March 5, 2014March 4, 2014 by Rachel Sally

Mercurial

“I have been ten days in this temple
and my heart is restless.
The scarlet thread of lust at my feet
has reached up long.
If someday you come looking for me,
I will be in a shop that sells fine seafood,
a good drinking place,
or a brothel.”

-Ikkyu,
fifthteenth-century Zen Buddhist high priest

Mercury is no longer in retrograde, and I could not be more grateful.
I welcome March and spring and this change of heavenly bodies with a smile and a sigh.

It has been a long and harsh winter, both emotionally and weather-wise.
I am weary. My soul, my mind, my third eye, are weary.
Three more weeks, and I have the chance to rebalance, reignite, refocus, relax.

As I urge myself onward, through ninth, tenth, and finals week, I am comforted by the knowledge that it will all be over soon. Thank god. I am ready for this quarter to be over.

Mercury being in retrograde (I know it’s all hokey, but…) has seriously funked with me.
Mercury rules clear thinking, communication, and truth, and is supposedly closely linked with Virgos (das meee).
Needless to say, I don’t fully believe in astrology, but honest-to-Pete, this Mercurial retrograde has affected my life.
Things inexplicably going wrong, brain feeling fuzzy, tired, worn-out; life feeling stagnant and shallow, a shell of what it should be.
A veritable smorgasbord of bad things, a series of unfortunate events.
But it’s over! Now Mars is in retrograde. Hallelujer.

(I have been ten weeks in this college
and my heart is restless.)

This is a recipe for those of you who are weary, too.
Those of you who want dessert with minimal effort and maximal results.
Who want to be reassured of Mercury’s reappearance with a perfect tart, an almost foolproof recipe.
This tart is so so simple, fast, and easy, yet manages to be show-stopping and jaw-dropping all the same.

A brown sugar tart shell, crisp and buttery, encases chewy, decadent and heavily-salted caramel studded with a mélange of crunchy, toasty nuts, served with softly whipped cream.

Crisp, chewy, crunchy, sweet. Buttery, sticky, salty, satisfying.

It’s a finer mixed bag than the past month has been, and much tastier to boot.

Welcome back, Mercury. Glad to have you. Now please stop fucking with my life. xx

Caramel Nut Tart
makes 1 6-inch tart; easily doubled for a 10-inch

ingredients:
for the brown sugar tart crust:
115 grams (8 tablespoons, 4 ounces) butter
50 grams (1/4 cup packed) brown sugar
scant 1/2 teaspoon kosher salt
1 egg yolk
120 grams (1 cup) flour

for the caramel:
125 grams (1 cup plus 2 tablespoons) sugar
30 mL (2 tablespoons) maple syrup
30 grams (2 tablespoons) water
40 mL (2 tablespoons plus 2 teaspoons) heavy cream
generous pinch sea salt

to assemble:
generous 1 cup mixed nuts

to serve:
freshly whipped unsweetened whipped cream

directions:
Make the shell: in a stand mixer fitted with the paddle attachment, cream the butter for 2 minutes, until softened.
Add the brown sugar and salt and cream for 3 more minutes.
Scrape the bowl, add in the egg yolk, and beat for 2 more minutes.
Scrape the bowl and add in the flour; mix on low speed until the dough comes together.
Lightly grease a 6-inch springform or tart pan, and press the dough in evenly and firmly (the dough will be cohesive, but will spread easily when pressed).
Prick all over with a fork, and freeze for at least 30 minutes and up to 2 hours.
Preheat oven to 350 degrees F.
Line the frozen tart shell with aluminum foil, then place pie weights, dried beans or rice inside to weigh it down.
Bake for 20 minutes, until golden, then remove foil and bake for approximately 15 more minutes, until shell is deeply tanned and golden.
Remove from oven and allow to cool while you make the filling.
First, toast your nuts in your warm oven: place the nuts on a heavy baking sheet and toast for 7-10 minute, shaking the pan quite often to prevent burning.
Allow to cool completely, then place them in your tart shell (do not overfill!) and save some for pressing into the top.
Make the caramel: Place all ingredients except heavy cream in a small pot, and heat until golden and bubbling, about 7-10 minutes.
Quickly remove from heat and whisk in heavy cream; mixture will splatter and bubble, so be careful.
Pour caramel over nuts in tart shell and shake the pan very well to allow the caramel to seep down through the nuts.
Press the reserved nuts into the still-warm top.
Allow to cool completely.
Serve with freshly whipped, unsweetened cream.

February 26, 2014February 26, 2014 by Rachel Sally

Dulcia

“Carpamus dulcia, nostrum est
quod uiuis, cinis et manes et fabula fies.”

May we pluck sweet things, for after death we will be but ashes and a story.

-Persius 5.151-2

Henceforth, I think it should be called drool-ce de leche.

I mean, really.

Soft, smooth caramel, rich with milk and always with an extra pinch of salt.
Could there be anything better? Drizzle it on ice cream, put it into chocolates, sandwich it with cookies, fill cakes with it, stir it into coffee, eat it with a spoon… ahem.

Other than eating it from a spoon, these cookie bars are the best use for dulce de leche I have encountered.

