Rtemis

A Little of This and A Little of That

2010-10-09T20:33:00.011-04:00

I was going through my photo files and found some pics that I thought I'd share. It has been a long time since I've last posted. I miss the blogosphere, but then I'm really enjoying living down town and enjoying the world at large.

Lemon Meringue Tarts and Tartlets

Made for a friends birthday.

Fluffer-Nutter Cookies

Made for a 7th grade school dance.

Whoopie Pies
Made during one of the snowstorms this past winter.

Oatmeal Pumpkin Spiced Cookies with Brown Butter Icing

Made all the time for snacks!

Yule Log

Christmas 2009

Pinapple Upside-Down Bundt and Sunflowers

2010-04-19T10:23:00.010-04:00

A quick comment and then a discussion of sunflowers and cake:

I'm a total slug and I know it. I am just having a hard time sitting at the computer because I'd rather be out and about town. I've also realized that I've been avoiding the computer because I've been getting major headaches while writing. I've finally made an appointment with the eye doctor. Frankly, I'm getting old and will probably need the dreaded reading glasses.

OK, so now onto the more important topic: pineapple upside-down cake. Pineapples, to me, are the sun. We can reach out and touch the sun, enjoy it's sweetness. I make my cake in a bundt pan because I love that it looks like the sun and therefore reminds me of sunflowers. (I also use the small diced pineapple and leave off the horrible unnatural marciano cherries for it is all about the pineapple and the cherries only serve to distract.)

I love sunflowers. They have surrounded me my whole life. The wallpaper in my childhood bedroom was floor to ceiling length sunflowers, which were very 1960's in style.

Ever since I could plant a seed I've grown sunflowers.

And, of course, Vincent Van Gogh's Sunflowers (Fritillaries) are possibly my favorite paintings ever, blue or yellow background, doesn't matter which, I love them all. I even had my boys paint them as part of their "art" lessons when I home schooled. My boys were ages 7 and 9. I framed their paintings and hung them up, still the first thing I see when I leave my bedroom. And, despite their lack of complexity, because they are my children's art and they are sunflowers, the two paintings bring me great joy.

I think about Van Gogh's mental health from time to time and I have to pause at the miracle of his art. I marvel at his ability to walk out of that dark place in which he often found himself and create such bright and joyous works of art. As we all know, his mental illness ultimately claimed his life, but what he left was nothing short of a brilliance that brings, to others, the very happiness that was missing from his life.

If you have the opportunity, go out, plant some sunflowers and enjoy the spectacular blooms. Then, when the seeds are ripe, enjoy watching all the birds that will visit the garden to enjoy the bounty.
And, when it is raining, bake a pineapple upside-down cake and bring a little sunshine into your home.

Pineapple Upside-Down Cake

Topping:
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
2 8oz cans crushed pineapple

Cake:
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of almond flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream

Combine and melt brown sugar and butter in a saucepan on medium heat until sugar dissolves and the mixture is bubbly. Pour mixture into a buttered bundt pan. Drain the pineapples and spread evenly over the sugar mixture.

Preheat oven to 325 degrees. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light and fluffy. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream beating well after each addition. Pour batter in pan.

Bake cake until tester inserted into the center comes out clean, about 45 minutes. Cool cake completely before turning cake onto dish.

Multiple Banana Syndrome

2010-03-05T16:06:00.009-05:00

I made one regular sized loaf.

Here is the mini loaf and one large beer. Unfortunately, we had a lot of beer left over so we had to drink it. Well, some one has to do it. (I'm not a big beer drinker, but I love all these unique flavored beers. Maybe I should try this recipe with a beer infused with clove and cinnamon.)

My freezer has MBS. Multiple Banana Syndrome. I realized an intervention was needed when I opened my freezer the other day and a frozen banana landed on my toe. Unfortunately, I was the one needing the intervention. Some how, over the past 6 months, I've mananged to squirrel away every uneaten banana that had gotten brown spots. (I had no idea how many bananas we didn't eat.) Low and behold I found enough bananas to make, oh, 15 smoothies.

For a few days I've been making vanilla rice milk and banana smoothies. But, alas, I cannot drink that many smoothies. I was in the store purchasing a specialty beer when I saw a "Banana" Bread Beer. I bought it, managed to keep my husband from trying it and used it to make the most delish banana bread I've ever eaten. I made enough to share with neighbors and friends. For now, there is a lot of extra space in the freezer. YES! We have no bananas......

Beer Banana Bread

1 3/4 cup flour

3/4 cup sugar

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup chopped walnuts (optional)

3/4 teaspoon salt

2 large eggs

2 medium bananas, mashed

1/3 cup melted butter

1/4 cup beer

Pre-heat oven to 350 degrees. Lightly grease and flour a bread pan.
In a large bowl sift together the flour, sugar, baking powder, baking soda, walnuts, and salt.
In a medium bowl beat the eggs until foamy. Then, add the bananas, butter and beer.
Combine the two mixtures, blending until dry ingredients are moist. Do not overmix.
Pour the batter into the prepared pan. Bake for 45-50 minutes. Do the toothpick test and if the toothpick comes out clean and the top is golden, the bread is done. Remove from oven and cool on wire rack before removing from pan.
Enjoy!

An Epiphany and Pie

2010-03-01T07:55:00.002-05:00

I never realized how difficult it was to sit back and watch your child, waiting for them to make decisions. It is so stressful. You can lead a horse to water, but you can't make it drink. It is a hard lesson to learn as a parent. Sometimes just waiting is exhausting and a little comfort food can help ease the stress. What is better than a chocolate cream pie! I'll add the recipe tonight.

Meyer Lemons, Snow and I'm Back!

2010-02-08T14:37:00.012-05:00

I guess I should just write that I've been beyond busy. But, then everyone is busy. The truth of the matter is that since I've moved to historic down town Fredericksburg life has changed quite a bit and the change has been for the better.

This is the first year in 15 years that I've not been a stay at home mom; that I haven't had to dread the thought of moving in two years; that I could become a part of a community. My boys are in school, in a small "city" so they can walk to their friends and to school. They are mobile, They have activities and I have a job, friends and a social life. I'm still a military wife, but I will no longer move about the country. I am still a mom, but am no longer a home school mom.

I fear I've been like a child let loose in a candy store. Yes, I've been quite busy with my work schedule and my boys activity schedule. But, my desire to stay home and bake has taken a back seat to my desire to do things about town. Fredericksburg has become my candy store and I've been busy enjoying all it offers.

However, I miss my kitchen and I find I must strike a balance. I need to get back to my blog, my baking and cooking. I have found a path for my future and am striving to walk the path that will lead me to my goal, which will unfold here on this blog as I try recipes and experiment with ideas. Suffice to say, I've been learning about business plans and have started to create my own.

Since Jack Frost has decided to slow things down a bit, I've taken the opportunity to do a little baking. I went to our newly opened Wegman's food store to stock up for the winter storm where I stumbled upon some very nice looking Meyer lemons. Of course, being a lemon head, I had to make a lemon meringue pie. I used Alton Brown's recipe, made a couple adjustments (noted in red) and had myself a delicious pie. (It is both a good thing and a bad thing that no one in my house likes lemon meringue pie. I definitely like having the pie to myself, but my hips rather share:)

Lemon Meringue Pie

Lemon Filling

4 egg yolks (reserve whites for meringue)

1/3 cup corn starch (plus two tablespoons)

1 1/2 cup water

1 1/3 cup sugar

1/4 teaspoon salt

3 tablespoons butter

1/2 cup lemon juice (meyer lemons)

1 tablespoon finely grated lemon zest

1 (9 inch) pre-baked pie shell (I use Martha Stewart's Pate Brisee recipe)

Meringue

4 egg whites

1/4 tsp cream of tartar

2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar. Continue beating until stiff peaks form.

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees

Whisk the egg yolks in medium size mixing bowl. Set asid.

In a medium saucepan, combine cornstarch, water, sugar and salt. Whisk until combined without lumps. Turn heat on medium and stirring frequently bring mixture to a boil. Boil for 1 minute more. (I left on the heat, stirring continuously, until the mixture almost looked like a gelatin)

Remove from heat and add one whiskful at a time, beating contstantly, the hot mixture to the egg yolks.

When completely blended, return mixture to the stove, cook on low, stirring constantly. After about 2 minutes gently stir in the lemon juice and butter until well combined. Keep on heat, stirring continuously, until thick.

Pour mixture into pie shell and top with meringue while the filling is hot. Make sure meringue covers filling and that it goes to the edge of the crust. Bake for 10-12 minutes or until meringue is golden. Remove from oven and cool. Chill for at least an hour before serving.

2010-01-16T10:19:00.007-05:00

So much time has passed. So busy with two teenage boys in sports and a job (outside the home). I will be returning shortly. I'm just doing a little soul searching and thinking of how I would like to proceed with my blog, my cooking and baking, oh, just how to proceed with my life.

Never one to make New Year's Resolutions, after two weeks of mulling it over I find I've actually made some without uttering those dreadful words: My New Year's resolution is..... That is a sure step onto the path of failure. So, I think I'll keep my efforts to change myself to myself and hopefully let them unfold before me and you, as I share on my blog.

I miss reading my favorite blogs! I hope to be back soon. If you've kept a look out for me, I am so very grateful. Thank you!

Once a Month Format Begins

2009-12-01T22:19:00.006-05:00

Pumpkin Tart (Made from real pumpkin! My mother's recipe)

I am no Super Woman, that is for sure. Try as I might, I cannot devote time to my poor neglected blog. Like many of us, my time is stretched to the max. Don't get me wrong, I've been baking, but not in the manner in which I can devote time to the presentation of the dessert. Yes, I am baking for pleasure, but at the same time I have two teenage boys to feed. So, I have been going for baking in bulk, with less costly ingredients.

While I haven't given up on learning more about baking, I have to limit my more daring projects to once a month. I am hoping that I can at least post once a month with something worthy of sharing. It is hard for me to admit to defeat, but alas, my boys and their schedules plus my work schedule require more attention at this time. My boys will be out of the house within 6 years. Off to college and the days of a once a week phone call to mom will begin. So, until that time comes rolling around (and I feel like it is rolling at me like the giant boulder in Indiana Jones). I think I'll enjoy my boys schedule rather than gripe about it. When put that way, admitting defeat isn't all that bad.

See you once a month!

Cookies and Milk

2009-11-14T10:07:00.008-05:00

Cookies and Milk. Synonymous with After School Snack. This is the first year my boys are going to school having been home schooled until this point in time. They are now 13 and 15 years old and eat like 13 and 15 year old growing boys. I've been trying to keep up with the baking, but now that I work I don't get too much time for casual baking. Needless to say, the variety of cookies baked for the all important after school snack has become rather ho-hum. The boys favorite: chocolate chunk cookies of any variety. Granted, these are the ultimate in comfort food. However, they aren't the most interesting.

I recently had a little extra time. Here are the results of that time. I made an apple-spice cookie based on a recipe in the Martha Stewart Baking Handbook. I used a couple different spices to include juniper berries. These are, as my boys said, "different, but good." I made my own apple butter for the centers, which I mixed with cream cheese as well as spreading a thin layer on the cookie. These taste great, but smell even better!

The other cookie is one that I've been making for years. It is my husband's favorite: almond cookie with raspberry jelly. The original recipe is very basic and utilizes chocolate kisses for the centers. I replaced some of the wheat flour with almond flour, made a firm chocolate ganache for the center and made my own raspberry jelly for the topping. Of course, my boys had to weigh in on these. Their opinion: "Good, but would be better if there was more chocolate and less raspberry." They don't care for fruit too much so that doesn't surprise me at all. What isn't better with more chocolate?

Buttermilk Fudge Cake Recipe

2009-10-21T22:46:00.013-04:00

Buttermilk Fudge Cake (Photos in last post)

2 cups sugar
2 cups flour
1/2 cup butter flavored shortening
1 stick butter
1 cup water
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla

In a small saucepan bring to a boil, shortening, butter, water and cocoa.

In a large bowl, blend together the buttermilk eggs, baking soda, vanilla and sugar.

After chocolate mixture has boiled gradually pour into sugar mixture and blend well.

Add the flour while continuing to blend.

Pour mixture into a greased 11x13 inch pan. Bake at 400 degrees for 20 minutes.

Frosting

Boil 1 stick of butter, 4 tablespoons of cocoa, 1 teaspoon vanilla and 6 tablespoons of milk.

Add this mixture to 1 box of powdered sugar (1 pound box). Spread frosting over HOT cake.

Buttermilk Fudge Cake

2009-10-18T22:43:00.014-04:00

Many years ago I went to Colorado with a friend....and our kids. My friend hailed from Littleton. We met in Twenty-nine Palms, California, where both our husbands were stationed, both being Marines. It must have been all the "dry" heat of the Mohave Desert for we had this crazy notion that it would be fun to load up our 4 children, all under the age of 4, and take a two day road trip to Colorado, remaining there for 2 weeks! Yes, two whole weeks at my friend's parent's home in Littleton.

What can I say? Four little ones under the age of 4 does not make for a relaxing trip. One of the things I remember most was a chocolate cake made by my friend's very kind, generous mother.(This women let us stay at her home! As I look back on it, I think she should be canonized. Our visit didn't even phase her. I guess after six kids of her own there wasn't much my kids could do to rattle her.)

This miraculous cake was named, simply, "fudge cake" and it quickly became my vicodin. When eating it I didn't hear my 18 month old wailing from his port-o-crib or my friend's son and daughter fighting over a toy. I just remember that this saint of a woman made the most delicious chocolate cake in her broiler pan. It was no nonsense comfort food. It was true, pioneer style, feed as many as you can with no frills type baking.

I ate so much of that cake it was a wonder I was ever asked to visit again! OK, I felt so guilty about being in this woman's home that I spent a lot of time vacuuming and cleaning as my way of saying "thank you for letting me invade your home with my two toddlers even though you've never met me in your life." Maybe the invitation back had something to do with the clean floors.

Back to the cake: I did manage to wrangle the recipe from my friend's mother. OK, she just gave it to me. But, I could never bring myself to make this cake in a broiler pan. I can say that the thinner the cake and the thicker the icing, the better so I do use a large rectangular pan. I soon found out, however, that this was a sturdy cake that could withstand cutting into shapes and baking in any pan imaginable. (Parchment definitely helps to keep it from sticking, though.)

Originally the cake was served strait from the broiler pan. The icing would be poured over the cake while it was still hot. When the cake cooled enough to cut, it was served. When bringing this cake someplace I use a spring form pan and let the cake cool a bit so that the icing doesn't just run down the sides. I even put a yummy filling in between layers when I'm in the mood. No matter what my mood, though, I always enjoy a piece of this simply delicious comfort food.

Bread Pudding....Ahhhh.

2009-10-12T22:47:00.009-04:00

There was a time when I heard the words "bread pudding" and I would make my how-can-you-eat-that face. There wasn't anything about bread pudding that I found appetizing. Then, this past summer I started working at a little sandwich shop. The owners saw no need to save the ends of the bread. My coworkers and I would throw away end after end of bread. I eventually had enough of this waste. I started saving the ends. But, what to do with them? Well, with my dad visiting and his love of bread pudding, the answer was simple.

I've been making bread pudding since. I've used whatever has been in my pantry, freezer and fridge. I've used bananas, raisins, butterscotch chips, white chocolate chips, rum, apples, etc, etc. To me bread pudding is the ultimate "kitchen sink" of desserts. I just throw in whatever I have laying around. The one in the photo above utilizes apples, butter, milk, dulce de leche (made from condensed milk), cardamon, cinnamon, ginger,nutmeg and a smidgen of lavender.

It was my best to date. Needless to say, the couch potatoes (in the photo below) enjoyed it.

As I hid behind the luxurious potted palm I spotted the ever elusive Sunday afternoon football fans. They roam in packs, sleep on couches and love to scream at televisions whilst shaking their fists. I found them in a bread pudding induced sleep.

Synesthesia

2009-10-05T21:43:00.006-04:00

I never heard the word synesthesia until a few days ago. A family member told me that her son sees the days of the week and the months of the year in color. Huh? She explained that this ability had a name and that name is synesthesia.

Synestesia is a perceptual condition of mixed sensations: a stimulus in one sensory modality (e.g., hearing) involuntarily elicits a sensation/experience in another modality (e.g. vision). Likewise, perception of a form (e.g., a letter) may induce an unusual perception in the same modality (e.g. a color).

I'm sure this "condition" when experienced in a different capacity can be quite disconcerting. I am mindful that this could affect a persons life negatively. But, as it stands, my family member can see mundane things in color and I think it is fantastic. I always loved assigning a color or smell or sound to an inanimate object. I think it is amazing and I understand that some composers or visual artists have this ability.

My relative told me about a man and how synesthesia caused him to only be able to eat certain food combinations because of what he "saw" when he ate. I imagine this is annoying for the man, but I think I would absolutely love if I could "see" my food in different colors or better yet, "hear" my food.

When I was first married, not as crazy busy, I used to play certain music when I cooked certain foods. I just felt better when I was listening to this music and it got me into the mood of whatever I was cooking so, here is a small list of my favorite foods and what song I would assign to them. Feel free to make your own list. It's a lot of fun. It makes little sense at all if you think about it logically. So, go ahead and give it try! (And, remember it isn't about the words of the song, but the sounds.)

Sharp Cheeses: Ode to Joy

Eggplant Parmesan: Love Song (Ofra Haza)

Ice Cream: Dance of the Sugar Plum Fairy

Lemon Meringue Pie: The Wedding Samba

Chili: Yassus (Sheva)

Coffee: The Bongo Song

Hot Bread with Butter: Parla Piu Piano (Patrizio Buanne)

Iced Struesal Coffee Cake: Pictures (Sia)

Pumpkin Pie: Stonecircle (Alchemy)

Cheeseburger: Feeling Alright

This is a teeny tiny list. I love to eat so this list had the potential of going on and on. I probably would have been better off listing foods I disliked and their "song". Raw clams, for example, brings to mind the sound of some one gurgling. Ick! Better to stick with the foods I love.

A Day Late and A Dollar Short

2009-09-29T22:53:00.004-04:00

So the 27th of September was two (almost three) days ago. This was the deadline for the Daring Baker's Challenge for September. I've been more of an absent baker than a daring baker as of late. But, I'm hoping to get back on track. I consider two days late a pretty good start.

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I, (oops), forgot to check what the challenge was until the 28th of September. Whoopsie. Time flies when you are juggling a million things, plus it was Yom Kippor. Needless to say, I took the puff pastry dough I made a couple months ago out of the freezer. The recipe I use is very similar to that of the challenge so I figured I'd save myself a little time. I know, I know. I'll check the challenge reveal promptly on the 1st of October.

I filled my Vols-au-Vent with a most scrumptious lemon mousse. The recipe comes from the Barefoot Contessa, with a few alterations. I saw a recipe for lemon mousse that included beer so I threw in a little hefeweizen beer to give the mousse a little zip. I promise I'll post the recipe soon. Right now I need to take my weary self to bed. Didn't matter how much mousse I ate (ie. sugar) nothing can keep me awake...not even lemon mousse!

I'm Back....I Think?

2009-09-20T23:11:00.007-04:00

Wow! Wow! Wow! What a summer and here it is on the first day of autumn and I'm finally getting my act together! Lots and lots of changes, therefore adjustments for my family, some of which I have written about, but let me recap:

Moved my family into a condo that is 1450 square feet from a 3 story home with well over 2000 square feet.

After staying home (15 years!) and home schooling my boys I got a job. I've been working all summer and while not even close to the culinary experience I would like, this job is a whole lot of fun. Plus, I can walk to work and am home to see my boys off to school and arrive back home when they do.

Which brings me to the biggest change of all: My boys entered school for the first time in their lives. They were home schooled up until this year. JJ is in 9th grade and AP is in 7th grade. The adjustment is, for the most part, smooth, but nevertheless a huge adjustment. All I have to say is this: Advanced Geometry is kicking my butt! (I feel like I need to get a tutor just to help JJ with home work...sheesh.)

I barely remember what my computer looks like. I have hardly had time to check my emails. I am hoping that I can now get into some sort of rhythm and post once a week. I think that is a reasonable goal. I have to admit, I've really missed blogging.

For now I leave you with these mini-cherry pies. Sadly, the photos of these were still in my camera until five minutes ago! (I baked them in July!)

L'Shanah Tovah to all my Jewish friends!!

Product Love: Nest 8 Bowls

2009-07-14T22:51:00.007-04:00

I can honestly say that I try to get to MoMA almost every time I go to NYC. This year I did not get to go. I mentioned it and the reply from my boys: "Maaaahhh, we've gone there like 5o times." Don't you love kids. I think I've actually brought them there about 3 times. Funny thing about that is each time, once they got over themselves, they loved MoMa and had a blast.

I like to look throught the MoMA shop online once in a while and when I did I noticed these fabulous, space saving bowls. I've always liked smartly designed products that reduce the amount of space needed for storage and now that I've down sized into a home half the size of our last one I am reaching obsessive compulsive levels when it comes to form meets function.

Back to the bowls, brilliant, aren't they? I love the colors, the style and the function. Here is the official description:

Nest 8 Bowls

"The ultimate kitchenware collection, this set includes a large non-slip mixing bowl, colander, sieve/strainer, small mixing bowl and four measuring cups that nest for storage. Made of ABS plastic and nylon. Dishwasher safe. Sieve is hand-wash only."

Cost: $60.00 to non-MoMA members

$54.00 to members

A little pricey, but hey, they meet the requirements as they are both stylish and functional. You can't really beat that?!

By the way: if you click the link above "Nest 8 Bowls" and you look at their kitchen products please check out the "Banana Bunkers". I couldn't help laughing. A little juvenile of me, but still funny.

Stone Fruits and Berries Galore

2009-07-09T10:22:00.020-04:00

It's that time of the year again! Fruits are abundant. I happened upon some gorgeous stone fruits, to include peaches, apricots and cherries. While at the farmers market I remembered seeing a recipe for a pie in the Martha Stewart's Baking Handbook. The pie used peaches, apricots and cherries. Perfect! Then, while at the market, I saw the berries. Who can resist the beautiful blueberries and strawberries at the farmers market? I know that I cannot! So, after coming home with a bagful of fruits it was time to bake.

I decided to make tartlets and started with the stone fruits. I opted for pate brisee instead of tart dough. So, basically you could say I made mini-pies. I like Martha's pate brisee recipe, but I love my Secrets of Baking cookbook by Sherry Yard so I used her recipe: Master 3-2-1 Flaky Pie Dough. This pie dough comes out so flaky and light. I basically used Martha's ingredients for the stone fruit tartlet filling, but I just eyeballed everything (Sorry. I'll write out her actual recipe.)

