Sweet Mary

Ginger Sandwich Cookies

Last night I made a batch of Ginger Sandwich Cookies from a Food & Wine recipe. I certainly love the thought of a gingersnap paired with lemon cream; however, I definitely had a few problems while baking them.

First, let me say that I am my own worst critic when it comes to anything and everything in the kitchen and beyond. Having said that, these cookies look and taste just fine. But, I do want to mention that every time I bake, there are many factors that can affect the outcome of my product. A few examples include the temperature of ingredients, humidity, the color of my pans, and oven issues like hot spots. And, of course, even though I've baked a bazillion times, I still might measure something wrong or, god forbid, over cream the butter and sugar. So, mistakes can also factor in to how baked goods turn out. It's also worth mentioning that there are many sub par recipes floating around out there; so, sometimes, you have to repeat a recipe a few times to see if any adjustments might be necessary.

In addition to following recipe instructions, it's always good to use sensory clues, too, while baking. Taste the dough or batter to see if something might be off. Look at the texture and color before and while baking. Make a note if things aren't browning evenly or if your oven is starting to give you some grief. I know I am not going in to a ton of detail, here, but you get the picture.

I am in a new kitchen working in a new oven and, frankly, this oven runs hot and browns things very quickly. So, I've been learning to make time and temperature adjustments as needed as I go along. This was definitely the case last night with these lovely gingersnaps. A 20 minute bake time was way too long for this oven! And, I didn't put the oven racks in the upper and lower thirds, as the recipe called for.  This could have also been a factor! 

This post is really just me reminding myself to think mindfully about the recipes I use and create based on my knowledge and experience, as well as to continue using my intuition in the kitchen. I'm sure you'll do the same!

Cookie Notes:  I do like these cookies; however, after tasting them, decided I didn't really like the lemon cream all that much. This is only because I am not a huge fan of the taste of powdered sugar! It's just too sweet for me. I am sure other folks would like them just fine, though. I will say that the cookies without the cream would be GREAT for ice cream sandwiches. If you can bake them a tad longer without browning them too much (or burning them in my case), they will have a hard snap. If you take them out a bit earlier, they will be soft and chewy. Either way, they'd be great with ice cream. 

I also chilled the dough for 30 minutes or so before baking because it was pretty warm and humid in my kitchen. The dough seemed too warm to me.

Cookies:

1 1/2 cups flour

1 1/2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon salt

1 stick plus 2 tablespoons unsalted butter, softened

3/4 cup sugar

1 large egg, room temperature

1/4 cup unsulfured molasses

Filling:

6 tablespoons unsalted butter, softened

2 cups confectioner's sugar

1 1/2 tablespoons fresh lemon juice

Heat oven to 350 F. Position racks in upper and lower thirds of oven. Line two baking sheets with parchment paper.

Cookies: In a bowl, whisk flour, baking soda, ginger, cinnamon, and salt. In the bowl of a mixer, beat butter and sugar on medium until fluffy, about 3 minutes. Beat in egg and molasses. Add dry ingredients and beat on low until combined. Scrape down bowl.

Drop scant tablespoons of dough onto baking sheets 3 inches apart. Bake for roughly 20 minutes. They will rise and then fall. Make sure you rotate the pans from top to bottom and front to back halfway through. Let them cool a bit and then transfer the parchment paper to racks to cool completely. 

Filling: Beat butter and confectioner's sugar on medium until light and fluffy, about 3 minutes. Beat in lemon juice.

Arrange cookies in pairs. Spoon or pipe about 1 tablespoon of the filling onto the flat side of a cookie. Sandwich with the remaining cookies and press together so the filling will spread to the edge.

Should make 20 3-inch cookies.

Worth Mentioning!

I'd love to start posting twice a week again. So, let me start by telling you what I am up to and what you have to look forward to in the upcoming weeks and months...

First, I'll be teaching three fall baking classes at the Roland Park Country Day School's division of continuing studies, Kaleidoscope. Check out the link. They have wonderful classes that span a wide range of interests. When the fall schedule comes out later in the summer, I will post a link and encourage anyone in the area and beyond to sign up for some baking fun with Sweet Mary. I really want full classes this fall!

Second, I finally (for real) have someone working on a new look/logo for my site. The retro oven has served me well for three years; however, it's time for some updating. Along those lines, I should have a Facebook page soon that, if you want, you can become a fan of. I know, I know. It's time to join the rest of the world. After I do that, darn it, I'm gonna start that Twitterin' thing and beg you to follow my Tweets. Yes, let's get the word about Sweet Mary out there a bit more, shall we? I hope I can count on your continued help and support! 

