a charmed life

Easy Caramel Corn

2011-11-19T11:28:00.003-07:00

Easy and delicious recipe. When you need an additional sweet treat when company comes or need to bring a gift, this recipe is made and ready easily within 15 minutes.

Caramel Corn

1 stick of butter
1 cup of brown sugar
1/4 cup light corn syrup
2 cups of popped corn
4 cups of Crispix or Chex Cereal
(any variation of the cereal and popped corn to suit your preference)
1/2 cup salted peanuts (optional)
1/2 teaspoon of salt
1/2 teaspoon of baking soda
large brown paper grocery bag without staples

Combine the popped corn, cereal and nuts in the large paper bag. Seal and shake to mix the ingredients.

Combine the butter, brown sugar, corn syrup and salt in a medium saucepan.
Bring to a boil and boil for 2 minutes.
Remove from heat and add the baking soda - the caramel will foam up.

Pour caramel mixture over the popcorn and cereal in the paper bag.
Quickly fold down to seal and shake vigorously.

Place bag in the microwave for 90 seconds. Remove and shake vigorously and Repeat one more time.
Adjust the time according to the heating power of your microwave.

Empty bag onto a greased surface to cool. (Caution it is very hot).

Seal in bag or airtight container when cooled.

Summer Reflections

2011-09-21T12:18:00.000-07:00

Baked Ziti

2011-05-30T13:43:00.006-07:00

Baked Ziti with cottage cheese instead of ricotta and using a white sauce along with the red sauce. I use this recipe for trips to places that have an oven as I freeze it in an aluminum pan. I have even packed it in luggage frozen.

Baked Ziti
1 pound of cottage cheese
2 large eggs lightly beaten
3 ounces grated Parmesan cheese
1/4 cup of finely chopped parsley
1 pound of ziti pasta or other pleasing shape
2 tablespoons olive oil
5 garlic cloves pushed through a garlic press
1 28 ounce can of crushed tomatoes
1 14.5 ounce can of tomato sauce
1 teaspoon of dried oregano
1 teaspoon of dried marjoram
1 teaspoon sugar
black pepper to taste
1/2 cup of fresh basil leaves or 1 teaspoon of dried
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces of mozzarella cheese shredded or cut into cubes

Preheat oven to 350 F
Mix together the cottage cheese, eggs, parsley and 1 cup of the Parmesan cheese and set aside.
Bring a large pot of water to boil then add pasta and cook until just underdone. Drain pasta in colander and set aside.
In another pot or large skillet heat oil and add garlic and cook until fragrant but not brown. Stir in the tomatoes, tomato sauce, spices, sugar and pepper. Cook until slightly thickened about 8 minutes. Remove from heat and add the fresh basil. If using the dried basil add with the oregano in the first stage of the sauce.
Mix the cornstarch and heavy cream together in the empty dutch oven bring to simmer and cook until thickened. Remove from heat and add the cottage cheese mixture, 1 cup of sauce and 3/4 cup of the mozzarella cheese. Stir to combine. Add the pasta and stir until coated.
Pour into a 13x9 baking dish. Spread the remaining sauce over top and sprinkle with the remaining mozzarella and Parmesan cheeses.
Cover with foil and bake for 30 minutes then remove foil and bake for another 30 minutes until bubbly and browned. Let cool slightly before serving.

Note: I sometimes add 1 pound of meat to my ziti by precooking and slicing Italian sausage or meatballs cut in half or quarters depending on their size.

Hot Fudge

2011-05-28T17:33:00.003-07:00

I worked at a drugstore soda fountain on weekends when I was a teenager and one of my many favorite things was coming in early and plugging in the hot fudge pot and smelling the chocolate as it heated up as I passed by. By far coffee was the dominant smell as town people piled in for their moning coffee, pastry or english muffin and newspapers. Cigarette smoke, coffee and an occasional whiff of chocolate was Sunday morning. The early before church coffee crowd would clear out and we would gear up for the after church crowds. First the Episcapalians, then the Congregationalist and finally the Catholics would come in for their morning coffees and extended fellowship. People crowded to the counter and drank their coffee standing. Coffee only cost 50 cents and we served old fashioned egg creams, ice cream sodas, malted milks and brown cows. The soda fountain consisted of flavor syrups and a tap for seltzer water. Sadly, the owner took out the soda fountain when the town refused to allow him to expand onto a porch area then he sold the drugstore to a chain and the chain has closed it. The building remains vacant.

Hot Fudge Sauce
3/4 cup (180 ml) heavy cream
1/4 cup (60 grams) packed dark brown sugar
1/4 cup (40 grams) unsweetened cocoa
1/2 cup (125 ml) light corn syrup
6 ounces (170 g) bittersweet or semisweet chocolate chopped best quality
1 tablespoon (15 g) salted butter
1/2 teaspoon vanilla extract

Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan. Bring to boil and cook, stirring frequently, for 30 seconds.

Remove from heat and add the chocolate and butter and stir until melted. Stir in the vanilla. Serve warm.

Store leftovers in an airtight container and reheat in a glass bowl in microwave or in a saucepan.

Oatmeal Cookies

2011-05-21T10:33:00.002-07:00

Oatmeal cookies are a cookie that you can and almost feel like you are eating healthy, and, heck, what is an extra 1 or two, they are good for you! I must be careful with oatmeal cookies! Oatmeal, butter, cinnamon, and brown sugar make a lovely combination.

Oatmeal Cookies
makes about 4 dozen

Preheat oven to 350 F

1 cup (2 sticks) of butter softened
1 cup firmly packed brown sugar
1/2 cup white granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups of uncooked oats - whatever kind you have on hand. I use the regular Quaker kind.
1 cup of raisins - optional - my family doesn't like the raisins though I do.

Combine the flour, cinnamon, baking soda and salt in medium bowl and mix with whisk.
Beat together butter and sugars until creamed.
Add the eggs and vanilla and beat well.
Add the flour mixture gradually to the butter and egg mixture.
Add the oats and raisins and mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes or until golden brown
Cool on wire racks.

Biscuits

2011-05-17T18:06:00.004-07:00

Baking Powder Biscuits
makes about 12 biscuits
preheat oven to 450F

2 cups all purpose unbleached flour
4 teaspoons baking powder
1 teaspoon salt
6 Tablespoons of cold butter cut into 1 inch or so cubes
2/3 cup of milk

Mix the flour, salt, and baking powder together in a large bowl. Add the ice cold butter cubes to the flour mixture making sure they are not clumped together.

Cut the butter into the flour with a pastry cutter or two knives until you have about large pea size pieces - it is important not to over do this.

Stir in the milk until the ingredients just come together. Turn out onto a floured surface and knead 1 or 2 times until the shaggy dough comes together. Pat into a rectangle about 1/2 inch or so high. Cut into rounds with a biscuit cutter or glass dipped into flour.

Place on a greased sheet placing close together. I use a cast iron pan for this. I find crowding the biscuits helps them rise even higher.

Bake for 12 to 15 minutes or until golden brown.

Note: If you are making biscuits for shortcake add 1/4 cup of sugar to the dry ingredients.

Sloppy Joe Sandwiches

2011-05-16T11:17:00.003-07:00

Some week nights I am scratching my head at what to make for dinner. I want something nutritious, delicious, quick and with a fairly easy cleanup. Sloppy joes are my quick and easy go to meal. They satisfy a children and adults of all ages. I like to serve mine with coleslaw and macaroni and cheese for the ultimate American style meal.

Sloppy Joes
Serves 4

Olive oil
1 medium onion chopped finely
1 garlic clove run through a press
1 teaspoon of chili powder
1 pound of ground beef or turkey
1 teaspoon of brown sugar
1 cup of tomato sauce
1/2 cup of ketchup
splash of water, if needed
salt and pepper
Tabasco sauce to taste

Brown onion and a pinch of salt in a bit of oil in a large saute pan. Cook until lightly browned about 5 minutes. Add the garlic and chili powder and cook until fragrant. Add the ground beef, brown sugar, and some salt and pepper and cook until meat is browned, about 5 minutes.

Stir in the tomato sauce, ketchup, and water. Cook until slightly thickened. Season with Tabasco and salt and pepper.

Serve on rolls.

Spring Birthday Wishes

2011-05-16T10:09:00.006-07:00

It has been said before, children grow up so quickly. Even knowing intellectually that sage knowledge of my elders, I cannot believe how quickly time has passed! My babies are no longer babies; they firmly have both feet steeped in teenager life. I have so strongly identified with my mothering role and now I feel a shift. A shift that makes my eyes fill with tears but makes my heart happy because this is the path of time and I am grateful for it. Their needs are changing and I must adapt and let them live - let them make their choices - celebrating successes and learning from mistakes. I wish for them to always do their best and keep their minds open.

Candied Pecans

2011-04-24T10:56:00.001-07:00

Makes 2 Cups

1/4 honey
1 1/2 tablespoons whiskey
1 3/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups raw unsalted nuts - pecans, walnuts, your choice

Preheat oven to 300F

In a large bowl, mix together the honey, whiskey, vanilla, cinnamon, salt. Add the nuts and mix well.

Spread coated nuts on a large well greased or silpat lined baking sheet and bake for 20 minutes. Stir and scrape them up every 5 minutes with a heat proof spatula and return the pan to the oven until the nuts smell good and are a deep glossy brown. Be careful not to burn.

When the nuts are cool, dry and set, store them in an airtight container in the refrigerator for 3 weeks.

I used these nuts as an accompaniment to banana cream pie. I froze the left overs and plan to grind them up in a tart crust for some crunch.

2011-04-16T10:52:00.000-07:00

The roses are beautiful this Spring!

Homemade Ranch Dressing

2011-03-17T14:35:00.006-07:00

I was raised in the American tradition of meat and potatoes for dinner. Dinner always had meat. Dinner was defined by meat. My father would buy, with my grandfather and uncle, a cow and then raise it have it butchered. My grandfather would have his old heifer cows butchered and then shared the meat with family members. Knowing the cow's name that you are eating isn't such a great thing - old Beth and Pete. I hated and couldn't eat steak for a long long time.
As a teenager when my father worked the night shift, my mother would make "salad for dinner" during the hottest part of the summer. It was an adventure to eat salad for dinner because we rarely did it and it was special. Really anything that breaks the routine is a grand thing to the psyche. My mother did not make a simple salad with greens alone, she would put whatever was in the vegetable crisper in the salad - lettuce, tomatoes, carrots, celery, cucumbers, onions, oranges, canned fruit salad, olives, hard boiled eggs, shredded cheese etc. Then she would mix up a packet of Hidden Valley Ranch dressing from a packet (that is all they sold at the time) with mayonaise and pour it over the salad. She would serve this salad with a side of Top Ramen soup and boiled eggs.
Ranch salad dressing has always been a favorite. When my children were younger it was the rage among the moms to top all their kids' food with ranch dressing to get them to eat. I didn't push the ranch dressing in that way but when I became more aware of ingredients, I stopped buying the ranch dressing and I started making it. Here is an easy recipe for homemade ranch dressing that uses my favorite ingredient buttermilk.

Ranch Dressing
makes about 1 cup

1 clove of garlic peeling, minced and then chopped and smashed on a cutting board with coarse salt (this is so the garlic is able to blend into the dressing versus pieces of it or you can just mince it).
3/4 cup of buttermilk
2 to 3 Tablespoons of fresh lemon or lime juice
1 Tablespoon of fresch minced parsley
1 Tablespoon of fresh chopped onion, red onion, shallot, chives - I prefer the shallot and/or red onion
Salt and Pepper to taste
If you like a thicker consistency add 1/3 to 1/2 cup of sour cream or mayonaise (I use the sour cream for its tangy freshness).

Place all ingredients in a small bowl and whisk or a jar with a tight fitting lid and shake to combine.
It is best if the dressing has some time to let the flavors develop though I usually use it right away. Store in refrigerator.
from the Joy of Cooking

Chocolate Thumbprint Cookies

2011-03-08T11:46:00.006-07:00

If you need a chocolate fix these are the cookies for you. They are rich and chocolately and I love that the chocolate kisses stay soft. I also like that I can make these cookies right from the ingredient list (there is no sifting or combining ingredients before hand. Plus the cookies are a great Christmas Cookie tray addition. On the sprinkles, I do use them during the holidays but I try to stay away from them because of their "scary" list of ingredients.

Chocolate Thumbprint Cookies
2/3 cup butter
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cups all purpose unbleached flour
3/4 cup chocolate or multi color sprinkles - if desired
36 chocolate kisses unwrapped

Directions:
Beat butter in a large mixing bowl with electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, baking soda, and salt, beat until combined scraping sides.
Beat in egg and vanilla until combined.
Mix in the flour.
Chill dough for 30 minutes or until easy to handle.
Shape:
Scoop dough with a small cookie scoop or shape into 1 inch balls, roll in sprinkles if using and place on a parchment lined sheet pan 2 inches apart.
Bake for 6-8 minutes depending on your oven.
Remove from oven and immediately press a chocolate kiss into each cookie.
Transfer to wire racks.

lemon bars

2011-03-02T15:33:00.005-07:00

It is that time of year - lemon harvest! I am fortunate to have a lemon tree in the back yard that produces really nice lemons. It is not a Meyer lemon but similar. So aromatic and the zest is wonderful. I saw these bars made on the Martha Stewart Show by Amy Scherber a couple of years ago and they are relatively quick and easy to make (I like to eat mine a warmish but if you like them icy cold like the rest of my family it takes more time).

Zesty Lemon Bars

Ingredients
Makes 20 bars.
• FOR THE CRUST
• 1/2 cup plus 3 tablespoons cold unsalted butter, cut into 1-inch pieces, plus more for pan
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup confectioners' sugar
• 3 tablespoons cornstarch
• 1 1/2 teaspoons coarse salt
• FOR THE TOPPING
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 3 tablespoons unbleached all-purpose flour
• 1/2 cup plus 2 tablespoons plus 3/4 teaspoons freshly squeezed lemon juice
• 1/4 cup plus 1 tablespoon milk
• 1/4 teaspoon coarse salt

Directions
7. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
8. To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
9. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
10. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
11. Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
12. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
This recipe, courtesy of Amy Scherber can be found in "The Sweeter Side of Amy's Bread."

Lentil Soup

2011-02-27T15:13:00.007-07:00

When I think of soup, I think of childhood. As a small child, I remember my father making soup during lean times to feed us. Not only did soup provide the sustenance to get my family through economic hardship but it also provided solace. A peace of mind that something was cooking in the kitchen for the family meal. My mother made homemade bread at this time and my father would make his homemade noodles that he called haluski which are basically and egg style noodle/dumpling boiled in water. My father used a fork to make the noodles - they were quite large and satisfying. Soup is the all time comfort food especially when little food is to be had.

One of my favorite soups is lentil. I love the earthy flavor and the heartiness of it. It is my favorite thing to have for lunch. I like to put some fresh spinach in the bottom of my soup bowl and ladle the soup right on top. Sometimes I add some cooked kale like in the photograph.

This is my sister's lentil soup recipe.

Lentil Soup
2-3 Tablespoons of olive oil
1 large onion finely chopped (about 1 cup)
1 stalk of celery, chopped
1 carrot chopped
2 - 3 cloves of garlic, crushed
1 1/2 cups of brown lentils, rinsed and picked over for stones
44 ounces of chicken chicken broth
1 teaspoon of crushed oregano
1 bay leaf
1 teaspoon of lemon zest
2 Tablespoon lemon juice
2 Tablespoons dill weed
salt and pepper to taste

In a large dutch oven or soup pot. Heat oil and add onions, celery, and carrots. Cook until softened about 5-8 minutes. Add the pressed garlic and oregano and cook until fragrant about 30 seconds. Add the lentils, broth, zest, lemon juice, and dill weed. Cook for 2 hours until lentils are tender. Add extra liquid (chicken broth or water as desired) as needed.

Grilled Chicken Escabeche

2011-02-25T17:38:00.000-07:00

I want to really learn to cook well. I can follow a recipe just fine and even come up with some of my own ideas loosely based on recipes. Though, what I want is to have some basic techniques that I can refer to and come up with a decent meal. On cooking shows like Top Chef they use terms like meuniere, coulis, seviche, sous vide, reduction sauce, veloute, and escabeche among others and I always wonder what the terms mean. So I am starting my own "cooking school" of sorts.
I started with basic escabeche.

escabeche-meat that is cooked first then marinated. The length of time is your preference from immediately to 1 to 6 hours in the refrigerator and served cold.