A thick layer of brown butter shortbread, redolent of vanilla is bathed in salty-sweet dulce de leche, then topped with more brown butter shortbread crumbs.

7 ingredients. One bowl. By far the best bar cookies on this blog.

My favorite parts were the caramelized, crunchy edges, which I maximized by making these bars in a rectangular tart pan. Seriously addictive. I love desserts with more than one texture.
Between the crunchy edges lie bites of super soft caramel sandwiched with crumbly shortbread. Transcendent.

Best eaten with strong coffee or tea. With friends. It’s the only way to ensure you won’t eat the whole pan.

The dulce de leche I used in these bars was my first attempt at making it on the stove top, with a shortened simmering time and no water bath.
I added about a 1/4 cup of brown sugar and a few hefty pinches of salt to a can of sweetened condensed milk, and cooked it in a heavy pan until it caramelized. However, it hardened into (delicious) caramels, so I rewarmed it with 6 tablespoons of butter and another pinch of salt. The dulce de leche didn’t want to absorb the butter, even when it was warm and pliable, so I added 2 tablespoons of skim milk and blended it with my immersion blender.

What resulted was the creamiest, smoothest dulce de leche I’ve ever tasted in my life.
It was thick and spreadable, like La Salamandra (no joke) and was much richer than dulce de leche made with just sweetened condensed milk. It also took a tiny fraction of the time (somewhere around 30 minutes, versus 2 hours in the oven).

Since it was the result of dumping a bunch of unmeasured things into a sauce pot, I can’t give you a solid recipe.
Yet. It is in the works. I promise.

But! These bars are way too important not to share. Use some other recipe for dulce de leche, or even store-bought.(Do go for La Salamandra-type quality rather than Nestle, though…)

Here are some options:
the best way to make dulce de leche from a can (this is what I usually do)
completely homemade dulce de leche (omg.)
La Salamandra

See? There are no excuses for not trying these cookies.

Brown Butter Dulce de Leche Crumb Bars
makes 1 13 3/4x 4 1/2 inch tart pan; double for a 9×9 or 8×8 pan

ingredients:
1 cup dulce de leche
16 tablespoons (1 cup) butter
2 scant teaspoons kosher salt
1 cup sugar
1 egg
1 tablespoon vanilla extract
3 cups flour

directions:
Preheat oven to 350 degrees F.
Butter a 13 3/4 x 4 1/2 inch tart pan.
Place your butter in a heavy sauce pan and cook until browned and fragrant, about 5 minutes.
Scrape the brown bits and the butter into a large bowl; add the salt and sugar and whisk until fully combined, about 2 minutes.
Quickly whisk in the egg to prevent scrambling, then stir in the vanilla extract.
Dump the flour on top and stir with a large spoon until the dough comes together.
The dough will be cohesive, but you should be able to crumble very easily.
Press half of the dough into the bottom of your tart pan, firmly pressing to make an even layer.
Spread the dulce de leche all over the shortbread layer, then crumble the rest of the dough on top, pressing the crumbs slightly into the caramel to ensure that they will stick.
Bake for 25-30 minutes, until the crumbs are deep golden and the edges are caramelized.
Allow to cool, then slice and serve.

December 8, 2013December 8, 2013 by Rachel Sally

5-Star

Let’s pretend to be sophisticated and make grown-up candies this holiday season.

Here’s something ~~funny~~ annoying that I know I’m going to end up doing this winter.

I’ve had many no-bake things that are gift-worthy (fudge, chocolate, candies, etc.) on my mind due to my current situation.
I’ve been trying to pretend that I actually want to be making candies instead of baking cakes and cookies.
In reality, I can’t wait to get back to an oven and stove.

However, and here’s the annoying part, I know that when I get home I’ll have so many no-bake ideas built up that I will continue to neglect my oven and rely instead on my refrigerator.

I know. Eye roll. Let’s hope that it won’t happen.

IMG_6338_01

For now, I have these grown-up chocolate cups to share.

70% bittersweet chocolate cups filled with dulce de leche spiked with salt and chinese 5-spice.

Spicy, salty, warm, and rotund, these candies are an experience: the crisp shell, after a quick bite, melts and luxuriously coats your tongue with a myriad of flavors.

I love the kick of spice and burn from the pepper and the warmth from the cloves and star anise.
I was inspired by a small canister of Dean and Deluca 5-spice I picked up at the grocery store.

I don’t have a stove, so I used a store-bought can of dulce de leche, which is a great substitute iff you add a lot of salt.
Alternately, make your own dulce de leche. Don’t forget the salt! It is ultra-super-critical.

This flavor combination is coming back. Soon.
Consider yourself warned.

