Gingerbread!

I have never been a big fan of ginger. Unless it's pickled and accompanies sushi. However, I wanted to try some gingerbread for the holidays. The kids love baking with me at home, and, really, what is more fun than decorating cookies?
This recipe turned out great. It was cakey and pleasant. It was rigid enough for a house but not dry or crunchy. I have to admit I played the spices by ear, relying mostly on cloves and ginger. Below is by the recipe.
1/2 lb unsalted butter (2 sticks), room temp
1 tsp salt
2/3 cup brown sugar
2 large eggs
2/3 cup molasses
4 cups unbleached all-purpose flour
1 Tbsp ground ginger
2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp clove
1/2 tsp baking soda

1. Combine first five ingredients. 2. Stir in dry ingredients until a smooth batter. 3. Bake at 350 about 8 minutes. The cookies will darken slightly, and the edges will be firm.

You may spoon out round cookies. They do not spread, so we rolled them into 1" balls with our hands and then smashed them flat. I like to roll them in sugar before baking. Sanding sugar is gorgeous if you have it.
You can also roll them out to make shapes. I went 1/3" thin. My daughter made hearts; my son made rectangles. Then we made people, or rather giants, that the kiddos decorated with simple icing and candies.
A nice variation would be adding candied ginger pieces or chocolate chips. Golden raisins might be nice, too.
In the end, I am so glad I tried this recipe, as it has overpowered the memory of stale gingerbread houses.

Why I consider myself more of a baker than a pastry chef

I don't get garnishes. I don't get chocolate pieces, sauces, ganaches, fruit, and other edibles used for a dessert that either don't get eatten or have no other purpose than to look pretty. Sure, some stuff is neat. Wow! That's sugar?! It's amazing what you can do with some things. I understand some garnishes actually compliment the dessert or meal. I endorse this category. It's the "Oh, it needs something. Let's throw a mint leaf on it." It's just so empty.
Fondant is a similar story. No doubt it is beautiful and smooth. You can do a lot of things with it. However, no one likes it. I can't tell you how many times I've watched people peel it off to reach the yummy cake inside. I've had the freshest of fondant, too. It still tastes like sweetened wax.
Some do the same thing with bread. Toss seeds, herbs, or whatever on top when it doesn't compliment the flavor at all. And let's not even discuss the gross overuse of kale, a delicious and severely under-appreciated green, as a garnish.
Let food be food. We all know what it is. No matter what mold you threw it in. Or special cut you used. Or whatever else. Make it count!

Back to Basics

First off, I was just skimming through and noticed that the majority of my photos are out of focus. Sorry, guys, I'll pay more attention!

So me and my baking buddy Ames went to a class on baking with freshly ground flours. It was informative and I will definitely be looking into this further. I found the free class through another blog, Life's Daily Bread. A couple run the site and the classes; their adult daughter joined in, too. They also serve as a source for equipment and ingredients. They really are a nice couple, but I have to admit I felt like I stepped into Stepford once everyone else arrived. If anyone has experienced Franklin, TN you know exactly what I'm talking about.
What intrigued me was milling whole grains. I have never done it before, and as far as I can remember I have never known someone who did. It's something I have always been interested in, as I see it as a way to get back to the land, get back to simpler (ie better) ways. However, it seemed too daunting, like how I see canning. Both of those in addition to sourdough are on my divide and conquer list. The biggest thing I took from the class was Bob's story of the drastic improvement of his health since switching. He shares on the site:
“After three months of eating bread made with this freshly milled grain, my cholesterol dropped 30 points. It also helped me jumpstart my weight-loss and now that I am eating a healthier diet including 2-3 servings/day of our homemade bread, I have lost 40 lbs. I feel better than I have in years and look forward to sharing this with our family and friends.”
That my friends, is a good enough reason for everyone to look into this!
I was pleasantly surprised that the products--a wheat bread, some kind of taco pie casserole thing, morning glory muffins, apple spice cake, and blueberry bread--were not heavy and as dense as a brick but had a great texture and what I would consider umami . The electric mill was as loud as a plane and almost as expensive, so I'm looking out for an old-fashioned manual model.

Last week was a lot of fun. We hold at least two themed dinners a week at the cafeteria. Here we have Root Beer Cake for root beer float night, a vegan Pumpkin Cake and Carrot Cake both for World Vegetarian Day.

