Joy's Blueberry Muffins

After our epic blueberry picking adventure a few weekends ago I couldn't get the idea of blueberry muffins out of my head.

These blueberries we picked weren't just any blueberries - they were pesticide-free, fresh off the blueberry bush and SO flavorful.  They were the BEST blueberries I've ever had.

And you can't use extraordinary blueberries in ordinary blueberry muffins, now can you?

So, where was I going to get a muffin recipe for my extra-special blueberries?  My baking guru of course, Joy the Baker.  She makes the loveliest of pies and takes the prettiest of pictures.  Her cookies, cakes and infused boozes all speak directly to my soul, and so that's how I know she and I would be friends in real life, obviously.  That, and I totally GET her sense of humor.  How do I know?  I listen to her podcasts with Tracy from Shutterbean and laugh hys-ter-ically, no matter where I am or who else is around.  I have gotten more than one weird look as a result, but it's so worth it.

Joy's Browned Butter Blueberry Muffins are glorious.  Topped with a crumbly coffee-cake-like topping, the blueberries take center stage and together with the caramel notes from the browned butter, they taste like perfect harmony.  White flour and refined sugar are involved, so these certainly aren't my typical "healthy food" muffin, but they're 100% worth the indulgence.  When you eat real foods most of the time, there's no guilt when you indulge.  We must all splurge a little, now and then.

Happy splurging :-)

Check out Joy's site for the recipe.  I followed her notes exactly and was rewarded with 12 perfectly delicious muffins.

Joy's Blueberry Muffins

After our epic blueberry picking adventure a few weekends ago I couldn't get the idea of blueberry muffins out of my head.

These blueberries we picked weren't just any blueberries - they were pesticide-free, fresh off the blueberry bush and SO flavorful.  They were the BEST blueberries I've ever had.

And you can't use extraordinary blueberries in ordinary blueberry muffins, now can you?

So, where was I going to get a muffin recipe for my extra-special blueberries?  My baking guru of course, Joy the Baker.  She makes the loveliest of pies and takes the prettiest of pictures.  Her cookies, cakes and infused boozes all speak directly to my soul, and so that's how I know she and I would be friends in real life, obviously.  That, and I totally GET her sense of humor.  How do I know?  I listen to her podcasts with Tracy from Shutterbean and laugh hys-ter-ically, no matter where I am or who else is around.  I have gotten more than one weird look as a result, but it's so worth it.

Joy's Browned Butter Blueberry Muffins are glorious.  Topped with a crumbly coffee-cake-like topping, the blueberries take center stage and together with the caramel notes from the browned butter, they taste like perfect harmony.  White flour and refined sugar are involved, so these certainly aren't my typical "healthy food" muffin, but they're 100% worth the indulgence.  When you eat real foods most of the time, there's no guilt when you indulge.  We must all splurge a little, now and then.

Happy splurging :-)

Check out Joy's site for the recipe.  I followed her notes exactly and was rewarded with 12 perfectly delicious muffins.

Tangerine Cake

As promised, I wanted to share with you a recipe I made using my epic haul of citrus fruits over the weekend (check out my story of how it came to be, if you haven't read it yet).  This one has been bookmarked for ages and despite the bizarre instructions to boil the fruit whole and then puree it whole: skins, pith and all (!) I had a feeling it would turn out well.  I suppose I just completely trust Nigella Lawson, though God knows why.  Anyone that gorgeous shouldn't be capable of cooking their way out of a paper bag, but every recipe of hers that I've attempted has turned out to be lovely, decadent and worthy of every single one of the adjectives she uses to describe them.

This cake was no exception.  Despite it's unusual method, it's lack of flour and butter (or oil) and my artistic liberties, exchanging tangerines for the clementines called-for, it turned out beautifully.  Incredibly moist and light, yet with satisfying body, this cake made a beautiful dessert, but would be equally as nice served with a cup of tea or to accompany a brunch buffet.  And did I mention, it's Gluten-Free.

