{TWD} Flip Over Plum Cake

There's something very special about cooked plums. Raw, plums are fine, although not my favorite fruit by a long shot. But cooked? Plums become a completely different fruit. The flavor intensifies and the texture almost melts. Paired with the right ingredients, plums make spectacular desserts. What's more, lovely plum desserts are perfect for transitioning from summer to fall baking, which makes this week's assigned recipe, Flip Over Plum Cake, very timely.

The Tuesdays With Dorie baking group has baked with plums in the past. In 2009 we made the Dimply Plum Cake, and my I enjoyed the cake so much I actually posted a follow-up to the original post. I couldn't fathom why Dorie would include another plum cake in her book, nor could I imagine how it would be different or that it could be better.


n.o.e.'s notes:

- Becky of Project Domestication chose Flip-Over Plum Cake and will have the recipe on her blog today.

- Dorie says that the cake is a cross between a cake and a pudding. As I was preparing the recipe for this "cake" it reminded me of the southern-type of cobbler - where you make a batter and scatter fruit on the top and as it bakes in the oven, the fruit sinks to the bottom.

- In addition to flour and milk and butter, the batter for this cake is made with ground cinnamon, ginger, vanilla extract, almond extract, and a surprise ingredient, ground coriander.

the verdict:

This was an amazing fruit dessert. The plums get jammy and flavorful, and the addition of the spices to the batter elevate this one above the simple cobbler (or cake). It's one of the best fruit desserts in Dorie's book. In fact, we liked this as well, or better, than our old favorite, the dimply plum cake!

{TWD} Salt and Pepper Cocoa Shortbreads

Is there any flavor combination more classic than salt + pepper? In recipes and at the table, the two stick pretty close together; in fact, it is considered bad etiquette to pass one at table without the other. Never separate "the twins"!

Although it seems that the two have been paired for all eternity, it turns out the 17th century French can take the credit for elevating the status of pepper and putting it with salt, familiar from ancient times. Separately, salt and pepper are intensely savory and assertively spicy, respectively. But they really shine when they're together; they complete each other to wake up the flavors of the food they visit.

This week the Tuesdays With Dorie bakers were treated to Dorie Greenspan's spin on the traditional combination; the assigned recipe was Salt and Pepper Cocoa Shortbreads. I love salt and pepper in sweets, although they usually appear separately, so I was excited to try these cookies.


n.o.e.'s notes:

- Tia of Buttercream Barbie chose these cookies, and if you click over to her shortbread post, you can find the recipe.

- When I first heard of these cookies, I thought they were just salt and pepper shortbread. And they sounded really good. Then I realized they were salt and pepper COCOA shortbread. Oh. That still sounded fine, but not as good as a basic shortbread amped up with salt and pepper treatment. It turns out that my baking buddy Phyl had the same idea; he baked one batch with cocoa and one batch without, and reported that he actually preferred the non-chocolate version. I got a little lazy and baked them with the cocoa, as conceived by Dorie.

- The cookies were simple to put together, and the dough chilled for several hours in the refrigerator until they could be formed for baking. Rather than making the shortbread as refrigerator slice-and-bake cookies, I piled all the dough into a medium tart ring and baked the shortbread that way.

- My daughter ALE had baked these cookies when she first got her copy of Dorie's book, and had told me that the salt and pepper flavors were relatively mild. Based on her advice I increased the quantity of both salt and of pepper that I used in the dough. And just before baking, I sprinkled fleur de sel and coarse pepper over the top of the shortbread.

- When making shortbread in a pan, it's helpful to score it with a bench scraper or knife before baking, and then, after it's baked, cut along the score lines while the shortbread is still hot from the oven.

