Category Archives: baking

Coconut Chocolate Chip Scones – Yes, Please!

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coconut chocolate chip scones_nFry an egg, brew a cup of coffee and serve with these icing-laced coconut scones chock-full of mini chocolate chips. Fuel for a hike on the tundra, a morning downtown or whatever the weekend brings.

Shelf stable items are a staple in our Arctic pantry. Recently we have been experimenting with powdered coconut milk and are finding it to be easily reconstituted and packed with flavor. Friends recommended we add extra virgin coconut oil to our pantry, which ups the coconut flavor.

Armed with the coconut flavors I needed and an intriguing recipe I came across on MyBakingAddiction.com, I was ready to bake.

These scones have the essence of a chocolate dipped macaroon without being overly sweet. Using whole wheat for half the flour makes them more hearty than a traditional scone, while the baking powder helps them rise to epic scone proportions. The recipe is a perfect candidate for making dough the night before and popping in the oven the next morning for an impress-your-friends brunch.

Coconut Chocolate Chip Scones

Ingredients

  • 3/4 cup coconut milk
  • 1 egg
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp unsalted butter, cold, cut into small pieces
  • 1 tbsp extra virgin coconut oil
  • 3/4 cup semi-sweet mini chocolate chips
  • 1/2 cup unsweetened coconut flakes
  • 2 tbsp coconut milk (to brush on top)

For the drizzle

  • 1 cup powdered sugar
  • 2 tbsp coconut milk

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix coconut milk, egg, sugar and vanilla. Set aside.
  3. In a large bowl, mix together flours, baking powder and salt.
  4. Mix butter and coconut oil into flour mixture using a pastry blender or your hands. Do this quickly to avoid melting the butter. Mixture should have pea-sized butter lumps that are evenly distributed in the flour.
  5. Mix wet ingredients into dry ingredients.
  6. Fold in chocolate chips and coconut flakes.
  7. Turn out dough onto lightly floured surface and knead 4 or 5 times.
  8. Shape dough into a 9-inch disk. Disk should be about 3/4 inch thick.
  9. Place disk on parchment-lined baking sheet.
  10. Slice disk into 12 wedges, pizza-style, leaving the dough in place.
  11. Brush disk with 2 tbsp of coconut milk.
  12. Bake for 18 – 20  minutes, till scones are slightly golden brown on edges.
  13. Cool scones in pan.
  14. While scones are cooling, create drizzle by mixing powdered sugar and coconut milk. Drizzle should be consistency of molasses.
  15. Place drizzle in a Ziploc bag. Snip a tiny bit off of one corner.
  16. With a sweeping motion, squeeze out drizzle over scones until you are satisfied with the amount of coverage.

Fall Harvest Cakes

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fall harvest cakes_n

These delectable individual-sized cakes are packed with the flavors of autumn – honeycrisp apples, crunchy pecans, and caramel.

Taking advantage of fruit, vegetables, fish and wild game during times of seasonal abundance is a celebrated part of our kitchen, but it hasn’t always been easy to do so living in the Arctic bush. Back in California, between farmers’ markets and our own modest garden, our kitchen was stocked with ripe, heirloom tomatoes, freshly picked raspberries and peaches so ripe they had to be eaten over the sink (or outside under our peach trees).

Since moving to bush Alaska, we’ve been shipping up frozen fruits and vegetables during our annual summertime shopping. These have been supplemented with “keeper” produce such as  squashes, potatoes, onions and apples. We’ve managed to keep many of our traditions intact by pulling seasonal items from our pantry and freezers at the appropriate times, but we’ve missed enjoying fruits and vegetables freshly harvested from local farms.

This year, we decided to sign up with a CSA (community supported agriculture). Our “local” CSA, Full Circle Farms, is based in Carnation, Washington, nearly 2,100 miles away. Offering freshly harvested organic choices, Full Circle delivers to the San Francisco Bay Area, Idaho, Washington, and to Arctic Alaska! It has been a long time since we’ve had peaches and nectarines as perfectly ripe as the ones Full Circle has been sending, In fact, all their produce so far, from leafy greens to tomatoes to avocados have been spot on.

As part of our order last week, we received honeycrisp apples. This variety is sweet and crunchy with a pleasant tanginess – a balance that seemed begging to be paired with caramel. The pecan topping gives these cakes a savory crunch.