Grilled Chicken Escabeche
1 1/2 pounds of boneless chicken breast (pounded thin if preferred)
3 Tablespoons olive oil
salt and pepper

Heat grill to highest setting. Coat chicken in olive oil and sprinkle with salt and pepper. Place chicken on grill and turn down to medium high to medium. Grill until done. Remove to platter and cover with the Marinade.

Garlic Vinaigrette Marinade
1/2 cup olive oil
1/2 cup fresh chopped parsley
3 Tablespoons of fresh squeezed lemon juice (or balsamic vinegar if preferred)
2 to 3 cloves of garlic squeezed through a press
1 Tablespoon of honey optional
salt and pepper to taste

Mix all the ingredients and set aside.

Molten Lava Chocolate Cake

2011-02-24T11:26:00.008-07:00

I planned on celebrating St. Valentine's day with something super rich and loaded with chocolate but I needed it to be a straightforward and fairly simple recipe. I didn't want to make my super dense flourless chocolate cake or a regular cake. Brownies were a maybe but I wanted more. Then I remembered a delicious desert from a few years back that I had when my sister and I went to Millerton, New York for shopping, Harney Tea Shop and enjoying each other's company which is something we do so very rarely living so far apart. The restaurant version was called warm chocolate cake.

I found a recipe in "How to be a Domestic Goddess" by Nigella Lawson. It was so easy to whip up with my handheld mixer (everything went into the dishwasher, thankfully, no hand washing) and the best part is they can be made in advance. I made them a day ahead and kept them in the refrigerator and while we ate dinner I had the oven preheated and just popped them in and they were ready for a delicious hot melty dessert!

Molten Lava Cake
makes 6 six-ounce custard cups

Grease the custard cups with butter and cut a round of parchment for the bottom of the cup if you are tipping the little cakes out. You can cook and serve in the custard cup if you like.

scant ¼ cup soft butter
12 ounces of your best bittersweet chocolate
½ cup sugar
4 large eggs, at room temperature, beaten with a pinch of salt
1 teaspoon of vanilla extract
1/3 cup all purpose unbleached flour

Preheat oven to 400F if making right away. Put a sheet pan in the oven on the middle rack to heat up at this time.
Melt the chocolate in a bowl over simmering water. Let cool slightly.
Cream together in a large bowl the butter and sugar. Gradually beat in the eggs, salt and vanilla. Add the flour and when smoothly combined scrape in the slightly cooled chocolate and mix to a smooth batter.
Divide the batter between the 6 cups and remove your hot sheet pan from the oven and place the cups on it and place it back in the oven and bake for 10 to 12 minutes. If you have refrigerated your batter bake for a few minutes longer.
As soon as the cups come out of the oven, tip the cup onto the serving plate (you may have to run a knife along the edge. Remove the parchment and serve with ice cream or whipped cream. the hot and cold combination is just luscious.

This dessert is easy and impressive.

Basic Corn Muffins

2011-02-21T11:39:00.002-07:00

There is nothing more basic and American than the combination of corn muffins with chili. Eating a bit of chili and corn muffin is the perfect forkful. Perhaps because corn bread hearkens back to our colonial and pioneer settler days - corn the golden food - the food that allowed continuance and survival - the food that was a gift to the first colonists from the Native Americans. Both corn bread and chili can be made around a camp fire or refined in a five-star kitchen.

Corn bread is earthy, hearty and delicious.

Corn Muffins
Makes 12 muffins

Preheat oven to 400F
1 1/4 cup of unbleached all purpose flour
3/4 cup of corn meal (I use a grittier texture meal from Bob's Red Mill)
1/4 cup sugar
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg beaten

Line (or grease) a muffin tin with 12 muffin liners.
Combine the dry ingredients in a large bowl and mix with a whisk.
Add the milk, oil and beaten egg and stir until moistened with a wooden spoon.
Fill each lined muffin cup two thirds full of batter.
Bake in middle rack of oven for 12 - 15 minutes until done (when a toothpick is crumb free).

Blueberry Buttermilk Pancakes

2011-02-17T09:09:00.001-07:00

Sunday breakfast is almost always pancakes. When my children were little, I made pancakes nearly every day. They loved them then and still do. Now I make pancakes with buttermilk. It took me a long time to figure out the virtues of buttermilk. It rounds out the flavor of pancakes and baked goods and adds a tenderness to the crumb. I worked with an older woman who had a quirky buttermilk habit. She was always espousing the health benefits of buttermilk. She drank it straight from the quart container. It cleansed her system, apparently, after her chain smoking and candy corn habit. I haven't been able to drink a straight glass of buttermilk but it is a good addition to baking.

Buttermilk Pancakes
about 15 to 18 pancakes depending on size
2 cups unbleached all purpose flour (if you like a whole wheat pancake replace 1 cup of flour with whole wheat flour)
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
3 Tablespoons of vegetable oil or melted butter
2-1/4 cups of buttermilk (you may cut back to 2 cups of buttermilk - I like a thinner pancake)
oil for the pan

Preheat oven to 200F with oven rack in middle of oven and a wire cooling rack set on top of it.
Whisk together flour, baking powder, baking soda, salt and sugar in a large bowl. Add the buttermilk, oil and lightly eggs to the flour mixture. Stir until the ingredients just come together. There may be lumps and don't overmix!

Heat a nonstick skillet (I use of square skillet) over medium heat and and oil your pan. Ladle 1/4 cup of batter into the pan cooking 3 at a time. Cook until large bubbles form about 2 minutes flip and cook until golden on other side for about 1-1/2 minutes longer. Spread the pancakes on the rack in the oven keeping warm. Repeat until done adding oil to pan as needed.

Quick Blueberry Sauce
In a heatproof bowl add 1 cup of frozen blueberries with 2 Tablespoons of sugar and cook in microwave until bubbly and slightly thickened. Spritz with lemon juice as desired.

cinnamon rolls

2011-02-16T12:00:00.000-07:00

Cinnamon Rolls

Ingredients
6 ½ Tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5½ (2.75 ounces) Tablespoons softened butter
1 large egg, slightly beaten
1 teaspoon lemon extract or 1 teaspoon grated lemons zest of 1 lemon
3½ cups (16 ounces) unbleached bread or all purpose flour
2 teaspoons of instant yeast also known as rapid rising or fast rising (instant has 25% more living cells per spoonful than active dry yeast)
11/8 to 1 1/4 cups whole milk or buttermilk at room temperature
Cinnamon Sugar Mixture
61/2 Tablespoons granulated sugar
2 teaspoons cinnamon
2 teaspoons unsweetened cocoa powder
Up to 1 cup of dried fruits if desired
3 Tablespoons very soft butter

Making the dough
Cream together the sugar, salt and butter on medium high speed in a heavy duty mixer with the paddle attachment.

Whip in the egg and lemon extract or zest until smooth.

Add the flour yeast and milk and mix on low speed until the dough forms a ball (you may need extra flour).

Switch to dough hook attachment and mix on medium speed for approximately 10 minutes until the dough is silky and supple, tacky but not sticky.

Rise

Lightly oil a large bowl and transfer dough to oiled bowl and cover with plastic wrap and let dough rise for 2 hours or until doubled in size.

Forming the Rolls
Roll the dough with a rolling pin on a lightly floured counter top into a 14 inch by 12 inch rectangle for large rolls or a 18 by 9 inch rectangle for smaller rolls. The dough should be 2/3 inches thick. Don't roll too thin or the the finished rolls will be tough and chewy.
Spread the softened butter across the top of the dough then sprinkle the dough with the cinnamon and sugar mixture.
Roll the dough into a log using the longest part of the rectangle in a jelly roll fashion.
With seam side down cut the rolls
Thicker rolls 8-12 pieces 13/4 inches thick
Smaller rolls 12-16 pieces 1/1/4 inches thick.
Proofing
Line a baking sheet with parchment and place rolls on sheet approximately 1/4 inch apart - close but not touching.
Proof at room temperature for 75-90 minutes under a lint free towel until the pieces have doubled and grown into one another.
You may retard the shaped rolls in the refrigerator for up to 2 days pulling the pans out 3 to 4 hours before baking allowing the rolls to proof.
Bake the Rolls
Preheat oven to 350F with the oven rack in the middle.
Bake for 20 minutes or until golden brown.
Cool the rolls for 10 minutes and then streak with a white fondant glaze when the rolls are warm but not hot.
White Fondant Glaze
4 cups of powdered sugar
1 teaspoon of lemon extract
1/2 teaspoon of fresh lemon juice if desired
1/2 cup warm milk

Place the powdered sugar in a large bowl and whisk in the milk until the sugar is dissolved and smooth. Add the extract and juice.

My Sister's Cream of Broccoli Soup

2011-02-11T19:44:00.004-07:00

This soup was a staple at my sister's table every Thanksgiving and Christmas. I was able to enjoy it once or twice when I was lucky enough to share Christmas with my family. My sister has moved on from this once-upon-a-time holiday staple but I frequently make it. It is perfect for a light lunch especially if I omit the cream in the recipe. As a note, my father uses this same base recipe for a garlic soup.

Broccoli Soup
1¾ pounds of broccoli cut up
4 Tablespoons of butter or olive oil
1 cup of onion chopped
½ cup of celery finely diced
4 Tablespoons flour
1 Tablespoon freshly squeezed lemon juice
6 cups chicken broth
½ cup of heavy cream-you can omit this and increase your broccoli amount for richness

In a medium saucepan, cook broccoli in ½ cup of simmering water, covered for 15 minute. Cook until soft and done, remove from heat and set aside.
In a large pot melt butter or heat oil over medium heat and add onion and celery until softened. Stir in flour and cook for 2 minutes. Gradually whisk the chicken broth and lemon juice. Add drained broccoli and some of the broccoli water if desired. Season with salt and pepper to taste. Cook for 15 minutes and remove from heat and cool slightly. With an immersion blender, food processor or blender puree soup until smooth. If desired, hold back some broccoli floret chunks (I puree the entire soup).
Return to pot if using a counter puree method and add the cream. Cook until hot without boiling.

Pizza

2011-02-09T13:20:00.008-07:00

Like many families my family has pizza on Friday nights. As a child, we had pizza on Fridays with my Dad working nights at Shakeys Pizza - I remember the sawdust on floor and watching him make pizzas. As a teenager, we had pizza from the local town pizza shop, and, happily we still have it when we visit every summer. One of my favorite combinations that I first had there is garlic and bacon!

In my home,we do a mixture of take out pizza when I can't face another kitchen mess or I make it from scratch. My family prefers a thin crust pizza like John's Pizza in NYC (we love that place)! I have experimented with a handful of pizza dough recipes with poor results-they were either too tough to roll out or too doughy or took too long. That all changed when I found Jamie Oliver's pizza dough recipe. I just love the recipe because it tastes good, is fairly quick to make, the rise time is relatively short, and it is easy to roll!

Pizza Dough
Here is Jamie Oliver's recipe

In 1 hour and 20 minutes you can have your own fresh pizza dough
6 to 8 medium-sized thin pizza bases.
Ingredients
7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
I use 7 cups of bread flour
1 level tablespoon fine sea salt
2 (1/4-ounce) packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

Here is what I do
In the bowl of a heavy duty mixer add yeast, sugar, oil, and water. With paddle attachement mix until just combined scraping down and bits of yeast above the liquid line. Let it sit for about 3 to 5 minutes until foamy.
Add the 5 - 6 cups of the flour and salt and mix on low with the paddle attachment. Adding the remaining flour gradually. Switch to your dough hook when the mixture comes together and the dough comes off the side of the bowl. Every mixer is different so when it sounds like your mixer is straining change the to the dough hook. Knead until smooth and springy on medium speed for about 8 to 10 minutes.

Place your dough in an extra large bowl greased with oil. Cover with plastic wrap. Place in a warm spot at let rise until doubled (about an hour).

If you prefer J.O.'s hand mixing method here are his instructions:
Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Remove the dough to a flour-dusted surface and knead it to push the air out with your hands. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using right away, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.

Jamie says: Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

Here is a quick and tasty pizza sauce recipe that I whip up in my Cuisenart.

Pizza Sauce
28 ounce can of whole peeled tomatoes
2 Tablespoons of a rough chopped bell pepper (red or green)
1/4 of a yellow onion rough chopped
2 cloves of garlic through a press or not
1 1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano
1/2 teaspoon of salt to taste
dash of pepper flakes

Place all ingredients in a food processor or blender and process until smooth. Pour into a saucepan and bring to simmer (not a boil) and cook for 20 minutes. Cool to room temperature before using.

Cheese and Toppings
2 pounds mozzerrella shredded or sliced (sometimes get mine slice at the deli counter at my grocery store)
Any toppings your can imagine - when I fry up sausage or burger or what have for meals during the week, I save some for our Friday pizza night.
Pepperoni is a must have
Sauted or raw mushrooms and onions
Thin sliced tomatoes and basil with an olive oil drizzle and grate of parmesan cheese
Slice and roasted cherry tomatoes
Pesto or herb pastes of your choosing
Sliced coooked yukon gold potatoes with asiago or fontina cheese and fresh rosemary (I had this out and have been wanting to try it).
Cured olives

I went though an arugula phase where I piled the pizza high with arugla then cooked for 2 minutes and then drizzled lightly with olive oil.

Preheat your oven to 500F 15 minutes ahead of time. If you have pizza stone use it (I rarely take my stone out of the oven).

Forming the Pizzas
Working on a well floured surface have ready a bench scraper and rolling pin. Take your ball of dough and flatten out with your fingers into a rough circle. Start rolling and if the dough springs back let it sit on the counter for a few minutes until it relaxes. Roll to your pan size.

Oil your pan. Place your dough on the pan and add sauce about a 1/2 cup (not too soggy) onto the dough leaving the edge free of sauce. Add mozzerella cheese, toppings, and the a pinch of spice mix.
Bake for 8 minutes then slide off pan onto the pizza stone (I use a thin spatula to loosen any parts that may be sticking to the pan) Bake directly on pizza stone for a few minutes until thoughly cooked. This works best with pans with a rolled edge or no edge. When I remove my pizza I use an Airbake edgeless cookie sheet as my pizza peel. Move pizza to large cutting board and slice with a pizza wheel knife.

such a treat

Spritz Cookies

2011-02-06T18:30:00.004-07:00

I love spritz cookies. I have memories of them in grade school lunches dyed in shades of green and light blue. I have been making these cookies as soon as my own children could stand on a chair next to the counter and heap the cookies with colorful sprinkles. They are perfect for kids in the kitchen. I like to use them on my Christmas cookie trays as well. They are quick and easy to make and their simple flavor balances well with the more extravagant cookies on the tray.

I have a plastic caulk gun style Wilton cookie press. I like my press. At some point someone gave me an electric cookie press before I had children and I didn't see the benefit of it and donated it (I wish I would have kept it along with a food dehydrator!).

Spritz
makes 6 dozen depending on your press size

1½ cups butter softened slightly
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon almond extract
4 cups all purpose unbleached flour
1 teaspoon baking powder

Preheat oven to 400°F.
In a stand mixer cream butter and sugar thoroughly together. Add egg, milk, vanilla, and almond extract. Beat until well combined. Gradually add to the creamed mixture after scraping sides of bowl add the flour and baking powder mixture. Dough will be stiff. Do not chill dough. Use immediately.
Place dough in cookie press and press onto cookie sheet 1 inch or so apart.
Embellish as desired.
Bake 6 to 8 minutes (I do not let mine brown). Cool of rack.

Rugelach

2011-02-04T20:58:00.004-07:00

Rugelach is a wonderful little cookie. While we call it a cookie, it is more like a mini pastry with its flaky layers and fruit filling. I made this dough for my Christmas cookie trays but ran out of time to make these and froze the dough. I lacked the pistachios so I substituted peanuts and I used blackberry jam. The cookies were reminiscent of peanut butter and jelly sandwiches. I did not enjoy this version because of the pb&j taste. I prefer to use strawberry or raspberry jam and salted pistachios. The cookies are easy to make with the most difficult part being waiting for the chill time, especially at the height of the Christmas rush.

