I can say without a doubt that is definitely the grossest title for a blog update I have ever written. And these are probably the ickiest treat I have ever made (or do you think the eyeball cupcakes win?) But really, that’s the fun of Halloween! I’ve been wanting to make these since last Halloween but of course, there never seems to be an appropriate occasion for such confections.  Even as a physician, I was never quite sure if my colleagues would find it funny or just creepy and gross so I held off. (Wouldn’t they be funny for our neuropathologists, though?!)  Finally Halloween is here and my opportunity has arrived!

These are simple enough to make, and you can really use whatever recipes you like for cake, frosting and filling – only the method is important.  Bake whatever cupcakes you wish – I used Dorie’s Perfect Party Cake – hope she doesn’t mind :).  I decided to use canned cherry pie filling for the blood clot and though I had intended to puree it, I thought the cherries would give it a more clotted look (haha!)  I suppose you could puree it and call it a hemorrhagic stroke.  I used my usual vanilla buttercream for the icing, and colored it with very small amounts of red, brown and black to achieve that cerebral cortex color.   Then just squiggle on top to get the effect of the gyri and sulci of the brain.  (I cannot tell you how much it pains me that these are not even remotely anatomically correct, but it would have been impossible.)  To help get the look of a brain, try to decorate in two halves to give the look of hemispheres, try to give it a domed shape, and make the sides as symmetrical as possible.

I also made a few with vessels using red decorating gel, but I’m not sure I like it as well.   To me it kind of looks like subarachnoid hemorrhage – but I’m sure that’s just me, and normal people wouldn’t think about such bizarre things.  Happy Halloween, everyone!

Source: inspired by Not Quite Nigella , originally from Hey There, Cupcake!

I’ve said it before and I’ll say it again – I look for any occasion to decorate with royal icing.  I’ve been looking forward to making Halloween sugar cookies since I learned how to use royal icing, but my baking schedule has been fairly hectic lately and I didn’t think I would get around to it.  Then a friend asked if she could order some cookies for her Halloween party – the perfect excuse!

Halloween is such a fun and festive time with all its creepy creatures, there are practically limitless possibilities for decorating.  I had tons of ideas but obviously did not have the time to employ them all, so I’ll just have to save some of them for next year.  The spiderwebs are my absolute favorites.  I had been planning on making those all year long, but had only thought of doing them in boring black and white.  Then Bridget’s blog inspired me to add a pop of color and it really took these cookies up a notch.  I love them!

The pumpkins were an obvious choice to brighten up the color palette and also because I happened to have a pumpkin cookie cutter at home.  I was a bit skeptical after cutting out the pumpkin shapes (they just looked like a lumpy circle) but decorating made all the difference.

To be perfectly honest, I had no idea if I would be able to pull off the skull and crossbones cookies, but I was happy with how they turned out.  This is definitely a case where I was really glad I had practiced sketching out the skulls before icing so that I knew exactly how to make them look the way I wanted.  (I have some pretty funny sticky notes on my desk at work now that are probably making my coworkers wonder if I have issues.)

The “Boo!” and “Eek!” cookies were a last minute idea, but I thought they rounded out the cookie groups well.  This is a good example of how a regular cookie cutter can become something more festive with just a little creativity.

Every time I use royal icing, I learn a few more tips about how to do a better job.  This time, my tips are more logistical:

• I cannot stress enough how much it helps to plan out your cookies in advance by making a sketch, as well as a list of icing colors you will need.
• Be sure the drawings you have made are feasible for translation into icing.  It’s easy enough to draw something with a pen, but another matter entirely when using a piping bag.  Keep that in mind and don’t get too fancy with your designs unless you have a very fine tip ready (and lots of time!)
• This time, I made all of my icing colors at once and it made the entire decorating process go much more smoothly because I didn’t have to stop in between and color more icing.
• I have had questions from several readers who have had issues with tiny bubbles in their royal icing.  This is a common problem with an easy fix.  The bubbles are created by the air that is incorporated into the icing while you stir it for thinning purposes.  After thinning, cover and let the icing sit about 10 minutes before use.  Most of the air bubbles will have risen to the top and can be eliminated with a quick stir of the icing.

For all my previous posts with more tips on sugar cookies and royal icing, see these posts:
Christmas Cookies
Sugar Cookies with Royal Icing
Valentine’s Cookies
Onesie Cookies
Andrew’s First Birthday Party
Wedding Sugar Cookies
Home, Sweet Home Cookies

Throughout this whole week I am trying to post fall- and Halloween-related treats that would be just right for any festive get-togethers you may be attending this weekend.  A spiderweb chocolate cake is very, very easy to make.  You can simply make any chocolate cake (or really, just any cake) you wish, coat it with a layer of ganache, and before the ganache sets make the spiderweb design.  It looks impressive but couldn’t be easier.

All you will need is some powdered sugar, milk, a squeeze bottle (or plastic bag with a small tip cut off) and a toothpick.  Combine some powdered sugar with a very small amount of milk to get a consistency that will drizzle but in a relatively thick stream.  (For those who decorate with royal icing, you want this to be somewhere between the thickness you would use for piping and for flooding.)  Transfer the mixture to a squeeze bottle (a baggie is okay too, but I have better control with a squeeze bottle.)  Once the ganache has been smoothed onto the cake, make concentric circles over the ganache with the powdered sugar glaze.  Immediately use a toothpick dragged outward from the center to create the web effect, cleaning the toothpick between each line.  Let the glaze and ganache set – and that’s it!

A couple of notes – I used Dorie Greenspan’s Almost-Fudge Gateau for this.  It is one of my absolute favorite cakes, and seemed just right for this variation.  Also, be sure to make your web effect immediately after circling the glaze onto the ganache.  I was tending to Andrew for just a minute or two and the glaze had already started to set.   I think it still turned out pretty cute though!  It would also look infinitely better with a plastic spider from the Halloween aisle, but I didn’t want to buy one just for this and don’t tend to have those hanging around my house.  Enjoy!

In case you have ever wanted just a quick and easy, small serving of pumpkin pie without going to the effort of making the pie, these bars are the answer.  These sweet treats are perfect in every way. They really do taste just like pumpkin pie.  Because of that, the texture might not be exactly what you are expecting simply because they are a bar dessert.  I was thinking they would be more solid and cookie like, like other bars but they have that semi-solid and smooth texture of pumpkin pie filling.  The oats and chopped pecans in the crust and topping add a depth of flavor and texture that goes above and beyond a classic pie crust or graham cracker crust.  And of course we all know that I am powerless against anything including butterscotch chips so I was bound to love these – they were the perfect addition!  I can’t wait to make them again.  It may have to be very soon!

