Messy Granola

As most of you know, there hasn't been much time for cooking and baking lately.  So, I've been eating store-bought granola.  Go ahead, guffaw!  As this is a food blog and I'm talking about store-bought granola, I do have a point and don't you worry your pretty heads, you will be getting my homemade granola recipe (again)!

This morning, I had my bowl of granola and heard my little one awake, so I went in and cooed with her and set my bowl of granola on the nightstand and KABLAMO my bowl spilled...sticky, drippy milk and soggy granola everywhere!  On a pre-baby day, this would be no problem to clean up, but now that I'm a mamma, oh my...bambina started to fuss a little and I managed to keep her entertained with my whirling around and blotting up the mess with paper towels.  This held her attention for about two minutes and she soon realized that this whirling around had nothing to do with her, so she let out her little roar for me to pick her up; I gathered her up into my arms and then the next little roar, which translated to "more breakfast please!"  I decided messes can wait until later...as can homemade granola, but if you are up for it and don't have a newborn at home, go for it!  If you have a toddler, they can help!

Buon Appetito!

Making Mochi Cake

Spongy and somewhat gummy, the classic texture of mochi hails from the glutinous, short-grain, sticky rice reserved for delectable desserts and sauces.  This cake is a delightful gluten-free alternative to any homemade chocolate cake. T and I had a slice (shhhhh....don't tell anyone, but I think we each had 3 slices) at a friend's birthday party a few weeks ago and lucky for us we walked away with the recipe.  If you are a fan of the texture of mochi ice cream then I think you will enjoy this cake especially served with a big dollop of your favorite frozen treat!

As most of you know, I love bittersweet chocolate, therefore I had to add a bit more chocolate and of course 70% to the batter, rather than the semisweet.....semisweet works just fine if you only have chips on hand.  Also, you can certainly use fresh whole milk rather than the called for evaporated milk, however the texture will not be as gummy or mochi-like which is what makes this dessert so unique.

Thank you Grace for sharing your recipe!  Grace believes this recipe came from the old Honolulu Star-Bulletin, she recommends using Koda Farms Mochiko Sweet Rice Flour as other sweet rice flours don't seem to yield the proper texture.  My alterations are in parenthesis.  This recipe halves well and bakes up beautifully in a smaller pan, just keep in mind the baking time will shorten drastically if you halve.  For example, I baked a half batch in a 9"-tart pan for 38 minutes.

Grace's Chocolate Mochi Cake
2 cups Mochiko sweet rice flour
2 cups sugar
1 tablespoon baking soda
(1/2 teaspoon sea salt)
1/2 cup butter
1 cup semisweet chocolate chips (2 cups bittersweet chocolate chips or chunks, divided)
2-12-ounce cans of evaporated milk
2 eggs, beaten
2 teaspoons vanilla extract
(1/3 cup powdered sugar)

Lightly butter and dust with rice flour a 9"X13" baking pan and set aside.
Sift together the Mochiko flour, sugar, baking soda and salt.
Combine the butter and chocolate (if using 2 cups of chips, then use only 1 cup in this step and reserve the rest for later.  If using 1 cup of chips then melt all of the chips with the butter) in a heat-proof bowl and set over a pot of gently simmering water, stir until melted.
In a medium bowl whisk together the milk, eggs and vanilla extract.
Pour the melted chocolate into the milk mixture and stir until well combined.
Mix in the flour blend and stir until smooth.
If using 2 cups of chocolate chips, then fold in the remaining 1 cup of chips at this point.
Pour into the prepped 9"X13" pan.
Bake at 350 F for approximately 55 minutes or until baked through.
Cool to room temperature.
Lightly dust with powdered sugar before serving.

A Taste Of Summer: Tomato Soup

We've had a pleasantly dry winter here in the Pacific Northwest and have lucked out with a handful of early spring days...the sky has cleared to blue, the air has turned a bit sweet and flowers have begun to bloom.  However lately it seems that the chill won't quite bid adieu as the rain and perpetual gray have teamed up for a traditional maritime winter. 