Not usually a raw batter-eater, I couldn't resist it this time.  From my little taste I had some serious concerns that it was going to taste bitter when cooked.  And perhaps the aftertaste was just slightly sharp, at first.  Not unpleasant though, in fact we delighted in every crumb:  it's texture, it's pleasant citrus aroma and unmistakable tangerine-ness. 

But then something happened.  I can't describe it and I don't know how exactly, but somehow the second day after baking, the cake became even more delicious.  It lost the sharp aftertaste, it mellowed, if you will...

Even if you don't find yourself with a mountain of citrus fruits, this is a beautiful dessert that showcases the best of the Winter produce.  You could even substitute oranges or lemons instead of tangerines or clementines (make sure to up the sugar, per Nigella's recommendations if you use lemons).

Tangerine Cake
adapted from Nigella Lawson
makes one 9-inch cake

3-4 tangerines (375 grams total weight)
6 eggs
225 grams sugar (about 1 cup plus 2 tablespoons)
250 grams ground almonds (2 1/3 cups; I used Bob's Red Mill Almond meal/flour)
1 heaping teaspoon baking powder

powdered sugar for dusting (optional)

Place the tangerines in a pot and cover with cold water.  Bring to a boil, then reduce heat and simmer 2 hours.  Drain and allow to cool, then slice each tangerine in half horizontally and remove any seeds.

Preheat oven to 375 degrees.

Transfer cooked tangerines and all accumulated juices into the food processor (yep, you're putting them in whole - skins, pith, fruit and all) and blitz until pureed.

Spray a 9-inch springform pan with non-stick baking spray and line with a round of parchment paper, then spray that.

In a large bowl, beat the eggs.  Then add the sugar, almonds and baking powder and mix well.  Add the pureed fruit and stir to combine.

Pour the batter into the prepared pan and bake for 35-45 minutes, checking after 20 minutes to see if the top is browning.  If the top of your cake starts to turn dark brown or burn, cover the cake with foil for the remaining time.  The cake is done when a wooden skewer inserted into the center comes out dry.  Remove cake from oven and set on a wire rack to cool, allow the cake to cool completely before removing it from the pan.

Serve cake at room temperature, dusted lightly with the powdered sugar.  

Question of the Day

What's your favorite citrus fruit?  What is your preferred way to eat it?

I adore grapefruits!  My favorite way to eat them is simply sliced in half and eaten with a spoon, although lately we've been coming up with creative ways to incorporate them into ev-ery-thing:  sliced on top of salads, pureed into smoothies and juiced for salad vinaigrette.

Tangerine Cake

As promised, I wanted to share with you a recipe I made using my epic haul of citrus fruits over the weekend (check out my story of how it came to be, if you haven't read it yet).  This one has been bookmarked for ages and despite the bizarre instructions to boil the fruit whole and then puree it whole: skins, pith and all (!) I had a feeling it would turn out well.  I suppose I just completely trust Nigella Lawson, though God knows why.  Anyone that gorgeous shouldn't be capable of cooking their way out of a paper bag, but every recipe of hers that I've attempted has turned out to be lovely, decadent and worthy of every single one of the adjectives she uses to describe them.

This cake was no exception.  Despite it's unusual method, it's lack of flour and butter (or oil) and my artistic liberties, exchanging tangerines for the clementines called-for, it turned out beautifully.  Incredibly moist and light, yet with satisfying body, this cake made a beautiful dessert, but would be equally as nice served with a cup of tea or to accompany a brunch buffet.  And did I mention, it's Gluten-Free.

Not usually a raw batter-eater, I couldn't resist it this time.  From my little taste I had some serious concerns that it was going to taste bitter when cooked.  And perhaps the aftertaste was just slightly sharp, at first.  Not unpleasant though, in fact we delighted in every crumb:  it's texture, it's pleasant citrus aroma and unmistakable tangerine-ness. 