It’s that pumpkin time of year!  Try these other pumpkin goodies:
Pumpkin Whoopie Pies
Pumpkin Pie Fudge
Pumpkin Spice Granola
Pumpkin Cream Cheese Muffins
Pumpkin Cake with Butterscotch Filling

Pumpkin Pie Bars
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Ingredients:
For the crust and topping:
1 1/3 cups all-purpose flour
¼ cup granulated sugar
½ cup brown sugar, firmly packed
12 tbsp. cold unsalted butter, cut into pieces
1 cup old-fashioned oats
½ cup chopped pecans

For the filling:
8 oz. cream cheese, softened
½ cup granulated sugar
3 large eggs
1 (15 oz.) can pumpkin puree
1 tbsp. pumpkin pie spice
1 tsp. vanilla extract

Butterscotch chips, for topping

Directions:
Preheat the oven to 350° F.  Line a 9×13-inch baking pan with foil, extending the foil over the edges of the pan.  Lightly grease the foil.  Combine the flour, granulated sugar and brown sugar in a small mixing bowl and toss with a fork.  Add the pieces of butter to the dry ingredients and cut it in with a pastry blender until the mixture resembles coarse crumbs.  Stir in the oats and chopped pecans.

Reserve 1 cup of the crust mixture and set aside.  Add the remaining crust mixture to the prepared baking pan and press onto the bottom of the pan in an even layer.  Bake the crust alone in the oven for 15 minutes.  In the meantime, prepare the filling.

To make the filling, combine the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla in the bowl of a stand mixer fitted with the paddle attachment.  Mix on medium speed until smooth and well combined.

Once the crust has been removed from the oven, pour the filling into the pan and smooth over the crust.  Sprinkle with the reserved crumb mixture and butterscotch chips, as desired.  Bake for 25 minutes, remove from the oven and transfer to a wire rack to cool.  Slice and serve.

Source: adapted from Joy the Baker, originally from Kraft

That’s quite the title, isn’t it?  I know it’s kind of long but I thought it was imperative that you all understand just how much awesomeness is contained in this one dessert.  It starts out with a graham cracker crust, then a layer of caramel and pecans, lots of caramelized apples, topped with a layer of cheesecake, and finished off with whipped cream swirled with more caramel and pecans.  I had a bag full of apples from the orchard and a half bottle of homemade caramel leftover from the banana caramel cupcakes, so I really had no choice but to make this dessert!

I probably don’t even need to tell you how fantastic it was, since I am sure you can figure that out just from the pictures and description alone.  This was one of those desserts that I ate every night until it was gone, despite several other sweet options in the house.  Not only that, I had mentioned it to a coworker who then requested it for his birthday the following week.  I brought it in and suddenly became quite popular with all the employees in that department.  It’s just that good!

I used homemade caramel both times I made this, but you could certainly use the jarred kind if you prefer.  But I encourage you to try homemade – it’s easier than you might think, and it tastes heavenly!

Want fun ways to get your “apple a day”?  Try these recipes:
Apple Cranberry Crisp
Apple Pie Cupcakes
French Apple Tart
Apple Crumble Bars

Sometimes I could truly kick myself for having a recipe saved for so long before finally trying it.  This one had been sitting waiting patiently for a year and a half.  At least for me, it’s easy for banana caramel to be overlooked in favor of something uber chocolatey or maybe something involving cheesecake – but I will not make that mistake again.  These cupcakes are truly divine.  The banana flavor in the cake and the caramel in the frosting are both prominent and compliment each other perfectly.  I am normally not one to play around with baking recipes for fear of a batter that will never solidify or be far too dry, but I did make some alterations to this and they ended up working out really well.  As an added bonus, any recipe that leaves me with a leftover squeeze-bottle full of homemade caramel sauce – well, that’s a winner.

I’m not going to lie – the frosting takes a looong time to make.  It took quite a while for the egg-sugar mixture to reach the desired temperature.  (Next time I’ll be absolutely sure my eggs are at room temperature – I may have skipped that step.)  Not only that, but as you add the butter, it seems like it is never going to come together and you think you just wasted all that time.  But then, you add the last couple pieces and some magical state is reached that transforms it into a nice, thick buttercream.  Finally you mix in the caramel and the texture becomes silky smooth and the flavor the caramel contributes takes this to a whole new level.  It may have been an ordeal to make, but I think it was completely worth the effort.  This may be my new favorite frosting.  Stay tuned next week to see what I did with my leftover caramel (it’s gooood!)

Bananas about bananas?  Check out some other yummy banana treats:
Banana Cream Pie
Banana Biscotti
Roasted Banana Ice Cream
Banana Chocolate Chip Cookies
Banana Crumb Muffins

Banana Caramel Cupcakes
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Yield: 24+ cupcakes*

Ingredients:
For the cupcakes:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

For the caramel:
8 tbsp. unsalted butter
½ cup heavy cream
1 cup packed light brown sugar

For the frosting:
3 large egg whites, at room temperature
¾ cup sugar
Pinch of salt
16 tbsp. unsalted butter, cut into 1 tbsp. pieces, at room temperature

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the caramel sauce, combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat.  Bring the mixture to a boil, stirring constantly.  Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes.  Remove from heat and let cool.

To make the frosting, combine the egg whites and sugar in a large heatproof bowl set over a pot of simmering water.  Heat the mixture, whisking very frequently, until the sugar is completely dissolved and reaches 160° F on an instant read thermometer.  Transfer the mixture to the clean, dry bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until the mixture holds stiff peaks.  Reduce the speed to medium low, add in the salt and begin adding the butter one piece at a time, beating well after each addition.  Stir in ½ cup of the cooled caramel sauce until well blended.

Frost the cooled cupcakes with the caramel buttercream, and drizzle with the remaining caramel sauce.  (If the caramel has cooled too much to be easily drizzled, heat for 10 seconds in the microwave and stir well to thin it a bit.)

*Note: I made 1.5 batches of batter, and baked 36 cupcakes.  However, I still felt like I dumped quite a bit down the drain.  I don’t know the exact amount, but this makes a lot of cupcakes!

Source: adapted from Half Baked via Blake Makes

There has been an exciting development here at Annie’s Eats – we have moved into a new house, and my kitchen has just undergone a serious upgrade!  I could not be more thrilled with our new home.  I love the whole thing and even though we are still getting settled, I have already been cooking and baking up a storm in my amazing kitchen.  It would be very difficult for me to list all the things I love so much about it, but a very brief list would include:

A humongous island with plenty of room for practically any project I decide to tackle
Plenty of counter space
Cabinets that actually fit all of my stuff!  And, the shelves all roll out for easy access
A walk-in pantry nearly five times the size of my old (teeny) one, with tons of shelves
Water softening system – my dishes actually look clean again!

