Michigan Maize 'n' Blue 3-Pointer Pound Cake

I am admittedly not a basketball fan. However, even I can manage to care about basketball when Michigan makes it to the Final Four in the NCAA Tournament, and - especially - when they make it to the Championship Game. Yes, indeed - the Wolverines, who haven't earned a place in the final round since 1993 (and haven't won it all since 1989), are playing for some mighty big stakes tonight against Louisville!

And so, of course, we've got celebratory food to offer!

Baseball, as we all know, is famous for hot dogs, and also for the "peanuts and Cracker Jack" of song. Everyone anticipates subs, nachos, chili, and other hearty foods for football games.

Basketball, however, doesn't seem to have any iconic food. And so, I had some choices to sort through and some decisions to make ... not my strong suit!

But Michigan has been wearing "Rise to the Occasion" shirts, which inspired me. Souffles rise, but they're too prissy for a sporting event. Bread rises, and I do love to bake it; but it's also a bit time-consuming.

But you know what else rises? Cakes. Cakes rise beautifully, and are especially tall when you serve one with three layers in honor of the 3-pointer that Michigan point guard Trey Burke shot last week to tie the game with Kansas, leading to a win in overtime. The rest, as they say, is history: Elite Eight, Final Four, the last two standing.

Here's hoping Michigan makes history tonight, too, and claims that championship. Hey, even Hugh Jackman has been rooting for the Wolverines on Twitter:

This is Wolverine saying “c’mon univ. of mich wolverines!!! This is your year. Trey…crush it BUB!

Hail to the Victors!





Michigan Maize 'n' Blue 3-Pointer Pound Cake

1 small pound cake
softened butter
3/4 cup blueberry spreadable fruit
1/2 cup confectioners' sugar
1 teaspoon half-and-half
colored sprinkles

Carefully slice the pound cake lengthwise, cutting off a 1/2" layer; place the bottom layer onto a serving tray and schmear with a very thin layer of butter to keep the jam from seeping in. Spread half the jam over the butter.

Slice another 1/2" layer lengthwise from the cake; lightly schmear both sides, then place it on top of the bottom layer. Spread the remaining jam over the butter.

Lightly schmear some butter onto the cut side of the remaining layer of cake, then place it on top of the rest of the cake.

Whisk together the confectioners' sugar and the half-and-half; drizzle over the top of the cake. Top with sprinkles and let glaze set.

Serves 6-8.

Berger Cookies

I love a day when I learn something new! And I particularly love a day when I learn something new about food, obsessive that I am. (Really, truly - if you only knew how my brain spins ....)

So, in making plans for my Super Bowl array last week, I started out by thinking of where the game was being played - New Orleans, one of the great culinary cities on the planet. And I looked at the two football cities being represented by the Harbaugh brothers, the head coaches who were raised in Ann Arbor (we're so proud!) before meeting up in the biggest game of their careers: Jim, former quarterback for the University of Michigan, and John.  Their teams hailed from San Francisco and Baltimore, respectively. I started to pore through recipe ideas from each place.

And that's when I learned about a new cookie - whee! Apparently Berger cookies are a Baltimore classic ... who knew? I sure didn't. But now I do.

According to Wikipedia:

"Berger Cookies are ... vanilla wafers topped with a thick layer of chocolate fudge that derives from a German recipe, and are a cultural icon of Baltimore."

Well, what better dessert to go with my California-inspired sourdough grilled cheese sandwiches??? Both coasts found a home at the party!

Simple and delicious, Berger cookies are perfect for any occasion. The cookie base is very tender; the chocolate glaze is stellar - shiny, rich, smooth. And the cookies are very easy to make, with a tremendous reward awaiting you once they're ready to eat.

The entire batch of these cookies - all 60 of 'em - was devoured within 48 hours. They are really, really good!


Berger Cookies
(adapted from a recipe on the King Arthur Flour website)

Cookies:
1 cup butter, softened
1-1/2 teaspoons kosher salt
seeds from 1 vanilla bean or 2 teaspoons vanilla extract
1-1/2 cups + 1/4 cup sugar
3 eggs
4-1/2 cups flour
1/2 cup skim milk

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together butter, salt, vanilla seeds, and 1-1/2 cups sugar. Stir in eggs, one at a time. Stir in 2-1/2 cups flour, then stir in milk; stir in last 2 cups flour.

Roll dough into golfball-sized rounds. Place 2" apart onto prepared baking sheet.

Place remaining 1/4 cup sugar into a small bowl. Dip a glass into the sugar, then use the glass to flatten one of the balls of dough. Repeat dipping glass and flattening dough with remaining cookies.

Bake for 12 minutes until cookies are set. Cool on a rack and repeat with remaining dough.

