Dunkin' Donuts or Starbucks? Either Goes with Homemade Doughboys

Long before Starbucks, long before McDonald's began serving Starbucks-like lattes, there was Dunkin' Donuts.

Dunkin' Donuts is the epitome of the Northeast -- not fancy, just fast and reliable. I can remember on frigid, gray winter days, your eyes would tear and your nose would run from the biting wind while you waited in the line that snaked out the door.

You didn't mind, though, because the girls behind the counter worked with lightening speed. By the time you made it to the register, you were ready to bark out your order: "Yeah, gimme a dozen donuts. Mixed. And I'll take tree cauffees, two wit cream and shugah, and one black." Five seconds later your order was ready.

I was thinking about Dunkin' Donuts this past Wednesday while I was in line at the La Jolla Boulevard Starbucks. A woman in front of me, who was wearing enormous Chanel sunglasses, tried to place an order:

"Um, I'll have a skinny double mocha latte. And I'll have. Umm. Let's see. Are there nuts in the low-fat blueberry muffins? OK. Ummmmm. Does the cranberry bread have flaxseed in it?"

I thought to myself, "Dear God, if she were in the Branch Avenue Dunkin' Donuts right now (where I have stopped a thousand times in my life), the people in line would have physically carried her out the door and left her in the freezing parking lot still holding her debit card.

Branch Avenue Dunkin' Donuts, Providence, RI

I told Jeff the story when he got home, and we started reminiscing about Dunkin' Donuts, gray New England winters, and how many years have passed since we had a donut. Since I couldn't run out to Dunkin' Donuts to get Jeff a jelly stick (they don't exist in San Diego), and didn't really want to make donuts, I did what my mom would do: I made doughboys.

Jeff and I haven't eaten or made doughboys in over 10 years. So when I announced to him that I was making them this past Saturday, he said, “I don't believe it.” “No, really, I am. It’s for a blog event featuring fried sweets,” I said. “I still don't believe it."

It wasn't until I poured the oil in the pan that it sunk in: "Oh, my god, you really are making doughboys," he said.

As I was forming the doughboys, I pulled a hole in the middle of each one. Jeff looked at me, confused. “What are you doin’?” “I’m making the doughboys, hon.” “But why are you making holes in them?” he asked. “Cause my mother always made hole in them,” I said. “Well, my mother never put holes in them. Looks like we got ourselves a doughboy domestic here,” he said.

Imagine, almost 13 years of marriage, and I never knew he liked his doughboys without holes in the middle. So we did what any successfully married couple would do: we made both. Now you decide how you want to make yours.

I'm sending my doughboys to talented bakers Peabody and Helen who are hosting an event called (a la Dunkin' Donuts) Time to Make the Donuts! That's right, they want your sweet, fried treats by Feb. 12th and will post a round-up on the 15th; so hurry!

Doughboys
Makes approximately 8-10 doughboys.
Print recipe only here.

1 pound basic pizza dough
1 cup canola or peanut oil, for frying
ground cinnamon
granulated sugar or powdered sugar

Lightly roll out a room-temperature pound of pizza dough, just enough to smooth it out and make it easier to work with. Don't over-roll or overwork it, or the doughboys won't puff up nicely. Using your hands, form 8-10 doughboys, with or without holes. Don't worry if they're not exactly the same-- they're not meant to be perfectly shaped or uniform in size.

Use canola or peanut oil since they have a high smoke point. Pour oil, about 2 inches deep, into a deep, wide pan over medium heat (or to 350 degrees if you have a deep-fry thermometer). Otherwise, test the heat by dropping a little piece of dough into the oil. It should quickly bounce to the surface and be surrounded by tiny bubbles. Add 1-2 doughboys at a time, making sure they have room to float in the oil. Using tongs, gently flip doughboys in the oil until they puff up, float, and turn golden brown, about 30-60 seconds.

For toppings, either sprinkle with powdered sugar or with a mixture of granulated sugar and ground cinnamon. And make sure to eat 'em while they're hot!

Homemade Basic Pizza Dough
Makes about 2 pounds of dough.
Print recipe only here.

1 packet of active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups of warm water
5-6 cups all-purpose flour
2 tablespoons olive oil

Dissolve in 2 cups of warm water yeast, sugar, and salt. Using a spoon, gently blend. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start. Blend just a little bit with a spoon; then, using your hands, transfer to a floured surface.

Knead well—adding flour if it’s too sticky—until the dough becomes springy and smooth. It should take a good 5-10 minutes of vigorous kneading. It will be soft and silky when done.