Fall Harvest Cakes

Ingredients

  • 1/4 cup unsalted butter, softened
  • 2 tbsp plain yogurt
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp mace
  • 2 cups shredded apple
  • 1/2 cup coarsely chopped pecans
  • 4-5 caramel candies, or 1/4 cup caramel sauce

Directions

  1. Preheat oven to 350 degrees F. Grease muffin tin.
  2. Cream butter and yogurt.
  3. Gradually add sugar to butter mixture. Beat well.
  4. Thoroughly mix in eggs, one at a time.
  5. In a separate bowl, sift together flour, baking powder, salt, cinnamon and mace.
  6. Gradually incorporate flour mixture to sugar mixture.
  7. Stir in apples.
  8. Spoon mixture into prepared muffin pan.
  9. Bake for 20 minutes.
  10. Sprinkle on pecans and caramel (sprinkle chopped candies or pour on sauce).
  11. Bake for 10 more minutes. Cakes are done when wooden pick inserted in center comes out clean.
  12. Cool on wire racks.

Crunchy, Soft Bolillos

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bolillo n

Like miniature baguettes (each loaf is about five inches long), a bag of freshly baked bolillos from our Arctic bakery is ready to be made into tasty sandwiches or sliced and toasted with olive oil and garlic.

When we return to the road system each summer, we keep a keen eye out for new food ideas to take back to our kitchen in the Arctic bush. This summer, we rediscovered torta sandwiches, prompting me to make a mental note to bake bolillos when we returned to Point Hope.

Bolillos have their roots in Mexico where they are the main ingredient in molettes and tortas – lightly toasted bread topped with cheese (or olive oil and garlic) and sandwiches, respectively. Armed with many tasty sandwich ingredients in our bush pantry – garbanzos for hummus, home-canned smoked salmon, caribou and even duck eggs (for a twist on tortas de huevo) – I looked forward to trying my hand at bolillos for our lunch-time sandwiches. Based on several recipes I found on the Internet, I adapted the recipe below for my Zojirushi bread machine. This bread machine provides yeast with the perfect environment so that dough rises evenly and consistently in our Arctic home.

Bolillos

Ingredients

  • 1 1/2 cups water
  • 1 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 4 cups unbleached all-purpose flour
  • 1 1/2 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1/4 cup cold water
  • 1 tsp cornstarch

Directions

  1. Place first 6 ingredients into bread machine in the order recommended by the manufacturer.
  2. Set on dough cycle. Start machine.
  3. Dough should be smooth, soft and elastic. Adjust amount of flour or water if needed.
  4. Punch down dough and knead briefly on a lightly floured surface.
  5. Divide dough into 10 pieces and roll into balls.
  6. Work dough balls with palms of your hands to form ovals, about 5″ long and 2″ wide in the center. Ends should be tapered.
  7. Place rolls on parchment-lined baking sheets. Cover and let rise for about 25 minutes. Rolls should double in size.
  8. Preheat oven to 365 degrees F.
  9. Mix cold water and cornstarch in a small pot.
  10. Heat mixture to boiling, stirring constantly. Mixture should be thick and clear, about 2 minutes.
  11. Brush each roll with cornstarch mixture.
  12. Slash each roll down the middle, cutting about 1/2″ deep.
  13. Bake rolls for about 30 minutes. Rolls are done when they are golden brown and sound hollow when tapped.
  14. Cool on wire racks.

Coconut Modest Lace Cookies

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modest lace cookies n

Chocolate drizzle sets up on a fresh batch of ultra thin, chewy, crispy, modest lace cookies.

Traditionally, lace cookie dough spreads thin and bubbles while it bakes resulting in a delicate confection marked with lacy holes. I was intrigued with a coconut lace cookie recipe I found posted by Giada De Laurentiis. The cookies in the photo on her post looked simultaneously chewy and crispy and I could easily imagine the coconut flavor layered with the semi-sweet chocolate drizzle. Unfortunately, the reviews on her recipe were terrible (too greasy, too sugary, gloppy, lacking distinct flavor), so I contemplated how I could create a similar cookie while avoiding the pitfalls.

After making adjustments to amp up the flavor and improve the texture, the cookies came out of the oven a tasty winner. Although these very thin cookies crisped up around the edges nicely while remaining chewy, they aren’t very “lacy,” so I’ve dubbed them “modest lace.” The coconut shines through deliciously.

Modest Coconut Lace Cookies

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup all purpose flour
  • 1/4 cup unsalted butter, melted
  • 1 tbsp unrefined coconut oil, melted
  • 1 egg, beaten
  • 1/2 tsp vanilla extract
  • pinch salt
  • 1/2 semi-sweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F.
  2. Line two baking sheets with parchment paper. Set aside.
  3. In a large bowl, thoroughly mix together sugar, coconut and flour.
  4. Mix in butter, coconut oil, egg and vanilla to coconut flake mixture.
  5. Drop batter by teaspoonful on baking sheets. These cookies spread, so give them a couple of inches to do so.
  6. Bake cookies for 8 minutes. They should be golden brown in the center and darker brown on the edges.
  7. Slide parchment paper with cookies on it onto wire racks to fully cool.
  8. When cookies are cool, melt chocolate chips in a double boiler. Use a fork to drizzle chocolate onto cooled cookies.
  9. Let chocolate set before serving. Pop the cookies in the freezer to set the chocolate faster.

