Hermits

In our house, food has seasons. Not just what's available at the store kind of season, but for us it's also the foods we associate with summer, and with fall. We usually don't eat strawberry short cake in December, nor do we eat pumpkin pie in July. (However, ice cream is fair game all year!)

These hermit cookies are new to my children, but something I remember well from the colder months of my own childhood. They are a soft and chewy raisin spice cookie with a sweet citrus glaze, and my mom would have a tin of them at the ready during the fall and winter seasons, for that afternoon cup of tea or to share with some unexpected holiday guests. Now that I have made them for my family, they will definitely be on the list of seasonal favorites that we look forward to every year. 

Hermits
from Cook's Holiday Baking 2013

1 cup raisins
2 tablespoons finely chopped crystallized ginger
8 tablespoon unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon allspice
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed dark brown sugar
1/2 cup molasses
2 large eggs
1 1/2 tablespoons orange juice
3/4 cup confectioners sugar

Process raisins and ginger in food processor until mixture sticks together and only small pieces remain, about 10 seconds. Transfer mixture to large bowl.

Heat butter in a small saucepan over medium low heat, swirling pan occasionally, until nutty brown in color, about 10 minutes. Stir in cinnamon and allspice and cook until fragrant, about 15 seconds. Stir butter mixture in to raisin mixture until well combined; let cool to room temperature.

Combine flour, baking soda, and salt in bowl. Stir brown sugar, molasses and eggs into cooled butter raisin mixture until incorporated. Fold in flour mixture (dough will be sticky) and refrigerate, covered, until firm, at least 1 1/2 hours or up to 24 hours.

When ready to bake pre heat oven to 350 degrees and line 2 baking sheets with parchment paper or silpat

Divide dough into quarters. Transfer 1 piece of dough to lightly floured surface, roll into 10 inch log. Transfer to prepared baking sheet and use a ruler to neatly square off sides. (each sheet will contain 2 logs) Repeat with remaining dough. Bake until only shallow indentation remains on edges when touched (center will appear slightly soft), 15 to 20 minutes, switching and rotating baking sheets halfway through baking. Let cool on baking sheet for 5 minutes, then transfer to wire rack and let cool completely.

Whisk orange juice and confectioner's sugar in small bowl until smooth. Drizzle glaze onto cooled logs and let sit until glaze hardens, about 15 minutes. Cut logs into 2 inch bars. Cookies can be stored in airtight container room temperature for up to 5 days.
printable recipe

Links: Foodie Friday

Cream Cheese Bran Muffins

Bran muffins always sound boring and healthy and not really tasty, but these are not your typical bran muffin. These are light, full of nutty bran flavor and plump raisins, then topped with a creamy cheesecake like topping. They are perfect with a cup of coffee or tea or as a quick breakfast as you rush out the door.

You could say these muffins have stood the test of time. I've been making them since I got the recipe from my friend Marlene over twenty five years ago, and even my kids still love them so they are definitely on our breakfast treat list.
Not that they need it, but there are plenty of way you could dress them up. You could add a little orange zest to both the batter and the topping for a bright citrus punch, or you could add cinnamon or espresso powder for the perfect afternoon snack with that pumpkin spice latte.

Bran Muffins

1 1/4 cup bran cereal (I use all Bran)

1 cup milk

1/4 cup oil

1 egg

1 1/4 cup flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup raisins (I plump in hot water for ten minutes or so)

Topping:

8 oz cream cheese, room temperature

1/4 cup sugar

1 egg

 Pre heat oven to 375F.

1. In a medium bowl combine cereal and milk; let stand 2 minutes.

2.  Add oil and egg; mix well.

3.Add dry ingredients, mixing just until combined.  Fold in raisins. 

4. Spoon into muffin tin, either lined with a paper liner or greased and floured, filling 2/3 full

Topping:

1.Mix cream cheese, sugar and egg  until smooth and well blended.

2.Drop rounded tablespoonfuls of cream cheese mixture over muffin batter.

Bake 375F for 20-25 minutes.

Makes 12 muffins

By the way you still have a chance to win this awesome Dove Chocolate give away sponsored by my  favorite chocolatier Laura Cryns at Dove Chocolate Discoveries.

Photo- Dove Chocolate

If you haven't entered the Dove Chocolate give away follow the link, you have until Sunday October 24 to leave a comment.

