When did the world first fall in love with this flavorful combination? From what I remember, it was in the 80’s & 90’s. There was strawberry-kiwi flavored Gatorade, applesauce, wine coolers, Jello, Kool-Aid, lip balm, yogurt, jams, chewing gum, etc., etc. The fact that these two fruits perfectly compliment each others flavor profile, make them an ideal choice for flavoring summer treats.
When I originally saw these ‘kiwi cookies’ on the internet, I was intrigued by the look but not the recipe ingredients. From what I could find, they resembled kiwi slices in their looks but not in taste. The Lorann Company makes a very interesting assortment of flavoring oils, one of which is strawberry kiwi. This seemed just what was needed.
Through a little bit of my recipe development process, I was able to accomplish the look and flavor I was after. When you think about it, these are just another variation to the classic German pinwheel cookie which were popularized in the 1920’s.
Kiwi Strawberry Cookies
Roll out the chocolate dough between parchment paper in a rectangle shape about 5 X 10-inches & about a 1/8-inch thickness. Next, roll out the green dough between parchment paper in a rectangle about 3 X 10-inches & about 1/4-inch thickness. With the beige colored dough, roll out to 10-inches long & form into a round 'log' for the center of cookies on parchment paper.
Now top the chocolate layer with green layer. Place cylinder of beige dough at one side. Using the help of the parchment paper, roll together, starting at even end & roll to end with the extended chocolate, so that the chocolate goes all the way around. Wrap tightly in plastic wrap & refrigerate about an hour or freeze until ready to use.
Preheat oven to 300 F. When chilled, unwrap & cut slices 1/3-inch thick. Line a baking sheet with parchment paper; place slices about an inch apart. With the tip of a knife, make a kiwi pattern in center of cookies & arrange black chia seeds. Bake for about 20 minutes. Do NOT brown. Allow to cool on baking sheet a couple of minutes then place on a cooling rack.
The perfect pie for a summer evening. First off, if your not accustomed to using sour cream in a sweet pie filling you will probably cringe. My first encounter with this idea was many years ago and I’m still addicted.
Sour Cream has worked its way into many facets of my baking and cooking, so for me its a basic fridge staple. I know for some people it happens all too often … you pick up a container of sour cream to have on some tacos and then what to do with the rest before it spoils??
This pie recipe makes an extra deep dessert. It works well in a spring-form pan or a deep pie dish. The crunchy, buttery brown sugar streusel on top is lightly accented with cardamom spice & fresh lemon zest. It is the perfect foil to the lush, rich sour cream and raspberry filling.
I should mention, its best not to use light or fat-free sour cream. Another thing, is to bake the pie until the filling is set THEN top with the streusel and bake until golden. This is a pie that is best served cold or just slightly warm as it will not be firm enough to slice if it is hot.
Raspberries lovers … this one is for you!!
Raspberry Sour Cream Pie
In a bowl, combine butter & sugar; beat until light & fluffy. Mix in flour & baking powder; blend together. Pat dough in a 9-inch spring form pan or a deep dish pie pan.
In a bowl, combine sugar, flour & salt; whisk in eggs, sour cream & vanilla until smooth. Place raspberries in pie shell & pour filling over top. Bake for 30-35 minutes OR UNTIL FILLING IS JUST SET.
In a bowl, combine all streusel ingredients until well blended. After the pie filling is set, remove from the oven & turn the heat down to 350 F. Squeeze the streusel between your fingers & palms to create clumps ranging in size from small to large grapes then top pie with it. Bake an additional 10-15 minutes OR until streusel is golden brown.
Remove from oven & allow pie to cool completely on a wire rack to thicken further. Serve warm or at room temperature. Refrigerate any leftover pie.
- Even though I mentioned you should use a full fat sour cream, I chose to use a fat free one too lighten up on the calories.
- The only difference is, it will take longer to bake & the filling is not quite as firm in the end result.
- As far as the taste goes, there is no difference. It's heavenly!!
Vegetables may seem like unusual ingredients to use in baked goods, but this style of cooking is actually the perfect combination of savory comfort and earthy, wholesome flavor.
I know this isn’t a new concept. We have all eaten our fair share of zucchini bread and carrot cake but if you haven’t tried using sweet potato in baking, you should.
The naturally sweet, super-creamy ingredient can go way beyond the classic Thanksgiving casserole dish. Sweet or savory, sweet potatoes are versatile magic-makers. Not only will they add a pop of color but they can reduce the need for some of the expected flour, eggs and/or sugar as well as help in retaining moisture to keep baking from drying out.
