Sweet Cheeks in the Kitchen.

My Favorite Mac and Cheese

2012-01-27T13:45:00.000-05:00

I've made my fair share of macaroni and cheese recipes. My mother always just winged it and it worked but not so much for me. My father prefers Velveeta. I now prefer this!

This is my favorite mac and cheese recipe and I will use this from now on. I will post the original recipe which I halved. It seems like you are buying a ton of expensive cheese but that cheese lasted me a batch of this plus I used it in multiple other dishes. By halving the recipe I made four of these little ramekins. Abe and I can eat one ramekin between the two of us as long as we have sides like salad or fruit.

My Favorite Mac and Cheese
Source: Martha Stewart

Yield: 8 servings

1 stick unsalted butter
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

Gnocchi with Spinach and White Beans

2012-01-24T15:08:00.000-05:00

It has come to the point where I am going to post recipes without pictures or with pictures from other sites (with credit of course). It is dark when we eat dinner so taking photos is a challenge. Plus I'm trying to feed a toddler and he is impatient. We are eating some really great stuff!

Pinterest and I are really great friends and I pin food things all the time. This is one that I found on there. The original recipe calls for chard but I like spinach or kale better.

Here is a picture from the Eat Well site:

Gnocchi with Spinach and White Beans
Source: Eat Well
Yield: 4-6 servings

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped spinach (or kale)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Congo Bars

2012-01-13T09:26:00.000-05:00

Congo bars remind me of school lunch back in the third grade. Do you think they still serve these in schools? Probably not. I don't even want to think about what they serve for school lunch these days. Ick.

I've been hanging on to this recipe for quite a while. I think it was the full box of brown sugar that had me on hold. Man, that full box of brown sugar is amazing though. These are sweet and kind of chewy with chocolately little bites. I will definitely make these again!

Congo Bars

Source: Bakerella

Yield: 12 big or 24 small

2 3/4 cup all purpose flour

2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips

Sift flour, baking powder and salt in a large bowl. Set aside.
Combine butter and sugar using a mixer until blended.
Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
Add vanilla and mix.
Add flour and mix until combined.
Stir in chips.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Chex Lemon Buddies

2012-01-09T10:14:00.000-05:00

Hi. Are you mad at me? I mean, for not blogging for a really long time? I have a good excuse. I swear. His name is Abe. He's 14 months old. He keeps me extremely busy. But don't worry. I've been cooking and baking a lot and I've been taking pictures of most of it.

I'll try to do better. I vow to make time to blog about food. I mean, I think about it enough I might as well put it on the Internet.

While making traditional Chex Mix for the holidays I noticed a new recipe on the back of the cereal box, "Lemon Buddies." Um. Yes. Please. In my head I was imaging lemon cooler cookies from the 80s. Remember those??

These weren't as good as a lemon cooler cookie (it is cereal after all) but they were very good, easy to make, and so addicting. I brought them into work today to get them out of my house.

And Abe approved of them.

Lemon Buddies
Source: Chex Cereal
Yield: 9 cups (be ready to share or get a tummy ache)

9 cups Rice Chex cereal

1 1/4 cups white vanilla baking chips

1/4 cup butter

4 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Peanut Butter Whoopie Pies

2011-11-03T10:34:00.000-04:00

A couple years ago Hannford put out a bunch of whoopie pie recipes in their Fresh magazine. Those are the best recipes I have found. I love all of them and my favorite of them might be the reverse whoopie pie. I dunno, this one is pretty close to number one too.
I thought it was really weird that there is cream cheese in the peanut butter filling. Belive me people, it works. It is amazing. So creamy. Wonderful. GIVE ME SOME!

Peanut Butter Whoopie Pies
Source: Fresh Magazine
Yield: 15 or so

7/8 cup unsalted butter, room temperature (I took this directly from their site, I think it is 2 sticks...I'll check later)
1 cup Sugar
2 each Egg
2 teaspoon Vanilla extract
3 cup All purpose flour
2/3 cup Unsweetened cocoa powder
2 teaspoon Baking Soda
1/2 teaspoon Salt
11/2 cup Cultured low fat buttermilk
6 oz Cream cheese
1/2 cup Creamy peanut butter
41/2 cup Confectioners or powdered sugar, sifted
2 tablespoon Milk

Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.

In a large mixing bowl, use an electric mixer on medium speed to mix butter and brown sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.

In a separate bowl, stir together flour, cocoa powder, baking soda and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy.

Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cook for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.

Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix crea, cheese, peanut butter, vanilla and salt until creamy. Add half the confectioners' sugar and mix on low first to combine, then on high until smooth. Add remaining confectioners' sugar and milk and blend on low, then on medium until light and fluffy, about 3 to 4 minutes.

Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap and store at room temperature for up to two days, or in freezer for up to two months.

Chicken Burger

2011-08-30T14:29:00.000-04:00

I've been making chicken burgers a lot this summer. When picking out your ground poultry make sure it is fairly lean. I picked up one that was not on sale and the fat in it was outrageous. I can't remember how much fat is in a patty...not much.

I stir in salt, pepper, onion and garlic powder and maybe a touch of breadcrumbs (I don't even know why). Once they are done (you can easily tell because they will be come firm) I top mine with cheddar. DO NOT over cook these. I went to a BBQ and was served the same kind of chicken burger but way over done and dry and gross. I still ate it.

I also like to top mine with avocado.

Or fresh tomatoes.

Or thick sweet onion.

OH. And use good buns. Hun.

Vegan Peanut Butter Mousse

2011-08-20T09:26:00.000-04:00

This is a quick, easy, and "healthy" mousse.

Tofu and peanut butter.

That's about it!

I swear it is good.

Do it. Do it now.

Vegan Peanut Butter Mousse
Source: Food Network Mag
Yield: 4 servings

Puree one 12.3-ounce package silken tofu and 1/3 cup each reduced-fat creamy peanut butter and confectioners' sugar in a blender until smooth. Divide among glasses, cover with plastic wrap and refrigerate until set, at least 30 minutes. Top with a dollop of Fluff and sprinkle with chopped peanuts and/or chocolate.

Frozen Summer Berries with Warmed White Chocolate

2011-08-19T09:25:00.000-04:00

This one is for Brandi who is tired of reading about baby food!

Brandi, I hope you like white chocolate. If so, I suggest you go find some berries.

I saw this on the Fromogette blog and knew I needed to make it this summer. Not only did it look delicious but those frozen berries looked really photogenic, and they were.

These berries are all local. Awesome, right?? The strawberries and raspberries are from Litchfield. The blueberries are from my house and my father's house. The blackberries are from Dresden. Each little berry is perfection. So dang yummy.

White chocolate melted with some heavy cream to pour over the berries. YES PLEASE!

Bliss.

Frozen Berries with Warmed White Chocolate
Adopted from The Fromogette
Yield: One serving

A cup of mixed local berries, frozen and then left to thaw for 5-10 minutes
2.5 ounces quality white chocolate
1/4 cup heavy cream

Melt the chocolate in the cream over double boiler. Pour over berries. Wow.

Baby Food! Carrots (and mango and apple)

2011-08-12T15:55:00.001-04:00

I think the worst part of making carrots is peeling the damn things. It takes for.ever. I would use the baby carrots but they don't have the organic kind where I shop.

I simply steamed these and then pureed them with a touch of water. DO NOT use the water that you used to steam the carrots. Something about nitrates.

I freeze almost all of the food I make. I bought a silicone tray and it tore after a few uses. I find that the ice cube tray works the best. One cube is about an ounce. After I freeze the food I pop out the cubes and transfer them to a marked heavy duty ziplock bag. I find that by freezing single ingredients I can be more creative. Carrots with apples. Carrots with parsnips. Carrots with mango. Carrots with all three.

You can also make a carrot, mango, apple puree all in one. Just roast the peeled chopped carrots, cored and halved apples (you can leave the peel on) and chunks of mango. I roast at 350* until the carrots were tender. Then transfer that to the blender. You may need to add a touch of water to thin it out.

Baby Food: Potato, Kale, and Green Beans

2011-08-10T15:49:00.000-04:00

I haven't been very good about posting my baby food adventures on this blog. I have a Mommy blog and I talk about it some over there but I will try to do better about posting this here.

I think everyone should make their baby food. I see absolutely no reason you would need to buy that crap in a jar. I work 40 hours a week. I have a clingy baby. I have a husband that doesn't come home until 7:00 at night and works some on the weekends. And I have a household to manage. 98% of Abe's food is from scratch. I do buy the organic pouch food for emergencies, i.e. we are at Grampie's longer than we thought we would be and Abe is starving. He also gets mums on occassion. Oh. And Cheerios at breakfast.

Making baby food really is quick and easy. I swear.

I made this batch of food while making supper. Abe played on the kitchen floor, when he got antsy I gave him a mum and that occupied him for a good 15 minutes.

I always taste his food before I feed it to him. If I think it is gross why would he think it is good?? So far everything I've made has been very tasty.

This mixture turned a bit gooey since you are blending starchy potatoes. Still...very yum. Kale and beans fresh from the farm.

Potatoes with Kale and Green BeansSource: adapted from Fresh From the Start by Tyler Florence (my new favorite book)
Yield: about 18 ounces

1 large russet potato, peeled and sliced (I only had Yukon gold so I used two of those)
1/4 pound green beans
4 leaves of kale, stems removed
1 cup organic chicken broth (I only had veggie so I used that)
3T Parmesan cheese
1 T olive oil

Put the potato, beans, kale and broth/stock in a large pot. Boil over medium until the potatoes are tender. Pour all of this into the blender with the cheese and oil, puree, cool, serve.

How easy is that??

Gnocchi with Summer Veggies

2011-07-25T14:52:00.001-04:00

This is one of my favorite recipes and this is the perfect time of year to make it. I'm really surprised that I haven't blogged this before. It is super simple and it is so easy to get the ingredients fresh from the market. In the past few years I've been able to go out in the back yard and just pick the veggies and basil to make this recipe. I've frozen the base for this and it worked out really well too.

This year I made it and blended a bit for Abe. He loved it!

Gnocchi with Summer Vegetables
Source: Martha Stewart
Yield: 4 servings

1 tablespoon olive oil
2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) frozen gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice

1.In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

2.Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.

Ice Cream Sandwiches

2011-07-21T13:58:00.000-04:00

It is 90 degrees in Maine.

We Mainers - we don't deal with the heat too well.

Throw us a Nor'Easter and frigid temperatures and we are fine. Once the mercury goes over 80 we get melty.

You know what helps me cope...ice cream. You know how to take ice cream to the next level...put it between two awesome cookies.

Yes. These are amazing and awesome. I would have made my own ice cream but the freezer is packed with frozen baby food so I have no room for the ice cream bucket.

Chewy Chocolate Cookies for Ice Cream Sandwiches
Source: Laura's Recipe Collection (who's Laura??)
Yield: about a dozen or more sandwiches

2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
sugar for rolling

Mix the flour, cocoa powder, baking soda and salt together in a bowl and set aside.

In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.

Form the dough into a disk and wrap with plastic wrap. Refrigerate for about an hour until firm.

Preheat the oven to 350°. Shape the dough into 1¼ inch balls and roll each ball in the sanding sugar. Place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are set. They will still look a bit gooey when removed from the oven. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.

31st Birthday Cake

2011-06-30T13:53:00.000-04:00

Some of you may remember from previous posts in previous years that I like to make a special cake for my own birthday.
29th Birthday Cake.
30th Birthday Cake.
I've always picked something out of the ordinary and maybe a bit of a challenge. This year finding time to make myself a cake was the challenge. The weekend after my birthday Seth took Abe for a few hours so I could make a cake.

I had actually picked this cake out when I was pregnant. I saw it on Food Gawker and knew it was what I wanted for my birthday.

And it was worth the wait. It wasn't hard to make at all. I brought some to share with the teachers at daycare and they raved about it. I love to share the love. And my love...I mean baked goods.

Lemon-Blueberry Layer Cake
Source: Adapted from sweetapolita
Yield: 8-10 servings

2 cups plus 6 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups fresh blueberries
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup (2 sticks) unsalted butter, softened about 20 minutes out of refrigerator
1 1/2 cups white sugar
4 large eggs

Preheat oven to 350°F. Prepare two 8″ round cake pans with parchment paper, butter and flour. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.

Stir buttermilk, vanilla extract, and lemon zest in small bowl. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in blueberries. Divide batter equally among 8″ round pans.

Bake cakes until toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.

Zesty Lemon Frosting

1 cup soft unsalted butter
2 teaspoons lemon zest
6 cups icing sugar
60 ml fresh lemon juice
6 tablespoons whipping cream
2 tablespoons water

Cream butter and lemon zest in bowl of electric mixer fitted with paddle attachment, about 3 minutes. Slowly add icing sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on med-high for 3-4 minutes until very fluffy. If using color gel, add a drop or two (really, no more than that, because too much sunshine really can be a bad thing!), then beat until blended. Yields enough to frost outside of three layer 8″ round cake.

Filling: I didn't have the time or energy to make lemon curd so I used prepared.

Assembly

Put one cake berry side down on pedestal. Create a dam with the frosting by piping around the perimeter of the top layer. This will prevent the curd from seeping out when you put the other layer on. Spread curd in middle of the dam. Top with other cake, berry side up. Crumb coat and then frost the cake!

Due to the lemon curd filling, keep cake covered and refrigerated (for up to 2 days) but serve room temperature.