Tomato soup suits this fickle time of year...sun-ripened tomatoes plucked from their vines preserving the warmth of summer days make for a cozy wintertime meal.

If you are in need of a little sunshine during this soggy time of year then reach for a jar of preserved tomatoes.  I prefer the fruity and sweet flavor of the Italian San Marzano, it is less acidic than other varieties that line the shelves.  Of course homemade preserves are even better!

Buon Appetito!

Valentine Sweets

Spicy...Salty...Bitter...Sweet...Creamy.

Surprise your Valentine with a homemade treat.  I bake my pots de creme in oven-proof latte bowls, it's tres romantique when served with 2 spoons.  Top it off with Victoria's Salted Caramel Sauce, freshly whipped cream & grated chocolate.  Check out Chili Chocolate Pots de Creme for my full recipe.

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Champagne + Pears

These blushing beauties are the perfect accompaniment to any meal. 

If you would like to make a batch for your next brunch or dessert, check out my recipe for Champagne Poached Pears at Mother Earth Living.

Bon Appetit!

What To Do With Leftover Cookies....Besides The Obvious Choice

Once upon a time, I was a Pastry Chef...therefore you can guess that we don't keep many prepackaged cookies or sweets in our cupboards.  However, since the holidays we have somehow collected several boxes of gluten-free chocolate cookies.  So, I've decided to crush a batch of cookies to create a crunchy crust for these delectable mini cheesecakes.

In this recipe most cookies will suffice, you may need to adjust the sugar to your liking.  I've chosen a gluten-free version of Oreos.  If your cookies have frosting in the center then scrape it out prior to crushing into crumbs.  These little cuties should be made a day ahead of serving.

Victoria's Vanilla Bean Cheesecake
Makes 12

For the Crust:
1/3 cup GF chocolate cookies, crushed into crumbs
2 teaspoons sugar
2 tablespoons butter, melted

For the Filling:
8 ounces cream cheese, room temperature
3 1/2 tablespoons sugar
1/4 vanilla bean, scraped and seeded
1/3 cup creme fraiche, room temperature
1 egg
1/8 teaspoon sea salt

For Garnish:
3/4 cup favorite jam

Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners.
In a small bowl mix together the cookie crumbs, 2 teaspoons of sugar and melted butter.
Press the mixture into the bottom of each cup.
Bake until set, about 6-8 minutes.  Cool on a wire rack.
Reduce the oven temperature to 275 degrees F.
Using an electric mixer beat the cream cheese on medium speed until smooth.  Add the 3 1/2 tablespoons of sugar and the vanilla and beat until mixed together, about 1 minute.
With the mixer on low, add the egg and beat until mixed, scrape down the sides of the bowl.  Add the creme fraiche and salt and mix just until the mixture comes together and is smooth.
Pour the cheesecake mixture into the prepared muffin cups, filling about 1/4-inch from the top.
Bake until the sides are set and the centers are still a bit wobbly, approximately 20 minutes.  Let cool to room temperature, then wrap with plastic wrap and chill in the refrigerator overnight.
Before serving, spoon about 1 tablespoon of your favorite jam over each cake and during the summer top with fresh berries.

It's A Marshmallow World In The Winter

Don't tell anyone but I don't like marshmallows.  There is an exception, I LOVE s'mores, so I do have an affinity for toasted marshmallows sandwiched in between graham crackers and chocolate, but raw marshmallows without the crunchy caramelized crust, not my cup of tea or in this case cup of cocoa.

Lucky for you marshmallow lovers, I enjoy making them.  They are quite an adventure in the kitchen, from bubbling sugar, to whipping egg whites to the fluffy outcome.  Now, lets talk conventional marshmallows....seriously do we have to put food coloring and chemicals in everything?  

Especially, something as innocent as a marshmallow?  Many of us grew up with the bag of conventional marshmallows, purchased for summer vacations, holiday casseroles and the wintry hot cocoa.

