Category: cinnamon

by Rachel Sally

Raisin in the Sun

Or does it explode?
It’s hot, hot, hot.
Summer is coming.
The other day, it was about 90 degrees here in Ithaca, which translates to approximately 110 degrees on the inside of a certain little red Volvo.
Obviously, I raced home and did the one thing any sane person would do in the heat:
I turned on my oven.
My pup has never faired well in the heat, but as she ages, it becomes even more difficult for her.
Her lethargy is taken to a whole new level.
The other day, I took her on a walk (it was cool, but the sun was very strong), and, right in the middle of it, she sat down.
And refused to move.
She is no lightweight, either.  When a 95-100 lb chocolate lab makes up her mind to sit, your walking plans better change, pronto.
What ensued must have looked hilarious to passerby, but was most certainly not amusing for me.
We had stopped at the bottom of a shallow hill.
When Ginger decided she could take no more and wanted to go back, I realized her mortal mistake, but it would take her a few more minutes to come to the same realization.
We had to turn around and go UP the hill.  In the sun.  
Actually, she didn’t go up the hill.  She sat.
I pulled.  I pushed.  I wanted to carry her, but that would have been a feat perhaps to great for me.
I was sweating.
She was panting.
I was mad.
She sat.
When we got home, the poor old dear was panting so heavily, she sounded the way I do when I’m having a panic attack.
She slumped down on the cool stone floor of our porch.
I set a bowl of ice water near her and strategically placed a fan aimed at her belly.  
So lazy was she that she could not even get up to drink the water.
I had to push it closer so that she could half drink it by flopping over on her side.  
I mean, really?
Alright, ready for me to bring this back around to rugelach?
Ready?
We got Ginger when I was 7- my mom likes to say that we were puppies together.  
At that point in my life, I was still a good little devout Catholic and my family attended church every Sunday, without fail.
Um… Best part about church?  You always got doughnuts or cookies afterwards at the faith group that met on Sundays.
Ithaca Bakery, here in town, makes killer rugelach.
Rugelach that we often indulged in on Sundays.
(I know, Jewish cookies for Catholics.  Cookie love unites all!!)
Ithaca Bakery makes their rugelach in scrolls, like those shown, rather than the more traditional crescent shape.
When I first saw the rugelach in Dorie Greenspan’s book, I was very confused.
Those were not rugelach.
I did not trust these strange moon shaped cookies.
Surely they were not those that I knew and loved.
Turns out, they are.  Egads!
 
 
I find that the scroll shape holds the innards in far better than do the crescents, and it’s the shape I like, so I stuck with it.  
Feel free to shape the cookies into crescents if you so desire.
I slicked my dough with a thin layer of apricot jam, then a sprinkle of cinnamon sugar, and finally, a thin topping of walnuts and raisins.
You could do raspberry jam, or orange marmalade- or anything- run with it!
Same goes for the nuts.  Use whatever floats your boat.
I’m also thinking of some rugelach with sour cherries or golden raisins.  Yum.
The key to your filling not spilling out and burning the bottoms of your cookies to kingdom come is to be frugal with it.  Trust me.
 
With rugelach, it’s all about the shatteringly flaky pastry.  This pastry is seriously flaky, people.  Like, crumbs everywhere-unless-you-eat-it-in-one-go type flaky.
If that doesn’t convince you to make these, then I don’t know what will.
 
Anyways, me and Ginge enjoyed a few of these cookies together, just like the good old days.
She approves.  

