Mixed Starter Bread

I have always wanted to understand the mysteries of making bread.  As a small child I watched my mother mix and knead bread by hand in our kitchen in southern California.  She stood at the counter to the left of the stove and kneaded the dough with a passion.  Times were tough and homemade bread was more economical than store bought bread.  This was during the times when store bought manufactured products symbolized ease, convenience, stability and success.  I loved the smell of the yeasty dough, the magical round of dough in a bowl rising under a towel on the stove, and the wonderful smell of baking bread that filled the house.  This bread was precious even though it came about during a time of hardship it bound my family together around our small table with the cozy warmth that homemade bread brings to a home.

I have yet to master bread making but year by year I increase my skills as I continue to make and try new recipes.  I have always wanted to use a starter so this was my first attempt.  My son was inspired to make bread while I made this bread and he made No Knead Bread and we had a taste test between the two (the round loaf in the bottom photo).  The Mixed Starter bread had a deeper, richer flavor than the no knead bread which I contribute to the longer process of flour and yeast development .

Two Day Mixed Starter Bread

DAY ONE

Old-dough Starter - 8 hour rise

½ ounce of risen dough from white bread or pizza (I saved a piece of my pizza dough)

¼ cup warm water (105ºF to 115ºF)

2/3 cup unbleached all-purpose flour

Second Starter - 4 hour rise - up to an 8 hour chill

All of the old-dough starter

¼ cup warm water (105ºF to 115ºF)

¾ cup unbleached all-purpose flour

DAY TWO

Final Dough – 1 ½ hours rise

1 ¼ cups cool water (78ºF)

3/4 teaspoon active dry yeast

Second starter, cut into pieces

3 1/3 cups unbleached all-purpose flour

1 tablespoon kosher salt

Shape Dough, Final Rise – 1 ½ hours, Bake – 20 minutes

Old-dough Starter

Cut the old dough into pieces and add them to stand mixer bowl.

Add the warm water, and let sit for about 5 minutes.

With the paddle, gradually add the flour for 2 to 3 minutes.

Place it back into the bowl, cover with plastic wrap, and let it rise in a warm place for about 8 hours.

The dough will be soft, springy, bubbly and sticky.

Second Starter

Scrape old dough starter onto cutting board and cut into 4 pieces.

Place pieces in stand mixer mixing bowl and add warm water.

Let dough soften for about 5 minutes.

Mix in flour with paddle attachment and mix on low for 2-3 minutes.

This dough will be soft.

Transfer dough to large bowl, cover with plastic wrap and let rise in a warm place for 4 hours.

The dough will double and the gluten will be long and lacy when stretched and smell sweet and yeasty.

Chill dough for a minimum of 1 hour but no more than 8 hours.

Final Dough

In the bowl of a stand mixer, add the water, the yeast, and the second starter pieces.

Let sit for 5 minutes.

Add all of the flour and mix at low speed with the paddle until dough is cohesive and flour is incorporated.

Let dough rest for 10 minutes.

Sprinkle the salt over the dough.

Knead on medium to medium high for about 8 minutes.

Dough will be soft and moist.

If the dough rises up the hook push back down into bowl.

Place the dough into an oiled bowl and cover with plastic wrap.

Let it rise for 90 minutes in a warm spot (80ºF to 85ºF).

The dough will have bubbles visible under the surface.

Gently stretch and fold the dough over itself from all four "sides," and let it rise, covered, for another 45 minutes.

Baguette Shape

Portion off dough into 10 ounce pieces.

Shape into rough rectangles without smashing the dough.

Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.

Fold the dough in half lengthwise by bringing the far edge down over the near edge.

Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.

Roll the dough a quarter turn forward so the seal is on top.

Flatten the dough again into an oval with the palms of your hands.

Press a trench along the central length of the oval with the side of one hand.

Fold in half again lengthwise.

This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom.

Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.

Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens.

Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all-purpose flour, do not worry.

Place the shaped piece of dough, sealed side up, at one end of the flour rubbed tea towel, leaving a free end of canvas 3 to 4 inches wide.

The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.

Pinch a ridge 2 1/2 to 3 inches high in the tea towel to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.

After all the pieces of dough are in place, brace the two sides of the tea towel with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed tea towel, and a sheet of plastic. Proceed immediately to the final rising, next step.

