Raspberry Bakewell Mini Tarts

A platter of Raspeberry Bakewell Mini Tarts

The woman you seek does not exist, but someone more profound and exquisite (and real) would willingly stand beside you, clasping your hand. Place your impossible ideals of chaste Madonna by sunlight and sinful whore at nightfall aside and truly see us. We are angel and devil in equal measure and cannot hide one trait away depending on your desires or the time of day. Sometimes our licentious tongue yearns for daylight; sometimes our crooked halo still hovers above us in the night.

Our femininity is not determined by our willingness to compromise our light and dark selves for your sake. We are more complex, unpredictable,  and surprising than you could ever imagine. See us for who we are, love us for this dichotomy, and we will shower you with myriad delights.

Some of us will bear your children, some of us will dance naked in your moonlight, some of us will cradle you and gather up your tears, some of us with strive for heights greater than yours, and some of us will fill you belly with devilishly divine delicacies.

Raspberry Bakewell Mini Tarts

  • Servings: 32 Mini Tarts
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Is it a highly complex cookie or the smallest tart you've ever seen? Whatever you decide, the combination of tender crust, tart raspberry jam and rich almond filling are sure to delight.


Ingredients

    Raspberry Jam
  • 7 oz. frozen raspberries
  • 7 oz. sugar
  • Shortbread Crust
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • ¼ cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 cup flour
  • 1/4 teaspoon salt
  • Frangipane (Almond Crème)
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup confectioner’s sugar
  • 2 egg
  • 1 1/2 cup almond flour
  • 2 Tablespoon cornstarch
  • Glaze
  • 2/3 cup confectioner’s sugar
  • 2 Tablespoon water
  • 32 sliced almonds, toasted

Directions

  1. Make the jam: Combine the frozen raspberries and sugar in a small deep-sided saucepan and bring to boil over a medium heat. When the sugar is melted, increase the heat and boil for another 4 minutes. Remove from the heat. Transfer to a small container (pass it through a sieve if you’d rather not have seeds in your jam). Leave to cool and set.
  2. Preheat oven to 350 degrees F. Grease 32 mini muffin cups. Make crust by beating together butter and sugar. Add vanilla, flour and salt and combine until fully blended. Divide dough into 32 equal pieces, pressing dough along bottom and up sides of each muffin cup. Bake for 10-12 minutes or until just beginning to brown. If crust rises too much after baking, gently press back down into cups.
  3. While crusts are baking, make frangipane by whisking together butter, confectioner’s sugar, egg, almond flour and cornstarch. Spoon frangipane into a piping bag.
  4. Dollop about ½ teaspoon of raspberry jam in the bottom of each cup. Pipe frangipane over jam, covering jam completely. Bake tarts for an additional 20-25 minutes until tops are puffed and slightly golden brown. Cool completely
  5. To make glaze, mix confectioner’s sugar with water. Drizzle over cooled tarts. Garnish each with a sliced almond.

Cheesy Bacon Semolina Bread

Two Boules of Cheesy Bacon Semolina Bread
I host a monthly fiction book club. Successfully running for about 2 ½ years, our lineup ranges from historical fiction to surrealism to sci-fi and everything in between. I started the club with visions of it becoming a modern version of the traditional salon… a gathering of like-minded individuals discussing a shared interest, in this case – reading and books.

The other day, a potential new member asked me if we tackle uncomfortable issues – poverty, homelessness, women’s issues, and BLM. This was my response (in part):

“This is a fiction book club and while the books we read have, at certain times, focused on various issues such as slavery, poverty, the rise of Nazism in Germany, family issues, etc., these topics are always couched within a fictionalized story. Our primary focus is reading for pleasure and a good discussion.”

After responding, I felt guilty – guilty for reading for mere pleasure and a good discussion. In the face of MAGA, global warming, COVID-19, school shootings, and BLM, why am I gathering a group together to discuss fanciful escapism stories? Shouldn’t we be tackling these bigger issues? And what about my blogging? Why am I spending hours testing, writing, photographing and posting a recipe for some complicated artisanal version of bread when children in my own city went to bed last night without a morsel in their belly? Shouldn’t I focus on moving the needle rather than my own pleasure? Could I be doing more? Should I be doing more?

I’m confident I’m not alone in this feeling and, I decided, we need to cut ourselves some slack. We can donate, march, vote, and volunteer to support the causes important to us, but we aren’t doing anyone good if we don’t also support ourselves through self-care:  recharging by doing the things we love like reading and cooking and gathering socially. It’s a balance – no guilt required.

I seem to be a collector of flours.  I currently have eight (eight!) in my refrigerator, which doesn’t include the All-Purpose in my pantry.  I chose this recipe to help use up leftover semolina flour. This recipe was inspired by artisan semolina bread from breadworld.com.


Cheesy Bacon Semolina Bread

This is a hearty, savory bread that’s great for toast and rustic sandwiches. The Poolish needs to be started the night before.