But then something happened.  I can't describe it and I don't know how exactly, but somehow the second day after baking, the cake became even more delicious.  It lost the sharp aftertaste, it mellowed, if you will...

Even if you don't find yourself with a mountain of citrus fruits, this is a beautiful dessert that showcases the best of the Winter produce.  You could even substitute oranges or lemons instead of tangerines or clementines (make sure to up the sugar, per Nigella's recommendations if you use lemons).

Tangerine Cake
adapted from Nigella Lawson
makes one 9-inch cake

3-4 tangerines (375 grams total weight)
6 eggs
225 grams sugar (about 1 cup plus 2 tablespoons)
250 grams ground almonds (2 1/3 cups; I used Bob's Red Mill Almond meal/flour)
1 heaping teaspoon baking powder

powdered sugar for dusting (optional)

Place the tangerines in a pot and cover with cold water.  Bring to a boil, then reduce heat and simmer 2 hours.  Drain and allow to cool, then slice each tangerine in half horizontally and remove any seeds.

Preheat oven to 375 degrees.

Transfer cooked tangerines and all accumulated juices into the food processor (yep, you're putting them in whole - skins, pith, fruit and all) and blitz until pureed.

Spray a 9-inch springform pan with non-stick baking spray and line with a round of parchment paper, then spray that.

In a large bowl, beat the eggs.  Then add the sugar, almonds and baking powder and mix well.  Add the pureed fruit and stir to combine.

Pour the batter into the prepared pan and bake for 35-45 minutes, checking after 20 minutes to see if the top is browning.  If the top of your cake starts to turn dark brown or burn, cover the cake with foil for the remaining time.  The cake is done when a wooden skewer inserted into the center comes out dry.  Remove cake from oven and set on a wire rack to cool, allow the cake to cool completely before removing it from the pan.

Serve cake at room temperature, dusted lightly with the powdered sugar.  

Question of the Day

What's your favorite citrus fruit?  What is your preferred way to eat it?

I adore grapefruits!  My favorite way to eat them is simply sliced in half and eaten with a spoon, although lately we've been coming up with creative ways to incorporate them into ev-ery-thing:  sliced on top of salads, pureed into smoothies and juiced for salad vinaigrette.

Simple Pear Galette with Cinnamon Whipped Cream

If you asked me to name my favorite fruit, I'd answer you with whatever is in season at the time.  Strawberries in early summer, peaches in August, apples and pears in October.  Sweet, a little tart and so very juicy this time of year, pears don't need to be baked into a galette to be enjoyed, but Oh how delicious they tasted tossed with a couple of warm spices, a bit of lemon juice and some brown sugar and baked into a wonderfully simple free-form pie.  

This dessert was a breeze, thanks to store-bought pastry dough.  Of course, you can always make your own pie crust (which I'm sure would taste even more amazing!) but using the pre-made kind allowed me to put this delicious rustic galette together in less than 10 minutes.  Since our family consists of just Brian and I, I didn't want too much of this sitting around (just too much temptation for me) so I halved the recipe which required me to trim the pie crust to remove a little less than half of the dough.  

I started with a 9'' pie crust (I used Pillsbury) which I lightly rolled out on a floured surface until it was 10 inches across.  Then, since it's a rustic tart I didn't really worry too much about getting it to be a perfect circle, I just estimated a 7-8'' circle and trimmed the dough using a sharp paring knife.

The original recipe combines apples and pears but I just wanted to focus on the beautiful pears that are in season now, leaving my beloved stash of Honeycrisp apples for me to crunch on one at a time, drizzled with my cinnamon almond butter dip.

