Proofed.

Lest I forget, I love to cook, and it seems that lately I’ve chosen to stay in and dedicate more time to the therapeutic experience of my craft. It’s an art, and a practice, and I’m thankful when I am able to tap into that creative vein. It rarely disappoints.

Right now, my home is filled with the heady, yeasted scent of freshly baked bread. It’s quite heavenly. I’d been wanting to make bread ever since the changing of seasons; there’s something really wholesome and nourishing about the craft of baking that attracts me. I’ve started to pay more attention to the precision of baking, I’m learning when I can get away with approximations, and when a bit more accuracy is required.

I’d had a somewhat successful attempt last week baking cinnamon bread, however my yeast was a bit past-date. Needless to say, my bread was a tad more dense than I would have preferred. The dough, however; rich with butter and eggs…I’ll definitely have to give it another go sometime.

With yeasted bread in mind, I perused several cookbooks and was seduced by a recipe for fougasse, unsurprisingly from David Lobovitz’ My Paris Kitchen. It’s a lovely, leaf-shaped bread that relies on the basics of any good yeasted bread really; flour, salt, yeast, water, and lends itself to endless variations. In David’s version, he adds chocolate, hazelnut and dried sour cherries. It was the cherries that caught my attention and found me digging through the pantry to see if I still had a few cherries on hand. I usually pair cherries with almonds, and rather than venture out in search of hazelnuts, I modified the recipe to suit my taste. Cardamom was requisite, as it has been making an appearance in several dishes I’ve prepared lately, both savory and sweet.

I’ve chosen not to rewrite the recipe with such modest adaptations. Rather, my intent is to demonstrate and to encourage one to not be limited by the dictates of a recipe in print, to give oneself permission to adapt, to be flexible and just…do it.

It’s kind of a recipe for life, really.

You’ll likely be able to find a recipe for the fougasse online, however I highly recommend picking up a copy of David’s book. It’s a trove of inspiration, visually appealing, peppered with personal experience, salted with wit and wry humor.

Enjoy, and much love,

Double Dipping.

Frequently I’ll start a conversation with my dear friend Lisa like “Hey, what should I do with this?”, to which she’ll barely glance upward as she rattles off a response. Last week’s question was answered with one word: clafoutis.

I’ve made many (well, a few) custards over the years, however I had not been acquainted with the velvety, not quite cake, yet not entirely custard concoction of French origin. An internet search yielded countless recipes, some containing shocking amounts of butter and eggs, others with lengthy ingredient lists, to more demure and simple recipes. Some called for flour, others did not. Several recipes recommend letting the batter rest overnight, which makes sense; the liquid absorbs some of the flour, improving the texture.

I set it all aside for a bit and steeped some bay leaves in cream and milk.

In My Paris Kitchen, David Lebovitz writes that “…we’ve become more and more dependent on recipes to tell us each and every detail, so we don’t have to think for ourselves. Or we’ve somehow become afraid to trust our own instincts”. I get that. I rarely follow a recipe verbatim, rather I use them as a template, a starting point. and then cook with instinct. It’s how I’ve learned what works, and what doesn’t.

I imagined that blueberries would pair well with the nutmeg-like flavor of bay leaves, and I still had remnants from my last trip to the farm on hand, so I used them in my first go-round. Needless to say, it was a stunner and was enjoyed by many at a party the following night. I reluctantly deposited what remained in my dear friend’s kitchen and was already dreaming up another variation on the way home.

Blueberry and Peach Clafoutis

The next generation involved cornmeal intermingled with honey and lemon-verbena-scented custard. This batter held a coarser consistency, however once baked, the cornmeal coalesced into soft and spongy cream-soaked layer, reminiscent of graham crackers in milk. Extremely comforting. Tart blackberries complemented the wild honey and kept it bright and easy to justify eating pretty much any time of day.

Which is exactly what I did.

Honey Cornmeal and Lemon Verbena Clafoutis

Enjoy, and much love.

For Emily.

I’ve been remiss, again, with my posts. Life and long summer days have wrapped me in a tight cocoon and I’ve gone adrift; carried through sadness, sunshine, grief, laughter and bliss.

The loss of a loved one, followed by the loss of another have left great voids, and yet I’ve just come back from one of the best vacations in some time.

Spending the past two weeks in the company of my teenage daughter, just she and I, has been surprisingly pleasant.