Ingredients

    Poolish
  • 1 cup bread flour
  • ½ teaspoon rapid rise yeast
  • ¾ cup warm water (105⁰ – 110⁰ F.)
  • Dough
  • ½ teaspoon rapid rise yeast
  • ¾ cup warm water (105⁰ – 110⁰ F.)
  • Poolish
  • 2 Tablespoons olive oil
  • 1 ½ teaspoons salt
  • 2 cups semolina flour
  • ½ – ¾ cup bread flour
  • 8 slices bacon, fully cooked and crumbled
  • 8 scallions, finely sliced
  • 1 cup strong-flavor grated cheese (such as aged white cheddar)
  • 2 Tablespoons dried sage

Directions

  1. Make Poolish: Stir together flour and yeast in a medium bowl. Add water and stir until blended. Cover with plastic wrap and let sit overnight or up to 24 hours at room temperature. The poolish will become frothy.
  2. Make Dough: Dissolve yeast in water and let rest for 5 minutes. In the bowl of a mixer, combine water, poolish, olive oil and salt and mix on low speed with a dough hook until blended. Add semolina and ½ cup bread flour and continue mixing on low until fully combined. If dough is too sticky, add additional bread flour, if needed. On medium  speed, knead dough with a dough hook for 5about minutes until dough becomes a silky, smooth ball.
  3. Add bacon, scallions, cheese and sage and knead about another minute until ingredients have combined. Place dough in a lightly oiled bowl, cover with cling film and proof in a warm location for about an hour or until doubled in size.
  4. Turn dough out onto a lightly floured surface. Divide dough in half. Working with each half, pull the edges of the dough towards the center, working your way around and shaping it into a round ball. Turn the ball over, cupping the sides of the ball, and roll the bottom around in a circle until the top is smooth and tight. Place both boules on a parchment-lined rimless baking sheet. Cover with cling film, ensuring the cling film does not touch the dough and proof for another hour.
  5. Preheat oven to 475⁰, arrange an 8×8 pan filled with 1” of hot water on the bottom rack (steam ensures a crisp crust), and a rack above for the baking sheet  (the sheet should be as close to the bottom of the oven as possible). Score each boule. Place the baking sheet on the rack and bake for approximately 25 minutes or until the internal temperature  of the bread reaches 200⁰. Cool on wire rack.

Lemon Blueberry Breakfast Buns

Lemon Blueberry Breakfast Buns
Yesterday was about self-care. Cajoling myself to smile, if only a little, for a moment. I bought myself a new candle, vetiver and cedarwood. I took an extra-long, extra-hot shower. I sat on the floor and played with the kitties in the morning sunlight while sipping my coffee. I spent the afternoon in my kitchen, my Band-aid and bomb shelter, baking wonderful things to share, scenting my little house with yeast, sugar and lemon.


Lemon Blueberry Breakfast Buns

Decadent fluffy lemon buns studded with blueberries for indulging and sharing.


Ingredients

    Dough
  • 1 ½ cups whole milk (105⁰ – 110⁰)
  • 1 Tablespoon Red Star Yeast
  • 1 Large egg (room temperature)
  • 1 teaspoon vanilla
  • 5 ¼ cups bread flour
  • ⅓ cup sugar
  • 1 ½ teaspoons salt
  • 5 Tablespoons unsalted butter (softened)
  • Filling
  • 1 Tablespoon unsalted butter (softened)
  • ⅓ cup sugar
  • 2 Tablespoons lemon zest
  • 2 cups frozen blueberries, thawed and drained
  • 1 large egg (beaten)
  • Glaze
  • 2 Tablespoons water
  • 1 Tablespoon light corn syrup
  • ½ teaspoon vanilla
  • 1 ⅛ cups powdered sugar

Directions

  1. Combine milk and yeast in a small bowl and set aside for 10 minutes to allow the yeast to activate. In the bowl of a stand mixer, combine egg, vanilla, bread flour, sugar, salt, and milk mixture. Using a dough hook on low speed, stir together ingredients until combined. Increase to medium speed and mix for about 8 minutes until dough is fully developed (window pane test). Place dough in a lightly oiled bowl, cover with cling film, and let proof 45-60 minutes until doubled in size.
  2. Combine butter, sugar and lemon zest in a small bowl and set aside. Roll dough out on a lightly floured surface 16” long by 15” wide. Cover dough with sugar filling leaving a 1” border on one long side. Cover sugar filling with blueberries. Roll up lengthwise sealing along the border with a little beaten egg.
  3. Cut into 12 rolls, approximately 1 ½” thick. Place in a 13” x 11” pan, cover with cling film and proof for another 45 minutes or until doubled in size.
  4. Preheat oven to 350⁰ F. Bake for 30-35 minutes or until internal temperature reaches 190⁰-200⁰. Remove from oven. Combine glaze ingredients and glaze buns while still warm.

Note: I was originally going to use fresh blueberries in this recipe, but decided to use frozen due to their uniformity in size and the ease of rolling them up in the buns.

