flour child

Irish Soda Bread Pancakes

noreply@blogger.com (Maggie) — Tue, 10 Apr 2012 19:47:00 +0000

This is a lot of photos, but I just can't resist. This is my most gratifying food styling and photography session to date. The light was perfect and I had plenty of time (5 hours start to finish), which means I had the luxury of planning each shot in advance. Make no mistake, I'm not looking for a pat on the back. Rather, I'm saying that I'm feeling "it" again, and it feels good. Next up: getting the hang of putting two images into one file, side-by-side, so that photo-heavy blog posts don't make you scroll for days.

Anyway, let's talk about these Irish Soda Bread Pancakes...

Last month I set out to make Irish Soda Bread for St. Patrick's Day, like I always do. (I also made a Chocolate Stout Cake, but this blog has seen more than its fair share of cakes.) I was eager to try Fallon & Byrne's soda bread recipe touted in Bon Appetit, and in the course of looking up the recipe I stumbled across a fantastic idea: cooking the dough on a griddle, a la English muffins or crumpets. So I doubled the recipe and made both baked and griddled versions. Wouldn't you know it, the griddled bread was better than the loaf. Since then I've been playing with the recipe to make it a bit less dense while at the same time more oat-y. And pancake-y. And a touch savory, thanks to the addition of fresh rosemary.

The batter is hearty and nutty thanks to whole wheat graham flour, raw wheat germ and both old fashioned and steel cut oats.

It's also a touch sweet thanks to brown sugar.

Buttermilk imparts a slight tang -- and rise -- to the batter.

You'll want to add the optional chopped fresh rosemary. Trust me. (This from a girl who isn't mad about rosemary.)

Drizzle the pancakes with honey or, better yet, Lyle's Golden Syrup.

Top with berries and you've got a winning breakfast that just so happens to be perfect pre-run fuel in case you, like me, are getting back into running.

Oh, and don't forget a generous pat of Kerrygold Pure Irish Butter.

Irish Soda Bread Pancakes

Makes 10, 4-inch pancakes

Adapted from Fallon & Byrne Soda Bread, Bon Appetit, March 2010

3/4 cup all purpose flour

1/2 cup whole wheat graham flour (or whole wheat pastry flour)

1/2 cup old fashioned oats

1/4 cup raw wheat germ

2 tablespoons steel-cut oats

2 tablespoons (packed) brown sugar

2 teaspoons baking soda

1/4 teaspoon kosher salt

1 tablespoon chopped fresh rosemary (optional)

2 cups buttermilk

Nonstick cooking spray

1. In a medium bowl, whisk together all of the ingredients except the buttermilk and cooking spray. Add the buttermilk and stir until the mixture forms a uniform batter.

2. Heat a griddle or cast iron skillet over medium-low heat. Coat with cooking spray and spoon about 1/4 cup of batter onto the griddle for each pancake. The batter is thick, so you'll have to press and spread it around with your finger or a spoon. Cook until golden brown, about 3-4 minutes, then flip and cook for another 3 minutes on the other side. Note: Between batches, wipe the griddle with a cloth or paper towel and re-spray with cooking spray.

Meyer Lemon Meringue Tartlets, South African Style

noreply@blogger.com (Maggie) — Wed, 15 Feb 2012 22:16:00 +0000

My latest baking endeavor began the way they often do -- with a challenge -- and played out in typical fashion: in fits and spurts of obsessive research and serious thought followed by compulsive ingredient gathering, fatigue and procrastination, and finally getting on with it (and making another trip to the market for fresh ingredients).

All of this is to say that I usually find the end result of all that activity to be disappointing, at least initially. I mean, it's difficult to do justice to the process. And while I do have my share of flops, more often than not I come around -- usually with feedback and encouragement from my supportive yet honest husband and friends -- and wind up quite pleased.

So yes, I'm pleased with these Meyer lemon meringue tartlets, which owe their existence to a South African friend and neighbor who issued the aforementioned challenge, informing me that American lemon meringue pie pales in comparison to the variety found in South Africa. I was unaware that there is any difference -- last year I'd sampled Tina Bester's version at her stall at the Biscuit Mill and didn't find it markedly different from what I was used to in the States -- but he explains that the version of which he is so fond owes its superiority to the meringue. French meringue to be exact, which is baked at a low temperature for several hours until completely dry. (Isn't this pie beginning to sound like the United Colors of Benetton of desserts?)

The plot thickened when I consulted arguably the foremost authorities on South African cooking and baking, Ina Paarman and Tina Bester. The most marked difference between their recipes and, say, Alton Brown's (which is probably as typically American as you'll find), is not the meringue but the filling. Huh.

Rather than the lemon custard to which we're accustomed in the States, Paarman's and Bester's fillings are nothing more than sweetened condensed milk whisked with a couple of egg yolks, lemon juice and zest. In Paarman's recipe, the filling is par-baked in a cookie crust for 20 minutes before being topped with a simple unstabilized meringue, baked for another 25 minutes and left to cool in the oven for 1 1/2 hours. It's not completely dry like French meringue; rather, it's gooey inside and crunchy outside, like a browned marshmallow.

Bester's meringue isn't baked at all. In her version, egg whites are warmed with sugar, whipped into soft peaks and arranged on top of fully baked tartlets. In a final flourish, they're browned with a kitchen torch. As for Bester's crust, which she has aptly named "Well Behaved Pastry," it's a riff on Pâte Sucrée. With more than the usual quantity of sugar and two whole eggs, it's beautifully tender yet pops out of the tins without losing its shape. Best of all, it doesn't shrink when baked. Well behaved indeed.

Tina Bester's lemon meringue tartlets at her Queen of Tarts stall at The Biscuit Mill.

I realize this much too much explanation for pie of all things, so I'll wrap this up by saying:

I suspect there are regional variances in South African lemon meringue pie. Paarman and Bester are from the Western Cape, as is my husband, and they are all in agreement about soft meringue. That our neighbor is from Johannesburg and is partial to dry meringue leads me to believe it's native to that part of South Africa. (Readers, do you know if this is the case?)
The filling in South African lemon meringue pies has a more subtle lemon flavor than American pies, and is creamier owing to the sweetened condensed milk. It's also easier to make because it doesn't have to be cooked into custard form before baking.
To make my lemon meringue tartlets, I mixed and matched the portions of Paarman's and Bester's recipes that suited my preference for a Pâte Sucrée crust and my neighbor's penchant for French meringue. I'm mad about the resulting tartlets (the browned marshmallow topping is divine), but I didn't do right by my neighbor. The meringue isn't dry enough, so I've concluded that I'll have to bake the meringue separately and pop it onto the pie when the filling and still hot, so as to "glue" them together.

And that, my friends, is more than you'll ever care to know about lemon meringue pie.

It also seems I have a challenge to complete. If I disappear for a while, you'll know where to find me.

Meyer Lemon Meringue Tartlets

Makes about eight 6-inch tartlets, 15 3-inch tartlets or one 9- to 10-inch tart

The use of Meyer lemons isn't South African; I just happen to adore* them and they're abundant in markets right now. Their tangy-sweet flavor is perfectly suited to the milk-based filling.

*I used to pluck Meyer lemons from my great aunt and uncle's backyard tree and eat them like oranges all day long. Don't do that. You'll damage your tooth enamel.

For the crust (lightly adapted and converted from metric to standard from Bake: Tina Bester Queen of Tarts):

1 cup (2 sticks) unsalted butter, cold

2 cup granulated sugar

2 large eggs

4 cups flour

1/4 teaspoon salt

Note: This makes quite a bit of dough and you will have some left over. It makes lovely rolled and cut cookies, or you may freeze it, tightly wrapped, for up to one month. Also, I unintentionally made mine a bit more traditionally than Bester. Operating on autopilot, I separated the eggs and discarded the whites, and therefore had to add about 3 tablespoons of ice water at the end to bind the dough.

For the filling (lightly adapted and converted from metric to standard from Ina Paarman):

2 12-oz (395 g) cans sweetened condensed milk

1/2 cup boiling water

1 tablespoon lemon zest (from about 3 1/2 Meyer lemons)

1/2 cup freshly squeezed lemon juice (from about 4 Meyer lemons)

4 large egg yolks, room temperature

1/4 teaspoon salt

For the meringue (lightly adapted and converted from metric to standard from Bake: Tina Bester Queen of Tarts):

4 large egg whites

1 cup granulated sugar

1 teaspoon cornstarch

Make the crust:

1. In a food processor or stand mixer fitted with the paddle attachment, blend the butter and sugar until coarsely combined. Add the eggs, one at a time, followed by the flour and salt. Process or mix until a dough forms. Turn the dough out onto a sheet of plastic wrap, gather and press it into a disc, and refrigerate, tightly wrapped, for at least an hour or up to two days.

