Sweet Mary

Successful Class

I'm chilling out tonight because I spent the day prepping and teaching another Biscotti Class at the Learning Connection in Providence.  Although I neglected to take photos of the class in action because I kept a quick pace until the final bakes toward the end of the class, I did take a photo of the big old oven. This one was a monster and I was quickly enamored with it.  Typically, I teach at a church kitchen in Wayland Square; however, today, I was in a parochial school cafeteria kitchen in Cranston.  Boy was I having flashbacks of a childhood spent in Catholic school!  Something about the school in Cranston even smelled familiar.  It was strange.

Anyway, I had ten students and I think they did a fantastic job.  I had a great time talking with them and sharing my biscotti secrets.   They are definitely all set to bake biscotti and will do just fine on their own.  A special thank you to all of them for the quick clean up and help getting my gear out to the car, too!  

I also took a photo of a funny old box of hair nets that, although modern, looks completely retro.  I just thought it was hilarious.

Meet Colleen Berg

Oh, I know. This post has absolutely nothing to do with baking or food. However, when I come across people I know from my many past lives who are doing interesting artistic things, I feel compelled to share. 

So, please, let me introduce you to Colleen Berg (or Colleen Heavey as I knew her back in the day). Our families go way back. They lived "up the hill" from my brother, sister, and me and, essentially the Allen and Heavey siblings went to an 8 year Catholic grammar school together sharing classes, teachers, and sports teams. Colleen and I also braved Catholic high school together and participated in a common sport (track and field, if you believe it). I do recall a lot of car pools with the parents among many other things and I will say that the Heavey's were certainly one of the nicest families around.

Anyway, Colleen lives out in LA with her family now and also runs her own jewelry business.  I hope you will visit her site and check out some of her lovely creations.  I am consistently inspired by people who make their living by doing something they love. Lord knows, I haven't quite gotten that down yet! Moreover, making a business work and grow can be a challenging task, so I certainly hope things continue to go well for her. And, just as an aside, there is one ring that has been quietly whispering my name because I find the design simple, streamlined, and all around super pretty.  I'm thinking my weathered baking hands could use a little sprucing up!

In case you are curious, Colleen has been growing her retail business since 2001 when, after 9/11, she essentially lost her freelance writing gigs in New York because people started freaking out about the economy and doing their jobs in house. She used this opportunity to grow her hobby making jewelry into more of a viable business. I'd say her efforts have paid off, as she now has a retail store in Hermosa Beach, Los Angeles and has recently gotten some national press (check her site for further information).

I asked Colleen what inspires her and keeps her creativity flowing.  She told me that her heart is behind her thumbprint line (i.e. custom made from actual thumbprints) because she gets to work with all sorts of people to immortalize the people they love. She also said that the thumbprint line has led to her newest line, which will be on line shortly. I've enjoyed connecting with Colleen and wish her continued success.  

 

Orange Almond Biscotti

Well, surprise, surprise. It's snowing again here in New England after several days of biting bitter cold. Pardon my crankiness, please. However, we've had six weeks of cruddy weather and very few days of sun. There is a noticeable change in everyone's mood of the seasonal affective variety! I ask myself every winter (typically by mid-January!) what the heck I am still doing living up north.  

Well, enough whining (for now, at least). In order to keep myself busy this weekend, I prepped next week's biscotti class and tried out a new biscotti recipe from a woman named Karen on All Recipes. I always like to have some pre-made biscotti for class just in case what we bake in class doesn't come out quite right. Next week, I'll be in a new kitchen with a different oven, so you never know and I just like to be prepared.

I really like this recipe. Orange and almond combine to make a flavorful biscotti with a nice citrus burst. This recipe is also a bit lower on the fat, which is an added bonus. And, if you like your biscotti super hard and crunchy, you are definitely in luck. I'm eating one right now with a hot cup of green tea and honey (which is also helping to keep my hands warm as I type).

