Or should I call them “chocolate and cassia cupcakes?” What I always thought of as cinnamon apparently is not as it seems. Why is food so tricky? Remember what I found out about currants?

“Ceylon” or “true” cinnamon comes from the bark of the cinnamon tree, originated in Sri Lanka and is the type of cinnamon commonly used in Mexico, India and Europe.  “Cassia” cinnamon comes from the bark of a related tree and is what we are used to in the U.S., but also is popular in China. The latter is supposed to have a more pungent, less nuanced flavor. One of these days I’ll have to do a head-to-head taste test of canela vs. cassia.

Back to the chocolate. For a party, I made (way too many) cupcakes. So for now, I’ve taken a break from my ice cream eating and have switched it up to chocolate cupcakes. Not a bad deal. I was looking for something decadent but interesting, and these fit the bill. I think the addition of buttermilk is what keeps the cake nice and moist. I also thought that there might be too many flavors going on — chocolate, cinnamon and almond (in the buttercream frosting) — but they all work together well. You don’t taste the coffee — it just serves to enhance the chocolatey-ness. Bittersweet chocolate chips are a fabulous surprise when you bite into one.

This cake recipe would also be good for making a regular-sized cake — it’s one of the best chocolate cakes I’ve had.

Chocolate Cinnamon Buttermilk Cupcakes with Almond Buttercream Frosting
- makes about 30 -
Adapted from Epicurious.com

2 2/3 cups flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
4 oz. bittersweet chocolate (such as Ghirardelli), chopped into small pieces

30 cupcake liners

Almond Buttercream Frosting
3 sticks unsalted butter, room temperature
5 1/4 c powdered sugar
1 1/2 tablespoons whipping cream
3/4 teaspoons vanilla extract
1/2 teaspoon almond extract

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I’ve always loved granola. Chewy granola bars, crunchy granola bars, the granola that’s used in yogurt parfaits — I’m an equal opportunity granola eater. While not exactly low calorie, the majority of the fat found in a nutty granola is unsaturated so you don’t have to feel too guilty about eating it. As with most things, just don’t go crazy.

I made a batch of a tried and true recipe from Emeril Lagasse (BAM!) that I’ve used for years. And then after I made it Jenn reminded me that Margot had posted this master granola recipe a few months back. And you know what? They’re pretty similar! I think it just goes to show that great minds think alike

Anyway, this is one of those loose granola recipes — the kind best suited for a yogurt parfait or eaten in a bowl of milk, like cereal. Or sprinkled over ice cream. I like to think of it as the little black dress of granolas — a yummy, all-purpose granola that’s suitable for a variety of things. The recipe says it’ll keep for up to a week at room temperature in an airtight container, but I’ve kept it in the fridge for two weeks without any problems.

Granola
Adapted from Emeril Live
- makes 6 cups -

3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup unsweetened flaked coconut
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds
1/2 cup crushed pecans
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/3 cup honey
1/2 teaspoon vanilla extract
1 cup combination of dried cranberries and blueberries

1. Preheat oven to 325 degrees F.

2. In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt.

3. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

4. On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring as necessary to keep from sticking or burning, until golden brown and crisp, about 30 minutes. Do not overbake; the granola will crisp more when cooled.

5. Cool the granola on the pan on top of the stove and stir in dried fruits.

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It turns out that California and Texas have something in common other than historically belonging to Mexico. The residents of these two states have good taste… maybe not in fashion or political candidates, but at least when it comes to summertime dessert.

Or maybe they just have more cows than anyone else.

California and Texas produce more ice cream than any other states in the nation. This summer, I have been contributing significantly to California’s economy by purchasing (and yes, eating) a lot of this product. But last weekend, we decided to save our pennies and try to capture the summer flavor of blueberries (which seem to be coming from Canada right now, by the way) with our own frozen concoction.

I love ice cream. It is especially drool-worthy when chock-full of fruit, crunchy cookies or nuts. Swathed in hot fudge. Dripping onto warm pie. Solo in a cone or in a cup. Dipped in Jimmies. Layered and frozen with cake.

Not surprisingly, something this good goes way back in history. However, after doing a little (superficial) research into the origins of ice cream, I was more confused than enlightened. Who came up with this treat of rich, creamy, frozen goodness? Was it the Chinese? Italians? French? British?

Shrouded in darkness. Cloaked in mystery. Maybe it’s that recipes were so carefully guarded over the centuries that the story has become “the myth.”

Anyways, through trial and error, I’ve found it’s important to cook the milk and cream, even if you make an ice cream without eggs – otherwise you get an ice cream that tastes greasy on the tongue. For this recipe, to intensify the blueberry flavor, I cheated a bit and added some wild blueberry preserves – which gives the finished product a good color, too.

