And We're Back--in LA!

After six years in beautiful Lake Arrowhead, we were ready to come back down the mountain to city life once again. No more snow. No more winding mountain road. No more thick fog on that winding mountain road. So here we are again, living in the Los Angeles area with its lovely Southern California weather. Not to mention, many new bakeries to explore!

While I haven't baked anything new lately, sticking to my old favorites instead, I have discovered a new favorite cookie. Florentines with Almonds! To my delight this thin, crispy, chocolate-dipped cookie is baked to perfection at any Victor Benes Bakery located at your local Gelson's Market!

While I may try my hand at this delicate cookie, for now I just pick up a small box of these crunchy delights to have with my morning coffee!

 

Hibernation's Over, Back to My Baking Daze!

Back in the Apron Again...

Not much baking in 2012.   It was a tough year.  My dad was very ill, and I flew back east several times to spend time with him: last Christmas, his birthday, Father's day, my birthday, and then in October when he finally passed.  So... not much desire to bake or blog.  I did make some of my old favorites, like Christmas cookies, and brownies for my dad, and my husband's favorite--pumpkin-cranberry nut bread, but I didn't experiment or try anything new that was blog-worthy. 

But it's a new year, 2013, and so one of my resolutions (don't worry, I only have two) is to explore the world of Italian baking.  Now I haven't started baking yet, so don't  feel guilty about your own New Year's resolutions; however, I have bought the books.  ;)

Maria Bruscino Sanchez's Italian Cookie Tray and Carol Field's The Italian Baker.
                                              
                                              
So once I resume baking and blogging up here in Lake Arrowhead, you can expect my occasional blog-alert emails. 

Hope you are all well and either baking or enjoying the fruits of your favorite baker!

*Baking Daze Tip:  I wrap my stand mixer attachments in a a dish towel and keep them in the bowl.  Less chance of breakage. 

Haven't done too much baking lately, but Happy Birthday Bruce! Thanks for asking me to keep it simple!

When I asked my sweet husband what kind of cake he wanted for his birthday, he insisted on simple white cupcakes with white icing. 

What a relief!  Since moving to the mountain, my passion for baking has taken a back seat to riding, reading and writing.  That and the fact that the high altitude has affected a few of my favorites--especially my oatmeal chocolate chip cookies that were once my most requested baked good.  And of course I have to admit that the bake shops up here that I've written about are also responsible for my lack of baking.  Thank you Sweets 'n Stuff and Village Green! 

When it comes to cupcakes, I always turn to Dede Wilson's Cupcakes.  If you're looking for a holiday gift, check this out.  There are great recipes and very creative decorating ideas.  I kept the decorating simple.  Thanks to a gift from my good friend Margaret, I had cupcake liners and birthday themed toppers to add a bit of color and charm to Bruce's cupcakes.  He was most appreciative.

Cranberry Pumpkin Bread

Now I did try something new recently.  I saw a delicious looking cranberry pumpkin bread recipe on the web site of one of my former instructors, Clemence Gossett of Gourmandise School of Sweets and Savories now in Santa Monica. http://www.thegourmandiseschool.com/  

One of my early blog entries in March 2010 was about my classes with Clemence.

http://bakingdazeinla.blogspot.com/2010/03/clemence-gossett-gourmandise-desserts.html



Cranberry Pumpkin Bread

Now the bread smelled and looked wonderful, but once again, high altitude intervened.  The outside was turning brown and crispy while the inside was still mush---kinda like a pumpkin, I guess.  The outer edge pieces were delicious, but I  had to toss out the rest.

Then I reread the recipe, and saw that #6 specifically says, "Pour into cupcake liners or small loaf pans."  Not large ones! The high altitude intervened all right--with my brain not the bread!  

Update!  I have successfully used this same recipe only in small loaf pans--not one large one--and they came out fine. 

Cranberry Pumpkin Bread

You can make this into muffins as well- this recipe makes 18-24 muffins and bake for about 20-25 minutes to do so.

1- 2/3 cups flour                                  
1 tsps baking powder

1 tsp baking soda

½ tsp salt                         

1 tsp cinnamon
1 tsp orange zest                                  
1 tsp ground ginger (we actually prefer 1/4 tsp fresh grated ginger)

1 cup pumpkin puree                       
1 cup vegetable oil (we like grapeseed)

1- 1/2 cups sugar                               
3 eggs

1 cup fresh or frozen cranberries

1) Measure out all of your ingredients.                                             

2) Whisk together the flour, salt, zest, baking powder, baking soda, cinnamon and ginger.                                                                                 

3) In a large bowl, whisk together the pumpkin, oil and sugar.
4) Add the eggs one at a time and beat until smooth.
5) Carefully fold in the dry ingredients and mix until just barely combined. 

6) Pour into cupcake liners or small loaf pans and cover with cranberries, sugar and zest. Bake at 325 for about 25 minutes.

Sweets n' Stuff: Who Needs to Bake When There Are Shops Like This!

Another wonderful place has opened in Lake Arrowhead on the 173 just before you enter the village: A charming shop called Sweets 'n Stuff that sells candy, baked goods and delicious breakfast bagels.  

The atmosphere is as warm and inviting as the service.  My husband and I enjoyed a bagel and latte one morning and left with a luscious piece of fudge that was gone by afternoon.  It's the perfect place to sit and relax and chat with a friend or spouse, and even better, the perfect place for a group to meet.  In fact, my Book Group is meeting there next month to discuss a British-flavored novel, Major Pettigrew's Last Stand by Helen Simonson, that inspires one to drink a spot of tea while reading and think in a British accent.  Can't wait to discuss the book in such an appropriate setting.