In this loaf cake, I paired the sweet potato with some clementine orange, resulting in a real nice flavor!
Sweet Potato & Clementine Loaf Cake
Thinly slice clementine orange into 1/4-inch rounds. Remove any seeds. Boil sugar & water in a saucepan. Reduce heat to medium-low, then carefully add slices. Simmer until slices look slightly translucent, about 20 minutes. Remove from heat; lay candied slices on a wire rack & reserve syrup for cake batter.
Prick unpeeled small sweet potato several times with a fork. Microwave on high until tender, turning halfway through, 5-8 minutes. Allow to cool about 20 minutes. Cut in half & scoop into a small bowl. Mash until smooth. Reserve 1/3 cup for cake. The rest can be used for something else or eaten as is.
Preheat oven to 350 F. Line or spray a 9 X 5-inch loaf pan.
Rub 1/2 cup sugar & orange zest in a medium bowl with your hands to release natural oils. Whisk in flour, baking powder & salt.
In large bowl, whisk eggs, oil, 1/3 cup mashed sweet potato, orange juice & reserved candied clementine syrup. Stir in flour mixture until just combined. Scrape into prepared loaf pan & smooth top.
Bake 35-40 minutes or until tests done. Cover loosely with foil if browning too quickly. Allow loaf to cool for 10 minutes in pan; remove to a rack to cool completely.
In a small bowl, whisk together powdered sugar, marmalade & lemon juice. Brush loaf with glaze, then decorate with candied clementine slices.
- Clementine rind is a little to bitter for our liking so I just removed it after it was candied & used the flesh.
With Victoria Day week-end upon us, many people will be thinking of outdoor events. For some reason, food just tastes better when it is cooked over a campfire (or barbecue).
To date, no one seems to know who actually started toasting marshmallows on a stick, over a campfire. S’mores have been a camp tradition ever since the recipe first appeared in the 1927 edition of the Girl Scout Handbook. No doubt it was given its name ….. short for ‘some more’.
It seems there are endless campfire dessert concoctions such as: dessert pizza, apple pie foil packets, monkey bread, pineapple upside-down cake foil packets, walnut chocolate burritos, cinnamon buns in orange peel cups, etc., etc.
Since Brion & I are not inclined to go camping, I baked these in the oven. The orange peels infuse the chocolate with a fragrant, citrus flavor. Nice!
Chocolate Cupcakes in Orange Peel Cups
Oranges & Cake
Cut oranges in half. Using a grapefruit knife, remove pulp from each half. Juice the pulp & reserve 1 cup for the cake mix.
Preheat oven to 350 F. In a medium bowl, combine cake mix, eggs, oil & 1 cup freshly squeezed orange juice. Mix until batter has no lumps.
Place the orange cups into a muffin tin & fill with about 1/4 cup each of the chocolate batter. Bake 25 minutes. Remove from oven & allow to cool.
In a bowl, blend cream cheese, vanilla & orange zest with a hand mixer until smooth. Add butter & mix on medium-high for a couple of minutes. Add powdered sugar & blend until topping is uniformly smooth. Place a dollop of topping on each dessert.
If you wish to bake these desserts over a campfire:
- Wrap each orange loosely in aluminium foil, taking care to keep the oranges upright.
- Place the wrapped oranges on the edge of the camp-fire, out of the direct flame but close enough to the embers so the cakes will bake.
- After 25 - 30 minutes remove the cakes from the heat and carefully unwrap. You should see cooked cake peeking out of the orange cup. Leave to cool for 15 minutes before adding a dollop of topping or just eat as is.
HAPPY MOTHER’S DAY!
Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 42 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.
It is also with very loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.
Babka ….. an old world beauty with roots in both the Jewish and Eastern European communities. A cake like, sweet yeast bread, richer than that of a cinnamon bun but not as rich as a Danish pastry. The name Babka means ‘little grandmother’ in many European languages.
Traditionally, babka was filled with seeds, nuts and sometimes even honey or filled with layers of cinnamon sugar or chocolate. This classic baked good has been making its way into every corner of the food world. A great babka dough is a blank canvas for almost any filling. Many other flavors have been developed and have become equally popular.
Fruit lovers can now indulge in apple-cinnamon or raspberry and apricot cream cheese babkas. There is also a Middle Eastern favorite using halva (sesame candy) or a completely savory version with sun-dried tomatoes.
This bread seems very fitting on our Mother’s Day blog.
