Week 51 | February 19, 2011
Into the hands and heart of a construction worker.
Week 49 | February 3, 2011
Happy Chinese New Year! Welcome to the year of the rabbit with a sweet treat to forecast a sweet year ahead.
These cookies are little beauties. Candied ginger create little tile mosaics in the spicy ginger shortbread. I also toasted off some fresh pinenuts for a roasted, nutty buttercream filling.
Week 47 | January 17, 2011
Whoops, I’m late posting this past week’s treat. Fresh chestnuts are still in the market. I usually skip grabbing a bag because they’re so much trouble to peel. But I always hesitate too – warm, roasted chestnuts straight from the oven is a joy I’m willing to dedicate a lot of time to occasionally.
These cookies have the best of chestnuts in them. They have the earthy, nutty flavor of roasted nuts in a chestnut-sized cookie. The recipe is nearly identical to Russian wedding cookies – butter, powdered sugar, ground nuts, and a touch of cinnamon, but chestnuts are moister than walnuts so the cookies are chewier.
Week 42 | 12.16.2010
Wow, what an incredible outcome. This is an involved, multi-step pastry but much of it can be prepared in steps ahead of time. Figgy jam poached in wine and spices, sweetened goat cheese layer, herb-citrus shortbread and a nutty crumble topping. Too much? You might think so until taking a bite, and then another, and perhaps a tiny slice more.
Week 35 | 10.21.2010
Oh my goodness, is it already Thursday? It’s been a hectic few days and I haven’t managed to pull together a post for this week yet. Luckily in anticipation, I’ve already prepped my sable dough and financier batter, which are awaiting afternoon baking in my fridge. Smile, pat on the back.
Matcha. Maccha? 抹茶. I love the fragrance and slight bitterness of this musty-green tea powder. I recall my trip to Japan – my traveling group and I met with a couple of Japanese students and observed a traditional matcha ceremony. The thick, frothy liquid that we were offered was rich and bitter, no milkiness or sugar to dilute the flavor.
But…I will be adding both butter and sugar (and eating my French-style cookies with a cup of milk tea). Afternoon come sooner!
Week 33 | 10.4.2010
Another week for macarons. Why? Because they’re all the rage, and fun to make. I’ll be trying a different flavor (no surprises here) with some lemon zest ground in the almonds and lemon curd folded with white chocolate ganache for the innards – at least that’s the plan. Stay tuned!
Week 31 | 9.15.2010
I get pretty excited every time I have a new bottle of fresh milk in the fridge, waiting to be opened. Before taking on funky smells and fridge flavors, before getting crusty at the carton lip, milk…the VERY first sip is perfectly sweet and delicious.
Week 28 | 8.25.2010
Oh oven, we were getting along so well. I made a batch of macarons for a dinner party, then another, and then another. We were having such a good time together that I decided to make a chocolate granola snack to round out our day-long companionship. But somewhere in between macaron batch #3 and rotating the granola at the halfway point, you gave up on me and turned cold…
Week 25 | 8.2.2010
A few weeks ago I woke up to a muffin and coffee breakfast that my friend had generously brought over to me. Sweet I know! The muffin was wonderfully memorable, chock full of hazelnut bits, small chunks of dark chocolate, and a smattering of coffee grounds. It was fragrant, hearty and sensational with every bite.
Week 23 | 7.19.2010
I’m back! The past week has been a jumble of exciting travels, unglamorous delays, and nonstop eating and food-related activities. But Bakery Bites has returned and with cookies in store for this week’s treat to boot.
Per request from a frequent visitor I’ve dished up some ‘chocolate and spice’ in the form of coconut & chili butter cookies to be filled with whipped dark chocolate ganache. Chocolate & spice, with a bit of coconut tucked in between.