desserts and sweets Archives | Page 6 of 7

almond apricot olive oil cake

August 10, 2014 by Butter Loves Company

This cake was inspired by a recent trip to Italy. Not by me (Wah!), but by a dear friend of mine. After returning to the States, she told me about an apricot cake that she and her fiancé had loved during their time in Tuscany and was hoping I knew how to make it. I didn’t, but since I’m always up for a challenge I figured, why not give it a shot!

I scoured the Internet for the best olive oil cakes and one kept coming up over and over again—the famous olive oil cake from Maialino NYC. Since this is such a well-respected Italian eatery, I figured it couldn’t be a bad start. Instead of the orange juice and zest accents they add to their cake, I decided I would use apricots and pair them with a flavor I thought would complement their tartness: almond. Three cake trials, a handful of tweaks and a bottle of olive oil later, I had my winner.

I can totally picture you and I ordering a piece of this cake from a tiny family-owned bakery as we stroll the quaint, winding streets of Venice on a bright morning. We’d stop in a Café for a morning cappuccino and talk to the cute Italian grandma behind the counter. She’d tell us that the almond apricot olive oil cake has been in her family for years because of her grandmother’s love of apricots. She’d explain how every time she makes it she cuts each apricot into exactly eight pieces. She’d emphasize how important the quality of the olive oil is to the almost pudding-like texture of the cake and how the best comes from her great-great uncle’s olive oil vineyard. We’d understand maybe half of what she said because of her adorable accent. We’d laugh and hug and she would invite us over for dinner after our romantic gondola ride through the canals. To cap things off we’d sip on Italian table wine and eat cheese and more delicious almond apricot olive oil cake.

I can totally picture it and it would be perfect. Let’s go!

almond apricot olive oil cake 
adapted from Maialino NYC’s famous olive oil cake

prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes (does not include 2 hours cool time)
makes a 9-inch round cake

Ingredients:

1 1/2–2 cups fresh apricots (about 3, pitted and cut into 8 pieces each)
1 1/2 cups all-purpose flour, plus a little more to coat the apricots
3/4 cup fine almond meal or almond flour (this is best for flavor but if you don’t have it, you can use another 1/2 cup all-purpose flour)
1 3/4 cup sugar
1 1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup olive oil (extra virgin preferred)
1 1/4 cup unsweetened vanilla almond milk
1/2 cup plain Greek yogurt
3 large eggs
1 teaspoon vanilla extract or paste
1/2 teaspoon almond extract
1/2 cup sliced almonds, for topping

Instructions:

Heat the oven to 350°F. Oil, butter or coat with cooking spray a 9-inch cake pan that is at least 2 inches deep. Line the bottom with parchment paper and then spray the paper. If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.
In a small bowl, toss the chopped apricots with a little flour—about 1/4 cup—to coat the outsides. In a medium bowl, whisk the flour, almond flour, sugar, salt, baking soda and baking powder until combined. In another large bowl—or the bowl of an electric mixer fitted with the paddle attachment—mix the olive oil, almond milk, yogurt, eggs, vanilla and almond extracts until completely combined. Add the dry ingredients to the wet ingredients; mix until just combined.
Pour the batter into the prepared pan and then scatter the floured apricots across the top of the cake. Sprinkle the cake evenly with sliced almonds. Bake the cake for 1 hour, until the top is golden and a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer the cake in its pan to a wire rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and then flip it back onto a serving plate. Let the cake cool completely before cutting, about 2 hours. Store at room temperature or in the fridge.

piña colada ice pops

June 17, 2014 by Butter Loves Company

I contemplated calling this recipe “Vacation on a Stick”—it really is!

One lick and you’re transported to a cozy mattress in a covered cabana, on a white sand beach with turquoise waters where Bob Marley tunes sway in your ears.

Or, in my case, one lick and I’m still sitting on my couch on a Sunday, with my eyes glued to the entire second season of “Orange is the New Black,” my feet up on the coffee table and Greg by my side. “Vacation” is in the eye of the beholder and whoever that beholder is should be holding one of these Piña Colada ice pops. (You can thank my dad for my corny genes.)

A Piña Colada is a truly classic summer cocktail. Its essence has been married to the concept of rest and relaxation since its creation in Puerto Rico in 1954 (1963 depending on who you believe). Often served frozen, the drink hopped easily from a glass in my head to my new ice pop molds. Fresh, sweet and juicy pineapple is blended with tropical coconut flavors leaving a faint scent of Banana Boat sunscreen in your nose. Spike these with a little rum if you’d like a boozy ice pop (remember this will take a bit longer to freeze). I think they are perfect to serve at a BBQ or as a light and refreshing alternative to a summer dinner party dessert.

