At Last!

At last... the book is out and I am speechless...

You can purchase Baking Pure & Simple on createspace.

 Enjoy and Thank You!

A portion of the proceeds from the sale of each book helps support

southeastern Michigan's largest food bank, Food Gatherers.  

I Left My Heart... in San Francisco

Go ahead - fall in love.  I know, its scary.  Dangerous.  Full of dark places you are not ready to explore....  That is why I am advocating for the long distance relationship here.  The kind of thing that can only get you into so much trouble.  I am going to confess.  I'm in!

It was kind of blind date, I guess.  A friend fixed me up.  Told me how great...blah, blah, blah...  So I thought how bad could it be?  Maybe I should just see what happens.  Off I went.  Here in San Francisco for just a few days.  The possibility of romance was too alluring to pass up.

I had to ask directions to the place, but I found it alright.  It was so classic on the outside that I had to take a photo.  Once inside I was instantly charmed by the sight of a glass covered bakery counter filled with piles of croissants... almond, hazelnut chocolate, plain and turnovers, apple and lemon... I don't know what all was in there.  I zeroed in on the lemon turnover, wondering if there was lemon curd inside... um... lemon curd, yum....

Just then a small dark haired woman appeared behind the counter.  She was barely able to see over the top.  I asked about the lemon turnover, but I really did not get a straight answer about the the contents.  She directed my attention to the right of the lemon turnover, to the apple turnover.  It was lovely!  Shaped like a half moon with curved striations on top and the most beautiful toasty brown color.  The whole package.  So, I went for it.  Just add coffee (decaf please.)  I choose one of the small black lacquer tables near the window with the signature sign painted on the glass just above.  I could watch people going by on their way everywhere.  I removed the turnover from its traditional bakery bag and immediately tore it in half.  No waiting...  I could see the apples in the filling, tiny golden morsels.  I took a bite from the center.  The pastry was perfect.  Not too sweet and just the right combination of tender and crispy.  The apples were wonderfully seasoned and diced so small that it was easy to savor the combination of the pastry and the filling.  Um...  I took a minute...  I had a sip of coffee.  Fade to black.

After having my way with the apple turnover, I finished my coffee.  Content for the moment, but only for the moment.  Before leaving I went back to the coveted glass counter and ordered an almond croissant and, yes, the lemon turnover I was first so attracted to when I came in - to go, of course.  I noticed that they had adorable boxes of those cute little filled French almond macaroons in about a dozen flavors.  My sister and I had just been talking about those cookies.  I decided that I would come back before leaving the city to pick up a box for her.  Maybe it was just an excuse to visit my new love once more.  After all, it is possible that we may only have these 3 days together and then never see each other again; I wanted to make the most of it.

What is that?  You want to have a date with my new love the next time you are in San Francisco?   You think I will tell you how to find my treasure...  I have never heard of such a bold request.  It is very modern, I guess... maybe just this once, I could be persuaded to share.

I fell in love with La Boulange Bakery on Sutter Street a block and a half west of Stockton Street.  You have options they have several locations.

P.S.  I just broke down and had a bite, okay 3 bites, okay 5 bites, of the lemon turnover.  It is lemon curd inside!  With tiny sugar crystals on the top, and that same wonderful pastry...  Totally sublime.  Always go with your first instinct when it comes to love.  Then again, is it that much sweeter in comparison to the apple turnover?  Or perhaps because I have been thinking about it for a few hours?  Somethings we will never understand. 

Do Big Things

I will always remember something that I heard in the very first commencement ceremony I was responsible for some years ago.  Our speaker was a big internet guru and I don't know if I have his exact words here but it went something like this:  "Do big things and people will help you."

I think it stayed with me because I had just put on this ceremony, an event bigger than anything I had ever done before, and just about everyone I worked with had helped.  Something about hearing him say those words made me realize that no one could have done it alone.  It also inspired me and gave me courage to start projects, knowing that if I did not have all the pieces in place at the beginning, I could trust that other people, who had skills I did not possess, would be able to help.

This has been the case at every stage of writing Baking Pure and Simple - help has been there when needed.  In the beginning it was Audrey who did the beautiful photography, then Julie who helped with the proof reading, Stasia who offered to index it and most recently Mira who has been working with me for almost a year on the graphic layout.  Not to mention everyone who suffered through all those samples.... Words could never fully express how grateful I am to all of you!

Now in these final weeks it seems like the book has its own energy, and its own force toward becoming and getting out into the world; like it is pulling itself forward instead of me pushing it out there.  Yesterday, I proofread the first hard copy of the actual book while sitting on a plane for 4 hours.  Luck was there again as on an almost full flight I managed to have an open seat next to me so I could get the work done in comfort.

Okay, so what does all this have to do with baking and the Holiday Cookie Marathon?  

I knew you were going to ask me that!  Today's recipe is for the Corn Flake Wreaths.  Why?  Because you have to have a friend help you make them.  One person shapes the wreaths while the other person follows behind and puts on the red hot cinnamon dots before the cookies get too cool.  If the wreaths get too cool the red hots will not stick.  

There is no other way to do it.  So find a friend and get in the kitchen!

