All around my house, tucked into the bottom drawers of my nightstand and slipped between cushions in the couch are friendship bracelets. I know it’s dorky. I know it’s third grade. But I can’t help it; I’m drawn to the beautiful, brilliant colors of the thread, and there’s something homey and sweet about a friendship bracelet that I can’t help but find appealing. Knot by knot, keeping the fraying ends wrapped around my fingers, I always start the bracelet with anticipation.

Then it inevitably happens. I keep the bracelet taped to my knee and work while I listen to the radio or watch TV, and I tie a few knots when I can’t fall asleep. But soon I forget, or my fingers begin to stiffen from pulling and untangling the long ends of string. Finally the bracelet is left unfinished somewhere in the house, depending on where I was when I last worked on it.

Weeks later, I’ll stumble across the two-inch-long strip of intricate pattern, the loose strings twisted together into a rainbow knot. I’ll recall my enthusiasm and the care with which I chose the colors, and suddenly the desire to make the bracelet returns again. But instead of picking up where I left off, I start again, choosing new colors and a new design. And the cycle simply repeats.

I remember when I was little, I did the same thing with writing. Even as a kid in elementary school, I knew I wanted to write books when I grew up. Whenever I saw something beautiful, like an incredible rosy sunset or a weathered stone, I’d try to think of the perfect words to capture it in writing. I was always writing novels in my mind, but only rarely would I ever put them down in pen.

In the middle of the night I’d frequently wake up from a dream so tangible, I’d be scared of losing it. Before the memory could escape me, I had to scribble it down on a scrap of paper, planning to turn it into a story. As I slowly slipped back into sleep, I’d begin to write the first sentences in my head, but come morning, I wouldn’t follow through. Who knows why!

To this day, I am more passionate about the written word than anything else, but it still takes a lot of effort. I’m taking a fiction writing class right now and I’ve never been so excited about a subject before, and the homework is keeping me writing creatively. And 17 and Baking thankfully forces me to reflect on my week and write a bit of nonfiction every week, too! It turns out, all I need is a little responsibility and I’ll rise to the occasion.

But there’s one thing I do that I rarely ever have to force myself to complete. From sketching ideas in my planner to photographing the final product, I don’t experience any hesitation or reluctance while baking. It isn’t just my obligation to blog. Somehow baking seems effortless, even when it takes a lot of work, and I couldn’t imagine stopping halfway.

I’ve had crash-and-burn disasters which, were they not kitchen related, would ruin my whole day. But when it’s baking, I manage to wash all the dishes in the sink, take a deep breath, and start over. Rather than dampen my spirits, it only fuels my motivation and my determination to see success. Even if I’m starting over for the third time, a dozen eggs cracked, and my hair covered in flour, I manage to find happiness in measuring sugar and melting butter.

I also frequently take on massive tasks or complex assignments. I can easily spend five hours working from start to finish, an accomplishment that might have worn me out in the past. Take this month’s Daring Bakers challenge, which included ladyfingers and a four-component filling. In total, including baking the ladyfingers and assembling, the whole process took a week… Despite a little grumbling, it didn’t ever cross my mind not to finish.

And the final result? Completely and utterly gorgeous. The tiramisu is creamy and just moist enough, decadent without being heavy. I wouldn’t have expected any less!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I know I’m a little late this month… whoops. Life got in the way this weekend, but here I am now :) See you all in March!

The ladyfingers were so delicious on their own that I ate too many and had to make a smaller tiramisu. They had such an airy crispiness that even my mom adored them. As for the filling, separately, the four components – mascarpone, zabaglione, pastry cream, and whipped cream – were alright on their own. When mixed together, though, the result was amazing.

I used Grand Marnier, orange extract, and orange zest throughout the tiramisu. After a night in the freezer, the filling in the tiramisu had the texture and flavor of a creamsicle. Soft, smooth, with a fragrant orange flavor. Although the four components are time consuming and a bit complex, I admit the result was worth it.

Finally, I have to confess about the mascarpone. I did make it. But something was wrong with my cream… I checked it before I started and it seemed fine, but as I began cooking it gave off a strange smell. I thought it might be the cream curdling like it was supposed to, so I went on. The final result had the lovely creamy texture of mascarpone, but a distinctly bitter, tangy aftertaste. I didn’t have time to restart, so I bought a tub, but in the future I’ll try again.

