Food Diary

What a time to be alive. End end of the year is full of feeling.  I find myself looking back at the past few years feeling satisfied and proud, wondering what-if, staring strong at situations I could have been better in.  I find myself looking forward with excitement, anticipation, hopeful plans and fingers crossed.  Today we’re in the in-between. It feels like the end is the beginning.   I hope you have the luxury to spend this day doing things that make you feel settled and full. Continue reading Let It Be Sunday, 152! at Joy the Baker.

We all deserve a pat on the back and a clink of the glasses come December 31st.  Another year. Another WHOLE year in the books.  Can you even believe it?  We did it, everyday.  Here are a few things to CHEERS to:  * Cheers to all of you who made the Chocolate Babka Pull Apart Muffins for your holiday morning last week!   * Cheers to all of you who have a copy of Over Easy on your bookshelf. Continue reading The Sparkling Negroni at Joy the Baker.

Rum cakes are a very grown up treat that is sure to please guests at any party. These desserts usually start as buttery, pound cake-like cakes that are thoroughly soaked in a rum syrup, making the cake very moist and very flavorful. Whether you’re already a fan of rum cakes or want to make your first one, this Classic Rum Cake recipe is a great place to start. My recipe starts with a soft, dense bundt cake base. The cake batter is flavored with quite a bit of rum and a splash of vanilla. Most rum is distilled from molasses and many brands have sweet vanilla, sugar and spice notes to them. While you may get a hint of the alcohol in this cake (all of the alcohol is cooked, but I still would keep this dessert for adults only), you’re mostly going to find it loaded with vanilla and caramelized sugar flavors. The cake itself is tender and soft, with a dense crumb. It is good on its own, but even better after it has been soaked in rum syrup. The syrup used to soak this cake is made with r

During the holiday season, I serve up quite a bit of eggnog. It’s a wonderful treat for family and friends because it is not only delicious, but it’s also only available around the holidays, so it really makes a gathering festive. I make homemade eggnogs and buy eggnog, as well. As the holidays wind down, I sometimes have some extra ‘nog on my hands and turn it into other treats, such as Eggnog Belgian Waffles and this Eggnog Coffee Cake. This coffee cake recipe has a tender cake that is bursting with holiday flavor because it is made with a generous amount of eggnog. It is also flavored with additional vanilla and nutmeg, both common seasonings for fresh ‘nog. I used a prepared eggnog in this recipe and would recommend that you do the same. A homemade eggnog can be used, but prepared eggnogs (the kind you can buy at the store) work very well and are even easier to use. There will be some variation from brand-to-brand when it comes to how thick your eggnog is or exactly how sweet i

It’s rolling into the very early hours of Christmas Eve on the west coast and I’m tucked in my old bedroom at my parent’s house (it’s now my dad’s office where I’m sleeping on an air mattress) eating takeout Thai food, gathering our links for Sunday reading.  All of this to say, this feels right.  I’m also hoping my dad didn’t count the number of peanut butter cookies he just baked off before going to bed because I’m going to get into those before the night is out.  I hope you’re ready to rest and holiday the way you do. Continue reading Let It Be Sunday, 151! at Joy the Baker.

Well this feels a bit weird. Writing about winter food in the middle of the night from a cute little house with a tiny swimmingpool in warm and humid Bali, Indonesia. We decided to skip Christmas this year and instead bring the kids on a sort of honeymoon holiday, so we left Stockholm last week and will stay here in Bali for a couple of more weeks. We’re mostly airbnb-ing around the island and have already experienced lots of beautiful places, monsoon down pours mixed with sunshine, excellent tempeh (and crunchy sweet tempeh), creepy insects and countless fruit platters and smoothie bowls. Traveling with three kids is definitely trickier than just one or two but we’re learning to adapt. And at the end of each day it still feels so rewarding seeing the world with them and talking about all the funny and weird travel related subjects that pop-up in their heads. Several years ago we wrote a blog post (and a chapter in our travel book) about traveling with kids and we’re thinking about wr

