Citrus Baked French Toast

        I must let you guys know the most important fact about this before I go any further: it is the most ridiculously simple, sweet breakfast, which yields irresistible results. You can throw it together in minutes the night before, get up on a lazy morning and put it in the oven for 30 minutes. Sip on your coffee and relax, then voila yourself and others will beam with happiness. 
      French toast already has a simplicity appeal.  However, this kicks it up a notch to essentially all hands off in the morning with still getting to eat an epic breakfast. Isn't that just so awesome? 

     It was particularly perfect for my purposes of a brunch potluck on Sunday. The night before, my roommate and I went out to a concert that we had been long awaiting. Around 8 o'clock, I took the whole 10 minutes this requires to put it together, placed it lovingly in my fridge, and prepared to dance the night away. 

        After a luxurious sleep-in sesh the next morning, I woke up, took it out of the fridge, preheated the oven, and popped it in. I walked away and got ready for company-you might be able to hear my sigh of relaxation right now. Thirty minutes later, I was meet with puffy topped, golden brown, custardy, warm, blissful French toast and the guests began to arrive. My friend was kind enough to bring a whiskey and cayenne maple syrup that make the custardy texture and bright citrus flavors simply sing with happiness in my mouth. 

      For brunch party folks or those simply wanting a mouth-watering, smell-wafting dish in their house on a lazy Sunday morning, I cannot emphasize enough how much this is for you. A lot of baked French toasts call for much more of everything: more eggs, both milk and cream, more this, more that. I can fully attest it is not necessary for the texture you seek. You only need the basic things you probably already have on hand to create a whimsical weekend morning of French toast, coffee, and appreciation of the finer things in life. 

Ingredients:
1 loaf challah (nothing fancy needed)
3 c whole of 2% milk 
3 eggs
3 TBSP butter
3 TBSP brown sugar
1/2 TSP salt
1/4 TSP cinnamon
Dash of nutmeg
Zest of 1 orange and 1 lemon

Instructions: 
1. The day before, slice the challah in 3/4-1" slices. Lay it out and let it sit on your counter for the day, flipping over when you happen to be in the kitchen (no worries if you're not around though).
2. At night, arrange the slices in a 9x13 baking dish in two layers. Sprinkle half the zest on the first layer, lay down the second, and sprinkle the rest on top. 
3. In a bowl, melt the butter, let it cool for a few minutes. Next, whisk in the milk, eggs, brown sugar, salt, cinnamon and nutmeg. 
4. Pour the mixture over the bread, cover, and place in the fridge over night. 
5. The next morning, take the French toast out, uncover and let it sit out while the oven preheats to 350F. Bake for 30 minutes until the top is lightly golden and puffed up. Remove, cool for 5 minutes and serve with butter and maple syrup.  

For the Whiskey Maple Syrup:

Melt 4 TBSP of butter in a sauce pan over low heat. Next add in 2 C pure maple syrup, 1/4 TSP cayenne, a dash of cinnamon and nutmeg, 1/4 C+ 1 TBSP whiskey, and stir until the ingredients have mixed together evenly. Remove from heat, allow the syrup to cool, and transfer into a glass serving bottle. 

This could be you. 

Love,

Boulder Butter 

Gingerbread Cake with Cranberry Streusel

       So it may seem I once again disappeared between posts for a while, but I can assure you this recipe is worth the wait. Last week, I tested a new baking book's banana muffins, not intending to blog them since it was my first time using that source. They were brilliant: little nuanced additions and techniques created the most decadently creamy and moist banana bread I've ever had. Alas, I had no photos, so I could not share them. (Not to fret, that recipe will come.) Then three days of dedicated banana muffin eating passed by and I reentered the kitchen with a new baking project. I prepared a post, took photos and was excited to share, only to find out in the end, my peanut butter ice cream was a disaster I could bare pretend worth sharing. So finally, at the start of a bitterly cold week in Colorado, I made the ideal winter snacking cake-and it is absolutely worth sharing.