I personally like my ice pops a little chunky which is why I added the shredded coconut, but I realize many of you may prefer them smooth. To make a smooth ice pop you can do a few things:

Omit the shredded coconut altogether. This won’t affect the flavor too dramatically.
If you want it really, really smooth you can strain the blended mixture through a sieve over a bowl and only freeze the liquid that is left in the bowl.

piña colada ice pops (aka “vacation on a stick”)
Prep Time: 10 minutes
Freeze Time: 24 hours if using rum, at least 4–6 hours if not
Makes: 6-8 ice pops

Ingredients:

An ice pop mold, or multiple ice cube trays
3 cups chopped fresh pineapple, 1 inch chunks are fine
1/3 cup cream of coconut (e.g. Coco Lopez)
1/3 cup coconut water
1/3 cup light rum (optional)
1/2 cup unsweetened shredded coconut

Instructions:

In the work bowl of a food processor or blender, or in a large bowl using a hand mixer, blend the pineapple, cream of coconut, coconut water and rum (if using) until smooth, about 1 minute. Stir in the shredded coconut with a spoon. Pour mixture into ice pop molds, dividing equally, and place in freezer for 30 minutes. Remove and insert wooden ice pop sticks. Place back in the freezer until solid, about 24 hours (4–6 hours if omitting rum).
Once the ice pops are solid, pop them out of their molds and enjoy! If the ice pops are not easily releasing from the molds, you can run warm water around the outsides of the mold to loosen.

chai tea spiced cake with coconut frosting (dairy-free, plus vegan optional)

June 4, 2014 by Butter Loves Company

Sometimes my love of baking challenges my sanity. For example, last week I bought five pounds of “vegan buttery sticks.” Am I insane? Why would a girl with a food blog named “butter loves company” be in the Whole Foods check-out line with that much faux-butter? This website is certainly not “vegan buttery sticks love company.”

Well, I can assure you I haven’t completely lost my mind (although you might not be convinced when you read on). The truth is, I was loading up on dairy-free goodies to bake for the bridal shower of a lovely friend of mine. I had researched a bunch of dairy-free and vegan dessert options and one that piqued my interest was a chai tea-spiced cake. It sounded like something the bride-to-be would enjoy.

I test-drove this cake a few weeks ago with some non-vegan dairy lovers, although that time I did make it with a full-on buttercream. And let me tell you, it was delicious. Like, no leftovers whatsoever delicious. Like, even my relatives who don’t eat sweets cleaned their plates delicious.

The cake would be perfect. I had found a winner. I would just replace the actual butter in the buttercream with the vegan buttery spread and be set with a great tasting cake for the Sunday shower.

On Saturday night, the handful of other baked goods I was making were done, the chai cake layers were chilling in the fridge and I had reached the tired, baked-all-day deliriousness I love. But I wasn’t finished yet, so I started to mix the frosting. I planned for a honey “butter”cream using the vegan buttery sticks (note: dairy-free, not vegan, as honey is not vegan-friendly).

I whipped up all the frosting and it was looking light, fluffy and scrumptious. That is, until I took a taste. Nope. No way. Not a chance. I couldn’t believe how far from buttercream it tasted! Tons of confectioners sugar, honey and fresh scraped vanilla beans and it was near flavorless. Greg tasted it and tried to make me feel better with an, “It’s not that bad,” which he followed moments later with the truth. “It tastes and smells like paint,” he admitted.

I scrapped the faux-frosting and washed out my mixer to start again. This time, after the vegan buttery stick betrayal, I grabbed another dairy-free alternative: vegetable shortening. I whipped the frosting up. We tasted it. It was okay. After a few adjustments, including the addition of pureed peach, it was good. This is where you might really start to think I’m insane. While I thought it tasted really good, it was not good enough.

I put this second-attempt-frosting in a Tupperware, in case I had to use it, and [Greg] washed out my mixer so I could start again. I remembered seeing some vegan recipes that used coconut oil as a butter substitute so I decided to try that. I tossed in some vanilla, sugar, coconut extract and shredded coconut, and we had a winner! Even if it left me slightly sleep deprived, it was well worth three tries. I frosted the cake, toasted some coconut for garnish and because I actually am insane, I decided I would make a cake topper. I won’t even tell you what time of night (Ahem. Morning.) it was at that point. I was finally happy with how everything came out and the bride and guests seemed to enjoy it all as well! That’s why baking is so great! It’s hard not to be happy eating cake, and if I can help ignite some smiles, I’ll make three batches of frosting any day.

*Note: Photos are from both times I have made this cake. The majority are from the test drive so the frosting is different. The photos with the coconut around the edges are with the frosting listed below.

chai tea spiced cake with coconut frosting (dairy-free, plus vegan optional)
adapted from veggieandthebeast.com

Layers of moist, flavorful cakes spiced with cinnamon, ginger, allspice, cloves and cardamom, between dreamy coconut frosting.

Prep time: 20 mins
Cook time: 35 mins
Total time: About 1 hour (plus added time for cooling)
Makes: 1 8-inch layer cake (Either two thick or four thin layers, I chose four. Instructions are for two layers.)