Wickedlicious!

2011-06-24T14:44:00.000-04:00

Sweet treats from the local farmers market. These came from TLs Wickedlicious.

A vanilla tea cake covered in raspberry jam and rolled in coconut.

Raspberry Hibiscus Fudge Creams (AMAZING!)

NYT Super Natural Brownies

2011-05-27T09:03:00.003-04:00

Oh. Look, another brownie recipe.

At this point I think I have tried so many they are all intermingled in my mind...my mind which is mush because I'm a mother and I don't sleep.

**sigh**

These were good...they didn't jump out of the oven at me saying, "HEY, I'm the best brownie you have ever eaten and you shall never make another kind of brownie ever again."

They were just sort of like, "Hey, what's up. I'm a brownie. I'm chocolatey and delicious and you probably want to eat me and have a glass of milk."

Have I lost my mind?

Probably.

Super Natural Brownies

Source: NYT
Yield: 15 decent sized brownies

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.

2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Lobstah Salad Sandwich

2011-05-26T09:02:00.000-04:00

Looks good doesn't it?

Lobster salad should be free of crap. A tiny bit of real mayo to hold it together. A few pieces of diced celery. Buttered and toasted bread (I would have prefered a hot dog roll but we didn't have any). That is it. Let the lobster speak for itself.

This looks a hell of a lot better than the ants on a log that I am eating right now.

Ruby Red Grapefruit Cake

2011-05-23T09:01:00.000-04:00

This had been on my list of things to make for quite some time. In an effort to balance the budget, Maine has had furlough days for the past two years. After becoming a mother I have dedicated furlough days to baking something that is a bit more time consuming than just chocolate chip cookies. We only have one more furlough day left. I will be happy to see the money back in my pay check...but sad to have a day off when daycare is open. (a little selfish but Mommy needs mommy-time!)

I thought this cake was fantastic. So so moist with the syrup made from the grapefruit (I may have indulged a bit in the syrup itself...or just used some in a glass of water to make grapefruitade of sorts). Be patient in letting the syrup soak into the cake...it takes time.

Ruby Red Grapefruit CakeSource: Ad Hoc at Home by Thomas Keller
Yield: One 9x4 loaf

Cake:
2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
1 2/3 cups granulated sugar
2 large eggs
1 cup whole milk
3/4 cup canola oil
1 tablespoon grated ruby grapefruit zest
1 teaspoon vanilla paste or pure vanilla extract
Grapefruit Syrup:
1 cup strained fresh ruby grapefruit juice
2/3 cup granulated sugar

Grapefruit Icing:
3/4 cup powdered sugar
1 tablespoon plus 1 teaspoon fresh ruby grapefruit juice

Preheat your oven to 350°F. Prep your pan by coating with a little non-stick spray or lightly oil.

Sift together the flour and baking soda and then whisk in the kosher salt. Set the mixture aside.

In the bowl of your stand mixer, using the whisk attachment, combine the eggs and sugar on medium speed for three minutes. The mixture should thicken, increase in volume and the whisk will leave a trail in the batter. Once everything looks right, beat in the milk, oil, then the zest and vanilla.

Reduce your mixer's speed to low and then beat in the flour, scraping the sides of the bowl as needed, until incorporated.

Pour the batter into your pan. Bake for an hour (rotating once).
While waiting for the cakes to bake, you can prep the grapefruit syrup.

Combine the grapefruit juice and sugar in a medium sauce pan over medium-high heat. Stir constantly until the sugar has dissolved. Bring to a boil, reduce heat to a simmer (it can boil over if left over high heat) and cook for 1 minute.

Once you pull your cake from the oven, poke holes into the cake with a wooden skewer. Brush your syrup over the cake, allowing it to absorb and then repeating until you've used up all the syrup. Allow the cake to cool in the pan completely before attempting to unmold.

To unmold, lightly coat a piece of waxed or parchment paper with a little oil or nonstick spray. Cover the cake with the paper and then invert. Turn the cake right-side-up onto a serving dish.

Whisk together the powdered sugar and grapefruit juice to make a glaze. Drizzle the glaze diagonally across the cake, allowing it to run down the sides. Slice and serve.

Keep the cake loosely covered at room temperature for up to two days.

Vanilla Cupcakes with Chocolatey Ganachey Frosting

2011-05-21T09:04:00.000-04:00

I'm sorry Mr. Spellcheck...is chocolately not a word?? No? How about ganachey?? No?

Well they should be.

At first I was super stoked about this frosting. When warm/room temp it is amazing. As it cools it does get pretty hard. I am in love with the cupcake though. Buttery and perfect.

Vanilla Cupcakes with Chocolate Frosting
Source: Annie's Eats
Yield: 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

For the frosting:
1 lb. semisweet chocolate, finely chopped
6 tbsp. Dutch-process cocoa powder
6 tbsp. boiling water
3 sticks (1½ cups) unsalted butter, at room temperature
½ cup confectioners’ sugar, sifted
Pinch of salt

To make the cakes, preheat the oven to 350˚ F. Line the bottoms of two 9-inch round cake pans with parchment paper. Butter and flour the edges of the pans, tapping out the excess; set aside. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack and peel off the parchment. Let the cakes cool completely before frosting. Level the cakes if necessary.

To make the frosting, place the chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat and let cool to room temperature, about 25-30 minutes. Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

In the bowl of an electric mixer, beat the butter, confectioners’ sugar and salt on medium-high speed until light and fluffy, 3-4 minutes. Add the melted chocolate; beat on low speed until combined, 1-2 minutes. Beat in the cocoa mixture until well blended. (Note: My frosting was still a bit runny for decorating at this point. I let it cool longer before frosting the cake so it could firm up slightly.)

To assemble the cake, place one of the cake layers on a serving platter. Top with 1 cup of the chocolate frosting and smooth over the top of the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting as desired. Refrigerate, covered, for up to 3 days. Let come to room temperature at least 30 minutes before serving.

Baby Food! Squash and Apple

2011-05-20T08:56:00.004-04:00

Hey look, we can kill two birds with one stone.

Bake the apple right in the squash, scoop it out and blend it up.

I wanted to start out doing baby-led weaning...it hasn't really worked out for us at this point. But by trying to start with it...I skipped doing a smooth puree. I would offer him a chunk of cooked sweet potato, he didn't seem interested so I would mash it with my fork right at the table. Then he was interested. And I don't see why baby food has to be so processed that it is completely lump free. I mean, how boring is that?

So even when I process the food in my Cuisinart, I leave it a little lumpy. Obviously not big chunks he could choke on...I mean...give me some credit.

I baked this in a 375 degree oven for about a half hour. Next time I will cover the apple with foil so it doesn't dry out on the top.

Amazing Chocolate Bundt Cake

2011-05-19T08:59:00.002-04:00

I made an absolute mess with this cake. I whipped it together while the baby was napping. I tried letting it cool as much as I could before frosting it...but apparently I didn't let it cool enough because when I checked on it in the morning (hello breakfast) there was a pool of frosting in the middle.

I mean, not that there is anything wrong with a one inch pool of fantastic chocolate frosting.

This cake is amazing. It is moist and chocolatey. The frosting is wonderful. Just perfection.

Make this.

Do it.

But make sure to let it cool all the way before frosting it...otherwise you have a mess.

Chocolate Frosted Chocolate Bundt Cake
Source: Joy the Baker
Yield: 8-10 servings

For the Cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted

For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled

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

Grease and flour a 10-inch Bundt pan and set aside.
To make the cake batter: Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.

In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.

Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.

Let the cake cool completely in the pan and then invert onto a cooling rack.

To make the icing: Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted.

Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze.

Pour the glaze over the Bundt cake, covering it completely. Leave at room temperature until ready to serve.

Baby Food! Oatmeal and Banana

2011-05-17T09:18:00.000-04:00

Here goes my first post about making baby food.

It is probably pretty predictable that I would make my own baby food, right?

I mean. I'm a snot about what I eat...why wouldn't I be a snot about what my kid eats?

So when most parents introduce rice cereal (what the F is that??) I milled some oats and made my own cereal.

I have now got it down to a perfect consistency. 2T of milled oats to 3T of water. Microwave that for 30 or less seconds, add about a half ounce of warmed breast milk. Perfect!! I've also started adding banana once in a while. This is the perfect way to use up bananas that are a bit over ripe for my taste. My dude doesn't care! He luuurrrvvvs his bananas....and oatmeal...and squash...

Winter Minestrone Soup

2011-04-28T15:43:00.001-04:00

I can't believe I didn't share this recipe with you earlier!

Just in time for spring...here is a recipe for Winter Minestrone Soup.

**slaps self on forehead**

Actually this soup would be fantastic on one of those rainy April evenings. I made this for New Year's Eve and have made it many many times since. It comes together very quickly, it is hearty, it is healthy, it is yummy!! She adds the cheese rind for saltiness. I did that the first time and it was nice...but I don't always have a cheese rind on hand so I do add salt instead. Also, I left out the pancetta. Serve this with some fresh bread from the oven. Perfect!

Winter Minestrone Soup
Source: Giada De Laurentiis
Yield: 4-6 servings

2 tablespoons olive oil

1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

Buttermilk Cocoa Cake with Cocoa Malt Buttercream

2011-04-20T11:05:00.001-04:00

My baby has a girlfriend at school. As in...a twentysomething year old girlfriend. Often times I will go to pick him up at school and she will tell me that he was attached to her all day and would cry unless she was within his eyesite. They have such a special friendship!

She had a birthday recently and I thought that I MUST make her something to show my appreciation for her taking such good care of my boy. And you know me...I always say thank you with sweet treats.

I've been wanting to make this cake from Dorie Greenspan for quite some time. This was the perfect opportunity. Abe even helped me make it! (well he kept me company while I made it)
I thought this was a pretty good cake. It wasn't super moist but wasn't dry either. The frosting is what had me intrigued. I really liked it but some might want something more smooth.

Buttermilk Cocoa Cake with Cocoa Malt Buttercream
Source: From My Home to Yours by Dorie Greenspan
Yield: One cake. Duh.

For the Cake:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)

For the Chocolate-Malt Buttercream

6 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/4 cup malted milk powder
1 tablespoon unsweetened cocoa powder
1/4 cup boiling water
2 sticks (8 ounces) unsalted, butter, at room temperature
Pinch of salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners sugar, sifted
Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake: Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is thoroughly blended into the butter. Add the eggs one at a time, then the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 portions and the buttermilk in 2 (begin and end with the dry ingredients); mix only until each new batch is blended into the batter. Scrape down the bowl and, if you want, add the melted chocolate, folding it in with a rubber spatula. Divide the batter between the cake pans.

Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer the cakes to racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (Once the layers are cooled, they can be wrapped airtight and left at room temperature overnight or kept frozen for up to 2 months.)

To Make the Buttercream: Melt the chocolate with half the brown sugar in a heatproof bowl set over a saucepan of simmering water. Remove from the heat.

Whisk the malt powder and cocoa together in a small bowl, pour over 3 tablespoons of the boiling water and whisk until smooth. Whisking the melted chocolate gently, gradually pour in the hot malt-cocoa mixture and stir to blend—it should be dark, smooth and glossy; set aside.

Working with the stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and fluffy, about 2 minutes. Add the remaining brown sugar and beat for 2 to 3 minutes more, until well blended. Beat in the salt and vanilla extract, then reduce the mixer speed to low. Scrape in the chocolate mixture and mix until smooth. Still working on low speed, gradually add the confectioners sugar. When all the sugar is in, increase the mixer speed to medium and beat for a couple of minutes. Lower the speed and add the remaining tablespoon of boiling water, then increase the speed and give the frosting another quick spin. It will be light and should be thick enough to use immediately. If it doesn't hold its shape, beat it just a bit more.

To Assemble the Cake: Place one layer top side up on a cardboard round or a cake plate protected by strips of wax or parchment paper. Frost the top of the layer, and cover with the second layer, top side down. Frost the sides and top of the cake, either smoothing the buttercream for a sleek look or using a spatula, knife or spoon to swirl it for a more exuberant look.

Refrigerate the cake for at least 1 hour (or for up to 1 day, if that's more convenient) to set the frosting, then bring it to room temperature before serving.

Black Bottom Peanut Butter Cookies

2011-04-18T08:49:00.001-04:00

Damn.

I made these peanut butter cookies on a whim. I decided they needed to be kicked up and I couldn't decide what to do to them.

Um. Dip them in chocolate.

Fantastic idea.

I melted dark chocolate chips with a bit of shortening and dunked the bottom of these into it. Then I let the chocolate harden. Very. Very. Very delicious.

So I wrote down that I used Martha Stewart's recipe but when I Google it...her recipe is different. It wasn't the most fantastic peanut butter cookie (I mean...until you dip it in chocolate) so use your favorite recipe and then add the chocolate. You're welcome.

Aarti's Chicken Salad

2011-03-28T09:39:00.005-04:00

Have you watched the Food Network show, Aarti Party? I am in love with it. She is so cute and has the sweetest accent. And the food she makes is really creative but doable. This chicken salad recipe came from this month's Food Network Magazine. The flavors are pretty strong so if you don't like that kind of thing maybe move along or don't use so much curry, cumin and garlic. I, as you could probably guess, love strong flavors and love this chicken salad. The sweetness of the grapes and apples offsets the curry and cumin. Yummy!! Oh. And I used split chicken breasts because they are cheaper and I think they retain moisture better than a breast without the bone.