- I served at a meeting of my book group, accompanied by some of David Lebovitz's Black Pepper Ice Cream, which I previousl posted here.


the verdict:

The shortbread was fairly crumbly when warm, but settled down nicely by the next day. As for the taste, on first bite I thought, "these are interesting, if a bit odd." The next bite was pretty good, and thereafter I found the shortbread curiously addictive. I thought - and my book club tasters agreed - that the cookies were especially delicious paired with the black pepper ice cream. The creamy cool pepperiness of the ice cream mellowed the salty, dry, chocolatey pepperiness of the shortbread. Except for the crumbly nature of the shortbread, the combination would be a delicious ice cream sandwich. As it was, I just balanced a bite of each on the spoon and ate it that way.

Plum Caprese Salad

My dad was an inveterate reader of newspapers. He subscribed to at least 4 papers at any given time, and he was rarely, if ever, seen without a folded section of newspaper stuck in his back pocket. He took great delight in finding articles of interest to his relatives and friends; in fact, when my siblings and I grew up and left home my parents reserved a desk drawer for each of us, just to hold newspaper clippings. Every time I visited my parents I'd open my drawer to find a stack of newsprint articles with my name scrawled in pen across the top margin.

Some of my favorite recipes are ones that my father unearthed in the newspaper, usually the New York Times. My own newspaper reading is spotty, but I rarely miss perusing the Food section of any paper that's in front of me. A few weeks ago, I was shuffling the sections of the weekend Wall Street Journal, and on the front of the Off Duty section I noticed an article about the many uses of the herb basil. It was written by none other than Dorie Greenspan, and was complete with several appetizing recipes. I immediately pulled out the ingredients for a fanciful Basil, Mozzarella, and Plum Salad. This is, in essence, the old standby, caprese salad, but, in a stroke of genius, Dorie substitutes plums for the traditional tomatoes.

n.o.e.'s notes:

- You can find the article and recipe here.

- The first step in the recipe is to make basil oil, which is not difficult but takes a bit of time to infuse.

- Once the basil oil is steeped, it is used in two ways. It's tossed with salad greens, and it's also stirred into a mixture of plums, mozzarella, torn basil, lime juice, jalapeno pepper, salt and pepper. The salad is assembled by spooning the plum/mozzarella mixture over the greens.

- We had some non-plum eaters around our dinner table the evening I served this salad, so I made theirs a traditional caprese salad with tomatoes instead of the plums.

the verdict:

This salad is both surprisingly beautiful and unusually delicious. It's a wonderful transitional salad - perfect for the end of summer/early autumn, when stone fruit is plentiful, and fresh basil is readily available.

{TWD} Classic Brownies

One thing I'm glad I did when my two daughters were young was to cook and bake with them. From the time the girls could stand next to me on a stool in the kitchen, they got to measure, pour, and stir ingredients, not to mention licking the spoon and the bowl. I can't say I had them join me in the kitchen from any conscious life plan, but it has played out beautifully. Each of the girls is culinarily confident and more than competent.

My older daughter, ALE, chronicles her domestic adventures on her blog Friends and Hammers - she bakes marvelous bread and I can never get enough of her homemade jams. My younger daughter, JDE, is the one who started me on the Tuesdays With Dorie path more than three years ago, and she is equally talented in preparing savory or sweet dishes. So when she heads into the kitchen, I know we are in for a treat!

Case in point: JDE came into the kitchen on one recent morning and offered to bake something. What luck! I pointed her to this week's TWD assignment, Classic Brownies, and she took it from there.

n.o.e.'s notes:

- These brownies were chosen by Anne, of the blog Anne Strawberry. Her post has the recipe and four different brownie variations, too!

- Dorie's recipe calls for walnuts in the brownies, but these were baked by my daughter, and when the baker doesn't want nuts, the brownies don't get nuts.

- We were planning to make a half batch, but when we saw the relatively modest quantity of ingredients and the 8-inch pan, we opted for a full batch. I'm glad we did; they are not super tall brownies. If you're planning to feed several people, I'd definitely double the recipe.

