… And now back to our regularly scheduled programming…
Yesterday was hot day at Coco Cooks. But now I’m shifting my focus back to holiday baking. Certain Someone took me to New York last week and I didn’t get a chance to post week three’s cookie from Saveur. So today I’m doing a double post ( weeks 3 and 4), so there is still time to get some cookies in your repertoire.
For my final two cookies I chose the complex and rich Basler Brunsli from Switzerland
and a Tozzetti from Rome,Italy.
Both were relatively easy to prepare. Allow for time with Basler Brunsli as it requires a drying out and rest time of three hours. The appealing part of the Basler Brunsli is that it is a Gluten Free cookie, for those that need a good gluten free recipe. Originating in Switzerland its composed of ground almonds, chocolate, cloves and cinnamon. I cheated and took a cue from some other bakers and used almond meal rather than grind my own.
For the Tozzetti, I took Bakers License. I didn’t have all the ingredients but variations of it. I mixed Anise extract with rum, rather than anise seed and Sambuca. I didn’t have whole hazelnuts, but chopped. And I only had ground almonds which I toasted with the hazelnuts. The flavor profile didn’t change, just the presentation of whole sliced hazelnuts in the Biscotti. This is a different recipe from other Biscotti , as you don’t mold a slab but pour the batter in a jelly roll pan and bake. But it works. I like them as they are not too sweet.
I would call both of these cookies the Grown Folks cookies. The flavors are more sophisticated and complex. They are sturdy cookies that will pack well in your holiday gift boxes. You can find the recipes for Basler Bunsli here and for Tozzetti here.
Check out the other Smart Cookies in our Holiday Baking Pursuits.
Racism is a word a lot people want to avoid or deny. Most racism is insidious and just kind up creeps up and pops into place where you hardly imagine. As I walk in a Black woman’s shoes, my perceptions of incidents are my own and not always shared by my friends of other races. It could be for various reasons, they don’t believe it , or don’t want to believe it.
For example, a few years ago I was at a dinner party consisting of a crowd of those in the medical profession, scholars and attorneys. A normal crowd for me and one in which I grew up in. Anyway I was having a discussion with a so called liberal woman ( the type who find you find in Evanston or Hyde Park near the universities) as she grilled me with the usual questions:
How I knew the couple? (What you went to school with them?)
Where my accent came from (because I don’t have one.)
Who my people where (smile)
Where I work, what do I do
…and a whole bunch more of the kind of questions you get when a so called liberal can’t figure you out because you don’t fit their perceived stereotypes.We were talking about Opera ,and she assumed my association with it was that I was a singer, not a patron of the arts or leader of a junior board. At the end of our conversation she said…brace yourself… “You’ll go far Blackbird”. I was shocked and appalled because she just threw it in like a Molotov Cocktail in a genteel club. Out of no where and totally from left field. The polite private school, educated in Europe woman,I am didn’t go off on the woman but excused myself and immediately told my host and friends, who did not believe me and were dismissive. One even said she was trying to make a compliment.That incident was jarring and revealed a lot to me about my so called friends at the time and society. See I grew up sheltered in a predominantly white society and my Mommy always warned me, but I was to naive to see some things. Nor did I want to.Because who wants to actively search for the ugly aspects of life?
So it doesn’t surprise me, yet I’m still surprised ,that the Duncan Hines Incident barely made a ripple on the internet. I have seen more outrage and commotion over a top bloggers mistreatment or slight, a medieval pie recipe being plagiarized with snark retorts, a poor lunch served at a major conference, or a shortage of canned pumpkin in the Fall. When my journalist friend sent me the link to this insulting video on Twitter, I was appalled. I forwarded it to others and posted it to my fan page. Barely a murmur. The only ones indignant where my friends Bren, Chrystal, and my journalist friend who showed me. The one thing we all have in common besides writing, love for food, is that we are educated influential Black women.
A hot shot Chicago ( don’t get me started on Chicago’s racial divides) director named Josh Binder, no stranger to controversial ads ,conceived this Black face parody for Duncan Hines of Hip Hop cupcakes dancing to what is most definitely NOT Hip Hop music. Harmless, fun with baking ?An ode to modern culture? I think not. The derogatory signs are blaring.