       It is a deep ginger bread cake, with robust dark molasses, which needlessly to say, pairs well with the heavy ginger spices. Other notes of cinnamon, nutmeg, and clove dance around to add complimentary warmth. The molasses is met with equal parts honey that brings of a more floral sweetness to the cake, particularly around the edges where the heat directly caramelizes it. However, it is the most subtle difference which will enhance the cakes tons, but be the ingredient that people cannot figure out what is slightly different. 

        Then comes my favorite part: the topping. The cake is covered with a crunchy, light streusel. It forms crunchy bites of sweetness sprinkled all over. Next to the natural bitterness of molasses and ginger, it could not be a more perfect compliment. I know if most people add dried fruit to gingerbread, the go with candied ginger, but I am telling you, cranberries will quickly change your mind. They are equally warm in profile to the cake base, enhancing its natural and desirable qualities. They then give a sticky, soft contrast to the crunchy streusel and tartness to the sweet. The bottom is warm and happy and the top is to die for. Digging your fork through them both and getting a thick bite is just what you should do to survive this horrendous cold. Serve it with tea and you are in business. 

Cake portion adapted from Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

**This cake is very specific to high altitude adjustments. You can use the streusel topping anywhere, but if you are not at altitude, please read the changes at the bottom of the page. Then follow the normal instructions starting at #7. 

Ingredients: 
Cake: 
2 1/2 C all-purpose flour, sifted
3/4 TSP baking soda
1/2 TSP salt
1/4 TSP cinnamon
1/4 TSP nutmeg
1/8 TSP clove
1 TSP ginger
1/2 C (1 stick) butter, room temperature
1/2 C sugar
2 eggs
1/3 C+ 1 TBSP dark molasses
1/3 C + 1 TBSP honey
2/3 C boiling water

Topping: 
3 TBSP cold butter
3 TBSP flour
6 TBSP sugar
1 TSP cinnamon
1/3 C dried cranberries

Instructions: 
1. Grease and line a 9" round baking pan. Preheat the oven to 350F
2. In a medium bowl, whisk together the flour, soda, salt, cinnamon, nutmeg, clove and ginger. Set aside.
3. In a large bowl, using a hand mixer, cream together the butter and sugar until light and fluffy. 
4. Add the eggs, one at a time, then beat for another 30 seconds on high, until light and fluffy.
5. Add in the molasses and honey, then beat until fully incorporated. 
6. Switch to a spatula. In 3 additions of flour mixture and 2 additions of boiling water, add the two alternating (starting and ending with the flour) to the liquids. Mix in the ingredients until fully combined, mixing and scraping down the sides between each addition.
7. Pour the batter into the prepared baking dish, even out the top and set it aside.
8. In a small bowl, cut together the butter, flour, sugar, and cinnamon until they have broken into large pea sized clumps.
9. Sprinkle the streusel evenly over top, then sprinkle the cranberries on top as well. 
10. Bake for 40-50 minutes, removing when an inserted knife or toothpick comes out clean of the middle.
11. Let the cake cool for 10 minutes, then invert the cake to remove it from the pan and turn over once more to serve streusel side up. 
The cake is best warm and would be heavenly with a dollop of whipped cream (then again most things would be heavenly with a dollop of whipped cream.)

**For those not at altitude (changes are italicized):
1/2 C Butter
1/2 C Sugar
1 Egg
2 1/2 C AP flour (sifted)
1 1/2 TSP baking soda
1 TSP ginger
1/4 TSP each cinnamon and nutmeg
1/8 TSP clove
1/2 TSP salt
1/2 C dark molasses
1/2 C honey
1 C boiling water

1. Melt the butter and allow to cool.
2. Beat together the egg and sugar.
3. Stir in the butter to the eggs and sugar.
4. In a separate bowl sift all the dry ingredients together.
5.  In another bowl, combine the molasses, honey and water.
6. Add the dry mixture and wet mixtures alternating as described in step 6 above. 
   Continue with the recipe as normal from here. 