- As always, the trusty King Arthur Flour Divot Test proved that the brownies were perfectly done.


the verdict:

These brownies are chocolatey and rich. They were not not quite as fudgy as I like, but I'm pretty sure that an overnight stint in the fridge would remedy that. As it turned out, we scarfed down just a few of these, and popped the rest in the freezer. I'm guessing that they will be denser and fudgier after they thaw. While these are not my very favorite brownies (that honor goes to these or these) they were a solid, classic, brownie, sure to please folks on most parts of the brownie-loving spectrum. And the best part? Not only did JDE bake these and share them with me, she left my kitchen spotless after baking!

{TWD} Chocolate Spice Cookies

Sweets that are quickly made have a solid place in my baking repertory; they are perfect for late-notice guests or to finish a more complicated dinner. One of the virtues of the Swedish Visiting Cake, for example, besides the universally appealing flavor, is that it is simple to throw in the oven. Our family butterscotch brownie recipe is super-fast. It's hard to beat the speed of my stand-by cobbler recipe. I make mental notes of those things that I can put together on a moment's notice, even memorizing the easy recipes. Do you?

Cookies are rarely difficult, but they can take a bit of time to form each one, and to bake in successive cookie sheet-fuls in the oven. So fast recipes for cookies are welcome finds. This week's assignment for the Tuesdays With Dorie baking group is Chocolate Spice Quickies. An intriguing name for a cookie: promising speed and spice in the same recipe.

n.o.e.'s notes:

- This week's hostess is Jessica of the blog My Baking Heart. To find the recipe, click over to her post, and to see how other bakers make these cookies, check here for their links.

- I made 1/2 recipe, and got about 20 cookies. These are petite little things, so they all fit on one baking sheet.

- The recipe gives a choice of cloves or allspice for the spice. I used cloves because I found them first in my spice cabinet.

- Rather than grinding almonds in the food processor, I used almond meal from Bob's Red Mill.

- I'm not sure why Dorie chose the recipe's title: these are no quicker than any other cookie; slower actually, if you count in letting the butter warm to room temperature, melting and cooling the chocolate, and the substantial chilling time before the cookies can be sliced and baked. They weren't difficult or super-time-consuming, but I wouldn't call them quick. In fact, I was baking madeleines at the same time and they were much faster and simpler.

the verdict:

These cookies didn't exactly deliver on either promise of their name: not only were they were no quicker than other cookies but the spice was almost undetectable. No matter, though, because they were addictive little morsels, tender yet chewy, and quite chocolatey. They were a bit like Dorie's World Peace Cookies (also slice and bake and chocolate) but not as sturdy and without the studded pieces of chocolate.

{TWD} Blueberry Cornmeal Loaf-lets

Many years ago I learned a nifty trick from my sister-in-law for dressing up a plain box of Jiffy Cornbread mix: add blueberries and make muffins. I've served the blueberry/cornmeal muffins at brunches and luncheons, and they are always popular. When this week's Tuesdays With Dorie recipe, Cornmeal Fruit Loaf came along, I knew exactly which fruit I wanted to try.

n.o.e.'s notes:

- We can thank Caitlin of the blog Engineer Baker for choosing this week's breakfast treat; click over to her post to find the recipe.

- Dorie's recipe calls for a mixture of dried and fresh versions of the same fruit. She suggests apples (dried + fresh) or pears (dried + fresh) At the time I baked this recipe, I had fresh + dried blueberries which I was excited to use, but in the future I'd try fresh + dried cherries.

- I made half a recipe. My pan collection has lots of cute little rectangular loaf pans that would have worked for the scaled-down recipe, but what caught my eye were some pretty flower-shaped baking molds that my daughter picked up for me when she traveled to Hong Kong. The batter is put together exactly like muffin batter, so I figured these would be perfect muffin-like loaf-lets. There was just enough batter in the half recipe to fill the four little pans.

- This was a simple recipe, and baked up in 22 minutes or so.


the verdict:

These were a lot like corn muffins with fruit in them. The dried and fresh blueberries combined to produce an intense blueberry sensation with each bite. We thought they were a terrific addition to the summer breakfast repertory. One suggestion: if you tend to like your cornbread sweet, go ahead and put the full measure of sugar in, otherwise you could cut the amount of sugar a bit.