For the berry tartlet I used the same dough and simply filled with vanilla pastry cream, topped with the berries and brushed on a syrup for a little glazed. I used the pastry cream recipe from Secrets of Baking and shot from the hip with the syrup.

Sherry Yard's Master 3-2-1 Flaky Pie Dough

1/2 pound cold, unsalted butter (2 sticks)

2 1/2 cups AP flour

2 tablespoons sugar

1 teaspoon salt

1/2 cup ice water

1/2 teaspoon white wine vinegar or champagne vinegar

Cut the butter into 1-inch pieces and place it in the freezer to chill for 15 minutes.
Sift together the flour and sugar into the bowl of a standing mixer (paddle attachment).
Add the butter and salt. Mix on low speed for about 2 minutes. Stop mixing and by hand pinch flat any large pieces of butter that remain.
Comine the ice water and vinegar in a small bowl. Turn the mixer on low and add the liquid all at once. Mix just until the dough comes together, about 15 seconds.
Remove the dough from the bowl and wrap in plastic wrap. Chill for at least 1 hour.
After properly chilled roll out the dough on a lightly floured surface to desired thickness.

I'll get to the pastry cream recipe soon! As Madeline Kahn, aka Lili Von Shtupp, in Blazing Saddles, sang "I'm tired." Although, Lili's reason for being tired is altogether different from mine!

Blueberry Muffins

2009-06-24T17:24:00.012-04:00

Two reasons for the following muffins:

1. The organic blueberries at the farmers market looked beautiful and my boys have been nagging me for blueberry muffins.

2. I went to visit my Dad in NJ and he l. o. v. e. s. my muffins and breads. These make his comfort food list.

I had a ton of blueberries so I made muffins for the boys, which didn't last more than 24 hours, and I made a blueberry "bread" for my dad because it was easier to transport a loaf rather than muffins. Luckily, I snapped a few photos of the muffins before we left (and before the bottomless pit brothers ate them).

While I was in New Jersey I took my boys to NYC for a walk about town, so to speak. We didn't do anything special, just wondered around and ate really yummy hot dogs from Gray's Papaya and really yummy pizza at Bleeker Street Pizza. I also managed to browse (and drool) through Murray's Cheese...absolutely heavenly!

Having spent 4 days indulging in all my favorite New Jersey and New York comfort foods it is appropriate that I share the blueberry muffins for they are also on my list of comfort food.

Blueberry Muffins

1/2 cup unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh blueberries

1 cup plus 3 tablespoons sugar

2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk

Preheat oven to 350 degrees

Butter a large 6-muffin pan; set aside.

In a bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl toss blueberries in 3 tablespoons sugar until coated.

In the bowl of an electric mixer fitted with the paddle attachment beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined.

Add milk, beating until just combined.

Fold in the blueberries. Divide batter evenly among the prepared muffin cups. (If you'd like, sprinkle Demerara sugar on the tops.)

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes.

For All You Lemonheads: Lemon Cheesecake

2009-06-19T07:07:00.008-04:00

As stated in the last post: Sometimes you get what you need, not what you want. Well, in this case I got what I wanted and that was a lemon cheesecake. Cheesecake can be such a heavy dessert, but when lemon is added it becomes light and summery. The gingersnap cookie crust spices things up nicely.

This recipe is adapted from Martha Stewart’s Baking Handbook:

•6 tablespoons unsalted butter, room temperature (only if using pre-made cookies), plus more for pans
•1 package gingersnaps (crisp) or your own recipe for gingersnap cookies (Two sets of directions follow Step 1-3 depending on whether or not you use pre-made cookies or your own dough.)
•2 1/4 cups sugar
•3 pounds (six 8-ounce packages) cream cheese, room temperature
•1/2 cup all-purpose flour
•1 cup sour cream, room temperature
•1 1/2 teaspoons pure lemon extract (or juice of two lemons, strained)
•5 large eggs

1.Preheat oven to 350 degrees. Butter the sides of a 10-inch spring form pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies in a large bowl. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

2.Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.

3.If using your own cookie dough: Press the dough into the bottom of the pan in an even layer. Freeze for at least 15 minutes.

4.In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and lemon; mix until smooth. Add eggs, one at a time, beating until just combined; do not over mix.

5.Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring form pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.

Lemon Curd Update:

· 8 large egg yolks
· Finely grated zest of 2 lemons
· 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
· 1 cup sugar
· 1/8 teaspoon salt
· 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
2. Stirring constantly until the mixture becomes thick (about 10 minutes).
3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
5. Cover immediately with plastic wrap and refrigerate for a week.

Sometimes You Get What You Need, Not What You Want

2009-06-17T17:44:00.007-04:00

This is the last blog post sans food. I promise a yummy lemon curd cheesecake with gingersnap crust for my next post. I'm back to normal and here is why: I left the University Cafe.

Reasons: (a) They asked me to work for about 4 hours a day. Long and short of it, they wanted me to do all the baking: pastries, cakes, pies, cheesecakes, etc. Not happening in 4 hours a day. (b) They really emphasized cheesecakes and yet no spring form pans! The kitchen supported the line. (c) Not enough money for what they wanted out of me.

So, instead of fretting about it and, as my husband says, throwing good after bad, I decided to leave the University Cafe. I wish them the best of luck and will go in on Saturday mornings for a Cafe Americano.

In that one week I did a lot of soul searching. I was able to rethink some decisions and, suffice to say, I've chosen to walk a different path, but still ending at the same goal. You know what? It feels amazingly peaceful, which comes as a surprise to me. As the Rolling Stones so wisely sing: sometimes you get what you want and not what you need.

Check back in a day or two for the cheesecake... It is going to be yummy!

This Crazy Little Life of Mine

2009-06-11T11:35:00.006-04:00

The title of the post sounds like a song title. But, my life is just a tad crazy of late, starting with the whole moving process back in the beginning of April.

We are moved in, not exactly settled, but about 95% there. I've been busy getting the house together, registering the boys for school, which is a first! There are a lot of changes and challenges with my husband working 5 hours away in North Carolina.

I've also started working outside the home for the first time in many years. There is a new cafe in Fredericksburg. It is called University Cafe. Check out the site. I was hired to do the baking: desserts (cakes, pies, etc) and breakfast items, such as muffins.

The kitchen manager had other ideas. He thought I should make the pizza dough, too. Not only make it, but grill it, which does make a unique crust. Now, if I was hired to work 8 hours a day this might be possible. I was only hired to come in for about 4 hours a day, in the wee hours of the morning, to bake while it was quiet and I had the run of the small kitchen. However, the first three days on the job have been consumed by pizza dough.

Did I mention that I suck at making pizza dough?! Well, not the dough, but the "tossing" part. I guess I could get better with time, but truly, it takes forever...make the dough, portion it out, roll it into balls, toss it, grill it, cool, stack and wrap for later use. The recipe they use makes about 45 rounds. It took a lot of time out of my 4 hours. By the time I was done with the pizza dough the rest of the crew is in and it is much to crowded to bake.

Finally, today, I spoke with the GM and I'm off the pizza dough hook!! (No pun intended.) Tomorrow I can go in and focus on the desserts and morning items...Yay! What am I making? Two cheesecakes, two cakes and two pies. I'll probably have make muffins and cookies, too. Ah, now that is what I'm talking about! A good way to spend 4 hours:)

“AND THERE WAS MUCH REJOICING”

2009-05-31T00:36:00.003-04:00

WOOT WOOT!!!! WOOT WOOT!!!!

After 6 long weeks (4 spent in a hotel) we are finally in our new condo in lovely historic, downtown Fredericksburg!!!!!!

I could go into the details regarding the purchase, but why ruin a perfectly good day.

I'll be back to baking as usual shortly.

Quick Update on the Move

2009-04-15T08:03:00.003-04:00

This is a photo of my new kitchen. There is lots of cabinet space on the other side of the fridge. Not the best photo, but I had to share. It has a gas stove!!! and I love the wood floor. I'm a fan of the galley kitchen so I'm thrilled.

Things have been beyond busy at my house. But, it is well worth it. Since I moved to Virginia 3 years ago I realized that I wanted to live in the historic section of Fredericksburg. It reminds me of home in a lot of ways. It is city life without being too big. We found a tenant for our current home, bought a condo and are moving all within a very short period of time. The condo is about 1000 square feet smaller than my current home so to say I'm downsizing is a gross understatement!

I'm determined to not let my stuff end up in the landfills so I've been sorting carefully, selling furniture and storing garage sale items at my friends for a future sale. (She offered up her garage, which was so generous but I fear with all the stuff I've put in there and will keep putting in there she might think I'm moving in!) I am so happy to be downsizing, so happy I'll be right in downtown Fredericksburg that the craziness of my schedule hasn't flustered me a bit.

We are packing, home schooling, keeping up with sports, practices, games and meets, doing all you need to do to prep for a tenant and to purchase a condo and I still plan on walking in the Avon Walk in Washington DC on May 2-3. If you don't hear from me by May 5th you'll know that my walking buddies had to scrape me off the ground and put me on bed rest! But, honestly...it's all good...no it is all FANTASTIC!

I Start Blog Vacay....Now (Seinfeld Reference)

2009-04-06T22:10:00.004-04:00

I have to post the recipe for these Whoopie Pies as I've had a few requests from friends and just today another from my cousin. (I think I need to be posting another recipe, but just can't remember.) So, before I start my little blog vacation I'll share this recipe.

The Whoopie Pie recipe comes from Tea-Time at the Inn by Gail Greco. I've used this recipe for years. It is really versatile as you can add any flavor extract to dress it up a bit. One note on cooking the "cakes": They cook very fast so I under cook them ever so slightly to keep them moist. If you don't they will stick to the roof of your mouth in the same way those evil Devil Dogs did when I was a kid. I remember having to drink 2-3 glasses of milk to just wash those bad boys down.

WHOOPIE PIES

CAKES
· 1 stick butter, softened
· 1 cup sugar
· 2 cups all-purpose flour
· 1 ½ teaspoons baking soda
· ½ teaspoon salt
· ½ cup cocoa
· 1 egg
· 1 cup milk
· 1 teaspoon vanilla extract

· Preheat oven to 350°.Cream butter and sugar.

· Sift together flour, baking soda, salt and cocoa .

· Add to creamed mixture.

· Add egg, milk and vanilla and mix until smooth.

· Drop by rounded teaspoons onto ungreased cookie sheet.

· Bake for 7 to 9 minutes.

· Cool on waxed paper.

FILLING

· 1 stick butter
· 1 cup confectioners' sugar
· 1 cup marshmallow creme
· 1 teaspoon vanilla extract

· Beat all ingredients together.

· Spread on half the cakes. (It is easier to pipe it on.)

· Top with remaining cakes.

A Little Blog Vacation

2009-04-02T08:52:00.010-04:00

I made these toasted coconut marshmellows for one of the bake sales.

I cannot believe how much I have been doing lately and you would think that I haven't been baking, on the contrary, I have. Fund-raising for the Avon Walk for Breast Cancer has consumed most of my spare time. Bakes sales and most recently the running of a spaghetti and meatball dinner have kept me from blogging.

The bake sales are over and so is the spaghetti dinner. All were a success. (Served over 90 plates in less than 2 hours!) I'm certain I don't want to make another meatball and spaghetti dinner for a very long time.

You'd think I'd have more time to blog. I might get to squeeze a post in every now and again. I'll try to keep up with some reading. But, it is just time for me go on a little blog vacation. My house has been up for rent/sale so that I can move into the old town, historic section of town, which also has the best public schools for my oldest son will go to high school next year. (Yes, the the younger one is going to school, too. He needs to be around children.) It looks like we have a renter and so now we are house hunting, packing and getting ready to move out. Fingers crossed!!

Product Love: Kikkerland

2009-03-27T09:27:00.008-04:00

It has been a while since I declared I was going write a "Product Love" post once or twice a month. I've been meaning to write. Really! Anyhoo, here it is my "Product Love" post:

While in NYC three weeks ago my husband and I were walking about when, mid-conversation, I dashed across a street and into an Anthropologie. That store has a magnetic pulse that pulls me in whenever I'm near one. The sad thing is that I never really splurge on myself. Let's face it, Anthropologie isn't cheap. It isn't super expensive either, but to shop there is a little luxury. Well, my trip to NYC was all about splurging, so what do I buy? A timer! Yup. That's me. I buy a timer, but a very cool timer.

This is a Kikkerland timer, which comes in red, like the one I bought or in yellow, white, light blue or black. I love the style, which is retro/industrial. I has a super strong magnet on the back which enables me to hang it on my fridge or on any other metallic surface. As the hand moves around the timer there is no loud ticking, which is very nice. However, the ring isn't too loud. So, if I'm in the opposite part of the house I use my hold "time bomb" timer since my neighbors can probably hear it. When I'm in the kitchen I use my new favorite Kikkerland timer.

Whoopie Pies, Brownies and A Review

2009-03-23T17:51:00.014-04:00

I'm skipping "Herb It Up Monday" today because I have got to get to that review of Maze, Gordon Ramsay's restaurant, but before I do that let me just mention a couple things:

1. I have tried out my new camera. And, all I have to say is "Whoopie!!!". I took two photos with my Sony Cybershot and they both came out clear. Normally this would take at least 25 shots on crappy camera. I took the photos of two of the items I made for a bake sale: Whoopie Pies and Brownies. I saved a few of each for my men. I will gladly post those recipes tomorrow if you are interested.

2. My Avon Walk for Breast Cancer Team and I had a bake sale this past weekend and it was a huge success. We made $424, split 4 ways. As I've mentioned, we each have to raise $1800. Its daunting, but despite these hard economic times people were beyond generous. I was touched by the generosity of all walks of people who told us to "keep the change". But mostly, I was touched by the number of women who walked by and told their story. "I'm a survivor." or "My sister died from breast cancer." It was a long, exhausting day, but one that left me feeling charged. Oh, and since we were so engrossed in breast cancer discussions, my friend accidentally labeled the banana bread as "Banana Breast". Hmmm....maybe we should call our Spaghetti and Meatball Dinner the "Spaghetti and Boobs Dinner". (Interested in donating? Click here.)

OK, so on to the really good stuff. I've been promising to talk about my experience at Maze, Gordon Ramsay's casual dining experience at The London in NYC. It is probably best if I start at the beginning:

My husband and I walked in and were immediately greeted by the hostess, who sat us promptly and was very cordial. After we were seated Server #1 asked what kind of water we'd like. "Is this a trick question?" Tap, Sparkling, Ice Water. I'm not sure, but there may have been another choice. Hmmm...NYC tap water. I think I'll pass. Even under Chef Ramsay's scrutiny, I'd not take my chances there.

We were given a wine menu by the sommelier. We decided on a bottle of Rosé, which was $50 and probably considered the dish-water of that menu as there were bottles of wine which cost in the thousands. One in particular was $11,000. But, true to Chef Ramsay's desire to provide a good dining experience no matter what is chosen from the menu the $50 bottle of Rosé was wonderful to our novice palates.

Next, the waiter, who was dressed in a business suit, explained the menu. He was dressed, according to my husband, in a better suit than his own. A little tangent here: The waiter was clearly a metro sexual and my husband is a Marine. My Marine looks fit and trim and sharp in anything he wears. It was funny that my husband said that he didn't look like he fit in with the crowd. I said, "What do you think gave it away? Your high and tight haircut or the fact that the word 'Marine' is practically etched in your chiseled face?"

Back to the menu. We decided to go with the Chef's menu, which varied from what is currently listed on the website. We made that decision so that we could taste as much as possible. For our first course we enjoyed a lobster bisque that was marvelously smooth. The presentation was what one expects when you eat at Chef Ramsay's restaurant. (I was going to take notes about the meal, but I thought it would have dampened the whole experience. So, I don't recall the components of each dish. My memory only worsened as I drank more wine.)

The second course was venison carpaccio. Now, as you well know, carpaccio is raw meat. I've been a practicing vegetarian for a year. I've fallen off the wagon a few times and this was one of them. I forced myself to get over the raw meat factor and enjoy the experience to the fullest. And, let me tell you this. I had no idea I was eating carpaccio. It was a flavor explosion ala Ratatouille. And, again, the presentation was impeccable.

The third course was sautéed sea scallops. Cooked to perfection and very light. Presentation wise, this was probably the least eye catching.

Let me take a moment to tell you that the courses arrived about 20-25 minutes apart and the entire time the staff was attentive. The sommelier made sure our glasses remained appropriately full. Server #1 refilled water glasses, served the bread and cleared the dishes. (I guess you could say he was a bus boy, but so much classier.) And, our waiter was amazingly helpful with our questions without being condescending. There wasn't a hint of snobbery, which was something that had concerned us.

The fourth course was a fillet of beef that absolutely melted in your mouth like butter. It made me want to throw out all my vegetables and become a meatatarian. My husband and I looked at each other, knowing we wanted to inhale this course, but we took our time, savoring every bite. Presentation? What presentation? I was too busy savoring each morsal to give it a thought. It could have been served on a bread charger from the 1500's and it wouldn't have mattered.

Finally, the fifth course, the one I'd been waiting for and I was becoming dangerously full! We had the Valrhona chocolate fondant with the sea salt and caramel ice cream. What do I need to say about Valrhona fondant? It speaks for itself. Now, the ice cream, well, here is my only critique: It had a bit too much salt. I had a hard time enjoying the caramel which was fighting to get in front of the salt. Nevertheless, the ice cream was smooth and creamy and still a perfect match for the fondant. A comment about the coffee and attention to detail: the creamer was warmed! It is a pet peeve of my husbands that when adding creamer the temperature of the coffee is altered. We were delighted when we felt the warmth of the creamer pitcher.

Our waiter, being ever attentive, overheard us talking about our 15th wedding anniversary. He surprised us with a beautifully simple plate that had "congratulations" written on it in chocolate, a scoop of strawberry sorbet and a candle inserted in the sorbet. It was a perfect ending to a perfect meal.

Kouign Amans

2009-03-18T14:11:00.006-04:00

I still haven't had time to read the manual for my new camera and, for once in my life, I'm determined to read the manual before I use it, not after I get myself into trouble and need help to figure out what I did wrong. Maybe the reading will get done when I'm at a swim meet this weekend. So, this photo is from crappy camera, which is suffering from a slow death. I mention this because the kouign amans looked so buttery, so melt-in-your-mouth yummy that the photo doesn't do justice.

As I've written in an older post, I've been baking like a mad women. I've been sending all baked items to work with my husband so that he could do a little fundraising for me since I'm doing the Avon Walk. The first week I went heavy on the cookies. My Marine said that some breakfast items would be good, too. Since I loathe making muffins, which has absolutely no logical reasoning other than I hate cleaning the muffin pans (even when they are lined), I decided that I needed to bake a variety of items. I made muffins, but also, I made coffee cakes, Madeleines, cookies and kouign amans.

The kouign amans were a first for me. But, I saw the recipe and thought, "What better than buttery, flaky, sugary kouign amans with a hot cup of "Joe"?" I had a hard time keeping them out of the mouths of the men in the house. I kept yelling, "You're eating my profits!" I have to admit, I had a hard time resisting as well. They really are sinfully good.

I highly recommend you try making these. You'll need two days if you don't want to make yourself nuts, but the recipe is beyond easy and the rewards are great. The recipe I used came from Martha Stewart's Baking Handbook. Confession: Martha is my go-to for recipes. If I'm trying something new and I can find it in her book I use it. I have not had one bad experience with the recipes. If there is anything that makes me nuts is when I put the time, effort and ingredients into something new, only to see it fail because the recipe is lacking. I have never had that happen with Martha's book.

A side note: I'll be writing my review of Gordon Ramsay's Maze soon. I have so much to say! I don't know where to begin.

Herb It Up Monday: Tamarind (Not Really an Herb)

2009-03-16T09:23:00.000-04:00

When we lived in the Mohave Desert for 5 years I used to love to listen to the wind blow through the Tamarind trees. Some found the sound eerie, but I found it replaced the comforting sound of rain, which I missed terribly. While listening to the wind in the trees I had no idea that tamarind could be used for culinary purposes.

Photos found on Wikipedia.

Tamarind has a distant relationship to Carob. The tamarind is native to tropical Africa. At some point, it was brought to India, but that was so long ago that most think of it as native to India. During the sixteenth century, it was introduced into America and today is widely grown in Mexico.

Tamarinds are slow-growing, long-lived, evergreen trees that under best conditions can grow 80 feet high. However, in Southern California it seldom reaches more than 15 to 25 ft. in height. The tamarinds in my part of California were much larger even though we were in the desert and not in optimum conditions. I attribute this to the fact that we had a "long green line", going miles, that had rich foliage due to the fact that the "line" was a fault line. Yes, I lived next to a fault line. The fun never ends with the military.

According to Wikipedia, which has most of the same information as other sources I've read: "the fruit pulp from the Tamarind is edible. The hard green pulp of a young fruit is sour and acidic and is often used as a component of savory dishes. The ripened fruit is less sour and somewhat sweeter. It is used in desserts and sweetened drinks, or as a snack. In Thailand, there is a carefully cultivated sweet variety with little to no tartness grown specifically to be eaten as a fresh fruit. They also eat it preserved in sugar sometimes with chili as a candy.It is used in both Asian and Latin American cuisines and is also an important ingredient in Imli Chutney, a spicy North Indian condiment; Pulusu, a sauce from Andhra Pradesh, India; Worcestershire sauce; HP sauce; and the Jamaican-produced Pickapeppa sauce.

Tamarind is used extensively in Tamil Nadu and Andhra Pradesh cuisines, where it is used to prepare Rasam, Sambhar, Puliyogare and Vatha Kuzhambu. It is also used in various types of chutneys as a flavouring agent. The tender pods and flowers are also pickled and used as a side dish."

As for medicinal properties, tamarind has many. (Again, I'm not a doctor, so please seek out a holistic practitioner before using tamarind.) Tamarind is considered a mild laxative and digestive. It is used to treat bronchial disorders and gargling with tamarind water is recommended for a sore throat. It is antiseptic, used in eye-baths and for the treatment of ulcers. It is highly acidic and therefore good for fighting fevers.

If you want to try tamarind I suggest reading an article I found on Thai Food and Travel. It has a lot of good information. If you are looking to buy tamarind it can be purchased in most Mexican grocery stores, Asian and Indian markets as well as health food stores.

Stand by: in the next day or two I'll have a review of my Maze dining experience and my first product for "product" love. Maybe I'll have a chance to actually read my camera manual and take a photo or two of all the baked goods I've been making for the Avon Walk bake sale.

Birthday, Anniversary and Lots of Baking

2009-03-11T09:44:00.010-04:00

I've been such a bad blogger of late. What have I been doing? Well, I've been working on a few fundraisers for the Avon Walk: shopping and cooking for a spaghetti dinner, "writing" a recipe book to sell, baking massive amounts of cookies and muffins for my husband to sell at work.