Who knows what the ingredient list looked like when we were younger?  Nowadays that bag of marshmallows contains a few odd ingredients, "Tetrasodium Pyrophosphate," which apparently is a "whipping aid" and of course artificial flavors and the color Blue 1.  Food coloring, oh my, how many products on the market have food coloring?  I'm all for coloring food naturally with fun food-based dyes, but I'm saddened by the ever-growing artificial and over processed world we live in.  Whenever I see this as an added ingredient, I always think to myself, what would the color of the product be without the added color?  In this case probably not that bleached out white.

If you are up for an adventure, then please read the following before jumping in!

T'was The Night Before The Party

A Visit From The Fire Alarms

T'was the night before my friend M's dinner party, when all thro' the house

Not a creature was stirring, not even a mouse........

My husband was nestled all snug in our bed,

While visions of cloud migration danc'd through his head.

And I was in my pajamas watching the pot of bubbling sugar.....

When up above there arose such a clatter,

I sprang from the kitchen to see what was the matter.

Away to the window I flew like a flash,

Tore open the shutters, and threw up the sash.

The fresh air whooshed in and I waved a towel to air out the smoke,

When what to my wondering eyes should appear, my husband had awoke!

He rubbed his eyes and began to chuckle when it became clear to him that I was making caramel.

Now! Dash away! Dash away! Dash away smoke!

The alarms had silenced and my husband went back to bed,

I continued to burn sugar so that we would all have a sweet to be fed.

And then in a twinkling, I saw in the pot

The bubbling and darkening of something quite hot.

As I poured in the cream, and was stirring around,

I crossed my fingers The Caramel would not create a sound!

Homemade Granola

Granola is the perfect homemade gift for the holidays.  Make a large basic batch and sprinkle in your favorite ingredients.  Pack into mason jars, cover the lid with festive fabric, tie with twine and voila!

My classic base is both gluten-free and dairy-free.  Remember if you are planning on gifting granola to any gluten-free bellies out there, definitely purchase "certified gluten-free" oats.  Oats are naturally gluten-free, however they may be grown next to wheat fields and many times are harvested and processed with the same milling equipment as wheat, therefore contain cross-contaminants unless labeled GF.

If you opt to use the vanilla beans I promise you won't be sorry!  The best thing about vanilla beans besides their true flavor is that you get multiple uses out of this precious ingredient.  After you've split each pod open and de-seeded, pop into a jar of sugar for a vanilla kissed version, which you can use for any baking; I like to leave the pods in my sugar for months, but even after a week the sugar will be sufficiently scented.  If you are one to keep simple syrup on hand for desserts or cocktails, add the beans and let cure for a few days before using.

Merry Christmas & Happy New Year!

Goldilocks & Cocoa Drops

Dark chocolate and toasted walnuts are the bulk of this gluten-free and dairy-free cookie!  Perfect for dunking into hot and cold beverages.  Use your favorite unsweetened cocoa powder; I prefer non-alkalized, but if Dutch-process is what you are familiar with, it will work just fine.  The key to baking is much like Goldilocks & The Three Bears...you definitely don't want to over bake or you'll be left with crisp cookies all the way through, if you under bake they won't hold their shape and you'll end up with loads of crumbs.  However, if you bake "just right" you'll end up with a crisp outer shell and a pleasantly chewy and nutty interior.  Keep in mind that these cookies love to spread, so depending on the amount of dough you drop you may need to use several baking sheets.  I can squeeze 6 on a half sheet tray, as I use about 2 tablespoons (1 ounce) of dough for each drop.

