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Best Ever Crumble Bars

19 Sep

Same stuff, different URL!

I have moved to:

About four years ago I came across a recipe for “Apricot Crumbles” in Real Simple magazine. I pulled it out and I’ve used it about a million times since then, though oddly enough never using apricot of any sort.

Though the original recipe calls for pre-made apricot jam with a teaspoon of fresh grated ginger added, this is an excellent base recipe for crumble bars that can adapt to any fruit filling you are currently inspired by. If you have about 3/4-1 cup (sometimes I like more filling) of your favorite jam, preserves or fruit compote, you can use it in this recipe. In fact, you could even skip the vanilla extract and cut back on a most of the sugar in the crust to go with a smaller amount of a more savory filling, like hot pepper jam or jelly for instance. Serve the finished crumble bar with a dollop of goat cheese or greek yogurt and that would probably taste divine!

Some of the combinations I’ve made in the past: raspberry jam with added cardamom and cinnamon, french blueberry preserves (the most expensive filling ever, at $10 a jar!), homemade apple cinnamon jam, homemade apple-cranberry jam… and the most recent one featured in this post: homemade blueberry-cherry jam with ginger and cinnamon.

I wish I could share the recipe for the blueberry-cherry jam, but it was really more of a “I want to make crumble bars, don’t have any pre-made jams on hand, let’s raid the frozen fresh fruit I have in the freezer” situation. If you’ve read any other post on this blog, you know I like to experiment and I’m also unfortunately (for YOU and ME!) bad at measuring when I get into experimentation mode. I threw a bunch of frozen blueberries and frozen cherries into a pot over medium heat and let them defrost. Then I added  sugar, powdered ginger and cinnamon and brought it to a boil, then let it bubble away for about 10 minutes. Came out very tasty and I even have left overs!

The recipe calls for using a food processor to blend all the ingredients. This is so that the cold butter is incorporated into the flour quickly, with minimal heat so that the butter stays cold  (same technique used for pie crust and other similar pastries) while it’s blended into the flour mixture.  I’ve never used a food processor until this most recent instance of making them. I didn’t really enjoy using the food processor this time – either my processor blades are dull or the processor is just a bit too small for this recipe, because I had a bit of a hard time getting the egg and vanilla (added at the very end) into the rest of the dough mixture.

Many years ago I learned a technique for blending cold butter into flour quickly from a Cook’s Illustrated article about making biscuits – it involves using just the very tips of your fingers to rub small chunks of the butter into the flour very quickly, flinging the pieces back into the bowl, never letting the butter warm up in your hands. It doesn’t really take much more time than a food processor, especially once you’ve done it a few times, and I think it’s important and fun to learn how to do these things by hand. It helps you understand how the ingredients you are using work together to make the desired end result.

To each their own though! I left the instructions for the food processor in the recipe because I can imagine that is how most people will make them.

Best Ever Crumble Bars

  • 1 3/4 sticks butter, cold, cut into pieces (I use salted, if you use unsalted add 1/2 teaspoon salt)
  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 – 1 cup of your favorite jam, preserves or fruit compote

Heat oven to 375° F. Grease an 8-inch square baking dish with cooking oil spray.

In a food processor, combine the flour, white and brown sugars, baking powder, and salt if needed. Pulse to combine.

Add the butter and pulse until crumbly. Add the egg yolk and vanilla and pulse until the mixture just comes together but is still crumbly. Transfer 3/4 cup of the dough to a small bowl, cover with plastic wrap and refrigerate.

Use your fingertips to press the remaining dough evenly into the baking dish, pushing the dough up about 1/4 inch around the edges.

Spread the fruit mixture evenly over the crust. Crumble the remaining refrigerated dough over the top.

Bake until golden, about 35 minutes. Cool on a wire rack for 30 minutes before cutting.


Pumpkin Cookies

23 Aug

Same stuff, different URL!