Ingredients:

Cake:
2 cups minus 2 tablespoons unsweetened vanilla almond milk
2 tablespoons apple cider vinegar
3 cups unbleached cake flour, or all-purpose flour
½ tablespoon baking powder
1 teaspoon baking soda
2½ teaspoons ground ginger
1¼ teaspoon ground cinnamon
1 teaspoon ground cardamom
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
1 teaspoon table salt
1½ cups granulated sugar (vegan option: raw sugar, processed until fine)
¼ cup canola oil
½ cup brewed unsweetened chai tea (steep cup of tea like normal, and then scoop out ½ cup)
1 tablespoon vanilla extract
½ teaspoon almond extract

Coconut Frosting:
1 cup coconut oil, at room temperature (should be solid)
3 cups powdered sugar, sifted (vegan option: ensure it is powdered cane sugar)
1 vanilla bean, split down the middle and scraped, or 1 teaspoon vanilla extract
½ teaspoon coconut extract
½ cup sweetened shredded coconut, plus more to toast and garnish with if desired
2–4 tablespoons unsweetened vanilla almond milk

Instructions:

Make the Cake: Preheat oven to 350 degrees. Grease two 8–inch cake pans and line the bottom with parchment paper, then grease tops of paper. Set aside.
In a small bowl, or a liquid measuring pourer, combine the almond milk and the apple cider vinegar (it will look like it separates and this is totally ok). Set aside for at least 5 minutes.
In a medium bowl, sift together the flour, baking powder, baking soda, spices and salt. Set aside.
In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, oil and chai tea until combined. Add the vanilla and almond extracts and beat on low for 5 seconds to combine.
Alternate adding the flour and the almond milk mixtures to the batter, starting and ending with the flour, mixing until smooth and just combined. Divide the batter between the two cake pans. Bake for 30–35 minutes (about 20–25 minutes if you’re making 4 smaller layers). Let sit in the pan for at least 10 minutes before carefully flipping onto a cooling rack to cool completely. Wrap each layer in plastic wrap and refrigerate until you’re ready to frost.
Make the Frosting: In a large bowl with a hand mixer, or in the bowl of an electric mixer fitted with the paddle attachment, beat the coconut oil and powdered sugar until smooth and light. It will likely be a little stiff. Add in the vanilla, coconut extract and shredded coconut and beat until combined. Gradually add the almond milk, a tablespoon at a time, until you’ve reached a creamy, light and spreadable consistency.
Frost the Cake: Place one cake layer on a piece of parchment paper or on a serving plate. Spread about a third of the frosting on the top of the cake, then top with the other cake half. With an offset spatula or knife, cover the cake with a thin layer of frosting to smooth out the edges and the space between the layers (this is also known as the “crumb coat”). Place the cake in the fridge for about 10 minutes until the frosting firms up slightly. Remove and coat entire cake with another layer of frosting. You can also pipe the frosting on in a decorative fashion at this stage. Keep completed cake refrigerated if possible, removing 2–3 hours before serving.

my favorite strawberry rhubarb pie

May 30, 2014 by Butter Loves Company

You know those people who know everything there is to know about fresh produce? The ones who can tell you exactly which plant is a perennial versus an annual, which grows better in the shade than the sun and which should be under-watered versus over-watered? The farmer’s market-aficionados who know which is the best time of the year, the month or the week to buy every fruit or veggie because that’s when it’s at the peak of freshness?

I do.

And nope, I’m definitely not one of them.

I’m the puppy who follows those people around the farmer’s market looking for tips. Maybe one day, I’ll (creepily) collect enough pointers to come close to being one of those people, but, for now, I’m the one who stands behind them and says, “I’ll have a pound of that too!”

My most recent market-stalking-reward was rhubarb. The woman in front of me “ooohed” at the pile of rhubarb, bought a pound and half and I followed suit. Guess what? The tart, greenish-red vegetable resembling celery stalk happened to be at the height of its season! Which I now know to be between late April and June (around Boston).

Rhubarb is often linked to strawberry—typically in Strawberry Rhubarb Pie—and it’s no wonder why. Between two flaky, buttery crusts, the sharpness of the rhubarb is balanced by the juices of sweet, sugared strawberries resulting in the perfect spring showcase of fresh-dessert flavors.

I’ve made strawberry rhubarb pie only once before and, while it was delicious, it came out very drippy. While I didn’t want to shift completely to the jelly-like viscosity of some store bought pies, I wanted to make sure this pie held its form better.

Deb Perelman of The Smitten Kitchen, not surprisingly, got it just right. Her secret ingredient for thickening the filling is adding a ¼ cup of tiny tapioca pearls. It totally worked. We identified the tiny tapioca balls on our forks—sometimes—but it mostly blended completely into the texture of the fruit and did not change the flavor one bit. I barely changed a thing about Deb’s recipe (I even followed her dough recipe!), so Deb, thank you for the scrumptiousness of this pie!