I finally feel like I have the kind of kitchen that matches my passion for cooking and baking!  Though it has been fully operational since move-in day (you know my priorities), it will still be a little longer before I share a photo tour of the kitchen.  I have a few minor decorating things I would like to finish before I deem it complete.   I made these cookies as a thank you for our wonderful realtor after we closed.  You know, I look for any excuse to decorate with royal icing :)  She loved them and said she will order some next time she has a work-related function – hooray!

Our new home – we love it!

I am very lucky to have a husband who enjoys eating food as much as I enjoy making it.  He is also decidedly not picky and happy with almost anything I make him.  I make a mess and he does the dishes – it is the perfect arrangement.  However, in all the years we’ve been together, I have not been able to change his mind about eggs.  He just really isn’t a fan.  Consequently, I rarely make eggs for breakfast and usually opt for something I know we will both enjoy like waffles or pancakes.  A few weeks ago my wonderfully awesome aunt came to visit for the weekend and I was thrilled at the prospect of a breakfast guest would eat eggs and actually like them!

I know I say it all the time, but really, I can’t believe I waited this long to try these eggs.  For one thing, they are incredibly low maintenance and quick to make – definitely something I appreciate in a weekend breakfast.  And second, they taste phenomenal.  Rarely (almost never) do I enjoy breakfast more than dinner or dessert, but when I made these eggs I was thinking about them for the rest of the day.  And I’m still thinking about them.  And now I will probably have to make them for breakfast tomorrow.  The small amount of fresh herbs and garlic make such a huge difference and put these eggs far above all others (in my opinion).  I don’t have the individual gratin dishes called for so I just used these little oven-safe crocks I have.  Check the eggs frequently throughout the baking process to be sure they are done to your liking.  I personally prefer my yolks a little runny and think I over-baked them a tad, but they were still delicious and I know Ben preferred them this way.  And as for Ben, the former egg-hater – I don’t think I’ve won him over completely but I definitely think these were a step in the right direction.  He even said he’d eat them again!  This is easily adapted to make however many servings you need.

Herb Baked Eggs
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Serves 4
Ingredients:
1 tsp. minced fresh garlic
½ tsp. minced fresh thyme leaves
½ tsp. minced fresh rosemary leaves
½ tsp. minced fresh chives
1 tsp. minced fresh parsley
2 tbsp. freshly grated Parmesan cheese
12 large eggs
¼ cup heavy cream, divided
2 tbsp. unsalted butter, divided
Kosher salt
Freshly ground pepper

Directions:
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat source.  Combine the garlic, thyme, rosemary, chives, parsley, and Parmesan cheese and set aside.  Carefully crack 3 eggs into each of 4 small bowls or teacups without breaking the yolks.  (These are not the dishes you will bake the eggs in.)  It is very important to have all the eggs ready to go before you start cooking because you must move quickly.

Place four individual gratin dishes or oven-safe crocks on a baking sheet.  Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 5 minutes, until hot and bubbly.  Quickly but carefully pour each serving of eggs into the individual gratin dishes and sprinkle evenly with the herb mixture.  Season liberally with salt and pepper.  Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are just cooked.  (You may need to rotate the baking sheet halfway through to ensure even baking.)  The eggs will continue to cook after you take them out of the oven.  Allow to rest for at least 60 seconds before serving hot, with toast if desired.

Source: slightly adapted from Barefoot in Paris by Ina Garten

I know it’s fall now and peaches and blueberries are probably the last thing on your mind, but I just had to share this cake.  I honestly couldn’t even decide if I should really call this a cake because the method for making it is so unique and the end result is some amazing hybrid of a cake, pie, and cobbler all rolled into one.  The dough portion of the cake is made in the food processor and then pressed into a springform pan.  The center is filled with delicious fruit and then the whole thing is baked.  The end result is part cake on the outside, and the portion under the fruit stays a bit gooey, reminding me of an upside-down cobbler.  Whatever you want to call it, it is delicious and was very popular.  The only drawback I suppose it that this cake is really best the day it is made, especially while it is still warm.  Due to all the fruit in the center, a lot of juice comes out when you cut into it but the juice goes nicely with the scoop of vanilla ice cream you will surely serve alongside.

Peach Blueberry Cake
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Ingredients:
For the dough:
3 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
½ tsp. salt
16 tbsp. cold, unsalted butter, cut into cubes
2 large eggs
2 tsp. vanilla extract

For the filling:
¾ cup sugar
3 tbsp. all-purpose flour
2 tbsp. quick-cooking tapioca
5-6 peaches, pitted and cut into 8 pieces each
1½ cups blueberries
1½ tbsp. freshly squeezed lemon juice

Directions:
Preheat the oven to 375° F.   To make the dough, combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade.  Pulse just to combine.   Add in the butter chunks and pulse until the butter forms small bits about the size of peas.  Add the eggs and vanilla and pulse again until the dough clumps together and forms a ball.

Transfer the dough to a 9-inch springform pan.  Press the dough evenly all the way up the sides of the pan, and cover the bottom completely.  Chill the pan in the refrigerator for about 10 minutes while you prepare the filling.

Stir together the sugar, flour and tapioca in a large bowl.  Mix in the peaches, blueberries and lemon juice, and toss gently to coat the fruit.   Spoon the filling into the prepared pastry dough.  Cover the pan loosely with foil.  Place the springform pan on a baking sheet in case any juice leaks out during baking.

Place in the oven and bake until the filling is bubbling in the center and the crust is golden, about 1 hour and 45 minutes.  Transfer the pan to a wire cooling rack and let cool at least 20 minutes.  Carefully remove the sides of the pan.  Let the cake cool until just warm, then cut and serve with vanilla ice cream as desired.

Source: adapted from Food Gal, who adapted it from Gourmet, August 2005

I have been wanting to make apple cinnamon bagels for quite a while.  The idea popped into my head and I could not stop thinking about it.  However, I wasn’t sure how to go about making them.  I was worried that the apple flavor wouldn’t come through, or that the apples would add way too much liquid to the dough and it wouldn’t come together correctly.  I brainstormed and brainstormed some more, and eventually came up with my solution – caramelized apples.  Apples cooked until tender have far more flavor than before cooking, and also have much of the moisture removed.  Score!  I’m please to report, this technique was very successful and these bagels were every bit as good as I had hoped.  You could really taste the delicious cooked apples in every bite, and the streusel topping added some extra cinnamon flavor.

