July 25, 2014August 28, 2014 by Rachel Sally

Take the Cake

Raise your hand if you’ve ever felt personally victimized by carrot cake.

Carrot cakes are (generally) overly sweet and fatty.
Cloying sugar covers up the rich earthy undertones of the carrots.
Oil is added until the batter is slick and shiny, and when baked, greasy.

On top of this, a thick, sugared crust of cream cheese frosting, which is literally just fat and pounds of icing sugar.

Too much sugar and too much fat—not that anyone is really under the impression that traditional carrot cake is intended to be healthy, but there is such a thing as too much of a yummy thing.

Carrot cakes have all the potential in the world, and too often they fall painfully short of delicious.

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Carrots, after sugar beets, have the most natural sugar of any vegetable. As root vegetables, this sweetness is accompanied by a rich, round earthiness and, when cooked, a pleasant chewiness.

A whole pound of them form the base of this cake, shredded into tiny threads that all but disappear, leaving a moist, coarse crumb.

Carrots are accompanied by nutty rye flour, sweet, buttery pecans, round coconut oil and peppery olive oil, and shredded coconut that melts into the finished cake.

I reduced the sugar and oil in this recipe, replacing the standard canola oil with olive and coconut and taking the sugar down by 1/4.
Both are supplanted by a mashed up banana, which gives body and sweetness in a more wholesome way.

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This adds up to a carrot cake full of textures and flavors, without the slick of oil and heaps of sugar.
It’s carrot cake, but better.
It’s a touch more healthy, but that’s not the point—the point is to make this cake more respectable, more complex.

Take back carrot cake, people.

After reducing the amount of sugar and fat in the cake itself, I made a batch of cream cheese frosting that was on the smaller side, and much less sweet than the standard.
In order to be able to not add 1 1/4 POUNDS of powdered sugar to the frosting, I add in powdered milk, which adds body and extra flavor without the cloying sweetness.

This gets spread in a thin layer all over the cake, making it look a little naked but still pretty, IMHO. Most of the frosting is saved for the top, and it doesn’t crust over with sugar, but remains creamy.

Words have escaped me when I sit down to write, lately.
I don’t have much to ~~complain about~~ say.
I suppose I don’t feel much inspired by my life of late—not that it’s boring, but it is rather relaxed and quiet—and it leads me to be quite quiet on the blog.
I realize that many of you don’t come for the words, so I am deciding that whether they flow or not, I shall share the recipes and photos that I have in my (long) backlog.

Maybe my next post will have more words. Maybe not.
xx

Rye Carrot Cake
adapted from Dorie Greenspan
makes 1 4×8 or 3×9 inch layer cake

ingredients:
for the cake:
1 cup all-purpose flour
1 cup rye flour
2 teaspoons baking powder
2 teaspoons baking soda
1 scant pound carrots
1 cup chopped pecans
1 cup desiccated coconut (sub shredded coconut)
1/2 cup raisins (optional)
1 1/2 cups sugar
1 teaspoon kosher salt
1/4 cup plus 2 tablespoons olive oil
1/4 cup coconut oil
1 medium banana, mashed
4 large eggs
2 tablespoons maple syrup

for the cream cheese frosting:
12 ounces (1 1/2 packages) cream cheese, softened
6 ounces (1 1/2 sticks, 12 tablespoons) butter, softened
pinch kosher salt
1 cup dry milk powder
1 1/2-2 cups confectioner’s sugar

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 4 8-inch round baking pans.
Stir flours, baking powder and baking soda together.
In a food processor with the finest shredder attachment disk or with a cheese grater, shred the carrots as finely as you can; set aside.
Whisk sugar, salt, oils, and banana together very briskly, until completely combined and smooth.
Beat in each of the eggs and the maple syrup; whisk until completely smooth.
Add in the dry ingredients and carrots and stir to combine; when almost combined, add in the pecans, coconut, and raisins.
Scoop even amounts of the batter into the pans and smooth out with a spatula or butter knife.
Bake for 40-45 minutes, until a tester comes out clean and the tops of the cakes are springy to the touch.
Remove from oven and allow to cool for 10 minutes; turn out of pans and allow to cool completely.
Make the frosting: beat butter on high speed until softened and almost white, about 5 minutes.
Add in the cream cheese and salt and beat for 3 more minutes, until completely homogeneous.
Sift the powdered milk and powdered sugar over the mixture in 4 parts, beating on high speed for 1 minute between each addition.
Scrape the sides of the bowl and beat for another minute; taste for sweetness.
To assemble the cake, spread 1/3 cup frosting between each layer and thinly frost the sides; use the remaining frosting to coat the top in a thick layer.
Serve at room temperature.

March 9, 2014March 9, 2014 by Rachel Sally

So Question

Much wonder.
Such searches.
Wow.

“my olive oil bottle had some slimy things”
Eeew.

