A hankering for baking

I have lately had quite the hankering for baking: I can't seem to stop! Yesterday, it was gingerbread cookies. The other day it was scones and cupcakes. Today, it is brownies. There is something so comforting about spending time in the kitchen and being warmed by freshly baked goods and a hot oven, especially in the winter time. And it is always so rewarding to share these baked goods with others. It is as though homemade baked goods embody the ultimate warmth: that is, love. At least personally, when I bake, I love.

This is not to say that baking is a breeze; in fact, baking is quite a challenge for me.

I have reflected greatly on this, and I predict that such challenge sources from my reluctancy to follow a recipe as is. While with cooking you can alter nearly any ingredient to suit your personal preferences, baking is quite the different story. Because I do not fully understand the chemistry behind baking, often times my alterations in baking yield a less-than-desirable final product (cookies that taste like biscuits, scones that look like pancakes, etc.).

However, it seems that by embracing rather than avoiding this challenge, I am becoming a stronger baker. I am continuously noticing subtle things, like how certain flours affect the final baked good, or what happens when you use butter as opposed to shortening. Baking forces me to slow down and pay attention to little details that I might otherwise miss. Though I truly appreciate the spontaneity that is permissible in cooking, the particular attention to details that is required for baking is a test to myself; a test of my patience. Fortunately, the rewards to such attention are often great.

As I continue to practice baking, I find myself becoming more aware of how ingredients work together; this is really quite a beautiful thing to witness. I can only hope that one day I will have such a relationship with the ingredients in my pantry, that I will be able to create my own baking recipes. Until then, I feel comfortable following in the footsteps of those who have forged before me, to understand these relationships in a way that has allowed them to create beautiful baking recipes. Perhaps you will join in the journey that is baking?

These brownies are a wonderful place to start, if you have not already started baking. Though there are a few steps, they are quite simple, and not too particular. In fact, this recipe, originally from the Spice House, has been modified with a few ingredients of my own!

Brownies for chocolate lovers
1 1/2 cups of sugar
1 1/4 cups of butter
1/2 cup of cocoa powder
3 eggs, slightly beaten
2 teaspoons of vanilla extract

1 1/3 cups of white flour

1/8 teaspoon of baking soda

A pinch of salt

1 generous dash of cinnamon (This is my little addition)

A little chocolate bar, chopped (This too!) 

1. In a medium sized sauce pan, heat the sugar and butter over medium heat until the butter is fully melted and the sugar begins to dissolve. Add the cocoa powder and remove from heat. Stir to reduce the temperature until the eggs can be added. Add the eggs and vanilla extract.

2. In a medium sized bowl, combine the flour, baking soda, salt and cinnamon. Add this mixture to the wet mix, in the saucepan. Mix until this is thoroughly mixed. Stir in chocolate

3. Butter and flour-coat a 9 inch by 9 inch baking pan. Pour your batter in, and bake for 40-45 minutes at 350 degrees, or until a knife inserted into the center is clean when removed.

Happy baking!

Vanilla bean

It seems that vanilla extract is about as common in baking as flour. Just about every recipe contains a splash of vanilla; and it is no wonder, because of its rich flavor. It is no wonder, since vanilla seems to bring out the best flavors in baking, while subtly adding a flavor of its own.

Back in September, on one of my Spice House adventures, I explored the possibility of creating my own "homemade" vanilla extract. And much to my delight, the process was as simple as could be! In fact, the woman I was speaking with at the Spice House that day had been making her own vanilla extract for years. It was then, that my vanilla-making began; and I must say, I doubt I will ever go back to store bought vanilla extract again. Not only is this method cost efficient, but you get the delight of watching your vanilla beans flavor your extract while having the opportunity to create an extract to your taste. While you may like a stronger, richer flavor, others may prefer a more delicate vanilla flavor. Luckily for you, you can customize yours any way you would like!

Homemade vanilla extract
1 bottle of hard alcohol (I used vodka, though you may experiment with different types of rum or any other alcohol, really!)
6 vanilla beans

That's it! So simple:
1. Cut your vanilla beans length wise. Using the edge of your knife, scrape the small seeds out of the center of the beans. Drop the beans and seeds into your bottle of hard alcohol.

2. Every day, gently shake the bottle. Do not place the bottle in direct sunlight. After about 6-8 weeks, you should have a suitable batch of homemade extract! However, you can adjust this time to your liking: just watch the color and check the smell every so often, and remove the beans when it has reached a flavor of your liking.

3. Strain the beans from the extract and replace the extract in a glass bottle. It is advisable to store your extract in a dark-glass bottle. I simply wrapped my clear glass bottle in a piece of fabric and store it out of direct sunlight. This helps to preserve the flavor of your extract. Though the extract has an indefinite shelf life, if not stored properly, the extract will lose flavor.