Place a pizza stone in your oven, and preheat it to 450ºF.

Place a cast iron pan on bottom rack and fill with 1 cup of water. 2 minutes before loaves go in.

Flip loaves onto a rice flour or corn meal coated peel or cookie sheet without sides.

Slash the baguettes with a razor or very sharp knife.

Make 3 diagonal slashes the length of the bread.

Slide loaves onto baking stone quickly to maintain the ovens temperature and steam.

Bake for 20 minutes until golden brown and interior temperature reads

Cool completely on a wire rack.

Sweet Grammy - Blonde Brownie Recipe

My Grammy

Genevieve Charlotte  1918 – 2012

A generation is swept away with the fallen leaves on a chill breeze

No longer there to pass the time to

Share their wisdom, their view of a world that now travels at hyper-speed,

Sit with confusion and pain

Melancholy and fatigue,

Mondays are for washing and hanging clothes on the line

Tuesdays are for hair and shopping

Wednesdays are for lunch with the ladies at the diner

Saturday is for mowing

Sunday is for baking and family,

Famous for banana bread and blonde brownies,

Lover of ice cream,

Bestow smiles on the young

Hold a daughter's hand ever so tightly,

Hang on to this place, this time,

Hold sway at the kitchen table with coffee and english muffins,

Fret over a husbands misgivings and whereabouts

"Hon, what are you doing now!"

“Oh, hon!” with a small foot stamp and clenched hands,

Tackle the lawn with a fierce gusto

Take down screens and put up storm windows

Take down storm windows and put up screens

Close the windows when it rains,

Struck by lightning as a girl

Hard times and displacement,

Plant spring flowers with a great granddaughter

Lover of flowers and houseplants

Johnny jump-ups reseed every year, planted by her son when he was 5,

Look with delight at a babies and toddlers

Laugh with innocence at silly jokes

Ready for a hand of Old Maid

Busy grandchildren with coloring books and crayons,

Worrying,

Summer blueberry muffins

Store more "junk" in the attic,

Married for 74 years,

Poppy walked from New York to Connecticut to court Grammy,

Bent back and bent fingers,

Express frustration at your own elderly mother

Tipsy with a secret glass of wine

Wearing Emeraude perfume

Long hallway past the

Dark and quiet bedroom where Poppy slept into the afternoon due to his late hours playing cards or going to the casino,

Listening, always listening, listening for what is next, listening to stories of loved ones, listening to the radio, listening to know where loveds are and what they are doing,

Drinking black coffee, always

Until her final years when she switched to green tea,

Telling her troubles to the weeping cherry tree,

Bearing her arthiritis pain with nobility

Being ready to go when the "good lord is ready to take me"

Frustration exhalation of whfff,

Washing the dishes, drying the dishes,

Serving,

Making sure everyone is set,

A cookie for each hand

Reading mystery stories

Loving cardinals

Feeding the birds, squirrels and chipmunks,

I began this post  2 years ago and couldn’t find the right words, so I thought, but after re-reading, I thought it was like a poem.  My grandmother was a kind hearted special lady.  She lived a full life surrounded by her family – she was the glue that kept us together.  She baked blonde brownies, often and it seemed like she always had a batch ready in her rectangle Tupperware container on her dining room table.  I am certain she liked to make blonde brownies because they are so easy to make.  She sometimes liked to add coconut flakes and orange peel granules.

Grammy’s Blonde Brownies

Blonde Brownies

2 cups sifted all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

2/3 cup butter or margarine

2 tablespoons hot water, if using margarine

2 cups light brown sugar         

2 eggs                     

2 teaspoons vanilla

12 ounces chocolate chips

1 cup chopped nuts, if desired

Preheat oven to 350 °F.

Melt butter or margarine.

In medium bowl, combine flour, baking soda, baking powder and salt; set aside.

In large bowl, combine melted butter and brown sugar.

If using margarine add the hot water.

Blend in eggs and vanilla.

Add flour mixture gradually, mixing well.

Spread in 13"x 9” greased or parchment lined baking pan.

Sprinkle with chocolate chips and nuts, if using.

Bake for 30 minutes.

Cool in pan and cut into squares.