Icing:

• 2 cups semisweet chocolate chips
• 2 tablespoons light corn syrup
• 3/4 cup half-and-half
• 2-1/2 cups confectioners’ sugar

Place chocolate, corn syrup, and half-and-half into a small saucepan; melt chocolate over low heat and stir until smooth.

Whisk in half of confectioners' sugar until icing is smooth; whisk in remaining confectioners' sugar, and let cool to room temperature. Whisk again when ready to spread icing onto cookies.

One by one, generously spread icing onto cookies. Let icing set, then serve.

Makes approximately 60 cookies.

Bear Claws

Although he was raised in the Detroit suburbs, Craig spent many years living in California, primarily the San Francisco area. He often tells me of fabulous Mexican or Asian dishes he ate while there, of favorite restaurants he remembers fondly.

But what he seems to miss most of all is the giant bear claws - puffy, flaky, almond-filled delicacies - from the Bovine Bakery in Point Reyes, which "has been bringing fresh, organic, handmade pastries ... to the North Bay for over 20 years."

Well, you know me - I love to bake, and I have a lot of air time to fill both here and on AnnArbor.com. I'm always looking for kitchen entertainment, something new and novel to write about.

And so, we undertook a baking adventure and sought to replicate - or, at least, approximate - the Bovine's delicious goodies.

I emailed the bakery and was thrilled to get a lovely response:

"Thanks so much! Love to hear about people hooked on our treats! :)

It is our policy not to share exact recipes (proportions and process), but I will happily tell you the ingredients. Unfortunately for the home baker, bearclaws are probably one of the toughest products to replicate."

They proceeded to let me know what they mix into the filling, and that their recipe for croissant dough - which they also use for these pastries - is so overwhelming (both in quantity and difficulty) that I'd be "better off finding a smaller scale recipe to follow." I was so happy to receive so much information and such gracious guidance!

Craig told me that the pastries are flaky rather than doughy, so I decided against making my own yeast dough and let Pepperidge Farm do the labor-intensive work for me; I purchased a box of its puff pastry, ready to use.

For the luscious center, I relied upon a can of Solo filling, which would offer a rich and sweet almond taste. Since I also had some poppy seed filling, I stirred a bit of that in, as well, following the Bovine's lead. (They combine poppy seeds with everything else, for a very complex flavor.)

I read up on the procedure for making and baking the pastries from a variety of recipes, trying to determine how large to make them and how long to keep them in the oven in order to cook the centers while not burning the edges.

And then, on a cold (wind chill of 16!) and snowy (7" on the ground) evening, I set to tinkering with my project. Although there are a number of steps involved, these treats are actually very easy to make since they rely upon some convenience products.

Sometimes, our adventures provide us only with a story to tell. Other times, we also get success, pride in accomplishment, and fabulous things to eat. The bear claws worked out perfectly in every way - light, puffy, golden, toasted, rich, delicious, decadent, and indulgent!

With many thanks to the Bovine Bakery for its inspiration, assistance, and support ... :)

Bear Claws

• 1 12.5-ounce can Solo almond filling
• 2 tablespoons Solo poppy seed filling
• 1 17.3-ounce package Pepperidge Farm puff pastry
• 1 egg
• 2 tablespoons water
• 1/2 cup sliced almonds
• 1-1/2 cups confectioners' sugar
• 3 tablespoons half-and-half

Preheat oven to 400F. Lightly grease a baking sheet.

Combine almond filling and poppy seed filling; set aside.

Lightly flour the countertop and unfold one of the two sheets of puff pastry on top of it; lightly dust the top of the dough with flour, too. Roll dough to a 12" square, then cut into 4 squares.

Place a scant 1/4 cupful of the filling onto the center of each dough square.

Combine the egg and the water to make an egg wash; brush on to the edges of one dough square.

Fold dough over and lightly press edges to seal them.

Cut several slits into the long sealed edge of the dough.

Curve the pastry a bit to open up the notches, then place onto the prepared baking sheet. Repeat with remaining squares of dough.

Brush the pastries with egg wash and sprinkle the tops with almonds.

Bake for 20-25 minutes until pastries puff up and are golden brown. Remove to a rack to cool completely, then repeat with rest of dough, filling, egg wash, and almonds.

When pastries are cool, stir together confectioners' sugar and half-and-half. Drizzle glaze over pastries and let set.

Makes 8 large bear claws.

Vernors Cupcakes for the Detroit Tigers

The Detroit Tigers are playing in the World Series tonight. They beat my Yankees in a 4-game sweep in the American League Championship Series last week.

Of course, having grown up in New York City, but having spent the past 34 years in Michigan, my interest was piqued in the ALCS: this wasn't just my favorite game, but a match-up of my two favorite teams. I'd be happy no matter which one moved on to the big show!

But I have to admit, I was really rooting for the Tigers ... :)

Because even someone as verbose and effusive as I am can't adequately describe what this means to Detroit.

