Mini Meringues

Happy Passover if that applies to you! And happy Wednesday if it doesn't! Passover is the Jewish holiday where we celebrate our ancestors' escape from slavery in ancient Egypt. We do this by participating in a seder (basically a big, well-structured, glorified dinner party) with family and friends to reenact the story and discuss it. Naturally, I took responsibility for making all of the desserts for our little seder for 15.



One of the most important features of Passover is refraining from any leavened bread, as our ancestors didn't have time for their bread to rise before they fled Egypt. Baking without flour or leaveners is, of course, an interesting challenge. Hosting a seder with friends instead of traveling to be with family was a perfect opportunity to try my hand at making some classic Passover desserts that I've never made myself.

Naturally, I made chocolate toffee matzo. I also made a lemon cheesecake and a fruit salad. But one of the runaway hits of the night was these meringues. They were crispy and smushy at the same time, had a slight vanilla marshmallow flavor, and had all disappeared by the end of the night. Even if you're not celebrating a special occasion, these are a fun way to practice your egg-whipping techniques.

Mini Meringues
Adapted from Cooks Illustrated
Makes 48 Meringues
Printable Recipe

3/4 cup granulated sugar
2 teaspoons cornstarch
4 large egg whites
3/4 teaspoon vanilla extract
1/8 teaspoon table salt

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.

2. In stand mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl with rubber spatula. Return mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.

3. Working quickly, place meringue in pastry bag fitted with large star tip. Pipe meringues into inch-wide mounds about 1 inch high on baking sheets, 6 rows of 4 meringues on each sheet. Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven at least 1 hour, or 2 if your kitchen is humid. Remove from oven and let cool to room temperature before serving, about 10 minutes.

Winter Root Vegetable Gratin

Great news! Winter's over! Spring is here! Well, just in case you felt like living in the world of cold, cozy, comfort food weather a little longer (or unless you live in the Southern hemisphere), here's a little weekend project for you as the very last of the winter vegetables make their appearances at the market.



This Winter Root Vegetable Gratin introduced me to a few vegetables I had neither cooked with nor tasted before. Rutabaga? Celery root? Fun new things to play with! The best thing about this gratin is the herbaceous cream. That's right, I said herbaceous cream. I'm not messing around here. The aroma is intoxicating; make sure you have a place to sit down after you take a whiff of the simmering pot of gratin juice.



Winter Root Vegetable Gratin
Adapted from Everyday Greens
Serves 6 to 8
Printable Recipe

2 large leeks, roots trimmed
1 cup milk
1 cup heavy cream
2 garlic cloves, smashed with the flat side of a knife, skin left on
1 teaspoon coriander seeds, toasted
1/2 teaspoon black peppercorns
6 flat-leaf parsley sprigs
3 to 4 fresh thyme sprigs
2 fresh oregano or marjoram sprigs
5 fresh sage leaves
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon olive oil
salt and pepper
1 tablespoon minced garlic
1/4 cup white wine
1 1/2 tablespoons chopped fresh herbs: flat-leaf parsley, sage, and thyme
1 large rutabaga, about 3/4 pound
1 large celery root, about 1 pound
2 ounces Parmesan cheese, grated, about 2/3 cup
3 ounces Fontina cheese, grated, about 3/4 cup
1 1/4 pounds Yellow Finn or Yukon Gold potatoes
1 heaping tablespoon all-purpose flour

1. Preheat the oven to 375F.

2. Trim the green tops from the leeks. Coarsely chop 1 cup of the tops, wash them well, then drain. Cut the white part of the leeks in half lengthwise and thinly slice them. You should have about 2 cups. Wash well and drain.

3. Make the herbaceous cream: in a small, heavy-bottomed saucepan, combine the milk and cream with the leek tops, whole garlic, coriander, peppercorns, herb sprigs and leaves, and bay leaf. Bring to a simmer and cook over medium-low heat for 5 minutes. Set aside to steep for 30 minutes. Strain the cream.

4. Heat the butter and oil in a small skillet and add the leeks, 1/4 teaspoon salt, and a pinch of pepper. Cook over medium heat until soft, about 3 minutes; add the garlic and cook for 1 minute. Add the wine and cook until the pan is nearly dry, about 3 minutes. Transfer to a bowl and mix in the herbs.