IMG_6311_01

Five Spice and Dulce de Leche Chocolates
makes about 24 candies

ingredients:
1.5 lbs 70% bittersweet chocolate
1 14-ounce can of dulce de leche (or make your own)
2 pinches kosher salt
2 teaspoons Chinese 5-spice

directions:
Set out 24 mini cupcake liners (the aluminum and paper ones) on a sheet pan.
Chop and melt your chocolate slowly to avoid burning; carefully paint a thin layer of chocolate on the bottom and sides of your cupcake liners.
Place in a fridge or freezer for 5-10 minutes to set.
Stir the dulce de leche, salt, and spice together.
Place 2 teaspoons of dulce de leche in the chocolate cups.
Rap the sheet pan a few times to even out the dulce de leche layer.
Top off with melted chocolate until the edges lay flush with the chocolate; rap the sheet pan on a counter, hard, to even the chocolate layer out and remove any air bubbles.
Return to the fridge/freezer until the top layer of chocolate has set.
Remove from the wrappers, if desired, and enjoy!

November 6, 2013January 21, 2016 by Rachel Sally

Pop!

This cake is certainly cheerier than the last to be posted here, though it was made prior to that one.

This cake was for my best friend (haaay I have friends y’all), Alexa.
She is an incredibly picky eater, but she loves popcorn.

Annnnnd it was her birthday (October 24th), so I made cake+popcorn.

(Note: the last 3 posts have been cake on this here blog. Gettin’ real wild.)

Although this post is late (I had Halloweenie matters to attend to, after all), we still had a wonderful time celebrating her birfday.

Happy, happy (belated) birthday, Alexa love, I hope you enjoyed your cake!!

IMG_4695_01

The cake itself emulates salted, buttery caramel corn.

The base is a simple yellow butter cake, with a soft, tight crumb and pronounced yellow color from egg yolks.

Their companion egg whites are whipped into a flurry with lots of butter and salted caramel to make a salted caramel Italian meringue buttercream. Um, salivating. It is deeeelicious.

Extra salted caramel is gratuitously drizzled over the edge, dripping lazily to pool at the bottom.

The cake is topped with a veritable mountain of salted butter caramel corn, which is crunchy and light and sweet and salty and amaaaazing.

(The recipe I’ve included makes, like, 2 times more popcorn than you really need, because, well. Trust me.)

A boring tech-y update: you can now subscribe by email at the very bottom of the page, where the search bar and tag cloud also reside.
Don’t worry- you won’t get any spam– it’s just an easier way for people to visit the blog for fresh posts, rather than checking back and finding stale crumbs they’ve already read.

Also, many of you have been pinning photos (I love you for it! Seriously!!), and I wanted to let you know that there are two ways to do it: you can click on the pin button on the photos themselves, or click on the pin button at the bottom of each post.

Pin away!

Buttered Caramel Popcorn Cake

for the yellow butter cake:
makes 2 6-inch layers
to make a 2 layer 9-inch cake, double this recipe
adapted from Joy of Baking
ingredients:
150 grams (1 1/2 cups) flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
85 grams (6 tablespoons) butter
132 grams (1/2 cup plus 1 scant 1/4 cup) sugar
3 egg yolks
120 grams (1/2 cup) milk
1 teaspoon vanilla

directions:
Preheat oven to 350 degrees F.
Grease and flour 2 6×2-inch pans.
Whisk the flour, baking powder, and salt together.
Beat the butter and sugar together for 4 minutes, until light and fluffy.
Scrape the sides of the bowl and add the egg yolks; beat for 2 more minutes.
Add in the milk and vanilla and stir gently to combine.
Dump in the dry ingredients all at once and stir gently until the batter comes together.
Pour and scrape the batter into your pans.
Bake for 20-25 minutes, until a tester comes out clean.
Allow to cool, then frost.

For the salted caramel Italian meringue buttercream:
makes about 3 cups
adapted from FoodSwoon
ingredients:
3 egg whites
60 grams (1/4 cup) water
225 grams (1 cup plus 2 tablespoons) sugar
splash corn syrup (approximately 1 teaspoon)
small pinch salt
350 grams (3 sticks) butter, cut into small chunks
1/2 of a batch of salted caramel, cooled, the rest reserved for drizzling, recipe below

directions:
Place water, sugar, corn syrup, and salt in a medium, deep-sided pot.
Place the egg whites in the bowl of a stand mixer fitted with the whip attachment; start to beat them on a medium-low speed.
Begin to heat the syrup; when it reaches 240 degrees F, the egg whites should be at soft peaks.
Slowly stream the syrup into the egg whites with the mixer going.
Beat the meringue until cooled to body temperature, then beat in the butter 2 tablespoons at a time.
Continue to whip until buttercream is silky, then beat in half of the caramel.

for the salted caramel:
adapted from FoodSwoon
ingredients:
100 grams (1/2 cup) sugar
30 grams (2 tablespoons) water
1 tablespoon corn syrup
90 grams (1/4 cup plus 2 tablespoons) heavy cream
2 tablespoons butter
1/4 teaspoon kosher salt

directions:
Heat the sugar, water, corn syrup, and salt together, whisking at the beginning until they dissolve.
Stop stirring and allow to caramelize into an amber color, then remove from heat and quickly whisk in butter and cream, being careful of the splattering.
Whisk until completely smooth, then allow to cool before using.

