Mother's Day Brunch with Cost Plus World Market

This post was done in collaboration with Cost Plus World Market. As always, all opinions are completely my own. I am so thankful for the opportunities to work with brands I truly love. Thank you all for your continued readership and support!

It's just around the corner.  The day that we all (hopefully) remember to do the one thing we should be doing constantly.  It is time to show our mamas how much we love and appreciate them, and how very thankful we are that they put up with our drama long enough to shape us into fairly decent adults. 

Many years ago, my mother wisely established an hour she called "quiet time."  After lunch, my siblings were laid down for their naps and I was sent off to my room or sat on the couch to read my American Girl magazines while my mother cleaned, watched Martha Stewart, or, occasionally, took a nap.  These hours not only provided a respite for my mother, but also taught us to play on our own and to use our imaginations.  

Typically my creativity stayed within the realm of Barbie dolls and coloring books, but sometimes, during those quiet hours, I would creep into the kitchen to make my mother a surprise. Microwaved pinwheels of American cheese and Wonder Bread were one of my specialties, but the most remembered creation was my teddy bear cake that was baked during one such quiet hour.  

I was immensely proud of the bear-shaped creation that I had baked in the toaster oven - the only cooking source I was allowed to use at the time.  It was slightly raw and studded with cinnamon heart candies, and I cannot promise you that the ingredient list spanned beyond eggs, sugar, and milk, but I could not wait for my mother to wake up so that I could present my masterpiece. 

While she had to pick around the bits of raw egg, she was just as proud of me that day as she was when I made her this coffee cake last week.  That is because she is my mama, and mothers are the most lovely kind of delusional. 

I hope I am not deceiving myself when I boast that my baking abilities have evolved a bit over the past fourteen years.  At least for this cake I used a proper oven. 

My mother has always loved coffee cake so I knew it had to have a place on our brunch menu. This particular version is dotted with ripe blackberries and swirled with blackberry preserves to bring summery notes to this spicy cinnamon cake. The sugary crumb topping is my favorite part.

Whether or not you plan on preparing a full brunch, I think this cake would be so lovely gifted in one of these beautiful ceramic bakers. Homemade Mother’s Day gifts are often the best.

Even before the days of my toaster oven cakes, my mother used to put heavily sweetened coffee in my sippy cup so I could participate in her morning ritual.  Ever since those days, few outings have gone by without us making a stop for coffee.  My mother's favorite?  The white chocolate mocha.  

As I was thinking of the perfect brunch, coffee seemed a necessity, but I wanted to make it extra special for the occasion. Two bars of Lindt white chocolate and a heavy helping of whipped cream later, I had a pitcher full of something I would happily enjoy on any occasion. Oh yes, Monday morning definitely counts as a special occasion.

These iced white chocolate mochas were declared by both mother and sister to be better than you-know-who's and they are embarrassingly simple to make.

Fragrant, vanilla bean coffee is brewed strong and allowed to cool to room temperature. Half and half is heated and chopped white chocolate stirred in, creating a sweet, smooth syrup. The white chocolate cream is stirred into the cooled coffee, poured over cups of ice, and then topped with a liberal swirl of whipped cream and a sprinkling of these adorable chocolate curls.

Friends, you really need to make a pitcher of this stuff immediately.  I want to drink it ALL. DAY. LONG...even if I did get jittery after the first cup.  Worth it.   

Blackberry coffee cake and white chocolate mochas all in less than two hours!  And, if you would like to consider rounding out your brunch with something savory, may I suggest this quiche? 

My sister, mother, and I ate our cake and sipped our coffee in between bursts of laughter on the loveliest of Wednesdays.  The fragrance of the honeysuckle behind my home wafted over the patio, forcing us to forget the time and enjoy the new memories we were making as we celebrated the old ones. 

I found all of these beautiful table linens and accessories - including my new favorite tray - at my local World Market store.

I admittedly allow Mother's Day to sneak up on me most years, but I hope we can all take some extra time this week to love on the ladies that raised us and choked down our most memorable of creations with a beaming smile. 

Happiest of Mother's Days to you all! 

Sincerely, 

Pedantic Foodie

You can find all of these products as well as hundreds of other brunch essentials at your your own local World Market store!