A bit of sand and surf in the mix can’t have hurt.

In the weeks prior to our departure, I made use of summer’s finest. I set aside sweet aspirations and went straight for the savory: eggplant, zucchini, tomatoes and peppers, crafting them into an unctuous load of ratatouille, fat with flavor and richly satisfying.

I don’t generally fare well with nightshades unless they are well-cooked. With ratatouille, the biggest investment is time; the peppers and tomatoes have ample opportunity to languish about at gentle simmer until their flavors mellow, sweeten and concentrate into jammy perfection. Into which gets folded a load of caramelized, roasted eggplant and zucchini. I use a recipe from Francis Lam as my template, following his method (nearly) verbatim, save a shortcut, here and there. I’ve been using it for years; as it’s probably the best ratatouille recipe I’ve found. Its yield is quite generous, encouraging me to divide in half and freeze some for later, however my leftovers were pulled from icy depths within about two weeks, as I found myself craving it daily.

Ratatouille is incredibly versatile, I folded it into fluffy omelets, enjoyed it with quinoa, served it with toasted baguette, and alongside cold salmon during an impromptu picnic. I also recall serving gently warmed over salad with a bit of feta and chickpeas.

This’ll likely eat up an afternoon, however the hands-on investment is pretty modest. Having the ingredients prepped and at the ready makes for a smooth experience.

The rest is merely waiting. And waiting. And…

Enjoy, and Much Love,

Weapons-Grade Ratatouille by Francis Lam, with adaptations.

http://www.salon.com/2010/08/07/ratatouille_weapons_grade_style/

Note: this recipe yields approximately 1/2 gallon of ratatouille. I wouldn’t recommend halving it, as the effort alone is worth its yield. Ratatouille will keep well, refrigerated for ~5 days, or up to three months in the freezer.

Ingredients:

1 head garlic, minced

3 shallots, minced

1 large onion (about 12 ounces), minced

½ cup extra-virgin olive oil

Salt and pepper

2 large red peppers, puréed

4 pounds of tomatoes, puréed

2 pounds of zucchini, cut into cubed

2 pounds of eggplant, cubed

2 Tbsp fresh thyme leaves

1/2 cup chopped fresh basil

Additional 2-3 tablespoons olive oil, as needed

Method:

Salt eggplant with ~1/2-1 tsp of salt, then set in a colander to drain. This will aid the eggplant in releasing some of its water content. Set aside and proceed with the following.
In a large pan, heat olive oil over medium-low and add garlic, shallot and onion. I used a 4-quart wide-bottom Le Cruset enameled cast iron, which I knew would handle the volume. Season with salt and pepper; ~1/2 teaspoon each, or a nice healthy pinch.
Once the aromatics are glossy and golden, add the red pepper puree and another pinch of salt and pepper. Allow the mixture to simmer for a good 30-45 minutes, until the volume is reduced by about half.
Next, add the tomato puree and continue to simmer, giving a gentle stir every 20-30 minutes or so. The sauce will simmer for ~1.5 hours, during which time you’ll proceed with roasting the eggplant and zucchini
Preheat oven to 450. Line two large baking sheets with parchment. Pat the eggplant dry, then toss both eggplant and zucchini with a generous amount of olive oil, salt and pepper.
Roast until nicely-charred, about 40 minutes. This may require shifting pans about halfway through, and may require two stages due to the sheer quantity of veggies. However, this dish has nothing but time on its hands. Set roasted veg aside for later.
Once the tomato base has reduced considerably, down to a mere quart, maximum, and the olive oil has become visible on the surface of the sauce, fold in the roasted vegetables. Give the mix a few more healthy gratings of pepper.
Fold in basil and thyme. Taste again and season with additional salt and pepper, if needed.

In Need of a Redirect.

Full disclosure: I love all things sugar. If I were to estimate the ratio of sugar to just about everything else I’ve been consuming lately, I could easily say that it’s about 2:1.

Ice cream, gelato, chocolate, pie, cake, candy bars, crisp. Ice cream, pie, crisp.

Oh; was there a repeat there?

My cravings tend to swing like a pendulum toward the extreme; with sugary indulgences leaving me sleepy, hypoglycemic, and most importantly, craving more. I know enough about sugar and metabolism that when I eat sweets, and I don’t balance them out with a hefty dose of other savories, it leaves me wanting. I am intimately aware of my tendencies toward emotional eating, stress; eating; nervous eating.