For the salted caramel corn:
adapted from the Kitchn
ingredients:
popped popcorn from about 1 1/2 bags of popcorn
130 grams (1 stick plus 1 tablespoon) butter
160 grams (3/4 cup) brown sugar
big pinch kosher salt, plus a little for sprinkling
1/4 teaspoon baking soda

directions:
Preheat oven to 250 degrees F, and line 2 baking sheets with parchment or silpats.
Place popcorn in a a big bowl, being sure to not include any unpopped kernels.
In a deep sided pot, heat the butter, brown sugar, and salt until they begin to caramelize.
Whisk well to combine, then add in the baking soda and quickly pour over the popcorn.
Toss and mix well to coat, then scrape out onto the baking sheets.
Lightly sprinkle with a touch of salt, then bake for about 30 minutes, or until the caramel is completely dry and crunchy. (Be careful not to burn the caramel; your oven shouldn’t be too hot.)

to assemble:
Stack your cake on a cake stand and frost it with the buttercream; run a warm offset spatula or butter knife over the exterior to smooth it.
Drizzle the remaining caramel on the edges of the cake, then top the cake with a mountain of caramel corn!

October 23, 2013 by Rachel Sally

Giggling

Actually, these were not giggle-inducing cookies to sort out. They were kind of a pain in the ass.

Although very worth the headache.

Lately, all the cookies I’ve been making have been quite annoying.

By all I mean two batches. One of which you see here.

Delicious, yes. In the end, worth it, yes. But testing recipes isn’t always smooth going.
Especially when you make it up as you go.

Sans thermometer, no less!

ALSO, I hate photographing cookies (I’m soooo bad at it someone teach me SOS). My cookie skills (in all realms) clearly need brushing up.

(Good thing I have 6 rolls of slice and bake cookies in the fridge right now…)

These cookies struck me in the middle of a autumnal daydream.

Gooey, spicy pumpkin caramel+buttery, soft, cinnamon cookie pillows?

Good grief.

Somehow, I waited days!!! I had no time. I longed to make these lil guys.
I gathered my ingredients round, assuring them in hushed whispers, “You will be great. Magical, even. Just a little longer now.”

Pumpkin, spices, cream, sugar, butter…

The problem- the caramel was supposed to be stuffed inside the stupid cookies. But it kept heating up and becoming hot molten lava that burbled and puddled out of the cookies.
Delicious puddles.

But ugly puddles. I mean, come on… I can’t very well post a picture of an ENTIRE cookie sheet merged into ONE giant mutant cookie and expect people to be attracted, can I?
Yes. That happened.

So I tried and tried again. It didn’t work. I gave up, rolled the snickerdoodles into little puffy balls, and spread gooey caramel in between them.

As I licked my fingers clean of salty-sweet-spicy caramel after biting into one of these little sandwiches, I regretted nothing.

Stuffed cookies are overrated anyways. Hmph.

Soft Snickerdoodle Sandwiches with Pumpkin Caramel

cookie portion adapted from Joy of Baking

ingredients:
for the cookies:
360 grams (2 3/4 cups) flour
pinch salt
2 teaspoons baking powder
225 grams (16 tablespoons) butter, cut into pieces
300 grams (1 1/2 cups) sugar
2 eggs
1 teaspoon vanilla
1/3 cup granulated sugar mixed with 2 teaspoons cinnamon

for the pumpkin caramel:
110 grams (scant half cup) pumpkin
2 teaspoons pumpkin pie spice
150 grams (1/2 cup plus 2 tablespoons) heavy cream
40 grams (2 tablespoons) butter
225 (1 cup plus 2 tablespoons) grams sugar
60 grams (scant 3 tablespoons) corn syrup
45 grams (3 tablespoons) water
7 grams (big, big pinch) salt

directions:
Preheat oven to 350 degrees F.
For the cookies, cream the butter and sugar together for 3 minutes, then scrape the sides of the bowl, add the eggs and vanilla, and beat for 4 more minutes.
Meanwhile, whisk the baking powder, flour, and salt together.
Scrape the sides of the bowl and add in the flour mixture all at once.
Gently stir to combine, just until a dough forms.
Use a 2 teaspoon cookie scoop to make little balls; roll them between your hands and roll in the cinnamon sugar.
Place on a cookie sheet and freeze for 10 minutes.
Bake for 10-12 minutes, until slightly spread out and puffed.
Allow all of the cookies to cool completely before filling them.

For the caramel, whisk pumpkin, spices, and heavy cream together.
Microwave for 30 seconds, until warm but not hot, and set aside.
Place the sugar, corn syrup, salt, and water into a small, deep pot.
Heat over medium-low heat until the caramel is a deep tan, about 10 minutes, then remove from heat and whisk in butter (careful!).
Once the butter is melted, whisk in the cream mixture (careful).
Heat over low heat, whisking almost constantly, until the temperature reaches 240 degrees F.
Allow to cool completely before touching the caramel or filling the cookies.

To assemble, place a small spoonful of caramel onto one cookie, and place another one on top.
Easy-peasy! Enjoy!

September 2, 2013September 13, 2013 by Rachel Sally

Corny

This is an end-of-summer hurrah.

Here’s the sad part: I don’t really feel like writing this post right now.

And I didn’t feel like writing it yesterday

or the day before.