Rich Vanilla Ice Cream a la Chez Panisse

This weekend the Berkeley, California restaurant Chez Panisse is celebrating the 40th anniversary of when it served its first meal. Far from being any ordinary restaurant, Chez Panisse, under the direction of its founder Alice Waters, was the standard bearer for fresh, local, and organic food, back at a time when those were exotic concepts.

Although I certainly cannot celebrate in person, I'm having a little virtual anniversary celebration right here on my blog, featuring a Vanilla Ice Cream recipe from an old cookbook in my collection, Chez Panisse Desserts. I have the 1985 hardcover edition of the book, but it's available in softcover. I've included the recipe, below.

n.o.e.'s notes:

- The recipe, as I made it, is at the end of this post, below.

- While I won't say I exactly changed the recipe, I made a few minor enhancements to boost the vanilla flavor. First, I used vanilla sugar for part of the sugar in the recipe. Vanilla sugar is about the easiest thing in the world to make: when you scrape the seeds out of vanilla pods, just rinse if necessary, then dry on the counter before popping them into a jar of regular sugar. The pods will infuse the sugar with a lovely flavor of vanilla.

- In addition to the recipe's directions to use vanilla seeds and infuse the custard with the pod, and my addition of vanilla sugar, I also added about 3/4 tsp of vanilla extract before churning. I learned that trick from David Lebovitz. His view is that several types of vanilla, especially extract with its alcohol base, give various experiences of the flavor: "Remarkably, alcohol also changes the way your senses ‘taste’ flavors, so I add a bit of vanilla extract to recipes even if I’ve infused them with vanilla beans."

- Incidentally, Lebovitz has a close connection with Chez Panisse. He worked in the kitchen there for 13 years, beginning as a line cook and ending up as the pastry chef, before leaving in 1999. Lebovitz is attending the 40th anniversary festivities this weekend, and has written a charming post about Chez Panisse.

- I also added a tiny pinch of salt.

the verdict:

This was the creamiest, most intensely vanilla-ish vanilla ice cream I've ever made. It had great texture and flavor, and held up well in the freezer.

the recipe:

Chez Panisse Vanilla Ice Cream
adapted from Chez Panisse Desserts by Lindsey Remolif Shere
makes: 1 quart

1 vanilla bean
1 cup half and half ( I actually used 1/2 cup cream and 1/2 cup milk since I was out of half and half)
2 cups whipping cream
2/3 cup sugar
pinch of salt
6 egg yolks (I used about 105 grams of yolk)
3/4 tsp vanilla extract

1. Split the vanilla bean and scrape the seeds into the sugar, rubbing the mixture between your fingers until the sugar is fragrant.

2. Add the vanilla, sugar, vanilla pod, half and half, or milk and all the cream to a sauce pan. Warm the mixture, stirring, until the sugar dissolves.

3. Whisk the egg yolks in a separate bowl until just mixed. Gradually pour the hot mixture into the egg yolks in a steady stream, whisking constantly.

4. Pour all back into the sauce pan and heat over medium-low heat, stirring, until the mixture thickens slightly into a custard and coats the back of the spoon.

5. Strain the custard into a storage container, add back the pod to the custard, and chill in the fridge until cold.

6. Add the vanilla extract, remove the vanilla pod, and freeze in an ice cream maker.

{TWD} Golden Brioche Raisin Bread

I ordered this cool cutting board here after hearing about it from Jaden of Steamy Kitchen

This week's recipe for the Tuesdays With Dorie baking group - the Golden Brioche Loaves - comes as a little bit of deja vu for those bakers who were part of the group's early history. Dorie Greenspan uses the same dough for this week's loaves as she uses as the base recipe for her Brioche Raisin Snails and her Pecan Honey Sticky Buns. Both of those treats were chosen in the first few months of TWD, so any bakers who were with the group from close to the beginning will have seen this dough previously.

