A Snowy Cookie

Crescent cookies are a traditional holiday cookie, usually a gift from my Mom, a seminal part of the Christmas celebrations food-wise. These tender, delicate cookies combine lots of butter with finely ground toasted pecans and some sugar, plus a few other ingredients. They are hand formed into logs, then the ends are tapered and curved in to create a shape like a crescent moon. Once baked they get a snowy drift of confectioners' sugar on top. Although they are fine by themselves, they go really well with a hot cup or tea or coffee.

I've just returned home from my Mom's. She is recovering nicely from major surgery and we had some fine times with conversation and tea. Due to her illness the crescent cookies, usually baked in quantity, were almost missing this Christmas. I put together some crescent dough a few days after I arrived but there was no time to shape and bake them. One chilly day this week we sat together at the dining room table and shaped some,

then warmed up the kitchen (plus made it smell SOOO good) by baking a few dozen crescents. Mom added the powdered sugar to the first ones.


They were excellent with tea and it was great fun to bake with Mom.

If you want to make some yourself here is the family recipe. They are very similar to Mexican Wedding Cookies but I like the way the crescent shape sits at the side of the saucer if you have your tea in a fancy tea cup with saucer.

The recipe may have come from somewhere else originally, but I got my copy from my Mom and reprinted it in Family Food, 1994.

Crescent Cookies

1 ½ cup butter, softened
¾ cup sugar
3 cups flour
1 ½ - 2 cups finely chopped pecans
1 ½ teaspoons pure vanilla extract

Cream butter, add the rest of the ingredients, and mix thoroughly. Chill. Shape into 1 inch by 3 inch crescents on a buttered baking sheet. Bake for 20 – 25 minutes in a preheated 300 degree F oven. Cool. Roll in confectioners’ sugar and store airtight. Makes 4 dozen.

To prepare in a food processor: Put the butter, cut into chunks in the bowl of the processor. With metal blade, cream butter on high about half a minute. Add rest of ingredients and process until a ball of dough forms. Chill. Continue as described above.

Oh, I forgot to mention, we had SNOW while I was there. Yesterday morning it snowed for about an hour and a half. Since it has only snowed twice since I moved to California, it was fun to see the white stuff coming down, especially since it wasn't supposed to accumulate very much. Here are a couple of photos I took once it stopped:

Merry Cherry Bread

I found a wonderful bread book, The Festive Bread Book by Kathy Cutler, in a secnodhand book shop and immediately fell in love. There are so many seasonal festive breads in this book and some nice photos to inspire you.

The section for the Christmas season is, naturally, the largest. Today I took one of the recipes and changed it a bit, eliminating some of the spices, adding almond extract, and using cherry jam and cherries as a filling. One of the biggest chaanges was coiling the ropes of filled dough instead of braiding them. With the rainy weather we have been having, the snails are out in force in the garden, so this bread shape was an easy one to think of. Since the bread rises in the center higher thanat the sides, it also looks a bit like a bee hive.

This would makde a great bread for Christmastime eating...or the rest of the year when you want a sweet bread that isn't too sweet and has the added benefit of nice sweet-sour cherries.

I'm going to send this over to Susas at Wild Yeast for her Yeastspotting event...this week devoted to Holiday breads. Do visit her site to see fabulous breads!

Sourdough Cherry Almond Coil

¾ cup warm water (not over 110 degrees F)
½ cup sourdough starter
4 – 4 ½ cups flour (I used bread flour)
1 stick butter at room temperature
½ cup sugar
2 egg yolks
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon almond extract
½ teaspoon lemon peel
2/3 cup sliced almonds
about ½ cup cherry preserves
about ¼ cup prepared sour cherries, drained
1 tablespoon milk
2 cups confectioners’ sugar or to taste

Combine warm water, sourdough starter, and 2 cups flour in a large bowl. Cover and leave on counter overnight at room temperature.

The next day, in the bowl of a stand mixer, cream butter, sugar and egg yolks together. Add 1 cup flour, salt, nutmeg, almond extract and lemon peel. Mix to combine. Add the sourdough mixture and mix thoroughly to combine. Add enough remaining flour to make a soft dough. Knead in mixer or on a lightly flour surface until smooth – about 10 minutes.