If you are looking for other biscotti recipes, try these:

Anise Biscotti

Cranberry Pistachio Biscotti

Chocolate Ginger Biscotti

Recipe

2 1/4 cups all-purpose flour

1 1/4 cups white sugar

1 pinch salt

2 teaspoons baking powder

1/2 cup sliced almonds

1 tablespoon orange zest

3 eggs, beaten

1 tablespoon vegetable or canola oil

1/4 teaspoon almond extract

Heat oven to 350 F.  Grease and flour a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs, oil, and almond extract. Stir or mix by hand until the the ingredients form a ball.  

Divide dough in half and roll each half into a log about 8 inches long. Then, place the logs on the baking sheet.  Flatten and shape (see photo above) until about 3/4 inch thick. Bake for 20-25 minutes until slightly golden.  Cool completely. Then, remove from baking sheets and slice diagonally into 1/2 inch pieces with a serrated knife. Set cookies cut side down on baking sheet and return to oven and bake for another 10-15 minutes. Flip them over halfway through. Cool completely on wire rack.

Mary's Homemade Granola

For some reason this week I was craving a bowl of homemade granola and soy milk. Consequently, I decided to make some this morning to satisfy the craving. I always like homemade granola better than store bought because you can customize it any way you want and it is incredibly simple (and often economical) to make. The history of granola dates back to the mid 1800's and it ultimately went through a few versions before Dr. Kellogg (of cornflakes and cereal fame) created a mix of grains and called it "granola." As we all know, it makes a great breakfast or snack (depending on what  you put  in it and how much sugar and/or fat you use!). And, if you are a hiker or camper, granola is highly portable and good for an energy burst on the trail. I like mine with soy milk but it's great with plain old milk, yogurt, on top of ice cream, or just by itself.

I actually always have some flashbacks when I make granola because four years ago when I moonlighted in a bread bakery in Baltimore, the bakery also made and sold a TON of granola.  The night shift workers mixed and baked the granola; however, dozens of pans of granola were always stacked up high waiting for me to weigh and bag every morning at 5am.  That is what I did in between watching the proof boxes and ovens, weighing and shaping dough, and watching the front coffee shop.  Ah...the reality of working in a bakery!

I made two batches this morning based on what I had in my pantry. You can really add in whatever nuts, seeds, fruit, spices, or flavors you want. You can also adjust the sweeteners and fat as you like. For example, you can use honey and/or maple syrup. Or, try melted butter instead of canola oil.  You do want it to stick together some, so just keep that in mind.  Also, keep an eye on it in the oven once it starts browning a little so you don't over brown or burn it.  

3 cups old fashioned oats

1/2 cup-2/4 cup nuts, chopped if you want (pecans, almonds, walnuts, etc.)

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 cup brown sugar

1/4 cup canola oil

1/4 cup honey

1 teaspoon vanilla

1 cup dried fruit (cherries, raisins, cranberries, etc.)

Heat oven to 325 F. Stir together oats, nuts, salt, cinnamon, ginger, brown sugar, canola oil, honey, and vanilla. Spread out on a foil-lined baking sheet. Bake for roughly 30 minutes or until golden brown.  Take out of oven and put into a bowl.  Stir in dried fruit.  Let cool.

For my first batch, I added pecans, golden raisins, and cherries. For the second batch, I used pecans, cranberries, a little nutmeg instead of ginger, and also threw in about 1/3 cup of sunflower seeds. Both batches were equally delicious.

Upcoming Classes at the Learning Connection

Yep, it's that time again.  Another shameless plug and plea for those in the Providence area to take a look at my upcoming classes at the Learning Connection. On January 24th, I will be teaching round two of The Art of Making Biscotti and on March 7th, I will teach Sweet & Savory Tarts. I would certainly love to see you there!