Simple Pear Galette

serves 4

adapted from The Kitchn

1 pre-made refrigerated pie crust, gently rolled out to a 10'' diameter and then trimmed to a 7 or 8'' circle (discard scraps) - keep refrigerated until ready to assemble

3 pears, peeled and cored (I used Bartlett but any ripe pears would do)

juice of 1/2 of a lemon

2 tablespoons packed brown sugar

1/2 tablespoon flour

1/2 teaspoon cinnamon

1/2 teaspoon coriander

scant 1/4 teaspoon pumpkin pie spice

pinch of salt

Preheat oven to 425 degrees.  Thinly slice pears and transfer to a large bowl.  Toss pears with the lemon juice, brown sugar, flour, all spices and salt.  Remove prepared pie crust (see notes above on trimming pie crust to size) from refrigerator and  transfer to a baking sheet that has been lined with parchment paper.  Spoon fruit onto center of pie crust, leaving about 1 inch free around the perimeter, then fold the pastry up around the edges.  Bake 30 minutes or until crust is browned and crispy around the edges and bottom.  Cool to room temperature and serve with cinnamon whipped cream.

Cinnamon Whipped Cream

serves 4

half pint heavy whipping cream - very cold

2 tablespoons powdered sugar

teaspoon vanilla extract

1/4 teaspoon cinnamon

Either by hand or using a stand mixer, whisk cold whipping cream until soft peaks form.  Add sugar, vanilla extract and cinnamon and continue to whisk until desired consistency is met.  

Simple Pear Galette with Cinnamon Whipped Cream

If you asked me to name my favorite fruit, I'd answer you with whatever is in season at the time.  Strawberries in early summer, peaches in August, apples and pears in October.  Sweet, a little tart and so very juicy this time of year, pears don't need to be baked into a galette to be enjoyed, but Oh how delicious they tasted tossed with a couple of warm spices, a bit of lemon juice and some brown sugar and baked into a wonderfully simple free-form pie.  

This dessert was a breeze, thanks to store-bought pastry dough.  Of course, you can always make your own pie crust (which I'm sure would taste even more amazing!) but using the pre-made kind allowed me to put this delicious rustic galette together in less than 10 minutes.  Since our family consists of just Brian and I, I didn't want too much of this sitting around (just too much temptation for me) so I halved the recipe which required me to trim the pie crust to remove a little less than half of the dough.  

I started with a 9'' pie crust (I used Pillsbury) which I lightly rolled out on a floured surface until it was 10 inches across.  Then, since it's a rustic tart I didn't really worry too much about getting it to be a perfect circle, I just estimated a 7-8'' circle and trimmed the dough using a sharp paring knife.

The original recipe combines apples and pears but I just wanted to focus on the beautiful pears that are in season now, leaving my beloved stash of Honeycrisp apples for me to crunch on one at a time, drizzled with my cinnamon almond butter dip.

Simple Pear Galette

serves 4

adapted from The Kitchn

1 pre-made refrigerated pie crust, gently rolled out to a 10'' diameter and then trimmed to a 7 or 8'' circle (discard scraps) - keep refrigerated until ready to assemble

3 pears, peeled and cored (I used Bartlett but any ripe pears would do)

juice of 1/2 of a lemon

2 tablespoons packed brown sugar

1/2 tablespoon flour

1/2 teaspoon cinnamon

1/2 teaspoon coriander

scant 1/4 teaspoon pumpkin pie spice

pinch of salt

Preheat oven to 425 degrees.  Thinly slice pears and transfer to a large bowl.  Toss pears with the lemon juice, brown sugar, flour, all spices and salt.  Remove prepared pie crust (see notes above on trimming pie crust to size) from refrigerator and  transfer to a baking sheet that has been lined with parchment paper.  Spoon fruit onto center of pie crust, leaving about 1 inch free around the perimeter, then fold the pastry up around the edges.  Bake 30 minutes or until crust is browned and crispy around the edges and bottom.  Cool to room temperature and serve with cinnamon whipped cream.

Cinnamon Whipped Cream

serves 4

half pint heavy whipping cream - very cold

2 tablespoons powdered sugar

teaspoon vanilla extract

1/4 teaspoon cinnamon

Either by hand or using a stand mixer, whisk cold whipping cream until soft peaks form.  Add sugar, vanilla extract and cinnamon and continue to whisk until desired consistency is met.  

