Well ... it's been awhile (and here's a recipe for coconut macaroons!)

Sorry for the long delay!

The baking bug hasn't been gone, but I've had a busy couple of months in the world of theater and some how blogging has fallen to the wayside. I've been all over the off-Broadway map lately. Well, not really. I've been hovering around midtown making appearances (and baked goods) at a few different theaters.

In the process of all this theater work, I decided to make my own macaroons for Passover this year. The ones in the tins are just so expensive! And I discovered something astonishing. Macaroons - super easy to make. In my almost 30 years on this earth, I didn't know that macaroons didn't need to be dry! I'm ruined. I will never be able to go back to the sad, dry, canned macaroons.

So, here you have it:

Coconut Macaroons

Prep time: 5 minutes
Baking time: 15 minutes

Total time: about 25 minutes
Yields about 4 dzn cookies

Ingredients

• 5 cups flaked sweetened coconut
• 3 egg whites
• 1/2 cup sugar
• 1/4 tsp. vanilla
• (optional) 2/3 cup mini semi-sweet chocolate chips or chopped semi-sweet chocolate

Directions

1. Preheat oven to 325 degrees.
2. Line baking sheets with parchment paper and spray with cooking spray.
3. Beat the egg whites in a large bowl
   
4. Add the rest of the ingredients and mix well.
   
5. Scoop out 1 inch mounds, placed about 1 inch apart, on a lined cookie sheet.
   
6. Bake for 15 minutes, until just turning brown.
   
7. Cool and store in a sealed container between sheets of waxed or parchment paper.
   

The macaroons will keep well in an air tight container for several days.

Holiday Pop-Up at Variety Coffee in Brooklyn!

Okay, I'm joining forces with some local bakers and we are creating a holiday pop-up at Variety Coffee in Brooklyn NEXT WEEKEND! (12/18 & 12/19). We will be manning the coffee shop from 10am - 5pm. Stop by and visit, check out the wares and perhaps walk away with something delicious for yourself. Please check out the poster!

Simply ... Blondies

Apparently I was wrong when I said I'd be blogging more. I don't know where the crazy idea I would have time came into my head. The act of touring a play to prisons, homeless shelters, etc. is actually quite a time-consuming and exhausting process. Add on-to that the terrible illness that laid me out for the count this week, and I'm slowly refinding my kitchen (and various parts of my apartment that are buried).

But, in exchange for a lovely hoodie I promised a butterscotch treat for a friend. So, I found this (delicious) recipe for blondies. Don't you love the barter system?

Blondies can be dressed up a number of ways ... this is just a very simple, straight-forward recipe.

Simply Blondies

Prep time: 5 minutes

Cook time: 20 - 25 minutes

Yields: 1 - 8x8 pan

Ingredients

• 8 TBS butter, melted
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• pinch of salt
• 1 cup flour
• 1/2 to 3/4 cup of butterscotch chips

Directions

1. Preheat oven to 350 degrees F. Butter an 8x8 pan.
2. Mix melted butter w/brown sugar - beat until smooth (I used a whisk)
3. Beat in egg. Then the vanilla.
4. Add salt, then stir in the flour. Mix in butterscotch chips.
5. Pour into the prepared pan.
6. Bake for 20 - 25 minutes, or until set in the middle.

Be sure not to overcook!!

Enjoy with a glass of milk or cup of coffee.

Pumpkin Caramels

As you may have previously guessed ... I'm a little obsessed with all things squash come the cooler months. I've been on a HUGE squash kick lately. You may have noticed by all the recent pumpkin recipes ... heck, I've had squash for dinner the last two nights! Last night was spaghetti squash with pasta sauce. Easy, delicious, healthy. Tonight was just the opposite ... butternut squash risotto (recipe to come...)

And, Thanksgiving is seriously around the corner (we're in the home stretch!!) which means even more pumpkin. So, I've got a taste for pumpkin. Sue me.

For years upon years, I was terrified to make candy. It seems like a really daunting task. Everybody says that candy is difficult. Last year, however, my squash brain and curiosity got the best of me. Pumpkin caramels? I had to try it! These are DELICIOUS. Chewy, pumpkin-y, caramel-y. A nice crunch with the pumpkin seeds. Honestly, what's not to love?

So ... they aren't the easiest thing to make. Not because they are difficult, though. Just because you have to keep your eye on them. And it takes some time to cut them up and wrap them all. But overall, they're pretty easy to make.

If you feel like you have some time, and want to wow your friends (or have something sweet and delicious), then I'd recommend giving these a go.

Pumpkin Caramels

Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 45 Mins
Yields: Approx 30 candies.