I joined TWD after the sticky buns and raisin snails so I had not previously made Dorie's brioche formula, but I am not a total brioche newcomer. In bread bakers' terms, brioche is an "enriched dough" because it is, well, enriched - by a combination of eggs and butter. Brioche can be extremely rich, or it can be "lean" (which is still pretty rich) and used for en croute and other applications. I've baked a medium-rich brioche for the Bread Baker's Apprentice Challenge (you can read about that bread in this post on my bread blog) and I made a lean brioche dough of Dorie's when I made the brioche berry tart.

I decided to kill three birds with one stone this week. I froze two thirds of the dough so that I can use it for those Dorie Greenspan recipes that I missed, the Brioche Raisin Snails, and Honey Sticky Buns. Stay tuned for eventual posts on those breakfast goodies.

With the remaining third of dough, I decided to make another breakfast classic: raisin bread. Seriously, how delicious does brioche raisin toast sound?

n.o.e.'s notes:

- Margaret of Tea and Scones is the hostess for this week's brioche, and you can find the recipe on her post.

- Instead of active dry yeast, I used instant yeast, which doesn't need to be activated. Rather, it is added with the dry ingredients.

- I cut the quantity of sugar in half.

- I don't use a mixer for making bread, but I often use my food processor. One huge advantage to using the food processor for breadmaking is that you can start with cold ingredients; there is no need to warm them. The motor on the food processor can get hot, and it definitely warms up the bread ingredients as it mixes them. In many people's eyes, one huge disadvantage to using the food processor for bread dough is cleaning out the food processor once the dough is mixed!

Here's how I mixed the dough in my food processor: put the flour, salt, instant yeast and sugar in the bowl of the food processor and process enough to mix the dry ingredients. Slowly add the water, milk, eggs and process until the dough comes together. Add the butter and process until the dough passes the windowpane test. Then it is ready to transfer to the rising bucket.

- The brioche dough is very very soft, almost batter-like. Mine took a very long time to double.

- Once the dough has doubled, it rests in the fridge. After time in the fridge, the dough becomes quite stiff. that's when you form it into logs and lay them in the loaf pan to warm up, rise and then bake.

- To make the plain brioche into raisin brioche, I kneaded in some raisins, then divided the dough into four pieces. I flattened each piece, sprinkled it with cinnamon, and rolled it into a little log that lay crosswise in the loaf pan.

- I was way too lazy to break an egg to make egg wash for this little loaf, so I brushed the surface with some milk before popping it into the oven.

- My bread was baking swimmingly until I went to check it for doneness. One edge had stuck to the pan and when I loosened it with a spatula, I ended up deflating one side of the loaf. Which is why it looks so lopsided in the picture. Luckily, it was still fluffy and light inside.

the verdict:

Luckily the lopsided shape didn't matter once the bread was sliced up. The golden brioche made for a beautifully refined raisin toast. As if there wasn't enough butter in the dough (there was), the toast was fabulous warm with butter melting into the cinnamony raisiny tender crumb.

Tart Lemon Bars

Lemon bars are the Little Black Dress of the dessert world. They are season-less, elegant, and always in good taste. Nearly everyone likes lemon bars, making them a logical choice for a group, and they are fairly easy to transport, making them appropriate for nearly every occasion.

I've eaten many a lemon bar, and baked several different recipes (and a box mix or two, shhh!) in my day, and I was eager to try this recipe for Tart Lemon Bars from Alice Medrich's book Pure Dessert. Medrich's recipes are always impeccable, a perfect trait in a lemon bar!

n.o.e.'s notes:

- You can find the recipe here.

- The recipe can be made with lemons or limes. Medrich notes that in the case of using Meyer lemons, which are milder in flavor than regular lemons, you should cut sugar nearly in half.

- I made this recipe several months ago when I had Meyer lemons on hand, so I decided to try that variation. I like that it has less added sugar.

- As they bake the bars can get a foamy film on the top, but no worries, the powdered sugar will cover it.


the verdict:

These lemon bars are amazing. They have a wonderful lemon flavor on a buttery crust. This will be my go-to lemon bar recipe from now on, and I am eager to try the lime version next!

