Photo by Dean Davidson.
Confection Perfection Cookbook T
HE PANDEMIC HAS PRODUCED ALL KINDS OF HEROES —
healthcare workers, community leaders, helpful neighbors and friends — but in the following pages, we celebrate a different kind of COVID-19 celebrity: desserts. I don't know about you, but sugar has been a good friend to me during these past months. As the days blur together, sweets taste all the sweeter and offer a reliable source of comfort.
To keep your culinary inspiration going, specifically in the sugar department, we present you this confection cookbook featuring 100% local recipes. You'll find cookies, cupcakes, tortes, and pies, some tailored to the season and others perfect no matter the month. Each recipe is sourced from a nearby restaurant, bakery, or chef, so you can enjoy a taste of the community in your own kitchen. Bon appétit! BECKY MANDELBAUM
Double Chocolate Cupcake With Fresh Strawberries Makes 6 jumbo cupcakes INGREDIENTS Dry
1½ cup flour 2 /3 cup sugar 1½ teaspoons baking powder ¹/3 cup cocoa powder ¾ teaspoon salt ¾ teaspoon baking soda
3 ounces soy milk 3 ounces coconut milk 1½ tablespoons distilled vinegar 2 teaspoons instant coffee granules 1 teaspoon vanilla ½ cup canola oil
4–5 cups powdered sugar 1½ sticks vegan butter substitute, softened 2 teaspoons instant coffee granules ¹/3 cup cocoa powder ½ teaspoon vanilla ½ strawberry per cupcake, cut into a fan
INSTRUCTIONS • Mix the dry ingredients together, making sure to sift the baking powder and soda. • Dissolve the instant coffee in the milk; once completely dissolved, add vinegar and vanilla. • Pour the milk mixture and the oil at the same time into the dry ingredients, and mix on medium speed for about one minute. • Pour into paper-lined cupcake tins (taking care not to overfill), and bake at 350°F for about 20–22 minutes, or until a toothpick comes out clean. Let cool and frost.
Frosting • Dissolve the instant coffee granules in the vanilla; if needed, add a few drops of coconut milk.
• Begin whipping the butter substitute until creamy, then add the liquid until incorporated. • Begin adding the powdered sugar and cocoa one scoop at a time while mixing on low. Then increase the speed to high and continue to whip for about 4–5 minutes. • If frosting is too wet, add more powdered sugar and whip until fluffy and smooth (four minutes or so). If it is too dry, add a few drops of coconut milk until it is the desired consistency. Frosting should be smooth and fluffy, but stay in place. • Pipe frosting on cupcake and finish with a fresh strawberry fan.
Photo by Emily Porter.
Double Chocolate Cupcake With Fresh Strawberries The Wild Oat Bakery & Cafe wildoatcafe.com
Barb's Apple Pie Barb's Pies and Pastries
Photo by Emily Porter.
Barb’s Apple Pie Makes 1 pie INGREDIENTS Double Pie Crust
Gluten Free Streusel Topping
2 cups all-purpose flour 1 teaspoon Kosher salt ¹/3 cup cold shortening ¹/3 cup cold butter (cubed) ½ tablespoon sugar (optional) 6 to 8 tablespoons cold water
5 cups sliced Granny Smith apples / 3 cup flour ¹ 1 cup granulated sugar ¾ cup brown sugar 1 teaspoon cinnamon
½ cup butter ½ cup granulated sugar ½ cup brown sugar ¾ cup gluten-free flour (we use Bob's Red Mill 1-to-1 Baking Flour) ¼ cup gluten-free oats ½ teaspoon salt
INSTRUCTIONS Crust • Mix together flour, sugar, and salt in a bowl or food processor. Add the shortening and butter. If using a food processor, pulse the ingredients together until it forms a crumbly mixture. Do not over-mix; you want the crumbs to be about the size of peas.
• Repeat the rolling-out process with the second half of the dough and lay it on top of the apples in the pie dish. Crimp the edges to seal. Using a fork, you can cut designs in the top crust to create ventilation holes as well as aesthetic appeal.
• If using a bowl, blend the ingredients together using a pastry cutter or fork. Add water one tablespoon at a time, mixing either with a food processor or your hands until the dough can be formed into a ball. It will be sticky; use flour on your hands to work with the dough.