Links: Foodie Fridays @ Designs by Gollum

TWD: Cinnamon Raisin Swirl Bread

Cinnamon Swirl Raisin Bread

This week Susan of Food.Baby picked Raisin Swirl Bread. What's not to like about homemade bread? We really enjoy fresh bread and this buttery loaf was no exception. I made this easy dough on Friday evening and let it rise once, before stashing it in the fridge over night. In the morning the dough was thoroughly chilled and had had the opportunity to rise a second time. I just rolled it out, covered it with the cinnamon and cocoa mixture, sprinkled a few raisins over the dough, and placed it in the loaf pan and let it rise before baking

By the time the kids rolled out of bed there was a loaf of warm cinnamon bread waiting for them. It was great on its own, but a little sweet butter spread over it really made it the perfect breakfast. I was planning on making French toast with any leftovers, but it was gone way to quickly for that. I do think it would make a great French toast or a bread pudding, so next time I'll make two loaves, one for eating and one for experimenting.

Raisin Swirl Bread
Adapted form Baking: from my home to yours by Dorie Greenspan

One package active dry yeast (about 2 1/2 teaspoons)
1/4 cup sugar, plus a pinch
11/4 cup whole milk , warmed to about 90 degrees F.
4 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
one large egg
1/4 teaspoon vanilla extract
grated zest of one half orange
pinch of freshly grated nutmeg
3 3/4 to 4 cups all-purpose flour

For the Swirl
1 tablespoon sugar
2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder
One cup moist plump raisins
3 tablespoons unsalted butter, softened

To make the bread
Put yeast in a small bowl toss in a pinch of sugar and stir in 1/4 cup of warm milk. Let rest for three minutes then stir the yeast. It may not have dissolved completely and may not have bubble but it should be soft.

Working with a stand mixer preferably fitted with a paddle attachment combine remaining milk,the butter and remaining 1/4 cup sugar and mix on low speed for a minute or two. At the salt, egg and vanilla, zest and nutmeg,and mix for one minute. Add the yeast mixture and beat on medium low speed for one minute more.Turn the mixer off and 2 3/4 cups of the flour. Mix on low speed just until you work the flour into the liquids, you will have a sticky mix. If you got a dough hook switched to it now. Add another one cup of flour increases mixes speed to medium and beat The dough for a couple of minutes. The dough should  come together and clean the sides of the bowl,  if not add up to 1/4 cup more flour 1 tablespoon at a time. Keep the mixer speed at media and knead the dough for about three minutes or until it is smooth and has a lovely buttery sheen. It will be very soft much too soft you need by hand.

Butter a large bowl, turn the dough into the bowl and cover the bowl tightly with plastic wrap. Put the bowl in a warm place and let the Dough rise until it is double in size, about 1 1/2 hours. Scrape Dough onto a large sheet of plastic wrap and wrap it and put it in the freezer for 30 minutes. At this point, you can instead refrigerate the dough overnight if that is more convenient.

To make the swirl and shape the loaf:

butter a 9 x 5" loaf pan.
Whisk together cinnamon, sugar and coco .
Put the dough on a large work surface lightly dusted with flour, lightly dust the top of the Dough and roll the dough into a rectangle about 12 x 18". Gently spread 2 tablespoons of the butter over the surface of the doubt sprinkle the sugar mixture over the butter and scatter the raisins over the top.
Starting from the short side of the Dough roll the dough up jellyroll fashion, making sure to roll the dough snuggly. Fit into the buttered pan, seam side down, and tuck the end under the loaf. Cover the pan and loosely with wax paper and sent in a warm place; let the dough rise until it comes just a little above the edge of the pan, about 45 minutes.
When the dough has almost fully risen, Center a rack in the oven and preheat the oven to 375°. Line baking sheet with parchment or silicone mat. Melt the remaining tablespoon of butter and brush the top of the loaf with the butter. Put the pan on the baking sheet and bake the bread for about 20 minutes. Cover loosely with a foil tent and bake for another 25 minutes or so, until the bread is golden and sounds hollow when the bottom of the pan is tapped. Transfer pan to rack and cool for five minutes, then unmold invert the bread and cool to room temperature right side up on the rack.

TWD:Chocolate Oatmeal Almost-Candy Bars

TWD:Chocolate Oatmeal Almost-Candy Bars

 Lillian of  Confectiona's Realm picked Chocolate Oatmeal Almost-Candy Bars for our baking this week. These easy to make bars were bursting with flavor and texture. Brown sugar, oatmeal, chocolate chips, peanuts and raisins made every bite a sweet lovers dream come true. These were rich and chewy like a deliciously unerbaked cookie, while the crunch from the peanuts and struesel was balanced perfectly by the soft chocolaty layer and moist, plump raisins. I could eat handfuls of the individual ingredients by themselves, but together, they made a fantastic bar cookie that disappeared from the pan in record time.