Here are some posts and photos from my former classes to get you in the mood to bake with Sweet Mary:

Mary's Autumn Pie Class

The Art of Making Biscotti

Also, don't forget to check out all the other cool classes at the Learning Connection.  It's a great way to get out of the house in winter, meet new people, be social, and learn something new.

Outrageous Chocolate Cookies

Just when I thought I couldn't possibly make or eat one more cookie, I went ahead and whipped up a batch of "Outrageous Chocolate Cookies."  This recipe is from the Martha Stewart site.  My intentions here were good.  Really good.  Since adding my profile to Facebook, I've been reconnecting with some folks from all walks of my life.  It has been very fun (and a bit addicting).  An old friend from my undergraduate college days asked if I'd make and send him some cookies.  Of course, I agreed.  But, I really want to send him some stellar cookies.  Not just any old cookies, you know.  So, rather than do a repeat of a recipe I know is fantastic, I thought I'd give these a try.

I think they are good, but maybe not as good as I wanted them to be.  And, well, I just didn't think they were worthy of the adjective "outrageous."  They are rich, chocolatey, and chewy.  However, I found them just a bit pasty for some reason.  This hasn't stopped me from eating them all week, mind you.  But, I just didn't think they were good enough to mail all the way to Seattle! So, at some point within the next week, I am going to make another batch of Giant Chocolate Toffee Cookies and send them out west.  Because those cookies are truly outrageous.

*makes 2 dozen

8 ounces semisweet chocolate, roughly chopped

4 tablespoons unsalted butter

2/3 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

1 package (12 ounces) semisweet chocolate chunks 

Heat oven to 350 F.  Heat chopped chocolate and butter in a small pan on the stove or in microwave-safe bowl in 20-second increments, stirring in between until almost melted.  In another bowl, whisk together the flour, baking powder, and salt.

In a mixing bowl, beat the eggs, brown sugar, and vanilla on high until light and fluffy.  Reduce speed to low and beat in melted chocolate.  Mix in flour until just incorporated.  Stir in chocolate chunks.

Chill dough for about 45 minutes.  Drop by heaping tablespoons of dough 2 to 3 inches apart on a baking sheet.  Bake, rotating sheets halfway through, until cookies are shiny and crackly yet still soft in the center.  12-15 minutes.  Cool on the sheets for about 5 to 10 minutes.  With a metal spatula, transfer to wire racks to cool.

Updated Links

I regularly check in on many food and baking blogs, but know that it can be really tough and time consuming to sort through the growing number of food blogs to find great recipes and bloggers that speak to your own food sense and style. So, every once in a while, I update my Fantastic Food Blogs list (over to the left) and like to mention a few blogs I think you should check out in hopes that it will help you find some great recipes and voices from the food blog community.

Lately, I am all over Pictures and Pancakes because the photos are incredibly lovely.  I think it is my favorite food blog du jour. Mind you, the two authors are comprised of a photographer and food stylist. So, it makes sense. Their posts and recipes are also very well done and I always look forward to seeing what they will post/photograph next.

Another site that I have enjoyed a great deal lately is Fat Free Vegan Kitchen. I have yet to make a recipe from this site; however, there are a few on my list. Susan, the author, is a long time vegan and comes up with really interesting baked and food recipes. I think knowing how to make vegan recipes and/or recipes for those with dietary restrictions is really important these days. I used to be vegan back in my 20s for quite a long while and was very adept at making vegan dishes. I seem to have drifted far far away from those times; however, would like to make more of an effort this year to accommodate the needs of a wider variety of eaters!

Also, there aren't a ton of food bloggers here in Rhode Island, but we do have Jennifer Hess from Last Night's Dinner.   Again, great photos, posts, and recipes.  She makes a wide variety of foods that always look inviting and appetizing.  I am always left wishing I had a neighbor like her...who would invite me in (on a weekly basis) for one of those meals!  Check her out...you won't be disappointed.