Morning Glory Oat Muffins...for any time of the day or night.

I notice that as the seasons change, I find fresh inspiration for cooking and baking.  As fall comes around, the fresh tomatoes, peaches, corn and blueberries of summertime give way to squash, pumpkins, dark leafy greens and apples.  I find myself wanting to use the warm spices in all of my recipes - cinnamon and allspice move to the front of my (insanely crowded) spice cabinet.  


Since B has been away for the last few weeks, I'm having a hard time using up all of the fresh fruit and vegetables I buy.  This week, I was left with some Fuji apples that were past their prime - their texture had gone a bit mealy, but the apple flavor was still there so I hated to waste them.  And after making one half of a zucchini for dinner one night last week (I stuffed it with italian sausage and onions and smothered it with tomato sauce and some mozzarella and parmesan cheese), I still had half to use - and fast!  


So you see, I HAD to make these muffins.  It was either that, or waste all that good produce....no way, Jose!


I had been perusing Morning Glory muffin recipes because I love the idea of adding vegetables (carrots) to a breakfast food and I thought it would be easily adapted to also include the addition of some grated zucchini.  And I wanted to bake something that included apples and cinnamon, since these are two of my favorite Fall flavors.  This recipe from Honey & Jam immediately caught my eye because it included Old-Fashioned Oats.  That, and it used 100% whole wheat flour.  Sold.  No other recipe even had a chance.


I made some changes from the original recipe:  I didn't have orange juice, so I substituted light sour cream + some grated lemon zest.  I figured the OJ was just in there to add some brightness of flavor in addition to moisture, so I thought the sour cream and lemon zest could do that just fine, you could probably use pineapple juice instead.  Also, I wanted to use up that half of a zucchini from my fridge, so I decreased the amount of grated carrots and added grated zucchini to the mix.  I decreased the amount of sweetener and substituted Splenda-Brown Sugar Blend to lessen the impact of the muffins on blood sugar, but you could probably go with Agave Nectar if you wanted to avoid refined sugar and artificial sweeteners.  And lastly, I sprinkled a teensy bit of granola on the tops of the muffins before baking for added texture.  I have provided the link to the original recipe, for anyone interested.  


These muffins are absolutely DIVINE and are worth it just for the smell that will fill your house as they are baking.  They are so moist and have a perfect texture to them, a fairly-dense crumb, but not too dense (if that makes any sense) - just dense enough to let you know you're eating something substantial.


Enjoy them with a schmear of cream cheese, almond butter or just plain with a cup of coffee or tea.  You will dream about them, they are so good....

Morning Glory Oat Muffins 
makes about 16 standard-size muffins
Adapted from Honey & Jam


1/2 cup raisins
1 cup whole wheat flour
3/4 cup old fashioned oats
1/3 cup Splenda-Brown Sugar blend
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups carrots, peeled and grated
1/2 cup zucchini, grated
1 large apple, peeled, cored and grated
1/2 cup sweetened, shredded coconut (or you could use unsweetened if you can find it at the store)
1/2 cup chopped pecans
3 large eggs, at room temperature
2/3 cup unsweetened apple sauce
2 teaspoons vanilla extract
1/4 cup light sour cream
zest from 1/2 of a lemon
about 1/4 cup granola for sprinkling (optional)

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. 

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

In a large bowl, whisk together the flour, oats, splenda-brown sugar, baking soda, cinnamon, and salt. Stir in the carrots, zucchini, apple, coconut and pecans. In a separate bowl, beat together the eggs, applesauce, vanilla, light sour cream and lemon zest. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan, filling almost to top. Sprinkle tops with the granola (if using), each one should get about a teaspoon.

Bake for 23 to 25 minutes (mine took exactly 23 minutes), until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Morning Glory Oat Muffins...for any time of the day or night.