The amount of flour needed for the dough will vary a lot depending on how much liquid is added by the apples.  I added what seemed like a lot, and probably should have added even more.  I think these bagels need to bake a little bit longer than normal, maybe 12-14 minutes.  It did seem like the leftover bagels that I ate on subsequent mornings were slightly more moist than the fresh ones, but a quick burst in the toaster took care of that.  The streusel topping did have a weird consistency on the leftover bagels and I think for future batches, I will only top the bagels that will be eaten that day.  The rest could be topped and popped into the oven to rewarm/bake just until the streusel was baked.  These are truly a treat to wake up to and I know I will be making them again and again!

Apple Cinnamon Bagels
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Ingredients:
For the sponge:
½ tsp. instant yeast
2 cups (9 oz.) bread flour
1¼ cups (10 oz.) water, at room temperature

For the apples:
1½ tbsp. butter
3-4 Granny Smith apples, peeled, cored and thinly sliced
¼ cup sugar
½ tsp. cornstarch
¼ tsp. ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1 tsp. vanilla extract

For the dough:
¼ tsp. instant yeast
1¾ plus 2 tbsp. (8.5 oz.) bread flour, plus an additional ¾  cup as needed
1¼ tsp. salt
1½ tsp. ground cinnamon
2½ tbsp. sugar
1½ tsp. dark or light malt syrup, honey or brown sugar
1 cup caramelized apples (from above), chopped

For the streusel topping:
½ cup sugar
¼ cup plus 1 tbsp. flour
4 tbsp. butter, cubed
1½ tsp. ground cinnamon

To finish:
1 tbsp. baking soda
Cornmeal or semolina flour for dusting
Streusel topping (from above)

Directions:
1. To make the sponge, stir the yeast into the flour in a mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the apples, melt the butter in a skillet over medium-high heat.  Add the apples, sugar, cornstarch, cinnamon, nutmeg and salt.  Mix well until the apples are evenly coated.  Cook about 18 minutes, stirring occasionally, until apples are tender and most of the liquid has cooked off.  Remove the skillet from the heat, stir in the vanilla and set aside to cool.

3. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add about ¾ of the flour, cinnamon, sugar, salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough. In the last couple minutes of mixing, add the chopped caramelized apples.  You may want to add some extra flour at this point to account for the extra moisture added by the apples.

4. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

5. Immediately divide the dough into equal sized, 4 ½-ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls. (Note: I have found that my personal ideal size for bagels is about 100 g of dough per bagel).

6. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

7. Line two sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels by pushing a hole through the center and stretching out the hole to 2 ½ inches in diameter.

8. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

9. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

10. To make the streusel topping, combine the sugar, flour, butter and cinnamon together in a small bowl and mix with a fork.  Cut the butter into the dry ingredients with a pastry blender until the mixture is crumbly and the butter pieces are about the size of a pea.  Refrigerate until ready to use.

11. The following day (or when you are ready to bake the bagels), preheat the oven to 500° F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

12. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-line sheet pans with cornmeal or semolina flour. (If you decided to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) Top the boiled bagels with the streusel topping if desired.

13. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 6 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450° F and continue baking for about 6-7 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

14. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Source: adapted from The Bread Baker’s Apprentice by Peter Reinhart

My friend and coworker Ryan had a birthday recently and asked if I had ever heard of Guinness cake with Bailey’s frosting.  Car bomb cupcakes – of course!  Not only had I heard of them, I’d been dying for an opportunity to try them.  For those unfamiliar, an Irish car bomb is a drink consisting of a shot of Bailey’s and whiskey and a glass of Guinness.  Sounds innocent enough, until you find out that the shot is dropped into the Guinness and the whole thing must be chugged before a foamy mess is all over the place.  I have never tried this concoction, though I have seen Ben and his friends do this more times than I care to mention.   Though I can’t vouch for the drink, I can definitely vouch for these cupcakes.

Wow, these are fantastic cupcakes.  They consist of a Guinness chocolate cake base, are filled with a Bailey’s-spiked ganache, and topped with Bailey’s buttercream frosting.  It sounds like a winning combination and it really, really is.  These were hugely popular with the coworkers and received many thumbs up all throughout the day.  They are fun to make, pretty, and they smell phenomenal.  The beer flavor isn’t very prominent, but rather adds a nice depth to the chocolate cake.  The Bailey’s ganache filling – I almost skipped it, but thank goodness I didn’t.  It really put these over the top to amazingness.  The Bailey’s buttercream was delicious as well and the flavor of the Bailey’s really came through.  I did have to add quite a bit more Bailey’s than the original recipe indicates (darn!) but it turned out fine in the end.  These are sure to be a hit wherever you serve them!

Guinness and Bailey’s Irish Cream Cupcakes
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Yield: 24 cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired.

Source: adapted from Smitten Kitchen

I have heard of zuppa Toscana many times before, particularly as a famed dish that is very popular at Olive Garden.  I rarely eat out, even more rarely at that particular establishment, and when I do eat there I never order soup (how can I resist pasta?!)  So I can’t say how this compares to their version.  What I can say it that it was very, very good.  My decision to try this was based on a gorgeous bunch of kale I purchased at the farmers’ market recently.  It is not an ingredient I have used much but this was the first thing that came to mind – I’m guessing the chill in the air had something to do with that.  This is a very hearty soup packed full of flavor.  With crumbled sausage, chunks of russett potatoes and the earthy bite from the kale in a creamy broth, this is a meal in itself.  I used half turkey and half regular Italian sausage because that was what I had on hand and also to cut a few extra calories.  I thought it tasted just right this way and I’ll definitely do that again in the future.

Zuppa Toscana
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Ingredients:
1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Directions:
Place a large stockpot or Dutch oven on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

Source: adapted from Recipezaar

This is another of those recipes that is such a staple in my house, and I have been making for so long, I can’t believe I haven’t shared it on the blog yet!  I really don’t know what it is about this chicken that is supposed to be “island”, but regardless, this is one of my favorite dinners ever.  It is a super simple marinated chicken breast with tons of flavor.  Another reason to love it is how gosh darn easy it is!  It takes about 5 minutes to prep before work in the morning, and then when you get home you just pop it in the oven to bake.  It couldn’t be easier!  Served with mashed potatoes, a green veggie and yeast rolls this meal is pure comfort food to me.

Island Chicken
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Ingredients:
½ cup vegetable oil
3 tbsp. lemon juice
1½ tbsp. soy sauce
1 clove garlic, minced or pressed
½ tsp. dried oregano
¼ tsp. salt
Freshly ground black pepper
2-4 chicken breasts

Directions:
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.)  Remove from the oven and let rest for 5 minutes before serving.

