Coffee Jello & Coffee-Break Muffins (Wake Up Care Package)

Question: How can you help friends turn from night people into early morning people?
Answer: Caffeine.

I have some friends who switched their work schedule and now start really early in the morning. By the second day of the new schedule, it looked like everyone just got off a transatlantic flight and had some major jetlag.

So, I made a Wake Up Care Package. Everything with sugar. Everything with caffeine. That's how I roll. Well, that's how I gift.

I made Coffee Jello. Since I first created and posted this recipe, it has been much clicked on and made. And I must say, It. Is. Fantastic. If you are a coffee drinker, you'll like it.

I also made Dorie Greenspan's Coffee-Break Muffins.

The only problem with this care package is that as I was preparing it for delivery, I kept eating the end pieces of the Coffee Jello and had to try one of the muffins (quality control people, quality control). But I don't drink caffeine so I got so. freaking. wired. My heart was racing and I was talking a mile a minute. I already talk fast, so I was like that "vintage" FedEx commercial guy.

Then I got a big headache and remembered why I don't have caffeine. Anyway, make these treats for a friend (who is accustomed to caffeine) as an edible wake up call.

P.S. Come back on Saturday as I lurch toward my 40th birthday. I'll be 39 8/12 and I'll be having another giveaway!

Recipes:
Coffee Jello (blog entry and printable recipe)

Coffee-Break Muffins
Adapted from Dorie Greenspan
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
8 tablespoons unsalted butter, melted and cooled (1 stick)
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup mini chocolate chips (I added)

1. Preheat oven to 400°. Prep 12 muffin cups.
2. In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
3. Stir in the brown sugar, making sure there are no lumps.
4. In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined. (I used Starbucks VIA (one packet). Since the coffee needs to be cool, I used about 1/3 cup boiling water, mixed til dissolved, and filled it with 2/3 cup cold water.)
5. Add mini chocolate chips. Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don't overmix.
6. Scoop into muffins. I use an ice cream scoop.
7. Bake for about 20 minutes, or until a pick comes out clean. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Peanut Butter Chocolate Chunk Cookies, or Countdown to 40 Giveaway - I'm 39 7/12 years old!

Happy Pre-Birthday.
To me.
Damnit.

I'm turning 40 in five months. I'll be honest with you and say I'm a little weirded out by this one. I'm THAT person who just loves birthdays. But this one is taking some getting used to...although I just heard 40 is the new 30.

So, to get into the groove, I'm starting the birthday celebration NOW. In my 30's.

I'll be giving something away each month before my December 7, 2010 birthday.

And don't I know how to get this party started? Yes, by buying myself this cool serving tray at Crate & Barrel. Only $9.95! I'm frugal and 39 7/12!

For the "5 month" countdown, I'm giving away a $39 7/12 Amazon gift card to one lucky winner! ($39.58 US Dollar gift certificate to Amazon.com) To enter, just leave a comment (if you aren't connected to a blog, leave your email address). Deadline is Tuesday, July 13, 2010 at midnight PDT. **Updated: Contest is closed. Congrats to Vicki #8 who won!**

Here are 39 7/12 peanut butter chocolate chip cookies!

Recipe:
I've made these Peanut Butter-Chocolate Chunk cookies before, but they are a true favorite. This time, I used Cadbury Dark Chocolate Chips that my cousin brought back from a trip to Ireland.

Peanut Butter-Chocolate Chunk cookies (adapted from Everyday Food - Martha Stewart empire)

My printable recipe here

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky) (I used Jif smooth. I really like the smooth PB for this recipe)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar (I've made it with both light and dark brown sugar)
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks (I've used Nestle chips, chunks and Cadbury dark chocolate chips...all with delicious results!!)

1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. With a Kitchen Aid and paddle, beat peanut butter, butter, and sugars until light and fluffy...about 3 minutes. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
2. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. I used half-sheet pans and a Silpat or parchment paper. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Strawberry Shortcake Cake

Sorry I haven't been posting much lately. Lots of stuff going on...in addition to the World Cup's games at 4:30 am, my usual baking time. I apologize for missing several Tuesdays with Dorie weeks, and hope to get back into the swing of things soon. And special thanks to a few readers who sent me emails asking if I was okay! That was so thoughtful!

Remember Team Dave and the Los Angeles Marathon? I brought this lovely dessert to the post-marathon party. It's a great summer cake for a casual dinner party or way to highlight beautiful strawberries!

I adapted the recipe from Sky-High: Irresistible Triple Layer Cakes by Alisa Huntsman. Man, you have to get this book. It is Delicious with a capital D.