Orange-Espresso Tiramisu

Ladyfingers
From Cordon Bleu at Home
Makes 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers

3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner’s sugar

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.

Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.

In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips. Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.

Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft. Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack. Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Mascarpone Cheese
From Baking Obsession
Makes 12oz/ 340gm of mascarpone cheese

474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface. It will take about 15 minutes of delicate heating.

Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir.

Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Keep refrigerated and use within 3 to 4 days.

Orange Zabaglione
Adapted from the Washington Post

2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml Grand Marnier
1/2 teaspoon finely grated orange zest

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), Grand Marnier and orange zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Orange Pastry Cream
Adapted from the Washington Post

1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated orange zest
1/4 teaspoon/ 1.25ml vanilla extract
1/4 teaspoon/ 1.25ml orange extract
1 large egg yolk
3/4 cup/175ml whole milk

Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Whipped Cream

1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

Orange-Espresso Tiramisu
Makes an 8″ by 8″ dish, 6 servings

2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese (see above)
Orange zabaglione (see above)
Orange pastry cream (see above)
Whipped cream (see above)
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Have ready a rectangular serving dish (about 8″ by 8″ should do) or one of your choice. Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu. Working quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered. Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Printer-Friendly Version – Orange-Espresso Tiramisu

When I was younger and the family went shopping, I always drifted over to the best part of the grocery store – the bakery. Nothing was more attractive than the brightly decorated sugar cookies, the two-bite little brownies, and the cupcakes topped with a swirly heap of rainbow frosting. I would slowly walk around the tables, lusting over all the baked goods set out, and then I would stand in front of the glass-shielded cake display and simply stare.

I truly thought nothing in the world was more attractive. There was a magic in the perfectly round chocolate chip cookies and trays of brownies with fudge frosting. I could almost taste the light and creamy frosting on the chocolate cake, the soft dusting of powdered sugar on the donuts, the buttery crumble of their cinnamon scones. But on the few occasions where I bought something, I was almost always disappointed.

Looking back, it’s hard to see the same appeal. I simply don’t have much interest in store bought baked treats anymore.

These days I still wander over to the bakery section – I just can’t help myself. But instead of examining the products with an appreciative eye and a rumbling stomach, I want to be inspired. As I observe the cake counter, I can’t help but visualize which piping tips the decorator used. I find that four words inevitably flicker across my mind like an unexpected gale: “I could do that.”

Since I’ve begun to bake, my tastes have really changed. I was a child who would have preferred a pristine sugar cube to a cup of coffee, and a peppermint patty over a good bagel. Today, raw sugar doesn’t conquer all (whew!) and I now hold homemade treats over store-bought desserts. I think you can taste the love in a homemade buttercream and the tradition and passion in a homemade crust.

I no longer want to spend savings on baked goods that are likely to disappoint, especially when I could make them at home for a fraction of the cost. And though I rarely find myself longing for a name brand dessert, once in a while I am swayed by the urge to make something… undeniably sugary and comforting.

Enter these Caffeine-Spiked Mini Hostess Cupcakes. Chocolate-coffee cupcakes filled with a simple espresso frosting and topped with a bittersweet ganache. Made with ground coffee and instant espresso powder, they really do contain caffeine (I learned the hard way by eating a few before bed and not sleeping for a long time.)

First, I have to make a confession. No matter how young and how sugar-craved I was, I have never tried a hostess cupcake (or had any desire to.) But I know the hostess cupcake sits on a beloved pedestal in the American palate, and I thought a homemade version would be delicious.

I am currently in a baking frenzy where I am playing catch-up. During the months when I worked on applications, I had to miss five birthdays. Now that I have free time, I’m slowly baking my way through them, and I’m also baking to thank the teachers, counselors, and adults who helped me during the college process. These cupcakes are for my physics teacher, who wrote me a letter of recommendation and likes all things coffee.