Makes two dozen cookies.

Cloudberry Cheesecake Cookie Bars

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oat wheat aqpik bars_n

Make these! Really, we couldn’t believe how good these jam-and-cream-cheese bars came out. You’ll have to patiently wait while they chill in the refrigerator to get the most flavor. 

The end of our school year provides us with an education on amounts over or under-ordered in our annual shopping. We ended up a little short on all-purpose flour and a little heavy on whole wheat. The challenge with 100% whole wheat is the heaviness and denseness it lends to baked goods. Mixing finely chopped nuts into the whole wheat crust and layering lighter flavors on top solved the problem in a delicious way.

This recipe would work with any jam. Of course, we love cloudberries and as long as we’re in the Arctic these delicious, rare berries will be our fruit of choice.

Cloudberry Cheesecake Cookie Bars

Crust

  • 1/4 cup pecans, finely chopped
  • 2/3 cup whole wheat flour
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Cheesecake layer

  • 8 oz. cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Top layers

  • 1/4 cup granulated sugar
  • 1/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup pecans, finely chopped
  • 4 tbsp unsalted butter, melted
  • 2 cups cloudberry jam

Directions

  1. Preheat oven to 350 degrees F.
  2. Butter 8 x 8 inch glass baking dish. Set aside.
  3. Mix crust ingredients until coarse meal forms.
  4. Press crust mixture into bottom of glass baking dish.
  5. Bake for 15 minutes, or until edges are lightly browned.
  6. Prepare cheesecake layer while crust is baking.
  7. Beat cream cheese, sugar, egg and vanilla until smooth.
  8. Pour cream cheese mixture evenly over baked crust.
  9. Return baking dish to oven and bake for an additional 25 minutes, until layer sets.
  10. Mix the remaining ingredients for top layer (except jam) until crumbly.
  11. Evenly and gently spread jam over cream cheese layer taking care not to disturb the cheese layer.
  12. Sprinkle crumble on top of jam.
  13. Return to oven and bake for another 20 minutes, or until top begins to turn golden brown and jam bubbles.
  14. Let cool completely in the pan on a wire rack.
  15. For best results, chill pan in the refrigerator for several hours or overnight before cutting.

Cloudberries, also called aqpik in the Eskimo language of Inupiaq, are a sublimely sweet, berry that grow in the extreme north. Read more about them in these articles:

Cloudberry Country

Cloudberry Syrup

Cloudberry Cake

Cloudberry Sorbet

Coconut Aqpik Thumbprints

The Year-End Pantry: Applesauce Caramel Cookies

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Applesauce carmel cookies_n

Wrapping up another year in the Arctic before we go to our summer home in Seward, these caramel-topped applesauce cookies were a terrific way to work through the last of our supply of applesauce. 

A few lonely jars, bottles and boxes remain atop the cabinetry that lines the walls off our kitchen. Over five meters (sixteen-and-a-half feet) of uninterrupted shelf space that in August was packed tight to the ceiling with everything from chocolate to olives to nuts to jarred jalapenos is now mostly space. The remaining jars of salsa, soy sauce, sun dried tomatoes, Cholula and assorted other items stand like lonely sentinels overlooking our kitchen. It is the same throughout our house as freezers and pantries that had once been packed and piled with nine months worth of food are now nearly empty. And while our spice racks look full, it’s a deception. Many of the bottles are empty or nearly so. Our bulk order for next year went in to Penzeys Spices last week.

Applesauce is a healthful moistening agent in a number of baking recipes. It’s also terrific in oatmeal, as a blintz topping and in pancake batter, and makes for a light snack on its own. When we lived within driving distance of Northern California’s Apple Hill and the numerous orchards there, we made our own applesauce. Up here, we annually purchase a couple of cases of Tree Top Organic from Costco. The cookies in this recipe feature the fall flavor of applesauce in a light, soft cookie. The crunchy carmel-flavored topping adds another layer of sweetness and texture.