5. Bring a medium-size pot of water to a boil and salt lightly. Peel and quarter the rutabaga and celery root. Use a vegetable slicer or sharp knife to thinly slice them, keeping them in separate piles. Drop the rutabaga into the pot and cook until just tender, 2 to 3 minutes. Using a strainer, scoop out the rutabaga, rinse under cold water, and drain. Repeat with the celery root.

6. Combine the cheeses and set aside.

7. Butter a 2-quart baking dish. Thinly slice the potatoes and lay one third of them in the bottom of the dish, overlapping the slices and rows as you go. Sprinkle with salt and pepper, half of the flour, and spread half of the leeks on top. Layer on the rutabaga and sprinkle with one third of the cheese. Follow with half of the remaining potatoes, sprinkle with salt and pepper, and the rest of the flour. Spread the remaining leeks over, layer on the celery root, and follow with one third of the cheese. Layer on the last of the potatoes, sprinkle with salt and pepper, and pour the cream over.

8. Cover the dish and bake for 45 minutes. Uncover, press the potatoes down with a spoon, and continue to bake, uncovered, until completely tender, 15 to 20 minutes more. Test for doneness with a paring knife or skewer. Sprinkle the rest of the cheese on top and return to the oven until golden on top, about 5 minutes more. Let the gratin sit for a few minutes before serving. It will soak up any excess cream as it begins to cool.

Candied Kumquat Brown Butter Streusel Pecan Muffins

The name of these muffins is a mouthful. In fact, the muffins themselves are a mouthful! But I couldn't bring myself to shorten it, it's just... so... accurate!



The original version of this recipe actually called for dates, but I'm not the biggest date fan. So when I heard that the author sometimes uses candied kumquats instead, I signed right up for that version. This was my first time using quinoa flour. It gave the muffins a wholesome, nutty flavor that was fun to try.

These were by far the moistest muffins I've ever made. As in, so moist that even though they were fully cooked, they were a fork-and-knife (or if you're hungry me, fork and hand) operation.

Candied Kumquat Brown Butter Streusel Pecan Muffins
Adapted from the Big Sur Bakery Cookbook
Makes 1 dozen muffins
Printable Recipe

For the streusel topping:
1/4 cup pecan halves
1/2 vanilla bean
1/4 cup unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup (packed) light or dark brown sugar
1/4 teaspoon kosher salt

For the muffin batter:

1/2 cup pecan halves (optional)
1 cup unsalted butter, softened, plus extra for coating the pan
1/2 cup granulated sugar
1 cup (packed) light or dark brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs
1 1/2 teaspoons vanilla extract
Grated zest from 1 orange
1 cup all-purpose flour
1 cup quinoa flour
1 cup buttermilk
1 cup chopped candied kumquats

1. Adjust the oven rack to the middle position and preheat the oven to 375F

2. Scatter the pecans (if using), for both the streusel topping and the muffin batter, on a cookie sheet and toast until they're golden through the center, about 10 minutes. (To check if they're done, cut one open and inspect the color inside.) Let them cool and then roughly chop them. Use 1/4 cup of chopped pecans for the streusel, and reserve the rest for the muffin batter. Leave the oven on.

3. To make the streusel topping: split the vanilla bean lengthwise with a paring knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a small saucepan. Add the butter and melt over medium-high heat. Cook until the butter separates and the white milk solids start to brown and smell nutty, about 7 minutes. Remove the vanilla bean. Pour the hot brown butter into a dry bowl, place it in the freezer, and leave until solid, about 30 minutes.

4. Remove the solidified butter from the bowl and scrape or chop it into small pieces. Combine the butter, flour, brown sugar, and salt in a bowl and work the mixture with a pastry blender until crumbly. Mix in the chopped pecans and refrigerate the streusel until ready to use.

5. Butter a 12-cup muffin pan and set it aside.

6. To make the batter: in an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, baking powder, and salt until light and fluffy. Add the eggs, one by one, and mix to incorporate. Mix in the vanilla extract and orange zest. Combine the all-purpose flour and the quinoa flour in a bowl. Then add the combined flours in three batches, alternating with the buttermilk, beginning and ending with the flour. Using a rubber spatula, fold in the kumquats and the reserved pecans.

7. Fill each prepared muffin cup about 2/3 full, and sprinkle each muffin with a layer of streusel. Bake for 20 to 25 minutes, or until a cake tester inserted in the middle comes out clean. Let the muffins cool completely in the pan. Then remove them from the pan by running a knife around the edges. Serve.

Blueberry Lemon Ricotta Pancakes

I have a confession to make.