Source: adapted from a recipe passed on by a family friend, Sidney L.

M&M’s have been my favorite candy for as long as I can remember.  I remember getting them as a reward for doing good things as a kid – maybe that’s where my love started.  Regardless, my affection for this candy has not faded.  I find M&Ms incredibly addicting.  So it comes as no surprise that I’ve been dying to incorporate them into an ice cream.  I actually tried one version from my Ben & Jerry’s ice cream book last year, and though it tasted good, it just wasn’t quite the perfection I was hoping for.  The texture was off and the thing that bothered me the most was that the colored candy shells melted a bit when the candy was mixed in, causing this ugly smeared color effect.  That old slogan, “They melt in your mouth, not in your hand,” is just plain wrong!  Not only do they melt in my hand, they melt in ice cream – which is cold!  This just wouldn’t do.

I brainstormed until I came up with a version I knew would be successful, and it most definitely was!  I decided to try David Lebovitz’s French-style vanilla ice cream as the base because I wanted something thick and creamy that stayed frozen well.  As to the problem of the ugly color smearing, I simply froze the M&Ms for about an hour before I mixed them into the ice cream – voila!  It worked wonders.  The colored candy shells  stayed where they were supposed to and the ice cream tasted fantastic.  Despite many other tempting treats in the house, I ate this every night until every last bite was  gone.

M&M Ice Cream
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Ingredients:
1 cup whole milk
¾ cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ tsp. vanilla extract
1 cup M&Ms

Directions:
Combine the milk, sugar and 1 cup of the cream in a medium saucepan.  Heat over medium-high heat, stirring occasionally, until warmed through.  Scrape the seeds from the vanilla bean into the mixture and add the husk of the bean as well.  Cover the saucepan, remove from the heat and set aside to steep for 30 minutes at room temperature.

Pour the remaining 1 cup of cream into a large bowl with a fine mesh sieve set over the top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour some of the warm milk mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Continue until you have added all of the milk mixture.  Return the mixture to the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, being sure to scrape the bottom of the pan as you stir.  Continue cooking until the mixture thickens and coats the back of a spoon (about 170-175°F.)  Pour the custard through the mesh sieve and stir it into the cream.  Place the vanilla bean into the custard mixture, stir in the vanilla extract, and stir until cool over an ice bath.  Cover and chill thoroughly in the refrigerator.

At least 1 hour before you are ready to freeze your ice cream, place the M&Ms in the freezer.  Remove the vanilla bean from the ice cream batter, stir well, and freeze in your ice cream maker according to the manufacturer’s instructions.  Transfer about one third of the ice cream to a freezer-safe air-tight container.  Top with about a third of the frozen M&Ms and gently fold them in to the ice cream with a spatula.  Repeat this layering and folding process until all the ice cream is in the container and all the candy has been incorporated.  Freeze until ready to serve.

Source: adapted from The Perfect Scoop by David Lebovitz

It’s that time of year again when soup is almost always on our weekly menu.  The dreary, drizzly days and the chill in the air make it perfect weather for sitting inside with a warm bowl of soup.  This particular recipe seemed the perfect way to bridge the gap between summer and fall.  I used good old Indiana sweet corn from the farmers’ market, and this tasted fantastic.  The flavor of the corn really played a starring role as it should (it is corn soup after all!), and the heat from the chipotle was a welcome addition.  Jen warned in her blog entry that adding more chipotles makes this incredibly spicy, so I heeded her advice and only used one for the half-batch that I made.  It was just about right for me – spicy, yes, but not so bad that I needed to down several glasses of water throughout the meal.  I mostly added the garnish for photographic purposes, but it ended up adding another dimension of texture that I really enjoyed.  The leftovers made for great lunches as well.  Enjoy!

Love soup and want more?  Try some of these past favorites.
Cauliflower Soup
Pappa al Pomodoro
Brazilian Shrimp Soup
Cream of Mushroom Soup
Pasta e Fagioli

Grilled Corn and Chipotle Soup
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Ingredients:
For the soup:
6 medium ears sweet corn
Olive oil
Kosher salt
2 chipotle peppers
1 large red onion, minced
Freshly ground pepper, to taste
Cumin, to taste
2 cups low-sodium chicken broth
2 cups heavy cream
2 cups half-and-half

For the relish:
Reserved grilled corn
¼ cup red bell pepper, seeded and diced small
1 small jalapeño pepper, seeded and minced
1 tbsp. honey
1-2 tbsp. white vinegar
Salt, to taste

Directions:
Shuck the corn.  Rub the cobs lightly with oil and season with salt.  Place on a heated grill or grill pan and cook, turning occasionally, until some but not all kernels blacken and pop and the cobs are nicely browned.  Remove from the heat and cut the kernels off the cobs with a sharp knife.  Transfer half of the corn to a bowl and set aside for a later use.

Add the other half of the corn to the bowl of a food processor along with the chipotle, red onion, spices and half of the chicken broth.  Pulse until the mixture forms a coarse paste.  You can leave the soup on the chunkier side if you prefer.  Add more broth as needed.  Transfer the mixture to a large saucepan or stockpot, and stir in the cream and half-and-half.  Heat over medium-high heat and bring to a boil.  Reduce the heat to a simmer and let simmer for at least 15-20 minutes.  For fullest flavor, simmer and reduce the volume of soup by half.

To make the relish, add all the remaining relish ingredients to the bowl with the reserved corn.  Mix well, cover, and refrigerate until ready to serve.

Source: adapted from Use Real Butter

Recently a couple of our good friends came over for dinner.  Since one of them had just celebrated a birthday, I thought a birthday-appropriate dessert was in order.  I remembered that he had absolutely LOVED the Boston cream pie cupcakes that I made for them a while back, so I thought this would be the perfect opportunity to try out a real Boston cream pie.  In case you aren’t familiar, a Boston cream pie is two layers of yellow sponge cake filled with vanilla pastry cream and coated with chocolate ganache.  Why is it called a pie, you ask?  Supposedly it did originate in Boston in the 19th century, and back then pie pans were much more common kitchen equipment than cake pans – hence the name.

There is nothing particularly complicated about this cake.  You just need to ensure that you set aside enough time to let the pastry cream chill and the ganache set.  I have professed my undying love for this pastry cream before, and I still feel the same way.  All that wonderfulness in combination with the light, moist sponge cake and the smooth ganache yields a truly fabulous dessert.