• Place the pie in an oven that has been preheated to 350°F and bake for 60–70 minutes. You want your apples to be tender and the crust to be golden brown.
• Flour the surface you plan to roll your dough out on, as well as a rolling pin. Split the dough ball in half; wrap one in plastic wrap and set aside. Place the first half on the surface and use the rolling pin to roll the dough into a rough disk about ¹/8–¹/4 inch thick. You can roll one way, then flip and turn it to help make the round shape. Make sure your surface and the dough are floured to keep it from sticking. It should be a big enough disk to line your pie dish and come up the sides. Cut off any extra dough that goes over the sides of your dish.
Filling • Mix all the ingredients together in a bowl until well combined. Pour the apple mixture into your pie dish.
• You can make this recipe gluten-free by substituting the flour in the dough with an allpurpose gluten-free flour and the flour in the filling with cornstarch. If you choose to go this route, the dough doesn’t hold its shape like regular flour, so we recommend pressing the dough into the dish and using a streusel topping instead.
Streusel Topping • To make the streusel topping, pulse together the ingredients in a food processor or cut together with a pastry cutter. Do not over-mix; you want this to be crumbly. Spread on top of the pie in a thick layer. You don’t want to be able to see apples. Follow baking instructions, however the flour doesn’t brown the same way so the pie may still be pale. If the apples are done, the pie is done.
Brown Butter Smoked Sea Salt Rice Krispie Treats Antler Baking Co. antlerbakingcompany.com
Brown Butter Smoked Sea Salt Rice Krispie Treats Makes 8 gluten-free giant krispies INGREDIENTS ¾ cup unsalted butter 16 cups mini marshmallows 16 cups Rice Krispie cereal 1–2 teaspoons Maldon smoked sea salt
Bellingham Alive's Extra Credit Additions • Chocolate chips • Butterscotch chips • Rainbow sprinkles • Candy corn (chopped) • Peanut butter (melted, swirled in) • Oreo crumbles • Nutella or another hazelnut spread • Freeze-dried strawberries • Crushed pretzels
INSTRUCTIONS • Mis en place (everything in its place). Krispies are all about timing. In order to make the best krispies, you will want everything out, measured, and ready to go at a moment's notice. Don’t forget to prep your pan! Line an 8" × 13" pan with parchment paper and spray down with non-stick cooking spray. • When everything is ready to go, brown your butter! Place ¾ cup butter in a large pot on the stove. Turn heat to medium and stir with a non-stick highheat spatula or wooden spoon until melted. Keep stirring the butter until it starts to lightly brown and smells like toasted nuts. That is your cue to quickly toss in the marshmallows before you burn your butter and have to start again. Trust me, once it has black specks it's over.
Photo by Veronica Stendahl.
• Quickly add your marshmallows and give a big stir to incorporate the brown butter.
smoked sea salt. I would start with 1–2 teaspoons. My absolute favorite is the Maldon flakey smoked sea salt. Crush it up a bit with your fingers as you sprinkle it in with the marshmallows. At the end, you can always add a pinch more for your desired saltiness. • Pour in your favorite rice krispie cereal and stir until completely mixed. Then pour your gooey krispies into your prepared 8" × 13" pan. Spray a bit of non-stick spray on another piece of parchment paper and flatten the krispies evenly in the pan. Try a little bit of warm krispie to test for salt. • Let krispies rest for 30 minutes before cutting in order to get crisp edges, or dig into the warm krispie goodness. • Store krispies in an airtight container or in plastic wrap at room temperature for up to seven days. However, I highly doubt they will last the night. Enjoy!
