Butterscoth Brownies or sometimes called Blondies

I might be the only person I know who is not fond of chocolate. I do like it in small quantities such as in tiramisu, café mocha, or maybe a small square of dark chocolate after dinner.  Marcel on the other hand LOVES chocolate so I am always trying new recipes that use chocolate but not too much of it. Here is one I tried recently from the Joy of Cooking book. I expected it to be a little bit more dense and less chewy but mine came out with loose crumbs and breaking apart. I can only blame the white whole-grain flour I used, and maybe the lack of corn syrup? Let me know if you have a good recipe for it or have any advice.

Costello's Menu

We discovered this wonderful little café on NE Broadway last weekend.

Cafe Mocha

Costello’s Travel Café serves breakfast, lunch, and dinner as well as delicious coffee. They brew Caffé Umbria and serve bread from the Pearl Bakery. The place was delightful and the food, delicious!

Firenze Ciabatta Panini and Mykonos Wheat Levain Panini

It was just like the dream we’ve always had, to open a travel-themed coffee shop. For now, we’re happy to hang out in one.

Lovejoy Bakers

When I first discovered Ken’s Artisan Bakery, I was extremely delighted to find such a place in Portland. It is so European and reminded me of our travels in the old world. I also admire the bakery’s philosophy of using local ingredients and sustainable practices.

Even though I am a fan of Ken’s, I am always looking for great places to eat. Today, I found myself strolling through the Pearl District when I discovered another European-style bakery, the Lovejoy Bakers. It had a contemporary style and was more of a lunch place than a bakery. Although they showcased different kinds of bread, the hustle and bustle of the lunch crowd made it less of a bakery.  I ordered a croissant and a lemon bar to go. I noticed the croissant was much smaller than Ken’s and lighter in color. I had a light bulb moment. How about I compare them side by side? On my way home, I stopped at Ken’s to get a croissant and a cranberry macaron.

Lovejoy Bakers < > Ken's Artisan Bakery

Croissants

Flakiness:
Both are nice and flaky but Ken’s had thicker flakes which made it a little too chewy.
Color and Texture:
I like the color and texture of Lovejoy’s. Ken’s is darker and had a hint of dark, almost burnt caramel flavor.
Inside:
Ken’s is lighter inside and has more air which I like. Lovejoy’s is more dense.
Butter-iness / Moisture:
Lovejoy’s is moist all throughout. Ken’s is on the dry side but less greasy.
Flavor / Sweetness:
Since Lovejoy’s is more buttery, it had more flavor while Ken’s thick flaky crust seems to take away from the buttery flavor.

Ken's Artisan Bakery < > Lovejoy Bakers

Desserts

Lemon Bar – Lovejoy Bakers
I’m sorry to say that I like the ones I make using Smitten Kitchen’s Recipe better. Theirs tasted like lemon candy. The crust did not have a bite to it, not crumbly like I expected.

Cranberry Macarons – Ken’s Artisan Bakery
I’ve never had macarons before, not anywhere in Europe or here. This one from Ken’s is so delicious! Lightly sweetened with a nice chewy texture. I am so going back there to try the other flavors.

Lemon Bar < > Cranberry Macaron

For me, Lovejoy Bakers makes the better croissant. It’s been a while but I think their version is closer to what you would get in Paris. The lemon bar from Lovejoy Bakers was disappointing while the macaron at Ken’s was wonderful. I know that’s not apples to apples but I wanted a different angle of comparison. With that said, I highly recommend both places and the next time I find myself in the neighborhood, I will be coming back for more.

P.S. If you haven’t already tried it, head over to Ken’s Artisan Pizza for some of the best pizzas in Portland.

How about you? Let me know what you think of Lovejoy Bakers and Ken’s Artisan Bakery.

Leche Flan

Leche Flan is one of my favorite Filipino desserts. Unfortunately it is so high in cholesterol and sugar I rarely make it. An appearance is only warranted when we can share it with a hundred other people. This is not one of those times but I have some homemade ube (purple yam) ice cream sitting in the freezer waiting for a companion. I’m sure my co-workers would be happy to see something sweet on Monday.

Now I’m curious about the nutritional value of this recipe. I’ll tell you after you enjoy a slice Besides, I like eating real food in moderation rather than counting calories.

Farm-Fresh Eggs | Caramelizing The Sugar

Leche Flan
Adapted from various family and friends

Ingredients:
1/4 cup sugar
8 egg yolks
1 x 14 oz can condensed milk
1 x 12 oz can evaporated milk
1 teaspoon vanilla extract

Equipment:
- Baking pan 9″ or 8″ round (Note: You could possibly ruin this pan when caramelizing the sugar. Keep this in mind as you might have to designate it for this purpose)
- Steamer big enough for the round pan to fit in

Method:
1. Pour sugar on the round baking pan.
2. Heat the baking pan directly on medium heat until the sugar starts to caramelize. Using kitchen tongs, swirl the pan to create an even layer. Let cool.
Caution: The pan could get very hot. Use kitchen tongs and/or pot holders. Keep the pan moving to keep the sugar from getting burned.
3. Mix egg yolks, condensed milk, and evaporated milk in a bowl using a wire whisk until smooth. It is not necessary to use an electric mixer.
4. Pour and strain the mixture into the cooled round pan.
5. Cover tightly with aluminum foil making sure the top is not touching the mixture or you will have an unwanted crater.
6. Steam for about 30 minutes. The flan is done when a fork inserted in the middle comes out clean. It will have the consistently of gelatin but will firm up while cooling down.
7. Refrigerate for a few hours or overnight. To serve, run a knife around the edges of the pan to loosen the flan. Place a serving platter with the top down on the baking pan. Turn upside down and slowly lift the baking pan to release the flan.

Cooking Notes:
1. I use a steamer pot but have heard people successfully use an oven for steaming. I have not tried it myself so hopefully Google can point you in the right direction.
2. I like to use farm-fresh eggs which are known to have a higher nutritional value than commercially produced ones and they taste so much better. You can tell by the color of the yolks. These were from a co-worker who has a chicken co-op in her urban farm.
3. Some canned condensed milk contain artificial ingredients. Pick one that contains only milk and sugar.
4. Some recipes call for whole eggs but I prefer egg yolks only for a creamier texture. I also think whole eggs make it taste “eggy”.

Cookie Cutter Leche Flan

Nutritional Value (Calculated from The Daily Plate):

Serving Size: 1/16th
(Normally it would be 1/8th but this is richly satisfying you won’t need that much)
Calories: 140
Fat: 5.6 grams
Carbohydrates: 17 grams
Protein: 5 grams

If you have similar recipes or have any questions about the recipe please post it in the comments section.