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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
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"content": "\u003cfigure id=\"attachment_74704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookies.gif\" alt=\"In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\" width=\"640\" height=\"360\" class=\"size-full wp-image-74704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a time-lapse video, a baking cookie almost looks like a creature coming alive as it spreads out and then rises up. Credit: B.W.F./Vimeo\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat\">The Salt at NPR Food\u003c/a> (12/3/13)\u003c/p>\n\u003cp>Baking cookies is almost magical. You put little balls of wet, white dough into the oven and out pop brown, crispy, tasty biscuits.\u003c/p>\n\u003cp>\"In a time-lapse video, it looks like a monster coming alive,\" says the team from \u003ca href=\"http://ed.ted.com/\">TEDEd\u003c/a> in a new animation that — just in time for the holidays — explains the science behind great cookie baking. \"For a moment, it [the raw dough] sits there innocuous ... then it bulges outward ... it triples in volume. Its color darkens ominously. And its surface hardens into an alien topography of peaks and craters ... The kitchen timer dings: You're cookies are ready.\"\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n6wpNhyreDE]\u003c/p>\n\u003cp>So what's going on in that oven? How does the heat make our snickerdoodles and chocolate chippers so delicious?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's all about the chemistry.\u003c/p>\n\u003cp>\"Don't let that apron deceive you. Bakers are mad scientists,\" the narrator of the animation says. \"When you put the raw cookie dough into the oven, you're setting off a series of chemical reactions.\"\u003c/p>\n\u003cp>By playing around with the ingredients in your favorite recipe, you can tweak these reactions and engineer your ideal cookie. For instance, you can make it chewier, fluffy or thinner.\u003c/p>\n\u003cp>We'll get to that part in a moment, but first, let's take a look at the three major steps of the cookie-baking process:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>The spread:\u003c/strong> As the cookie dough starts to heat up, the butter inside it melts. The ball of dough loses its structural integrity and spreads out. The diameter of the cookie is set by how long the cookie expands.\u003c/li>\n\u003cli>\u003cstrong>The rise: \u003c/strong>At about 212 degrees Fahrenheit, the water in the dough turns into steam. The cookie starts to rise as the vapors push through the dough. Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. All these gases leave little holes in the maturing cookie, which makes it light and flaky.\u003c/li>\n\u003cli>\u003cstrong>Color and flavor injection:\u003c/strong> Now the magic really starts to happen. Just as the cookie is almost finished baking, two chemical reactions fill it with hundreds of flavors and infuse it with its characteristic brown hue. First off, there's \u003ca href=\"http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html\">caramelization\u003c/a>: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that's overflowing with aromas and tastes — think butterscotch, sweet rum and popcorn. The second yummy process, called the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked\">Maillard reaction\u003c/a>, packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie's surface.\u003c/li>\n\u003c/ol>\n\u003cblockquote>\u003cp>\u003cstrong>Why Does The Cookie Stop Spreading?\u003c/strong>\u003c/p>\n\u003cp>Of course, a cookie can't expand forever. So what makes it stop? That's the job of the egg.\u003c/p>\n\u003cp>Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and keep it from deflating in the oven.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74701\" class=\"wp-caption aligncenter\" style=\"max-width: 1611px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\" alt=\"Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\" width=\"1611\" height=\"905\" class=\"size-full wp-image-74701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All this baking chemistry provides the building blocks for refining the cookie's architecture, says molecular biologist Liz Roth-Johnson, who runs the \u003ca href=\"https://scienceandfooducla.wordpress.com/2013/11/12/the-science-of-cookies/\">Science and Food\u003c/a> blog at the University of California, Los Angeles.\u003c/p>\n\u003cp>\"Say I have a cookie recipe, and it's not quite what I want,\" she says. \"You can take these basic concepts and use them to engineer the perfect cookie.\"\u003c/p>\n\u003cp>Take, for instance, the cookie's diameter. Its size depends on how quickly the dough spreads out as the butter melts in the oven.\u003c/p>\n\u003cp>\"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster,\" Roth-Johnson tells The Salt. The result is a flatter, wider cookie.\u003c/p>\n\u003cp>But the butter's temperature will also affect the cookie's texture. It changes the air pockets left behind as the water in the butter converts into gas, Roth-Johnson explains.\u003c/p>\n\u003cp>Melted butter creates smaller and more holes. That makes for a chewier cookie.\u003c/p>\n\u003cp>\"On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie,\" she explains.\u003c/p>\n\u003cp>You can also switch out the baking soda for baking powder for a fluffier treat. \"The powder gives the cookie an extra kick of leavening,\" she says, \"because it produces carbon dioxide gas both when it's mixed in the dough and when it heats up.\"\u003c/p>\n\u003cp>To make a thicker cookie, Roth-Johnson says, try using more flour.\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\u003c/p>\n\u003cp>Finally, you can pump up the cookie's flavor and aromas by spiking the dough with dark sugars. White granulated sugar doesn't participate very well in the Maillard reaction because it contains mostly sucrose. Darker sugars — like molasses, honey and brown sugar — are packed with glucose and fructose, which are happy to churn out rich, complex tastes from the Maillard reaction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's all about the chemistry.\u003c/p>\n\u003cp>\"Don't let that apron deceive you. Bakers are mad scientists,\" the narrator of the animation says. \"When you put the raw cookie dough into the oven, you're setting off a series of chemical reactions.\"\u003c/p>\n\u003cp>By playing around with the ingredients in your favorite recipe, you can tweak these reactions and engineer your ideal cookie. For instance, you can make it chewier, fluffy or thinner.\u003c/p>\n\u003cp>We'll get to that part in a moment, but first, let's take a look at the three major steps of the cookie-baking process:\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>The spread:\u003c/strong> As the cookie dough starts to heat up, the butter inside it melts. The ball of dough loses its structural integrity and spreads out. The diameter of the cookie is set by how long the cookie expands.\u003c/li>\n\u003cli>\u003cstrong>The rise: \u003c/strong>At about 212 degrees Fahrenheit, the water in the dough turns into steam. The cookie starts to rise as the vapors push through the dough. Eventually, the baking soda or powder starts to break down into carbon dioxide gas, which raise up the cookie farther. All these gases leave little holes in the maturing cookie, which makes it light and flaky.\u003c/li>\n\u003cli>\u003cstrong>Color and flavor injection:\u003c/strong> Now the magic really starts to happen. Just as the cookie is almost finished baking, two chemical reactions fill it with hundreds of flavors and infuse it with its characteristic brown hue. First off, there's \u003ca href=\"http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html\">caramelization\u003c/a>: As sugars in the dough break down, they transform from clear, odorless crystals into a brown, fragrant liquid that's overflowing with aromas and tastes — think butterscotch, sweet rum and popcorn. The second yummy process, called the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked\">Maillard reaction\u003c/a>, packs the cookie with even richer tastes. The reaction involves not only the sugars in the dough but the proteins from the egg and flour as well. So it churns out toasty, nutty and even savory flavors. The Maillard reaction also helps to darken the cookie's surface.\u003c/li>\n\u003c/ol>\n\u003cblockquote>\u003cp>\u003cstrong>Why Does The Cookie Stop Spreading?\u003c/strong>\u003c/p>\n\u003cp>Of course, a cookie can't expand forever. So what makes it stop? That's the job of the egg.\u003c/p>\n\u003cp>Proteins inside the egg are sensitive to temperature. As they heat up, they get all tangled up with each other and form a firm, solid structure. These protein networks are like the backbone or skeleton of the cookie. They give it strength and keep it from deflating in the oven.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74701\" class=\"wp-caption aligncenter\" style=\"max-width: 1611px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/cookie2copy_wide-9ecfab28ad6339992d99934d480b211ace955a40.jpg\" alt=\"Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\" width=\"1611\" height=\"905\" class=\"size-full wp-image-74701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Engineering the perfect cookie: You can control the diameter and thickness of your favorite chocolate chip cookies by changing the temperature of the butter and the amount of flour in the dough. Photo: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All this baking chemistry provides the building blocks for refining the cookie's architecture, says molecular biologist Liz Roth-Johnson, who runs the \u003ca href=\"https://scienceandfooducla.wordpress.com/2013/11/12/the-science-of-cookies/\">Science and Food\u003c/a> blog at the University of California, Los Angeles.\u003c/p>\n\u003cp>\"Say I have a cookie recipe, and it's not quite what I want,\" she says. \"You can take these basic concepts and use them to engineer the perfect cookie.\"\u003c/p>\n\u003cp>Take, for instance, the cookie's diameter. Its size depends on how quickly the dough spreads out as the butter melts in the oven.\u003c/p>\n\u003cp>\"If you start off with melted butter in the raw dough — instead of cold butter chunks — the dough is immediately wetter and will spread out faster,\" Roth-Johnson tells The Salt. The result is a flatter, wider cookie.\u003c/p>\n\u003cp>But the butter's temperature will also affect the cookie's texture. It changes the air pockets left behind as the water in the butter converts into gas, Roth-Johnson explains.\u003c/p>\n\u003cp>Melted butter creates smaller and more holes. That makes for a chewier cookie.\u003c/p>\n\u003cp>\"On the other hand, if you incorporate chunks of cold butter into the dough, you get larger pockets of air and a fluffier, cakier cookie,\" she explains.\u003c/p>\n\u003cp>You can also switch out the baking soda for baking powder for a fluffier treat. \"The powder gives the cookie an extra kick of leavening,\" she says, \"because it produces carbon dioxide gas both when it's mixed in the dough and when it heats up.\"\u003c/p>\n\u003cp>To make a thicker cookie, Roth-Johnson says, try using more flour.\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\u003c/p>\n\u003cp>Finally, you can pump up the cookie's flavor and aromas by spiking the dough with dark sugars. White granulated sugar doesn't participate very well in the Maillard reaction because it contains mostly sucrose. Darker sugars — like molasses, honey and brown sugar — are packed with glucose and fructose, which are happy to churn out rich, complex tastes from the Maillard reaction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pumpkin Toffee Cookies recipe",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50043\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>October means pumpkin mania. Have you been to the grocery store lately? It’s everywhere. Big jack-o-lantern pumpkins, cute little baby pumpkins, pumpkin spice lattes, pumpkin ice cream, pumpkin yogurt, pumpkin bread, pumpkin ravioli...it’s a bit much. Good thing I like pumpkin. \u003c/p>\n\u003cp>I came across a jar of \u003cstrong>pumpkin butter\u003c/strong> (which doesn’t actually contain any butter, mostly just pumpkin and sugar), which made me think of my major pumpkin fail last year: \u003cstrong>pumpkin cookies\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-6.jpg\" alt=\"pumpkin toffee cookies\" title=\"pumpkin toffee cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50042\">\u003c/a>\u003cbr>\n\u003cem>Chewy Pumpkin Cookies! Yes!\u003c/em>\u003c/p>\n\u003cp>What I wanted, what I desperately craved, were wonderfully chewy, slightly crispy pumpkin cookies. What I got were pumpkin muffin tops. Ugh. Remember that? Well, I guess it wasn’t a total loss because I turned them into \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Toffee Whoopee Pies\u003c/a>, but oh, the sting of failure… \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin whoopie pies\" title=\"pumpkin whoopie pies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50045\">\u003c/a>\u003cbr>\n\u003cem>Cakey Pumpkin Cookie Fail turned Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>This year, I was determined to make up for valuable lost chewy pumpkin cookie enjoyment. And this time around I had my secret weapon, pumpkin butter. Pumpkin butter is key in adding that cozy-warm-fall \u003cem>je ne sais quoi\u003c/em> pumpkin-ness, without all that moisture pumpkin puree would add. \u003c/p>\n\u003cp>Moisture = cakey pumpkin cookies = my nemesis. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-1.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-50041\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Cookie Victory\u003c/em>\u003c/p>\n\u003cp>You’ll be glad to know that I prevailed. Wonderfully chewy cookies full of pumpkin spice goodness and buttery toffee bits were mine. And now they can be yours too.\u003c/p>\n\u003cp>Victory, sweet victory. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-24.jpg\" alt=\"pumpkin cookies\" title=\"pumpkin cookies\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-50044\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pumpkin Toffee Cookies\u003c/strong>\u003cbr>\n\u003cem>The chewy pumpkin cookie of your dreams, full of pumpkin spice and buttery toffee bits. Don’t you already feel all warm and cozy and fall-like just thinking about it? (With coaching from \u003ca href=\"http://www.howsweeteats.com/2011/10/chewier-pumpkin-chocolate-chip-cookies-2-ways/\">How Sweet It Is\u003c/a>.) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> about 32 cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 sticks (12 tablespoons) unsalted butter, melted\u003c/li>\n\u003cli>1 cup packed brown sugar\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1 large egg + 1 egg yolk\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 cup pumpkin butter\u003c/li>\n\u003cli>2 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tablespoons cornstarch\u003c/li>\n\u003cli>1/2 teaspoon baking soda\u003c/li>\n\u003cli>1/4 teaspoon salt\u003c/li>\n\u003cli>2 teaspoons cinnamon\u003c/li>\n\u003cli>½ teaspoon grated ginger\u003c/li>\n\u003cli>¼ teaspoon nutmeg\u003c/li>\n\u003cli>¼ teaspoon allspice\u003c/li>\n\u003cli>8 oz (1 1/3 cups) toffee bits\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 325 degrees F.\u003c/li>\n\u003cli>In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla and mix well. Stir in the pumpkin butter until smooth.\u003c/li>\n\u003cli>In a separate bowl, mix together the flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. \u003c/li>\n\u003cli>Gradually add dry ingredients to the wet ingredients and mix until the dough comes together (I use my hands to help it along). Fold in the toffee bits and stir to distribute them evenly.\u003c/li>\n\u003cli>Refrigerate the dough for 30 minutes, then roll into golf ball-sized balls (I use my trusty cookie scoop to get uniformly sized cookies). Place on a Silpat or parchment paper-lined baking sheet (this is important, otherwise, the melted toffee will stick to the pan) and bake for 15-18 minutes, or until cookies are golden. Let cool completely.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40005\">\u003c/a>\u003c/p>\n\u003cp>Lately people have been talking about dessert for breakfast. First there was \u003ca href=\"http://www.nytimes.com/2012/02/21/health/nutrition/dessert-at-breakfast-may-help-dieters.html\">Nicholas Bakalar's article\u003c/a> for \u003cem>The New York Times \u003c/em>proclaiming that eating dessert at breakfast could help folks lose weight. The gist? Bakalar reported on a study done putting 144 obese people on different diets. Those on the diet that included more carbs and a small slice of dessert in the morning lost an additional 13 pounds during the 16-week follow-up. Those on the dessert regimen boasted lower levels of \u003ca href=\"http://en.wikipedia.org/wiki/Ghrelin\">ghrelin\u003c/a> and reported feeling fuller longer. At first, this seems like fabulous news to all of us who love a little sliver of cake in the mornings: finally! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\" alt=\"Baking Breakfast Cookies\" title=\"Baking Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40006\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Cookies Hot Out of the Oven!\u003cbr>\n\u003c/em>\u003cbr>\nThe health portion of the news is certainly news, but eating dessert for breakfast is nothing new, now is it? \u003ca href=\"http://www.nutellausa.com/\">Nutella\u003c/a> has been a socially acceptable choice for quite some time, and food bloggers like Deb of \u003ca href=\"http://smittenkitchen.com/\">Smitten Kitchen\u003c/a> have even created \u003ca href=\"http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/\">spin-offs\u003c/a> of the popular chocolate spread. We've long had coffeecake, and have admired its many adaptations into \u003ca href=\"http://www.honeyandjam.com/2008/11/apple-praline-coffee-cake.html\">apple praline coffeecake\u003c/a> or \u003ca href=\"http://www.howsweeteats.com/2011/10/pumpkin-coffee-cake/\">Pumpkin Coffee Cake\u003c/a>. Then of course, we start chatting region with anything from \u003ca href=\"http://www.bonappetit.com/recipes/2010/04/new_york_style_crumb_cake\">New York Style Coffeecake\u003c/a> to \u003ca href=\"http://www.midwestliving.com/recipe/cakes/honey-glazed-buttermilk-oatmeal-coffee-cake-nd/\">a gooey Midwest version\u003c/a>. \u003c/p>\n\u003cp>There have always been donuts. These days there is even \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/donut-bread-pudding-recipe/index.html\">donut bread pudding\u003c/a> or even \u003ca href=\"http://www.mamas-southern-cooking.com/krispy-kreme-donuts.html\">donut ice cream.\u003c/a> From crepes to beignets to waffles and blintzes, sweet breakfast foods have been on restaurant menus and our own tables for years. For some reason, cookies simply haven't made the bridge from afternoon treat to morning breakfast. It's time to fix that. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\" alt=\"Raisins and Pecans\" title=\"Raisins and Pecans\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40009\">\u003c/a>\u003cbr>\n\u003cem>Laying Out Ingredients\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This recipe for breakfast cookies is one of my favorite recipes I've developed in quite some time. I knew I wanted something with whole-grain flour and oats that didn't rely on butter, had a nice spice profile, and was loaded with nuts, coconut and raisins. This recipe uses coconut oil, a wonderful fat source that I've been using for many of my baking recipes and much of my stovetop savory cooking lately (it's very heat stable, so unlike olive oil, it withstands very high temperatures). \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> wrote about \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all\">coconut oil\u003c/a> last year, exploring its quick transition from fatty villian to health food store prom queen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\" alt=\"coconut oil\" title=\"coconut oil\" width=\"373\" height=\"560\" class=\"alignnone size-full wp-image-40010\">\u003c/a>\u003cbr>\n\u003cem>Trader Joe's Coconut Oil: The Most Used Ingredient in my Kitchen\u003c/em>\u003c/p>\n\u003cp>Perhaps the growing vegan population can be largely attributed to this face-lift as coconut oil gives baked goods moisture and flakiness without the animal fat component. Clark says it has a \"haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.\" You keep coconut oil room temperature and it remains good for two years. The best news: it used to be quite expensive but now \u003ca href=\"http://www.thekitchn.com/pantry-staples-164034\">Trader Joe's\u003c/a> carries it. This recipe is your excuse to make a beeline right on over there. \u003c/p>\n\u003cp>The nice thing about this cookie is its versatility. Use the base recipe as a vehicle to add your own favorite nuts and fruits. Pistachios and dried apricots would be wonderful and so would dried cherries and almonds. The ingredient list looks long upon first glance, but it's really the dried spices that take up the visual landscape. In all reality, these are an almost-one-bowl affair and don't even require a stand-mixer or beaters. If you're anything like me, you'll just mix these with your hands and call it a day. They're that simple. And if you're smart, you'll double the recipe and freeze a few. Especially if you're baking these off at night when they magically become the un-breakfast cookie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40008\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Coconut, Raisin and Pecan Breakfast Cookies\u003c/strong>\u003cbr>\nPrep Time: 15 minutes\u003cbr>\nCook Time: 10-12 minutes\u003cbr>\nTotal Time: 25-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups white-whole wheat flour\u003cbr>\n3/4 cup rolled oats\u003cbr>\n1/4 cup bran cereal flakes\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup coconut oil, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/3 cup unsweetened coconut chips\u003cbr>\n1/3 cup raisins\u003cbr>\n1/3 cup pecans, toasted and chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 350 F. Line 2 cookie sheets with parchment. \u003c/p>\n\u003cp>In a medium-sized bowl, whisk together flour, oats, bran flakes, baking soda, baking powder,cinnamon, nutmeg, ginger and salt.\u003c/p>\n\u003cp>In another medium bowl, whisk together melted coconut oil, maple syrup egg and vanilla. Add the wet ingredients to the dry ingredients. Using a wooden spoon, fold the ingredients together until incorporated. Add the coconut chips, raisins and pecans and fold into the dough until evenly dispersed. At this point, I'll often use my hands and almost massage the dough quickly to make sure all of the wet and dry ingredients are joined. Let dough sit and rest 10 minutes.\u003c/p>\n\u003cp>Using between 2 to 3 tablespoons of dough, scoop out onto cookie sheet, leaving about 3 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick. Bake for 10-12 minutes, until cookies are firm on the outside but still slightly soft in the center. Allow cookies to cool slightly before enjoying. If kept in an air-tight container, they will be good for 3-4 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Dessert Recipes for Breakfast: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html\">Gluten-Free Quinoa Breakfast Bars\u003c/a> - Gluten-Free Goddess \u003c/li>\n\u003cli>\u003ca href=\"http://www.thesweetslife.com/2011/04/breakfast-brownies.html\">Breakfast Brownies\u003c/a> - The Sweets Life\u003c/li>\n\u003cli>\u003ca href=\"http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/\">Chocolate French Toast\u003c/a> - La Mia Vita Dolce\u003c/li>\n\u003cli>\u003ca href=\"http://ingoodtasteblog.net/in_good_taste/2009/10/healthy-raspberry-cake.html\">Raspberry Breakfast Cake\u003c/a> - In Good Taste\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/cookies/banana-oat-breakfast-cookie/\">Banana Oat Breakfast Cookie\u003c/a> - Better Homes and Gardens\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-the-bre.html\">Gina's Amazing Breakfast Cookie\u003c/a> - Glamour\u003c/li>\n\u003cli>\u003ca href=\"http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/\">Carrot Cake Waffles\u003c/a> - Willow Bird Baking\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingdays.com/2010/07/very-berry-breakfast-ice-cream/\">Very Berry Breakfast Ice Cream\u003c/a> - Nourishing Days\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon is no stranger to cookies. But lately she's been experimenting in the kitchen to come up with the perfect breakfast cookie and she may have found it: a wholesome blend of oats, bran, coconut oil, and nuts and fruits. It's an excuse to eat a cookie in the morning, and that's always a good thing. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-100.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40005\">\u003c/a>\u003c/p>\n\u003cp>Lately people have been talking about dessert for breakfast. First there was \u003ca href=\"http://www.nytimes.com/2012/02/21/health/nutrition/dessert-at-breakfast-may-help-dieters.html\">Nicholas Bakalar's article\u003c/a> for \u003cem>The New York Times \u003c/em>proclaiming that eating dessert at breakfast could help folks lose weight. The gist? Bakalar reported on a study done putting 144 obese people on different diets. Those on the diet that included more carbs and a small slice of dessert in the morning lost an additional 13 pounds during the 16-week follow-up. Those on the dessert regimen boasted lower levels of \u003ca href=\"http://en.wikipedia.org/wiki/Ghrelin\">ghrelin\u003c/a> and reported feeling fuller longer. At first, this seems like fabulous news to all of us who love a little sliver of cake in the mornings: finally! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-102.jpg\" alt=\"Baking Breakfast Cookies\" title=\"Baking Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40006\">\u003c/a>\u003cbr>\n\u003cem>Breakfast Cookies Hot Out of the Oven!\u003cbr>\n\u003c/em>\u003cbr>\nThe health portion of the news is certainly news, but eating dessert for breakfast is nothing new, now is it? \u003ca href=\"http://www.nutellausa.com/\">Nutella\u003c/a> has been a socially acceptable choice for quite some time, and food bloggers like Deb of \u003ca href=\"http://smittenkitchen.com/\">Smitten Kitchen\u003c/a> have even created \u003ca href=\"http://smittenkitchen.com/2011/01/chocolate-peanut-spread-peanutella/\">spin-offs\u003c/a> of the popular chocolate spread. We've long had coffeecake, and have admired its many adaptations into \u003ca href=\"http://www.honeyandjam.com/2008/11/apple-praline-coffee-cake.html\">apple praline coffeecake\u003c/a> or \u003ca href=\"http://www.howsweeteats.com/2011/10/pumpkin-coffee-cake/\">Pumpkin Coffee Cake\u003c/a>. Then of course, we start chatting region with anything from \u003ca href=\"http://www.bonappetit.com/recipes/2010/04/new_york_style_crumb_cake\">New York Style Coffeecake\u003c/a> to \u003ca href=\"http://www.midwestliving.com/recipe/cakes/honey-glazed-buttermilk-oatmeal-coffee-cake-nd/\">a gooey Midwest version\u003c/a>. \u003c/p>\n\u003cp>There have always been donuts. These days there is even \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/donut-bread-pudding-recipe/index.html\">donut bread pudding\u003c/a> or even \u003ca href=\"http://www.mamas-southern-cooking.com/krispy-kreme-donuts.html\">donut ice cream.\u003c/a> From crepes to beignets to waffles and blintzes, sweet breakfast foods have been on restaurant menus and our own tables for years. For some reason, cookies simply haven't made the bridge from afternoon treat to morning breakfast. It's time to fix that. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-105.jpg\" alt=\"Raisins and Pecans\" title=\"Raisins and Pecans\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40009\">\u003c/a>\u003cbr>\n\u003cem>Laying Out Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This recipe for breakfast cookies is one of my favorite recipes I've developed in quite some time. I knew I wanted something with whole-grain flour and oats that didn't rely on butter, had a nice spice profile, and was loaded with nuts, coconut and raisins. This recipe uses coconut oil, a wonderful fat source that I've been using for many of my baking recipes and much of my stovetop savory cooking lately (it's very heat stable, so unlike olive oil, it withstands very high temperatures). \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> wrote about \u003ca href=\"http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all\">coconut oil\u003c/a> last year, exploring its quick transition from fatty villian to health food store prom queen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-106.jpg\" alt=\"coconut oil\" title=\"coconut oil\" width=\"373\" height=\"560\" class=\"alignnone size-full wp-image-40010\">\u003c/a>\u003cbr>\n\u003cem>Trader Joe's Coconut Oil: The Most Used Ingredient in my Kitchen\u003c/em>\u003c/p>\n\u003cp>Perhaps the growing vegan population can be largely attributed to this face-lift as coconut oil gives baked goods moisture and flakiness without the animal fat component. Clark says it has a \"haunting, nutty, vanilla flavor. It’s even milder and richer tasting than butter, sweeter and lighter textured than lard, and without any of the bitterness you sometimes get in olive oil.