One kitchen trick I have heard about previously but never remembered to try until now is to use strips of wax or parchment paper under the edges of your cake on the cake board.  You leave them there until the glaze sets and simply peel them away.  This prevents the excess glaze from making the cake board messy.  It really did a nice job and I will be sure to use this technique again in the future.

Boston Cream Pie
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Ingredients:
For the pastry cream:
2 cups half-and-half
½ cup (3.5 oz.) sugar
Pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

For the sponge cake:
½ cup (2 oz.) cake flour
¼ cup (1.25 oz.) all-purpose flour
1 tsp. baking powder
¼ tsp. salt
3 tbsp. milk
2 tbsp. unsalted butter
½ tsp. vanilla extract
5 large eggs, at room temperature
¾ cup (5.25 oz.) sugar

For the ganache:
1 cup heavy cream
¼ cup light corn syrup
8 oz. semisweet chocolate, finely chopped
½ tsp. vanilla extract

Directions:
To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar.  Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds.  Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly.  Return the mixture to the saucepan, scraping the bowl with a rubber spatula.  Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds.  Off the heat, whisk in the butter and vanilla.  Strain the pastry cream through a  fine mesh sieve set over a medium bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the cake, adjust an oven rack to lower middle position.  Preheat the oven to 350° F.  Line the bottoms of two 9-inch round cake pans with wax or parchment paper.  Grease and flour the sides of the pans; set aside.  In a small bowl, whisk together the cake flour, all-purpose flour, baking powder and salt.  Combine the milk and butter in a small saucepan and heat over medium-low heat until the butter melts.  Remove from the heat and stir in the vanilla; set aside.

Separate 3 of the eggs, putting the whites in the bowl of a stand mixer and reserving the 3 yolks plus the other 2 whole eggs in a separate bowl.  Fit the mixer with the whisk attachment and beat the 3 whites on low speed until foamy.  Increase the mixer speed to medium and gradually incorporate 6 tablespoons of the sugar.  Continue beating until the whites form soft, moist peaks, being careful not to overbeat.  Transfer the egg whites to a clean mixing bowl and add the yolk-whole egg mixture to the stand mixer bowl.  Beat the egg mixture with the remaining 6 tablespoons of sugar at medium-high speed until the mixture is very thick and pale yellow in color, about 5 minutes.

Add the beaten eggs to the bowl with the egg whites.  Sprinkle the flour mixture over the beaten eggs and whites.  Fold in very gently with a spatula, about 12 strokes.  Make a well in one side of the batter and pour the milk-butter mixture into the well.  Continue folding until the batter shows no trace of flour and the eggs are evenly mixed.

Immediately divide the batter between the prepared cake pans.  Bake until the tops are light brown and spring back when touched, about 16 minutes.  Immediately run a knife around the edges of the pan to loosen the cakes.  Place one pan on a towel and cover the pan with a plate.  Invert the pan so that the cake is upside down on the plate.  Peel off the wax paper and reinvert the cake onto a wire rack to cool completely.  Repeat with the second cake layer.

To make the glaze, combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer.  Remove from the heat and add the chocolate; cover and let stand for 8 minutes.  (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.)  Stir in the vanilla extract very gently until smooth.  Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly.  (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.)

To assemble the cake, place one cake layer on a cardboard cake circle.  Place strips of parchment or wax paper underneath the edges of the cake all the way around the perimeter.  If desired, reserve about half a cup of pastry cream for decorating.  Spread the remaining pastry cream in an even layer on the first cake layer, all the way to the edges.  Top with the remaining cake layer and press down gently.  Pour the glaze onto the middle of the top cake layer and let it flow down the sides of the cake.  Use a spatula, if necessary, to help cover the sides completely.  Let the cake sit until the glaze fully sets, about 1 hour.  This cake is best served the day it is made.

Source: adapted from Baking Illustrated

I always try to include a good variety of different types of meals in our weekly dinner menus, so I am bound to have some more hearty and heavy dinners, and some lighter, healthier options.  This one is most definitely on the lighter side, but certainly not lacking in flavor.  I can’t believe I’ve never tried combining pesto and shrimp before since they are two of my favorite things – what a winning combo!

Not only is this meal healthy, it is incredibly low maintenance and can be easily adapted to whatever you have on hand or in your garden.  I threw some vegetables into my grill basket and cooked them on the grill.  After the veggies were finished cooking I put the skewers of shrimp onto the grill and cooked them for just a few minutes.  I tossed the whole mixture together on a bed of green lettuce and topped with some crumbled feta cheese.  The pesto on the shrimp and the seasonings from the grilled veggies provided so much flavor that actual salad dressing was totally unnecessary, so I skipped it entirely.  You can make this meal even more convenient by having the pesto prepared in advance.  This would make a wonderful light lunch or dinner at any time of the year!

Grilled Pesto Shrimp and Veggie Salad
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Ingredients:
For the grilled veggies:
1 red and 1 orange bell pepper, seeded and cut into large pieces
1 red onion, chopped into large segments
1 yellow summer squash, sliced
1 zucchini, sliced
Olive oil
Kosher salt and freshly ground pepper

For the pesto shrimp:
2 tbsp. pine nuts
2 cloves garlic, unpeeled
1 cup packed fresh basil leaves
3½ tbsp. extra virgin olive oil
¼ tsp. salt
2 tbsp. freshly grated Parmesan cheese
1 lb. uncooked shrimp, peeled and deveined

For serving:
Leafy green lettuce
Tomato wedges
Crumbled feta cheese

Directions:
Heat a grill to medium-high heat.  Oil the grates to prevent food from sticking.

To prepare the veggies for grilling, combine the bell peppers, red onion, squash and zucchini in a large bowl and toss.  Drizzle lightly with olive oil, season with salt and pepper, and toss to coat evenly.  Set aside.

To make the pesto, toast the pine nuts in a small skillet over medium-high heat until just golden and fragrant, about 4-5 minutes.  Set aside.  Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and the color deepens slightly, about 7 minutes.  Transfer the cloves to a cutting board, cool, peel and chop.  Place the basil in a heavy-duty, gallon size plastic bag.  Pound the bag with a rolling pin until all the leaves are bruised.

Combine the pine nuts, garlic, basil, olive oil and salt in the bowl of a food processor.  Process until smooth, scraping down the sides of the bowl as necessary.  Transfer the mixture to a bowl, stir in the Parmesan cheese and adjust the salt to taste.  Set aside.

Thread the shrimp onto skewers for the grill.  Once the skewers are assembled, use the back of a spoon or a pastry brush to spread the pesto onto both sides of the shrimp.  Set aside.