I have moved to:


You could almost consider these cookies a quick bread in cookie disguise. Because of this they are great as a snack any time of the day – due to their muffiny texture, you can even eat them in the morning with your coffee and not feel guilty about having cookies for breakfast. Any cookie that tastes incredible AND doesn’t make me feel guilty is a winner in my book.

Many people make a version of pumpkin cookies in the fall – I’ve tried many variations on this recipe made by others, but I have to admit to enjoying my version of this recipe the most. These are moist without being too sticky on the outside of the cookie, light and airy and not dense and lumpy… all things I’ve experienced with other recipes. They also pair incredibly with dark chocolate – either in the form of  dark chocolate chips added to the batter or melted down and drizzled over top. I’ve also edited the spice mixture from what you would find on most recipes. I nixed nutmeg altogether (as I’ve mentioned before, it’s the most evil of all spices) and added ginger and cardamom, two spices that should be included in any fall spiced dessert!

I do caution you against making these on a humid day – because it seems that no matter what recipe you use, they are going to be sticky. Humid days aren’t for baking anyway, they’re for relaxing on a deck someplace with a glass of fruity sangria.

Note: This is a very sticky batter. Having a cookie scoop is incredibly useful for these cookies. I would not suggest buying one JUST for this recipe, but if you make cookies often and don’t already own one, or more, you should pick one up at your nearest kitchen store!

Pumpkin Cookies

With optional sugar glaze

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

For optional glaze:

  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon

Preheat oven to 350 degrees.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

In a medium bowl, cream together the butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and mix until creamy.

Mix in dry ingredients, just until all flour is incorporated.

Drop onto a parchment paper lined cookie sheet by the tablespoon. Having a cookie scoop is incredibly helpful when making these cookies.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies on cookie sheet, then transfer to a wire rack to completely cool.

For the glaze: whisk the sugar and cinnamon together to combine. Slowly add very small amounts of  warm water (1-2 teaspoons to start) to the mixture until it just reaches a drizzle consistency. I brush my glaze on with a pastry brush, so the whole cookie is covered.

Cardamom Allspice Simple Syrup

17 Aug

Same stuff, different URL!

I have moved to:


In case you’re worried about my lack of posting in the past week, I can assure you that I have a large backlog of half-written posts just waiting to be finished. It may appear as if I went on a blog hiatus, but in reality I’ve been on a “finishing blog pots” hiatus! I’ve been busy doing a lot of yard work this past week (a post about that coming soon!) and also had a busy, fun weekend filled with friends and canoeing, plus much needed recovery time spent on the couch relaxing.

Anyway, Saturday morning, before doing yard work and getting ready to head out to a fabulous housewarming party, I whipped up a batch of simple syrup. I’ve been using a cardamom ginger flavored simple syrup in my iced coffee all summer long. I made it last winter as a potential base for homemade liqueur (something I WILL get into again this winter and, I’m sure, post about quite a lot!). While the syrup tasted incredible, it wasn’t quite what I was planning for a liqueur… so, I added just a touch of vodka as a preservative, bottled it and it sat in my fridge until June, when I had the good idea of adding a touch to my coffee. YUM. Best idea ever!

I ran out of this syrup last week and wanted to re-create it, but also wanted to play around with the flavors a bit. I initially intended to do cardamom and cinnamon, but couldn’t find cinnamon sticks reasonably priced anywhere. I’m sure they will start showing up in the next few weeks, due to the upcoming fall season (which is my favorite, by the way), but since I wanted the syrup now I altered my plans.

Cardamom Allspice Simple Syrup:

Yield: about 10 oz of syrup

  • 1 cup of sugar (normally white – for this one I used light brown sugar, I like the flavor it lends to the syrup)
  • 1 cup of water
  • 1 teaspoon whole all spice
  • 7 cardamom pods (or small amounts of any whole spices that inspire you – I used about 1 tablespoon of fresh grated ginger in the “Cardamom Ginger” syrup)

Crush the cardamom and the allspice with the back of a spoon. The cardamom pods just need to be partially broken, enough so that some of the seeds come out. The allspice should be broken into a few smaller pieces… this crushing process helps the flavor intensity of your syrup.