Now, here’s the part where you expect a photo of the inside of the finished pie so you can see the gorgeous pink hues of sweet, tart goodness; proof of a perfect pie slice that’s not too runny and not too gelatinous.

And here’s the part where I disappoint. No strategically placed pie slices smiling for the camera. None. Nothing. I’m sorry! I brought the pie to my parent’s house for a family dinner and after one bite my head was lifted to the pie clouds. One bite and I was swimming through the sky on pie. Before I ever came down from the clouds, we had eaten it all up. And, here’s the part where I beg you to try it anyway. I really don’t think you’ll regret it. And neither will anyone you choose to share with (Or not!).

strawberry rhubarb pie
Adapted, barely, from Deb Perelman of The Smitten Kitchen

Prep Time: 20 minutes (includes rolling out dough, but not making it)
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes (But leave plenty of time for cooling!)
Makes 1 double crusted 9-inch pie

Because rhubarb is tart, the resulting pie isn’t crazy sweet. If you are looking for a pie on the sweeter side, Deb recommends upping the white sugar to ¾ cup. I did not up the sugar and, honestly, think it is just perfect with the ratios listed below.

Ingredients:

1 All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice (Store bought is okay!), divided in two and chilled
3 ½ cups (about 1 ½ pounds, untrimmed) rhubarb, in ½-inch thick slices
4 cups (about 1 pound) strawberries, hulled and sliced into 4–6 pieces if big, halved if tiny
½ cup granulated sugar
¼ cup light brown sugar
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
¼ teaspoon salt
¼ cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Sparkling sugar, optional (for topping)

Instructions:

Preheat oven to 400 degrees. On a well-floured counter, roll half of chilled pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Refrigerate while you prepare the filling.
Stir together rhubarb, strawberries, sugars, lemon juice and zest, salt, and tapioca in a large bowl. Roll second half of chilled pie dough into an 11-inch circle and place on a sheet of parchment paper. Cut into 1-inch strips if making a lattice top or cut decorative slits in it if keeping a full crust. I like to weave my lattice tops on the parchment paper similar to the technique used in this old school video, rather than trying to weave it over the filling. Then I slide the full weave onto the pie during the next step. Return dough-topped parchment to the refrigerator for a few minutes to firm up.
Remove pie plate from the refrigerator and pile strawberry-rhubarb filling into it, spreading into the sides. Dot the top with the 2 tablespoons of butter pieces.
Remove pie top from the refrigerator and slide it off the parchment, centering it on top of the pie. Trim top and bottom pie dough so that the dough hangs over the pie plate edge only ½-inch. Tuck the rim of dough underneath itself and crimp it decoratively. Transfer pie to a baking sheet, brush egg yolk mixture over dough and sprinkle with sugar.
Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly. Transfer the pie to wire rack to cool. Allow the pie to cool for at least 2–3 hours before cutting to allow the juices to firm up a little bit.

homemade oreo cookies

May 24, 2014 by Butter Loves Company

Here’s the st-Oreo . . .

“Milk’s favorite cookie” will forever remind me of days at my friend Maura’s house—a convenient stone’s throw away from my parent’s house—which was always lively and where the Oreos were bountiful. I’d hang out with Maura and her four siblings, possibly after a game of jail break (i.e. chasing each other around the neighborhood, hopping fences, skinning knees), and we’d demolish sleeve after sleeve of Oreos.

But aside from the sheer volume of Oreos I consumed with Maura’s family, I think the biggest reason the cream filled chocolate sandwich cookie, to this day, reminds me of the her house is because of her family’s peculiar Oreo preference.

They always chose single stuffed. (gasp)

Now for me, when it comes to Oreos, I always considered Double Stuf far superior to single stuffed, and I thought that was universal opinion. But, apparently, people have interests in all sorts of chocolate to cream ratios. As a child, these are the things that stick.

Wouldn’t it be great to have a sleeve of Oreos that would satisfy all the stuffers?—the single, the double, and hey, even the triple!

Well now you can. And homemade Oreos are so much easier to make than you might think plus you can fill them with vanilla cream to your heart’s desire. These are super-simple and they taste just like the Oreos you remember . . . maybe even a little better ;-).

