Making the Bitter Sweet

Hi there! Rebecca is right, my absence from blogging has been inexcusable (although not as inexcusable as her failure to take a picture of our lovely lime meringue pie before it was gobbled up, ahem). I had such a wonderful time with her, Adam, Simon, and Leo in Los Angeles last month, but since then it's been back to real life, and back to baking.

Right now we're in a period of the Jewish calendar known as the Nine Days. This appropriately named period is the nine days leading up to the fast day of Tisha B'Av, a very sad holiday that commemorates the destruction of both temples in Jerusalem some two millennia ago. Among other restrictions, we don't eat meat during this time, because meat is considered a luxury that brings us happiness. The only time you can eat meat is if you've had a siyyum (i.e. if someone has finished a piece of learning), or on Shabbat. I promise, this random lesson in Jewish history and tradition gets relevant. 

So I decided to take advantage of it being Shabbat and made steak for some friends who were coming over for dinner, which meant I had to find a parve dessert, which could only mean one thing - Couldn't Be Parve! I was in luck because I found not one, but two recipes! One was for rhubarb sorbet; the other, for sugar cookies that Shoshana suggests you serve with it. The sugar cookies were good - they mostly tasted like sugar cookies, which is all you can ask for from a parve cookie. What I liked about them is that, unlike most butter-based sugar cookies, you don't have to chill the dough at all to get them to maintain their shape while they bake, so they're great if you're in a hurry, since the dough takes all of three minutes to throw together.

The rhubarb sorbet was fantastic. It was also very easy to make, as most sorbets are, but it was a lot creamier than I expected, almost more like ice cream. Rhubarb is one of those super-summery foods, and I've been making a lot of stuff with it this summer, I thought it was very appropriate for the occasion, because it's quite bitter, but dump a ton of sugar on it and it becomes sweet and delicious. The Nine Days are also bitter, but if you dump Shabbat on it...whatever, you know what I'm getting at. You can find the sorbet recipe here and the cookie recipe here. 

BAKED Sunday Mornings: Malted Vanilla (and Chocolate) Milkshakes

An easy Baked Sunday Mornings recipe!  It has been super hot around LA this past week and so a recipe which requires no oven and results in a delicious milkshake makes it a prefect recipe for a hot summer day.  I promised my son a milkshake and he was holding out for chocolate, so I adapted this recipe a little bit, using chocolate ice cream instead of vanilla.  I still used the vanilla bean, so it had a nice vanilla, chocolate and malted flavor all mixed together.  If you are looking for a great milkshake recipe, I recommend this one.  It got the seal of approval from my five year old and from me!

You can find the recipe here and check out what all the other bakers did.

Happy Happy Lemon Cake

I can't believe we haven't posted since May.   My life has gotten so crazy, and this is supposed to be a quiet season.  Oh well.  Can't say what Sarah's excuse is.  She came to visit us recently, and while we did bake a key lime pie, it got eaten so fast I didn't even get a picture.  I assume Sarah will chime in with a cupcake review at some point.

Anyway, enough excuses and on to this amazing lemon cake.  This is a cake that I made at the end of May for a co-worker's birthday.  Like most cakes from BAKED, it had about a zillion steps but it was so worth it.  Every single part of the cake was amazing and when they came together it was awesome.  One of the best lemon cakes I have ever had, let alone baked.  I did not have three 8-inch pans, as the recipe calls for, so I used two nine inch pans and cut the layers in half for four layers and it was great.

I highly recommend this cake, but only make it if you have time (you can make it over two days or so).  You will be rewarded for your hard work with total deliciousness.  You can find the recipe here.

Ethnic Flavor: Salted Caramel Cheesecake Bars for Shavuot

Shavout, the holiday where we celebrate receiving the Torah, is nearly upon us.    This is one of my favorite holidays, and not just because it is traditional to eat dairy foods on Shavout, but that does make it extra sweet.  One food that people love to eat on Shavout is cheesecake.  Although a plain, well made cheesecake can be delicious (and a poorly made one can be disastrous), I think cheesecake is the perfect canvas to experiment with other flavors.  This year, I decided to make these salted caramel cheesecake bars to bring to Shavuot services.  I have made them before and they were a huge hit, so I can't wait to see how people react to them on Wednesday.  They are a little bit salty, a little bit sweet and a little bit tangy with a buttery crust.  When you bite into one, the flavor just melds together in your mouth into one delicious bite.

If salted caramel cheesecake isn't your thing (and who are you??), then you can try any of these other cheesecake recipes.  

