Individual Strawberry Rhubarb Galettes

Posted on | April 30, 2010 | 13 Comments

It’s spring and rhubarb is in season. I love rhubarb with or on just about anything; last spring I made rhubarb crumb bars which were amazing. Yesterday afternoon I made individual strawberry rhubarb galettes using Martha Stewart’s cornmeal crust recipe. A galette is similar to a pie but more rustic. They turned out beautifully and super delicious. In hindsight I made them a little too big. I got four out of one crust recipe. I think the proportions would work better for 6.

I didn’t really follow a recipe. I’ve made galettes a hundred times so I kinda just threw it all in a bowl. Here’s where I got the idea to make them individually and another galette recipe and how to video on marthastewart.com. Enjoy!

4565128185 e908918606 Individual Strawberry Rhubarb Galettes

4565128505 a0c73eebe7 Individual Strawberry Rhubarb Galettes

Category: recipes, sweets

Krackle & Peppermint Chocolate Pinwheel Cookies

Posted on | December 22, 2009 | 4 Comments

I had a Christmas cookies craving last night. I made Krackle Cookies and Peppermint Chocolate Pinwheels. I’ve made the krackle cookies since I was a kid. The pinwheels were from a recipe I spotted on Alton Brown’s Good Eats show. The pinwheels are a sugar base with chocolate and peppermint added to 1/2 the dough and then rolled together. Greg thought they were ok. Sugar cookies aren’t are favorites.

This morning they sure are tasty with a cup of coffee. A few shots of the cookies above and below. I actually tried a new version of a krackle cookie with espresso: marthastewart.com (she calls them snowcaps). The recipe for the chocolate pinwheel cookies can be found on foodnetwork.com. Watch The Cookie Clause video to learn all about sugar cookies from Alton and different variations that can be made with the dough.

Category: recipes, sweets

Recipe: Guinness Gingerbread Cake

Posted on | December 17, 2009 | 16 Comments

I’m burnt out on Christmas. Maybe I’m just a bit bummed that we didn’t put up a tree this year and every room in our house is under renovation. I had a friend over for lunch today and made Guinness Gingerbread for dessert. Super yummy and spicy. You can barely taste the Guinness—if I close my eyes, think “Guinness” and take big bites I can. The cake is nice and moist and perfect with a dollop of whipped cream. The recipe comes from The Sweet Melissa Baking Book, a bakery in Brooklyn, New York.

Ingredients:
2/3 cup Guinness stout
2 cups all-purpose flour
2 tablespoons best-quality unsweetened Dutch-process cocoa
1 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1/4 teaspoon freshly ground white pepper
1/4 teaspoon ground cinnamon
2 large eggs
1/2 granulated sugar
1/3 cup firmly packed dark brown sugar
2/3 cup molasses
3/4 cup vegetable or canola oil

Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly butter and flour a 9 x 9 x 2 square cake pan.

1. In a medium saucepan, bring the beer to a simmer and remove from heat.

2. Sift together the flour, cocoa powder, baking soda, ginger, white pepper, and cinnamon into a medium bowl.

3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, and molasses until smooth. Whisk in the oil to combine. Whisk in the dry ingredients in three batches, alternating with the beer. (Dry, beer, dry, beer, dry.) Mix until just combined. Do not over mix.

4. Pour the batter into the prepared cake pan. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.

The gingerbread is best at room temperature with freshly whipped cream.

4192891799 f0e0bd2315 Recipe: Guinness Gingerbread Cake

4193652694 3df027af8b Recipe: Guinness Gingerbread Cake

Category: recipes, sweets

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