Multigrain Nut Bread

I'm going to TRY to record this recipe correctly, though I have no idea what the actual proportions I used were.

Sponge starter
Combine:
2 cups white unbleached flour
2 cups warm water
1 1/2 tablespoons active dry yeast
Let this mixture sit for at least 24 hours and up to 32 hours, stirring about every 8 hours and adding 2 tbsp flour at each interval (and more water if necessary).

Cereal mixture
Cover (add water until just covered) with water and soak overnight:
Any 1 1/2 cup combination of the following:
Flaxseed
Oats
Oat bran
Wheat bran
Wheat germ
Millet
Cornmeal
Crushed bulger
Ground buckwheat
Hot cereal mixes (Bob's Red Mill)

To prepare dough:
After a day or two of soaking and fermenting, combine both mixtures in a large stand mixing bowl. Add:
1 tablespoon salt
1/2 cup chopped pecans or walnuts
1/2 cup rye or spelt flour
1/2 cup whole wheat flour
Beat until combined. Add white flour until dough forms a ball. Turn onto a floured surface and knead for 8-10 minutes, adding flour as necessary.

Rising (twice)
Let rise for 2 hours, until doubled. Form into loaves and place on baking sheet sprinkled with cornmeal. Let rise for at least another hour, or more if necessary.
Baking
Preheat oven to 450˚F. Place a pan of water on bottom rack to create steam (OR, if you need to bake some squash or pumpkin, this is a GREAT time to do that, I discovered, as it both creates steam, and prevents the bottom of the bread from burning).
Place bread in oven, and reduce heat to 400˚F. Bake for about 15 minutes, then reduce heat to 350˚F. Bake for another 30-45 minutes, checking doneness by tapping the bottom (if bread sounds hollow when tapped, then it is done).

Serve hot with butter!

This bread is moist, so will last quite a while, if stored in plastic bag or container.

Meringue Mushrooms with Cardamom Poached Pear and Marmalade Ice Cream

Maple flavored meringue mushrooms

Cardamom, saffron, lemon, and red wine poached pears with poaching liquid reduction

Grapefruit, lemon, and orange marmalade ice cream made with yogurt

Creamy Earl Grey Cocoa

For 2 servings:

Bring 1 1/2 cups of water to a boil, in the microwave or on the stove.

Add 2 earl grey teabags, or 2 teaspoons loose leaf.

Steep briefly, 1-2 minutes.

Spoon in 1/4 cup of Ghirardelli Hot Cocoa mix (or 3 tbsp sugar and 1 tbsp cocoa powder).

Stir thoroughly, and strain through a fine mesh sieve, if necessary.

Pour into mugs, and pour 1/3 cup warmed milk (2% or higher milkfat) over the top.

Double Chocolate Creme de Menthe Cupcakes

COOKIES

Peppermint Bark Cookies, from Bon Appetit Magazine

Ingredients:

• Nonstick vegetable oil spray
  
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
  
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate (such as Lindt or Perugina)

Preparation:
Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan.

Whisk flour and salt in medium bowl.

Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk.

Gradually add flour mixture, beating on low speed just to blend.

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.

Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

When cool, chop cookies into desired sizes, about penny-sized if using for cupcakes, or larger if eating as cookies. If desired, crumble extra cookies and add to cupcakes just before baking for a special surprise.

CUPCAKES

For cupcakes:

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 3/4 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• Crushed peppermint bark cookies or 1 1/4 cups mini bittersweet chocolate chips

Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners.

Sift flour, cocoa powder, baking soda, and salt into medium bowl.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about ¼ cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

For ganache:
6 oz white chocolate (or 1 cup white chocolate chips)
1/4 cup whipping cream
1 tbsp creme de cacao
Red, green, or blue food coloring, (optional)

Melt white chocolate chips over double boiler (or carefully in microwave). Stir in 1/4 cup whipping cream, reheating if necessary. Stir in 1 tbsp creme de cacao and a few drops of food coloring, if desired. Chill until spreadable.

Assembly:

When cupcakes and ganache are cool, melt 3 oz dark chocolate plus 1 tsp canola oil in microwave or on the stove.

Using pastry bag (or ziplock bag with a hole cut in the tip, if desperate), apply ganache to cupcakes in a spiral motion. Drizzle with melted chocolate, and top with a bit of peppermint bark cookie, or cookie crumbles, if desired.


Some cupcakes may fall apart or crumble. Not to worry! With any leftover cupcakes and frosting, cake pops can be made!

CAKE POPS:

Leftover cake
Leftover frosting (ganache)
Leftover chocolate, melted
Skewers, straws, or Popsicle sticks
Sprinkles, special sugar, or cookie crumbles (optional)

Crumble cake pieces until they are fine crumbs. Adding a teaspoon of frosting at a time, combine cake crumbs and frosting, just until the crumbs hold their shape when formed into a ball. Form each into a 1 1/2 inch diameter ball, and place on cookie sheet covered in parchment paper. Place in freezer for at least 15 minutes.

Melt leftover chocolate. Dip each cake ball into the chocolate, return to parchment paper, and immediately spear with skewer, straw, or popsicle stick. Quickly garnish, and return to freezer briefly, to harden.

Can be left at room temperature. Serve at room temperature.