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galvanized tray // organic cinnamon // floral philipa napkins // measuring spoons // pinch bowls // chocolate curls // lanterns // floral runner // plastic pitcher // Lindt white chocolate // floral baking pan // vanilla extract // gold rimmed acrylic glasses // seedless blackberry jam

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Blackberry Coffee Cake

makes one 11.5x7.5-inch pan / basic cake recipe loosely adapted from Ina Garten
 

for the cinnamon swirl

6 tablespoons brown sugar

3/4 cup all-purpose flour

2 1/4 teaspoons ground cinnamon

pinch kosher salt

4 tablespoons unsalted butter, cold and cut into cubes

In a small bowl, combine brown sugar, flour, ground cinnamon, and salt. Use a fork to mix. Toss in butter and use your fingertips to work the mixture until it has the texture of rough cornmeal. Refrigerate until ready to use.

for the crumb topping

1/2 cup granulated sugar

1/3 cup cake flour

4 tablespoons unsalted butter, cold and cut into cubes

In a small bowl, combine sugar and cake flour. Use the tips of your fingers to work the butter into the flour mixture until the butter is in pea-sized pieces. Refrigerate until ready to use.

for the cake batter

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 eggs

1 1/2 teaspoon vanilla extract

1 1/4 cups full fat sour cream

2 cups cake flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground nutmeg

1/2 cup seedless blackberry preserves

1/2 cup fresh blackberries tossed with 1 tablespoon all-purpose flour (shake off excess flour)

Cook's Note: Tossing the berries in a bit of flour before adding them to the batter will prevent them from sinking to the bottom of the pan when baked.

Preheat oven to 350 degrees. Coat a 11.5x7.5 baking pan with nonstick spray.

Fit your stand mixer with the paddle attachment and beat butter on medium speed for one minute. Beat in sugar.

With the mixer on low speed, add eggs one at a time, scraping down the sides as needed. Add vanilla and sour cream.

Sift to combine flours, baking powder, baking soda, salt and nutmeg. With the mixer on low speed, slowly add the flour mixture until the batter is smooth.

Fold 2/3 of the batter into the prepared pan and top with preserves. Use a large spoon to place tablespoons of preserves over the batter, then use a butter knife to swirl the preserves into the cake batter. Press the flour-coated berries down into the batter and top with the cinnamon swirl mixture.

Fold the remaining batter into the pan and and smooth over with a spatula. Sprinkle with the crumb topping.

Bake for 50-60 minutes, until the cake is golden and a fork inserted into the center comes out clean. Allow to cool completely before serving (about 90 minutes). Enjoy!

Iced White Chocolate Mocha

serves 4

1/2 cup ground vanilla bean coffee

pinch of kosher salt

3 cups boiling water

1/3 cup granulated sugar

1 1/2 cups half and half, divided use

2 (4.4oz) Lindt white chocolate bars, roughly chopped

whipped cream (1 cup heavy cream beaten with 1/3 cup confectioner's sugar)

chocolate curls, for garnish Cook's Note: A pinch of kosher salt is the difference between a bitter brew and a perfect cup of coffee. Salt naturally counteracts bitterness! Place ground coffee and salt in a french press and top with boiling water. Allow to brew for 6 minutes before pressing. Transfer the brewed coffee to a pitcher and stir in granulated sugar; refrigerate until cool.

In a small saucepan, heat 1 cup of half and half over medium heat; until just simmering. Remove from heat and stir in chopped chocolate until completely smooth. Stir in remaining 1/2 cup half and half. Pour the white chocolate mixture into the cooled coffee and stir to combine.

*Cook's Note: It is important that the white chocolate be fully melted, otherwise little bits of unmelted chocolate will seize up and become hard when added to the cooled coffee. *

Pour coffee over cups of ice and top with whipped cream and chocolate curls. Enjoy!

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Almond Croissants - A Labor of Love

Are you the Baker Friend?  Do you find yourself being forever called upon for your cakes, cookies, or trashed-up brownies?  Do you sometimes wonder if you are being asked to functions solely for your edible contributions?

I get you.  Believe me.  The expectations only increase when you add "food blogger" to your title. 

If you are the Baker Friend you have probably been asked, "so, like, what's your favorite thing to bake?" at least 634 times. 