Place the dough in a large, clean bowl coated with olive oil or cooking spray, and rub some olive oil on top of the dough. Cover with a clean, dry dishtowel and let rise until doubled in size (at least 2 hours). Once it’s risen, punch it down.

Leftover dough can be stored in the refrigerator for up to 3 days. Coat the inside of a Ziploc bag with some Pam and drop the dough in; that way it doesn’t stick to the plastic. Allow to come to room temperature before rolling out.


Tips for making good doughboys:

*Use the freshest dough possible for lighter, puffier doughboys.
*Make sure the dough is room temperature, not cold.
*Don't overwork the dough when forming the doughboys, or they won't be as light and airy.
*Use an oil with a high heat point, like canola or peanut.
*Don't over-fry the doughboys or they'll quickly become too brown and hard.

You might also like:
Homemade Pizza with Fennel Sausage and Rapini
Spinach, Nutmeg, and Ricotta Calzone
Potato, Rosemary, and Gorgonzola Pizza


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Bam! Snickers Cookies

I was a weird kid. I never ate peanut butter and jelly sandwiches. My mother never had to tell me to straighten my room. And I liked Halloween more for the decorations than the candy.

Except for Snickers. I loved Snickers.

Something about the mix of sweet chocolate, sticky caramel, dense peanut butter nougat, and crunchy peanuts made me swoon. I still remember the house at 101 Pinewood Drive in our neighborhood that gave out the king size Snickers bars to every kid who came by on Halloween.

Bam! That big bar would hit the bottom of your plastic pumpkin. Then you'd have to center it, otherwise your pumpkin would lilt for the rest of the night. After you hit that house, it didn't matter how many Dum Dums or Tootsie Rolls you got. You had scored.

I'm not alone in my Snickers love. According to Wikipedia, "Snickers is the best selling candy bar of all time and has annual global sales of US $2 billion."

Well, they haven't made any money off of me in the last 15 years or so, which is the last time I had a Snickers bar. That is, until this past Saturday when I made Michelle's Snickers Cookies.

I needed a kid-loving cookie and figured Michelle (a mom of four) would know best. She does. When I took the first bite of a warm Snickers cookie, I audibly sighed. They're sweet and rich and studded with chewy melted Snickers chunks.

It brought me right back to my Wonder Woman costume and to 101 Pinewood Dr.

These are too good not to share, so I'm submitting them to Candyrecapper, who has chosen candy as this month's theme for Sugar High Friday.


Snickers Cookies
Makes about 35 cookies.
Print recipe only here.

½ cup sugar
½ cup brown sugar
½ cup butter
½ cup peanut butter
2 eggs
1 teaspoon pure vanilla extract
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 1/2 king size Snickers bars or 9-10 fun size bars, chopped into small pieces

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

Combine the first six ingredients, and mix well with a hand mixer. Add the dry ingredients through the salt, and mix until well blended. Stir in Snickers pieces.

Roll small balls of cookie dough in your hands. If the dough sticks to the palms of your hands, run them hands under a little warm water and continue. Place cookies about 2 inches apart since they spread while baking. Makes approximately 35 cookies.

Bake for 11-13 minutes, or until golden brown and slightly puffy. If baking two trays of cookies at the same time, rotate the pans midway through so they bake evenly.

You might also like:
Chocolate Dipped Coconut Macaroons
Hello Dollies!
Dorothy's Almond Biscotti

Other chocolate-y cookies I covet:
Chocolate Cookies with Peanut Butter Ribbons from Cookie Madness
Double Chocolate Cookies from Technicolor Kitchen
Sweet and Salty Chocolate Chunk Cookies from Bake or Break



Speaking of Wonder Woman, if you're not familiar with Michelle's blog Scribbit, then do yourself a favor and start visiting her. She is one the first bloggers I ever made contact with, and I've become a loyal reader.

She calls Scribbit her blog about "motherhood in Alaska," and says everything she needs to know she learned from motherhood. Even though I'm not a mother or from Alaska, I enjoy Michelle's writing. From heartwarming posts about the funny things her kids say to activites that encourage reading Michelle shows that she can handle all types of situations with grace, intellect, and humor.

You'll learn a lot about life in Alaska (sledding, anyone?) and can brighten Michelle's winter by submitting something to her Winter Bazaar. If you like to read and write, then check out her monthly Write-Away Contests and book reviews.

Finally, she's a blogger who always gives without expecting to receive -- consider her generous Saturday Give-Aways and her sage advice such as this fantastic post on the Five Things Every Blogger Should Know.