These worked great as mini cupcakes. I liked that they were bite sized – getting all the cream and ganache in one bite helped keep it moist, whereas a larger cupcake would have been less moist. I did make a few full-sized cupcakes, but they were too domed! As little cupcakes, the tops were nice and rounded, but when I made them larger, the tops rose ridiculously into triangular points. Plus, the small cupcakes are easier to fill and dip in ganache.

My mom, who doesn’t usually like chocolate or sweets, liked these cupcakes. She said it wasn’t overbearingly sweet, and she liked the coffee aftertaste. Everyone who saw me with the plate at school couldn’t help but say “aww,” and I hope Mr. OB liked them!

Chocolate-Espresso Mini Cupcakes
Adapted from Nestle
Makes about 40 mini cupcakes

2 ounces bittersweet chocolate, finely chopped
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cups packed light brown sugar
1/2 cup (1 four-ounce stick) butter, softened
2 large eggs
1 tablespoon instant espresso powder [I actually used 1/2 tablespoon finely ground coffee]
1/2 teaspoon vanilla extract
1/2 cup buttermilk

Preheat the oven to 350 degrees F and line 40 mini cupcake tins with paper liners.

Microwave the chocolate in a small, microwave-safe bowl on high for 45 seconds. Stir gently to melt. If there are a couple unmelted pieces, the residual heat will melt them. Cool to room temperature.

Combine flour, baking soda, and salt in a small bowl. In the bowl of an electric mixer, beat together the brown sugar, eggs, butter, espresso powder/ground coffee, and vanilla extract for 3 minutes until smooth. Beat in the melted chocolate until well mixed, then beat in half of the flour mixture. Beat in the buttermilk, then the remaining flour mixture. Beat a minute until smooth.

Fill each cupcake tin 2/3 – 3/4 full and bake for 10-15 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

Simple Coffee Frosting
Makes enough to fill and decorate 40 mini cupcakes

1 1/2 cups powdered sugar, sifted
3 tbsp softened butter, cut into cubes
3/4 tsp instant espresso powder
1 1/2 tbsp milk
1/4 tsp vanilla extract

Mix the instant espresso powder and milk together, dissolving the powder. Beat the butter in an electric mixer, then add the powdered sugar. Beat in the powder/milk mixture and extract until fluffy and smooth.

Bittersweet Ganache
Makes enough to cover 40 mini cupcakes

1/4 cup heavy whipping cream
4 ounces bittersweet chocolate, finely chopped
1 tbsp butter

Heat the cream in a small saucepan over medium-high heat until steaming. Take off the heat and add the chocolate. Let sit five minutes, then stir to melt the chocolate. Stir in the butter until melted. Let cool slightly.

To assemble the Caffeine-Spiked Mini Hostess Cupcakes: Fill a piping bag fitted with a 1/4″ round tip with the coffee frosting. Simply stick the end of the piping bag into a cupcake and squeeze to fill the cupcakes with the frosting. Fill all of the cupcakes, reserving a little frosting for the piped design on top. Wipe off any excess frosting coming out of the cupcakes, then dip in the ganache. Don’t use your finger or a spoon to smooth the tops (prevents it from drying smooth.) Instead, tap the cupcake on the table, move it gently from side to side, and tilt it to even out the ganache. Put the cupcakes in the refrigerator for 10 minutes to set. Using a very small round tip, pipe the signature Hostess pattern on top of the cupcakes with the coffee frosting.

Printer-Friendly Version – Caffeine-Spiked Mini Hostess Cupcakes

One of the nicest things I did this weekend (which included a two hour shop inside a great Seattle baking store, Julie & Julia, and take out hot wings) was go to a friend’s goodbye party. He’s leaving for D.C., where he’ll be going to Georgetown University in the fall. As much as I love to buy gifts, I decided to make him some Georgetown cupcakes. The letters, hearts, and “13″ (representing his new class of 2013) are made of fondant.

It was my first time working with fondant! It was easier than I expected and tasted a lot better than I thought it would. It was also a lot of fun and I’m starting to picture the infinite possibilities once I master it.

But before I get to that, I’d like to show off my new award, the Kreativ Blogger award. I actually received it from two different bloggers, Cookin’ Canuck and Rachelle of Mommy? I’m Hungry! Thanks to both of you and sorry for not getting around to it sooner.