2. Heat oven to 350 degrees F. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Place the tartlet tins upside down on the dough and cut circles about 1/2- to 1-inch larger than the tins all around. Turn the tins over and gently work the dough circles into them, making sure to press the dough into the edges and sides. Place on parchment-lined baking sheets and refrigerate for 30 minutes.

3. Blind bake the tartlet crusts (still on the baking sheets) for about 15 minutes or until they just begin to turn golden brown. (If making one large tart, the crust may need to bake for 5-10 minutes longer.) Remove from oven and reduce temperature to 325 degrees F.

Make the filling:

1. In a large bowl, whisk together the condensed milk (use the boiling water to get the last bit of milk from the cans), lemon zest, lemon juice, egg yolks and salt. Portion the filling into the prepared crusts (I use a liquid measuring cup for this), making sure it comes all the way to the top edges. Bake for 20 minutes while you make the meringue.

Make the meringue:

1. In a double boiler or medium saucepan set over the lowest flame, heat the egg whites and sugar, stirring constantly, until the mixture is just warm.

2. Transfer the warmed egg mixture to the (very clean and dry) bowl of a stand mixer fitted with the whisk attachment. Whisk on increasing speed (working up to high) until soft peaks form, about 8 minutes. Whisk in the cornstarch.

3. Remove the partially-baked tartlets from the oven. Pipe or spoon large dollops of the meringue on top of the hot filling. (If you have extra meringue, you can spoon dollops of it onto the parchment-lined baking sheets and bake along with the tartlets.) Bake for 25 minutes. (The meringue will be very slightly browned all over. If desired, remove the tartlets from the oven and brown the meringue with a kitchen torch, then return to the oven.) Turn off the oven and let the tartlets cool completely in the oven (about 3 hours). This gives the meringue a gooey, marshmallow center.

Tartlets may be stored in the refrigerator (the cool, dry air prevents the meringue from weeping) for up to two days.

Variation:

If you prefer a less marshmallow-like meringue and are okay with egg whites that aren't fully cooked, you may skip the step of baking the meringue. Increase baking time for filled tartlets to 45 minutes. Remove from oven and, while the filling is still hot, top with meringue and brown with a kitchen torch. Allow to cool completely before serving.

Strawberries & Cream Heart Cookies

noreply@blogger.com (Maggie) — Fri, 10 Feb 2012 00:24:00 +0000

What's your stance on Valentine's Day? Love it? Hate it? My sentiments are somewhere in the middle. When I was in elementary school I loved addressing Valentines and making treats for class parties, but every year I was disappointed when I failed to receive a Valentine from the boy I had a crush on from kindergarten through eighth grade. (Such enduring, unrequited love. Also: awkward.) But for a "Hallmark holiday" I think it's a fine one. I am a hopeless romantic after all (see: childhood crush), and I can't fault a day devoted to the exchange of sweet treats and sentiments. Plus, it's a wonderful reason to get into the kitchen and bake something special for the ones I love. (And thankfully not for an elementary school party).

Strawberries & Cream Hearts
Makes about 18 2-inch cookies

These Strawberries & Cream Sandwich cookies are a nod to my husband's favorite South African biscuit, Bakers Strawberry Whirls. Strawberry Whirls are not readily available in the United States, and the last time we got our hands on them (thanks, Rose!), my husband was saddened to find that the manufacturer had changed the recipe. What was once a beloved tea time treat is now a chalky biscuit whose cream and strawberry filling leaves an unpleasant chemical aftertaste. So I did what any self-respecting baking enthusiast (and perfect wife, ha ha) would do: I came up with a homemade version.

Because I don't have a press or mold for making cookies with a swirl pattern like actual Strawberry Whirls, I opted for a rolled and cut cookie. The result is a sort of hybrid between Strawberry Whirls and another iconic Bakers treat, Jolly Jammers. I cut hearts in the tops for Valentine's Day, but you could cut out a small round a la Strawberry Whirls, a silly face like Jolly Jammers, or any shape you like.

No matter what you call them -- Strawberry Whirls, Jolly Jammers or Strawberries & Cream Hearts -- these cookies are light and delicious, with no chemicals or strange aftertaste. The dough is fantastic in that it can be re-rolled and cut several times without losing its light, flaky texture, and holds its shape when baked.

For the dough:
14 tablespoons (1 and 3/4 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract or vanilla bean paste
1 cup cake flour, measured using the spoon and level method
1 cup + 2 tablespoons all purpose flour, measured using the spoon and level method

For the filling:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 tablespoons (1/4 cup) vegetable shortening
2 cups confectioners' sugar, sifted before measuring
2 teaspoons vanilla extract or vanilla bean paste
Strawberry jam

1. In a In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners' sugar and egg yolks until light and creamy, about 3 minutes. Add the vanilla and beat until incorporated.

2. In a medium bowl, whisk together the flours. Add to the butter mixture and beat until combined, about 30 seconds. Scrape the dough from the mixer bowl onto a piece of plastic wrap and form into a disc. Wrap tightly and chill in the refrigerator for at least an hour and up to two days. (The dough may be frozen for up to a month. Defrost in the plastic wrap to allow condensation to collect on the plastic and not the dough.)

3. When you're ready to bake the cookies, heat the oven to 325 degrees F. Remove the dough from the plastic wrap and roll out on a lightly floured surface to a scant 1/4 inch thickness. Cut cookies with a 2-inch round biscuit or cookie cutter. Use a heart-shaped mini cutter to cut hearts out of half the cookie rounds.

4. Transfer cookies to a parchment- or silicone-lined baking sheet and bake for 15 to 20 minutes or until lightly golden, rotating the sheets halfway through baking. Allow to cool completely before filling and assembling.

5. To make the cream filling, beat together the butter, shortening, sugar and vanilla until light and fluffy, about 3 minutes.

6. To assemble the cookies, use an offset spatula to spread the cream filling on the underside of the cookies that don't have hearts cut out of them. The cream filling should be about 1/4 inch thick and not quite reach the edges of the cookies. Top each cookie with a layer of strawberry jam and a heart cutout cookie.

Crostini

noreply@blogger.com (Maggie) — Fri, 03 Feb 2012 20:51:00 +0000

I could go on and on about how much I love having pre-roasted ingredients on hand for assembling meals and snacks, but I'll get right to the point: paired with a handful of store bought ingredients, roasted vegetables and fruit make perfect toppings for a seemingly endless variety of crostini that can be assembled in five minutes flat. So the next time you're in need of a little lunch, a snack or even an appetizer for a gathering, these little toasts are just the thing. Below are a few of my recent favorites. Please ignore the color (and other) problems with the photos, and have a happy weekend!

Herbed Goat Cheese, Marinated Beets and Toasted Almonds

Chunks of roasted red beets are marinated in champagne shallot walnut vinaigrette and spooned onto toasted ciabatta bread that's been slathered with herbed chèvre. Finish with chopped toasted almonds, a drizzle of olive oil, and salt and pepper.

To make the beets: Scrub and dry whole red beets, rub with olive oil and wrap in aluminum foil. Place on a baking sheet and roast in a 400 degree F oven for about 45 minutes, or until tender when pierced with a fork. When cool enough to handle but still warm, peel and chop the beets into chunks. Toss with vinaigrette of choice (I make my own or use Stonewell Kitchen's Champagne Shallot Walnut Dressing) and refrigerate for at least an hour.

Ricotta, Roasted Pear and Golden Syrup

Remember those pears from the Roasted Pork Tenderloin with Pears and Leeks? They're delicious atop ricotta on toasted ciabatta. Drizzle with Lyle's Golden Syrup (or agave or honey) and sprinkle with freshly ground black pepper for a punch of flavor.

Nutella and Roasted Banana

For a rustic, deconstructed twist on pain au chocolat, slather (yes, slather) Nutella (or your favorite chocolate and nut spread) on toasted ciabatta and top with sliced oven- or pan-roasted bananas. A sprinkle of powdered sugar and an extra spoonful of Nutella on the side make for a whimsical presentation.

Roast Pork Tenderloin with Pears and Leeks

noreply@blogger.com (Maggie) — Fri, 03 Feb 2012 04:37:00 +0000

So far 2012 has been all about simplifying and refocusing. As 2011 came to a close and I reflected on the year that had passed, I realized the extent to which I let myself get sidetracked by concerns that don't ultimately matter. So I'm shifting my focus back to what's most important and real: family, friends, my dogs, work (in no particular order). I've not been on blogs or Twitter or Facebook much (although I am publishing links to this post on the latter two sites), and my Instagram posts are few and far between.