Blueberry Ginger Snap Ice Cream

1 pint heavy cream
1 c. milk
2/3 c. sugar
1t vanilla extract
2 c. blueberries
3T wild blueberry preserves (like Bonne Maman)
12 ginger snaps

Freeze ice cream “freezer bowl” at least overnight, or according to your machine’s directions. The machine I used holds up to 1½ quarts.

Pulse blueberries in a food processor, set aside. Scald milk, cream and sugar (heat over medium heat in a saucepan until just before boiling). Stir to make sure sugar dissolves. Turn off the heat. Add half of the chunky blueberry puree to the hot cream mixture. To the other half, stir in the blueberry preserves.

When cream mixture has cooled to room temperature, stir in the reserved blueberry mixture and chill further in the refrigerator until cold.  Pour mixture into ice cream maker and make according to your machine’s directions.

While the ice cream churns, break ginger snaps by hand into small pieces or smash in a plastic bag with a meat tenderizer or rolling pin. Just before turning off the ice cream maker, add in cookie pieces and mix until incorporated.  Transfer the ice cream to a plastic container and freeze for at least a few hours, or until firm.

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A slice of peach kuchen.

I don’t know how the treat got this name since it is certainly not a cake. It could be that an Alsatian member of my family chose to use the German word for cake (kuchen) as a generic reference to dessert. Alternately the use of kuchen to mean tart may have come from the Pennsylvania Dutch community near my home town. Or maybe the name was simply made up by a distant relative talented in baking.

I have never seen another dessert quite like this so I’m going to keep calling it a kuchen. Maybe you can tell me your theory about what to call it after you eat it!

Peach Kuchen, A Fresh Peach Tart with Shortbread Crust

1 c flour
¼ tsp salt
1/8 tsp baking powder
7 T sugar
4 T butter, chilled
2 large ripe peaches
½ tsp cinnamon
1 egg
½ c milk
½ tsp vanilla

Preheat oven to 400. Combine flour, salt, baking powder and 1 T sugar in medium bowl. (Set aside remaining 6 T of sugar.) Cut butter into small pieces and add to flour mixture. Using pastry blender, cut butter into flour until remaining lumps are smaller than a pea and the texture of the mixture is sandy. This can also be accomplished with a few quick pulses in a food processor.

Pour butter and flour mixture into a 9 inch glass pie plate. Use heel of hand to press mixture evenly into the bottom of the plate and 2/3 of the way up the side of the plate to form a crust.

Peel peaches and slice into very thin wedges – aim to get about 18-20 wedges from each peach. Arrange peach slices in crust so that they form concentric circles covering the entire bottom of the crust. Place the slices very close together so that they overlap each other.

Peaches arranged in crust with raspberry in center as an accent.

Combine remaining 6 T of sugar and cinnamon in a small bowl. Evenly pour cinnamon sugar over the peaches in the crust.  Bake the tart in the oven at 400 degrees for 15 minutes.

While tart bakes, thoroughly beat an egg in a small bowl. Add milk and vanilla to egg and beat until combined.

Once tart has baked for 15 minutes, remove from oven and place on a level surface. Gently pour milk and egg mixture over top of tart so that it covers peaches.

Lower the oven temperature to 350 and bake tart for an additional 30 minutes. Remove tart from oven and allow to cool for at least an hour before serving.

Tart can be wrapped with plastic and held in the fridge for up to 2 days.  The tart is best enjoyed with whipped cream or vanilla ice cream. Also makes a delicious, if indulgent breakfast treat.

Don’t have peaches? This tart is also good with any ripe stone fruit or fresh blueberries.

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I know what you are thinking, why bother making pudding from scratch when I can dump and stir from a packet without any cooking at all?! I’ll tell you why, because stovetop pudding is delicious and the recipe is so easy it is like making hot chocolate with just one more ingredient and a little more stirring. Plus when you make pudding at home you get to exactly what you want – you can cut down on fat or use super premium chocolate, depending on your tastes.  And you get to enjoy pudding skin – my favorite part!

Still cold from the fridge and with pudding skin!

Stovetop Chocolate Pudding, adapted from Cook’s Country

(Serves 4)

3 oz dark chocolate (recommend bittersweet)
3 T cocoa
2 ½ T corn starch
1/3 c + 2 T sugar (up to ½ c if you like really sweet desserts)
Dash of salt
2 ½ c milk (whole or reduced fat – not skim)
2 t vanilla extract or other flavoring

Chop chocolate and melt in a small heat-proof bowl in the microwave, using 30 second intervals and stirring in between. Set aside to cool slightly.