I love to work with good quality white chocolate. Though it is sweeter and contains more sugar than its darker counterparts, the vanilla and dairy flavors of a high quality, ultra-creamy white chocolate are hard to beat and work exceptionally well in many recipes. White chocolate is also unusual in that it can be caramelized quite easily. Since it contains more sugar than most other forms of chocolate and has no cocoa solids, those sugars can be caramelized to deepen the flavor of the white chocolate and create something exceptionally delicious – even if you’re not usually a white chocolate fan. This Caramelized White Chocolate Mocha is one of the easiest treats that you can make with caramelized white chocolate, though I recommend my Caramelized White Chocolate & Cherry Ice Cream when you’re ready to take your white chocolate cookery to the next level. How to Caramelize White Chocolate Start with good quality white chocolate that is made with pure cocoa butter, not other vege

I realized not long back that I have an unchecked list in my head, a list of things that only other people bake.  As in… a list of things that for some reason, thanks to a laundry list of reasons and excuses, I don’t know how and shouldn’t attempt to bake.   On that list is baguettes (to be honest, I really don’t have the right oven for it), Doberge Cake (if you don’t know you better ask somebody), bagels (really good bagels), this seemingly insane Russian Honey Cake , and Chocolate Babka (because what is going on with that filling and that magical twist!?). Continue reading Chocolate Babka Pull Apart Muffins at Joy the Baker.

The combination of rich chocolate and cool peppermint is a good one in just about any form, whether you’re sipping a mug of peppermint-spiked hot chocolate loaded up with marshmallows or indulging in a slice of this Chocolate Peppermint Chiffon Pie. This pie is a great make-ahead dessert for entertaining, not only because it is easy to put together, but because it has a combination of flavors and textures that you and your guests will absolutely love. Chiffon pies have mousse-like fillings that don’t require any baking because they are set with gelatin. While some of you might picture firm, brightly colored cubes of Jello when talking about gelatin, it can help set a mousse to the perfect consistency when used well. In the case of this recipe, the pie filling is creamy and almost seems to melt in your mouth, with a light and airy texture that is still firm enough to slice through. This filling starts out with a pudding-like base that is made with egg yolks, milk and plenty of chocol

Chocolate cookies are crowd pleasers in my house. No matter what occasion I’m baking for, whether it is strawberry shortcakes in the spring or pumpkin pies in the fall, there are always a few holdouts for a chocolate dessert. Cookies are a great way to offer a chocolate dessert any time, as they’re quicker and easier to make than most pies and other options – plus, one batch is always enough for a crowd. These Double Chocolate Ginger Bar Cookies are a fantastic option when you want to put together an indulgent chocolate treat in short order. These cookies were inspired by some chocolate bars that I had recently. I had both white and dark chocolate bars that were studded with pieces of candied ginger. They were delicious, because the spiciness of the ginger contrasted well with both the creamy white chocolate and the bittersweet dark chocolate, but I felt it would be even more delicious if all of those elements could come together in one recipe. These bar cookies are brownie-like, wi

Molasses is a wonderfully rich ingredient that I bake with regularly during the fall, winter and holiday baking seasons. It’s rich, bittersweet flavor is the backbone of many spice cakes, gingersnaps and molasses cookies. These Five Spice Molasses Cookies are not your typically gingerbread cookies, though they do use molasses as a based for their flavor. They’re generously seasoned with Chinese five spice powder for a unique and very delicious spicy sweetness. Five spice powder is a popular spice blend that typically includes star anise, cinnamon, cloves, pepper and fennel seeds, though it sometimes contains ginger, nutmeg or cardamom, as well. It’s available in the spice section at most supermarkets, and you’ll definitely be able to find it at an Asian specialty grocery store, as well. Since molasses is a strong flavor, I was generous with the five spice. The cookies have a great flavor straight out of the oven, but they improve with time, so these cookies will taste even better a

One of the things I love most about my Indianapolis neighborhood is not the houses or the old trees or the parks. While those are wonderful, the best part is this: walkability. I grew up in the suburbs in Minnesota, and we had to drive everywhere. Most places were a 10 to 20-minute car ride away. But when I moved to Indianapolis after graduating college, I gradually found that the city was structured in a way where you could walk to things. I walked to the grocery store and to the coffee shop, to the produce stand in an old gas station, and to the little shack transformed into an ice cream shop. The more I walked, the more I loved it. I felt connected to my place in a way that’s not easily put into words. Recently, I had the honor of speaking with an incredible entrepreneur, Majora Carter. She’s been working in urban revitalization and real estate development for years, and gave one of the first ever TED talks back in 2006 . She lives in the South Bronx, and has been working to beau