Among the many wonderful results of this social media greyout is that I'm not looking at my phone and its addictive social media apps every minute or two, and I'm freeing myself from some of the associated pitfalls that so easily erode happiness, such as Fear Of Missing Out and The Comparison Trap. I feel clearer, lighter and more content.

Something else that has me contented is spending Sunday afternoons in the kitchen preparing simple, comforting meals to reheat during the week. Roasting has been my cooking method of choice, and dishes such as crispy skinned buttermilk brined chicken, roasted smashed potatoes and pork tenderloin have been just the thing to enjoy at the end of long and busy days.

Roast Pork Tenderloin with Pears and Leeks

Makes 8 to 10 servings

This recipe was passed on to me by a dear friend who is an expert at treating family and friends to fantastic, healthy meals with minimal fuss. This dish is perfectly suited to a Dutch or French oven, but a large cast iron skillet or rimmed baking sheet will do just fine. (If using the latter, brown the tenderloin in a large pan on the stove before transfering it to the baking sheet.) I deviated from the recipe a bit in that I brined my pork tenderloin for 24 hours before roasting it. If I have the time I always brine pork and poultry. If you're new to brining, Cook's Illustrated's method is foolproof.

Ingredients:

1 boneless pork loin roast, about 3.5 pounds, excess fat and silverskin removed

Kosher salt and freshly ground pepper, to taste

2 Tablespoons olive oil

5 ripe red Anjou pears, or 4 large or 6 small apples, halved lengthwise and seeds removed

4 leeks, white portions only, trimmed, halved lengthwise and rinsed

Directions:

1. Position a rack in the lower third of an oven and preheat to 400°F. Season the roast liberally with salt and pepper. (Tie the roast with kitchen twine if it comes halved lengthwise.)

2. In a 5 1/2-quart (or larger) Dutch oven over medium-high heat, warm the olive oil. Add the pears or apples, cut side down, and cook until browned, about 5 minutes. Transfer to a plate.

3. Add the pork to the pot and brown on all sides, about 8 minutes total. Transfer to a plate.

4. Place the leeks, cut side down, in the pot in a single layer. Set the pork on top of the leeks and place the pears or apples along the sides of the pot, encircling the roast.

5. Roast until an instant-read thermometer inserted into the center of the pork registers 140°F, 45 to 55 minutes.

6. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the leeks and pears or apples to a platter. Cut the pork into slices and arrange on the platter.

German Chocolate Cake for Dad

noreply@blogger.com (Maggie) — Mon, 19 Dec 2011 23:53:00 +0000

When I was a child we had German chocolate cake for my dad's birthday every year. It was notable not only because it was his favorite, but because my mom purchased it from the supermarket's bakery instead of making it from scratch like she did other cakes. (Of course, cake was notable to begin with because ours was a macrobiotics-influenced natural foods household where sweets were reserved for special occasions. Even then, mom baked with honey, whole wheat flour and even tofu.)

Mom would arrive home from the store the evening before or the day of dad's birthday with the cake in a domed clear plastic carrier, tall and extravagantly decorated with rosettes around the edges and a red maraschino cherry on top. After dinner the cake would be plated and brought to the table; lights would be dimmed, candles lit and Happy Birthday sung. We'd sit around the table enjoying generous slices of cake with dad's favorite accompaniment, Dreyer's Grand French Vanilla ice cream, giggling and joking as the sugar made us increasingly giddy.

Over the weekend I made this cake in memory of my dad, who would have celebrated his 70th birthday had he received the liver and kidney transplant for which he was at the top of the waiting list in 2001. As I assembled the ingredients into a cake resembling those from his birthday celebrations years ago, I was reminded of how generous he was about sharing and celebrating food. I'll never forget how, in his last days, he offered his ICU nurse some of his ice chips "because they're so good." Those ice chips were all he was allowed to take by mouth (and were all the more precious because he was allotted only tiny amounts a few times per day) but he insisted on sharing the icy goodness. (That nurse has since become one of my dearest friends and I can't thank her enough for taking such good care of my dad.)

There's not a doubt in my mind that dad would have wanted you to have a slice of this German chocolate cake -- because it's so good. I hope you'll make and share it with someone you love.

And, as you make your New Year's resolutions, please consider designating yourself as an organ donor. Be sure to discuss and formalize your plans with your loved ones so that they're comfortable honoring your wishes. For more information, please visit the United Network for Organ Sharing (UNOS).

German Chocolate Cake

Makes one 9-inch four layer, or 6-inch six layer, cake.

I'd never made German chocolate cake and wanted it to be perfect, so I consulted several cookbooks and food blogs before settling on this recipe from David Lebovitz, who adapted it from his former Chez Panisse colleague Mary Jo Thoresen.

I made no changes to the cake layers or syrup, but increased the amounts of pecans and coconut in the filling. I also used my own recipe for chocolate icing, as I prefer a lighter chocolate buttercream over the dark chocolate ganache. The latter is a bit intense for the delicate rum-infused cake and nutty filling.

I can understand why my mom bought a German chocolate cake rather than make it from scratch, as this is a multi-step recipe that will take most of a day to make. But the result is well worth the time and effort.

For the cake:

2 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

6 tablespoons water

8 ounces (2 sticks) unsalted butter, at room temperature

1 1/4 cup + 1/4 cup sugar

4 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk, at room temperature

1 teaspoon vanilla extract or vanilla bean paste

For the syrup:

1 cup water

2/4 cup sugar

2 tablespoons dark rum

For the filling:

1 cup heavy cream

1 cup sugar

3 large egg yolks

3 ounces butter, cut into small pieces

1/2 teaspoon kosher salt (omit if using pre-salted pecans)

1 1/2 cups pecans, toasted and chopped (note: I used store bought pecans that were roasted and salted)

2 cups shredded unsweetened coconut, toasted

For the icing:

4 ounces unsweetened chocolate, chopped

3 cups powdered (confectioners') sugar

4 ounces (1 stick) unsalted butter, softened but still cool and slightly firm to the touch

3 tablespoons milk, plus more if needed, at room temperature

1 teaspoon vanilla extract or vanilla bean paste

1/8 teaspoon fine grain salt

To make the cake layers:

1. Heat oven to 350° F. Grease two 9-inch or three 6-inch cake pans and line the bottoms with rounds of parchment or wax paper.

2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

3. In the bowl of an electric mixer, or by hand, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks one at a time.

4. Sift together the flour, baking powder, baking soda and salt.

5. Mix in half the dry ingredients into the creamed butter mixture, then the buttermilk and vanilla extract, then the rest of the dry ingredients. (Tip: I stir the vanilla into the buttermilk before adding it to the batter.)

6. In a separate metal or glass bowl, beat the egg whites until the hold soft, droopy peaks. Beat int he 1/4 cup sugar until stiff.

7. Fold about one third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites until there's no trace of egg white visible.

8. Divide the batter into the prepared cake pans, smooth the tops, and bake for about 35 minutes for 6-inch cakes or 45 minutes for 9-inch cakes, until a toothpick inserted into the center comes out clean. Cool cake layers completely.

While the cakes are baking and cooling, make the syrup, filling and icing.

To make the syrup:

1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the filling:

1. Put the 3 ounces butter, salt, toasted coconut and pecan pieces in a large bowl.

2. Combine the cream, sugar and egg yolks in a medium saucepan. Heat the mixture and cook, stirring constantly and scraping the bottom as you stir, until the mixture begins to thicken and coats a spoon (an instant-read thermometer will read 170° F).

3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature (the mixture will thicken).

To make the icing:

1. In a small saucepan over very low heat (or a double boiler set over but not touching simmering water in the bottom pan), melt the chocolate, stirring constantly, until it's melted and smooth. Remove from heat and let cool to room temperature.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine the powdered sugar, butter, 3 tablespoons milk, vanilla and salt. Beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

3. If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. (Makes 2 generous cups.)

To assemble the cake:

1. Remove the cake layers from the pans and cut in half horizontally, using a serrated bread knife.

2. Set the first cake layer on a cake plate. Brush well with syrup. Spread 1/2 to 3/4 cup of the coconut filling over the cake layer, making sure to reach the edges. Set another cake layer on top.

3. Repeat, brushing each cake layer with syrup, then spreading coconut filling over each layer, including the top.

4. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping, and at the base of the cake if desired.

Winter Cake

noreply@blogger.com (Maggie) — Thu, 15 Dec 2011 02:04:00 +0000

This cake was almost an afterthought. The night before my husband's birthday in November, after dinner reservations had been confirmed and gifts wrapped, it occurred to me that I hadn't thought about a birthday cake.