This cake is light (made with cake flour) and just delicious. Get her book for the filling which includes rose water. I didn't do that for this version, just macerated some strawberries in sugar.

Here is the Sky-High cake in three layers...see post here.

I've make this in a 6" triple layer before and it is quite lovely, but does NOT travel well at all. So this time I decided to make two 8" layers and assemble it at the party. Nothing like pulling out a whisk at the party...makes you look like a baker! :)

Strawberry Shortcake Cake
Adapted from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman, page 89

Cake:
5 tablespoons unsalted butter, room temperature
3/4 cup plus 2 tbsp sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups cake flour
2 1/2 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk

1 1/2 - 2 cups heavy cream

Fresh Strawberry Filling (See the book for this recipe that includes rosewater...I just macerated some strawberries with sugar)

Whole strawberries, for garnish

1. Preheat oven to 350 degrees. I made mine with two 8" cake pans. The original recipes calls for three 6" pans.
2. Cream butter, 3/4 cup sugar and vanilla in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each addition.
3. Sift together cake flour, baking powder, and salt.
4. Add dry ingredients to the batter, alternating with the buttermilk in 3 additions. Divide among the prepared pans.
5. I don't remember how long I baked my 8" pans. The 6" pans bake for 20-25 minutes. I pulled them out when a toothpick came out clean. I let them cool for 10 minutes and then cooled them on a cake rack.

Assembly:
1. In a large chilled bowl, whip the cream with the remaining 2 tbsp of sugar until stiff.
2. Assemble the cake with cake, strawberries, whipped cream and repeat. Finish with your best strawberries on top. Enjoy!
Again, the book has a recipe for fresh strawberry filing that includes rose water.

Mini Strawberry Shortcakes

California strawberries are exploding all over the Farmer's Market. A three-pack of deliciousness runs $5 - $8. Yum!!

So what to do to showcase these lovely fruits?! Strawberry shortcake!

I used the Tartine (delicious San Francisco bakery...a must-go on any trip up North) recipe for the biscuits from their cookbook, Tartine.

These biscuits come together in no time! Cut in some butter, mix in heavy cream, pat out the dough, cut and brush with sugar. Easy peasy!

I split the biscuit, layered in some strawberries (macerated in sugar for 15 minutes), and some whipped cream (with a little sugar and vanilla).

The Tartine recipe makes 6 four-inch biscuits but I used a small circle cutter and got 15 minis. Serving them in cupcake liners makes it easier for my co-workers to grab (I did put out forks).

Mini strawberry shortcakes. Summer fruit delights. And isn't this cake stand awesome? I'm borrowing it from my cousin...who may never see it again! :)

Recipe:
Click here for printable recipe
Adapted from Tartine, page 116 (Amazon or WorldCat)
Mixed-Berry Shortcakes - Be sure to pick up the book to get their berry-caramel sauce!

Biscuits
2 1/2 C + 2 T (12 1/2 oz) all-purpose flour
1 T baking powder
1/4 c sugar
3/4 t salt
7 T unsalted butter, very cold
1 C heavy cream, very cold
Extra cream and sugar for the tops

1. Preheat oven to 425 degrees.
2. Sift flour, baking powder, sugar and salt in a mixing bowl.
3. Cut butter into small pieces, and cut butter into dry ingredients. I used a pastry blender, but you can use 2 knives or your fingers to get pea size pieces of butter.
4. Make a well in the center and pour in the cream. Gently mix the dough together with a wooden spoon or your hands. Don't overmix...it'll look shaggy.
5. Turn the dough onto a floured surface and roll out to 1-inch thick. I didn't have time for a roller so I just patted it out. Tartine uses a 4-inch circle cutter (for 6 circles). I used a small 2-inch circle cutter and got 15 biscuits.
6. Place biscuits on baking sheet (I placed on a Silpat) and brush tops with heavy cream and sprinkle with sugar.
7. Bake until golden, 10 to 12 minutes.

For my shortcakes, I cut about a pint of strawberries and macerated them in some sugar - amount of sugar depends on the sweetness of your strawberries. I whipped some heavy cream (about 1 1/2 cups) and with sugar and vanilla (to taste). Assemble and serve immediately or within a few hours. I assembled mine at 6:30 am, drove to work, stuck them in the fridge and served them at 11:00 am for a coffeebreak/pre-lunch treat. :)

SoNo Bakery Brownies - John Barricelli

SoNo Brownies

The nice guy on Everyday Food and Everyday Baking, John Barricelli has a new cookbook, The SoNo Baking Company Cookbook, named for his South Norwalk, Connecticut bakery.