Rugelach
for the dough:
from Dorie Greenspan
ingredients:
4 ounces cream cheese, cut into 1/2 ounce pieces
8 tablespoons butter, cut into tablespoon-sized pieces
1 cup all purpose flour
3/8 teaspoon kosher salt (she calls for 1/4 teaspoon of regular salt; I always prefer to use kosher or sea salt and I generally use pinches rather than measurements; here, a good, hearty 2 pinches will do.)
directions:
Place flour and salt in the bowl of a food processor and pulse to combine.  Sprinkle the chunks of cream cheese and butter over the top of the flour and pulse until a rough dough forms.  
Gently form dough into a ball and wrap in plastic wrap.  
Flatten slightly and refrigerate. 
to assemble:
ingredients:
apricot or raspberry jam
3/4 cup sugar mixed with 2 teaspoons cinnamon
2 handfuls of raisins
chopped walnuts
1 egg mixed very well with 1 half egg-shell full of water
directions:
Preheat oven to 350 degrees F.
Roll out your dough into a rectangle that is 1/8-1/4 inch thick.
Spread a thin, thin, thin layer of jam all over the dough.
Sparsely sprinkle a thin layer of cinnamon sugar all over the dough, then press a handful of raisins and walnuts over the sugar.  
Do not fill your dough too full with the fillings, because they will leak out and burn in the oven.
Roll up your dough rectangle tightly (roll starting with the long end of the rectangle, NOT the short, unless you want gigantic rugelach).
Cut into 1-inch wide pieces, and place 1 inch apart on a baking sheet.
Brush lightly with egg wash, and sprinkle more cinnamon sugar on top.
Bake for 10-12 minutes, until puffed, golden, and crispy.

by Rachel Sally

Not Yo’ Momma’s

Everyone has an ideal chocolate chip cookie.
Either your momma or your nonna or whoever makes ’em just the way you like, and any other way simply will not do.  
Maybe you like them crispy and thin or fat and fluffy, as big as a frisbee or small like little jewels.  
Maybe you like them with dark chocolate, milk chocolate, semi-sweet chocolate, chips, chunks, shards, or whatever.
Maybe you’re not a human and you don’t even like chocolate chip cookies. 
(Go back to your own planet!)
I’m not here to tell you I’ve a better cookie than your grandma.
No way am I straying into that territory; I’ll never measure up.
What I am here to tell you is that I have a very unorthodox and very delicious cookie recipe for you that happens to have chocolate chips and that you should make.
These cookies blur the lines between chocolate chip, spice, and sugar cookies.
They’re soft and fluffy, like sugar cookies.
They’re rolled in sugar, like spice.
They’ve got a rich, buttery flavor punctuated with gooey chocolate chips, like youknowwho.
 
Yet the whole, in this case, adds up to so much more than the parts.
Fresh out of the oven, these cookies smell like heaven.
They’re nutty from the browned butter, sweet and spicy from the cinnamon, and you can genuinely smell the chocolate as it roasts in the oven.
 
Fresh out of the oven, these cookies taste like heaven.
They’re crunchy on the outside, thanks to the pearl sugar, soft and pliable on the interior thanks to a severe underbaking, and they’re studded with still-melted chocolate chips.
 
I had two fresh and hot, thankyouverymuch.
The trick to getting the best cookies is the baking time.
In my experience, if you follow what cookbooks say, you’ll end up with rocks.
Or doorstops.
I always used to put the most delicious cookie dough in the oven and, 10-12 minutes or however long later, pull out cookies so crispy they could break your tooth.
Obviously, liberal milk was needed in those cases.
They still taste good, yes, but if you want to make irresistible cookies, you have to underbake them.
They should still be puffy when you pull them out of the oven.
Keep in mind that no matter how soft they are straight out of the oven, the next day they will be harder.  
That’s just the way life goes; there’s no easy way around it.
These cookies pack a punch.
A solid right hook, I’d say.
The cast of characters features a few of my all-time favorite ingredients ever in them.
Brown butter.
Mini chocolate chips.
Cinnamon.
Pearl sugar.
And now, golden syrup.  We’ve only just met and yet how I love you.  Oh how I do.
 
Moral of the story: I’m sure as heck not your momma, but I’ll make you some damn good cookies if you let me.
 
P.S. check out the real life situation in the picture right below.  Six cookie sheets stacked up nice and high and very unstably.  Welcome to my kitchen.
 
