Sweets
June 15, 2010
Citrus Cornmeal Cake with Blueberry Sauce
I waivered on this recipe. A cornmeal cake? That’s not really my thing. The desserts that emerge from my kitchen are typically of the chocolate variety or involve frosting, or at the least call for butter. (I maintain a mostly healthy kitchen, after all, and wouldn’t have it any other way.) This cake is unconventional by those sweets standards. No chocolate, no frosting, no lick of butter in sight. And I’m happy to report it wasn’t missed. At all, really.
It all started with the bag of cornmeal I purchased in preparation for a healthier onion ring (oh yes) recipe that remains to be tested. (I have high hopes, friends.) That bag of cornmeal got me thinking about cornbread. And cornbread got me thinking about a big steaming pot of chili. And visions of chili conjured up thoughts of autumn and then whack, back up the train, Carolyn. It’s June. I’ve resolved to save cornbread and chili for fall, but this cake satisfied those cravings. It’s sweet enough for a light summer dessert but works just as well for breakfast or as an afternoon pick me up. At least that’s what a little bird told me.
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May 21, 2010
Cinnamon Spiced Caramel Corn
A quick and easy weekend recipe for you.
I would normally pass on this sort of thing, preferring savory popcorn to sweet. But this sounded good. And tasted even better. It’s a pretty bold blend of spices. Some cinnamon, a hearty helping of nutmeg, a little cardamom and a pinch of ground cloves. Coupled with a simple caramel and some toasted macadamia nuts, it’s swoon-worthy. And total fair food. Just in time for Memorial Day. It’s like a marriage of crunchy caramel corn, spiced toffee and cinnamon roasted nuts. Beware your dental work.
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May 14, 2010
Spicy Ginger Muffins with Buttermilk Glaze
For the past month I’ve been on a major breakfast smoothie kick. This is odd, seeing as how I’ve never really loved meals in a glass. I want texture and chew, something warm and satisfying in the morning. But what started as the solution to an unusually warm morning and a lack of interest in anything that might cause a make-up melt down, resulted in a daily ritual of a little milk, a little yogurt, a frozen banana, some berries, a tablespoon or two of ground flaxseed and a couple fistfuls of spinach (which, I kid you not, is undetectable, save the slightly off-putting resulting color) whirred together in the blender, which has recently acquired its own very valuable corner of limited counter space.
And so we continued, this morning ritual and I, until recently when my body copped a major attitude and was all like No more smoothies. No more vegetables for breakfast. No more pea green glop. I WANT A FREAKING MUFFIN! Bssshh. [Snap.]
A spicy muffin for a spicy attitude.
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May 7, 2010
Chocolate Hazelnut Truffles
This was an experiment. Well, an experiment on an experiment. A food experiment raised to the second power? So comforting to know I remember exponential algebra.
A couple of months ago I bought a bag of raw cocoa nibs. I don’t remember what possessed me to buy them, though it was likely a general curiosity because they seem to be popping up everywhere. Cocoa nibs are basically the cocoa bean without its husk. I’d compare biting into a raw nib to biting into an unsweetened chocolate flavored coffee bean. Intense.
So after some internet surfing, I happened upon David Lebovitz’s recipe for chocolate-hazelnut spread, which calls for cocoa nibs. Homemade Nutella? Winner! I adapted his recipe by incorporating whole roasted hazelnuts (he uses hazelnut oil). And it was good. Spoon lickin’ good. No further experimentation necessary. Except I couldn’t help but notice that after being stored in the fridge the spread resembled chilled chocolate ganache. Light bulb. Good things can always be improved upon. Truffles were born. Heavy whipping cream-free truffles. Vegan chocolate hazelnut truffles. Mega chocolate. Subtle hazelnut. Slight nibby crunch. Winner squared!
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April 25, 2010
Rustic Strawberry Turnovers
I finally broke down and did it. Bought strawberries. I’ve been eyeing them for a month, ever since they appeared stacked on an island in the center of the produce section. I’d glide past, knowing full well they’d look a wee bit premature, a little white, a little pale. Not yet. And so it was another round of apples and oranges. But then last week, I caved. Vibrant red, not a speck of white, healthy tops. Petite. None of those strawberries on steroids.
They made their way into these rustic strawberry turnovers for a dinner party. I capitalized on the rustic. I kind of sort of obsess over making food, desserts in particular, look perfect. This is a function of my (occasional) type A personality. But when you know that these are meant to be rustic, you won’t freak out when you spy them splitting and spitting in the oven. You’ll only partially freak out. For a second. And then you’ll remember they’re rustic, and you’re way too uptight sometimes.
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