\" You keep coconut oil room temperature and it remains good for two years. The best news: it used to be quite expensive but now \u003ca href=\"http://www.thekitchn.com/pantry-staples-164034\">Trader Joe's\u003c/a> carries it. This recipe is your excuse to make a beeline right on over there. \u003c/p>\n\u003cp>The nice thing about this cookie is its versatility. Use the base recipe as a vehicle to add your own favorite nuts and fruits. Pistachios and dried apricots would be wonderful and so would dried cherries and almonds. The ingredient list looks long upon first glance, but it's really the dried spices that take up the visual landscape. In all reality, these are an almost-one-bowl affair and don't even require a stand-mixer or beaters. If you're anything like me, you'll just mix these with your hands and call it a day. They're that simple. And if you're smart, you'll double the recipe and freeze a few. Especially if you're baking these off at night when they magically become the un-breakfast cookie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120307_BreakfastCookies-103.jpg\" alt=\"Breakfast Cookies\" title=\"Breakfast Cookies\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40008\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Coconut, Raisin and Pecan Breakfast Cookies\u003c/strong>\u003cbr>\nPrep Time: 15 minutes\u003cbr>\nCook Time: 10-12 minutes\u003cbr>\nTotal Time: 25-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups white-whole wheat flour\u003cbr>\n3/4 cup rolled oats\u003cbr>\n1/4 cup bran cereal flakes\u003cbr>\n1/2 teaspoon baking soda\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon ground nutmeg\u003cbr>\n1/4 teaspoon ground ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 cup coconut oil, melted\u003cbr>\n1/2 cup maple syrup\u003cbr>\n1 egg\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1/3 cup unsweetened coconut chips\u003cbr>\n1/3 cup raisins\u003cbr>\n1/3 cup pecans, toasted and chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nPreheat the oven to 350 F. Line 2 cookie sheets with parchment. \u003c/p>\n\u003cp>In a medium-sized bowl, whisk together flour, oats, bran flakes, baking soda, baking powder,cinnamon, nutmeg, ginger and salt.\u003c/p>\n\u003cp>In another medium bowl, whisk together melted coconut oil, maple syrup egg and vanilla. Add the wet ingredients to the dry ingredients. Using a wooden spoon, fold the ingredients together until incorporated. Add the coconut chips, raisins and pecans and fold into the dough until evenly dispersed. At this point, I'll often use my hands and almost massage the dough quickly to make sure all of the wet and dry ingredients are joined. Let dough sit and rest 10 minutes.\u003c/p>\n\u003cp>Using between 2 to 3 tablespoons of dough, scoop out onto cookie sheet, leaving about 3 inches between cookies. Use the palm of your hand to gently flatten the cookies until about 1/2-inch thick. Bake for 10-12 minutes, until cookies are firm on the outside but still slightly soft in the center. Allow cookies to cool slightly before enjoying. If kept in an air-tight container, they will be good for 3-4 days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Dessert Recipes for Breakfast: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/09/quinoa-breakfast-brownies.html\">Gluten-Free Quinoa Breakfast Bars\u003c/a> - Gluten-Free Goddess \u003c/li>\n\u003cli>\u003ca href=\"http://www.thesweetslife.com/2011/04/breakfast-brownies.html\">Breakfast Brownies\u003c/a> - The Sweets Life\u003c/li>\n\u003cli>\u003ca href=\"http://gracessweetlife.com/2010/08/the-ultimate-chocolate-lovers-breakfast-chocolate-french-toast/\">Chocolate French Toast\u003c/a> - La Mia Vita Dolce\u003c/li>\n\u003cli>\u003ca href=\"http://ingoodtasteblog.net/in_good_taste/2009/10/healthy-raspberry-cake.html\">Raspberry Breakfast Cake\u003c/a> - In Good Taste\u003c/li>\n\u003cli>\u003ca href=\"http://www.bhg.com/recipe/cookies/banana-oat-breakfast-cookie/\">Banana Oat Breakfast Cookie\u003c/a> - Better Homes and Gardens\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.glamour.com/health-fitness/blogs/vitamin-g/2009/09/breakfast-at-your-desk-the-bre.html\">Gina's Amazing Breakfast Cookie\u003c/a> - Glamour\u003c/li>\n\u003cli>\u003ca href=\"http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/\">Carrot Cake Waffles\u003c/a> - Willow Bird Baking\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingdays.com/2010/07/very-berry-breakfast-ice-cream/\">Very Berry Breakfast Ice Cream\u003c/a> - Nourishing Days\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
"title": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583\">\u003c/a>\u003c/p>\n\u003cp>Family recipes are a funny thing. They straddle a fine line between fond memory, mystery, comfort, and tradition. You grow up enjoying them as a kid but usually not actually preparing them. And then you get to a certain point in adulthood and you yearn to duplicate those family recipes on your own. In my experience, that's when relative disaster strikes. Take, for example, my mom's Million Dollar Spaghetti. Growing up, we had this probably once a week and as a teenager I requested it more frequently. I remember when I got my first apartment in my senior year of college and I asked my mom for the recipe. I was shocked to learn that it was basically an excuse to eat one pound of cream cheese, a cup of heavy cream and a bunch of pasta all in one sitting. Then there was my mom's Raspberry Fool which I have fond memories of in the late spring and early summer. We'd have late dinners outdoors and she would make individual glass cups of these and stick them in the fridge so you could sneak into the kitchen and grab yours whenever the time felt right. About five years ago, I learned it was essentially all heavy cream. Utter deliciousness, but not the light summery creation I'd always thought it was. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28534\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients\u003c/em>\u003c/p>\n\u003cp>But health concerns aside, family recipes can be questionable in other ways, too. Take Chocolate Jumbles. When I was growing up, around Christmas we'd receive a care package from Hilda--my grandmother's across-the-street neighbor in the tiny town of Ames, NY. I didn't care for the Chocolate Jumbles at first: they're a little on the warmly-spiced side for most kids, I think. But then I came to appreciate their subtle hint of cocoa and cloves, their holey center, and their super soft crumb. They're good with tea, perfect with coffee, kind of nice late at night when you can't sleep. I made them for the first time this past weekend and made them again \u003cem>and\u003c/em> again. Because sometimes family recipes just befuddle you. You stare at the old index card and think, why? The instructions seem far too complex, a few of the ingredients seem unnecessary, or you simply can't make out the handwriting that's been smudged and stained after years and years of use. In the case that you bake for a living, you \u003cem>really\u003c/em> stare at this particular recipe and think, why?! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\" alt=\"Chocolate Jumbles\" title=\"Chocolate Jumbles\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28533\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I made them the first time, I tried to think about Hilda at her kitchen table pouring hot water into a shortening-based cookie dough and mixing. Out of all of the ways you could infuse a dough with liquid, this wouldn't be my first choice. So I decreased the amount of water, raised the quantity of spice and used part bread flour in lieu of solely all-purpose flour (this makes for a sturdier dough). The result reminds me of Hilda's jumbles although I'm still confused how she could possibly get from point A to point B using the recipe she gave us. Maybe there's something in that country air or maybe Hilda just has a much softer touch than I do. Regardless, you'll enjoy this adapted version. I'm sure of it. And at the end of the day after swimming in Chocolate Jumble dough, it doesn't really matter that you've become a little frustrated and disillusioned with yet another family recipe, does it? It's fleeting. You keep making those Chocolate Jumbles and reworking them until you get them just right because maybe -- just maybe-- you want to bathe in the memory, mystery, comfort, and tradition once more. If only for an afternoon, anyway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-28535 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Hilda's Chocolate Jumbles\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>As I mentioned, I made some adaptations from the recipe as printed, so please don't be confused with the quantities listed in the photo above. Use the recipe below. Also use a good quality chocolate and have a cup of tea ready.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583 photo\">\u003c/a>\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15-20 minutes\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 minutes\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25-30 minutes\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">24 cookies, depending on size of cutter you use\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup shortening\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 eggs\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup molasses\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup hot water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup bread flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup cocoa powder\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp. salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cloves\u003c/li>\n\u003cli class=\"ingredient\">pinch nutmeg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 350 F.\u003c/li>\n\u003cli>Using a standing mixer or hand beaters, cream shortening, eggs, sugars and molasses together on medium speed until just combined.\u003c/li>\n\u003cli>In a separate medium bowl, sift together flour, cocoa, salt, baking powder, baking soda, cinnamon and cloves.\u003c/li>\n\u003cli>Add flour mixture to shortening mixture slowly, alternating with additions of the hot water.\u003c/li>\n\u003cli>The dough will be \u003cem>very\u003c/em> soft. Quickly form it into a ball, wrap in plastic wrap and refrigerate for at least one hour and up to one dough.\u003c/li>\n\u003cli>Even after refrigeration the dough will still be soft. Roll it out quickly under two pieces of parchment or plastic wrap for the best results. Use a 3\" circle cookie cutter or your own favorite cookie cutter. Lay each round on a baking sheet lined with parchment.\u003c/li>\n\u003cli>Bake for 8-10 minutes and allow to cool completely before removing from sheet.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Megan Gordon shares her family's old recipe for a soft, spicy chocolate cookie you'll never forget.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583\">\u003c/a>\u003c/p>\n\u003cp>Family recipes are a funny thing. They straddle a fine line between fond memory, mystery, comfort, and tradition. You grow up enjoying them as a kid but usually not actually preparing them. And then you get to a certain point in adulthood and you yearn to duplicate those family recipes on your own. In my experience, that's when relative disaster strikes. Take, for example, my mom's Million Dollar Spaghetti. Growing up, we had this probably once a week and as a teenager I requested it more frequently. I remember when I got my first apartment in my senior year of college and I asked my mom for the recipe. I was shocked to learn that it was basically an excuse to eat one pound of cream cheese, a cup of heavy cream and a bunch of pasta all in one sitting. Then there was my mom's Raspberry Fool which I have fond memories of in the late spring and early summer. We'd have late dinners outdoors and she would make individual glass cups of these and stick them in the fridge so you could sneak into the kitchen and grab yours whenever the time felt right. About five years ago, I learned it was essentially all heavy cream. Utter deliciousness, but not the light summery creation I'd always thought it was. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28534\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients\u003c/em>\u003c/p>\n\u003cp>But health concerns aside, family recipes can be questionable in other ways, too. Take Chocolate Jumbles. When I was growing up, around Christmas we'd receive a care package from Hilda--my grandmother's across-the-street neighbor in the tiny town of Ames, NY. I didn't care for the Chocolate Jumbles at first: they're a little on the warmly-spiced side for most kids, I think. But then I came to appreciate their subtle hint of cocoa and cloves, their holey center, and their super soft crumb. They're good with tea, perfect with coffee, kind of nice late at night when you can't sleep. I made them for the first time this past weekend and made them again \u003cem>and\u003c/em> again. Because sometimes family recipes just befuddle you. You stare at the old index card and think, why? The instructions seem far too complex, a few of the ingredients seem unnecessary, or you simply can't make out the handwriting that's been smudged and stained after years and years of use. In the case that you bake for a living, you \u003cem>really\u003c/em> stare at this particular recipe and think, why?! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\" alt=\"Chocolate Jumbles\" title=\"Chocolate Jumbles\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28533\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I made them the first time, I tried to think about Hilda at her kitchen table pouring hot water into a shortening-based cookie dough and mixing. Out of all of the ways you could infuse a dough with liquid, this wouldn't be my first choice. So I decreased the amount of water, raised the quantity of spice and used part bread flour in lieu of solely all-purpose flour (this makes for a sturdier dough). The result reminds me of Hilda's jumbles although I'm still confused how she could possibly get from point A to point B using the recipe she gave us. Maybe there's something in that country air or maybe Hilda just has a much softer touch than I do. Regardless, you'll enjoy this adapted version. I'm sure of it. And at the end of the day after swimming in Chocolate Jumble dough, it doesn't really matter that you've become a little frustrated and disillusioned with yet another family recipe, does it? It's fleeting. You keep making those Chocolate Jumbles and reworking them until you get them just right because maybe -- just maybe-- you want to bathe in the memory, mystery, comfort, and tradition once more. If only for an afternoon, anyway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-28535 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Hilda's Chocolate Jumbles\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>As I mentioned, I made some adaptations from the recipe as printed, so please don't be confused with the quantities listed in the photo above. Use the recipe below. Also use a good quality chocolate and have a cup of tea ready.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583 photo\">\u003c/a>\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15-20 minutes\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 minutes\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25-30 minutes\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">24 cookies, depending on size of cutter you use\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup shortening\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 eggs\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup molasses\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup hot water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup bread flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup cocoa powder\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp. salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cloves\u003c/li>\n\u003cli class=\"ingredient\">pinch nutmeg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 350 F.\u003c/li>\n\u003cli>Using a standing mixer or hand beaters, cream shortening, eggs, sugars and molasses together on medium speed until just combined.\u003c/li>\n\u003cli>In a separate medium bowl, sift together flour, cocoa, salt, baking powder, baking soda, cinnamon and cloves.\u003c/li>\n\u003cli>Add flour mixture to shortening mixture slowly, alternating with additions of the hot water.\u003c/li>\n\u003cli>The dough will be \u003cem>very\u003c/em> soft. Quickly form it into a ball, wrap in plastic wrap and refrigerate for at least one hour and up to one dough.\u003c/li>\n\u003cli>Even after refrigeration the dough will still be soft. Roll it out quickly under two pieces of parchment or plastic wrap for the best results. Use a 3\" circle cookie cutter or your own favorite cookie cutter. Lay each round on a baking sheet lined with parchment.\u003c/li>\n\u003cli>Bake for 8-10 minutes and allow to cool completely before removing from sheet.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ladurée v. Pierre Hermé Macaron Smackdown",