• Once marshmallows are completely melted, turn off heat and stir in
Gluten-Free Vegan Chocolate Torte Cosmos Bistro bellinghamcosmosbistro.com
Gluten-Free Vegan Chocolate Torte Makes 12 servings INGREDIENTS
1 cup dates 2 cups hot coffee ¼ cup brandy ½ cup semi-sweet chocolate chips 1½ cups brown sugar 1¼ cups coconut oil 1½ cups dark chocolate cocoa 2 cups almond flour 2 teaspoons baking powder 1½ teaspoons Xanthan gum 1½ teaspoons vanilla 2 teaspoons salt
• Preheat the oven to 350°F. Prepare 10" springform pan with vegetable spray and parchment disk on bottom of pan. • Coarsely chop dates and soak in coffee and brandy until softened (30 minutes or so). Drain and reserve liquid for later. • Grind soaked dates, chocolate chips, and brown sugar in a food processor to a paste. You will need to scrape down the sides several times to achieve a paste. • Add all other ingredients to the food processor starting with coconut oil and ending with reserved coffee/ brandy liquid and grind together until well combined. • Spread batter into the prepared pan and bake for 15 minutes, turn down to 180°F and bake for another 15 minutes. Cake should still be jiggly but not wet and should start to pull away from the sides of the pan slightly. You may need another 10 minutes depending on your oven.
Photo by Dean Davidson.
• Cool at room temperature for an hour then place in the refrigerator to cool completely. • Serve with a seasonal berry or fruit compote and sprinkle with powdered sugar.
Pumpkin Pecan Crunch Bars Pure Bliss Desserts
Photo by Emily Porter.
Pumpkin Pecan Crunch Bars Yield depends on serving size INGREDIENTS Crust & Crumble Topping
2¾ cups all-purpose flour 2 cups oats (not instant) 1 cup chopped & toasted pecans ½ cup white sugar 1 cup brown sugar ½ teaspoon salt 1½ teaspoons cinnamon 1½ cups butter (cold, cut into ½” cubes)
1 cup cream cheese (room temperature) 2 cups pumpkin puree ¾ cup white sugar 2 large eggs 2 teaspoons cinnamon 1 teaspoon nutmeg ¼ teaspoon cloves 2 teaspoons vanilla ½ teaspoon salt
INSTRUCTIONS • Preheat the oven to 350°F. • Butter the sides of a 9'' × 13'' baking pan, and line with a piece of parchment paper folded in half. Set aside. • In an electric mixing bowl, add all crust & crumble ingredients together and mix, using the paddle attachment, on low speed until butter starts to break apart. Increase speed to medium until mixture comes together in evenly sized, crumbly pieces. • Firmly press two-thirds of the mixture into the bottom of the parchment-covered baking pan and bake for 20 minutes or until slightly golden. • Meanwhile, in a clean mixing bowl, using the paddle attachment to whip cream cheese on medium speed until smooth and creamy. Scrape the bowl thoroughly,
then add remaining ingredients while on low speed. • Scrape the bowl thoroughly again and increase to medium speed until mixture is a smooth consistency (1–2 more minutes). • Pour the filling over the baked crust and sprinkle the remaining crumble topping on top of the filling. • Bake for 30–45 minutes until the filling is set and the topping is a slightly golden color. • Cool at room temperature for three hours. To remove, run a hot butter knife along the edges of the pan and lift the double folded parchment out of the pan. • Cut to your desired serving size and enjoy immediately or store in the refrigerator in an airtight container for up to three days.
Samantha Ferraro of The Little Ferraro Kitchen littleferrarokitchen.com BellinghamAlive.com
Photo by Samantha Ferraro.