Rugelach
makes about 35
10½ ounces (2-1/3 cups)of unbleached all purpose flour
¼ cup granulated sugar
½teaspoon table salt
8 ounces (1 cup) cold butter cut into 10 pieces
8 ounces of cold cream cheese cut into 10 pieces
Filling
6 tablespoons of raspberry or apricot jam
Topping
1 large egg
1 tablespoon water
¼ cup finely chopped salted pistachios (I roast mine in the oven at 350°F until fragrant and lightly browned then mix with salt)
Dough
Place flour, sugar and salt in an 11 cup or larger food processor and pulse briefly to blend ingredients.
Scatter the butter and cream cheese pieces over the dry ingredients and pulse until the dough begins to come together in large (1 inch) clumps.
Divide the dough into 4 pieces. Place each pieces of dough on a piece of plastic cling film. Bring together until smooth with a little flour and then shape into a 6x3 inch rectangle. (you could do this on a floured surface then wrap in cling film).
Refrigerate dough for 1½hours or up to 3 days or frozen at this point for 1 month.
Shape and Fill Cookies
Working with one piece of dough at a time, roll the dough on a lightly floured piece of cling film (place a piece of cling film on top so the dough is sandwiched between plastic wrap) and roll to a 5x13 inch rectangle.
With an offset spatula spread the dough with 1½ tablespoons of jam (less is more).
Using the plastic wrap to help, roll the dough into a log jelly roll style from the longest edge.
Wrap tightly with the plastic wrap and refrigerate for 1 hour or freeze at this point for 1 month. Repeat with remaining 3 rectangles.
Shape and Bake
Preheat oven to 350°F
Line 2 cookies sheets with parchment
Whip egg and water in small bowl (there will be leftovers)
Unwrap log and set on cutting board and cut with a serrated knife into 1-1¼ pieces.
Brush cookies with egg wash and sprinkle with nut and salt mixture.
Arrange cookies seam side down on parchment 1 inch apart.
Bake for 25 to 30 minutes.
Transfer to rack to cool.

Schneckennudeln

2011-02-03T14:04:00.000-07:00

Snickerdoodles
preheat oven 350°F

2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ pound (2 sticks) butter softened
1 ½ cups of granulated sugar
2 large eggs

In a medium bowl mix flour, cream of tartar, baking soda and salt.
Cream butter and sugar in mixer until fluffy.
Add eggs one at a time beat until just incorporated.
Mix in flour mixture until blended and smooth.

Mix on a plate ¼ cup granulated sugar with 4 teaspoons of cinnamon.

Make 1 to 1¼ inch balls (I use a scoop) and roll the balls in the cinnamon-sugar mixture and place on baking sheet 2-3 inches apart.
Bake for 8-11 minutes depending on your oven (rotate baking sheets if your oven bakes unevenly)
Cool on racks!

January Light

2011-01-15T14:15:00.001-07:00

San Diego Fall

2010-10-18T17:54:00.000-07:00

apple snack cake with caramel frosting

2010-10-08T22:27:00.000-07:00

Apple Snack Cake
1 1/4 cup a.p. flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1 stick butter
1 cup packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla
1 baking apple peeled, cored and diced or chopped
1/2 cup optional raisins and chopped pecans

Caramel Glaze
2 1/2 Tbl heavy cream
1/3 cup light brown sugar packed
2 1/2 Tbl butter
1 tsp light corn syrup
1/2 tsp vanilla

Preheat oven 350 F Butter and flour a 9x13 inch pan (line with parchment and butter and flour, if you like, in order to remove the bars easily.)

Whisk together flour, baking powder, baking soda, spices and salt in medium bowl.
In saucepan, melt butter over low heat. Add the brown sugar and stir with whisk until melted and smooth about a minute. Remove pan from heat.
In saucepan, whisk in the eggs one at a time mixing until they are blended. Add the applesauce, vanilla and whisk until incorporated and mixture is smooth.
With rubber spatula gently stir in flour until disappears. Stir in apple, (if using - raisins and nuts.)
Pour into pan and smooth top.
Bake for 25 minutes or until knife inserted in center is clean.
Transfer pan to baking rack to cool and make glaze.

Glaze
In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Place pan over medium heat and bring mixture to boil, whisking frequently. Adjust temperature so the glaze simmers and whisk frequently for 5 minutes. Remove from heat and add vanilla.

Turn bars out of pan and pour the hot glaze on bars and smooth. Cool to room temperature before cutting.

peach and raspberry shortbread

2010-09-29T16:24:00.000-07:00

Peach and Raspberry Shortbread
1 cup (7 ounces or 200 grams) white sugar
1 teaspoon (5 grams) baking powder
2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour)
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon (2 grams) salt
1 cup (2 sticks or 8 ounces or 227 grams) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

[Don't have time for all this brown butter madness? Check the head notes to use regular softened butter instead.] The results were delicious without the browned butter.

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

from smitten kitchen

garlic soup

2010-09-28T22:21:00.000-07:00

44-Clove Garlic Soup with Parmesan Cheese

Serves 4
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

From smitten kitchen

Summer Memories

2010-09-22T10:33:00.000-07:00

Antietam

2010-06-19T15:09:00.000-07:00

Gettysburg Address -"...that government of the people, by the people, for the people, shall not perish from the earth."

2010-06-18T18:00:00.000-07:00

Four score and seven years ago our fathers brought forth on this continent, a new nation, conceived in Liberty, and dedicated to the proposition that all men are created equal.

Now we are engaged in a great civil war, testing whether that nation, or any nation so conceived and so dedicated, can long endure. We are met on a great battle-field of that war. We have come to dedicate a portion of that field, as a final resting place for those who here gave their lives that that nation might live. It is altogether fitting and proper that we should do this.

But, in a larger sense, we can not dedicate -- we can not consecrate -- we can not hallow -- this ground. The brave men, living and dead, who struggled here, have consecrated it, far above our poor power to add or detract. The world will little note, nor long remember what we say here, but it can never forget what they did here. It is for us the living, rather, to be dedicated here to the unfinished work which they who fought here have thus far so nobly advanced. It is rather for us to be here dedicated to the great task remaining before us -- that from these honored dead we take increased devotion to that cause for which they gave the last full measure of devotion -- that we here highly resolve that these dead shall not have died in vain -- that this nation, under God, shall have a new birth of freedom -- and that government of the people, by the people, for the people, shall not perish from the earth.

Civil War Tour - Gettysburg, Pennsylvania

2010-06-17T14:32:00.000-07:00

2010-05-31T14:12:00.000-07:00

"Wherever you go, no matter what the weather, always bring your own sunshine."

Anthony J. D'Angelo

Oven Chicken Cacciatore

2010-05-30T13:17:00.000-07:00

Oven-Roasted Chicken Cacciatora

Serves 6 and doubles easily. If doubling, bake in two pans.
10 minutes prep time; 45 minutes oven time
This can be made 2 days ahead and reheats well.

This Tuscan one-pan meal neatly sidesteps the traditional time-consuming stovetop browning with its usual mess. For big, unstoppable flavors roast the chicken pieces in a cloak of garlic and herbs along with tomato, peppers, and meaty black olives. These aromatics become the sauce.

Cook to Cook: Feel free to pile up the herbs and vegetables and chop them together. This cuts the prep time by half. Cacciatore, or "hunter's salami," are the size of sausages, taste winey and meaty, and originated in the Lombardy region of northern Italy. Some domestic brands to check out (for this and other salami) are Fra' Mani, Biellese, Salumi, Molinari, and Oldani.
Ingredients
2-1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs)
1/3 cup pitted Kalamata olives
4 thin slices cacciatore or Genoa or hard salami, cut into 1-inch squares (I use andouille sausge and I have used spicy italian sausage - whatever I had on hand). I especially like the andouille
1 large red bell pepper, cut into 1-inch pieces
1 large fresh tomato, or 3 drained canned ones, coarse chopped
1 medium to large red onion, coarse chopped
Leaves from two 4-inch sprigs fresh rosemary
10 fresh sage leaves, torn
4 large garlic cloves, minced
1 teaspoon fennel seeds, lightly crushed
1/4 cup dry red wine
1/4 cup good-tasting extra-virgin olive oil
Salt and fresh-ground black pepper
Juice of 1 lemon
1. Turn the oven to 400 degrees F. Arrange the chicken on a large, shallow roasting pan (a half-sheet pan is ideal), and scatter all the ingredients except the lemon juice over the chicken.
2. Roast the chicken for 30 minutes. Baste with the pan juices, turn the chicken pieces over, and continue roasting for another 10 to 15 minutes, basting and turning occasionally. When the chicken reaches 170 degrees F on an instant-reading thermometer, it is done. If you'd like, brown the chicken under the broiler.
3. Turn the contents of the pan into a big bowl. Adjust the seasonings, and squeeze the lemon juice over it. Serve hot.

From the Splendid Table weekly recipe email

Homemade Oreos

2010-05-28T13:01:00.000-07:00

Chocolate Sandwich Cookies with Vanilla-Cream Filling (Homemade Oreos)

Chocolate Wafers:
1 ¼ cups (175g) all-purpose flour
½ cup (45g) unsweetened Dutch process cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ cups (300g) sugar
½ cup + 2 tablespoons (141g/1 ¼ sticks) room-temperature, unsalted butter
1 large egg

Vanilla-Cream Filling:
1/2 cup (1 stick) room-temperature, unsalted butter
2 cups (280g) sifted confectioners' sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 190ºC/375ºF.

In a or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons (I used a small round scoop) of batter and place on baking sheet. Slightly flatten the dough. Bake for 9 minutes (I baked mine for 10),

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

To assemble the cookies, drop a teaspoon size of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream and press.

Recipe inspired by:
http://technicolorkitcheninenglish.blogspot.com/2007/12/chocolate-sandwich-cookies-with-vanilla.htm

Lunch with a Friend at Zinc Bistro

2010-05-25T14:18:00.000-07:00

A Generation Passes

2010-04-02T15:15:00.001-07:00

Poppy's Prescription to a Long Life

Someone recently asked me what was my grandfather's "prescription to life." My first thoughts were Gamble with a capital G. His "prescription" was to seek pleasure in each day by pursuing his amusements before and after retirement. He was always connected to what made him happy and cultivated it perhaps sometimes at the expense of duty. He loved to play cards and gamble. When I think of my grandfather I always think of Off Track Betting, card games with his weekly card group, riverboats, horse and dog tracks and the casinos. Before Atlantic City and Las Vegas lost their stanglehold on casinos in the 1990s he would travel by bus to Atlantic City but once Foxwoods was established he was a fixture there. I think he liked the idea of being a "whale." Sadly, I never had the pleasure of going to the casino with him.

He loved games - he took up golf for a while and he bowled with a league in his younger days. He loved cars and was always switching up his cars. His pride and joy was his Mustang that he bought off the show room floor. He liked travelling to see things like when the Tapenzee Bridge was opened for traffic in 1955. While he enjoyed road trips, they were on his terms - fast with very little stopping and generally you saw the sight over your shoulder as you passed it by. He read a lot. He really enjoyed the Reader's Digest condensed books. He kept up with the world politics and was a staunch Republican. He fancied himself a land dealer buying and selling land making profits before and after the real estate boom. He even read up on real estate licensing but never became a broker. He was a farmer of sorts keeping cows, horses, chickens, and geese with the barns and tractors, balers, and rakes for haying to go with it. I don't know if he originally kept livestock out of necessity but it was a pleasure for him. I 'll never forget him calling his cows in "kebas." He was a folk artist enjoying creating things with metal or carving. I think every family member owns at least one of his creations. He enjoyed rocks and Turquoise was his favorite. He was a junk man and collected treasures continuously. He went to estate sales picking up this and that sometimes to my grandmother's chagrin. He loved old bottles, coins, trains, postcards, statues, and instruments. He was always looking for the million dollar penny.

He grew up poor in a large family and had to make his way early in life. He was proud of his life's accomplishments outwardly but perhaps inwardly, if he had been born to different times and circumstances, he would have pursued a college education. He was proud of his Indian heritage in a romantic, idealized way. He loved being surrounded by his family and we were devoted to him despite his pokes, prods and barbs. He ate 6 eggs a day and drank plenty of coffee and thought of the sun as a curative, though, partly it was in his genes, and not smoking or drinking for his long life. His family and his pursuit of his own happiness and living each day to its fullest was his prescription to a long life.

He wore a turquoise ring mixed his stripes and plaids, a bolo tie and wore a jaunty flat cap. And he was on his way that was Poppy.

His last bit of advice to me was to make my kids' oatmeal with milk, not water!

Dear Poppy,
I still can't believe you are gone.....

Brooklyn Blackout Cake

2010-03-30T15:18:00.000-07:00

My dear baby is growing up but stays true to the annual birthday cake request of chocolate cake with chocolate pudding and chocolate frosting. "Pretty Please, extra pudding!!!, mum," I had an idea to frost the cake in pudding but quickly abandoned the idea with the thought of skin forming over the entire cake! I researched on the Internet and came across a few recipes of the Brooklyn Blackout Cake, originally posted in a popular food magazine a few years ago. The history is that at Ebinger's bakery, closed for decades, in Brooklyn was the creator of this cake.They did frost their cake with pudding and coated with fine crumbs from leveling the cake but I wasn't brave enough to try that.

I decided I wanted 3 full layers not split layers loaded with pudding and frosted with a chocolate mousse frosting. I wanted a tall decadent cake to celebrate my sweet child's birthday.

I used Dorie Greenspan's Devils Food Chocolate cake recipe but substitute your favorite chocolate cake recipe. I have at least three go to recipes depending on the ingredients in the fridge (Nigella Lawson has good recipe as does Ina Garten and my mom's famous chocolate cake recipe).

Devils Food Chocolate Cake
"Baking from My Home to Your"
by Dorie Greenspan

I increased the recipe by half to add an additional layer those measurements are in {parentheses}

1 1/3 cups flour {2 cups flour}
1/2 cup unsweetened cocoa powder {1 cup cocoa}
3/4 teaspoon baking soda {1 1/4}
1/2 teaspoon baking powder {3/4}
1/2 teaspoon salt {3/4}
1 1/4 sticks (10 tablespoons) butter at room temperature {15 Tbl - 2 sticks minus 1 Tbl}
1/2 cup packed light brown sugar {3/4}
1/2 cup sugar {3/4}
3 large eggs at room temperature {4 1/2 eggs - I whisked an egg and weighed then took half - this can be done visually or just using a smaller egg}
1 teaspoon of vanilla {1 1/2 teaspoons}
2 ounces of bittersweet chocolate melted and cooled {3 ounces}
1/2 cup of buttermilk at room temperature {3/4 cup}
1/2 cup boiling water {3/4 cup}
4 ounces of semi sweet, milk or dark chocolate finely chopped {6 ounces}

Preheat oven to 350 F
Butter, line bottom with parchment, butter parchment and flour three 8" round pans shaking off excess. Or if you use the original recipe 2 9" inch rounds. Put kettle on to boil.

Sift flour, cocoa, baking powder, baking soda and salt in separate bowl.

In stand mixer with paddle, cream butter. Add the sugars and beat for 3 minutes. Add eggs one at a time beating after each addition for 1 minute. Beat in vanilla and melted chocolate. Reduce to low speed and add the dry ingredients (3 additions) alternating with the buttermilk (2 additions). Beginning and ending with the dry ingredients. Scrape down as needed and beat until dry ingredients disappear. Batter will be thick like frosting. With mixer on low add the boiling water which will thin the batter. Fold in chopped chocolate with a rubber spatula.

Divide between pans, leveling off and bake 25 to 30 minutes until knife in center comes out clean.

Chocolate Pudding
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 1/2 cups whole milk
7 oz fine-quality bittersweet chocolate
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute .
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Spoon into serving containers of your choice. Cover surface of filling with plastic wrap.

Chocolate Mousse Frosting
from Joy of Cooking

Whisk together in a medium heatproof stainless bowl:
2 large eggs
2 cups powdered sugar
1/2 cup of milk or strong coffee
1/8 teaspoon salt
Set bowl in a large skilled of simmering water and heat, stirring constantly until thermometer reaches 160F
I put all the ingredients in a heavy bottomed saucepan and heat slowly whisking constantly to 160F and the sieve out any unwanted bits.

