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Dulce de Leche Stuffed Cookies | Alfajores

Sometimes we need a do over. A chance to get it right. And a little forgiveness. Because in every mishap is a silver lining. Especially when it comes to sweet, crumbly dulce de leche filled alfajores – the popular South American cookie. One bite instantly dissolves on the tongue into a cloud of tender lemon zest deliciousness. Divine. But back to forgiveness. Specifically, I need to forgive my sweet, bumbling husband for being so thoughtful as to fill up the cooler with ice for our 3 1/2 hour road trip, yet being so forgetful as to overlook returning the cookie dough to the cooler. I need to let go of the grief that the cookie dough rode in the bed of our pickup truck, saran wrap in the wind, balanced precariously on top of my red suitcase, all the way to our family vacation in Beaver’s Bend. And I need to accept that, because it was 100F and sunny, the cookie dough could never be cooked. In situations like this, it’s all about the silver …

Midnight Mocha Rum Cake

Let’s talk about world peace for a second. Pretty much everyone I know agrees we need a big dollop of it to make the world a happier place, but not many people know what this world loaded up with peace would actually look like. Except for that one image of children holding hands. While the notion of all our children holding hands is a beautiful image, I can’t help but wonder where all the adults are. Why is it always just children? Are we so jaded that we think they’re the only ones who can do it? Are we past the point of no return? Is it really too late to lead by example? I’ve put some thought into this lately. I think world peace will be a lot like chocolate cake. Delicious. Lovely. But definitely not overly sappy or idealistic. Sure, everyone would wear the smile of the dove in their heart (they’re eating chocolate cake, after all) but there would still be varying points of view. Disagreements. People need to be able to have opinions, …

Pavlova with Summer Berries & Kiwifruit

Summertime means running barefoot through sprinklers, nibbling fresh fruit, and shining your smile all the time, even when you’re sleeping. It means laying your back, watching bubbles of clouds dot through the sky. And today we’re eating one such cloud. Pavlova. Named after a Russian ballet dancer, this meringue “cake” takes center stage, topped with whipped cream and fresh fruit, like berries, kiwifruit, mango, or even passionfruit. Both New Zealand and Australia lay claim to inventing this famous dessert. I’m happy to say that I’d eat Pavlova any which way – even if it was invented on the moon. Since we’re making Pavlova in honor of our New Zealander Global Table, we’ll be adding slices of fresh kiwifruit (be careful not to call it kiwi, as that is the state bird as well as a nickname for local New Zealanders). Kiwifruit is a major export of the island nation. P.S. Make this when you need it, to ensure a crackly exterior and soft interior. P.P.S. Make a big pot of hot tea to drink with this. Or coffee. Unsweetened. …

Glazed Orange Coconut Cake

There are times when I want to be fancy, but not fussy. When I want a pretty cake, but I don’t want to decorate it with elaborate roses. When I’d rather be swimming in the sea instead of doing my taxes. Ahem. These are the days when I want (need!) a little slice of heaven to serve along side my afternoon cup of tea. I never thought I’d find my answer in Micronesia. But I did. This orange infused cake comes all the way to us from a little Micronesian island called Kosrae and a local named Katrina. Her version is called a “Juicy Orange Cake” which pretty much sums up the incredible flavor. When Katrina emailed to say that citrus is fantastic on the islands, I knew I had to adapt her recipe. Even without a photo I knew it’d be epic. I changed a few things – most notably knocking down the sugar a bit in the cake so I could coat it with an irresistible orange glaze (which would serve as tacking for a …

Strawberry Almond Horchata

There should be a rule. Whenever the weather is sunny and fine, when it is hot enough to swim in the deep seas – you should absolutely swim. Even if you forgot your bathing suit. Likewise, if you are ever offered horchata – the famous Mexican summertime sipper – consider yourself lucky and drink, drink, drink. The freedom of swimming, no matter what – that’s what I taste in this drink. This is a summer’s worth of happy – chilled and served with a straw. You’ll taste almond and rice milk. Your smile will be made of strawberries, deepened by a dusting of cinnamon and splash of vanilla. This is fresh, summer joy. This is laugh out loud good. Ingredients: 1 cup of long grain white rice, ground fine in spice mill 1 cup of blanched almonds 1 large cinnamon stick (4″) 3 cups of hot water 1/4- 3/4 cup of sugar, as desired 3 cups whole milk 1 Tbsp vanilla extract Garnish: Strawberries shaved ice Method: Even if you see clouds, close your eyes …

Marzipan Easter Cookies from Malta | Figolla

Each week, when I sit down to pick recipes, I am surrounded by a mountain of cookbooks, web sites, and emails (this week I’d like to thank Maltese reader, Jym B. for all his help). I scan through dozens, if not hundreds of ideas before settling on my selections. Not today. Not with this recipe. I ran across Figolla almost immediately and knew, without a doubt, this sweet treat was a keeper. Reader, Jym, simply confirmed my selection, stating it is a “wonderful” cookie from his Maltese heritage. So what is it? Figolla is Malta’s popular Easter cookie – two lemon infused sugar cookies surrounding a soft, almond paste center. The cookie is decorated for Easter with frosting and a chocolate egg (which is sometimes left in the foil wrapper – a sparkling nugget of goodness). Pretty much amazing, if you ask me. Especially considering daydreamy stovetop travel will take you here to eat it… Makes just over 2 lbs of dough. Quantity of cookies depends on how big your cookie cutters are! This recipe …