I fretted for few moments -- everyone should have a special cake on their birthday, how could I have overlooked such an important detail -- before realizing that I had all of the ingredients for his favorite cake: vanilla sponge layered with berries and cream. Even better, the cake looks impressive but is a breeze to make and decorate (the latter is decidedly not one of my strengths).

I didn't even have to stay up much past my bedtime. But don't tell my husband. For all he knows, I labored for hours.

Winter Berries and Cream Cake

This cake seems like summer at first glance, but raspberry season extends through November. Take another look and the bright red berries against a blanket of snow white cream are the very picture of winter. Adorned with sprigs of seasonal greenery, this dessert would be a festive but light finale to a holiday meal.

The vanilla sponge is an adaptation of the vanilla cupcake recipe from The Magnolia Bakery Cookbook, which I lightened by separating the eggs, beating the whites and folding them into the batter at the end. I also added salt, an important but apparently overlooked ingredient. The whipped cream filling and frosting are old standbys in my kitchen.

For the cake:

1 cup (2 sticks) unsalted butter, softened but still cool to the touch
2 cups sugar
4 large eggs, separated (tip: separate the eggs when they're cold, then bring to room temperature)
1 1/2 cups self-rising flour
1 1/4 cups all purpose flour
1/2 teaspoon kosher salt
1 cup whole milk, room temperature
2 teaspoons vanilla extract or vanilla bean paste

For the frosting and filling:

2 cups heavy cream

2 teaspoons superfine sugar

1 teaspoon vanilla extract or vanilla bean paste

1 tablespoon seedless raspberry jam
1/2 to 1 pint fresh raspberries, rinsed and dried

Make the cake layers:
1. Heat oven to 350° F. Grease three 6-inch (or two 9-inch) cake pans, dust lightly with flour and line the bottoms with parchment rounds. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition.

3. Meanwhile, whisk together the flours and salt. In a separate bowl or cup, stir the vanilla into the milk. Add the flour to the butter mixture in three parts, alternating with the milk, and beat until the batter just comes together. Set aside.

4. In a separate bowl that you are sure is clean and dry, beat the egg whites until stiff peaks form and no traces of runny white remain at the bottom of the bowl. Stir a third of the egg whites into the cake batter to lighten it, then gently fold in the remaining whites until no visible traces of whites remain.

5. Divide the batter among the prepared pans and bake on the middle oven rack for 20 to 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean. Cool the cakes in their pans for 10 minutes, then remove from pans to cool completely on wire racks (be sure to remove the parchment from the cakes). The cakes can be wrapped tightly in plastic wrap and kept overnight before decorating and serving.

Make the filling and frosting:
1. Stir the cream and sugar together in a large mixing bowl and chill, with the whisk, for 30 minutes in the refrigerator or 10 minutes in the freezer.

2. Once the cream is chilled, add the vanilla, stir a few times and beat on increasing speed until soft peaks begin to form. It's important to under whip the cream because it will stiffen when you stir in the raspberry jam and decorate the cake.

3. Transfer about a third of the whipped cream to a medium bowl and stir in the jam until it's evenly distributed. Add more jam as desired to achieve a deeper color and stronger flavor.

Assemble the cake:
1. Set each cake on a flat surface, bottom side down, and use a long serrated knife to level the tops if they've domed or baked unevenly (my oven is not level, so everything I bake tips to one side). Cut each cake in half horizontally to make two layers. You'll end up with the six layer cake pictured above if you've used three 6-inch pans, or a four layer cake if you've used two 9-inch cake pans.

2. Place one cake layer in the middle of a serving plate or cake stand. Slide some parchment strips just under and all around the edges of the cake to keep the serving plate free of crumbs and extra frosting.

3. Spread enough filling to evenly cover the cake layer by a depth of about 1/4 to 1/2 inch. Repeat with the remaining cake layers, but don't top the final layer with the raspberry cream filling.

4. Using an offset spatula, spread the whipped cream over the sides and top of the cake. You should have enough for 1/2 to 3/4 inch of frosting. Use the spatula to make thick swoops in the cream if desired. Arrange raspberries around the top edge of the cake. (You'll use about 1/2 pint for a 3-inch layer cake, and closer to a pint for a 9-inch cake.) Gently remove the parchment paper strips from between the bottom layer and the plate, and serve.

Note: if desired, you could spread a very thin crumb layer of whipped cream over the cake and let it set in the refrigerator for 30 minutes to an hour before covering it with thick swoops of the remaining cream.

Santa Fe

noreply@blogger.com (Maggie) — Tue, 13 Dec 2011 21:06:00 +0000

A few weeks ago I traveled to New Mexico to visit my best friend, who was recently relocated there for work. It was a short weekend trip but we managed to cram in a lot of fun stuff: baking cookies only to have them gobbled up by her sneaky dog while we were out; laughing until our sides hurt; shopping until we never wanted to see another mall in our lives (about 40 minutes start to finish); breakfast at Cracker Barrel (my first and probably last time); manicures and pedicures; staying up late watching TV and giggling; going out for fondue; catching a 10 a.m. screening of The Twilight Saga: Breaking Dawn that goes to show how much I love my best friend, because I wouldn't have seen it otherwise.

We also drove up to Santa Fe for some late afternoon/early evening gallery peeping and window shopping. I hadn't been to Santa Fe since college and was pleasantly surprised to find that it wasn't any different than I'd remembered. I brought my camera (but not a flash) and snapped a few photos of things that caught my eye.

Walls of boots at Back at the Ranch, the largest retailer of custom cowboy boots in the world.

Hippies.

We were told these boots had been designed by and custom made for Taylor Swift, so I'm guessing this pair is a reproduction.

I coveted this vest for about 15 seconds, until I saw that it was made of real fur. Boo.

Goodies at Todos Santos Chocolates & Confections.

Los Muertos chocolate gift boxes by Los Muertos Fine Art Works. (A skeleton massage? I don't mind if I do.)

Africa in the American Southwest.

Vintage Triumph roadster parked in front of a swanky hotel. Want!

Thanks for a fantastic weekend, Maria! I miss you lots.

Gingerbread Ninjas

noreply@blogger.com (Maggie) — Mon, 12 Dec 2011 20:36:00 +0000

I spotted these adorable Ninjabread Men cookie cutters on A Cup of Jo this morning and want them, bad. (Never mind that they're part of a gift guide for toddlers.)

I usually bake gingerbread and sugar cookie men (and women and dogs and stars and such) to hang on my tree, a tradition that has gone by the wayside thanks to a ~~little~~ giant puppy who eats ornaments, edible or not.

Maybe I'll make a gingerbread ninja garland instead (to be hung very high on a wall, of course), or make a batch to bring to Stacey's Annual Latkes and Cookies Party. I'd love to try this gingerbread recipe from Gesine Bullock-Prado.

Holiday Gift Guide: Ten Stocking Stuffer Ideas

noreply@blogger.com (Maggie) — Fri, 09 Dec 2011 20:50:00 +0000

When I was a kid, in addition to whatever little toys and trinkets Santa placed in my stocking, on Christmas morning I'd always find a Tobler dark chocolate orange (now sold under the brand name Terry's), a Toblerone bar, mini candy canes, unshelled peanuts and an orange.

The orange would always work its way to the bottom of my stocking, and I'd dig it out to peel and eat while the whole family took turns opening presents. Then I'd get to work on my Toblerone bar, letting each triangle dissolve on my tongue until the chocolate was gone and the crunchy nougat bits remained. I continue this tradition today, because it's just not Christmas without these little pleasures.

Here are some more ideas for stuffing the stockings of people who like to cook, bake, eat and even talk about and photograph food.

1. Porcelain Measuring Spoons, $15

These blue rimmed spoons are one of my favorite and most used kitchen tools.

2. Zester, Grater or Peeler, $4 to $8

I love my citrus zester ($8) for removing fine ribbons of citrus peel for garnishing, cooking and baking. And do you see that brilliant practice of putting zest in ice cubes pictured below? Do it.

I firmly believe in world peace, being nice and grating my own nutmeg. The potency and flavor are unbeatable, and a few grates stirred into mashed potatoes is the bomb. This Microplane Premium Spice Grater ($10) does the job perfectly.

Kuhn Rikon Swiss Peelers are my favorite because they're only $4, fit in the palm of my hand and stay sharp for a very long time. They're also great for lefties and come in a variety of colors.

3. Microplane Cut Resistant Glove, $15

Long ago I lost track of how many times I've grated and cut my fingers. This cut resistant glove from Microplane is exactly what I need (hint, hint).