Stir in:
4 ounces of bittersweet or unsweetened finely chopped chocolate {taste your chocolate}
6 tablespoons of unsalted butter cut into small pieces
1 teaspoon vanilla

Set the large bowl over an ice bath and beat on high until frosting holds a shape. (I made a bain marie to fit under the bowl of my Kitchenaid mixer).

Assembling the Cake
Level the cake layers saving the crumbs
Spread pudding onto layer to with next layer then frost entire cake. Apply crumbs to the outside and top of cake.

Black and White Cupcake Deliciousness

2010-03-23T19:04:00.000-07:00

If you are a fan of NYC's famous Black and White Cookies, then these cupcakes are for you. The cake is moist and delicious. While they do not have that airy super sweet taste found in many bakery vanilla cupcakes (like Billy's, Buttercup's etc.), they are not pound cake either. They ice up easily with a professional finish.

Prepare the icings first:

Chocolate Icing
1/4 cup whipping cream
1 tablespoon light corn syrup
4 ounces of bittersweet or semisweet chocolate chopped

Bring cream and corn syrup to simmer in a heavy small saucepan over medium heat. Remove from heat and add chocolate stir until smooth. Stir in vanilla.

White Icing
1 1/2 cups powdered sugar
2 1/2 tablespoons whipping cream
2 1/2 teaspoons fresh lemon juice
drop of lemon extract if you have it

Whisk all ingredients in a small bowl to blend. Let both icings stand 1 hour at room temperature to thicken.

Black and White Cupcakes
Makes 12

3 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/2 cups of cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/1/4 cups sugar
3/4 cup (1 1/2 sticks) butter at room temperature
1/3 cup buttermilk

Preheat oven to 325 F. Line or grease muffin tin.
Whisk eggs, vanilla in medium bowl to blend.
Mix flour, baking powder and salt in another bowl with whisk.
In mixing bowl add sugar and zest and rub zest into sugar with hands. Add butter and cream with sugar. Scrape sides and add the egg mixture mixing until blended.
Add the dry ingredients alternately with the buttermilk in two additions each.

Bake for 25 minutes or until done with a cake tester no longer has crumbs when inserted into a cupcake.

Tiramisu

2010-02-27T16:33:00.000-07:00

BLOG-CHECKING LINES: The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I must admit that I have never had Tiramisu. I have seen it offered on many dessert menus but I never chose it. My sister and her family love it! Her children ask for it instead of birthday cake and she even gave me a copy of her favorite recipe. I never got around to making it. It is surprising, upon reflections, of how much I rely on my old standbys and favorites. That is why the Daring Bakers is so wonderful - it helps me try new things, like making cheese. I have wanted to make homemade ricotta ever since I saw it on a cooking show but never had the nerve especially when I thought of gallons of milk and rennet. The marscopone was so simple though I do wish I had read the note to use a metal bowl (I did eventually switch after about 40 minutes or so of worry). I don't think I would use the lemon zest in any of it and I would really beat that marscapone smooth! Definetly try this recipe

RECIPE SOURCE:

Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home
Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007

PREPARATION TIME:

Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.
Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning. Please read the instructions as you need to begin making the mascarpone at least a day in advance.
The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.
Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately.

TIRAMISU

(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )
This recipe makes 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (you may use less)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.
In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

MASCARPONE CHEESE
(Source: Vera’s Recipe for Homemade Mascarpone Cheese)
This recipe makes 12oz/ 340gm of mascarpone cheese
Ingredients:
474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Method:
Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant (metal) bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
Keep refrigerated and use within 3 to 4 days.

LADYFINGERS/ SAVOIARDI BISCUITS
(Source: Recipe from Cordon Bleu At Home)
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,

Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.
Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.
Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.
Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.
Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.
Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.
Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.
Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Quick and Delicious Red Sauce

2010-02-22T10:00:00.001-07:00

Growing up, a big pot of spaghetti sauce bubbling away on the stove, as we called it, was a real treat that I remember looking forward to with relish. It was an all day event to make spaghetti sauce. My mother would use the largest pot in the kitchen and, at first, when I was very young she would use supermarket canned tomatoes then canned tomatoes that my dad and grandmother put up then a few years of frozen canned tomatoes that my mom and dad put up. I don't remember the base but I believe it was onions and garlic without the carrots or celery. My mother put in a lot of spices, meatballs and sausages. The sauce would cook all day on the back burner where it would bubble up like the tar in the tar pits on my favorite show Land of the Lost. The sauce was thin bodied but chunky with tomatoes, onions and meat and always had a little pools of slick fat on top when it hadn't been stirred for a while. My parents always served it with spaghetti, and that shake cheese in the green can.

My mother served a spaghetti dinner every other month or so,and even less during the the time period that my Grandmother served her Saturday spaghetti dinners. Eventually when I was a teenager and the arrival of ready to use pasta sauce on the market the original spaghetti dinner became even more rare.

Now, I serve pasta to my family often. Early in my adult life, I relied heavily on jarred sauce with the "special occasion" long cook pasta dinner. With my quest to clean up my family's diet moving away from prepackaged foods, I have found an excellent go to sauce. When I am at a loss over what to make for dinner and I need something quick, easy, nutritious and delicious - this is the sauce recipe I use. This recipe uses basic ingredients found in any pantry. While fresh basil is best, dried can be substituted for a small downgrade in fresh flavor. Even on our latest nights I can fire this sauce up and have a meal in 45 minutes or less.

Red Sauce

1 onion grated on the large hole of a box grater
3 Tbl of olive oil
1/2 tsp kosher salt
1/2 tsp dried oregano
3 garlic cloves pushed through a press
1/2 tsp natural sugar
28 oz of crushed tomatoes (use chunkier version if you prefer the texture)
3 Tbl basil leaves cut chiffonade style
salt and pepper to taste

Heat oil in medium heavy bottomed pot, add onions and their liquid and saute until soft and lightly browned.
Add salt, oregano and garlic cook until fragrant.
Stir in tomatoes and sugar and cook for 10 minutes.
Salt and Pepper to Taste
Makes enough sauce for 1lb of pasta.

Potato Soup

2010-02-19T12:19:00.001-07:00

I have been on a potato soup odyssey. I want to recreate the tasty versions I have had a various bars and restaurants. I always fear that they taste so good because they are loaded with msg and other preservatives that taste "good" on the palate. This is my fourth version of potato soup. I was listening to the Splendid Table and heard Dawn Weld of the Rock Cafe talking about her potato soup and thought how am I going to get this recipe and then it showed up in my email (thank you Splendid Table).

The soup was good - I thought too much bacon and I didn't use all the water the recipe says to.

Potato Soup with Bacon

Serves 6
4 thick-cut bacon slices or whatever style you have
1 small yellow onion, grated or finely chopped
3 garlic cloves, finely minced or pressed through a garlic press
2 teaspoons salt
9 (about 3 pounds) russet potatoes, peeled and quartered
2 cups whole or low-fat milk
½ teaspoon freshly ground black pepper
Finely chopped chives, for serving (optional)
1. Heat a large skillet over medium-high heat. Place the bacon in the pan, reduce the heat to medium, and cook until browned and crisp, about 6 minutes. Transfer the bacon to a paper towel-lined plate. Add the onion, garlic, and ¼ teaspoon of salt to the pan and cook until the onion is soft and the garlic is fragrant, about 2 minutes. Crumble the bacon back into the skillet, turn off the heat, and set aside.
2. Bring the potatoes to a boil in a large pot with 4 cups of water and 1-½ teaspoons of salt. Reduce the heat to medium and simmer until they're tender and just starting to break apart, 20 to 25 minutes. Remove from heat. Using a potato masher or wooden spoon, smash the potatoes in the pot with the water until they're mostly broken up (you want to keep some chunky potato bits).
3. Heat the milk in a small saucepan or the microwave until hot, and then add to the potatoes. Stir in the bacon and onion mixture, the remaining ¼ teaspoon salt, and the pepper. Return to the stove, and continue to simmer until the soup is slightly thickened, about 5 minutes. Sprinkle with chives, if using, and serve hot.

French Yogurt Cake

2010-02-01T09:57:00.000-07:00

I bought a big container of Greek style yogurt thinking I would be able to replace my favorite yogurt (I will admit to my favorite infantile yogurt - Yo Baby banana). I saw Dr. Oz showcasing his breakfast of Greek yogurt, some fruit and nuts and thought I would give it a try. The transition is not so easy on my taste buds. This giant vat of yogurt needs to be used up. Paging through Dorie Greenspan's cookbook, I saw her French Yogurt Cake recipe. Ooh la la, anything to bring me closer to France, and I thought I will be like a French women and make the French staple. I did not use almond flour to accommodate my family's taste buds (and I don't want to eat a whole cake anyway). It reminded me of pound cake versus the airy cakes of America. Very tasty, and, 'healthy.'

French Yogurt Cake

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup vegetable oil

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Nanaimo Bars

2010-01-27T21:58:00.001-07:00

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/.

This year for the Daring Bakers' begins with a celebration of Canada and the upcoming Winter Olympics. The challenge consisted of making what is apparently a very popular bar style cookie in Canada called the Nanaimo Bar named for the city of Nanaimo in British Colombia. The best part of the challange was the homemade graham crackers, while Lauren must bake gluten free, I chose to make my graham crackers with graham wheat flour. I have wanted to make graham crackers for a long time. I stopped using the graham crackers in the regular supermarket because of the ingredients list and found some at Trader Joe's that were okay, then I used Annie's Bunny Grahams but they can be spendy. So I am happy to have a tasty graham cracker recipe in my recipe file.

The Nainaimo bar somehow reminds me of a Magic Bar (Seven Layer Bar) except the Nainamo Bars have this center of frosting (I used pudding mix and I think maybe if I had used the custard powder it might have been creamier and more custardy).

Give this recipe a try especially if you need a dessert in hurry. If you don't make graham crackers the recipe goes quite quickly.

Thank you Lauren for a bit of Canada!

Nanaimo Bars
Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.
Ingredients:

For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe) (I used the graham wheat flour crackers - recipe follows)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
-Additional Information: These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.

For Gluten-Free Graham Wafers
Ingredients

2 1/2 cups of wheat graham flour or whole wheat flour or
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract
Directions:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour or wheat flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight. I put mine in the freezer for 30 minutes and I could have skipped this step all together using the wheat flour.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky,(the wheat was not sticky) so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes (I skipped this second chill). Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

My Dad's Ginger Cookies

2010-01-27T00:43:00.000-07:00

My dad's favorite type of cookie is a soft cookie versus a crunchy cookie. He really likes this recipe for that reason plus he likes that they are like gingersnaps minus the snap.

It is wonderful how one simple act - the act of baking for your family - can make a simple moment become a sweet memory. One year when I was home visiting during the winter and the house was full of people, adults, children and babies, and my Dad made up a batch of these cookies late in the afternoon, right at that hour when your brain is signalling you for some kind of small nourishment. His timing was perfect and it only brought forward the cozy and playful togetherness (if my father is involved there is always some kind of play or roughhousing). The house filled with a good spicy smell and everyone gathered in the kitchen to sample a cookie or two - they were delicious. They did not spend much time on the cooling racks before being eaten. Then too everyone's disappointment they were gone before the oven cooled down. Try these cookies they are spicy and do get crunchier over time.

Dad's Gone in 20 Minutes Ginger Cookies

Makes about 36

Preheat oven to 350F

1 (1/2 cup) stick of butter

1 cup of sugar

pinch of salt

1 egg

1/4 cup of molasses

2 cups of flour

1 1/2 teaspoons of baking soda

2 teaspoons of ginger

1 teaspoon of cinnamon

Mix together the dry ingredients (flour, cinnamon, ginger and baking soda)

Cream the butter, sugar and salt together

Beat in egg and molasses.

Add the dry ingredients to the wet ingredients gradually.

Roll into small balls (walnut size) then roll in granulated sugar.

Bake 10-12 minutes.

Chicken Enchiladas with Easy Homemade Enchilada Sauce

2010-01-26T10:49:00.001-07:00

I love Mexican food but I am particular about it. I don't like it too greasy or too hot. Heat is good but it does not substitute flavor. Living in the Sonoran desert our local Mexican food is the standard fare that a cattle ranching population of people could survive on like refried beans, red rice, various burros with chunky red or green chili beef, tacos, queso fundito, menudo, sopapillas etc. I am trying to move away from the "junior league" style recipes where a can of soup is added for flavor and ease of preparation but those cans of condensed soup are filled with ingredients I am no longer feeding to my family. I am trying to create pure, simple and delicious flavor.

Chicken Enchiladas
Serves a family of 4
Preheat Oven to 375F

1-2lbs of (about 3 cups) of shredded chicken (I grill or oven roast bone-in chicken breast with a light seasoning of salt, pepper, garlic powder and cumin).
1 to 2 fresh or canned jalapenos chopped fine (I always chop with gloves)
1 pasilla or hatch or poblano (whatever your market has - watch for the super hot chilies) chopped fine
1/2 cup fresh chopped cilantro
1 onion chopped fine
1 tsp cumin optional
1 tsp salt
Note: sometimes I do a quick saute of onions and chili peppers in a bit of oil to soften adding the cumin in at the end for about 30 seconds
1lb (16oz) cheese (sharp, medium, or monterey mix)
3-4 cups enchilada sauce (recipe follows)
12 corn tortillas

Combine 3 cups of cheese and about 3/4 of a cup to 1 cup of the enchilada sauce with the chicken, chilies, onions, cilantro, spices, taste for salt and pepper. I like my mixture moist so I adjust with the enchilada sauce.

Heat a small amount of oil in a saute pan and heat and run each tortilla through the oil stacking on a papertowel lined plate. Or to cut the extra fat wrap the stack of corn tortillas in a wet paper towel and heat in the microwave for 30 seconds until they are bendable

Prepare baking dish by spreading about a 1/2 cup of sauce on the bottom of the pan.

Place filling down the center of the tortilla topped a bit of cheese if desired and to a quick wrap placing seam side down in pan. Fill all 12 tortillas.

Top with remaining sauce and cheese and cover with foil and bake until the enchiladas are heated through about 20 minutes. Remove foil and bake until cheese browns (5 minutes) or until crispy (10 minutes).

Mild Red Enchilada Sauce
Makes 3 cups

10 large dried Californian/New Mexican chili pods (in the Mexican section of the supermarket)
2 cups of hot chicken broth (just under boiling) or water
4 cloves of garlic chopped
2 teaspoons of salt

Remove stems from chillies then cut open and remove seeds.

Lightly toast chillies in an ungreased saute pan over medium heat until they are fragrant but not too dark.

Crumble chillies into a bowl and pour hot broth over top and cover bowl with a plate and let stand for 1 hour until the chillies are softened.

In a bowl of a food processor, add the garlic salt and the chillies in their liquid and process until smooth.

Strain through a fine strainer to remove the coarse skin.

Adjust your seasonings with salt, pepper, and cumin.

Stuffed Pork Chops

2010-01-21T10:04:00.001-07:00

Stuffed Pork Chops
serves 4

3 tablespoons butter
1 onion chopped fine
1 finely chopped rib of celery
¼ salt
2 tablespoons of chopped parsley
1 teaspoon dried thyme
2 cloves of minced garlic
2 slices or 2 cups of better quality bread cubed (small cubes or rough fresh crumbs) placed in medium bowl
3 tablespoons heavy cream
pepper to taste
4 pork chops (I used center thicker cut boneless and bone in chops - 3-4 pounds)
oil for searing

Melt butter in skillet over medium heat. Add onions, celery and soft cooking until softened. Stir in the herbs and garlic and cook until fragrant 40 seconds or so. Remove from heat and toss with bread, cream and pepper. Pressing until comes together.

Heat oven to 450°F. Cut a pocket along long edge of chop (I make an incision along edge then use my knife to cut a pocket without disturbing the outer edge in order to hold the bread mixture). Stuff each chop equally.

Heat oil over medium high heat in a saute and brown the chops on both sides until brown (5 minutes). Transfer to baking dish and bake until center of stuffing reaches 135°F (around 18 minutes depending on your oven). Turn chops half way through.

You can cook your chops until they reach the internal temperature of 145°F or remove when the stuffing reaches temperature and put the chops on a plate tenting with foil (they will continue to 'cook' under the foil).

Use saute pan to make a pan sauce if desired.

