Dunk & Crumble

Archives for February 2013

Meyer Lemon Yogurt Mousse

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YOU GUYS.  I’m back with the Meyer lemons again.  I can’t stop won’t stop singing their praises, it seems.  But the things a Meyer lemon can bring!  So many wondrous and enchanting and damn good things.

Things like lemon almond loaf cake.

And dream curd.

And muffins with gingerbread zing.

And mousse!  Moose.  Mousse.  Oui.

See the things?  I want all the things.

Let’s talk about this mousse – about how it’s bright and fresh and amazingly light, both in texture and in life.  Caloric life.  Or whatever.  It’s reduced-guilt mousse!  Is what I mean.

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Baked Coconut Caramel Doughnuts

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Sometimes a girl just needs a doughnut.

Now is one of those times.

It’s not fair, really.  Because, in life, if I see a doughnut, I need to have one.  It doesn’t matter what time it is or exactly how much caramel is involved or how hard my thighs try to tell me to resist – the craving has set.

Don’t get me wrong, I don’t go into any sort of face-shoving-doughnut frenzy — I’m a lady, you guys.  Most of the time.  But once my brain has doughnuts inside it, you’d better believe there will be a doughnut in the near future of my face.  And if glaze or sprinkles are involved? Well then I’m pretty much done for.

There are a number of sources which have fueled my doughnut-brain of late: the newest issue of Saveur (which I haven’t even read yet but HOLY DOUGHNUTS), the bomboloni lady at the Ferry Building (why are you and your pastries so cute and covered with sugar?), and Shutterbean Tracy (girl, what are you doing to me??).

So you see, it can’t be helped.  Doughnuts must be had.  Baked, dipped, had.

Done.  Thank goodness.

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Little Cornmeal Cookies

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They’re  not entirely much to look at, these little cornmeal cookies.  I mean, they’re cute.  Ish.  A nice yellow color.  But no flashy icings or drizzles or nutty mix-ins.  No chocolate to speak of.  These cookies, though, they’re keepers.  They’re interesting (in a not-at-all-snarky way, I mean).  They’re not entirely sweet, but they’re not entirely savory.  More cookie than cracker, but just barely.  Not even close to entirely spiced.  Hints of ginger and cinnamon, but only hints, not slaps.  Because these cookies don’t slap you until they slap you.

You’ll be sitting there on the couch, contemplating washing your hair and wondering why you ever choose a nail polish color other than Essie’s Lollipop (because it just makes you feel the best about life), and you’ll be cautiously sipping your too-hot cup of tea and planning out your grocery list for tomorrow and you’ll want a snack.  Just a little something, to go with your steaming tea.

So you’ll toss a cornmeal cookie in your mouth.  A whole one, because they’re quite small and because who says you have to be dainty, anyway, while you’re sitting on your own couch with crazy hair and tea?  And you’ll start to chew, still thinking about groceries, but then the tiny grains of cornmeal will pop gently under your teeth and the cookie’s soft crumb will yield perfectly and your tongue will do dances with butter, with faint sweetness and traces of spice, and so you’ll stop.  You’ll stop everything but the chewing, reveling in this wondrous little cookie, and when you swallow you’ll feel both happy and forlorn.  So you’ll pick up another cornmeal cookie, and the process will repeat itself.  Again and again, amid sips of hot tea.  Until all of the tea, or possibly all of the cookies, are gone.

Or until somebody rudely (wisely?) snaps shut the lid on the cookie tin (ahem, Ben.  I both thank and resent you.  …Thank you).

Do you prefer your cookies entirely sweet?  Must you always have some chocolate?  Do you even drink tea?  And would you make an exception for a humble little cornmeal cookie?

So many questions.  So many cookies.  The answer, I’m pretty sure, is yes.

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Cocoa Date Truffles

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For you!  Just in time for Valentine’s Day.  I’m setting you up with a date.

I saw that eye roll, missy.  Don’t worry!  This date won’t be boring or bland or jealous of your Days-Of-The-Week underpants.  Nope.  This date is sweet and adorable and unexpected.  Also, this date smells like chocolate.  (Is it just me or does anyone else think I’ve just described the perfect date?)

(Just checking.)

Alright.  I’m tired of date puns.  Let’s just talk about truffles, okay?  I won’t lie to you — if you’re looking to get your deep dark chocolate on this Valentine’s Day, these little babies won’t cut it.  They just won’t.  Why?  Because these truffles are made primarily with dates, not chocolate.  True, they’re rich and luscious and yes, they do take a tumble with some cocoa powder, but I’m just trying to tell you straight — dates are no replacement for chocolate.

If you’re looking for some true chocolate action on the 14th, get into this Flourless Chocolate Cake, or whip up a Brownie Berry Tart.  Maybe make some Devil’s Food Raspberry Drip Cakes?  Chunky Peanut Butter Brownies?  Ooh, or World Peace Cookies!  Chocolate Heart Sandwich Cookies with Whipped Espresso Ganache?  The point is, we’ve got options.

These Cocoa Date Truffles are something different.  They keep us on our toes.  They’re sweet and decadent, dark and yielding, fudgy in texture and complex in flavor.  And so clever, what without any added sugar and all.  (I love sugar, but I’m just saying.)  (I also really love parentheses today, apparently.  Apologies.)

Try it out!  Put yourself out there for a date.  Who knows?  Maybe you’ll be pleasantly surprised (and like, totally fall in love and have babies and puppies and stuff).

(Sorry.  I’m stopping now.)

(Seriously.)

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Devil’s Food Raspberry Drip Cakes

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I mean.  Can I get a yeah girl?

YEAH GIRL.

The day I made these drippy little drip cakes was a day full of lessons.

Lesson 1: Don’t get greedy with the batter.  Stop just over halfway.  Don’t you creep to three-fourths!  Overfilled cupcake tins make everybody sad.

Lesson 2: If your fresh raspberry frosting wants to be thin and loose instead of thick and fluffy, don’t yell at it, alone in your kitchen.  It won’t help and it’s embarrassing.  New strategy: dub the cupcakes “drip cakes” and the runny frosting will look clever and purposeful!

Oh, that?  That’s just my genius at work.  On purpose.

Lesson 3: Nothing tastes better than warm, homemade chocolate ganache.  This lesson takes many, many licks to learn proper.  I love learning.

Lesson 4: Finding streaks of dried cupcake batter on your arm 3 hours later is okay I guess.  Baker’s tattoo.

Lesson 5: Find someone to take these away from your kitchen and home and general mouth area soon otherwise you are in trouble.

Just a few lessons in life, love and cupcakes (redundant), from my little kitchen to yours.  Happy weekend!

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