Lady Marmalade Chicken Salad

Source: Food Network Magazine

Yield: 4 servings

2 boneless, skinless chicken breasts (about 1 pound)

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

3 tablespoons orange marmalade

1 medium shallot, minced

1 green apple, diced

1 cup red seedless grapes, halved

Juice of 1 lime

1 cup low-fat Greek yogurt, mixed well

1 tablespoon canola or peanut oil

1 teaspoon brown mustard seeds or cumin seeds

1 clove garlic, minced •2 teaspoons curry powder

2 tablespoons roasted salted cashews, chopped

Fresh cilantro leaves, for sprinkling

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.

Chocolate Cannoli Sandwich Cookies

2011-02-27T13:53:00.000-05:00

Do you like cannolis?

Do you like sandwiches?

And you like cookies?

Me too!!

The cookie part of these was fantastic. Absolute perfection. The filling tasted divine...but was a bit runny which made for messy eating. As they sat in the fridge the filling did thicken a bit but was still more runny than I thought it would be. Either way...I suggest making these.

Chocolate Cannoli Sandwich Cookies
Source: Food Network
Yield: 18-24 sandwiches

2 sticks unsalted butter, cut into pieces and at room temperature
2/3 cup granulated sugar
1/2 cup packed light brown sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup mini semisweet chocolate chips (optional)

For the Filling:
1 1/2 cups chopped roasted unsalted pistachios
1 1/2 cups (12 ounces) mascarpone cheese
3/4 cup ricotta cheese
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3/4 teaspoon salt

Make the cookies: Beat the butter and both sugars with a mixer until creamy. Beat in the milk and vanilla until combined. In a medium bowl, whisk the flour, cocoa, salt and baking soda. With the mixer on low speed, slowly add the dry ingredients to the butter mixture and beat until combined. Stir in the chocolate chips, if desired. Scoop the dough onto a sheet of wax paper
and shape into a 2-inch-thick log. Wrap in the wax paper and refrigerate at least 2 hours or overnight.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Slice the dough into 1/3-inch-thick rounds with a sharp knife. Place on the prepared baking sheet and bake 10 minutes. Cool the cookies for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Meanwhile, make the filling: Combine 3/4 cup pistachios, the mascarpone, ricotta, confectioners' sugar, vanilla and salt with a mixer on low speed until just blended; do not overmix or the filling will be too thick. (It can be prepared a day ahead and refrigerated.)

To assemble, sandwich about 1/2 inch filling between 2 cookies. Repeat with the remaining cookies and filling. Roll the edges in the remaining 3/4 cup pistachios.

Valentine's Cupcakes

2011-02-24T13:42:00.003-05:00

I made these cupcakes for Valentine's Day. I shared them with my baby's teachers and my coworkers. When I brought these to work, I dropped them off in the kitchen...walked back to my desk...attempted to open an email to announce that they were there...by the time I got the email up my cubie neighbor told me there was one left! They disappeared in about 5 minutes!

I love the cake part of these but wasn't fully satisfied with the buttercream. It was super sweet and too almondy for me. I'll try something different next time!

Vanilla Cupcakes with Buttercream Icing
Source: Annie's Eats and Stetted
Yield: 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
1½ cups all-purpose flour, plus more for dusting pans
1½ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1¾ cups sugar
4 large eggs
2 tsp. vanilla extract
1¼ cups milk

To make the cupcakes, preheat the oven to 350F. Line or grease cupcakes pans. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cupcakes are golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Transfer the pans to a wire rack and let cool 20 minutes. Let the cakes cool completely before frosting.

Buttercream

2 sticks butter, softened
6 cups powdered sugar
4 tablespoons milk
1 tablespoon vanilla extract
1 teaspoon almond extract

Beat butter until creamy. Add the sugar, milk and extracts and beat, slowly at first, and then until nice and fluffy..

Chocolate Ginger Molasses Cookies

2011-02-19T15:57:00.000-05:00

I have a really nice neighbor. He comes over and snow blows our driveway after every storm. We never asked him to, he just started doing it. I baked him these cookies and delivered them as a thank you. I told him he was a good Samaritan. He said that someone used to it for him when he was working overnights and he wanted to pay it forward. I pay forward with sweet treats.

Chocolate Ginger Molasses Cookies
Source: Baked Explorations
Yield: 2-3 dozen

3 1/4 cup flour
1/3 cup cocoa
1 T ground ginger
2 t cinnamon
1 t ground cloves
1 T baking soda
1/2 t baking powder
1 t salt
5 T unsalted butter, softened
1/3 cup shortening
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
2 oz bitter sweet chocolate, melted and cooled

Glaze
1 1/4 cups confectioners' sugar
1 egg white
1 t lemon juice

Whisk the flour, cocoa, spice, soda, powder and salt. Set aside.

In the bowl of mixer beat butter and shortening. Add the sugar and beat until fluffy. Add the egg and beat. Add the molasses and then the chocolate and beat after each. Add the dry mixture in 3 batches. Divide the dough into two disks and refrigerate until chilled.

Preheat oven to 350.

Roll the dough out on floured surface. Cut into shapes. Bake about 7 minutes.

Glaze: mix confectioner's sugar, egg white and lemon juice and either decorate or drizzle over cookies. Allow to harden.

Emergency Blender Cupcakes

2011-02-17T00:31:00.001-05:00

Need chocolate cupcakes FAST? Well who doesn't really. I mean...when you need a cupcake...you NEED a cupcake! Wait, is that only me?

These are fabulous. The frosting is quite fudgey but quite delicious.

Emergency Blender Cupcakes
Source: Weekend Baker
Yield: 1 dozen cupcakes

1 cup flour
1/2 unsweetened cocoa powder
1 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup hot water
1/2 cup canola oil
1 large egg
1 1/2 tsp. vanilla extract

Heat oven to 375°F. Line 12 regular-sized muffin cups with paper or foil liners.

Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium speed until blended. Pour in the water, oil, egg, and vanilla. Cover with the lid and blend on medium-high speed until smooth and well blended, stopping to scrape down the sides once or twice. Pour into lined muffin cups, dividing evenly. Bake until a toothpick inserted in the center of one cupcake comes out clean, 17–19 minutes. Transfer to rack to cool for about 10 minutes, and then carefully remove the cupcakes from the pan and set them on the rack to cool completely before frosting.

For the frosting:
8 ounces bittersweet chocolate, finely chopped
8 tablespoons unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 Pinch salt

Melt chocolate and butter in the microwave. Add condensed milk, corn syrup, vanilla and salt. Whisk until well blended. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.

New York Style Coffee Cake

2011-02-08T12:32:00.003-05:00

It is the small things in life that please a new mother. Small things like coffee cake and a cup of coffee on a snowy day.

And I mean quality coffee cake. Big chunks of crumb that melt on your tongue. And cake that is so moist and vanillay (I think I just made up a word!).

One can not resist this coffee cake...not even my health nut of a husband.

New York Style Coffee Cake
Source: Baked Explorations
Yield: 16 servings

For the crumb topping:

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) melted butter
2 1/2 cups all-purpose flour

For the cake:

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups sour cream
1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a glass 9×13 pan. You can use a metal pan, but the edges may get a bit crispy.

To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk until combined. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.

To make the cake, sift the flour, baking powder, baking soda, and slat together in a medium bowl and set aside.

Cream the butter until it is smooth and ribbon like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape the bowl and mix again for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.

To assemble the cake, pour the batter in the prepared pan.Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.

The cake will last for 3 days, tightly covered, at room temperature.

Malted Waffles

2011-01-12T14:50:00.001-05:00

I love waffles and had a recipe that I used for years. The recipe called for cornmeal which gave this nice texture to the waffles. But now, I think I have found a new waffle recipe. These are so fantastic. The malt gives these a really yummy taste. They crisped right up in my new waffle iron. Next time I make these I am going to make a double batch as they do freeze well. In the mornings I just take it from the freezer and pop it in the toaster. Leggo my malted waffle fool!

Malted Waffles
Source: Baked Explorations
Yield: 8-10 waffles

2 cups flour
1 cup malt powder
2 T packed brown sugar
1 t baking soda
1 1/2 t baking powder
1/2 t salt
2 eggs, room temp
2 1/2 cups buttermilk
6 T unsalted butter, melted and cooled to room temp

Heat waffle iron.

Whisk together the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and mix until just combined...do not over mix.

Pour onto waffle iron. I found I used 1 cup of batter for my large iron.

Roasted Chicken and Focaccia Salad

2011-01-09T14:52:00.000-05:00

This is a really easy and healthy lunch. The original recipe says that it takes 30 minutes to make. It took me about 5.

This is a great way to use up any leftover chicken and bread. I loved this warm salad.

Roasted Chicken and Focaccia Salad
Source: Better Homes and Garden
Yield: 2-3 servings

5 T olive oil

1/4 cup white wine vinegar

1 t Italian seasoning
1 t sugar

1/2 loaf focaccia, torn into chunks

2-3 cups roasted chicken

1/2 cup Greek olives, chopped

2 heads romaine lettuce

Whisk together 4 T of the oil, the vinegar, seasoning, and sugar. Set aside.

Tear lettuce into pieces and put into serving bowls.

Over medium high, heat the 1 T oil and then toss in the torn bread. Let toast for 5 minutes. Remove from pan.

To the same pan, add the dressing, chicken, and olives. Heat through and then add the bread. Put this ontop of the lettuce and have at it!

Bittersweet Chocolate Truffles (and I'm back!)

2011-01-06T14:35:00.001-05:00

Sweet Cheeks is back from hiatis!! And I am now Mommy Sweet Cheeks! My free time is super limited and mostly it is spend washing cloth diapers, trying to make a healthy supper for me and my husband, or laying on the couch trying to catch my breath. So posts will be a bit sparse for a bit but I have been taking pictures of the few things I've been making.

Normally for the holidays I make a wide array of candies. Obviously that didn't happen this year but I did get to try this great new recipe for truffles. These were a cinch to make and were delicious. I think they would be even better dipped in chocolate...think Lindt truffles...but I didn't have the time to dunk all of them. So I rolled them in walnuts, cocoa, coconut, and crushed candy canes.

Yum!!

Bittersweet Chocolate Truffles
Source: Who Wants Candy?
Yield: 2 dozen or so

8 oz bittersweet chocolate, chopped (use something high quality)
1 cup heavy cream
pinch of salt or sea salt
2 T unsalted butter, thinly sliced

Scald the cream and add to the chocolate. Stir until all the chocolate has melted. Add the salt and the butter one piece at a time until the mixture is very smooth. Set aside to cool to room temperature.

Whip the mixture until light in color. Set aside to harden.

Once it has hardened, scoop little balls onto parchment paper and tuck them into the fridge to get nice and firm. Then you can roll them in stuff or dip them in chocolate.

Tofu Parm Two Ways

2010-10-31T09:23:00.000-04:00

I love when things do double duty. You know, kill two birds with one stone. Initially I hadn't planned this to serve us twice but it did!

The first night we had tofu parmesan sandwiches. I found this recipe from Hannaford Fresh Magazine (which I adore). It's rare that you find tofu recipes in the magazine but when you do, they are good! These were messy but oh so delicious and satisfying. And best of all, healthy!

The next night I made myself tofu parmesan with penne and fresh tomatoes drizzled with some olive oil. This worked out so well. I just baked the tofu to get it crisp again and then added the sauce and mozzarella towards the end. Perfect.

Tofu Parmesan Sandwiches

Source: Hannaford Fresh Magazine

Yield: Two sandwiches and leftovers

1 14-ounce can crushed tomatoes
1 clove garlic, smashed
8 fresh basil leaves, torn
S&P
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon Italian seasoning
1 large egg
1 package firm tofu, drained and sliced into 8 pieces
2 1/2 tablespoons extra-virgin olive oil
Ciabatta bread
1/4 cup shredded part-skim mozzarella cheese
1/2 pound baby spinach (about 8 cups)

Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.

Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.

Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.

Baked Stuffed Apples

2010-10-28T08:05:00.000-04:00

This is a dessert that I was able to get my skinny mini husband to eat!!

These baked apples where a wonderful way to finish off a meal in the fall. They aren't heavy or too filling. I drizzled mine with a bit of caramel but the filling is sweet enough that you don't need to. Adding a dollop of whipped cream or ice cream would be yummy too.

Oh, and I added raisins to ours. Yum.

Baked Stuffed Apples
Source: The Family Kitchen
Yield: 4 servings

4 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
2 tablespoon all-purpose flour
3 tablespoons butter
1/4 cup brown sugar
2/3 cup old-fashioned oats
1/4 cup chopped pecans or almonds (I used walnuts)
1/2 teaspoon ground cinnamon
1/3 cup maple syrup

Slice the top of each apple off, then hollow the center of the apples out with a paring knife. Brush lemon juice across the top of the apples to keep them from turning brown. Place the apples in a baking dish.

In a large bowl, combine flour, butter, sugar, oats, pecans, and cinnamon. Use a fork to combine until the mixture resembles coarse crumbs. Spoon the mixture generously into each apple. Drizzle each with maple syrup.

Place about 1/4 inch of water into the bottom of the baking dish. Bake in an oven preheated to 350 degrees for 35-40 minutes, or until the crumble on top of the apples is golden brown, and the apples are soft.