Raspberry swirl cheesecake

White chocolate cheesecake

Oreo cheesecake

Hidden Berry Cream Cheese Torte

Black Bottom Cupcakes

Wow, we love cheesecake on this blog.  Anyway, here is the recipe for salted caramel cheesecake bars.

Homemade Seed-uction Bread (a title that happens when Sarah forgets to put up a title)

Happy Mothers Day to all the moms out there! Now, I've seen a lot of people posting on Facebook today about how they have the best mom in the world, but the Baking Sisters know that that's not true, because they're not our siblings and therefore can't possibly have the best mom in the world. This article in today's Times made me think of her, because as we've noted here before, our mom is not the cooking type, but that doesn't make her any less of a mom. We may not have learned our mad baking skillz from her, but we learned pretty much everything else, and she is such an amazing role model in every way. So I'm putting the truth out there: Ruth Jarmul is the best mom in the world. And now it's on the Internet, so it has to be true.

Which brings us, in a roundabout way, to bread. What is more comforting and homey and mom-like than a loaf of fresh-baked bread? (See what I did there?)  The roots of this bread was that I wanted to make a loaf for a dinner I was hosting and I had some leftover whole wheat flour I was trying to get rid of, so I looked up a yummy-looking bread recipe on the King Arthur Flour site. As so often happens with these things, I ended up having to buy all of these extra ingredients in the service of getting rid of the whole wheat flour. Whoops.

Mostly, it was because of the Harvest Grains Blend. In typical excellent planning fashion, I decided to make the bread two days before the dinner, and there wasn't enough time to order the HGB from the KAF site, so I found this nice homemade recipe over at the Bread Virgin. So now I have a large tupperware full of leftover wheat flakes, rye flakes, flax, etc. There are worse things to put in a tupperware, especially since I really love seed bread. My favorite bread in America is called Seed-uction bread, and it's from Whole Foods, and every time I ask for it I'm unbelievably embarrassed. My favorite bread in England is called Thousand-Seed Loaf, and it comes from Derek in the market at Cambridge. So I was really excited to find an amazing seed bread that I could make in my very own home! This bread is excellent. It's rather dense and a little nutty, with that wonderful crunch inside and out. Plus, it's just beautiful to look at, and is sure to excite oohs and aahs at your next dinner party before anyone even takes a bite. Like all bread, it takes forever to make, but it's not too difficult, and totally worth it! Make some for your mom today! You can find the recipe here.

BAKED Sunday Mornings: Chocolate Peanut Butter Spread

So I might loose all my foodie cred for telling you this but I don't like Nutella. I honestly don't understand the appeal. When I saw this week's recipe was chocolate hazelnut spread I was not excited. However, I do love peanut butter and when I had the idea to replace the hazelnuts with peanuts, then I was super excited!

I urge anyone who loves the chocolate peanut butter combo to do this. It is so easy and delicious. You just whir peanuts, cocoa powder, sugar and a bit of oil in the food processor and you come out with this rich and yummy spread. 

I also used the spread to make scones, based on the Nutella scones from baked. Instead of chopped hazelnuts, I used mini chocolate peanut butter cups. Insane!

Check out what some of the other bloggers did here.

BAKED Sunday Morning: Black and White Cookies

I am a New Yorker.  No matter where I have lived, whether it be Connecticut, Texas or now LA, I have always identified with and been at home in New York. Black and White cookies are one of those things that people always identify with New York and that you can get in every corner deli and bakery.  Unfortunately for the iconic black and white cookie, most of the ones that you buy on the street in NYC are dry, crumbly and generally tasteless with too sweet frosting.

These cookies are the total opposite of that.  They taste like what you want a black and white cookie to taste like, only better.  They are soft and flavorful with a slight crunch on the outside and a distinctly vanilla frosting and a distinctly chocolate frosting.  Neither frosting is too sweet and it is a nice compliment to the only slightly sweet cookie.  Someone once said that the key to a true New York City black and white is lemon zest in the cookie batter, which I think adds to the flavor and keeps them from being cloyingly sweet.

These were pretty simple to put together.  The batter is something between a cookie and a cake and you scoop it with an ice cream scooper to get large but not obscenely huge cookies.  After baking you mix up the vanilla frosting and then take half of that and mix in the cocoa powder for the chocolate side.  My frosting was a little drippy (as you can see from the photo) but it set up nicely and I was able to stack and store these with minimal trouble.  

I feel like black and white cookies are one of those things that seem like they would be a lot of work, but in the end are not.  I only used three bowls and a few measuring cups, a near record for a Baked recipe.  You can find the recipe here and be sure to check out what the other bakers did.