It’s not that I don’t like a traditional Southern Pecan Pie.  I’m pretty sure the distinction is that I’ve just never had the right Southern Pecan Pie.   It’s always a problem of proportions.  It’s a problem of what I can only describe as ‘goop’ to crust + nut proportions.  I try to keep my ‘goop’ ratios low in the foods that I eat, unless you’re talking about rice pudding, in which case… I’ll race you to the bottom of the pot.   The problem… and there actually is no problem at all with Pecan Pie… is the amount of wiggly corn syrup mixture in a standard pie dish.  With just a few cups of pecans, we’re left with an inch and filling wiggle that is just more than I can handle.   When I crossed paths with Deb’s slab-rendition of a traditional Pecan Pie I knew we’d essentially be creating a candy bar inside of a pie crust and SIGN ME UP, thank you.  Her recipe also calls for a chocolate ganache (twist my arm), and uses maple syrup or golden syrup instead of the popular corn syrup in

Pears can be a wonderful fruit to bake with and they’re featured in some of my favorite fall desserts, including Double Crust Pear Pie and Honey and Cinnamon Roasted Pears . This Sticky Maple Pear Cake is yet another fantastic option when you find yourself with a few extra pears on hand. The richly flavored cake is made with a generous amount of maple syrup and brown sugar, along with cinnamon, allspice and vanilla. There is just enough spice to contrast with the sweet pears, but not enough to overwhelm the toffee-like flavor of the maple. It’s an elegant dessert that tastes like comfort food in every bite! When I first started to work on this cake recipe, my intention was to make a variation on Sticky Toffee Pudding that included pears. Some of my experiments ended up being overly sweet and pears have such a delicate flavor that it can actually be overwhelmed by a sauce that is too strongly flavored. Maple syrup turned out to be the key, as it’s flavor stands out without overshado

Hello friends!  I swear I’ve worn tracks in the space between my kitchen counter, the oven, and the kitchen sink this week.  There’s been a lot of baking- afridge full of pies, racks full of these gingerbread marshmallows, and a lot of flour I need to sweep from the kitchen floor.  I’ve also managed to watch just about every episode of Next Food Network Star which turn out to be excellent motivation during all day + all night baking sessions. Continue reading Let It Be Sunday, 150! at Joy the Baker.

Madeleines are one of the most perfect cookies to pair with with coffee or tea. This is probably because the cookies are actually a lot more like cakes than they are like cookies, which means that the cookie crumbs soak up all the flavor of your favorite beverage as you nibble them between sips – making a very satisfying eating experience. These Mocha Chocolate Chip Madeleines are a perfect option for chocolate-lovers, whether you want to pair them with a sweet mocha or a classic cup of black coffee. The chocolate madeleines are infused with instant coffee powder and studded with chocolate chips, so they’re bursting with flavor in every bite. I used unsweetened cocoa powder to give these madeleines their chocolate flavor. It delivers a strong chocolate flavor without weighing down the cookies, which you want to remain tender, not overly dense. Instant coffee blends with the cocoa powder to turn chocolate into mocha. While I added the cocoa powder in with the flour, I recommend dissol

Hello friends! Let’s take good care this time of year.  Let’s fill our bodies with goodness in the midst of our holiday run-around.  This is my favorite time of year… mostly because of all the parties that include bourbon and pie – but there must be balance because balance keeps us happy, chill, and from losing our minds at the company holiday party.  (I did that one year and… well, I’m still here to tell the tale but it’s mostly a cautionary tale, ya feel me?)  There are a few things I do to keep my cool and balance this time of year.  I keep my fridge stocked with vegetables that I’ll snack on (aggressively) before a holiday party.  (I’m notorious for not eating enough at a party.  You too?) I also make it a point (a strong, very important point) to stay hydrated this time of year.  And!  To keep a bright and spicy Winter beverage in the refrigerator for myself and guests.   We’re making two warming tonics:  Blood Orange and Clove with DASANI Sparkling Blood Orange AND a Spiced W