I’m supposed to give the award to 7 other bloggers, so here we go:

1. Marta of Just Call Me Marta
2. Erin of Erin Cooks
3. Valerie of The Chocolate Bunny
4. Alana of The Good Girl Gone Blog
5. Jesse of Fig Noir
6. Wendy of My Buttery Fingers
7. Marian of Sweetopia

I’m also supposed to tell 7 interesting things about myself.

1. I don’t subscribe to any blogs. I read about 60 different blogs, but I don’t subscribe to any feeds. I can’t quite say why. Firstly, there’s a lot of blogs and I don’t have a lot of time. But also, it would become an obligation. I like to think that I’m reading your blog because I remembered it and want to see what’s new, not because you’ve updated. So I do end up reading every post at one time or another, but this is why I might not comment right away!

2. I love to volunteer. I’ve done a lot of volunteering since I began high school, and I continue to do it because I like it, not just for the hours. I’ve volunteered long term at a therapeutic center, a children’s museum, and a cancer support organization, where I help teach a pre-teen cooking class once a month.

3. I’m half Asian. My mom is Chinese and my dad is a couple European mixes. I think I’ve gotten the best of both worlds: really good Chinese food, holidays, teachings, and at the same time, American cooking and culture.

4. I think I want to be a journalist. I’m still undecided about my future career, although it won’t be one in baking. I really love to write, photograph, and talk to different people. I also love to travel, and at least move around. I don’t think I could stand being in an office all day. Finally, I’d love to believe that whatever my career is, it’ll be something that can really make a difference for people who need help. So journalism is a career I’m considering.

5. 17 and Baking wasn’t the original name. This blog has actually gone through a ton of changes. The first name was The Rosy Chef, which I changed because it really makes no sense. I’m not a chef, I’m a baker, and I have no idea where the rosy part came from. After that, I was Floured Apron for a while until I realized another blog with that name exists. For a short while, I was All Roads Lead to Cake. But it wasn’t until I decided on 17 and Baking that I was satisfied. As far as I’m concerned it’s the perfect name for me, and I plan on keeping it even after I turn 18 and beyond.

6. I am a huge, huge fan of the TV show Lost. Everyone who knows me knows how utterly obsessed I am. Both of my parents watch it too, and we love talking about theories and mysteries. I’ve got every season on DVD  and recommend the show to everyone! The coming season is the last one, which makes me feel very bittersweet. :(

7. 17 and Baking is actually a year old. Sort of. I started this blog way back in August 08, under a different name. After only a few posts, though, I figured no one would ever read me and I just stopped. I don’t know why, but for some reason in March 09 I decided to start blogging again, and I haven’t stopped since (I’m so glad I didn’t quit for good.) Since I wasn’t serious the first time, I’m going to consider March 19th to be my 1 year anniversary, not August 20th.

I have mixed feelings about fondant. On the one hand, it’s beautiful. It really makes cakes look flawless and professional, and it allows so much creativity and possibility. But on the other hand, it doesn’t taste good. And somehow that defeats the purpose for me. Isn’t the whole point of baking to make something delicious? And fondant is just there for the appearance… I don’t like the idea that it has to be admired, but then peeled off before the cake is enjoyable.

Consider the show Ace of Cakes. I respect their talent and creativity, but have you noticed none of their clients ever talk about taste? They ooh and ahh over how fantastic the cake looks, and then the show abruptly ends.

Well, despite all that, I felt fondant was a skill I should learn. Working with the fondant was a lot like working with play doh. Really sweet, soft, beautifully colored play doh. I used cookie cutters for the letters, numbers, and hearts, and the whole thing was reasonably easy. Next time I’ll probably roll the fondant out thinner. But anyway, I was left with a few small balls of fondant and I decided to play around.

Yup, I played with my food!

As for the cupcakes themselves, they were the quintessential American chocolate cake. Moist, soft, and not overwhelmingly rich. The frosting was very chocolate-y and thick, and complemented the lightness of the cake perfectly! Both were definitely keepers, and so easy they might be my new go-to chocolate cupcakes.