Pretzel M&M Cookies

2010-10-26T08:04:00.000-04:00

Pretzel M&Ms. Add a little peanut butter and we are talking! I thought the M&Ms were pretty good. I wouldn't sit down and eat a whole bunch but in these cookies I thought they were great. The cookies were chewy and had a nice crunch of pretzel. The girls at book club thought they were great! I love sharing my treats with them.

Pretzel M&M Cookies
Source: Bakegirl
Yield: 24 cookies

1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups pretzel M&Ms
1 cup semisweet chocolate chunks or chocolate chips
1/2 teaspoon cinnamon, optional

Preheat oven to 375°F.

Cream together the butter, brown sugar, granulated sugar, eggs, and vanilla.

In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and mix together well.

Stir in chocolate chunks and M&Ms, adding more of each if desired.

Drop by rounded spoonfuls onto a greased baking sheet and bake for 10-12 minutes.

Pumpkin Butterscotch Cookies

2010-10-24T12:06:00.000-04:00

Pumpkin everywhere! I can't get enough of it. This kid is going to come out orange! Or maybe chocolate colored.

This is another treat that I brought into the office to share. I wasn't sure how the butterscotch chips would go with the pumpkin but it was fabulous. This cookie is nice and soft and fresh out of the oven the chips are so smooth and melty. Mmhmm.

Pumpkin Butterscoth Cookies
Source: Joy the Baker
Yield: 2 dozen or so

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Pumpkin Chocolate Chip Cookies

2010-10-21T08:30:00.001-04:00

I made these awesome cookies last year and can't believe I never told you about them! They are soft and pumpkiny but the best part is the melty chocolate chips that pair so well with the pumpkin flavor. Oh. And they come together really quick and easy...which is nice when you are 38 weeks pregnant!

These are one of my most favorite pumpkin treats to make. Thanks to Lori G. for the recipe!!

Pumpkin Chocolate Chip Cookies
Source: Lori G.
Yield: 2 dozen

2 1/2 cups flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
1 1/2 cups sugar
1 stick butter, softened
1 cup canned pumpkin
1 egg
1 t. vanilla
1 cup chocolate chips (I used dark chocolate)

Preheat oven to 350*. Grease or line two baking sheets.

Combine the dry ingredients in a medium bowl. Beat together the sugar and butter until well blended. Add in pumpkin, egg and vinilla, beat until smooth. Gradually add in the dry mixture. Stir in the chocolate chips.

Drop onto prepared baking sheets. I used the cookie scoop and it was perfect. Bake for 15-18 minutes or until edges are firm.

Chocolate Pumpkin Whoopie Pies

2010-10-19T08:08:00.000-04:00

Last weekend I had two girlfriends over for lunch. I made a fabulous spicy sweet potato soup and served it with a sesame bread. Then for dessert I was so excited to make pumpkin whoopie pies. I was going to try a new recipe that I found in Bon Appetit last year. What a flop. The cake part of the whoopie was flat as a pancake and the filling was boring. I was so disappointment. But I'm glad I tried it out so now I won't wonder about that recipe.

Anyway, we are here to talk about these chocolate whoopie pies. These were wonderful. The cake part is perfection. The middle was pretty good. I did add more powdered sugar to sweeten it and thicken the filling. Other than that...perfect.

I brought these into the office and they were gone in a flash.

Chocolate Pumpkin Whoopie Pies
Source: Burn Me Not
Yield: 12 decent sized whoopie pies

For the cookies
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 tsp pure vanilla extract

For the filling
4 oz cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners sugar (I added another 1/2 cup)
1/4 cup canned solid pumpkin
Pinch of cinnamon
Pinch of nutmeg

Preheat oven to 375°. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer, combine butter, shortening, and both sugars. Using the paddle attachment, mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then milk and vanilla, and finish with the remaining flour mixture.

Drop about a tablespoon of dough onto prepared baking sheet, spacing 2 inches apart. Bake 12-14 minutes or until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

In a medium bowl, mix together cream cheese, butter, and confectioners sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg. Mix until smooth, scraping down bowl as necessary.

Pipe or spoon filling on the flat sides of half the cookies then sandwich with remaining cookies.

The Scoop

2010-10-17T09:49:00.000-04:00

This is my new favorite baking tool. The cookie scoop. I've been eyeing them for years and finally I drove my butt down to South Portland to Wililams Sonoma and bought two. One medium sized and one larger. These have simplified my life so much. The larger scoop fills a cupcake liner perfectly. The smaller one makes perfect sized whoopie pie cakes. No more mismatched sizes! I've also used both sizes for cookies, like chocolate chip.

I don't know how I survived without one of these!!

I Love My Runner

2010-10-16T12:30:00.000-04:00

For the entire spring and summer my husband as been getting up at the crack of dawn to run. He ran his first marathon last November in Philly. Loved it and ran the marathon at Sugarloaf. Then signed up to run the Maine Marathon with the goal of qualifying for the Boston Marathon in April. To do so, at his age, he must run 26.2 miles in 3 hours and 10 minutes. He trained so hard all summer. On days when it was 80 degrees at 6:00AM he was on the rail trail putting in his miles. "Do work, get fast." is what he says. And it all paid off. We will be going to Boston in April.

Momma and Abe were waiting at the finishline!

Chocolate Peanut Butter Puffs

2010-10-15T09:08:00.000-04:00

Need a dessert in a pinch? This is perfect. These are super dreamy and they come together so quickly. Just pick up some puff pastry and by the time you are home it might be thawed enough for use. Or just put it in the fridge in the morning and make these at night.

Make sure to serve these warm. The peanut butter and chocolate are all gooey and delicious.

Chocolate Peanut Butter Puffs
Source: Joy the Baker
Yield: A dozen or so?

1 sheet puff pastry, thawed and rolled out just slightly
1/3 to 1/2 cup creamy peanut butter
1/3 cup chocolate chunks or chips
water for brushing the edges of the pastry
cream or half and half for brushing the tops of the pastry
granulated sugar for sprinkling on top of the pastry

Preheat oven to 400 degrees F.

Thaw frozen puff pastry in the the fridge. When no longer frozen gently roll out puff pastry on a well floured surface, extending the puff pastry about an inch on all sides.

Fold the puff pastry in half like a book to create a crease. Cut along the crease with a pizza slicer to divide the puff pastry in half. Stack the two halves, then slice the pastry into two sheets of 18 even squares. Remove the top squares from the bottom squares and set them aside for later.

Using a small spoon, dollop a small amount (about a heaping 1/2 teaspoon) of peanut butter into the center of 18 of the puff pastry squares. Top each mound of peanut butter with about 5 chocolate chips.

Using a pastry brush (or your finger if you don’t have a brush) dampen the edges of each square with a bit of water. Top each square with another pastry square and use a fork to crimp and seal the edges of the pastry. Make sure the edges are well sealed or all the filling goodness will pop out during baking.

Place filled and sealed pastry squares on a foil lined and lightly greased baking sheet. Brush each square with cream and sprinkle generously with granulated sugar.

Bake the squares for 8 to 12 minutes or until they are perfectly golden. Remove from the oven and allow to cool for 5 minutes before serving warm.

Mocha Brownies

2010-10-10T13:20:00.000-04:00

Another brownie post? Yep. I do love my brownies. Frosted or not.

Now these, with this wonderful mocha frosting, are wonderful. You've got to have a sweet tooth for these. Luckily. I have a sweet tooth. Actually, I have a whole mouth full of them! (my dentist and I don't get along well)

Mocha Frosted Brownies
Source: Blog Chef
Yield: 24ish

½ cup shortening
½ cup butter
1 cup cocoa
2 cups sugar
1 tablespoon hot water
4 teaspoons instant coffee
4 eggs
2 teaspoons vanilla extract
1 cup flour
½ teaspoon salt

Frosting
½ cup butter
1 teaspoon vanilla extract
2 cups powdered sugar
1 ½ tablespoons milk
2 teaspoons instant coffee

Preheat your oven to 350 degrees. Line a 9 x 13” baking dish with tin foil and lightly grease It lightly. Melt butter and shortening in the microwave or on the stove top.

Pour melted butter and shortening into a large mixing bowl. Add cocoa and blend in well. Add sugar and mix well. Dissolve instant coffee in tablespoon of hot water and mix into the cocoa mixture. Add eggs one at a time and beat in well by hand. Stir in vanilla, flour and salt. Pour mixture into the baking dish and spread out evenly.

Bake for 25-30 minutes. Remove from the oven and allow to fully cool.

While brownies are cooling make the frosting. In a bowl cream butter and vanilla. Add powdered sugar and beat on medium speed. Dissolve instant coffee in milk and add to the mixture. Beat until lightly and fluffy. Spread the frosting over the cooled brownies.

Chocolate Walnut Fudge

2010-10-08T09:55:00.000-04:00

I wanted to make chocolate fudge. Really, I wanted to eat chocolate fudge. I looked around and found a few recipes to try and chose this one first.

Then, I felt like a cheater. Sure, this fudge was creamy and delicious and I definitely ate my fair share. Yeah, people at my office thought it was tasty. But this isn't REAL fudge. This isn't the fudge that you cook the sugar to a certain temperature and you slave over it. It was actually really easy to make. Which is good. But I wanted to really accomplish something...you know?? Do you think I'm crazy? I just might be. My quest for fudge continues.

Chocolate Fudge with Walnuts and Marshmallows
Source: Food Network
Yield: 2 dozen pieces

1 (7-ounce) jar marshmallow cream
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
3 cups milk chocolate chips
1/2 cup chopped nuts
1/2 cup marshmallows
1 teaspoon vanilla extract

Line an 8 by 8-inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter, and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly until thick.

Remove from heat and pour in the milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Top with marshmallows. Chill in refrigerator for 2 hours or until firm. Cut to small squares and wrap parchment paper.

Broccoli Soup

2010-10-05T09:07:00.000-04:00

This is a repost. But it is worth it because this soup is the bomb. The broccoli bomb.

I've been making things to freeze for after the baby arrives. I made a batch of this and I had forgot how good it is. I've eaten half of the pot so I need to be sure to freeze some! I like that it doesn't have cheese in it so you can control some of the fat that way. As you can see, I'm not too concerned at this point. But after Babe is here...no cheese.

Here is the post with recipe from last November.

Peach and Raspberry Jam Muffins

2010-10-03T09:48:00.000-04:00

This is one of my best kept secrets. Well...it isn't really a secret since I got the recipe from Joy the Baker...and it definitely isn't a secret now because I'm telling you about it.

Yes. Telling you about the most versitile muffin recipe around. These have come out perfect every time I have made them. I've used strawberry jam, raspberry and blueberry jam. Along with blackberries, raspberries, and now peaches. You can mix and match flavors. And these come together so quickly. I usually whip up a batch on a weekend morning.

Life doesn't get much better than a warm muffin on a Sunday morning.

Fruit and Jam Muffins
Source: Joy the Baker

Yield: 8 muffins

6 Tablespoons unsalted butter
1/3 cup whole milk (I use skim...it is all we've got)
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2- 1 cup frozen or fresh raspberries or whatever berry or fruit you've got

3 Tablespoons strawberry jam or whatever fruit jam you've got

For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.

Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.

Divide batter among muffin cups and spread evenly.

For the topping:

Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.

Chocolate Zucchini Cake

2010-09-30T09:07:00.000-04:00

Really I should have posted this earlier when zucchini was in abundance. I feel like the crop is dwindling at this point.

If you do have a massive zucchini kicking around and you aren't sure what to do with it, make this. Make this for your friends. Make this for your coworkers. People love this cake.

I brought this over to another couple's house for a dinner. I should have just said it was a chocolate bundt cake because the husband wasn't so sure about eating a cake with zucchini in it. He ate it. He enjoyed it. But I think he was a little freaked that it had a vegetable in it. That is what makes it healthy! DUH!

Chocolate Zucchini Cake
Source: The Food Librarian
Yield: 12 servings

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)

Preheat the oven to 350°F.

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve.

Starbucks Mocha Frappe

2010-09-28T09:46:00.000-04:00

Being pregnant really wears you out!! I find that I can do housework for about an hour and then I need to take a break. The other night I didn't take a break and by the time my husband got home at 8:00 my vision was blurry and I was sure I was about to pass out!

A good excuse to take a break? A good book and a coffee drink. I found the recipe for these frappes in the Food Network Magazine which I adore. I enjoyed this drink while reading "The Help" for book club. Both lovely.

(This chocolate sauce is amazing and I used the extra to put on my ice cream.)

Starbucks Mocha Frappe
Source: Food Network Magazine
Yield: 4 drinks

For the coffee ice:
3 tablespoons sugar
2 cups warm strong coffee

For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract

For the frappes:
1 cup reduced-fat milk
Whipped cream, for topping

Make the coffee ice: Stir the sugar into the coffee until dissolved, then let cool. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours.

Make the chocolate syrup: Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool.

Make the frappes: Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

Baked Maple Cinnamon Donuts

2010-09-26T08:51:00.001-04:00

If you love donuts but try to be healthy...you must own a donut pan. I got mine on Amazon. I saw one at Stonewall Kitchen over the weekend. You can find them. It is worth it to have warm donuts without all the fat.

I've tried a few recipes and have a few more to try. These were decent, not fantastic. Of course, I thought the best part was the cinnamon sugar on the outside. Or maybe the fact that they are lower fat so I could eat two and not feel guilty.