Today was Labor Day; I should be gushing about how wonderful summer was and how much I’m looking forward to the fall (my favorite season, duh. Fall baby.)

but

but but

I’m not ready. I’m so completely and utterly not ready for fall to come sweeping through on a breeze as sharp and cold as the edge of a knife.

Two weeks ago, I was beyond ready. I could barely wait.

I was on the edge of my seat, excited for cool weather and college (?!) and even the infinite and damned pumpkin recipes.

So, as I write this post, this technically last summer post, why am I so apprehensive and even anxious?

Lord only knows.

Something inside me has switched and is now tugging me backwards through time, rewinding through the heat and the rain and the thick humidity, rather than pulling me forwards into the chill.

As the time of my departure looms large, I find myself clinging to my friends who live here in town, clinging to my town itself.

Who knew it would be so hard to say goodbye to your safe haven, your happy place, your home?

(Other than everyone…)

See, and here is exactly why I didn’t want to write this post.

Now, I am in tears.

And I don’t want to tell you about this awesome ice cream.

I just want to sit and cry and listen to my sad music playlist and whine and reminisce.

I want a hot cup of tea and a pair of comforting arms to snuggle into.

I. Am. Not. Ready.

Hell, I don’t even want to be ready.

*sigh*

But, I have a job to do here on this sweet-filled blog. So:

This ice cream is awesome.

This is the second time I’ve made it, which is very rare.
It’s a caramel corn ice cream, loaded with goodies.

A creamy custard base is steeped with sweet corn cobs and kernels, fortified with a million egg yolks, and churned until thick and soft.

It’s layered with a soft, smooth caramel laced with whiskey, and crumbled corn cookies, which are summer and sun in a single buttery bite, and which come from the great Christina Tosi.

If you wanna get real naughty, you take a big scoop of this ice cream and sandwich it between two leftover corn cookies.

And then you eat it and think about summer.

Because, I’m telling you, there’s no way you can eat this ice cream

and not think

about summer.

Caramel Corn Ice Cream

for the corn custard:

ingredients:

2 cups heavy cream

1/2 cup milk

2 ears of corn, shucked and kernels taken off, cobs reserved

9 egg yolks

7 tablespoons sugar

directions:

Place heavy cream and milk in a deep pot with the kernels and cobs of the corn.

Bring to a boil, then reduce to a simmer.

Allow to simmer for 15 minutes, then turn off the heat and let cool for at least 45 minutes.

Strain the milk mixture, discard the steeped corn. (Scrape the sides of the cobs to make sure you get all the milk out.)

Whisking vigorously, or blending with an immersion blender, add in the egg yolks and sugar.

Return to the pot and cook over medium heat, whisking constantly, until thickened enough to coat the back of a spoon.

Remove from heat and blend, in a regular blender canister or with an immersion blender.

Allow to cool completely (overnight in a fridge is ideal).

for the whiskey caramel:

ingredients:

3/4 cup sugar

big pinch kosher salt

1 tablespoon corn syrup

1/2 cup heavy cream

1 tablespoon whiskey

directions:

Place the sugar, salt, and corn syrup in a heavy bottomed and deep pan.

Heat over medium heat until sugar caramelizes and turns deep amber, about 7 minutes.

Meanwhile, whisk the heavy cream and whiskey together.

Once the caramel reaches a suitable color, remove from heat and immediately pour in cream/whiskey mixture, whisking constantly.

Mixture will steam, foam, and erupt; be careful and wear an oven mitt.

If the mixture seizes, simply return it to a low heat and continue to whisk until the caramel dissolves and becomes smooth and grit-free.

Allow to cool completely.

to assemble:

1 batch corn custard, recipe above

1 batch whiskey caramel, recipe above, warmed for 20 seconds in a microwave or until pourable but not very hot

4 corn cookies, chopped roughly
directions:
Churn custard according to your ice cream maker’s directions.
Once churned, layer 1/3 of the ice cream into a loaf pan or other freezer-safe container.
Sprinkle 1/2 of the chopped corn cookies onto the ice cream, then drizzle the caramel over.
Layer in the same manner once more.
Finally, top everything off with the final third of the ice cream, then place in a freezer to set for at least 2 hours before using.
You may need to let the ice cream thaw slightly before scooping to serve.

May 22, 2013September 13, 2013 by Rachel Sally

Hipsternation

My Korean grandmother is a hipster.

(Hi Grandma!)

A few weeks months ago, while she was visiting, a conversation about hipsters was sparked by God knows what.

In a feeble attempt to explain this large sector of the populous, I explained,

hipsters live in Brooklyn and make their own pickles.

My grandma just stared at me. I was probably eating some of her kimchi at that very moment.

Then: a revelation from my irreverent always wise father-

Grandma is the ultimate hipster.

Lives in Brooklyn? Check.

Makes her own pickles? Oh good Lord you betcha.

Best kimchi I’ve ever tasted. Not to mention the tens of other types of pickles she makes, stuffed in her fridge at home and here in both of our fridges.

(Find something floating in a brown liquid in my fridge? Keep your paws off and certainly don’t throw it out. It’s probably some pickles.

My favorite are chayote pickles.