4. Cookie Dough Scoop, $13

A cookie dough scoop is the secret to making uniform cookies. Every baker should have one.

5. Thermometers, $8 to $13

An oven thermometer ($8) is essential for ensuring you're baking at the right temperature. You'd be surprised by how inaccurate oven temperature gauges can be.

An InstaRead Meat and Poultry Thermometer ($10) is a must for anyone who prepares meat and poultry, because nobody likes Salmonella poisoning.

And a Candy and Deep Fry Thermometer ($13) comes in handy for tempering chocolate, making popcorn balls and frying up apple cider doughnuts.

6. Biscuit, Doughnut, Pie and Cookie Cutters, $1 to $15

I use my Biscuit and Doughnut Cutter set ($15) for the obvious, and also for cutting scones and venting pie crusts.

Speaking of pie, a set of mini cutters in festive shapes ($4 for 6) is just the thing for decorating pie crusts.

Not only are cookie cutters great stocking stuffers, they're also perfect for adorning wrapped presents and homemade gifts.

7. Fran's Gray and Smoked Sea Salt Caramels, $12.50

I don't have words for how delicious these caramels are. Creamy with a bit of crunch, they're the perfect combination of salty and sweet. My in-laws are seriously addicted, and apparently I do in fact have words for how good these are.

8. Bacon Jam, $14, or Blaak Onion Jam, $10

This delicious caramelized onion and bacon spread from Skillet Street Food is fantastic on burgers, sandwiches (especially grilled cheese) and, well, everything.

For vegetarians, Blaak Onion Jam from Beekman 1802 is a perfect savory-sweet blend of onions, maple syrup and balsamic vinegar.

9. Foodie Flashcards, $10

I hate/love these. I hate the term foodie but I love that these flashcards allow anyone to poke good natured fun at pretentious foodie terminology.

10. Camera Air Freshener, $4

A fun stocking stuffer for food bloggers and anyone who snaps photos of their food.

If you celebrate Christmas, what are your favorite stocking stuffers and traditions?

Holiday Gift Guide: Ten Great Gifts for Cooks

noreply@blogger.com (Maggie) — Fri, 09 Dec 2011 00:49:00 +0000

Has anyone out there finished their holiday shopping? If you have, please don't tell me. The only thing I've purchased so far is a graffiti cocktail shaker for my office "bad Santa" gift exchange next week. (Shh.) So if you're still searching for the perfect gift for someone who likes to cook, look no further than the list below. You're sure to find something for novices and experts alike.

As with all products featured on Flour Child, I have not received compensation or consideration from manufacturers or retailers. These are all things I own and love.

1. Le Creuset 6 3/4 Quart Oval French Oven, $275

I know, I know. $275 for a piece of cookware? Well, let me tell you, it's worth it. A few years ago a few of my friends got together and bought me this beauty in Caribbean Blue, and I'm completely smitten. It's large enough to accommodate a whole chicken, but not so unwieldy that I don't use it to make soups, stews and weekly vats of turkey bolognese. It really shines with dishes such as short ribs because it goes from stovetop to oven to table without missing a beat. (Note: Through December 11, Williams-Sonoma Cookware is offering 10% off orders of $100 or more, 20% off orders of $250 or more, 25% off orders of $500 or more and 30% off orders of $1,000 or more with code SAVENOW. )

2. Lodge Cast Iron Skillets, $11 to $34

Taking the price point way down without compromising quality or performance, let me tell you: no kitchen is complete without a seasoned cast iron skillet from Lodge. Two, actually: a 6 1/2 inch small skillet ($11) for eggs and small portions of meat and vegetables, and a 10 1/4 or 12 inch large skillet with assist handle ($23 and $34, respectively) for baking cornbread and frying up buttermilk brined chicken. These skillets go from stovetop to oven to campfire and are the perfect weight for making chicken under a ~~brick~~ skillet. Plus, they last for decades.

3. Calphalon Nonstick Griddle, $40

I use the round version of this griddle for everything from pancakes and crepes to seared tuna and skirt steak. It's definitely a kitchen essential.

4. Olive Wood Salt Keeper, $50, and Maldon Sea Salt, $11

This handsome olive wood salt keeper, with its swiveling magnetized lid, is just the thing for keeping Maldon sea salt within reach of your favorite cook, and can be monogrammed with one or three initials.

5. OXO Adjustable Potato Ricer, $30

I'm not into kitchen gadgets at all, but this is an exception. One of the best things I ever did was buy a potato ricer much like this one from OXO. It makes all the difference in mashed potatoes (think light and fluffy as opposed to gummy), and I should know -- I make mashed potatoes at least once a week. I love that it fits in a drawer and can be run through the dishwasher.

6. Cuisinart SmartStick Hand Blender, $30
Forget Vitamix, an immersion blender is all you need for pureeing soups, applesauce and baby food -- without having to transfer it from pot to blender. I've had mine for nearly 20 years and it's still going strong. Feeling spendy? Get the cordless version for $80.

7. Multipurpose Stainless Steel Kitchen Shears, $40, and Wusthof Poultry Shears, $60
No kitchen is complete without good kitchen shears -- I use mine for cutting everything from herbs to salmon skin to twine -- and this one works overtime as a nutcracker, bottle opener and screwdriver. And for those who cook chicken, I love Wusthof 's sharp, sturdy poultry shears.

8. Trio of La Tourangelle Artisan Oils, $18
I'm a major fan of La Tourangelle oils, which are produced in central California in partnership with a respected French mill. I use the avocado oil instead of olive oil for cooking because of its 500° F smoke point, and the roasted walnut oil adds extra flavor to baked goods when substituted for canola or grapeseed oil (it's also fantastic for salad dressings). Visit La Tourangelle's website to select a trio of 250ml oils in a gift box and save 10%.

9. Pretty Potholders, $14
A while ago I picked up a set of two Rosetta Print Potholders, now marked down from $24 to $14, from Terrain. They're made from vintage upholstery fabric and are almost too pretty to use for anything but serving. Almost.

10. Cookbooks
If someone else hadn't already done it, I could write an entire blog about cookbooks. I'm a bona fide ~~hoarder~~ collector. Here are some of my favorites, old and new.

Super Natural Every Day (2011) by Heidi Swanson, $13.50

Heidi does it again. Beautiful photography and simple, satisfying recipes.

New Food Fast (2003) by Donna Hay, $16.50

I go nuts about everything Ms. Hay does. She is, hands down, the most brilliant food stylist ever.

Baked Explorations: Classic American Desserts Reinvented (2008) by Matt Lewis and Renato Poliafito, $17

I love the masculine styling and outrageous recipes. I made the Bourbon Chocolate Pecan Pie for Thanksgiving this year and people are still talking about it.

Saveur Cooks Authentic American (1998) by The Editors of Saveur Magazine, $30

I'm constantly reaching for this book for the stories, inspiration and Georgene's Fluffy Rolls.

Ottolenghi: The Cookbook (2010) by Yotam Ottolenghi, $23

I want to eat Ottolenghi's food every day.

Tartine (2006) by Elizabeth Prueitt and Chad Robertson, $23

This book never lets me down, and provides the best recipes for lemon desserts ever.

The Art of Simple Food (2007) by Alice Waters, $21

This cookbook is dear to my heart, as I had the privilege of accompanying Alice on the first leg of her book tour, which kicked off via private jet to the Southern Foodways Alliance and Viking Range Corporation in Mississippi. Amazing and totally brag worthy.

The New Best Recipe (2004) by the Editors of Cook's Illustrated Magazine, $21

I have the 1999 edition of this book and am guessing the 2004 edition is even better.

Holiday Gift Guide: Top Ten Baking Essentials

noreply@blogger.com (Maggie) — Sat, 03 Dec 2011 00:28:00 +0000

Every baker has his or her favorite tools and equipment, and in this holiday gift guide installment I'm sharing mine. Some I've bought for myself, some I've received (very gratefully) as gifts, and every one I consider essential. Whether you're shopping for a baker or wondering what to put on your own wish list, these picks are sure to please.

1. Chicago Metallic Jelly Roll Pans, $16

Probably the best thing anyone can do to improve their baking is make a small investment in commercial-grade jelly roll pans from Chicago Metallic. Half sheet pans (aka "large," measuring 17 3/4"L x 12 3/4"W x 1"D) are perfect for baking anything and everything, are easy to clean, and last forever.

Tip: never, ever use dark (usually Teflon-coated "nonstick") baking sheets, and don't bother with the "air insulated" variety. The former causes uneven cooking (think overly browned undersides), and I don't find the latter to be effective for the money.