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Chocolate Dipped Coconut Macaroons

OK, I have now described over 150 Christmas cookies. I have loved every minute of it, but honestly, I cannot think of another synonym for "delicious," "chocolate-y," "chewy," "festive," or "sweet." I've been to Thesaurus.com so times, they have mailed me a thank you letter.

So here's a short and sweet submission to my cookie event (my Hello Dollies are posted here).

Coconut macaroons--pre-baked.


Coconut macaroons--baked.


Coconut macaroons--dipped in chocolate.


Coconut macaroons--chocolate now dry.


Coconut macaroons--on a dish.


Coconut macaroons--eaten.


Eat coconut macaroons. They taste good.


Chocolate-Dipped Coconut Macaroons
Makes 25-30 cookies
Print recipe only here.

14 ounce bag of sweetened, shredded coconut
2/3 cup sugar
6 Tbsp flour
1/4 tsp salt
4 egg whites
1 tsp pure almond extract

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

In a large bowl, place coconut, sugar, flour, and salt. Mix by hand until well blended.

In a small bowl, combine egg whites and almond extract. Stir the egg-almond mixture into the coconut mixture until it becomes thick and sticky.

To form cookies, use a tablespoon (coated with cooking spray) to scoop up the cookie mixture and round it out with the palm of your hand. Slide the cookie off the spoon on to the parchment lined baking sheet.

Bake at 325 degrees F. for 20-25 minutes, until the tops become light golden brown. They should be crispy on the outside but soft on the inside. Remove from tray and let them cool on a rack for about 15 minutes.

Meanwhile, melt the chocolate by placing 10-12 ounces (about 2 cups) of chocolate of your choice in a double boiler. If you don't have a double-boiler, like me, then fill a small, deep pan with water and bring to a low boil. Place a glass Pyrex bowl over the simmering water, but not touching the water. Add the chips to the bowl. As soon as the chocolate begins to melt, remove the pan from the heat and stir the chocolate with a spoon until it becomes smooth and silky. Note: If the heat is too high or you leave the chocolate on the heat too long, it will become thick frosting (I speak from experience).

Dip one half of the cookie in the melted chocolate, letting excess drip back into the bowl. Place on a rack and allow to cool completely before serving.

You have 5 more days to submit your cookies and become eligible to win Sherry Yard's delicious new cookbook. Click here for details.

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Italian Pizzelle Cookies

My grandmother, Nan, loved to receive shirt boxes at Christmas every year. Not shirts, just the boxes. After Christmas, my mom and I would bring them over her house, where she would stack them in a closet, then insist we sit down at the kitchen table and have something to eat.



Wondering what she did with all those boxes? She used them store her pizzelle cookies. She needed a lot of boxes because she made a lot of pizzelles -- for birthdays, anniversaries, and holidays. It's not just my grandmother, all Italians enjoy them for celebrations.

Pizzelles are round Italian waffle-like cookies made from flour, sugar, eggs, and butter and are typically flavored with anise or vanilla. The name pizzelle comes from the Italian pizze, meaning "flat" or "round."

Believed to be the oldest cookie in Italy, pizzelle have an unusual past. According to legend, in 700 BCE, snakes had infested Abruzzo, in south central Italy, and after they were banished, the townspeople celebrated by eating pizzelle. To this day, they are eaten to celebrate the Festival of the Snakes, now known as the Feast Day of San Domenico.

Pizzelles were originally baked over open fire using irons that were embossed with a family or village crest. Today they are made using a pizzelle iron, which is similar to a waffle iron, but has an attractive floral pattern rather than a grid.



I can still picture my grandmother standing at her kitchen counter making pizzelle. She would pour the thick batter onto the iron, close the long-handled cover, and wait for the sizzling sound of the batter baking. When she lifted the cover, there would be two perfect flower-embossed pizzelle. It would takes hours to make them, and the aroma of anise would perfume her tiny apartment.

Nan is 99 years old and in a nursing home now. Thanks to her son-in-law, my dad, her tradition is alive and well. He recently made a batch and FedExed them to us. Just smelling the anise brought me right back to Nan's little kitchen. She would be thrilled to know that her pizzelle are on my blog for so many people to appreciate; they were her pride and glory.

I'm submitting this, on my Dad's behalf, to Eat Christmas Cookies. Click here to see all of the festive entries, including my mom's Molasses Cookies (the second entry).

You have 14 more days to submit your cookies and become eligible to win Sherry Yard's delicious new cookbook. Click here for details.

Note: Most pizzelle recipes call for anise extract, but Dad uses actual anise seed, which is more flavorful. Remember, you need a pizzelle iron to make these cookies, so click here if you'd like to buy one.

