Holy Macarooni

While thumbing through Ferran Adria's cookbook, The Family Meal, I was rather taken by one recipe in particular.  Among all the dishes laid out in the book, this one I knew I could do.  And though it required baking, a skill I am still developing, I was certain it couldn't be that hard.  The appeal and the confidence came from the fact that this recipe was only three ingredients long.  They say good things come in threes.  

Recipe for Coconut Macaroons (Makes 15):

• 1 cup unsweetened dried coconut
• scant 1/2 cup sugar
• 1 egg

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.  Mix the coconut and sugar in a big bowl.  Beat the eggs with a whisk and stir the eggs into the coconut mixture.  Mix with your hands until even. Use your hands or a teaspoon to shape the dough into walnut-sized balls.  Bake for 13 minutes or until slightly golden.  

Baking Lessons

Matcha Green Tea Cupcake

Cooking is fun, and often forgiving once you’ve got some basic skills down. I don’t consider myself a great cook, but a cook that’s good at making certain things. Most of all though, I just love playing around in the kitchen. Once motivated by a craving, it's so much fun to fiddle, plunk and experiment until something satisfying results. Sometimes I’ll use a recipe, but I never quite like to abide by them entirely – there is always something I’ll add or change or measure differently. It’s not a purposeful act of rebellion, but more a desire to try things my own way, just to see what happens…and in hopes of getting that subjectively perfect flavour and texture.

Baking appears to be a whole different beast.

Recently, I bought myself a Kitchen Aid mixer. It was at a sale price that was impossible to refuse, and it felt time to expand beyond hand-mixed muffins and stovetop savories. (And thank you friends who helped me lug this monster home on foot.) After three weeks of sitting on my counter unused, I finally had the time and inspiration to put it to use. I had some matcha green tea that was sitting around, and so decided to make green tea cupcakes.

After my cupcake experience, I realize it is true what I have heard – baking is a strict art. Or it should be at least, while I’m at my newbie stage with so much knowledge to acquire. What I’ve learned from this bake is: never add water to frosting when it's too thick, be sure to sift the flour for fluffiness, do not over-mix, even if you have a heavy duty mixer to do all the work, and do not overfill the baking cups. How I learned these lessons? Overly puffy, dense cupcakes with runny frosting. But I am thankful for loved ones both creative and appreciative of dense cakes. It wasn’t all a failure. And the sprinkling of white chocolate shavings on top worked perfectly to cover all visual foibles. They were decent for a first try and definitely still quite edible, but for next time, I will follow all rules!

Matcha Green Tea Cupcakes
from Cupcake Bake Shop by Chockylit

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 large eggs
• 2 large egg yolks
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 2 tablespoons matcha green tea

Beat butter on high until soft for about 30 seconds. Add sugar. Beat on medium-high until light and fluffy for about 3 minutes. Add eggs/egg yolks one at a time and beat for 30 seconds between each. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk and mix it into the batter. Scoop batter into the cupcake papers. Bake for 22-25 minutes at 350 degrees F until a cake tester comes out clean. Makes 24 muffins.

Back Bakin'

Banana-Carob Bran Muffins

It's been about five years since I last baked, and it's the first time in nearly five years that I actually have a kitchen that I love to work in. It makes such a world of difference, as does having some holiday time to dig out those favourite recipes of old, and reacquaint with nearly forgotten flavours. I have to admit that getting back to baking wasn't that successful a start. After an attempt at making "healthy alternative" shortbread cookies with whole wheat flour, I was rather dejected. I had planned to give these to my students as a Christmas treat, but after my guy took one bite, he looked at me solemnly and said, "You might want to consider not giving these to your students. " I had to agree. These things - brown, hard and dry - could not be considered cookies. Oh sad truth. I had even creatively (or so I thought) sprinkled them with crushed candy cane, which unfortunately also worked against me when they melted onto the things in hardened puddles of greenish-red goo.

Second attempt on the same night went surprisingly well, considering I had already been at it for over two hours and tired. (And I thought holiday baking was supposed to be fun.) Since I had already planned to make muffins that same evening, and by now was more determined than ever to make things right, I went ahead as planned. By the end of my night of baking, I had a dozen golden, pumpkin-raisin muffins on a cooling rack, two of which were promptly devoured with a feeling of triumph on my part, and muffled mouthfuls of "good, mmm, yah, good" from my guy.

Because of the success of this batch, I gave the muffin thing another try, this time with a different recipe. These ones turned out even better and I'm feeling like I'm really liking this baking thing. After years of baking absence, I had become a little intimidated by the whole idea. But now after several attempts, I'm ready for more. I'm certain there'll be further pitfalls and some ho-hum results, but I also have high hopes for more of the sweet taste of victory.

Recipe for (moist and scrumptious) Banana-Carob Bran Muffins

1 1/2 cups natural wheat bran
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup carob or chocolate chips, or dried fruit

Combine the above dry ingredients and mix lightly in a bowl. In another bowl, thoroughly mix the wet ingredients below.

1/3 cup vegetable oil
1/3 cup packed brown or raw sugar
1 egg, slightly beaten
2 ripe bananas, mashed
1 cup plain yogurt

Add the dry ingredients to the wet ingredients and mix until just combined. Spoon the batter into paper-lined, greased or non-stick muffin tins. Bake at 400 degrees F for 25 to 30 minutes, or until firm to the touch. Remove and let cool on a wire rack. Makes 12 muffins.