Cocoa Drops

Makes 1 1/2-2 dozen depending on the size

4 cups (1 lb/ 453 g) powdered sugar
3/4 cup (3 oz/ 83 g) unsweetened cocoa powder
1/2 teaspoon (2.5 ml) fine grain sea salt
2 cups (8 oz/ 230 g) walnut halves, lightly toasted, cooled & coarsely chopped
1 cup (6 oz/ 180 g) chopped 70% chocolate
4 large egg whites, room temperature
2 1/2 teaspoons (12 ml) pure vanilla extract

Preheat oven to 320 F/ 160 C degrees.  Line rimmed baking sheets with parchment paper.
Sift together the powdered sugar, cocoa powder and sea salt.
Stir in the chopped and toasted walnuts and chocolate until well mixed.
Stir in the egg whites and vanilla until well combined.
Drop heaping tablespoons of batter onto the prepared baking sheets.
Bake for about 6 minutes and then rotate pans, top/bottom/front/back.
Continue baking until they puff and crack a bit, the tops should get glossy, about 6-9 minutes longer.
Slide the cookies still on parchment paper onto cooling racks, and let them cool completely.
If you have any leftover, store in an airtight container for 2-3 days.

Sweet Tradition

One of the sweetest traditions of a wedding reception is the cutting of the cake, which of course involves feeding one another cake.   How romantic is that?  Our wedding cake was a nutty version of Strawberry Shortcake, luscious almond cake layered with whipped cream and strawberries.  Cloaked in vanilla Swiss meringue buttercream.  We most certainly had a gluten-free option for the groom and all of those gluten-free bellies out there!  T's favorite, my chocolate cupcakes with a fat dollop of vanilla buttercream. YUM!

Gorgeous Dahlias from our local farmer were a simple and colorful garnish to our homemade wedding cake.

I Scream....You Scream....We All Scream for Sous Vide Ice Cream!

Okay, okay, I know, perhaps we don't all scream for sous vide ice cream! However, after you try my Creme Fraiche ice cream using the SousVide Supreme, then my readers you may just indeed scream! I have a new gadget in my kitchen, I'm not at all a gadget girl outside of my gelato machine, electric stand mixer and my food processor....all of these gadgets are a must in any kitchen. The SousVide Supreme is now one of my must-haves...it's so much fun! It creates succulent ribs that fall from the bone, the most perfect fish you'll ever sink your teeth into and tenderizes those inexpensive cuts of meat like a champ! If any of you have ever skirted away from a homemade ice cream recipe due to tempering the eggs for fear of scrambling the eggs then you will be happy to know that this lovely new gadget takes away that worry. I must say I'm over the moon for my Creme Fraiche Ice Cream, it's just delicious on its own, however pairs well with all of those soon to be in season fresh berries. For those of you that are questioning this whole SousVide Supreme thing? It's a water bath cooking device, in order to cook in it you have to vacuum seal your ingredients in a special bag called a cooking pouch, there are different types of pouches, some are specifically used with a vacuum sealer or if your ingredients contain a lot of liquid as my ice cream base does, then you can use the SousVide Supreme Zip Pouches. As you'll learn with liquids, you never want to vacuum seal as you'll suck all of the liquid up into the vacuum sealer and not only create a big mess, but you'll most likely destroy your sealer, so you'll need to simply use the Archimedes Principle of sealing the bag.

Bittersweet: Bitter & Sweet

Well hello there! Honey Dumplings has had a serious makeover, it's the least I could do after all of this time....I know it's been quite awhile since I've greeted you here and I do apologize for my absence.  Alas, I'm back, and there's no getting rid of me now.  Although, I've been creating recipes, I just haven't found the time to share them with you all, so sorry about that!

Gluten Free Belly Baking Company to Launch Summer of 2012

Pardon my absence from honey dumplings! I promise, I have an excellent excuse!

Go head and take a peek....gluten free belly baking company.

I hope to some day return to honey dumplings, but for now my days are filled with GF recipe development, proof reading, meeting with my wonderful designer to go over every little detail & snapping photos to try to capture it all!

Opening this Summer

at a Farmers' Market

near you!

For those of you who have been recent students of mine at PCC, the Focaccia is on the menu!

I will also have plenty of my dairy-free brownies & loads of other GF goodies.

Anyone with a gluten-free belly planning an upcoming wedding? Stop by to find out about wedding cakes.

IF any of you lovely honey dumplings followers are interested in gluten-free goodies and recipes, please become a follower of gluten free belly baking company.

Hope to see you there!

Cheers!