Rosemary Fig Rugelach
Rosemary Fig Rugelach Makes 8 cookies INGREDIENTS Dough 8 ounces cream cheese, room temperature ½ pound (2 sticks) unsalted butter room temperature ¼ cup sugar ¼ teaspoon salt 1 teaspoon vanilla extract or paste 2 cups all-purpose flour 3 tablespoons chopped rosemary
Filling 8 ounces walnuts 2 tablespoons water ¼ cup brown sugar 1 teaspoon vanilla extract or paste 11-ounce jar of fig butter or fig jam
Topping 1 egg, whisked Turbinado sugar
Bellingham Alive's Additional Filling Ideas Sweet • Chocolate raspberry • Honey and walnut • Nutella and pecan • Peppermint white chocolate • Apricot and cinnamon • Orange and pine nut • Cherry almond Savory • Pumpkin and parmesan • Garlic, herb, and ricotta • Jalapeno and cheddar • Spinach and feta • Pear, blue cheese, and walnut • Cheddar and walnut
INSTRUCTIONS • Cream butter and cream cheese in a stand mixer until creamy. Add sugar, salt, and vanilla. Mix until creamy. • Gradually add flour and chopped rosemary and mix until just combined. Dump the dough onto a well-floured surface and roll into a ball. • Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes. • While the dough is resting, make the caramelized walnuts and preheat the oven to 350°F. • Add walnuts to a dry pan over medium heat and roast the walnuts until fragrant, for about five minutes, gently tossing a few times. • Whisk the water, brown sugar, and vanilla together and pour over the walnuts, tossing to evenly coat the nuts. Continue cooking for another 30 seconds, and turn off heat and chop walnuts once they're cool. • Roll out a ball of dough to nine inches in diameter, trimming edges to make a circle. Spread two tablespoons of fig butter evenly on the dough as well as 1–2 tablespoons of chopped walnuts. Repeat with the rest of the dough. • Cut the circle into eight little triangles (like a pizza). Roll each triangle from the outside-in, making a crescent shape. • Place rolled-up rugelach on a lined cookie sheet, end-side down. Brush with egg wash and sprinkle with turbinado sugar. • Bake for 25 minutes until lightly golden brown. • Allow to cool before serving.
Pumpkin Tiramisu Makes 24 servings INGREDIENTS Pumpkin Filling 1 can (28.2 ounces) pumpkin puree 1 cup brown sugar 1 cup granulated sugar 2 teaspoons Kosher salt 1 teaspoon white pepper 2 teaspoons ground cinnamon ½ teaspoon ground cloves 2 tablespoons lemon juice mix ½ cup liquid egg yolk ½ cup heavy cream ½ teaspoon ground nutmeg 1 teaspoon ground ginger 5 ounces mascarpone
Mascarpone Frosting ¹/3 pound cream cheese 2 cups heavy cream 5 ounces ricotta 2 /3 cup granulated sugar 5 ounces mascarpone
Ginger Cookie Topping 2 tablespoons honey 1 cup all-purpose flour 2½ teaspoons ground ginger 1¼ teaspoon ground cinnamon ¹/8 teaspoon ground nutmeg 1½ teaspoon baking soda ¾ cup granulated sugar ½ cup brown sugar 7 tablespoons butter
1 teaspoon vanilla extract ¼ cup egg, liquid 1 tablespoon Kosher salt
Rum Dipping Liquid and Champagne Biscuits ½ cup brown sugar 2 cups pumpkin syrup 2 tablespoons Kosher salt ¼ teaspoon ground cloves 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg 2 cups rum 2 cups water 12-count package of champagne biscuits
INSTRUCTIONS Pumpkin Filling • In an electric mixer, add pumpkin puree and mascarpone and whip on medium speed until well incorporated. • Turn speed to low and add brown sugar, white sugar, salt, white pepper, cinnamon, nutmeg, clove, and ginger. Mix until well incorporated. Scrape the sides and bottom of the bowl to ensure everything is mixed. • Slowly add the liquid egg yolk, heavy cream, and lemon juice. Scrape the sides and bottom of the bowl again to make sure it is all mixed. • Turn up the speed to whip filling until soft peaks form. • Remove filling from the mixer and set aside.
Mascarpone Frosting • In an electric mixer, add the cream cheese and whip until smooth. Add the ricotta and mascarpone, whip until smooth, scraping the sides and bottom of the bowl to prevent lumps.
• Turn down speed and add sugar until well mixed, then slowly add the heavy cream until mixed, scraping the sides and bottom of the bowl to prevent lumps • Whip mixture on high until medium peaks form.
Dipping Liquid • In a container, add the brown sugar, pumpkin syrup, rum, water, salt, clove, cinnamon, nutmeg, and ginger. Whisk until sugar is dissolved.
Ginger Cookie Topping • In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside. • In the bowl of an electric mixer, cream together sugars and butter for about two minutes. Add in honey, vanilla, and egg. Mix until well combined, about 1–2 minutes.
• Add half of the flour mixture i nto the butter mixture and beat on low for 30 seconds. Add remaining flour mixture and beat until completely incorporated, but do not over-mix. • Wrap dough in wax paper or parchment paper and refrigerate for at least two hours or overnight if possible.