Now, tell me, what’s your favorite Oreo? Single stuffed or Double Stuf?

homemade oreo cookies
adapted from Thomas Keller’s Bouchon Bakery Cookbook

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (Includes chill time)
Makes: about 14-16 2-inch sandwiches

Ingredients:

1 cup minus 2 tablespoons all purpose flour
½ cup plus 1 tablespoon unsweetened cocoa powder
2/8 teaspoons baking soda
4 oz. (1 stick) unsalted butter, softened
½ teaspoon table salt
½ cup granulated sugar

For the filling
2 oz. (1/2 stick) unsalted butter, softened
¼ cup vegetable shortening
2 cups confectioners sugar
2 teaspoons vanilla extract or vanilla bean paste

Instructions:

In a medium bowl, whisk together the flour, cocoa and baking soda to combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-low speed until smooth. Add the salt and mix again for 15 seconds. Add the sugar and mix again on medium-low for about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
Add the flour mixture to the butter mixture in 2 additions, mixing on low speed after each addition until just combined (after the second addition, the dough should come together).
Grab the dough into a ball and turn onto a sheet of plastic wrap. Using the heel of your hand, form the dough into a roughly 6-inch square block. Wrap snug with the plastic and refrigerate until firm, at least 1 hour and up to 2 days (or it can be frozen at this point for up to 1 month).
Preheat the oven to 325 degrees F and line 2 cookie sheets with parchment paper. Unwrap the dough but leave it on the plastic. Cover the top with a separate piece of plastic (so the dough is between the two sheets). With a rolling pin, roll out the dough as it is between the plastic until it is about 1/8 inch thick (It may be tough to roll at first, but it will get easier. If the dough gets too soft, return it to the fridge for a few minutes). Cut 2-inch rounds out of the dough with a cookie cutter or the top of a drinking glass and place on the prepared cookie sheets, leaving ¾ inch between each.
Bake for 15-17 minutes, turning the pans around halfway through the cooking time. The cookies are ready when you smell lots of chocolate and there are very small cracks on the surface. Let the cookies cool on the pan for 5 minutes and then transfer them to a rack to cool completely.
Prepare the cream: In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl with a hand mixer), on low speed beat the butter and shortening together until smooth, about 45 seconds. With the mixer still on low, gradually add the confectioners sugar and vanilla. Turn up the speed to high and mix until fluffy, about 2-3 minutes. Place cream in a pastry bag fitted with a ½ round tip.
Assemble cookies: Once the cookies are cool, turn half of them upside down. Pipe dollops of the vanilla cream on the centers of the upside down cookies. Top each with a second cookie and press down lightly to sandwich the cookie. Continue until you have filled all the cookies.

party biscotti

May 8, 2014 by Butter Loves Company

You might be sitting there thinking “Ugh, she’s posting about biscotti? How lame!”

And, in some cases, you might be right. Biscotti doesn’t have a reputation for being a fun food. No childhood birthday party has ended with a “Happy Birthday! Time for dessert! Bring out the biscotti!” (Maybe it has ended that way, actually . . . “Did they say biscotti? Sorry Suzy, I need to go home . . . and . . . um . . . clean my fish tank.) I think this is just because biscotti hasn’t shown up to the party wearing sprinkles—Until now!

Maybe my eyes were still blinking sparkly lights after my recent girls’ weekend in Las Vegas, but when I decided to make biscotti this week I wanted something a little more fun than the average fruits and nuts. I wanted something that was colorful and would be welcomed for a celebration or just with a cup of coffee. And for whatever reason, I also wanted something reminiscent of birthday cake batter.

I mixed up biscotti with a combination of vanilla bean, touches of almond and lemon zest, creamy white chocolate chips and sprinks (yes, I did that) both inside and out.

And after a few test batches, “party biscotti” was born.

The word “Biscotti” comes from the Italian roots ‘bis’ and ‘cotti,’ meaning twice-baked. As its name suggests, the dough hits the oven twice: first in logs and second sliced into rectangles after the logs have been partially cooked. Because these are supposed to be crunchy and somewhat dry they’re long lasting making them a perfect cookie jar cookie. As a note, biscotti is the plural term for biscotto. In the U.S. I tend to hear the cookie referred to as biscotti whether referring to one or a full platter.

Fun fact: In Italy, Biscotti is also the generic term for any cookie. So, in Italy, if you bring a plate of biscotti to a kid’s party, you’re always super cool. Well played, Italy.

party biscotti
Adapted from Giada de Laurentiis

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hr. 45 minutes (including cool time)
Makes: About 2 dozen biscotti

Ingredients:

2¼ cups all-purpose flour
1½ teaspoons baking powder
½ cup (1 stick) unsalted butter, softened
¾ cup sugar
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
¼ teaspoon almond extract
1 cup white chocolate chips or coarsely chopped white chocolate (I tried both and actually preferred the chips)
¼ cup rainbow sprinkles
1 egg, lightly beaten, for egg wash
¼ cup sparkling sugar, for topping egg wash (granulated sugar will also work)
1 cup white chocolate chips or coarsely chopped white chocolate, for garnish (optional)
Additional sprinkles or small candies for garnish (optional)