Vanilla Ginger Bissap

Most days I drink three cups of tea. Sometimes more. Every day, at about the same time, I’m ready for my evening cup of deliciousness. Usually the sun has dipped below the horizon, lending a hazy glow to the darkening sky, and I desire little more than to sneak under a soft throw on the couch. With every sip I slip away. This is when I unwind. This is when I daydream. Even if I drink the same tea all day long, this cup tastes different. This cup is therapy. During these calm evenings, I almost always want hot tea although sometimes – in the sweaty heat of Oklahoma summers, I crave a tall glass of cold tea outside, in the warm evening breeze. Today’s recipe for bissap enjoyed in Mali (and west Africa in general), easily satisfies both those cravings. Whether hot or cold, the flavor is bright, fruity, with a punch of ginger smoothed out by a slinky splash of vanilla. We’ve made pineapple bissap before, but today’s recipe is a totally different experience – softer, more …

Malawi Peanut Balls | Mtedza

I adore when this around the world culinary journey takes me by surprise. Here we are, the week of Valentine’s day, and I’m in Malawi – practically the heart of Africa. I had it in my head that I probably wouldn’t find anything particularly appropriate for Valentine’s Day. Turns out I was wrong. While I didn’t dig up any chocolate kisses or champagne mixers, I did find the lovely Sunrise Biscuits and today’s addictive groundnut cookie (that’s what Africans call peanuts). Thank goodness, because Keith prefers a good cookie to nearly any sweet. These cookies are dusted in a snowfall of confectioner’s sugar and, when bitten, give way with a satisfying crumble. The broken bits of peanut pretty much seal the deal – these are wonderful with a cup of tea or coffee. P.S. I’d be wrong not to tell you that, as with any good cookie, Keith made himself sick by eating most of these in one sitting. That’s a pretty good review, if you ask me. Makes 18 cookies Ingredients: 1/2 cup butter, …

Plantain Gingerbread Upside-Down Cake

I’m not really a dessert person, so it’s all the more surprising when I come across a recipe which makes me want to lock the doors, draw the curtains, and eat until every last crumb is gone. I mean, seriously. Plaintain Gingerbread Upside-Down Cake??! If this isn’t the perfect holiday recipe, I don’t know what is. And of all the places for it to come from… Denmark is known for gingerbread. Germany. Even the United States. But I was genuinely surprised to find gingerbread cake in the bustling big cities of Liberia. Now, I’m not talking the same-old gingerbread you’ve had before. This is an African spin. Yes, it’s a standard upside-down cake, but instead of pineapple, it boasts a dizzying spiral of ripe, tropical plantains – a perfect match for the molasses-based cake. The butter and brown sugar bubble and brown, making the edges of the cake just a little bit crisp – which is the best part. For those of you wondering, the love of gingerbread comes from Liberia’s historical ties with …

Dark Chocolate Guinness Cake with Bailey’s Buttercream

Makes an 8″ layered cake So here we are, cooking the world A-Z… and I come across this epic Irish cake. I make this adaptation and… just like that – my life is complete. I don’t have time to do my hair or makeup, but – I promise you – I’ll always have time for this cake. It’s rich and dark, like an Irish sky at midnight… brightened by sweet, sweet Bailey’s buttercream, which gilds everything like moonlight. The perfect pair. The perfect balance. Especially for breakfast. In my slippers. When no one is looking. (Possibly with a big cup of Irish coffee). Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of Irish nighttime. NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. Update, March 2013: I added more powdered …

Haitian Coconut Fruit Jello | Blancmange

Makes a 1 1/2 quart, large molded dessert There’s something about jello that’s so 1897. So Victorian. So old-school. So… over-the-top-retro. You see, 1897 is the magic year gelatin and fruit syrup were first combined to make the wobbly dessert we’re familiar with today. Fast forward through several decades and continents and you get today’s recipe, blancmange. It’s loaded up with evaporated and coconut milks, making it jello’s creamy counter part. It’s the reason Haiti’s get up in the morning. At least, I like to think so. This wibbly-wobbly dessert is fun for kids to make – you’ll find it at weddings and other celebrations. While it is not very sweet it is creamy, smooth and silky, almost like eating a wet coconut cloud. The tradition hails from France, where these sorts of molded desserts are extremely popular. Haiti was a French colony, so it’s only natural they put their Caribbean twist on the dessert. Ingredients: 1/2 tsp vanilla extract, optional 1, 13.5 oz can coconut milk 2, 12 oz cans evaporated milk 3 packets …

German Tree Cake | Baumtorte / Baumkuchen

This is my favorite cake. All 21 layers of it. It has been since my mitten-wearing years. My mom used this intricately layered almond and chocolate cake as an activity for us kids – something to keep us busy on rainy mornings, when crayons had lost their interest. It is single-handedly responsible for my obsession with almond paste (and it’s sweeter counterpart, marzipan). The original recipe might as well be called “the dance of dirty bowls.” I took a hacksaw to the method, removing five extra bowls. Your baby soft hands will thank you. The best part? No cake goodness was harmed in the streamlining of this recipe. NOTE: You need two days to make this cake because the cake needs to chill in the fridge overnight. Serves 12 Ingredients: All ingredients should be room temperature 1 1/2 cups almond paste, tightly packed (12 oz) 6 Tbsp half & half 1 1/2 sticks butter (12 tbsp), softened 1 cup sugar 10 eggs, separated (put the whites in a bowl big enough to whip them up to …