I recieved, for my 40th (gasp) birthday this past week, a Sony Cybershot. My dear husband bought me the camera, but I have been baking like a mad woman so I have not had time to even take a photo with my old camera much less read the manual for the new one.

What have I been baking? Well, it seems Marines like sweets: cinnamon sugar muffins (seem to be popular), brown sugar cookies with white chocolate chips, chocolate sandwich cookies (aka homemade oreos), peanut butter sandwich cookies, ginger cookies, cheesecake cookies, chocolate chocolate chip cookies. That's just to name a few items on the baking list! I'm lucky I have a supportive family and a lot of hungry Marines to give so charitably to the cause.

Now, for the big event, as if turning the big 4-0 isn't enough. It is my 15th wedding anniversary this week. My husband and I are squeezing in a quick trip to NYC tomorrow. My wonderful Marine made reservations at Maze, by Gordon Ramsay, at The London!! WoooHooo!!! We are staying at a lovely hotel as well. I'm thrilled.

I think I should be up to speed next week, back on track with Herb It Up Monday and photos of all the items I've been baking. I hope (read "hope" as have the best of intentions, but who knows what is going to pop up on the schedule) to throw in a few extra articles; product love and a focus on a fabulous blog. And, of course, my personal review of Maze!

The "Pats" Continued: Paté Feuillette

2009-03-05T22:33:00.018-05:00

Just prior to the ten days of flu (BF: Before Flu), I taught the boys how to make pâte feuilletée. It was the last of the "Pats" as the boys call them. I've taught them how to make pâte brisée, pâte à choux and finally, the most challenging, pâte feuilletée.

It took us a few days to make. The key to baking with the young people is to break up long projects so that they don't become impatient and bored. With the nature of pâte feuilletée and the amount of chilling the dough needs between folding I figured that taking about 4-5 days to make the dough would work out well. And, it did! The boys did a bang up job and the dough came out magnificent! The final product: Napoleons. The boys' "text book" for baking has been Martha Stewart's Baking Handbook. We used her recipe for the pâte feuilletée and for the Napoleons.

This photo is out of sequence, but I had to add it. Baker #1 aka, The Swimmer, was concentrating so hard. Unfortunately, unbeknownst to me on this day, Baker #2, The Keeper, was suffering from the first day of the flu. He was laying on the couch with a fever.

The bakers are measuring so that each folding be as precise as possible. I can tell by the smirk on my Swimmer's face that he'd like to bop his brother with that rolling pin.

The "package". Calling the dough, "the package", earned coolness points. It sounded very 007ish.

More rolling and measuring.

The boys didn't roll the dough quite as thin as it should have been for the Napolean layers, but it still looked fantastic. I told them to keep rolling, but I think, after 5 days of working with the dough they fizzled. They were disappointed in the thickness, but it proved a point: follow through to the end.

Despite it's think layers, it was flakey and delicious..so buttery!

February's Daring Baker's Challenge: For the Love of Chocolate: Valentino with Cardamom Honey Ice Cream

2009-02-28T11:43:00.013-05:00

The name Valentino brings to mind romance and drama. So, of course this is the perfect challenge for the month of February, the month of St. Valentine's Day. However, I thought immediately of Rudolph Valentino when I saw the name of this month's challenge. The sophisticated and dashing star of days gone by who was once known as "The Great Lover". The star of films such as "Camille" and "The Son of the Sheik", Rudolph Valentino is shear romance. Silent films did not hinder his ability to reach an audience, making the women sigh and the men wish they could mimic his rich and lusty lifestyle.

The Valentino is a cake that is rich in texture and in order to create a passion, a heat to go with it I took the liberty of adding chili peppers to flavor the cake. Mama Mia! Did it come out good! Spicy, rich and luxurious, everything you might expect if you were transported back in time and were draped in the arms of Rudolph Valentino himself. I served it with a scoop of homemade cardamom/honey ice cream and a thin chocolate ganache drizzled over the cake.

Not to leave the drama out of this dessert, I made it while my boys and I had the flu! (Cue me, flinging my head back with the back of my hand on my forehead, eye lashes fluttering, sighing, "Oh, Rudolph...I just had to do it! For the love of chocolate....", as I pass out on my kitchen floor.)

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) ( grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
1 red chili pepper, halved and seeds removed

Put chocolate and butter and both halves of chili peppers 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. Remove chili peppers after removing chocolate from heat. Discard peppers.
While your chocolate butter mixture is cooling butter your pan and line with a parchment circle then butter the parchment.
Separate the egg yolks from the egg whites and put into two medium/large bowls.
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).
With the same beater beat the egg yolks together.
Add the egg yolks to the cooled chocolate.
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.
Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
Bake for 25 minutes 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.
Cool cake on a rack for 10 minutes then unmold.

Murphys Cardamom Honey Ice Cream (Recipe from Ice Cream Ireland)

1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups(266ml) Milk
2 tbs. (10g) Ground Cardamom
3 tbs. (65g) Honey

Beat the sugar and egg yolks together until thick and pale yellow
Bring the milk to a simmer.
Beat the milk into the eggs and sugar in a slow stream.
Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
Stir in the honey and cardamom.
Refrigerate over night.
Pass the mix through a fine sieve to remove the cardamom bits.
Whip the cream.
Gently fold in the custard.
Freeze using a domestic ice cream machine, or cover and place in the freezer.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We 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.

Deep Dish Pasta Pie with Mushrooms and Peas

2009-02-20T13:36:00.008-05:00

I have a cookbook called Ebraica, Flavors of the Italian Jewish Kitchen by Joyce Goldstein. It is a favorite of mine. Goldstein is a Jewish woman who loves Italian food. I am an Sicilian American who converted to Judaism. So, I feel I relate to this author and her recipes.

I've been wanting to make the deep dish pasta pie for quite some time. I always thought my family would not like it, but alas, they did enjoy the Pasticcio di Maccheroni con Funghi e Pieselli. It sounds a bit more intriguing when said in Italian, but it isn't a glamorous recipe. It is a hardy, delicious meal for a cold night. My only complaint was that it came out a bit dry, which I will remedy the next time it is made. However, the dough was amazing! I loved the way it felt...so silky. I'm a tactile person and I can't resist a silky smooth dough. And, this dough was luxurious.

As for the photos, well, I didn't think this would be photo worthy so I made it and snapped the pictures at night. I took the pie out of the oven and said, "Wow!" So, the pictures of the whole pie didn't come out so well. Steam has a way of doing that to the photo. It's hard to get good pics when you are getting dinner on the table, getting kids ready to go to their practices and cleaning up the kitchen. Next time, I'll make sure to get a good shot of the whole pie, which is beautiful.

My blogging has all but come to a halt and here is why:

I will be away for three days this weekend, at a swim meet. My soccer player starts spring season (yes, spring...um, it's 35 degrees right now) this week which means 4 practices a week if not more.

I'm training for the Avon Walk for Breast Cancer (39 miles in May!) and I'm busy fundraising for it. If you want to make a donation, click here. I'd be most appreciative. I have to raise $1800. I'm working on a recipe book (almost done!) for fundraising: Cook for the Cure. And, my team, the Hot Pink Amigas, is having a spaghetti dinner...lots of prep for that. Not to mention, the upcoming bake sales. Plus, I've had some other work come my way, which is time consuming in and of itself, not to mention really frustrating.

Why do I even have time to write at this moment, well, my boys have caught whatever wonderful germ has been going around. They are sick and sleeping. Normally they do lessons despite being sick. I mean they are at home anyway, right? But, they are so incredibly tired. I'm letting them sleep. Going on 14 hours now. The Rip Van Winkle Brothers.

So, I apologize if I've fallen behind in my reading of all my favorite blogs. I'm maxed to the limit and I think my head is going to explode. I will catch up with everyone soon, I hope:) The big question: Will I get the Daring Baker's Challenge done in time for the reveal date! Eeeek!

Herb It Up Monday: Beebalm

2009-02-16T22:00:00.003-05:00

Since my husband is in the USMC we move a lot. I have this peculiar little habit of digging up my garden and bringing it with me. My husband used to protest, but alas, after nearly 15 years of marriage he has given up. Yes, a Marine, beaten by the only person who can be more stubborn, his wife. Over the years I have had to leave some plants behind just because of the time of year we moved or space limitations. One such plant was bee balm.

How I loved my bee balm. It had pretty flowers and smelled wonderful in potpourri, but I never cooked with it. I think I will have to buy myself another plant because bee balm has a wonderful, mellow citrus flavor. Fresh leaves can be added to tea or salads. Even the flower can be included in salads. It seasons pork, meat sausages and curries very nicely. It also works well with fruits such as strawberries, apples and melons, not to mention oranges.

Bee Balm is a perennial herb native to Eastern North America. It grows in dry thickets, clearings and woodland edges. Bee Balm has showy, red, pink, or lilac flowers in large heads or whorls of about 20-50 flowers at the top of the branching stem. It grows to 3-4 feet.

It was discovered in Oswego, New York, which is named after the Otsego Native American tribe that lived in the area. They brewed bee balm tea. The American colonists learned of this tea and would drink it in place of black tea during the period of the Boston Tea Party.

Bee balm was recognized by the Native Americans for it's medicinal properties. And, soon, of course, the colonists valued it as a curative. Today, bee balm leaves, flowers and stems are used in alternative medicine as an antiseptic, diuretic and stimulant. An infusion is used internally in the treatment of colds, catarrh, headaches, and gastric disorders, to reduce low fevers and soothe sore throat, to relieve flatulence, nausea, menstrual pain, and insomnia. Steam inhalation of the plant can be used for sore throat. It can be used externally in the treatment of skin infections. (I'm not a doctor so if you are interested in herbal remedies please find yourself a practitioner of Naturothopy.)

Bee balm is an herb worth growing, which by the way is quite easy. It isn't' fussy. Bee balm will grow in many different soils and light conditions. But, it does best in a sunny location or part day shade, in soil that holds moisture well.

Go out and buy yourself a bee balm plant. You'll love it for it's versatility. It is aromatic, medicinal, ornamental and a delightful addition to your culinary herb "cabinet".

Mousse Sightings

2009-02-14T21:38:00.010-05:00

I love mousse. My family loves mousse. And, once in a while we have a mousse sighting. I don't make it often, which makes it even more of a treat. I have three men and they all have different tastes. How do you please all three? Well, you make three different kinds of mousse, of course. Good thing I'm not picky. I'll eat anyone of the three!

One of the cookbooks that I continually return to is The Secrets of Baking by Sherry Yard. I find her recipes true and reliable. All three mousse variations come from her book. I simply added pureed raspberries and a little Chambord to the dark chocolate. The milk chocolate was left pure and the white chocolate had orange zest plus Gran Marnier added to it.

If you'd like these recipes I'd be more than happy to post. Please let me know in the comment section.

Peanut Cookies and a Special Fortune Cookie

2009-02-10T12:44:00.007-05:00

My boys and I made these traditional Chinese New Year Peanut Cookies on the Chinese New Year, but I've been so busy that I am just now posting about them. We have made them a couple times since the New Year because of their melt-in-your-mouth quality. I found this recipe at A Table For Two. The only thing that I did differently was the addition of demerara sugar sprinkled on the cookie after I coated it with egg white. Warning...these go down too smoothly and having one too many is a distinct possibility.

I received this adorable fortune cookie in the mail. It was a gift sent to me by Michelle, at Cicada Studio. As you might already know, she has been my friend for 35 years (wow!). She has always been so supportive of me and lately, she knows I need it more than ever. I am so grateful to have her in my life. This cookie is porcelain and does not open to show an actual fortune, but I don't need one. I already know what it would say: "You have been blessed with a dear friend."

Angelica

2009-02-09T08:31:00.010-05:00

Angelica picture found on Wikipedia

Wow. Can't believe another Monday has rolled around. I have three baked items ready to go for post, but since it is Herb It Up Monday again I will write about a very little known about, herb: Angelica.

Angelica is native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland. It resembles celery and has a similar, but stronger, smell. It is rather tall for an herb and can grow between 6 and 8 inches in height. Angelica is sometimes called Wild Celery. It grows near the sea and streams, in marshes, swamps and other very moist areas.

Angelica has found its ways into folk lore with stories of magical healing powers. It was supposed to act as a deterrent to evil spirits and it was made into "Carmelite Water", which was taken to ward off the poisons and spells of witches.

One legend tells of a monk,who during the great plague in Europe, was visited by an angel. The angel told him that angelica could cure the plague. The "cure" was a mixture of nutmeg, treacle, and angelica water. This was to be taken twice a day. Over the centuries angelica found its way into many "medicines". Today it is used to treat digestive and bronchial problems. My Disclaimer: I'm not a doctor so if you are interested in herbal remedies please find yourself a practitioner of Naturothopy.

The common variety used for culinary purposes is called garden angelica or simply angelica. It has a sweet and hardy flavor, like strong celery, that is favored by those who like licorice.

Fresh angelica leaves can be added to salads, soups (both sweet and savory), fish and meat dishes. Add to sour fruit to neutralize acidity. Dried and ground leaves can be added to desserts and pastries. You can also use the dried, ground root, which has a stronger flavor than the leaves. Use it to season breads, cakes, muffins and cookies. I've even read that the roots are used to make bread in Norway. I need to do more research about that because it sounds very interesting.

The stems, however, are the most prized part of angelica. The stems are sugared and colored and used extensively in decorating cakes and desserts. In Iceland the stems and roots are eaten raw with butter. The root and seeds are used to flavor Benedictine and Chartreuse. Angelica is also used to flavor certain brands of gin and vermouth.

This herb is not a normal, household herb in North America. Not once have I been offered an angelica cookie. It is easy to see why it has fallen through the cracks as anise has out shined it in this country. Ask any foodie if they have heard of anise and they will say, of course. Ask them about angelica and you may get a quizzical look. Give angelica a try: Add it to your garden as it is a beautiful herb or look for it at specialty shops or online.

UPDATE: Here is more information about appearance and cultivation.

Angelica has purplish stems and tiny white/greenish flowers that form small globes, forming a larger "globe" on one stem.
Angelica likes moist areas. The best way to grow is by seed. DO NOT cover the seeds when sowing. They need light to germinate. Plant in a seed bed (One of those little plastic greenhouses is ideal. They are covered, so retain moisture, important because the seed is exposed, not covered in dirt.)
When the seedling has 4-6 leaves it can be transplanted to the permanent garden, which must be moist, yet have well drained soil and is partially shaded. It also prefers fertile, slightly acidic soil.
Angelica dies after flowering and producing one crop of seeds. Flowering and seed production occur in the 2nd or 3rd year. It is self-sowing.
Harvest roots in the fall of the first year. Harvest stems and leaves in the spring of the second year and seeds when they are ripe.

Avon Walk

2009-02-04T23:02:00.025-05:00

Dear Friends,

Recently I was asked to join a friend for the Avon Walk. I immediately said, "Sure!!" My son's violin teacher was diagnosed this fall and is now undergoing chemotherapy. She continues to teach and is remarkably strong. I am walking as a way to show my support and to honor her strength and courage.

I am reaching out to you for help. Please support this cause by donating. Simply go to My Personal Page and click the Donate Now button. It is that easy.

Thank you from the bottom of my heart,

Camille

Cardamon

2009-02-02T19:05:00.015-05:00

Picture found on Wikipedia.

I thought that Mondays would be the day for my Spice and Herb posts since Mondays can use all the flavor they can get. Before I get into the first item, let me clarify the meaning of spice and herb.

I looked for the definitions on Websters Online, figuring they would provide good definitions and because I didn't feel like getting off my rear and lugging out the big ol' red Websters dictionary.

Spice (noun)
1. Aromatic substances of vegetable origin used as a preservative.
2. Any of a variety of pungent aromatic vegetable substances used for flavoring food.
3. The property of being seasoned with spice and so highly flavored.

Spice (verb)
1. Make more interesting or flavorful, either in the literal or in a metaphorical sense
2. Add herbs or spices to.

Herb (noun)
1. A plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests.
2. Aromatic potherb used in cookery for its savory qualities.

Herb (verb)
Sorry, no "herbing" will be allowed. Not an action word. However the word "herb" is a capitonym, meaning it has a different meaning when it is capitalized. Kind of like Polish (as in making good paczki) and polish (as in the reason why I don't ever want real silverware). So, when you write a recipe and use the word "herb", unless it is at the beginning of a sentence, no capitalization. Of course, if you want to add an"illustrious warrior" to your meal, because Herb is short for Herbert which is old Germanic for "illustrious warrior" then write it with a capital "H".

This whole spice/herb thing can become a dangerous venture for me. Once I start researching I just keep going and going. I'm like a little kid, hopping from rock to rock, just following my whims. Some days I may have to real myself in...like now.

OK, so I was going to start with the letter "a" and do this whole spice and herb education logically, but that just wouldn't be very Pisces of me. So, I'm starting with one that Michelle, at Cicada Studio, suggested:

Cardamon:

Basic Information: Cardamom is an herb and comes from the ginger family Zingiberaceae. It is a perennial and is difficult to grow, which is why it is expensive. It is native to East India and is a key ingredient in curry powder. It is used around the world from Scandinavia to the Middle East to Africa to America.

Medicinal Information: At one time it was used for medicinal purpose and because it is in the ginger family, like cinnamon and ginger itself, it shares the elements that make all these herbs stimulants. Chewing on the leaves was said freshen breath, help with indigestion and, get this, relieve gas. (You can now throw out your Beano and buy some cardamon instead.) But, I'm not a doctor so if you are interested in herbal remedies please find yourself a practitioner of Naturothopy. This disclaimer will be found in all future posts.

Culinary Information: Cardamon is said to have a lighter ginger flavor. For a more detailed description I'll refer to all recipes: cardamon has a grapefruit-like, floral, soapy flavor containing some green/woody notes. It has a menthol undertone and is similar to ginger.

It, like ginger, can be used in both sweet and savory recipes. It goes well with sweet potatoes, pastries, duck, pork, coffee, just to name a few items. It also blends well with coriander seed and cumin. There are three different types of Cardamon: green, white and black

Green cardamom is preferred in India. This kind of cardamom has been picked while still immature and sun dried to preserve its bright green color. Green cardamom pods are harder to find and more expensive. They retain aroma and flavor longer. This premium form of cardamom is the best form to use.

White Cardamom can be found in the United States and Europe that has been bleached. What is it with us...bleached sugar, flour, blonde's...when will the bleaching end?! It is often used in baking and some desserts because its color helps keeps light colored desserts, well, light. I for one don't mind a little color. I'll have cardamon, hold the bleach please.

Black cardamom comes from the seeds of closely related herb, but is not a good substitute for the real thing. It is an ingredient used in some African cooking.

For a wide variety of recipes using cardamon click here for a list at epicurean.com.

January Daring Baker's Challenge : Honey Almond Fortune Tuiles with Green Tea Ginger Ice Cream

2009-01-29T21:23:00.016-05:00

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.

I took a quick peek at the challenge in the beginning of January, But, because life has a way of happening and happening, and...well you get the point. I didn't give it much thought nor did I print it out, that is until this week. When I finally printed out the recipes I learned that "The Dutch traditionally made this batter and used it to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on." I've never made tuiles so this would be fun.

I began thinking about what my twist would be. Nothing was popping until I was baking with my boys. This week they decided that our baking project would be peanut cookies, which are a tradition for Chinese New Year. (I'll post those cookies next.) The new year, the year of the ox, was celebrated on January 26, 2009. And as my boys and I made the cookies I was inspired. Why not make fortune cookie shaped tuiles and serve them with green tea ice cream?! I noticed that the tuiles recipe was similar to fortune cookie recipes, really similar, so why not?

I tweaked my idea and came up with my version of the January Daring Bakers Challenge: Honey Almond Fortune Tuiles served with Green Tea Ginger Ice Cream.

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 sugar (used ¼ cup sugar and ¼ cup honey)1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract) (used dash of vanilla and dash of almond)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice (omitted)

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). I did not put it in the fridge. It worked out better for me.

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. I used the back of my baking sheet. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Obviously I did not make butterflies. Here is the method I used for the fortune cookies: Pipe half dollar sized circles onto buttered parchment paper. Maximum of 4 to a baking sheet. Spread the batter using an offset metal spatula spread the batter like a half moon. Turn the baking sheet and repeat, creating a circle.

Bake 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. Or, place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

Quickly place the fortune on the cookie. Fold in half. Place the folded edge across the rim of a bowl or cup. Pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin to hold their shape until firm.

Green Tea Ginger Ice Cream (Found on Food Rockz, who found it on Ice Cream Ireland. Both blogs worthy of your time should you be curious.)

Murphy's Green Tea and Ginger Ice Cream
Ingredients:
130g sugar
5 egg yolks 240 ml cream
250 ml milk
2 tablespoon green tea leaves (4 bags)
60 g crystallized ginger
1 tablespoon honey

What to do:

Heat the milk to a low simmer over medium heat. Add the tea and honey and maintain at a simmer over low heat for about 10 minutes. Remove from the heat and remove the tea bags. Beat the sugar and egg yolks together until thick and pale yellow. Beat the milky tea into the eggs and sugar in a slow stream. Pour the mixture back into the pan and place over low heat. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs! Immediately remove from the heat. Transfer the custard into a small container, cover, and refrigerate until cool (5C). Chop the crystallized ginger into small pieces. Whip the cream until it has doubled in volume (you should have soft peaks - don’t over-whip). Fold the cream (gently stir) into the custard. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals. Add the ginger once the ice cream has become semi-solid. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid. Yield: 8 servings

I made one lonely little cigar shaped tuile and filled with the green tea-ginger ice cream. I ate it promplty after taking the photo! Yummy!

Cream Puffs

2009-01-24T22:53:00.011-05:00

First: Still can't make up my mind on how to spend my Williams-Sonoma "money". But, I've narrowed it down a bit. I think I should have a decision made sometime this week!

Now, on to the subject matter of this post: In the previous post I mentioned that I made cream puffs. And, miraculously I managed to keep a few out of the mouths of my hungry boys long enough to take a few photos. I also mentioned some other items I'd been baking. Well, it isn't entirely true. I haven't been the only one baking them. I have had help. My boys have been learning how to bake.

I divide our school year into a rough three semesters. We started a new semester after the holidays and instead of art "classes" we are having baking lessons. I think the boys had enough painting, drawing, sculpting and crafting for a while. It was when one of them sighed heavily and said, "Didn't we already work with clay? Do we really have to do it again."

I told them on the first day back to lessons that we were going to be baking in lieu of art. Cheers all around (as imagined they thought it would be one week after another of brownies and chocolate chip cookies). Nay. Nay. We have been tackling some bigger baking projects.