Divide dough into thirds. Roll each, one at a time, into a 14 – 16 inch rope. Use your fingers to flatten the rope about 4 inches wide. Down the center of the long oval spoon a thin line of preserves and then place the cherries down the line. Using fingers moistened with water, moisten along one long side of the oval. Pick up the opposite long side, a little at a time and fold toward the center, overlapping the filling, then, using the other hand, pull the moistened long side over that, pinching to seal. Continue down the long sides of the oval. Pinch the ends to seal. When all three ropes have been filled and sealed, beginning in the middle of a silicon mat or parchment lined large baking sheet, coil the ropes like a snail shell or coil or rope, pinching the ends together as you go and tucking the last end under the loaf.

Place a piece of parchment over the loaf, then a damp tea towel. Let rise in a warm place until doubled in size, about 1 hour. Toward the end of the hour preheat the oven to 350 degrees F.
Remove tea towel and parchment. Bake in preheated oven for about an hour, or until golden brown, turning the baking sheet around about half way through the hour of baking time.

Remove from oven and let cool on a rack. When cool, mix together the milk and confectioners’ sugar to make a glaze or drizzle and use to glaze or decorate the loaf. Let the glaze or drizzle dry and the loaf cool completely before serving. (If you like you can decorate the glaze or drizzle with more sliced almonds.)

Makes 1 large loaf. (You could also shape the three filled ropes into a braid and continue the rest as written.)

Happy Holidays! XO Elle

Merry Christmas!

The stockings have been hung, the tree set up and decorated, the gifts placed beneath, the wreaths hung on doors, the swag with tiny red lights hung on the railing of the porch.


Cookies have been baked and decorated and the gingerbread people are joined with red ribbons, hand to hand, ready to dance together over the holiday table.

Our daughter has come home for a few days and helped with all of that on Christmas Eve while a funky remix of Christmas favorite carols and songs played on her iPhone.

We took the big black baker's dog on a walk at the laguna and spotted the flock of great blue heron perched on the bare branches in the sunshine. One flew across the water and we could see how beautiful it was and how wide the wingspan.

In the evening we enjoyed a salad of mixed greens, avocado, fresh oranges, golden raisins and a sprinkle of coconut with a lime dressing, plus some spinach quiche. Such is a Christmas Eve here at Elle's.


This morning we slept in (one of the advantages of not having any small children here), had a great breakfast with Sweetie's famous scrambled eggs, Willie Bird peppered turkey bacon, coffee and the Elephant Juice Yule Wreath.

Gifts were exchanged, phone calls made to my Mom and a few others, and Sweetie took a cat nap, with Merlin the cat in his lap! Relaxing is the watchword this Christmas for us.

This evening will include a special dinner with Grandma and either a movie or a game to play. Family is important to me and I feel grateful for having so many to cherish.


Hope that your celebration of the season suits you and gives you great joy. Sending virtual hugs to those I've gotten to know over the years through this blog...you are a delight and inspiration.

XOXO Elle

Mid-winter Wishes

In many cultures this time of year is celebrated as the time when we pass the longest night of the year and the light of longer days begins to return to the world. As a Christian I celebrate the birth of Christ and Christmas and the light that He brought to the world.

Wishing you the comfort and joy of the season. Hoping that you will gather with friends and family to celebrate the delight of loving and living. Especially hoping that there will be cooking and baking and feasting as part of the celebrations.

Here is my baking angel to wish you the happiest of holidays! Elle

A Yule Tale for Daring Bakers

Once upon a time in the land of St. Honore’, far off in the woods of the west country, lived a woodcutter. One day as he headed for home after a day of gathering wood, he came upon the largest, oldest, most amazing looking log you can imagine, half buried in moss and old leaves, surrounded with ferns and tiny mushrooms, and dusted with snow. He left the wood he had gathered and, with a mighty heave, pulled the huge log to his home. The days were growing short and the nights long as the Winter Solstice drew near. A good, long burning Yule log was a most welcome find.

It was not the easiest log to get started, but soon he had it burning and discovered that it had a wonderful unexpected charm…no matter how long it burned, it never seemed to get smaller.

As the days grew shorter and the night longer, the woodcutter became sadder and sadder. He missed the sunlight. Sitting in front of the Yule log, he took a nap. Hoping to cheer him up, his goodwife gathered her bowls and spoons and flour and sugar and eggs and butter and began to bake something wonderful.

First she made a flat layer of a cake like a sponge…called a genoise. Here she is sifting in the flour mixture, then folding it into the beaten eggs and sugar mixture.

While it was baking she made a delicious chocolate and Amaretto flavored buttercream. Once the cake had cooled enough to handle, she laid it on parchment and brushed it with more Amaretto liquor.