Not Yo’ Momma’s Chocolate Chip Cookies
makes 15 large cookies
ingredients:
8 tablespoons butter, softened
5 tablespoons butter, browned
1 very lightly packed cup of brown sugar
1 egg
1/4 cup golden syrup, like Lyle’s (can sub honey or molasses or agave, but flavor will change drastically and I can’t vouch for the texture.  Lyle’s is available in most supermarkets nowadays.)
big splash vanilla extract
2 pinches cinnamon
2 big, big pinches sea salt
2 1/4 cups all purpose flour
2 teaspoons baking soda
1 scant cup mini chocolate chips
swedish pearl sugar, for rolling (you could also use turbinado sugar, or alternately use none… but that’s boring, isn’t it?)
directions:
Beat the first measure of butter on high speed until smooth.  
Add in the brown sugar and beat for 2 minutes, until the grit is starting to disappear and the mixture is becoming fluffy.  
Scrape the sides of the bowl and add in the egg.  
Beat for 1 minute on low until egg is incorporated.
Scrape the sides of the bowl and add in the golden syrup.
Beat on medium high for 4 minutes, until the mixture is extremely fluffy and shiny, and very pale.
Add in the vanilla, cinnamon, and salt and mix until combined.
Scrape the sides of the bowl.  
Add baking soda and part of flour (1/4 cup increments).
Mix on low to combine, while slowly adding flour.
Mix only until homogeneous.  Add in the chocolate chips, stirring only to combine.
Scoop into rounds using an ice cream scoop.  
Roll into even balls and roll in sugar.
Place on a baking sheet at least 1 1/2 inches apart from each other, then flatten slightly and evenly until they look like mini hockey pucks.
Chill well.
Preheat oven to 350 degrees F.
Bake cookies for 16-17 minutes, until the edges are golden brown but the interior still looks slightly puffy and pale (see photo below).
Enjoy one or two warm… You won’t regret it!

 
Brown on the edges, golden in the center.  Still kinda puffy and jiggly.
by Rachel Sally

Brave New World


I find myself standing on a precipice, peering down, cookie in hand.
I find myself staring at a page the color of milk, devoid of text.
I find myself adrift on the oceanic interwebs, floating, but not peacefully. 

I have lots to write about.  My thoughts just won’t come out as crisply and concisely as they are in my head.
I’ll be honest.  I’m apprehensive.  Scared, even.
I don’t know what will become of my blog now that I’ve introduced these WISE posts.

How much more thought and time will have to go into a post?  (As of now, one post, comprised of just the writing, photoshopping, and formatting, let alone the preparation of the featured food, takes me roughly 1 1/2 hours.)  
I have tried, and will continue to try, to put meaningful thought and time into a couple of my blog posts.
I don’t want to say it’s true, but it is: now that my blog is becoming, on a once weekly basis, a school-tool, I am more nervous about writing.
Do I sound silly and shallow? (Always.)
Am I proper enough?
Can I use y’all?  And lol?  
What will become of my “diva” and “stupid” labels? 
Are they off limits?

I pray that you, my lovely, lovely, readers (or lookers… I know many come for the food porn photos only, [Editor’s note re: food porn: perhaps too callous?] and that is totally one hundred percent fine by me), will stick with me as I branch out into a new and distinctive field: creating blog posts that I know my teacher will see.

I shall have to test the waters; the waters I shall test.

In the meantime, let me talk about what I know best: dessert.
The inspiration for this dessert came from the idea of “Mexican hot chocolate,” which involves cocoa, cayenne, and cinnamon.  From there, my mind jumped instantly to cajeta, the traditional goat milk-version of dulce de leche, which is often spiced with a pinch of cinnamon.  
By then, I was spinning off on a Latin American tangent: I wanted to include corn (I had seen the wonderful corn cookies from Milk Bar recently), avocados, limes, bananas, etc.
With a firm flavor base in my head, I edited components out.
I knew I wanted to do a sweet “guacamole,” in the form of a lime-avocado purée.
I knew I wanted to use corn cookies.
I knew I wanted an ice cream.
I knew I wanted fluffy sponge cake and bittersweet ganache.
Here’s the result.