The root beer cake was way too sweet for me, but it was a big hit with those who love to overdose on sugar. I modified this recipe a little bit, using only the cake, and I made a thick buttercream which I thinned with root beer.
The pumpkin cake came from Sinfully Vegan's P is for Pumpkin Cake!. I cannot believe how great this turned out. It is super moist and not gummy like some vegan items can be. You could easily add in nuts or raisins, top with a streusel, and use it for a coffee cake or muffins. The best part is that you don't have to buy super expensive ingredients you cannot pronounce.
Carrot cake is something I am never done with. However, I am satisfied with this version, as is everyone down at TSU. The football team even got into it. My recipe is from Better Homes and Gardens; I just swap in crushed pineapple for the oil. It keeps it super moist. I actually think my BHG cookbook is outdated; I can't find the correct recipe, so here ya go! I make this one by hand, so if you use a mixer, whisk on low or use a paddle. The batter is rather thin, so use your best judgment.
1. Whisk together 2 cups sugar, 1/2 tsp salt, 4 large eggs, 3 cups finely shredded carrots, and 3/4 cup crushed pineapple.
2. In a separate bowl, whisk or sift together 2 cups AP flour, 2 tsp baking powder, 1 tsp cinnamon (or more if you like!), and 1/2 tsp baking soda.
3. Whisk and fold dries into wets until smooth. Bake 350 for about 25 minutes. Use the spring back test. This batch will make one layered 9" cake. Feel free to add coconut, nuts, dried fruits. I've seen it all but like to keep it simple. I frost with a cream cheese buttercream and press chopped and toasted pecans onto the sides.

I also made popcorn balls for Popcorn Night. It was my first time, and I thought they turned out great. They were not a big hit at the cafe, but I consider it a personal success. If I get another chance, I'll do a Poppycock/Cracker Jack/Fiddle Faddle type of mix. Caramel can be very intimidating. Thanks to my time with Provence Breads and Cafe, I feel comfortable with making my own. Plus, it's just sugar and water. You won't be losing a lot if you burn it. To jazz these up, I drizzled dark and white chocolate ganache, but you could also dip in one of these or a smooth caramel or peanut sauce and roll it in sprinkles, nuts, candy bits, etc. Any of those could go in with the popcorn in addition to dried fruit, chocolate chunks, cookie chunks, etc.

Pumpkin!!!

Holy Cow! Work has been cray-cray, thus no updates. The adage "two steps forward, one step back" sums it up nicely. I made the most embarrassing rendition of bread pudding yesterday...and actually served it. Facepalm! On the plus side, the perfect cheesecake made an appearance as did white and dark chocolate mousses. AND my new favorite brownie! Read on!

Fall is here! Well, it was here in Nashville, then the sun decided to get one last punch in. Technically speaking though, the fall equinox has passed, so we are in the fall season. Glorious autumn. When I think of fall, I jump to pumpkin. I love its cheery color, moisture, and versatile flavors. There are a handful of favorites. (You know I couldn't have just one!) Pumpkin pie. Pumpkin cranberry bread. Pumpkin bread pudding. Pumpkin butter. Pumpkin curry soup. Cream of pumpkin. And of course simple roasted pumpkin with butter and nutmeg. When it comes to sweets, sugar and spices are a subtle accent. Pumpkin's natural flavor is really wonderful, and I like to showcase it rather than overpower it.

Pumpkin Cream Cheese Brownies
These brownies are killer. They scream Halloween with their black, orange, and white swirls, especially if you use a pumpkin cutter. These will definitely be making an appearance at our gathering. Now, I'm not fully satisfied with the brownie base, so use your favorite in a 3/4 batch. If you use a box mix, you can use the remaining 1/4 batch to make brownie cookies or muffins. Or eat it raw like a little piggy. *One of the best tricks I learned from Merridee's is to line brownie pans completely with foil, spray, then flour. Chill or freeze your baked nummies. Pull the whole thing out by the foil, unwrap, and cut into portions with little to no mess.*

1. Spread brownie base into a greased and lined pan.
2. Cream 1# cream cheese (room temperature, folks!), 1/2 cup sugar, 2 eggs, and 1 tsp vanilla extract. Spread evenly on top of brownies.
3. Mix 1 cup apple jelly and 1 cup pumpkin butter. Stripe over cream cheese and swirl using a knife, toothpick, or your finger (mmm!).
4. Bake at 350 for about 35 minutes. Pan should jiggle and cream cheese swirls should spring back with light pressure.