Pumpkin Cake Squares + Baked Spice Cream Cheese Frosting

        I know I am a little late pumpkin excitement. October has already passed and peoples initial "gee-wiz its back!" has long been replaced by dreams of stuffing, turkey, and most importantly, pecan pie. Today though, I denounce the end of the thrill of pumpkin to bring it back because I am just not done with it. Not even pumpkin in particular, but the winter squash family. Oh my goodness, butternut squash is what I want warm, melting in my mouth on the daily right now; and I am not the biggest fan of stuffed vegetables, but an acorn squash, filled with cranberries, wild rice, and some nuts is enough to drive me into autumnal bliss without even seeing the outdoors. 

       I considered mixing up the squash in this recipe for a funkier note (and that is totally allowed), but I realized, I had not had one of the ultimate combos of the season yet. I had not combined pumpkin with cream cheese and you best be darned, I am not letting November go by without eating those two together. I mean really anything you give me an excuse to put cream cheese icing on, I will; but paired with spices and pumpkin-tangy, sweet, warm, and rich in deep flavors...it was time. I broke out the cream cheese, while the scents of cinnamon, nutmeg, cloves and ginger awoke my nose. I broke into the bag of semisweet chocolate morsels (and admittedly, did nibble on two or three), while the pumpkin called my name from the cabinet.

       These squares were made as my second dish to the La Veta weekend (I mean what is a weekend in the mountains without a freshly baked treat making you want to wiggle your feet in thick socks in happiness). These cake squares are the type of thing you cut into, take a small piece while talking to your friends and feeling the comfort of the flavors find your taste buds. All of a sudden, you find yourself having gone back for another one...and a third. The pumpkin gives the cake deep moisture, and takes away any overly sweetness. It works to balance a warm spice mix and stand up to their powerful notes. The cream cheese baked on top has a sweet touch that sinks down onto the cake and adds a milky mouth feel. It provides the cake an additional moist topping without the overt sweetness sometimes present in frostings. Instead of overpowering the pumpkin cake, it all simply balances together in a wonderful bite of pumpkin-cream cheese bliss Sigh...feel free to take me back to the pumpkin squares now...and for that matter I wouldn't mind returning to La Veta.  

Makes 1 9x13, or 2 8x8 

Ingredients:
Base
2 1/3 C all-purpose flour
2 TSP cinnamon
1/4 TSP ginger
1/4 TSP nutmeg
1 dash of cloves
3/4 TSP salt
16 TBSP butter, room temp (2 sticks)
3/4 C brown sugar
3/4 C white sugar
1 large egg
1 (15 oz.) can pumpkin puree
2 TSP vanilla extract
1 1/2 C chocolate chips (semisweet)
Topping
8 OZ. cream cheese
1/2 C sugar
1/2 TSO cinnamon
2 TBSP whole milk
 *You could also double the cream cheese layer to make a thicker coat. I have not done this but I think I would the next time.

Instructions:

1. Preheat the oven to 350 F and prepare the baking dish(es).
2. In a medium bowl, sift together the flour, spices, and salt.

3. In a larger bowl, beat the butter to begin the creaming, then add in the sugars and continue to cream until the mixture is light and fluffy.

4. Add the egg and continue to beat until incorporated.

5. Add the pumpkin puree and vanilla and beat until incorporated.

6. Switch to a spatula or spoon and add flour in 2-3 additions until just incorporated. Fold in around the sides and bottom to make sure all the flour is mixed in.

7. Fold in the chocolate chips. 

8. Pour the batter into the pans and spread evenly with the back of a grease spatula.

9. In a small bowl, beat together the cream cheese, sugar, milk, and cinnamon, until well combined.

10. Scoop the cream cheese mixture over the pumpkin batter and gently spread with a knife (try not to push down to hard which will begin to mix the pumpkin and cream cheese instead of keeping two layers). 

11. Bake for about 50 minutes until the inside is fully set, an inserted toothpick comes out clean and the edges have started to brown.