2. Silpat Baking Sheet Liner, $25

Silicone baking sheet liners are one of the best gifts I've ever received. They make any surface nonstick, have an insulating effect thanks to a fiberglass mesh interior, and make clean-up a breeze.

3. Cooling Rack, $16

An often overlooked essential for cooling and decorating baked goods and candies.

4. Escali Arti Digital Kitchen Scale, $50

Precise measurements are fundamental to baking success, and weighing ingredients (especially flour, which varies greatly by type and brand) makes all the difference in the world. I love my Escali Arti scale because it measures liquid and dry ingredients, has a large display, is easy to clean, and can be stowed in a drawer when not in use. It's a great gift for bakers who have been meaning to buy a kitchen scale for a while but either haven't gotten around to it or can't decide which one to get (i.e., me, prior to last year).

5. Pastry Board, $44

Another gift I've received that I absolutely love. Made of sustainable North American birch, this board features standard and metric measurements for a variety of pie sizes.

6. Herriott Grace Maple Rolling Pin, $80

I'm not great at rolling out dough with French rolling pins, but who wouldn't want to practice their skills with this gorgeous hand carved maple wood pin from Herriot Grace?

7. Ceramic Pie Weights, $14

You can absolutely use beans or rice for blind baking pie shells, which I in fact did until I received these Williams Sonoma ceramic pie weights as a gift. They're great because they withstand high temperatures without burning or cracking (i.e., they don't have to be replaced after a few uses) and they come in a handy jar for storage.

8. Stainless Steel Spatula with Removable Silicone Head, $10

I feel a bit sheepish recommending yet another Williams Sonoma product when retailers such as Chefs Catalog and Target offer the same or comparable items for less, but I haven't seen these clever spatulas elsewhere. I've had mine for more than five years and I love them because the removable head and stainless steel handle are easy to clean, dishwasher safe and virtually indestructible.

9. Flow Mixing Bowls, $19 to $29

These distinctive bowls from West Elm are sturdy, beautiful and suitable for prep as well as serving.

10. KitchenAid 5-Quart Artisan Tilt Head Stand Mixer, $299

This is the end all be all gift for a baker. Several years ago I received a gently used black Artisan mixer from a beloved relative and I can't thank her enough. It's invaluable for mixing cookie and cake batter, cutting butter into flour for pastry, whipping cream and frostings, and kneading bread dough. With optional attachments it even grinds, juices and rolls pasta dough.

Tip: KitchenAid sells refurbished Artisan mixers in a wide range of colors for nearly 50% off.

P.S. As someone who collected comic books and often dressed up as Wonder Woman as a kid, I just adore the Wonder Woman mixer from KitchenAid Brasil.

Bonus picks: Self-scraping beater blades make awesome gifts for bakers who already have KitchenAid mixers. I use the BeaterBlade ($25 at Sur La Table), but I hear the KitchenAid Flex Edge Beater ($32 at Sur La Table) allows you to mix in chocolate chips and nuts without causing the mixer head to jump. I'm definitely putting the latter on my wish list.

BeaterBlade

KitchenAid Flex Edge

Holiday Gift Guide: Ten Cool Gifts for Guys

noreply@blogger.com (Maggie) — Mon, 28 Nov 2011 20:05:00 +0000

(Sort of) just in time for Cyber Monday, here are my gift picks for the men on your list. Happy shopping!

1. Graffiti Cocktail Shaker, $20 at CB2.
Quite honestly, this is one of the coolest things I've seen in a while. I kind of want one for myself.

2. Whiskey Stones, $20 at CB2.

I've seen these whiskey stones around for a couple of years, and I've always wanted to dislike them for being gimmicky. But it occurs to me that they're pretty great for guys who like their liquor chilled but not watered down. When frozen for four hours, the stones keep spirits ice cold for 40 minutes and won't transfer flavors from drink to drink.

3. Chef's Knife, $115 to $200.

Any guy who cooks even a little bit should have a quality chef's knife in his kitchen. I'm currently drooling over the Wusthof Ikon Blackwood 8 inch chef's knife, $200 at Sur La Table. The photo below doesn't do the blackwood handle justice; it's a thing of beauty. More importantly, the knife is perfectly balanced in the hand -- neither too heavy nor too light.

A less expensive option is the Zwilling 8 inch professional "S" series knife. It's the bomb and is on sale for $120 at Williams Sonoma.

Finally, I feel obligated to mention Global knives ($115 for an 8 inch chef's knife) because they are so beloved by famous chefs (especially man's man Anthony Bourdain). But a word of caution: they make your hands blister like crazy. I bought a set for my husband when we were dating and I curse them every time I use them. Oh, and the tip of the paring knife broke after about three uses. So consider yourself warned.

4. Laguiole Steak Knife Set, $140 at Overstock.

This is another gift I bought for my husband when we were dating. In my opinion there's no steak knife more beautiful than Laguiole, and I adore the distinctive bee on the handle. Gump's carries a nice range of Laguiole cutlery, tableware and serving pieces; use promo code GIFT2U for 20% off orders of $100 or more store wide.

5. Maglite LED 3 Cell D Flashlight, $15 to $30.

Every man (and woman) should have a Maglite or two on hand: one for the home and one for the car. Maglites are great protection, are virtually indestructible and they're made in America. This particular model, available in both black and grey, is 53% off at Lowe's through midnight tonight (11/28/11).

6. Craftsman Cap Wrench Bottle Opener, $15 at Sears.

So clever, so practical. For $5 more, you can order a personalized one directly from Craftsman.

7. s[edition] Digital Art, $8 to $800.

s[edition] is an online source for collecting digital, limited edition works by artists such as Damien Hirst and Isaac Julien. The goal of the service is to make art collecting accessible to everyone. s[edition] works directly with artists to offer digital pieces for viewing on multiple screens, from iPad to PC monitor to LCD TV. (High resolution still images can be downloaded, while animated HD videos are viewed online.) Selections can be gifted to anyone with an email address.

My picks are I Listen to the Ocean and All I Hear is You by Tracey Emin ($80), and Peace Guard by Shepard Fairey ($35).

In the animated version of this piece, the words light up across the screen and are accompanied by the sounds of the ocean.

In the HD video version of this piece, the rose explodes and petals rain down the screen.

Note: for access to the s[edition] site, you must register with your email address and password.

8. Moleskine Volant Notebooks, $6 to $19 for sets of two.

I love these colorful renditions of the classic Moleskine notebooks. Each set contains two notebooks in complementary colors. So if your guy likes to write, sketch or just jot down notes, this is a great gift.

9. J. Crew Cognac Leather Shoehorn, $28.

This leather shoehorn is a handsome alternative to plastic or metal, and will become even more beautiful over time.

10. Jack Black Skin Care, $7.50 to $52.

Most men I know won't buy skin care products for themselves, let alone use them (especially sunscreen, which drives me crazy). Show your guy you care by giving him the gift of good skin. Jack Black products are great because they're moderately priced given the quality ingredients (most formulations are organic and vegan); they're effective; and they smell masculine and refreshing. Plus, many of their products have won awards from Esquire, Men's Health and the like, so if all else fails, tell your guy that all the cool kids are using Jack Black. If you buy one thing, make it the SPF 45 sunscreen. (Getting him to use it is another story. Sigh.)

Core Collection Gift Pack, $52

Face Buff Energizing Scrub with Vitamin C & Menthol, $18 to $30

Sun Guard Sunscreen SPF 45 Oil Free & Very Water Resistant, $20

Eye Balm Age Minimizing Gel with Vitamins A & E, $24

Intense Therapy Lip Balm SPF 25, $7.50

Note: As with all products mentioned on Flour Child, reviews and recommendations are entirely my own. Not only have I not received compensation or consideration from the manufacturers or retailers, they don't even know I exist.

Holiday Gift Guide: For the Host or Hostess

noreply@blogger.com (Maggie) — Wed, 23 Nov 2011 22:18:00 +0000

I'm going to preface this by saying I don't completely agree with etiquette experts who advise against bringing anything that the host or hostess may feel obligated to serve or use, such as a bottle of wine or flowers. I think it depends on how well you know the host or hostess, and whether you've arranged in advance to bring something specific.

While you don't want to compel your hostess to serve the wine you brought when she's already planned the wine pairings for the evening -- or distract her from guests with a bouquet of flowers that needs to be arranged in a vase -- I think wine and flowers are appreciated when a) you make it clear that the wine is for your hostess and it's therefore up to her to decide if and when to serve it; and b) the flowers are arranged in a small vase suitable for her kitchen or personal space (i.e., she's not compelled to find room on her already decorated table for a surprise cornucopia centerpiece).