My friend, Mary of Popsicles and Sandy Feet has even been to the bakery! Since it is a little far for me to drop in, I made the SoNo Brownies on page 86 of his book.

This is a really easy recipe. Quick and easy. You make it in a pot, not a KitchenAid. I love making stuff on the stove. It makes me feel like I'm actually cooking...since I do very little real cooking. :)

Made with cocoa and chocolate chips, this is a nice and rich brownie.

These were a big hit at work. I really liked them and will make them again for sure.

Recipe:
Click here for printable copy
Adapted from The Sono Baking Company Cookbook: Amazon or WorldCat (see if your library has it)

SoNo Brownies
1/2 c all purpose flour
1/2 c unsweetened cocoa powder (I used Penzy's Dutch cocoa)
1/2 t salt
1/4 t baking powder
Pinch of baking soda
1/2 c (1 stick) unsalted butter
1 c sugar
1 T light corn syrup
2 large eggs, room temp (To bring them to room temp quickly, place in a bowl of warm water for 5-10 minutes)
1 T vanilla extract
1 C semisweet chocolate chips (I used Nestle semi-sweet chocolate chips)

1. Use an 8-inch square baking pan. Butter or spray. I lined mine with parchment paper.
2. Preheat over to 350 degrees.
3. Whisk together flour, cocoa, salt, baking powder and soda.
4. In a medium saucepan, melt butter over low heat. Remove the pan from the heat. Add the sugar and corn syrup, whisk to combine. Whisk in the eggs, one at a time. Whisk in vanilla.
5. Fold in the dry ingredients. Fold in the chocolate chips. Don't overmix.
6. Pour into pan, smooth the top. Bake until toothpick comes out clean, about 30 minutes.
7. Cool in pan and then eat!! Enjoy!

Chocolate Espresso Cupcakes & Mascarpone Whipped Cream Frosting

Chocolate Espresso Cupcakes with Mascarpone Whipped Cream Frosting

Sweet Valley High books started in 1983. I was 13 years old and made my mom buy countless books for me. Yeah, I've always been into chick lit and the RomCom. Anyway, in these novels, there is often the, as I call it, "electric moment." You know, when the girl sees the guy and it is electrifying. Or when their hands touch and she can feel the deep connection.

Well, I had that deep emotional connection. No, not with the Sweet Valley High guy, but with Mascarpone Whipped Cream Frosting.

We celebrated two birthdays at the library earlier this week and I made some mini cupcakes. The cupcake is Martha Stewart's One Bowl Chocolate cake with added espresso, and JustJenn's Mascarpone Whipped Cream Frosting.

The Mascarpone Frosting was divine. I'm not a fan of super sweet, buttery frosting, so this was heaven. It is light, slightly sweet and did I mention light? One of the birthday people said she could eat a whole bowl of the frosting. It is dangerous and delicious. Make it. You'll find that electric moment too.

Recipe:
1. Martha Stewart's One-Bowl Chocolate Cupcake - Make the recipe here, but add 1 T instant espresso powder (I use this brand) to the warm water to dissolve. It isn't overpowering, but it brings out the chocolate flavor. I baked the mini cupcakes for 10 minutes.

2. justJENN recipe for Mascarpone Frosting. Make this. Save some for the cupcakes and grab a big spoon and eat the rest.

David Lebovitz's Fresh Ginger Cake

Fresh Ginger Cake

Ginger is awesome. It can help prevent nausea, settle your tummy, makes an awesome tea, and is delicious candied. Oh, ginger, you rock.

So, when my Ready for Dessert book by my favorite blogger and pastry chef, David Lebovitz came in the mail, I immediately decided to make this Fresh Ginger Cake first!

The cake uses 4 ounces of fresh ginger. You can chop it by hand, but I pulled out my mini-processor and whizzed it around. I guess that made about 1/2-3/4 cup of fresh ginger.

This is a pretty strong ginger cake. Probably not for children...but great for adults with a taste for ginger.

A nice scoop of whipped cream would be lovely! That would provide a nice balance to the strong ginger flavor.

Epicurious recipe says to use a 9 x 3 inch pan, but David's book says 9 x 2. You need a 9 x 3 or a tall springform. I believe this will come over the edge on a 9 x 2 pan, and you would lose lots of yummy cake. Look how tall this cake is!

I drank ginger tea while eating ginger cake. Yes, I love me the ginger.

Please pick up David Lebovitz's Ready for Dessert, and try this recipe! I have a bunch of other recipes marked and can't wait to try them.