Also: no need to purchase top-shelf alcohol. Really, any quality of alcohol will do! However, higher proof of alcohol will yield a stronger extract.

It is important to select a vanilla bean that is of your liking. At the Spice House, there were several varieties of vanilla beans. While selecting them, I focused on the smell. I finally selected the Madagascar vanilla beans, as they were a tad sweeter smelling than the other options.

Happy eating!

A new spin on a classic cookie

Baking cookies is easy, but baking them as good as you mom is a challenge. It seems that you can never get the consistency just quite right.

So instead of trying to make one of the classic recipes, I decided, "Why not make a new cookie?" This way, I have no standard to live up to!

Baking can be pretty specific, with the chemistry of ingredients. So to start, I chose an already existing recipe, from a cookbook that I have been using lately. The recipe was for tahini cookies, and is from Natural Cooking, The Prevention Way. Then, I tweaked it!

Here is my new and improved recipe for:

Tahini Oatmeal Cookies
6 tablespoons of tahini*
1 cup of oats
3/4 cups of honey
1/4 cup of home-made raisins**
1/4 cup of chocolate chips
1/8 cup of sunflower seeds
2 tablespoons of golden flax seeds
Coconut oil

1. Mix tahini and honey until well incorporated. Then, add the remaining ingredients (except oil).

2. Grease cookie sheet with coconut oil (this adds a little extra flavor!). Drop tablespoons of batter onto cookie sheet.

3. Bake at 300 degrees for about 15 minutes.

*Tahini is sesame seed butter. You can find it at your local supermarket. It is frequently used in Indian cooking, so may be located near other Indian foods at the store. I purchased mine form a local Indian grocery store.

** Homemade raisins are great and easy! If your grapes start to shrivel, don't toss 'em, dry 'em. Just rinse and dry off the grapes, and remove them from the vine. Then, place them on a cookie sheet in a single layer, and let them set in the sun until dried. When they are dried, you can place them in a air tight container, and store them for a very long time.  Homemade raisins are often plumper than store bought ones. Also, they are sweet and delicious, and save one more food from the trash bin. (Remember, if they are too yucky to save, compost them!)

Deluxe Brownies (on a dreary day)

Today, I have a feeling of relief, since I am done with mid-terms and getting ready for spring break, which begins this Thursday. So what better to do with my time, than bake some deluxe brownies? The weather outside is a bit glum, so I feel even better, spending time in the kitchen!

Today I made Cocoa Mascarpone Brownies, with a creamy Raspberry Jam frosting. This is the best brownie recipe that I have ever made. A thousand times better than any brownie from a box.

You will see that I have listed a few of the ingredients as "fair trade". What does fair trade mean? Well, you see. Fair trade certified products are products that are produced in a foreign country and are certified to have been fairly traded, by a third party organization. That is, the product has been traded in a way that ensures the farmer receive a livable wage. With fair trade, the farmer is connected directly to the buyer, and is paid market price for their goods. With out fair trade certification, farmers often rely on middle-men to transport their goods to the market. Because the middle-man has the upper hand, he is able to pay the farmer a low price, and sell the product for a higher price, keeping the profits for himself. Fair trade has many other benefits as well. For example, fair trade certification parties help to establish community cooperatives, and aid in the building of schools and religious centers in the communities. By supporting fair trade, you are supporting the alleviation of the farmers who feed our planet. You can buy several of your products as fair trade, including tea, coffee, chocolate, vanilla, sugar, cotton, and many more! Look for this label, to support fair trade:

Cocoa Mascarpone Brownies

1 cup of unsalted butter

3 ounces of semisweet organic, fair trade chocolate chips

1 cup of fair trade sugar

1/2 cup of mascarpone cheese

3 farm fresh eggs, at room temperature

2 teaspoons of fair trade vanilla extract

1/2 cup of white flour

1/4 teaspoon of salt

1. Preheat the oven to 325 degrees, and butter a 8 x 8" glass cake pan.

2. In a small pan, melt the butter. Place the chocolate chips in a large mixing bowl, and pour the hot butter over the chocolate chips. Let stand for about 30 seconds, and stir until chocolate is completely melted.

3. Sift the sugar and cocoa powder into the butter and chocolate mixture. With a mixing spoon, blend in the mascarpone, eggs and vanilla, until this is smooth.

4. Gently fold in the flour and salt into the batter. Pour the batter into the pan and spread evenly.

5. Bake for 45 minutes or until a toothpick comes out clean from the center.

Raspberry Jam Frosting

1/3 cup of mascarpone cheese

1/3 cup of cream cheese

1/3 cup of black raspberry jam (though you can use any type of jam!)

2/3 cups of powdered sugar

1. Mix all the ingredients together.

2. Spread evenly over your brownies, when the brownies have cooled.

ENJOY!

They are so easy and so delicious; your only problem will be limiting yourself to just one...