In a small pot, add sugar (packed brown sugar makes a very attractive scoop in your pot!) and water. Stir and then add the spices.

Bring to a boil over medium heat and then allow to simmer (not full boil, we aren’t making candy here) for about 10 minutes. You can let it boil 15 minutes if you want the syrup on the thicker side, which I personally like.

Remove from heat, allow to cool for about 10 minutes, then strain into a glass jar or other glass container. I used a gold filter coffee strainer set inside a jam funnel – those two esoteric kitchen implements see quite a lot of use in my kitchen, often not at all for their intended purposes!

filtering brown sugar simple syrup

Making Butter

8 Aug

Same stuff, different URL!

I have moved to:


Part 1 of a two-part series: I’m making butter, then using the buttermilk left over to make cheese.

My kitchen was a butter-coated disaster after making FOUR batches of homemade butter Saturday afternoon. The batches were defined by the amount of heavy cream my trusty stand mixer could turn into butter at one time – this amount turned out to be 1 quart of cream per batch. I started with 1 gallon of heavy cream and ended up with 1 lb and 13oz of butter.

I wish I could say that I took pictures during the process, but it was too much of a mess! I took pictures of the mess instead. Making butter is easy and one single batch is not much to complain about – but after making batch after batch butter started falling on the counters, the floor, it was on my hands, I accidentally stepped on some and every utensil in the kitchen was dirty. Oh and  that one time I started checking facebook while the mixer was going and HEY! the butter was done earlier than I expected; I lost a bit of buttermilk due to it sloshing all over the place.

However, I really enjoyed it. At one point, while I was cleaning a huge chunk of butter, with my (clean) hands, in a large bowl of iced water, I realized that working at a small scale creamery would be awesome. I love making dairy products and I find all of the processes involved, plus the science behind it, fascinating. Sure, even a small scale creamery uses a more effective process to wash the butter than just hands and iced water (I should have used the blender or food processor, but was too lazy to drag either out), but it would still be fun.

I’m not going to go into too much of a description of making butter, it really is very easy.

Whip heavy cream in a standing mixer (or with a hand mixer, or even shake the cream in a jar) until it goes though it’s various states: frothy, whipped cream, really whipped cream, butter.

Plus others have already explained the process. Here are a few links I found helpful in my process:

How to Make Butter @ Omnomicon – The first time I made butter I followed Aleta’s directions!

Cooking for Engineers – Making Butter

Butter through the ages – lots of good background info here

The butter tastes great. Thus far I’ve used it to cook with, on homemade bread (homemade butter on homemade bread!) and on toast. I’ll probably eventually use a lot of it to bake with – I left it all unsalted and froze it so that it would stay fresh.

I did end up with the buttermilk I need to start on part 2: making buttermilk cheese. I didn’t measure the amount of buttermilk I ended up with – though I know I could have been more efficient in the process and ended up with more. This was supposed to be fun though, so I didn’t worry about it! In the next part of this series I’ll talk about the cheese I made with this buttermilk:

Time to Bake the Granola!

7 Aug

Same stuff, different URL!

I have moved to:


I’ve only made homemade granola once before today, last summer during one of my “gluten free” stints: it turned out OK but I promptly turned it into granola bars that were not very tasty. They tasted very “healthy” and not in a good way. I brought them to a party, no one really ate them (except for the “pity tries”) and I wasn’t very surprised. Those got mostly tossed.

I eat granola on a daily basis – at least one meal each day consists of greek yogurt, granola, raw nuts, a bit of honey or a bit of raspberry jam. This has been one of my favorite meals for years and it’s very often my lunch at work. I normally shell out the big bucks for small containers of healthy granolas that are high on nutrients and low on sugar and other uneeded crap.