12. Remove and allow the cake to cool before cutting into squares.

Oatmeal-Coconut Chocolate Chip Cookies

       There comes a time in life that we all need a little comfort.  Sometimes work gets to you, sometimes you miss your family, sometimes you take an unexpected financial hit, and sometimes it just because the days are getting shorter and you like the sun. We all need comfort for different reasons, but in the end something warm and reminiscent of good things can change the way you feel on any given day. Personally, it is one of the reasons I like hugging so much. It is like a warm, gooey, happy wrapping of love around me, and it makes me smile.

       With this, I would propose that cookies are the hugs of the baking world. I mean really, aren't they just warm, gooey, happy wrappings of love in your mouth, sliding sweetly down to your stomach to spread the comfort of home on even your worst of days? Yes...I think we should all make an effort to give more hugs and eat more cookies. It seems like a happier life.

      I had a friend the other day comment how cookies aren't "good" for you in the nutritional sense, but a chocolate chip cookie is definitely good for you. Its good for your soul, and that is an equally important part of the self to pay attention to. So when you eat a cookie, please for the love of pastry, do not feel guilty. Instead, feel happy that you are doing something for your soul that day. Maybe it will even inspire you to pass on a hug...and then you are doing some good for the soul of society.

            Wow--Boulder Butter just got super deep, you may say. You may also say, "Alright, that is all nice and good, Maisie, but what is this comforting cookie you are proposing I eat?" Well, I propose more than just eating your cookie today. I think when we make our own food, the soul-soothing vibes increase even more. So today is definitely the day for you to get out your cookie sheets, flour, sugar, and definitely, most definitely butter to make Oatmeal-Coconut Chocolate Chip Cookies. Reminiscent of both the most classic cookies from home, Oatmeal Raisin and Chocolate Chip, these have the best of both worlds. Plus, the coconut contributes a delicious chewy sweetness. And they are buttery. Oh so buttery. How I love buttery. Chewy in the middle and crispy on the edges, these decadent yet simple treats provide that dose of homey comfort we all need once in a while. I reckon they belong in your belly along with a glass of milk very, very soon!

Oven Temp: 350 F

Ingredients:
1 1/4 C All-Purpose Flour
1/4 + 1/8 TSP Baking Soda (at high altitude)*
1/4 TSP Fine Grain Salt
1 TSP Ground Cinnamon
1/4 TSP Ground Nutmeg
1/4 TSP Ground Cardamom
1/2 lb. (2 Sticks) Unsalted Butter, room temp.
1 C. Granulated Sugar
1/2 C Packed Light Brown Sugar
2 Large Eggs, room temp.
1 TSP Vanilla Extract
2 1/4 C Old-Fashioned Rolled Oats
1/2 C Sweetened Shredded Coconut
1 2/3 C Chocolate Chips
*At sea level, use 1/2 TSP Baking Soda

Instructions:

1. In a medium bowl sift together flour, baking soda, salt, cinnamon, nutmeg, and cardamom.

2. In a large bowl with a hand mixer, or in the bowl of a stand mixer, beat butter to a lightly creamed state; add white sugar and continue to cream the two together; finally add brown sugar in the same fashion. The process should take 3-5 minute and will result in a light colored mixture with a fluffy texture.
3. Beat in eggs, one at a time, until incorporated.

4. Beat in vanilla extract.

5. Optional: Combine oats and coconut in bowl of food processor and pulse a few times to break down some of the pieces into smaller bits.

6. Add coconut and oats to wet mixture and mix until just combined.

7. In 2-3 additions, add in the flour mixture until just combined.
8. Remove bowl from mixer and switch to a rubber spatula. Scrape down sides of bowl and work around bottom to make sure ALL excess flour is incorporated.

9. Fold in chocolate chips.
10. Transfer dough to an airtight container or zip lock bag and put dough in the fridge to chill overnight (8-24 hours of rest time for best results).
11. Remove dough, and allow it to come up to a temperature you are able to scoop it out into balls. Meanwhile, preheat oven.

12. Form even 1in balls, place them equidistance apart on a cookie sheet and press down lightly with a spoon or fingers.
13. Bake for 9-12 minutes until edges are golden brown.

14. Allow them to cool on a rack and then enjoy the crispy, chewy delights you have just made! Then give someone a cookie and a hug.