Apricot Chocolate Oatmeal Cookies

This is a great companion cookie for the Oatmeal Craisin White Chocolate Cookie, and uses a similar recipe, with dried apricots replacing the craisins, and semi-sweet chocolate (chips, and exterior dipping) replacing the white chocolate. The original recipe from Food & Wine uses much higher butter/sugar to flour/oatmeal ratio than the craisin recipe, which makes the cookie spread and get a bit thing. I've adapted it to be somewhat closer to the craisin recipe.

Adapted from Food & Wine Annual Cookbook 2011:

Ingredients

• 2 cups old-fashioned oats
• 1 ½ cups flour
• ¾ cup butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup pecans
• 1 cup dried apricots, cut into ¼-inch dice
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350ºF. 
2. Bake the pecans until lightly toasted (about 8 minutes). Once cooled, chop coarsely.
3. Mix the oats, flour, baking soda and salt in a small bowl.
4. Using a mixer, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until blended. Beat in the dry mixture until just incorporated. 
5. Fold in the dried apricots, toasted pecans and chocolate chips.
6. Drop by rounded tablespoons onto lined cookie sheets (parchment paper or nonstick foil), spaced at least 1-2 inches apart. Bake for about 16 minutes until lightly browned. Let cool and transfer to wire rack.
7. Drizzle with or dip in melted semi-sweet chocolate. 

These cookies will expand more than the craisins recipe.

Passion Fruit Cake - New Beginnings

Passion fruit is one of my favorite fruits, and has sentimental meaning to me as well. I made this passion fruit cake to commemorate the closing of one chapter of my life, and to toast new beginnings.

This cake has layers of ricotta pound cake brushed with a passion fruit simple syrup, and a whipped cream / passion fruit curd filling layered with fresh strawberries and kiwi.

I also made a cupcake version using the passion fruit curd as the filling, and the whipped cream / passion fruit curd mix as the topping. If you need to find passion fruit puree or concentrate, your local mercado should carry some.

 As for this following cupcake . . .

This cupcake isn't one of my creations—it's Kara's passion fruit cupcake—but it has special meaning for me. Nearly 4 years ago, a beautiful sparkling ring was given to me on this cupcake. It was a magical, memorable evening, and there have been many magical, memorable moments since.

My dear baking assistant and I now officially part ways after nearly 7 years together, but I have no doubt we'll be sharing laughter and memories in the future, over Milo, cupcakes, and life's many other bonbons.

We began and ended our relationship with a leap of faith, and a deep sense of trust. While I wouldn't wish the heartache we went through upon anyone, I do wish everyone could experience a friendship as meaningful as ours. Love you, always.

Oatmeal Craisin White Chocolate Cookies

Oftentimes, recipes on the back of boxes / packages can be rather mediocre, having been dumbed down to be accessible to the general public. This one, however, despite its simplicity, is a home run. It's quick and easy, and most people seem to love the taste, even if they are not particular fans of oatmeal cookies, craisins, or white chocolate.

Adapted from Ocean Spray® Craisins® package:

Ingredients

• ⅔ cup butter, softened
• ⅔ cup brown sugar
• 2 large eggs
• 1 ½ cups old-fashioned oats
• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 oz. dried cranberries (i.e. Ocean Spray® Craisins®) - Note: I would use 1 to 1 ½ cups.
• ⅔ cup white chocolate chunks or chips - Note: I would use 1 to 1 ½ cups.

Directions

1. Preheat oven to 375ºF.
2. Using a mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 
4. Drizzle with melted white chocolate for extra flair and flavor.

Most of the sweetness and flavor for this cookie comes from the dried cranberries and white chocolate, so be liberal with those ingredients. In addition, note that these cookies expand very little in the oven. I would flatten them slightly before baking. No need to worry about the cookies running into each other as they bake.

Dame Chocolat - Bittersweet Chocolate Mousse Cake

A birthday cake for my office neighbor!

This bittersweet chocolate mousse cake is another one from Extraordinary Desserts. According to  Extraordinary Desserts' website:

"This cake is the Grande Dame of chocolate tortes. Dark and intense chocolate mousse sits atop a light layer of flourless chocolate cake creating a richly irresistible chocolate experience."

