This Kabocha, Date, Nut Bread Kept Me Occupied While Social Distancing

food, recipes

Cut it out. Yes, I’m talking to you, regular person who feels the need to criticize anyone baking during this time. It’s a great time to bake anything – whether you’re using up overripe bananas or making a focaccia and pretending you’re in Italy. Let people enjoy THINGS. Let baking be the escapism folks flock to for comfort during a scary and anxiety-inducing time.

So apologies to anyone who wants to force professional productivity on others. No, I will not be writing my magnum opus or conducting vital research. I will be baking because that will keep my body and soul fed and at peace. Stay mad about it.

NOW – why am I using squash for a springtime recipe? Well, because it’s important to use what you have on hand right now. As we all take stock (and make stock – AYYY) and assess what constitutes a necessary trip to the grocery store, we should see what we can use from our home inventory first, and that means checking the freezer.

For as long as I can remember, we never wasted pumpkins or squash. After Halloween and Thanksgiving my mom would take decorative, but edible gourds and kill them. This means roasting and steaming pumpkins and acorn squash and pureeing the flesh into smooth, orangey-yellow sustenance, roasting the seeds too for a salty savory snack. We would be pumpkin’d out with soups, pies, cookies and cakes before running out of puree, so into the freezer went pints and quarts of creamy orange goo for months. Since the apple doesn’t fall far in my case, that’s exactly the chain of events that lead me to unearthing pureed kabocha from my freezer. I also had pecans I used to make a Basically Baking recipe and dates that I found on sale at my shopping sanctuary, Ocean State Job Lot. It was a perfect storm.

This recipe can be catered to whatever winter squash you have, though I’d steer clear of the heartier butternut squash or stringy spaghetti squash. Acorn squash and pumpkin, sharing similar flavors and consistencies with kabocha, would be welcome replacements. This bread will also work with walnuts instead of pecans. You can also omit the dates or nuts and substitute with a full cup of one filling if that’s your jam. Don’t skip the parchment paper lining if possible; this will make the cake easy to lift from the pan and reduce unwanted crispiness. This kabocha date nut bread should come out moist but not dense and wet – the end product will be delightful enough to eat sliced, and hearty enough to toast and spread with peanut butter.

Baking with a limited kitchen gives you, dear baker, the ability to riff as you please. So riff on people. And take lots of pictures and gloat to your heart’s content online – hell, tag me and I’ll gloat for you.

Kabocha, Date, Nut Bread

1-1/2 cups sugar

2 eggs

1 cup pureed kabocha squash

1 tsp. vanilla extract

1 tbsp. cinnamon

1/2 cup vegetable oil

2 cups all-purpose flour

1 tsp. kosher salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup chopped dates

1/2 cup chopped pecans

  1. Place oven rack on the middle to upper racks of your oven (we’re baking the cake up there, but we want space so it doesn’t touch the heating element). Preheat oven to 350 F. Grease the inside of a loaf pan and line with parchment paper.
  2. In a large bowl, whisk together sugar and eggs until light yellow and a little bit bubbly. Once combined, add squash puree, vanilla and cinnamon and whisk until incorporated.
  3. Slowly stream the vegetable oil into the batter.
  4. Sift together flour, salt, baking soda and baking powder into the wet ingredients. If you don’t have a sifter or you just hate sifting, whisk flour, salt, baking soda and baking powder in a separate bowl and whisk into wet ingredients until combined, without lumps.
  5. Coat dates in a pinch of flour. This will prevent them from clumping together.
  6. Fold in pecans and dates until they feel evenly dispersed throughout the batter.
  7. Pour batter into prepared loaf pan.
  8. Bake for 1 hour, or until golden on the outside, and a cake tester inserted in the thickest part comes out dry.


The Sourdough Starter Guide I Send My Friends


Hey! What’s up? It’s ya girl, The Bread Doula. So…you want to bring a sourdough starter to life? I’m so proud of you! But this shit is like having a real baby, except you can leave it on the counter all day. So it’s not like a baby at all, but it is a high maintenance kitchen project so buckle the fuck up chica.

First things first: The Jar. You want a pretty big boy in terms of jars. I would recommend at least a 3 cup jar or larger. No lid? No problem! You can cover loosely with a kitchen towel or plastic wrap. If using the actual jar lid, only screw it on loosely so that shit doesn’t explode. Before you put anything in the jar, boil it in water to make sure it’s as sterile as possible!

Now you can make that baby ( ͡° ͜ʖ ͡°) When starting this bitch you want equal parts BY WEIGHT of flour and water. So get a kitchen scale for accuracy. They’re like super cheap anywhere. I think they’re like $5 at Target. Water weighs more than flour so you’ll always use what looks like twice the amount of flour compared to water. This is CORRECT!