So, with my granola recipe I was looking for something versatile that I could add nuts or dried fruit to – this time I’m using pecans and dried cranberries, my current favorite combo (another recent favorite is almonds and dried apricots). I read through a number of recipes before deciding to just make up my own recipe this morning – it turned out great, so I’ll share it with you! And just in case you were wondering, Ruby waited on the back deck while I cooked in the kitchen.


Yields about 6 1/2 cups, fit into a 7 cup container perfectly

NOTE: Due to the fact that my pecans got a little dark, I think I’ll wait until the last 5-10 minutes of cooking time to mix those in next time.

I used:

  • 5 cups rolled oats (not quick cooking)
  • 1 cup pecan halves broken up into smaller pieces
  • 3 tablespoons honey
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 teaspoons canola or other cooking oil
  • 1 cup dried cranberries

Pre-heat the oven to 350 degrees and prepare a very large cookie sheet or baking tray by spraying it with non-stick spray.

In a small sauce pan mix the liquid and spice ingredients: honey, brown sugar, cinnamon, vanilla, salt, and canola oil. Cook over low heat for about 10 minutes, or until the sugar melts and the mixture just begins to bubble around the edges. It will smell AWESOME. Remove from heat to cool just a bit.

Measure the oats and break up the pecans, mixing them into the oats. Slowly pour the sugar mixture over the oat mixture, stirring with a rubber spatula – though, like me, you may find it easier to just stir with your hands, to ensure everything is evenly coated!

Turn out the entire mixture onto your prepared cookie sheet. My cookie sheet was FULL, so I patted it down and smoothed out the top.

Cook for about 30 minutes (the longer you cook it, the crunchier it will be), stirring it around at least once or twice. You may find it easier to remove the pan from the oven to stir the mixture around – my pan was so full I didn’t want to risk oats all over the bottom of my oven.

Once the mixture is browned to your liking (at 30 minutes the granola was perfectly crunchy for me, but most of the pecans were too browned for my liking), take out and place on a wire rack until completely cool.

Once cool, put into a storage container and mix in the dried cranberries. This should keep indefinitely in the fridge – but I’m going to try keeping it out of the fridge in an attempt to ensure it stays very crunchy.

Foodie Plans – Non-foodie Plans

6 Aug

Same stuff, different URL!

I have moved to:


I’ve got some fun foodie plans in the works that should make for interesting blog posts. Also I’m hoping my fellow cheese-nerd friend Chris will contribute a guest post in the next few weeks (with pictures!) about his second foray into making cheese at home!

For my slate this weekend (or as soon as possible):

  • Making a large amount of homemade butter, mainly so I can then use the left over buttermilk to make a form of buttermilk cheese that (according to the recipe) you cannot find in stores. Buttermilk leftover from the process of making butter is quite different than the cultured buttermilk you can buy in stores. Unique cheese no one else has ever had? Sign me up! I will definitely post about this entire process. I’m very excited.
  • Flavored Simple Syrup – I love simple syrups. They are easy and very useful – I’ve run out of the brown sugar, cardamom, ginger simple syrup I’ve been using in iced coffee over the summer, so something similar is on my plate for Saturday… though I’m going to experiment with cinnamon instead of ginger this time. I’m thinking fall flavors here!
  • Greek frozen yogurt – I’m planning to kind of wing it when it comes to the recipe, but I’ll loosely follow David Lebovitz’s recipe (as posted on the website I linked to – but it’s available in the ice cream book he published a few years ago that I should really get around to buying!
  • Homemade granola – I have granola on a daily basis and I’d like to make my own to see if it can help me save money (tasty, HEALTHY, granola is expensive!). I’m thinking of attempting the recipe from Baked: New Frontiers in Baking, with a few changes of my own. I’m going to stick with pecans and dried cranberries as far as nut/extra additions go, and I want to try and lower the oil and sugar amounts. If anyone has any great granola recipes I’d love it if you’d share them!