Anyway, go out and buy yourself a donut pan and give these a whirl. Or you could search Food Gawker and find another recipe...like pumpkin donuts. Or chocolate. Mmhmm.

Baked Maple Cinnamon Donut Recipe
Source: Cooking with my Kid
Yield: 8-10 donuts

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat vanilla yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons butter (melted)

Preheat the oven to 400 degrees.

Toss the cinnamon and sugar together and set aside. In a large bowl whisk together all the dry ingredients. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. Divide batter evenly into a greased donut pan. (I put the batter in a Ziploc bag and cut the tip off to get it into the pan) The batter will be pretty thick and airy.

Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm. Use a pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat. Makes 6 donuts.

Zucchini Whoopie Pies

2010-09-23T08:58:00.001-04:00

I did it! I found a fabulous zucchini whoopie pie recipe. I tried to make up my own recipe by altering a muffin recipe. Nope. That didn't work very well. Then I found this old recipe in my binder, and by old I mean over 10 years old. I didn't realize my recipe binders were that old!!

Seth and I were invited to his coworkers party a month or so ago. I offered to bring a treat and one of the girls wanted something with pumpkin. I said it wasn't quite pumpkin season so I decided on zucchini. Now, Seth is a retail manager so he tends to work with younger people. We went to the party and boy did I feel old. Seth was the only male and the girls were around 20-24. There was a lot of giggling and lot of shots. I remember those days.

God I'm old.

Anyway. These whoopie pies were a hit. I filled them with my own filling but if you wanted to do a cream cheese filling you could do that too. Yum!

Zucchini Whoopie Pies
Source: I dunno...the binder?
Yield: A dozen or so

1 cup grated zucchini
1 cup white sugar
1 t baking soda
1 t baking powder
1/2 cup shortening
1 egg
2 cups plus 2 T flour
1 t vanilla
1 t cinnamon
1/2 t cloves
1/2 t salt
1/2 cup milk

Preheat oven to 375.

Mix zucchini, sugar, shortening and egg. Sift all the dry ingredients and add to the zucchini mixture alternating with the milk. Mix until smooth. Bake 8-10 minutes. Fill with your favorite whoopie pie filling.

Shaker Fish Pie

2010-09-20T10:46:00.001-04:00

Pair this with some mashed potatoes and some peas and you have one of my favorite meals. This recipe comes from my mother in law and she makes this often. It is delicious. Make sure to flake the fish a bit when you add it at the end. You do want chunks of fish but you want them to be distributed evenly.

I know fish pie sounds REALLY odd but I swear to you...this is awesome.

Shaker Fish Pie
Source: MIL!
Yield: About 6 servings

1 9in. baked pie shell
1 lb haddock
1/2 c. chopped onion
1/2 c. chopped celery
1 T parsley (I don't always have this on hand so I don't always add it)
1/2 t thyme (I usually add a little more because I love thyme)
S&P
2 T flour
3 T butter
1 c. light cream
1/3 c. bread crumbs
2 T melted butter

Preheat oven to 325. Steam the fish. In a saute pan cook onions and celery in the butter until tender. Stir in parsley and thyme. Blend in the flour, salt and pepper to make a nice roux. Cook for a few seconds. Add the cream and stir until bubbly. Add the fish and pour into the pie crust. Sprinkle with bread crumbs and drizzle with butter. Bake for 30 minutes.

Maple Oat Scones

2010-09-14T09:37:00.000-04:00

I thought I would whip up a batch of these one morning. I took out two sticks of butter to thaw. Then I got making the dough, holy crap! A pound of butter?!?! Are you kidding me?? I had already started so I kept going and finished the recipe but dang. That is a lot of butter! I only keep a pound in stock!

I ended up with massive sized scones. I brought a bunch to my father's house to share with them and I froze some too.

The next time I make these I would definitely halve the recipe. IF I decide to make them again. They are very yummy and they don't taste overly rich and buttery but I do have a limit! (hard to believe...I know)

Maple Oat Scones
Source: Food Network Magazine
Yield: 12ish HUGE scones

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Vegetable Tian

2010-09-12T09:51:00.000-04:00

This is a fantastic way to use up your summer veggies.

I noticed that some bloggers used potatoes, some just squash, zukes, and tomatoes. I used what I had; zucchini, summer squash, eggplant, and tomatoes.

This is such a light, fresh, beautiful dish. I served with baked haddock and couscous. Perfection.

Vegetable Tian
Source: Linden Tea
Yield: 4 servings

2 tbsp extra-virgin olive oil plus more to drizzle over the vegetables
1 medium onion, diced
3 garlic cloves, chopped
Whatever veggies you have (zukes, summer squash, potatoes, tomatoes, eggplant)
Herbes de Provence
2-3 thyme sprigs
Kosher salt and ground black pepper

Preheat the oven to 375F. Heat the olive oil in a small saucepan, add the onion, sauté for a few minutes, add the garlic and cook for a few more minutes, add half a teaspoon of herbes de Provence, and season with salt, layer the onion mixture on the bottom of the baking dish. Slice the veggies. Arrange the vegetables tightly over the onion mixture, sprinkle with thyme, herbes de Provence and kosher salt. Drizzle a little olive oil over the vegetables and bake until the vegetables are cooked and tender.

M&M Ice Cream

2010-09-09T09:48:00.000-04:00

In Maine, we had a heat wave at the end of August. Being 32 weeks pregnant...that wasn't fun. Not at all. I had really been hoping that fall was around then corner and then we had 5 days of 95 degree weather. Ick.

My hopes of making soups and pumpkin whoopie pies turned into thoughts of ice cream. I wanted something creamy and dreamy so I chose this vanilla ice cream and added M&Ms. Yes. This helps.

M&M Ice Cream
Source: Adapted from David Lebovitz
Yield: 8 or so servings

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 tsp. vanilla extract
1 cup frozen M&Ms

Warm the milk, sugar, 1 cup of cream and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warmed milk, and then add the bean itself. Cover the pan, remove from the heat, and let steep for 30 minutes.

Pour the remaining 1 cup cream into a large bowl, and set a mesh strainer over the top. In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture into the egg yolks, whisking constantly, and then scrape back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula (don’t boil!). Pour the custard through the strainer and stir it into the cream. Add the vanilla bean to the custard, stir in the vanilla extract, and then stir until cool over an ice bath.

Chill the mixture in your refrigerator. When ready to churn, remove the vanilla bean and churn according to the manufacturer’s instructions. When the ice cream is nearly done add frozen M&Ms.

Tomato Overload

2010-09-07T09:52:00.003-04:00

Last year my tomato crop was a bust. I ended up getting horned tomato worms and it was a very very wet season. I think I got just a handful of tomatoes and a big bowl of cherry tomatoes. So this year I bought 16 tomatoes plants. I am absolutely drowning in tomatoes. I have big beefy ones, small juicy ones, heirlooms, and cherry tomatoes. I'm not tired of them yet though!

This actually worked out really well because I figure that after the babe is born I'm not going to feel like cooking all the time. I've used my bounty to make various tomato dishes and freeze them. Then in November when I want to have a nice meal all I have to do is thaw something.

I've made 8 meals so far. I have no more room in my freezer!

This little tutorial is on making crushed and diced tomatoes to use for soups, chili, or pasta sauce. I hope you find it helpful.

What a silly little tomato this is.

To peel the tomatoes, score an X in the bottom.

Then put them in boiling water for one minute. Take them out and submerge them in an ice bath. This will peel back the skins for easy peeling.

We're in good shape!

If your recipe calls for crushed tomatoes, just crush them up in your hands. I really liked doing this.

You can also dice them.

From there you could can them, freeze them, or use them right away. I chose to use them to make pasta sauce and tomato soup.

Dark Chocolate Brownies

2010-09-05T10:56:00.000-04:00

First of all I want to apologize for the photo of these brownies. I could have done better. I should have done better. I was in a hurry. It was raining outside so I couldn't bring them out. I just snapped a quick shot so I could post them. So, Readers, I'm sorry.

I like brownies. We've talked about it. I've made my fair share of brownies.
The Ultimate Brownie (I'm so over this.)
On the Fence Brownies (I still like these a lot)
Brownies with Peppermint Frosting

I expected a little more from these brownies. Joy says they are moist but I found them a wee bit dry. It could have been me. Maybe I over cooked them. Maybe I measured wrong. Maybe it was because I halved the recipe. I did like them. And I did share them with my lovely friends in book club. And I did freeze one and top it with homemade chocolate peanut butter cup ice cream.

I'll have to try again.

Dark Chocolate Brownies
Source: Joy the Baker
Yield: 12 big or 24 small

8 ounces unsweetened chocolate, coarsely chopped
12 Tablespoons unsalted butter
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional)

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil and butter the foil. This will make brownie removal much easier.

Whisk together flour, baking powder and salt and set aside.

Place butter and chopped chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.

Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.

Garlic Scape and White Bean Dip

2010-09-02T08:25:00.000-04:00

I served this at a party and it was a huge hit. It was so simple to put together, it made enough to serve about 12 people and you could dip just about anything into it! Pretzels, carrots and other veggies, smear it on bread, or it would be great in a sandwich too.

Garlic Scape and White Bean Dip
Source: New York Times
Yield: 1 1/2 cups

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Making Baked or Grilled Tofu

2010-08-31T08:25:00.001-04:00

I have had a ton of questions about this process. I make this at least once a month and I can't believe it has taken me so long to do a post on this.

It took me quite a bit of time to get pretty good at cooking tofu. At first it was terrible. The taste was bland. It was a bad texture, or it would just fall apart in the pan. Now I feel like I'm fairly good at it. And I get better each time.

My biggest tip for cooking with tofu is to press it which will release all of the water (or tofu blood as Seth would say). When you release that water you allow for your marinade or whatnot to come in and flavor it.

I'm going to take you through, step by step, the making of grilled Asian tofu. One of my favorites.

First off, when grilling always use extra firm tofu.

This is the pressing process. Take the block of tofu out of the package and dump the water that it was in. Wrap the block in a clean kitchen towel, put it on a plate, and put something heavy on top of it. I always use the top to my panini pan. You could use another pan, a plate with something on it, etc. The kitchen towel will absorb all of the water in the tofu. Let this sit in the fridge for a half a day or so. (if I'm making it during the week I will put in the fridge just like this and then marinate it when I get home from work...8 hours later)

Here is the marinade for the tofu. I have adapted this from Veganomicon. 3 T soy sauce, 1 T sesame oil (god that is good stuff), 1 T rice vinegar, 2 t "cock sauce"...that red hot chili sauce that is in Thai restaurants, 1 T grated ginger, 2-3 smashed garlic cloves.

I always slice my tofu in the same way. I don't know why. I just like it this way.

First down the middle.

Then into four.

Then into triangles. This will give you 8 pieces. This is enough for just me and Seth but it might feed three in your family.

Let it sit in the fridge for at least an hour if not more. Flip or shake half way through marinating.

Grill on medium high heat (or you can bake it in the oven) for 5 or so minutes on each side.

Damn. That is goooooood.

No Bakes

2010-08-29T11:46:00.000-04:00

No bake cookies. So simple but not really. It took me a long time to make a batch of these and have them come out right. I learned that you must use real butter. Not margarine. And here is the trickiest part; if you boil the mixture too long they become crumbly and dry. If you don't allow it to boil long enough they will not set up. I've learned that 2 minutes is about right. NOT under 2. Another tip; a boil means a full boil. Not a few bubbles. Start counting when it is really going.

No Bake Cookies
Source: I think Grammy Bossche
Yield: 2 dozen or so

2 cups sugar
1/2 cup milk
1/4 cup cocoa powder
1 stick butter
3 T peanut butter
3 cups quick oats
1 t vanilla

Combine the sugar, milk, cocoa, and butter in a sauce pan. Bring to a boil and cook for about 2 minutes.

Remove from the stove and stir in the rest of the ingredients. Drop by spoonful onto parchment or silpat and allow to set.

Strawberry Shortcake

2010-08-26T09:15:00.000-04:00

This is a dessert that my husband will eat!! My father used to make this hot milk cake when we were kids and it is the perfect base for a shortcake. It is low fat, sweet, and luscious. Oh, and really easy to whip up. I top it with strawberries and fat free cool whip for Seth. I like mine with fresh whipped cream of course!

Top yours with blueberries, raspberries, blackberries, or just eat it plain!

Hot Milk Cake
Source: Better Homes and Garden
Yield: about 16 servings

1 cup all-purpose flour
1 teaspoon baking powder
2 eggs
1 cup sugar
1/2 cup milk
2 tablespoons butter or margarine

Grease a 9x9x2-inch baking pan; set pan aside. Stir together flour and baking powder; set aside.

In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the dry mixture; beat on low to medium speed just until combined.

In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.

Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Makes 9 servings.

Vegan Banana Bread

2010-08-24T08:44:00.000-04:00

I've shared with you my banana bread recipe. I do love that recipe but I've found another that I will be making for my family. I found this recipe in Veganomicon and it is a much less guilt banana bread. Still very tasty. Very moist. Great with a smear of peanut butter.

Vegan Banana Bread
Source: Veganomicon
Yield: One Loaf

2-3 very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you're using chocolate chips or nuts, fold them in here.

Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The top should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool!

Chocolate Peanut Butter Peanut Butter Cup Ice Cream

2010-08-23T13:14:00.003-04:00

Long name. Amazing results. Whose commercial is that?? I can't remember but as I was typing the title for this post I thought of that commercial.