Brave New World:
1. Avocado lime purée
2. Bittersweet chocolate cayenne ganache
3. Brûléed banana brunoise
4. Cinnamon dulce de leche ice cream
5. Instant chocolate sponge cake
6. Crushed corn cookies
Instant Sponge Cake
ingredients:
1 egg white
1/4 cup sugar, divided
2 tablespoons cocoa powder
1/4 cup flour
3 tablespoons oil
3 tablespoons milk
2 paper cups (no plastic or wax)
directions:
Whip the egg white with 2 tablespoons of the sugar.  Mix all of the other ingredients together, then fold the egg white into the batter.  Poke slits in the bottom of your cups, and pour the batter in.  Place on a plate and microwave for 2 minutes on high (This varies because microwaves are so variable.  To check for doneness, touch the top of the cake with your finger.  It should not be sticky and should not collapse; it should be fully cooked.).
For use in the dessert, rip into small, organically shaped pieces.
 
Avocado-Lime Purée
ingredients:
1/2 a hass avocado
3 tablespoons powdered sugar
Juice of 1 whole lime
Big pinch salt
directions:
Mash the avocado into a rough mush like guacamole.  Stir in the sugar, lime juice, and salt.  Purée the entire mixture, either with an immersion blender or food processor, until very smooth.  Be sure to add all of the juice of the lime; the acid is what keeps the avocado a beautiful green color.
 
Chocolate cayenne ganache
ingredients:
1/2 ounce bittersweet chocolate
3 1/2 tablespoons cream
Pinch of cayenne pepper
directions:
Gently heat all ingredients together, either in a saucepan over low heat or in 20 second bursts in the microwave, until approximately 2/3 of the chocolate is melted.  Remove from heat, let sit for 2 minutes, then stir together until silky and shiny. 
For use in the dessert: heat up until smooth and free-flowing by nuking it for no more than 15 seconds.
 
Brûléed banana brunoise
ingredients:
1 banana, peeled.
Sugar
Torch
directions:
Cut the banana in half right in the middle (across the skinny part of the banana, not the long way).  Trim off the sides of the banana so that they are plumb and cut 1/8 inch wide planks.  Take the planks and trim off the ends so that the edges are straight, and cut 1/8 inch wide matchsticks.  Take the matchsticks and cut them into 1/8 inch squares.  You will now have 1/8 inch cubes.  Place them on a plate, sprinkle liberally with sugar, and brûlée them with your torch, until the edges are dark and the sugar is caramelized.
 
Corn Cookies
straight from the Milk Bar cookbook
ingredients:
225 g butter (8 ounces)
300 g sugar
1 egg
265 g flour
73 g freeze-dried corn, ground into a powder in a food processor or blender
3 g baking powder (3/4 teaspoon)
1.5 g baking soda (1/4 teaspoon)
6 g kosher salt (1 1/2 teaspoons)
directions:
Cream your butter and sugar together for 2 full minutes on medium speed.  Scrape the sides, add the egg, and beat on medium high speed for 7 full minutes (set a timer).  Scrape the sides of the bowl, add in all of the dry ingredients, and mix just until combined, and no longer- about 45 seconds.  Portion out cookies with an ice cream scoop and flatten with your palm or a glass.  Chill for at least 2 hours and up to 2 days.  When you are ready to bake them off, preheat oven to 350 degrees F.  Bake for 18 minutes.
To use in the dessert, once the cookies are cool, smash one or two of them into powder, either in a bag with a rolling pin or a food processor.  Eat the others. Yum.
 
Cinnamon-Dulce de Leche Ice Cream
7 ounces (1/2 can) sweetened condensed milk plus 2 big pinches salt OR 7 ounces store bought dulce de leche (or cajeta!)
220 g milk
1 teaspoon gelatin+ 2 tablespoons cold water
160 g heavy cream
35 g corn syrup or 100 g glucose
65 g sugar
40 g milk powder
1 g kosher salt
directions:
Let cool completely.  
Bloom your gelatin in the cold water by sprinkling it lightly over the surface and allowing it to sit for 3-5 minutes.  
Blend the dulce de leche with the milk, over low heat, until completely homogenized (the heat helps the dulce de leche dissolve).  
Blend in the bloomed gelatin (use a hand blender).  
Remove from heat and blend in the rest of the ingredients until super smooth and homogeneous.  
Allow to cool completely; chill for up to 1 week.  
Once you are ready to make ice cream, spin the mixture in an ice cream maker, and put in an airtight container for up to a week.  
To quenelle, use boiling hot water to heat up your spoon and allow the ice cream to temper for about 2 minutes before scooping.
 