Instructions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour and baking powder to blend. In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, on medium speed, beat the butter and sugar together until light and fluffy. Add the lemon zest and salt until blended. Beat in the eggs 1 at a time, followed by the vanilla and almond extracts.
With the mixer on low, add the flour mixture to the butter and sugar mixture and beat just until blended. Mix in the white chocolate and sprinkles with the mixer on low, or by hand.
Form the dough into two 8-inch long, 3-inch wide logs on the prepared baking sheet. Brush with egg wash and sprinkle tops with sugar. Bake until lightly golden, about 35 minutes. Cool on sheet for 20 minutes.
Place the logs on the cutting board. Using a sharp serrated knife cut the logs into ¾-inch-thick slices. Place the biscotti, cut side down, back onto the baking sheet. Bake the biscotti until they are pale golden, about 6 minutes. Gently flip the biscotti over and cook with the other side facing up until pale golden, another 4–6 minutes. Transfer the biscotti to a rack and cool completely.
In a bowl set over a saucepan of simmering water stir the white chocolate with a rubber spatula or metal spoon until the chocolate melts. Dip one side of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Dip or sprinkle with desired topping and place the biscotti on the baking sheet for the chocolate to set. Allow the chocolate to harden before serving or storing.

lemon loaf with lavender glaze

April 30, 2014 by Butter Loves Company

Since, after three days, we’ve officially finished the final crumb of this bread, I thought it was time you all should know about it. Three days is actually a pretty impressive length of time, which I’ll attribute to my trying to be “good” about my sweet intake this week. I consider this a success even if only for the fact that each time I ate it I actually cut a slice and put it on a plate, rather than jabbing a fork into the loaf for a bite each time I passed its platter. (Does anyone else leave a fork on the serving plate ready for this move at any time?) If When I make this again, I’d estimate a one- to two-day counter life based on deliciousness alone.

This loaf was the result of yet another ‘Buttermilk Conundrum,’ as I like to call it. I often purchase buttermilk for a recipe that only requires a half-cup of it. Before I know it, the carton has taken up residence in my fridge until I finally realize expiration is approaching and google, “what to do with leftover buttermilk.” It’s a classic tale—a Buttermilk Conundrum.

Well my Google search was a little more targeted this time knowing I also had lemons in the fridge, it was early on a rainy Saturday morning and I much preferred to stay in pajamas than put on real-people-clothes to go to the store for anything. I found a well-reviewed Ina Garten lemon cake recipe as a starting point. Her recipe made two loaves, which we didn’t need in the apartment (see, I was being good!), so I started to tweak a little bit as I scaled the recipe down. It turned out to be quite good with a perfect bread loaf texture—moist with a tight but not-too-dense crumb. There was a noticeable citrus flavor—without it being too bitter or too tart—from the additions of lemon zest in the cake and lemon juice in a syrup spooned over the warm loaf after it comes out of the oven. I decided to call it a bread versus a cake solely to make Greg and me feel better about having it for breakfast.

Once the loaf cooled completely, I topped it with a lavender glaze to play around with some dried cooking lavender in my cabinet. It added a subtle floral note, which was a nice compliment to the citrus. If you don’t have lavender, a simple lemon glaze or powdered sugar and milk glaze would have also been super as the bread itself is the star here.

Lemon Loaf with Lavender Glaze
Adapted from Ina Garten

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 30 minutes (including cool time)
Makes one 8-inch loaf

Ingredients:

For the Cake:

1 stick (¼ pound/8 tablespoons) unsalted butter, softened
1¼ cups granulated sugar, divided
2 extra-large eggs, at room temperature
¼ cup grated lemon zest (from about 3 lemons)
1½ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon table salt
¼ cup plus 2 tablespoons fresh lemon juice, divided (from about 2 lemons)
½ cup well-shaken buttermilk
½ teaspoon pure vanilla extract

For the Glaze:

½ cup milk
1 tablespoon dried lavender (from a food store, not a flower store)
1 cup confectioner’s sugar

Directions:

Preheat the oven to 350 degrees F. Butter and flour an 8 x 4 x 3 inch loaf pan (or comparable size), or coat with a non-stick baking spray.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.
In a small bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 2 tablespoons lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter—beginning and ending with the flour. Spoon into loaf pan, smooth the top and bake for 45–55 minutes, until a cake tester comes out clean. Allow the cake to cool for 10 minutes in the pan while you prepare the lemon syrup.
To prepare the lemon syrup, combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Remove from heat.
Remove the cake from the pan and set it on a rack set over a tray or sheet pan. Spoon the lemon syrup over it. Allow the cake to cool completely.
To prepare the glaze, heat the milk in a saucepan over medium heat until it starts to boil. Remove the pan from heat and add the dried lavender. Let the mixture steep for 5–8 minutes then strain the milk into a small bowl or cup to remove the dried lavender. Whisk the confectioner’s sugar into the milk, a tablespoon at a time, until you get a smooth glaze. Pour or spoon over the cooled loaf.

candied ginger rosemary triangles

April 9, 2014 by Butter Loves Company

A candied ginger dotted shortbread/brownie-like bar filled with fresh, fragrant rosemary for a slightly sweet treat.