In other non-food news, I’ve been doing a lot of running with Ruby lately (gotta burn off all that cheese and bread). As a result  she’s is becoming a much better running partner. It’s not that she doesn’t want or like to run, believe me she does! It’s that she’s a hound-dog and scents come before anything else for her – so if she catches a scent that she can’t resist it causes my pace to falter. I’m also not really training for anything and not worrying about pace lately, but it’s still nice that she has gotten better at recognizing my “we’re running!” command, so she stops what she is sniffing and runs on. Unless she sees a squirrel or bunny. Then all bets are off.

Another, slightly hilarious, issue we’ve faced is that sometimes she cuts right in front of me. Normally she is on my left when we walk or run. Yet every once in a while, she sees or smells something on the right that is so strong that it over comes her training. I’m sure you can imagine the scene it makes when a clumsy tall girl trips over her own dog. We’re working on this one! It’s so sporadic it’s hard to actually come up with a training plan for it.

Anyway, due to the nice weather forecast for Saturday, I’m planning a nice long run for Rubes and I. Not sure where we’re going to go – there are a few options, but a trail run at the Hopkinton Reservoir is at the top of the list. The only downside there is that, though there are leash laws, most people keep their (uncontrolled) dogs off leash. Ruby is a good girl and is a PEOPLE dog. She loves people and is very social. She does not like meeting other dogs when she’s on-leash though. I keep her away from other leashed dogs – but when a dog is off-leash and the owner is either not paying attention OR (most likely) really has no verbal control over their dog, it makes it very hard. Just because you are calling your dog and saying things to me like “sorry! she just wants to play!” does not make it ok that you cannot control your dog!

Beer Yeast Bread Starter

2 Aug

Same stuff, different URL!

I have moved to:



Every loaf of bread around here is made with a matured starter. Experience has taught me that a starter is the key ingredient to any bread  made at home; the starter imparts a better taste and texture than just throwing a bunch of active dry yeast into your dough, letting it rise twice, and baking it a few hours later. If you don’t have a starter, then at the very least let your dough hang out in the fridge for a few days – when you taste the difference you won’t be sorry you had to wait so long! Of course, I should also say that I’ve taken no bread making class, everything I’ve learned is from my own personal experience along with a lot of cookbook and internet reading about bread, yeast, starters and baking.

A friend who recently graduated from pastry school shared with me that her teacher specifically instructed the class “never use beer yeast for baking!” Oops, haven’t even been to culinary school and I’m already breaking the rules! The bread pictured above is made with yeast from a bottle of Ommegang Rare Vos.

One of my favorite kitchen experimentations over the last year has been playing around with beer yeast bread starters. To clarify, for all you home brewers out there, this is not taking a packet of White Labs ale yeast and dumping it into a bowl with flour and water. My process involves harvesting the yeast left at the bottom of a bottle conditioned beer. You will want to use the yeast from a beer that is lower on hops, as a higher the hop content will produce a bitter bread (however, totally random idea that just occured – hoppy beer, rye flour, a few caraway seeds… fantastically bitter bread?). You also probably want to do this from a bottle no one has been drinking directly from, just in the name of sanitation and all that.

Beer yeast bread starters lend a slightly sour-dough taste (the longer you keep the starter alive, the more sour the bread will be, in a GOOD way), though the starter does not impart any particular beer flavor (you could use beer as part of the liquid in your bread for that). I’m not looking to add beer flavor to my bread, with these starters I want the matured yeast flavor… the funkier and sourer the yeast flavor the better, in my opinion.

This isn’t quite a recipe, more like a method. I tend to wing it when it comes to almost everything in the kitchen, but I’ve got this process down to some specific measurements by now. If you try this I would LOVE to hear about your results! At the end of the post I’ll share some of the beers that have yielded successful starters.