Funny story about these pickles: none of my family knew what exactly the pickle even was; we couldn’t figure it out, even after poking around in the murky container for a few days. Unfortunately, my grandma wasn’t quite so helpful, because her pronunciation of chayote left us all puzzled. It sounded like she was sneezing.

Ach aye OH tay. What?!

Eventually, I realized what she was saying- but none of the rest of my family knew what chayote was, even when pronounced correctly. Whatever. More for me.)

We all found this hilarious, including my grandma.

Still not sure if she understands what a hipster is, although we expanded the definition to “also really liking food trucks.”

Hipsters also like these rice krispie treats.

They’re the snobbiest krispie treats in the history of rice krispie treats.

First of all, everything is homemade, save for the rice krispies themselves (although, to be completely honest, I did quite a bit of googling for “homemade rice krispies”).

Secondly, the flavors are very different from your regular ole run of the mill krispie treats:

the marshmallows are made with maple syrup and an entire vanilla bean,

the caramel is heavily salted with miso,

and the whole shebang is tied together with brown butter.
(Remember when I made snobby krispies? Yeah, these up the ante even further.)

I made these a while back, and they’ve waited quite some time in the “draft” stage of my posts, but nevertheless, they’re a chic little bar, definitely worth mentioning.
My friend, le français, said they tasted like croissants.
I’ll take it.

P.S. Luv u gramz.

Hipster Krispiez
marshmallow adapted from smittenkitchen, inspired/adapted from A Cozy Kitchen
ingredients:
for the marshmallow:
1 tablespoon plus 1 1/4 teaspoons gelatin
1/2 cup water, divided
1 cup sugar
1/4 cup maple syrup
scrapings of a vanilla bean
big pinch salt
for the caramel:
1/2 cup sugar
2 tablespoons water
2 tablespoons butter
1/4 cup heavy cream
2 tablespoons shiro miso
to assemble:
3 tablespoons of butter, browned
6+ cups of rice krispies
melted chocolate for drizzling, if desired
directions:
First, make the caramel.
Bring the sugar and water to a boil, allowing them to cook until the mixture turns deep amber, about 7 minutes.
Immediately remove from heat and whisk in butter; mixture will foam.
Stir in the cream; mixture will bubble violently- keep whisking.
Stir in the miso, whisking until everything is smooth.
Set aside; if it sets while you are making the marshmallow, just reheat it gently in the microwave or over a low flame.
Next, make the marshmallow.
Place 1/4 cup of the water in the bowl of a stand mixer.
Sprinkle the gelatin on top to allow it to soften and bloom.
Mix the maple syrup, sugar, salt, and second 1/4 cup water in a heavy bottomed pot over medium heat.
Bring the syrup mixture up to 240 degrees F, about 10 minutes over medium heat.
Pour the hot syrup over the bloomed gelatin and whip until mixture has tripled in volume and is very fluffy and white.
Sometime while the mixture is whipping, add in the vanilla bean scrapings.
Meanwhile, prepare your pan; grease a 13×9 pan with a little butter and set it aside.
Once your marshmallow is ready, transfer it to a large pot with the browned butter; heat gently to mix the butter into the marshmallow, then stir in miso caramel until everything is homogeneous.
Stir in the rice krispies, adding more only if the mixture is very wet still; you won’t need much more than 8 cups, maximum.
Scrape the mixture into your prepared pan and press firmly all over to even out the tops.
Refrigerate about 30 minutes to set, or leave it at room temperature for a bit longer.
Cut into bars or squares, and drizzle with chocolate if desired.

May 7, 2013September 13, 2013 by Rachel Sally

Love’s Light Wings

“What’s in a name? That which we call a rose

by any name would smell as sweet…”

Romeo and Juliet, Act II Scene II

Yesterday, I ran a marathon.

Which is my excuse for not having a WISE blog post in more than a week.

It’s also my excuse for being late to all my classes today.

Stairs are just a wee bit difficult today.

Here’s a Super Sad True Love Story super short true summary of the super long (26.2 mile) race:

(I break long runs into chunks… I like to pretend that it makes it less mentally exhausting.

It doesn’t. But hey.)

Miles 1-8 are terrifying. In the beginning, I’m stiff and aching and tired, which makes me very nervous for what’s ahead, seeing as I’m huffing and puffing and I’ve only run 2 miles.

Luckily, by mile 6, I’m locked and loaded on cruise control.

At which point, I look at my Garmin and realize,

I have 20 miles to go. Jésus Marià.

Miles 8-13 are spent surreptitiously looking at my fellow runners’ shoes, to see which of them have the bright orange D tags which were only given to marathon runners to record times. I have the sinking realization that there aren’t many runners around me with tags.

Miles 13-20 are my fastest. I spend time listening to “I Don’t Care” by Iconapop. As in, on repeat for about 50 minutes. No shame.

I pick out runners to pass and do so by powering through all of the water stations- I keep the word “slingshot” in my head and will myself not to stop or slow down, and in doing so, spill about 4 brimming cupfuls of bright orange Gatorade down my white shirt. Good looks.