Blueberry Babka Rolls
In a small bowl, place water & sprinkle with the yeast & a pinch of sugar; stir to combine. Allow to stand until frothy, about 5-10 minutes.
In a large bowl, whisk together 4 cups of the flour, sugar & salt. Make a well in the center of the flour & add eggs, yolk & oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
Pour the yeast mixture over the egg slurry. Mix the yeast, eggs & flour with a wooden spoon until a shaggy dough that is difficult to mix forms. Turn dough out onto a floured work surface & knead for about 10 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth & holds a ball-shape.
Place the dough in an oiled bowl, cover with plastic wrap & place in a draft-free area. Allow to rise until doubled in bulk, about 1 1/2 - 2 hours.
In a small saucepan, combine cornstarch, sugars & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat & add lemon juice; cool completely.
In a bowl, whisk together flour, powdered sugar, salt & baking powdered. Cut butter into small chunks & add the flour mixture. Using your fingertips, work the butter into the flour mixture until it forms LARGE, coarse crumbs. Place in refrigerator until ready to use.
Line a large baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough into a rectangle, roughly 40 X 60 cm (15" X 24"). Spread half of the filling on center third of the dough. Fold one of the sides over the center & spread the remaining filling on top. Next, put opposite side of the dough over all & gently press together.
Using a sharp knife or a pizza cutter, cut 15 strips, between 2 - 2.5 cm (3/4"-1") thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.
Preheat oven to 350 F. Brush rolls with egg wash. Sprinkle streusel & chopped nuts evenly over the tops, pressing lightly so the crumbs adhere to the rolls. Bake for about 20 minutes or until golden brown. Remove from oven & place on a cooling rack.
This is a spring version of summertime fresh blueberry tarts. Even though we are a long way from blueberry season, nothing wrong with using some frozen ones. At our house we use a lot of lemons which means there are always lemon peels available. Candied lemon peel is an excellent way of using up the flavorful but not as tasty peel.
Candied or crystallized fruit, has been around since the 14th century as a method of food preservation. It seems to have started out in the Arab culture, being served at banquets. Candied fruit as a whole, would reach the west where they became the key part of some of the most well known cakes and breads of European tradition, such as Italian Panettone and German Stollen.
Candied lemon peels are a very versatile ingredient. Chopped up, they can be used in baked goods for a lemony flavor boost, whereas whole strips can be dipped in chocolate and used as an edible gift.
For my blueberry tarts, I thought some candied lemon curls would make a pretty garnish not to mention the additional flavor they give.
Blueberry Custard Tarts w/ Candied Lemon Curls
Candied Lemon Curls (MAKE ONE DAY EARLIER)
In a small saucepan, bring milk to a simmer. In a bowl, whisk sugar, eggs, yolks, & cornstarch together until smooth. When milk is simmering, whisk half of it into the egg mixture then gradually add the egg/milk mixture to the rest of the milk.
Return saucepan to the heat & cook, whisking constantly until very thick. Whisk in the butter & vanilla. Cover with plastic wrap & refrigerate. Be sure the plastic is touching the top of the custard to prevent it from forming a film over it. When custard is cooled & you are ready to use it, whip with an electric mixer for a couple of minutes.
Preheat oven to 350 F. In a large bowl, combine butter & sugar; cream well. Add vanilla & combine. In a small bowl, combine dry ingredients; gradually add to creamed mixture. Blend well. Divide dough into 8 portions. Press each portion into a 4 X 3/4-inch mini tart pan. Using a fork, poke some holes in the bottom of each shell. Bake about 10 minutes or until golden brown. Remove from oven & cool before filling.
In a saucepan, whisk all ingredients together & cook over medium-high heat until thickened.
Candied Lemon Curls
Cut the ends off of the lemon. Carefully cut down ONE side of the lemon. Continue the same cut through the FRUIT of the lemon, stopping at the peel. Do NOT cut through the peel.
Carefully open up the lemon & make more cuts through the FRUIT so that it will lay flat; remove the fruit from the peel. Turn the peel over & trim the edges & carefully remove all of the white pith from the inside of the peel. Cut the peel into strips about 1/8-inch wide.
In a small saucepan, add sugar & water & bring to a simmer. Add peels & gently simmer for 10 minutes. After 10 minutes, lay peels on a cooling rack. Allow to cool slightly, then toss in a bit of granulated sugar. They will slightly curl as they cool.
Divide custard between tart shells, top with blueberries & garnish with candied lemon curls.
- I find this recipe works the best if everything is made a day earlier than needed. That way each component has a chance to cool well before you assemble & serve.