I notice that as the seasons change, I find fresh inspiration for cooking and baking.  As fall comes around, the fresh tomatoes, peaches, corn and blueberries of summertime give way to squash, pumpkins, dark leafy greens and apples.  I find myself wanting to use the warm spices in all of my recipes - cinnamon and allspice move to the front of my (insanely crowded) spice cabinet.  


Since B has been away for the last few weeks, I'm having a hard time using up all of the fresh fruit and vegetables I buy.  This week, I was left with some Fuji apples that were past their prime - their texture had gone a bit mealy, but the apple flavor was still there so I hated to waste them.  And after making one half of a zucchini for dinner one night last week (I stuffed it with italian sausage and onions and smothered it with tomato sauce and some mozzarella and parmesan cheese), I still had half to use - and fast!  


So you see, I HAD to make these muffins.  It was either that, or waste all that good produce....no way, Jose!


I had been perusing Morning Glory muffin recipes because I love the idea of adding vegetables (carrots) to a breakfast food and I thought it would be easily adapted to also include the addition of some grated zucchini.  And I wanted to bake something that included apples and cinnamon, since these are two of my favorite Fall flavors.  This recipe from Honey & Jam immediately caught my eye because it included Old-Fashioned Oats.  That, and it used 100% whole wheat flour.  Sold.  No other recipe even had a chance.


I made some changes from the original recipe:  I didn't have orange juice, so I substituted light sour cream + some grated lemon zest.  I figured the OJ was just in there to add some brightness of flavor in addition to moisture, so I thought the sour cream and lemon zest could do that just fine, you could probably use pineapple juice instead.  Also, I wanted to use up that half of a zucchini from my fridge, so I decreased the amount of grated carrots and added grated zucchini to the mix.  I decreased the amount of sweetener and substituted Splenda-Brown Sugar Blend to lessen the impact of the muffins on blood sugar, but you could probably go with Agave Nectar if you wanted to avoid refined sugar and artificial sweeteners.  And lastly, I sprinkled a teensy bit of granola on the tops of the muffins before baking for added texture.  I have provided the link to the original recipe, for anyone interested.  


These muffins are absolutely DIVINE and are worth it just for the smell that will fill your house as they are baking.  They are so moist and have a perfect texture to them, a fairly-dense crumb, but not too dense (if that makes any sense) - just dense enough to let you know you're eating something substantial.


Enjoy them with a schmear of cream cheese, almond butter or just plain with a cup of coffee or tea.  You will dream about them, they are so good....

Morning Glory Oat Muffins 
makes about 16 standard-size muffins
Adapted from Honey & Jam


1/2 cup raisins
1 cup whole wheat flour
3/4 cup old fashioned oats
1/3 cup Splenda-Brown Sugar blend
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups carrots, peeled and grated
1/2 cup zucchini, grated
1 large apple, peeled, cored and grated
1/2 cup sweetened, shredded coconut (or you could use unsweetened if you can find it at the store)
1/2 cup chopped pecans
3 large eggs, at room temperature
2/3 cup unsweetened apple sauce
2 teaspoons vanilla extract
1/4 cup light sour cream
zest from 1/2 of a lemon
about 1/4 cup granola for sprinkling (optional)

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. 

In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

In a large bowl, whisk together the flour, oats, splenda-brown sugar, baking soda, cinnamon, and salt. Stir in the carrots, zucchini, apple, coconut and pecans. In a separate bowl, beat together the eggs, applesauce, vanilla, light sour cream and lemon zest. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan, filling almost to top. Sprinkle tops with the granola (if using), each one should get about a teaspoon.

Bake for 23 to 25 minutes (mine took exactly 23 minutes), until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Comfort Food 101

B and I have had numerous conversations about "comfort food" - what it means to each of us, what foods we each find comforting, what dishes we could not live without.  