Chocolate Ganache Tart with Cherry-Vodka Sauce

About a month ago I realized I was barely cooking for myself (or eating) due to both a busy schedule and lack of motivation to cook just for me; consequently, I started inviting people over on weekends to eat with me so I'd kind of force myself to make at least one tasty more adventurous meal a week. So, I've been enjoying the company of the people I know here in Providence, eating healthier, and sharing one of my favorite things in the world...food.  Yes, it sure is nice to share meals with good folks.

So, last night, two women I originally met when I first moved to Providence two and a half years ago through my former book/food club, came over to eat, drink, and chat. I've been making cookies for about a month; therefore, pulled out my list of other desserts to try and decided to make a chocolate ganache tart that I had recently seen on Chow. Yes, I was really glad to make something other than cookies (even though I love cookies).

  

The result was a rich decadent dark chocolate treat with an absolutely delicious shortbread crust that contained vanilla bean seeds. And, the cherry-vodka-vanilla sauce was amazing...the perfect compliment to the bittersweet chocolate. I would highly recommend making this tart, especially if you are either afraid to roll out tart/pie dough or simply just don't have the time. This recipe is a press-in crust which means that you save time by literally pressing the dough right into the tart pan rather than rolling out a flat disc.  In addition, the ganache is a no-bake filling. After the crust has been chilled and baked off, all you have to do is mix up the ganache, fill up the tart shell, and you're good to go.  

I couldn't get a great photo last night when dishing this dessert up due to my typical apartment lighting issues. OK, well, that and I might have had a few vodka-tonics and, generally, was more interested in eating the dessert than taking photos of it.  I pulled out the leftovers and gave it a shot this morning. Thanks to Stacy and Sarah for super fun night.  And, thank you Sarah for the beautiful flowers.

Crust:

1 stick butter, melted

3 tablespoons granulated sugar

1/2 vanilla bean, seeds scraped and bean reserved

1/2 teaspoon salt

1 1/4 cups flour

Filling:

8 oz bittersweet chocolate, finely chopped

4 oz semi-sweet chocolate, finely chopped

4 tablespoons unsalted butter, cut into small pieces

1 cup heavy cream

3 tablespoons granulated sugar

1/2 teaspoon salt

Cherry-vodka sauce:

2 10 oz bags of frozen cherries

1/2 cup vodka

6 tablespoons granulated sugar

To make the crust:

Heat oven to 350 F and arrange a rack in the middle.

Combine butter, sugar, vanilla seeds and salt in a large bowl and stir until fully and evenly incorporated/mixed. Add the flour and stir just until it is combined and a soft dough forms.

Sprinkle the dough over the bottom of a 9-inch tart pan. Use the bottom of a measuring cup or your fingers/palms to evenly press the dough into the bottom and up the sides of the pan. You can flour the cup and/or your hands to prevent sticking (if necessary). Place the tart shell on a baking sheet.

Cover the tart shell with plastic and put in the fridge to chill for 30 minutes. Take it out of the fridge, dock it with a fork (i.e. prick it with the fork to make holes) and bake about 20-25 minutes until golden brown. Remove from oven and cool completely on a rack.

To make the filling:

Place the chocolate and butter in a medium bowl.  Set aside.

Combine the cream, sugar, and salt in a small saucepan over medium heat and stir until the sugar dissolves and the liquid just begins to simmer. This will take a few minutes.

Pour over the chocolate and butter. Let sit until melted, about 4 minutes. Gently stir. If all of the chocolate doesn't melt (this happened to me), put in the microwave for 10-20 seconds and stir.

Pour ganache into cooled tart shell evenly.  Put in fridge until set, about 90 minutes to 2 hours.  

For sauce:

Place cherries, vodka, sugar, and reserved vanilla bean in a small saucepan over medium-high heat and stir to combine. Bring to a boil.  Reduce heat to low and simmer. Stir once in a while, until cherries start to break down and the syrup has thickened, about 40-50 minutes.  Remove from heat and serve.

To serve the dessert:

Slice and serve with sauce and whipped cream.