The last batch of brownies I received from Grandmother.

Soft Pretzels

I fell in love with soft pretzels when I was a teenager and saw and smelled the warm and salty pretzels being sold by vendors on the streets of New York City.  Between the drive to the train station and riding the train into the city I was always a little motion sick and the smell of the pretzels as we exited Grand Central was wonderful.  This was when New York street food was mainly hot dogs, pretzels, knishes, chestnuts, and falafel.  It was an instant love affair.  I could not wait to eat those salty treats.  I had a particular craving for salt and bread as a teenager as I could not get enough soft pretzels.  I started a tradition of making soft pretzels on the last day of school with my kids that fell away as they have grown into teenagers but my daughter no longer will let me forget and now we make them together around the last day of school.  She loves these treats especially with mustard and hummus.

Soft Pretzels

1½ cups warm water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

4 ½ cups (22 ounces) all-purpose flour

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Coarse salt for sprinkling

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.

Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in a large pot or Dutch oven.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.

Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Place onto the parchment-lined sheet pan.

Place the pretzels into the boiling water, 1 by 1, (I boil two at a time) for 30 seconds. Remove them from the water using a large flat spatula.

Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture.

Sprinkle with the salt.

Bake until dark golden brown in color, approximately 12 to 14 minutes.

Rotate pans in oven halfway through baking. 

Transfer to a cooling rack for at least 5 minutes before serving.

Adapted from Alton Brown

My daughter making pretzels

Enjoying a pretzel on the steps of the Metropolitan Museum of Art

Pizzelles

I was given a pizzelle iron as a gift and I left it in its box for a good while, until I ventured into the land of pizzelles.  I love waffles, cookies, and sugar cones so what could be better than this combination.  I can't stop making these cookies - I love their simplicity, the crisp texture and buttery flavor.  I prefer mine plain but I have made edible ice cream cups with them, filled them with whipped cream and served strawberry sauce on the side and filled them with caramel for a stroopwafel style pizzelle.  

Pizzelles

makes 3-4 dozen small cookies

1-3/4 cups all-purpose flour

2 teaspoons baking powder

3 large eggs

¾  cup granulated sugar

½ cup unsalted butter, melted

1 tablespoon vanilla extract or anise extract or lemon extract

Preheat Pizzelle Press while preparing the batter. 

Place flour and baking powder in a small bowl and stir to combine; reserve. 

Place eggs and sugar in a medium bowl mix with a hand mixer, mix on medium speed for 1 minute, until thickened. 

On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. 

Add the flour mixture and mix until just combined, about 10 to15 seconds; do not over mix.

Lightly brush both the top and bottom grids with a flavorless vegetable oil  before baking.

Scoop about 1-1/2 – 2 teaspoons of batter and drop onto one of the patterned cookie grids; repeat to make a second cookie. 

Close the lid and cook as instructed by the pizzelle press you own.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. 

Warm pizzelle may be wrapped around the dowel form cannoli shells. 

Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Almond Biscotti

Biscotti are a wonderful cookie that I discovered biscotti later in life.  I missed the whole craze in the 90s of the low fat cookie when many of my girlfriends were enrolled in weight programs and raving about these great treats. When I tried them, they seemed so hard and that maybe my teeth might break biting into them.   But, now I understand why they are so delightful.  I do like the crunchy texture and lightly sweetened cookie.  Add nuts and dried fruit and it almost feels like a healthy treat that tastes even better dunked into your tea or cappuccino.  Regulate your crunchy level by adjusting the second cooking time.

Almond Biscotti
makes 36 cookies

¼ teaspoon salt

2 cups all-purpose flour

1 teaspoon baking powder

4 tablespoons butter

3/4 cup sugar

2 large eggs

½ tsp vanilla extract

½ tsp almond extract

¾ cup whole almonds, toasted and coarsely chopped to your taste

Zest of 1 large orange 

Preheat the oven to 350 degrees Fahrenheit 

Toast the almonds for about 7 minutes.  Let them cool and then  chop them.  Set aside. 

Sift together the salt, flour, and baking powder in a small bowl. 

In the bowl of a stand mixer, beat the butter and sugar until light and smooth (about 3 minutes).  

Add the eggs one at a time, beating well between.  

Mix in the extracts.  