B grew up with homemade pasta sauce cooking on the stove all day long.  He remembers the anticipation as he looked forward to a huge pile of cheese ravioli topped with the sweet and savory sicilian tomato sauce for dinner.  My idea of comfort food is my Grandma's chicken soup with kreplach, grilled cheese sandwiches and bread, especially homemade fresh bread. 


"Hello, my name is Julia and I'm a carbaholic."  


I love GOOD bread and so does B.  I've done my share of bread-baking and have found several recipes that I make frequently.  Here's the latest one I've tried and LOVED:  Anadama Bread.  Huh??  The first time I heard of it was at a soup and sandwich shop called The Loaf & Ladle in Exeter, New Hampshire.  B used to eat there when he was a prep at Phillips Exeter Academy and took me back with him the last time we visited New England.  I had a bowl of soup with their Anadama bread and fell instantly in love. It has a soft crumb, a slight crunch on the crust from cornmeal and a hint of sweetness from the molasses.  And Oh, the smell as it's baking!  Words cannot express the delight you will feel as the bread perfumes your house with the distinctive tangy and yeasty goodness....

Anadama Bread

recipe from Pitchfork Diaries

(makes two loaves)

1/2 cup yellow cornmeal, plus more for dusting the top
1 teaspoon salt
3 tablespoons butter
1/2 cup molasses
1 package or 2 1/4 teaspoons dry yeast
1 teaspoon sugar
3 cups all purpose flour
1 1/2 cups whole wheat flour

Mix cornmeal with one cup of water.

Bring one cup of water to a gentle boil, and add cornmeal mixture to the pot. Allow to return to a boil, whisking constantly. Reduce heat to medium-low, and continue to stir until all the water is absorbed and the mixture is quite thick, about 3-5 minutes. Remove from heat and add butter, salt, and molasses, and stir to combine thoroughly. Transfer to a large bowl or bowl of a stand mixer, and set aside to cool.

Combine the sugar with 1/2 cup of warm water, about 110 degrees–it should feel like a warm bath. Sprinkle yeast over the top of the water surface and allow to sit for about 10 minutes to activate the yeast. When ready it should look frothy on top.

Add yeast mixture to slightly cooled cornmeal mixture. Gradually add flours, either stirring by hand or with the paddle of a stand mixture.

Knead for about 10 minutes (or 7 minutes with the dough hook of a stand mixer), until it is soft, supple, and pliable. Lightly oil a large bowl. Transfer dough to the bowl, turning slightly to also coat the dough in oil. Cover loosely and allow to rise in a warm place for about ninety minutes, until the dough as doubled in size.

Heat oven to 400 degrees.

Punch down risen dough. Divide in half. Lightly oil two nine-inch loaf pans.

Very gently flatten each piece of dough into a large rectangle, roughly 11″ x 9″. With the short end near you, fold the top side down a third, and then down again a third. Press slightly to seal at the seam. Place the folded dough, seam side down, in one of the prepared pans. Repeat for second loaf.

Lightly oil the tops of the loaves and gently cover with plastic wrap. Allow to rise for about 30 minutes, until they have doubled in size again (this actually took closer to 60 minutes for me).

Remove plastic. Sprinkle the tops of the loaves lightly with water, and dust with cornmeal if you choose.

Bake for twenty minutes, then reduce heat to 350 degrees and bake for another 20-30 minutes, until slightly browned and makes a hollow sound when thumped with a finger on the bottom. Cool on a baking rack.

NOTE:  I refrigerated the dough for the second loaf this recipe makes since we had no use for two loaves of bread at once.  It kept great in an airtight container for a week.  When I was ready to bake it, I took it out and let it come to room temperature (about 1 hour) in an oiled bowl.  Then, I shaped it and let it proof in an oiled bread pan just as written above.  It did take a little longer to double in size (about 60 minutes), probably because it was still a little colder than room temperature.  It baked the same amount of time and was JUST as delicious!

Comfort Food 101

B and I have had numerous conversations about "comfort food" - what it means to each of us, what foods we each find comforting, what dishes we could not live without.  