Please see this post for a step-by-step visual guide on how to make pizzelle cookies.


Pizzelle
This recipe makes a thicker, firmer pizzelle--my family's favorite.
Makes 60 pizzelles.
Print recipe only here.

6 eggs
2 cups sugar
1/2 pound butter (2 sticks), melted
2 tsp vanilla extract
1 tsp anise seeds
4 Tbsp baking powder
7 cups all-purpose flour

Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.

Beat eggs and sugar. Add cooled melted butter, vanilla extract, and anise seeds. Sift flour and baking powder in a bowl and add to the egg mixture. Batter will have a dough-like consistency. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.

Dust with confectioner's before serving, if desired.

Pizzelle will last for a couple of weeks if stored in an air-tight container and kept in a cool area.


If you prefer a thinner pizzelle, then follow these instructions:

6 eggs
1 1/2 cups sugar
1/2 pound (1 cup) butter, melted
1 tsp anise seeds or extract
2 tsp vanilla extract
1 Tbsp plus 1 tsp baking powder
3 1/2 cups all-purpose flour

Follow baking instructions from above.

Other flavor options include:

1. Omit vanilla and anise extract and add 2 tsp rum and 2 tsp grated orange peel.
2. Omit vanilla and anise extract and add 1 Tbsp almond extract and 1 cup finely chopped almonds.


If you like Italian pizzelle, then you'll love:

My mom's simple and scrumptious recipe for Italian Pignoli Cookies.

My mother-in-law's fabulous Italian Almond Biscotti dipped in chocolate.


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Hello Dolly Cookies and Memories of Christmas in the Basement

Spending countless hours trapped in a cold, dimly lit basement -- that's what I remember about Christmas.

In fact, it's my favorite memory of Christmas. I don't remember gifts I gave or received (except for my pink Huffy bike in 1979), but I do remember making Christmas cookies with my mom, which we did together for 20 years. Each year, it was a massive project that began in the market, moved to the kitchen, and was completed in the basement.

After numerous trips to the grocery store to buy obscene amounts of flour, sugar, butter, eggs, and chocolate, we would bake for 4-5 days straight, making about 2,000 cookies (that is not hyperbole).


Everyone got a tray of our cookies, including the paper boy. It got to the point that people would make special requests of my mom: please put more biscotti or pignoli cookies on their tray.

My mom never complained; she had the patience of a saint. Even when I added baking soda instead of baking powder (which I did) or dropped eggs down the front of the refrigerator (did that too), she never yelled. She always said something like, "That's alright, honey. It can be cleaned up." Then we would start the recipe over again.

By day three we were dwarfed by stacks of cookies. By day four my mom would begin fretting: “How will we ever get them all done?” Somehow we always did.

After we finished whipping and rolling and sprinkling, we took the finished cookies into the basement and started an assembly line on our old air hockey table. I assembled the trays, mom wrapped them in cellophane, then we'd decorate them with ribbons and name tags.

We would laugh and sing Christmas carols along with Bing and Frank and Rosemary on the radio. We did this till our backs ached and our feet swelled, then we did it some more, fueled by eating the occasional defective pepper biscuit or fig bar that did not make the cut.

My mom still bakes Christmas cookies, but on a much smaller scale. She even FedExes our favorites to us when we can't make it home for Christmas.

My all-time favorite Christmas cookie is the chewy, gooey, chocolately, nutty Hello Dolly. They're ridiculously easy to make (about 10 minutes to assemble and 30 to bake) and guaranteed to please.

They are my first entry for Eat Christmas Cookies. You may submit as many holiday cookie recipes as you'd like by December 24th, (preferably before December 17th so others have a chance to make them).

Click here to see the delicious submissions and here for details on how to participate.

Since a decorative tin filled with Hello Dollies beats the heck out of a sweater, consider giving them for a holiday gift. I'm submitting this to Zlamushka's Spoonful of Christmas, a festive event that asks you to share edible holiday gifts.

Hello Dolly Cookies (also known as Magic Bars)
Print recipe only here.

1/2 cup butter, melted
1 1/2 cups graham crackers (about 8 crackers), ground in a food processor
1 cup semi-sweet or bittersweet chocolate chips
1 cup sweetened shredded coconut
1 cup coarsely chopped walnuts (or pecans)
1 14-ounce can sweetened condensed milk

Preheat oven to 350 degrees F or 325 degrees F if you're using a glass baking dish.

Melt butter in a small saucepan on the stove top.