Then she spread half the buttercream over the cake and rolled it up like a jelly roll. A quick chilling soon had it firm enough so that she could work the magic she had in mind.

She cut off the ends at an angle, showing the swirl of light cake and darker buttercream. One of those ends was placed on the side of the roll. Oooh now do you understand? She is making a charmed log of her own!
The log and branch were then swirled with the rest of the buttercream. Now it really looked like a single piece of wood, especially when she took the tines of a fork and pulled them through the buttercream to look like bark.

For the final decoration, she had planned to create meringue mushrooms to place in tiny clusters about the log. Unfortunately she slipped on a mossy step and hurt her back, so no mushrooms. A dusting of confectioners sugar gave the appearance of a light snowfall.

When her husband awoke from his nap, she took him gently by the hand and brought him to the sideboard where the beautiful log she had made was sitting. Smiling sweetly she told him that this log, this Buche de Noel, was her Christmas gift to him. It would be gone much, much faster than the magic Yule log he had brought home, but it would carry memories of their time together this Christmas tide and the joy of sharing the cake with friends and family. She told him that she would make another one each year to remind them of the light returning to the world that Christmas brings.

The woodcutter was wonderfully cheered by the cake, impressed with her baking skills and with his goodwife’s kindness in making it. He knew that it would be a merry Christmas indeed.

As a Winter Solstice gift to you, Gentle Reader, the Daring Bakers from all over the globe have made many, many Buche De Noels. Our hostesses Lis and Ivonne, also the founders of the Daring Bakers, have chosen a superb recipe that reminds us of the presence of light during the darkest time of the year. Thank you Lis of Mia La Cucina and Ivonne of Creampuffs in Venice for this holiday gift, for all of your work in the background making this baking group such a wonderful online community, and for starting it all with a recipe for pretzels a little over a year ago.


I had never made a Buche de Noel and had such a good time playing with it that I again used the convention of a fairy tale to tell about making the cake. Unfortunately, the slip and fall is true, so that is why no mushrooms. *Sigh* Gentle Reader, the story is my own (as is the last one), but there are many stories today around the blogosphere. Check out the other Daring Bakers’ Buche de Noel’s by going to the Daring Baker Blogroll here. The recipe can be found at the bottom of this post if you want to make your own to capture your own winter memories.


Yule Log
(from Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert)
Daring Bakers Challenge #14: December 2007

Hosts: Daring Baker Founders Ivonne (Cream Puffs in Venice) and Lisa (La Mia Cucina)

Posting Date: Saturday December 22, 2007 or Sunday December 23, 2007 (Note: To accommodate the fact that some of you want to serve this for Christmas, for the first time we're allowing you to choose your posting date. You can post on the Saturday or the Sunday.)
Recipe Quantity: Serves 12

Cake should be stored in a cool, dry place. Leftovers should be refrigerated

Challenge Requirements:

1. A genoise cake using the recipe below
2. A coffee buttercream frosting using the recipe below (Note: For those of you that have an aversion to coffee, you can use another flavour for your buttercream, however, the buttercream must be dark in colour. We don't want any white or cream-coloured Yule Logs!
3. Meringue or Marzipan mushrooms using the recipes below

Additional Information about Challenge:
If you are not going to use the coffee buttercream to fill your log, be sure to have the filling ready once the genoise comes out of the oven. If you do fill your Yule Log with fruit or with soemthing other than buttercream, please note that you may not be able to freeze the Log because the filling may not last.

Recipes:
Plain Genoise:

3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.

2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).

4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5.While the eggs are whipping, stir together the flour and cornstarch.

6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7.Scrape the batter into the prepared pan and smooth the top.

8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.

9.While the cake is baking, begin making the buttercream.

10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Coffee Buttercream:

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Meringue Mushrooms:

3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

Marzipan Mushrooms:

8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
Cocoa powder

1.To make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.

2.Add the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.

3.Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.

4.Transfer the marzipan to a work surface and knead until smooth.

5.Roll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.

6.Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms.

7.Smudge with cocoa powder.


Assembling the Yule Log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.

2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.

3.Carefully invert your genoise onto a fresh piece of parchment paper.

4.Spread with half the coffee buttercream (or whatever filling you’re using).

5.Use the parchment paper to help you roll the cake into a tight cylinder.

6.Transfer back to the baking sheet and refrigerate for several hours.

7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.

8.Position the larger cut piece on each log about 2/3 across the top.

9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.

10.Streak the buttercream with a fork or decorating comb to resemble bark.

11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.