I was fairly stressed about all the components to this cake and the execution of the assembly, but I'm happy that it all worked out in the end. Two chocolate genoise cake layers are soaked with a semi-sweet cocoa simple syrup, and topped with bittersweet chocolate-rum ganache and bittersweet chocolate mousse. The surface finish is a chocolate miroir (see description and recipe below), and I used fresh gladiolus flowers for decoration. This is a death-by-chocolate sort of cake (which fortunately was the birthday boy's wish) that is moist and decadent, and oddly both light and dense at the same time.

The cake layers are flourless, and bake like a giant souffle (including the tendency to collapse). After realizing that I was not going to perfect the souffle in my first couple attempts, I decided to just make two cakes instead of splitting one cake into two halves. Although the cake is flourless, it is actually an airy genoise that holds up well when brushed with a syrup.

The cake is baked in a pan with a removable bottom to allow for easier handling. After baking, the edges of the cake are trimmed to reduce the diameter. Each cake layer is brushed with the syrup, topped with the ganache, and then covered with mousse, which spills over into the outer rim between the trimmed cake and the cake pan. After the cake sets in the freezer, a ganache layer is spread on top, and then a chocolate miroir is poured on to create a glossy, smooth finish.

What is chocolate miroir you ask? I describe it as a chocolate ganache with gelatin added for shine and texture.

Dark Chocolate Miroir

Ingredients

• ¼ cup sugar
• 2 tablespoons cocoa powder
• 2 tablespoons heavy cream
• 2 tablespoons water
  
• 1 gelatin sheet (or about 1/3 packet gelatin powder)
• 1 tablespoon glucose or light corn syrup

Directions

1. Combine the sugar, cocoa powder and heavy cream with 2 tablespoons water in a saucepan over medium-high heat and bring to a boil. Remove pan from heat.
2. While the sugar is cooking, place the gelatin in cool water to soften and bloom. Squeeze out or drain excess water. Add to hot sugar mixture along with the glucose (or light corn syrup) and mix well to combine.
3. Use immediately (pour over cake and spread evenly with a large offset spatula).

Dear readers: I no longer possess an SLR camera, so the photography work on this blog will suffer briefly while I use a camera phone and whatever other resources I have within reach during my random baking hours.

Sesame Caramel Rice Fritters & Tres Leches Cupcakes - Belated Cinco de Mayo

I didn't get a chance to make these for Cinco de Mayo like I had planned to, but I made them happen anyway over the past week.

Rice Fritters with Sesame Caramel
(see recipe from Food Network)

If you search for Cinco de Mayo desserts, churros, or variations of fried dough dipped in sugar, are likely to turn up. I thought these rice fritters would be slightly more interesting and challenging, so I decided to give them a try. Delicious, and well-worth the effort! But perhaps no healthier than churros (they are deep-fried afterall) . . .

 

Tres Leches Cupcakes with Dulce de Leche
(adapted from Saveur Magazine, see also theurbanbaker.com)

Ingredients
Makes 24 cupcakes

• 2 cups flour
• 2 teaspoons baking powder
• 1 ½ teaspoons salt
• 6 eggs, separated
• 1 ¼ cups sugar
• ½ cup whole milk
• 1 ½ tablespoons dark rum
• 1 tablespoon vanilla extract
• 1 14-oz can sweetened condensed milk
• 1 12-oz. can evaported milk
• 1 cup heavy cream

Directions

1. Heat ¾ cup of the heavy cream in a saucepan until it boils/simmers. Pour over white chocolate in a heatproof bowl. Let sit for a couple minutes before stirring with a spatula until the white chocolate is melted and smooth.
2. Preheat oven to 350°. Line cupcake pans with paper liners.
3. Sift the flour, baking powder, and salt into a bowl and set aside.
4. Beat the egg whites with a whisk attachment until soft peaks form. Continue beating while adding the sugar.
5. Separately beat the egg yolks until fluffy. Using the paddle attachment, add the flour mixture and whole milk, alternating between the two and ending with the flour.
6. Add the rum and vanilla and beat briefly until smooth.
7. Folk in the egg whites.
8. Scoop batter into cupcake liners, and bake for 16-18 minutes until slightly golden. Be careful not to overbake. Since the cake will be soaked in tres leches, it will ultimately be "moist" in any event, but the cake texture is spongy and can get stiff.
9. After baking, let cool slightly (~30 minutes), and then poke holes in the top of the cupcakes with a knife, making sure to penetrate to the base.
10. Peel off the paper liners. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream, and spoon the mixture over the warm cupcakes (3-5 tablespoons should do the trick, with the excess sitting in the cupcake pan to ensure that the bottom of the cupcakes are moistened). I wouldn't worry about oversoaking.
11. Cover the cupcakes with plastic wrap and refrigerate until well-chilled and the liquid is absorbed (at least 4 hours).
12. Spread/drizzle dulce de leche on top of the cupcakes, and top with whipped cream.
    