I decided to use Martha Stewart's Baking Handbook as it has good photos and easy to follow directions. We have baked cakes, cookies (I buckled), pies and quiches. The pies and quiches were the boys first introduction to, what they now call, one of the "Pats". They know how and can say pâte brisée properly. But, for whatever reason, only known to 12 and 14 year old boys, they choose to say "pat" with the short "a" sound.

Last week I announced that we were going to bake pâte à choux. "What is that?!" exclaims one of them. The other says, "Didn't we already make a 'pat'? There are more?!" I have to show them the definition of pâte. They both grunt a bit as they listen and then the comments "Do we have to roll this one? I didn't like doing that. Is it hard? How many days is this going to take?" You get the drift. The boys are now becoming leery of baking lessons. (But they certainly don't mind eating what they bake!)

I explain to them what pâte à choux is used for, which just happens to be their favorite pastry: cream puffs and eclairs. They are on board for this project, which is a good thing. Have you ever tried to bake with two reluctant bakers? Not fun. They lose focus, sing, dance, forget if they put the baking powder in the bowl, etc. So, it is good that they are excited about this project. In the end, I have to say, they did exceptionally well despite the fact that I had to assist a little more than previous projects. They also liked watching the dough bake and poof....they get that from me. This project was a success!

When one of them said, "That wasn't too bad." I didn't have the heart to tell them what is in store for next week. Pâte feuilletée. That could be interesting!

Despite using Martha Stewart's Baking Handbook for our other projects, I chose to use Sherry Yard's The Secrets of Baking. I use the recipe from this book when making any pâte à choux based dessert. It is a fantastic recipe. Plus I love the basic pastry cream because of the orange zest used in flavoring it. Orange flavored cream, dark chocolate, puff pastry...what's not to like. I will scan the recipes within the next few days.

Williams-Sonoma: What Would You Buy?

2009-01-22T11:04:00.008-05:00

I've been baking, but just your average fair. A couple pies, cookies, a quiche and cream puffs (The cream puffs might get posted depending on my ability to take a photo before they are eaten.) Time is short these days and to be honest it is hard to keep food around for long with two growing boys.

In light of my lack of baked goods to share, I have a question. What would you buy if you had $100 worth of gift cards for Williams-Sonoma? I was given this gift during the holidays. I have been flip-flopping for a month. Do I buy a few smaller items or put it towards a bigger purchase? (ugh!) So, I thought I'd ask you. What would you buy or what do you use the most?

Lemon Almond Torte

2009-01-15T13:15:00.014-05:00

"When fate hands you lemons, make lemonade." This was said by Dale Carnegie, author and lecturer, who, I think, must have had something against lemons. Obviously, he viewed getting lemons as bad. I rather like lemons, however, in keeping with the quote's sentiment that lemons are bad, fate has been serving them to me for breakfast, lunch and dinner.

Let's just say my new year has stepped off on the wrong foot. In all honesty I can't remember a time in my life were I've felt worse, but baking always makes me feel better so I figured I'd take Mr. Carnegie's advice. I've made "lemonade", so to speak, forgoing the drink for a Lemon Almond Torte. (Honestly, if I really wanted to turn a citrus fruit I dislike into a positive I would have used grapefruits. The mere thought of grapefruits make my cheeks pucker.)

Lemon Almond Torte

14 ounces blanched, whole almonds, lightly toasted
5 ounces butter (1 stick plus 2 tablespoons), softened
13 ounces superfine sugar (caster sugar)
6 eggs
3 tablespoons heavy cream
5 ounces flour
2 teaspoons lemon rind
2 tablespoons lemon juice
lemon curd (see recipe below)
powdered sugar for dusting

Preheat oven to 325 degrees. Lightly grease a 9 inch pan. (I used a smaller pan so that it would be thicker and I could cut it into layers)
Grind the almonds in a food processor until you have almond flour. Set aside.
Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the heavy cream, beat until combined.
Fold in the flour and almond flour until just combined and smooth.
Pour the batter into the pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
Cool the cake for at least 30 minutes. Brush with the lemon juice.
Spread the lemon curd on top (and in the middle if you've cut the cake into layers). Dust with the powdered sugar.

Lemon Curd (Recipe from the Secrets of Baking by Sherry Yard)

This is the best lemon curd I've ever made! My family loves it on many items, but one of our favorites is spreading it on top of buttered oat waffles and sprinkling with powdered sugar. It is truly comfort food for a cold winter morning.

2/3 cup sugar
2 tablespoons finely chopped or grated lemon zest
3 large eggs
4 large egg yolks
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
4 tablespoons (1/2 stick) unsalted butter chilled and cut into 1/2 inch cubes

Prepare an ice bath, using a large bowl to hold the ice. Fill a medium saucepan 3/4 full of water and bring to a simmer over medium heat.
Combine the sugar and lemon zest in a food processor and pulse until the sugar is yellow and very fragrant, about 1 minute. The friction of the machine heats up the zest, releasing its oils into the sugar. (Alternatively use a mortar and pestle or a small bowl and fork)
Combine the lemon sugar, eggs and egg yolks in a medium heatproof bowl and whisk together for 30 seconds, to distribute the sugar evenly, which prevents premature coagulation. (Which reminds me of premature something else...and I'll know who read this recipe by the comments...) Place the bowl over the simmering water and immediately begin whisking. Whisk continuously for 15 seconds, or until the sugar is dissolved. To see if the sugar has dissolved, place a (clean!) finger in the mixture. If you feel grains, continue to whisk.
Add the lemon and lime juices and cook, whisking continuously, for about 5 minutes. Use a rubber spatula scrape the sides and bottom of the bowl from time to time. Insert a thermometer and check the curd's temperature. The curd is done when it has the consistency of sour cream and a temperature of 160 degrees. Rinse and dry the food processor, if using.
Transfer the curd to the food processor or large bowl. Pulse while you add the butter, piece by piece, or whisk it in by hand. Once all of the butter has been added, pulse or whisk for 10 seconds, or until the texture is homogeneous. Rinse and dry the heatproof bowl.
Strain the curd through a fine-mesh strainer back into the bowl and set in the ice bath to cool. Cover with plastic film, pressing it directly onto the surface of the curd to prevent a skin from forming. Stir the curd occasionally until it has cooled completely. At this point the curd can be used or refrigerated in an airtight container for up to 1 week.

Nonna's Scoccia

2009-01-11T20:45:00.013-05:00

Scoccia

Salvatrice Scrofani

I think Nonna (my mother's mother) would have been both amazed and disconcerted that her photo was on the computer and anyone could view it. I believe this photo was taken in 1922.

Salvatrice Scrofani (nee Fieramosca) arrived in America, via Ellis Island, on December 2, 1924, just 3 weeks before her 18th birthday.

When I was a child my Nonna made “scoccia” (pronounced sckah-tcha) I would tell friends about it, but they would give me a confused look and say “never heard of it”. I would try to explain what it was, but Nonna’s “scoccia” was nothing to explain. It was something to experience. I used to eat it slowly by nibbling on it layer by layer as I peeled the layers apart, which always received a “tsk” from Nonna. (Nonna’s major form of disapproval was the “tsk”.) Scoccia was not taken for granted. It was grueling hard work and took all day to make. Nonna used a homemade rolling pin and her entire kitchen table, which happened to be one of those really cool 1950’s diner style tables with the gold and silver flecks. (Sigh…I loved that table and those chairs.)

My Nonna passed away many years ago at the age of 96. But, before she passed away my brother, the one who is the foodie, made scoccia with Nonna. It would be the last time she made it. He took notes, but did not make it again… that is, until this past December when he visited for the holidays. Before he came to visit he called and asked if I wanted to make scoccia. I jumped at the chance as I did not even have the recipe and I had my brother to do all the hard labor!

We made a few adjustments as we made the scoccia and as we made these adjustments we both started to laugh because we knew that somewhere out there our Nonna was watching and “tsking”. It is hard to improve upon perfection so our adjustments were limited to using certain modern conveniences.

I’m afraid I can’t divulge this family recipe. It is a family heirloom that we hold dear. I am usually the first to gripe about those who do not share recipes, but I’m not the only one involved in this so it is not up to me. What I can tell you: scoccia is made with a great deal of flour, a lot of olive oil, fresh herbs and caciocavallo cheese. It really is an all day project. But, it is worth the effort. Who knows? Maybe someday you’ll see “Nonna’s Scoccia” in the freezer section of your local market as I am trying to convince my brother to go into the scoccia making business.

My Nonna gave her family many, many gifts. My cousin wrote: She may not have had 100% of everything, but she gave 100% of what she had. Scoccia, by far, is the tastiest of all her gifts.

Eggplant: A Recipe Owed

2009-01-07T18:39:00.005-05:00

This photo comes from Freaking News. I liked it because it was simple, but as it was a base for a Photo Shop Contest there are some really cool pics. I never knew you could do so much with two eggplants!'

This post is a little off the beaten track. But, I promised a recipe for eggplant parmigiana to a very patient Pat at Mille Fiori Favoriti who asked, oh about 3 months ago at least. Me, being me, I’ve put it on the back burner…that burner way over in my neighbors house to be honest, but I have not forgotten.

I haven’t made this recently so I don’t have a photo. This is also the first time I’m actually writing the recipe for I’ve made it since I was a child, helping my mother in the kitchen. I don’t have exact measurements so I’ve done my best to estimate.

Eggplant Parmigiana
The “Gravy” (If you are Italian it is gravy. For those that are not, it is sauce.)
· 3 28oz cans tomato puree *
· 1 28oz can diced tomatoes*
· 1 onion, diced
· 4 tablespoons diced minced garlic
· 3-4 large basil leaves (fresh!)
· 1-2 large sprigs parsley
· 1 large bay leaf
· 2 tablespoons olive oil
· ½ cup dry red wine
· Salt and Pepper to taste

1. In a large sauce pan, on medium heat, warm the olive oil. Add the onions. When the onions are translucent add the garlic, basil, parsley, salt, pepper and wine. Cook for about 5 minutes.
2. Add the puree, diced tomatoes and bay leaf. Simmer for at least 3 hours.
*In the summer I make my own puree and dice my own tomatoes which I highly recommend when you can get a lot of fresh tomatoes.

The Eggplant
· 2 medium to large eggplants
· 2 large eggs, beaten
· 3-4 cups bread crumbs, either Italian style store bought or make your own. (I do both, depends on time constraints, but make sure to season your own with garlic and onion powder; dried basil and parsley; salt)
· Olive oil for frying

1. Wash, peel and thinly slice, making the slices circular. (You could do it length wise, but I’ve always done it this way, reasoning to follow) Place slices in ice cold water sprinkled with salt. Weigh down with a plate. Soak for at least 30 minutes. Then drain and pat dry.
2. Prepare an egg wash/fry station in the following order, each in its own bowl: sliced eggplant, beaten egg, breadcrumbs (on counter next to stove) and on the stove a fry pan with about 1 inch of heated oil. *The oil must be hot otherwise the breadcrumbs absorb too much oil.
3. Dip the eggplant into the egg then the breadcrumbs. Fry until golden.
4. Place fried eggplant onto a cookie cooling rack that is placed over foil. (Do not place it on paper towel. The eggplant will get too soggy.)
5. Finish frying all the eggplant.

Assembling the Eggplant Parmigiana
· Heavy lasagna pan
· Fried eggplant
· Gravy
· Mozzarella (I recommend fresh buffalo mozzarella, at least 2 pounds, if not more. I use a lot.)

1. Preheat oven to 350 degrees. Ladle some gravy into the bottom of the lasagna pan, swirl it around to coat the bottom of the pan.
2. Layer eggplant over the bottom of the pan, making sure to cover the entire bottom. This is the most important layer because it is the base.
3. Add a little more gravy over the eggplant.
4. Place a generous portion of cheese over the eggplant. (I put a little more on the bottom than the other layers.)
5. Continue until you either run out of eggplant or space. *And this is why I cut my slices in circles. When I have left over eggplant I can stack them into different types of lunches, making sandwiches or my children love to eat them, simply fried.
6. Bake at 350 degrees for about 45-60 minutes.

Pat, I hope you enjoy!

Daring Baker's Challenge December: French Yule Log: Better Late than Never

2008-12-30T19:00:00.017-05:00

I really had no intention of doing this month's challenge. It was that one thing that would have been the proverbial straw that broke this camel's back. I've been involved with another time consuming baking project, which I'll share in my next post. I thought about it long and hard. Okay, maybe about 30 seconds and I decided to just do it. All six steps of it.

So here it is, in all it's rushed and harried glory. Despite its stump-like, unmolded form vs. log-like, molded form, I think it will taste quite well. And, at this point, I'll walk away happy with a lot of "Yums" from my New Year's Eve revelers.

Click here for the recipe. It is listed under Daring Bakers 2008 December Recipe.doc I changed just a couple items as I was already behind the power curve and I didn't want to complicate an already busy day.

I made a soft white chocolate/caramel instead of chocolate ganache for one of the inserts. And, for the praline feuillete insert I used macadamia nuts, but I did make the gavotte.

See. This is what happens when you are in a rush. My icing didn't set long enough.

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

Cream Cheese Cookies

2008-12-27T19:01:00.018-05:00

Every year, during the holidays, since I could remember, my mother and father would bake cream cheese cookies. As a child I didn't care for these cookies (I do now!), but if they weren't made something would feel off. These beyond simple cookies were a joint effort for my parents, so despite not liking the cookies I would watch them from my seat at the kitchen table.

Ma: portion out the ingredients into a large, bright green bowl.
Daddy: mix the ingredients. And after the dough chilled, use a broomstick rolling pin to roll them out onto the kitchen table.
Ma: use an old lid from an old percolating coffee maker to make the circle cut-outs.
Daddy: use an old shot glass to make another circle within half the number of larger ones.
Both: gather the two parts of the cookie, placing a whole circle on the cookie sheet, the "donut" cookie onto a whole circle.
Ma: carefully spoon strawberry preserves into the center of the cookies and place the cookie sheet into the oven to bake. (Meanwhile, Daddy is rolling out the next batch.)

Over the years, as the children moved away, whoever was about during the holidays would help my father make these flaky, light cookies. My mother wasn't always able to help. This is the first holiday season since my mother passed away. One of my brothers and my father came to visit. My father had his rolling pin and my brother brought the coffee lid and shot glass as they have been passed onto him since he was without a doubt the biggest fan of these cookies. The tradition was passed on to another generation as my brother and I baked the cookies, savoring both the time together as well as the cookies.

Cream Cheese Cookies

Ingredients

1 pound butter
12 oz cream cheese
5 cups flour
1 large jar strawberry preserves
powdered sugar for dusting

Directions

Mix together the butter, cream cheese and flour by hand, in a large bowl.
Chill the dough for at least 1 hour
Preheat the oven to 375 degrees. Line two cookie sheets with parchment.
Take a manageable amount of dough to roll out. Place the rest back in the refrigerator.
Roll out the dough on a lightly floured surface.
Use a 2-3 inch, circular cookie cutter to cut out the large circles. Use a 1 inch circular cookie cutter to cut out the small circles in one half the number of cookies.
Place a whole circle on the cookie sheet. Place a "donut" cookie on top of the whole circle. Repeat.
Once you've filled a cookie sheet spoon about a table spoon of preserves into the center.
Bake on 375 degrees until just a hint of golden brown. Cool then sift powdered sugar over cooled cookies.

Update: Chocolate Honey Swirl Cake with Cloud Nine Icing

2008-12-18T10:02:00.009-05:00

This cake is named Chocolate "Just the Two of Us" Birthday Cake and comes from the book Celebrate with Chocolate by Marcel Desaulniers, author of Death By Chocolate Cakes. While this cake is not overly chocolate, it is a winner.

I loved the fluffy, "On Cloud Nine" icing. The cake is a chocolate honey swirl. I replaced some of the cake flour with coconut flour. I had to make a couple adjustments for coconut flour is very fibrous and absorbs moisture. I've written the original recipe with my adjustments in red.

I know coconut flour is not easy to come by. As a matter of fact, I saw it and bought it, just because it was different. So, here is the recipe that I promised in the previous post. It is the perfect cake to try because it is small so if you don't like it there isn't a lot of waste and if you do like it, a lot of it won't go to your waist!

Chocolate Honey Swirl Cake

•1 teaspoon unsalted butter, melted
•3 ounces unsalted butter, cut into 1/4 ounce pieces
•3/4 cup cake flour plus 2 teaspoon
•(1/2 cup cake flour, 1/4 cup coconut flour, 2 teaspoons for flouring the pan)
•1/2 teaspoon baking powder
•1/4 cup heavy cream
•(1/2 cup heavy cream)
•1/3 cup granulated sugar
•2 large egg yolks (save the whites for the icing)
•2 tablespoons clover honey
•1 ounce semisweet baking chocolate, coarsely chopped and melted

1.Preheat the oven to 350 degrees. Lightly coat the inside of a 6x3 inch aluminum cake pan using the melted butter. Flour the inside of the pan with the 2 teaspoons of flour. Set aside.

2.In a sifter, combine the flour, baking powder. Sift onto a large piece of parchment paper or wax paper. Set aside.

3.Place the 3 ounces of butter in the bowl of an electric mixer, fitted with a paddle. Mix on low speed for 1 minute, then beat on medium until soft, about 1 minute. Use a spatula to scrape down the sides of the bowl and paddle. Beat for 1 additional minute on medium until very soft. Scrape down the sides of the bowl and the paddle.

4.Add the dry ingredients, heavy cream and sugar and mix on the lowest speed to combine, about 30 seconds, mix on low for additional 30 seconds.

5.Scrape down the sides of the bowl and paddle. Add the egg yolks and honey. Beat on medium for 1 minute. Scrape down the sides of the bowl and paddle. Beat for an additional 30 seconds.

6.Remove the bowl from the mixer and us a spatula to finish mixing the ingredients until thoroughly combined.

7.Transfer 1/2 cup of the batter into a small bowl with the semisweet chocolate (melted) and use a spatula to stir until well combined.

8.Place about half the remaining plain honey batter in the bottom of the prepared pan and smooth to the edges. Evenly spread the chocolate batter on top of the first layer. Top the layer of chocolate batter with the remaining plain honey batter and spread evenly.

9.Marbleize the cake by dipping the flat blade of a dinner knife all the way down into the batter and then lifting the blade out in a folding motion, repeating about 6times.

10.Bake on the center rack in the oven until a toothpick inserted in the center of the cake comes out mostly dry (It should be slightly moist). About 30-40 minutes.

11.Remove the cake from the oven and cool.

Honey, I'm on Cloud Nine Icing

•¼ cup warm water
•¼ cup clover honey
•4 tablespoons granulated sugar
•2 large egg whites
•1 teaspoon unsweetened cocoa powder

1.Measure the warm water into a small sauce pan, add honey and 2 tablespoons of the sugar.

2.Bring to a boil over medium high heat. Boil the mixture, stirring occasionally, until it reaches a temperature of 240 degrees, about 5 minutes. (Use a candy thermometer)

3.Remove the saucepan from the heat.

4.Place the egg whites and remaining sugar in the bowl of an electric mixer fitted with the balloon whisk. Whip on high speed until soft peaks form.

5.Carefully and slowly add the honey mixture to the egg white mixture, whisking on high speed until the mixture is very thick, about 3 minutes.

6.Remove the bowl from the mixer and spread the honey icing over the top and sides of the cake.

7.Place the cocoa powder in a small sifter and sprinkle over the cake. The cake can be cut immediately or refrigerated for up to 2-3 days, but make sure the cake is placed in a large, tightly sealed plastic container.

On Cloud Nine

2008-12-15T23:50:00.001-05:00

The icing on this cake is appropriately called "Honey I'm on Cloud Nine Icing". It tops a chocolate honey swirl cake. The recipe comes from Celebrate with Chocolate by Marcel Desaulniers.

I made this cake about three weeks ago. I deviated from the recipe a bit for I substituted some of the cake flour with coconut flour and so had to make some adjustments for coconut flour is very fibrous. I will be updating this post with the recipe and a couple more photos in a day or two.

Right now I am a little weary, but very happy. I've spent the day regrouping after our last grueling sports weekend until January. My eldest swam at an invitational in Annapolis and I am beyond proud of his efforts and results. It was a three day swim meet with prelims and finals. They were three long days! The soccer player, who makes me equally as proud, was at a tournament in Williamsburg, wrapping up the fall soccer season.

I believe it is actually an understatement when I say that I am on cloud nine now that we have a break from sporting events! I might have to make this cake again, just to celebrate.

Pain au Levain Nature: Take Three

2008-12-09T09:01:00.007-05:00

On Sunday I made these rolls using my natural leaven. It was with the making of these that I realized that my leaven is pretty weak. The rolls looked and tasted good, but still too dense. The dough did not rise very well. So, I think I am going to have to go back to the drawing board. This was the third time I've made bread with the natural leaven and as the saying goes: Three strikes and you're out!" I don't like to reinforce failure. I think I will be starting over, but I hesitate to throw out the leaven I have in the fridge. It was my first, after all.

Any advice about natural leaven would be very welcome.

Levain Nature and Pain au Levain Nature

2008-12-04T09:27:00.012-05:00

I've dabbled in the area of bread baking. But, I've never fully appreciated the artistry that is involved until recently. I grew up hearing stories of my Nonna baking bread. Saturday was baking day and she would bake enough for the week. I have no idea what kind of bread she baked. My mother did not bake, save a few holiday items. Bread was purchased from the bakery for special occasions and (gasp) the supermarket. (Yes, the horror or wonderbread was part of my childhood.) I can't blame my mother, though. Hardships such as the Depression and WWII made pre-baked bread a luxury to a woman who didn't like to bake and had five children to feed.

I have a book by Pascal Rigo called The American Boulangerie. When I first looked through the book I was overwhelmed. Eventually, I tried his recipe for pate feuilletee because I had already made pate feuilletee. I tried a couple other items that I was more familiar with such as pate brisee and brioche. Yes, I've been quite cowardly. I decided it was time to take the plunge.

I made levain nature using Pascal Rigo's recipe and steps. I was amazed with the result! Levain from organic grapes or as my husband calls my levain "the science project pet" as I have to feed the levain once a week. Making the levain was the easy part. (It took me about 4 days to make it so while it was easy, it needed time.)

Making the pain au levain nature is a whole different story. This is where the "art" in artisian bread comes to play. There is a certain knowlege, a certain touch that comes with trial and error as well as practice. I was excited to be making bread using my own homemade levain and despite it's utter lack of perfection, I am proud of my first loaf, but I am in awe of the artisan baker.

My loaf of pain au levain nature came out a bit dense and the crust cracked a little. However, the flavor was nice. I think I should have opened the oven door a little earlier and I should have let the loaf rise a bit longer before baking, but I was worried about over proofing, as Pascal Rigo warns not to do. In the end I am hooked on bread baking and I foresee more types coming out of my kitchen. Plus, I really like my "pet" levain in the fridge. Now if I could get away with feeding my kids once a week think of the vacation I could take!