Gingerbread cookies of all kinds – from cut out gingerbread men to crisp gingersnaps – are a staple in my home during the holidays. Their warm spices are incredibly satisfying on a cold night and they pair perfectly with everything from eggnog to hot chocolate. This year, Betty Crocker released a Limited Edition Gingerbread Cookie Mix as an easy option for anyone who wants to get those cookies made a little bit more quickly. The mix itself has a short ingredient list, with molasses powder, cinnamon and spices playing prominent rolls. Once you open the package of the mix, you’ll need to add butter, water and an egg to it. Everything should be mixed together in one bowl, so make sure your butter is very soft before adding it in, or you might have a little difficulty incorporating it. There are two recipe options on the package, one for gingersnaps and one for cutout cookies. The gingersnaps are drop cookies that are rolled in sugar, while the cutouts can be rolled out before cutting in

When we asked on Instagram if you needed healthyish cookie recipes, the responses was overwhelmingly YES! So, we’ve put together a list of recipes for our favorite healthy cookies, or really, healthyish cookies. What’s healthyish? Well, cookies aren’t healthy , per say. We’ve tried to make healthy holiday cookies in the past, and they’re not all that good. Healthyish is the sweet spot of using ingredients that are nourishing, just enough sugar, and intriguing spices and flavors to make sure the cookies still taste decadent. In fact, if you’re looking for podcasts, we recently talked to Obama’s White House pastry chef about this very thing. And last week Alex and I were on Live TV sharing a few of the recipes below. (Since healthyish is not a word, I’ll also use healthy cookies interchangeably below. You know what I mean!) Here are our 10 favorite healthyish cookies for this holiday. Each one is a recipe we’ve created, made multiple times, and loved. 1. Chai-Spiced Snowball Cookies

Palmiers are one of my favorite cookies to make. They’re easy, delicious and always a crowd pleaser. I sometimes make them with homemade puff pastry, but I often make them with store-bought pastry for a quick palmier fix. Using frozen, you can churn out these hard-to-resist treats in no time at all. I like to put my own twists on palmiers by adding ingredients like toffee and rainbow sprinkles , but one of the most impressive ways to up your palmier game is by turning them into Palmier Butterflies. If you’re familiar with making palmiers, these are shaped in exactly the same way as their traditional relatives and I will walk you through the folding process in the recipe below. Once your log of dough is shaped, it should be cut into individual pieces that are twice as thick as you might use for classic palmiers. Holding the folded side up (and the solid side down), make a cut into the pastry as though you are going to divide it into two separate palmiers, but only cut 2/3 to 3/4 of t

I'm currently on my third double chocolate cookie despite having all sorts of  recipe testing leftovers in the fridge I could cobble into a more nutritious lunch. Can cookies be lunch? I could swipe almond butter on top for protein. Why didn't I give these away like I said I would? 'Tis the season I suppose; always makes me feel like baking, it's getting the baked goods out the door that appears to be the challenge. So in between, there are easy dinners. I have been asked three times for a butternut squash soup recipe by different friends or readers and I realize we only have this stew to reference. I generally prefer my soups chunky, but let's add a pureed one to the archives for good measure. I saw this one while flipping through Melissa Clarks' recent book and it sounded too perfectly simple and spiced not to try. Plus, I had all the ingredients. I swapped in a little curry powder for some of the cumin, added ginger at the end and garnished it with a bit of

Let’s talk about pie crust!  It’s important because hopefully you have a homemade Apple Cranberry Crumble Pie making it’s way to your holiday table this year.  Pies come in a few parts, homemade pie crust, loads of filling, and some sort of topping (crumble of crust) –  but every solid pie starts with a flaky crust.   Making a pie from scratch can be intimidating.  I know it.  I really do.  I teach people how to make pie crust a lot and I know it’s scary.  I have a tremendous track record.  We’ve got this.   There are a few tricks to making a flaky pie crust from scratch – believe in yourself (this goes a long way, I swear), keep your fat and your water cold, work fairly quickly, add more water if necessary, and knead gently but confidently.   Here are some step-by-step photos to walk us through but leave a comment below if you have any burning pie crust questions!   Others in the BAKING 101 SERIES:     Which Oven Rack Should I Use? Continue reading Baking 101: How To Make Pi