Regardless of how many dozens of times this question has been posed, I have never known quite how to answer it.  However, last week, as I pulled these croissants from the oven and the fragrance of toasty butter poured out its open door, I knew the answer.  My favorite thing to bake?  Puff pastry. 

The accomplishment of making something so delicate, something that nearly every famed chef and baker will refuse to attempt, is overwhelmingly gratifying.  Not to mention the joy that comes with seeing all of those beautiful layers of buttery pastry puff up and knowing that you made every one of them yourself through patience, care, and more than a little butter. 

I have talked about homemade puff pastry here before.  I have ranted and raved to any friends who would listen.  I have tried my darnedest to convince a world under the influence of the frozen food aisle that puff pastry is not a monster.  In fact, it is just a couple of hours away from pie crust.

Will you brave it with me?  Let’s do this together.  Spring makes conquerors of us all. 

I have made the classic chocolate croissants many a time, and of course there are my favorite raspberry cream cheese croissants, but up until last week I had never attempted almond croissants.  

I had recently gotten into the habit of buying packages of Trader Joe’s almond croissants each week and saving them for Saturday and Sunday breakfasts as a treat for Mr. Pedantic and myself.  I should mention now that I have been overwhelming impressed by their frozen croissants and I will never turn my nose up to them.  None of us have time for making fresh croissants every week, but that is not to say that we are to give up upon making them ourselves entirely.  

Of course almond croissants require an almond filling.  We could go to the store and buy almond paste.  After all, we are making the pastry ourselves so we can take a little help from the super market, right?  

Well, if you really want to, but as long as we are doing things properly, we might as well go all the way, don’t you agree?

Our almond filling begins with blanched almonds, so we are going to do that ourselves too.  I know I am asking a lot, but you are just piling up those bragging rights.  

Blanching almonds is actually really simple, and if you have a five or six year old hanging around you can totally put them on almond-skinning duty.  Just prepare yourself for a lot of flying almond skins.  I have warned you. 

Our blanched almonds are blended up with a hot syrup of honey and water, as well as almond extract, butter, and confectioner’s sugar.  

Do you suppose wearing almond extract as perfume is socially acceptable?  I’m asking for a friend…

After our almond filling has cooled, and our puff pastry has been layered and rested, and layered and rested, the time comes to cut, fill, and roll. 

I like to think that this is like watching your child walk down the stage for their diploma.  The moment where all your hard work is finally realized and tears of pride stream down your face.  I take puff pastry rather seriously. 

Would you just look at those layers?  You have just conquered something that even Ina Garten refuses to attempt, just let that sink in.  

I’m so proud of you.  Pass the coffee please. 

Sincerely, 

Pedantic Foodie

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Classic Almond Croissants

makes 8 croissants

Cook’s Note: I widely prefer measuring by weight when it comes to baking, but I believe it is essential when making something as exacting as puff pastry.  If you do not already have a kitchen scale, it is absolutely a worthwhile investment.  Once you have added it to your kitchen toolbox you will be turning to it more than you would expect.  

- 12 ounces all-purpose flour

- 2 ounces cake flour

- 1/2 teaspoon fine salt

- 1 1/2 cups plus 2 tablespoons unsalted butter, chilled 

- 1 cup ice water 

- almond filling (recipe below)

- 1 egg 

- 1/4 cup coarse raw or turbinado sugar

Cook’s Note: The biggest challenge when it comes to puff pastry is the same challenge we face whenever we make biscuits or pie crust - temperature.  We cannot allow the butter to melt even a tiny bit, otherwise we will lose those coveted layers.  So, turn up the A.C. and if you find that your pastry is getting even a little tacky, return it to the fridge to chill for a bit before continuing.  Also similar to pie crust and biscuits, we are not looking to create a huge amount of gluten here so please avoid over working the dough.  Less is more here. 

Sift to combine all-purpose flour, cake flour and salt.  Cut 6 tablespoons of the cold butter into cubes and place the cubes in the flour mixture.  Use a pastry blender or the tips of your fingers to blend until the texture of rough cornmeal, similar to pie crust.  

Make a well in the center of the mixture and add the cold water.  Use a spatula to gently mix into a rough dough.  Do not over mix, the dough should still be very rough.  Wrap in plastic and refrigerate for 1 hour.    