Caramel Cake with Caramelized Butter Frosting: Daring Baker's Challenge

2008-11-29T21:06:00.014-05:00

Two insanely busy weeks of travel, lessons and sports. Then, 5 men at my home for the long Thanksgiving weekend. (Before your mind wanders that would be my three guys plus one brother and my father.) Being the sole cook for the past 3 days I still managed to pull off the Daring Baker's Challenge. Whew! I'm patting myself on the back right now.

The challenge: Caramel Cake with Caramelized Butter Frosting courtesy of Shuna Fish Lydon at Eggbeater, recipe as published on Bay Area Bites.

My oldest son wanted to celebrate his birthday with family this weekend, which is about 2 weeks after his actual birthday. This caramel cake was made as his birthday cake. He wanted to go see Quantum of Solace and have a sushi dinner. We did just that and he had a wonderful celebration, ending with the cake.

But, indulge me as I get back to the movies for a minute. The movie my son chose to see was Quantum of Solace, the new James Bond movie. My brother hadn't seen the last Bond movie so on Friday night we had to watch Casino Royal. This is fine and dandy as I can watch Daniel Craig all day. However, they chose to watch it when all my ingredients for the cake were at the right temperature and I was ready to hit the mixer. (We have a great room/kitchen so they can hear everything in the kitchen.)

This cake was mixed during the action scenes, not the talking scenes of Casino Royal. Who knew Casino Royal had so much darn talking! On. Off. On. Off. On. Off. Holy Cow! In any case, the cake was made despite me having to listen to "Shssssh. Turn off the mixer!" This morning I woke up determined to frost the cake and decorate with some sugar work. Ha. Ha. Silly me. I got the cake frosted and then the kitchen was overrun with men. Who wanted eggs, who just needed more coffee, who wanted cereal.....UGH! The cake was frosted, I made a quick "14" out of the caramel syrup and called it a mission accomplished.

Critique: This cake is very sweet cake and slightly heavy. But, it is really quite yummy. I loved the frosting. The cake and frosting are easy to make and can be jazzed up in many different ways. This cake recipe is a definite keeper and good to go to when pressed for time.

Leaf Sugar Cookies

2008-11-13T22:54:00.008-05:00

I like the cookie with the black piping. My black-top driveway made me think of that because the leaves just seemed to pop in color when they lay on my driveway. I'm not the best at piping, but it is a lot of fun. I liked just swirling the colors together. I tend to space out and day dream when I do that.

I'm not going to have a great deal of time to bake over the next ten days. I hope to squeeze in some baking, but I'm not holding my breath. Tonight I depart for North Carolina. The soccer player has a weekend tournament. Then a very busy week, including my eldest's 14th birthday. The weekend after this my swimmer has a three day swim meet in Northern Virginia (yipee). Don't get me wrong, I love watching him swim. It is just that getting to the meet is competition in and of itself. (Have you ever driven in Northern Virginia?...blech).

Then, alas, it will be Thanksgiving, my time to have fun in the kitchen. I have plans which include a Daring Bakers challenge. But, my favorite thing will be baking and cooking with pumpkins. I love, love, love them. I am so excited when I go pumpkin picking, looking for that perfect one. And, when I say perfect, I don't mean in shape. I mean perfectly heavy and meaty. I happen to love the odd shapes and colors. The heirloom pumpkins are my favorite.

So, I apologize. Nothing baked for this post. Just a photo of leaf shaped sugar cookies I made a few weeks ago. I'll point you in the direction of my other blog so that you can take in the photos that are last in my series about the day I went pumpkin picking with my boys. I really like these pictures because they are of the items grown on the farm so I hope you take a peak and enjoy.

Old Fashioned Chocolate Cake: For the Love of Simplicity

2008-11-10T09:09:00.016-05:00

I mentioned a simple chocolate cake recipe in the previous post. But, I'll revisit why: My brother, an avowed foodie, called last week and had this to say, "Hellooo, Sister. I was wondering if you had a recipe for a chocolate cake that wouldn't take me 4 days of hard labor in the kitchen to make."

I had the perfect recipe, one, like the biscuits from the previous post, that was simple and given to me by a friend years and years ago. Why these recipes from my past? I'm on a simplicity kick. One of the things that makes my life much more balanced is keeping it simple and organized. Last week I had a lull in our schedule and I took the opportunity to clean out my cookbooks and reorganize my binder. I was stuffing copies of recipes into cookbooks and ignoring the binder I have set aside for that purpose. I shook out all my cookbooks, emptied my binder, which hasn't seen the light of day for about a year, and began sorting.

I had just finished this chore when I received the call from my brother. Perfect timing on his part, because I had all but forgotten about this delicious cake, which I made this weekend. It is simple and it is delicious. Like I said in the previous post, sometimes the best things in life are the simple things.

Old Fashioned Chocolate Cake

Ingredients

· 2 cups cake flour
· 1 ¾ cups sugar
· ¾ cup unsweetened cocoa (buy the good stuff!)
· 1 ¼ teaspoons baking soda
· ½ teaspoon baking powder
· 1 teaspoon salt
· 1 ¼ cup milk
· ¾ cup butter, softened
· 3 large eggs
· 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl combine, with a fork, flour, sugar, cocoa, baking soda, baking powder & salt
3. Add milk, shortening, eggs and vanilla (still combining with a fork)
4. Then mix at high speed and blend all ingredients until smooth.
5. Pour into 2 greased 9 inch round cake pans.*
6. Bake for 30 minutes or until tester inserted in center comes out clean.
7. Allow the cake to cool, and then slice each cake into 2 layers.

*If you don’t want to slice the cake into layers (see step 7) then bake using four greased 9 inch round cake pans. And, if you don't have four 9" pans buy the foil pans so that you don’t have to slice the cake. JUST REMEMBER TO ADJUST YOUR BAKING TIME! The cakes won’t take as long if you use 4 pans.

Filling Ingredients

· 2 large eggs separated, at room temp.
· 1 ½ cups confectioners’ sugar, divided
· 1/3 cup water
· 2 sticks butter, softened
· 2 squares unsweetened chocolate, melted
· 1 teaspoon vanilla extract

Instructions

In a small bowl, beat egg whites at high speed until peaks form
Gradually sprinkle in ¼ cup confectioners’ sugar, beating until sugar is dissolved and whites stand in stiff peaks. Do not scrape down the sides of the bowl yet!
In separate large bowl, at medium speed, mix remaining sugar with the egg yolks, water, butter, melted chocolate and vanilla.
Fold in the egg white mixture, using a spatula.
When cake is cooled, spread between the layers.

Frosting Ingredients

12 ounces (2 cups) semi-sweet chocolate chips (The good stuff!)
¼ cup butter
3 cups confectioners’ sugar
½ cup milk

Instructions

In a double boiler (or just stack saucepans, the one for the ingredients needs to be a good size), over hot, not boiling water, melt the chocolate with the shortening.
Stir in the sugar and milk.
Remove from the heat
Beat with a spoon until smooth.
Frost sides and top of cake. Decorate the top of the cake with chocolate shavings if you are feeling creative

Keeping it Simple: Cheddar Cornmeal Biscuits

2008-11-06T21:40:00.011-05:00

My brother called me the other day. He is a foodie. He left a message that goes like this: "Hellooo, Sister. I was wondering if you had a recipe for a chocolate cake that wouldn't take me 4 days of hard labor in the kitchen to make." Well, I started to think about my cake recipes and, of course, I have just the right one. I'll have to share that with you in my next post. Unfortunately, this post isn't about the chocolate cake, but about keeping it simple.

When I was thinking about the chocolate cake recipe, I thought to myself, keep it simple (K.I.S.) Usually I have to K.I.S. If I don't, I might loose my mind with the activity level in my home. Aside from saving my own sanity, I find that the best things in this world are the simple things. And, that applies to food as well. Who doesn't long for the simple dinners our mothers made? (Provided you had a mother who liked to cook.) Often these meals were simple and economical, yet they tasted wonderful.

Recently, I made these delicious cheddar cornmeal biscuits. I've had this recipe for years. It was given to me by a friend and it has truly been years since I made them. I was just thinking about Thanksgiving. I am starting to plan my menu and I thought that these biscuits would be the perfect addition to any Thanksgiving feast and best of all they are, as my one son would say, "Easy, peezy, lemon squeezy" to make

Cheddar Cornmeal Biscuits

Ingredients

1 cup yellow cornmeal, plus some for dusting

4 cups sifted all-purpose flour

2 tablespoons baking powder

1 1/2 teaspoons salt

2 tablespoons sugar

1 1/4 cups unsalted butter, cut in pieces

4 large eggs

3/4 cup heavy cream

1/2 cup finely grated cheddar cheese (I prefer sharp)

1 egg yolk, beaten with 2 tablespoons heavy cream for brushing the biscuits

Instructions

Pre-heat oven to 350 degrees

Sift together all the dry ingredients.

Mix in the butter until coarse.

In a small bowl, mix eggs, heavy cream and cheddar

Stir the egg mixture into the flour mixture

Dust cornmeal onto a clean surface

Roll out the dough to about 1/2 to 3/4 inch.

Cut with a round biscuit cutter.

Line a baking sheet with parchment and place on it the cut biscuits

Brush with egg yolk/heavy cream mixture

Bake for about 10 minutes or until lightly browned

BRAVO AMERICA!

2008-11-05T15:06:00.003-05:00

Halloween Birthday Party and a Skull Cake

2008-11-01T22:21:00.012-04:00

When my boys were much younger I would celebrate their birthdays with a Halloween birthday party. They had mutual friends and Halloween falls in between both their birthdays. This year my younger one wanted a Halloween birthday party. So, for the first time in quite a few years we had a Halloween birthday party and I'm not sure who was more excited, me or my son.

I love Halloween and seeing as this was his 12th birthday I decided to go to town because I know that this is probably one of the last birthday parties of its kind; where I could pull off more little kid stuff and it is still "cool". (My older son waved off, wanted a night out to dinner and a movie for his birthday.)

This year I made a cake using fondant for the first time in my life. Needless to say, it isn't as easy as they make it look on Ace of Cakes. But, I chose a simple cake design so I wouldn't stress myself out. I made a red velvet cake to add to the fun. Initially this was going to be a skull and cross bones. I was up very late on Thursday night, having finished the cake and one of the "bones". I was too tired to stay up so I put it away for the night, planning to finish the other three bones in the morning. When my son saw the cake and then the bone he said, "If you don't mind I don't want cross bones." Huge sigh! The cake was finished and I could move on to the other eats. Here are some pics:

My first fondant covered cake! I think it came out good if I do say so myself.

Here it is after the candles and the boys were served. I loved the red velvet cake!

The birthday young man (I can't say boy anymore). He was a Marine (Go figure).

My older son, the creepy pirate.

Daring Baker's Challenge: Pizza!!

2008-10-30T11:50:00.009-04:00

From top left, clockwise: Asiago and Mozzarella Pizza (cooked), Hand-tossed Pizza Dough, Uncooked Asiago and Mozzarella Pizza and Provolone, Garlic, Tomato Basil Pizza

Who doesn't like pizza? It is a food loved by many, especially me and my family. When my three boys (that would include the Marine) found out that this month's challenge was pizza they were very excited. I heard one of them mumble, "Well, at least it's not crackers." Not that they have anything against crackers, just that they love pizza.

And, when it comes to pizza keeping it simple is what makes us all smile, so that is just what I did. I kept it simple, choosing more traditional toppings. I made a white pizza, too, but it didn't make it long enough to be photographed. It was the first one made and it was sitting around too long...too much temptation for the boys...oh, ok, I took the first slice!

Typical me, I made these pizzas about 10 days ago on my son's birthday and am a day late posting my challenge! But, it was a fun time making them, trying to hand toss and mostly eating them. (Here's a tip: Don't try to hand toss when your nails are long!) Unfortunately, I don't have any wonderful photos of me tossing pizza dough (darn).

Many thanks to Rosa at Rosa's Yummy Yums for choosing such a yummy challenge!

~ BASIC PIZZA DOUGH ~

Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled

1 3/4 Tsp Salt

1 Tsp Instant yeast

1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar

Semolina/durum flour or cornmeal for dusting

DAY ONEMethod:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C). NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

12. Lightly top it with sweet or savory toppings of your choice.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Spoon Bread

2008-10-23T21:24:00.006-04:00

Twice a week we swap out night swim practice and go to the morning practice. At 4:30am (which in my opinion is still night!) my son and I could care less about breakfast. A cup of hot coffee for me and maybe a quick, small bowl of cereal for him. By 7:30am, after swim practice, he is ready for something hardy.

At 7:30am the soccer player drags his little butt out of bed as we get home.The soccer player declares that he will eat later...when is later? Lunch. He isn't into breakfast. He isn't really into much until his brain wakes up about 2 hours later. So, this is the child that inherited my night owl gene. There was once a time in my life that I'd only have been in bed for about 2 hours at 4:30am. Kids. They do have a way of changing things don't they?

Now that the weather is colder and we find a bit of frost in the morning what my swimmer craves is something warm, comforting and hardy. What can be easier than a little spoon bread for breakfast? So, that is what I whip up. Sure it has to bake, but the aroma, the warmth of the oven...well, it makes the wait worth while and even my non-breakfast eating sleepy head wants to have breakfast since I am making spoon bread. The boys do their morning chores, prep for their lessons and then, like two little old men they sit at the kitchen table, sipping coffee, reading the paper and watching the news..patiently waiting for their spoon bread.

Spoon Bread (Sweet Version)

3/4 cup polenta (I like polenta, that is quick cooking, but you can use cornmeal, white or yellow)

2 teaspoons baking powder

1 1/2 cups boiling water

4 tablespoons butter, cut into pieces

4 beaten eggs

3/4 cup milk

1/4 cup brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Preheat oven to 350 degrees. Butter the inside of 4 ramekins or other oven safe baking dishes. (I use my onion soup crocks)

Stir the polenta, baking powder, sugar and cinnamon together.

Then add the butter and water, stirring vigorously to avoid clumps. Let sit a few minutes to cool a bit.

Add the eggs, the milk and the vanilla, continually stirring.

Pour into baking dishes. Bake for about 35 minutes or until they puff and are golden. Be careful to not overcook.

You can add a dab of butter on top of each right before they are served.

Baguette Bread

2008-10-17T15:00:00.007-04:00

Sorry, there is no recipe today. I just don't have the spare time to write down the directions, although I can tell you that I used the recipe from Martha Stewart's Baking Handbook. It was straightforward and easy to follow. Not to mention, it was very good. What you don't see in the photos is my family standing behind me ready to pounce on the bread. One son held the butter, the other held some cheese and my husband had the knife and the cutting board!

It is going to be another one of those crazy weeks for me as if they aren't busy enough! My husband had to go away, last minute and so here I am thinking if they can split the atom then, can they split the mom? I have two soccer games, away and a two day swim meet. So, naturally, the USMC picked this week to send my husband away. Its par for the course and I've learned to go with the flow, but it wouldn't flow so easily if it weren't for my soccer mom pals who will help me out on Sunday.

Just a reminder: Go to Baking Delights and vote for your favorite "pink" food in the Boobie Bake-Off. Voting runs from October 17th - 24th. It costs $1 to vote and all proceeds will go to the Susan G. Komen foundation. Help the cause and vote! (My entry is the Upside-Down Plum Cake as shown in the post below.)

The Boobie Bake-Off

2008-10-10T09:17:00.016-04:00

In a post, last month, I wrote that I would participate in the Boobie Bake-Off sponsored by Baking Delights. The bakers participating are required to make something pink and post it by October 15th. Our generous host will then post all the entries on her blog.

Voting will begin October 17th and end October 24th. Readers will have the opportunity to vote for their favorite entry. The cost to vote is $1 in paypal through Baking Delights. Put the name of the blog in the description and the money will be donated to Susan G. Komen Foundation research in the name of the winning blogger. You can vote as many times as you like but each vote costs a dollar.

As you can see I couldn't bring myself to make anything with food coloring. I originally planned to make macarons, but was constrained by time, so I chose to make these adorable little upside- down plum cakes that really had much more pink to them then my photos admit. The pink hues came from the plum themselves and the use of pomegranate molasses. (Recipe Below)

So, please help the cause. It doesn't matter who wins. What matters is that we get a lot of votes. So, check out all the entries and vote (beginning October 17th) at Baking Delights.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup packed golden brown sugar

2 tablespoons pomegranate molasses

6 large plums, halved, pitted, each half cut into thin slices
1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2 teaspoon chambord

1/2 cup whole milk

Preheat oven to 350°F.
Stir 6 tablespoons butter, brown sugar and molasses in heavy medium skillet over low heat until butter melts and sugar and molasses blend in, forming thick, smooth sauce.
Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in the vanilla and chambord.
Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums.
Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve warm.

"Ging-ah!" Chocolate Angel Food Cake

2008-10-06T22:10:00.011-04:00

I cannot believe I haven't posted in one week! I don't know where my days go, but they go and go and go at breakneck speeds. Needless to say, I haven't had time for much baking. At one point during the week, between soccer, swim, workouts, lessons, music, cooking, sleeping and taking care of the very demanding duo (that would be my cats, not my children) I managed to try a new recipe from Chocolate Epiphany by Francois Payard.

The only other recipe I've tried from this book has been the Flourless Chocolate Cookies, which were outstandingly delicious and easy. This time I made the Chocolate-Ginger Angel Food Cake on page 181, mainly because it was easy and I had a lot of egg whites on hand. It involved three steps: making candied ginger, the cake and a chocolate glaze(loose ganache).

My family loves ginger. My boys "fight" for the small slices on the sushi platters and my husband will eat anything with ginger, after saying quite loudly, "Ging-ah!"(I have no idea why, but he does it every time.) So with a no further ado, as I have very little time as it is, here is the recipe for a most delicious "Ging-ah!" Chocolate Angel Food Cake, recipe by Francois Payard:

Candied Ginger
1 (3 inch) piece fresh ginger
1 cup simple syrup
about 1 cup sugar

Peel the ginger and thinly slice it.

Place the slices and syrup in a small saucepan over low-medium heat, and simmer until the ginger becomes translucent, about 20 minutes

Remove from the heat, set aside to cool.

Remove the ginger and pat it dry with paper towels

Cut the ginger into 1/4 inch thick strips. Dredge the strips in the sugar and let them sit, completely covered by the sugar, overnight. (*I put them on a small piece of parchment to avoid any sticky problems)

Cake
1 cup plus 1 tablespoon all purpose flour
1 1/3 cups confectioners' sugar
1/3 cup Dutch-processed cocoa
2/3 teaspoon ground ginger
9 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 tablespoon pure vanilla
1 cup plus 2 tablespoons granulated sugar

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Sift together the flour, confectioners' sugar cocoa powder and ground ginger. Combine the egg whites, cream of tartar, salt and vanilla in the bowl of an electric mixer fitted with the whisk attachment and whip on medium speed. When the whites begin to form soft peaks increase the speed to high, add a third of the granulated sugar and whip until completely incorporated. Add the remaining sugar in two increments and whip until the whites hold medium peaks

With a spatula, gently fold the dry ingredients and candied ginger into the eggs.

(**I left the candied ginger out of the cake, preferring it as a garnish only. The cake had enough ginger flavor without it and my family liked eating it dipped in chocolate.)

Pour batter into un-greased cake pan (9x2).

Bake for 30 to 40 minutes.

Remove from the oven, invert pan onto the cooling rack, but do not remove the pan until the cake is completely cool.

Chocolate Glaze
8 oz chocolate, chopped
tablespoon light corn syrup
1 cup heavy cream

Should be made after cake is cooled and removed from the pan.

Place the chocolate and corn syrup in a medium bowl

Bring the heavy cream to a boil in a small saucepan over medium-high heat.

Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth.

Strain the mixture into a bowl, use immediately, pouring over the cake.

L'shanah Tovah!

2008-09-30T06:00:00.003-04:00

Today is Rosh Hashanah, the Jewish New Year (5769). We celebrated yesterday on Erev Rosh Hashanah for it is not always easy for my husband to take off on the actual Jewish holidays.

An acquaintance asked me about Jewish holidays just last month. I was happy to explain, to the best of my knowledge, the basic facts regarding the holidays she mentioned as well as about some she didn't even know existed. It was really fun to share this information and she was truly interested in learning about our holidays. So, in this spirit, as the holidays roll around, I will share a bit about them for those who might want to learn.

In a nutshell...well, I tried putting it in a nutshell. I failed miserably so I took some information from Judaism 101 and copied it here:

...In the seventh month, on the first of the month, there shall be a sabbath for you, a remembrance with shofar blasts, a holy convocation. -Leviticus 16:24

Rosh Hashanah occurs on the first and second days of Tishri. In Hebrew, Rosh Hashanah means, literally, "head of the year" or "first of the year." Rosh Hashanah is commonly known as the Jewish New Year.

The Jewish New Year is a time to begin introspection, looking back at the mistakes of the past year and planning the changes to make in the new year.

The name "Rosh Hashanah" is not used in the Bible to discuss this holiday. The Bible refers to the holiday as Yom Ha-Zikkaron (the day of remembrance) or Yom Teruah (the day of the sounding of the shofar). The holiday is instituted in Leviticus 23:24-25.

The shofar is a ram's horn which is blown somewhat like a trumpet. One of the most important observances of this holiday is hearing the sounding of the shofar in the synagogue.

A popular observance during this holiday is eating apples dipped in honey, a symbol of our wish for a sweet new year. We also dip bread in honey (instead of the usual practice of sprinkling salt on it) at this time of year for the same reason.

Another popular practice of the holiday is Tashlikh ("casting off"). We walk to flowing water, such as a creek or river, on the afternoon of the first day and empty our pockets into the river, symbolically casting off our sins. Small pieces of bread are commonly put in the pocket to cast off.

The common greeting at this time is L'shanah tovah ("for a good year"). This is a shortening of "L'shanah tovah tikatev v'taihatem" (or to women, "L'shanah tovah tikatevi v'taihatemi"), which means "May you be inscribed and sealed for a good year."

Because we do not belong to a synagogue (not so many choices as churches) we cook a feast, bake a delicious apple/honey inspired dessert and hike to a nearby stream to throw in our breadcrumbs. (Click here to see a funny list of breadcrumbs and our walk to the creek.)

It would be nice to belong to a synagogue, but the intimacy of our holiday together is wonderful because we pray together, read from our Bible together and we learn and grow. We talk about our "resolutions" and we enjoy a lovely feast. My husband even sounds the shofar. (We don't have a real ram's horn). What makes that even more special for me is that my Marine isn't even Jewish. I am so grateful for his participation, his respect and his desire to learn.