Having attuned myself to interplay between body and mind, I am able to sense when something is off. That being said, the resultant feeling of being uncomfortable doesn’t necessarily result in changed behavior. Rather, it usually takes a knockdown before I am motivated to do something different.

So, this week, in keeping with a healthy body-mind, I have set an intention to nourish myself with a bit of temporary restraint, so as to regain the balance which I know is inherently there.

Am I planning to toss my gorgeous pie plates, cake moulds, bundt pans and French rolling pin?

Absolutely not.

Rather, I choose to bring balance to the forefront, give presence to my meals, savor and cultivate community around the shared dining experience.

I’ll leave that with a post of a recipe I made last week for an energy bar that’s loaded with good things: protein, calcium, magnesium, zinc and manganese. They also just happen to taste amazing; sweet, chewy and filling; they are the perfect pack along for a busy day and a great option to reach for when the urge to nosh strikes. These bars require a bit of oven time, which many not be of interest in the midst of a summer heat wave.

For a no-cook bar that’s equally satisfying, check out my recipe for Cherry Chocolate Energy Bars (AKA: The Mega).

Enjoy, and much love,

With unfailing kindness, Life presents what you need to learn.

[Charlotte Joko Beck]

Cherry Tahini Bars

1 c oats
1 c shredded coconut
1 c dried cherries
1 c pumpkin seeds
1/2 c sesame seeds
1/2 tsp ground cardamom
1/2 c tahini
1/2 c honey
1 tsp vanilla extract
1/2 tsp salt

Method:

Preheat oven to 375 degrees fahrenheit
Line an 8×8 glass baking dish with parchment, or grease with coconut oil or butter; set aside.
Combine salt with tahini and honey and warm over low-medium heat until just bubbly. Remove from heat and add vanilla.
Combine dry ingredients in a medium sized mixing bowl; add tahini-honey mixture; stir until incorporated.
Using oiled hands, press evenly into pan.
Bake for ~20-25 minutes until golden brown and fragrant.
Remove from oven and allow to cool slightly.
Cut into bars.
Bars will keep for ~5-7 days at room temperature when stored in an airtight container. Freeze for longer storage.

Eating My Words.

90° in Seattle means minimal cooking, little adherence to a clock (save for those pesky responsibilities such as work, etc.), beaches, cooking as little as possible, immersing myself in the company of good friends, lazy afternoon naps, early morning runs, getting lost in a good book, Sunday brunches.

Consummate Summer.

While I haven’t yet been able to reconnect with my passion for cooking, I have been flirting with it the tiniest bit, here and there. Fortunately I have dear friends who remind me that, while delicious, gelato is not best consumed breakfast, lunch and dinner.

Here’s a few flavors I’ve made over the past week:

Mulberry-Thyme

Rhubarb and Lemon Verbena

Chocolate Peanut Butter (vegan, no less!)

Straight-Up Green Tea

And I think there’s a Cherry and Toasted Almond in the works…

I’ve made use of cast offs from other people’s gardens, like this fabulous basil-walnut pesto, which I folded into a summer salad with garbanzo beans farro, cucumber and mint.

Then there was a post-coffee meander through the city that led me to a lesser-traveled street and a bunch of the juiciest blackberries, warm and sweet in the summer sun. I ate what I could, then gathered a pint or so, to which I introduced to a bit of lavender and blueberries and let them bubble and burst into a pretty fantastic pie.

There’s a hint of cardamom in the filling, which grounds it somewhat, because this truly is a ‘knock your sandals off’ kind of pie. I used bits of leftover dough, which I’d saved from a decorative galette I’d made a couple of weeks back. You could easily substitute a crumble, or top with another layer of crust, or simply leave it naked and blushing.

Enjoy, and much love,

A flower does not think of competing with the flower next to it.

It just blooms

~Sensei Ogui

Lavender Black and Blue Pie

Ingredients:

Crust for 9-inch pie (for a great pastry and technique, click on the link, here)

Filling

4-5 c mixed berries

1/4 c brown sugar

1/3 c unbleached sugar

3 tbsp tapioca starch

2 tsp lemon juice

1 tsp dried candied lavender flowers, or 2-3 drops lavender essential oil

1/2 tsp cardamom, ground

1/4 tsp salt

**Demerara sugar, or other coarse sugar, for dusting

Method:

Preheat oven to 425 degrees F.