Place graham crackers in a processor and pulse until they become crumbly. Combine them with the melted butter and place in an 8 X 8 baking dish, patting the crumb mixture down evenly with your hands. Layer the chocolate chips, coconut, and nuts on top of the graham cracker mix. Pour the sweetened condensed milk evenly over the entire mixture.

Bake for 25-30 minutes, or until the top is light brown.

Let cool completely before slicing.

Note: To make slicing the cookies easier, put the cooled baking dish into the refrigerator until slightly chilled. (Thanks, Mom!) Cut into bars or small squares (having a ruler isn't a bad idea). For Christmas trays, my mom places them in those miniature tinfoil coated cookie wrappers--they look festive and won't stick together that way.

Hello Dolly cookie bars are wonderfully versatile. Here are some delicious examples:

Valentina's recipe features a custard.
Lisa's includes cinnamon graham crackers and pecans.
Deb's recipe includes butterscotch chips.

By the way, if you haven't seen them yet, check out the editors' favorite holiday cookie recipes at epicurious.com. Just seeing those gorgeous pictures gets me in the mood to bake!



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Biscotti and My Mother-in-Law

Last week my husband and I went car shopping. The salesman asked if I wanted a car with an Airbag. I said, "No thanks. I already have a mother-in-law."

-from Jokes N Jokes.net

When I Googled mother-in-law jokes the other day, I was stunned at the number of hits I got. Poor mother-in-laws -- they're doomed -- constantly accused of being meddlesome, manipulative, and opinionated. How many of you get along with your mother-in-laws?

I actually do. And I'm not just saying it because she's one of my most loyal readers (she is) or because she makes the world's most delicious biscotti (she does). We really get along.

It's easy to like my mother-in-law. She sends thoughtful, beautifully hand-written cards; she gives willingly without ever expecting to receive; she doesn't complain, even when she should; and she always has freshly baked goods on her kitchen counter to share, just in case someone should drop by.

Since Jeff and I have lived away for so many years these notes, phone calls, and care packages have been our life-lines to our families.

My mother-in-law's packages are precious -- with decorative stickers, ribbons, and bows, they're almost too pretty to open. But when we do, we're never disappointed.

Take our latest package for Halloween. Nestled between sheets of "trick-or-treat" tissue paper, was a bag full of chocolate-dipped biscotti (my favorite mother-in-law cookie) tied up with a wide black and white checkered ribbon. We even received hand written notes on pumpkin-shaped note paper.

She could send care packages with all of Jeff's favorites, but she would never. She always includes something I love too. How many mother-in-laws do that?

These biscotti were the perfect Halloween treat--definitely better than a Snickers bar. They're great for any time of the year, actually.

That's why I'm submitting them to Lydia of the Perfect Pantry, who five years ago created the Drop In and Decorate: Cookies for Donation program. The concept is simple: Invite friends and family to your house to decorate cookies, then donate them to a group of your choice, such as a senior center. If you'd like more information on how to host your own cookie decorating event, then click here.

Also, if you're not familiar with The Perfect Pantry, then pay Lydia a visit. Her site is a treasure trove of culinary information. With one part great recipes, two parts food history, and three parts genuine enthusiasm, Lydia teaches you about basic pantry ingredients such as brown sugar and ketchup and not-so-basic ones such as tahini and epazote. Plus, she lives in RI, my home state, so she gets a gold star.

This biscotti recipe is from Scialo Brothers Bakery in Providence, Rhode Island. Growing up in an Italian family, it's fair to say that I've eaten a lot of biscotti. These are the best. When you bite into one, the exterior is hard enough to make a crunching sound but soft enough that your teeth sink into the slightly chewy interior. And you'll never have a bite without an almond in it, which is the way it should be.

Oh, and Jeff just said, "Don't forget to them they have to dunk it in their coffee!" You simply must dunk them in hot coffee so the chocolate turns all melty and makes your coffee taste like mocha.


Almond Biscotti
Print recipe only here.

1 cup granulated sugar
1 cup brown sugar
2 cups all-purpose flour (King Arthur preferred)
Pinch of cinnamon
1 tsp baking powder
3 Tbsp butter, softened
2 eggs beaten with 3 Tbsp vanilla extract
3 cups whole almonds (skins still on)
Egg wash (egg mixed with a little water)

Preheat oven to 350 degrees F.

Mix the sugars, flour, cinnamon, baking powder, butter, and almonds in the bowl of a stand mixer, or mix by hand in a large bowl. Add the eggs with vanilla as the mixture goes around.