Why bring Hip Hop into the equation? There is nothing Hip Hop about it.
Can’t chocolate glaze be shown another way?
Why not show the lone Vanilla cupcake dancing too?
Why is the lone vanilla cupcake singing off key?What it’s not Hip Hop enough?
Why are the eyes and lips pronounced like the most stereotypical derogatory offensive images of Blacks that have plagued us since slavery?
As someone in sales management , I ask what marketing and leadership teams teams allowed this minstrel show to pass through the endless meetings and planning stages? Where there no self respecting African Americans or other minorities on the Duncan Hines or advertising teams or were they just to intimidated to speak up? Duncan Hines has pulled the Amazing Glazes Video from You Tube but you can still see it on various sites. Finally their management saw Amazing Glazes Chocolate Cupcakes going Hip Hop wasn’t so wise .They realized African Americans have huge buying power and don’t want a negative fiscal impact, especially with the peak holiday baking . A few sites such as Huffington Post and others who have the clip ,carry comments and polls showing most people don’t feel the ad was racist. This country is so politically and racially divided that some of the comments I saw left a nasty after taste in my mouth.
What do you think? In my opinion Duncan Hines and Pinnacle Foods can take it’s minstrel show and Kiss My Brownie. Ironically Pinnacle Foods Group also owns Aunt Jemima , who has been transformed from the most demeaning do ragged Mammy type image, into a modern day homemaker with relaxed hair.No matter how you dress her, the hurtful insensitivity still lingers.
So that’s my two cents. I have a lot of things to post about right now that are more in keeping with the Holiday Spirit, but I felt compelled to write this. Agree or disagree, but this is how I see it as a Black woman. It’s shameful and sad because while I have far evolved in my baking from the box mixes, I remember learning how to bake with Duncan Hines products.Please check out my other fellow Brown Bloggers opinion on this matter. We feel as bloggers of color we needed to say something, even if the rest of the food blogging community chooses to ignore or dismiss it as harmless cupcake fun.
Thanks for all the great responses.Most of it has been pretty positive and a few negative comments. The purpose of this post was to create a dialogue about cultural sensitivity in corporate America and the media, and that we have. As a result some other Bloggers from all walks of life and cultures have also posted their views .
Krumkake has been on my radar for years. The only thing preventing me making some was the lack of equipment. On Ebay I found a old school cast iron Krumkake iron and won the the bid for $16 plus shipping. The price coming in far less than a new electric Krumkake maker.
Krumkakes are a crisp Norwegian cookie that according to my friend Becca is a the predecessor to the waffle cone. At this time of year, especially in areas full of Norwegian descendants, they yearn for Krumkakes , just like Grandma used to make. Well my grandmothers weren’t Norwegian, but Nigerian and American,but I can understand the longing. After the initial fail rate of badly burnt Krumkakes, I got the hand and managed to to make some pretty respectable cookies. Lacking the cone shaped Krumkake former, I used cannoli tubes and a pointed turkey baster. I got a more cannoli shaped cookie.
The intricate designs didn’t transfer as strong as I would have liked. I’m assuming this was due the age and wear and tear of the iron. But nevertheless, I was very satisfied. I filled my cookies with Whipped Cream infused with Apricot Brandy and stabilized with Dr. Otekers Whip It. Don’t fill your Krumkake until you are ready to eat. The shells keep for a few days in a airtight container.
As I said before . dont get discouraged. After a few you will get the hang of it. See.They are really delicious and just crumble in your mouth. So delicate, so be careful.
The cardamon scented batter is quite thick and all you need is tablespoon full per cookie.
Click here for the recipe and enjoy! Be sure to check out my other baking friends. We have been through Gourmet, and Bon Appetite. This year we chose a cookie a week from Nick Malgieri’s choices at Saveur.
Check out the other Smart Cookies in our Holiday Baking Pursuits.