Applesauce Caramel Cookies

Ingredients

  • 2  1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground mace
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 1 cup applesauce
  • caramel topping (see below)

Directions

  1. Preheat oven to 375 F.
  2. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and mace.  Set aside.
  3. Cream sugar and butter together.
  4. Add eggs and applesauce and mix well.
  5. Add in dry ingredients and mix until well incorporated.
  6. Drop tablespoons of batter onto parchment-lined baking sheets, 1 – 2 inches apart.
  7. Bake for 8 – 10 minutes, until edges of cookies begin to become golden brown.
  8. While cookies are cooling, prepare topping.

Caramel Topping

Ingredients

  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract

Directions

  1. In a medium saucepan over medium heat, combine butter, heavy cream, brown sugar and granulated sugar.
  2. Cook, stirring occasionally until mixture just begins to boil and the sugars are melted.
  3. Remove from heat.
  4. Stir in vanilla.
  5. Scoop caramel mixture from pan with a teaspoon and drip onto cookies.
  6. Let caramel topped cookies fully cool before enjoying them.

Makes 3 dozen cookies.

Recipe adapted from Chef In Training

The Tropics Meet The Arctic

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Coconut Aqpik cookies_n

Sometimes a small batch of cookies is all you need. These thumbprint cookies combine the creamy sweetness of Arctic cloudberries with the tropical essence of coconut in an airy confection.

Sorry to temp you with a berry that rarely sees a latitude much south the Arctic Circle. Our favorite berry has yet to be cultivated on any large scale as far as we know, but almost any jam could serve as a substitute in these cookies. Perhaps there is an equivalent rare berry from another interesting part of the world you could taunt us back with?

Read more at Cloudberry Country, Cloudberry Freezer Jam, Cloudberry Cake,  and Cloudberry Sorbet.

Coconut Aqpik Thumbprints

Ingredients

  • 1/4 lb. unsalted butter, room temperature
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1/3 cup coconut flakes
  • cloudberry jam (or jam of your choice)

Directions

  1. In a stand mixer fitted with paddle attachment, cream together butter and sugar.
  2. Mix in vanilla.
  3. With mixer on low speed, slowly add flour and salt to butter mixture. Mix until dough comes together.
  4. Roll dough into about 1-inch balls.
  5. Get a bowl ready with egg wash and a plate ready with coconut flakes.
  6. Dip each ball into egg wash.
  7. Roll each ball in coconut.
  8. Place each cookie on parchment-lined baking sheet.
  9. Press an indentation into each cookie. I used the handle end of a silverware knife.
  10. Fill each indentation with jam.
  11. Bake cookies for 20 – 25 minutes, until coconut is golden brown.
  12. Cool and serve.

Makes 15 cookies.

Inspired by Rice Flour and Cardamom

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cardamom rice cookies_n

Light rice cookies with a pinch of cardamom give zest to your afternoon tea or coffee.

Dreaming about the fun of making udon noodles and mochi stuffed with adzuki bean paste caused me to impetuously purchase 25 pounds of rice flour during last year’s annual shopping trip… without having first researched how to make these items. Turns out, udon is made with wheat flour and the rice flour used to make mochi is a sweet rice flour. I now had 25 pounds of flour with no inspiration! A “no inspiration item” often transforms itself into an inspiration in our kitchen. We’ve learned that rice flour is a much better thickener in stews and soups than wheat flour or corn starch. We’ve also learned that rice flour makes light and airy cookies. When matched with the exotic flavor of cardamom, you’ve got a trip to India during your afternoon tea!

The original recipe was for Persian rice cookies. The recipe came out way too crumbly. I set the dough in the refrigerator and contemplated how to fix it. With the addition of a couple more eggs, the cookie dough was very soft and looked like scoops of vanilla ice cream while it waited to be baked. Our initial test for the cookie is dough flavor… yum. Again, it was very light with a punch from the cardamom. After they were baked and fully cooled, they were as delightful.

Cardamom Rice Cookies

Ingredients

  • 1  1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tbsp orange extract
  • 3 cups rice flour
  • 5 eggs
  • 1 cup unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 2 tbsp superfine sugar
  • 1 tsp ground cardamom
  • 2 tbsp poppy seeds

Directions

  1. Combine granulated sugar and water in small pot over medium heat.
  2. Bring mixture to a boil, stirring well to dissolve sugar.
  3. Reduce heat and summer for 7 – 10 minutes. Mixture should thicken and reduce to about one cup.
  4. Remove from heat. Stir in orange extract and set aside.
  5. In a medium bowl, stir together rice flour and cardamom. Set aside.
  6. In a bowl of a stand mixer, whisk eggs with superfine sugar until smooth.
  7. Add butter and oil to eggs and beat until fluffy.
  8. Add flour to butter mixture, mix until incorporated.
  9. Gradually add in one cup of the sugar syrup and beat well with mixer.
  10. Place the dough in a container, cover with a plastic wrap and refrigerate for about six hours.
  11. Pre-heat the oven to 350 degrees F and line two baking sheets with parchment paper.
  12. Use a cookie scoop to drop out rounds of dough onto baking sheets. Flatten drops slightly with the back of the cookie scoop.
  13. Sprinkle poppy seeds on top of each cookie.
  14. Bake for 12-15 minutes. Bottoms of cookies will be lightly browned.
  15. Remove from the oven and gently place on the cooling racks.