So how much flour and water do you need? Start by mixing 4 ounces of flour and water together. By this I mean 4 ounces of flour and 4 ounces of water. I’m worried you may have thought I meant 2 ounces of flour and 2 ounces of water. Just clarifying. I have anxiety.

Anyway. Mix it until no streaks remain and scrape off any from the sides with a rubber spatula. Leave this in a warm corner of the kitchen with the lid loosely screwed on (or one of the other options I suggested above).

If you do this in the morning and leave it all day, you might come home to a mixture with a few bubbles in it and that shit is EXCITING. But wait, there’s MORE! Feed it again! Another four ounces each, mixy mixy and scrapey scrapey. Cover it and leave it overnight.

By this time it will literally GROW! It’ll look all bubbly and weird. Now before feeding again, it’s smart to discard at least half of what’s in the jar. It’s not REQUIRED but no one wants to find starter all over the counter because it outgrew the jar. That’s like the sourdough equivalent of your baby yaking all over their crib in the middle of the night. The worst, probably. I don’t know.

“But Marcella that’s WASTEFUL!” Ya bish I KNOW! Which is why you can make a bunch of shit with the discard INSTEAD! I’ve made crackers, biscuits, pancakes, pizza dough and popovers. It’s so good but damn so many baked goods.

After about 5 days of this – your starter might be active enough to use in bread! To check if it’s ready, drop a little bit of starter in a glass of water. If the starter floats, you can make some bread!

Now, what if you can’t keep up with feedings? Slap that bad boy in the fridge! You can pull out the starter in the morning, feed it, leave it out all day, and then put it in the fridge overnight. Or just feed it once a week after putting it in the fridge. Whatever you want man, I haven’t fed mine in weeks and it’s probably fine.

So get real in touch with the yeast around you and make everyone you live with INSANE! Have fun, be yourself and also call me if something goes wrong at 1-800-is-ur-bread-fucked

These Anisette Cookies and a Pot of Coffee are a Match Made in Heaven

food, recipes

Everyone is getting engaged and married and truly I feel sorry. Because no one will have a stronger, more solid union than my great grandma’s anisette cookies and an entire pot of black coffee. Honestly, where’s that love comparison? I just want someone to compliment me the way anise biscotti compliments hot coffee. Where’s that romance?

“Ninety nine cents would get you a pound of these cookies.” Thinking about the light-weight of each crispy baked wedge made me realize the sheer volume that equates. “We would bring them home and drink a whole pot of coffee,” says my mom. It’s true, these cookies practically beg for a dunk before each bite, after which the harmonious union of coffee and anisette simply transports you to an old-fashioned Italian-American bakery of yore. So good you almost don’t feel bad about eating a few for breakfast. Oops.

This recipe, another mysterious find from my great grandma’s recipe box, was entirely written in English which could mean one of two things: it is once again not hers, or she had serious help writing it. In a comparison between this and her snippets of attempting English in other recipes, it appears that this is her handwriting. Impressive if so, but also curious. Someone definitely helped her, perhaps speaking the translation and showing her how to spell each word with some corrections on the way.

This recipe is also one of the rare recipes from the box that includes all measurements, oven temperature and a procedure. Truly miraculous when all others are written in at least two languages and have little clues pertaining to how the flour and baking powder eventually become a sponge cake. That being said, this recipe was also easy by most baking standards: add ingredients to the bowl, beating after each addition, then pouring the batter into a greased cake pan, baking until golden brown, slicing and baking again for maximum crispiness. This technically makes them biscotti.

Biscotti, though typically what Italians call a cookie, literally translates to baked twice. Most traditional biscotti have nuts or candied fruit in them and turn out just a touch drier, denser and tougher. Still absolutely delicious, but this recipe is unlike those cookies. These cookies are lighter and more tender. Still crispy, but you won’t have to clamp down on the cookie with your molars in order to take a bite. The coffee isn’t necessary to soften the cookie, it just tastes good.

I prefer espresso in general over coffee, but, as Ina Garten would probably say, if you can’t make espresso then regular coffee is just fine. Just try to resist eating them all.

My Great Grandma’s Anisette Cookies

4 eggs

1 cup sugar

3 tsp anise extract

3/4 cup cooking oil (canola oil)

1-1/2 cup flour

2 tsp baking powder

Preheat oven to 350 degrees F.

Add all ingredients in order given beating well after each addition. Pour into greased 9×13 pan.

Bake for 20-25 minutes or until golden brown.

Remove from pan and slice into 1 inch strips.

Place on an ungreased cookie sheet for another 10 minutes to toast.