Fit crust into a 9-inch pie plate; let chill in the refrigerator for ~10-15 mins while preparing pie filling.

Combine berries with lavender and lemon juice in a bowl. Sift together remaining ingredients and toss with berries.

Fill crust and brush pastry with egg wash. Sprinkle with demerera and bake for ~15 minutes. Turn heat down to 375 degrees and bake for an additional 30-35 minutes until golden and bubbling.

Cool completely on wire rack, then serve.

All Good Things.

I’ve had intention to post for a while now. Sometimes words are difficult when I’m experiencing a full spectrum of emotion. I’d rather project a sunnier disposition.

Lavender Honey Custard Pie

I’d recently been gifted some pearls of wisdom that have become woven into my consciousness and given me sustenance. While the intended topic was somewhat unrelated, the sentiment resonated with me in such a way that I feel it in my quiet moments, reminding me to quickly get myself back to doing what I love.And so while my heart just hasn’t been there, I go through the motions, and find some nourishment, physically, emotionally and spiritually. In feeding others. In feeding myself. In running and not being concerned about time or distance. In foraging, photographing, hugs, conversation.

I picked mulberries and thimbleberries with a dear friend, I made lavender honey custard pie that would knock your (argyle) socks off. I crafted a salad with Sunday afternoon’s farmer’s market bounty.

And I said goodbye to a loved one.

Sitting here as I’m typing this, the scent of rhubarb and lemon verbena are filling my cosy little apartment, and brightening my spirits.

At six a.m.

I’ll share more on that later, but for now, here’s a recipe for a salad that’s been sustaining me for the past several days. I roasted some walnuts with a bit of honey, olive oil and salt, then pulled together the remaining ingredients, rather quickly. The lemon-thyme vinaigrette is the perfect complement to the sweet astringency of the walnuts and the bitter kale. It’s a great one-dish meal.

Enjoy, and much love,
J

Kale and Farro Salad
2 c farro, cooked
2 c finely shredded flat-leaf kale
1/4 c finely diced red onion
1/4 c toasted walnuts
2 medium to hard-boiled eggs, peeled and quartered

Lemon-Thyme vinaigrette:
1/4 c olive oil
juice of 1/2 large lemon
1/2 tsp salt
1/2 tsp pepper
1 tsp fresh thyme leaves

Method:
Whisk vinaigrette ingredients together; set aside.
Combine cooked farro, kale, onion and toasted walnuts in a large bowl. Combine with vinaigrette, and garnish with egg when serving.

Everything’s Coming Up Rhubarb.

My father is the champion of all things kitchen. He has more gadgets than I care to mention, and what seems like an endless amount of storage space with which to put them. I, on the other hand, have had to whittle things down to fit into my urban kitchen.

Needless to say, when he offered me his DeLonghi gelato maker, still in its original packaging, I said yes; perhaps a bit more for him than for myself. It’s what daughters do.

Now, given the amount of real estate that I have, making space for this 30-lb pound beast required I engage in a bit of kitchen economy. Minor hassles aside, I couldn’t help but get swooned by the promises of sweet, chilled confection at my fingertips. As soon as I’d had it wrenched from the box, I started dreaming about what I was going to make.

Actually, that’s not entirely true. A more accurate statement would be that I found myself dreaming about gelato allweek long. I’d be out for an early morning or afternoon run, inhaling the scenery and the ideas would percolate. Wild flavors like rosemary peach andthyme rhubarb would swirl like the paddle of the machine, blending possibilities.

I still had a bit of rhubarb left from the last foraging, to which I added a couple of sprigs of thyme and a bit of sugar and let it bubble away on the stove until it made a nice jammy compote. While the rhubarb was doing its thing, I steeped vanilla bean in some milk and brown sugar and let it simmer for a while until it had just the faintest hints of caramel.

Mixing the components together took hardly any effort, and within little time, I had an incredibly flavorful treat. The hint of thyme was quite complementary to the rhubarb; its subtle flavor layered between sweet and tart. Definitely present, but not overpowering.

The gelato can be enjoyed straight up, or embellished a bit of granola or perhaps a few gingersnaps.