 
To assemble:
1. Place a dollop of avo-lime purée on the bottom of a plate, and, using the back of a spoon, swoop in an arc to create a schmear.  
2. Splatter chocolate ganache on the plate.
3. Place your best cubes of banana onto the plate; pile them up into an organic pyramid.
4. Place a quenelle of tempered ice cream in the center of the plate.
5. Place 3 pieces of sponge cake around the quenelle; do not make them symmetric.
6. Sprinkle corn cookies halfway onto the quenelle and around the plate.
Serve immediately.
by Rachel Sally

Did Someone Say…

 
…donuts?!? (er… doughnuts?)
Why, yes, I done did.  
 
Three types of donuts, in fact: brown-butter maple bacon, Vietnamese coffee (cinnamon+coffee), and cherry-chocolate.

 
Now, I’ve always been leery of frying.  It’s a lot of hot, burbling oil, which makes me nervous.
 
I’ve sustained many burns in the kitchen over the years, and ones from oil splatters are the second worse, trumped only by sugar burns.
But… and this is an important but… I’ve wanted to make real donuts for ages.  
 
I finally decided to man up and get down with deep frying, with my dearest stomach readers in mind.
These donuts are miraculously puffy and soft little pillows of dough wrapped in just-barely crispy edges and sweet, sticky glaze.  
 
I decided to make a decidedly clichéd maple-bacon donut, using my absolute favorite glaze of all-time… brown-butter/maple/cider.  Ohmagah.  Once all the donuts were glazed, I couldn’t help myself.  Sneak a dip, lick, repeat.  Until the bowl was almost gone and my teeth were beginning to ache.  So worth it, people.  So worth it.
 
The second type I made was a chocolate-crémeux filled, cherry-glazed and pink heart adorned donut.  I wanted it to be pink and include chocolate because, well, firstly, who doesn’t love cherry-chocolate, and secondly, for a Valentine’s baking article for my school newspaper.  
 
I couldn’t just leave the poor little donut holes wallow in their teeny-tininess, could I?  So I fried those lil guys up and chucked them into a bowl of coffee glaze and from there, a bowl of crunchy cinnamon sugar.
 
 
A successful morning, I’d say.  I made the dough the night before and stuck it in my fridge, and the alluring smell of donuts filled my entire house by 11:00 the next morning, rousing any and all late sleepers.  They were all gone by the next morning.
 
Yeast-Raised Doughnuts
recipe from the wonderfully decadent Pioneer Woman, Ree
ingredients:
1/2 cup plus 1 tablespoon milk, warmed to 110 degrees F
2 tablespoons sugar
1 1/8 teaspoon (1/2 a regular package) yeast
1 egg
5 tablespoons butter, melted
2 cups flour
1/8 teaspoon salt
vegetable oil or shortening, for frying
directions:
Add sugar and yeast to warm milk and allow to proof for 5 minutes.  Whisk the egg and butter together quickly to ensure that the egg doesn’t scramble.  Add the egg/butter mixture and the yeast/milk mixture to the bowl of a standing mixer (with a dough hook) and mix together.  Once mixed, add the flour in in 1/4 cup increments until all the flour is gone; add the salt sometime in the middle of adding the flour (not at the very beginning or the very end).  Knead the dough on medium-low speed for 5 minutes, then turn the mixer off, scrape the bowl, and turn the mixer on medium-high for 30 seconds.  Let the dough rest for 10 minutes, then place it in a lightly oiled bowl, toss to coat, and press plastic wrap directly onto its surface.  Place in the fridge overnight (or 8 hours).  
The next morning, take the dough out and place it on a lightly floured surface.  Roll it out to 1/4 inch thickness, and working quickly, cut out as many rounds as you can.  If the dough gets too warm and begins to shrink back, stick it back in the fridge for 10 minutes.  Cut holes out of the rounds, unless you want to fill the donuts.  Place all your rounds and holes onto a parchment lined baking sheet, cover lightly with a dish towel, and let rise in a warm place for about an hour, or until the doughnuts are visibly puffy and look fluffy.
Heat 3 inches of vegetable oil in a heavy, large pot (I used my dutch oven) until it reaches 375 degrees F.  
Gently place the donuts in the oil and cook for 1 minute on each side.  Remove with a slotted spoon to paper towels, and dab/blot/roll the donut around to remove as much oil as possible.  Let cool slightly before glazing. 
Remember to keep checking your oil’s temperature; do not let it get over 380 or below 365.  375 is the ideal temperature.
 