“is little debbie oatmeal cream pies good for chakras”
Probably not?

“lets make marscarpone ourselves for once”
Yes, let’s. God.

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“dumb jokes”
“dysfunctional family funny”
“dumb shit jokes”
I think you’re in the right place, my friend.

“homogeneous motor for milk and mango juice”
“gothic baking dishes”
“fairy hand cream mango butter switzerland”
“brass triangle fruit ripener”
“picture of willy wonka marshmallow pillow”
“ready to bake cheese marscapone croissants wholesale”
“kids throwing cookie dough on ceiling”
“plate with some fruits two toothbrush one small pot drawing in pencil”
“lime green fat baby boots with white fluffy stitching on the toe”
What? No. How did you manage to end up here?

“comfy belly pumpkin roll”
“christina tosi maple”
“nigella frangelico tiramisu grams”
“michael laiskonis silpat”
“dorie greenspan is too soft and crumbly cheesecake”
Nope nope nope not me. Wrong person.

“why is my mississippi mud pie still runny in the middle”
“2c heavy cream 4 tsp matcha 3/4 c sugar 6 egg yolk 1 c milk where is it books”
“how to bake cake in a 5 burner gas cooktop candy”
“660grams of chocolate buttons = cups?”
“should a pumpkin roll cake be wet still when you take it out of the oven”
“why do my meringue cookies always end up with a syrup like crust on the bottom???”
“can u use buttercream piping for a dummy cake or will it rot? cake central”
“creme brulee didn’t set congeal can i freeze it”
“3cups cocoa powder 4sticks butter layer cake”
“why gateau cake didn’t rise”
“do they have pumpkin butter in sweden”
“why does creaming butter and sugar in more than one direction, get curds”
“260 grams flour and sugar and butter cake making how many eggs i use”
“i like to make it my own pomelo powder tall me how”
“i am looking for a recipe that used nutter butter cookies and butter as a crust, and then you melt marshmallows then make a layer of candy using cornsyrup and peanut butter chips”
I wish I could tell you the answers to all these existential questions, but…

“best ice cream scoopers activated by body heat”
“brown butter cookie nutella fill kitchen dink w/ 2″ of cold water”
“waterproof nut pie crust”
“she made a graham with childish decorated toppings”
“pressure ulcers cooker de leche condensed milk”
“glitter sprinkle french macaron vanipla”
“whot. can. you yes. hef. coleur perpar”
“no egg no milk no butter cookiesh ki,o.lpo.ol”
“cheese lava guna kracker magic”
“like golden ray butter”
“drama psheat”
“pepar fool ke banana”
What?!?

“la peche fraiche”
“lapechefraiche”
“lapechce fraiche”
“la pache frasche”
“la pilche frache”
“peche freche”
“lapechefraige”
“la peche peach”
“rachel sally pastry blogs”
“rachel sally blog”
“ithaca rachel sally”
Lol hai. Welcome.

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You guys search such silly things and manage to end up here, at my doorstep.
I can only begin to understand my readership through searches like “cheese lava guna kracker magic.”
Conclusion: you guys are weird. And poor typists. And are therefore in good company.

These cookies are delicious, fat, bakery-sized peanut butter sandwiches, filled with fluffy marshmallow and rolled in honey roasted peanuts, in honor of whoever searched
“i am looking for a recipe that used nutter butter cookies and butter as a crust, and then you melt marshmallows then make a layer of candy using cornsyrup and peanut butter chips”
Sadly, this is the best I can do for you. I hope you enjoy them, mystery googler.
(I have a feeling they’re more delicious than this suspect nutter butter-corn syrup pie…)

The cookie base has edges that are crispy and crunchy, like a nutter butter, but a thick, soft center. Perfect for sandwiching, and not too brittle or crumbly, like most PB cookies.
A cookie with bite.
Even better, they can be frozen for later! Only use what you need, and stick the rest in the freezer for emergencies.
The marshmallowy filling is a billowy Italian meringue, whipped to sticky perfection.
Annnnnd this cookie sandwich is then rolled in
salted honey roasted peanuts.

These are like fluffernutters, only made with cookies.
Fluffernutter cookies. Do I need to say more?

Perhaps just this: make these, you weirdos. Ok. That is all.