Lebanese Sweets

I had the privilege of meeting my good friend M's mom last month when she was in town from Jordan. I spent a day in the kitchen with the two of them making traditional Lebanese sweets. We made Awameh, we like to call them Sweet Balloons as M's mom kept saying, "Make a balloon." It was important to have the little air bubble to create the correct texture.

These little sweeties are typically found piled high in Arabic Sweet Shops, you can purchase by the kilo. Not traditionally made at home, which reminds me a bit of France with their gorgeous boulangeries, why bother to make desserts at home? When you can just walk down the street and find a tasty sweet concoction ready-to-eat! I'm sure you're well aware by now, I could never imagine NOT making desserts at home!

Gelato al Cioccolato

As my my friends know, gelato is my all-time favorite dessert. During the summer of '99 while attending UW, I lived in Siena. My friend Whitney and I would walk up to our local gelateria nearly every night to get our coppa di gelato. Her favorite stracciatella and mine was typically bacio (hazelnut & chocolate) or a mixture of cioccolato (chocolate) and pistachio. We are both chocolate lovers. I created this recipe as an ode to our summer evenings spent walking and nibbling!

Pasta Workshop

Last night I taught at Dish it up! in Magnolia. My Italian Summer Supper class which will be coming up again in a few weeks at the Ballard location. A bit demonstration and lots of hands-on Pasta making during my Pasta Workshop.

A handful of my students last night had never made fresh pasta before so it was a blast to see their reaction to the process. We had a few veterans that of course made perfect dough and rolled out gorgeous sheets of pasta! Even the first-timers rolled out sheets of pasta like pros! The best part of the Pasta Workshop by far was witnessing what we ended up with..... adorable and uniquely organic shapes of Ravioli. Some tiny bursting with filling and others massively large with a tiny bit of filling. All different shapes and sizes, but we kneaded and worked the dough with love so every single ravioli was delicious!

4th of July Ice-Cream Sandwiches

My apologies to those of you that follow my blog. I realize I've been neglecting both of my blogs a bit, no posts at all through June. Well June was quite a crazy busy month. I was offered a position in pastry at a lovely new french restaurant in Seattle. Everything has moved so fast...out with the old and in with the new. So I have been working at the restaurant and teaching on my days off so it's left little time for blogging. But I'm here, baking & cooking away. Below is a melting version of the ice cream sandwiches I made for the 4th. We had a BBQ with our family and this was the sweet I served before the Fireworks started. Finally the sun has peaked out here in the PNW, just in time for BBQ's and sticky, messy and gooey desserts!

Rhubarb Turnovers

My lovely friend M. gave me a few stalks of Rhubarb (Grazie M.!). So this afternoon I simmered 3 stalks of chopped Rhubarb with 4 tablespoons of sugar & a few tablespoons of freshly squeezed orange juice for approximately 20 minutes. Drizzle this warm compote over Vanilla Bean ice cream or let it cool to room temperature and make these adorable turnovers.

Using your favorite pie dough recipe, make sure your dough has properly chilled. Flour your work surface and roll the dough out to 1/8" thick. Cut into small circles with a cookie cutter or a drinking glass. Brush one half of the round with egg wash (1 beaten egg) and place a dollop of the chilled rhubarb compote on the other half. Fold in half, press to seal & crimp the edges with the tines of a fork. Pop in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F. Brush the turnovers lightly with the remaining egg wash and bake until golden, about 20 minutes. Let cool slightly before serving.

Serve with Honey Kissed Creme Fraiche.

Other serving suggestions: Rose Pastry Cream, Vanilla Whipped Cream, Vanilla, Pistachio, Strawberry or Ginger Gelato.

Gelato vs Ice Cream

Bittersweet Chocolate Gelato is a delectable treat this time of year. The sun is finally peeking out through the clouds here in the Pacific Northwest although we are still at temperatures in the low 60's. Sunshine is always a welcoming nod toward my favorite summertime...really anytime treat! Creamy & decadently mousse-like; the mouthfeel of gelato is much silkier than ice cream.