I'm awful at leftovers. I too often wind up wasting all kinds of perfectly good food. Not only restaurant or take-out leftovers, but perishable ingredients and produce that I may have bought for a recipe and have a portion left over. I'm just lacking skills to plan meals around ingredients that I already have within the appropriate freshness time frame. I've bought fresh sage about 3 times in the last month because of this weakness. Seriously shameful.



Now that I've finally acknowledged this flaw, I'm trying to do something about it. Last weekend I woke up to one of my now classic Saturday morning "bolt upright in bed with a breakfast-making impulse" moments, and this time the impulse was for ricotta pancakes. I knew I had some left over from my recent foray into Lasagna-Style Baked Ziti, and I rushed downstairs with my fingers crossed that it hadn't expired.

Obviously, it hadn't, because I'm here now sharing these pancakes with you. If you haven't heard of ricotta pancakes before, cheese in pancakes may sound a bit odd. But I promise you won't even know it's there. The only difference is the texture it lends to the batter. These are lighter than air, so fluffy, so melt-in-your-mouth good. Given my newfound desire to use up leftovers, I think I might have to go buy a huge tub of ricotta and make pancakes with it every day just to use it up in a timely manner. Yeah, that's the spirit!

What's your worst kitchen habit?

Blueberry Lemon Ricotta Pancakes
Adapted from Williams-Sonoma
Makes about 12 medium pancakes
Printable Recipe

1 cup ricotta cheese
1 cup milk
3 eggs, separated
1⁄4 cup sugar
Zest and juice of 1 lemon (or 1/4 tsp. lemon extract)
1 1⁄2 cups cake flour
1 tablespoon baking powder
1⁄4 teaspoon salt
1 cup blueberries, fresh or frozen (do not thaw)

1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

2. In another large bowl, using an electric mixer, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites. Fold in blueberries until evenly distributed.

3. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter.

Candied Kumquats

Candying fruit is a skill that I always assumed was far beyond my skills and abilities. By the way, isn't it fun to use the word candy as a verb?



As usual when it comes to these kinds of assumptions, I was wrong. You'll be hard-pressed to find a simpler task. The most tedious part, I found, was making sure all the seeds were out of the kumquats, but even that's optional because the seeds are edible!



I candied these kumquats to use in a muffin recipe I'll share with you later this week, but you can do a million different things with them. Top ice cream with them, throw them into any quick bread or cake batter, garnish frosted cupcakes, eat them plain straight from the fridge.

My favorite part of this doing this, believe it or not, wasn't the fruit. While the candied kumquats were phenomenal, the syrup was even better. See, once you're done making the little candies, you're left with a few cups of citrus-infused sugary syrup. I've been keeping it in the refrigerator in an airtight container and stirring it into my sparkling water to make homemade kumquat soda. It would also be phenomenal in a cocktail.

Candied Kumquats
Adapted from Simply Recipes
Printable Recipe

1 pound kumquats, washed and patted dry (~4 cups)
1 cup water
2 cups granulated sugar

1. With a paring knife, cut the kumquats into quarters. If you prefer, discard the seeds, but they are edible so you can also leave them in.

2. In a small saucepan, heat the water and sugar over high heat until boiling. Turn the heat down and simmer mixture for 4 minutes. Add the kumquats and simmer for 10 more minutes.

3. Set a sieve over a bowl and drain the kumquats. Return the syrup to the pan and simmer for 5 minutes to reduce the syrup. Take about 1/4 of the syrup and stir it in with kumquats.

4. Serve immediately or store in the refrigerator. Can be stored in an airtight container for up to two weeks.

A Running Story

Taking a short break from the deliciousness to share something a bit more personal. Regularly scheduled recipes will return on Monday!

I've never been an exerciser. In fact, my fitness aversion has been a lifelong struggle for me. But late last year, I discovered just the right reinforcement: the Disney World Wine & Dine Half Marathon. Yes, there's more than a bit of running involved, but Disney World? Epcot International Food & Wine Festival? SIGN ME UP! Since then, Andy and I have been taking baby steps, starting with training for a 5k (3.1 miles). I'm excited to share that I finished my first 5k this morning!



I've been using the Couch to 5k program, which is a 9-week training course designed for people who have never run before to work up to the 5k distance. In baby steps, which is just my style. There have been hurdles, and it's certainly taken me more than 9 weeks, but I can say with certainty that I never, ever, ever thought I could run, let alone enjoy it, but I can and I do!