Rhubarb-Thyme Gelato with Caramel Cream

Enjoy, and much love,

Rhubarb Thyme Gelato with Caramel Cream

Caramel milk base:
1 1/4 c milk
1/2 c cream
1/2 c brown sugar
1/4 tsp salt
1 vanilla bean, scraped, or 1 tsp vanilla

Rhubarb Thyme Compote:
8 oz rhubarb, cut into 1 inch pieces
1/3 c sugar
2 sprigs fresh thyme, or 1/2 tsp dried
Zest and juice of 1/2 lemon

Method:
Combine milk, sugar, salt and vanilla bean, if using, in a small saucepan. Over moderate heat, stir until sugar dissolves, then continue to summer until reduced to ~1 cup. Remove from heat; add cream and vanilla, if using liquid. Pour into bowl and chill.

While milk is simmering, prepare compote:
Combine all ingredients in a small saucepan. Let bubble over medium heat until rhubarb is soft and cooked through, about 6-8 minutes. Remove thyme stems and then place in a glass container or bowl and chill.

Pour cream base into gelato maker and prepare according to manufacturer directions. When firm, add 2/3 c rhubarb compote. There will be a bit left over, which will taste fantastic on scones or toast, or mixed with yogurt.

Freeze up to two weeks, though gelato is best enjoyed within 1-3 days.

You’re Baking Me Crazy.

I’ve been thinking about rhubarb pretty much constantly for the past several weeks, picking up stalks regularly at the farmer’s market and grocery, as it finds its way into cakes, jams and spreads.

This weekend, I was able to do a bit of pruning at my father’s and took home a moderately sized sack of perfectly rosy beauts. I’d been planning to make dessert for some friends, and, given our glorious hint of early summer, a sort of strawberry-rhubarb shortcake came to mind. A recipe I’d discovered recently boasted a sweet-savory concoction of roasted fruit with balsamic and maple flavors, which brought my own craft into the sweet-savory realm. I dreamt of thyme and pepper-coated berries and barb, caramelized and tender, folded into layers of whipped cream and fluffy biscuits.

Given that I still had a bit of ricotta on hand from recent baking adventures, I thought it might be interesting to incorporate it into some pastry for shortcake. Much of baking is the result of a formula: fat+liquid+flour. I recalled Michael Rhulman’s genius concept of using ratios for basic batters, pastry, cake and the like. You can find a link, here.

I added a couple of tablespoons of sugar, as this is more of a dessert biscuit, and used equal parts ricotta and milk. The rest is well, all me.

Like so many fine things, this dough takes only a moment to come together, then it must rest, given some delicate handling, then rest again. The biscuits can be refrigerated, or frozen to bake at a later time. The resultant crisp and flaky texture is ruined by moisture, so it’s aways best to eat biscuits the day they are baked.

I measured my ingredients out using a scale, however I’ll provide approximations using household measurements. For the original recipe, refer to link above. Additionally, I bake my scones and pastry at a higher temperature, say, 425 degrees F. This melts the butter quickly and creates those lovely air pockets that make for a light, fluffy, buttery-layered biscuit.

Enjoy, and much love,

Thyme and Balsamic-Infused Rhubarb with Strawberries , Ricotta Shortcake and Vanilla Whip Cream

Thyme and Balsamic-Infused Rhubarb and Strawberries , Ricotta Shortcake and Vanilla Whip Cream

Thyme and Balsamic-Infused Rhubarb and Strawberries

Inspired by Ladystiles Roasted Rhubarb and Strawberries:

**Note: the fruit can be prepared 1-2 days ahead of time and stored along with their juices, until ready to serve.

2.5-3 cups rhubarb, cut into ~1-inch lengths

1 pint strawberries, split

2 tbsp balsamic vinegar

3 tbsp sugar

2 sprigs thyme, plucked of leaves

dash of freshly-ground black pepper

Method:

Preheat oven to 350 degrees

Line a rimmed baking sheet or roasting pan with parchment paper.

Combine rhubarb and strawberries in a large bowl. Whisk remaining ingredients together; pour over fruit. Toss gently.

Pour into prepared pan. Bake for about 40 minutes, until juices have started to bubble and thicken. Remove and serve with Ricotta Biscuits (recipe follows)

–

Ricotta Biscuits

Ingredients:

2 c flour

2 tbsp sugar

2 tsp baking powder

1 tsp salt

1/4 c butter, chilled and diced

1/2 c ricotta

2 oz milk

Method:

Mix dry ingredients together; set aside.

