Sometimes life comes at you hard and strong. In a flurry of emails, meetings, deadlines.
In those instances, I wish I had more patience, more clarity. just more.
However I let last week get the best of me and spent the better part of my weekend attempting to recharge. Thankfully, I had the pleasure of chatting and eating with these two extraordinarily sweet ladies. Over a delightful brunch at ABC Kitchen, I felt the tension start to roll of my back. I don’t know if it was the food, the company, or a combination of both but I finally felt like myself again. The food was utterly fantastic and we definitely picked the best items. Homemade ravioli, seasonal doughnuts, tomato pizza, beet salad, roasted squash toast… And, last but not least, the salted caramel sundae which was hands down the best thing I’ve eaten in a long time. I must go again, if only to have the sundae again.
I followed up my perfect Saturday with a trip to the movies with another friend. We saw “The Artist” and it continued to brighten my spirits. The dancing, the costumes, the acting. Simply sublime! I highly recommend it.
How was your weekend? I hope it was lovely. I have a couple more recipes in store but then I’m afraid the blog will be quiet on the baking front. I’m moving in a week and have a major work function. Too many things, not enough time. But I won’t be gone for long, I promise.
Here’s to an anxiety-free week!
If I could tell my past self one thing it would be to go with your gut instincts. I’m not talking about first impressions; I’m referring to that instinctual, pit-in-your-stomach feel that is like an alarm bell going off. It comes when you are walking into a job interview, or meeting new people. It hits you hard when you are walking down a quiet street, or upon your first date with a stranger. Tread carefully, it says. If I had listened to that teeny, tiny voice/feeling/emotion, I might have saved myself all kinds of complications. Bad living situations, awful jobs, disappointing friendships, horrific dates. You name it, that little gut reaction was always there but I ignored it, chalking it to paranoia.
Well, let me tell you friends. That gut instinct is NOT paranoia and from here on out, I’m listening to it.
For instance, if I had listened to that obnoxious yet important voice, this Chocolate Espresso Tart would have been done the first time around. Alas, I left my better judgement at the door and trusted a flawed recipe. One massive bowl of chocolate ganache, down the drain. It was heartbreaking, honestly. Any baker knows wasting 8 ounces of fine quality chocolate and heavy cream can reduce one to tears. However, instead of throwing in the towel, I bought more chocolate, guzzled coffee, and went at it again. Because I’m a masochist? Possibly, but I refused to let this recipe take me down.
I should preface this by saying that there is nothing hard about chocolate ganache. Melt chocolate and cream, mix, then let sit. Simple! However, when it comes to texture, you’ve got to be really careful. Silky ganache might be perfect for an ice cream sundae but not for piping on a tart, like this one suggested. So, after rinsing the chocolate out of my hair and nails, I did this chocolate ganache again, but my way. Because who needs chocolate piped rosettes on a tart? Not this gal. Instead, I melted the chocolate and cream, blended till smooth, then let sit for 60 minutes to thicken. Then, after the tart was baked and filling poured in, I topped the tart with this fine chocolate ganache. Easy and done. Just how I like it.
A few other notes about this recipe: it originally called for mascarpone cheese, which I am not a big fan of. It’s great in tiramisu, but I don’t like it on its own. Instead, I mixed cream cheese with vanilla and sugar and mixed till it was fluffy. The crust is like chocolate shortbread and was fairly easy to make. However, you could also try an all-butter pastry crust and spread a layer of chocolate ganache on the top of the crust, creating a ganache layer.
Chocolate Espresso Tart
Adapted from: Martha Stewart’s Pies and Tarts
Yields: 10 servings
Ingredients:
For the crust:
For the ganache:
8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
For the crust:
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
For the cream cheese filling:
3 tablespoons granulated sugar
1 tsp vanilla extract
1 1/2 cups cream cheese, at room temperature
1 large egg
Directions:
Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick circle; wrap in plastic. Refrigerate until cold, about 30 minutes.
Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 11-inch circle, about 1/4 inch thick. Press dough into a 9-inch circular tart shell on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 15 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
Using a mixer, beat the cream cheese and 3 tablespoons of sugar until mixing, around two minutes. Add in the vanilla extract and blend. Smooth cream cheese over bottom of tart shell with an offset spatula.
Pour chocolate ganache on top of the cream cheese to cover. Serve at room temperature or slightly chilled, one hour.
Wrapped tightly, tart will last two days in the refrigerator.
One week of 2012 has passed. Phew.
How are you doing? Still plugging away at those resolutions? Or have you gotten to the point where they don’t really matter to you?