While the dough is chilling, place the remaining chilled butter on a sheet of plastic wrap and cover with a second sheet.  Use a rolling pin to smash the butter, forming a 5-inch square of butter.  Chill until ready to use.  

Remove the dough from the refrigerator and turn out onto a floured surface.  Roll the dough out into a 12-inch circle and place the chilled square of butter in the center.  Wrap the sides of the dough up around the butter and pinch the ends to seal.  You should now have a square of butter enclosed in dough.  

Roll the dough out into a 16x8-inch rectangle.  You may need to use the rolling pin to pound out the dough a bit and make it more pliable.  Please be careful not to tear the dough or to make it too thin in one area.  Fold the rectangle 3 times like a business letter.  Place the rectangle in front of you lengthwise and roll again into a 16x8-inch rectangle.  Fold again 3 times like a business letter.  Wrap in plastic wrap and refrigerate for 1 hour.  

When the dough has rested return to a floured surface and repeat the process of rolling the dough into a rectangle and making a business-letter fold.  Do this twice as before and wrap in plastic.  Refrigerate for 1 hour. 

Remove the rested dough from the refrigerator and return to the floured surface.  Repeat rolling and folding process twice, just as before, and refrigerate for 2 hours.  Now the puff pastry is ready to use. 

Cook’s Note:  At this point, you can walk away and save the baking for another day.  Because Mr. Pedantic and I cannot eat eight croissants in one day, I actually divided my pastry into two equal pieces and baked half of them one day and the other half the following evening.  The rolling and baking is a breeze so it was great to be able to pop them in the oven and take them to a friend.  I would not recommend keeping this dough past two days because it is very heavily fattened and butter likes to soak up refrigerator flavors.  But do feel free to make it a day or two in advance! 

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

In a small bowl whisk the egg thoroughly; set aside. 

Roll the dough out into a 24x8-inch rectangle and cut the dough into 8x3 inch strips.  Pipe about 1 1/2 tablespoons of almond filling about 1/2-inch from one end of the dough.  Roll the dough over on itself three times to form the croissant.  Tap the open sides of the croissant lightly to prevent the almond filling from leaking.  Brush the top and sides of the croissant with egg and sprinkle liberally with coarse sugar.  

Place the croissants on the prepared baking sheet and bake for 30-35 minutes or until the pastry has puffed and is deep golden.  

Allow to cool for at least twenty minutes before serving.  Enjoy! 

Cook’s Note: Sadly, as soon as the croissants cool, the freshness clock begins ticking.  By the following day, they will barely resemble the crispy, flakey pastries that you pulled from your oven.  However, do not despair.  As I said, this dough can be baked up in batches so you can enjoy your croissants fresh from the oven over the course of several days.  In my mind, they are best when they are just warm, after about half an hour.  The almond filling has a melted butter-like effect and the layers are still crispy and oh-so-flakey. 

Almond Filling

- 2 1/2 cups raw, unsalted almonds 

- 1/4 cup honey 

- 1 cup + 1 tablespoon filtered water

- 3/4 teaspoon almond extract 

- 2 tablespoons unsalted butter 

- 1 1/2 cups confectioner’s sugar, sifted

Place almonds in a medium mixing bowl and bring 3 cups of water to a boil in a 2-quart saucepan.  Pour the boiling water over the almonds and allow to sit for 2 minutes.  Drain the almonds and allow to cool slightly.  

Using the tips of your fingers, gently pinch each almond out of its skin.  This will be easier than it sounds as the skins will have loosened after the boiling water bath.

After all the almonds have been skinned, transfer them to your blender.  Combine honey and 1 cup plus 1 tablespoon of water in a small saucepan and place over medium heat; bring to a boil.  Pour the boiling honey mixture over the balanced almonds and blend until it forms a very smooth, thick paste.  Blend in butter and almond extract and pulse until smooth. 

Transfer the paste to a large mixing bowl and use an electric mixer to slowly incorporate the confectioner’s sugar. 

Turn the paste out onto a large sheet of plastic wrap and wrap tightly.  Refrigerate until cool and stiff.  Transfer about one cup of the filling to a piping bag to make the croissants. 