This year's dessert: Apple-Honey Turnovers with Cinnamon Ice Cream (My boys put cinnamon "chimneys" on the turnovers because they thought they looked like a roof!)

Apple-Honey Turnovers

Click here for the pate feuilletee recipe, by Martha Stewart.

Filling

2 apples, very thinly sliced (I use the slicer on my food processor)

2 tablespoons orange blossom honey

1 tablespoon freshly squeezed orange juice or orange blossom water

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

egg white for brushing the pastry

sugar for sprinkling

cinnamon sticks, optional

Preheat the oven to 425 degrees. Mix together the sugar, cinnamon, nutmeg
In a small bowl, mix together the honey and orange water (or juice)

Coat the apples with the honey mixture

Gently toss the apples in the sugar mixture, coating the apples (there may be a lot of liquid depending on the apples and that is ok, just let them soak in it while you prep the dough, but remove from the liquid before filling.)

Roll out the pate feuilletee and cut to create 4 -4 inch squares.

Fill half of the square, fold into a triangle and press the edges together with a fork.

Poke a few holes in the top with the fork.

Brush with egg whites and sprinkle some granulated sugar over the tops.

Place the cinnamon stick in the pastry if you choose.

Bake at 425 degrees until golden brown.

Lavash Crackers and Vegetarian Jollof Rice

2008-09-26T14:07:00.023-04:00

I love crackers and our challenge for this month was lavash crackers from Natalie Gluten A Go Go and Shel Musings from the Fishbowl. I would have prefered to try a gluten free dessert because there are a lot of people who view being a vegetarian, vegan, gluten free...well, as boring. This challenge would have been a good opportunity to show off a really yummy alternative dessert.

Having said that, I'll get to business: "The Challenge: Make lavash crackers and create a dip/spread/salsa/relish to accompany it........Get crazy!" Hmmm. Getting crazy wasn't the thought that skipped through my brain, but I decided to at least get busy. I chose to make a lavash cracker that my family would love and that I could serve with dinner so I made garlic, sesame and asiago cheese crackers and served them with vegetarian jollof rice, cheese and some grapes on the side. (My family has a thing for asiago...look at the focaccia in the post below.)

What was my favorite part of this challenge: the dough. I am a tactile person so I really loved the smoothness of the cracker dough. (What can I say? I was the kid who always touched stuff even when the signs said, "No Touching.") So, despite my lack of enthusiasm I did enjoy making these crackers after all and I am thankful that this challenge introduced something new into my life.

(Confession of a bad Daring Baker: I suppose I should have used the recipe for the challenge, but I found this one and liked it too much. The recipe below is not GF and it has one and one-half tablespoon egg in it. Not the challenge recipe, but one I'm going to make again.)

Lavash (Recipe found at Epicurious)
Gourmet April 2006
Adapted from Woodstock Inn & Resort, Woodstock, VT

Ingredients

1 3/4 cups all-purpose flour plus additional for dusting

1 tablespoon whole-wheat flour

1/3 cup vegetable shortening (preferably trans-fat-free) at room temperature

1 teaspoon salt

1/4 teaspoon sugar

2/3 cup water

1 1/2 tablespoons beaten egg (from 1 large egg)

2 tablespoons unsalted butter, melted, plus additional for greasing

1 teaspoon minced garlic

1 1/2 teaspoons white sesame seeds

1 1/2 teaspoons black sesame seeds

1/4 cup grated Asiago cheese (3/4 oz)

Special equipment: a stand mixer with dough hook attachment;

2 (17- by 12-inch) shallow baking pans

Preparation

Mix together flours, shortening, salt, and sugar in mixer using dough hook attachment at medium speed until mixture resembles coarse meal. Add water and egg and mix 5 minutes (dough will be very sticky).

Scrape down side of bowl and cover with plastic wrap, then let stand at warm room temperature at least 1 and up to 4 hours.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.Stir together butter (2 tablespoons) and garlic. Lightly brush baking pans with additional melted butter.

Turn out dough onto a well-floured surface and dust generously with flour, then divide dough into 2 equal portions. Roll out 1 portion of dough with a lightly floured rolling pin into a roughly 10- by 7-inch rectangle. (Dough will be very soft.) Dust backs of your hands with flour and slide them under dough. Working over 1 of the baking pans, gently stretch dough as evenly as possible to fit into pan. Pull sides and corners of dough to cover bottom of pan evenly. (Sides of dough may be slightly thicker than center.) Repair any holes in dough by pinching and pressing dough together.

Repeat with second piece of dough and other baking pan. Brush surface of dough lightly with garlic butter (be careful not to tear the dough), then sprinkle evenly with sesame seeds, lightly pressing to help them adhere. Sprinkle with cheese.

Bake, switching position of baking pans in oven and rotating them 180 degrees halfway through baking, until golden, 25 to 35 minutes total.Cool lavash in pans on racks, about 15 minutes. (Lavash will crisp as it cools.) Break into pieces to serve.Cooks' note:Lavash can be cooled completely and kept in an airtight container at room temperature 3 days.

Focaccia, Quick and Easy

2008-09-25T09:13:00.015-04:00

Quick and easy is my motto for dinner these days. Like many of us I don't have a lot of time to prepare meals. I'd rather spend any smidgen of extra time I do find baking sweets. When I say we are having soup and grilled cheese the thought never crosses the minds of my boys that they will be served American cheese on white bread with canned soup. (I think they would refuse to eat if I served that for dinner and rightly so!) When we have grilled cheese sandwiches for dinner it is usually on this very quick and easy to make foccacia bread with any variety of melted cheeses. The soup is usually something in the freezer. It is a great way to use up miscellaneous pieces of cheese and leftover soup. But, the best part is the fresh bread.

This bread is so versatile. You can add any number of flavors and cheeses. For this one I added garlic and asiago cheese, the family favorite. The recipe is from Vegetarian Cooking for Everyone, by Deborah Madison. The recipe is found on page 670, not to be confused with the sandwich focaccia recipe.

Focaccia
1 1/4 cup warm water
2 teaspoons active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons fruity olive oil, plus extra for the top
2 1/2 to 3 cups all purpose flour
1 1/2 teaspoons sea salt, optional

Dissolve the yeast and sugar in 1/4 cup warm water in a small bowl and set aside until bubbly. Oil a bowl for the dough.
In a mixing bowl, combine 1 cup warm water with the proofed yeast. Add the salt, oil and as much flour as the dough will hold. Combine using the hook attachment, for about 5 minutes
Place in the oiled bowl and let rise for about 45 minutes or until doubled in size.
Turn out the dough and roll it into a circle or oval, about 1/2 inch thick. (This is when I will need in the cheese, herbs, garlic, etc.) Leave it whole or slash it decoratively in several places. Place on a the back of a sheet pan, brush with olive oil and sprinkle with salt (optional). Cover and let rise again for about 30 minutes.
Preheat oven to 400 (with a baking stone if you have one). Bake the bread in the middle of the oven until the bread is browned, about 30 minutes. To develop a crisp crust, spray the bread with water two or three times during the first 10 minutes in the oven.

Belles Calas! Tout Chaud!

2008-09-21T21:57:00.012-04:00

I’m not sure where the past week went, but it went and too fast at that. By Thursday I was just exasperated, but I did manage to have a very productive Friday which led into a very good weekend. I like being productive, but in a way that does not include me running around like a nut. After the “lemony-limey” day I was mentally determined to regain control of my week. It seemed to get away from me in that I thought I could do more in one day than was reasonable. (Who’s the wise guy who shortened the days to 24 hours!)

On Thursday night I prepped a mixture for calas, which I actually made on Friday. Point to me for planning ahead. Friday morning I made the dough for a Challah, which is a normal routine because I make one every Shabbat. By Friday afternoon I had a Challah braided, ready to bake and cala dough ready to fry after dinner. Another point for me. Here’s the best part: My boys and I finished lessons early and my sous chefs helped me prep dinner so we were way ahead of the power curve. Yay! On Fridays we get home from our activities a little earlier than the rest of the week. (Thankfully the coaches also want to go home to their families.) We get to enjoy a normal family dinner at a reasonable hour . This week it was especially enjoyable and the calas were out of this world.

I had never heard of calas until I saw them in A Baker’s Odyssey by Greg Patent. According to A Baker’s Odyssey calas (ka-LAs) are “not too sweet rice fritters with a slightly chewy texture.” They were a “traditional delicacy for decades in New Orleans”. And, according to Jessica Harris, in her cookbook The Welcome Table “Calas seem to have been the exclusive culinary preserve of African-American cooks who peddled them in the French Market” Belles calas! Tout chaud! Beautiful rice fritters! Nice and hot!

I immediately thought of the sweet dough balls that I would eat as a child at the Italian festivals in New Jersey. These were called zepoli. They were my favorite thing to eat at the festivals. (Zepoli are not made with rice like calas.) The first thing I did at the festivals was get in line to buy zepoli, which were placed in brown paper lunch bags along with powdered sugar. The bag was given a solid shake or two. The bag absorbed the excess oil so I ( and a lot of other kids) would walk around the festival with oiled brown bags in our hands and powdered sugar on our fingers. I would eat them as quickly as I could because zepoli were only good hot. These were an on the spot treat.

Calas, on the other hand are scrumptious warm and just as good the next day as long as they are not refrigerated. On Friday night we ate our fill and on Saturday my boys asked if they could have some calas. I said, “They probably don’t taste so great the next day, but go ahead.” I was terribly wrong. I noticed my children eating many and then my husband. I tried one and it was actually good the next day. I was shocked. I’m now hooked. These make a fantastic dessert and a great breakfast for those special days when breakfast can be a little fun.

Too Lemony-Limey Squares

2008-09-17T22:03:00.018-04:00

I never should have attempted to bake anything yesterday. I have been trying to squeeze in baking the past two weeks and it is increasingly difficult. Yesterday I was making lime melt-aways and I must have done something wrong because they bombed. The only thing that melted away, at mach 1, was the powdered sugar as I tried to photograph those too lemony-limey flat squares. The "something" must have occurred in between teaching my younger son the finer points of 6th grade mathematics and discussing a literature assignment with my older son.

I know that my priority is to teach my children and therefore they require my full attention. I get blips during the day when I can go online, but I have to be ready to drop everything the minute an assignment needs discussion or one of them needs help. I also need to be engaged when "lecturing". It is easy to drop everything when I'm writing a post or reading a blog. It is not so easy to drop everything when I'm, oh say, browning butter (and forget about it) or whisking lemon curd, which came out fine, thankfully. ("Don't ask me anything for 10 minutes. I'm making curd!") I have visions of the future: My son takes a placement test for high school: "Um, we didn't learn that because the day I was assigned that lesson my mom was making lemon curd."

Truth be told, I love being here for my boys (especially this year since it is their last for home schooling) and that doesn't just include being their teacher. I am, like many moms, a chauffeur. I'm usually on the road from 4:30pm-8:30pm. We eat dinner before we leave, which means I make dinner at lunchtime so that I can focus on lessons after lunch. My oldest swims 5 days a week. My youngest has 3 soccer practices a week and I suspect we have more because he was just brought up to a premier team (Yay! Paul!!!). They have music lessons and orchestra practice. During those 4 hours on the road I usually try to run errands and squeeze in a workout. By the time I come home all I want to do is pass out.

Weekends aren't much better. Travel soccer really does travel and swim meets are two days long. In the summer I have weekends. In the fall, winter and spring weekends don't exist. So, as all this is pinging around in my head yesterday I realized that there is no way I'm going to be able to set up a shop on Etsy while maintaining my sanity. I looked at my schedule to see where I could squeeze in the baking and other necessary tasks to have an Etsy shop I just began to laugh, like a mad woman.

My goal of having an Etsy shop by November has been quickly dashed. I'm going to need to reset that date to the spring so that I have time to do all the prep work needed to just set up shop, such as photographing, baking, testing box sizes, making labels, figuring out finances so that my grocery budget isn't swamped as I buy 25lb bags of flour and sugar. I'm sure my children wouldn't mind cookies and madeleines for dinner, but my Marine might. It was a good thing I had a reality check yesterday, not only for my sanity, but for the sanity of my family.

Mixed-Berry Porter Trifle with Chocolate Ganache and Whipped Cream

2008-09-13T19:54:00.014-04:00

Normally I do not get home until about 8:45pm on week nights. My oldest son is on a swim team that practices 5 days a week, my youngest on a travel soccer team. I don't have time to watch most prime time TV shows. But, I'm a fan of the Food Network, of course! Because of the time it was aired and the length of the show (30 minutes) I became hooked on the show Dinner Impossible with Robert Irvine. (This season there is a new chef, Michael Symon.)

I'm not much of a beer drinker but the following episode was very interesting and naturally I zoned in on the dessert. Here is the information from the Food Network website:

Dinner: Impossible Episode IE0312
Brewhouse Bites Robert has just seven hours to get a cram course in brewing and create a five-course gourmet meal using Michelob Craft beers for 100 of the top brewers and tasters at Anheuser-Busch in St. Louis.

Baby Greens, Apple-Smoked Chicken and Gouda/Pepper Jack Salad with Amber Bock Dressing Cheddar Broccoli Soup with Bacon and Egg Croutons made with Bavarian Wheat Beer Salmon with Hops Bearnaise over Cauliflower Puree Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream

I decided to make the trifle (click for Robert Irvine's recipe). I made a lot of changes, but the basic idea is still there and the creme anglaise is his recipe. All I have to say is that is was really, really good and I can't wait for my son's birthday in October because I'll be making it for all the adults attending the party.

This is a photo of the little cakes I made by using a cookie cutter to make small circles out of the pound cake leftovers. I coated the circles with a raspberry glaze, made more ganache to coat the cakes and let my boys chop some chocolate. They were yummy, too.

Mixed-Berry Porter Trifle with Chocolate Ganache and Whipped Cream

The following components are needed for the Trifle, recipes to follow:

Mixed Berry Gelee
Creme Anglaise

Brown Sugar Pound Cake (make this a day in advance)

Chocolate Ganache

Fresh Mixed Berries (strawberries, blackberries, blueberries, raspberries)

Mixed Berry Gelatin
1 1/4 -ounce envelope powdered gelatin

3 tablespoons sugar

1/2 cup cold water

1/2 cup boiling water

1/2 cup mixed berry "juice"*

1/2 cup chocolate porter

*To make the mixed berry juice, in a medium sauce pan cook down any combination of blueberries, blackberries, raspberries and strawberries. Mash the fruit as you are cooking it down and when it is mostly liquid remove from heat and run through a strainer or use a jelly bag so that you are left with only the liquid and not the bulk.

Dissolve gelatin and sugar in boiling water. Add the cold water, berry "juice" and porter. Cover and set aside at room temperature.

Creme Anglaise:

1 cup milk

1 cup heavy cream 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)

1/2 cup sugar

8 egg yolks

Pour the milk and heavy cream into a heavy bottomed sauce pan and scrape the seeds from the vanilla bean into the pan (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.)

Add half the sugar to the pot and bring to a simmer (little bubbles around the rim of the sauce pan). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly.

Now pour the egg mixture into the milk pan, stirring constantly. You are only heating it. Do not boil. You want the mixture to begin to thicken so it will coat the back of a spoon, but do not cook or the eggs will scramble. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.

Brown Sugar Pound Cake (Recipe from Martha Stewart's Baking Handbook)

1 cup (2 sticks) unsalted butter, plus more for pans
3 cups sifted all-purpose flour, plus more for pans
1/2 teaspoon salt
2 teaspoons baking powder
2 1/4 cups lightly packed light-brown sugar
5 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract

Heat oven to 325 degrees. Butter and flour 13x9 inch cake pan

In a bowl, sift together flour, salt, and baking powder; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar. Beat on medium high until fluffy, about 10 minutes. Add eggs one at a time, beating well after each. Add flour mixture to egg mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in vanilla extract.

Pour batter into prepared pans. Smooth the tops; bake until a cake tester inserted in center comes out clean, about 30-45 minutes

Ganache

4 ounces semisweet chocolate, finely chopped

2/3 cup heavy cream

A few minutes before serving, make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for about 1 to 2 minutes. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.

Whipped Cream with Chambord

1/2 cup heavy cream

3 tablespoons powdered sugar

1 tablespoon Chambord

Whip together until cream thickens and is stiff.

To assemble:

Use a clear glass so that you can see the layers of the trifle. You can really layer this in any manner you'd like. Just be certain to chill before adding a layer of anglaise over a layer of gelee or vice verse.

Place a layer of fruit in the bottom, place a layer of pound cake, pour a layer of gelee. Refrigerate for at least 15 minutes. Then, add a layer of creme anglaise. Repeat the layers if using a tall glass. Finish off with a layer of ganache, whipped cream and some fresh fruit.

Figs, Glorious, Figs

2008-09-09T07:56:00.016-04:00

At my family reunion on Labor Day weekend my father's brother brought a large Ziploc bag bursting with fresh figs from his tree. My father has a fig tree as well so I didn't think that my uncle was giving them to my dad. But, as luck would have it, he was! And, I knew I could mooch a few of those figs from my dad. Not only did he let me have some, he gave me all of them save the four he kept for himself. As he handed me the bag with no less than 20 figs I instantly heard the little angelic voices from "Oliver" singing "Figs, glorious figs. So sweet and inviting..."

My uncle and my dad have a thing for fig trees. (I have a thing for figs.) When we were at my cousins home for the reunion one of my brothers and I were talking about the figs. He said, "What is it with Dad and Uncle B and the fig trees?" As, I am the youngest and feel it is my birth rite to tease my older siblings mercilessly, I said, "I'm not sure, but I think you're headed down the same road..you have the same temperament as them, same looks and the same bald spot. You are getting older. Before you know it you'll be talking about fig trees, too."

I wanted to say to him that there is something very satisfying about growing a fruit that has been revered throughout time and could be considered the food of the gods, so to speak. But, my brother isn't into gardening. So, I just teased him. As for myself, I'd love to have a fig tree, but I am waiting until my husband retires from the Marine Corps and I don't have to move. (I move half of my plants with me as it is and my husband just gives me this look so I don't want to push my luck. I couldn't imagine trying to move a huge pot with a fig tree every 2-3 years.)

In the mean time I have to rely on the generosity of my family and good prices at the market. It was truly a luxury to have the amount of figs I had last week. We ate some as is and I saved the others for the recipe below.

Figs with Mascarpone Cheese

Ingredients

18-20 figs

3/4 cup sweet red wine

2-3 2 inch orange peel strips

3 tablespoons balsamic vinegar

1/4 cup orange blossom honey

2 tablespoons sugar

1 ounce bittersweet chocolate (chopped finely)

Take the small stems off the figs. Place the figs and wine in a saucepan. Simmer on low until the figs are tender. Remove the figs to a bowl.

Simmer the wine down until it thickens (about 10-15 minutes). Add the honey, orange peel, vinegar and sugar. Simmer for another 5-10 minutes.

Remove the liquid from the heat. Remove the orange peel. Add the chocolate and stir until it melts into the mixture. If the mixture seems to thin place the saucepan in a double boiler, heat on low until the liquid thickens.

Place two or three figs on a plate, spoon the liquid over them and add a tablespoon of mascarpone cheese.

September: New Goals

2008-09-07T19:20:00.017-04:00

Raspberry-Mango Terrine with Chocolate Coconut Sauce found in Icebox Cakes by Lauren Chattman. I'm sorry I haven't written out the recipe. I barely had time to make the dessert. I have been busy creating lesson plans and implementing them.

I had a hard time leaving summer behind. I just wasn't ready, even after Labor Day weekend. A few days ago I looked at a comic strip called Rhymes with Orange. In it there was a gentleman asking a woman the date. The woman replied "August 35th". A little box in the strip said, "Miranda had a difficult time transitioning to fall." I was Miranda, but eventually, (today as a matter of fact) I took the plunge and decided to accept the fact that summer is over, not technically speaking, but over none the less.

Once I got past my mental block, and got back in the groove I became excited. I always viewed September as the beginning of the year. Good thing I'm Jewish. Technically it usually is the beginning of the year (Rosh Hashanah...more on that at the end of the month). I never had new year's resolutions in January. All my resolutions began and still begin in September.

This year is special for me for it will be the last year I will home school my children. For many reasons, my husband and I decided to send our children to high school when the time came. My oldest will enter high school next year. My youngest will go to middle school. (Him, me, home alone all day..not good. In any case, the little one is thrilled he'll go to school). So, this year is going to be a little special for me in that I can really start planning my future.

Here are some of my goals and thoughts:

1. My third blog entry was entitled "The Journey Begins" . I had intended, since I don't live in an area that will allow me access to a culinary school ( I will next year) to start studying on my own using the book The Professional Chef. After much soul searching over the summer, which was impacted by the passing of my mother, I've decided to narrow my area of study to that of pastry and baking. I have many books, including The Professional Chef that I will use as my guide until I enroll in school. And, of course, all the fabulous food bloggers who inspire me and teach me will keep me focused.

2. I will have the most enjoyable year with my children, embracing every moment of my last year as their school teacher.

3. By November I hope to be selling on Etsy (fingers crossed).

4. I needed a non-food related creative outlet. Rtemis is my food blog and I'd like to keep it that way. In order to give myself a forum to write about anything and everything I created this blog: Being Yael

Next post : Figs and Mascarpone... (I just ate some!)

Family Reunion and a Visit to Gettysburg

2008-09-03T20:38:00.019-04:00

This Labor Day weekend my father, his brother and sister brought their families together for a reunion. It was held at my cousin's home in the beautiful rolling hills of northern Maryland, not far from Gettysburg. We took the opportunity to visit Gettysburg during our visit.

Isn't she beautiful? This photo was taken at the Farnsworth Inn at Gettysburg. Not what I would expect to find at an inn/tavern in the middle of Gettysburg.

(from left to right/top then bottom) frontal view from cousin's homefront porch, a few family members chatting, The majority of men watching football, side view from my cousin's home

From left to right, Top Row: Gettysburg, Dobbins House (circa 1776), Sentimental Journey B&B (I just liked the sign), menu Farnsworth Inn Middle Row: picket fence with flower, Gettysburg Battlefield, the men in my life (dad, the Marine, kiddos and one of my brothers) Bottom Row: Gettysburg Battlefield, mist over the tree-line, Brickhouse Inn

We ate at the Farnsworth Inn when we visited Gettysburg. The atmosphere on their porch was lovely and the food was delicious. (left to right) Top Row: game pie, spoon bread Bottom Row: pickled watermelon rinds, and empty crock of game pie, which my brother and husband devoured.

Éclairs and a Family Reunion

2008-08-31T00:00:00.003-04:00

There were always éclairs (amongst other pastries) at family gatherings when I was a child. I didn't like éclairs as a child, well, I did but not the dough. I ate the filling, licked off the chocolate and left the shell, ravaged. My mother and father would "tsk".