Combine cocoa, cornstarch, sugar and salt in heavy bottomed sauce pan. Add milk and stir to combine.

Cook on medium heat, stirring continuously, until mixture begins to bubble. Add melted chocolate and continue to stir for 2-3 more minutes. Stirring constantly is important and be sure to scrape the corners and bottom of the pan to prevent the pudding from scorching.  Pudding will be done cooking when it coats the back of a spoon and/or has very thick bubbles (like a mud pot).

Remove from heat and stir in vanilla or other flavoring – almond extract, coffee or a favorite liqueur are excellent additions.

Pour pudding into 4 individual cups or ramekins. If you don’t like skin on your pudding then cover each cup with plastic wrap, placing it directly on the surface of the pudding. (I’m a big pudding skin fan, so no wrap for me!) Place pudding cups in fridge and chill for at least 2 hours. Unwrap and enjoy.

To really gild the lily and get a textural contrast, try topping the pudding with jam or whipped cream before serving.

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Why light a field of blueberry bushes on fire?

What I was told, growing up, is that burning the blueberry bushes after they’ve given up their crop at the end of the season makes them healthier and set for new growth in the spring.

Eating blueberries is one of my memories from lazy summers in Machais, Maine. The Machias I know conjures images of swimming in the lake, slamming porch doors, washing and polishing cars by hand, pie eating, walking barefoot, reading on the glider, doing puzzles.

I had no idea it (or rather, its port) was the setting for the first naval battle in the Revolutionary War (if Wikipedia is to be believed!), during which the American patriots, inspired by what had just happened in Lexington and Concord, captured their first British ship.

Cooking with blueberries is appropriate for this time of year, don’t you think?

Driving around the Machias area, you see fields of blueberry bushes – the low “wild” kind, with the small berry that is so hard to find in the grocery store. Which is too bad, because I always thought they had more flavor than the bigger berries from the high bushes. But maybe part of that is nostalgia.

Anyways, when I came across this recipe that combines sweet blueberries with tart buttermilk – and doesn’t require much time in the oven to boot – I knew I had to try it. Contrasting with smooth, creamy buttermilk filling and fresh, pop-in-your-mouth blueberries is a crisp cookie-like crust, studded with bits of almonds.

There are a few steps to it, but most of the time required to make this tart is spent waiting – for the crust to cook, things to cool, and the filling to set in the refrigerator.

Blueberry Buttermilk Tart
- serves 8 -
Adapted from Martha Stewart Living

Crust:
1 stick unsalted butter, cold, cut into pieces
¼ c plus 1/3 c sugar
1 cup flour
¼ t salt
1/3 c whole almonds

Filling:
1 t unflavored gelatin
1 T cold water
½ c heavy cream
3 T sugar
1/8 t salt
1 c low-fat buttermilk
1 T fresh lemon juice
3+ c fresh blueberries

To make the crust: In a mixer, beat butter with ¼ c sugar until just combined. Add flour and salt, mix on low speed. Martha’s recipe says the dough should come together in a ball, but mine was more like course dough – like a pie crust before the water is added, but a little moister (if you can mush it together with your hand and form it into a ball, then you’ll be fine).

In a food processor, grind together the almonds and the 1/3 c sugar until finely ground. You can probably toast the almonds first and then cool them – a step I neglected this time around.

Lightly oil/butter your 9” pie plate/tart pan.

Spread half of the almond/sugar mixture onto a clean countertop. Dump your ball of dough on top and flatten the dough with your hands and a rolling pin to roll out the crust to fit a 9” pie plate or tart pan. As  you flatten and roll, sprinkle the top with the remaining sugar/almond mixture.  (I was not able to lift this crust as a whole piece into the pie plate. I’m wondering if it’s because my butter was not cold enough. Anyways, if this happens to you, just pick up pieces and press it into the pie plate or tart pan.)

Refrigerate crust until firm, at least 30 minutes.

Preheat oven to 325 degrees F. Bake pie crust until golden brown, 30-40 minutes. Every 10 minutes or so, check it to see if you need to flatten/press the pie crust up the sides of the pie plate with the bottom of a glass (the crust gets a little puffy, so tamp it down).  Remove from oven and let cool.

To make the filling: Sprinkle gelatin over 1T cold water in a small bowl and let stand until softened – a few minutes. In a sauce pan, heat the cream, sugar and salt over medium heat, stirring to dissolve sugar and salt. Add gelatin mixture and whisk it in so you’re sure it has dissolved. Remove from heat and cool. Stir in buttermilk and lemon juice.