"title": "Ladurée v. Pierre Hermé Macaron Smackdown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n",
"disqusIdentifier": "26375 http://blogs.kqed.org/bayareabites/?p=26375",
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"excerpt": "Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?",
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"slug": "laduree-v-pierre-herme-macaron-smackdown",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Gingerbread Cookies",
"title": "Gluten-Free Gingerbread Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "19947 http://blogs.kqed.org/bayareabites/?p=19947",
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"excerpt": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
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"description": "These gluten-free gingerbread stars and ninjabread men are the cutest, tastiest gluten-free cookies you'll see all year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men5.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19951\">\u003c/p>\n\u003cp>Gingerbread cookies are one of my favorite parts of the holiday season. I haven't made Christmas cookies since discovering I had a gluten sensitivity, a sad, sad situation that many gluten-free folks experience. Learning a new kind of baking is scary, and all it takes is one flop to make sure you never make another attempt.\u003c/p>\n\u003cp>For me, I just never tried. I figured I could never compete with my grandma's gingerbread recipe that I grew up with, and the idea of duplicating her perfectly tender recipe without using wheat flour threw me for a loop. This year, I got over myself. And guess what? The gingerbread cookies I made were nothing short of incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men3.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-19949\">\u003c/a>There's a trick to working with gluten-free dough, since it's much stickier than doughs made with wheat flour. It needs to be kept chilled, and once it's been cut with cookie cutters, moving it from one place to another is nearly impossible because it likes to hang onto to everything it touches. The best way to work with gluten-free cookie doughs is to roll it out between two pieces of parchment and then stick it in the fridge for 30 minutes. Once it's chilled, you can cut out your shapes with cookie cutters. \u003c/p>\n\u003cp>At this point I recommend removing the excess dough to be re-rolled, and then cutting the parchment around the cookies with a pair of scissors. The cookies can then be moved without contorting into ridiculous shapes, and since they're on parchment, they won't stick to the cookie sheet after they're done baking. Once they're done, I move the baked cookies while they're still secured to the parchment, leaving them on the paper until they're completely cooled and not likely to break into pieces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also, I found the funniest cookie cutters I've seen in a long time: \u003ca href=\"http://www.amazon.com/gp/product/B003YUBQHO?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YUBQHO\" rel=\"nofollow\">Fred & Friends Ninjabread Men Cookie Cutters\u003c/a>. While you can buy them online, I got my \u003ca href=\"http://www.wasabimon.com/archive/ninjabread-men/\" title=\"Ninjabread Men\" target=\"_blank\">ninjabread men\u003c/a> at a local East Bay gift shop called \u003ca href=\"http://www.nathanandco.com/\" title=\"East Bay Gift Shop\">Nathan & Co\u003c/a>. This little shop carries a huge array of culinary gifts, and if you're looking for some last minute presents for the foodie in your life, I can't recommend this place enough. Another place to shop for gifts for the chef in your family is \u003ca href=\"http://urbanindigo.com/\" title=\"East Bay Gift Shop\">Urban Indigo\u003c/a>, in Oakland.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/ninjabread-men1.jpg\" alt=\"Ninjabread Men\" title=\"Ninjabread Men\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19950\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Gingerbread Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> About 2 dozen 3-inch cookies\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup non-hydrogenated shortening\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZRHDM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZRHDM\" rel=\"nofollow\">xanthan gum\u003c/a>\u003cbr>\n1/8 teaspoon \u003ca href=\"http://www.amazon.com/gp/product/B0001ZT53M?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0001ZT53M\" rel=\"nofollow\">guar gum\u003c/a>\u003cbr>\n2 egg yolks\u003cbr>\n1/4 teaspoon \u003ca href=\"http://www.wasabimon.com/archive/homemade-vanilla-extract/\" title=\"How to Make Homemade Vanilla Extract\">pure vanilla extract\u003c/a>\u003cbr>\n1/3 cup blackstrap molasses\u003cbr>\n1 1/2 cups \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"Gluten Free Flour Mix\">gluten-free flour mix\u003c/a>\u003cbr>\n1/2 cup + 2 tablespoons \u003ca href=\"http://www.bobsredmill.com/sweet-white-rice-flour.html\" title=\"Sweet Rice Flour\">sweet rice flour\u003c/a>\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n1/2 teaspoon ground ginger\u003cbr>\n1/2 teaspoon ground cloves\u003cbr>\n1/4 teaspoon allspice\u003cbr>\n1/2 teaspoon salt\u003cbr>\nIcing and sprinkles for decorating\n\n\u003c/p>\u003ch3>Recipe method:\u003c/h3>\n\u003cp>1. With a stand mixer or electric hand beater, beat shortening, sugar, xanthan gum, and guar gum until well mixed. Add in egg yolks and beat for 1 minute, then add vanilla and molasses and mix until well incorporated.\u003c/p>\n\u003cp>2. Add gluten-free flour mix, sweet rice flour, baking soda, cinnamon, ginger, cloves, allspice, and salt. Beat until you've got a smooth dough. Roll dough out between two pieces of parchment until it is 1/2-inch thick and refrigerate for 1 hour. \u003c/p>\n\u003cp>3. Remove dough from fridge and cut with cookie cutters. Remove the excess dough from between the shapes and cut the parchment around the cookies with a pair of scissors. Gently move the cookies with their attached parchment to a cookie sheet and place the baking sheet in the refrigerator to keep the cookies chilled. Repeat until you've used up all the dough. \u003c/p>\n\u003cp>4. Once all the dough has been cut with cookie cutters and the shapes are arranged on a baking sheet, place the baking sheets in the refrigerator for 30 minutes. Preheat the oven to 350° while they are chilling.\u003c/p>\n\u003cp>5. Bake cookies for 7 minutes. Remove from oven and allow to cool on pan for 5 minutes before moving the cookies, with their attached piece of parchment, to a cooling rack. Allow to cool fully before decorating.\u003c/p>\n\u003cp>6. Decorate cookies by piping with your favorite decorating icing and then sprinkling with colorful sprinkles. The sky's the limit!\u003c/p>\n\u003cp>\u003cstrong>Looking for more gluten-free holiday cookies?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/linzer-cookies/\" title=\"Gluten Free Linzer Cookies Recipe\">Gluten-Free Linzer Cookies\u003c/a>\u003cbr>\n\u003ca href=\"http://www.adventuresofaglutenfreemom.com/2009/11/gf-gingerbread-house/\" title=\"Gluten-Free Gingerbread House\">Gluten Free Gingerbread House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/2010/12/christmas-cookies-gluten-free.html\" title=\"Gluten Free Christmas Stars\">Gluten-Free Christmas Stars\u003c/a>\u003cbr>\n\u003ca href=\"http://tastyeatsathome.wordpress.com/2009/12/23/last-minute-christmas-treats-toffee-and-ginger-chip-teff-cookies/\" title=\"Toffee and Ginger Chip Teff Cookies\">Last-Minute Christmas Treats – Toffee and Ginger Chip Teff Cookies\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/gluten-free-gingerbread-men4.jpg\" alt=\"Gluten Free Gingerbread Cookies Recipe\" title=\"Gluten Free Gingerbread Cookies Recipe\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-19952\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie Decorating 101 with Miette",
"title": "Cookie Decorating 101 with Miette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\" alt=\"Christmas cookies\" title=\"Christmas cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19556\">\u003c/a>\u003c/p>\n\u003cp>Beautifully decorated cookies are a high-point of the holiday season for me. This year, I wanted to do a post on tips and strategies for creating gift-worthy sugar cookies at home, and I thought to myself, who better to turn to than the experts at \u003ca href=\"http://www.miette.com/\">Miette\u003c/a>? Lucky for me (and you), Miette holds \u003ca href=\"http://www.miette.com/mailorder/index.php/classes/cookie-decorating-class\">monthly classes\u003c/a> on decorating sugar cookies. In class, you'll learn about necessary equipment, how to make and color royal icing like a pro, how to make parchment icing cones, and techniques for flooding and embellishing cookies. Owner Meg Ray and instructor Jeff Gosche were kind enough to let me sit in on the most recent cookie decorating class, snap some photos, and learn how the Miette elves create their stunning holiday cookies. Today, I'll share those tips with you. \u003c/p>\n\u003cp>Jeff was our trusty instructor and the man behind the sugar cookie magic at Miette. Jeff doesn't have any formal training or culinary instruction, but he's always been passionate about baking and decorating. He started helping Miette with cookie production solely around the holiday season and then about one year ago, Jeff was asked to stick around more frequently as a regular staple. After spending the afternoon with him, I can see why. \u003c/p>\n\u003cp>Jeff began class with a discussion on planning out your project and equipment. In terms of planning, it's important to be aware of baking times, cooling times, and setting times for frosting. Jeff recommends taking the entire project into account when thinking about how much time it'll take from Point A to Point B, especially if you'll be gifting or delivering the cookies. The last thing you want to do is rush the process! As far as equipment, a stand mixer, rolling pin, \u003ca href=\"http://silpat.com/\">Silpat mat\u003c/a>, and cooling racks are important for actually baking the cookies. For decorating, small metal bowls are handy for mixing up numerous different colors of frosting, good quality food coloring, \u003ca href=\"http://www.wilton.com/store/site/product.cfm?sku=2104-1508\"> parchment triangles\u003c/a> to make your piping cones, and a \u003ca href=\"http://www.surlatable.com/product/id/239512.do?affsrcid=Aff0001&mr:trackingCode=AC508D3D-AAC1-DF11-98FF-0019B9C043EB&mr:referralID=NA\">spoon-spatula\u003c/a> to spoon your icing into the bag. If you'd rather not deal with raw egg whites in your royal icing, Jeff recommended \u003ca href=\"http://www.kingarthurflour.com/shop/items/meringue-powder-10-oz\">meringue powder\u003c/a> as an easy and just-as-good substitute. \u003c/p>\n\u003cp>After we talked equipment, we set about making our own royal icing. Jeff did a demo using the whisk attachment on a stand mixer, turning it up to high (an 8 on a Kitchen Aid) and allowing it to mix for 3-4 minutes. The important thing to know here is that the icing should be quite thick--thicker than you think it should be on an actual cookie. You'll spend time later thinning it \u003cem>after\u003c/em> you add the color, not now. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\" alt=\"Miette class\" title=\"Miette class\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-19540\">\u003c/a>\u003cbr>\n\u003cem>Jeff Gosche talking royal icing & our attentive class\u003c/em>\u003c/p>\n\u003cp>After the demo, students all went back to their stations to add the egg whites and powdered sugar together and begin mixing away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\" alt=\"student\" title=\"student\" width=\"500\" height=\"466\" class=\"alignnone size-full wp-image-19542\">\u003c/a>\u003cbr>\n\u003cem>Learning how to mix up the perfect royal icing\u003c/em>\u003c/p>\n\u003cp>Once everyone had royal icing down, we discussed the art of coloring the icing. Now anyone can throw green food coloring into a bowl of royal icing and call it a day, but it's often very difficult to get more subtle, interesting tones. This is where Jeff's icing tips come in handy:\u003c/p>\n\u003cul>\n\u003cli>It almost always takes more than one color to get the shade you're going for, and Jeff gives an example of the infamous \"Miette pink\" used on so many of the in-house cookies. How to achieve that perfect pink? Add a little brown to the icing! Jeff explains how adding just a little brown to most colors of royal icing will just tone it way down and add more depth to the color. \u003c/li>\n\u003cli>To achieve more warmth in any one color (Christmas red, for example), add orange. Orange is a miracle worker. \u003c/li>\n\u003cli>When adding color to your icing, you may want to put the drop of color onto your spatula and work it in slowly. That way, if you add a little too much, it's easier to swipe off with a finger rather than having to scoop out color from the icing itself. \u003c/li>\n\u003cli>When you're mixing up bowls of different colors of icing, you also want to cover each bowl with a slightly damp dish towel so the icing doesn't dry out. \u003c/li>\n\u003cli>Don't thin out the icing until you're completely done with the color.