B grew up with homemade pasta sauce cooking on the stove all day long.  He remembers the anticipation as he looked forward to a huge pile of cheese ravioli topped with the sweet and savory sicilian tomato sauce for dinner.  My idea of comfort food is my Grandma's chicken soup with kreplach, grilled cheese sandwiches and bread, especially homemade fresh bread. 


"Hello, my name is Julia and I'm a carbaholic."  


I love GOOD bread and so does B.  I've done my share of bread-baking and have found several recipes that I make frequently.  Here's the latest one I've tried and LOVED:  Anadama Bread.  Huh??  The first time I heard of it was at a soup and sandwich shop called The Loaf & Ladle in Exeter, New Hampshire.  B used to eat there when he was a prep at Phillips Exeter Academy and took me back with him the last time we visited New England.  I had a bowl of soup with their Anadama bread and fell instantly in love. It has a soft crumb, a slight crunch on the crust from cornmeal and a hint of sweetness from the molasses.  And Oh, the smell as it's baking!  Words cannot express the delight you will feel as the bread perfumes your house with the distinctive tangy and yeasty goodness....

Anadama Bread

recipe from Pitchfork Diaries

(makes two loaves)

1/2 cup yellow cornmeal, plus more for dusting the top
1 teaspoon salt
3 tablespoons butter
1/2 cup molasses
1 package or 2 1/4 teaspoons dry yeast
1 teaspoon sugar
3 cups all purpose flour
1 1/2 cups whole wheat flour

Mix cornmeal with one cup of water.

Bring one cup of water to a gentle boil, and add cornmeal mixture to the pot. Allow to return to a boil, whisking constantly. Reduce heat to medium-low, and continue to stir until all the water is absorbed and the mixture is quite thick, about 3-5 minutes. Remove from heat and add butter, salt, and molasses, and stir to combine thoroughly. Transfer to a large bowl or bowl of a stand mixer, and set aside to cool.

Combine the sugar with 1/2 cup of warm water, about 110 degrees–it should feel like a warm bath. Sprinkle yeast over the top of the water surface and allow to sit for about 10 minutes to activate the yeast. When ready it should look frothy on top.

Add yeast mixture to slightly cooled cornmeal mixture. Gradually add flours, either stirring by hand or with the paddle of a stand mixture.

Knead for about 10 minutes (or 7 minutes with the dough hook of a stand mixer), until it is soft, supple, and pliable. Lightly oil a large bowl. Transfer dough to the bowl, turning slightly to also coat the dough in oil. Cover loosely and allow to rise in a warm place for about ninety minutes, until the dough as doubled in size.

Heat oven to 400 degrees.

Punch down risen dough. Divide in half. Lightly oil two nine-inch loaf pans.

Very gently flatten each piece of dough into a large rectangle, roughly 11″ x 9″. With the short end near you, fold the top side down a third, and then down again a third. Press slightly to seal at the seam. Place the folded dough, seam side down, in one of the prepared pans. Repeat for second loaf.

Lightly oil the tops of the loaves and gently cover with plastic wrap. Allow to rise for about 30 minutes, until they have doubled in size again (this actually took closer to 60 minutes for me).

Remove plastic. Sprinkle the tops of the loaves lightly with water, and dust with cornmeal if you choose.

Bake for twenty minutes, then reduce heat to 350 degrees and bake for another 20-30 minutes, until slightly browned and makes a hollow sound when thumped with a finger on the bottom. Cool on a baking rack.

NOTE:  I refrigerated the dough for the second loaf this recipe makes since we had no use for two loaves of bread at once.  It kept great in an airtight container for a week.  When I was ready to bake it, I took it out and let it come to room temperature (about 1 hour) in an oiled bowl.  Then, I shaped it and let it proof in an oiled bread pan just as written above.  It did take a little longer to double in size (about 60 minutes), probably because it was still a little colder than room temperature.  It baked the same amount of time and was JUST as delicious!