Devil’s Food Cupcakes
Adapted from Martha Stewart’s Cupcakes
Makes 20 cupcakes

6 tbsp unsweetened Dutch-process cocoa powder
6 tbsp hot water
1/2 tsp ground coffee
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup + 2 tbsp sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup sour cream, room temperature

Preheat the oven to 350 degrees F and line two muffin tins with paper liners.

Whisk together the cocoa powder, hot water, and ground coffee in a bowl and set aside. In another bowl, whisk together the flour, baking soda, baking powder, and salt.

In a saucepan over medium-low heat, melt the butter and sugar. Continually stir and don’t let it boil. Remove from heat and transfer to a mixing bowl. Beat on medium-low speed for 4-5 minutes to cool the mixture down. Add the eggs one at a time, beating between each addition and scraping the bowl as necessary. Add vanilla and the cocoa mixture until just combined.

On low speed, add half the flour mixture and mix until just incorporated. Beat in the sour cream, then the remaining flour until just combined.

Fill cupcake liners 3/4 full and bake 20 minutes, or until risen and a toothpick comes out clean. Cool cupcakes in the tin for 15 minutes, then transfer to wire racks to cool completely. Store at room temperature.

Rich Chocolate Frosting
Makes enough to frost 20+ cupcakes

2 1/2 cups powdered sugar, sifted
1/3 cup + 2 tbsp unsweetened cocoa powder
6 tbsp butter
1/3 cup milk
1 tsp vanilla extract

Cream the butter until smooth in an electric mixer, then add the powdered sugar and cocoa powder. Beat in the vanilla, then gradually add milk as needed. Beat until a thick frosting comes together.

Printer Friendly Version – Georgetown Chocolate Cupcakes

You know you love something when you love every single step of it. Take baking for example.

I love the initial spark of creativity, the moment when I know I want to be in the kitchen. I might be driving home, staring into the distance, when an image of white chocolate and matcha powder floats into my head. Or maybe I’ll be sitting in French class conjugating verbs when I’ll suddenly start writing up a shopping list. It’s strangely fun to brainstorm flavors and think about dessert.

I love the whole process of baking, too. I love how structured and precise it is to cream the butter, warm the eggs to room temperature in a bowl of water, measure out the sugar with a spoon. I know some people find it restricting, but I love following recipes to a T.  I love the smell of flour that sifts up when I open the container. I love the dusting of spices that ends up on my fingers when I clumsily open the caps. I love the silence except for the quiet humming in my head and the sound of the mixer churning magic.

And you know I’m smitten when I tell you I even like the dishes. I like putting everything in the sink all at once, so that I can hardly turn on the tap without getting water everywhere. It’s comforting somehow, the repetition of cleaning and the warmth of the water. When the dishes are finally clean, the oven timer usually goes off. And I love it when my timing is just right.

And of course, who doesn’t love the next step… taste testing. I nibble the ugliest cookie of the bunch, level the cake and sample the scraps, cut off a tiny crusty corner of brownie. I usually force my mother to try it, and she does, grudgingly.

But would you believe that truly, honestly, my favorite part is what comes next – wrapping my baked goods, tucking them in tupperware, and sharing them. At school, I love to pass them out to my friends. I love to see their expressions perk up when they see the cake carrier, and when I tell them what I brought. I get to see their reactions right then and there at the lunch table, and figure out how successful it really was.

But it’s another story when my mom brings something to work. She comes home, tired, throws down her heavy bags and the empty containers rattling with crumbs. “Well?” I ask. “Did people like it?”

“Yes,” she replies.

“Well?” I press for details. “What did they like about it?”

“I don’t know. They said it was good.”

Basil Ice Cream Sandwiches with Double Chocolate
Cherry Truffle Cookies, melting in 100 degree heat

It doesn’t matter that I want feedback and that I am alright with criticism. I guess the truth is this: most people are not very good at describing food. They know that they like it, but they can’t tell you why. “Appearance? Texture? Flavor? What was the best?” simply elicits a little shrug and a smile. They just don’t know what to say.

As I’m working at my mom’s office this summer, I decided to take advantage of my presence. I set out a batch of these Double Chocolate Cherry Truffle Cookies in the kitchen along with a notepad: “Eat and leave me a comment.” As I filed, stamped, and stuffed, at least six people popped their heads in, chewing, and said, “This is great!”