This recipe will make far more than you will need for the croissants, but will last several weeks in the refrigerator and can be used in cookies, cakes, and just about any place you would use almond paste! 

Cook’s Note: This almond filling will be significantly softer than the almond paste you can buy at super markets so please do keep that in mind when baking. 

Banana Muffins with Almond Sugar Streusel

Muffin Mondays.  Can we make that a thing?

We have had some extra chilly mornings recently and I find myself wanting to simply curl up with an endless cup of tea and a generous supply of muffins and tea cakes.  

Have I ever mentioned how much I adore carbs?  Oh yes, it would seem that I have.  I really do love them. 

While I did give my dining table a spring-ready makeover, I am holding onto these blustery mornings and cozy afternoons with all my might.  Every season has its charms and I am learning to appreciate them more and more rather than forever looking to what's next.  

I think banana bread was one of the first things I started baking on my own.  Back in the days where I had to break out the step-ladder to reach the baking soda, I produced not a few loaves of banana bread that my brother and I then devoured as soon as the timer signaled - "done!" 

Banana bread will forever be one of the greatest and coziest of foods.  

I had a bunch of bananas that I had bought for Mr. Pedantic's breakfasts but since he's been a bit under the weather lately they were left to become brown, and soft, and justtttt right for baking into deliciously moist muffins. 

Now, you must refrain from going to buy a bunch of bananas just for these muffins.  I have done that many a time and, 1. they will never ripen, and 2., you will probably suddenly discover that you adore bananas and eat them all before the first brown spot has appeared. 

Just go about your normal business, and buy a bunch with more than your husband will be able to eat.  Then, when your back is turned, they will do their ripening thing.

Sometimes you have to trick your produce into compliance. 

Because I cannot have a muffin without a topping, I made a super-sugary streusel with slivered almonds. 

I've been trying to replace regular ol' white sugar with pure cane sugar and I swear it is not as sweet, but I love the texture of the coarse granules. 

You will never find a perfect, not-overfilled muffin tin in my kitchen.  I used to call it a problem, but now I'm going with the slightly more elegant title of "signature."

I toted a bunch of these still-warm muffins up to our apartment office as a Valentine's Day treat. 

Handy men, receptionists, and Mr. Pedantic all agreed that these muffins were the perfect weekday pick-me-up.   

Now, make that second cup of tea and start ignoring those yellow bananas.  We have got this week in the bag.  Carb power forever and ever. 

Sincerely,

Pedantic Foodie

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Banana Almond Streusel Muffins

makes 18 / recipe loosely adapted from Better Homes & Gardens Cookbook

for the streusel

- 1/2 cup all-purpose flour

- 1/2 cup raw or pure cane sugar 

- 1/4 teaspoon baking powder

- 1/2 cup cold unsalted butter, cut into cubes 

- 1/2 cup slivered almonds

Preheat oven to 350 degrees.

In a small bowl, whisk to combine flour, sugar, and baking powder.  Add butter cubes and use your finger tips to work the butter into the flour mixture until the butter is in pea-sized pieces.  Toss in silvered almonds and cover the bowl with plastic wrap.  

Refrigerate the streusel while you prepare the muffin batter.  

for the batter

- 2 eggs

- 1 1/2 cups mashed, ripe bananas (about 3 medium)

- 1/2 cup vegetable oil

- 1 teaspoon vanilla extract 

- 1 cup pure cane sugar 

- 2 cups all-purpose flour 

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda 

- pinch of salt 

- 1/4 teaspoon ground cinnamon

In a large bowl, whisk to combine eggs, bananas, oil, vanilla extract, and sugar.  Set aside.

In a separate bowl, sift to combine flour, baking powder, baking soda, salt, and cinnamon.  Pour the dry ingredients into the wet and whisk until smooth, but do not beat.  

Spray muffin tins with nonstick spray and divide the batter evenly amongst 18 cups.  Sprinkle each muffin with about 1 1/2 tablespoons of the prepared streusel. 

Bake for 20 minutes - until the edges are golden and a butterknife inserted in the center of the muffin comes out clean.  The streusel make look underdone, but it will set as the muffins cool. Allow to cool for 15-20 minutes before serving.  Enjoy! 

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