Currant and Poppy Seed Loaf Cake

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Currant and Poppyseed Loaf Cake

A couple of weeks ago we were up in Annapolis again, for a doctor’s appointment. A long way to go to a docs appointment – yes. But, they don’t have all the fancy sonogram equipment here that they do there. Appointment went fine, in and out in 45 minutes. So, while we were up there I had to go visit all my favorite grocery stores! Trader Joe’s was first on the list, to stock up on necessities. But then we headed to Whole Foods, and it was there that I came across these gorgeous ruby red currants…which of course I couldn’t resist dropping into my cart, even though I wasn’t sure what I wanted to do with them.

To me, they are kind of reminiscent of cranberries – but more berry like. Soft and juicy, but yet very tart at the same time. You always see them as garnishes on gorgeous desserts this time of year, but I wanted to do something special with them on their own. So, when in doubt? Put it in a loaf cake!

A batter includes buttermilk to make it nice and moist, some poppy seeds for a little crunch, as well as some orange zest for a kick of flavor. The currants are folded in at the last minute, to preserve their integrity. Then it’s baked and topped with a simple glaze of confectioner’s sugar and fresh orange juice. The sweetness of the cake paired with the tartness of the currants was just perfect. It was absolutely delightful for dessert the other night, and even better with a cup of coffee for breakfast the next morning. Everyone in the house raved enjoyed it. If you can find fresh currants locally, I’d highly recommended giving this one a try. I know you guys will love it too!

Currant & Poppy seed Loaf Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 1/4 cup granulated sugar
1 orange, zested
1 tsp vanilla extract
1/2 tsp orange extract
2 eggs
3/4 cup buttermilk
1 Tbsp poppyseeds
1 cup fresh red currants

For the glaze:
1/2 cup confectioner’s sugar
1 Tbsp fresh orange juice

Preheat oven to 350 degrees. Butter a 9×5 loaf pan and set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the butter, sugar, and orange zest until light and fluffy, about 2 minutes. Reduce speed to low and add the vanilla and orange extracts, as well as the eggs. Mix until combined, scraping the bowl as necessary.

Add the flour mixture and buttermilk in 3 alternating batches, beginning and ending with the flour. Add the poppyseeds to the batter and mix until just combined. Carefully fold in the currants.

Bake for 50-60 minutes, until lightly browned and a toothpick inserted into the center comes out clean. Remove from oven and cool on a cooling rack for 1 hour before removing from loaf pan.

To make the glaze whisk the confectioner’s sugar and orange juice in a small bowl. Drizzle over the warm cake before serving.

Source: adapted from Canelle et Vanille via Daisey’s World

Chocolate Chip Cookies

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Chocolate Chip Cookies

If I had to name the Number One thing that people requested I bring to gatherings, it would probably be these chocolate chip cookies. I’ve been making them for what feels like forever at this point. They were the first recipe I made in my trusty KitchenAid stand mixer. I remember being so excited when we received it as a wedding gift from the office we both worked in at the time. I had coveted one for so long, I didn’t even know where to start with what I wanted to make. It was late that evening when it finally claimed it’s space on the countertop, and I wanted to make something that night. Breezing through the book I came across the chocolate chip cookie recipe, and thought that was a perfect way to “Christen” the ol’ girl. They turned out wonderful, best cookies we’d ever had. Over the years, most people who’ve tried them agree.

I’ve made these cookies so many times I don’t even look at the recipe anymore. When I knew that I wanted to put them up here, I checked the original recipe and discovered that it calls for baking soda. I’d been using baking powder. So, I baked a batch with the soda…and, they weren’t as good. They fell flatter and darkened more. So, we’re using baking powder for my version. If it ain’t broke, don’t fix it. Right?

I also feel that nuts are a necessity in a chocolate chip cookie so I’ve added those as well. Walnuts are my favorite, but pecans are wonderful too. These would be a welcome addition to any cookie package you were putting together for Christmas gifts. They are always a part of mine! I hope everyone has a great weekend in their kitchens baking – I know I have a lot to do. My oven is going to be working overtime!

Chocolate Chip Cookies

Makes around 2 dozen cookies

1 cup butter, room temperature
2 eggs, room temperature
1 cup light brown sugar
1 cup granulated sugar
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
12 oz semi-sweet chocolate chips (2 cups)
1 cup walnuts, chopped

Preheat oven to 375 degrees. Grease or spray 2 cookies sheets and set aside. Sift flour, salt, and baking powder into a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugars together until creamy. Reduce speed to low, and add the eggs (one at a time), and the vanilla. Mix to combine. Slowly add in the sifted flour and mix until just incorporated. Add the chocolate and the walnuts to the bowl and mix until they are distributed evenly.