Chocolate Oatmeal Almost-Candy Bars

 from Baking: From My Home to Yours

 For the oatmeal layer:

2½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon ground cinnamon

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups (packed) brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups old-fashioned (rolled) oats

1 cup salted peanuts, coarsely chopped

For the chocolate layer:

 14-ounce can sweetened condensed milk

2 cups (12 ounces) semi-sweet chocolate chips

2 tablespoons unsalted butter

¼ teaspoon salt

1 teaspoon pure vanilla extract

1 cup moist, plump raisins (dark or golden)

¾ cup coarsely chopped peanuts, preferably salted

Getting ready:

Center a rack in the oven, and preheat oven to 350 degrees Fahrenheit. Butter a 9-by-13-inch baking pan, and place the pan on a baking sheet.

To make the oatmeal layer:

 Whisk together the flour, baking soda, salt and cinnamon.

 Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it is soft and creamy. Add the brown sugar and beat for 2 minutes, then add the eggs, one at a time, beating for a minute after each egg goes in. Beat in the vanilla. The mixture should be light and fluffy. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear. Still on low speed, or working by hand with a rubber spatula, stir in the oats and chopped peanuts.

Set aside 1½ to 2 cups of the mixture, then turn the remaining dough into the buttered pan. Gently and evenly press the dough over the bottom of the pan. Set aside while you prepare the next layer.

To make the chocolate layer:

 Set a heat-proof bowl over a saucepan of simmering water. Put the condensed milk, chocolate chips, butter, and salt in the bowl and stir occasionally until the milk is warm and the chocolate and butter are melted. Remove the bowl from the pan of water and stir in the vanilla, raisins (if using), and peanuts.

 Pour the warm chocolate over the oatmeal crust, then scatter the remaining oatmeal mixture over the top. Don’t try to spread the oatmeal, and don’t worry about getting the topping even — this is fun, remember?

 Bake for 25 to 30 minutes, or until the topping is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. Transfer the baking pan to a rack and cool for about 2 hours.

Run a blunt knife between the edges of the cake and the pan, and carefully turn the cake out onto a rack. Turn right side up, then refrigerate for at least 1 hour before cutting.

 Cut into 32 rectangles, each roughly 2¼ by 1½ inches. Makes 32 bars.

Apple Raisin Cake with Caramel Sauce

 It’s officially autumn here in Southern California. They days are lovely and warm and nights are brisk and cool. I can no longer wear shorts and flip flops to Boy Mimi's Friday night football games. I actually need a jacket to stay warm (okay so it’s only a cotton jacket not a parka). I am not complaining - the cool weather is a welcome change. Besides needing long pants and a jacket, the cool weather makes a slice of this moist apple cake, drizzled with warm caramel sauce and paired with a hot drink a great way to celebrate a victory or console yourself after a defeat.

     This cake is one I have been making for many years. It's loaded with apples, raisins and toasted nuts.  The caramel sauce is an old stand by from Julia Child’s The Way to Cook.  It's one I always have on hand to dress up apple, pear and pumpkin desserts in the fall and ice cream sundaes in the summer.

 Apple Raisin Cake with Caramel Sauce

Cake

1/1/2 cup AP flour
½ cup cake flour
½ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ tsp salt
½ tsp freshly grated nutmeg
Pinch each cloves, mace and ginger
1 cup unsalted butter
1/1/2 cups sugar
2 eggs
2 ½ cups peeled chopped granny smith apples
2/3 cup raisin, plumped in 1/3 cup bourbon and drained
½ cup chopped roasted pecans.

Plump raisins: Place raisin in a small pan, add bourbon and heat to a simmer. Turn off heat. Let raisins soak for at least 10 minutes. When ready to use drain, reserving the liquid.

Butter and flour a 9 inch spring form pan.
Preheat oven to 325 degrees F

In a medium bowl mix together the flours, baking soda, baking powder and all spices.

Cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add 1 tablespoon of the bourbon reserved from the raisin, beat until light and fluffy about 30 seconds.

Fold in the dry ingredients, followed by the apples, raisins and nut. Spread batter into prepared pan. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool completely.

While cake is baking make Caramel Sauce:

Caramel Sauce

1 cup sugar
1/3 cup water
1 cup cream
2 tsp vanilla
Pinch of salt

Blend the sugar and water in a 1 ½ qt sauce pan and bring to a simmer, brushing the sugar from the sides of the pan with a pastry brush and water.  Remove from heat and swirl the pan by the handle to make sure all of the sugar has dissolved and the liquid is perfectly clear. Return pan to moderately high heat; cover and boil for several minutes. After a minute or so peek at syrup, when the bubbles are thick uncover the pan.

Continue boiling, swirling the pan by the handle until the syrup begins to color. When it is a light caramel color remove from the heat and continue swirling and the color will darken more. To stop cooking place bottom of the pan in cool water.

Slowly add the cream, which will congeal the caramel. Return pan to low heat and simmer, stirring until the caramel dissolves. Remove from heat; stir in vanilla and salt. Use warm or cooled. Refrigerated in a covered jar, the sauce will keep for weeks.
 printable recipe