At the slowest speed, add the almonds and zest, mixing only until just combined.  

Mix on low speed in the dry ingredients until just combined . 

Transfer the dough to a cutting board and with well-floured hands, shape the dough into a ball and divide in halves.  Shape each portion into a 13 x 2 inch log.  Place them a few inches from each other on a Silpat-lined (or parchment) cookie sheet. 

Bake for about 35 minutes until golden and beginning the tops begin to crack, turning the pan once during baking. 

Lower oven temperature to 325 degree Fahrenheit.

Allow the loaves to cool for about 10 minutes after baking.

Slice each loaf on a slight diagonal into about ½ inch slices

Place them back on the cookie sheet, cut side up, bake the cookies for 9 more minutes.  Flipping them half way through.

Transfer to a wire rack and cool completely.

Marble Cheesecake

Cheesecake is a wonderful sensory experience - it is gorgeous to behold, the smell is inviting, the texture has a creamy denseness that is so satisfying.  Elegant and fancy with a history stretching back to ancient Greece, cheesecake is made from the humble workhorse - cream cheese - the variations are limited only by the imagination.  

Marble Cheesecake

makes 1 9-inch cheesecake

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

4 ounces bittersweet chocolate melted and cooled

Boiling water as needed

Crust
1 3/4 cup chocolate wafer cookie crumbs
3 tablespoons sugar
pinch of salt
4 tablespoons melted butter

Position oven rack in the middle of the oven and preheat to 350 degrees F. 
Grease a 10-inch spring-form. Wrap pan bottom with double layer of aluminum foil.
In a Cuisinart with blade inserted,  pulse cookies until they are a fine crumb, or use a rolling pin and the cookies in a zip lock bag.
Add the sugar, salt and melted butter and pulse a few more times until combined.
Dump the contents into the spring-form and pat into and even layer going halfway up the sides.
Bake for 9 minutes.

For the the Cheesecake:
Reduce oven to 325 degrees F.

Set some water to boil.

In a large mixing bowl, beat on low speed the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and egg yolks, one at a time, beating well at low speed after each addition.

Beat in the vanilla and cream.

Pour two-thirds of the batter into the spring-form pan. 

Mix the melted chocolate with the remaining batter.

Add dollops of the chocolate batter on top.  
Using a knife, create a marble pattern by dragging the knife through the cheesecake in a several circles then running the knife in straight lines to the center. 

Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. 

Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature.
Refrigerate for 3 hours or until well chilled.

Lemony Yogurt Cake

Every February, when lemons are harvested, my mouth starts salivating for a sweet and tart lemon cake.  While I love the layered lemon cake with seven minute frosting, I wanted to keep this cake simple and quick.  I adapted my yogurt cake recipe and added a thin layer of lemon frosting and had a pretty and delicious cake in about 3 hours time.

Lemony Yogurt Cake

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain whole-milk yogurt

1 cup sugar

3 large eggs

1 teaspoon (packed) finely grated lemon peel

1/4 teaspoon lemon extract or lemon juice

1/2 cup vegetable oil

Position rack in center of oven and preheat to 350°F. 
Butter 9-inch metal cake pan, line with parchment round, butter the parchment and coat pan with flour (omit parchment paper if desired).
Whisk flour, baking powder, and salt into medium bowl. 
Combine yogurt, sugar, eggs, lemon peel, and lemon extract or lemon juice in large bowl; whisk until well blended. 
Gradually whisk in dry ingredients. 
Using rubber spatula, fold in oil. 
Transfer batter to prepared pan.

Place cake in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 minutes. 
Cool cake in pan on rack 5 minutes. 
Cut around pan sides to loosen cake. Turn cake out onto rack and then turn cake upright on rack and cool completely. 
Can be made 1 day ahead.  Wrap and store at room temperature.

Lemon Frosting
makes enough for 1 9-inch round cake

1/2  cup (1 stick) butter, very soft

3-4 cups powdered sugar

1/4 cup fresh lemon juice

1 teaspoon lemon extract

Zest from one large lemon (if desired)

Place the butter and powdered sugar  in a large mixing bowl, lemon juice, extract and zest if using. 

Beat until smooth and creamy. 

Gradually add the remaining sugar until icing is spreading consistency.