Fluffernutter Cookies
makes 6 very large cookie sandwiches, or 12 cookies
cookie portion adapted from Miette

ingredients:
for the cookies:
113 grams (8 tablespoons) butter
1/2 teaspoon kosher salt
100 grams (1/2 cup) granulated sugar
70 grams (1/3 cup packed) brown sugar
1 egg
160 grams (1/2 cup plus 2 tablespoons) smooth peanut butter
1 teaspoon baking soda
180 grams (1 2/3 cups) flour

for the Italian meringue:
1 egg white
50 grams (1/4 cup) granulated sugar
pinch of salt
15 grams (1 tablespoon) water

to assemble:
about 3/4 cup honey roasted peanuts, chopped
pinch or two kosher salt

directions:
Make the cookies: beat butter on high speed until softened, about 2 minutes.
Add in the salt and sugars and beat for 3 minutes, scraping the bowl halfway through.
Add the egg and beat for 3 more minutes.
Scrape the bowl and add the peanut butter; beat for 1 more minute.
Scrape the bowl and add in the flour and baking soda all at once.
Mix on low speed until homogeneous.
Scoop out generous (1/3 cup) portions, then roll into smooth balls.
Press a cross-hatch pattern onto the cookies with a fork (or gently press them with a meat tenderizer) to flatten them slightly.
Place on a baking sheet and freeze for at least 15 minutes, and up to a month, wrapped very tightly in plastic and aluminum foil.
When ready to bake, preheat oven to 375 degrees F.
Bake cookies for 12 minutes, rotating the sheet halfway through.
Allow to cool completely, then assemble the sandwiches.
Make the Italian meringue: place egg white in the bowl of a stand mixer fitted with the whisk.
Place the salt, sugar, and water in a small sauce pot.
Begin to whip your egg white while heating the syrup on medium heat.
When your syrup reaches 200 degrees F, the egg white should be all foam; at 240, it should be at soft peaks.
Carefully pour the hot syrup into the egg white; beat the meringue until cooled to body temperature, about 5 minutes.
Spread onto one cookie and sandwich with another.
Mix the honey roasted peanuts with the extra salt, then roll the edges of each cookie in the mixture.
Enjoy with milk!

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 14, 2014February 14, 2014 by Rachel Sally

Ophelia

“Tomorrow is Saint Valentine’s day
All in the morning betime,
And I a maid at your window,
To be your Valentine.”

–Ophelia
Hamlet, Act IV, Scene V

Happy Valentine’s day, sweet, dear readers o’ mine.

How hilarious are these Valentines? I love them all.

I’ll be playing this all day. All hail Queen Bey.

Since we’ll all be eating chocolate all day (as is our god-given right, damn it), we might as well snack on gorgeous, semi-healthy, bejeweled treats.

Enter the French mendiant, which means medal or medallion. Commonly made around Christmastime, these are the absolute fastest chocolate candies to make. I think they’d be perfectly appropriate as a last-minute valentine.

The premise is simple, and really doesn’t require a recipe: melt dark (or white) chocolate, dollop it in (imperfect) circles, decorate with dried fruit, nuts, etc. Allow to set (an hour or two), then enjoy crunchy-yet-melty chocolates with bursts of flavor.

Here, I chose what has become a favorite combination: pomegranate, pine nuts, and sea salt.
Antioxidants! Fruit! Healthy fats! The picture of good health, practically!!!

It works equally well with dark and white chocolates; just be sure to choose good quality chocolate. I used Callebaut.
I made my mendiants quite small, about a teaspoon per candy, which makes them mini and totally snack-able.

Common toppings are pistachios, dried apricots, dried figs, coconut, cashews, almonds, dried cranberries, etc.
The possibilities are endless.

And here’s a sweet little design I made as a desktop background, that I thought I would share with y’all.
Feel free to download it from my flickr.

Have a marvelous day. I hope it’s filled with chocolate, love, flowers, and, most importantly, happiness.

January 18, 2014 by Rachel Sally

To the Core

“Our biggest disagreement was about chunks.
Ben came up with the flavors and I did the manufacturing, and he wanted bigger chunks and I wanted small ones with greater distribution.
He said people didn’t care if you got a chunk in every bite as long as you knew that fairly soon you’d get a chunk.”

–Jerry Greenfield

I think we can apply Ben Cohen’s theory about ice cream chunks to life happiness.

How important, and too often forgotten, is the idea that not every bite will or needs to contain a chunk?
We’re so trained for instant gratification that anything less feels like deprivation.
We forget that not every day needs to be perfect or leave you fulfilled.
You don’t need to be cheery and happy every minute to feel satisfied in the big picture.

We think about our lives in terms of monumental moments; we measure the passing of time with the passing of tragedies and victories.
What about all the days where nothing “of importance” happens?

They are to our lives as bites without chunks are to Ben and Jerry’s, as junk DNA is to genes.
From the outset, they seem less important. Undesirable, useless. Wasted.
But more flies under our radar, which is tuned to big spikes in emotion, than we think.
Little things. Daily things, both annoying and delightful.

The first bite of a crisp apple.
Losing your keys, phone, wallet, mind.
A smile from a passerby.
Stubbing a toe. Twice.
The smell of cookies baking.
Being overworked and overtired at the end of a long day, a long week, a long year.
Snuggling into your own bed.

So much that we take for granted is beautiful in its own right.

