Cara Cara Orange & Ginger Scones - Mark Bittman Recipe

Cara Cara Orange & Ginger Scone

The Cara Cara Oranges from the last post? I used one to make these scones - adapted from the Mark Bittman's Scone recipe.

Mark Bittman's basic scone recipe allows for a lot of add-ins and combinations. I had some delicious Cara Cara Oranges, and I think crystallized ginger should be included in Every Single Baked Good on the planet.

These scones aren't very sweet and more like biscuits. In fact, everyone thought they were biscuits when I brought them into the library. I brought strawberry jam - they are good with or without. Mark Bittman calls these Classic Scones and suggests cream and/or jam. These are not Starbuck's-like scones.

My cousin got a bonsai tree for the holiday. It came in the mail and it was from Costco! Who knew Costco sold hot dogs, pizza, crazy amounts of toilet paper...and ships bonsai trees.

When I want items to get golden brown, here is what I usually do: I bake the cookie or scone at the recommended temperature. I set the time for one or two minutes less than the recommended time. Then, I switch the oven from regular heat to convection oven for the last one to two minutes. Convection oven is awesome at blowing air in the oven and browning the scone. I haven't gotten a handle on adjusting recipes to convection only baking...if I do it 100% convection, sometimes they bake to quickly even if I lower the temp by 25 degrees.

I brought the scones to a meeting last week. Along with some New York Times Chocolate Chip cookies (2 dozen...minus one I HAD to eat for quality control purposes). There were six people at the meeting. We ate most of it. :)

Cara Cara Orange & Ginger Scones
Adapted from: Scones, How to Cook Everything by Mark Bittman (page 845-846)

2 cups all-purpose or cake flour, more as needed
1 scant teaspoon salt
4 teaspoons (1 T + 1 t) baking powder
2 tablespoons sugar
5 tablespoons cold butter, cut into pieces
2 eggs
3/4 cup heavy cream
1/2 cup crystallized ginger, cut into small pieces
Zest of one orange
Egg wash or cream: 1 egg or heavy cream

1. Heat the oven to 450 degrees. Mix the flour, salt, baking powder and sugar together in a bowl. Add the butter and use a pastry cutter or your fingertips to cut butter into flour until it has a sandy or cornmeal texture. You can also pulse in a food processor. Then add the ginger and zest to the dry mixture.
2. Beat 2 eggs together with the cream.
3. Quickly mix the liquid and dry mixture. Don't overmix. Turn dough onto lightly floured surface and knead just a couple times to pull the dough together.
4. Press dough about 3/4 inch thick and then cut out circles or cut into squares. I made about 18 smaller circles.
5. Brush the top of each scone with cream or an egg wash and sprinkle with sugar (I used sanding sugar but you can also use granulated sugar).
6.  Bake for 9 to 11 minutes, or until the scones are golden brown.
7. Serve with jam, clotted cream, or other delights.

Gingerbread Pancakes - Mark Bittman

Gingerbread Pancakes

I woke up craving pancakes the other day. And gingerbread. Thus, gingerbread pancakes!

This recipe is from How to Cook Everything Vegetarian by Mark Bittman. It's a great book that I need to use more often. Are you a food blogger? I've finally started taking a photo of the recipe I'm using so I can keep track of things!

These pancakes are fluffy and have a hint of molasses and spices. Fresh minced ginger is added to the batter. When I make these again, I might also add some ground ginger to the mix to amp up the spices.

The liquid includes milk (I used almond milk), molasses and egg yolks. The egg whites are beaten until stiff and folded into the batter.

When you wake up with a craving for pancakes and gingerbread...make these!

Recipe:
Adapted from Mark Bittman's How to Cook Everything Vegetarian
Base: Light and Fluffy Pancakes (page 202) + Gingerbread ingredients


1 cup milk
1/2 cup molasses
2 teaspoon peeled and minced fresh ginger, or 2 teaspoons ground ginger, or 2-3 Tablespoons minced crystallized ginger (I used fresh ginger)
4 eggs, separated
1 cup all-purpose flour
Dash salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
Pinch of ground cloves

1. Preheat griddle or pan. Cook these pancakes more slowly than others as they can burn.
2. Beat together the milk, egg yolks, ginger and molasses in a measuring cup or bowl.
3. Mix the dry ingredients in a large bowl.
4. In a separate bowl, beat the egg whites with a whisk or electric mixer until stiff but not dry.
5. Combine the dry ingredients and milk/yolk mixture. Fold in the egg whites but don't overmix...you can leave streaks of the egg whites.
6. Butter or oil the pan and add batter. Flip when the pancake shows some bubbles, and cook through.