Having said all of that, below are some ideas for what to bring to garherings, holiday and otherwise.

1. Candles

A kitchen candle is a thoughtful and practical gift to bring to a dinner party. Williams Sonoma's Lemongrass Ginger boxed candle ($20) is a great for neutralizing kitchen odors after the party.

Voluspa's luxurious candles are beautifully packaged for gift giving. My favorite is the three wick candle in a glass metallic bowl (about $30) from the Seasons collection. It comes in a beautiful velvet box that doesn't even need to be wrapped. My scent of choice is Makassar Ebony & Peach.

2. Hand Care Set

Gentle, nourishing hand soap and moisturizing lotion are welcome gifts for hosts and hostesses whose hands are battered by dry weather and kitchen work. I love the Pure and Good hand care duo ($34) from Anthropologie and the Lemongrass Ginger set from Williams Sonoma's Essential Oils Collection (also $34).

3. Stationery

Notepads and note cards are a stylish and practical addition to your host's or hostess's kitchen or home office. I love Mudlark's Kaley Stickable Notes and Kate Spade's All Typed Up boxed note cards, $10 each at Papyrus.

4. Wine Accessories

Wine coasters, drip collars and stoppers are always appreciated and are a nice complement to the wine you might be bringing to the party.

Classic Wine Coaster, $12, Crate and Barrel

Drip Collars, Set of Two, $7, Sur La Table

Champagne Stopper, $6, Sur La Table

5. Wine

I think that a nice, versatile bottle of wine makes a fantastic host or hostess gift, provided you've been asked to bring a bottle or know the recipient well enough that there's no obligation on their part to serve it. My wine picks are generally available at your local wine shop or BevMo, although the South African wines are more difficult to find and may need to be ordered from K&L Wine Merchants (see links, below).

2007 The Chocolate Block (Boekenhoutskloof), Franschhoek, South Africa ($34). This wine is perfect for a dinner party because it's neither wimpy nor overpowering and pairs well with vegetarian fare, meat and dessert. It's also delicious on its own.

2009 Ataraxia Sauvignon Blanc, Western Cape, South Africa ($19). This versatile wine is so good, I bought a case of it last year. But don't take my word for it. Wine Spectator gave it 90 points, stating, "This has subtle weight, with lemon verbena, wet straw and chamomile notes offset by lingering gooseberry notes. Nice buried minerality stretches out the finish. Very solid. Drink now."

Roederer Estate Brut NV, Anderson Valley, California ($20). This is my favorite sparkling wine of all time, and it tastes far more luxurious than the moderate price point suggests. It's crisp but not too dry and is flavorful enough to be enjoyed by itself, but not so much so that it doesn't complement any appetizer or dinner course. In other words, it's perfectly balanced.

2010 Francis Coppola Sofia Blanc de Blancs, Monterey County, California ($15-$20). This is my other favorite sparkling wine because it's so drinkable and so beautifully designed and packaged. We served it at our wedding reception and it has always been a hit when given as a gift.

6. Ornaments

Many people will be putting up and decorating their Christmas trees this weekend, so don't be shy about gifting an ornament to your Thanksgiving hosts and hostesses. Many people, myself included, collect ornaments and your contribution to their collection will surely be appreciated. Below are my picks, all of which are available at Anthropologie.

Fireside Feelings Ornament ($28)

Missoni for Target, eat your heart out.

Santa Lucia Snowflake Ornament Set ($20)

I'm not sure what I like more, the delicately carved ornaments or the birch box.

Pearly Expanse Ornament ($12)

Pretty, pretty, pretty, and neutral enough for any tree.

Mottled Mirrored Ornament ($24)

Of course, the best gift to bring to any gathering is good cheer. Happy Thanksgiving!

Holiday Gift Guide: Stylish Entertaining

noreply@blogger.com (Maggie) — Fri, 18 Nov 2011 00:20:00 +0000

I know, I know. It's not even Thanksgiving and I'm already kicking off a holiday gift series. What gives? (Ha!)

Okay, so I love giving handmade gifts (a batch of cookies or brownies wrapped in pretty packaging, a photo album or a mix tape) and intangibles (a charitable donation in someone's name, a lunch date or even dog sitting). But it's also quite satisfying to find and give an inspired gift that delights the recipient for years to come.

So without further ado, here are some gift picks for the entertainers in your life. You might even want to snap up a few for yourself (wink).

1. Herriott Grace porcelain pedestal plates.

I don't know about you, but I can't afford much in the way of Herriott Grace's handmade wooden serveware. Thankfully, at $36 these adorable little porcelain pedestal plates are within my budget. Who wouldn't want to set them out for small treats, tartlettes and cheese?

2. Soapstone trays.

These Haitian hand-carved trays are from the Aid to Artisans project and are $28 at Canvas. Substantial in weight and presentation, they're a striking alternative to wood and porcelain serveware. Click here to see them in my Peanut Butter Pie for Mikey post.

3. Vintage French bread boards.

This is a major splurge, but hear me out. These late 19th and early 20th century bread boards, available in both small ($175) and large ($200) sizes from J. Peterman, are beautifully worn and imperfect. Sourced from the South of France, they make a statement whether they're used for cutting or serving. If your budget allows, this is a gift that will not only be treasured, but handed down through generations.

4. JME bread board.

A more affordable option is this $60 bread board from JME. Made in South Africa from salvaged French oak wine barrels, the board arrives in an adorable cotton sack perfect for gift giving.

5. Fog Linen Works acacia wood knives.

These wooden butter knives, $7.50 each at Anaise, elevate the mundane (spreading butter on toast) to something of beauty. They're sure to elicit compliments from guests when they spread goat cheese and fig jam on crackers.

6. Sapling utensils.

Add a rustic touch to your table or buffet with these petite sapling utensils. $12 each at Terrain, they're crafted from re-purposed brass and are simply adorable.

7. govino shatterproof glasses and flutes.

Virtually indestructible, these "go anywhere" glasses and flutes from govino ($13 to $230 for sets of 4 to 72) are a stylish alternative to plastic cups and glasses. Party guests can let loose like they're at a kegger without leaving those unsightly red Solo cups all over the place.

8. Etched stemware.

Anthropologie's Platinum Petals stemware ($14 each) adds a timeless, elegant touch to more intimate gatherings. A pair of flutes and a bottle of bubbly (may I suggest Sofia Blanc de Blancs?) makes a charming gift for your favorite couple.

So now you know what to get me for Christmas. (Kidding.) If you're interested, I'll post gift picks for cooks, bakers and even food bloggers -- plus books, music and items for the home -- in the coming days and weeks. Happy gifting!

For Your Thanksgiving Consideration

noreply@blogger.com (Maggie) — Tue, 15 Nov 2011 20:25:00 +0000

I won't be cooking Thanksgiving dinner this year, but I will be dropping in at friends' celebrations with desserts and side dishes in hand. Whether you're hosting or potlucking, here are some favorite Thanksgiving recipes for your holiday recipe box.

1. Georgene's Fluffy Rolls. I make these every year and they're always a hit. Soft and slightly sweet, they're the perfect compliment to Thanksgiving dinner and are great for making sandwiches with the leftovers. I've also discovered that these freeze beautifully. Thaw at room temperature (inside the bag or container to collect condensation), cover with aluminum foil and reheat at 350 degrees F for about 8 minutes.

2. Roasted Brussels Sprouts with Bacon Cider Vinaigrette. This dish is a refreshing addition to the Thanksgiving table and will win over even the most devout Brussels sprouts haters.

3. Sweet Potato Gingerbread. This is perfect for breakfast, brunch or snacking, and because it keeps well, it's an ideal make-ahead recipe for the busy holiday season. Your company will think you bought it (or at least slaved in the kitchen for hours).

4. Bobby Flay's Pumpkin Bread Pudding. This is one of the worst photographs I've ever taken, and one of the best things I've ever made. It's a rather involved recipe, but if you make it you won't be sorry. Just don't take an awkward photo of it.

5. Mile High Apple Pie with Spicy Caramel Sauce. Apples. Perfect pie crust. Caramel sauce. Need I say more?

6. Flour's Super Pumpkiny Pumpkin Pie. This pumpkin pie is the real deal. I recommend you make your own pumpkin puree, but it's just as good with store bought.

Are you celebrating Thanksgiving? If so, what are your favorite dishes to eat and make?

Happy Monday

noreply@blogger.com (Maggie) — Mon, 14 Nov 2011 20:39:00 +0000

I don't have a story to go with this post other than to say that I will probably never master the art of the perfect cappuccino or find it worthwhile to make my own doughnuts again, and I'm totally fine with it.