Our half marathon is in October, so I'll be taking plenty more baby steps until then. I wanted to share this not only to share a little bit more about what's been inspiring me these days, but to let you know that if my exercise aversion sounds familiar to you, it is possible to create new habits. And also to make your insanely large sweet tooth slightly more socially acceptable.

I've been writing about my running adventures, both successes and failures, at my running blog, The Happiest Race on Earth (get it? Disneyworld is the Happiest Place on Earth!).



If you have any questions about the program (or as always, just want to say hi!), feel free to leave a comment on this post or shoot me an email (playinghouseamy at gmail.com) and I'll give it my best shot.

Big hugs,
Amy I.

Lasagna-Style Baked Ziti

This dish is my new weeknight best friend. It's quick, easy, crowd-pleasing, and best of all, it's versatile.



The possibilities for playing with types of protein, veggies, and even pasta shapes are limitless. Want rotini with ground turkey, broccoli, and alfredo sauce? Penne with veggie soy crumbles, artichoke hearts, and arrabiata sauce? Or maybe rigatoni with asparagus, ground sausage, and mushroom marinara. See what I mean? It's like a game. How many combos can you come up with?

Lasagna-Style Baked Ziti
Adapted from Real Simple
Serves 4
Hands-on time: 10 minutes, Total time: 40 minutes
Printable Recipe

12 ounces ziti or other short pasta (about 4 cups)
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1/2 pound lean ground beef
Kosher salt and black pepper
1 26-ounce jar marinara sauce
1 bunch spinach, thick stems removed (about 4 cups)
1/2 cup ricotta
1/2 cup grated Parmesan (2 ounces)
1 cup grated mozzarella (4 ounces)

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes. Add the beef, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, breaking up the meat with a spoon until it's no longer pink, 5 to 6 minutes.

3. Toss the pasta with the meat mixture, marinara sauce, spinach, ricotta, and ¼ cup of the Parmesan. Transfer to a 9-by-13-inch baking dish, 2-quart souffle dish, or 4 large ramekins. Sprinkle with the mozzarella and remaining ¼ cup of the Parmesan and bake until the cheese melts, 12 to 15 minutes.

Blintz Souffle

Every family has a signature food, right? The one dish that's always served at brunches, parties, and holidays, and that's always expected and devoured by everyone present. Blintz Souffle is my family's signature food.



I'm not sure where the recipe originated (Hi Nana! Remind me to ask you!), but all the women on my mom's side of the family are known for it, and I've been making it for years now too. To me, this dish is quintessential brunch (my favorite meal). I hope you make it, and I hope you like it.

Very Important Note: See that picture up there? Those are blueberry blintzes. Don't do what I did and use blueberry, or cherry, or even apple. Use cheese blintzes! My grocery store was out of cheese and I was in a pinch, so I used blueberry. But please, please use cheese blintzes if you make this, it makes all the difference in the world! If you do use a fruity flavor, omit the raisins and go light on the cinnamon sugar.

Blintz Souffle
Printable Recipe

6 tbsp (3/4 stick) butter, melted
6 large eggs
8 oz. sour cream (light is ok)
1/2 c. sugar
1/4 c. orange juice
1 tsp. vanilla extract
12 frozen cheese blintzes (optional but recommended: halve them)
handful of yellow raisins
cinnamon sugar

1. Preheat oven to 350F. Pour melted butter into a 9x13 glass baking dish. Ensure that the whole bottom and all sides of the dish are coated with the butter.

2. Coat blintzes in the melted butter and arrange in the dish in 2 rows of 6 (or 6 rows of 2, however you want to look at it!).

3. Combine eggs, sour cream, sugar, orange juice, and vanilla extract in a blender. Pour over the blintzes and sprinkle the raisins and cinnamon sugar on top.

4. Bake for 45 minute or until edges begin to brown and your house smells heavenly. Cool for at least 15 minutes before serving. Serve warm or at room temperature.

Make ahead: Prepare through Step 3 up to 24 hours in advance, keep refrigerated until ready to proceed.

Maple Apple Pecan Crumb Pie

Happy Pi Day! For my fellow non-geeks out there, Pi Day is March 14th, a holiday celebrating the constant 3.14..., the ratio of the circumference to the diameter of a circle.



It's become somewhat of a nerdy tradition to make a pie (or just eat some) to celebrate Pi Day. I'll take any excuse to bake (I even made a rustic fruit tart last year for Pi Approximation Day), so of course I seized this opportunity.