The first time I made pâte à choux was about 5 years ago and I thought, "Yes! I can actually make an eclair and enjoy the dough." Well, yes and no: I liked the dough just fine. I didn't like the proportions of the full size eclair. Yup, I'm a proportion type of gal. I need to have the right proportion of filling and glaze to dough. The second time I made them they were mini-eclairs that could be eaten in two bites, one if you are my Marine.

This months Daring Baker's Challenge was chosen by Meetak and Tony Tehhan (fabulous sites to visit!). The challenge: Chocolate Eclairs. The recipe comes from a cookbook written by Dorie Greenspan: Chocolate Desserts By Pierre Hermé.

The recipe I've used in the past for pâte à choux is from Sherry Yard's Secrets of Baking. But, part of the challenge rules was that "the dough used for the eclairs must be a pâte à choux from the recipe given below." There were only two other rules for this challenge: "Keep one chocolate element in the challenge. The recipe below is for a chocolate glaze and a chocolate pastry cream. You choose which chocolate element you want to keep. Then feel free to mix and match flavors to the base recipe. And, everything else is fair game."

I made the pâte à choux according to the recipe found in Chocolate Desserts. For the chocolate element I made a mocha pastry cream with orange flavoring for the filling. Instead of glazing with chocolate I dipped the eclairs in caramelized sugar, giving them a nice crunchy crackle when they hardened. I love the combination of the cream and the crunch.

Upon viewing my photos I was disappointed, but I was beyond bleary eyed when taking them. I've been baking a bit for Pay it Forward and a whole lot for a family reunion, which I will attend tomorrow and enjoy a long weekend away. At this reunion I will see family that I haven't seen since I was 7 years old! (That would be 1976!!) And, it will be for the first time in my history of family gatherings that I will actually get to eat the entire éclair and enjoy it! (As you see from the photo above, I've already started eating them.)

Pierre Hermé’s Cream Puff Dough Recipe from Chocolate Desserts by Pierre Hermé

(makes 20-24 Éclairs)

• ½ cup (125g) whole milk

• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

• ¼ teaspoon sugar

• ¼ teaspoon salt

• 1 cup (140g) all-purpose flour

• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your hand mixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

I'm sorry..too tired and no time for the filling and caramelized sugar recipes, but if you want them just let me know and I'll post them.

Violet Beauregarde's Blueberry Delight

2008-08-27T22:42:00.041-04:00

I have a few thank yous that I'd be glad to share in person in the form of the dessert which follows if I only could. This isn't an anniversary post and nothing special has happened, but I am just grateful for this little blogosphere world and those who reside within it:

I want to thank Fifi of Fifi Flowers for Pay It Forward. It has been a lot of fun! I sent out my surprises today :) I think it brought as big a smile to my face as receiving.

A great big THANK YOU to Deborah of Your Destiny is Stone Golden for posting about my blog and Pay It Forward. I've never had anyone post about me using my photos. It made me feel, for lack of a better description, just plain happy!

Thank you to Michelle of Cicada Daydream for giving me the inspiration to blog and advice on how to do it. Also, for the thought provoking questions so that anyone who was interested could know me better. (See the post below.)

I have entered a new phase in blogging in that I am reading more and mine is being read a little more. I look forward to seeing comments from fellow bloggers and for this I am grateful. In the blogosphere there are so many supportive, talented people that I am always amazed at who will take the time to see what this ordinary housewife has to say. Because of moving every to 3 years I don't get to be with my dearest friends. It has, up to this point, been hard to feel connected. So, before I get too sappy, many thanks to those who tune in to see what is going on in my world: Elra's Baking, The Wine Makers Wife, Please Sir to name a few.

If I could have these lovely, talented ladies over for a cup of tea I'd serve them this yummy little dessert that had me eating blueberries until I began to turn violet. And, hence the name of this post which comes from this quote: "Violet, you're turning violet, Violet!!" - Sam Beauregarde, Willy Wonka and the Chocolate Factory.

The idea for this dessert came out of the book "Icebox Cakes" by Lauren Chattman who has a wonderful recipe for blueberry and spice icebox cupcakes. I immediately liked the idea, but really didn't want the full wallop of gingersnaps as are needed according to the recipe. I also wanted to use a creme fraiche/whipped cream combo, but didn't want to leave out the cream cheese in the original recipe. What can I say, I love my dairy products! With the inspiration from "Icebox Cakes" I came up with this little dessert that I'll call:

Violet Beauregarde's Blueberry Delight

Lemon Grass and Crystallized Ginger Cookies
Ingredients
3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

½ cup granulated sugar

½ cup light brown sugar, firmly packed

1 large egg

¼ cup lemon grass, puree

¼ cup crystallized ginger puree (add more if you want more flavor)

1 tablespoon lemon juice, freshly squeezed

Preheat oven to 350 degrees. Line two baking sheets with parchment. In a bowl whisk together the flour, baking soda, cream of tartar and salt. In the bowl of an electric mixer (paddle attachment) beat the butter and sugar until light and fluffy. Add the egg, lemon grass, ginger and lemon juice Beat until combined. Add the flour mixture, beat until just combined. Chill overnight. Roll out onto a well floured surface until dough is about 1/8 inch. Cut cookies to preferred shape and bake for about 5-8 minutes. *You must work quickly with the dough and keep it chilled while not working it. I work in small batches so that the majority of the dough is always in the refrigerator. *I use a coffee bean grinder to make the lemon grass puree and the ginger puree.
*You don't need all of these cookies for the Blueberry Delights. I only used half the dough and froze the rest for another day.

Blueberry "Filling"

Ingredients
2 cups blueberries
2 tablespoons sugar

In a saucepan place 1 1/2 cup blueberries and the sugar. Heat, gently breaking the blueberries. Do not mash them. When they have cooked down so that they are in a syrup add the remaining 1/2 cup of blueberries. Stir them in to coat with the syrup (do not mash them at all )and then remove the pan from the heat and let sit until cooled.

Cream Cheese/Creme Fraiche/Whipped Cream
Ingredients

3/4 cup creme fraiche
1/2 cup heavy cream
1/4 cup confectioners' sugar

1/2 cup whipped cream cheese

In a medium bowl whip together the creme fraiche, sugar and heavy cream until thickened and soft peaks form. Add the whipped cream cheese and mix until blended. Don't over mix.

To Assemble:

Place a cookie on a plate, pipe the cream cheese mixture onto the cookie. Spoon on a small amount of the blueberry "filling" and then create another layer by repeating he process. You can add about 4 layers before it looks like the Leaning Tower of Pisa. I prefer two layers. Chill or at least 45 minutes-1 hour before serving.

Mutated By Michelle Excellent Blog & Share TidBits About Yourself Award.

2008-08-26T07:51:00.015-04:00

My post about the lemon grass/ginger cookies and blue berry dessert that I had planned to post will be delayed a day because...

My dearest friend, Michelle at Cicada Daydream, whom I've known since we were 5 years old, has awarded me the Mutated By Michelle Excellent Blog & Share TidBits About Yourself Award. (I love the name of this award!)

I read Michelle's anwsers and thought to myself, "Geez! My life is a bit droll!" But, I'll be glad to share with all who care to read.

What are the last 3 things you purchased?
* This painting by Fifi (second painting from the top)
* This shelf from West Elm
* Groceries (boring, I know, but I like to cook and bake so exciting for me!)

What are the last three songs you downloaded?
* The Wedding Samba: Xavier Cugat and His Orchestra
* Yassus: Sheva
* Harem: Sarah Brightman

What were the last three places you visited?
* Rahway, NJ
* Washington, DC
* San Diego, CA

What are your three favorite movies? (Oh, geez, so hard!!..)
* Billy Elliot
* Snatch
* Dr. Zhivago

What are your three favorite possessions?
* All of my photos
* My computer (keeps me connected)
* My bakeware and cookware

What three things can you not live without (other than family and friends)?
* Electricity and running water
* My bakeware and cookware
* My computer

What would be your three wishes?
* Good health until a ripe old age
* Success and happiness for my children
* A craftsmen style house in the heart of Old Town Fredericksburg

What are three things you haven't done yet?
* Gone back to school
* Travel to each and every continent with the exception of Antarctica (well, I think I'd go if some one would take me.)
* Skulling...I've always wanted to try, the olympics made me want to try even more.

What are your three favorite dishes?
* eggplant parmesan (Made the way it was handed down to me).
* bread, any kind, warm and toasty
* cheese, cheese and more cheese with fresh fruit

What three celebrities do you want to hang out with most?
* Ellen Degeneres
* Mel Brooks
* Alton Brown

Name three things that freak you out?
*If I hear one of my boys yell out in pain...hasn't happened often and they are super tough, so I know something is wrong when it does happen.
* The thought of my boys driving...have you seen the statistics about teenage drivers!?
* I can't read or watch anything else with a doomsday theme.

Name three unusual things you are good at...
* organization
* remembering numbers
* leg wrestling (I can beat my husband:)...it said unusual.

What are three things you are currently coveting?
* Time
* Time
* A home in old town

Pay It Forward and a Perfect Summer Day

2008-08-23T19:14:00.007-04:00

I had a wonderfully perfect summer day yesterday. The weather was beautiful; sunny, dry and in the 80's. I took my children to our YMCA where my oldest and I did laps in the exercise pool and then we met friends at the water park pool. (My YMCA is awesome!..three pools including a water park.)

We spent a glorious afternoon at the water park and then I had fantastic evening out with "the girls". We went to a local tapas wine bar (more on that tomorrow). It was a perfect summer evening. To top off the day I had received a package from Fifi Flowers. Inside were lovely note cards and a bookmark.

If you haven't been to Fifi's blog I strongly suggest a visit. Her artwork is whimsical and refreshing. I just recently took a peak at her blog and I am now a fan. The best part of the package was that it was a gift because I was one of the first three to comment on her post regarding PAY IT FORWARD. Fifi sent me the note cards and bookmark and now it is my turn to PAY IT FORWARD.

The PAY IT FORWARD exchange focuses on doing an act of kindness without expecting anything in return. The recipient will, in their turn, pass the kindness along and pay it forward.

Here are the rules: I agree to send something fun, cute, and nice to the first 3 blog owners who post a comment on this entry. In turn, those three will post this information and pick 3 people they want to send something to and so on. Unfortunately, due to postage costs, I can only pay it forward within the United States. If you are interested in participating, be one of the first 3 blog owners to leave a comment!

You have to promise that you will then post about this on your blog, link to me, and then send something to the first three people who comment on your blog so that this continues. When I have the first three to comment I will email you a request for your shipping address and I will send out something that I hope will make you smile!

The Easiest, Yummiest Chocolate Cookies Ever

2008-08-19T23:44:00.013-04:00

When I first bought the book Chocolate Epiphany by Francois Payard with Anne E. McBride I thought that it was going to contain not only scrumptious chocolate based recipes, but also challenging recipes. (I bought it without looking through it. Really...Chocolate Epiphany, Francois Payard, who needs to look inside?) I guess I really should have taken to heart the tag line: Exceptional Cookies, Cakes and Confections for Everyone because I was skeptical about finding recipes that could be for everyone. I'm up for the challenges, but sometimes it is nice to have a quick go-to dessert for the family. My doubts were quickly dashed when I baked the Flourless Chocolate Cookies on page 56.

I'd love to post the recipe for these, but I'm not certain about all the legalities. Can you post a recipe from a published cook book? I welcome any advice regarding the posting of a recipe. Does it have to be an original recipe and if so what constitutes original? There are many basic recipes for certain items so how many ingredients have to be changed to be original? UPDATE: I've posted the recipe below, but still would love to hear any opinions regarding this issue.

I think I am safe in saying that these cookies have very few ingredients. (Can I list the ingredients if not the quantity?) They are beyond simple to make and my son makes them without any assistance from me. They are, hands down, the easiest cookie I've ever baked. And, most importantly, they are like eating a cross between a cookie and a brownie. I've been wanting to sandwich some ice cream in between them, but no one wants to wait for them to set in the freezer, so it is with a cold cup of milk that these cookies are enjoyed.

Flourless Chocolate Cookies

Adapted from Chocolate Epiphany by Francois Payard

Ingredients
¾ cup dutch-processed cocoa powder
3 cups confectioner’s sugar
Pinch of salt
2 ¾ cup toasted pecans
4 large egg whites at room temperature
1 tablespoon vanilla

Place oven racks in the upper and bottom thirds of the oven and preheat the oven to 350 degrees
Line two baking sheets with parchment.
Combine the cocoa, confectioner’s sugar, salt and pecans in the bowl of an electric mixer. Mix until combined, about 1 minute.
Slowly add the egg whites and the vanilla. Mix on medium speed for about 3 minutes.
Scoop the batter onto the lined baking sheets in a heaping tablespoon., leaving room for the cookie to spread.
Put the cookies in the oven and lower the temperature to 320 degrees. Bake for about 15 minutes or until small cracks appear on the cookie.
You can make these any size, just keep in mind to leave room between the cookies and if they are small they may cook faster.

Nectarine Frangipane Tartlet and Pistachio Tartlets with Creme Fraiche and Berries

2008-08-15T08:58:00.016-04:00

It's been years since I've made tarts or tartlets. It was upon the discovery that I was the only one in the house that really liked any form of pie, to include tarts and tartlets. So, for the sake of my hips I stopped making them except on the rare occasion when I could bring it to a friends. This is hard to do when you always move and live hundreds (or thousands) of miles from your dearest friends and family.

With all the yummy fruit tartlets I've seen on the food blogs I got a hankering for a tartlet, hips be damned. All my favorite tarts, tartlets, pies are rich because they were seasonally appropriate for fall or winter. (I didn't do a lot of baking in the summer when I lived in the desert or the south.) So, I hit the books and the web. I found two recipes to try and truth be told I picked them not only because they looked great but because I had all the ingredients on hand.

The first tartlet is a Nectarine in Frangipane. I used the dough recipe from Martha Stewart's Baking Handbook. The frangipane and glaze recipe I used can be found at epicurious. I love the combination of the nectarines and frangipane and I had fun arranging the nectarines. My only mistake: I got carried away with the frangipane. I should not have used as much because my cute little nectarine designs were over run by the frangipane.

The second tartlet comes straight out of Martha Stewarts Baking Handbook (page 255). Pistachio tartlet with creme fraiche and berries. This was delicious and I loved the pistachio tartlet dough. I had to make my own creme fraiche, which is very easy, but needs to be done about two days before you actually assemble and serve the tartlet.

So, did I have to "suffer" and enjoy these tartlets on my own? Nope! My family, formally anti-pie and anti-tartlet, devoured them. I was lucky to eat half of a nectarine tartlet and one of the pistachio/berry tartlets because every time I turned around there was a dish in the sink with tartlet crumbs in it. I can't complain. I'm thankful for changing taste buds and growing boys: saviors of their mother's hips.

Pate Feuilletee and Lemon Swiss Meringue Buttercream

2008-08-10T19:20:00.015-04:00

To me one of the most refreshing flavors of summer is lemon. I love lemon flavored pastries. When I was younger I was an admitted choco-holic. However, as I've aged, so have my taste buds. I still love chocolate and am very suspicious when people say, "I don't like chocolate". I can't imagine not liking chocolate, but I have discovered a world of flavors that I would, as a child, wrinkle my nose and look past.

One of those flavors was lemons. I didn't care for lemonade as a child. I favored tea and still do but now I add lemon rather than omit it. If it was a dessert and it included lemons I walked away, but now I run to those desserts. I don't know when this change in my taste buds occurred, but I am glad that it did.

I suspect it had something to do with motherhood. And, I think it was bound to happen as I grew up surrounded by Italian bakeries, full of a variety of flavors which made their way to my house on special occasions. If all the chocolate pastries were eaten I had no choice but to eat the other pastries. Well, I had a choice: don't eat the pastry, but what kind of person would make that choice?! Certainly not me.

I recently made puff pastry (pate feuilletee) with swiss meringue buttercream. They are a light and tasty summer treat. I love the melt-in-your-mouth quality. I used the recipe in Martha Stewart's Baking Handbook for the swiss meringue buttercream. The only thing I changed was the extract, using lemon instead of vanilla.

I also like the recipe for the puff pastry in the Baking Handbook. I think the photos are priceless if you are first making puff pastry. It really helps. I have another cookbook called The American Boulangerie by Pascal Rigo. I just recently tried and finished using my stash of this puff pastry in July. I liked this recipe and will use it again. (The recipe in The American Boulangerie uses a different type of flour and less butter than Martha Stewart's recipe.)

For these pastries I cut the puff pastry into 1 inch squares.

I cut the 1 inch square puffs and sandwiched the buttercream by piping it in between the two puff pastry squares. I garnished with powdered sugar and a little lemon rind.

The bottom line is that pate feuilletee is hard to make and takes a lot of patience and time. I have the patience, but I'm short on the time. As I mentioned, I used the last of my homemade puff pastry in July. Since then I haven't made another batch, which I freeze and save. (The recipes from both books yield about 3 pounds.) But, my children asked me to make "those lemon things" again. I did, but because I was short on time I used a purchased puff pastry dough, which is not bad and makes this dessert a breeze when you are in a pinch.

Note: The recipes provided by the links to Martha Stewart's website actually differ a bit from the book. I like the recipes in the book and have not tried the ones online. If you want the recipes from The American Boulangerie you'll have to purchase the book.

I Miss You Belve-dear!

2008-08-07T00:25:00.007-04:00

My dishwasher went home! My dad calls himself "Belvedere" when he is here because he likes to keep my kitchen sink clear. It gives him pleasure to help out in the kitchen. Who am I to deprive him of this pleasure? He was of particular help when I made the July Daring Bakers challenge. I had an abundance of dirty dishes, bowls and saucepans that he gladly washed for me. So, when I could no longer bribe him to stay with a promise of a trip to the Krispy Kreme store, more butterscotch pudding and all his other favorites I realized I'd better prep myself for his departure. I will miss my "Belve-dear".

Normally I throw whatever it is I can into the dishwasher. But, there are those items that require hand washing. Prior to his visit I blew out my kitchen gloves. I literally wore them out, not because I bake, but because I have two boys who know how to prepare their own food and never leave the kitchen. But, then my dad came for a visit and I didn't wash a single dish for three weeks so I delayed buying a new pair of gloves. I'm glad I did because I found these little gems.

I had to have these Gloveables even though they cost triple of what I would normally pay for those institutional yellow gloves. They are so cute that I almost cannot wait to do the dishes...almost.

I bought them at a lovely little boutique, but I've seen them online at a site called Bubbles, in the Domestic Diva department. I've seen them on other sites, but I like Bubbles' aprons, too.

But, enough with the girly silliness. I had better go to bed because I have a lot planned for tomorrow. One of the things on my to-do list is to get back on track and focus on my goal of reading The Professional Chef. (I haven't even gotten to the recipe section!) This summer, I have learned that when life comes at you with the unexpected it is best to take it in, adjust, let it pass and then get back on track. Well, my household is back to summer normalcy and I'm ready to renew my focus on my goal, my journey.

Magic Cookies

2008-08-03T22:43:00.014-04:00

It's time for me to step up onto my soap box. My son is on two swim teams. One is a summer swim team where young children will first get their feet wet (pun intended) to see if swimming is a good fit for them. Older children who play other sports and want to stay fit during the summer will also join the team and then there are the year-round swimmers, like my son who do it for the fun of it and the lighter nature of the competition. What does this have to do with baking? The policy of baking "magic cookies" for the young children has made me think that there really is a reason America's children are at risk for obesity.

"Magic cookies" are brought to the morning practice the day of a swim meet. This is meant to boost up the younger children. Each child gets a "magic cookie" because it will help make them swim faster that evening at the meet. In this era of rising obesity in America's youth do we really need to give a child a cookie and tell the child that it will make them swim faster? It completely contradicts the reason the children are participating in the sport: fitness and fun.

I'm not stuffy about baked treats, but I think the psychology behind the "magic cookie" is warped. How about giving the children a "magic carrot" and save the baked treats for the social gatherings and the awards picnic? I think baked goods have a time and place regarding athletics and I do not think cookies should be used as a reason a child might swim fast. Call me uptight, but it is just how I feel.

So, what did I do when it was my turn to bring in 2 dozen magic cookies? I debated making cookies that were beyond healthy. But, I figured (a) the kids wouldn't even look at them and (b) I'd go down in history as the "mom who made the yucky cookies". So, I compromised. I made a pumpkin-coconut-oatmeal cookie...complete with the requisite "magic cookie" sugar and butter levels. The cookie and icing recipes have been adapted from Paula's Loaded Oatmeal Cookies (Paula Dean).

The swim team participated in finals this weekend. They went into finals undefeated and walked away the division champs. And, I'd like to give credit where the credit is due: Congratulations to the swimmers!! (Who swam fast because they gave 100% at practice....not because they ate "magic cookies". )

Pumpkin Coconut Oatmeal Cookies

Ingredients

1 stick butter, softened

2 eggs

1 cup brown sugar

1/2 cup pumpkin puree

1/2 cup honey

1/2 cup buttermilk

1 teaspoon vanilla extract

1 3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon cloves

2 1/2 cups oats, quick cooking

1 cup raisins

1 cup coconut

Icing Ingredients

1/2 cup butter

3 cups powdered sugar

1 teaspoon lemon extract

3 tablespoons water

Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, and cloves. Set aside.
Whisk the butter and sugar until light.
Add the eggs and whisk until blended
Add the pumpkin, honey and buttermilk and vanilla extract until well blended.
With the paddle attachment blend in the flour mixture.
Add in the oats and mix until combined.
Gently mix in the raisins and coconut
Chill the batter while your oven is pre-heating to 350 degrees. Grease two cookie sheets. When oven is finished preheating drop batter by rounded spoonfuls onto the cookie sheet. Bake for 10-15 minutes.

Icing

Heat the butter over medium heat until golden brown.
Pour the butter into a medium bowl. Stir in the powdered sugar and lemon extract.
Stir in the water, gradually, so that the icing will easily drizzle onto the cookies.

Always a Daring Baker at Heart

2008-07-29T22:09:00.024-04:00

I am sitting in my kitchen at 10pm waiting for my buttercream to chill a bit. I've made butter cream before and I'm not happy right now. I don't like the method for the buttercream in this challenge. But, that's life. You never know unless you try. After all, isn't it in the spirit of trying something knew that makes us participate in the Daring Baker's challenge?

My mother kept a note that I wrote when I was about 10 years old. Having recently passed, my father was sorting through some things and found the note. He gave it to me and I'd like to share it with you for this note says it all about me and my approach to baking: good, bad or, dare I say, ugly.

Dear Mom,

I am writing this because you probably would not let me finish saying it if I told you in person. I don't see any reason why we shouldn't enter the cake contest even though we didn't make that cake ever. There is always a first. I think we have just as good as a chance as anyone else.