Recipe:
Fresh Ginger Cake
Click here for printable recipe
Adapted from Ready for Dessert by David Lebovitz, page 42, or Epicurious

4 ounces fresh ginger
1 cup mild molasses (I used Grandma's original molasses)
1 cup sugar
1 cup vegetable oil, preferably peanut (I used canola oil)
2 1/2 cups flour (I used King Arthur unbleached AP flour)
1 teaspoon ground cinnamon (I used Penzy's cinnamon)
1/2 teaspoon ground cloves (I used Penzy's ground cloves)
1/2 teaspoon ground black pepper (I used Shillings black pepper rather than fresh cracked pepper because it is finer)
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1. Preheat over to 350°F. Put rack in the center of the oven. The Epicurious recipe recommends a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan (bottom lined with parchment), but Ready for Dessert says 9 inch springform or 9 x 2-inch round cake pan. However, based on the size of the cake, I don't recommend a 9 x 2 inch pan...it'll be too small.
2. Peel, slice, and chop the ginger very fine with a knife, use a grater, or food processor. I used my mini-food processor for quick work.
3. Mix together the molasses, sugar, and oil in a large bowl. I used a whisk.
4. In another bowl, sift together the flour, cinnamon, cloves and black pepper and set aside.
5. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
6. Gradually whisk the dry ingredients into the batter.
7. Add the eggs, and continue mixing until everything is thoroughly combined.
8. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. I checked mine after 50 minutes, and it was done at 55 minutes.
9. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
10. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. I let mine cool completely overnight and removed it the next morning. Remove the cake from the pan and peel off the parchment paper.
11. I think a nice dollop of lightly sweetened whip cream would be lovely with this cake. David recommends whipped cream, ice cream or fruit compote. His book has a recipe for a raspberry plum compote.

Chocolate-Caramel-Banana Upside-Down Cake

Chocolate-Caramel-Banana Upside-Down Cake

The upside-down cake is a big favorite of mine. After the Bundt, of course. And no worries...I'm not going to make 30 days of upside-down cakes. Because people who do that kind of thing are just crazy.

Chocolate.
Caramel.
Bananas.
Perfect!
(Well, this post isn't for my banana hater friends, Clara and Jenn)

This is from the cookbook, Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman. I made the Orange-Ricotta Pound Cake Bundt earlier this month and it was delicious. So I'm two for two with this cookbook. And the rest of it looks very very promising!

Some brown sugar and butter is heated to make caramel. A layer of bananas is placed on top. Then a chocolate cake tops the banana-caramel mixture. I thought there was a bit too much caramel, making the cake a bit too sweet. Next time, I would cut the caramel by 25%.

After baking, let it sit for 5 minutes and then flip onto your serving tray. Voila!

I want to try David Lebovitz's Banana-Chocolate Chip Upside Down Cake next!

Chocolate-Caramel-Banana Upside-Down Cake
Click here for printable recipe
Adapted from Cake Keeper Cakes by Lauren Chattman (2009), page 58. Buy it here or see if your library has it here.

Topping:
1 stick butter
3/4 c light brown sugar
3 ripe bananas, cut into 1/4-inch slices
(I thought the caramel was a little too much. I would use 3/4 stick butter, 1/2 c brown sugar next time)

Cake:
3/4 c plus 2 T unbleached all-purpose flour (I used King Arthur flour)
6 T (1/4 c plus 2T) unsweetened Dutch process cocoa powder
3/4 t baking soda
1/4 t salt
6 T (3/4 stick) unsalted butter, softened
1 c granulated sugar
2 large eggs (room temp)
2 t vanilla
2/3 c buttermilk

1. Preheat oven to 350 degrees. Use a 9" x 2" cake pan.
2. Topping: Heat butter over medium heat until melted and foamy. Whisk in brown sugar, turn heat to low and cook, whisking constantly, for two minutes or until the mixture is thick. Spread on the bottom of the 9" cake pan.
3. Arrange the bananas in a circle on top of the sugar mixture. Set aside.
4. Sift together flour, cocoa, soda and salt.
5. Cream together butter and sugar until fluffy (I used my KitchenAid mixer on medium for 3 minutes). Scrape down sides of bowl.
6. Add eggs one at a time, mixing well between each addition.
7. Stir in vanilla.
8. On low speed, alternate adding the flour mixture and buttermilk (3 flour and 2 milk additions).
9. Scrape down the sides and then beat batter on high for 30 seconds.
10. Pour batter over the bananas and smooth out.
11. Bake for 40-45 minutes, until a toothpick comes out clean. Let sit on wire rack for 5 minutes. Then carefully invert onto your serving tray. Let sit at least 20 minutes before diving in. The author says it keeps for 2 days in a cake keeper at room temp.