The fall-ish combination of apples, maple, cinnamon, and nuts might seem like an odd choice for mid-March. But Wendy picked it for our CCCP recipe club after finding herself with some fresh Upstate New York maple syrup (jealous!), so I was excited to give it a try. Besides, there aren't a whole lot of other exciting fresh fruit options for pie fillings in early spring (rhubarb soon though!).

So allow me to present to you, in honor of Pi Day 2010, Maple Apple Pecan Crumb Pie. It's every bit as warm and flavorful as it sounds, and it has shattered my belief that fall flavors have no place in March. The pie filling and topping both contain sucanat, non-refined cane sugar. I had never heard of it before, but found it easily in the bulk section of my local hippie market and it just may be my new favorite sweetener. It looks sort of like a cross between brown sugar and turbinado. If you can't find it, use brown sugar instead.


(before baking)

Feel free to use your favorite pie crust instead of the one I've shared here. I tried out The Pioneer Woman's recipe in my ongoing search to find a go-to, easy-to-work-with pie dough, and it was perfectly flaky and mild.

What kind of pie are you making today? Do you use butter, shortening, or both in your crust?

Maple Apple Pecan Crumb Pie
Makes one 9" pie
Crust adapted from The Pioneer Woman Cooks
Filling and Topping adapted from Charlie Cascio
Printable Recipe

Pie Crust
Makes two 9" pie crusts (use one now, freeze one for later!)

3 cups all-purpose flour
1 teaspoon salt
1 1/2 cups vegetable shortening
1 large egg
5 tablespoons ice water
1 tablespoon distilled white vinegar

1. Combine flour and salt in a large bowl

2. Add in the shortening. Using a pastry blender, gradually work the shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

3. Lightly beat the egg with a fork, then add it to the mixture. Add in the water and vinegar.

4. Stir the mixture together with a wooden spoon until just combined, then remove half of the dough from the bowl.

5. Place in a large ziplock bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Repeat with the 2nd half of the dough.

6. Place both crusts in the freezer. Leave one in there for the next pie you make. Freeze the other one for 20-30 minutes or until chilled, then remove from the freezer and the bag and place on a lightly floured surface.

7. With a rolling pin, begin rolling the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

8. Using a nice, sharp spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.

9. Tuck the excess crust under, crimp the edges, or apply whatever decorative effects you like. Refrigerate until you're done making the filling and topping.

Filling
6 cups cored, peeled, and sliced apples (about 3 large apples cut into ¼-inch slices; if using organic apples, leave the skin on)
2 tablespoons freshly squeezed lemon juice
¼ cup sucanat or honey
2 teaspoons cinnamon or apple pie spice
2 tablespoons unbleached all-purpose flour
⅓ cup maple syrup

In a mixing bowl, mix sliced apples with the lemon juice, and then add the sucanat or honey, cinnamon or apple pie spice, and flour and toss. Add the maple syrup and coat the apples well.

Maple-Pecan Crumb Topping
4 tablespoons unsalted butter at room temperature
⅓ cup whole wheat pastry flour
¼ cup sucanat (dehydrated cane juice)
⅓ cup rolled oats
1 teaspoon cinnamon or apple pie spice
3 tablespoons maple syrup
½ cup chopped pecans

Place the butter in a mixing bowl with the flour and sucanat and blend with a fork. Add the oats and cinnamon; mix well. Add the maple syrup and pecans. This should be a crumbly paste.

Putting it all together:
Pour apples into unbaked pie crust. The apple filling should appear to be over the edge of the pie pan. Press mixture with a spatula to ensure there are no air pockets. Cover the filling with Maple-Pecan Crumb Topping and bake in a preheated oven at 400°F for 10 minutes; then reduce heat to 350°F, place a pie crust shield on the pie if you have one, and bake for 50 minutes more or until the apples are tender. Let pie fully cool so its juices will set up before serving.

Apple Anadama Coffee Cake

Does this look like a chocolate cake or what?!



Sorry to disappoint the chocoholics out there, but this beauty couldn't be further from chocolate. On the bright side, though, this apple-molasses crumb cake is a hearty, wholesome, moist, and flavorful way to start (or end) your day. It's actually a take on Anadama Bread, whose name has a funny story behind it. The bread has white flour, cornmeal, and molasses in it, and the cake uses similar ingredients but adds grated apples and a layer of streusel for texture.