I used this glaze for the maple-bacon donuts, and topped them off with freshly cooked bacon.
 
For the Vietnamese Coffee donuts:
ingredients:
1 cup powdered sugar
pinch salt
splash of vanilla extract
1 heaping tablespoon instant espresso
3 tablespoons milk, or as needed to thin
3/4 cup sugar plus 1 1/2 teaspoons cinnamon, for rolling
directions:
Dissolve the espresso into the milk.  Stir in the vanilla and salt, then whisk in the powdered sugar.  If the glaze is too thick, thin it with more milk.  As your donuts (or donut holes) cool, dunk them in the glaze, then quickly roll them in the cinnamon sugar.  You may want to wait for a few minutes after glazing to roll in the sugar, if your glaze is thin and drippy.  
by Rachel Sally

T-Minus

Soft snowflakes are floating down outside my window as I type this, landing gently on vibrant evergreens and vivid red berries.
 
 
Something is stirring in me as I take in the peaceful scene outside…
 
By Jove, I think it’s the Christmas spirit.

My stomach is still bloated has barely regained its balance from Thanksgiving, and I’ve already got the next holiday on the brain.  
Exactly one month!

I gots problems, people.
Why, just last weekend, I spent an entire day raking with my family, greedily anticipating Thanksgiving, and appreciating the beautiful fall weather.
How quickly times change, no?

I had a very beautiful, very long, very poetic post written to go along with this.  

Only problem?  I wrote it using the blogger app on my phone.  What a Big Mistake that was…  (Picture me shaking my fist at the blogging gods right now.)

I’m sorry that I’ve been away from the blog for some time.  Thanksgiving really took it out of me, as I decided to undertake the prep and cooking of the entire meal myself.  

 


The last few weeks, in terms of Thanksgiving prep, have gone something like this:

I ordered the turkey (no, I don’t eat meat, but my family does).
I went to my local butcher at an ungodly hour in the morning, to make sure I got my hands on some good local meat products: fresh bacon, fresh cranberry-sage sausages, and freshly-rendered lard.
I went grocery shopping (by meself) after a long basketball practice; I spent a ridiculous amount of money and could hardly push the cart, and I’m no weakling.  I must have purchased 200 pounds of food that day.

I went and got the turkey from the farm, a trek that ended up being far harder than me going out and hunting a damn turkey myself.  As it turns out, there are multiple “Creamery” Roads, complete with “ninety-degree turns” right near house number 200s in the nearby Slaterville Springs.  Can you guess who went to the wrong one?  What turned out to be the completely wrong one?  Yes, me.  And don’t laugh.  I had to drive 5 miles in a state forest OFF-ROAD in my Volvo to get to the wrong farm, only to discover that the house numbers went from 194 to 204.  What the…?!?  Yes, I went 45 minutes past the correct Creamery Road.  Upon this realization, I cursed, cried, and punched my steering wheel, à la Shit Girlfriends Say (go to 2:07).  I’m kidding.  But I did wheel my car around and speed back through the forest as fast as I could, suspension be damned.  

I cooked.  A lot.  The menu?

Sourdough bread, gluten-free cheese crackers, cheeses, and grapes 
Roasted squash, carrots, parsnips, turnips, beets, and sweet potatoes
Roasted lemony brussels sprouts with cranberries, roasted garlic, and maple-balsalmic glaze
Quince and brown-butter basted turkey
Smashed fingerling potatoes with scallions and bacon
(Gluten-free) Cornbread stuffing with sausage, apples, onions, and sage
Apple cider cranberry sauce
(Healthy) Pumpkin pie in an almond-date crust
Salted caramel apple thyme pie in a cheddar cheese and lard crust with maple whipped cream
Maple crème fraîche tart 
Copious amounts of Prosecco, Champagne, and wine


It was all delicious; I was very happy.  And exhausted.  Still am.