Beer Yeast Bread Starter


  • Bottle conditioned beer – you want to use yeast from a bomber (22 oz, 750 ml or thereabouts) . See note below regarding my experiences with certain beers.
  • 60 grams unbleached flour (or bread flour)
  • 1/2 cup luke warm water (run the water against your wrist, if it feels neither hot or cold, it’s the right temp)
  • 1-2 teaspoons of honey (optional – sometimes can help get a slow yeast going)

1. It goes without saying, you want to pour off beer from the bottle carefully. This is a fairly normal process used by beer drinkers, so that you don’t have yeasty filled glasses of beer. Once the beer has been poured off and you’ve got a yeast cake and maybe a 1-2 centimeters of beer left, swish it around a bunch to loosen all of the yeast. You want ALL that tasty yeast in your starter!

2. Pour the yeast into a glass bowl. I prefer to use my vintage 2 quart bowls, which I started collecting at thrift stores and flea markets specifically for this obsession (when you’re babying and keeping alive three different starters for weeks at a time and you’re running out of bowls to keep them in, yes, it’s kind of an obsession at that point).

3. Add the flour and water – mix with a fork fairly vigorously. You want to add air, but you do not need to worry about breaking up all the flour clumps. The yeast will do that on it’s own over the next day or so. IT’s alive! IT’s in YOUR kitchen! Cover IT with plastic wrap.

Let it hang out on your kitchen counter – a warm kitchen is best, but anything in the 70s or 80s is good. 60s is OK, but it may just take a little longer for the starter to develop.

4. Check on it in about 12 hours. This type of starter is never going to explode with foamy bubbles like a starter made with active dry yeast, but in order to tell if the yeast is doing it’s thing: look for small bubbles on top of the starter, smell it – if the smell of beer/yeast seems to over power the smell of flour, this is a good thing, move the bowl around and look at the texture of the mixture. You will also see a brownish liquid forming on the top of the starter – this is both any beer left over when you added the yeast, plus probably some new fermented booze. I mix the beer back in because I think it adds to the flavor.

If the starter doesn’t seem to be doing much at all you can add those optional teaspoons of honey at this point. This will often help get the yeast active again.

I normally allow this starter to hang out on the counter for about 2 days, checking on it to ensure it’s moving along and the texture of the mixture is thickening – it will get a glutenous, thickened, bubbly look. Here is a picture of a starter that is doing very well (click for larger image) – yours does not need to have this many bubbles to still be effective – it was 90 degrees outside and this starter practically blew up!

5. After 3-4 days your starter should be matured and ready to be used in your favorite bread recipe. But wait! You just spent all this time making the starter, what if you don’t want use it all up and have to go through that process again?

You can split your starter: scrape about half of it into another glass bowl. Add equal parts flour and water to each container (I like to stick with the 60g flour, 1/2 cup luke warm water ratio, it works for me), stirring in with a fork. Now you’ve got two starters. Let one sit out for about 12 hours, then it’s ready to use.

Stick the other one in the fridge. Once a week you can split it in half again, adding more flour and water to each side, letting one sit at room temperature for 12 hours to use. If you don’t want to continue splitting off, you can get away with just feeding and watering it once a week – adding about 30g flour and 1/4 cup of water. This can go on until your bowl is full. At that point you’ll really need to get to baking some bread!

Here is a short list of beers that I’ve had fairly good success with. Only one beer never yielded much more than a sweet smelling bowl of watery flour that eventually got mold: Dogfish Head Festina Peche (tip: mold on your starter= bad, throw it away!).

  • Ommegang Rare Vos – I’ve used this yeast multiple times with success
  • The Bruery Rugbrod – Don’t much enjoy the beer (which is a bummer, as I do enjoy rye beer) but it makes a fantastic starter. This was the first one I ever used.
  • Emperor Norton’s Cinnamon Stout – does not impart even a HINT of cinnamon to the bread. Made an excellent starter that lasted many weeks. I also froze a few tablespoons of this starter and reconstituted it months later with success.

Next I’d like to experiment more with a Berliner Weisse style beer – the festina didn’t work out because I don’t think it’s really bottle conditioned and the yeast at the bottom was pretty dead.