Lemon Thyme Pan Sauce
Oil
1 shallot or ¼ onion minced
1½ cups of chicken broth
1 teaspoon of dried thyme
1 tablespoon of freshly squeezed lemon juice
3 tablespoons of chilled butter in 3 pieces

Add oil to skillet that you sauteed your chops in heat to shimmering and add shallots and cook until softened. Stir in thyme add broth scraping up the browned bits off the bottom of the pan and simmer until thickened - 5 minutes. Stir in lemon juice and additional pork juice from the plate of cooked pork chops. Turn heat low and whisk in 1 at a time the butter pieces. Do not add a new piece of butter until the one before it mixed in. Take your time so as not to break the sauce. Season with salt and pepper.

Peanut Butter Cookies

2009-09-26T23:43:00.002-07:00

Peanut butter cookies are hit or miss for me - sometimes I really like them and other times I can't eat another one. This is a great easy recipe that I go back to again and again because peanut butter is a favorite of other family members in my house. (for some reason I never posted this post so here it is now)

Easy Peanut Butter Cookies
About 4 dozen cookies
Preheat oven to 375F

Ingredients:
2 sticks butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cups peanut butter
1/2 - 3/4 cup of chopped peanuts (chunky or fine to your taste preference – dry roasted, honey coated whatever you have on hand)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda

In a stand mixer:
Combine the dry ingredients (flour, baking soda, baking powder) and mix with whisk.
Cream butter, brown sugar, and sugar until light. Add eggs and peanut butter mixing until well blended.
Add flour mixture and chopped nuts to the butter and combine until just blended.

Scoop out dough with a cookie scoop or spoons. You can roll into balls or as I do it I just use the scoop and then flatten with fork tines dipped in sugar.

Bake for 12 minutes until golden brown. Cool on cool racks and store in an airtight container.

Marshmallow and Milano Cookies

2009-07-27T19:13:00.001-07:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

This month's challenge was a real sweet treat! Cookies are some of my favorite things to make! They are easy to put together, fairly quick to make and delicious to eat. In fact, I do not buy store bought cookies. By making cookies from scratch for my kids' lunch box treats, I can control the ingredients and avoid all the bad ingredients like artificial colors and flavors, fats and assorted odd chemicals.

Making homemade marshmallows has been on my list things to make for a few years and this recipe was super. I don't know much about marshmallows but I do wonder why some take egg whites and others don't?

One problem I did have was the chocolate did not set on the mallow cookies. I don't know why it didn't - I wondered if it was due to the amount of oil in the recipe or maybe I was supposed to temper the chocolate (something I want to learn to do) or maybe because I live in the desert and it is summer (though the house is at a comfortable temperature). I was afraid to refrigerate the marshmallows because I thought they would get hard but they are actually quite good cold.

The Milano cookies were tasty. I was afraid to make these due to a bad experience making a Martha Stewart recipe but these came out great and they smelled wonderful as they baked! These cookies really spread so don't place them too close.

These cookies are a big hit in the house. Someone even said they reminded them of Moon Pies. Thank you to Nicole at Sweet Tooth. See the blog roll for all the other bakers who tried their hand at this recipe.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Chicken Rigatoni

2009-07-26T23:59:00.003-07:00

I admit, I catch Rachel Ray on the Food Network once in a while (like when I am on treadmill and there is nothing else is on). I am not too fond of her not only because she has totally saturated the market with her stuff (I understand making your money while your hot) but also because her original quirkiness has now become obnoxious, ie., EVOO, to me. Despite my annoyance, her Pasta in Vodka Sauce is a standard dish in my house and now I am adding another one - her chicken rigatoni. Apparently, this dish is common in upstate New York and it is quite good especially if you like things a little spicy.

Spicy Chicken Rigatoni
1 pound rigatoni
3/4 pound chicken
3/4 pound boneless, skinless chicken thighs
Black pepper
3 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, grated or finely chopped
2 large or 3 small cubanelle peppers, seeded, chopped - I used anaheim peppers available in my supermarket
3 roasted red peppers, chopped
6 hot cherry peppers pickled in jar, in Italian section of grocery stores - I used a spicy pepper
1 (28-ounce) can crushed tomatoes
1/3 to 1/2 cup cream
1/2 cup grated Romano or Parmigiano plus more to pass at table
1/2 cup basil, about 10 leaves, thinly sliced

Directions
Bring a pot of water to a boil for pasta. Salt water and cook pasta to al dente. Reserve 2/3 cup of cooking water just before you drain the pasta.

Trim and chop all the chicken into bite size pieces. Season the chicken with salt and pepper.

Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat.

Add chicken to hot pan and brown all over, 7 to 8 minutes. Add onions, garlic, local mild fresh peppers such as cubanelle or anaheim then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine.

Top the pasta with shredded basil.

I plan on making this dish without the pasta and making grinder style sandwich out of it with melted mozzerella.

Bakewell Tart

2009-06-27T19:57:00.000-07:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamon Addict and Annemarie of Ambrosia and Nectar. They chose a Tradtional (UK) Bakewell Tart... er ...Pudding that was inspired by a rich baking history dating back to the 1800's in England.

After my first read through of this month's Daring Bakers' challenge, I was a bit perplexed as to what it was we were to make. I had never heard of frangipane and wondered what it would be like on top of jam spread in a short crust. Then after reading that the Bakewell Tart is so popular in the UK that it is mass produced, I was intrigued.

The tart came together quite easily in my mother's kitchen. I was able to manage without all of kitchen equipment! I made a microwave jam out of strawberries that we picked at a local farm.

It is waiting to be served at a family Sunday dinner. The taste results will be in soon.
We had the tart and I must say it was okay. I wasn't in love with it. Other tasters liked it but didn't love it.

Find the recipe here.

Viennese Strudel

2009-05-27T22:47:00.001-07:00

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

I must admit I was scared of this challenge. Strudel evokes memories of my grandmother telling stories about her mother making strudel and the hard work and special technique of stretching the dough across the dining room table. I thought only someone from the old country could accomplish a feat of such a magnitude, I mean the dining room table! I never once thought about making strudel myself and I actually didn't really know what strudel was, that is, until now.

I don't know what I was so afraid of! This was so easy and quick to make (keeping the dough rest time in mind). Everything about this recipe was straightforward. The resulting flaky crust surrounding my apple, raisin, cherry, nut mixture was delicious. Most importantly, the dough stretched like a breeze across my island counter, no special skills required. I recommend this recipe and I am looking forward to making a spinach ricotta version.

Thank you Linda and Courtney for choosing a great recipe.

Strudel

Apple strudelfrom “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum (I used amaretto)

3 tablespoons (45 ml) raisins

1/4 teaspoon ground cinnamon

1/3 cup plus 1 tablespoon (80 g) sugar

1/2 cup (1 stick / 115 g) unsalted butter, melted, divided

1 1/2 cups (350 ml) fresh bread crumbs

strudel dough (recipe below)

1/2 cup (120 ml, about 60 g) coarsely chopped walnuts

2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) (I added some cherries I froze last year)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour

1/8 teaspoon salt

7 tablespoons (105 ml) water, plus more if needed2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough

1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface. (I used the food processor - whizzed the wet ingredients first, then added the flour done in 90 seconds)
2. Take the dough out of the mixer and continue kneading by hand on an un-floured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Here are some process photos - can you see that hand through the dough!

Juicy Lucy

2009-05-15T10:02:00.001-07:00

It could be said that the cheeseburger defines America along with apple pie, drive through restaurants, jazz music, baseball, skateboarding, Hollywood, the internet, Microsoft and Apple. While sometimes I feel bereft that America lacks the culture and history of Europe but then again we have our own bit of wonderful to add to the world and one bit is hamburgers! Try this decadent and delicious version.

Juicy Lucy
for 4 burgers
1 1/2 pounds of ground beef
2 slices of bread (wheat or white) torn into pieces
1/3 cup of milk
dash of Worcestershire
1/2 teaspoon of salt
1 teaspoon of granulated garlic
4 slices of American cheese folded, individually

-In a bowl add milk, salt, Worcestershire and garlic. Add bread and soak for 3 minutes or so then mash with a potato masher until smooth. Add beef and mix together gently.
-Divide meat into equal pieces. Working with one portion take off a small portion and wrap around the cheese. Then place smaller cheese wrapped meat and wrap the bigger portion of meat around the smaller portion. This helps the cheese from melting out. Gently form a patty.
-Repeat with the rest of the portions.
-Grill on the barbecue - 8 minutes a side.

Chocolate Pudding

2009-05-04T11:03:00.001-07:00

Chocolate pudding is one of the most heart warming and comforting desserts, especially if it is served warm. Warm chocolate pudding or cold is like a love potion and sure path to a persons heart. Growing up, we ate pudding but it was the instant boxed version - so easy and quick to make. I always wanted prepackaged pudding cups and my mother bought them a couple times on sale but I am sure our consumption rate outpaced the benefit of the money saved and they didn't make it into many sack lunches. My father loved tapioca pudding, and still does, but the children did not. I don't know why we didn't like the tapioca - maybe it was because my father teased that the tapioca pearls were frogs' eyes and acted like he loved to eat frogs eyes. To little kids, frogs eyes are serious business - I wasn't eating frogs eyes.

Today when I ask my children what they would like for a special treat, they say pudding!

Chocolate Pudding
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 1/2 cups whole milk
7 oz fine-quality bittersweet chocolate
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute .
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Spoon into serving containers of your choice. Cover surface of filling with plastic wrap.
Chill at least 6 hours.

Cheesecake

2009-04-27T22:10:00.002-07:00

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I love cheesecake! It is one of my favorite desserts. I have waxed on about cheesecake in a previous post and my Aunt Julie but it is her cheesecake recipe that reminds me of this one. Aunt Julie (really my great aunt) was born in the U.S. but her parents were immigrants from Italy. She married my Slovakian grandmother's brother and she brought her cheesecake recipe into the family. It was a real treat to have Aunt Julie's cheesecake. Her recipe called for 1 pound of cream cheese and 1 pound of ricotta cheese, 5 eggs, 1/4 pound of butter and 1 pint of sour cream - talk about a cheesecake with some heft! Certainly the recipe came about before we knew the dangers of cholesterol! The trick was to bake it for the appointed time and don't open the oven door until morning!!! Of course, it was topped with canned cherry pie filling!

This cheesecake came together in a snap. Thank you Jenny for a lovely challenge. I used David Lebovitz's Speculoos recipe for the crust and made my cheesecake a lemon cheesecake. I will be topping half with lemon curd and the other half with ganache for the chocolate lovers. I have to dispatch my lemon harvest and thought lemon cheesecake - yum.

This cake was super creamy! I recommend this recipe.

P.S. this is the first time water did not seep into the foil!

Speculoos Crust

2 Tbs softened butter

3 Tbs packed brown sugar (light or dark)

1 large egg yolk

1/2 cup flour

1/4 tsp baking soda

2 tsp cinnamon

1 tsp ground ginger

1 tsp ground allspice

Preheat oven to 350

Beat together butter and brown sugar until to smooth. Stir in the molasses and egg yolk.

In a separate bowl, mix dry ingredients and add to butter mixture until smooth. Pat batter onto parchment or silpat into 5 inch rounds. Bake for 18 minutes. Process in the food processor with 1 stick of butter and 2 Tbs of sugar. Pat firmly into springform pan.

cheesecake:

3 sticks of cream cheese,

8 oz each (total of 24 oz) room temperature

1 cup / 210 g sugar

3 large eggs

1 cup / 8 oz heavy cream

2 tbsp. lemon juice

1 tbsp. vanilla extract (or the innards of a vanilla bean)

DIRECTIONS:1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

French Lemon Cream Tart

2009-03-28T16:35:00.001-07:00

Quick pinch me! Am I dreaming! Could something taste so delectable, so decadent, so delicious but at the same time be so comforting. It is either food of the gods or food for babies. This is the lemon curd of my dreams...the words to describe this filling...I could go on in an ecstatic drivel about the wonders of this tart. It is silky and smooth and voluptuous combined with the right amount of sweet and lemony tartness. The pusses of my family were not puckered with sourness but puckered up to kiss the next wonderful bite of tart. The super dreamy cream curd matched with the sugar cookie crunch of the tart shell was a wonderful match.

Lemon Cream
1 cup of sugar with the zest of 3 lemons rubbed into it (the sugar should be moist and fragrant)
4 large eggs
3/4 cup of fresh squeezed lemon juice (5 lemons)
2 sticks plus 5 tablespoons of unsalted butter at room temperature cut into 12 pieces
1 9 inch tart shell

Have a food processor or blender ready with a strainer at hand.
Place the sugar in a medium size heavy bottom saucepan and whisk in the eggs then lemon juice. Over low heat and whisking constantly bring the mixture up to 180F on an instant read thermometer (the mixture will thicken like a custard). As soon as you hit 180F strain the mixture into your food processor or blender and let rest until the mixture cools to 140F.
Turn your blender or high or turn on your food processor and add butter pieces a few at a time scraping down sides as necessary.
Once the butter is incorporated blend on high for 3 minutes until the texture light and airy.
Put cream in a container that seals well with a piece of plastic wrap pressed to the top. Chill well. Spread into a tart shell of your choice.

Note: the original recipe calls for whisking the egg/sugar/juice mixture over a double boiler which I did but after 30 minutes of whisking and not getting above 140F, I dumped it all it a pan and proceeded that way. The recipe states the whisking double boiler could take 10 minutes. I don't know went wrong with my tried and true double boiler bowl and pan but it worked out fine straight in the pot. Just heat the mixture up gently.

Recipe "Baking From my home to yours" by Dorie Greenspan

Lemon Sables

2009-03-27T22:43:00.000-07:00

It is time for the lemon harvest! I have a bumper crop this year and I am looking for new ways to preserve and store my lemons. I do not know what variety my tree is but it produces very balanced lemons just the right amount of acid to sweet. I made these lemon shortbread cookies and they were delicious and super easy. They were tender and sandy at the same time. I had to hide the container around the kitchen because my kids were devouring them and I would forget that I hid the cookies and then open the cabinet or microwave and find the container of cookies! They are so good you can't stop eating them!

Lemon Sables

2 sticks of butter at room temperature (67F) the stick should bend not greasy soft

1/2 cup sugar

zest of 2 lemons or to your taste

1/4 cup confectioners' sugar

1/4 teaspoon of salt

2 large egg yolks at room temperature

2 cups of all purpose flour

coarse sugar for decorating edges of cookies

Beat butter until smooth and creamy. In a small bowl rub the zest into the granulated sugar until moist and fragrant. Add sugars, salt and beat until well blended about a 1 minute. A smooth velvety mixture not light and airy. Add the egg yolks at low speed and mix until combined. Add the flour all at once and mix at low speed being careful not to spew flour out of the bowl (do a couple of quick pulses to get it incorporated. Mix for 30 more seconds and use a spatula to mix in remaining flour. Dump flour out onto work surface and gather into a ball, divide in half and place each half on a piece of plastic wrap or wax paper and form dough into a 9 inch log. Refrigerate for 3 hours or freeze for 30 minutes or so.

Preheat oven to 350F

Brush log sparingly with leftover egg white and roll the exterior in coarse sugar

Slice cookies off log 1/4 - 1/2 inch thick and place on Silpat or parchment lined on cookie sheet leaving an inch of space between cookies.

Bake for 13-17 minutes - they should brown very slightly on the edges.

Let sit on cookie sheet for a minute then transfer for cooling racks.

Recipe inspired by "From My Home to Yours" by Dorie Greenspan

Spaetzel

2009-03-26T22:33:00.001-07:00

I made a pork schnitzel for dinner that was had a superb crisp exterior and tender and juicy interior. The only "complaint" from my family spoiled with gravy dishes deluxe was "where is the schnitzel gravy?" While delicious, the recipe was labor intensive especially with the shaking of the pot when the meat hit the oil. The best part was finding a delicious light and airy spatzle recipe!