The night before Thanksgiving, we celebrated my oldest brother’s birthday.  I made him a French toast cake, which consisted of a brown sugar, brown butter cake filled with cinnamon cream cheese, frosted with a brown sugar swiss meringue buttercream, topped with a maple caramel glaze, and finished with candied bacon.  Yowza.

I’ll be around more often; I promise.  After all, I have some serious holiday baking calling my name.  
P.S. I’m thankful for you guys!  It seriously awes me that I even have readers.  Love y’all.

 
French Toast Cake
for the cake:
ingredients:
3 sticks unsalted butter, browned
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/3 cup brown sugar
1 tablespoon vanilla extract
3 egg yolks (save the whites)
2 whole eggs
1/3 cup maple syrup, topped off with buttermilk to equal 1 1/4 cups
directions:
Let the butter cool until barely warm to touch.  Preheat oven to 350 degrees F.  Butter and flour a half sheet pan.  Add the sugar, salt, and vanilla to the butter and beat until combined. Add in the eggs and egg yolks and mix to combine.  Add in the maple syrup-buttermilk mixture and mix to combine.  Dump in the flour and baking powder and beat until homogeneous.  Spread into pan and bake for 30-35 minutes, until golden brown and springy to the touch.
for the bacon:
2 strips bacon
brown sugar, as needed
directions:
in a preheated oven, bake bacon, covered in brown sugar, until crispy, about 15 minutes; flip halfway through and coat with more brown sugar.
for the filling:
ingredients:
8 ounces cream cheese
big pinch cinnamon and nutmeg
big pinch salt
3 cups powdered sugar
1/4 cup heavy cream, or as needed
directions:
Beat all ingredients together until fluffy.
for the frosting:
ingredients:
4 ounces egg whites
4 ounces brown sugar
big pinch salt
12.8 ounces butter, room temp
directions:
In the bowl of a stand mixer, mix egg whites, salt, and sugar together.  Heat over a pan of steaming water until the egg whites reach 145 degrees F, whisking all the while.  Remove from heat, and beat until stiff meringue forms and bowl is cool to the touch.  Slowly add in the butter, tablespoon by tablespoon, and continue to beat until the buttercream is fluffy and smooth.
for the caramel:
1/2 stick butter
1/4 cup brown sugar
big pinch salt
1/4 cup maple syrup, plus 1 tablespoon
2 tablespoons cream
directions:
Melt butter together with salt, brown sugar, and 1/4 cup maple syrup over medium heat and cook until smooth.  Remove from heat and stir in cream and last tablespoon maple syrup.  Use immediately or refrigerate and reheat and recook until smooth before use.
by Rachel Sally

Sand in the Vaseline

 
Last week, my bake sale was pushed back a day, due to a day off from school, thanks to Sandy.  Now, I’m not complaining, mais elle nous a posé un vrai lapin (She stood us up) where I live.  I hope anyone whom she didn’t is safe; my heart goes out to those without power or heat who are bracing for the next big storm.  
 
Life has been a little hectic for me lately, as you can probably tell by my lack of posts.
 
Being a senior in high school, the big deadline was November 1st for my college application.  It was down to the wire.  A real nail biter.  By the time I finished typing that last essay, it was 10 o’clock and the last trick or treaters had already dissipated into the night.  Hitting submit was a relief, for about two minutes.  Then the post-application panic set in.  
 
Now, a week later, I’ve submitted to a pretty much constant state of being on edge.  

 

 Also, it’s November! 
Which means I’ve been spending every waking minute some time planning Thanksgiving.  As in, the menu, the shopping lists, the timetable, the seating, etc.
Call me Liz Lemon. Please?
To help get in the holiday spirit, make these cinnamon cookies.  Cinnamon and dulce de leche are commonly mixed flavors in Latin America; many recipes for cajeta (goat’s milk dulce de leche) call for a pinch of cinnamon.  These butter cookies are super flaky, with cinnamon swirls, and pair perfectly with the sticky, salty filling.
 