Back when I was a shy little pig-tailed girl, I had absolutely no interest in these. My mom always made them at Christmas, forcing the herby bar to compete for my attention in a house that may as well be the Olympic stadium of the holiday dessert games (see Cinnamon Pinwheel Cookies).

In first place, with 80 kajillion points, our gold medalist, Whoopie Pies! In second place, with 70 kajillion, Grandma’s Apple Pie! And so on and so forth, until you finally get to the Candied Ginger Rosemary bars, who barely got a consolation prize.

“Bleh!” I would say, “Why would anyone ruin perfectly delicious treats by putting rosemary and ginger bars next to them?!”

To pre-teen Jenna, they screamed pinkies up, foo foo, chi-chi, museum-enthusiast adult.

Flash forward to two years ago: I was home baking with my mom for Christmas and she asked me to make a batch of these. I think I ate 2–3 immediately (let’s be honest, it was 4–5) and then found myself reaching for them even on Christmas Eve. They were right next to the whoopie pies, so that is huge.

I had grown up to appreciate the freshness of chopped rosemary, the slight spice and chew of candied ginger, and the harmonious interplay between these two flavors in this subtly sweet bar. Its texture is similar to that of a buttery shortbread/brownie hybrid. The candied ginger makes it chewy and the rosemary aroma emerges every time you take a bite. They can be served as a dessert, but I’d also like to try them served with appetizers.

Have any of you had “consolation prize” foods you’ve grown to love over time? I’d love to hear about them!

candied ginger rosemary triangles

Author: butter loves company

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: makes 32 triangles

A candied ginger dotted shortbread/brownie-like bar filled with fresh, fragrant rosemary for a slightly sweet treat.

Ingredients

2 sticks unsalted butter, softened
¾ cup plus 2 tablespoons sugar
2 cups flour
½ teaspoon salt
2 large eggs, one beaten lightly, the other reserved for egg wash
½ cup finely chopped crystallized ginger
1 tablespoon chopped fresh rosemary (or 1½ tablespoons dried rosemary)

Instructions

Preheat oven to 350 degrees. Set aside an 8 x 8 inch baking pan (You do not need to butter or coat it with non-stick baking spray.)
In a large bowl, or the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until light and fluffy.
In a medium bowl, sift together flour and salt. Gradually beat this flour mixture into the butter mixture on low speed until just combined. Add the one lightly beaten egg. Beat in ginger and rosemary until just combined. Press the dough evenly into the 8 x 8 inch baking pan (it will be thick).
In a small bowl, beat remaining egg with 1 tablespoon water to make an egg wash and brush on dough. Bake in the middle rack of oven for about 25–30 minutes or until a toothpick poked in the center of the dough comes out clear. Cool in the pan on a rack then cut into triangles.
May be made 5 days ahead, chilled and covered. May also be frozen in an airtight container for up to 1 month.

raspberry lime buttermilk cake with coconut cream cheese frosting

April 2, 2014 by Butter Loves Company

Light, moist buttermilk layers dotted with fresh raspberry bursts and swirled with lime zest; all topped with tropical coconut cream cheese frosting.

I’m pretty sure the red-eye home from sunny California last night made me crazy this morning. I mean, after indulging on SoCal treats like tacos, churros, baseball game fare, and a delicious key lime pie made by Greg’s cousin (to the entire family, we are so grateful!), I should’ve immediately banished all junk, hit the grocery store, and stocked up on every single green, crunchy vegetable available in preparation for a string of signature “post-vacation detox” salads.

Instead—in my red-eye haze—I made this Raspberry Lime Buttermilk Cake with Coconut Cream Cheese Frosting. I had most of the ingredients staring at me in the fridge; sad we had left them for the palm trees and Hollywood glam of the west coast. What was I supposed to do?

The layers of this cake are incredibly moist because of the buttermilk, and in every other bite you get juicy, tart bursts of raspberry with a citrusy lime undertone. The raspberries could easily be swapped out with any other berry you have on hand. In the past I’ve made it with diced strawberries and Greg and I enjoyed it unfrosted as a breakfast cake. In this case, I decided to layer it with coconut cream cheese frosting for a rich, sweet taste of the tropics—and one last bite of vacation.

Raspberry Lime Buttermilk Cake with Coconut Cream Cheese Frosting
Cake adapted from Smitten Kitchen, which was adapted from Gourmet, June 2009
Frosting, my own

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50–60 minutes
Makes two 8-inch cakes and enough frosting for a “tom-boy” style* cake filling/topping

For the Raspberry Lime Buttermilk Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1⅓ cup granulated sugar
1 teaspoon pure vanilla extract
1½ teaspoons finely grated lime zest (from about two limes)
2 large eggs
1 cup buttermilk, well shaken
1 cup fresh raspberries
¼ cup toasted sweetened shredded coconut, for garnishing (optional)

For the Coconut Cream Cheese Frosting:

8 oz cream cheese (1 standard package)
½ stick (4 tablespoons), unsalted butter at room temperature
½ cup sweetened shredded coconut
2–3 cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon coconut extract