 

                                    
                                    
                                   

Be sure to check it out--and don't forget the fudge!

The Kitchen House: Molasses Cake

                          
My book group just read the historical novel The Kitchen House by Kathleen Grissom. Hosted by our group leader Nancy Klotzsche, the meeting turned out to include not only a lively literary discussion but also a culinary delight--the homemade Molasses Cake featured in the novel.  In fact, Nancy was busy in the kitchen whipping up this delicious cake while we were enjoying her southern-style appetizers.

The cake baked while we discussed the book: I'm sure you can imagine the incredible mouth-watering aroma that filled her house.  The result was a warm, fresh-out-of-the-oven, super-moist molasses cake that we topped with whipped cream.  Nancy, thank you so much.  It was delicious!



The Kitchen House Molasses Cake

1/2 Cup Butter
1/3 Cup Brown Sugar (packed)
1 Egg
1/2 Cup Milk
1 Cup Molasses
2 Cups Flour
1 t Baking Soda
1 t Ground Ginger
1 t Cinnamon
2 dashes Ground Cloves
1/4 t Salt

Preheat oven to 350 degrees.  Grease 8-inch square baking pan.
In a large bowl, cream the butter and sugar.  Beat in the egg.
In a separate bowl, combine the milk and the molasses.
In another bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.
Add each of these alternately to the butter mixture, beating well between additions.
Spoon batter into the prepared pan. 
Bake for approx. 45 minutes or until a toothpick comes out clean.


The Kitchen House Summary: Orphaned while on board ship from Ireland, seven-year-old Lavinia arrives on the steps of a tobacco plantation where she is to live and work with the slaves of the kitchen house. Under the care of Belle, the master's illegitimate daughter, Lavinia becomes deeply bonded to her adopted family, though she is set apart from them by her white skin. Eventually, Lavinia is accepted into the world of the big house, where the master is absent and the mistress battles opium addiction. Lavinia finds herself perilously straddling two very different worlds. When she is forced to make a choice, loyalties are brought into question, dangerous truths are laid bare, and lives are put at risk. The Kitchen House is a tragic story of page-turning suspense, exploring the meaning of family, where love and loyalty prevail.
 http://www.amazon.com/Kitchen-House-Novel-Kathleen-Grissom/dp/1439153663

The Village Green Bakery and Cafe: Cinnamon Rolls to Die For!

Recently I had a craving for cinnamon rolls.  It started after listening to a talk radio show that featured Piper Davis of Grand Central Bakery in Portland, Oregon.  She talked about her bakery's cinnamon rolls, a cafe favorite made from hearty whole grains.  Well, I ordered her cookbook to get my hands on her recipe, but in the meantime, I just couldn't wait.  I set out in search of Lake Arrowhead's newest addition: The Village Green Bakery and Cafe.  I remembered seeing huge cinnamon rolls on display, so I picked up two for my husband and me to enjoy with our coffee the next morning.  They were delicious!  Actually one was plenty--warmed and sliced--leaving the second one for us to devour the next day.  Thank you to owner Rochelle Orlando and baker Leah Skiba.  I will now be a regular customer! 

As soon as my cookbook arrives, I intend to try my hand at Grand Central Bakery's whole grain cinnamon rolls and will taste and post my results.  Until then, and when I'm not baking myself, you can find me at the Village Green Bakery.

Half Broke Horses Carrot Cake

Nothing fancy.  Just for fun.

Last week our book club met to discuss Jeannette Walls Half Broke Horses, a "true life novel" based on the life of her amazing grandmother Lily, who at fifteen rode 500 miles by herself on horseback to teach at a one room schoolhouse.  That is only one instance of her spunk and spark. Read it this summer to find a lifetime's worth.

To go along with the theme, I made gingerbread molasses horse cookies (and broke a few in half!) and a carrot cake with cream cheese icing. Nancy, another member of the group, brought oatmeal cookies.  So oats, carrots, and molasses--horsie delights--were adequately represented. 

Carrot Cake

Dry ingredients:

2 cups flour

1 1/2 t (teaspoon) cinnamon

1 t baking soda

1 t vanilla

1/2 t salt

1/4 t nutmeg 

1 1/2 cup sugar
1 cup vegetable oil
3 eggs

3 cups of shredded carrots

1 cup chopped walnuts

Oven: 350 F

Prep 13 x 9 pan with baking spray (or grease and flour)

• Combine dry ingredients and set aside
• In stand mixer, beat sugar, oil and eggs until combined and then slowly add dry ingredients.  Beat on low, scraping sides until mixed. 
• With wooden spoon or rubber spatula, stir in carrots and nuts.
• Spread batter evenly in prepared pan.
• Bake at 350 about 40 minutes--until toothpick comes out clean.
• Cool in pan on rack for an hour before removing to cool further. Or if desired, keep in pan and frost only the top.

Cream Cheese Frosting

8 oz cream cheese--room temp

1/4 cup butter--room temp

1 T (tablespoon) milk

1 t (teaspoon) vanilla

4 cups confectioners sugar

Beat first four ingredients until smooth; then slowly add confectioners sugar until desired consistency.

*Store cake covered in refrigerator--keeps for a few days and still tastes great!

Enjoy!  And remember, not everything turns out great the first time!