\u003c/li>\n\u003cli>To thin, just add a tiny amount (1/2 teaspoon or so) of water at a time. Ultimately, you want the icing to flow right off your spatula back into the bowl but leave a noticeable ribbon inside your bowl. So it shouldn't be liquidy, but it shouldn't be too thick either. \u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\" alt=\"making icing\" title=\"making icing\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19544\">\u003c/a>\u003cbr>\n\u003cem>The Art of Royal Icing\u003c/em>\u003c/p>\n\u003cp>After the icing was made and colored, it was time to get piping! Jeff showed the class how to form parchment piping bags and discussed how nice they are because you can just throw them away. With nicer piping bags, the royal icing can stain and they can be tough to clean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\" alt=\"making parchment cones\" title=\"making parchment cones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19560\">\u003c/a>\u003cbr>\n\u003cem>Learning How to Make Parchment Piping Bags\u003c/em>\u003c/p>\n\u003cp>Parchment cones are tough to describe in print but it turns out Wilton has a \u003ca href=\"http://www.wilton.com/decorating/decorating-basics/folding-parchment-triangles.cfm\">handy video\u003c/a> so you can learn at home! With piping bags in hand, it was time to decorate the cookies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\" alt=\"decorating cookies\" title=\"decorating cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19561\">\u003c/a>\u003cbr>\n\u003cem>Students decorating their Christmas cookies\u003c/em>\u003c/p>\n\u003cp>Jeff's tips for decorating cookies were relatively straightforward and really involved a little planning and practice. He had templates on hand so students could practice their lines and shapes before really committing to a cookie. The gist of it? Outline the cookie first with the royal icing and then you flood (or fill) the cookie in a back-and-forth motion with the tip of the bag slightly immersed in the icing itself (this helps it flood more evenly). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\" alt=\"flooding cookies\" title=\"flooding cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19562\">\u003c/a>\u003cbr>\n\u003cem>Flooding Cookies\u003c/em>\u003c/p>\n\u003cp>Then you can add sprinkles, add another color to do some blending, or wait around 15 minutes for the icing to dry so you can layer in another color. It does help to do a little planning and thinking about what you're going for with your design to ensure you have enough of each color and don't sit there stumped (as I did) seeking out inspiration while your icing is slowly drying out. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I can't recommend Miette's classes enough and thank Jeff and Meg for letting me tag along. The classes are sold out through February (so get on the March bandwagon!), but they're thinking about possibly adding additional cookie classes and, of course, there are \u003ca href=\"http://www.miette.com/mailorder/index.php/classes\">other classes\u003c/a> as well if you're ready to dive right in to the pastry/confection world. Happy baking and royal icing making!\u003c/p>\n\n",
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"excerpt": "Megan Gordon had a chance to attend one of Miette's consistently sold-out cookie decorating class. She's back to report the tricks to creating gift-worthy sugar cookies at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/IMG_6884.jpg\" alt=\"Christmas cookies\" title=\"Christmas cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19556\">\u003c/a>\u003c/p>\n\u003cp>Beautifully decorated cookies are a high-point of the holiday season for me. This year, I wanted to do a post on tips and strategies for creating gift-worthy sugar cookies at home, and I thought to myself, who better to turn to than the experts at \u003ca href=\"http://www.miette.com/\">Miette\u003c/a>? Lucky for me (and you), Miette holds \u003ca href=\"http://www.miette.com/mailorder/index.php/classes/cookie-decorating-class\">monthly classes\u003c/a> on decorating sugar cookies. In class, you'll learn about necessary equipment, how to make and color royal icing like a pro, how to make parchment icing cones, and techniques for flooding and embellishing cookies. Owner Meg Ray and instructor Jeff Gosche were kind enough to let me sit in on the most recent cookie decorating class, snap some photos, and learn how the Miette elves create their stunning holiday cookies. Today, I'll share those tips with you. \u003c/p>\n\u003cp>Jeff was our trusty instructor and the man behind the sugar cookie magic at Miette. Jeff doesn't have any formal training or culinary instruction, but he's always been passionate about baking and decorating. He started helping Miette with cookie production solely around the holiday season and then about one year ago, Jeff was asked to stick around more frequently as a regular staple. After spending the afternoon with him, I can see why. \u003c/p>\n\u003cp>Jeff began class with a discussion on planning out your project and equipment. In terms of planning, it's important to be aware of baking times, cooling times, and setting times for frosting. Jeff recommends taking the entire project into account when thinking about how much time it'll take from Point A to Point B, especially if you'll be gifting or delivering the cookies. The last thing you want to do is rush the process! As far as equipment, a stand mixer, rolling pin, \u003ca href=\"http://silpat.com/\">Silpat mat\u003c/a>, and cooling racks are important for actually baking the cookies. For decorating, small metal bowls are handy for mixing up numerous different colors of frosting, good quality food coloring, \u003ca href=\"http://www.wilton.com/store/site/product.cfm?sku=2104-1508\"> parchment triangles\u003c/a> to make your piping cones, and a \u003ca href=\"http://www.surlatable.com/product/id/239512.do?affsrcid=Aff0001&mr:trackingCode=AC508D3D-AAC1-DF11-98FF-0019B9C043EB&mr:referralID=NA\">spoon-spatula\u003c/a> to spoon your icing into the bag. If you'd rather not deal with raw egg whites in your royal icing, Jeff recommended \u003ca href=\"http://www.kingarthurflour.com/shop/items/meringue-powder-10-oz\">meringue powder\u003c/a> as an easy and just-as-good substitute. \u003c/p>\n\u003cp>After we talked equipment, we set about making our own royal icing. Jeff did a demo using the whisk attachment on a stand mixer, turning it up to high (an 8 on a Kitchen Aid) and allowing it to mix for 3-4 minutes. The important thing to know here is that the icing should be quite thick--thicker than you think it should be on an actual cookie. You'll spend time later thinning it \u003cem>after\u003c/em> you add the color, not now. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jeff-and-class.jpg\" alt=\"Miette class\" title=\"Miette class\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-19540\">\u003c/a>\u003cbr>\n\u003cem>Jeff Gosche talking royal icing & our attentive class\u003c/em>\u003c/p>\n\u003cp>After the demo, students all went back to their stations to add the egg whites and powdered sugar together and begin mixing away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/student.jpg\" alt=\"student\" title=\"student\" width=\"500\" height=\"466\" class=\"alignnone size-full wp-image-19542\">\u003c/a>\u003cbr>\n\u003cem>Learning how to mix up the perfect royal icing\u003c/em>\u003c/p>\n\u003cp>Once everyone had royal icing down, we discussed the art of coloring the icing. Now anyone can throw green food coloring into a bowl of royal icing and call it a day, but it's often very difficult to get more subtle, interesting tones. This is where Jeff's icing tips come in handy:\u003c/p>\n\u003cul>\n\u003cli>It almost always takes more than one color to get the shade you're going for, and Jeff gives an example of the infamous \"Miette pink\" used on so many of the in-house cookies. How to achieve that perfect pink? Add a little brown to the icing! Jeff explains how adding just a little brown to most colors of royal icing will just tone it way down and add more depth to the color. \u003c/li>\n\u003cli>To achieve more warmth in any one color (Christmas red, for example), add orange. Orange is a miracle worker. \u003c/li>\n\u003cli>When adding color to your icing, you may want to put the drop of color onto your spatula and work it in slowly. That way, if you add a little too much, it's easier to swipe off with a finger rather than having to scoop out color from the icing itself. \u003c/li>\n\u003cli>When you're mixing up bowls of different colors of icing, you also want to cover each bowl with a slightly damp dish towel so the icing doesn't dry out. \u003c/li>\n\u003cli>Don't thin out the icing until you're completely done with the color.\u003c/li>\n\u003cli>To thin, just add a tiny amount (1/2 teaspoon or so) of water at a time. Ultimately, you want the icing to flow right off your spatula back into the bowl but leave a noticeable ribbon inside your bowl. So it shouldn't be liquidy, but it shouldn't be too thick either. \u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-icing.jpg\" alt=\"making icing\" title=\"making icing\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-19544\">\u003c/a>\u003cbr>\n\u003cem>The Art of Royal Icing\u003c/em>\u003c/p>\n\u003cp>After the icing was made and colored, it was time to get piping! Jeff showed the class how to form parchment piping bags and discussed how nice they are because you can just throw them away. With nicer piping bags, the royal icing can stain and they can be tough to clean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/making-parchment-cones1.jpg\" alt=\"making parchment cones\" title=\"making parchment cones\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-19560\">\u003c/a>\u003cbr>\n\u003cem>Learning How to Make Parchment Piping Bags\u003c/em>\u003c/p>\n\u003cp>Parchment cones are tough to describe in print but it turns out Wilton has a \u003ca href=\"http://www.wilton.com/decorating/decorating-basics/folding-parchment-triangles.cfm\">handy video\u003c/a> so you can learn at home! With piping bags in hand, it was time to decorate the cookies. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies21.jpg\" alt=\"decorating cookies\" title=\"decorating cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19561\">\u003c/a>\u003cbr>\n\u003cem>Students decorating their Christmas cookies\u003c/em>\u003c/p>\n\u003cp>Jeff's tips for decorating cookies were relatively straightforward and really involved a little planning and practice. He had templates on hand so students could practice their lines and shapes before really committing to a cookie. The gist of it? Outline the cookie first with the royal icing and then you flood (or fill) the cookie in a back-and-forth motion with the tip of the bag slightly immersed in the icing itself (this helps it flood more evenly). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/flooding-cookies1.jpg\" alt=\"flooding cookies\" title=\"flooding cookies\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19562\">\u003c/a>\u003cbr>\n\u003cem>Flooding Cookies\u003c/em>\u003c/p>\n\u003cp>Then you can add sprinkles, add another color to do some blending, or wait around 15 minutes for the icing to dry so you can layer in another color. It does help to do a little planning and thinking about what you're going for with your design to ensure you have enough of each color and don't sit there stumped (as I did) seeking out inspiration while your icing is slowly drying out. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can't recommend Miette's classes enough and thank Jeff and Meg for letting me tag along. The classes are sold out through February (so get on the March bandwagon!), but they're thinking about possibly adding additional cookie classes and, of course, there are \u003ca href=\"http://www.miette.com/mailorder/index.php/classes\">other classes\u003c/a> as well if you're ready to dive right in to the pastry/confection world. Happy baking and royal icing making!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Flour by Joanne Chang",
"title": "Book Review: Flour by Joanne Chang",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\">\u003cimg class=\"alignnone size-full wp-image-17788\" title=\"flour bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\" alt=\"flour bakery\" width=\"500\" height=\"251\">\u003c/a>\u003c/p>\n\u003cp>I'm biased. I'll come right out and say it. Even if this was the worst cookbook known to man (which it's so, so not), I probably wouldn't say so. You see, I have a long relationship with \u003ca href=\"http://flourbakery.com/\">Flour Bakery\u003c/a>. When you're a graduate student in English literature who sits inside and reads all day in a city that suffers an impossibly long winter, bakeries are your second home. And for me, Flour was it. If you ask me the top three things I miss about Boston, Joanne Chang's lovely bakery would be in there somewhere. And that's why I was thrilled to receive a review copy of her brand new cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X\">Flour: Spectacular Recipes from Boston's Bakery and Cafe. \u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\">\u003cimg class=\"alignnone size-full wp-image-17789\" title=\"Flour Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\" alt=\"Flour Bakery\" width=\"500\" height=\"296\">\u003c/a>\u003cbr>\n\u003cem>Treats at Flour Bakery on a cold February day\u003c/em>\u003c/p>\n\u003cp>In addition to the recipes which I'll discuss in a moment, the cookbook is a keeper for many other reasons. In the introduction, Chang describes how she went from Harvard student to consultant to small-time local cookie purveyor to doing stints at local and international restaurants and eventually opening the bakery. It's a story of both luck and passion and a healthy dose of hard work--the story of someone who took a circuitous route and eventually came around to doing what they love. And that love shines through from the moment you step into the bakery and from the moment you turn to page 1 of the book. First, the photographs by Keller + Keller truly capture the classic, nostalgic, and equally playful nature of many of Chang's desserts. The organization of the book is logical which is not always the case with cookbooks. She begins with \"Joanne's Top 12 Baking Tips\" which are helpful but, truthfully, don't contain any groundbreaking information if you bake much at home (she covers temperature of ingredients, freezing dough, and over whipping). However, the \"Techniques\" chapter is absolutely fabulous. In your day-to-day baking cookbook, these tips are rarely covered: it's here that Chang talks about blind baking, how to do a crumb coat on a cake, cooking perfect sugar, and filling a pastry bag. For some, these may be simple, but for others, Chang's precise explanation will make you feel as though she's standing right beside you in the kitchen.