• When ready to bake, preheat the oven to 350°F. • Roll all the dough out to ¼ -inchthick on a sheet tray and bake for 10–12 minutes or until golden brown and cooked through. Once the cookie is cooled, crumble it into little crumbs and reserve for construction.
Final Construction • You will need a half sheet pan with a rising rack or a large flat cake pan with high sides. Dip the champagne biscuits in the rum mixture, then layer the biscuits on the bottom of the pan, facing the cookies in one direction. Next, spread half of the pumpkin filling on top of the soaked biscuits, keeping the filling level for the next layer of biscuits.
Photo by Dean Davidson.
• Repeat the first step, arranging biscuits in the opposite direction of the first layer. Spread the last half of the pumpkin filling onto the cookies. Repeat one more layer of biscuits facing the same direction as the first layer. • Spread the mascarpone frosting on the biscuits, making the layer as flat as possible. Dust with the ginger cookie crumbs. • Let set in the refrigerator for 24 hours before cutting.
Lombardi’s Italian Restaurant & Wine Bar lombardisitalian.com
Zabaglione Leader Block Wine Co. & Eatery leaderblock.com INGREDIENTS 4 egg yolks 2 ½ ounces sugar 1 tablespoon honey 3 ounces Irish Cream/ Baileys / Avion Pinch of Kosher salt 1 ½ ounces Mascarpone Dash of vanilla extract or vanilla bean
• Put mixture over double boiler, whisking constantly until 150°F. • Mix in honey and mascarpone and cool in the fridge two hours before serving. • Garnish with fresh fruit, pepitas, oat crisp, jam. BellinghamAlive.com
Photo by Sharon Beth Photography
• Mix all ingredients except mascarpone for five minutes at high speed.
Cinnamon Rolls The C Shop Photo by Saara Kuure
Makes 12 - 18 cinnamon rolls
INGREDIENTS Dough 1 pound, 7 ounces all-purpose flour (about 4¼ cups) 2 teaspoons instant yeast 2 teaspoons salt ¼ cup brown sugar ¼ cup granulated sugar ½ cup powdered milk 2 fluid ounces canola oil 14 fluid ounces warm water 2 ounces butter, softened
Filling 2 ounces butter (or more!) ½ cup sugar 2 teaspoons cinnamon
Icing 1½ cups powdered sugar 2 ounces butter, softened ¼ cup powdered milk 1 teaspoon vanilla ¼ cup hot water Pinch of Kosher salt
INSTRUCTIONS • Weigh flour, yeast, salt, brown sugar, white sugar, and powdered milk into the mixing bowl of a stand mixer. Using the dough hook, blend on low speed briefly, and add water in a steady stream. After water is incorporated, add canola oil.
• Knead on low speed until a shaggy dough is formed. Turn up to medium speed and knead for an additional eight minutes or until the dough pulls away from the bowl leaving it clean. Test for window pane. Add in softened butter, mixing on low speed to finished dough. It may turn shaggy again, but mix on low until incorporated. Mix briefly on medium (or finish by hand) to bring dough together. Let rest for five minutes. • Oil a large bowl. Place the dough in the bowl and spray with oil. Cover and place in a warm place to rise for 30 minutes or until nearly doubled. • Spray your counter with oil and roll out the dough into a long rectangle. Spread dough with 2 ounces softened butter. Sprinkle with cinnamon and sugar. Roll up gently and divide into 12 buns using a knife. Arrange in the pan. Let rest in a warm place approximately 30 minutes or until doubled in volume. • Bake approximately 35 minutes at 325°F or until the internal temperature registers 185°F. • For icing, mix together powdered sugar, milk, and butter in a stand mixer. Run the mixer on low speed, and pour in enough hot water to achieve desired consistency. Add 1 teaspoon vanilla. Drizzle icing diagonally across buns once they have cooled.