Third, I am making some delicious desserts for a friend's party this weekend.  That's right. Sweet Mary is officially for hire if you need desserts for a small event or party. Just give me a holler via the email link on this site and, hopefully, we can set something up. I'll have a few new recipes to post in the next week or so, but I am also making these tried and true delicious cookies:

Amazing Chocolate Chip Cookies

Giant Chocolate Toffee Cookies

And, although I like to pretend I am independently wealthy (and here's where I like to let out a big old sigh); alas, I am not.  So, I am networking, job searching, and hitting the proverbial pavement in search of some creative gainful employment. These things take time and effort; but, I know it will all work out. Thankfully, baking and blogging provide a nice balance to the computer screen and cell phone!

Cherry Rhubarb Pie

(This one is for the Recipes for Rockstars file)

Last week I was having trouble sleeping, so I quieted my thoughts with some M. Ward on my IPOD. Although I love all of his albums, I particularly love Transistor Radio, as it is one of the loveliest most interesting albums from the last decade or so (in my opinion, of course). Quiet. Personal. Quirky. Thoughtful. I almost only listen to it through earphones so I can not only focus solely on listening, but also just so the music pours right...in.

Perhaps, it's this state of transition I am in or the lack of sleep that is lending itself to a galloping imagination these days and nights. Or, perhaps, it's the way M. Ward's chords and whispery lyrics always transport me far far away from wherever I am. I sure do love that feeling.

Through those earphones, in the dark of my room on that particular night, I felt like I was moving, traveling, driving. On an open road leading somewhere or anywhere, really. Just driving. And, driving. Like I like to do at times. For whatever reason, despite my love for that gorgeous sexy open road, there was a reluctance in the motion. Like I'd left behind something I so wanted to hang on to. Or, maybe, someone. And, just when I thought I couldn't drive anymore and the white lines started to blur, I stumbled across a late night roadside diner. So, I stopped. Figured it was time to take a break. Maybe eat or grab a beer.

I walked in, sat down, and was ready to let someone's home cookin' comfort me when some unknown guy with a guitar starts playing in the shadows like he's a permanent fixture. Somehow, the unassuming nature of his craft is reassuring and, just when I was waiting for my order of Cherry Rhubarb Pie to come up (because, lord knows, the waitress twisted my arm by telling me it's the best darn pie in the whole state made by her great aunt who's run the cafe for ever and ever even though I felt like I couldn't eat another bite after partaking in Meatloaf Monday or whatever the special was that day, I found the room in my belly and am so so glad I did) I heard the musician sing this:

My heart is always on the line

I've traveled all kinds of places

The song is always the same

Got lonesome fuel for fire

Oh. M. Ward. You sure make my heart ache in the loveliest way. And, sometimes, your words remind me, well, of someone I know. Consider this imagery and inspired pie (which I am calling the Fuel for Fire Cherry Rhubarb Pie) a compliment and peace offering for the time I was late for a concert and missed you as the opening act because I just had to go stand on line for that $10 beer! How little I knew at that moment. Of course, now, I wish I had forgone the beer. I have done my penance, though, and let your songs become an integral part of my collection (and shared them with plenty of like-minded folks). So, enjoy, because a good song is most definitely like a good slice of pie. There ain't nothing better.

Pie notes: I wanted to get one more rhubarb recipe in before it's gone for the season. I tend to always go for that annual Strawberry Rhubarb Pie; however, I found some amazing California cherries that looked like the belonged in my ode to M. Ward. This pie was deliciously sweet and tart, just like I like it. Heavenly, it was. I also like to use a little Tahitian vanilla in spring-summer fruit pies, as it creates a lovely undertone, especially to sweet-tart. Yum!

Pie Crust: Click here for link to recipe. Make sure you double the recipe for a double crust. Also, click here for how to do a lattice top from Simply Recipes. Her instructions are well done. In fact, I should have taken a look because for some reason I tucked my edges under instead of over. No big deal, of course. I also make wide strips just because I like it that way.

Pie Filling:

2 cups pitted fresh cherries

3 cups chopped rhubarb (1/2 inch pieces)

2 tablespoons cornstarch

2 tablespoons quick cooking tapioca

1/4 teaspoon salt

1 cup sugar

1/2 to 1 teaspoon vanilla

1 tablespoon butter

Make the pie crust. Divide dough in half and chill for about 30 minutes. Roll out bottom crust and place in pie pan. Put in fridge while you work.

Make the pie filling by combining all ingredients except butter. Toss to coat.

Optional: Beat one egg in small bowl. With a pastry brush, brush the bottom of the crust before adding the filling. This helps the bottom crust from getting too soggy from fruit fillings because the egg will cook and form a bit of a barrier.

Add the filling to the bottom crust. Dot with 1 tablespoon of butter cut into small pieces. Put in fridge while you work.

Roll out top crust in a rectangle. Cut into strips with pastry cutter or paring knife for lattice tops. Follow link mentioned above to make the lattice top.

Brush top crust strips with a little water and sprinkle generously with sugar.

Place pie in fridge until firm, about 30 minutes. Meanwhile, place a rack in the lower part of your oven. Heat oven to 350 F. 