To assemble: Spread cooled filling into cooled crust. Put in refrigerator until filling is somewhat set, about 20-25 minutes (longer if your crust/filling isn’t totally cooled off). Top with blueberries and put back into the fridge until the filling is firm, about 2 hours. Cut and serve! (Note: the crust is cookie-like and very crisp so you  may have some trouble getting it out of the pie plate; hopefully the butter/oil makes it easier.)

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What did you give your mother for Mother’s Day? My new-ish tradition is baking cookies (I know, shocking for someone who professes to hate baking cookies, but I make this sacrifice for some). Cookies have won out over other gifts because they’re easy to ship, and who doesn’t like a cookie? Really. Can you think of even one person that you know who doesn’t like cookies? If so, they are possibly not human. Check on that.

This year I made these cookies from Cooks Illustrated. I like the tart cherries and bittersweet chocolate…combined with chewy oatmeal, caramel-y dark brown sugar, and toasted nuts. The original recipe calls for pecans, but I didn’t have any on hand. I might like walnuts better, anyways…

It’s a pretty easy recipe and at least there’s no rolling and cutting involved. A little of this, a little of that, and bada bing, bada boom… cookies.

Actually, the cherries I used in these tasty cookies aren’t bing cherries. Those are a sweet eating variety. This recipe calls for sour or tart dried cherries – and they do make your mouth pucker. In a good way.

Just make sure you chop up the dried cherries into smaller pieces before adding them to the dough. I forgot to do this for about half of them in the batch that I made. So, when you bite into the cookie, you definitely know you’ve hit a cherry! Smaller bits might have been better (sorry, mom!).

About sour cherries: After doing some reading, it seems the majority of the sour cherries in the U.S. are of the Montmorency variety (also the name of a French duke who was viceroy to New France in the 1600s and then I suppose the reason behind the name of a county in Michigan and a waterfall in Quebec). They ripen in late July, later than most sweet varieties. California grows mostly the sweet variety; the sour ones are grown primarily in Michigan, Utah, New York and Washington.

However, I did find a farm listed for pick-your-own sour cherries in Brentwood, CA, about 55 miles from San Francisco. If you go, bring a picnic, it makes for a fun day (peaches, plums, cherries, blackberries, strawberries and more). Just be prepared to bake a mountain of pies and do a lot of freezing later (fruit for smoothies and fruit sauces all winter long!).

Chocolate Cherry Walnut Oatmeal Cookies
- about 30 small-medium cookies -
(adapted from Cooks Illustrated)

1 ¼ c flour
¼ t baking powder
½ t baking soda
½ t salt
1 ¼ c oatmeal
1 c walnuts, toasted and chopped
1 c dried sour cherries, chopped
4 oz bittersweet chocolate (either chop up bars or get chips; Ghirardelli is good)
12 T unsalted butter, softened
1 ½ c packed dark brown sugar
1 large egg
1t vanilla extract

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a mixer, beat butter and sugar until lump-free and fluffy. Scrape down sides of bowl and add the egg and vanilla. Beat about 30 seconds until incorporated.

In a separate large bowl, mix together dry ingredients (flour through oatmeal). In another bowl, mix together nuts, cherries and chocolate.

With mixer on low, slowly add flour mixture until just incorporated. Then add chocolate/cherry/nut mixture, again, just until combined. Turn off mixer and scrape down beater, sides and give it a stir with a spatula to make sure all is mixed in.

Refrigerate the dough at least an hour (or overnight).

With a teaspoon or tablespoon (depending on how large you want the cookies), scoop dough and then roll a ball in your hands. Place on parchment paper. Press dough slightly flat with your fingers. Make sure you give them about an inch of space on each side, they spread quite a bit. On a large cookie sheet, I got about 3 across.

Bake about 8-10 minutes; switch cookie sheets (top rack to bottom rack; bottom rack to top rack) to ensure even cooking (depends on your oven). Cook about 3 minutes more, or until cookies are just starting to brown around the edges. Centers should still look soft.

Remove from oven; let sit 2 minutes and then transfer to a wire cooling rack. Repeat!

Cookie should be bendy and chewy when cooled, not crispy.

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Just some good ol’ fashioned dessert.

Rich, chocolatey goodness

Double Chocoloate Cookies

2 1/4 C all-purpose flour
1/2 C cocoa
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 C (2 sticks) butter or margarine, softened
1 C packed light brown sugar
3/4 cup sugar
2 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips (1 12 oz. package)

1. Cream the butter, sugar, and brown sugar in your mixer. This should take about 2-3 minutes at medium speed.

2. Add the vanilla, and then add the eggs, one at a time, mixing for about 20-30 seconds after each, enough to fully incorpoate them.