{TWD} not-so-Tropical not-so-Crumble

This week's recipe for the Tuesdays With Dorie baking group is called Tropical Crumble. The recipe's creator, the inimitable Dorie Greenspan, says, "think of this in the dead of winter, when a taste of the tropics can be as warming as a cashmere throw." For Gaye of Laws of the Kitchen who chose this crumble, this was indeed a taste of the tropics during the wintertime - she's in Australia where the seasons are the opposite of what I'm experiencing here in the US.

As for me, I don't have a huge incentive to experience the tropics at the moment; our temperatures have been sky-high for weeks, with humidity to match. Through the wonders of global trade I can definitely buy mangoes and bananas here year-round, but I turned instead to the plenitude of summer fruit that was filling my fridge and freezer. I had some ripce local peaches from my farm box, and a few weeks back when I was overrun with blackberries I'd tossed them in the freezer for future baking projects. Peaches and blackberries sounded like a winning seasonal combination to me.

While the "not so tropical" part was intentional, in the course of baking this recipe I had an unintended crumble fail. In the end, my dessert didn't bear a very close resemblance to the way I imagine this recipe was supposed to turn out.

n.o.e.'s notes:

- You can find the recipe on Gaye's post.

- As I was preparing to bake the crumble, my 1st question was how much fruit to use, seeing as I was using completely different fruit. So I put the issue out on twitter: "I need to figure out how many cups of fruit is the equivalent to two mangoes and four bananas. any guesses?" In a matter of minutes, I had a response. From none other than Nancie McDermott, who wrote the book on pies - literally - so if anyone knows her fruit, it's Nancie! And although she is a fellow Southerner (living in North Carolina), the cool thing is that she was traveling in Taiwan when she replied to my question! Her reply: "3 cups." Great! I had a plan.

- I had a fair amount of ripe peaches to use, and by the time it was all said and done, I probably used close to 4 cups of peaches and blackberries. Trying to approximate Dorie's instructions, first I cooked the peaches about 5 minutes on high and added the frozen blackberries for 2 additional minutes. I added a pinch of salt to Dorie's filling ingredients, and rather than a fresh lime, I used about 1/4 teaspoon of lime zest from my freezer. I refrigerated the cooked fruit mixture overnight.

- The topping recipe calls for 8 T butter to 1/2c brown sugar to 3T flour to 1/2c nuts. I didn't stop to think about that proportion, just measured and combined the ingredients and popped it into the freezer overnight. Looking back at it, that's a lot of butter for a relatively small amount of dry ingredients.

- The following day, I brought the fruit to room temperature, sprinkled on the frozen crumble topping and put it in the oven to bake.

- I'm pretty sure I measured my ingredients correctly. But as the dish was baking, the topping never became crumbly; in fact, it never became topping. It was just big pool of melted butter with some clumps of sugar and pecans discernible among the fruit.

the verdict:

When I went to serve the "crumble" I spooned off as much of the pooled butter as I could, then put it in a bowl with some vanilla ice cream. My husband loved "the compote" and I agreed that it had good flavor. The lime and ginger paired beautifully with the peaches and blackberries, and the crunch from the pecans was lovely. Although it was a crumble #fail, it was at least a tasty flop!

Sometime I'd like to try this recipe as Dorie wrote it, with the bananas and mangoes, but before I did, I'd have to check the proportions of butter to dry ingredients so that it would be a true crumble rather than a buttery mess. I will be interested to see how this recipe worked for everyone else who baked this week.

{TWD} Carrot Spice Muffins

When I signed up for the baking group Tuesdays With Dorie three years ago, there was a seemingly endless list of of names ahead of me in line to choose the weekly recipe from the book Baking; From My Home to Yours. But the day finally came for me to have a turn picking a recipe and playing virtual host to the group. I chose Swedish Visiting Cake, still one of my very favorite recipes in the book, and loved hosting the group for that week!