Mark Bittman's Apple Upside-Down Cake

Switch up Mark Bittman's Pineapple Upside-Down Cake with some apples!

Melt 1/2 stick of butter and pour into 8" pan. Sprinkle 1/2 cup brown sugar on top. Then place your apples on top. I used 3 1/2 gala apples.

Wet ingredients: Whisk together 1/2 stick melted butter, 1 cup buttermilk, 2 eggs, 1/2 c sugar.
Dry ingredients: 2 cups flour, 1 t baking soda, 1/4 t salt. Added 1 teaspoon cinnamon for the apple version.

Add the wet ingredients to the combined dry ingredients until incorporated. Spread the batter on top of the apples. Bake at 350 degrees for 50 to 60 minutes. I baked mine for 55 minutes. After 5 minutes cooling, flip the cake out onto a serving plate.

I made this cake about a week ago and it was a yummy breakfast treat. I am really enjoying Mark Bittman's How to Cook Everything. I picked it up at the library and have renewed it...I'll be getting it after my move! My new bookshelf has an empty space, you know... :)

Okay pastry people...what happened here? Big holes due to overmixing? undermixing? I know it is one of them.

Oh well, it'll be my Swiss Cheese-like Apple Upside-Down Cake!

I did enjoy this cake. It was quick and "light" (only 1 stick of butter! hee hee). However, my favorite upside-down apple cake is definitely the Barefoot Contessa's Apple Tartin Cake. That one has more butter and sour cream...and it uses a caramel layer. You should definitely try both!

Recipe:
I adapted mine from Mark Bittman's How to Cook Everything (10th Anniversary Edition) "Pineapple Upside-Down Cake" with Apple Upside-Down Cake, page 915

Mark Bittman's Olive Oil Cake

I can't believe it has been 8 weeks since my last blood donation. The summer is just flying by. September in a few days? What the heck? Last time I gave blood, I brought my own post-donation cookie. This time, I can't have dairy so I made an Olive Oil Cake.

I just picked up Mark Bittman's two classics from the library: How to cook everything and How to cook everything vegetarian. They are going on my wishlist of cookbooks.

This cake was really lovely. It was moist and light. The eggs provide a nice sponge, and the glaze a bit of sweetness. I think you'll like it. And it was a delicious treat after giving blood! :)

I'll try this again with either lime, lemon or grapefruit...I love me the citrus.

Whipping the egg whites separately and folding them into the batter gives this cake a nice lift.

And don't forget...if you can give blood, it is much needed. Jan, the RN, at my blood donor center told me that the percent of eligible donors is now 46% of the population. And of the 46%, only 5% actually donate. So, if you can, please think about rolling up your sleeve to help out! Contact you local hospital or the Red Cross.

Olive Oil Cake
Adapted from Mark Bittman's "How to Cook Everything"

2 c all-purpose flour
1 1/2 t baking powder
1/4 t salt
1/2 c extra virgin olive oil
3/4 c sugar + 1/4 c sugar
4 eggs, separated
1/3 c freshly squeezed orange juice
2 t grated or finely minced orange or lemon zest

1. Preheat oven to 350 degree.
2. Grease two 8- or 9-inch layer cake pans or one 9 x 13 pan. I used 9 x 13.
3. Combine in small bowl: flour, baking powder and salt.
4. Mix together oil, 3/4 c sugar until creamy. Add 4 egg yolks and beat until thick and fluffy (5-7 minutes)
5. Mix in dry ingredients until smooth. Add the orange juice and zest, and stir until blended. The batter will be pretty thick.
6. In a separate bowl, beat egg whites until foamy, then add the 1/4 cup sugar. Beat until soft peaks.
7. I stirred 1/4 of the egg white mixture into the wet ingredients to lighten the batter. Carefully fold in the remaining egg whites.
8. Pour into pan(s). Bake for 35 minutes. If you used rounds, let them cool for 15 minutes before depanning. If you used the 9 x 13 pan, let it cool in the pan. Let cool completely before glazing.

Orange Glaze
1/2 c freshly squeezed orange juice
1 T grated orange zest
1/2 t vanilla extract
3 c confectioners' sugar
Mix together. Glaze the cake.

Recipes:
How to cook everything vegetarian by Mark Bittman, page 852 (has optional glaze recipes)
How to cook everything by Mark Bittman (10th Anniversary Edition) page 914 | glazes on page 919 and 924