I intend to practice more gratitude and appreciation for the plain, the mediocre, the underappreciated, the kind-of-crappy happenings in my life.
I intend to take each moment as it comes, to breathe it in and live in it,
to meet it with a smile and know it fully.

Each moment of each day in our fantastic, terrible world deserves meaning.

It is a sophisticated hope, then, that sustains true, lasting happiness.
The hope—or rather, the knowledge—that you’ll get a “chunk” fairly soon.
And the deep and conscious enjoyment and appreciation of every moment, every plain bite of ice cream, every pretzel in the Chex mix.

Food for thought. Thought for food.

Speaking of food… Cupcakes?! Again?! Who am I?!
Just last week, I made these “teatime” cupcakes. And I loved them!
Photographing cupcakes is more pleasant than cookies, and lord knows I’ve made enough of those in recent times.
So. Many. Cookies.
Thus, despite my semi-loathing of cupcakes, I made more.

Part of my newly affirmed affection for cupcakes is that I’ve been frosting them with a meringue buttercream.
Seriously, I used to think that thick, American-style buttercream was a decent choice for cupcakes.
But, truthfully, there is no comparison to a cloud of rich, glossy IMBC.
Especially not a brick of confectioner’s sugar/butter ABC.

I wax on about meringue buttercreams all the time (not sorry) but that’s because they’re amazing.
Light, easy to pipe, smooth, shiny, stable, flavorful.
(I’m an adjective junkie.)

They’re only minimally more work, are less likely to break/curdle/be gross and are therefore totally worth the extra 10 minutes of prep.
Give your favorite cupcakes a makeover with some IMBC and you won’t recognize them, or ever even look back.

Maybe you don’t like cupcakes, like me.
I swear to you, cupcakes frosted with IMBC may change you.

These cupcakes were inspired by Ben and Jerry’s ice cream!

One of their “core” UK flavors is called Peanut Butter Me Up.
It’s half peanut butter and half vanilla ice cream, surrounding a core of raspberry jammy goodness. The vanilla is studded with peanut butter cups.
Sounds like a perfect pint to me. Heaven is peanut butter+vanilla+fruit.
Why don’t we have it in America? I don’t know. But it’s killing me.

These “Peanut Butter Me Up” cupcakes are a soft, buttery, salty PB cake, filled with tart raspberry jam, topped with a big fluff pile of vanilla Italian meringue buttercream, topped with a peanut butter cup.

I used raspberry preserves made only with pomegranate juice as the sweetener, so it was extra tart and tangy!
I only made 12 cupcakes, but there was definitely enough batter/buttercream to make 16 or 18 cupcakes, so I’ve adjusted the yield in the recipe to reflect that.

Since I can’t get the ice cream here, I’ll have to stick with cupcakes.
Somehow, I’m OK with that.

Peanut Butter Me Up Cupcakes
makes 16-18 cupcakes
cake portion adapted from Serious Eats

ingredients:
for the peanut butter cake:
4 tablespoons butter
1 packed cup brown sugar
3/4 teaspoon kosher salt
3/4 cup creamy peanut butter
2 eggs
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder

for the vanilla Italian meringue buttercream:
3 egg whites
1 cup sugar
1/4 cup water
big pinch salt
6 ounces (3 sticks) butter, cut into small bits, soft but cool
1 teaspoon vanilla extract

to assemble:
raspberry jam, approximately 1/2 cup
mini peanut butter cups

directions:
Make the cupcakes: preheat oven to 350 degrees F.
Line 18 muffin tins with papers.
Beat butter until softened, about 1 minute.
Stream in brown sugar and salt and beat for 3 full minutes.
Add in the peanut butter and beat for 3 more minutes.
Add in the eggs, one at a time, and beat for 2 full minutes.
Mix the milk and vanilla extract, and, very slowly and carefully, stream into the batter while slowly, slowly mixing to prevent splashing.
Dump the flour on top of the batter and add the baking powder over the flour mound.
Slowly stir batter until homogeneous (it will be thick).
Portion out with an ice cream scoop into your tins.
Bake for 22-26 minutes, until springy to the touch, very fragrant, and a tester comes out with only a couple crumbs.
Allow to cool completely.

Make the vanilla Italian meringue buttercream: combine sugar, salt, and water in a heavy bottomed pot.
Place egg whites in the bowl of a stand mixer.
Begin to whip egg whites on medium speed while heating the sugar syrup over medium-high heat.
When the sugar syrup reaches 230 degrees F, your egg whites should be at very soft peaks.
By the time the syrup reaches temp at 245 degrees F, your egg whites should be at soft peaks.
Slowly and carefully pour the hot syrup into the whipping egg whites.
Whip the meringue until it reaches body temperature, then begin to whip in the butter, 1 tablespoon at a time.
Add the vanilla and continue to whip the buttercream at high speed until it becomes fluffy, glossy, and thick.