Transfer the veggies to a grill basket and cook on the grill until they are crisp-tender, about 10-15 minutes (depending on the heat of your grill).  Remove the grill basket from the heat and place the shrimp skewers on the grill in a single layer.  Assemble the salads while the shrimp cook by tossing the grilled veggies atop a bed of green lettuce.

Allow the shrimp to cook just until cooked through, about 3-5 minutes (depending on the heat of your grill), turning once during cooking.  Remove the shrimp from the skewers and place them on top of the salads.  Top with crumbled feta cheese and garnish with fresh tomato wedges.  Serve immediately.

Source: Annie’s Eats original, pesto adapted from Baking Illustrated

Now that I finally feel like I’ve got the hang of making homemade bagels, I wonder what it was that intimidated me about them in the first place.  They are not much more complicated than any other yeast bread recipe, and the result is so outstanding that I can’t ever eat store-bought bagels again.  Recently I have been having fun playing around with different flavor variations.  I have seen jalapeño cheddar bagels in lots of bagel shops and on various blogs, so when my jalapeño plant was overproducing, this was one of the first things that came to mind to help use them up.

I made a half batch of my usual bagel dough and mixed in 2 minced jalapeño peppers as well as some shredded cheddar cheese.  We felt this let the jalapeño flavor come through without the bagel actually being spicy.  Don’t get me wrong, I like spice, just not really for breakfast.  If you are looking for more of a kick, I would use three or four peppers.  One of these bagels topped with some cream cheese and homemade salsa made for a fabulous breakfast, and certainly something out of the ordinary.

Jalapeño Cheddar Bagels
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Ingredients:
For the sponge:
½ tsp. instant yeast
2 cups (9 oz.) bread flour
1¼ cups (10 oz.) water, at room temperature

For the dough:
¼ tsp. instant yeast
1¾ plus 2 tbsp. (8.5 oz.) bread flour
1¼ tsp. salt
1½ tsp. dark or light malt syrup, honey or brown sugar
2 cups shredded cheddar cheese
2-4 jalapeño peppers, seeded and minced

To finish:
1 tbsp. baking soda
Cornmeal or semolina flour for dusting
Shredded cheddar cheese, for topping

Directions:
1. To make the sponge, stir the yeast into the flour in a mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.  It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add about ¾ of the flour, salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough.  In the last couple minutes of mixing, add the cheddar cheese and minced jalapeño.  You may add a bit of extra flour at this point if necessary to account for any moisture added by the cheese and peppers.

3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine).  The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated.  The dough should pass the windowpane test and register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading.  If the dough seems tacky or sticky, add more flour to achiever the stiffness required. The kneaded dough should feels satiny and pliable but not be tacky.

4. Immediately divide the dough into equal sized, 4 ½-ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls.  (Note: I have found that my personal ideal size for bagels is about 100 g of dough per bagel).

5. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

6. Line two sheet pans with baking parchment and mist lightly with spray oil.  Proceed with shaping the bagels by pushing a hole through the center and stretching out the hole to 2 ½ inches in diameter.

7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

8. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water.  The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it.  If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days).  If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

9. The following day (or when you are ready to bake the bagels), preheat the oven to 500° F with the two racks set in the middle of the oven.  Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit (they should float within 10 seconds).  After 1 minute flip them over and boil another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-line sheet pans with cornmeal or semolina flour.  (If you decided to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.)  Top the boiled bagels with extra shredded cheese as desired.

11. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven.  Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.)  After the rotation, lower the oven setting to 450° F and continue baking for about 5 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Source: adapted from The Bread Baker’s Apprentice by Peter Reinhart

Any time I see a new variation of a recipe including some of my favorite ingredients like black beans, chicken and salsa, I know it’s going to be a winner in our house.  Even though I knew we would enjoy it, this dinner far exceeded my expectations.  It may not look like much but I like it not only because it tastes fantastic, but because it was a quick and easy weeknight meal.  Even better, it’s a one pot meal – something my dishwasher (Ben) and I both appreciate!  It makes plenty so there will be yummy leftovers for lunch as well.  The amount of chili powder may seem like way too much, but it is actually just right so don’t be scared.  Enjoy!

Red Chile Chicken and Rice with Black Beans
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Ingredients:
2 tbsp. canola oil
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2.5 tbsp. ancho chili powder, divided
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
½-1 cup salsa, for serving

Directions:
Heat the oil in large heavy pot over medium-high heat.  Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder.  Place the chicken in the hot oil and brown on each side, 2-3 minutes.  Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot.  Stir for several minutes, until the rice turns from translucent to opaque.  Add the garlic and the remaining chili powder to the pot.  Cook for 1 minute, stirring, then add the chicken broth and salt to taste.  Stir well.  Bring the mixture to a boil, then reduce to a simmer on medium-low heat.  Cover and cook for 10 minutes.

Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans.  Recover the pot and allow to cook 12 minutes longer.

Sprinkle the green onions on top of the chicken, beans and rice.  Test a grain of rice – it should have no more than a hint of chalkiness at the center.  If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes.  If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.

Fluff the mixture with a fork and serve with salsa.

Source: adapted from Elly Says Opa, originally from Mexican Everyday by Rick Bayless

I made these muffins for a few reasons.  One, none of the breakfast cereals that I usually like sounded good to me.  Two, we had a lot of apples to use up from the orchard.  And three, I hoarded cranberries last fall/winter and decided it was time to use some – you know, so I can hoard some more this year :)  I made several substitutions based on what I had around the house and the kind of flavor I was going for.  The store was out of fresh figs so I just used some dried figs and rehydrated them, and they actually turned out to be delicious.  I also think raisins would be a lovely substitution here.

The mixing method is slightly unique or at least one I haven’t tried before.  Basically you combine the dry ingredients as usual, make a well and mix in the liquids, and then mix in the fruits and sugars all at once.  I was concerned this might lead to overmixing and therefor a tough muffin, but it didn’t cause any problems at all.  The cake part of the muffin was tender and wonderfully spiced, bringing all the mix-ins together nicely.  Though I’ve never been much of one for mixing nuts into my baked goods, I think some pecans or walnuts would be great here as well.  These made for some nice breakfasts, and definitely a nice change from the usual.

Cranberry Apple Harvest Muffins
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Yield: 12 muffins
Ingredients:
1½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
1½ tsp. ground cinnamon
1 tsp. ground ginger
½ cup plus 2 tablespoons milk
1 large egg
8 tbsp. unsalted butter, melted and cooled
¾ cup coarsely chopped fresh cranberries
¾ cup peeled and chopped apple
½ cup diced Calimyrna figs (or dried figs, or raisins)
6 tbsp. packed brown sugar
6 tbsp. granulated sugar

Directions:
Preheat the oven to 375° F.  Line a muffin tin with paper liners.  In a large mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and giner; whisk together.  Create a well in the center of the dry ingredients and add in the milk, egg and melted butter.  Stir quickly just to combine.  Add the cranberries, apples, figs and both sugars to the bowl.  Stir just enough to distribute the fruits and sugars evenly throughout the batter.

