All posts filed under: Baking

flourless walnut spice cake on a platter.

Flourless Walnut Cake with Coffee + Spice Versions

Flourless Walnut cake is perfect as written– the coffee or spice variations take it next level. Three primary ingredients, a few simple steps, for beautiful cakes all winter. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of uncomplicated simplicity.

Caraway Rye Black Bread for Fall

Caraway Rye Black Bread is the lovechild of loaves of deli rye and pumpernickel. Deep dark richness comes from molasses, cocoa powder, and ground coffee beans or instant espresso powder. The unmistakable sweet warmth comes from a generous amount of caraway seeds typically found in a lighter rye bread. It is the first annual batch of Caraway Rye Black Bread that marks the welcome of autumn official at our house.

Offloading Zucchini: Zingy Lemon Ginger Zucchini Cake

Or how to say thank you for a huge bag of summer squash and mean it. Why people grow so much zucchini is a perfectly legitimate question. As a species we just never catch on that just three zucchini seeds will feed the whole neighborhood. How do we possibly forget year after year? The jokes about the overabundance of zucchini and the lengths people go to get rid of it are only funny because they expose this human flaw. Neighbors drop off squashes the size of baseball bats to your front porch, ring the bell and run so you can’t refuse it. Little old ladies give away brown paper grocery bags of zucchini at every church function. And if you grow a garden, you’re rolling in it by mid-summer. Even using the grate-and-hide technique of sneaking zucchini into everything– meatloaf, chili, soups and stews, and baked goods, there is only so much one can be expected to eat. I worked out this brightly-flavored zucchini cake as a way to draw down an enourmous supply I …

Sweet Corn Buttermilk Cake + Blueberry Compote

The first cake on 101-Mile Kitchen is like a country summer day on a plate. It is rustic in nature– meaning it has textural interest and isn’t overly sweet or elaborate. It is unfussy. It is flourless, therefore can be served to our gluten-sensitive beloveds. And most of all it uses fresh, seasonal, local ingredients. A decade ago I played with and wrote about the magical flavor triad of sweet corn, blueberries, and buttermilk. I had two inspirations at the time. First by Claudia Fleming’s sweet corn ice cream recipe from her famous out-of-print book, The Last Course, from her time as the innovative pastry chef at Grammercy Tavern in the 1990’s. Tim Mazurak of the delicious blog Lottie + Doof created a blueberry galette in a cornmeal crust and served it with the same sweet corn ice cream. Swoon. My addition of buttermilk to the corn and blueberries brought bucolic thoughts of summer full circle. I promptly forgot about this happy flavor song until now. The Sweet Corn Buttermilk Cake The Sweet Corn Buttermilk …

Kitchen Wisdom: How to Release a Cake from its Pan

How to release a cake from its pan begins a series of kitchen wisdom every home cook should know. These quick tips will make your kitchen efforts more fun, easy, and successful. Have you ever baked a cake only to have the top of it stick to the bottom of the pan in chunks, taking your visions of a perfect cake with it? Me too. Here’s how to get over that. How to Release a Cake From Its Pan First, be sure to follow the recipe directions for prepping the pan. If it asks you to butter/grease or flour the pan, so do generously. Be sure the cake has sufficiently cooled after coming out of the oven before attempting to release it from its pan. The pan should be comfortable warm to the touch, but not hot. This allows the sugars and proteins in the batter to set and gives time for steam to loosen the cake. If the pan is too hot, the chances of a clean release are small. Use a knife, blade …

hazelnut cookies sitting on chair in Oregon field

Rustic + Lovely: Hazelnut Meringue Cookies

Oregonians are rightfully proud of our home-grown hazelnuts, with 99% of U. S. hazelnuts grown right here in the Willamette Valley. This fast and simple four-ingredient recipe (five if you use the optional almond extract) features them like the heroes they are.

Nutty meringue cookies have been around for decades. The difference here is that I’ve developed this recipe to feature as much hazelnut flavor and texture as the egg white meringue will hold. Don’t let this quiet beige cookie fool you– they pack in a lot of hazelnut along with their very pleasant crispy and chewy texture.

Banana Coconutty Breakfast Cookies

What Makes Your Mom Special? Banana Coconutty Breakfast Cookies

My mom and I live nearly 3,000 coast-to-coast miles apart, or roughly the same distance as it is from my home to Mexico City. It’s been nearly 16 months since I’ve seen her. If I were with her this week, I’d make mom these tasty Banana Coconutty Breakfast Cookies. I’d actually make a double-batch, and zippy-bag them up for her freezer so she’d have a month of homemade breakfast cookies after I left. Here are fourteen of the ways my mom is very special.

heart shaped cookies with poetry books

Love is a Verb: Blood Orange Pinkyprint Shortbread Heart Cookies

Just like the verb cooking, loving calls for a lot of trial, practice, mistake-making, and what can feel like wasted time and resources. But your flops are exactly how you learn to love better. The trick is to not give up. Keep practicing. Your acts refine. Your acts become who you are. With a little tenacity your love looks more like the souffle you’d hoped for and less like the dog’s breakfast.