This is chocolate ice cream. Plus peanut butter. Plus peanut butter cups. You heard me. This was amazing.

I find no reason to buy ice cream when you can make it at home. Some of the stuff in the store is cheaper but the quality of homemade ice cream is supreme. Plus you know what is in there!

I wish I had a big bowl of this right now.

Chocolate Peanut Butter Peanut Butter Cup Ice Cream
Source: Adapted from Joelens Blog
Yield: 8 or so servings? but I'm pregnant so it served me like twice. Ha!

2 cups half & half
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
pinch of salt
1/2 cup smooth peanut butter
1/2 cup peanut butter cups, frozen and chopped

In a large pan, whisk to combine the half and half, cocoa powder, sugar and salt. Heat the mixture, whisking frequently, until it comes to a full, rolling boil and begins to foam up. Remove the pan from the heat and add the peanut butter, whisking to blend thoroughly.

Refrigerate the mixture to chill thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning, fold in the candies into the ice cream and transfer mixture into a freezer safe container. Freeze overnight to ripen before serving.

Lemon Pull Apart Coffee Cake

2010-08-22T09:19:00.000-04:00

I knew when I saw this coffee cake that I had to make it. The idea of the yeasty pull apart goodness had me hooked and I'm so glad I made it.

I brought this in to share with my coworkers because if left at home I would have eaten the entire thing. Everyone really enjoyed it but my father, who is a bit old school, was confused why it was called a coffee cake. I think he was expecting something more cakey, less bread like. This is almost like a cinnamon roll made into a loaf...minus cinnamon...plus lemon.

Now, I know that the recipe look daunting. It really isn't that bad. Like any yeast bread you have to let it rise so plan ahead. I promise it is worth it!

Lemon Pull Apart Coffee Cake
Source: 17 and baking

Yield: 10ish servings

Sweet Yeast Dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lemon Sugar Filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted

Tangy Cream Cheese Icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

Make the Sweet Yeast Dough
Mix two cups flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm (120 to 130°F) Stir in the vanilla extract.

Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.

Meanwhile, make the lemon sugar filling. Mix the sugar, lemon zest, and orange zest. It’ll draw out the citrus oils and make the sugar sandy and fragrant.

Center a rack in the oven and preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. [She suggests using a ruler and getting this as accurate as possible, for a prettier loaf that will fit better in the pan. I also suggest making sure both sides are floured, so that the dough will be easy to lift up later.] Use a pastry brush to spread the melted butter evenly and liberally over the dough.

Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar. [She suggests carefully sprinkling the sugar and pressing it in lightly to keep it from falling off.]

Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.

Bake the loaf until the top is golden brown, 30 to 35 minutes. (I baked mine for another 10 or so minutes. It started to brown on the top so I covered it with foil). Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.

The recipe recommends you tilt and rotate the pan while tapping on a table to release the loaf. I just carefully ran a knife around it. Flip the loaf over onto a cooling rack, then flip onto another rack so that it’s right side up. Spread the top of the warm cake with the cream cheese icing, using a pastry brush to fill in all the cracks. [You might want to put a pan or piece of wax paper under to catch any drips.]

Eat warm or at room temperature. You can also cut the cake with a knife, but wait for it to cool if you plan to do so. The cake tastes better on the first day.

Fresh Tomatoes!

2010-08-19T11:29:00.000-04:00

My weekly grocery bill this week was $36. This is one of the many reasons I love this time of year. When it is suppertime I just walk out back, pick a couple tomatoes, a cucumber, a pepper and make a nice little salad.

This is the first tomato from the garden. I know it is an heirloom and I believe it is called Brandywine. Beautiful.

This variety of tomato is really meaty which means it makes a great sandwich!

My lunch staple in the summer, cucumber and tomato sandwich. Easy, cheap, and fresh!

Happy harvesting!

Smashed Caprese

2010-08-17T10:47:00.000-04:00

I made this up on the fly!! I wanted a quick side to go with my veggie and tofu stack and I thought a cold salad would offset the hot veggies nicely. I chose to smash the mozzarella so it was more distributed and easier to eat on bread. This was awesome.

Smashed Caprese Salad
Source: ME!
Yield: 2 servings

1/2 pint cherry or grape tomatoes, halved
1/2 ball of fresh mozzarella
8 basil leaves, sliced into strips
Olive Oil
S&P

Combine the tomatoes and basil, smash the mozzarella in your fingers and sprinkle over the tomatoes. Drizzle with olive oil and season with S&P. Serve as a side salad or on grilled bread.

Strawberries and Cream Tart

2010-08-12T10:07:00.000-04:00

Here is another recipe that I flubbed. I have one tart pan. I just assumed that my tart pan and the tart pan the recipe calls for were the same size. No. Of course not. And when did I realize they weren't the same size? When I was serving the tart and the layer of cream was about a quarter of an inch. Whoops.

Taste wise this was awesome. The cream is terrific, the crust is great, and fresh strawberries are always good. My 4 year old niece even asked if I would save her a piece to have the next day. That is a way to melt any baker's heart!!

Strawberries and Cream Tart
Source: Food Network Magazine
Yield: 8-10 servings

2 tablespoons vegetable oil
1 large egg plus 1 egg yolk
2 tablespoons cold whole milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/8 teaspoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

For the Filling:
1 teaspoon unflavored gelatin
1/4 cup granulated sugar
1 vanilla bean, split lengthwise and seeds scraped out
1 1/4 cups cold light cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
Confectioners' sugar, for dusting

Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl. Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal. Add the milk mixture and pulse once or twice, just to moisten the flour.

Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. Trim the edges, if necessary.

Preheat the oven to 350 degrees F. Pierce the dough all over with a fork. Line with foil and fill with pie weights or dried beans. Place the pan on a baking sheet and bake 15 minutes. Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes. Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes. Cool completely on a rack.

Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shell and refrigerate until set, about 1 hour.

Before serving, top the tart with the strawberries and confectioners' sugar.

Veggie and Tofu Stack

2010-08-10T10:55:00.000-04:00

The other night I asked Seth what he wanted for supper when he came home from work. He said, "Something light that I can eat a lot of." Erm. OK.

I get it. He wants to be able to get full and be satisfied but not be overloaded with heavy foods or fat (weekly cooking at 179 doesn't contain much fat...because of him.)

I decided on grilled veggies because you can eat a ton of them and not feel bad. Then tofu for protein. I found the recipe for this stack in my binder. Perfect. I made couscous for a carb. And then I made a little smashed caprese salad to put on a slice of sourdough bread. This was a fantastic meal!

Grilled Veggie and Tofu Stack
Source: Bon Appetit
Yield: 4 servings

1/3 cup balsamic vinegar
2 garlic cloves, minced
2/3 cup olive oil
1/3 cup thinly sliced fresh mint leaves
1 12-ounce container extra-firm tofu, cut crosswise into 8 slices, drained on paper towels
1 zucchini, trimmed, cut lengthwise into four 4-inch-long slices
1 red bell pepper, rounded ends trimmed, seeded, cut lengthwise into 4 pieces
1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices
4 3-inch-diameter portobello or shiitake mushrooms, stems removed
1 small head of radicchio, quartered through root end

Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper.

Working in batches, add tofu to marinade and turn to coat. Transfer tofu to baking sheet and sprinkle with salt and pepper. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat.

Place zucchini, pepper, eggplant, and mushrooms on grill. Sprinkle with salt and pepper. Cook until charred and softened, turning occasionally, about 6 minutes. Transfer to baking sheet. Place tofu and radicchio on grill. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side.

Stack tofu and vegetables on plates. Garnish with mint sprigs and serve.

Barley and Bean Salad

2010-08-06T10:05:00.000-04:00

This is an awesome versatile salad. You can use any kind of canned beans that you have on hand. I used black beans and cannelini beans. The original recipe called for kidney beans but I didn't have any. Chickpeas and pinto beans would be nice as well. I love beans.

I brought this salad to a BBQ at my father's house so that Seth would have a salad to eat that he liked. He doesn't like mayo based salads and my family does. I didn't anticipate my family liking this since it is barley and beans. They loved it!! My father went in for seconds!! I was so happy!

Barley and Bean Salad
Source: Erin's Food Files
Yield: 6 servings

1 cup pearl barley
2 cups water
2 cups of canned mixed beans
1 cup fresh corn cut off the cob, or canned corn kernels
1/2 cup red onions, diced
1 red bell pepper, diced

Dressing:
1/3 cup red wine vinegar
2-3 cloves garlic, minced
1 tsp chili powder
1 tsp dried parsley
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2/3 cup olive oil

In a large saucepan, bring 2 cups water to boil. Stir in barley and reduce heat to medium-low. Cover and simmer 30-40 minutes or until tender. If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool.

In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper. Mix well.

Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.

Serve at room temperature or chill in fridge for several hours.

If serving chilled, reserve some of the dressing to pour over salad just before serving.

Pesto Pasta Salad

2010-08-04T09:13:00.000-04:00

I love summery salads. This is one that I make somewhat often. It is very versatile so I add whatever veggies I have on hand at the time. Tomatoes, peppers, olives, onions, cukes, zukes, carrots, etc. The measurements for everything but the oil, water and pesto mix is a guess. I just cook up a bunch of pasta. I especially like to use bow ties for this one. It makes me feel fancy.

Pesto Pasta Salad
Source: ME!
Yield: 4-6 servings

1/2 cup olive oil
1/4 cup water
1 envelope Knorr pesto mix
2 garlic cloves, minced
dash crushed red pepper
1/2 box bow tie pasta
Mixture of veggies

Cook and drain the pasta. Whisk together the oil, water and pesto mix with the garlic and crushed red pepper. Add the pasta and veggies. Toss to coat. Chill.

Basil Mocktini

2010-08-02T10:44:00.000-04:00

This is the mocktini that go this all started. The lovely MM raved about this drink and it caught my attention even before I was pregnant! I don't know why I didn't try this one first! I used basil straight from the garden. Delicious. Who would have thought that basil would make such a great drink??

Basil Mocktini
Source: Margarita Mamas: Mocktails for the Mom-to-be
Yield: One awesome drink

6 basil leaves
1 oz lime juice
3 t sugar
5 oz club soda

Muddle the basil and lime juice in a shaker. Add the sugar and club soda, stir, and serve in martini glass. Yummy.

Glazed Lemon Cookies

2010-07-30T09:32:00.001-04:00

Isn't it nice to eat lemony things in the summertime? Things taste so fresh with some lemon juice and zest.

I nearly lapped the cooling pan that this lemon glaze had dripped on. OK. Maybe I did. Don't judge me, alright? I mean, I AM pregnant! (Like I wouldn't have done it anyway.)

I brought these cookies into to work and they were gone before 10:00. I think people liked them! I think you will too!

Glazed Lemon Cookies
Source: Martha Stewart
Yield 2 dozen

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze (recipe below)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Rocking Horse

2010-07-28T09:58:00.002-04:00

I was going to say that this is my favorite mocktail but I think I already said that about the Little Squirt. This one is ONE of my favorites. One can have many favorite things...right? Like favorite cookie. Favorite cupcake. Favorite restaurant. You can't choose only one!

I have a bounty of fresh mint so I was able to just walk out back and pick a sprig to use for this mocktail. The lemon in this is very light but you can still taste it. This one is very refreshing.

Rocking Horse
Source: Margarita Mamas: Mocktails for the Mom-to-be
Yield: One drink

8-10 fresh mint leaves
1 t lemon juice
1 t sugar
6 oz ginger ale

Muddle the mint and lemon juice in the bottom of a glass. Add ice, sugar, and ginger ale and stir. Enjoy!

S'mores Bars

2010-07-27T09:05:00.004-04:00

You must make these. If you are a man and you can't bake...tell you wife, your girlfriend, your mother, your aunt. If you are a woman and you can't bake...you can bake these. They are super easy to do and are oh so wonderfully sticky and delicious. Bring them to a party or a picnic and people will fall all over you.

Yeah, they are THAT good.

Of course I have no willpower and I sunk a spoon into them after cooling about ten minutes. They are so wonderful warm but they are really good cooled too. Wait for them to cool so you can cut them without making an absolute mess.

S'mores Bars
Source: Real Mom Kitchen
Yield: 16ish

1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized Hershey’s milk chocolate bars
1 large egg
1 jar marshmallow fluff (the small glass jar...I think it is 7.5oz)
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (6ish full-sized graham cracker sheets, processed til fine)
1 tsp baking powder
1/4 tsp salt

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside.

Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. (I had to flour my hands to keep them from sticking to the dough.)

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. (I had to trim a little off one bar to get mine to fit.)

Spread chocolate with marshmallow fluff. Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff. You could roll it out if you chose but I just pressed it lightly with my fingers.

Bake for 30 to 35 minutes, until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.

Spinach and Barley Salad

2010-07-26T09:31:00.000-04:00

This is my favorite salad so far this summer. I want to come up with a new name for it. Something in reference to the green of the salad. I'm not sure what to call it yet.

This came together quite quickly (aside from cooking the barley). The best part was that it was still good the next day, I just served it up on a fresh bed of spinach. Or maybe the best part was the unanticipated crunch of walnuts. No, no, the smooth avocado.

Eh. It was all awesome.

