into 1/2-inch chunks, adding them to the batter as you go. When done, carefully fold the pieces in, then pour and scrape the batter into your prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean and the edges are a deep, crunchy golden-brown. Let cool; serve warm or at room temperate. If you have any leftover, let the cake cool completely, cover and refrigerate. Remove and let stand until the cake reaches room temperature again before serving—the flavors will be much more developed. This is a rich, sweet dessert, and a little unsweetened whipped cream or crème fraîche served alongside would be excellent.

Notes: A friend gave me a jar of vanilla sugar a few years ago, and I've been milking that vanilla bean for all it's worth ever since. I refill the jar with plain sugar while there is some vanilla sugar left in the bottom, then screw the lid back on and shake to distribute the vanilla-scented particles evenly. If you don't have vanilla sugar, you may certainly substitute regular granulated sugar for this recipe. The cardamom and zest are optional as well; any spices you like may be used (or omitted entirely), and the zest can just as easily be orange or clementine if you happen to have them. If you don't have or don't want to use the rum (or other spirit of your choice), simply leave it out. Your cake will likely be a bit more firm, but I'm sure just as delicious!

>o<

Easier Than Pie: Individual Pumpkin Custards

With the holidays fast approaching, we all need some go-to recipes that can be made quickly, store easily and, above all, taste wonderful. These little pumpkin custards meet all those demands, giving you a rich, not-to-sweet treat that can proudly be served after any meal—and they even make a great breakfast, too!

Individual Pumpkin Custards

Ingredients:
1 can (15 oz.) pumpkin puree
1/4 cup honey (or pure maple syrup)
2 large eggs, room temperature
1 cup (8 oz.) heavy cream
1 teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with parchment liners and set aside.

In a medium bowl, stir all ingredients together until smooth and creamy. Divide batter evenly among liners in prepared pan (they will be fairly full) and bake for about 25-30 minutes, or until set and no longer wobbly in the center. Let custards cool completely in the pan, then carefully lift out and refrigerate in an airtight container. These are best made at least one day ahead to allow the flavors to develop. They can be served with whipped cream, ice cream, or simply garnished with a few chopped, toasted pecans.

Notes: The custards will hold their shape once refrigerated overnight, while still retaining their smooth interior. If you have some oranges on hand, a teaspoon of grated zest would be heavenly folded into the batter before baking. Feel free to use any combination/amounts of spices that you like best or would typically use in your favorite pumpkin pie recipe. Be sure to share your variations in the comments!

>o<

Tried and True: Lemon-Rosemary Zucchini Bread

For some reason, traditional zucchini bread recipes tend to be strongly spiced with things like cinnamon, nutmeg and cloves. These are certainly great flavors, but they completely obscure the delicateness of the squash. I suspect the people who developed these recipes never really liked zucchini at all! So I thought about how I like zucchini best—with things like butter, lemon, and fresh herbs - which also happen to be traditional flavors in many parts of the world. The result was a hit, where all the components served to enhance one another perfectly:

Lemon-Rosemary Zucchini Bread

Ingredients:
One large or two medium zucchini, shredded and excess moisture squeezed out (use a clean towel or strong paper towels—you should have roughly 1 to 1 1/2 cups of zucchini)

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Zest of one lemon
1 teaspoon finely chopped fresh rosemary

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/2 cup whole-milk sour cream (or plain yogurt)

Prep zucchini per above and set aside. Butter an 8 x 8 inch square pan and preheat oven to 350 degrees Fahrenheit.

In a small bowl, stir together flour, baking powder, baking soda, salt, lemon zest and rosemary. In a large bowl, cream butter and sugar together until light and fluffy; stir in eggs until combined, then add the zucchini and mix together. Gently stir in half the flour mixture, followed by the sour cream, then the remaining flour mixture until just combined. Scrape batter into prepared pan and bake for about 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature. Cover and refrigerate any leftovers (the flavor is even better the next day).

Notes: Like all quick breads, this is really just cake in sheep's clothing, and as such it is delicious with your coffee in the morning or a spot of tea in the afternoon. For an easy substitute, use one cup fresh blueberries in place of the zucchini. For more sweetness, stir 1/2 cup confectioner's sugar together with just enough fresh lemon juice to drizzle over cooled bread.

>o<

I Scream, You Scream: Homemade "No-Churn" Vanilla Ice Cream

Anyone who knows me can tell you I have an inordinate fondness for ice cream. It's my go-to, out-and-about treat—and many times the outing is premeditated to ensure that ice cream will be consumed at some point during the day. One might think I would own an ice cream maker, but I don't, and for good reason: I would never be seen again. The temptation to make ice cream ALL the time would be too great, and I would become one of those reclusive people who have unusually large quantities of milk, cream and sugar delivered at all hours of the day and night.

But never being able to make some kind of creamy, frozen confection is a little too unfair, especially in the hot months of Summer. I'd seen some recipes around boasting "no-churn" ice creams of various kinds, and searched online until, of course, Martha provided the perfect one. I streamlined the method a bit, and the results were more than spectacular for a mere ten minutes of work:

Homemade "No-Churn" Vanilla Ice Cream

Ingredients:
2 cups cold heavy cream
1 can (14 ounces) sweetened condensed milk
2 tablespoons bourbon (whiskey, cognac, or other—I used homemade vanilla extract made with rum)
OR
2 teaspoons pure vanilla extract

In a large, deep bowl, stir all ingredients together gently with a spoon until combined. Using an electric mixer, beat mixture until stiff peaks form, about 8-10 minutes (mine did splatter quite a bit until I was able to get enough air into it). Spoon ice cream into containers, cover tightly, and freeze until firm, about six hours. Serve as soon as you possibly can.

Notes: Slightly adapted from this recipe. As mentioned there, it's best to enjoy this kind of ice cream within a week—after that, the structure begins to break down, despite being frozen. I definitely plan to experiment with other flavors and ingredients, especially since dulce de leche is also available in a 14-ounce can :-)

>o<