Assemble the cupcakes: place your raspberry jam in a piping bag fitted with a plain tip.
Plunge the tip into the cupcake and wiggle it around, applying gentle, even pressure to fill the cake, until the pressure forces the tip out of the cake.
Frost the cupcakes with the meringue buttercream as desired, then top with a peanut butter cup!

December 22, 2013January 8, 2014 by Rachel Sally

Minted

“Oh you fancy, huh?”

-Drake

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I am a food blogger.
(And I just quoted Drake. Lest I be smote from this weblog by the fiery foodie gods for doing so, I leave you with these fancy cookies.)
I eat up seasonal themes like they’re small batch chocolates, y’all.

If you thought you were going to escape winter unscathed and untouched by pepperminty desserts, hoo boy were you wrong. Won’t you ever learn what a terrible blogger I am?
Remember what happened in the autumn? How I denied and denied and procrastinated and then DUMPED all the punkin on you at once?
In fact, right after you had thought it safe to dispose of the sad leftover pumpkin in the can sitting in the back of your fridge. (Is that only my family? My mom liked the can, thus we have 1/2 cup of month old pumpkin. Yumbo.)

And you were fed up and almost wrote my blog off. But you forgave me and we had fika and all was well.

Well, here we go! I’m coming in hot with peppermint, the ~~cliched~~ classic winter flavor.
Luckily, I got my shit together and this post is still somewhat appropriate, because it’s not yet xmas and therefore we all still have candy canes lying around.

Funny thing is, I only intended on having one minty post. However, these cookies used up a lot fewer candy canes than I anticipated, so I have an entire tupperware full of peppermint bits that must be put to good use.

I told you I was irritating. Stock up now! You can take your anger out by smashing them to little bits while you wait for the next inevitably untimely peppermint post.

We get our tree from the same farm every year, and have done so since the family moved to Ithaca (prior to my being).

When we were little, we’d always get candy canes after picking out our tree, from a basket a little shed.

Candy canes were always passed out by teachers and kids alike when the holidays neared in school, a sweet little gift that lifted spirits.

Sometimes we’d get candy canes in our stockings.

Candy canes will forever bring about memories of the holidays, of winter, of my favorite time of year.

Macs with candy canes?

Yes. Yes. Yes yes yes yes.

Chocolate hazelnut shells + chocolate mint buttercream + crushed candy canes.

Need I say more?

But actually. These were delicious little guys, crisp and filled to the brim with silky buttercream.
The peppermint accents were delightful, a perfect foil to rich hazelnuts and toasty chocolate.

But actually. So many cookies to share with you. My head is spinning. My fingers grow weary of typing. My oven, well… my oven is always on anyways.

This is part III of our upgraded holiday cookie list.
part I: nutmeg, maple, and rye sugar cookies
part II: Linzer cookies, done right
part III: peppermint chocolate macarons
part IV: ????!?!

You’ll have to check back for part IV, you greedy little things.

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A few quick tips, before I leave you with this addition to your cookie platter.

Bake your macs on a well-insulated baking sheet. Or, double or triple up.

Make Italian meringue macarons! Just try it once. For me. Because I am a very firm believer in Italian meringue.

Test your batter well and often with the ribbon test: a spatula lifted out of the batter should drip in ribbons, which should disappear back into the rest of the batter within 10 seconds.

Read all of Stella of Bravetart’s posts on macarons.
All. of. them. Definitely worth your time! She knows what she’s doing!

If you try them out, let me know! I’m always curious about macaron success!
Back soon… With the fourth and final (?) part of this cookie marathon!

Minted Macarons

ingredients:
for the shells:
adapted from Jo the Tart Queen
130 grams hazelnuts or almonds
25 grams cocoa powder
150 grams powdered sugar
70 grams egg whites (approximately 2 egg whites)

150 grams granulated sugar
30 grams water
70 grams egg whites
pinch cream of tartar (optional)

for the buttercream:
180 grams butter
60 grams dark chocolate, melted
splash vanilla extract
2 drops peppermint extract
70 grams powdered sugar, sifted
1 teaspoon-1 tablespoon heavy cream, as needed to thin