If you're looking to vary your breakfast baking routine a bit, I recommend giving this well-kept secret a try. While the ingredient list is deceptively long, the recipe is relatively basic and low-maintenance (well, except for the inverting at the end, but klutzy Amy can't help you with that one). Anadama!

Apple Anadama Coffee Cake
Adapted from the Macrina Bakery and Cafe Cookbook
Printable Recipe

For the batter
1 cup all-purpose flour
1/2 cup semolina flour
1/2 cup fine whole-wheat flour (i.e. white whole wheat flour or whole wheat pastry flour)
1/4 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp kosher salt
8 tbsp (1 stick) unsalted butter at room temperature
1/2 cup light brown sugar
1/3 cup molasses
3 eggs
1 tsp vanilla extract
2 Granny Smith apples, peeled and grated
2/3 cup buttermilk

For the topping:
2 tbsp unsalted butter, chilled
3 tbsp cornmeal
3 tbsp light brown sugar
1 tbsp all-purpose flour
1/3 cup pecans

1. Preheat oven to 325F. Grease a 9-inch square or round baking pan.

2. Combine flours, cornmeal, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl. Mix with a wooden spoon and set aside.

3. Place butter and brown sugar in the bowl of a stand mixer and using the paddle attachment, mix on medium speed for 5-8 minutes. The creamed butter will become smooth and pale in color.

4. In a medium bowl, combine molasses, eggs, and vanilla extract and mix with a whisk. With the stand mixer on low speed, slowly pour the molasses mixture into the creamed butter and mix with the paddle attachment for about 2 min. At first the batter will look like it's separating, but don't worry. Add the grated apples and continue mixing on low speed for 30 sec.

5. Remove bowl from stand mixer. Alternate adding small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until the batter comes together. Pour batter into the prepared baking pan and spread evenly. Set aside.

6. Place all topping ingredients in the bowl of a stand mixer and mix with paddle attachment on low speed for 1-2 minutes. The topping will become coarse and crumbly.

7. Spread topping evenly over coffee cake batter and bake for 40-45 minutes. Test center with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then run a sharp knife around the sides of the cake to release it from the baking pan. Invert pan to remove the coffee cake, then place it, topping side up, on a serving plate. Leftovers can be wrapped in plastic and stored at room temperature for up to 3 days.

Sweet Potato Gnocchi with Brown Butter, Sage, and Green Apple

Do you know the difference between a sweet potato and a yam?



Me neither. I did some research, and despite my view of myself as a relatively intelligent person, I keep confusing myself more on this issue. If you'd like to attempt reading an explanation, I'll hand it over to the Library of Congress. Even better, if you know the difference and want to explain it to me in an idiot-proof way, I would be much obliged!

This dumpling recipe called for sweet potatoes, so after a small grocery store panic attack, I bought the ones with the sign that said "sweet potatoes". They were the really light ones with light brown skin and yellowish flesh, not the dark orangey kind. For the record.

This was my 3rd time making gnocchi from scratch-- I've made potato and ricotta before-- and the third time was (*cliche alert*) definitely the charm here. Although time-consuming (save it for a weekend or special occasion), the gnocchi was pure heaven in a bowl. The addition of the green apple was a genius idea, and although there were a lot of flavors to contend with, everything came together brilliantly.

For another point of view and some gorgeous photos, take a look at Anne's version of the same dish.

P.S. A big heartfelt thanks to everyone who took the time to comment on my last post about a recipe difficulty rating system. My decision for now is to hold off. It would be a lot of work, and there seemed to be quite a few mixed opinions. However! I am planning a big site overhaul (transferring to Wordpress) over the course of the next 6 months (I'm graduating and will have more time to play!), and will most definitely revisit the ratings, and a time gauge, at some point during that process.

Sweet Potato Gnocchi with Brown Butter, Sage, and Green Apple
Serves 6
Gnocchi adapted from Marcella Hazan via the New York Times
Sauce adapted from Bon Appetit
Printable Recipe

For Gnocchi:
1 1/2 pounds sweet potatoes
1/2 cup all-purpose flour, sifted, plus up to 1/2 cup for kneading
2 tablespoons minced sage
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup grated Parmesan cheese

For Sauce:
1/2 cup (1 stick) unsalted butter
6 tablespoons chopped fresh sage, plus whole leaves for garnish
1 Granny Smith apple, peeled and grated

1. Preheat oven to 350 degrees. Pierce the skin of the sweet potatoes with a fork and place on a foil-lined baking sheet. Bake until tender, about 40 minutes. Allow to cool until comfortable to touch. Peel and pass through a ricer into a large bowl. Combine sweet potato puree, flour, sage, salt and pepper.

2. Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

3. Bring a large pot of water to boil. Add 2 tablespoons salt and return to boil. Working in batches, drop the gnocchi into the boiling water. Cook 10 seconds after the dumplings rise to the surface, about 3 minutes total. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

4. Preheat oven to 300°F. To make the sauce, melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

5. Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

6. Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet into an ovenproof bowl; place in oven to keep warm. Repeat with remaining sage butter and gnocchi.

7. Divide gnocchi and sauce among shallow bowls. Sprinkle with grated parmesan and grated apple and serve immediately.

Deep Thoughts and a Self-Portrait

Happy Monday! Sometimes when I'm feeling overwhelmed, stopping to write down my thoughts is the best thing I can do to diffuse my anxiety. Playing House is at somewhat of a crossroads (in a good way), and I want to share my thoughts with you if you'd like to read them, so here they are!

* When I first started blogging almost 2 years ago, I had no clue how to cook or bake. I was just a girl with a bunch of nice new stuff from our wedding registry that I wanted to learn how to use. Consistently since then, I've improved because of practice. Lots of practice. Taking time to follow recipes with new techniques, or new recipes with old techniques, has caused a slow and steady increase in my "I know what I'm doing" factor, and somewhere along the way I fell head-over-heels in love with all of it.

* I've noticed a trend lately that the recipes I've been making and sharing are getting increasingly more advanced. Please don't run away if you're a beginner; I have no intentions of abandoning my current mix of easy, moderate, and challenging recipes. But as time goes on, my desire to challenge myself in new ways has presented itself, and now that people out there are actually reading this, I care about staying true to what brought you here in the first place, while reconciling that with my evolving tastes.

* I've resigned from Craving Ellie in My Belly and The Daring Cooks and Daring Bakers. I wanted more freedom to pick challenges for myself, and didn't personally feel much of a sense of community in any of those groups. I'm so thankful for the skills and empowerment I've picked up through all 3 of the groups, and the handful of amazing blogging friends I've gotten to know through my involvement.

* In lieu of those groups, I've been cooking along with 3 dear friends (Anne, Sarah, and Wendy) in a collaborative recipe club (CCCP, Cross-Country Cooking Parade), and this is undoubtedly the niche where I feel the most comfortable at this point. We each pick a sweet and savory recipe each month that all four of us make and share our thoughts on. I've added a CCCP tag to the group's recipes that I post on Playing House, so you can see what we've made. I guarantee there will be a strong correlation between posts labeled CCCP and increased difficulty level!

* Here's where you come in: Would it be helpful for me to rate each recipe's difficulty? I'm happy to start using some kind of rating scale system, but there are 2 main drawbacks: what's hard for me might not be hard for you; and I don't want you to shy away from something I think is difficult just because it was a challenge for me. I'd love it if you would take a second to comment on this post and share your thoughts on a difficulty rating. Yay or nay?

Hi!


And as always, thanks for stopping by.

Hugs,
Amy I.

Quintuple Chocolate Brownies

Recently we had dinner at our wonderful friends' house (hi Jake and Jessie!), and of course I offered to bring dessert. When I'm making dessert for a group, I usually take a poll to find out whether people are chocolate or non-chocolate dessert people.



Personally, I'm both, and I know there's a big gray area in there, but generally people instantly pick one or the other (almost always chocolate, in fact).

Before I go on, I know you're wondering, so here are the 5: unsweetened, semisweet, milk, cocoa powder, and white.

These brownies were so intense and dynamic and, well, chocolate-y. I think it's fair to say that I liked them as much as, if not more than, the infamous "Baked" Brownies I made last year. I almost didn't use the white chocolate glaze (even though I'm a white chocolate lover), since it wasn't completely smooth and was giving me a hard time, but I'm so glad I went ahead with it. The glaze, along with the chunks of walnuts and chocolate, added a textural dimension that went really well with the richness of the flavor.

Warning: not for the faint of heart.

Quintuple Chocolate Brownies
Adapted from Dorie Greenspan
Makes 16 brownies
Printable Recipe

For the brownies
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 stick (8 tbsp) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semisweet chocolate, coarsely chopped
2 tbsp strong coffee
1 cup sugar
3 large eggs
1 tsp vanilla extract
6 ounces premium-quality milk chocolate, chopped into chips, or 1 cup store-bought milk chocolate chips
1 cup chopped walnuts

For the glaze
6 ounces premium-quality white chocolate, finely chopped, or 1 cup store-bought white chocolate chips
1/3 cup heavy cream

1. Center a rack in the oven and preheat to 325F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet. Sift together the flour, cocoa, and salt.

2. Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates, and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted. You don't want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

3. Using a whisk or rubber spatula, beat the sugar into the chocolate mixture. Don't beat too vigorously, you don't want to add air to the batter, and don't be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If you're not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and the nuts. Scrape the batter into the pan.

4. Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes (you can wait longer if you'd like).

5. Turn the brownies out onto a rack, peel away the foil and place in under another rack; it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

6. Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.

7. Hold a long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don't worry if it dribbles over the edges, you can trim them later (or not). Refrigerate the brownies for at least 20 minutes to dry the glaze.

8. Cut into 16 squares, roughly 2 1/4 inches on each side.

Chicken Tikka Masala

Chicken Tikka Masala is one of my favorite dishes to order at Indian restaurants. In an effort to keep pushing myself with new techniques and flavors in my cooking, I took on the challenge of making it myself recently, fighting my innate urge to pick up the phone and order takeout. It's genetic. Thanks, parents!



Whenever I try making a complicated new dish from scratch for the first time, I usually use the Cooks Illustrated/America's Test Kitchen version of the recipe. Their scientific approach to testing recipes helps me feel like I'm in good hands, and I've never had a bad experience with the dozens of their recipes that I've tried.

While this recipe didn't at all replicate the dish I know and love from my favorite Indian restaurants (this was far more tomato-y), we still enjoyed it. The chicken, broiled in a thick coating of yogurt, garlic, and ginger, was the moistest and most flavorful chicken I've ever made. The sauce had just the right balance of heat, tomatoes, and spices. Served over basmati rice, this dinner made me a very happy girl. I'm just going to have to keep researching to find a recipe for the take-out version I know and love.

Chicken Tikka Masala
Adapted from Cook's Illustrated
Printable Recipe
Serves 4-6

Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
1 1/2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (leave ribs and seeds for a spicier dish)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves (optional)

1. For the chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro if using, adjust seasoning with salt, and serve.

Cornflake Marshmallow Chocolate Chip Cookies

I'd like to put my social work education to work here for a minute and step up to advocate for the increased use of breakfast cereal in dessert recipes.



These cookies are insanely good. The textural combination of the cornflakes, oatmeal, and lightly toasted, squishy marshmallows combined with the butterscotchy chocolate flavor was dangerously addictive. I especially felt that the cornflakes were the key ingredient here. I usually choose to make brownies, bars, or cupcakes before cookies, but these have leapt past any cupcake on my list.

These cookies are based on a recipe that fellow Pacific Northwest food blogger Lorna Yee wrote as a recreation of the signature cookies from Momofuku Milk Bar. If you're looking for an interesting new twist on a basic chocolate chip cookie, take a chance on these guys.

Cornflake Marshmallow Chocolate Chip Cookies
Adapted from The Cookbook Chronicles
Printable Recipe
Makes 24 cookies

2 sticks unsalted butter, room temperature
1 ¼ cup dark brown sugar, packed
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking soda
¼ tsp baking powder
1 ½ tsp kosher salt, plus more for sprinkling
2/3 cup oatmeal
1 cup lightly crushed cornflakes (about 1 1/4 cup before crushing)
2/3 cup mini chocolate chips
3/4 cup mini marshmallows

1. Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.

2. Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips.

3. Scoop and roll the dough into golf ball-sized spheres, and place on a parchment or silpat-lined baking sheet. Six will fit comfortably on one pan; they will spread. Lightly press down 4 mini marshmallows in the center of each ball of dough. Sprinkle tops with a touch of salt. Repeat with the remaining dough.

4. Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray for a few minutes before moving onto a cooling rack to cool completely.

Giveaway Winner! The Silver Palate Cookbook

Thank you so much to everyone who stopped by to enter the 400th post celebration giveaway for the 1st edition copy of The Silver Palate Cookbook! I loved reading every comment, clicking through to see your blogs, and hearing your stories. Big hugs to anyone who has taken the time to stop by here. Whether you stay for a minute or an hour, I appreciate it!



I'm pleased as punch to announce that the winner of the cookbook is commenter #4, sweet Ali of His Birdie's Nest! Congrats, Ali! Email me at playinghouseamy {at} gmail.com with your shipping info and the book will be on its way.