If you'd like to take a stab at pumpkin butter, throw some over medium heat, spice as desired, and stir in a sugar, syrup, or juice (apple works best). Stir often and cook for 30 minutes to an hour, depending on how thick you like it.

Alright, kiddies. Some things to look forward to: Root Beer Cake, Apple Cider Muffins, Carrot Cake (my unicorn), and plenty more pumpkin!

I have just finished my first week as the head of Tennessee State University's bakery department. I am very excited and slightly daunted by this position. It's my first opportunity in management for one. Two, the department is brand new. This is somewhat a double-edged sword. Having no previous expectations gives tremendous freedom, which will take some adjusting. I also think everyone is afraid of too much change. For the past couple years, they have been serving prefabricated products or had random employees bake off their box mixes. A major change was needed. Products were overbaked. Oversweetened. Dry. Tasteless. Very bland. No variety. I think the students and faculty deserve better, and I want to bring it to them. Supplies and tools are still in transit. It will take a few weeks to transition and knock out any bugs in my recipes.In the meantime, I'm trying to make the best of what is available and incorporate small changes that will not explode heads. I think last night's dessert option is a good example of how you can make a box mix great. Kind of like Semi-Homemade with Sandra Lee. (I am so jealous of her ever-evolving kitchen, but seriously whose wardrobe matches their decor and table setting?) They have been using a Ghiradelli brownie mix, which is not bad at all on its own. I luckily found a single box of chocolate chips, which became a ganache with the help of a little cream. Before it set I sprinkled the top with chopped pecans and slightly pressed them in. I found a caramel sauce in the coffee shop. A drizzle later, and there you have some rockin' turtle brownies from a box. Booyah.

I'm psyched about this opportunity. It could blow up in my face. It could be the best thing in my professional career. I find the possibilities intimidating, challenging, and exciting. My main goal behind it all is to comfort those students who miss home. I hope to provide a little spark to someone's day. To bring that satisfying "ahh" moment. School is hard; teaching is difficult. I think they deserve a little moment to breathe and send some love to their tummies.

The Significance of Bread

Why is bread so important? The bread of life. Make some bread. Make some dough. Bread & butter. The bread-winner. Bun in the oven. Butter my biscuit. The best thing since sliced bread. The Eucharist. Cakes & ale. Peace! Land! Bread! Bread that this house may never know hunger. Salt that life may always have flavor. And wine that joy and prosperity may reign forever. Bread in all its forms has so many meanings in our lives. Ritual. Remembrance. Celebration. Thanksgiving. Offerings. Why climb on the soapbox? I had an epiphany last night. Lightning struck my brain. Bread is the perfect union of the elements.Flour from the Earth. Our grains and many other ingredients used in breads are birthed by our Mother Earth. In a way, vegetation itself is the elements combined--the soil, rains and dew, heat from the sun, and the air that carries seed.
Hydration through Water. Water is essential to life. Our water is older than we can imagine. It lives on and on, continuing through its cycle. The water that we use is the same water that our ancestors used.
When the yeast is activated and eating up precious sugars, bubbles of carbon dioxide are formed. Air. In naturally leavened bread, yeast in the air travels down to eat your starter. I shared a very interesting 1am conversation with Sous Chef Paul from Eastland Cafe about his 5-year-old starter, lovingly named Stewie.Fire is the baking. Originally bread was cooked by fire, and there has been a resurgence of wood-burning ovens in restaurants, bakeries, and homes. The hearth used to be the center of the home, and I still consider it to be vital.The Aether or void is your intentions entering the baked goods. One simply cannot knead by hand without feeling a connection. Some feel that baking is spiritual, just as many approach any task or craft. I can't remember the movie, but a baker is so sad that she cries all day over her dough. The result is salty, inedible buns. If you bake with sadness or anger, it will stay in your products. However, I have never not felt the healing aspects of kneading.
There is also the moment of enlightenment that is like a super orgasm. My husband loves driving, and I know there is that special moment for him. It's when he is so well connected with his car that it is an extension of himself. And when he drifts, he may as well be dancing or gliding over the road. His joy in driving is parallel to my joy in baking. We all find that niche in which we take great pride and joy.

All of these things brought me to this realization. I honestly started laughing with joy. Like the double rainbow guy! I think that video is hilarious, but I also get where he's coming from. I know not everyone will fully understand this. What really matters is that I do.