A Good Reason to Get Up

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Raspberry Cornmeal Crumb Bars - Everyday Food

Raspberry Cornmeal Crumb Bars

I'm going to be in Cleveland for a library conference so I'm leaving you with these Raspberry Cornmeal Crumb Bars. I saw a photo of these in an issue of Everyday Food and knew I had to make them! Since they use fresh or frozen raspberries, you can make it year-round!

This is super easy. Process almonds in a food processor until finely ground and whisk together with the dry ingredients and melted butter. Press 2/3 of the mix into the pan, top with raspberries and finish off with the remaining mixture. Really, how easy is that?

I used raw whole almonds from Trader Joe's and processed it with about 2 Tablespoons of the flour.

The raspberry part can be a little tart as the only sugar is 3/4 cup in the crust and crumble. Be sure to wait until it is fully cooled to cut and enjoy.

Recipe:

Raspberry Cornmeal Crumb Bars from Everyday Food
There is no egg in this recipe and it is easy to make vegan (sub the butter)

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Chocolate Chip Cream Scones - Tuesdays with Dorie

Chocolate Chip Cream Scones

This was supposed to be ice cream. And it's not.
I'm a wee bit behind with my Tuesdays with Dorie postings. Seems that Tuesdays just comes too quickly. I missed these scones from a couple weeks ago...and I didn't freeze my ice cream maker in time for the sorbet. Yes, sometimes baking needs a bit more planning than I can do in the summer. :)

For this week's Tuesdays with Dorie selection, Lynne of Cafe LynnyLu chose Cream scones on page 27 of Dorie's book, Baking: From My Home to Yours.

Scones are super easy and take just a few minutes to make. Mix together with your hands and a spatula, form into rounds and cut. I love my bench scraper for making scones...it can cut the scones and scrape up any crumbs for easy cleaning. I made Dorie's cream scones recipe and subbed the currants with mini chocolate chips.

Check out the other Tuesdays with Dorie bakers and see their creations!

Recipe:
Lynne of Cafe LynnyLu blog,
or, Dorie's book, Baking: From My Home to Yours (page 27)

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Torvehallerne-more and more physical

Our new store is starting to be built up. In the coming weeks it will more and more resemble our drawings.



As mentioned the idea is to have a good dialog over and aside the counter. Therefore you can still see it as a kitchen table where you gather to talk- a very big kitchen table. We have kept the level at a height where the customer feels comfortable and invited- and at the same time to have a height where the barista can work efficiently.

There will be a front table where we face the customers and prepare coffee and behind it a back table where there is room for zinks, dishwashers, storing etc and of course a big surface to work on.

Sample from previous works of GARDE HVALSØE.

To build this bar we have teamed up with GARDE HVALSØE, which is a carpentry firm that does pretty much anything. They are very good at kitchens and they have an eye for details in wood that is exeptional. They have some really good craftsmen throughout the firm and we have had a very intense and creative dialogue with them.
Elmwood will be used for the main structure and fronts. The tabletop will be made of a kind of granitestone- all black.

Detail GARDE HVALSØE

For lighting all this up we asked Møller og Rothe (specialists in light) to help us. There will be a lot of daylight in the bar, but we need a bit more artificial light to make the bar as transparent as possible for the customer and facilitate the work of the barista.
Møller og Rothe came up with a proposal that puts light right where we need it.

Illustrations from Møller og Rothe

All in all, the aim for this new store is to bring people together and taste coffee, and cupping sessions will be regular.

We have always wanted to do a lot more public cuppings than we could at Jægersborggade, and now this will finally be possible in an easy way.

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No Show This Week

No Show this week as I'll be out of town. Be back next week!

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Strawberry Upside-Down Cake

Strawberry Upside-Down Cake with Cardamom

Recipe from the awesome blogger and author (cookbook is a-brewin'), Joy the Baker

Strawberries, cake, spices, brown sugar. You don't need anything else in life.

I picked up these smaller Albion strawberries at the farmers market. They are small, but they were sooooo delicious. Firm and sweet. Sliced strawberries are placed on top of a brown sugar butter mixture. I used a 9-inch x 2-inch round pan, or you can use an 8-inch x 3-inch round.

I made a bunch of upside-down cakes (again, no frosting = awesomeness) and I like the cake of this one because it has a hint of spice.

Pick up some straweberries and make this precious strawberry upside-down cake!

Recipe:
Strawberry Upside-Down Cake with Cardamom from Joy the Baker

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Peach Buckle - Martha Stewart

Peach Buckle

Fruit in baked goods. I'm home.

I picked up some peaches at the farmers market and peeled three large ones for this delicious buckle.

Easy peasy. Fruit, batter, and a topping of cinnamon sugar and sliced almonds. Since one of my co-workers doesn't eat nuts (but not allergic) I sprinkled the nuts over 1/2 the buckle.

This is a recipe from Martha Stewart...she makes it in a iron skillet. That makes are great presentation. However, I popped mine in a 9" square pan because it is easier to cut into squares to serve at the library.

Recipe:
Peach Buckle from Martha Stewart

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