Divide the batter evenly between the paper liners.  Bake for 18-22 minutes, until browned on the top and a toothpick inserted in the center comes out clean.  Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.

Source: adapted from The Barefoot Contessa Cookbook

I’ve mentioned it countless times before, but any time I see a recipe for a super chocolatey dessert, it is inevitable that I will try it eventually.  I have made other similarly decadent chocolate cakes, but had yet to try a true flourless version.  Recently my friends and I threw together a wine and cheese night in honor of a friend who was moving out of town.  I thought a flourless chocolate cake seemed like a fitting dessert for such an occasion, and it really was.  One thing that I think is so cool about this cake is the fact that it only contains three ingredients: butter, eggs and chocolate.   Clearly, chocolate is the star here with no frills or other flavors to detract attention.  You can add up to ¼ cup of strong coffee or liqueur, but I didn’t bother – chocolate tastes too good on its own.

For a cake with only three ingredients, this actually took a bit longer than I expected to prepare, mainly due to the beating of the eggs.  Thankfully the recipe has guidelines for the volume the eggs should achieve because after beating them for the recommended 5 minutes, they weren’t even close to being ready for mixing with the chocolate.  This cake has an amazing smooth, dense texture that melts in your mouth.  We did split up some leftovers at the end of the party, but the portion I brought home did not survive long.  Be sure to let the cake sit at room temperature for about 30 minutes before slicing and serving.  It makes a huge difference to the slice-ability and texture.

More fabulous chocolate desserts:
Almost-Fudge Gateau
Chewy, Fudgy Triple Chocolate Brownies
Brownie Cookies
Chocolate Decadence
Chocolate Overdose Cake

Flourless Chocolate Cake
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Ingredients:
8 large eggs, cold
1 lb. bittersweet or semisweet chocolate, coarsely chopped
16 tbsp. unsalted butter, cut into 16 pieces

Directions:
Preheat the oven to 325° F and adjust an oven rack to the lower-middle position.  Grease the sides of an 8-inch springform pan*
and line the bottom with parchment paper.  Wrap the outside of the pan tightly with heavy duty foil and set in a larger baking pan.  Bring a pot of water to boil.

In the bowl of a stand mixer fitted with the whisk attachment beat the eggs at high speed until the volume doubles to approximately 1 quart (about 5-10 minutes).

Meanwhile, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.  Heat until smooth and very warm (about 115° F), stirring once or twice.  Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.  Fold in half of the remaining eggs, and then the last half, until the mixture is homogenous.

Scrape the batter into the prepared springform pan and smooth the surface with a spatula.  Pour enough boiling water into the larger pan surrounding the springform to come about halfway up the sides of the springform.  Bake until the cake has risen slightly, the edges are just beginning to set, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes.  Remove the springform from the water bath and set on a wire rack; cool to room temperature.  Cover and refrigerate overnight to mellow the flavor.  The cake can be refrigerated for up to 4 days.

About 3o minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a plate to peel off the parchment paper, and reinvert onto a serving platter.  Sprinkle lightly with confectioners’ sugar.  Use a sharp, thin knife to slice the cake, dipping it into a pitcher of hot water and wiping the blade before each cut.

*Note – a 9-inch springform may be used as well, but you will need to adjust the baking time to 18-20 minutes.

Source: adapted from Baking Illustrated

Most often my reason for trying a new recipe is that it sounds fantastic or I saw a picture somewhere that left me drooling.  Occasionally though, I play the “let’s use up what we have in the house” game.  Not long ago I realized that I had a boneless, skinless turkey breast in the freezer that had been there for quite some time.  I decided not to let it go to waste, and so went looking for ideas of what to do with it.  I settled on this recipe because it fit into my schedule and used mostly ingredients I already had at home.  To be perfectly honest, I was not expecting to like this at all.  I typically do not like the addition of fruit to savory meat or poultry dishes.  However, we ended up really enjoying this meal!  The turkey was nicely seasoned and the fruit salsa complimented it well.  Once again I relied on my instant-read thermometer to determine when it was finished cooking, since the original recipe was for a full-size, bone-in turkey breast.   Cooking time can really vary depending on the heat of your grill, so be sure to check the internal temperature.

Grilled Turkey Breast with Fruit Salsa
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Ingredients:
1 (2-3 lb.) boneless, skinless turkey breast
1 clove garlic, crushed
½ tsp. kosher salt
½ tsp. ground black pepper
4 tbsp. unsalted butter
½ cup dry white wine
½ cup water

For the fruit salsa:
1 large navel orange
1 cup dried cranberries
1 (8 oz.) can diced pineapple, with juice
1 small jalapeno, seeded and finely diced
1 tsp. fresh snipped chives
1 tbsp. freshly squeezed lime juice

Directions:
Rub the turkey breast with the crushed garlic.  Then rub the salt and pepper onto the surface, covering it evenly.  Cover and refrigerate 6 hours or as long as overnight.  Let the turkey breast stand at room temperature about 20 minutes before grilling.

Prepare a grill for cooking with indirect heat.  (We simply left a big hole in the center of our coals, with most of them around the perimeter of the grill but none directly under the center of the grate.)  Meanwhile, in a saucepan over medium-high heat melt the butter.  Add the white wine and water, and bring to a boil.  Remove from the heat.

Place the turkey breast on the heated grill and cover.  Brush occasionally during cooking with the butter-wine mixture.  Flip the breast about halfway through cooking to brown both sides.  Cook until the internal temperature in the thickest part of the breast reads 165° F.  (This took about 45-50 minutes for the turkey breast we used.)

While the turkey is cooking, prepare the fruit salsa.  Using a small, sharp knife slice off the top and bottom of an orange to expose the flesh inside.  Place the orange upright on a cutting board and cut the peel off in strips to expose all of the flesh.  Cut it crosswise into ¼-inch thick slices, and then dice into small pieces.  Transfer the pieces to a bowl and stir in the dried cranberries.  Open the can of pineapple and add to the bowl, with the juice.  Mix in the jalapeno, chives and lime juice.  Refrigerate until the turkey breast is done cooking.

After removing the turkey breast from the grill, transfer to a platter and tent loosely with aluminum foil.  Let sit for 10 minutes before slicing and serving.  Top with fruit salsa and serve immediately.

Source: adapted from Williams Sonoma