Ingredients:

• 1/2 cup toasted pumpkin seeds
  
• 1 cup maple syrup
• 3/4 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup dark corn syrup
• 1 tsp pumpkin or apple pie spice *
• 1 tsp fresh lemon juice
• 1/2 tsp fine salt
• 2/3 cup canned pumpkin puree, room temperature (NOT pumpkin pie filling)
• 1 TBS unsalted butter, at room temperature
• 1 tsp pure vanilla extract

Special Tools: Candy Thermometer

Directions:

1. Line an 8" x 4" loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom, lightly with butter and sprinkle the pumpkin seeds in the bottom.
2. Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice and salt together in a heavy bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball sage, 248 degrees F, about 18 to 20 mins.
3. Carefully stir in the pumpkin puree.
   
4. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes. Remove from the heat and stir in butter and vanilla.
5. Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
6. When full cooled, peel from the waxed paper or foil and cut into 30 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

*NOTE: As I've stated before and will probably state again, I just don't use pie spice. So I use my own mixture of cinnamon, nutmeg, cloves & ginger.


Give as a gift or enjoy on your own!!

Pumpkin Chocolate Chunk Muffins

I don't think I've adequately lauded just how much I love fall. It's my favorite season. Sometimes I miss the longer days and the sunlight, but there's nothing like a good cup of tea (coffee, hot chocolate, apple cider...) while sitting under a blanket, with a good book and perhaps a cat. Maybe a fire place in the background, crackling away. I love apples. I love squash. And I love all things pumpkin.

So, this morning we were getting ready to head to some friends to meet their new baby (A. Dorable.) and I really just couldn't show up empty-handed. So, I found this recipe and made some changes and this is what we got. Pumpkin-y, chocolatey goodness.

Pumpkin Chocolate Chunk Muffins

Adapted from Smitten Kitchen

Prep time: about 5 minutes

Cook time: 20 - 25 minutes

Yields: 12 medium-size muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup canned solid-pack pumpkin (from a 15 ounce can)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin-pie spice*
• 1 cup plus 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• approx 3/4 cup chocolate chunks or chips
• 1 teaspoon cinnamon

Instructions:

1. Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
2. Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour until just combined. Stir in the chocolate chunks.
   
3. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
4. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes.
5. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

*Okay, I don't really "believe" in pumpkin pie spice. It's just one more thing to clutter my spice cabinet with. I mixed cinnamon (which was the major spice included), nutmeg, cloves & ginger together ... which, is essentially pumpkin pie spice. So ... if you don't have any on hand, make your own!

Enjoy with some coffee or a nice glass of milk!!

Apple & Cheddar Scones

Apple and Cheddar Scones

based off of the Smitten Kitchen recipe

Time (start to finish): approx 1 hour

Makes: 6 scones

Ingredients:

• 2 firm tart apples (1 pound)
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt plus additional for egg wash
• 6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
• 1/2 cup sharp cheddar, shredded (white is recommended)
• 1/4 cup heavy cream
• 2 large eggs

Directions:

1. Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
2. Peel and core apples, then cut them into one-sixteenths. (I made them into chunks as suggested) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on if baking right away.
3. Sift or whisk flour, sugar, baking powder and salt together. Set aside.
   
4. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
5. Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
6. Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
   
7. 
   

Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.

**I made them ahead, not baking any right away. I baked up 2 of them the first morning and the next for the next morning - delicious and perfect for the fall!!**

Fall is in the air...

Looking back, I somehow realized just how long it's been since I've blogged! For which I apologize.

Summer came, I went to Peru (go, go, go to Peru should you ever have the chance!) and when I returned ... it was hot. Like, seriously hot. And a bit humid. And I love my New York apartment and kitchen, but what happens in a small kitchen when you bake? It gets ... hot. So, for the sake of myself and my cats I didn't really bake. I made sorbet. I made salads. I ate out. Summer turned to late summer, I went home for a spell, worked 15+ hour days on events, went to Calgary and had a nice road trip back. While I was away, fall hit. Then I went to New Orleans.

Now, fall is in the air ... crisp, cool nights, beautiful sunny days, leaves changing. I hear my kitchen calling to me and the cracking of the whip for me to blog again.

So ... soon my friends. Soon I will update you to my baking (and perhaps some cooking!) escapades. There are new recipes to try, old recipes to revisit and love. Many delectable treats in-store. Now if only I remember to tell you all about them!

I warn you, it may not happen this week ... I am in training for my first ever karate tournament (wish me luck!), so lots of my spare time is going towards training and worrying. But once that is past, the kitchen will be taken over and treats will start spilling out into various offices around the city, helping put on winter weight to help keep the cold at bay.

My apologies for the delays!