I grew up with strong food memories due to my father's Slovakian heritage. He made ethnic dishes that I make today. I hope to pass on the same passion my father gave to me for his/my heritage through food to my own children. So much is lost after immigrants assimilate into their new country and new generations are born - language (my grandparents spoke Slovakian and my father use some words and I do not use any, traditional dress, religion and customs - everything except for Food was lost, and I am ever so grateful!
Some of my favorite food memories are watching my grandmother, aunt, mother and father making pirogi (cheese, potato, and onion, prune, sauerkraut) for an entire day so we could have a feast later that evening and into the next day. Watching my father and uncle eating pig knuckles with the gelatinous liquid with such vigor! My granny making chicken feet soup after the butchering of the chickens. She was in charge of taking the feathers off and and can remember her plucking away and those feet floating in a big pot on the stove. I will never forget that wet feather smell mixed with blood. The butchering was a neighborhood event for us kids, some kids dared to participate in the butchering - my father was very accommodating (I did not participate). Holidays meant granny would make her famous nut and poppy seed roll cakes. We looked forward to those! My mother thought the nut roll was too sweet but I enjoyed the textural grit of the sugar. My father loved the poppy seed cake. What I would do if I could have a piece of Granny's nut or poppy seed cake now.
One mainstay was halushki or homemade egg noodles. Every time my father made chicken soup, he would whip up a batch of noodle dough consisting of 2 eggs, 2 cups of flour and water. He would drop the dough into boiling water sliding each noodle off the fork with his finger. We loved those thick, dense, heavy and satisfying noodles especially drenched in butter and salt, and in the soup. My father would always give us a noodle dumpling to sample while we waited for dinner - it was a real treat! We called these noodles halushki.
When my grandmother died, I received a ricer from her kitchen and I started using that to make my dumplings. I make them a few times a year because they are so labor intensive even with the ricer and the clean up was enough to cry over.
Then I recently made pork schnitzel and wanted a spatzle to go with it. As a child I loved the Birds Eye green beans with spatzle that was such a treat and brought the word spatzle into my life. I found a recipe for spatzle in a cookbook that I have had for nearly 20 years and have never used a single recipe from. I love the book because it is filled with photos that remind me of home. I used Ruth Henderson's spatzle recipe and it is something to Love. The spatzel is light and airy and so easy to make and clean up. I have made the spatzle 3 times now in 2 months. It is a breeze and so worth it. (sorry, granny)

Spatzle
2 1/2 cups of all purpose flour
1/8 teaspoon of salt
1/8 teaspoon of ground white or black pepper
1/8 teaspoon of ground nutmeg
3 large eggs
1 cup of milk

Whisk the dry ingredients together in a large bowl. Make a well in the center. Beat the eggs and milk in a small bowl pour into the well in the dry ingredients.
Bring 2 quarts of water, 1 teaspoon of salt and 1 tablespoon of oil to a boil. Place about 1/3 of the dough in a lightly oiled ricer, spatzle maker or colander. Push through with a wooden spoon.
Cook spatzle until water returns to a boil and the spatzle rise to the surface about a minute.
Remove with a slotted spoon and repeat until dough is gone.
Ruth & Skitch Henderson's Seasons in the Country

Cinnamon Swirl Bread

2009-03-26T21:48:00.000-07:00

One of my absolute favorites is cinnamon swirl bread. When I bake a loaf I just might eat nearly the entire thing! The bread is redolent in fragrant cinnamon sweetened lightly with sugar and scented with orange zest. So lovely. This recipe, from Dorie Greenspan, called for cocoa in the cinnamon mix that I hesitated on adding but I am glad I did because the small amount only enriched what is already a delectable treat.

As a child, yeast breads were not generally homemade - I grew up in the convenience generation and really -why not - women were being liberated from the shackles of confining gender roles! There was a brief period where my mother made homemade bread out of necessity due to a job layoff and interestingly I have nice memories of those breads and big pot meals that had to last a week. As a family we bonded together out of necessity even though my siblings and I were young children. In some ways it reminds me of today's economic clime, where there is so much uncertainty, and cutting back is the name of the day. I feel a stronger sense of togetherness and have a firm belief that no matter what comes our way we will make it through. Even with my own sense of determination I realize that so many families are facing economic uncertainty and that suffering is plain suffering and that can dash any firm sense of "we shall overcome" attitude. I hope for those who are suffering that they take each day as it comes and may their dreams be laced with the fragrant scent of better times ahead.

My favorite way to eat the cinnamon swirl bread -toasted!

recipe to follow

Cheesecake Bars

2009-03-15T14:49:00.001-07:00

Cheesecake has always had an allure in my family of the ultimate rich and decadent dessert cake. Growing up, making cheesecake and cheesecake recipes passed through the family like a wildfire. There is the famous cheesecake my Aunt Julie made (I do not remember ever tasting it) and then the excitement over my mother buying a spring form pan. I loved those little mini cheesecakes made with vanilla wafers and cheesecake filling in muffin wrappers that were present at every cousin's wedding and baby shower. My mother made a few cheesecakes and what I remember most was, of course, eating the delicious treat and the talk of the cost because of the number of ingredients, and the famous cheesecake that overflowed the pan and spilled into the bottom of the oven and filled the house with a burnt cheesecake smell. I don't know if we wiped out the oven or let it burn off but I will never forget that smell-it seemed like it lasted for years.

I still love cheesecake and love to make it in the bar form so my kids can pack it in their school lunches, plus, I will admit, that I like to eat cheesecake out of hand like a cookie. This recipe was easy and delicious with a firm crust. I use Annie's brand bunny grahams for the crust.

Cheesecake Bars

Crust

preheat oven to 325F

1 1/2 cups to 1 3/4 cups or so of graham cracker crumbs

5 Tbl of melted butter

2 Tbl of brown sugar

2 Tbl flour

dash of salt

Pulverize the graham crackers in a food processor and add the rest of the ingredients until ingredients are incorporated.

Press evenly into pan (I used a removable bottom rectangular tart pan or you can line a 8 or 9 inch square pan with overlapping foil or parchement for easy removal). Play with the size depending on your preference for a thin or thicker cheesecake layer.

Bake at 325F for 12 minutes until fragrant and beginning to brown.

Cheesecake

2 8 ounce packages of softened cream cheese

2/3 cup of sugar

1/4 cup sour cream

2 large eggs

2 tsp of lemon juice

1 tsp vanilla

Beat cream cheese until smooth. Gradually add sugar and beat until incorporated. Beat in eggs one at a time until combined. Beat in sour cream, lemon juice, and vanilla until combined. Pour filling over baked crust. Spread evenly. Bake for 35 to 40 minutes until edges are set and center jiggles slightly. (adjust your baking times for your pan size).

Chill well. Cut into squares and serve.

For the Love of Chocolate

2009-02-28T01:06:00.000-07:00

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

It is days beyond Valentine's day but I am still in the mood for chocolate. If I were stranded on a desert island, I would hope to have a large supply of chocolate on hand. Even a small piece of nice chocolate is a wonderful elixir. Feeling deprived? Savor a piece of your favorite chocolate.0

Co-hosting this month's challenge with Dharm was a privilege. We worked through different time zones and a date line and Dharm kept me laughing the whole time. It was an honor to choose a recipe with Dharm (especially a celebrated recipe from his part of the world) that so many other talented bakers baked. Check out all the talented Daring Bakers' who baked this cake on the blogroll on my side bar.

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan. Recipe comes from Sweet Treats by Chef Wan

- Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate. (Dharm used all bittersweet and Wendy used a half bitter/half semi sweet chocolate).
- A higher cacao percentage increases the bitterness of the chocolate.
-Equipment - it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” - 6x8 or 7x7. An 8” spring form pan works with great results as do smaller pans or ramekins.
-An instant read thermometer highly recommended.

Note on recipe - the recipe consists of 3 simple ingredients and how you interpret them is part of the challenge. The simplicity of this recipe gives credit to the ingredients much in the same way of French baguette.
-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes or until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

David Lebovitz link for making ice cream if you do not have an ice cream freezer.

Baked Pears with Vanilla Ice Cream

2009-02-27T23:50:00.001-07:00

I was half listening to Lynn Rosetto of the Splendid Table and she was describing a baked pear dessert she had with ice cream that she had when she was a child. It sounded delicious and so simple to make. I decided to give it a try just as she said you put the pears in when you sit down to eat dinner. The smell of cinnamon is wonderful along with the pleasing sound of the ice cream maker in the pantry churning up some delicioius vanilla ice cream. The kids were so excited - wanting to know why they smelled cinnamon.

I used 1 and half peeled and cored pears cut into wedges. I coated them with some lemon juice, lemon zest, brown sugar and cinnamon. Then I put 1/4 of a pat of butter on each pear and baked at 425 F for 30 minutes with the last 10 minutes I cranked the oven to 500F just get the sugar good and caramelly.

I just loved the combination of the warm pears with the cold ice cream. Yum.

Swedish Meatballs

2009-02-24T18:42:00.004-07:00

I must admit that I do like the Swedish meatballs served at Ikea especially with the ligonberry compote. I miss the red potatoes that they used to serve but the mash is okay too. I really like the springy texture of the meatballs and the salty gravy. I decided to try making them at home so I could control the salt and other ingredients, particularly the gravy. The gravy packets that Ikea sells next to its frozen meatballs has a frightening list of ingredients - most that I do not want to feed my family. I did not serve my meatballs with ligonberry preserves but a quick cucumber pickle and Parmesan mashed potatoes.

Swedish Meatballs

1 pound of ground beef and 1/2 pound ground pork

1 egg

1/4 cup heavy cream

1/2 cup fresh bread crumbs

1 small onion grated

1/8 teaspoon each of nutmeg and allspice

1/2 teaspoon pepper

1 teaspoon of salt

1 teaspoon brown sugar

1 teaspoon baking powder

Preheat oven to 400F.

Whisk egg, cream and bread crumbs together in large bowl. Set aside for 5 minutes. Add meat mixture and all the rest of ingredients. Mix well until the mixture is smooth and thoroughly mixed. Scoop with small ice cream scoop and form balls make sure to pat in any shaggy edges. Place in a baking dish (I use 2 Pyrex 9x13). Leave space around each meatball (they should not touch). Bake for 20 minutes or until done. If you prefer, you can cook your meatballs in a large saute pan (I avoid the tedious stove top meatball cooking at all costs).

If you use the saute pan make your sauce directly in that pan draining off the excess fat. I simply scrape up the browned bits and a little of the fat from the baking dish and add to the sauce. Sometimes I might "deglaze" with a little heated up chicken broth.

Sauce

2 Tablespoons butter

2 Tablespoons flour

3 cups chicken broth

1 Tablespoon brown sugar - don't pack the sugar

1 cup heavy cream

3 teaspoons lemon juice or to taste

salt and pepper to taste

Make a roux with the butter and flour (melt butter in a saute pan until foamy then add flour and whisk constantly over medium heat for 1 minute). Do not over brown. Slowly whisk in the broth whisking until sauce comes to a low boil. Add the sugar and simmer reducing sauce to 2 - 2 1/2 cups. Add the heavy cream and return to the simmer. Add meatballs, salt, pepper, and lemon juice and heat through.

Parmesan Mashed Potatoes
3 pounds red new potatoes, unpeeled
1 tablespoon kosher salt, plus 2 teaspoons
1 cup half and half
1/4 pound unsalted unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 30 to 45 minutes, until completely tender. Drain. In an electric mixer with paddle attachment, mix the potatoes for a few seconds to break up. In a small saucepan, heat the half-and-half and butter. Add butter mixture slowly to the potatoes, mixing on the lowest speed. Fold in the sour cream, Parmesan, 2 teaspoons salt, and pepper at low speed until just combined.

Quick Cucumber Pickle
Brine:

2 large cucumbers
3/4 cup very hot tap water
3/4 cup white or rice-wine vinegar
6 tablespoons sugar
2 1/4 teaspoons kosher salt
(Optional: 1 teaspoon coriander seeds, dill or black peppercorns, or 12 allspice berries)

Slice cucumbers and place into a bowl. Bring water, vinegar, sugar, salt and spices to boil dissolving sugar and salt. Once dissolved cover cucumbers with the brine stirring to separate slices.

Cover bowl with plastic wrap and let sit for 20 minutes. Uncover until room temperature about another 20. Serve.

Cucumbers can be kept in an airtight container for 2 weeks.

Buttermilk Rye Bread

2009-02-23T11:09:00.001-07:00

I have been on a mission to provide better bread for my family. Bread without all the additives and unnecessary ingredients. I just love buttermilk in baked goods. I haven't made the leap to drinking it from a glass though. I worked with a woman who swore by the health benefits of buttermilk (I think she was hoping the buttermilk would offset her extreme candy corn habit!). This was a nice bread especially toasted. The kids loved it.

I used my 1 lb bread machine to mix and knead the dough.

Buttermilk Rye

7/8 cup buttermilk
2 cups of bread flour
1/3 cup rye flour
1 teaspoon of salt
1 tablespoon butter
1 1/2 tablespoon brown sugar
1/4 teaspoon baking soda
1 teaspoon caraway seeds
2 teaspoons dry yeast

Follow your bread machines directions or use your stand mixer kneading and rising for the appropriate comparable time. Shape into loaf, loaves or rolls and raise in a warm place with a towel over . Bake at 375F until sounds hollow. Place a cake pan of ice on the bottom rack of oven to create steam and a crusty exterior.

Scottish Shortbread

2009-02-23T10:32:00.001-07:00

One great solace to me when I was in my twenties and working at a job I did not like was afternoon earl grey tea and Walker's Scottish shortbread. I would gaze at my photo of cloudy green Ireland (I was having a hard time adjusting to the desert), sip my tea and find peace. I have wanted to make Scottish shortbread forever and I am glad I did - these were delicious. They had a nice crumb, dry but not excessively, a buttery aroma. Very nice. Bring back tea time!

Scottish Shortbread

1 3/4 a.p. flour
1/4 rice flour
2/3 sugar
1/8 tsp salt
1 cup of cold butter cut into pieces

Preheat oven to 425F
Mix flours and sugar and salt at low speed in stand mixer. Coat butter pieces with some of the flour mixture then add to dry mixture. Mix on low until it dough is like damp crumbs.

Fluff mixture and add to a 8" round that lined with a parchment round and greased. Flatten surface of dough with another 8' round pan. Run knife around edge of pan to loosen. Invert onto a parchment covered sheet pan. Cut a circle out in the center (remove center circle but keep the metal cutter in the center while baking).

Bake for 20 minutes at 300F (turn oven down when place cookie in). Remove cookie and score into wedges and pierce with design, return cookie to oven and bake for 40 minute or until done. Remove cutter from center, sprinkle with sugar and cut wedges along score marks. Cool on wire rack.

Tuiles

2009-01-29T23:36:00.001-07:00

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Tuiles have been on my baking to do list for years along with madelines, tiramisu, lady fingers, Scottish shortbread, macaroons and true English scones. I have been saving egg whites for years hoping to get around to tuiles but never did. I just love the look of these cookies – so simple yet sophisticated. The frugal French took what was probably a left over and made it into a wonderful cookie that can be shaped into whatever you can imagine. The tuile batter is the artists medium to do what they please. Just mind the the very hot cookies!

This month's challenge was a breeze - I used one bowl, my hand mixer, one pan with a silpat and a few things to shape with - voila. I paired my tuiles with a strawberry frozen yogurt recipe from David Lebovitz's book The Perfect Scoop that was wonderfully tart and sweet! My family said they tasted like vanilla wafers!

Thanks to Karen at Bake My Day and Zorra at Zorra at 1x umrühren bitte for a great challenge.

Tuiles
Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.
Recipe:Yields: 20 small butterflies/6 large (butterflies are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch
65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet
Oven: 180C / 350F
Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not over mix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.
Bake butterflies in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown.
Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again.

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Blueberry Scones

2009-01-29T08:38:00.000-07:00

I have always wondered about the scones and why I hear people raving about them. I have had them at various tea and coffee shops and thought they were very much like a biscuit. I love biscuits and learned to make them years ago when PBS was the only station that ran food programs and Jeff Smith of the Frugal Gourmet showcased them. Up until that time I had only, sadly, experienced canned biscuits. I make biscuits at least once a week because my family loves them. I love biscuits but are the rave worthy? After watching and listening to many English chefs talk about scones, I found a recipe to try, and they are OMGoodness good!!! You must try these.

Cream Scones

2 cups flour

3 Tbs sugar

1/2 tsp salt

4 tbs butter cut into small pieces (make cubes)

1 large egg lightly beaten

1 tsp lemon zest

3/4 cup of heavy cream

Mix the dry ingredients in a large bowl

Add butter and lemon zest. Cut butter into flour with a pastry blender or two knives until the flour looks like coarse meal with peas in it. Don't over work the butter and flour. It should be crumbly.

