Passover Brownies

Photo by Rachel Dedrickson

Today is the last day of Passover, and I am here to report that I failed the no leavened bread rule that goes with the holiday. Big, f-a-t, epic fail. But let’s be honest, I wasn’t really trying – hehe. :) Pizza, anyone?

Nonetheless, we celebrated Passover with family dinner at sundown on the first night of the holiday (April 18). Aunt Julie hosted. The feast entailed gefilte fish, matzo ball soup, matzo, charoset, matzo rolls, salmon, compote, asparagus, and Manischevitz wine (mmm...all the good Jewish food I keep posting about).

I contributed to the evening’s dessert menu (what did you expect?) with Passover brownies and Gram's Sponge Cake. Funny how I am the go-to brownie girl considering my history with these baked little squares. How did that happen? I guess this is the dish I've been practicing the longest.

Well, I messed up the sponge cake (more on this later), but I think I have these brownies nailed down. I'd like to think that the secret to a delicious brownie is Drostie's cocoa. Have you ever tried it? I prefer it over Hershey's.

Anyway, while I get an "F" for giving into leavened bread this year, these brownies get an A++. Next year, give them a go. Or, if you are just in the mood to mix up your usual brownie recipe, this is a sure bet. They taste great!

Photo by Rachel Dedrickson

Passover Brownies

Ingredients:
4 eggs
2 c sugar
1 c melted butter
½ t salt
7 T cake meal (Passover flour substitute)
1 c Drostie’s cocoa
1 t vanilla
1 c walnuts (optional)

Directions:
Beat eggs and add sugar gradually. Add butter and beat well. Mix in dry ingredients and add to mixture. Stir in nuts. Pour into 9 X 13 inch greased pan. Bake at 375 degrees for 20 to 25 minutes (depending on your oven). Cool completely before removing from pan.

Photo by Rachel Dedrickson

Brioche Bliss

Photo by Rachel Dedrickson

I have never been to France, yet I understand how a piece of brioche is something to covet. Brioche is sweet bread made with eggs and butter. It is somewhat cake-like. It's fluffy and buttery all the way through.

But brioche is not just bread. Brioche is an experience! Any decent brioche encounter incorporates honey or dab of raspberry jam and, of course, coffee or tea to wash it down.

Brioche also makes wonderful bread for French toast, which is a breakfast item I intend to tackle later this week.

There is not much else to say except...


Bon appetit!

Photo by Rachel Dedrickson

The Simplest Brioche

From La Tartine Gourmande

Ingredients:

8 3/4 oz (1 2/3 cups) all-purpose flour

2 3/4 oz butter, at room temperature

2 eggs, at room temperature

1 dose dry baker’s yeast (1 Tbsp)

2 Tbsp fine sugar

1/3 cup warm milk

1 pinch salt

1 egg yolk for glaze

Directions:
In a bowl, mix the flour with the yeast, make a hole in the middle.


Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)


Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed.


Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).


Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.


Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.


Preheat the oven at 400 F.


Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.


Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.


Remove, unmold and let cool on a rack.


Enjoy!

Photo by Rachel Dedrickson

Whole Wheat Quinoa Muffins

Photo by Rachel Dedrickson

I ordered a drink. An Americano I think. It was Saturday morning. I was in my comfy cotton knit pants, and an oversized WSU sweatshirt with fluffy Ugg boots – no makeup. My guard was definitely down.

And then it happened.

The pastry case giggled and gleamed at me, and a raspberry scone batted an eye. I was done for.

Was it delicious? Couldn't tell ya. I must have eaten the entire thing while waiting for the barista to call out my drink. The butter-filled triangle was demolished in minutes. Crumbs in the brown paper bag. Did you hear me? Kaput!

I can’t help it. I like adore baked goods. You see, while I've been scouring my favorite food blogs for savory dinner recipes, a baking wish list has appeared in my notebook instead. Lemon scones, red velvet cakes, banana creme pie, almond joy cookies, and rosemary quick breads are a revolving mental slideshow. I suppose there are worse things to daydream about.

My fixation with flour, butter, and sugar is strange. Mom was not and still is not a huge baker. I remember brownies, biscotti, yellow cake from the box, and an occasional chocolate chip cookie graced the granite counters of the kitchen on SE 52nd Place, where I grew up. But baking experiments were not the norm in our household.

This past weekend, I came across Enlightened Cooking written by Camilla Saulsbury. I’m drawn to her photos and posts because, like me, this blogger has an affinity for baking. But what’s more? Her recipes focus on whole foods. Clean food. Or as she calls it, “superfoods”.

How about whole wheat flour instead of white flour? How about adding in quinoa? How about swapping out butter for olive oil? Or how about throwing in some “boom” by stirring a few dried blueberries into the batter?

Yes, I think that sounds like a great idea. A compromise. A way to add some substance to the confection. Sign me up!

These whole wheat quinoa muffins satisfied my baking bug…for now. I’ve been eating them all week as an accompaniment to my morning Hair Bender java fix from Stumpton Coffee. Such a great combination these two! The quinoa muffins are chewy and hardy – with a little touch of sweet. The coffee is mellow, creamy, caramel-based for washing it down.

Photo by Rachel Dedrickson

Whole Wheat Quinoa Muffins
By Camilla Saulsbury

Ingredients:
1 cup quinoa, rinsed in a mesh sieve
2 cups white whole wheat flour (i.e. King Arthur brand)
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dried cranberries or any dried fruit you like (I used dried blueberries)
3/4 cup lowfat milk
2/3 cup honey (or agave nectar, brown rice syrup, or maple syrup)
1/4 cup light olive oil or other neutral cooking oil (e.g., canola, safflower)
1 large egg
1 teaspoon vanilla extract

Directions:
Preheat oven to 350F.

Grease 1 standard 12-cup muffin tin.

Bring quinoa and 2 cups water to a boil in a medium saucepan set over medium-high heat. Reduce to a simmer; cover, and cook 15-20 minutes until water has been absorbed and quinoa is tender. Cool.

In a medium bowl, whisk together flour, baking powder, salt, cranberries, and the cooked quinoa.

In a small bowl, whisk together the milk, honey, oil, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among the prepared muffin cups.

Bake 25-30 minutes until toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

Makes 12 muffins.