Corn Flake Wreaths

¾ cups unsalted butter

21 ounces miniature marshmallows

8 cups corn flakes

green food coloring

red hot cinnamon dots

vegetable shortening to grease your hands

In a large pot, melt the butter and marshmallows slowly over very low heat.  Stir until completely melted and uniform consistency.  Remove from heat.  Add green food coloring to desired shade.  Add corn flakes and stir with a wooden spoon until mixed.  Shape into wreaths with greased hands and place on greased trays or greased parchment paper.   Have a friend decorate with 3 to 5 red hot dots immediately.   

Makes approximately 4 dozen.

Who are you?

Several years ago I was at an event for students and the host had planned an ice breaker.  I was just standing around, making sure everything was going okay when someone handed me a small pencil and a sticky note.  I heard the host say "write down your Epitaph - write down how you would like to be remembered at the end of your life."  Wow, kinda morbid, was my first thought, especially since the event was for a bunch of college students who all had bright futures.  Then I looked at my sticky note and I knew exactly what to write. 

"The quintessential author of books on pastry and vegetarian cooking." 

There.  That was it.  I did not have to think about it, or edit it or second guess it.  I knew.  I suddenly had a great appreciation for this ice breaker.  In fact, I thought it was one of the best games I had ever played.  That sticky note is still pinned up just behind my computer at work (where I do not currently write cookbooks.)  I think at the time I had just started working on Baking Pure and Simple, my first cookbook which will be ready for publication sometime in the next two weeks.  I has taken 4 years, or 34 years, however you want to look at it, to write this book.  Yesterday I saw the final proof from the on-line publisher and by next week I will hold a proof in my hands. 

So, I guess this is not what you were expecting when you came to read my baking blog today, but it is what you get.  Baking inspires me, it is the gift I have to give to the rest of the world.  What inspires you?  Who are you?  At the end of your life how will you be remembered?  Whether or not I actually become the quintessential author of books on pastry and vegetarian cooking doesn't matter.  What matters is that I am going for it. 

So, now, just so you won't be disappointed I am also going to give you a recipe.  I love these simple Cinnamon Stars.   They are in the lower front corner of the photo, next to the Lemon Bars with Coconut Crust (patience... patience....)

Most of the members of the Holiday Cookie Marathon are in this photo.  From the Cinnamon Stars moving clockwise we have:  Honey Almond Shortbreads, Cornflake Wreaths, Ginger Molasses Cookies, Mexican Wedding Cookies, Viennese Cookies, Rum Balls, Basler Brunsi, Orange Almond Macaroons, Lemon Bars with Coconut Crust and Thumbprint Cookies in the center.  I will keep the holiday cookie recipes coming over the next few weeks. 

Cinnamon Stars

½ cup unsalted butter, room temperature

1 cup sugar

3 egg yolks

2 tablespoons milk

2 cups flour

2 teaspoons cinnamon

½ teaspoon baking powder

½ teaspoon salt

Cream butter and sugar. Add egg yolks, then milk and combine. Sift flour, cinnamon, baking powder and salt. Add to creamed mixture and mix until just combined. Chill for 3 hours.

Preheat oven to 350°F.  Roll out approximately 3⁄8-inch thickness. Cut with star shaped cookie cutters. Bake for 8 to 10 minutes. Makes 4 dozen.

Holiday Cookies - More on the Marathon

 

Every year, right around Thanksgiving, while everyone else is out struggling for parking spaces at the mall or fighting over limited quantity bargain gifts, I begin my Holiday Cookie Marathon in the relative safety of my kitchen. I spend each weekend making 3 or 4 batches of cookies and storing them in air tight plastic freezer bags in the freezer and logging my progress into a spreadsheet. Yes, I am a nerd.

I have found that the easiest way to do it is to make cookies which use similar or complimentary ingredients at the same time. It makes shopping for ingredients easier and simplifies the whole process. I make all the cookies which will require melted chocolate to decorate the top in the same day or weekend. I also consider which cookies will use egg yolks and which will require egg whites, making them at the same time as well.

Here is the current annual cookie line up.

First Weekend: Make Honey Almond Shortbreads, Cinnamon Stars, Orange Almond Macaroons and Almond Cookies.
Second Weekend: Make and Lemon Bars with Coconut Crust, Thumbprint Cookies and Mexican Wedding Cookies.
Third Weekend: Make Linzer Hearts, Viennese Cookies, Rum Balls and Basler Brunsli.
Fourth Weekend: Make Ginger Molasses Cookies, Cherry Winks and Corn Flake Wreaths.

Here's a recipe to get you started. Happy baking!

Almond Cookies
from Baking Pure and Simple by Laura Arendsen Rowe - available soon

1½ cups unsalted butter, room temperature

1½ cups sugar

3 egg yolks

2 teaspoons almond extract

¼ cup water

5 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 cup sugar for rolling cookies in before baking

1 cup whole raw almonds

Preheat oven to 350°F. Cream butter and sugar. Add egg yolks, almond extract and water to creamed mixture. Sift flour, baking powder and salt and add to mixture. Blend until combined. Shape dough into 1¼-inch balls, roll in sugar and place on a non-stick cookie sheet. Press to flatten with the flat bottom of a short wide glass dipped in sugar. Press a whole almond into the center of each cookie. Bake for 12 to 14 minutes. Makes 5 dozen.

Holiday Cookie Baking Marathon Begins!

The Holiday Cookie Baking Marathon has officially begun!  Rum Balls, Honey Almond Slices, Ginger Cookies and Mexican Wedding Cakes are all snugly tucked away in the freezer while Cinnamon Cookie dough awaits the oven.