Hazelnut Mocha Cannoli

A plate of 4 Hazelnut Mocha Cannoli

I started a gratitude journal. Corny, I know, but I’ve found myself, like many people, struggling to stay on track during the pandemic. There’s too much time spent watching Tiger King, not enough time hiking or baking or gardening. On one such evening, splayed on my couch with blanket and Netflix and feeling low, my cat, Mochi, jumped up on my chest, gave my tummy a gentle knead, curled up and soothed me with his motor at a steady rumble. I scratched his head and thought, “THIS is contentment. This is all I need tonight.” The first entry in my gratitude journal:

Mochi, sleeping on my chest, purring

On today’s walk, the birds and their new babies were a choir of song, warming sunshine shone across my back while the lightest breeze kept the heat from being unbearable, Jacaranda trees Jackson Pollocked the sidewalks in a lavender explosion, and the air smelled sweetly of star jasmine. “THIS,” I thought as I traversed the neighborhood, “is all I need.”

I’m also grateful that my local Italian Market, Claro’s, stocks a pretty decent Cannoli shell.


Hazelnut Mocha Cannoli

  • Servings: 12 Cannoli
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Ingredients

    For Cannoli
  • 12 cannoli shells
  • 6 oz. bittersweet chocolate, finely chopped
  • 2.25 oz. chopped hazelnuts, toasted
  • For Filling
  • 8 oz. Nutella
  • 8 oz. mascarpone cheese
  • 10 oz. whole milk ricotta cheese
  • 4 teaspoons instant coffee
  • Powdered sugar, for dusting

Directions

  1. Melt the bittersweet chocolate in the microwave by heating it at 30 second intervals and stirring until melted (about 90 seconds total). Dip both ends of cannoli shells in chocolate then in the hazelnuts. Set aside to set.
  2. Lightly beat together Nutella, mascarpone, ricotta and instant coffee. Fill a piping bag fitted with a star nozzle with filling. Pipe the filling into both ends of the cannoli, filling completely. Dust with powdered sugar and serve immediately.

Blood Orange and Honey Upside-Down Cake

 A Blood Orange and Honey Upside-Down Cake dotted with orange slices
He loosely grips the steering wheel with one hand, the other nestles along my left thigh. The dappled sunlight warms our scalps, unimpeded by a convertible roof tucked away in the trunk. My hair is kept restrained by a scarf. I catch his eye and grin, content and ready for another adventure…

The Southern California weather’s been ideal, bright sunny days with cool breezes, and I long for the return of road trips with my guy, shelved during this self-isolation and COVID shaming. Reminding myself that the best part of the adventure is often the journey, I suggest a road trip where the final destination becomes secondary, where we needn’t leave the safety of our convertible. The first weekend, we head northeast to two mountain destinations offering up patches of slushy snow and the fresh, cool air we so desperately crave. Our picnic by the lake, his doing, is a bonus. We’re hooked. The next weekend, it’s two hours south to Julian, a town known for its freshly baked apple pies. Not only do we pick up a still-warm apple crumble pie, we also pull off at a dusty roadside fruit stand for blood oranges, avocados, and honey. Next weekend, it’s our longest adventure yet, up the coast to an enclave famous for aebleskivers and Danish kitsch.

This cake is a celebration of our roadside stop last weekend where we stocked up on local honey and blood oranges. These farm-fresh ingredients made their way into this refreshing citrusy dessert that looks quite the showstopper when the cake is inverted onto the serving platter.


Blood Orange and Honey Upside-Down Cake

  • Servings: 8-10 servings
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A refreshing citrus cake that looks quite a showstopper when turned out is sure to be a favorite of anyone who appreciates a bit of marmalade.


Ingredients

  • ½ cup honey
  • ¼ cup fresh orange juice (either blood orange or regular)
  • 1 to 2 unpeeled blood oranges (depending on size), very thinly sliced crosswise (discard ends). I used a mandolin.
  • ¾ cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 Tablespoon grated orange peel (either blood orange or regular)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup whole milk
  • Lightly sweetened freshly whipped cream (optional)

Directions

  1. In a 10-inch nonstick, ovenproof skillet over medium-high heat, stir honey and orange juice until boiling. Cook without stirring until mixture is foamy, slightly thickened, and reaches 230°, 2 to 4 minutes. Place in freezer until cooled, about 10 minutes. Slightly overlap orange slices in concentric circles over syrup.
  2. Preheat oven to 350°. In a large bowl, with a mixer on high speed, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
  3. In another bowl, combine flour, baking powder, and salt. Stir half the flour mixture into butter mixture just until incorporated. Stir in milk, then remaining flour mixture. Do not over mix.  Carefully spoon batter over orange slices in pan and spread evenly.
  4. Bake until a wooden skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool for 5 minutes. Lay a flat plate over pan and carefully invert cake onto plate. Lift pan off, being careful with hot syrup. Allow to cool completely and cut into wedges. Serve with whipped cream, if desired. This cake is best eaten the same day it is made.

I’d love to claim this recipe as one of my own, but it actually comes from Sunset Magazine. My only alteration was substituting blood oranges for standard oranges.