Add the blueberries and toss in the flour butter mixture.

Add the cream and stir until batter comes together but still crumbly.

Dump out the dough mixture onto a floured board and knead the dough lightly a couple of times.

Cut out with a biscuit cutter or any round shape.

Brush tops with softened butter.

Bake at 425 F for 12 minutes on a parchment or silpat lined baking sheet.

Pear and Parsnip Puree

2009-01-29T08:10:00.000-07:00

This year I have been trying to be healthy. I tried to eat 9 servings of fruits and vegetables a day but that turned into always thinking about when I could get my next serving in. I tried the 9 for a week and now I am back to the 5 a day. I can manage 5 without feeling like I am eating all the time!

I heard this puree mentioned on the radio and never having parsnips decided to try new things. I was surprised by the smell and flavor of parsnips - they have an spice sort of like liquorice and sweetness to them. If you are trying to get your 5 or 7 a day in try this.

Pear & Parsnip Puree

6 c. parsnips, peeled and chopped into 1/2" slices
2 carrots, peeled and chopped into 1/2" slices
4 Tb. butter
2 medium anjou pears, peeled and chopped
1 Tb. cognac
1/2 c. sour cream
1/4 tsp. allspice
salt and pepper to taste

1. Boil parsnips and carrots in water until tender (about 20-30 min.). Drain.
2. While the veggies boil, melt the butter in a small frying pan. Saute the pears 5 minutes over medium heat, then add cognac.
3. In a food processor (or a deep bowl mixer) puree the parsnips, carrots and pears in pulses until smooth. Do not over process.
4. Add the sour cream, allspice, salt and pepper and blend until just mixed.
Serve hot.

Note: I would reduce the sour cream the next time I make this.

French Yule Log

2008-12-30T16:40:00.000-07:00

December's Daring Bakers Challenge was a Yule Log but not the familiar American confection - jelly roll style cake layered with whipped cream and/or mousse then rolled up and covered with ganache-but a French super refined version with 5 or so layers or "inserts" as the recipe called them. Unlike last February's French challenge, baguette with its 3 ingredients and many steps, this challenge had many steps, many ingredients, and required the full usage of all kitchen equipment but most importantly this challenge required superior concentration. At a few times I needed my kids' karate sensei's adage - "practice a mind of patience."

This was quite a challenge from making sense of the 18 pages of directions, formulating a plan and then executing the plan over several days. I tried like heck to start and finish in a day but the glazing did have to wait a day. I did experience some frustration with this recipe with the small amounts and my heavy duty KA mixer (50g of egg yolks did not whisk up nicely and I had to redo it with my handheld with my carpal tunnel aching hand) Also, my candy thermometer did not even touch the minuscule amount of syrup so I had to tip the pan to get a temperature reading! I never heard of gavottes and being a crepe lover I was interested in making them - they add a different texture and flavor to the praline insert which I made the praline for all 2 tablespoons of it. The creme brulee was DElicious. I have never had creme brulee so it was a pleasant surprise! The mousse and gelatin gave me some issues - I never achieve a smooth texture (I believe I had the same issue with the mirror cake) and there is a feel of what I think is the gelatin on the palate - not in an awful way but enough to notice it.

All in all, this recipe was a Challenge and if you want to impress your friends or family, make it.

The frustrations and surprises that come with trying new recipes keeps me coming back to try the new Daring Bakers' challenges every month. And the mess comes with whatever you do!

A big thank-you to Hilda and Marion for this Challenge! Find the recipe here.

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu P our Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand

Hot Cocoa

2008-12-09T23:58:00.001-07:00

Hot cocoa is such a treat! It is comforting, warming, and delicious. I grew up mostly on packets of hot cocoa mix, Nestle Quick and Hershey's syrup though I do remember standing at the stove with my mom watching a pan of milk boil almost over - maybe during the Ovaltine craze of the 70s (it was "good for you"). For my children, I used the packets until I started reading labels then it was no hot cocoa until I found some packets at Whole Foods but they don't taste good. I started making my own mix and it is worth the extra effort. I haven't ventured into homemade marshmallows, yet. Look for a future post (have you ever read the ingredients on a bag of marshmallows - just call them chemical-mallows!). Here is my recipe:

Hot Cocoa
1/3 cup of unsweetened cocoa (the better the cocoa the better the end result). Lately I have been using Droste because it is what I have on hand.
1/4 cup sugar or to taste
pinch of salt
2 1/2 cups milk (the more fat in the milk the richer it will be)

Put the cocoa, sugar, and salt in heavy bottomed pan and whisk together.
Add some milk and whisk until mixture is smooth and free of lumps.
Heat over medium high heat whisking frequently until hot (4 - 5 minutes).
Do not boil for the best flavor

Serve hot with marshmallows or whip cream or plain if you please.

Super Sticky Caramel Cake - November Daring Bakers' Challenge

2008-11-29T22:40:00.000-07:00

This November's Daring Bakers' Challenge was a tour de force in sugar! At this very moment my kitchen is coated with this sticky substance. Thanks to Dolores of Culinary Curiosity, Alex of Brownie of the Blondie and Brownie duo, Jenny of Foray into Food and Natalie of Gluten-a-Go-Go.

Dolores chose Shuna Fish Lydon of Eggbeaters' signature caramel cake. Alice Medrich’s Golden Vanilla Bean Caramels were an optional challenge that I just didn't have time for.

When I started out making the caramel syrup I was inspired to make a sugar sculpture (when I over-cooked the first batch of syrup) like the Chihuly exhibit we had just seen at our local Botanical Gardens. Needless to say the kitchen is sticky!! The cake recipe was easy to follow though I think the caramel syrup made the cake super dense and very sweet. The burnt butter icing was tooth achingly sweet! WOW!!!! Then I added my sea salt and it toned the initial shock of sweetness down but still very sweet. Overall, this month's challenge encouraged me to make something that I would not make on my own. My family said the cake reminds them of the praline cake -- perhaps. Maybe for Christmas I will tackle those caramels - a orange zest, Grand Manier version for my cookie trays.

Thanks again to November's main mama, Dolores for her great challenge. Find the recipe here.

Jam Thumbprints

2008-11-26T10:06:00.002-07:00

As a young teenager, one year my mother made Christmas cookies to give as gifts. She made a delectable assortment of cookies that included jam thumbprints, nut crescents, mini cheesecake cookies, gingersnaps, sugar cookies plus I am certain there were more types that I cannot remember. I remember being delighted at so many delicious choices. When I think of jam thumbprints, I think of those cookie trays.

Giving cookie trays has been part of my Christmas tradition for many years, and I always strive for a delicious variety. I have never made jam thumbprints and when I recently picked up a jar of Bonne Maman raspberry jam I was inspired to make these cookies.

Here is the recipe:

Jam Thumbprints

1/4 pound (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon coarse salt
1/2 cup whole blanched almonds
1/2 cup jam, or preserves
Directions
Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1/2 cup sugar on medium speed until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat well. Whisk together flour and salt, and add to mixture, beating on low until combined.
In a small food processor, combine almonds with remaining 2 tablespoons sugar, and process until almonds are finely ground. In a small bowl, lightly beat egg white. Form dough into 1-inch balls. Dip in egg white, then in almond-and-sugar mixture. Place balls on parchment-lined baking sheet. Make a deep indentation in the center of each ball with your finger or bottom of a thick wooden spoon.
Bake for 10 minutes, remove from oven, and press down the centers again. Fill the center of each cookie with about 1 teaspoon of jam. Rotate sheets, and bake until golden brown, 10 to 12 minutes more. Remove from oven, and place on a wire rack to cool.

recipe from MSL

Pumpkin Cheesecake with Gingersnap Crust

2008-11-14T09:41:00.000-07:00

I have been craving the flavor of Autumn since September in particular pumpkin. Last year I made pumpkin cookies that I didn't care for (soft and cakey) so I searched for a different recipe without much luck. Switching gears, I thought about other options. Apparently, pumpkin cheesecake hit the food scene back in the 70s and everyone was making it. In my family cheesecake was a real luxury - expensive to make and labor intensive are the things I remember about it. This recipe came from epicurious.com and is pretty tasty. It called for a gingersnap crust so I whipped up some gingersnaps and followed the recipe which called for 5 tablespoons of butter which was way too much - definitely reduce the butter.

Gingersnap Crust
3 tablespoons unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt
7-9 inch spring form pan - if you use smaller pan adjust cooking time.

Pumpkin Cheesecake
1 gingersnap crumb crust baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger or 3 Tbls ground ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)

Put oven rack in middle position and preheat oven to 350°F.
Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until combined.

Pour pumpkin mixture into gingersnap crumb crust. Put pie on a foil lined baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours.

Cracker-Bread - Lavosh

2008-09-27T23:55:00.001-07:00

This month's Daring Bakers' challenge was Lavosh, a savory bread from Armenia. It is a simple bread to make but don't let its simplicity fool you. It is delicious. I have found the pizza dough I have been searching for!!! --- thin, crisp, chewy. Every year we travel to NYC and go to John's Pizza for the wonderful thin crusted pizza. I have tried to replicate this crust numerous times with little success even with the 48 hour dough rest in the refrigerator. While this dough may not handle the heavy toppings found on many American pizzas it can hold a delicate tomato sauce with basil and fresh mozzarella or other fine ingredients.

This recipe came to together in a snap and we could be as inventive as we desired with the side salsas, compotes, and dips as long as they were vegan and/or gluten free.

Thank you to our host Shel, of Musings from the Fishbowl for a wonderful recipe and my first opportunity to purposefully bake vegan/gluten free.

The recipe:

Makes 1 sheet pan of crackers*
1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)*
1/2 tsp (.13 oz) salt*
1/2 tsp (.055 oz) instant yeast*
1 Tb (.75 oz) agave syrup or sugar*
1 Tb (.5 oz) vegetable oil* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature*
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter.
Knead for about 10 minutes, or until the ingredients are evenly distributed.
The dough should pass the windowpane test (see and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.or
2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter {I just lightly floured the counter}. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. {I wish I had rolled out on parchment paper as the dough is thin and delicate and would have made lifting to the pan easier} Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors. or
4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Orange Chocolate Biscotti

2008-09-21T00:44:00.000-07:00

I have wanted to make biscotti forever but never have done it until now and I am sorry I waited so long. What drove to make make my own was because I really don't like the rock hard tooth busting biscotti found at coffee shops. This is a great recipe and it will make it to my holiday cookie trays. Adjust your cooking times for softer or crisper biscotti.

orange chocolate biscotti with toasted walnuts

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (I have given up iodized salt for sea salt and it gives a purity of flavor)
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3 tablespoons Grand Marnier
grated zest from two oranges (2 tablespoons or so)
1/2 cup walnuts (or nuts of your choice), lightly toasted, and chopped finely (or to your preference)
6 ounces bittersweet (not unsweetened) chocolate, chopped (I used Lindt Excellence)

Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel.
Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half.
Wrap in plastic and freeze 20 minutes to firm.
Position rack in center of oven; preheat to 350°F.
Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log.
Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes

Enjoy with your cappuccino!

New Old Time Favorite

2008-09-13T00:27:00.000-07:00

Now I know that Starbucks does not need any more endorsements but I just have rave about their latest blend of Pike's Place. Just as I was starting to really not like Starbucks and I was really thinking it was a totally bland blend of corporate mediocre sameness, they come up with this brew. It takes me back to my college days when sometimes the only money I had was for a cup of coffee at the Coffee Plantation on Mill Avenue (which has sold out to some corporation years ago and is not worth a stop - personality swallowed up and lost). But back when Coffee Plantation was independent and roasting their coffee on site (a new sensations at the time), it was great. Their coffee was rich, robust and flavorful. It was an in between class treat that I remember fondly!

If this is the taste of original Starbucks, then I can see why they became such a great expanding corporate coffee shop. I am glad they dug back to their roots. The Pike's Place roast is worth a try.

Photoblog Launch - Bridging the Distance

2008-09-08T22:23:00.001-07:00

My friend and fellow blogger and I have started a photoblog. We live in very different places -she lives in the rural northwest and I live in the suburban southwest. This is a way for us to chronicle our lives, share how our lives are similar and different, see things in a new mindful way, deepen our friendship and most of all to have fun.

For the Love of Éclair

2008-08-31T14:38:00.000-07:00

This month's Daring Bakers' challenge is éclairs. I have a long history with éclairs and we are very close. Every year for the past 12 years I make 8 dozen or so éclairs for Christmas Eve dinner and to give as gifts to friends and neighbors. They have become a tradition. When I was making this recipe, I kept feeling like something was wrong and then I figured it was that it was the amount! What a difference single recipes make versus my usual tripling the recipe twice. Even the kids said "it doesn't seem like you made enough, Mommy."

I use my Cuisinart when making paté choux - it makes it sooooo easy.

Paté Choux
1 cup of flour
1 stick of butter
1 cup of water
4 eggs
dash of salt

In a heavy bottomed pan bring butter, salt and water to boil. Remove from heat and dump in flour all at once and mix until incorporated. Return to medium heat and stir until flour mixture forms a ball and coats the bottom of the pan. Dump the hot flour into Cuisinart and turn on for 15 seconds. Dump in eggs and run for 30 seconds until the dough is glossy and smooth. {I do the egg part quickly so I don't cook the eggs}. Bake at 400 F on a parchment lined baking sheet.

Chocolate Pastry Cream Recipe from Chocolate Desserts by PierreHermé
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature
1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
This pastry cream is very rich and thick. I lightened up half of this recipe by folding in 1/2 cup of whipped heavy cream.

I also made vanilla pastry cream
1/4 cup flour
3/4 cup sugar
1/4 tsp salt
1 1/12 cups of whole milk
6 egg yolks
1 1/2 tsp of vanilla
1 1/2 cups heavy cream
In a heavy bottomed sauce pan combine the flour, sugar and salt. Stir in milk. Heat over medium and cook until mixture thickens and boils. Remove from heat. Mix egg yolks in separate bowl and temper with the hot flour mixture. Return to pan and cook but do not bring to boil. Cook until thick enough to coat the back of a metal spoon. Remove from heat and strain the mixture through a fine sieve. Add vanilla and chill. Whip the heavy cream and fold into the well chilled pastry cream. Fold in whipped cream in thirds to lighten without deflating. Pipe into éclairs.

Chocolate Ganache
I top my éclairs with a simple ganache. Melt 1 cup of semisweet chocolate and about a 1/4 cup of heavy cream over a double boiler. Add more or less cream according to how thick or thin you would like the ganache. I added a tablespoon of corn syrup for shine. Spoon over éclairs.

Thanks to Meeta and Tony for this month's challenge. Check out their blogs and the blogroll of all the other Daring Bakers who made this tasty challenge.

Even Better Blondies

2008-08-29T22:23:00.000-07:00

I have been using my gram's blond brownie recipe for years. Her brownies are legendary (she is still making them in her 90s) but I have found a recipe that tastes very good. I like making blondies for my kids' lunch boxes because they are quick and easy to make with minimal clean up. I will still make my Gram's recipe in addition to this recipe.

Blondies

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1 1/2 cups packed dark-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup miniature marshmallows
1 cup semisweet chocolate, coarsely chopped
1 cup white chocolate, coarsely chopped
1 cup butterscotch chips
18 soft caramel-candy cubes, coarsely chopped
Directions
Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line with parchment paper, allowing a 2-inch overhang on the longer sides. Brush parchment with butter (not overhang).
Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar until fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Mix in flour mixture until combined. Fold in half of each of the marshmallows, chocolates, butterscotch chips, and caramels.
Spread batter in prepared pan. Scatter remaining marshmallows, chocolates, butterscotch chips, and caramels on top. Bake until top is golden brown and a cake tester inserted into the center comes out clean, about 35 minutes. Let cool on a wire rack. Lift out of pan, and transfer to a baking sheet. Refrigerate until set, at least 30 minutes.
Remove parchment, and cut into about 16 triangles. Bars can be stored in an airtight container at room temperature up to 1 week.

I used the semisweet chocolate chips, white chocolate chips, and caramels.