Love,
Camille

PS: If you don't enter with me I'll enter alone!

When I was younger I would rather try a new recipe no matter why I was making it. Most of the time I was making gifts for the holidays, a birthday or a thank you and it would drive my mother nuts because I would choose to make cakes, cookies, breads, etc. that I had never made. She would say, "You don't make a new recipe the first time when making a gift." Well, I never cared. That is the luxury of being a kid.

Today I pretty much follow the same philosophy, but in a less risky manner. When making a gift I'll use a tried and true or at least try the recipe once or twice. (OK, only once.) But, when I make a new recipe I'll like changing it up a bit without first trying it as it is written. I can't help myself. I probably shouldn't do this, but it is just too much fun. I have to admit that most of the time I'm pleased with the result. As I become more focused on baking I find I set higher standards for myself and this challenge helped me to raise the bar even though I wasn't thrilled with my results.

The challenge: Filbert Gateau with Praline Buttercream from "Great Cakes" by Carol Walter. My first mistake was using macadamia nuts instead of hazelnuts, which the recipe called for and are sometimes referred to as filberts (although they are actually not the same nut, but closely related.) The rum in the recipe made me think of macadamia nuts because of the tropical relation. I like the buttery flavor of macadamia nuts and I had a lot on hand.

I live in an area where finding certain items can be a challenge so when I went to the store the only hazelnuts available where in 1/2 cup packages, chopped with the skins on and there was no way I was trying to get the skins off those babies. I thought about pecans and that involved more skinning of nuts and quite frankly I didn't have a lot of time for this cake. Macadamia nuts won out, but they left my cake a little flat due to their fat content. Despite this, I really like the flavor. So, I'm thinking that the next time I'll use a little more flour and a little less nut.

Now, for the buttercream. I decided to try the method in the recipe just to see if it was a good method. I followed the recipe and the method and I wasn't thrilled. I didn't add the praline paste into the buttercream. I left the paste a little coarse and sprinkled it over the buttercream. I like texture and thought it might add a little, without being too crunchy.

There is no buttercream on the top of the cake because I had a hard time with the method. I managed to get a creamy butter cream for the filling, but the bit I saved in the fridge for the garnish on the cake had separated and I decided to call it a day! I'm not a fan of decorating with butter cream anyway.

As for the ganache, lets just say I was on the phone with my brother and I moved the spatula around the ganache more than the four times recommended in the recipe! That's life!

Thank you for hosting this challenge Mele Cotte! I truly learned a lot and am grateful for the experience. All in all I've enjoyed the learning experience of this, my first Daring Baker's challenge. But, I suspect my approach would have made my mother a little nuts.

Butterscotch Pretzels

2008-07-28T21:39:00.006-04:00

Last weekend. I made another of my father's favorites: butterscotch pudding. I wasn't thrilled with the recipe. It was the first time I made butterscotch pudding from scratch and the recipe I used was just too sweet. I told my family that I would use less sugar next time I made it. Then they offered up a recommendation: dip pretzels in the pudding and then dip them into chocolate.

These were very popular with the guys around my house. After I took the photos I put them in the fridge and if I hadn't wandered in the kitchen when I did chances were that I wasn't going to get one. I will be making these again, but next time I will dip them more fully and maybe two or three times in the butterscotch before I cover in chocolate. As my father said, jokingly, in an uppity tone, "One can never have enough butterscotch or chocolate." I cannot agree more.

Butterscotch Pudding
5 large egg yolks
3 tablespoons corn starch
1/4 cup light brown sugar
1/8 cup (2 tablespoons) granulated sugar
3 cups whole milk
1/4 cup clarified butter (for a nutty flavor)
2 tablespoons vanilla

Whisk the egg yolks and corn starch into a medium bowl. Set aside.
Clarify the butter, 5-7 minutes, leaving the dark bits on the bottom of the pan and skimming off the foam. Pour into a bowl and set aside.
Warm the milk over medium heat until small bubbles appear on the edges of the sauce pan.
In a large sauce pan heat the sugars until they are melted.
When the milk is ready and the sugar melted add the milk into the sugar sauce pan. It will initially foam, but then settle. The sugar may become hard and ball up, but it will settle. Keep whisking until the sugar is dissolved and integrated into the milk.
Pour half the milk mixture into the egg mixture and whisk briskly so the eggs do not scramble.
Pour the egg mixture back into the sauce pan, keeping the pan over low heat until well blended. Cook just until the mixture is thickened.
Take off the stove, whisk in the vanilla and butter.
If using to make the pretzels let cool until the pudding is not steaming. If you are just going to eat the pudding, chill for at least one hour.

Chocolate Dip
For the chocolate dip, click here and use the chocolate dip that I used for my chocolate dipped cherries.

To Assemble

12-14 large pretzel sticks

butterscotch pudding

chocolate dip

Line a baking sheet with parchment or wax paper
Dip the pretzel into the pudding and lay on the parchment
When you are finished place the baking sheet into the freezer until the pudding is chilled
Prepare the chocolate dip while the pudding dipped pretzels are chilling.
When the chocolate dip is ready and the pudding has chilled dip into the chocolate dip and place back on the baking sheet. Then, place the sheet into the refrigerator to chill again.
You must work quickly, especially during this warmer weather. You might want to leave half the pretzels in the freezer until you finish dipping the first half in the chocolate.

Breakfast for Dinner

2008-07-24T22:07:00.010-04:00

I'm not a big fan of big breakfasts. I can barely think about what I want to eat in the morning. I'm more of a night owl and don't really think about food until late morning. But, I love breakfast foods. Which makes breakfast for dinner a perfect way for me to get my breakfast food fix and my children love it. My husband is just generally glad that he comes home to a cooked meal each night so he doesn't mind what type of food is for dinner.

Although I am going vegetarian, (Baby stepping this lifestyle change and it still is a challenge.) I will probably never be able to give up eggs. I try to buy local and know that the chickens are not abused. Guilt aside, I love eggs. I can eat them any time of day and so they make the perfect breakfast for dinner food. Eggs in any form is good for me, but one of the best meals to make using the egg is a frittata.

The great thing about frittatas is that I can put anything into them. They are a great way to use up leftovers. The basic ingredient is always the egg. The rest is up to me and my imagination. There are a lot of great recipes, too. The bottom line is that anything goes. One of my favorite combinations is found in this roasted red pepper and feta frittata.

I just love fresh ingredients. Local eggs, farmers market chives and pepper and my own basil and parsley plants. Unfortunately I live in an area where our farmers market does not carry cheese. I think if it did I'd be short on cash since I have a thing for cheese.

Feta and Roasted Red Pepper Frittata

2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons chopped fresh basil
12 eggs
½ cup roasted red peppers, peeled and diced*
½ cup crumbled feta
salt to taste
pepper to taste

Preheat oven to 350 degrees.
Heat the oil in a 10 inch skillet (Skillet must be oven safe)
While the oil is heating, in a large bowl, beat the eggs.
Add the parsley, chives, basil, salt and pepper to the eggs and mix well.
Pour the egg mixture into the skillet. Cook for 3-5 minutes. Gently add the roasted red peppers and the feta.
After adding the peppers and feta remove the skillet from the stove top and place it into the preheated oven.
Cook the frittata until the center is solid, about 12-15 minutes
Let the frittata cool 10-12 minutes.
Carefully slide a spatula around the edge of the skillet. Work towards the bottom center, gently prying the frittata away from the skillet. Slide the frittata onto a serving plate.

*Roasted Red Pepper Options:
They can be purchased in a jar and pre-sliced.
Oven roasting the pepper is easy and, I think, tastes better. It can be done a day or two ahead. Simply preheat your oven to 400 degrees. Cut the pepper in half, lengthwise, making two “bowls”. Remove the seeds. Add a small amount of water to the pepper “bowls” and set them onto a foil lined baking dish. Place in the oven and roast until the skin of the pepper begins to bubble. The pepper is finished when the inside is tender and the skin can be peeled off easily.

Chocolate Covered Cherries

2008-07-21T06:41:00.020-04:00

It seems to me that quite a few of my favorite bloggers are extremely busy these days and not getting to enjoy the lazy days of summer. I, too, am having a hard time slowing down my summer so that I can stop and smell the cherries. Cherries. Summer just isn't summer without them. I love their color, their smell and the absolute pleasure of biting into one and spitting out the pit. You read correctly. I admit it. I spit out pits. Spitting is unladylike, but I feel we get a free pass from the etiquette police when we spit cherry pits and watermelon pits as we sit on our front porches enjoying the fruits of summer.

When I eat a cherry or a watermelon I experience a moment of remembrance. Hot, humid summer nights, lightening bugs, heat flashes in the sky and pit fights. Simple and silly. Spitting pits, trying to hit your friends. The giggling. And, the parent, not quite yelling, but informing with a question, "Don't you think you should do that on the lawn?" Apparently I indulged in this behavior often for, according to my father, we had enough cherry and watermelon pits scattered in our tiny yard that we should have had watermelon vines growing up cherry trees instead of grass.

Last week I bought some cherries and decided to make my father chocolate covered cherries, another one of his favorites. But, after reading recipes for chocolate covered cherries I realized they all require maraschino cherries. The complete antithesis to fresh, summer cherries. Maraschino cherries?! Why? Why on earth would some one want to eat one of those things when fresh cherries are just so delicious. Even in the dead of winter I would rather do without than settle for one of those unnaturally red, rubbery things trying to pass for a cherry.

So, you guessed it. I simply dipped fresh cherries into the same basic recipe used for dipping strawberries. But, first, I pitted the cherries, saving my two children from getting themselves in trouble when they tried to spit the pits after eating a chocolate covered cherry, spraying chocolate with the pit. (Although I have to admit, the child side of me thought, "cool!" when I thought about the chocolate covered pit that could be launched.)

I did save a bowl full of cherries for the simple pleasure of sitting on the porch eating fresh summer cherries and spitting pits. For all of you who aren't enjoying a slow, lazy summer, may I suggest a large bowl of cherries, a summer night and a front porch for a little rest and relaxation, a little time to catch your breath and enjoy a little lazy time, if only for a little while.

Chocolate Covered Cherries

6 ounces semi-sweet chocolate, chopped

2 1/2 tablespoons heavy cream

1 tablespoon butter

About 15-20 cherries with stems, rinsed and completely dry.

Line a baking sheet with parchment or wax paper.

In a double boiler melt the chocolate. When completely melted add cream and the butter and stir until smooth.

Hold each cherry by the stem and dip into the chocolate. Lift out and hold over the double boiler allowing the extra chocolate to drip off the cherry.

Place the coated cherry onto the lined baking sheet.

Let the cherries cool. When all cherries are cooled, chill for at least 20 minutes before serving.
Serve alone or dip in homemade whip cream

Icebox Cake

2008-07-20T18:29:00.019-04:00

You've probably heard people us the phrase "Christmas in July". Well, in my family it is "Birthdays in July". I extend the July a bit into June and a bit into August for there are 8 birthdays between June 28th and August 4th. It is a rare occasion that I get to celebrate any of these birthdays with the family member as I live too far away, but once in a blue moon I am able to actually hand my family member their birthday gift in person and maybe even cook their birthday dinner. I am fortunate to have my dad staying with me for a few weeks and was able to make his favorite birthday cake in honor of his 80th birthday, which was today, July 20th.

As a child I looked forward to my father's birthday with the same anticipation I looked forward to my own only because of the cake my mother would make each year. My mother called it icebox cake and it was a simple no bake cake. It made perfect sense during the hot days of July. My mother very rarely made this cake for anything other than my father's birthday so it was a tremendous treat. I would try to eat my fill and more, savoring each bite.

Since my dad would be with me I decided to go to town for his birthday dinner, which included a from scratch icebox cake. I've made chocolate pudding from scratch, but never graham crackers. The thought never occurred to me until this week. The graham crackers were a little more challenging than I expected due to the heat, but they were delicious. I'll do a few things differently next time, but all in all I'm pleased with the result.

A special note about this homemade version: Start making the graham crackers two days before serving the cake. The dough for the graham crackers really needs to chill overnight and then there is a second chilling process for about 45 minutes.

Chocolate Pudding

6 egg yolks

5 1/2 cups milk

3 ounces semi-sweet chocolate, chopped

3 ounces unsweetened chocolate, chopped

1/2 cup flour

1 1/4 cup sugar

1 teaspoon salt

2 tablespoons vanilla

Whisk the egg yolks in a bowl and set aside.

In a medium saucepan, over medium heat, whisk together the milk, chocolate, sugar, flour and salt. Keep your eye on the saucepan and whisk often.

When the mixture thickens add the vanilla until well blended and adjust the heat to low.

Then, very, very slowly add the egg yolks, continually whisking while you add them. (If you don't keep whisking you will have bits of egg in your pudding.)

Allow the pudding to heat until it gently bubbles, whisking often. Once it bubbles remove it from the heat and allow to cool. (I let it cool in the saucepan, but you can put it in another bowl.)

If you are concerned about the skin on the pudding, cover it with saran wrap and press onto the pudding so that there is no air between the saran wrap and the pudding. I recommend pouring the pudding out of the saucepan and into another container if you do this.

When I assemble the cake I like the pudding to be fairly hot. It makes the graham cracker softer, faster. Although, the cake needs to refrigerate longer.

Graham Crackers

Click here for the graham cracker recipe . I found it on a site called 101 Cookbooks. I liked the recipe, but I think I'd like to make a couple adjustments. While I understand the dough is very sticky even after refrigeration and that it is indeed summer, I found it a little too sticky.

Also, I used the dough from trimming to make smaller crackers for those odd spots you might have if the crackers don't fit perfectly into your pan.

Assembling the Cake

Use a 9x13 rectangular pan.

Line the pan with graham crackers.
Spread a layer of chocolate pudding over the graham crackers.

Place another layer of graham crackers and then pudding.

Keep repeating until you have used all your pudding. Always finish with the pudding on the top layer. I like to make crumbs of any remaining graham crackers and sprinkle over the cake.

Refrigerate for at least 3 hours before serving. Serve with homemade whip cream.

If you don't have time to make everything from scratch or you have a friend who doesn't like to be in the kitchen, you can still make the cake using what my mother used, Nabisco graham crackers, Cook and Serve Jello pudding (chocolate) and Redi-Whip whip cream.

My mother grew up during the depression and during WWII, where things were rationed. The vast amount of prepackaged products available post WWII were just amazing and there were a lot of recipes that went out to market these products. I was telling a foodie friend about my mother's recipe and I saw her wrinkle her nose. I thought about my mother's past and it made perfect sense to me. I'm sure my mother saw nothing wrong with using all the above products to make life a bit easier when cooking for a large family.

Tropical Smoothie

2008-07-17T14:43:00.002-04:00

The spoon in this photo was a set of eight given to me by my mother. They are ice tea spoons and she had a few when I was growing up. When I was a child I loved eating ice cream, sherbet and any other frozen dessert by dishing it into a small cup and using the spoon with the long handle. I'm not sure why, but I still do it to this day.

It was so hot and sunny yesterday that, when I took the photos, I couldn't see a thing! It was too hot to fuss and, as usual, I was running around like a nut between soccer and swim so no time to fuss either. They are a little blurry, but they'll do!

Yesterday would have been my mother's 81st birthday. She was a summer baby, but she did not like the heat. So, when summer came around each year she would savor frozen treats. She adored sherbets, sorbets and Italian ice. If it was fruity and frozen she was game. I'll never forget the cartons of sherbet in our freezer or the stops at a little "mom and pop" Italian ice stand in Peterstown, the Italian neighborhood of Elizabeth, New Jersey. It was called Grillo's and whenever we went to visit my Nonna we would stop and buy some to bring to Nonna's. I'm not sure who enjoyed the treat more, me, my mom or my Nonna.

I like all frozen treats. Ice cream aside, smoothies are my favorite. I make them everyday for me and my men ensuring we get a healthful serving of fruit each day. (If I could only find a way to make veggies as much fun!) My mother would have enjoyed the variety of smoothies that we make and sometimes, in hot weather we even freeze them into a solid state so that we can enjoy a healthy frozen treat. This I know my mother would have loved!

While I never add sugar to my smoothies, this recipe is loaded naturally so it is a dessert variety. I also never add ice. I have a freezer full of frozen fruits diced and ready to go. This prevents the smoothie from having a watered-down flavor.

Tropical Smoothie

2 cups papaya nectar
1 cup coconut milk or cream of coconut
2 cups vanilla soy milk
1 cup frozen mango, diced
1 cup frozen pineapple diced
1 cup frozen peach
2 frozen bananas, peeled and cut into one inch pieces

Place all ingredients into a blender. Blend until smooth. Either drink immediately or pour into serving cups and freeze. (I do not recommend freezing in one large bowl. Individual cups work best.) Since this is a dessert variety you might want to add a little whip cream on top. Or, if you want an adult treat add a little of your favorite alcoholic beverage.

Recipe yields 4 servings (8 ounce glass) or 8 servings frozen (4 ounce serving bowls).

Fruit Filled Crepes and A Great Menu, If I Say So Myself

2008-07-14T13:44:00.005-04:00

My husband, children and I returned from 10 days in New Jersey on July 7th, only six days before my husband's 40th birthday and 2 days before my mother and father-in-law arrived for a long weekend. I wasn't feeling overwhelmed, but I knew I had to stay organized if I was going to regroup from the New Jersey trip (and all the emotion that went with it). To keep myself in check and allow me to maximize my time I created a menu. I wanted a fabulous menu for my husband's 40th birthday weekend. I wanted to express my love for my family through food. My husband is a remarkable man who is tireless in all that he does whether working or playing. He is beyond compare and I am a very lucky woman.

I also wanted to show my appreciation for my in-laws. During the 10 days we were in NJ we stayed at their apartment, which while more than enough room for two, becomes a little "cozy" for 4 extra people and their 2 cats. So, I set out a to make a menu that included two picnic dinners, a 40th birthday dinner, baked items and a birthday cake. As for breakfast and lunch we shot from the hip, so to speak.

The Menu:

Day 1 (Picnic dinner at an outdoor swim meet.) falafel, pita, yogurt cucumber dip, hummus, various cheeses, crackers and puff pastry with lemon butter cream (Pastry recipe found in A Baker's Odyssey).

Day 2 (Pork Roast brought by in-laws) pork roast with Cuban inspired marinade, sofrito mashed potatoes (Recipes for pork and potatoes by Guy Fieri), black bean and avocado salad and more puff pastry with lemon butter cream...these were a hit!

Day 3 Out to eat at a favorite pizzeria!!!!

Day 4 (Picnic dinner at a concert in the park.) mushroom monyet (Elra's Baking/July 6th), baby romaine/pecan/raspberry salad, horseradish potato salad, phantom s'mores.

Day 5 (Birthday Dinner!) grilled filet mignon, twice baked potatoes, sauteed asparagus and opera cake with chocolate moose, coffee butter cream and white ganache.

Did I remember to photograph any of this? Noooo! I was too busy to even think of taking photos. (I did manage to photograph a breakfast of fruit filled crepes with sweet sour cream. Look below for the recipe.) By the menu items you can see why I was a bit busy, but then factor in the children's activities, a trip to a vineyard, pool time, card games and the need for sleep and you can see why I didn't remember to use my camera.

I want to make a few comments about the above menu:

Elra's mushroom monyet is to die for and worth making! It is fabulous hot, just out of the oven (I had to taste it right away.) or cooled off for a picnic.

The puff pastry with lemon butter cream was super easy if you are pressed for time and use pre-made dough. (I had my own puff pastry dough that I made saved in the freezer, but I wanted to use it for the mushroom monyet.)

I used the base recipes found on Canelle et Vanille for the opera cake, omitting the flavoring so that I could make mine with chocolate mousse, coffee butter cream and white chocolate ganache with brandy. I also adjusted the joconde a bit. Bottom line, the opera cake recipe at Canelle et Vanille is amazing and will be my reference for opera cake.

I was going to add this next tidbit to the list above, but thought it merited a little more space and time since I am still reeling from the experience. I've never been to see a therapist, but if I have to do this again, oh say, in the next 40 years, I might need to seek one out. What was this horrific thing I had to do? I bought and butchered an entire tenderloin. (My family in NJ, who know the disdain I have for handling meat, actually viewed this as a sporting event, calling to see how I did.)

For years I hated handling meat, but didn't really see the need to cut it out of our diet. Then, one day I had an epiphany: If I don't like touching it then it is pretty silly of me to want to eat it. After further exploration into the matter I realized we needed to head down vegetarian lane. It's a slow process, but most of our meals, are vegetarian. Since my husband has always been a serious carnivore and since he has joined, willingly, in this change of diet (He is an amazing man!), I thought I would make his 40th birthday special with grilled filet mignon. Once at the store I faced a dilemma: Buy the prepackaged filet mignon, which is costly. Or, buy the whole tenderloin and butcher it myself, which is more economical. I chose the latter and I can say, with confidence, that will never happen again lest I end up in therapy.

At last, here is a very easy, yummy, light breakfast, lunch, dessert or snack. The sweet sour cream is one that I tweaked because of the topping on a cheesecake I once had. I thought it would taste really good with summer fruits, which are my favorite.

Crepes

1 1/2 cup all- purpose flour

4 tablepsoons sugar

1/2 teaspoon salt

6 large eggs

1 1/2 cup whole milk

3 tablespoons butter, melted plus one tablespoon butter melted to brush pan

1/2 teaspoon vanilla extract

Sift the flour, sugar and salt into a bowl and set aside. Combine the eggs, milk, 3 tablespoons butter and vanilla in another bowl and mix until smooth.Slowly add the flour mixture into the egg mixture, mixing on low. Blend until relatively smooth.Chill the batter in the refrigerator for 30 minutes. (The batter can be prepared and stored for up to 6 hours.)

Making the Crepes

Set up a work station so that you can move efficiently between the stove and your area of assemble. Heat a crepe pan over medium heat. Brush the pan with a little melted butter. Pour around ¼ cup batter into pan, tilting the pan to coat the bottom. Cook, reducing heat if needed, until crepe is finished, not letting the sides get crisp.Carefully remove the crepe from the pan and place on piece of parchment or plate for serving. Add the fruit mixture and fold.

Fruit Mixture

Cut fruit of choice. Place in a bowl with about 2 tablespoons suger per pound of fruit. Let the mixutre sit while making the crepes. (In the photo I have used strawberries, blueberries and mangoes.)

Sweet Sour Cream

1 cup heavy cream

1/2 cup confectioners sugar

1 cup sour cream

1 teaspoon vanilla

Whip the heavy cream until soft peaks form, slowly adding the sugar and then the vanilla. Fold in the sour cream until blended and no more. Place a dollop or two on the top of the crepe that is folded with the fruit.