Today, March 28th is the birth date of my mother. Her imprint on my life was huge and I will forever miss her. I read an article recently which I would like to share with you today. It read:
‘I’ve met two kinds of strong women. The first kind is snippy, closed off and only too happy to point out when something isn’t up to their standards. The second kind is like a majestic tree with roots firmly planted and arms open wide. They plant and nurture the seeds of the future and parts of them are passed on through the generations’. My mother was definitely the second type of woman.
When I was thinking about what I wanted to post today, my mind drifted to the recipe archive that lives in my head, eventually making its way to the yeast breads. This is an area my mother had mastered down to a science.
Bread is such a staple food in the diet of most populations and will have featured heavily in most people’s childhoods. This explains why it is one of those smells that evokes such strong memories, particularly of family, childhood and comfort.
I love yeast breads that have spices and dried fruits in them. I recall a combination I had used in another way sometime back so I decided to see if I could make it work in my bread today.
WONDERFUL MEMORIES OF OUR BEAUTIFUL MOTHER!
Moroccan Spiced Fruit Bread
In a small bowl, combine fruit, juice & spices. Set aside to marinate.
In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, 1/3 cup melted butter, sour cream & egg. Add yeast mixture & stir to combine.
In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until doubled in volume.
Punch dough down & place on a lightly floured surface. With your hand, pat & shape the dough into a rectangle 14 X 12-inches in size & about 1/2-inch thick. Using a ruler & a pastry wheel or sharp knife, cut the rectangle into 5 strips. Cut each strip into diamonds about 2-inches long. With a pastry brush, lightly butter tops of 'diamonds' as well as the bottom & sides of a bundt pan with the melted butter.
Arrange a layer of diamonds side by side in a ring on the bottom of the bundt pan. Divide fruit mixture in half & sprinkle half over diamonds in pan. Repeat with another layer of buttered diamonds & sprinkle with remaining fruit. Top with last buttered diamonds, arranging each successive layer so that it fits over the spaces left in the previous ring.
Don't concern that the diamonds do not fill all the available space; as they rise & bake they will expand. Cover bundt pan with plastic wrap & a tea towel & allow to rise in a draft-free place until doubled in volume.
Preheat oven to 350 F. Bake bread for 30-35 minutes, or until golden brown. To test for doneness, turn bread out & rap the bottom sharply with your knuckles. The bread should sound hollow; if it doesn't, return it to the pan & bake for 5-10 minutes longer. When baked, turn out on a wire rack to cool slightly.
In a small bowl, beat together drizzle ingredients until smooth, adding only enough milk to make preferred drizzle consistency. Spread or drizzle over warm fruit bread & sprinkle with reserved orange zest.
The tradition of a New Year’s Cake is one that spans countless cultures and is meant to symbolize wealth, prosperity, health and good luck for the coming year. The cake or bread usually contains symbolic items baked inside which is believed to give good luck to the receiver.
Most of the cakes are consumed at midnight on new year’s eve … though some cultures cut their cake on Christmas or the Epiphany on January 6th.
In January of 2019, Brion and I spent some vacation time in Merida, Mexico. We stayed at a wonderful boutique hotel called Hotel Del Peregrino. On the morning of January 6th we were served some Rosca de Reyes (cake/bread) at breakfast. This was the first time either of us had tasted this traditional bread. It was absolutely delicious and yes, you might have known, I would not only have to make some, but learn the history behind it.
January the 6th is a special day in Mexico, known as ‘Three Kings Day’, which represents the height of the Christmas season. This date marks the culmination of the 12 days of Christmas and commemorates the three wise men who traveled from afar, bearing gifts for the infant baby Jesus. The day when the wise men found the baby Jesus is known as Epiphany which is the event represented by the Rosca de Reyes.
The circular form of the rosca represents God’s eternal love which has no beginning or end. The dried candied fruits that adorn the bread symbolize the King’s crown, while the traditional figurines placed inside the bread represent the baby Jesus. Whoever finds this token is obligated to host an upcoming party on the occasion of ‘Candlemas Day’, a Christian holiday which occurs each year on February 2nd. The traditional menu for this event would be tamales and hot chocolate.
In researching the internet for a traditional recipe for the cake/bread it seems orange and vanilla were usually in the actual dough but as for the decorations, there were a lot of fruit and nut choices. Apart from the circular shape it looked like personal preference dictated your decoration design. Here’s my best interpretation of Rosca de Reyes!