In New York, it's expected that an enormously talented and exorbitantly costly team will take its division, earn a pennant, and not just get to - but win - the World Series. When this doesn't happen, there is no worse city in which to endure the fans' wrath.

In Detroit, however, there is great happiness when a trip to the postseason comes, rather than a sense of entitlement. There is enormous pride, and nothing is taken for granted. That the Tigers took down, and shut down, the force that is the Yankees was something everyone hoped for and talked about and celebrated. People who aren't particularly interested in baseball even found themselves watching the games and cheering. The enthusiasm was contagious.

New York has split loyalties: Yankees fans, Mets fans, and those who still haven't forgiven the Dodgers for leaving Brooklyn. But in Detroit, there's one team. And the entire city - the entire state - is so thrilled for them!

Often, there's not good news coming from Detroit. But throughout the postseason, visitors and viewers have also seen a new city - one with a vibrant arts scene, a thriving farmers' market, fabulous restaurants, urban gardens, and renovated neighborhoods that hip kids in their 20s and 30s are moving into and revitalizing. All of this will be on display as Detroit welcomes the World Series, and the world.

This trip to the final round of the postseason wasn't a fluke - the spot was earned. This was a matter of hard work, not mere luck. The Tigers have come back from some dismal days, just as their city itself is doing.

Remember, as the famous Chrysler ad, "Imported From Detroit," states:

This isn't New York City or the Windy City or Sin City,
and we're certainly no one's Emerald City.
This is the Motor City. And this is what we do.

We play baseball. We sweep a team whose payroll tops $200 million and which features many future Hall of Fame members. We bring hope and joy to a city that deserves - and needs - it.

And we represent the American League in the World Series tonight ... :)





Vernors Cupcakes

Vernors is a sweet, spicy ginger ale made in Detroit.  It's only fitting to make a treat for tonight's game using this iconic product that represents the vitality of the city!

Cupcakes:

• 1-1/2 cups flour
• 1-1/2 teaspoons baking powder
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon ginger
• 3/4 cup Vernors
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 3 eggs

Preheat oven to 350F. Line 15 muffin cups with paper liners.

In a large bowl, whisk together the flour, baking powder, sugar, brown sugar, salt, and ginger. In a measuring cup, combine the Vernors, butter, vanilla, and eggs; whisk together.

Pour liquid ingredients into the bowl with the dry ingredients, and stir to combine. Divide the batter among the lined cups, and bake for 20 minutes until a tester comes out clean. Let cool completely.

Frosting:

• 2 tablespoons butter, softened
• 1/4 cup Trader Joe's cookie butter
• 3-1/2 cups confectioners' sugar
• 7 tablespoons Vernors

In a large bowl, using an electric mixer, beat together the butter and cookie butter. On low speed, beat in the confectioners' sugar; then beat in the Vernors.

Spread frosting over cupcakes.

Makes 15 cupcakes.

Brown Sugar Tea Cake with Moscato Glaze

I do a lot of baking, particularly in the fall. Cool weather and dreary, rainy days make me want to go into the kitchen, turn on some lively tunes, dance a little bit while I stir batter, and produce something fabulously fragrant and flavorful. Fresh, homemade baked goods can counter even the gloomiest, chilliest of days.

Recently, I wanted to make something simple - not laden with chips and nuts and streusel and such, but just fairly basic. A cake, perhaps, to serve with afternoon tea ... but dressed up just a little bit, maybe with a glaze. So I baked a lovely pound cake, substituting brown sugar for the white to give more depth of flavor.

And then, instead of drizzling a standard milk-based glaze over the top, I decided to use some lovely sweet white wine instead to flavor the icing. Remember that small changes can often have a big impact. If a recipe calls for water or milk, for example, there's no reason you can't substitute coffee or a flavored liqueur, after all. Experiment! Try new things!

This cake makes a lovely snack or breakfast, or even a treat "just because." Served with tea, cocoa, coffee, milk, or a glass of wine, it is simply perfect for any time of day.

Brown Sugar Pound Cake with Moscato Glaze

Cake (slightly modified from this recipe):
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Preheat oven to 350F. Grease and flour an 8"x4" glass loaf pan.

In a large mixing bowl, using an electric mixer, beat together the butter and sugar until light and fluffy; beat in the eggs and the vanilla until well combined.

Beat in the flour, baking powder and salt just until combined.

Spread batter in the prepared pan, and bake for 40-45 minutes until a tester inserted into the center comes out clean. Let cool for 20 minutes, then remove from pan; let cool on a rack.

Glaze:
1/2 cup confectioners' sugar
2 tablespoons Moscato (a very generous marketing gift from Flip Flop Wines)

Whisk together the glaze ingredients, then drizzle over the pound cake. Let the glaze set completely before cutting and serving.

Makes 12 servings.