Happy Monday!

Alarm Dock

noreply@blogger.com (Maggie) — Thu, 10 Nov 2011 22:36:00 +0000

Okay, so this blog is starting to resemble a Tumblr or Pinterest but I just have to share this awesome Alarm Dock from designer Jonas Damon, available at Areaware.

This is definitely going on my Christmas list, as it's much more stylish than my current practice of setting my alarm on my iPhone, plugging it into the charger and leaving it on my nightstand to charge overnight.

Back on Pacific Standard Time

noreply@blogger.com (Maggie) — Thu, 10 Nov 2011 18:57:00 +0000

The upcoming long weekend is shaping up to be cold and rainy: ideal for heading to the Getty to check out an exhibit I've been wanting to see, Narrative Interventions in Photography. I'm particularly intrigued by Eileen Cowin's I See What You're Saying, which juxtaposes images of the written word against those of other sensory experiences -- the gaze of an eye, the taste of a cupcake -- to expose hidden lies behind presumed truths.

While I'm there, I plan to check out the Getty's contribution to the massive, multi-institution Pacific Standard Time exhibition about artistic innovation in post-World War II Los Angeles.

And I'd like to drop by LACMA to see California Design, 1930-1960: "Living In a Modern Way".

This is a tall order for a rainy Los Angeles weekend during which I'm slated for some home improvement projects, a trip to Disneyland and a first birthday party. Thank goodness we're back on Pacific Standard Time. I definitely appreciate the extra hour.

Can You Do This With Your Recycling?

noreply@blogger.com (Maggie) — Thu, 10 Nov 2011 04:56:00 +0000

Did you play singing games with your friends when you were a kid? I did, but I wasn't very good. Well, if you'd like to see how it's done, check out this video from the Swedish trio known as Erato. They took an overproduced dance anthem -- Robyn's "Call Your Girlfriend" -- and stripped it down to some of the most lovely, catchy harmonies I've ever heard.

Kinda makes you rethink those empty dairy containers in your recycling, doesn't it?

Mustache Cookie Cutters

noreply@blogger.com (Maggie) — Tue, 08 Nov 2011 18:56:00 +0000

A few guys I know are growing mustaches for Movember, and one of these mustachioed fellows (aka Mo Bros) recently shared a link to this awesome moustache cookie cutter set from Fuzzy Ink.

The sets are currently on backorder until (ironically) the end of November, but $5 from every sale goes to the Movember Foundation.

So if, like me, you can't grow a mustache but would like to support the cause, why not make a bunch of mustache cookies? They'd be the perfect treat for a Movember party to celebrate the Mo Bros in your life.

I just might make so many mustache cookies, we'll have to rename Movember, "Mowvember".

Made by Hand

noreply@blogger.com (Maggie) — Mon, 07 Nov 2011 22:49:00 +0000

Are you familiar with Made by Hand? It's a film series "celebrating the people who make things by hand -- sustainably, locally and with a love of their craft." As someone who grew up in a community of artisans who not only lived off the land but produced and sold exquisite handmade goods -- furniture, hammocks, looms, fly fishing flies, pottery -- the Made by Hand project is near and dear to my heart.

The second video in the Made by Hand series, below, showcases Joel Bukiewicz of Cut Brooklyn. A fiction writer turned knife maker, Joel articulates the satisfaction of creating an object that is not only loved and used by the person who buys it, but is of the caliber to become a family heirloom. I love what he says about the community of producing things by hand, the challenge of making each piece the best he's ever produced, and the drive to master his craft to the point of art.

I'm no Joel Bukiewicz, but I get what he's saying about the massive and immediate payoff of someone enjoying what he's made. It's what I miss most about my bakery business, and why I cook, bake and write and photograph this blog.

The music in this video is too creepy and severe -- something along the lines of "Cello Song" by The Books would have been a nice choice -- but the cinematography and story are spot on. Check it. [Note: there are many well-placed expletives in this video, so you've been warned.]

Made by Hand / No 2 The Knife Maker from Made by Hand on Vimeo.

The Apple Cider Doughnut Conspiracy

noreply@blogger.com (Maggie) — Fri, 04 Nov 2011 21:34:00 +0000

It was a conspiracy of sorts which led me to whip up a batch of apple cider doughnuts last weekend. (Whip up? Who am I kidding? My first attempt was horrific. The second time around, the doughnuts were good but not great. The third time? Stay tuned.)

I've been meaning to make doughnuts for quite some time, as they're one of the few sweets I have yet to try and replicate in my own kitchen. But frying up a bunch of sugary dough and drenching it in more sugar just hasn't been at (or near) the top of my list of priorities. I rarely eat commercially made doughnuts, so why would I tempt myself with a tray of homemade ones?

But lately, everyone at work has been going on and on about apple cider donuts; about how deliciously seasonal and fleeting they are. The doughnut shop version of the Starbucks Pumpkin Spice Latte, if you will. (Which, by the way, I tried once and won't bother ordering again. Sorry, PSL fans.)

And then last week, when I popped in to Sur La Table for something I can't even recall, I picked up a copy of Lara Ferroni's Doughnuts: Simple and Delicious Recipes to Make at Home. Wouldn't you know it, on the first page to which I flipped was a recipe for apple cider doughnuts. Conspiracy, I tell you.

So I bought the book -- and a deep fry thermometer and a baked doughnut pan -- and spent the better part of Friday night through Sunday afternoon trying to turn out perfect doughnuts. I experimented with baked and fried versions of apple cider, pumpkin and basic raised doughnuts, as well as various glazes and coatings. And yes, now that you mention it, I made some popcorn balls too.

I blew through a lot of flour, sugar and oil, and while very few of the doughnuts I made were satisfying or even edible, it felt good to be back in the kitchen making something special and new; something to try and style into a decent photograph. I have such a long way to go, and the process is sometimes so frustrating I want to give up, but I'm enjoying learning and growing. After all, isn't that what life is about? That, and the occasional doughnut conspiracy.

Apple Cider Doughnuts

From Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni

1 3/4 cups all-purpose flour

1/4 cup graham flour (I subbed all-purpose flour)

2 teaspoons cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter or vegetable shortening, at room temperature

1/2 cup superfine sugar (I used regular granulated sugar and increased the amount by 2 tablespoons as instructed in Lara's book)

2 egg yolks, at room temperature

1 teaspoon vanilla extract

1/4 cup apple cider, at room temperature

1/4 cup buttermilk, at room temperature

Vegetable oil for frying

Special equipment: deep fry thermometer.

1. In a medium bowl, whisk together the flour(s), cinnamon, baking powder, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add the egg yolks and beat until the mixture is fluffy and pale yellow. Use a wooden spoon to stir in the vanilla, cider and buttermilk. Add the dry ingredients and stir just until the mixture comes together in a soft, slightly sticky dough. Cover and refrigerate for 15 to 20 minutes. (I refrigerated mine overnight.)

3. Roll out the dough on a lightly floured surface to about 1/2-inch thick. Cut the doughnuts out with a 2 1/2 inch diameter cutter. Re-roll any scrap dough. (Note: I wasn't happy with the flat shape when I fried and baked these, so I ended up rolling them into 1 1/2-inch balls.)

4. Heat at least 2 inches of oil in a heavy-bottomed pot until a deep fry thermometer registers 360 degrees F (182 degrees C). With a metal spatula, carefully place the doughnuts in the oil. Fry in small batches, taking care not to overcrowd the pot. Cook until a rich golden brown, about 1 minute on each side. (At 1 minute per side, my doughnuts were raw in the middle. At about 3 minutes per side, they cooked through.)

5. Remove with a slotted spoon and drain on paper towels. Let cool to the touch before glazing and eating. (I dredged mine in cinnamon sugar.) You can also bake these doughnuts in a doughnut pan in a 350°F oven for 5 to 10 minutes, but they won’t achieve the same rich golden color. (These were wretched when baked -- dry, flat, tasteless.)

A Year in New York

noreply@blogger.com (Maggie) — Thu, 03 Nov 2011 18:32:00 +0000

I just watched A Year in New York on Kelly's site and had to share it on mine. I'll be in NYC at Christmas, meeting up with my in-laws, and I can't wait. I fall more in love with the city every time I visit.

Murmuration

noreply@blogger.com (Maggie) — Thu, 03 Nov 2011 17:27:00 +0000

I was delighted to find this stunning video in my Twitter feed this morning, courtesy of the lovely Miss Whistle. The magic starts at 0:24. Nature is staggering in its beauty.

Murmuration from Sophie Windsor Clive on Vimeo.

[Murmuration: a flock of starlings.]