Twenty minutes later, someone came in with the empty box. She handed me the notepad. There were a few comments on it – “Yummy!” “I loved it!” “Thanks!” I read them quickly and gave a little sigh. I looked up as she smiled and said, “I think the fact that the box is empty speaks for itself.”

I couldn’t help but laugh – I had to agree.

These Double Chocolate Cherry Truffle Cookies are amazing. I found the recipe from Kate Zuckerman, who has never disappointed me before with her book The Sweet Life: Desserts from Chanterelle. The recipe also appears in Baking with Julia, and I have made it multiple times (uncommon for me). It is, to date, the only recipe my dad has ever asked for. I got a very special kind of glee when he admitted once that he’d made them and they weren’t as good as mine. Seriously, I might even take back what I said earlier about my all time favorite cookie.

It’s a very adult cookie in every sense. I added the world “truffle” to give the warning: it’s extremely rich and demands a glass of milk. The texture is soft, a little chewy, and melt-in-your-mouth in the most literal way possible. Might I also mention that the batter is divine too, if that’s how you roll.

The eggs in this recipe are whipped a full 10 minutes, and the cookie puffs and falls a bit after baking, giving it a crinkly and pillowy appearance. It’s made with three types of chocolate – unsweetened and bittersweet in the batter, and semisweet chips. Dried cherries add something sweet, chewy, and tart. And the secret weapon – ground coffee – gives the cookies depth and a rich, grown-up flavor. As I said, I’ve found that adults enjoy this cookie more than kids.

I’ve left the recipe as is (why tamper with perfection?) but this cookie is also good with chopped almonds. I made some sandwiches using the basil ice cream I made earlier, and oh boy. Chocolate, cherry, and basil is one good combination. This would also be great with chocolate, coffee, cherry, pistachio, or vanilla ice cream too. In the uncharacteristic Seattle heat wave, the sandwiches were very melty and very messy, but very tasty.

Double Chocolate Cherry Truffle Cookies
From The Sweet Life: Desserts from Chanterelle
Makes 30 large cookies

1/2 cup plus 1 tbsp all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
5 oz bittersweet chocolate
4 oz unsweetened chocolate
8 tbsp (1 stick) butter
4 eggs, room temperature
1 1/2 cups sugar
1/2 tbsp freshly ground coffee
4 oz semisweet chocolate chips
3/4 cup (4.5 oz) dried cherries, chopped

Whisk together the flour, baking soda, salt, and cream of tartar and set aside.

Melt the bittersweet chocolate, unsweetened chocolate, and butter in a metal bowl set over a pot of simmering water. Stir frequently and remove from heat. Allow chocolate to cool for about 10 minutes.

Meanwhile, beat the eggs in a mixer fitted with the whisk attachment on medium speed. Add the sugar and beat until the eggs triple in volume and hold the lines of the whisk, about ten minutes. Add the ground coffee and beat another minute.

Add the melted and cooled chocolate to the eggs on low speed. Beat until incorporated, then add the dry ingredients, chocolate chips, and dried cherries. Beat until just combined – do not overmix. Finish mixing by hand with a rubber spatula. The batter will be very runny. Cover the bowl with plastic wrap and refrigerate at least two hours, or up to two days [I find that batter chilled 2 hours makes nicer cookies than batter chilled for 2 days.]

Preheat the oven to 350 F and line cookie sheets with parchment paper. For large cookies, use two tablespoons to scoop the batter into large mounds. Place 2″ apart on sheet and bake 12-15 minutes. For small cookies, scoop the batter with two teaspoons and bake 8-10 minutes. The cookies puff in the oven and fall a bit once removed. Let cool on the sheets. Enjoy with milk!

Printer Friendly Version – Double Chocolate Cherry Truffle Cookies

I was taking my IB History test. There’s this feeling I can’t fully explain that only happens during testing season, when you tug on the metal handle of the gym door and step inside. It’s sort of like deja vu meets utter dread.

It’s the feeling you get when you walk into the room and desks have been set up, spaced neatly and equally apart, and your stomach lurches. You know that one of the chairs in this room is for you. There’s a packet with your name on it. And as you find your table and sit at it, a little part of your heart breaks. A bit of you dies. There is no escape.