Can it be that time of year again? A year ago, our group of bakers were challenging ourselves for a second year of 12 Days of Cookies . At the beginning its all fun, but midway one starts to run out of steam with all of the other holiday demands. For that reason we didn’t decide until last minute to do it again. It’s a love hate thing with the cookies, but we do miss it so. It wouldn’t be the holidays without baking. Rather than add any more pressure or calories, to our already busy lives, we are keeping it light and easy this year. We love Nick Malgieri’s Smart Cookies From Around the World, in Saveur, we are going to just do a cookie a week for the month of December.The option to do more if desired, is always open.
So to begin , I’m starting off with a favorite from New Zealand, Caramel Crumb Bars. A bar type cookie built on shortbread, with a spread of caramel , and then more crumble.Buttery, crumbly, and chewy with a rich caramel, they are simply sensational. I’m tempted to make another batch with nuts perhaps. I could easily eat the whole tray. Click here for the recipe. I found the recipe easy to throw together. Just be mindful of the instructions, as you will not be using all of the butter or flour at the same time. While I worked on the caramel, I chilled my sheet pan in the freezer. The only other word of caution I can give is to watch that caramel and keep stirring. But all in all this is simple recipe with maximum flavor.
Check out the other Smart Cookies in our Holiday Baking Pursuits.
I love success stories such as Kathleen King’s from Tate’s Bake Shop in South Hampton. Her fans are legion from Gwyneth, Rachel Ray and Ina Garten, who wrote the forward for the Tate’s Bake Shop Cookbook. From tasting the cookies,reading about her and Tate’s, I see Kathleen King is a perfectionist. Her baked goods are Americana, simply. For all the macarons, financiers, and elaborate tortes, there is a simple perfection in American Pastry that cant be rivaled. Tate’s cookies are crisp and buttery , and taste like something I would bake myself. And that’s what won me over.
Thumbing through Tate’s Bake Shop Cookbook with a foreword from Ina Garten, I knew I had to make the Hummingbird Cake. I have heard of this cake only recently and was intrigued. A Southern favorite similar to carrot cake , but composed of bananas, pineapple,pecans, and in this particular recipe coconut. It’s a simple,wholesome cake that any banana fan,will love. I took extra liberty and added some rum to the cream cheese frosting , as these ingredients screamed for it in my opinion.
According to Kathleen…
“All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good…”
The Giveaway
I am offering a giveaway for one lucky reader in the United States.Please leave a comment to be eligible.I will chose one winner from a random drawing by Saturday December 4, 2010.
You will have an extra chance of winning if you become a fan of Tate’s on Facebook. Please let me know on your comment here if you did join their Fan Page .
You will receive a gift box of Tate’s Cookies and The Tate’s Bake Shop Cookbook.
All of my readers can use this discount code “cookie” until December 31 for 15% off any tatesbakeshop.com purchase.
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Tate’s Bake Shop Hummingbird Cake
adapted from Tate’s Bake Shop Cookbook by Kathleen King
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups vegetable oil
1 3/4 cups sugar
3 large eggs
2 cups of very ripe mashed bananas
1 8z can crushed pineapple drained
1 cup unsweetened desiccated coconut (Angel Flake can be used if other item is unavailable)
3/4 cup chopped pecans
1 tablespoon vanilla
* I decorated my cake with ground pecans
Preheat oven to 350 F.
Grease two 9×2 inch cake pans. Line bottoms with parchment.
In a large bowl mix together flour, baking soda, cinnamon , and salt.
In another large mixing bowl , beat together oil and sugar. Add the eggs one at a time and mix well.
Scrape down the sides.
Add the mashed bananas, pineapple, coconut, and pecans, and vanilla.
Mix well.
Add the flour mixture, and scrape down sides to ensure all is mixed well.
Divide the mixture evenly between both cake pans. Fill until almost full, as this cake batter does not rise too much.
Bake cake for 40-45 minuted or until a cake tester or toothpick stuck int eh center comes out clean.
Cool cake in pans for 10 minutes.
Turn them out onto a wire rack and let cool completely.