Miles 20-25 are grueling. The stations ran out of power gels around mile 18, and my own supply has also been completely diminished. My glycogen is running on red and I am not a happy camper.

I keep thinking why the hell Pheidippides didn’t take a damn horse.

Seriously, what in god’s name was wrong with him?

25-26.2 are like running another 12 miles. Where was the finish line again?

Why do I still see people running?

Are we done yet?

My intended mile split was a 10:25. I ended up finishing 23 seconds ahead of that, with a 10:02 average mile split. I’m not the fastest, that’s fo’ sho. Honestly I’m just glad to have crossed the finish line!!!

(Turns out, I finished first in my division, female 15-19 year olds. That was a surprise!)

Back to our regularly scheduled program: WISE jabber.

In class today, I had a revelation: in truth, I’ve been doing plenty of “research,” which is basically just utilizing different sources.

What I haven’t been doing is keeping a proper log of said resources- different blogs and cookbooks etc.- which means that I have some serious back work to do. Ahem.

Also, I received my time slot for my presentation!

June 10th from 3-4 PM. More details later.

I chose the name of this post, and the intro, because a) it’s one of Shakespeare’s most classic, and one of my favorite, scenes and b) because the dessert I’m showing to you is a misnomer and should have a different name.

Right? Right.

This dessert is based on a deconstruction of the famous German chocolate cake.

Which, in truth, is not the slightest bit German.

It’s based off of a recipe that appeared in 1957 in a newspaper’s recipe of the day column, which used a type of chocolate that had been developed more than a century earlier, in 1852, by Sam German, a worker in the Baker’s chocolate factory; it was a sweeter dark baking chocolate, which was marketed as Baker’s German Sweet Chocolate.

Thus was the German chocolate cake born, a coconut and pecan and chocolate melange that is not the most attractive, but one of the more delicious.

German cake≠German. Confusing, I know.

(This information is from The Baker Chocolate Company: A Sweet History by Anthony M. Sammarco, googlebook accessed via Wikipedia.)

This dessert has the added benefit of being completely vegan.

I’m thinking of using a version of this for my presentation, because it would be incredibly easy to make gluten-free, thus making it almost entirely allergy-free (it does have coconut and pecan… those are kind of unavoidable) and a good dessert to share with many people who may have various allergies.

I plated it two ways because I couldn’t get a quenelle to smooth out the first go-round and I ended up disliking the chocolate flecks on the first few plates.

(P.S. remember how I was so pumped about my quenelles a few WISE posts back?

Yeah, those darned footballs are coming back to bite me in the butt. It took me a good 5 minutes to get the quenelle you see perfectly smooth. My family keeps recycling the containers I use for my ice cream, so that’s not helping…)

*Note to my father: Can you please, please, please stop recycling the date containers that I diligently wash out and save? You’re making my quenelles ten times more difficult than they need to be. Thank you. Loveyameanit.*

German

chocolate cake

salted caramel

bittersweet ganache

candied pecans

coconut ice cream

Mile 12.5. Eating a gu and feeling güd.

Mile 20. The longest uphill slog of the course; it was gradual, but felt never ending.

Mile 25; back on the streets.

Don’t let the smile fool you; I could barely remain standing long enough to rip off my water belt and iPod in order to take this photo.

“German”

for the cake:

ingredients:

1/2 cup flour

1/3 cup sugar

4 teaspoons extra dark cocoa powder

rounded 1/4 teaspoon baking soda

1/8 teaspoon salt

2 tablespoons coconut oil, measured then melted

1 teaspoon apple cider vinegar

1/3 cup water

directions:

Preheat oven to 350 degrees F.

Spray a six inch cake pan with baking spray.

Stir the flour, sugar, cocoa, baking soda, and salt together.

Add the coconut oil and vinegar, then the water, and stir it all together, gently.

Once it is just barely homogeneous, pour into the pan.

Bake for 20-25 minutes until the cake is springy to the touch and a tester comes out clean.

for the ganache:

ingredients:

2 ounces unsweetened chocolate, chopped finely

2 ounces sugar

2 ounces coconut milk, light or full-fat

1 tablespoon coconut oil

pinch kosher salt

directions:

Place the chocolate, oil, and salt in a bowl.

Heat the milk and sugar up together until boiling, then pour over the chocolate.

Allow to sit for 3 minutes, then stir together.

Blend with an immersion blender to emulsify.

for the caramel:

ingredients:

1/4 cup sugar

6 tablespoons coconut milk, light or full-fat

1 tablespoon coconut oil

liberal pinch kosher salt

directions:

Heat the sugar up in a heavy saucepan with tall sides until deep amber, about 7 minutes.

Once the sugar reaches the proper color, remove from heat and add the milk and oil.

Mixture will bubble and sizzle violently.

Whisk until smooth, then add in the salt.

If caramel gets a skin before use, just gently heat and stir to return it to proper consistency.

for the candied pecans:

ingredients:

1 tablespoon coconut oil

1/2 tablespoon balsamic vinegar

1/4 cup loosely packed brown sugar

pinch kosher salt

1/4 cup (you could go up to almost 1/2 cup with this amount of glaze; you’ll have extra if you use 1/4 cup) pecan halves

directions:

Toast the pecans lightly in a skillet, about 2 minutes.