Rosca de Reyes
In a small bowl, combine lukewarm water, yeast & a pinch of sugar; stir with a fork until dissolved. Allow to stand for 5-10 minutes in a warm place until frothy.
In a large bowl, whisk flour, sugar, salt, anise seed & cinnamon. Make a well in the center of the flour & add eggs, yolk, cooled butter, orange zest & vanilla. Whisk to form a slurry, pulling in a little flour from the sides of the bowl. Pour the yeast mixture over the egg slurry; using a wooden spoon, mix until a shaggy dough that is difficult to mix forms.
Place on a lightly floured work surface & start kneading until you have a smooth dough. It will take about 10 minutes to get good results. Be careful not to add to much flour to your work area, the texture should be soft, smooth & holds a ball shape.
Place in an buttered bowl, cover with plastic wrap. Allow dough to proof in a warm place until doubled in volume, about 1 1/2 -2 hours.
In a bowl, cream butter with sugar; add egg yolk & mix until combined. Add flour & continue to mix until a soft dough forms. Refrigerate if your not quite ready to use it yet.
Line a baking sheet with parchment paper. When dough has doubled in size, turn onto a lightly floured surface & knead a few times. Shape the dough into a large ring & place it on the prepared baking sheet. Seal the ends to close the ring. Loosely cover with buttered plastic wrap & allow to rise in a warm place for 45 minutes or more until almost doubled in volume.
Preheat oven to 350 F. In a small dish, whisk together egg wash. Divide the 'decoration dough' into 4-6 equal sections. Roll each with your hands until you get a strip long enough to decorate the ring. Brush dough with egg wash.
Place the 'decoration dough' strips around the ring, try to place them facing one another, then decorate the ring with candied or dry fruit such as mango, pineapple, cherries, figs, citron, orange or lemon peel or quince paste strips or any personal choice you wish. Once the ring is decorated, sprinkle it with sugar & sliced almonds.
Bake the bread for 20 minutes or until the bread is a nice golden brown color. Ovens vary so it may take a bit longer. Transfer bread to a wire rack to cool. After bread has cooled insert the plastic baby dolls from the bottom of bread. Some times the plastic dolls are inserted into the bread before baking, personally I think inserting them afterwards works just fine.
Believe it or not, we are at the eve of Christmas 2019. I’m sure I’m not the only one who is wondering how we got here so fast. This year I thought it would be nice to make some Swedish Tea Rings for gifting.
These sweet bread rings are slashed at the sides to expose the colorful fruit and nut filling. There are different variations of this bread, some do not have any fruit in them at all, just cinnamon sugar.
Swedish tea rings have been around for a very long time and while not much is known about their origin, their roots are definitely Swedish. It is believed that the bread essentially started as Christmas preparation and was a part of the grand Swedish Christmas feast.
It seems, the authentic Swedish tea rings are similar to a cinnamon roll in the shape of a ring or wreath. I have also concluded that cardamom ( one of my favorite spices) is to Scandinavians like vanilla is to us in America …. the backdrop to anything sweet. With that, I decided to go with a fruit bread that brought both cardamom and cinnamon together. Sweet!
Fruity Swedish Tea Rings w/ Orange Butter
Sweet Roll Dough
In a small dish, heat milk to lukewarm. Add yeast & 1 1/2 tsp sugar; let stand for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 6 Tbsp sugar, melted butter, sour cream & eggs. Add yeast mixture & stir to combine.
In another bowl, whisk together flour, cardamom, cinnamon & salt. Add flour mixture to yeast mixture, 1 cup at a time, combining well after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft free place until dough has doubled in volume.
In a small bowl, combine butter, sugar, extract & orange zest; set aside. Toss the fruit & almonds with flour; set aside.
Punch dough down. Turn onto a lightly floured surface, divide in half. Roll each into an 18 x 12-inch rectangle. Spread half of the (butter) filling over each rectangle to within 1/2-inch of edges; sprinkle each with half of the fruit mixture. Roll up jelly-roll style, starting with a long side, pinch seams to seal.
Place seam side down on a parchment lined baking sheets. Pinch ends together to form wreaths. With sharp scissors, cut from outside edge to 2/3 of the way toward center of ring at 1-inch intervals.
Separate the cut pieces slightly, twisting each individually to allow filling to show,overlapping with the previous piece. Cover & let rise in a warm place until doubled in size, about an hour.
Preheat oven to 325 F. Bake for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. In a small bowl, combine orange butter ingredients. Serve with fruit bread. Refrigerate any leftover orange butter.