\u003c/p>\n\u003cp>Now, the recipes: Chang keeps it simple with Chapter titles such as \"Breakfast Treats,\" \"Cookies,\" and \"Cakes.\" And for anyone who has been to Flour Bakery, the book is especially exciting because the pages contain all the typical customer favorites such as Pop-Tarts, Double Chocolate Cookies, Sticky Buns, that incredible Banana Bread, and those devilishly chocolaty Chocolate Cupcakes. I'm in pastry cookbook heaven. I don't really know where to start, so I begin where any self-respecting baker would: Homemade Oreos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\">\u003cimg class=\"alignnone size-full wp-image-17790\" title=\"Homemade Oreos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\" alt=\"Homemade Oreos\" width=\"500\" height=\"378\">\u003c/a>\u003cbr>\n\u003cem>Homemade Oreos!\u003c/em>\u003c/p>\n\u003cp>Now I've made a few different Oreos in my day, so I ended up tweaking Joanne's recipe a bit to suit my own tastes. I changed the chocolate profile slightly, preferring a bit more cocoa powder than chocolate chips. I also found Joanne's 'log and cut' method difficult with this particular dough so I use a 'roll and cut' method here, and a different filling. I know lard and vegetable shortening are a tad bit controversial in some circles, but I find that the filling is much better with it. My coworkers will tell you--they're the best thing they've had in a long time. And we eat a lot of pastries. So next time you're in Boston you know where to go. And until then, you've got a few \"Oreos\" to tide you over.\u003c/p>\n\u003cp>\u003cstrong>Homemade Oreos\u003c/strong>\u003cbr>\n\u003cem>Adapted from: Flour \u003c/em>\u003cbr>\nFor this recipe, the type of chocolate you're buying really matters. I only use \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. It's certainly more expensive, but if you just visually compare it to other cocoa powders on the market, it's so much darker and the flavor is unbeatable. A good rule of thumb for any recipe where chocolate is really the star: use the best chocolate you can afford. Do so here.\u003c/p>\n\u003cp>Ingredients:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n3/4 cup semi-sweet chocolate chips, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 cup Dutch-processed cocoa powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking soda\u003c/p>\n\u003cp>Filling: (Adapted from \u003ca href=\"http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/\">Smitten Kitchen's recipe\u003c/a>)\u003cbr>\n1/4 cup (1/2 stick) unsalted butter, room temperature\u003cbr>\n1/4 cup lard or vegetable shortening\u003cbr>\n1 1/2 cups sifted confectioners sugar\u003cbr>\n1 tablespoon + 1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. In a medium bowl, whisk together the butter and granulated sugar until well combined. You may also use a stand mixer with a paddle attachment. Mix in the vanilla and chocolate until just combined, and add the egg, continuing to mix until thoroughly incorporated.\u003cbr>\n2. In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem pretty floury, so you can just mix with your hands if that's easier. It should have the consistency of Play-Doh.\u003cbr>\n3. Divide the dough in half and wrap each disk in plastic wrap. Chill in the refrigerator for one hour.\u003cbr>\n4. Preheat the oven to 325 F.\u003cbr>\n5. Remove the disks from the refrigerator and let sit at room temperature for 5-8 minutes to make them easier to work with. Using a rolling pin roll out each disk to about 1/4-inch thickness.\u003cbr>\n6. Using a 3-inch cookie cutter, cut out as many circles as you can out of the dough. Quickly bring it back together and re-roll the scraps, repeating the process of cutting out the circles. If it become tacky or difficult to work with, place back in refrigerator for ten minutes to firm back up. Repeat with second disk.\u003cbr>\n7. Transfer the dough to parchment-lined cookie sheets. Bake for 20-22 minutes or until the cookies are firm to the touch. Check them frequently after 18 minutes. Unfortunately, you can't judge by color because they're already black. Allow to cool completely on baking sheet before you fill.\u003cbr>\n8. To make the filling: place the butter and shortening in a medium bowl and mix at low speed until combined. Gradually add the sugar and vanilla and beat on high for 2-3 minutes until nice and fluffy.\u003cbr>\n9. Assemble the cookies: use a pastry bag fitted with a 1/2 inch round tip or simply use a teaspoon to scoop out about 1 rounded tablespoon of filling onto one cookie. Place another cookie right on top to spread the filling towards the edges. Repeat until all cookies are filled.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes: \u003c/em> 16-18 sandwich cookies\u003c/p>\n\n",
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"excerpt": "The Flour cookbook has arrived, and Joanne Chang has delivered! Megan Gordon reviews the book and shares a recipe for Homemade Oreos. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\">\u003cimg class=\"alignnone size-full wp-image-17788\" title=\"flour bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/flour.jpg\" alt=\"flour bakery\" width=\"500\" height=\"251\">\u003c/a>\u003c/p>\n\u003cp>I'm biased. I'll come right out and say it. Even if this was the worst cookbook known to man (which it's so, so not), I probably wouldn't say so. You see, I have a long relationship with \u003ca href=\"http://flourbakery.com/\">Flour Bakery\u003c/a>. When you're a graduate student in English literature who sits inside and reads all day in a city that suffers an impossibly long winter, bakeries are your second home. And for me, Flour was it. If you ask me the top three things I miss about Boston, Joanne Chang's lovely bakery would be in there somewhere. And that's why I was thrilled to receive a review copy of her brand new cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X\">Flour: Spectacular Recipes from Boston's Bakery and Cafe. \u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\">\u003cimg class=\"alignnone size-full wp-image-17789\" title=\"Flour Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Flour-Cafe.jpg\" alt=\"Flour Bakery\" width=\"500\" height=\"296\">\u003c/a>\u003cbr>\n\u003cem>Treats at Flour Bakery on a cold February day\u003c/em>\u003c/p>\n\u003cp>In addition to the recipes which I'll discuss in a moment, the cookbook is a keeper for many other reasons. In the introduction, Chang describes how she went from Harvard student to consultant to small-time local cookie purveyor to doing stints at local and international restaurants and eventually opening the bakery. It's a story of both luck and passion and a healthy dose of hard work--the story of someone who took a circuitous route and eventually came around to doing what they love. And that love shines through from the moment you step into the bakery and from the moment you turn to page 1 of the book. First, the photographs by Keller + Keller truly capture the classic, nostalgic, and equally playful nature of many of Chang's desserts. The organization of the book is logical which is not always the case with cookbooks. She begins with \"Joanne's Top 12 Baking Tips\" which are helpful but, truthfully, don't contain any groundbreaking information if you bake much at home (she covers temperature of ingredients, freezing dough, and over whipping). However, the \"Techniques\" chapter is absolutely fabulous. In your day-to-day baking cookbook, these tips are rarely covered: it's here that Chang talks about blind baking, how to do a crumb coat on a cake, cooking perfect sugar, and filling a pastry bag. For some, these may be simple, but for others, Chang's precise explanation will make you feel as though she's standing right beside you in the kitchen.\u003c/p>\n\u003cp>Now, the recipes: Chang keeps it simple with Chapter titles such as \"Breakfast Treats,\" \"Cookies,\" and \"Cakes.\" And for anyone who has been to Flour Bakery, the book is especially exciting because the pages contain all the typical customer favorites such as Pop-Tarts, Double Chocolate Cookies, Sticky Buns, that incredible Banana Bread, and those devilishly chocolaty Chocolate Cupcakes. I'm in pastry cookbook heaven. I don't really know where to start, so I begin where any self-respecting baker would: Homemade Oreos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\">\u003cimg class=\"alignnone size-full wp-image-17790\" title=\"Homemade Oreos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_6042.jpg\" alt=\"Homemade Oreos\" width=\"500\" height=\"378\">\u003c/a>\u003cbr>\n\u003cem>Homemade Oreos!\u003c/em>\u003c/p>\n\u003cp>Now I've made a few different Oreos in my day, so I ended up tweaking Joanne's recipe a bit to suit my own tastes. I changed the chocolate profile slightly, preferring a bit more cocoa powder than chocolate chips. I also found Joanne's 'log and cut' method difficult with this particular dough so I use a 'roll and cut' method here, and a different filling. I know lard and vegetable shortening are a tad bit controversial in some circles, but I find that the filling is much better with it. My coworkers will tell you--they're the best thing they've had in a long time. And we eat a lot of pastries. So next time you're in Boston you know where to go. And until then, you've got a few \"Oreos\" to tide you over.\u003c/p>\n\u003cp>\u003cstrong>Homemade Oreos\u003c/strong>\u003cbr>\n\u003cem>Adapted from: Flour \u003c/em>\u003cbr>\nFor this recipe, the type of chocolate you're buying really matters. I only use \u003ca href=\"http://www.valrhona.com/us\">Valrhona\u003c/a> chocolate. It's certainly more expensive, but if you just visually compare it to other cocoa powders on the market, it's so much darker and the flavor is unbeatable. A good rule of thumb for any recipe where chocolate is really the star: use the best chocolate you can afford. Do so here.\u003c/p>\n\u003cp>Ingredients:\u003cbr>\n1 cup (2 sticks) unsalted butter, melted and cooled slightly\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n1 teaspoon vanilla\u003cbr>\n3/4 cup semi-sweet chocolate chips, melted and cooled slightly\u003cbr>\n1 egg, room temperature\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 cup Dutch-processed cocoa powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1/2 teaspoon baking soda\u003c/p>\n\u003cp>Filling: (Adapted from \u003ca href=\"http://smittenkitchen.com/2007/05/my-kingdom-for-a-glass-of-milk/\">Smitten Kitchen's recipe\u003c/a>)\u003cbr>\n1/4 cup (1/2 stick) unsalted butter, room temperature\u003cbr>\n1/4 cup lard or vegetable shortening\u003cbr>\n1 1/2 cups sifted confectioners sugar\u003cbr>\n1 tablespoon + 1 teaspoon vanilla\u003c/p>\n\u003cp>\u003cem>Method:\u003c/em>\u003cbr>\n1. In a medium bowl, whisk together the butter and granulated sugar until well combined. You may also use a stand mixer with a paddle attachment. Mix in the vanilla and chocolate until just combined, and add the egg, continuing to mix until thoroughly incorporated.\u003cbr>\n2. In another medium bowl, stir together the flour, cocoa powder, salt, and baking soda until well mixed. Using a spatula, stir the flour mixture into the chocolate mixture. The dough will start to seem pretty floury, so you can just mix with your hands if that's easier. It should have the consistency of Play-Doh.\u003cbr>\n3. Divide the dough in half and wrap each disk in plastic wrap. Chill in the refrigerator for one hour.\u003cbr>\n4. Preheat the oven to 325 F.\u003cbr>\n5. Remove the disks from the refrigerator and let sit at room temperature for 5-8 minutes to make them easier to work with. Using a rolling pin roll out each disk to about 1/4-inch thickness.\u003cbr>\n6. Using a 3-inch cookie cutter, cut out as many circles as you can out of the dough. Quickly bring it back together and re-roll the scraps, repeating the process of cutting out the circles. If it become tacky or difficult to work with, place back in refrigerator for ten minutes to firm back up. Repeat with second disk.\u003cbr>\n7. Transfer the dough to parchment-lined cookie sheets. Bake for 20-22 minutes or until the cookies are firm to the touch. Check them frequently after 18 minutes. Unfortunately, you can't judge by color because they're already black. Allow to cool completely on baking sheet before you fill.\u003cbr>\n8. To make the filling: place the butter and shortening in a medium bowl and mix at low speed until combined. Gradually add the sugar and vanilla and beat on high for 2-3 minutes until nice and fluffy.\u003cbr>\n9. Assemble the cookies: use a pastry bag fitted with a 1/2 inch round tip or simply use a teaspoon to scoop out about 1 rounded tablespoon of filling onto one cookie. Place another cookie right on top to spread the filling towards the edges. Repeat until all cookies are filled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes: \u003c/em> 16-18 sandwich cookies\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Week at The San Francisco Baking Institute ",