Using a pastry blender or food processor, cut flour and butter until the mixture starts to resemble coarse sand; leaving a few larger pieces strewn throughout.

Whisk together ricotta and milk; add to flour.

Using a wooden spoon or hands, stir the liquid into the flour/butter until it’s just barely absorbed. Turn onto a flat surface, and knead, just a few times to bring it all together. There will still be bits of butter poking about; this is key to a flaky biscuit.

Wrap in plastic/parchment and refrigerate for at least 30 minutes.

Once chilled, begin rolling: roll out dough into a rectangle ~1/2 inch thick.

Fold in thirds, then refrigerate a further 30 minutes.

Repeat the rolling, folding and chilling cycle once more.

As the dough makes its final rest, preheat oven to 425 degrees.

Line a baking sheet with parchment; set aside.

Shape dough with your hands, or roll out to ~3/4-inch thick and cut with a biscuit cutter.

Brush biscuits with a bit of milk, if desired, then bake for ~12-15 minutes until golden and puffed to about twice their original volume. Serve either warm or at room temperature.

Aiming for Perfection.

It’s no secret that I love a good cake. Or a cookie, or a pie. When I’d happened upon a recipe for a ricotta-based cake recently, I had to try it. I am a huge fan of ricotta cheesecake, and after making several flour-based cakes with yogurt or buttermilk, I had no doubt that incorporating ricotta into a cake would result in something rich, moist and luxurious. I fantasized about it for days and proceeded to make it over Mother’s day weekend (you’ll find a in image of the finished product in my last post).

Berry Tartlets with Lemon Curd

While the flavor was superb, especially alongside freshly-made mango sorbet, I was not pleased with the consistency. I was craving a cake with a firmer crumb, one would pair well with a velvety cup of black coffee or tea.

Needless to say, I was sucked into the vortex of time by other responsibilities (and not to mention, tartlets!). I’d nearly forgotten about the cake until last Sunday. After a leisurely day spent with friends, I was gifted with a jar of grapefruit marmalade, made by my most fabulous and talented friend, Lisa. The peel was candied to the point of jewel-like perfection; the fruit bathed in bitter-sweet syrupy goodness. At that moment, thoughts of a Ricotta and Cornmeal Cake with Grapefruit Marmalade began swirling about in my head.

I’m rather pleased with the consistency. Dense, but with a delicate spring, the cake pulled easily away from the pan’s edges and turned the most glorious of nut-brown. The cornmeal gave it just the right amount of toothsome crunch I was hoping for, and kept the cake appropriately moist. Dots of marmalade tucked into the batter gave it a flirty and sweet astringency, however what brought it all together was the marmalade syrup that was drizzled on top while still warm.

I’d meant to reserve a slice for photographing, however this cake didn’t make it more than two days. Needless to say, I received many accolades and had to restrain myself from buying more ricotta at the grocery this afternoon.

Grapefruit Marmalade

Enjoy, and much love,

J

Ricotta and Cornmeal Cake with Grapefruit Marmalade

Ingredients

10 tbsp butter

3/4 c sugar

zest of 1/2 lemon

3 eggs, separated

1 c ricotta, drained of excess water

1/2 c unbleached white flour

1/4 c cornmeal

1/2 tsp salt

2 tsp baking powder

1/4 c grapefruit marmalade

Method

Preheat oven to 350 degrees

Generously butter a medium-sized bundt pan, or an 8-inch round pan.

In a small bowl, combine dry ingredients. set aside.

Combine butter and sugar in a stand mixer. Cream for 2-3 minutes, until light, scraping down sides of bowl as needed.

Add egg yolks, one at a time, then add ricotta and lemon zest.

Mix in dry ingredients with a few swift turns. Be cautious not to over-mix.

In a separate bowl, whisk egg white until firm, but not dry. Fold into batter.

Pour about half of the batter into pan. Drop spoonfuls of marmalade onto batter, then cover with remaining batter.

Insert a skewer or the handle of a spoon into batter and swirl slightly to incorporate the marmalade; smooth top of batter.

Bake for ~50 minutes, until cake is set and starts to pull away from the sides of the pan.