Plum Galette

2008-08-19T10:03:00.001-07:00

I have always wanted to make a galette for maybe 10 to 15 years! I never got around to it. I haven't always been a fan of fruit pies possibly from growing up with some homemade fruit pies but mostly frozen prefabs or pies made with premade crust and canned pie filling. They just didn't appeal to me not because they were premade but too rich, too sweet. Now how easy is pate brisee? Very easy to make and worth the few minutes to put together.

This galette dough was super easy. I whipped everything up in the food processor, chilled and rolled out between two sheets plastic wrap and it was done. I used a coarse ground cornmeal and it was a little too gritty on my teeth, though no one else complained about it.

Galette Dough
3 TB sour cream
1/3 cup ice water
1 cup flour
1/4 cup cornmeal
1 tsp sugar
1/2 tsp salt
7 TB cold butter cut into 6 pieces
Stir sour cream and ice water in bowl and set aside. Pulse flour, cornmeal, sugar and salt in food processor bowl until combined. Drop butter pieces on top of flour mixture and pulse 8 times until the crumbs are size of peas. With the machine running add the sour cream mixture. Process until forms soft, moist curds. Chill for 2 hours.

Fruit Filling
11/2 cups of fruit of your choice (I mixed plums with some peaches)
1 TB sugar
1 TB honey
2 TB cold butter
Bake in 400F oven on pan lined with parchment.
Roll out dough using plenty of flour. Add fruit leaving 2 to 3 border around. Sprinkle sugar and honey over fruit. Scatter butter pieces over fruit. Bring edges up over fruit letting the dough pleat naturally. Brush edges with egg wash and sprinkle with tsp of sugar. Bake for 35 minutes.

Ladies Choice

2008-08-18T15:46:00.001-07:00

While in Philadelphia, we found the greatest ice cream shop - Franklin Fountains. It is full of old fashioned soda fountain charm and Ben Franklin wisdom. The cash register rings up famous Franklin quotes. They make their own ice cream and a multitude, that's right, a multitude of soda flavors. They make egg creams (think ice cream soda without ice cream) and put a salty pretzel in it! We visited the shop twice and one of my favorite treats was an ice cream soda called a Ladies Choice - raspberry soda with peach ice cream.

I decided to recreate the Ladies Choice at home.

I made a raspberry syrup by adding 2 cups raspberries, 2 tablespoons of sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices.
Add 1 1/2 cups cold water and 1 tsp lemon juice. Bring to a boil, then immediately turn down to a simmer . Cook for 15 minutes. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.

I made David Leibovitz's peach ice cream and it was not that great (I will find another peach ice cream recipe). The flavor was nice and peachy but the sour cream changed the texture of the ice cream. Plus, when it froze, it was a block of ice. I let it sit out and defrost for 30 minutes and it was still didn't scoop properly.

To put the soda together add a few tablespoons of raspberry syrup to seltzer (I used Pelligrino), stir and add a few scoops of ice cream. Be sure to stir once the ice cream is in the seltzer to get that delicious frothy foam.

Explore

2008-08-18T10:56:00.000-07:00

Me thinks that the moment my legs begin to move, my thoughts begin to flow. Henry David Thoreau

Hiking is a pleasure that I often forget about. I love to hike! I was going to use my built in suburban excuse of 'there is no place to hike here in the middle of a suburban desert' but that is untrue. There are plenty of places to hike - I recently "discovered" a great place to hike with my niece in March. Albeit, much of the year hiking is out of reach unless you go very early in the morning due to the heat.

Hiking can be companionable and a contemplative activity. Hiking with children is a wonderful way to reconnect and can allow them an opportunity to open up about what is on their mind. Tramping through nature allows time to observe, explore and be silent. It also restores peace of mind, it can heighten perceptions of the elements, and it can fulfil a primordial yearning - a connection with the earth. Plus, it drags the children away from technology and makes them interact versus the stimulus being spoon fed to them.

When we travel to New England, hiking is a great shared activity. My single most favorite part of hiking in NE is the smell of the woods. I love it! There is the smell of damp earth and fresh green leaves. From the wide open vistas at the hilltop to the small creatures and plants or objects along the way, hiking is essential to the health.

Waterfalls Art Installation

2008-08-07T23:58:00.000-07:00

In June, I took the Olafur Eliasson's "Waterfalls" tour (the latest public art installation in NYC) with my favorite niece and nephew. There was a definite buzz around the city to get out and see the waterfalls up close. It had the same kind of excitement as Christo's "Gates." The ferry was crowded but we hung out at the South Street Seaport to be first in line because I wanted to take photos without obstacles. The waterfalls were these big scaffolding constructions with water flowing over them. They were without decoration except for their locations. My nephew thought they were "slumming it." I love that art pieces can jar you out of your perception of what art is. When I teach modern art to children, they always associate modern art with scribbling - it always looks easier than it really is.

Of course, the bridges were spectacular along with the Manhattan skyline. New York is such a vibrant city. I have not visited many major cities but NYC stands out as a favorite.

Malted Ice Cream

2008-08-06T09:25:00.000-07:00

While ice cream is the best summer time treat, I just don't feel like my day is complete without ending it with some kind of frozen goodness. In the evenings when the kids are tucked in and the kitchen is cleaned, I love to settle on to the couch and watch tv and have my ice cream. There is a long family lineage of evening ice cream eating. My grandmother would take a half-gallon of ice cream back when a half gallon was a half-gallon (wait that didn't change until 2 years ago!) and she would cut right through the carton and split it 4 ways - to a child, the ultimate treat! I did not grow up making ice cream but I love homemade ice cream. This recipe is adapted from David Leibovitz book "The Perfect Scoop."

1 cup half and half

3/4 cup sugar

dash of salt

2 cups heavy cream

1/2 tsp vanilla extract

2/3 cup malt powder

6 large egg yolks

1 cup malted milk balls coarsely chopped

Heat until warm to the touch the half and half, sugar and salt in saucepan. In a large bowl mix the heavy cream, vanilla and malt powder put strainer over top.

Whisk the egg yolk in separate bowl, slowly pour warm half/half mixture into egg yolks whisking constantly.

Pour back into pan and cook over medium heat until mixture thickens and coats the back of spoon. Stir constantly.

Pour mixture through strainer into the heavy cream, malted milk mixture. Stir together to combine.

Cool mixture over an ice bath then refrigerate until well chilled.

Freeze in your ice cream maker.

"Pass the Pralines, Please" - Daring Bakers July Challenge

2008-07-30T11:21:00.000-07:00

This month's challenge was a challenge of bowls, pots, spoons, thermometers, measuring tools, pastry brushes and multitudinous ingredients including the extremely laborious task of deskinning hazelnuts. It was all about putting the parts together. Just when I thought I got it all together, I would discover that I needed to make one more thing before I could assemble the cake. Needless to say, I was up very late putting this praline puppy together.

When I originally titled this post I thought it was all about the pralines because it seemed like the flavor would be very strong (all the individual parts were strong of pralines), but after I ate a piece tonight it was surprisingly not overwhelmingly praline.

My biggest issue with genoise is I do not know how much simple syrup to put on the cake. The opera cake I overdid it and it became disgustingly and disappointingly soggy the very next day and this cake is a little dry and could have used some more. I would love any simple syrup cake moistening pointers.

Another area of uncertainty for this cake and others is how much of that apricot glaze should I put on - the entire recipe amount?

I also struggled with the nut size in the nut/flour meal as you can see from my sieve. I actually saved those chunky bits and reprocessed them because I thought they might be too heavy to fold in and plus I am not a big fan of too many chewy bits in my cake.

I didn't do such a great job at carving down the cake to make the sides even for a perfect flood of ganache and my swiss buttercream roses were so soft that I dropped a couple on my mirror perfect chocolate top. Swiss buttercream is my new favorite buttercream. It outpaces regular butter cream by a mile. When I made my buttercream I did not dirty another bowl and beat the butter separately - I referred back to the perfect party cake and just put in the sticks accordingly with regular results. I used 9 inch rounds putting in 2/3rds in one pan and 1/3rd in the other and splitting the bigger cake in half.

Thank you to Chris of Mele Cotte for the challenge of the Filbert Gateau with Praline Buttercream. You can find her recipe here. I would like to also thank Tartelette, Saffron and Blueberries and Ann F. of Redacted Recipes for your tips in forum.

Beet Salad and Rhubarb Chutney

2008-07-29T12:19:00.001-07:00

These roasted beets were delicious. I added finely chopped red onion and cut back a smidgen on the horseradish. My family loves horseradish and actually wanted more of the flavor. I was afraid of it overwhelming the beet flavor.

Roasted Beets with Horseradish Cream

3 pounds medium beets, scrubbed
Extra-virgin olive oil
3/4 cup sour cream
1/4 cup drained prepared horseradish
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 tablespoons chopped flat-leaf parsley
directions
1. Preheat the oven to 400°. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly.
2. Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
3. Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side.

Recipe from Food and Wine

Pork with Rhubarb Chutney

Chutney
3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces) I used cherries.
Preparation
For chutney: Combine first 8 ingredients in heavy large pot. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.
For pork:My niece rubbed the pork with salt, cumin, olive oil and chopped fresh cilantro. She then grilled the pork loin.

Flower Vision

2008-07-29T00:22:00.000-07:00

Irises ready to burst.

This year I was back east a little bit earlier and was able to witness the final showcase of spring flowers. These are from my grandmother's house after some rain. I do love a cloudy day combined with visiting and beautiful flowers just outside the door!

The weather was lovely and cool and all the flowers' colors were just popping off the plants. I wanted to put some the color in my pocket to take home!

The peonies were a passionate display of color, fragrance, and raindrops.

July's black cap harvest!

Mountain laurels are geometrical hoop skirt fantasy flower with a sticky surprise if you chance to pick.

We launched many wishes on dandelion seed parachutes.

Azaela flowers were brilliant pink profusions.

The dogwood bloomed for the entire month of June. I loved how the flowers floated like buttons along the branches.Creamy yellow lemon lilies were sunbursts of color on cloudy days.

Poppies before and after.

In My Mom's Kitchen - Daring Baker's June Challenge

2008-06-29T08:07:00.000-07:00

This month's Daring Baker's challenge was from the Kelly at Sass and Veracity. What a great challenge. I never would have ventured into Danish land and I am glad I did. The recipe was easy to follow and Kelly's helpful links made it so easy. I was able to watch how to fold and fill the Danish versus trying to visualize from words. Plus, the best thing was that I was able to make this in my Mom's kitchen with my mom! I see my mom once a year and it was a real treat to make this with her. The extra benefit is that my entire family was able to enjoy the tasty outcome! They have heard me talk about DBrs and have seen my photos but now they actually benefited from the fruits of the exercise. I chose to do a mixed berry jam with a cream cheese filling dolloped on top. I used strawberries and blueberries that we picked with my mom last year straight from the freezer and cooked them down until they were a jammy consistency.

I used my mom's mixer that I absolutely loved when I was young. New worlds opened up to me with this mixer.

Here is my mom rolling the dough.

I will definitely make this recipe again. Thank-you Kelly and the great group of Daring Bakers.

Opera Cake

2008-05-28T11:10:00.000-07:00

May's Daring Baker's challenge is as complex as an opera for which it is named. The cake consists of 5 layers of flavor starting with a jaconde (a cake with mostly ground blanched almonds and a small amount of flour and a dozen eggs). After the jaconde a layer of flavored simple syrup then the buttercream, the mousse and finally a glaze encasing the whole thing. The traditional Opera cake is made with chocolate ganache but we were restricted to light colors and flavors. I struggled with the flavor combination since I am not a big fan of white chocolate. I made my son's birthday cake somewhat unsuccessfully using the Party Cake with Bavarian cream and jam. I have never been that adventurous with new combinations, partly because it is hard to imagine them together and I approach every baking situation as I do painting a room - it is hard for me to go back and change once it is done.

I finally decided on orange as the base flavor. I made the jaconde as the recipe stated. I ground my own almonds and the there is a nice texture in the cake. I accidentally added the flour to the egg mixture but I don't notice any toughness in the cake. I flavored the simple syrup with Grand Manier and made orange mousse. I flavored the buttercream with vanilla, almond extract and orange juice - it has a heavenly flavor. I decided to add two extra layers not anticipating the weight of the cake smashing down the bottom layers!

Thanks to founders Lis, Ivonne and Fran of the blog Apples Peaches Pumpkin Pie and Shea of the blog Whiskful for a great challenge. It certainly forced me out of my box.

The recipe follows:
A Taste of Light: Opéra Cake

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde (Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)•parchment paper•a whisk and a paddle attachment for a stand mixer or for a handheld mixer•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled
1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2.Preheat the oven to 425◦F. (220◦C).
3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.
4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6.Add the flour and beat on low speed until the flour is just combined (be very careful not to over mix here!!!).
7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)
What you’ll need:•a small saucepan
Ingredients:½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)
1.Stir all the syrup ingredients together in the saucepan and bring to a boil.
2.Remove from the heat and let cool to room temperature.
For the buttercream(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)(Update What you’ll need:•a small saucepan•a candy or instant-read thermometer•a stand mixer or handheld mixer•a bowl and a whisk attachment•rubber spatula
Ingredients:1 cup (100 grams) granulated sugar
¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract
1 large egg1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!
5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8.At this point add in your flavouring and beat for an additional minute or so.
9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

Orange Mousse
3 1/2 cups skim milk
3 large eggs
3 egg whites
1 cup granulated sugar
2/3 cup cornstarch
1/2 cup orange juice (fresh is best)
1 tablespoon grated orange rind
1 tablespoon butter
4 teaspoons vanilla extract (use pure if possible)
2 cups whipped cream
In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil).
Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
Beat in 1 cup of the hot milk into the egg mixture.
Slowly whisk the egg mixture into the hot milk.
Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.
For the glaze (Note: It’s best to make the glaze right when you’re ready to finish the cake.)What you’ll need:•a small saucepan or double boiler
Ingredients:
14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)
1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.
Assembling the Opéra Cake(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).Line a baking sheet with parchment or wax paper. Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle. Step A (if using buttercream only and not making the ganache/mousse): Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup. Spread about one-third of the buttercream over this layer. Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour). Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings. Step B (if making the ganache/mousse):Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour). Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Banana Chip Snack Cake

2008-05-24T18:08:00.001-07:00

Banana Chip Snack Cake
Originally uploaded by wmpe2000

If you have leftover bananas and are tired of banana bread, make this snack cake. This cake is dense and moist and has a lovely sweet banana flavor. Use overripe bananas for the best flavor. This makes a great lunchbox treat, too.

2 cups ap flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
8 Tbs butter softened
2 large room temperature eggs
1 1/2 cups of very ripe bananas mashed
1/2 cup milk
1 tsp vanilla extract
3/4 cup semisweet chocolate chips

Preheat oven to 350 F
Grease an 8x8 square cake pan
Whisk the flour, baking powder, and salt together.
Beat the sugar and butter together in a large bowl or mixer on medium speed until light and fluffy.
Beat in the eggs one at a time until incorporated.
Scrape down bowl.
Beat in the bananas, milk and vanilla.
Mix in flour mixture until just combined.
Bake for 55 to 65 minutes until a toothpick comes out with few crumbs.
Cool on wire rack.

Cheesecake Pops

2008-04-27T17:52:00.000-07:00

This month Daring Baker's challenge is Cheesecake Pops. Cheesecake pops became popular when Chef David Burke was at home looking for a treat for his children and he had a cheesecake in the refrigerator and so he made cheesecake pops and decided to put them on the menu in his restaurant David and Donatella in NYC. I was eager to make these myself a couple of years ago. They are cute and creative but not practical for a family who eat them up quite quickly. They are great addition to a dessert buffet. Thanks to Elle at Feeding My Enthusiasms and Deborah at Taste and Tell for choosing a great little treat to make. I encourage you to try these tasty treats. They will be the hit of the party. Check out the Daring Bakers' sidebar to see how all the other Daring Bakers made this cheesecake pop.
Cheesecake Pops
Adapted from Sticky, Chewy, Messy, Gooey
Makes 30 – 40 Pops
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
Boiling water as needed
Thirty to forty 8-inch lollipop sticks
1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)2 tablespoons vegetable shortening(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional
Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. 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. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.Refrigerate the pops for up to 24 hours, until ready to serve.

I did not use shortening in my chocolate, instead I made a simple ganache that hardens nicely without the partially hydrogenated oils of shortening.

The kids were excited for lunchbox cheesecake pops.