Into comfort food?  Then make rice krispies instead.  Except make them better.  Start with the marshmallows. No corn syrup or refined sugars and no artificial flavoring allowed.  They are so much better.  Fluffy, springy, and soft, with a mellow maple undertone and little flecks of vanilla.  Add those to a little bit of browned butter, mound up a mountain of rice krispies, and press into a buttered pan.  Beautiful, and so much healthier than those little blue packages.  

Cinnamon Swirl Cookies with Dulce de Leche
adapted, in part, from smittenkitchen
for the (quick) dulce de leche:
ingredients:
2 cans sweetened condensed milk
a few healthy pinches of good-quality sea salt
directions:
Preheat oven to 350 degrees F.  Pour the milk into an oven proof dish, and sprinkle with sea salt.  Put aluminum foil over the top, and place in the oven for 30-40 minutes, checking and swirling often to avoid overflow.  Once toffee colored, pull from oven, add another pinch of salt, and let cool.  
for the cookies:
ingredients:
4 ounces (1 stick) butter 
1/3 cup confectioners’ sugar, sifted
1 egg yolk
splash vanilla
big pinch of salt
1 cup flour
2 tablespoons brown sugar
2 teaspoons cinnamon
directions:
Preheat oven to 350 degrees F.  Cream the butter, sugar, and salt together until fluffy.  Add in the egg yolk and a splash of vanilla extract, and mix until combined.  Add in the flour all at once, and mix until a dough forms.  Weigh out the dough, divide in half, and add half of the dough back into the mixer bowl.  Add the brown sugar and cinnamon in, and mix until combined.  Take the vanilla dough and knead it together with the cinnamon briefly, until they begin to swirl together.  Roll out the dough to a 1/8 inch thickness, and cut out cookies.  Gather scraps and reroll.  Bake cookies, spaced 1/2 inch apart, for 10-12 minutes, until they are starting to be golden at the edges and the centers are no longer puffy and soft.  Let cool, and fill with dulce de leche.
 
Brown Butter, Maple, and Vanilla Bean Rice Krispies (Snobby Krispies Treats)
for the marshmallows:
adapted from Gourmet, via smittenkitchen
ingredients:
1 tablespoon plus 1 1/4 teaspoons gelatin
1/2 cup cold water
1 cup unrefined sugar (I used evaporated cane juice)
1/4 cup maple syrup
big pinch salt
1 egg white
scrapings of 1 vanilla bean
mixture of 1/2 confectioners’ sugar and 1/2 cornstarch (about 1/3 or 1/2 cup)
directions:
Oil a 9 x 12 pan.  Add 1/4 cup of the water to the bowl of a stand mixer, and sprinkle gelatin over top to soften.  In a heavy saucepan, cook the maple syrup, last 1/4 cup water, salt and sugar until a candy thermometer reads 240 degrees F.  Pour syrup over gelatin.  With the whisk attachment, beat mixture until thick and nearly tripled in volume.  Meanwhile, beat the egg white with the vanilla bean scrapings until stiff peaks form.  Once the gelatin mixture is done whipping up, beat in the egg white until just combined.  Scrape marshmallow into pan, dust the top with confectioners sugar mixture.  Chill until firm, at least 3 hours and up to one day.  Once marshmallow is firm, turn it out onto a cutting board and slice into pieces using a well oiled knife.
for the krispies:
ingredients:
3 tablespoons high-quality European butter (I used Kerrygold)
10 ounces marshmallows
8-9 cups rice krispies
directions:
Butter a 9 x 12 pan well.  In a heavy saucepan, brown butter.  Once browned and nutty, add in marshmallows, and stir well until they are all melted and homogeneous.  Add in the rice krispies and stir until all the krispies are coated, but not inundated with marshmallow (you may need to add more so that the bars aren’t too sticky).  Scrape into the pan and press down with a buttered spoon.  Let cool, then cut into bars.