Spinach and Barley Salad

Source: Cate's World Kitchen
Yield: 6 servings

4 cups water
1 1/2 cups pearled barley

1 medium zucchini, diced
4 cups (or more) spinach leaves, torn into bite-sized pieces
1/4 cup chopped walnuts
1 avocado, cubed
1/4 red onion, thinly sliced
1/4 cup thinly sliced green onions

2 cloves garlic
1 tsp salt
juice of 2 lemons
1/4 cup olive oil
1/4 cup chopped cilantro
salt and pepper

Bring the water to a boil and add the barley. Simmer until tender, 30-40 minutes, then drain the excess water. Let cool.

Combine the diced zucchini, spinach, walnuts, avocado, red onion, and green onion in a large bowl. Add the barley and mix well.

To make the dressing, mash the garlic and salt with a mortar and pestle to make a smooth paste. Transfer to a blender and add the lemon juice, cilantro, olive oil, and a pinch or two of salt and pepper. Blend until smooth, then add as much as desired to the salad, tossing to mix.

Preemie Punch

2010-07-23T09:53:00.000-04:00

One of my favorite parts of pregnancy is feeling my little guy kick and wiggle. Many times he will make my whole belly move and jolt. He is active ALL.THE.TIME. I'm sort of amazed by how active he is. He is especially active right before bed so I like to lay down and watch my belly move. I can't wait to hold him.

The great thing about this mocktail is that I had all the ingredients in the fridge. I'm in the habit now that I keep stock in juices, sodas, etc. so I can make mocktails whenever I want one.

Yummy.

Preemie Punch
Source: Margarita Mamas: Mocktails for the Mama-to-be
Yield: One punch

3 oz pineapple juice
2 oz cranberry juice
2 oz lemon lime soda
1/2 t grenadine
Fresh fruit or cherries for garnish

Mix all in a tall glass with ice. Enjoy the vitamin C!

Old Fashion Brownies

2010-07-21T09:58:00.000-04:00

I love brownies. I love trying different brownie recipes to see how they come out and see how they differ from each other. I've tried recipes from King Arthur, Bakers, Joy the Baker, Dorie Greenspan, and various blogs I've happened upon.

I found this recipe on a sheet of paper tucked into one of my mother's cookbooks. I don't know how old it is, probably about 15 years old. I have no idea where it came from but I'm happy I found it and tried it. I call these "old fashioned" because they are so mild. They aren't super fudgy and chocolate. They aren't overly sweet. Just. Mild. That is the best way I can describe them. I really enjoyed these and I will certainly make these again.

Brownies
Source: My momma!
Yield: 12-24 depending on how big you cut them

4 squares unsweetened chocolate
1 1/2 sticks butter
2 cups sugar
3 eggs
1 1/2 t vanilla
1 cup flour
1 cup chopped nuts (optional)

Heat oven to 350*. Grease 9x13 in. pan. Melt the chocolate and butter in a saucepan over low heat or in microwave. In a mixing bowl combine the melted chocolate and butter with the sugar. Add eggs and vanilla. Mix well. Add the flour and nuts and stir until well blended. Spread into prepared pan. Bake 35 minutes or until set. Cool and then cut.

Little Squirt

2010-07-19T09:41:00.000-04:00

Doesn't it figure that the summer I get pregnant is the hottest summer we've had in years. I'm not complaining because to beat the heat I treat myself to mocktails, popsicles, and sometimes ice cream. I don't feel so bad about sitting here in the bedroom with the AC on when normally I would be outside doing something. Pregnant women get hot really easy!! Yowza.

This mock martini is one of my favorites. It is tart and does make your mouth pucker just a bit. It is so easy to make and I love be able to sip from my martini glasses.

Enjoy this one!

Little Squirt
Source: Margarita Mamas: Mocktails for the Mama-to-be
Yield: One tart drink

Sugar rim for glass
Lemon wedge
5 oz lemon lime soda
1 T fresh lemon juice

Use the lemon wedge to wet the rim of glass and then roll the rim in sugar.

Shake together the soda and lemon juice. Strain or pour into martini glass.

Try not to think about how this kid is going to get out.

Another Day at the Beach

2010-07-17T09:52:00.000-04:00

This has been quite the beachy summer already!

Seth and I went to Popham Beach not too long ago. The beach has changed so much over the winter that you wouldn't recognize it if you were just plopped there without knowing what it was. We ended up walking through the water to a sandy place and were told we had to be prepared to be there for 3 hours while the tide came in and went out enough for us to leave. The lifeguard said he wouldn't be able to get to use if there was an emergency. Um. OK.

We had the best time. It even rained a little bit and Seth and I hid under the towel together. It was the kind of romance that would make other people sick. We probably did. I don't care.

I talked a little bit about my normal picnic sandwich in a post last month. I didn't have the energy (helllo I'm PG!) to roast all the veggies, etc. So I just did a pesto, mozzarella and tomato sandwich on Slate's Bakery French bread. Awesome!

(I'm not even going to post a recipe because you can see what's there and you can figure it out...right?!)

With this we brought twizzlers, crackers, a soda to share, and I brought a piece of chocolate fudge. Yeah...the beach and fudge...perfect.

Bed Rest Banana Smoothie

2010-07-14T09:40:00.001-04:00

Here is another mocktail to help you stay cool! This one has a banana in it and all that potassium can help with the leg cramps I get at night time. What can I drink to get my kid to stop jumping on my bladder in the middle of the night??

I topped mine with a Twizzler because...well...I'm pregnant and I can!

Bed Rest Banana Smoothie
Source: Margarita Mamas: Mocktails for the Mom-to-Be
Yield: One cool drink

1 banana
1/3 cup pineapple juice
1/2 cup selzer water
1/4 cup ice cubes

Blend it up. Garnish if you wish. Don't think about your messy house.

Whoopie!

2010-07-12T09:10:00.001-04:00

Some of my friends and I were discussing our favorite summertime treats. I said one of mine is a frozen whoopie pie. Yes. Frozen. That creamy filling is delightful frozen. Just one of the things I learned from my momma!!

Speaking of my momma, I had been using her recipe (or her mothers?) for the cake part of the whoopie pie. It would turn out flat nearly every time. I decided that it was time to try something else. I looked around, took tour through my binders, and landed on a recipe from Hannaford Supermarket's Fresh Magazine. I think it was last year that they did a special on whoopie pies and included original, pumpkin, peanut butter, and reverse...which I loved.

These were wonderful. I did make a half batch of the filling to test it out but found that I like my mother's filling better. I will certainly make these again.

Classic Whoopie Pies
Source: Hannaford Fresh Magazine
Yield: 12ish?

1 1/2 cup butter, divided, room temperature
3/4 cup packed dark brown sugar
2 eggs
3 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon Salt
11/2 cup buttermilk
2 1/2 teaspoon vanilla extract, divided
1/2 teaspoon instant powdered coffee
23/4 cup confectioners` sugar
3 cup Marshmallow creme

Preheat oven to 350 degrees F. Coat two baking sheets with cooking spray or line with parchment paper and set aside.

In a large mixing bowl, use an electric mixer on medium speed to mix 3/4 cup of butter (1 1/2 sticks) butter and brown sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg.

In a separate bowl, stir together flour, cocoa powder, baking soda and salt; set aside. In a 2-cup liquid measuring cup, stir together buttermilk, 1 1/2 tsp. vanilla, and instant coffee until coffee is dissolved (this may take a minute or so); set aside.

Add half the flour mixture to the butter mixture and mix on medium speed until smooth, scraping down mixing bowl with a rubber spatula. Add half the buttermilk mixture and mix again on medium speed until smooth and slightly fluffy in texture. Repeat with remaining flour and buttermilk, and mix until smooth. Batter will be thick and slightly springy when done.

Drop 2-Tbsp. portions of batter onto prepared baking sheets, leaving 2 inches between each portion to allow for spreading. Bake 11 to 13 minutes, until puffed and set but still soft when touched lightly with fingertips. Let cakes cook for 3 minutes on baking sheets before transferring them to wire racks to finish cooling, about 15 to 20 minutes. Repeat with remaining batter.

Prepare filling while cakes are baking and cooling. In a large mixing bowl, use an electric mixer on medium speed to mix 3/4 cup of butter (1 1/2 sticks) and 1 tsp. vanilla until creamy. Add half the confectioners' sugar and mix on low first to combine, then on high until smooth. Add remaining confectioners' sugar and mix again. Scrape down sides with a rubber spatula. Add marshmallow creme and mix on medium high until filling is smooth and fluffy, about 3 to 4 minutes.

Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap and store at room temperature for up to two days, or in freezer for up to two months.

What's Growing at 179

2010-07-09T09:30:00.003-04:00

With all this heat and sunshine in the east, my garden has really taken off. Last night was the first night I was able to harvest anything, a perfect zucchini! The other veggies aren't too far behind!

I have a few varieties of tomatoes, cherry, better boy, and heirloom.

This is ALL mint! Spearmint and Applemint.

There are red and purple peppers...that are green for now.

The tiniest cucumber! There are two varieties.

Little summer squash!

Mmmm. Basil.

Roasted Gahlic.

2010-07-03T09:49:00.000-04:00

Garlic. How I love you so. Let me count the ways.

1. Some how...you are good for me.

2. I love that slight burn of you when you're fresh.

3. I adore the mellow, almost sweet flavor of you roasted.

4. You're beautiful.

It is so easy to make roasted garlic. And it is like getting an extra gift...garlic flavored olive oil!!

I like to keep a dish of roasted garlic in the fridge so I can smear it on whatever my heart desires. In the mornings I will put it on my English muffin before adding a fried egg and thick slices of tomato. When I make potatoes I will add a big spoonful for a little kick. For a snack I like to spread it on fresh bread with a big slice of mozzarella.

Divine. I feel so fancy.

Roasted Garlic

Source: ME!

Yield: I dunno. Enough for a few different things?

1 head garlic

Olive oil

Cut a little less than a quarter of the top off the garlic, just enough to expose all the cloves. Put that in some sort of dish, drizzle with olive oil, sprinkle with salt. Cover with foil and roast at 350 degrees for a little under an hour. Cloves will become golden and soft. Let it cool and then the cloves pop right out of their shell.

Save the olive oil for bread dipping or anything you would normally use olive oil for.

Watermelon Mock Margarita

2010-06-30T10:02:00.000-04:00

This was the second mocktail I made and I SO enjoyed this. If you close your eyes while sipping this drink you could pretend you are on a beach in Mexico...errr...how about California...with your man (or woman) close by. The sun is shining. Life is good. THEN you open your eyes and see dust, melted cats, dirty dishes, and a compost bucket that needs to be emptied.

Eh. Good while it lasted.

Make this on a hot night. Wonderful.

Watermelon Mock Margarita
Source: Margarita Mamas: Mocktails for the Mom-to-Be
Yield: One delicious drink that will make you feel like you are on sandy beach

1 cup frozen watermelon cubes
5 oz ginger ale
1 T lime juice

Blend it up. Pour in a pretty glass. Put your feet up. Chill out.

Beachy Birthday

2010-06-29T09:49:00.002-04:00

I was lucky enough to have my husband for 2 full days on the weekend following my birthday. He normally has to work either Saturday or Sunday but I guess he really does love me because he took both days off.

Every summer we drive to the coast of Maine and wander around beaches, parks, little towns, and have such a grand time. We always pack a lunch but have dinner some place along the way.

This year we stopped in Wiscasset to look around in the shops, Damariscotta to check out the Maine Cloth Diaper Company, and settled in at Pemaquid Beach for a few hours.

Every year we pack the same sandwich for our lunch. A pressed grilled veggie sandwich on ciabatta bread. We both love this. I also pack fruit, this time it was cherries and we stopped for a box of native strawberries along the way.

After a few hours at Pemaquid we sort of reversed our way along the coast and stopped in Boothbay. This is where we had dinner, at 93 Townsend. Very yummy and we created some fun memories there too. Boothbay is great for people watching. There is a mixture of locals, lobstermen, and tourists...always entertaining.

Pressed Sandwiches

Source: adapted from Martha Stewart

Yield: Two Sandwiches

Pesto

1/4 cup olive oil

1 big clove garlic, minced

S&P

1 small zucchini, cut into long slices

1 small summer squash, cut into long slices

1 small eggplant, cut into long slices

1 red pepper, roasted and skin removed

Fresh Mozzarella

Cibatta Bread

Heat grill or grill pan to medium heat. Combine olive oil and garlic. Brush each side of the squash and eggplant with the olive oil and then season with salt and pepper. Grill until tender. Chill.

Remove some of the bread inards and fill with pesto, sliced mozzarella, and cold veggies. Add the other piece of bread, wrap in plastic wrap, tie with butcher twine and press overnight.

Rock a Bye Bellini

2010-06-25T07:57:00.000-04:00

Now that the news is out about my growing belly, I can blog about these crazy food cravings and hunger.

All I want is fruit. And he loves it. He will kick and shove and nudge anytime I eat a piece of fruit. Especially watermelon, cherries, and pears. Luckily I love fruit and it is a great time of year to have fresh fruit.

For my birthday I was given the book, "Margarita Mama: Mocktails for the Mom-to-Be". (Thank you MM for the recommendation!!) I absolutely adore this little book and made my first mocktail last night; Rock a Bye Bellini.

It did just the trick for me. I made it at 8:00 just as I was settling down for the night. I put it in a champagne flute. And sipped it with my feet up. I will definitely make this one again!!

