Vanilla Kipferl

I think I mentioned that when I was leaving America after Pesach, I cleaned out my mother's baking cabinets of things that I could use that were just sitting there. I took back a 7 pound bag of light brown sugar (working my way through!), a bag of chocolate chips, a few bars of chocolate, natural powder, and bags and bags of ground nuts. I thought I won the jackpot with the ground nuts but for a while at least they just sat in my kitchen cabinets. With my moving date fast approaching, I decided I had to make a dent in them somehow. I faintly remembered lots of cookie recipes using ground nuts in the KAF Cookie Companion, so that's where I started my search. I immediately settled on Vanilla Kipferl, an old-fashioned Austrian cookie (in fact, my brother in law commented that these were something his grandmother would make but I think he was just stirring the pot...) made with ground almonds (score!) and dipped in vanilla sugar, a full canister I happened to have sitting around. The dough came together really fast in the stand mixer and I let the dough chill overnight thinking I would bake them the next day. Wrong! I didn't bake these until Friday afternoon when I realized that I hadn't baked anything to bring for my sister. Thankfully, I remembered the kipferl dough and not wanting it to go to waste, started shaping them into their traditional crescent shape. For a recipe so simple and made from so few ingredients, these cookies really went and they were enjoyed by my sister and brother in law although let's just say my niece's tastes aren't nut inclined. These cookies are the perfect accompaniment to tea or or coffee but they'd also be right at home on a dessert table as well. Just make sure not to burn the bottoms ;)

Chocolate Crusted Pumpkin Tart

Thumbing through my brand new copy of Martha Stewart's New Pies and Tarts, this chocolate crusted pumpkin tart immediately jumped right out at me. (The recipe is actually calls for a spiderweb design, making this perfect for Halloween. Since it is neither October nor do I nor my tasters celebrate Halloween anyway, I omitted the piping work.) Although pumpkin is traditionally an American fall dessert, courtesy of Thanksgiving, here in Israel, I do as I please, especially as fresh pumpkin is abounding in the shuk. I had the canned stuff at home and some leftover sour cream and so finally got to work making this. I made the spiced chocolate dough the night before in my mixer-- such quick work!! It chilled overnight until I was ready for it. The pumpkin filling comes together so easily- simply whisk up a bunch of things in a bowl and strain. A word on straining-- it is imperative to get a smooth satiny filling. Do not skip this step! The resulting tart, in my humble opinion, is pretty attractive. The contrast of the dark chocolate and orange really is beautiful to behold, or maybe that's just the baker in me. Again, there were some girls who felt like the spices in the tart were too strong. On the other hand, I had a couple who loved it and one who actually ate most of the tart over a few days because she really loved it. This all could be because I baked this in a 9 inch tart instead of a ten inch tart and so the crust to filling ratio was high, making the spices more apparent, so do as I say not as I do and go for the ten inch tart or feel free to dial back the spices in the crust and filling as you wish. One more thing- be sure to chill the tart before serving. Due to the dairy in the filling, the baked tart can come off as a bit slimy and the time in the fridge will firm it up for you.

Monkey Bread

I promised you a Monkey Bread and I'm finally delivering on that promise. The only things I have to say are, this was worth waiting for and MAKE IT NOW! Redolent of cinnamon babka, this cake is made up of balls of sweet yeast dough coated in cinnamon and sugar. Just the smell is enough to drive you mad. Could you resist that? In true monkey fashion, this cake was actually devoured in mere minutes with girls begging me for the recipe at the end. The recipe itself comes from the new book, Baked Explorations but I adapted it slightly. For starters, I just threw in the margarine without melting it and let the dough do it's thing in the fridge overnight. Works like a charm for me every time. For the coating, I also used light brown sugar as that's what I had on hand. Assembling the cake itself is kind of fun. You just pull off pieces of dough, roll them into little ballies, dip and dump into a greased bundt pan. Then you can let it rise and bake or you can stash it in the fridge for next morning's breakfast, if you please. One pan, though, might not be enough, so consider making two. Or maybe that's just what I'll need to do with over seventy eager eaters around. I think I'd like to try a pumpkin variation or even a chocolate variation, so stay tuned for that. This Monkey Bread is being Yeastspotted!

Rhubarb Ginger Buckle

When I first saw rhubarb in the shuk, my mind immediately jumped to this recipe from Rustic Fruit Desserts. I searched the blogosphere for reviews on this recipe and sure enough, those who had made it gave rave reviews. And so, this Rhubarb Ginger Buckle moved to the top of the list. Thinking I needed sour cream for the recipe, I bought some only to later find out that I needed buttermilk. Instead of just swapping one for the other, I decided to use the rhubarb for something else. The other day, I came home with more rhubarb and buttermilk, all set to make the cake. The only problem now was that I didn't have any crystallized ginger for the crumble topping. Instead of leaving it out, I added some ground ginger to the top. I'm not going to lie, among the girls, this cake was hit or miss. I left a sign for them warning them about the ginger and that it might be too strong a flavor for some. Some absolutely loved it, and some really didn't care for it, declaring it interesting. I guess it all depends on how you feel about ginger. I enjoyed the top and my roommate from last year thought it was the best part. Truthfully, were I to make this cake again, I would use the crystallized ginger or put about 3/4 teaspoon of ground ginger in the topping. The cake itself is moist and tender from the buttermilk and the rhubarb is softened into tart deliciousness. This should be on your must bake list this rhubarb season.

Sour Cream Pound Cake

The other day in the supermarket, I saw a full sized container of sour cream, not the ones that come in the small four packs. Pleasantly surprised, I randomly bought one. I thought it would sit in the fridge until I found a  use for it (I always think I have a million ways to use something, then I buy it and can't remember a single thing I had intended to make with it- go figure). I flipped open Carole Walter's book on coffeecakes and the like and picked out... the Sour Cream Pound Cake. This cake is no frills, just down home, simple but good, cake.  A dusting of powdered sugar would be welcome but not necessary. The crumb of the cake is wonderfully tight and velvety, each slice moist but with a crunchy crust. If you like pound cake, this cake is for you. If you don't, try toasting a slice and serving it with whipped cream and berries or ice cream. Maybe that will convert you. Oh, and you can tell that I'm sort of a pound cake novice as I served the cake upside down by accident. Only afterwards did I realize the rusting appeal of the top. Oh well. No one was the wiser. Most important tip ever: cut out a parchment circle to line the bottom of your tube pan. You'll thank me later.