Take the sticky mass out and divide it into sections, rolling each into a log, flattened just a bit, on a baking sheet lined with parchment paper. You should wind up with 3 1/2 logs. It's better to split them between two baking sheets because they spread out slightly while baking. Paint with egg wash.

Bake in a preheated 350 degree oven until firm, but not too hard. Begin checking after 30 minutes; it may take up to 45 minutes.

Remove from oven and let rest for several minutes until they are firm enough to slice on the diagonal. Too little resting time will cause them to break apart while slicing; too long of a resting time will make them difficult to cut without a chainsaw.

The number of biscotti will vary depending on the size of the log and how thick you make your slices. My mother-in-law cuts 1-inch wide slices, which yields approximately 30 biscotti.

Chocolate Dip, optional:
The original recipe is for plain almond biscotti, but my mother-in-law made chocolate-dipped ones this time. If you'd like to dip them in chocolate, then pour a 1 pound bag of bittersweet chocolate chips (or chocolate of your choice) in a double boiler over low heat (if it's too hot, it will cook the chocolate). As soon as the chocolate begins to melt, remove it from the heat and stir with a spoon until it becomes silky. Dip the bottom of the biscotti in the chocolate, letting any excess drip back into the bowl, then place on a rack (with parchment paper or foil underneath it for easy clean-up). You may use a little less or a little more chocolate, depending on how many biscotti you slice. Allow the chocolate to harden completely before removing from rack.

This recipe is from Scialo Brothers Bakery in Providence, RI and was posted by Susan of Food Blogga www.foodblogga.blogspot.com.

A man, his wife, and his mother-in-law went on vacation to the Holy Land. While they were there, the mother-in-law passed away.

The undertaker told them, "You can have her shipped home for $5,000, or you can bury her here in the Holy Land for $150."

The man thought about it and told him he would just have her shipped home.

The undertaker asked, "Why would you spend $5,000 to ship your mother-in-law home, when it would be wonderful to be buried here and spend only $150?"

The man replied, " 2000 years ago a man died, was buried here, and then three days later he rose from the dead. I can't take that chance."

-from Thrifty Fun

You might also like these Italian specialties:

Italian Pignoli Cookies
Italian Ricotta Pie with Pineapple
Olive Oil Cake with Rosemary and Lemon
Penne with Italian-American Gravy, Meatballs, and Sausage
Broccoli Rabe (Rapini) and Sausage Sandwich with Sharp Provolone

Look! More scrumptious biscotti recipes:

Mandy's Chocolate Hazlenut Biscotti
Haalo's Fig Biscotti
Lynnlu's Pistachio Cherry Biscotti
Garrett's (of Vanilla Garlic) Pumpkin Biscotti (featured at Elise's Simply Recipes)

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Missing New England, Finding Solace in Tuscan Torta di Mele

I miss apple-picking in New England. Overall the produce found in Southern California is superior to anywhere we have lived, but just like football, when it comes to apples, you simply can't beat New England. (Sorry Bolt fans.)


New England has scores of picturesque orchards with rolling hills and countless trees. There are few pleasures in life as satisfying as biting into a just picked Macoun apple while standing in the warm sun on a chilly fall New England day.

The first autumn that Jeff and I lived in North Carolina, we planned our annual apple-picking day. When we arrived ready to pick, we were aghast that our treasured McIntosh, Macouns, and Cortlands were nowhere to be found. Instead we had to make due with Red Romes, Galas, and Arkansas Blacks (a hard, tart apple which became my new favorite).

Just as we got used to our apples in the Southeast, we then moved to California and had to learn an entirely new set of apples. Though crunchy, sweet Fujis are probably the most popular apple here, my local favorite is the Pink Lady. Unlike her name, she's quite sassy, just right for an eating apple. Then there's the Winesap, which according to Riley's Farm of Oak Glen, CA, is the "Celebrity Rock Star of Apples." No wonder. It's deep crimson red, super firm and crispy, and assertively tart. Definitely not an apple for the timid.

When my mom's lovely friend Anne gave me an authentic Tuscan recipe for Torta di Mele (apple cake), she said it called for Golden Delicious apples. I was stunned. Of all of the apples I have eaten in my life (and I have eaten a few pecks), I have never eaten a Golden Delicious apple. This is probably because I always associated them with Red Delicious apples -- the tasteless, waxy school cafeteria apple -- the thought of which elicits painful middle school memories.