Remove from oven; cool on rack for ~10 minutes then invert.

While cake is cooling, quickly warm 2 tbsp of marmalade with 1 tsp of honey. Pour over inverted cake.

**Note: this cake keeps well on the counter for 1-2 days, or in the refrigerator for 3-4 days, one can imagine.

I didn’t find the need to test that theory.

Building a Better Bar, Mother’s Day, and Other Musings.

I’ve been a bit remiss and have let more time pass then I would have preferred in-between posts. However, in the midst of a sea of change, I allowed myself to be swept into the currents and just experience life for a bit. Needless to say, two weeks flew by and frankly, with the Sun flirting with us North-westerners the way it has been lately, I much prefer being outdoors to propping myself up behind a computer.

I spent this past weekend on Camano Island, getting immersing myself in family and in nature. It’s incredible how clear everything sounds when one gets away from city noise. I become so acclimated that the horns, sirens, cars, and conversion become a din in the background; urban white noise.

After just one day, my senses were heightened, I could make out woodpecker, owl, crow, starling and finch song. The wind carried the scent of lilacs, among other things. I had the faintest perception of smoke, with no visible sign to accompany it. Rays of sunshine reflecting off rippled wate, like little gold medallions. My heart was full, and I was content.

My mother and I both enjoy spending time in the kitchen, so a decent portion of the weekend was spent preparing, and enjoying food.

My beautiful mother, back in the 60’s.

Mom’s Green Smoothie

Ricotta Cake with Mango Sorbet

Sugared Petals

I’m am amazed at the vast array of energy bars available these days. I’m not generally a fan, as they always seems bit heavy and I’d rather eat a meal than a meal substitute. Occasionally however, I’ll pick one up out of curiosity, or just plain hunger. Sometimes they’re surprisingly good, however more often they are purchased as a requisite to remedy one of my hypoglycemic meltdowns. It is with careful tongue I say I have never been enthusiastic about them, either in the moment or otherwise.

Cherry Chocolate Energy Bars (AKA: The Mega)

If I do decide to grab a bar, I always read the ingredients to ensure they are ingredients I recognize. The one that appealed to me most recently promised the satisfactory equivalent of a “full bowl of hearty oatmeal”. I was pleased to read the list of ingredients and find no added sugar. I love sugar, clearly, however I’d much rather eat it deliberately, in a decadent dessert, rather than try to pass it off as breakfast.

My mother and I decided to make our own equivalent, and the results were not too shabby. I’ve been taking one to work with me daily as a rescue for when I am super swamped and liable of melting before lunchtime, or as a quick source of fuel prior to a run. The nice thing about home-made energy bars is that they are highly adaptable and can be modified based on what is available in the pantry. Our pantry was fairly well stocked, however it would be relatively straightforward to swap one ingredient for another, or to use one seed/nut variety, rather than several to simplify things a bit. I used whey protein, however it would be reasonable to substitute a plant-based protein, if desired. This bar is jam-packed with good healthy fats and protein, and delivers a sustainable energy. Add to that, it tastes good as well.

Oh! And don’t worry; I’ve always got something sweet in the works.

Caramel Milk Jam

Enjoy, and much love,

Cherry Chocolate Energy Bars (AKA: The Mega)

Ingredients:

1 c oats

3/4 c seeds (chia, hemp, sesame)

1/2 cup dried fruit (I used a combination of cherries and raisins)

1/2 c cashews

1/4 c cacao (cocoa powder)

1/4 c protein powder

2 tbsp honey

2 tsp coconut oil

1 tsp vanilla

Pinch of salt

2 oz dark chocolate, chopped

3-4 tablespoons water, as needed

Method:

Combine all ingredients except chopped chocolate and water in a food processor.
Add water, one tablespoon at a time, until mixture is just starting to come together. Stir in chopped chocolate.
Press into a 9×9 pan, or other mould and chill.
Cut into bars. Refrigerate for up 2-3 weeks, or freeze for several months.

She Bakes Sweetly

Serving up delicious with Instinct and Heart

Dessert

Proofed.

Double Dipping.

For Emily.

In Need of a Redirect.

Eating My Words.

All Good Things.

Everything’s Coming Up Rhubarb.

You’re Baking Me Crazy.

Aiming for Perfection.

Building a Better Bar, Mother’s Day, and Other Musings.

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