to assemble:
chopped candy canes or peppermint candies

directions:
Make the shells:
Line 3 baking sheets with parchment paper, being sure it lies flat.
Prepare a large piping bag with a large, plain piping tip.
Preheat oven to 325 degrees F.
Place nuts, confectioners sugar, and cocoa powder in a food processor and process until finely ground.
Sift into a bowl and add the first measure of egg whites.
Stir until a smooth paste forms.
Combine the water and granulated sugar in a small sauce pot fitted with a candy thermometer.
Place the second measure of egg whites along with the cream of tartar in a stand mixer and start to whip them on low speed.
Meanwhile, begin to heat up your sugar and water.
When the sugar syrup reaches 242 degrees F, the egg whites should be at soft peaks.
Drizzle the syrup into the whites with the mixer on low speed, then increase speed and whip on high until slightly cooled and meringue is glossy and stiff.
Fold 1/3 of the meringue into the nut paste until the nut paste is lightened up.
Fold in the rest of the meringue and continue to make folding, stirring motions until the batter flows like lava and a spatula lifted out of the batter drips in ribbons.
Place the batter in the piping bag and pipe out small circles, flicking with your wrist to sever the stream of batter.
Allow to dry for a few minutes, then place in the oven and bake until a cookie lifts cleanly off the parchment.
Allow to cool completely, then fill and decorate.
Make the buttercream:
Melt the chocolate and stir until smooth; set aside to cool slightly.
Beat the butter on high speed until very smooth and fluffy; add in the extracts and beat until combined.
Scrape the sides of the bowl very well, then add in all of the chocolate at once and beat on high speed until combined.
Sift the confectioners sugar over top and then beat it in.
If frosting is too thick, add heavy cream one teaspoon at a time to thin.
To assemble, spread a thick layer of buttercream onto one macaron shell; place another one on top and squeeze slightly so that the buttercream slightly protrudes from the sides.
Roll in chopped candy canes.
Allow to age for at least 1 day before eating. (Ahem.)

December 19, 2013 by Rachel Sally

Holidazed

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All the cookies!

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‘Tis the season for cookies.
We alllll know it.
And you know, I ain’t mad at it. Cookies and I get along very well.

Anyways, this year we’re stepping up our cookie game. Right?
Let’s give away cookies that take the lackluster cookie platter to the next level.

We started with nutmeg, maple, and rye sugar cookies.
Now, we’re doing traditional, but we’re doing it a better way.

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Linzer cookies are totally a staple on holiday cookie platters.
Butter cookies with a cut out, filled with jam. You’ve seen ’em. You’ve ~~enjoyed~~ eaten them.

Here’s the problem: too often they are dry and crumbly, sucking the moisture right out of your mouth and leaving a telltale trail of crumbs down the front of your ugly sweater. (What?! We all do it.)

Or, they’re utterly boring. Not enough punch; plain Jane fillings and plain Jane casings.
Not so with these Linzer cookies! They’ve got a hefty pinch of salt, a touch of spice, and fillings with body.

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These cookies are made with almond flour and minimal sugar, which means the flavors stay clean and un-muddled on your tongue.
To ensure that they have a good bite, not too crumbly nor too firm, we use a technique most often utilized in making fluffy cakes with tight crumbs: reverse creaming.

Reverse creaming involves whisking all the dry ingredients together, then beating in soft butter followed by the wet ingredients. It creates a dough with minimal air pockets, meaning your cookies will be nice and flat and less prone to crumbling.

We’ve got a good base going: lightly spiced and sweetened, with hints of almond and a firm, crisp bite.

Don’t mess it up with the fillings! Use good quality jams.
My favorite was the D’arbo sour cherry jam, which went well with the almond undertones (almonds+stone fruit=magic), and also offset the butteriness of the cookies masterfully, what with its tart, fruity self.
I highly recommend choosing fillings with a little kick.
In the future, I’d add a pinch of cayenne to the Bonne Maman strawberry jam, and a sprinkle of salt to the Nutella. I’m partial to apricot as is, but I bet an extra touch of nutmeg would work wonders.

Sorry that my posts haven’t been very wordy. It’s the holidays, and my brain is fried.
Holidazed and confused…

More cookies coming your way in a day or so.
Hint: there’s peppermint involved. Get excited.

Linzer Cookies
adapted from Martha Stewart
makes approximately 20 large sandwich cookies
ingredients:
5 ounces (1 cup and 3 tablespoons) almond flour or finely ground almonds
3.6 ounces (1/2 cup) sugar
1 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1 teaspoon baking powder
big pinch kosher salt
9 ounces (2 cups plus 2 tablespoons) flour
8 ounces (16 tablespoons) butter, softened and cut into small chunks
1 egg
splash vanilla extract
confectioner’s sugar, for dusting
fruit jams or Nutella, as desired

directions:
In the bowl of a stand mixer fitted with the paddle, add the almond flour, sugar, spices, baking powder, salt, and flour and mix to combine.
Add in the softened butter and paddle until the mixture resembles a coarse meal.
Add in the egg and vanilla and mix until a dough forms.
Turn the dough out onto a lightly floured surface and roll out to 1/4 inch thickness.
Cut out circles, and cut a small shape out of half of the circles.
Place onto parchment lined baking sheets and freeze or chill for at least 30 minutes.
Preheat oven to 350 degrees F.
Bake the frozen/chilled cookies for 9-11 minutes, until set and lightly golden.
Allow to cool completely.
Spread 1 1/2 teaspoons of filling of choice onto the cookies without cut outs.
Dust the cookies with the cutouts with plenty of confectioners sugar, then sandwich them on top of the filling and uncut cookies.