Since downtown San Diego isn't home to any apple orchards, I went to the supermarket and purchased eight Golden Delicious apples. Expecting them to be bland and mushy, I was pleasantly surprised when my first bite (which snapped with crispness) revealed a mild, juicy sweetness.
Golden Delicious apples don't seem pale to me anymore; they seem delicate. Their soft golden skin is dotted with tiny brown specks and a shy pink blush. They are ideal for eating and maintain their shape well when baked. It's official. I'm a Golden Delicious convert; after trying this Tuscan apple cake, you will be too.

Since the egg whites are whipped and folded into the batter, it makes a lighter cake, yet it's so chock full of juicy, sweet apples that when you slice it, it looks almost custardy on the inside. It's a lovely cake to have with an afternoon tea or even a glass of wine. It's slightly sweet, exceptionally moist, and whole-heartedly satisfying.

I am submitting this post to Andrew of Spittoon Extra, this month's host for the always scrumptious Sugar High Friday, created by The Domestic Goddess. This month's topic is drunken apples, or apples and alcohol. With Golden Delicious apples and Calvados, an apple brandy from Normandy, France, this dessert fits the bill, deliciously.

Torta di Mele (Apple Cake)

Print recipe only here.

4 eggs, separated
2 lbs Golden Delicious apples, peeled and sliced (about 6 apples)
juice of 1 small lemon
1/4 cup Calvados**
1 cup sugar
12 Tbsp butter, melted
1 cup all-purpose flour, sifted
2 Tbsp baking powder (that's correct, I swear!)
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cinnamon

To coat the pan:
1 Tbsp butter
1 Tbsp sugar

Preheat the oven to 400 degrees F.

Place sliced apples in a medium bowl; add lemon juice and Calvados and toss well.

In a medium glass or metal bowl, beat egg whites on high until stiff peaks form, about 5-6 minutes.

In another medium bowl, combine butter, sugar, and egg yolks. Mix with a hand mixer until well combined. Add sifted flour, baking powder, and spices, and mix until well combined.

Fold the beaten egg whites into the batter, then fold in the apple slices.

Coat a 9-10 -inch spring form pan with cooking spray. Add 1 Tbsp of butter in small pieces to the bottom of the pan and sprinkle with 1 Tbsp sugar. Pour the batter on top, and smooth it out with a spatula.

Bake for 10 minutes at 400 degrees F. Then bake for 50-60 minutes at 325 degrees F or until a knife inserted comes out clean and the top is golden brown and puffed up.

**Calvados is an apple brandy available at liquor stores and some supermarkets.

You might also like:
Warm Citrus and Banana Cups
Italian Pignoli Cookies (Pine Nut) Cookies
Italian Ricotta Pie with Pineapple
Olive Oil Cake with Rosemary and Lemon

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Date and Pistachio Scones Without Apple Sauce

I once made a half dozen low-fat cranberry muffins. It was during the no-fat craze of the early '90's. Snackwell cookies dominated grocery store shelves. Back then any time a recipe called for butter you were supposed to substitute apple sauce. I dutifully used apple sauce in my low-fat cranberry muffins. "Rubbery" was probably the best thing I could say about them.

"Rubbery" is never a good thing to say about muffins.

This was not to be my last baking difficulty. Baking requires precision; forgetting one ingredient such as baking soda can completely ruin a dish. Trust me.

My mom, unlike me, has managed to become an extraordinary baker. She even modified her recipes to accommodate the no-fat days of the '90s and the no-carb days of this century without ever sacrificing flavor.

When Joanna of Joanna's Foods announced low-fat baked goods as this month's topic for Heart of the Matter, a wonderful heart healthy food event which she co-hosts with Ilva of Lucullian Delights, I thought I'd give low-fat baking another try. But first, I called my mom. I asked her if she had a recipe for a baked good that had no butter or cream and very little margarine, oil, and egg yolks; she suggested scones.

I noted it did not include apple sauce. Instead, non-fat cottage cheese and buttermilk (which is lower in fat than regular milk) keep the scones moist. I told her I had some fresh, sweet medjool dates I wanted to use. We started brainstorming and came up with a dynamic combination of flavors: dates, fennel seeds, pistachios, and orange zest.

Mom assured me that scones are about “the easiest things you can bake.” They really were easy; the hardest part was having to refer to the recipe 27 times to make sure I didn’t miss anything. I heeded her warnings, most especially the one about not over mixing the batter or it’ll become "like lead."

When I served one of the freshly baked scones to Jeff on Sunday morning, I didn't tell him it was a low-fat recipe. (He remains scarred from an unfortunate incident with an Entemann's fat-free pineapple cheese dessert in 1991.) Not only did he love them, but he also never guessed that they were low fat, well, that is until he read this post.