"title": "A Week at The San Francisco Baking Institute ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\" alt=\"Learning at San Francisco Baking Institute\" title=\"Learning at San Francisco Baking Institute\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17669\">\u003c/a>\u003cbr>\n\u003cem>The Exploring Ingredients Class at San Francisco Baking Institute\u003c/em>\u003c/p>\n\u003cp>Last week was big for me. I took a week off from work, returned very few emails, and my dogs suffered a severe lack of exercise. Why? I spent all week baking eight hours a day at the \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a>, brushing up on my skills and learning the \"how's\" and \"why's\" behind much of the baking I do at home (\u003cem>How exactly can I make this cookie chewier? Why add potato starch here? What effect does pastry flour have on this recipe?\u003c/em>). Each day I came home with boxes of treats to share with family, friends, and coworkers along with copious notes and a head spinning with information on technique and method. After spending the weekend debriefing, I thought I'd share the top ten things I learned from my one week in pastry school. Some of the tips here are relatively basic and fundamental, others are a bit more advanced. Each could certainly use its very own post. But sometimes broad coverage is nice--it's just enough to get you inspired to break out a muffin or cake recipe for the coming week. I'd love to hear any of your own baking tips/revelations, too! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\" alt=\"Breakfast Pastries\" title=\"Breakfast Pastries\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17670\">\u003c/a>\u003cbr>\n\u003cem>Making Breakfast Pasties: Day 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Mixing Methods:\u003c/strong> It's important to understand the different mixing methods when baking. And then to follow them. For example, when using the \"Creaming Method\" for cookies, you're really just creaming together the sugar and butter until combined. However, when making brownies, you need to integrate a lot of air into your batter when mixing your sugar and butter. This acts as your leavening agent (look at most brownie recipes and you'll notice a lack of chemical leaveners like baking soda or powder). So you'll need to mix on a higher speed for a longer period of time. If you're interested in reading more on mixing methods, \u003ca href=\"http://www.reluctantgourmet.com/how_to_bake.htm\">The Reluctant Gourmet\u003c/a> has done a nice post covering them in more detail. \u003c/p>\n\u003cp>\u003cstrong>2. Pay Attention to Your Flours:\u003c/strong> People use all different kinds of flour in pastry production for a variety of reasons. Cake flour and pastry flour have the lowest amount of protein whereas bread flour and all-purpose flour have the highest. As a general rule, the higher the amount of protein, the more structure the dough will have (think of how many cakes are so light and fluffy while traditional breads are heartier). Once you become familiar with how the various flours change the outcome of your pastries and baked goods, you can begin adapting recipes to create different textures simply by swapping the flours.\u003cbr>\n\u003cstrong>\u003cbr>\n3. All About Super-Fine Sugar:\u003c/strong> I generally use granulated sugar at home. However, this past week we worked solely with superfine sugar (unless the recipe called for powdered or liquid sugar) and I learned why: superfine sugar melts in moisture more quickly than regular granulated sugar, and is really preferable for fine textured baked goods. Try it--you may just notice a difference. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\" alt=\"desserts\" title=\"desserts\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17671\">\u003c/a>\u003cbr>\n\u003cem>From Angel Food Cake to Madelines: A Few of the Desserts\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\n4. Temperature Matters:\u003c/strong> Much of what you're doing when mixing various batters is creating a smooth emulsion. We've all made a recipe where the batter turned out a little too chunky or broken looking, haven't we? There are many reasons why this might happen, but the main one is that the ingredients aren't the proper temperature. If you don't have time to bring your eggs up to room temperature, mix them together in a small bowl and microwave them for 20-30 seconds until warm. And for many recipes (not including pie dough, obviously) you want your butter softened but not oily or completely melted. Pay attention to the temperature of your ingredients and you'll have smooth, silky dough more often than not.\u003cbr>\n\u003cstrong>\u003cbr>\n5. Take it Slow:\u003c/strong> Ah, cakes...a relative cousin to the cookie but with much more moisture. Because of this increased moisture, you'll notice most recipes ask that you alternate between dry and wet ingredients when combining the two together. You don't want to break the emulsion (or bind) between the butter and the eggs or your batter will start to look broken or separated. Slow down. Take your time. If a recipe asks that you alternate between the wet and the dry, there's a reason for that: don't dump your ingredients in all at once. \u003c/p>\n\u003cp>\u003cstrong>6. All About Pie Dough:\u003c/strong> I love making pies and quietly judge people who don't make their own crust. It's just so basic and tastes so much better than boxed pie crust. I was humbled this week though when I learned about the different kinds of pie crusts and why you'd want to choose one over the other depending on your fillings. It would take a few additional posts to cover the different kinds of pie doughs available to you. If you're interested in reading more, I'd check out: \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483\">The Pie and Pastry Bible \u003c/a>by Rose Levy Beranbaum or \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">Joy of Cooking: All About Pies and Tarts \u003c/a>by Irma Rombauer and Marion Rombauer Becker. But for now, know that there are flaky and mealy crusts. The basic recipe is the same (a nice butter crust or a butter and lard crust), but a mealy dough is good for cream pies and wet fillings because you're incorporating the butter into the dough more (smaller chunks) thereby creating a coarse almost cornmeal like crust and a tighter dough. A flaky butter crust with large chunks of butter will always absorb more moisture making it much less ideal for cream pies and other wet fillings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\" alt=\"Meringues and Diamond Cookies\" title=\"Meringues and Diamond Cookies\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-17672\">\u003c/a>\u003cbr>\n\u003cem>Meringues and Diamond Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>7. How Do I Make My Cookie ____ ?\u003c/strong> So you like your chocolate chip cookie crispy on the outside and chewy on the inside? Or maybe you like a tender, cakey cookie? How do you look at a recipe and alter it to fit your needs? A few good pointers: if you like a crispy cookie, you're looking for a recipe with low moisture and high fat and sugar. If you're looking for more of a soft cookie, the recipe will be lower in sugar and fat with a high moisture content. And if you're a chewy cookie fan, your recipe will call for more moisture and sugar and less fat. It'll also call for a stronger flour with more protein (like bread flour). What does this mean for the home baker? Experiment. If you want a chewy cookie and you're using the typical\u003ca href=\"http://allrecipes.com//Recipe/original-nestle-toll-house-chocolate-chip-cookies/Detail.aspx\"> Toll House Recipe\u003c/a>, try bread flour instead and use a bit more sugar. Take notes and compare. With the right information, you can have more control over your recipes. \u003c/p>\n\u003cp>\u003cstrong>8. Freezing and Storing:\u003c/strong> A good rule of thumb on this is to think about the moisture in your product. If there's a lot of moisture in something you've made (custards, lemon bars etc.), you generally want to avoid freezing after baking. Something with low moisture and high fat like a cookie is o.k. to freeze whereas a product with high moisture and lower fat like a soft, crumbly muffin really isn't great to freeze once baked. \u003c/p>\n\u003cp>\u003cstrong>9. All About Chilling: \u003c/strong>Have you noticed lately that many cookie recipes ask you to chill your dough in the freezer before baking? What's going on here? The most likely answer is that chilling decreases the probability that your cookies will spread when baked. Another possbility is one the New York Times stands behind with their infamous \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html\">Chocolate Chip Cookie recipe\u003c/a>: that dough tends to develop flavors when allowed to overnight, resulting in a richer, more buttery/toffee-like dough. Try it. You decide. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>10. A Few Tips for Working with Chocolate:\u003c/strong> People spend years studying chocolate and confections, but for the purposes of home baking and simple pastry production, there are a few good things to know. First, when you're melting chocolate in a double boiler, you always want to cover the bowl that the chocolate's in. The second moisture hits the chocolate mixture, you're going to run the risk of grainy chocolate. Second, don't overheat your mixture. This, too, will create lumps. Last, don't let your bowl actually touch the water. You want space in between the bowl and the water below--this is where steam is trapped and this is what's going to melt your chocolate. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Learning-.jpg\" alt=\"Learning at San Francisco Baking Institute\" title=\"Learning at San Francisco Baking Institute\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17669\">\u003c/a>\u003cbr>\n\u003cem>The Exploring Ingredients Class at San Francisco Baking Institute\u003c/em>\u003c/p>\n\u003cp>Last week was big for me. I took a week off from work, returned very few emails, and my dogs suffered a severe lack of exercise. Why? I spent all week baking eight hours a day at the \u003ca href=\"http://www.sfbi.com/\">San Francisco Baking Institute\u003c/a>, brushing up on my skills and learning the \"how's\" and \"why's\" behind much of the baking I do at home (\u003cem>How exactly can I make this cookie chewier? Why add potato starch here? What effect does pastry flour have on this recipe?\u003c/em>). Each day I came home with boxes of treats to share with family, friends, and coworkers along with copious notes and a head spinning with information on technique and method. After spending the weekend debriefing, I thought I'd share the top ten things I learned from my one week in pastry school. Some of the tips here are relatively basic and fundamental, others are a bit more advanced. Each could certainly use its very own post. But sometimes broad coverage is nice--it's just enough to get you inspired to break out a muffin or cake recipe for the coming week. I'd love to hear any of your own baking tips/revelations, too! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Breakfast-Pastries.jpg\" alt=\"Breakfast Pastries\" title=\"Breakfast Pastries\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17670\">\u003c/a>\u003cbr>\n\u003cem>Making Breakfast Pasties: Day 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Mixing Methods:\u003c/strong> It's important to understand the different mixing methods when baking. And then to follow them. For example, when using the \"Creaming Method\" for cookies, you're really just creaming together the sugar and butter until combined. However, when making brownies, you need to integrate a lot of air into your batter when mixing your sugar and butter. This acts as your leavening agent (look at most brownie recipes and you'll notice a lack of chemical leaveners like baking soda or powder). So you'll need to mix on a higher speed for a longer period of time. If you're interested in reading more on mixing methods, \u003ca href=\"http://www.reluctantgourmet.com/how_to_bake.htm\">The Reluctant Gourmet\u003c/a> has done a nice post covering them in more detail. \u003c/p>\n\u003cp>\u003cstrong>2. Pay Attention to Your Flours:\u003c/strong> People use all different kinds of flour in pastry production for a variety of reasons. Cake flour and pastry flour have the lowest amount of protein whereas bread flour and all-purpose flour have the highest. As a general rule, the higher the amount of protein, the more structure the dough will have (think of how many cakes are so light and fluffy while traditional breads are heartier). Once you become familiar with how the various flours change the outcome of your pastries and baked goods, you can begin adapting recipes to create different textures simply by swapping the flours.\u003cbr>\n\u003cstrong>\u003cbr>\n3. All About Super-Fine Sugar:\u003c/strong> I generally use granulated sugar at home. However, this past week we worked solely with superfine sugar (unless the recipe called for powdered or liquid sugar) and I learned why: superfine sugar melts in moisture more quickly than regular granulated sugar, and is really preferable for fine textured baked goods. Try it--you may just notice a difference. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/desserts.jpg\" alt=\"desserts\" title=\"desserts\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-17671\">\u003c/a>\u003cbr>\n\u003cem>From Angel Food Cake to Madelines: A Few of the Desserts\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\n4. Temperature Matters:\u003c/strong> Much of what you're doing when mixing various batters is creating a smooth emulsion. We've all made a recipe where the batter turned out a little too chunky or broken looking, haven't we? There are many reasons why this might happen, but the main one is that the ingredients aren't the proper temperature. If you don't have time to bring your eggs up to room temperature, mix them together in a small bowl and microwave them for 20-30 seconds until warm. And for many recipes (not including pie dough, obviously) you want your butter softened but not oily or completely melted. Pay attention to the temperature of your ingredients and you'll have smooth, silky dough more often than not.\u003cbr>\n\u003cstrong>\u003cbr>\n5. Take it Slow:\u003c/strong> Ah, cakes...a relative cousin to the cookie but with much more moisture. Because of this increased moisture, you'll notice most recipes ask that you alternate between dry and wet ingredients when combining the two together. You don't want to break the emulsion (or bind) between the butter and the eggs or your batter will start to look broken or separated. Slow down. Take your time. If a recipe asks that you alternate between the wet and the dry, there's a reason for that: don't dump your ingredients in all at once. \u003c/p>\n\u003cp>\u003cstrong>6. All About Pie Dough:\u003c/strong> I love making pies and quietly judge people who don't make their own crust. It's just so basic and tastes so much better than boxed pie crust. I was humbled this week though when I learned about the different kinds of pie crusts and why you'd want to choose one over the other depending on your fillings. It would take a few additional posts to cover the different kinds of pie doughs available to you. If you're interested in reading more, I'd check out: \u003ca href=\"http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483\">The Pie and Pastry Bible \u003c/a>by Rose Levy Beranbaum or \u003ca href=\"http://www.amazon.com/Joy-Cooking-About-Pies-Tarts/dp/074322518X\">Joy of Cooking: All About Pies and Tarts \u003c/a>by Irma Rombauer and Marion Rombauer Becker. But for now, know that there are flaky and mealy crusts. The basic recipe is the same (a nice butter crust or a butter and lard crust), but a mealy dough is good for cream pies and wet fillings because you're incorporating the butter into the dough more (smaller chunks) thereby creating a coarse almost cornmeal like crust and a tighter dough. A flaky butter crust with large chunks of butter will always absorb more moisture making it much less ideal for cream pies and other wet fillings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/cookies.jpg\" alt=\"Meringues and Diamond Cookies\" title=\"Meringues and Diamond Cookies\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-17672\">\u003c/a>\u003cbr>\n\u003cem>Meringues and Diamond Cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>7. How Do I Make My Cookie ____ ?