December 11, 2013 by Rachel Sally

Great Scott!

It’s the 3rd Annual Great Food Blogger Cookie Swap!

The GFBCS is a multiple nation wide food blogger swap which is sponsored by OXO, Dixie Crystals, and Grandma’s Molasses; all the profits go to the charity Cookies for Kids’ Cancer, which supports pediatric cancer research.

Pretty much a good time all around, right?

Not only did I receive three delicious types of cookies and have the opportunity to share my cookies with three other bloggers, but it was for a good cause.

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Also, OXO sent me three super fancy, brand-spanking new spatulas. I’ve never been more excited to see a spatula before. Ugh I’m in love.

This is the second year I’ve participated in the swap, and I’ve worked with Cookies for Kids’ Cancer for a service project as well.
It’s always a pleasure.

With that, here are the details:

I received…

muddy buddy cookies (genius idea!) from Marley of Chicago Foodies
date pinwheel cookies (a family recipe!) from Jessica of Kettler Cuisine
and marbled shortbread (so cute!) from Lauren of a Dash of Soul.

I gave…

des petits sablés aux noix: pressed walnut sablés, buttery and rich, half dipped in 70% Scharrfen Berger chocolate

to Jenne of Mooshu Jenne,
Brooke of Crackers on the Couch (who sent out crackers— how perfect is that?)
and Joanna of A Kosher Kitchen.

Happy holidays to all! I hope you enjoyed your cookies.

Until next year, Great Food Blogger Cookie Swap!

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Walnut Sablés

ingredients:
660 grams (5 cups) flour
120 grams (1 cup) walnut halves
450 grams (4 sticks, 1 lb) butter
400 grams (2 cups) sugar
2 teaspoons kosher salt
2 splashes vanilla extract
2 eggs
1 egg beaten with 1 tablespoon water, for egg wash
melted bittersweet chocolate, if desired, for dipping

directions:
In a food processor, pulse the flour and walnut halves until a uniform flour forms; careful not to over process, as the walnuts will start to form butter.
In a stand mixer, beat the butter for 4 minutes, until light and fluffy.
Scrape the sides of the bowl and add in the sugar and salt.
Beat for 2 more minutes, until all the grit is gone and the mixture is very pale.
Add in the vanilla and eggs and beat for 2 more minutes.
Scrape the bowl and dump in all of the walnut flour mixture.
Mix on low until a dough forms.
Chill for at least 45 minutes.
Roll out on a very well-floured surface, and press with a cookie stamp (alternately, just cut out shapes) and cut out.
Chill for at least 30 more minutes.
Preheat oven to 350 degrees F.
Brush chilled cookies with the egg wash and bake for 10-12 minutes, until golden brown.
Remove from oven and let cool completely before dipping in chocolate.
Place the cookies on a cooling rack to let the chocolate drip through.

November 11, 2013November 12, 2013 by Rachel Sally

Superstar

Who wants to be a ~~millionaire~~ Thanksgiving superstar?

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Cause, like, this pie, yo.

~~GodDAMN.~~

Good gracious gravy!

Sorry. I got excited.

This pie… There’s just so much good stuff going on! Yummy, delicious stuff.

First, let’s talk crust. I know. It’s the scariest part for most people. But crust is your friend!

Buttery, flaky, tender crust. How could it NOT be your friend?

The trick to a good pie crust is not a food processor, I’ve decided.

YesokokIknow, the food processor revolutionized pie crust because it shaved 5 minutes off the preparation time and allowed people to keep their hands clean.
Newsflash: you’re cooking and baking, your hands are going to get dirty sometime. Pie crust is a good excuse to play around in flour and butter.
(BUTTER. Not shortening. As you can see in this pie, I’ve swapped my usual buttermilk for water to give a more sturdy crust, since it’s a custard pie that will not have par-baking. That said, I could have swapped butter for shortening. But why, oh why, would I want to sacrifice that flavor? Oh, right. I wouldn’t. And neither would you. I won’t have it any other way.)

By making your pie crust by hand, you get a good feel for the texture. In a food processor, an extra 3 pulses gives you a gummy crust that will be tough and shrink during baking. (Insert sad face here.)

Let’s take this chance to play with our food, no? It’ll be fun.