There is a traditional one last stab at happiness – the whole room does a giant wave, starting with the first desk and ending in the opposite corner. Everyone laughs, then the tests are unwrapped and passed out by whichever parents or teachers volunteered to help. Absolute silence falls as the IB supervisor booms, “The tests have been opened. There is to be absolutely no talking at this point.” And the feeling settles on everything again, even more heavily than before.

All you can hear is the rustling of papers, light footsteps, and maybe the pounding of your heart, depending on how little you studied. I was watching the proctor work her way down the row, handing out papers. I never know quite how to react when the proctors reach me. It’s never pleasant. But that day something completely unexpected happened. My proctor spoke.

She handed me my test booklet, then very quickly leaned in and surreptitiously whispered, “I love your blog!” Then she flashed me a quick smile – another strange first in the IB test room – and continued down the line.

I was left feeling completely shocked! My thoughts were sent completely off balance – I went from trying to remember the causes of the Civil War to wondering how in the world she knew about 17 and Baking. I almost laughed out loud! (Which would have been bad.)

And then something equally bizarre happened – the heavy knotted feeling in my stomach straightened itself out, and I began my test still smiling.

And when I got home? I made vanilla and coffee marble pound cake.

I am amazed by how many people at my school follow my blog. It’s not just students anymore, but even parents and teachers. People who I never talk to pass me in the hallway and tell me how much they like my photography. Teachers ask why I’ve never brought in anything for them. It’s a little embarrassing, but it’s really nice! Thanks to everyone who has made my day by bringing it up. This blog isn’t just for me anymore… it’s for all of you! :)

So I came home feeling like I wanted to bake, which happens most every day now. I settled on a pound cake and agonized over the two flavors before I settled on something simple – coffee and vanilla. The coffee comes out really strong in this soft, tightly crumbed pound cake, so only make it if you really like coffee. The cake isn’t moist, but the coffee flavor comes through really nicely and the glaze is a good touch.

The original recipe also calls for a white chocolate glaze. When I made my version with dark chocolate, I wasn’t sure if this would perhaps send the pound cake over the top with sweetness. But the glaze spreads very thin and is actually fantastic with the coffee, so please don’t shy away from it.

Vanilla and Coffee Marble Pound Cake
Adapted from Martha Stewart
Makes a 9″x5″ loaf

1/2 cup (1 stick) unsalted butter, room temperature
1 3/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs, room temperature
1 tsp vanilla extract
2/3 cup plain yogurt (nonfat is okay)
1 tbsp dutch-processed cocoa powder
4 tsp ground coffee
4 tsp boiling water

Preheat the oven to 350 degrees F. Butter a 9″x5″ loaf pan and set aisde.

Whisk together the flour, baking powder, and salt.

In an electric mixer, cream the butter and sugar until light and fluffy, around 5 minutes. Add the eggs one at a time, beating generously between each egg. Scrape down the sides and add the vanilla. Add half the flour mixture, then the yogurt, and then the other half of the flour mixture, beating until combined.

Separate the batter into two bowls. Combine the ground coffee and boiling water, and add to one bowl of batter. Add the cocoa powder too and combine.

Spoon the vanilla and the coffee batters into the loaf pan, alternating batters. Use a dull knife to swirl the two for a marbled look.

Bake for 40-50 minutes, rotating the pan halfway through baking. Cool loaf in the pan for 10 minutes, then turn out onto a rack to cool completely. Pour the glaze (recipe follows) over the cake, letting it drip down the sides.

Chocolate Glaze
Adapted from Martha Stewart
Makes enough glaze for one 9″x5″ loaf

3/4 cup powdered sugar, sifted
2 tbsp milk
2 1/4 oz dark chocolate, melted and cooled

Whisk together the sugar and milk. Whisk in the melted chocolate until glaze is smooth, adding in more sugar if the mixture is too thin and milk if it is too thick (I added about 1 1/2 tbsp more of milk). Pour immediately over cooled pound cake.

Printer Friendly Version – Vanilla and Coffee Marble Cake with Chocolate Glaze