In another saucepan, heat the oil, vinegar, sugar, and salt until bubbling.

Remove from heat and stir in pecans.

Pour mixture onto a sheet pan lined with silpat.

Allow to cool until glaze sets.

for the ice cream:

ingredients:

1 can (14 ounces) light coconut milk

1 tablespoon coconut oil

pinch salt

1/4 cup sugar

1 teaspoon cornstarch

directions:

Bring everything to a boil, whisking constantly.

Transfer to a blender canister and allow to sit for 4 minutes to cool.

Blend, being careful to vent the blender and cover with a towel to protect yourself from hot splashes, until frothy and homogeneous.

Allow to cool to room temperature, then freeze in your ice cream machine.

Store in freezer until use.

to assemble:

toasted coconut

directions:

Plate the caramel sauce and the ganache first; either smear them both across the plate or use a fork’s tines to splatter the chocolate onto the plate.

Arrange cake crumbles on one end of the smears; follow with candied pecans.

Carefully place coconut where desired.

Finish with a scoop or quenelle of coconut ice cream.

March 10, 2013September 13, 2013 by Rachel Sally

I Know Not

알 수 없는

(unknowable)

miso caramel

matcha black sesame shortbread

lychee sorbet

black sesame brittle

This past week, I’ve been hemming and hawing over my WISE project.

We were assigned old journals to read and review, and I received a very strange journal which is not really relatable to my project.

I felt confused as I flipped through the pages; its author and I not only have very different projects, but very different writing styles and ideas of what a WISE journal should consist of.

Cue panicked tailspin.

The first thoughts through my head: Am I doing it wrong?!

What happens if I am?!

Why isn’t mine like that?!

I went and talked to my mentor, Mr. B.

He shut those ideas right down; relax, you’re doing fine, everyone’s different and all projects are different, I’ve seen lots of others, etc. Relax.

Breathe.

So here’s the thing, then: I know my journal is doing fine, and my weekly blog posts are alright, too.

I just can’t get this nagging voice out of my head when I sit down to write:

Are you doing it right?

Do you sound educated?

People will be reading this and judging you, you know.

Are you sure you want to say that?

No, no, no! Start again. Start over. Rewrite that sentence; rewrite that post.

I’m sorry that this post is so long overdue.

By now the dessert has run into the recesses of my mind; it has hidden in the depths.

I don’t know if my WISE project is right or good or whatever.

I can’t know; it is such a part of me that my own critical judgment falls by the wayside.

It is a part unto my whole, and it is thus that I am blinded.

“Freeing oneself from words is liberation.”

-Bodhidharma

I put the other journal away. I’ll read it sometime next week, perhaps next weekend.

For now, I will write.

알 수 없는:

for the miso caramel:
adapted from food52
ingredients:
25 g sugar
10 g water
20 g heavy cream, room temperature or slightly warmer
1 teaspoon shiro miso
directions:
Put the sugar and water in a heavy bottomed saucepan and bring to a boil.
Allow to cook until the caramel is deep amber; remove from heat and immediately stir in heavy cream, whisking all the while.
Mixture will splatter and bubble and steam; beware.
Once all the cream is incorporated, stir in the miso.
If you want a slightly thinner sauce, you can stir in up to 2 tablespoons more heavy cream.

for the matcha shortbread:
ingredients:
2 tablespoons butter
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 teaspoons matcha powder
pinch sea salt
5 drops vanilla extract
5 tablespoons flour
1 tablespoon milk
black sesame seeds for mixing in, if desired
directions:
Preheat oven to 350 degrees F.
Cream the butter and sugar together until very fluffy and pale.
Add the matcha, vanilla, and sea salt and mix to combine.
Add in the flour and milk and mix just until homogeneous.
Stir in up to 2 teaspoons of sesame seeds.
Roll out to 1/8- 1/4 of an inch thickness.
Cut small rounds using the back of a pastry tip.
Bake for 5-6 minutes, until fragrant and firm to the touch.
(Larger cookies will take longer; perhaps 7 or so minutes per batch.)

for the lychee sorbet:
ingredients:
1 can lychees in light syrup
directions:
Drain half the syrup, discard.
Purée the fruits and the rest of the syrup, then press through a sieve.
Freeze the resulting juice in an ice cream maker.

for the black sesame brittle:
2 tablespoons sugar
1 tablespoon black sesame seeds
directions:
Place the sugar in a small, heavy bottomed pan.
Line a sheet pan with a silpat (cannot use parchment).
Caramelize the sugar until it is amber colored; working quickly, stir in the sesame seeds and spread as thinly and evenly as possible on the silpat.
Take caution, as the caramel is extremely hot.
Allow to cool completely, then break up into organic shapes.

to assemble:
Schmear the miso caramel.
Add a few matcha shortbread cookies, then a few scoops of sorbet.
Finish with the brittle.
Serve immediately.

La Pêche Fraîche

Category: caramel

Mercurial

Dulcia

5-Star

Pop!

Giggling

Corny

Hipsternation

Love’s Light Wings

I Know Not