Using a small cookie scoop or a spoon, drop 1-inch balls onto greased cookie sheet, about 2 inches apart. Bake at 375 for 12-15 minutes. Cook on cookie sheet for a couple of minutes before transferring to cooling rack as cookies will be very soft.

Store in an airtight container for up to 3 days. (Chances are they won’t last that long!)

Source: adapted from KitchenAid

Sugared Cranberries

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Sugared Cranberries

I’ve been wanting to make these pretty little gems since I first started seeing them pop up on the internet a couple of years ago. They couldn’t be more easy, or festive – and they bring a nice little pop of color and sweetness to your holiday table.

Fresh cranberries are steeped for a few hours in a simple syrup, then set out to dry for a bit before getting a dusting of sugar to make them glisten. They’re sweet and tart, with a bit of crunch left. The perfect finger food, a gorgeous addition to a wheel of baked brie, or simply as a garnish for that special dessert or cocktail you’re having at your Christmas parties.

And, it’s the perfect thing to let your little ones help out with in the kitchen. They loved rolling around the cranberries in the sugar, and then munching on them afterwards. This is one we’ll look forward to making again and again during the Holiday season!

Sugared Cranberries

2 3/4 cups granulated sugar
2 cups water
2 cups fresh cranberries

Add 2 cups granulated sugar and water to a medium saucepan set over low heat. Cook, stirring the mixture frequently, until the sugar dissolves. Remove the pan from the heat. Add the cranberries and stir to coat. Transfer the mixture to a large bowl then cover and refrigerate for 8 hours.

Line a baking sheet with aluminum foil and place a cooling rack on top. Use a strainer or slotted spoon to remove the berries from the pan and drain the excess syrup, then place them on top of the cooling rack to dry for about an hour or so. The sugar will get tacky – allowing the sugar to stick easily.

Place the remaining 3/4 cup sugar in a shallow baking dish or bowl. Working a few at a time, add the cranberries and roll to coat with a thin layer of sugar. Carefully remove and place back on the cooling rack to dry for about an hour before storing in an airtight container for up to 1 week.

Source: adapted from Cooking Light via Tracey’s Culinary Adventures

Peppermint Buttermilk Brownies

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Peppermint Buttermilk Brownies

Do you guys love buttermilk as much as I do? To me, it’s a magical ingredient – making awesome things all the more awesome by bringing a ton of flavor and moisture to the party. I use it in everything from biscuits, to mashed potatoes, and almost all the time in baking. Needless to say, I always have it in the refrigerator and it’s on my shopping list more often than not.

Some folks combine vinegar with a bit of milk to get the same effect, which is fine…but I don’t think it has the same flavor characteristics as fresh buttermilk. Another option pointed out to me by my friends at Cook’s Illustrated is dried buttermilk, which is then re-hydrated with water and used. Great flavor, and shelf stable – something you might want to consider if you don’t go through it as quickly as I do.

So, these brownies. A rich, fudgy chocolate brownie topped off with a sweet chocolate glaze that’s been spiked with a hint of peppermint extract, and then topped off with crushed peppermint candy. They’re rich and decadent, chock full of Holiday spirit, but without an overbearing peppermint flavor – a problem you run into all too often this time of year. This recipe makes a 13×9 tray, which yielded plenty of brownies for a party or get-together. Or, just enough for a pregnant woman to eat for breakfast 3 days in a row…

So excited to get my Christmas baking underway, formulating my “to-make” list this weekend. We’re looking forward to getting our tree decorated this evening, and Jon’s getting up the lights on the house this weekend. I just love this time of year!

Peppermint Buttermilk Brownies

1 cup butter, melted
2 1/2 cup cups granulated sugar
4 eggs, room temperature
1 Tbsp vanilla
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 cup semi-sweet chocolate chips

For the glaze:
6 Tbsp butter
1/3 cup unsweetened cocoa powder
1/3 cup buttermilk
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Crushed peppermint candies, for garnish

Preheat oven to 350. Line a 13×9 baking dish with a sheet of aluminum foil. Lightly grease with butter or baking spray. Set aside.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

For the glaze: In saucepan add butter, cocoa powder, and buttermilk. Cook and stir to boiling; remove from heat. Beat in powdered sugar, vanilla and peppermint extract. Spread over warm brownies and let cool completely, at least 4 hours, before topping with crushed candy canes and cutting.

Source: adapted from The Lost Italian, brownies from AllRecipes