The savoriness of the pistachios and toasted fennel seeds pair beautifully with chunks of sweet, sticky dates; they are also delicious served with blood orange marmalade (from Mom). Feel free though to choose your own heart-healthy add ins. It's an easy, versatile recipe that I will certainly make again. They were moist and light and helped revive my faith in low-fat baking.


Heart Healthy Date, Fennel, and Pistachio Scones
Print this recipe here.

1 3/4 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt
6 Tbsp Smart Balance, chilled (butter substitute)

1/4 cup non-fat cottage cheese
1/4 cup low-fat buttermilk
1 tsp orange zest
1/2 tsp pure vanilla extract
1 cup fresh Medjool dates, coarsely chopped (about 10-12)
1 Tbsp fennel seeds, toasted

1/4 cup pistachios

Optional egg wash for top of scones:
1 egg, lightly beaten OR 1 egg mixed with 1 tsp low-fat milk, lightly beaten

Simply brush on top of scones before baking for a shinier, softer finish.

Preheat oven to 425 degrees. Place oven rack in the middle of the oven. To toast the fennel seeds, add to a dry skillet over medium heat for 1-2 minutes, until aromatic. Remove from heat and set aside.

In a bowl, whisk cottage cheese, buttermilk, and vanilla; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Mix in orange zest, dates, fennel seeds, and pistachios. Add the buttermilk mixture to the flour mixture and, using a fork, mix until just combined. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on a parchment paper-lined baking sheet leaving about 2 inches between them.

If using, then brush egg wash over the tops of the scones before baking. Otherwise, place in oven.

Bake scones 15 minutes, or until puffed and golden. Once baked, transfer to a rack to cool.

For another easy and tasty low-fat dessert, check out these Warm Citrus and Banana Cups. In fact, I made these the other night and substituted fresh pineapple and mango for the oranges.

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Strawberries and Rhubarb; So Good, They're a National Holiday

You can’t eat rhubarb without strawberries. Sorry. That’s just the way it is. I don’t make the rules; somebody else does. In fact, June 9th has been designated National Strawberry-Rhubarb Pie Day. Check your office calendar; you might actually have the day off.

Growing up on the East Coast, I remember going over my great aunt Pauline’s, where she grew rhubarb along the side of her house. I also remember eating it raw, and scrunching my face up in satisfaction at its impossibly tart flavor. I loved it as a kid, and I still love it as an adult (but not raw, thanks). Just writing about eating raw rhubarb makes my teeth ache (of course it might just be my new whitening toothpaste).

I also remember carrying home bundles of rhubarb that my mom would transform into mouth-watering desserts, of which my family’s favorite was strawberry-rhubarb pie. There was always an exciting anticipation watching my mom roll out the dough, stew the fruit, and make the perfect lattice topping with sparkly sugar crystals on top. Although I would haved treasured a piece, I knew that I didn't have the time this weekend to make one. So, I settled on this easy-to-make, delicious-to-eat strawberry rhubarb sponge pudding.


Though California reigns supreme with many types of produce, it doesn’t offer a lot of tasty rhubarb. In fact, I have never seen it at the farmers’ market. So, I bought some at the supermarket. Though it tasted good, it lacked the crispness that is characteristic of freshly cut rhubarb from home.

Here is Jill Dupleix’s recipe for Rhubarb Sponge Pudding that was featured in the May 2007 issue of Bon Appetit. The only change I made to the recipe was adding strawberries, so I added it to the name as well. It was simple to make and had just the right sweet-tart combination I was desiring. I definitely recommend serving it with softly whipped cream, which cuts the richness of the cakey topping and adds a light, creamy smoothness to the texture. I would also recommend making it in two smaller baking dishes if you want to post on it. That way one can remain intact, and you can eat the other as you go. Not that I would ever do such a thing.

I’m submitting this to Meeta, the birthday girl, who has chosen "Big Birthday Bang!" for her Monthy Mingle. Children and adults would like this dessert, and it could be served in one large dish or in individual dishes.

Since June is also the beginning of swimwear season, you could lighten this recipe, by substituting Splenda for the sugar, Smart Balance for the butter, and low-fat milk for the whole milk. Then, you won’t have to worry about how you look in your birthday suit.

Strawberry Rhubarb Sponge Pudding
Print recipe only here.

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1 cup chopped fresh strawberries
1/3 cup (packed) golden brown sugar
2 tablespoons water

1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk

Softly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces and berries in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream. Makes 8 servings.

Finally, if you really want to bake a pie, then check out Elise's beautiful rhubarb-berry pie with instructions for creating the perfect lattice-top pie crust.

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