Instructions:

Preheat oven to 400 degrees F with rack in middle. Butter and flour a 9-inch round cake pan. (If using toasted coconut for garnishing the cake, you can now spread the ¼ cup sweetened shredded coconut onto a baking sheet or sheet pan and bake in the oven as it heats to 400 degrees until edges are lightly golden, about 5 minutes. Remove from oven and let cook completely).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside. In a large bowl with a hand mixer or the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed until pale and fluffy. Reduce to low speed and add vanilla and lime zest. Then, beat in the eggs, one at a time, scraping the bowl between additions.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Scoop batter into prepared cake pans, smoothing top (batter will be thick). Drop raspberries evenly over top (it won’t matter if they land face up or face down).
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool completely.
While the cake is cooling, prepare the frosting. In a large bowl, or the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese on medium speed until light and fluffy. Add the shredded coconut, vanilla, and coconut extracts and mix until combined. With the mixer on low speed, add the 2 to 3 cups of powdered sugar until combined into a light, creamy frosting that is thick enough to spread and hold its form.
To assemble: Place 1 cake layer, flat side up, on platter. Spread just under ½ the frosting over top of cake. Top with second cake layer, flat side up. Spread remaining frosting over the top (you may have enough frosting to cover the sides, if desired). Top with extra fresh raspberries and toasted coconut, if desired. Enjoy! (If not serving immediately, cover with plastic wrap and refrigerate. Remove from refrigerator and bring to room temperature 45 minutes before serving).

*Tom-boy style is with the frosting just between the layers and on top, leaving the sides bare.

broyé (salted butter table cookie)

March 23, 2014 by Butter Loves Company

A large, rustic, buttery, salty cookie adorned with a pretty crosshatch meant to be shared at your table (although, it does not need to be!)

I am obsessed with this.

Yes, it may only have 5 ingredients and sounds pretty basic, but I just love everything about this recipe. The simple, buttery, salty, crunchy yet tender cookie is one you keep reaching back for until you “accidentally” eat the entire thing. But, what I love most, perhaps even more than its taste, is its sheer concept. The large, rectangular cookie is intended for sharing with many on the center of your table, each guest breaking off his or her portion as you sit and enjoy each other’s company.

On a table, this little rustic guy is somehow casually dramatic.

In her book Around My French Table, Dorie Greenspan explains the broyé, meaning crushed cookie in French, is a tradition in the butter loving Poitou region of western France. Although I’ve never been there, if this cookie is a staple, I could see myself calling the region “home.” The cookie can be made with flaky or coarse sea salt, or sel gris, for a noticeably salty flavor between sweet, buttery bites, but can also be made with table salt.

broyé (salted butter table cookie)

Recipe Type: cookies

Cuisine: dessert

Author: adapted from Dorie Greenspan

Prep time: 1 hour 10 mins

Cook time: 25 mins

Total time: 1 hour 35 mins

Serves: 6-8

A large, rustic, buttery, salty cookie adorned with a pretty crosshatch meant to be shared at your table (although, it does not need to be!)

Ingredients

1 ¾ cups unbleached all purpose flour
2/3 cups granulated sugar
¾–1 teaspoon sel gris or kosher salt
9 tablespoons (1 stick plus 1 tablespoon) cold unsalted butter, cut into 18 pieces
3–6 tablespoons cold water
1 egg yolk, for glazing

Instructions

Put the flour, sugar and salt in the work bowl of a food processor and pulse to combine. Drop in the butter and pulse until the butter is in both pea-sized pieces and some in small flakes, about 8 to 9 one-second pulses. With the machine running, start adding the cold water gradually; adding just enough water to produce a dough. To test, you can stop the processor and feel the dough to determine if it has become malleable.
Scrape the dough onto a work surface or a large piece of plastic wrap. Form it into a ball and then pat it down slightly into a disk. Wrap tightly with plastic and refrigerate for about 1 hour (the dough can now be refrigerated for up to 3 days or frozen for up to 2 months.)
When you’re ready to bake, center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicon mat or parchment paper.
Remove the dough from the fridge. Place the dough between 2 sheets of plastic wrap or wax paper and, with a rolling pin, roll it into a rectangle that’s about ¼ inch thick and about 5 inches wide x 11 inches long. Keep in mind, it should be rustic! Don’t worry about exact size or even edges. Transfer the dough to the lined baking sheet.
Beat the egg yolk with a few drops of water to create the glaze, and, with a pastry brush, paint the top surface of the dough with the glaze. Use the back of a fork to create a crosshatch pattern.
Bake the cookie for 25 to 35 minutes, or until it is golden (check fairly often as mine was done after just 25 minutes). It will be firm around the edges, but may have a spring in the center. Transfer the baking sheet to a rack and cool the cookie to room temperature.
To serve: place the cookie in the center of your table and let your friends and family reach their hands in and crack off pieces.

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