3. Add the flour, baking soda, cinnamon, and salt, and mix until it comes together and looks like cookie dough. Remember to scrape down the sides and bottom of the bowl a few times to get everything mixed in.

4. Stir in the chocolate chips.

5. Refrigerate the dough for half an hour. While the dough is chilling, pre-heat the oven to 375°.

6. Scoop balls of dough about a heaping tablespoon each onto a cookie sheet lined with parchment paper or a silicone mat.  Leave about two inches between cookies.

7. Bake the cookies for 8 minutes. Rotate the tray, and bake for another 2-4 minutes, until they just start to look dry in the center. Depending on your version of “heaping” and your oven’s version of “375°” the time will vary. Check every two minutes after you rotate the tray.

8. This is the controversial step… let the cookies cool. 2 minutes on the tray, then transfer to a wire rack and cool for 10 minutes. Yes, 10 whole minutes. It’s like letting meat rest after you take it off the grill.

Eat with a cold glass of milk.

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Eaten any drupes lately? If you’ve nibbled on plums, cherries, almonds, mangos, pistachios or slurped down a cup of coffee, you’ve ingested drupes – defined as fleshy fruit with a stone pit.

For the World’s Easiest Cake, I like “drupaceous” plums. It’s not exactly the season yet for plums, so keep this recipe top of mind for summer.  I found plums at the grocery store from Chile. Not a very sustainable choice, but I had a craving, what can I say.

This is a cake recipe that you can easily memorize and make any time, anywhere. It doesn’t require special equipment or strange ingredients. It’s the type of recipe you can impress your friends with by saying you’ll just “whip something up” at the last minute.

I like to use olive oil instead of butter, but not one with a  strong flavor. If you get a definitive olive flavor when you taste the batter, add a teaspoon of vanilla extract and all will be well. The cake has a spongy, moist texture and the fruit becomes soft, like in a fruit tart. Good vanilla yogurt (I use low fat, not non fat) served alongside is perfect, even better than ice cream with this cake (I know, hard to believe).

Plum Cake
- makes one 9-inch cake, serves about 6 -

2 eggs, beaten
4T oil/melted butter
6T sugar
8T flour
1 tsp baking powder
Vanilla extract, optional
1-2 ripe plums or other stone fruit
Vanilla yogurt, for serving

Preheat oven to 350 degrees F. With a whisk, mix oil and sugar into the beaten eggs until frothy. Add flour and baking powder and mix in, making sure there are no lumps. Add a teaspoon of vanilla if you want it.

Grease and flour a 9” cake pan. Cut plums into quarters, remove seed and any hard bits. Place pieces of plum face down in regular intervals in the cake pan. Pour batter over plums.  Bake until edges are slightly brown and cake springs back at your touch, approximately 20-30 minutes.

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An easy way to try spiced chocolate is to add a little cinnamon to your next chocolate dessert recipe. Together the two flavors enhance each other, generating a warmth across the palate that is both comforting and intriguing.

Give the combination a try with this coffee cake that has layers of cinnamon sugar and chocolate chips. The batter comes together very quickly and the resulting cake has a crisp top and a moist, delicate crumb. It’s perfect for a special breakfast or with coffee in the afternoon.

Easy Cinnamon Chocolate Chip Coffee Cake

1 stick butter or margarine, room temperature
1 cup granulated sugar, divided into halves
½ cup brown sugar, packed
2 large eggs
1 cup low fat yogurt or sour cream (not nonfat)
2 cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon cinnamon
2/3 cup chocolate chips

Preheat oven to 350 degrees F. Grease a 9×12 inch baking pan.

In a large mixing bowl, cream butter or margarine with ½ cup granulated sugar and ½ cup brown sugar. Add eggs, one at a time, until fully incorporated. Next add the yogurt or sour cream and vanilla. Combine the flour and baking soda in a small bowl, and then slowly add to wet ingredients, mixing until fully incorporated.

In another small bowl combine cinnamon and remaining ½ cup granulated sugar and set aside.

Pour half of batter into the greased baking pan and spread evenly. Sprinkle half of cinnamon sugar mixture over the batter and then follow by sprinkling half of the chocolate chips over the batter. Pour remaining batter on top of first layer and smooth out until top of batter is even. Sprinkle top of batter with remaining cinnamon sugar and chocolate chips. Use fingertips to lightly press chocolate chips into the batter.

Bake cake at 350 degrees F for 30-35 minutes or until middle is set but still moist. Remove pan from oven and let cool in pan. Serve at room temperature with coffee or a tall glass of cold milk.

Thanks to my Mom, Grace, for the original recipe.

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