\u003c/strong> So you like your chocolate chip cookie crispy on the outside and chewy on the inside? Or maybe you like a tender, cakey cookie? How do you look at a recipe and alter it to fit your needs? A few good pointers: if you like a crispy cookie, you're looking for a recipe with low moisture and high fat and sugar. If you're looking for more of a soft cookie, the recipe will be lower in sugar and fat with a high moisture content. And if you're a chewy cookie fan, your recipe will call for more moisture and sugar and less fat. It'll also call for a stronger flour with more protein (like bread flour). What does this mean for the home baker? Experiment. If you want a chewy cookie and you're using the typical\u003ca href=\"http://allrecipes.com//Recipe/original-nestle-toll-house-chocolate-chip-cookies/Detail.aspx\"> Toll House Recipe\u003c/a>, try bread flour instead and use a bit more sugar. Take notes and compare. With the right information, you can have more control over your recipes. \u003c/p>\n\u003cp>\u003cstrong>8. Freezing and Storing:\u003c/strong> A good rule of thumb on this is to think about the moisture in your product. If there's a lot of moisture in something you've made (custards, lemon bars etc.), you generally want to avoid freezing after baking. Something with low moisture and high fat like a cookie is o.k. to freeze whereas a product with high moisture and lower fat like a soft, crumbly muffin really isn't great to freeze once baked. \u003c/p>\n\u003cp>\u003cstrong>9. All About Chilling: \u003c/strong>Have you noticed lately that many cookie recipes ask you to chill your dough in the freezer before baking? What's going on here? The most likely answer is that chilling decreases the probability that your cookies will spread when baked. Another possbility is one the New York Times stands behind with their infamous \u003ca href=\"http://www.nytimes.com/2008/07/09/dining/091crex.html\">Chocolate Chip Cookie recipe\u003c/a>: that dough tends to develop flavors when allowed to overnight, resulting in a richer, more buttery/toffee-like dough. Try it. You decide. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>10. A Few Tips for Working with Chocolate:\u003c/strong> People spend years studying chocolate and confections, but for the purposes of home baking and simple pastry production, there are a few good things to know. First, when you're melting chocolate in a double boiler, you always want to cover the bowl that the chocolate's in. The second moisture hits the chocolate mixture, you're going to run the risk of grainy chocolate. Second, don't overheat your mixture. This, too, will create lumps. Last, don't let your bowl actually touch the water. You want space in between the bowl and the water below--this is where steam is trapped and this is what's going to melt your chocolate. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dog Cookies: Treats for Man And Beast",
"title": "Dog Cookies: Treats for Man And Beast",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Dog-Treats.jpg\" alt=\"Dog Treats\" title=\"Dog Treats\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14025\">I have a confession to make.\u003c/p>\n\u003cp>I used to eat dog cookies. Milk-Bones, to be exact.\u003c/p>\n\u003cp>And, with the exception of possible remorse for stealing bits of crunchy pleasure away from my dogs, I am totally unashamed.\u003c/p>\n\u003cp>Why no shame?\u003c/p>\n\u003cp>Because they were delicious, that's why.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And they were handy. The Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\u003c/p>\n\u003cp>Please don't answer that last question.\u003c/p>\n\u003cp>I don't think I ever ate them in front of my mother, since I'm sure she would have disapproved. My father, on the other hand, would have probably been pleased by my eating sugar-free cookies that promised cleaner teeth and fresher breath. He's a dentist. And he loves dogs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>It would have been win-win with him.\u003c/p>\n\u003cp>I pretty much abandoned eating my pets' snack food when I was old enough and tall enough to reach the potato chips and \u003ca href=\"http://www.youtube.com/watch?v=KPZ8HHRR1A0&feature=player_embedded\">Space Food Sticks\u003c/a>. It's been a long, long time since I've eaten a dog cookie. Think Carter administration.\u003c/p>\n\u003cp>I recently asked all of \u003ca href=\"http://twitter.com/procopster\">my Twitter pals\u003c/a> if I was the only one out there who ate dog cookies. I quickly found that I wasn't. One friend even went as far as to say she \u003cem>loved\u003c/em> eating tuna-flavored cat food as a child.\u003c/p>\n\u003cp>Atta girl.\u003c/p>\n\u003cp>I have no idea why I have a sudden craving for dog biscuits again. Maybe I just miss having dogs around. Maybe my teeth need whitening. Maybe I'm not getting enough fibre. I don't really care. I just need to exorcise this pet food demon.\u003c/p>\n\u003cp>Besides, it counts as baking, so that's good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Doggie-Dough.jpg\" alt=\"Doggie Dough\" title=\"Doggie Dough\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14026\">\u003cstrong>Peanut Butter Boners\u003c/strong>\u003c/p>\n\u003cp>This recipe is an adaptation of one I found labeled \u003ca href=\"http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm\">\"Peanut Butter Puppy Poppers.\"\u003c/a> The original recipe is sound, but finding freshly ground puppies in San Francisco on short notice is a real pain in the ass.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>I added a wee bit of sweetness so that these treats can be enjoyed by man as well as man's best friend.\u003c/p>\n\u003cp>Just imagine the shared bond of eating the same food at the same time. And with cleaner teeth and fresher breath, when your dog licks you in the face to say \"Thank you,\" you can lick him right back to say \"You're welcome,\" with the confidence that only sparkly teeth and peanut buttery breath can give.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes about 36 cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1 cup peanut butter (chunk-style or smooth)\u003c/p>\n\u003cp>1 cup milk\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°F.\u003c/p>\n\u003cp>2. Combine flour and baking powder in a small bowl\u003c/p>\n\u003cp>3. In the bowl of a stand mixer, put peanut butter, milk, and honey. Mix at a very low speed with the paddle attachment. Very low. Otherwise you will have a big, splattering mess on your hands.\u003c/p>\n\u003cp>4. When the peanut butter mixture is well mixed, gradually add the dry ingredients and paddle until a dough forms and behaves nicely by cleaning up after itself by wiping the sides of the bowl clean with its own mass.\u003c/p>\n\u003cp>5. Place dough onto a lightly floured work surface and roll to ¼-inch thickness.\u003c/p>\n\u003cp>6. Cut out cookies with a small dog bone-shaped cutter (thanks for the loan, Mark Reilly) and place on a greased (or silpat-covered) cookie sheet and bake for about 25 minutes (or until lightly browned.\u003c/p>\n\u003cp>7. Remove from oven, cool on rack, make your dog or your boyfriend beg for a treat, serve.\u003c/p>\n\u003cp>These cookies will keep for several days in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> I hate having to tell people I am joking, but I would rather not be sued.\u003c/p>\n\n",
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"excerpt": "Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\r\n\r\nPlease don't answer that last question.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And they were handy. The Milk-Bone dog biscuits were the only read-to-eat snack food within my reach when I was too small to reach the higher shelves. They were right there under the sink with the dishwasher detergent, ant poison, and the Drano. Given my choices, I think I made the right decision, snackwise. Don't you?\u003c/p>\n\u003cp>Please don't answer that last question.\u003c/p>\n\u003cp>I don't think I ever ate them in front of my mother, since I'm sure she would have disapproved. My father, on the other hand, would have probably been pleased by my eating sugar-free cookies that promised cleaner teeth and fresher breath. He's a dentist. And he loves dogs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"385\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/9aOqt1Ko96A&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"385\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>It would have been win-win with him.\u003c/p>\n\u003cp>I pretty much abandoned eating my pets' snack food when I was old enough and tall enough to reach the potato chips and \u003ca href=\"http://www.youtube.com/watch?v=KPZ8HHRR1A0&feature=player_embedded\">Space Food Sticks\u003c/a>. It's been a long, long time since I've eaten a dog cookie. Think Carter administration.\u003c/p>\n\u003cp>I recently asked all of \u003ca href=\"http://twitter.com/procopster\">my Twitter pals\u003c/a> if I was the only one out there who ate dog cookies. I quickly found that I wasn't. One friend even went as far as to say she \u003cem>loved\u003c/em> eating tuna-flavored cat food as a child.\u003c/p>\n\u003cp>Atta girl.\u003c/p>\n\u003cp>I have no idea why I have a sudden craving for dog biscuits again. Maybe I just miss having dogs around. Maybe my teeth need whitening. Maybe I'm not getting enough fibre. I don't really care. I just need to exorcise this pet food demon.\u003c/p>\n\u003cp>Besides, it counts as baking, so that's good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Doggie-Dough.jpg\" alt=\"Doggie Dough\" title=\"Doggie Dough\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14026\">\u003cstrong>Peanut Butter Boners\u003c/strong>\u003c/p>\n\u003cp>This recipe is an adaptation of one I found labeled \u003ca href=\"http://www.bullwrinkle.com/Assets/Recipes/Peanut%20Butter%20Puppy%20Poppers.htm\">\"Peanut Butter Puppy Poppers.\"\u003c/a> The original recipe is sound, but finding freshly ground puppies in San Francisco on short notice is a real pain in the ass.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>I added a wee bit of sweetness so that these treats can be enjoyed by man as well as man's best friend.\u003c/p>\n\u003cp>Just imagine the shared bond of eating the same food at the same time. And with cleaner teeth and fresher breath, when your dog licks you in the face to say \"Thank you,\" you can lick him right back to say \"You're welcome,\" with the confidence that only sparkly teeth and peanut buttery breath can give.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Makes about 36 cookies\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups whole wheat flour\u003c/p>\n\u003cp>1 tablespoon baking powder\u003c/p>\n\u003cp>1 cup peanut butter (chunk-style or smooth)\u003c/p>\n\u003cp>1 cup milk\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375°F.\u003c/p>\n\u003cp>2. Combine flour and baking powder in a small bowl\u003c/p>\n\u003cp>3. In the bowl of a stand mixer, put peanut butter, milk, and honey. Mix at a very low speed with the paddle attachment. Very low. Otherwise you will have a big, splattering mess on your hands.\u003c/p>\n\u003cp>4. When the peanut butter mixture is well mixed, gradually add the dry ingredients and paddle until a dough forms and behaves nicely by cleaning up after itself by wiping the sides of the bowl clean with its own mass.\u003c/p>\n\u003cp>5. Place dough onto a lightly floured work surface and roll to ¼-inch thickness.\u003c/p>\n\u003cp>6. Cut out cookies with a small dog bone-shaped cutter (thanks for the loan, Mark Reilly) and place on a greased (or silpat-covered) cookie sheet and bake for about 25 minutes (or until lightly browned.\u003c/p>\n\u003cp>7. Remove from oven, cool on rack, make your dog or your boyfriend beg for a treat, serve.\u003c/p>\n\u003cp>These cookies will keep for several days in an airtight container.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong> I hate having to tell people I am joking, but I would rather not be sued.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Food Wars on Food & Wine This Week",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Leslie Sbrocco is back with Bay Area Bites blogger, Stephanie Rosenbaum and Jeannie Choe, creator of the San Francisco Food Wars -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003cstrong>Who can make the ultimate chocolate chip cookie?\u003c/strong> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11840\">\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and \u003ca href=\"http://sffoodwars.com/about/\">Jeannie Choe\u003c/a>, creator of the \u003ca href=\"http://sffoodwars.com/\">San Francisco Food Wars\u003c/a> -- a local competition where seasoned chefs and home cooks alike compete for prizes and the title of SF Food Wars champion. In the latest round...\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Who can make the ultimate chocolate chip cookie\u003c/a>? \u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/HUpdKisRUf4&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003cstrong>Related Recaps, Photos and Video:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bay Area Bites\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Food and Wine This Week\u003c/strong> \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226556/e\">SF Food Wars on Food & Wine This Week\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://vidsf.com/2010/mar/21/sf-food-wars-the-chocolate-cookie-situation/\">SF Food Wars: The Chocolate Cookie Situation Video by VidSF\u003c/a>\u003c/li>\n\u003cli> \u003ca href=\"http://sffoodwars.com/2010/03/the-situation-all-wrapped-up/\">Recap at SF Food Wars with photos by Bryan Haggerty\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/fist-pumping_goodness_and_nigh.php\">Fist-Pumping Goodness and Nightclub Flashbacks at SF Food Wars' Chocolate Cookie Situation\u003c/a> -- \u003cstrong>Tamara Palmer at SFWeekly\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chow.com/galleries/98/chocolatecookie-tribute-to-the-jersey-shore/1559/warning-judging-may-cause-indigestion\">CHOW's Chocolate-Cookie Tribute to the Jersey Shore slideshow\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/sffoodwars\">@sffoodwars\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/group-set500-nocookies1.jpg\" alt=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" title=\"Stephanie Rosenbaum, Jeannie Choe, Leslie Sbrocco on set of Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-11843\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eating Haman's Hat: Hamantaschen for Purim",
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"content": "\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n",
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"excerpt": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
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"description": "Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
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