Manhantten Style Cheesecake

The first cheesecake that I ever made was from this recipe.  I was a teenager and discovering the power of baking.  I was greatly influenced by my own mother and  many family members who enjoy baking.  My cousin made a cheesecake like dessert with fruit on top, possibly called fruit pizza that was just delicious and then, at another family event, my aunt made a cheesecake. Cheesecake to this point had not been part of my family's dessert experience but this cheesecake caused a buzz around the family - recipes were exchanged and cheesecakes were made.  My mom purchased a springform pan and made a fruit topped cheesecake for a luncheon with friends that was so rich, delicious, heavy and dense.  I couldn't wait to try it myself. It was an empowering concept that I could make, really make, any of the wonderful desserts listed in a cookbook especially being a teenage girl who loved sweets this was nearly nirvana.   From those early days of exploring to today, baking and cooking are sweet moments of creativity expressed with love.

Manhatten Style Cheesecake

Crust
2/3 cup butter softened
1 cup flour
3 tablespoons sugar
1 egg yolk
zest of 1/2 of a lemon

In a mixer bowl beat butter, flour, sugar, egg yolk, and lemon zest until mixed.
Shape into disc and wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 F.
Press dough into the bottom  and up the sides of a 9 inch springform pan.
Bake for 8 minutes and set aside to cool.

Cheesecake
24 ounces or three 8 ounce packages of cream cheese, at room temperature
1 cup sugar
2 tablespoons flour
2 tablespoons milk
3 eggs
1 egg yolk
zest of 1 small lemon

Reduce oven temperature to 375 F.
In stand mixer with paddle, beat cream cheese at medium speed until smooth.
Slowly beat in sugar.
Scrape bowl, and with mixer at low speed add remaining ingredients flour, milk, eggs, egg yolk, and lemon zest.
Beat for 5 minutes at medium speed.
Pour cream cheese batter into pan and bake for 10 minutes.
Reduce oven temperature to 300 F and bake for 20 minutes.
Turn oven off  and leave cheesecake in oven for 20 minutes.
Remove and cool in pan on a wire rack.
Chill for 2 hours or until cold.

Top with Chocolate Ganache or
2 large kiwis sliced thin
1/2 pint strawberries sliced thin
Arrange fruit in a pleasing design on top 
Brush 2 tablespoons apple or apricot jelly melted over low heat.

Moist Chocolate Fudge Cake

If you are looking for a sweet treat that is delicious, quick, uses pantry ingredients, easy to make and looks good as well,  then this is the cake for you!  

After the holiday indulgences, I haven't been baking too much, but with the Christmas chocolates gone, the family was getting restless.  I wanted an easy recipe without too much fuss preferably 1 bowl and this cake is perfect.  It tasted even better cold from the refrigerator.

Moist Chocolate Fudge Cake

Serves 8-12

Ingredients

4-1/2 ounces (1 cup) all-purpose flour

1 ounces (1/4 cup plus 2 tablespoons) unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon table salt

4 ounces (1/2 cup) unsalted butter, melted and warm

1-1/4 cups packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup hot coffee

1 cup warm Ganache (recipe below)

Directions

Preheat the oven to 350 F. 

Butter the bottom of an 8x2 or 9x2-inch round cake pan line with parchment, butter and flour.

In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. 

In a large bowl, combine the melted butter and brown sugar the whisk attachment on a hand blender on low or mix with a wooden spoon or rubber spatula. 

Add the eggs and vanilla; combine until well blended. 

Add the flour mixture all at once and stir just until all the flour is moistened.

Pour the hot coffee over the batter; stir just until it’s incorporated and the batter is smooth.

It is important to not over mix 

Pour the batter into the prepared pan.

Bake until a cake tester in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. 

Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.

Once cool, set the rack over a baking sheet or foil. 

Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving.

Chocolate Ganache

Ingredients
8 ounces bittersweet or semisweet chocolate 

I cup heavy cream (more to thin to spreading consistency if necessary)

Directions
In a double boiler or medium sized saucepan bring water to boil.

Place chocolate and heavy cream in a metal bowl 

Lower water to a simmer and place bowl over it (the pan should not touch the water).

Stir occasionally until smooth consistency.

Recipe adapted from Fine Living Magazine