Makes 4 dozen cookies.

Easy Wheat Bread with Complex Flavors of Coffee, Cocoa and Honey

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brown wheat_n

Tasty wheat bread with subtle flavors of coffee and chocolate goes well with both savory and sweet accompaniments.

While the all-purpose flour stores in our pantry are diminishing, we still have an abundance of wheat flour. The exceptional wheat bread we made earlier this year was fabulous, but it is time and labor intensive. This weekend called for a loaf with more “auto-pilot” in the directions – and more of the work being done by our trusty Zojirushi bread machine. We found a well-reviewed recipe that included wheat flour. After sampling a slice of the finished product with butter and honey, we both agreed it was a delicious addition to our bread rotation.

Infused Wheat Bread

Ingredients

  • 1 1/4 cup water
  • 1 tsp coffee extract
  • 1/4 cup honey
  • 2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 1/2 tbsp unsalted butter, room temperature
  • 3/4 tsp salt
  • 1 tbsp unsweetened Dutch processed cocoa powder
  • 1 tbsp granulated sugar
  • 2 tsp yeast

Directions

  1. Place ingredients in the bread machine pan in the order recommended by the manufacturer and select regular bread setting.
  2. Start machine and relax while the machine does the work!

Recipe adapted from Allrecipes.com.

Moist Mocha Cake with Chocolate Drizzle (and a Powdered Sugar Experiment)

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mocha cake_n

Both the chocolate cake batter and the frosting have an essence of coffee which adds an element of complexity. Eggs and buttermilk make this cake moist and rich. 

The frosting for this decadent cake included an experimental element inspired by the fact that we’d run out of powdered sugar. Based on Internet research, I found  that powdered sugar could be created by putting granulated sugar and a little cornstarch in a blender for 15 minutes. We employ an immersion blender with a nut grinder attachment for these kinds of jobs. After about seven minutes, I decided the sugar looked powdered. The flavor of the frosting was spot on, but the slight graininess proved otherwise. Next time, I’ll muscle through the whole 15 minutes – or ship up enough powdered sugar to last the whole season in the bush.

Mocha Cake

Ingredients

  • Butter for greasing the pans
  • 1  3/4 cups all-purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 3/4 cups dutch processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 3 eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 3 tsp coffee extract
  • Mocha Buttercream Frosting, recipe follows

Directions

  1.  Preheat oven to 350 degrees F.
  2. Line two 9-inch springform pans with parchment paper. Butter and flour pans. Set aside.
  3. Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into mixing bowl of a stand mixer fitted with a paddle attachment.
  4. Mix on low speed until combined.
  5. In a second bowl, mix together buttermilk, oil, eggs, vanilla and coffee extract.
  6. With mixer on low speed, slowly pour wet ingredients in with dry.
  7. Pour batter into two pans, evenly divided.
  8. Bake for 35 minutes, or until cake tester comes out clean.
  9. Cool cakes in pans for 30 minutes.
  10. Finish cooling completely on wire racks.
  11. Place one cake, flat side up, on a cake pedestal or flat plate.
  12. Spread top of cake with frosting.
  13. Place second cake, flat side down, on first frosted cake.
  14. Spread remaining frosting evenly on top and sides of cake.

Buttercream Frosting

Ingredients

  • 6 oz. semi-sweet chocolate chips
  • 2 sticks (1/2 lb.) unsalted butter, room temperature
  • 1 egg yolk, room temperature
  • 1 tsp. vanilla extract
  • 1  1/4 sifted confectioner’s sugar
  • 3 tsp coffee extract

Directions

  1. Melt chocolate chips in a double boiler. Stir until smooth. Set aside to cool.
  2. Cream the butter in the bowl of a stand mixer with a paddle attachment, about 3 minutes.
  3. Add egg yolk and vanilla. Continue beating for about 3 minutes.
  4. Turn the mixer to low and gradually stir in confectioner’s sugar.
  5. Beat until smooth and creamy.
  6. Mix in melted chocolate.
  7. Add coffee extract and mix until smooth.
  8. Spread immediately on cooled cake.

Recipe adapted from Food Network