I like the idea of resolutions but not the pressure that comes with them. I’m the type of person who gets enormous guilt when I feel I don’t measure up and, in that sense, resolutions are almost torturous for me. I feel that change and growth are better benchmarks to reach for with the new year. They don’t scream at me when I miss a workout nor do they leave me stressed. Let’s focus more on change and growth in 2012, shall we? Becoming a more compassionate, understanding person seems like a much more rewarding goal to work towards.
That being said, 2012 has already proved to be a slightly more hectic one than I had imagined. A new job, a new apartment, and a new dedication in being just a tad more responsible. Because vacations won’t pay for themselves and this girl NEEDS a vacation. I may have just gotten back from spending the holiday in California, but it was far from mai tais and sunbathing. I found myself in a hospital, almost hysterical, because a close loved one had to undergo a precautionary yet scary procedure. Seeing a loved one hooked up to machines is one of the most frightening things I’ve ever gone through and I wish I could say I was strong. But I ended up in a flurry of tears and tissues, unsure of what to do and what to say. It’s amazing how a moment like that can change your entire perspective. You see things much more clearly and while I would never wish it upon anyone, I do feel that it taught me a wise lesson. Love those that are near you, and treasure your time with them.
The days following the hospital visit, I attempted to make everything better. I helped with medicine, I cleaned, and more importantly, I cooked. Are you surprised? Where else would I have gone in a minor crisis? The only thing that came out of this oven was this quiche and it was the most deliciously simple thing that could have been made. In fact, after I made it the first time, it was requested again and again. I must have gone through a dozen eggs by the end of the week. I think eggs have a way of nursing all wounds, don’t you? Quiches are the easiest thing to make. A quick whip of eggs, cheese and ham is all this takes. I used leftover ham from the holidays in the quiche, and the addition of gouda cheese made for a silky, smooth dinner. Decadent almost! I left out the pastry crust because I simply couldn’t eat another bite of something buttery/floury. The holiday seasons ruined my appetite! But if you would like to use your own favorite savory crust, go for it!
Ham and Gouda Cheese Quiche
Adapted from: Martha Stewart’s Pies and Tarts
Yields: 8-10 servings
Ingredients:
1 1/2 cups diced cooked ham (1/4 pound)
1 tablespoon unsalted butter (or cooking spray)
1 1/2 cups shredded Gouda cheese (2 cups)
3 large eggs + 1 large egg yolk
1 cup whole milk
Pinch of nutmeg
Dash of salt and pepper
Directions:
Preheat oven to 375°F with rack in middle.
Butter 10-inch quiche dish or spray with cooking spray.
Spread diced ham in dish, then evenly sprinkle 1/2 cup of cheese on top.
In a medium-sized mixing bowl, whisk together eggs, milk, 1/2 cup of cheese. Add nutmeg, salt and teaspoon pepper and mix till incorporated. Pour into the dish and top with remaining 1/2 cup of cheese.
Bake until top is golden and custard is set in center, 30 to 35 minutes. Cool slightly before cutting into wedges.
I almost didn’t share this recipe because I feared it would be too boring for you all. Is it, too boring? I sometimes wonder if you, the reader, gets bored with the content on this site. Even after a couple years baking/blogging, I still consider myself a novice. I stay away from the flashy recipes, the crazy concoctions that seemingly more effort than needed. It’s not that I don’t appreciate those recipes. It’s just that I prefer to spend my time in the kitchen with as little stress as possible. Creating, mixing, tasting. That is what I like to focus on, not the decorations, not the fluff. I leave those five-tiered cakes to the pros. And who knows, maybe one day I will get proper training to actually learn how to successfully execute those kinds of treats.
Until then, I give you peanut butter cookies.
Humble and a staple in my house, peanut butter cookies are pretty basic when it comes to baking. It requires minimal effort, unless you count the effort required of you to stop eating the dough. Because that can be pretty hard. Instead of sticking with my favorite peanut butter cookies recipe, I tried out this recipe form the Magnolia Bakery cookbook. While the bakery may not be my favorite place to get sweets treats in the city (cupcakes are too sweet and lines are ridiculous), I do appreciate the bakery’s atmosphere and personality. It’s got spunk and personality that make it warm and cozy. Exactly how I’d picture my bakery to be, if that dream ever comes to fruition (with the addition of nicer salespeople because I tend to get the rude ones.)
Not as coarse or sandy as other peanut butter cookies, the cookies are softer, more chocolate chip-like than peanut butter. Crispy peanut butter cookies with a bite might be good some days, but there is just something magical about sinking your teeth into a soft, pillowing sweet-meets-salty cookie.
Peanut Butter Cookies
Adapted from: Magnolia Bakery book via Smitten Kitchen
Yields: 24 cookies
Ingredients:
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine (optional)
Directions:
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
When stored in an airtight container, cookies will last up to 4 days.
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