National Library Week Day 3: Coffee Jello & Disney Giveaway

Coffee Jello
Yeah, this isn't the stuff you get in the hospital.

It's National Library Week! This is the 2nd annual celebration on my blog. As I say, I'm putting the Librarian in the Food Librarian!

Last month, I had dinner at a Vietnamese restaurant, and my friend ordered Vietnamese coffee - a combo of espresso and condensed milk. I love Vietnamese coffee, but I can't handle caffeine so I just had a sip. I knew I wanted to make it in Jello form. Right away.

The Japanese also make a coffee jello - sweetened black coffee gelatin cubes or cups. Often, it is served with cream. But I wanted mine all mixed together so it can be served easy-to-eat finger jello style.

I made this with Starbucks VIA (Starbuck's new instant coffee), Knox unflavored gelatin, and sweetened condensed milk. Because the milk is sweetened, I didn't add any additional sugar.

This was a CROWD favorite at the library. My co-workers love all coffee and mocha desserts. I brought it out at 3 pm and it was a perfect pick-me-up! Of course, you can make them with decaffeinated coffee...but the coffee drinkers will just look at you weird and wonder why anyone would do that.

I used mini-cupcake liners to serve the coffee jello. These are about 1-inch squares.

The Librarian Action Figure (modeled after real-life librarian and author Nancy Pearl) can eat a whole plate of coffee jello.

All this week, I'm highlighting a library thing (usually a public library thing b/c that's my gig). Today, it's Downloadable Media. My favorite provider is OverDrive. You can download audiobooks and eBooks to your home computer and transfer them to a portable device (such as MP3, iPod, Sony Reader, Barnes & Noble Nook). Remember that crazy 30 days of Bundts I did in November? I wouldn't have made it through all that baking and blogging without downloadable audiobooks. Downloadable media is free, easy to use and there are never any overdue fines. See if your library subscribes to OverDrive on their website.

I'm having 5 days of giveaways during National Library Week!

To celebrate Day 3 of National Library Week, I'm giving away the following to one lucky winner:
a. Two Disney kitchen towels
b. Two Mickey Mouse shaped egg or small pancake molds

Living in Southern California has some disadvantages (our seasons are: Fire, Flood, and Earthquake) but sooooo many advantages. And one is buying the Disneyland Annual Pass. So, I picked up these cute kitchen Disney-themed items for today's giveaway!

I have a set of the molds and made this last year (post here). Enter the contest so you can greet friends and family with fun shaped food. :)

To enter the Day 3 Giveaway, simply leave a comment below (one entry per person) and I'll pick the winner from a hat (aka Random). Deadline for all contests: Monday, April 19, 2010 at midnight PDT. If your comment isn't linked to a blog where I can find you, please leave your email. Shipping to U.S. addresses only. Librarian action figure not included.

Also, don't forget to enter the Day 1 Giveaway: Cookbook and Chef Post-its and Day 2 Giveaway: Loaf Pans. Good luck with the giveaway, make some Coffee Jello, and see you back here tomorrow!
- mary the food librarian

Recipe:
Click here for the printable recipe

Coffee Jello / Coffee Gelatin
1/2 c cold water
2 cups strong coffee, hot. I used two packages of Starbucks Via. The coffee needs to be strong. This isn't the time for Sanka instant. :)
1 can (14 oz) sweetened condensed milk (not evaporated milk)
3 packages of Knox unflavored gelatin

1. Place 1/2 c cold water in a bowl.
2. Sprinkle 3 unflavored gelatin packets over the water. Let sit until the gelatin blooms, about 10 minutes.
3. Stir in the hot coffee and mix until the gelatin is completely dissolved.
4. Stir in the can of sweetened condensed milk.
5. Pour into glass pan. Thickness of finished jello depends on the size of the pan. I used a 7 x 11 pan but a 9 x 13 pan will give you thinner pieces and an 8 x 8 pan will give you thicker pieces.

Note: The combo of coffee and sweetened condensed milk is inspired by Vietnamese coffee. You can probably adapt this to use coffee or espresso, cream and sugar (be sure to dissolve the sugar in the hot coffee and gelatin). I find that 1 packet of unflavored gelatin will firm up 1 1/2 cups of liquid to finger jello "strength" (according to David Lebovitz's "How to Use Gelatin" post you can mold 2 cups with one envelope - but I feel finger jello needs to be stronger).