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.

Spring Sprang, and This Is What I Made

Monday was the first day of spring here in New York (in my very scientific definition, it's the first day that you could comfortably go outside without a coat). Don't worry, it's now back to 43 degrees and rainy, but for two and a half whole days, it was glorious. And how convenient - Monday was also the Oxford University Press bake sale to raise money for the wonderful organization New York Cares! I signed up to bring cake, and decided to make mini-bundts because a) they're adorable and b) they're easy to transport. Because they were going to be sold for money, I was very careful to grease and flour the mini-bundt pans so that the cakes would come out whole, which they so rarely do. But guess what? Every one of them did! I was inordinately proud.

Enough of the bragging, Rosenthal, tell us about the recipe! I miniaturized the excellent lemon lavender bundt recipe from Williams-Sonoma. And now I need to share the following exchange that my friend Joe Rim, who is a public school teacher in Philadelphia, had with one of his students:

Joe: I need to get a really good pot.
Student: WHAT?
Joe: Yeah maybe I'll go to Williams-Sonoma after school.
Student:...yo Rim, get me some, too.
Joe: No my dealer's name is not William Sonoma.

Anyway, this recipe tastes like spring. If I celebrated Easter, I would totally make it for Easter. The lavender flavor is so subtle and interesting, and the flowers are small enough that they don't interfere with the texture. Plus, I don't know if this was the glaze or the residual flour from the well-greased bundt pan, but the exterior had a nice l'il crunch to it. Plus, it smells great. So assuming spring ever comes back (fingers crossed!), I hope to be making it again soon. You can find the recipe here.

The Best Passover Cookies Ever

So remember back in my previous post when I said I wasn't really planning to make any new desserts this year?  Well, I just can't help myself...and you shouldn't either.  These are, hands down, the best Passover cookies I have ever tasted (and they rank up there with non-Passover cookies too).  A friend brought these to our seder and everyone devoured them in an instant.  It is great to have a recipe where people eat it on Passover and say how great it is, not just great for Passover.  Be sure to use really good chocolate, since that is the primary flavor of the cookies.  I also used matzah cake meal instead of matzah meal, since it is ground a little finer, but I think either would work.  The good news is that there are four more days of Passover, so you can make these!  You can find them on Martha Stewart's website.

New Passover Dessert: Chocolate Idiot Cake

The thing about Passover desserts is, when you find one that works, you really want to stick with it.  So many Passover dessert recipes are really terrible and you don't know until you bite into it, so when I find a good one, I tend to make it every year.

However, at the last minute this year, I decided I wanted something chocolate to go with our usual berry crisp.  I thought the best course of action would be to find a flourless chocolate cake that was not Passover in any way, and make it  for the seder.

After a short google, I found this flourless chocolate cake from David Lebovitz.  Since I trust the man with all ice cream, I figure he probably also knows cake.  And, since this cake is called Chocolate Idiot Cake, I figured the chances of screwing it up are small.  

This cake was very, very easy to make.  It is just chocolate, butter (margarine in my case), sugar and eggs and then you put it in a water bath.  The cake comes out creamy and very, very rich (and pretty flat, but that is par for the course).  A small slice does the trick and is a delicious chocolate end to the seder (and if you are having a vegetarian seder, I highly recommend a dollop of whipped cream).  You can find the recipe here.

Too Many Girl Scouts? Thin Mint Muffins!

Growing up in New York City, there were no girl scouts.  Finding girl scout cookies was like striking gold.  You never knew from year to year if you were going to get some, unless you happened upon a secret spot with girls from outside Manhattan selling the beloved cookies.  In college, I was a Hebrew school teacher.  One of the girls in my class asked if I would buy cookies from her.  Elated with finding the elusive cookie, I ordred four boxes.  The following week, the other seven girls in my class showed up with cookie forms and I ened up with almost 40 boxes of girl scout cookies.  Who knew that everyone was a girl scout?  Good thing I lived in a college dorm, where they were snapped up almost immediately.

Ever since then, I am more careful about my cookie ordering.  Since girl scout cookies are often delivered in the run up to Passover, I have to be careful not to order too many (let alone the fact that it is not good for my wallet or my waistline).  

This year, I ended up with an extra box of thin mints that I knew would not be eaten before Passover.  At the same moment, I happened upon this recipe from The Food Librarian.  This recipe chops up thin mints and sticks them inside a moist, chocolatly muffin.  I brought these too a work function, and even though they feel more like dessert than breakfast, they were snapped up.  I made some large ones and some minis, for people who just wanted to try them.

Check out this recipe here.  You could put all kinds of other things in the muffin base, if you don't happen to have thin mints lying around.

This is probably the last non-Passover recipe we will post here for a while.  I will probably make some of my standards, which you can find here and here.  I also plan to make this lemon mousse cake for Shabbat, when we are so over eating meat all the time and are looking for something dairy and delicious.  The Torta Del Re, made with matzah meal not flour, is also a great option (at the bottom of the post).