Never did I dream that I would have the opportunity to repeat the experience. But here we are, more than a year later, and there ended up being more recipes in the book than there are current bakers in the group. Through some sort of random selection process, some of us can choose a second recipe from among the remaining gems. It took me approximately a nano-second to select the Carrot Spice Muffins.

My husband and I (especially my husband) are huge fans of carrot cake (that was the flavor of our wedding cake 30 years ago!) and these muffins, according to Dorie, "have the spiciness of the all-American carrot cake...and...the cake's moistness" but in a breakfast-appropriate muffin version. Breakfast sweets are even more popular in our house than dessert ones - so this recipe had my name all over it!

I am thrilled to host this week and thank each person who baked the carrot muffins along with me. Sooner or later I will visit each of your blogs to check out the muffiny goodness.

n.o.e.'s notes:

- If you don't have Dorie's book, you are missing out on the best written, most deliciously conceived baking resource in print. Here's how you can get a copy of this book for your own kitchen:

Buy at Amazon
Buy at Barnes & Noble
Buy at Borders
Buy Indie

- You can scroll down to the bottom of this post to find the recipe for these muffins.

- No matter how much I'd like to have baked this recipe exactly as the inimitable Dorie wrote it, I was baking one of my husband's favorite sweets and he despises coconut, so I omitted it in my muffins. I added a couple of spoonfuls of toasted rolled oats instead.

- Had I added coconut, I would have used unsweetened flakes rather than that sweetened shredded stuff, and toasted them before stirring into the muffin batter.

- I used some carrots from my farm box. In addition to the fabulous flavor of these farm-fresh carrots, I love the variety of colors in the carrot bunches. The purple ones are my favorite: they are bright orange inside!


- In addition to the recipe's cinnamon and ginger, I grated some nutmeg and a bit of black pepper in with the dry ingredients.

- For most of the oil I used a light-flavor olive oil, but I used an ounce or two of regular olive oil also.

- For those who like the hearty nutty quality of whole grains, I think this would be a great recipe to replace some of the white flour for whole wheat. I used all white flour this time.


the verdict:

I love Dorie's assessment of this recipe: "...these carrot muffins...have enough spice and sweetness to keep you coming back for more, but not so much that you think you're eating dessert at the crack of dawn."

Even though Dorie was careful to design the recipe so that it would not be dessert for breakfast, my husband turned it around and had breakfast for his dessert. I baked these late in the day and when he came home from work they were cooling on the counter. Warm and fresh muffins make for a fine after-dinner treat!

Even with the extra spices I added, the muffins are lightly spiced. If you prefer a bolder flavor, you could probably double the quantity of spices.

And now, here's my husband's guest verdict:

First time I bit into one of the carrot muffins (warm from the oven, after dinner), a perfectly balanced taste and texture made my palate glow with a smile. Same thing even a couple of days later, if you store them correctly. These are not too dry, not too moist, not too greasy, not too sticky, not too sweet, but instead deftly walk a fine line though the minefield of mistakes that can yield unfortunate carrot related outcomes. They are my favorite.

I am thrilled to host this week and thank each person who baked the carrot muffins along with me. Sooner or later I will visit each of your blogs to check out the muffiny goodness. If you need the recipe, scroll down!



the recipe:

Carrot Spice Muffins
from Baking: From My Home to Yours, by Dorie Greenspan
makes 12 muffins

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
2/3 cup flavorless oil, such as canola, safflower or corn
2 large eggs
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1/2 cup shredded sweetened coconut
1/3 cup moist, plump currants or raisins
1/3 cup pecans or walnuts, toasted, cooled and chopped

Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pans, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over-mixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Serving: These muffins are delicious warm, but they're even better after they've had at least half an hour to cool. Like many sweets with spice, their flavor intensifies with time.

Storing: These are best the day they are made, but still good (and even a little spicier) 1 day later - just keep them well covered overnight and, if you'd like, give them a quick warm-up in a 350-degree-F oven, or split them and pop them into the toaster. You can also wrap the muffins airtight and freeze them for up to 2 months; rewarm them the same way.