Dump your flour, salt, and a pinch of sugar into a big bowl.
Cube your butter into little chunky chunks, then throw it back in the fridge for 5 minutes to re-chill.
Meanwhile, fill a small bowl with cold water, and chuck 2 ice cubes in it. Keep a tablespoon near the ice water.
Stir the flour n’ stuff around with your hands.
Take your butter chunks and place them all in the flour, all snuggly and nested down in there.
Now, with your fingers and palms, start to smash the cubes into flat sheets. Rub about half between your hands to create a coarse meal. The others, leave as small, flattened chunks, the size of peas.
You should have a rough mish-mash of butter and flour and butter-flour meal.
Here comes the fun: dunk the tablespoon measure in the ice water and put 2 measures into your butter/flour.
Using your hands, gently stir the mixture together. Some will stick to your hands. Just scrape it off and put it back in the mix.
If there are still a lot of dry chunks at the bottom of your bowl, add up to 2 more tablespoons of water, but go slow.
When your crust is done, it will hold together and all of the flour will be hydrated, but it won’t be very sticky or gooey. It should be smooth.
Give it a couple kneads, a little massage, and wrap it up nice and snug in some plastic wrap.
Back in the fridge she goes!

To roll the crust out, liberally sprinkle a clean countertop with flour, then place your crust in the middle.
Sprinkle the top with flour, and gently, starting from the middle, roll towards the edges, creating a rough circle shape.
Once it’s 3 inches larger in all directions than the bottom of your pie dish, roll it up on your rolling pin (like a roll of paper towels) and place it in the dish. Crimp the edges by rolling the excess up underneath, then pinching to create pretty little ruffles.
Back to the fridge! Keep it COLD, y’all!

So you’ve got your awesome all-butter pie crust made and ready and chilling.

Let’s fill it with heavenly goodies.

Start with brown sugar and a friendly pinch of salt, and add ~~the ambrosia of the gods~~ nutty brown butter.

Whisk whisk whisk in warm, autumnal spices and six (6!) egg yolks to ensure a silky, custard-like texture.

Stir in 70% bittersweet chocolate, melted and luxurious.

Finish with a sprinkling of pecans and turbinado sugar.

You’ll smell this pie long before it emerges from the oven. It’s fragrant with the best things in life: butter, spices, and chocolate.
Once it’s partially cooled, you’ll stick it in the freezer and it will thicken into a custard-y pie, the smooth and gooey chocolate interrupted only by crisp pecans.

Serve this pie sprinkled with a touch of powdered sugar, and unsweetened whipped cream or barely sweetened vanilla ice cream.

I might have to make this again for Thanksgiving.

It is among the 3 best pies I’ve ever made.

It is that good, people.

tl;dr: MAKE THIS.

P.S. I posted this on 11/11 at 11:11. My wish is for you to make this (JK! Then it wouldn’t come true!!)

Pumpkin Spice Brown Butter Chocolate Pecan Pie

ingredients:
for the crust:
165 grams (1 1/2 cups)flour
8 grams (2 teaspoons) sugar
pinch salt
113 grams (8 tablespoons) butter, cut into small pieces and cold
45 grams (3 tablespoons ice water, or as needed)

for the filling:
140 grams (scant cup) bittersweet chocolate chunks or chips
220 grams (1 cup plus 2 scant tablespoons) sugar
150 grams (1/2 cup plus 3 tablespoons) brown sugar
17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder
1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger
big pinch kosher salt
180 grams (13 tablespoons) butter, browned
120 grams (1/2 cup) milk
6 egg yolks
approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly
turbinado sugar, for sprinkling, if desired

directions:
Make the crust: stir the flour, sugar, and salt together in a large bowl.
Add the butter cubes in and cut them in with a pastry blender or your fingers, flattening some and rubbing others into the flour.
Leave pieces the size of peas; the rest should resemble a coarse meal.
Stir in the water, starting with 2 tablespoons, until the dough comes together; it shouldn’t be sticky or crumbly, but just barely hold together.
Knead gently 3 or 4 times, then pat into a disk and refrigerate.
Meanwhile, make the filling: begin by melting the chocolate, gently; do this in a microwave on partial power or over a double boiler.
When the chocolate is 2/3 melted, remove from heat and stir until all melted; set aside to cool slightly.
Whisk the sugar, brown sugar, milk powder, spices, and salt together until no little lumps remain.
Whisk the brown butter in vigorously. Whisk the yolks and milk together, then vigorously whisk them into the butter/sugar mixture.
Finally, whisk in the melted and cooled chocolate and stir in the chopped pecans.
Set aside to thicken and rest while you finish the crust.
Preheat oven to 350 degrees F. Roll the crust out, gently, to a 1/8 inch thickness.
Place it in a 9-inch pie pan that is about 2 inches in depth.
Flute or crimp the edges as desired, then place in the freezer until it is hardened, about 10 minutes.
Pour filling into the crust and decorate with the reserved pecan halves.
Top with a little turbinado sugar, then place on a cookie sheet in the oven.
Bake for 40 minutes, until top is shiny and filling is set; you may need to cover the top with aluminum foil to prevent the pecans from burning (mine got a little toasty…).
Remove from oven and allow to cool almost completely, then finish the chilling in the freezer to make the filling extra dense.
Enjoy with unsweetened whipped cream and a little powdered sugar!

La Pêche Fraîche

Category: nut