Home-made dulce de leche is quite easy. It is essentially caramelized condensed milk. Some recipes prepare it directly in the can by placing the can in a boiling pot of water. I decided to go with the oven method (see, e.g. David Lebovitz's recipe):

Pour a can of sweetened condensed milk into a shallow pie pan or baking pan. Place that pan in a larger roasting dish / baking pan that has a lid. Fill the outer pan with water until near the top of the inner pan. Cover with lid and baking at 425° F for 75-90 minutes. Check occasionally in case you need to add more water. A darker crust/layer will form on the top of the condensed milk / dulce de leche. Whisk the dulce de leche until it is smooth (you may need to strain out pieces of crust). Voila!

Ivoire Royale - White Chocolate Mousse & Berry Cake

According to Extraordinary Desserts' website:

"Ivoire Royale -- An exquisite torte made of fine layers of vanilla bean soaked pound cakes and creamy white chocolate mousse. Bursting with fresh raspberries, strawberries, blackberries and blueberries, this delicate mousse torte is hidden by white chocolate shaving dusted with powdered sugar."

This is a 10" cake, with sour cream pound cake layers, brushed with vanilla simple syrup. In between the layers are white chocolate sour cream mousse, fresh whipped cream, and berries. I only used strawberries and blackberries in my cake, but I think any combination would work. The decoration is white chocolate shavings and curls.

I'm not sure the recipe for mousse in the cookbook quite worked. For a better mousse consistency, I suggest the following:

White Chocolate Sour Cream Mousse

• 4 egg yolks
• ⅓ cup granulated sugar
• ¾ cup sour cream (room temperature)
• 6.5 oz (1 ¼ cup) white chocolate
• 2 cup heavy cream
• ⅓ cup powdered sugar

Directions

1. Heat ¾ cup of the heavy cream in a saucepan until it boils/simmers. Pour over white chocolate in a heatproof bowl. Let sit for a couple minutes before stirring with a spatula until the white chocolate is melted and smooth.
2. Beat the egg yolks and sugar in a stand mixer until pale yellow and fluffy.
3. Add melted chocolate to the whipped egg yolks.
4. In a separate bowl, beat the remaining heavy cream and powdered sugar together until peaks form.
5. Gently fold in the whipped cream and sour cream into the white chocolate-egg yolk mousse base.

I played with this while in-process, so the measurements may not be exact, particularly with respect to the whipped cream addition. I think that part can be made to-taste and to-texture, depending on what consistency and level of sweetness you are aiming for. The important addition here to the cookbook is the whipped egg yolk base, which gives the mousse a sturdier structure that won't run.

I had previously attempted this in cupcake form, but because this cake relies on being soaked in vanilla simple syrup, and having almost as much (or perhaps more) mousse and whipped cream than cake, I don't think the cupcake form delivers the same texture and flavor. Not to mention, I also dropped my entire batch of cupcakes before delivering them to a potluck event, so it is not quite a happy memory. One day, I will post a collage of all my disasters (usually in transit), when it doesn't pain me so much to think about it!

Yellow roses for my SYZters:

Milo | Dog Beach Day at Carmel-by-the-Sea

It's been a while since I have posted about Milo. But this romp earlier in the year at the Carmel-by-the-Sea dog beach is a fun moment worth sharing!

Milo is a keen and observant dog, but perhaps a bit too skeptical to be foolishly joyous and happy-go-lucky around strangers (both humans and dogs). As a result, he tends to come across as shy around new people. But when you get to know him, he is one funny pup who likes to tease and challenge you. It's hard not to anthropomorphize him!

This video is an especially happy one for me because Milo's wild play times in public have been more infrequent ever since he got attacked by a big dog last year. In addition, when we used to go to the Del Mar dog beach, the crowd of big dogs there always seemed to intimidate him, so he never quite got to appreciate the beach. Here, during a sunny moment of a rainy weekend, he finally finds a friend and learns firsthand what a wave is . . .