Pumpkin Bread Pudding BrulĂŠe Calico Cupboard Cafe & Bakery calicocupboardcafe.com
Pumpkin Bread Pudding Brulée Makes 8 servings
INGREDIENTS Bread Pudding 3½ cups half and half 1½ cups sugar 1½ cups canned pumpkin 8 egg yolks 2 whole eggs 2 tablespoons Frangelico 2 teaspoons real vanilla ½ teaspoons nutmeg ¹/8 teaspoon Kosher salt 4 Calico Cupboard traditional cinnamon rolls, cubed 8 medium size oven-safe baking bowls
Brulee Topping 16 tablespoons brown sugar, divided among eight servings
Whip Cream Topping 2 cups heavy cream ½ cup powdered sugar 1 teaspoon real vanilla Nutmeg for garnish
INSTRUCTIONS • Preheat the oven to 350°F. • Heat half and half and sugar over medium heat, stirring until sugar dissolves. Set aside. • Whisk together pumpkin, egg yolks, whole eggs, Frangelico, vanilla, nutmeg, and salt. Add half and half mixture and whisk until smooth. Set aside. • Cut cinnamon rolls into one-inch cubes. Divide evenly among eight medium size, oven-safe bowls. • Pour pumpkin mixture over cinnamon roll cubes and let stand for 30 minutes, occasionally pressing cinnamon roll cubes into pumpkin mixture to submerge. • Bake at 350°F in a water bath halfway up the bowls for 45 - 90 minutes or until an inserted knife comes out clean. Chill in the refrigerator until ready to serve. • To serve, top each bowl with 2 tablespoons of brown sugar and place under a broiler until sugar melts and browns. • With an electric mixer, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Serve topped with a generous dollop of whipped cream and a sprinkle of nutmeg.
Cassava Pone Calypso Kitchen Photo by Sarah Chan
NOTE FROM CALYPSO KITCHEN'S OWNER, SARAH CHAN: Cassava Pone is a recipe I
made countless times as a kid alongside my Grammy. Cassava is a root vegetable used quite widely throughout the Caribbean, its uses are quite similar to that of potatoes, yams, and sweet potatoes. The texture of this dairy-free, gluten-free dessert is similar to a dense pudding and makes a perfect breakfast bar. If serving as a dessert, top with whipped cream or vanilla ice cream.
INGREDIENTS 4 cups grated cassava (fresh or frozen) 2 cups grated coconut (fresh or frozen) 2 cups coconut cream 1 cup mashed pumpkin or butternut squash 1¼ cup brown cane sugar 2 teaspoons ground cinnamon 1 tablespoon fresh grated ginger ½ teaspoon ground cardamom ½ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon black pepper
INSTRUCTIONS • Peel the ingredients that need to be peeled. • To prepare the cassava, pumpkin/butternut squash, and coconut, you may either use a food processor or a grater (the side with the outward protruding rough holes). • Use a large bowl to mix all of the ingredients together. • Place the mixture into a greased baking dish. • Bake at 325°F for 90 mins. • For an alternative version of this recipe, add cherries, nuts, raisins, or other dry fruit to the mixture.
Blue Coconut Italian Soda Locus locusofbellingham.com INGREDIENTS 12 ounces club soda 4 pumps of Monin Blue Curacao Syrup 4 pumps of Monin Coconut Syrup 2 ounces of Edaleen Dairy heavy cream if desired (So Delicious Coconut Milk is a good alternative) Ice Vanilla whipped cream to top 5 animal cookies Dash of sprinkles
Photo by Emily Porter
INSTRUCTIONS • Combine soda, syrups, and cream. Pour over ice. • Top with vanilla whipped cream, animal cookies, and sprinkles. November/December 2020
Photo courtesy of Third Street Cafe
Lime Macaroon Tart Third Street Cafe & Skagit Valley Co-op csquare.coop, skagitfoodcoop.com
Makes 12 servings INGREDIENTS
1 cup white sugar 4 egg whites 2 cups medium flake coconut 14oz condensed milk 10 Tbsp lime juice 12 egg yolks
• Mix together coconut, sugar, and egg whites. • Press firmly into an oiled 10” springform pan lined with paper. • Bake at 325°F until golden brown. • Mix together condensed milk, lime juice, and egg yolks. • Pour over baked coconut crust and continue baking at 325°F until the crust is set, approx 30 - 45 minutes. • Let cool overnight before unmolding. • Garnish with whipped cream, toasted coconut flakes, and your favorite berry preserve.