Thursday, December 11, 2014

Ohmygosh! ...

Oh! In the intro of my ebook(let), I cite the vintage edition of Betty Crocker's Cooky Book as an influence!

What a trip to see myself in the same row with it on Amazon! (This is the Books > Cookbooks, Food & Wine > Baking > Cookies ranking.)

The modern-day reissue is No. 4, as it should be. It's a fab book.

I shall aspire to move up to that neighborhood and appear alongside the new version, but in the meantime, this picture delights me!

Wednesday, December 10, 2014

It's A Book(let)! ...

Historically speaking, I completed this project in record time.

I had the idea in July. I started jotting down thoughts on a piece of scrap paper in my wallet in a waiting room.

And then, as with most ideas I have, I let it stall.

I noodled around with it a bit, but not in any meaningful way.

Until last week.

And then, in earnest, on Monday afternoon. And into Monday evening.

And then as soon as I got up Tuesday morning.

And by Tuesday afternoon, it was a thing.

Available on Amazon.

What a trip.

Most publishing cycles take a couple of years.

This one took about 20 hours.

It's a good first step for me, the publishing equivalent of wading into the shallow end of the pool and putting my face in the water before heading into the deep end.

It's also terribly exciting and fun!

On to the next! Whatever that may be.

Monday, December 01, 2014

Destiny ...

I had enough milk.

Whether or not I had enough milk was to determine whether or not I baked bread today.

I had enough milk. With a bit to spare.

So I made bread, the bread my Great Aunt Anne taught me to bake so many years ago. I was 8 then. Today, I am teetering on the fulcrum of my 40s.

It's second nature to me, this bread. I breeze through making it and shaping it.

The waiting truly is the hardest part.

But I waited for the dough to rise. And when it didn't look risen quite enough, I waited a little longer.

And then I fired up the oven and later, out came two lovely loaves, with more depth the the crust than the loaves I baked the other day. So I took a picture.


And then I waited for it to cool and then I cut a slice and the crust was indeed lovely. So I took a picture.


And then I set thin slices of butter on it to soften, because it was still warm. And then I smeard the butter into a mostly even layer and marveled at the chewy texture of the crust. These might be the best loaves I've ever baked.

And then I cut another slice – OK, two slices – and put them in the toaster and stood by, waiting for them to take on just the right amount of color, and then I set more thin slices of butter on them and let them mostly melt and I had already taken the two other pictures so I took a picture.


The happiest incarnation of bread is toast.

Wednesday, November 26, 2014

The First Bread Of The Holiday Season ...

The loaves rise separately but then kiss while baking. "Kiss While Baking" would be a good title for a fluffy novel.

Brownies ...

The secret to fab brownies: frosting, nuts, and a well-loved pan.

Sunday, November 23, 2014

Ho ... Ho ... Holidays! ...

The reindeer mug has made its seasonal cocoa debut!

Ooh, you know what'd be really good with cocoa?

These!

Sunday, November 16, 2014

Scones Revisited ...


Once upon a time (read: September), I found myself with a bit of inspiration to create a little something new.

Thoughts and ideas swirled around in my head, as they do, and I settled on scones, which are like a distant cousin in the family tree of baked goods. Cookies and cakes and pies and muffins get all the love but scones aren't often invited to the party. Poor scones. They're often inexcusably dry, and while, yes, they're meant to be enjoyed with tea and slathered with jam and clotted cream, why can't scones star in their own show?

Well, these little guys are worthy of attention. I started with a recipe I've made in the past, and then doctored it, which is how most new recipes come to be. I knew I'd incorporate Nutella. And then I decided to add dark chocolate Ghirardelli chips because, well, can you think of a reason not to add dark chocolate Ghirardelli chips? And then I added toasted, chopped hazelnuts, to reinforce the Nutella and add a bit of texture, and voila! Scones with a double dose of hazelnut and a double dose of chocolate. And I knew I wanted to make them cookie-size because, well, have you seen the size of some scones? They can wear out their welcome.

These aren't very sweet but the dark chocolate chips add a nice intensity. And they're also rather moist, not crumbly like some scones you may have had in the past. They'd make a nice treat for holiday guests. Or package them with some cocoa mix and marshmallows for a holiday gift.


Double Chocolate Double Hazelnut Little Cookie Scones
(Adapted from Simply Scones, St. Martin's Press, 1988)

2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/3 cup buttermilk*
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup Nutella
1 cup dark chocolate chips
1/2 cup chopped, toasted hazelnuts

Preheat oven to 400°F. Line two baking sheets with parchment paper. In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2-inch cubes and distribute them evenly over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the buttermilk, egg, vanilla, and Nutella. Add the wet mixture to the flour mixture and stir to partially combine. Dump in the toasted chopped hazelnuts and chocolate chips and stir to combine completely. The dough will be sticky. With a cookie scoop** (or two spoons), portion dough onto the parchment-lined cookie sheets. Bake one tray at a time in the middle of the oven for 10 minutes. Remove sheet from oven, let cookies cool for four minutes, then transfer them to a rack to cool completely.

Yield: About 30

* Or mix milk with a teaspoon of lemon juice and let sit for a few minutes. It'll curdle a bit.
** I use the OXO 1 1/2 tablespoon cookie scoop which seems to hold two tablespoons. Go figure.

Saturday, August 23, 2014

The Cookie Has Spoken, I Must Obey ...

The fortune made me smile but the Learn Chinese phrase drove home the point: I gotta get back to singing.