Bake pie for 60-70 minutes or until golden brown on the outside and thick and bubbly on the inside. Cool on a rack and let set for 2-3 hours before slicing.

You Know You're In Baltimore When...

your neighbor's conversations become a part of your daily life because you live on a narrow street packed with row houses. It's not that you want to know everything about their personal lives; however, it's inevitable because not only are they pretty darn loud, but also they tend to gather, stand, and converse right under your office window.

I'm not complaining, though, really.  I just now got all kinds of information on the best crab houses around town and how to make some down home Maryland crab cakes.  I stopped working immediately (any excuse, right?) to take in all that useful local information. Yep, and I also got a healthy dose of that Bawlmer accent that I will always find pretty humorous.  Someone threw out the classic "hon", spoke about "worshing" the dishes, and, my my, how I love those long o's that crop up all over the place (i.e. put the cakes "owen" the stove). Makes me smile, it does.

Oh, it's nice to be back in Bawlmer. I am headed to a wedding this weekend; however, will be back next week with a musically inspired pie.

Strawberry Rhubarb Buckle

There is something about a buckle that makes me wish I was sitting out in the sun with some good friends today having a picnic. Perhaps, it's because it's a cake that is easily portable? Or, maybe, that a buckle is just a simple down home old fashioned kind of cake that suits just about any spring or summery meal, especially picnic salads, grilled burgers and dogs, and, well, other seasonal comfort food?

I can't say anyone in my family ever made buckles; but, I have changed that. I make them often in the late spring and summer because, not only are they super easy and fast, but just absolutely delicious with any kind of berries, cherries, and/or rhubarb. 

And, hey, you may be wondering why this type of cake is called a Buckle? Well, when the cake bakes up all nice and pretty, the batter rises up over the fruit and creates a "buckled" appearance. Today's Buckle was inspired by one of my spring seasonal favorites...rhubarb. This cake sure did make my whole block of row houses smell divine and I definitely plan on offering some to my new neighbors later in an effort to say howdy and I sure do hope you like to eat a lot because you now have a neighbor who bakes on a weekly basis!

And, if you are looking for rhubarb or buckle recipes, you might want to try these:

Apple Rhubarb Crisp

Strawberry Rhubarb Pie I

Strawberry Rhubarb Pie II

Strawberry Rhubarb Sorbet

Cinnamon Rhubarb Muffins

Peach Buckle

This is the same buckle cake recipe I always use that come from a Williams & Sonoma book I've had for a long time (Fruit Dessert). I shove as much fruit as I can in the batter because I definitely like the cake to be heavy on the fruit rather than sparse.  Also, for this one, I sprinkled the top with a mixture of sugar, cinnamon, and ginger for a bit of added flavor and spice. 

vegetable oil or baking spray

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, room temperature

1 cup, plus 1 tablespoon, sugar

2 large eggs, room temperature

1 1/2 to 2 cups cups chopped rhubarb (1/4 inch pieces) 

1 1/2 to 2 cups halved strawberries

cinnamon and ginger for sprinkling

Heat oven to 350 F. Put rack in lower third of oven. Coat a 9-inch round or 8-inch square baking pan with vegetable or baking spray. 

In a bowl, whisk together flour, salt, and baking powder. Set aside.

In a stand mixer fitted with the paddle attachment, beat butter and 1 cup of sugar together until pale and fluffy. Add eggs one at a time and combine thoroughly. Add flour mixture and mix.

Scrap batter into prepared pan and spread it out evenly. Poke the chopped up rhubarb and berries into the batter. Place them close together. In a small bowl, combine 1 tablespoon sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon ginger. Sprinkle generously over cake.

Bake until top is golden and the edges pull away from the pan. A toothpick inserted in the center should come out clean. About 50-60 minutes. Cool on a rack for about a 1/2 hour.

Lemon Sorbet

Alright. I've been back in Baltimore for a week and figured it was time to break in the kitchen and start blogging again. Yesterday, I made some delicious pulled pork in a crock pot my former RI work colleagues gave me as a parting gift. Yum and thanks for the great gift! 

My ice cream maker was also staring me in the face and begging to be used after many months of being tucked away in one of those old pantry cabinets in my East Providence kitchen. I love lemon sorbet because it is incredibly refreshing, especially after a heavy meal. I thought it would be a nice compliment to all that pulled pork resting in my belly. Depending on how sweet or tart you want the sorbet, you can definitely play with the amount of sugar. I went with 3/4 cup and it was still quite sweet, but had a nice texture and flavor.

 

3/4 cup sugar

1 cup water

1 cup lemon juice

1 1/2 tablespoons lemon zest

Combine sugar and water in a non-reactive saucepan. Over medium heat, dissolve sugar in water. Take off the heat and add lemon juice and zest. Cool completely. Then, freeze in your ice cream maker according to manufacturer's directions.