Rock a Bye Bellini
Source: Margarita Mamas
Yield: One

5 slices of frozen peaches
6 oz. ginger ale

Blend the peaches in a blender or food processor until pureed. Transfer to glass and stir in ginger ale. Delish.

30th Birthday Cake and Announcement

2010-06-22T09:11:00.003-04:00

I have a couple things to admit.

1. I just turned 30. I'm not freaked out. I don't feel old. I don't think I look old. I'm OK with this.

2. You may have noticed that the postings on this blog are down to a bare minimum. For that, I'm sorry. You know how life sometimes gets in the way of things? Well life is very exciting at 179. I am going to have a little boy at the end of October. We had an ultrasound last week and saw fingers, toes, heart, brain, etc. He is growing and kicking!

As you may know I like to make my own birthday cake. I have a list of cakes that I want to make but need a good excuse. I narrowed it down to this one cake, Coffee Chocolate Layer Cake with Mocha Mascarpone. But then...I read the reviews. People didn't like the frosting. They said it didn't match the cake. It didn't look like the picture. It was too light. I chose to make this cake anyway. I felt like if I didn't I would always wonder what the frosting was like.

I am so glad I made this. The cake is amazing. Very moist. Very flavorful. The frosting was awesome as well. It was almost like you made the filling for tiramisu with a mocha flavoring. I have my last piece in my lunchbox to share with my lovely friend Tina at lunch today.

Fabulous.

Coffee Chocolate Layer Cake with Mocha Mascarpone Frosting

Source: Bon Appetit

Yield: 8-10 servings

2 cups cake flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, room temperature
2 cups (packed) brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
4 teaspoons instant espresso powder dissolved in 3/4 cup hot water

Frosting
1/3 cup dark cocoa powder
1 tablespoon instant espresso powder
1 1/2 cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-ounce containers chilled mascarpone cheese

Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper. NOTE: Grease the hell out of the pans. I thought I had done enough but had to piece the cake back together after it stuck to the pan.

Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.

Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.

Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.

Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 1 3/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.

Rainbow Bright Slaw!

2010-06-04T09:25:00.000-04:00

We had a BBQ over Memorial weekend and I wanted to make a nice healthy slaw that Seth would love. He hates mayonnaise and he doesn't like cold potatoes and we had macaroni salad last week. I remembered having this really nice and bright slaw at a potluck lunch at my old job. I checked out the coworkers blog and found the recipe!

I looove this and plan on making it often. On her blog she referred to it as Asian Slaw but I'm naming my version Rainbow Slaw. I love all the colors...that means lots of vitamins and lots of flavors. I am listing her original recipe but I made a few changes and omissions and plan on playing around the the recipe each time I try it. Seth suggested slicing a bit of jalapeno into the slaw.

Oh. And I love the ginger flavor. Excellent!

P.S. Even my brother ate this!

Rainbow Slaw
Source: Keeley Kitchen Kapers
Yield: 4-6 servings

1 package of shredded cabbage (or shred your own)
1 green pepper, chopped
1 red bell pepper, chopped
2 carrots, julienned into match-size pieces
1 celery stalk, sliced paper thin
1/2 red onion, in paper thin slivers (or 4-5 scallions, chopped)
1/3 cup slivered almonds (or peanut halves)
1 T freshly grated ginger (grated, not minced- use a microplaner for best results)
1.5 T canola oil
2 T white balsamic vinegar (can use regular vinegar but add a teaspoon of sugar if you do)
Optional: minced cilantro
salt and pepper to taste

1. Mix the oil, vinegar, and ginger- set aside.
2. Mix all the veggies together. Add salt and pepper.
3. Pour on liquid and toss thoroughly.

Cleaning Out!

2010-06-02T09:14:00.000-04:00

I decided to clean out my spice cupboard. I was never able to find what I needed. And often times I would go to the store to buy a spice, dried herb, or extract only to find a month later that I already had it.

Here is a treasure! I'm not sure how old this is but I'm guessing over 12 years old. I think my mother bought this.

I found doubles and triples of many items including; cumin (3), garlic salt (2), crushed red pepper (2), Cajun seasoning (2), ground ginger (2), Bell's seasoning (2).

And things that I will never ever use. Like steak seasoning.

Then there were things that were as hard as a rock...and they were meant to be shakeable. Like rimmers for drinks, seasoning for popcorn, and general seasonings.

Trash, trash, and more trash!

A nice wipe down of the shelving.

Gorgeous!

Everything is nice and neat now. It is easy to find things. All my bulk herbs I get from the healthy food store are in one big plastic bag. I'm loving this!

Peppermint Frosted Brownies

2010-05-28T09:56:00.000-04:00

Need a chocolate fix fast? I mean...CHOCOLATE. Like the kind of fix that will put you in a sugar induced coma for a few hours? Oh, that's what you need? Make these!

These were super duper rich. I added the peppermint buttercream just because I had a craving for it. I made regular buttercream and flavored it with peppermint and added some red food coloring. Easy as can be!

The recipe for the brownies is also really easy. They come together very quick. My main tip for these...make sure you bake them long enough. Mine were too gooey in the middle.

Chocolate Brownies
Source: Food Network
Yield: 1-2 dozen depending on how big you cut them.

2 cups sugar
1 1/2 cup melted butter
1/2 t. salt
3 eggs
1 cup cocoa
1 cup flour

Set oven to 350. Grease a 9x9 pan.

Combine sugar, butter, salt. Whisk in eggs. Stir in cocoa and flour. Transfer to pan bake 30 min.

Easy peasy.

Lemon Cupcakes with Lemon Buttercream

2010-05-21T10:35:00.003-04:00

I've been learning a lot about buttercreams. I always thought buttercream was just your simple icing of powdered sugar, butter, milk or cream, and vanilla. Which is great. But I learned today that there are French buttercreams (made by pouring a sugary syrup at softball stage over egg yolks), there are Italian or Swiss buttercreams (similar to the French but using egg whites) and even German buttercreams which use pastry cream.

I've made a faux Swiss buttercream and last year for my birthday I made a real Swiss buttercream. This week I made a lemon Swiss buttercream and it is amazing.

I've had lemon cupcakes on my list of things to make for about six months. Finally I decided I was going to make a batch. The cake part has a fantastic crumb. Light, lemony, perfect. Then I made the frosting. It seemed not as hard as it did the first I made Swiss buttercream. It is a little scary after you add the butter to the meringue and it looks like a mess. It gets better. I swear. Give it time. Let it do its thing.

I didn't have lemon extract in the house so I used fresh lemon juice in both the cupcakes and the frosting. Worked out just fine. Be sure to use the lemon zest because it adds quite a bit of the lemon flavor.

Have fun with these!!

Lemon Cupcakes with Lemon Buttercream

Source: Humble Gourmand

Yield: One dozen

1 ¼ cups all-purpose flour
¼ tsp. kosher salt
½ tsp. baking powder
¼ pound unsalted butter, at room temperature
1 cup sugar
zest of 2 lemons
2 large eggs
½ cup buttermilk

Preheat oven to 350F.

Combine butter, sugar, and lemon zest in large mixing bowl. Using an electric mixer beat on medium-high speed until the mixture is fluffy and much lighter in color. Combine the flour, salt, and baking powder in a bowl. In a third, small bowl, combine the buttermilk and lemon extract.
Add the eggs one at a time to the mixer, making sure to fully incorporate the first egg before adding the second. Alternate adding the flour mixture and buttermilk in the following order: add 1/3 of the dry ingredients, 1/2 of the wet, another third of the dry, the rest of the wet, and the rest of the dry. Mix until just combined and finish with a spatula.

Bake in the top third of the oven for about 20 minutes or until the tops are slightly golden and a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before topping with the lemon buttercream.

Lemon Buttercream Frosting
7 egg whites
Pinch cream of tartar
2 c. sugar
2 Tbsp. light corn syrup
½ c. water
1 lb. unsalted butter at room temperature
2 tsp. lemon extract
Yellow food coloring (optional)

Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed. Add sugar, corn syrup, and water to a pot and swirl or mix with a spoon so that the sugar has the consistency of wet sand and all of the granules are moistened.
Cook the sugar on high to 235F. At this stage, which candymakers call the soft ball stage, most of the moisture gets cooked out of the sugar. Immediately add the cooked sugar to the egg whites, which should be foamy at this point. Turn the mixer speed to high and whip the meringue to a medium peak. Add the butter in small clumps (about 1½” cubes) and whip until the mixture becomes light and fluffy, and holds together. Add the lemon extract and food coloring if using and whip to combine.

Peanut Butter Chocolate Chunk

2010-05-14T13:18:00.000-04:00

I like to say thank you with a sweet treat. A friend of mine recently did me a favor and to say thank you I gave her a plate of these delightful little cookies.

These cookies are awesome for a variety of reasons.

1. They come together super quickly.
2. The texture is fantastic. Nice and soft.
3. A perfect balance of peanut butter and chocolate
4. They are the perfect size.

And they come from Martha Stewart so you know they are good. Right??!

Peanut Butter Chocolate Chunk Cookies
Source: Martha Stewart
Yield: 3 dozen

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.

Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Sweet Cheeks Guac

2010-05-07T13:16:00.004-04:00

This is my own version of guacamole. It is chunky, flavorful, and versatile. I like to scoop it with chips but I also like to put it on my veggie burger. It is great in a burrito and the last time I served it I used it as a side with chips next to Cajun shrimp.

You can make this to your liking. My sister likes hers extra limey. I like mine with extra cumin. You could also had some hot sauce or chopped jalapeno for a bit of heat. I'm guessing on the measurements for the recipe below. I usually eyeball it and taste here and there. I'll do my best!

Sweet Cheeks Guac
Source: ME!
Yield: 2 servings

1 ripe avocado
1/4 cup diced red onion
1 plum tomato, chopped
2 T olive oil
Juice of half a lime
4-5 shakes cumin
Salt
5 sprigs cilantro, torn

Cube the avocado and mash slightly leaving large chunks. Add the onion and chopped tomato. Drizzle with olive oil and lime juice. Stir. Add cumin and salt. Add cilantro last so it is nice and fresh.

Humming Bakery Vanilla Cupcakes

2010-05-01T10:06:00.000-04:00

I do enjoy all the new concoctions of flavored cupcakes going around. However, you'll find that I mostly stick with the basics. I suppose the pink lemonade cupcakes were a bit wild for me. To me, the simplicity of a vanilla cupcake with vanilla icing is perfection.

The recipe for these cupcakes came from Joy the Baker who posted the recipe from the Hummingbird Bakery Cookbook. I adore these sweet little cupcakes. They were a cinch to make and oh so delicious.

Vanilla Cupcakes with Vanilla Icing
Source: Joy the Baker and Hummingbird Bakery Cookbook

Yield: 1 dozen cupcakes

1 cup all-purpose flour
a scant 3/4 cup sugar
1 t baking powder
1/2 t baking soda
pinch of salt
3 T unsalted butter, at room temperature
1/2 cup milk
1 egg
1/2 t vanilla extract

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda, salt and butter in a large bowl. Using a hand held mixer beat on a slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. For just a few minutes. Don’t bother overmixing.

Spoon the batter into paper lined muffin tins, dividing evenly between 12 cups. Bake for 20 minutes, rotating half way through or until lightly golden and a cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then cool on a wire rack completely before frosting.

Vanilla Buttercream

2 cups powdered sugar

5 T unsalted butter, at room temperature
2 T milk
1/4 t vanilla extract

Beat the powdered sugar together in a medium sized bowl with an electric mixer on medium low speed until the mixture comes together and is well mixed. Turn the mixer to low. Combine milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. When you reach the desired consistency, frost the cooled cupcakes.

Ebelskivers

2010-04-26T11:45:00.000-04:00

Are you still there? Are you still speaking to me? I understand if not.

Sometimes life gets in the way of blogging. You know what I mean??

Can I win you back with some delightful filled pancakes also known as ebelskivers? Oh, did I notice you perk up a bit? How about that I filled half with jam and half with a Nutella buttercream? Yes? OK. Good.

My sister bought me this fancy little pan for my birthday and I just adore it. It is so easy to use. The batter is really thin but it gives you a very light and fluffy "pancake" to fill. I used strawberry jam for a few and then made a delicious filling of Nutella, butter, and cream. FABULOUS!! These were gone in no time!

Ebelskivers
Source: Williams Sonoma
Yield: A ton

1/2 cup confectioners' sugar
1/2 Tbs. ground cinnamon
1 cup seedless berry jam
4 cups all-purpose flour
5 tsp. baking powder
3/4 tsp. salt
1 cup firmly packed light brown sugar
3 eggs, lightly beaten
3 cups milk
1 1/2 tsp. vanilla extract
About 5 Tbs. unsalted butter, melted

In a small bowl, combine the confectioners' sugar and cinnamon. Transfer to a mesh sugar shaker. Fit a pastry bag with a plain round tip and fill with the jam. Set aside.

In a bowl, sift together the flour, baking powder, salt and brown sugar. In another bowl, whisk together the eggs, milk and vanilla. Whisk the egg mixture into the flour mixture until smooth.

Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 2 Tbs. of the batter into each well. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 wooden skewers, turn the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer to a plate. Repeat with the remaining batter.

Using the tip of the pastry bag, pierce one side of each pancake and pipe jam into the center. Dust the pancakes with the confectioners' sugar mixture and serve immediately. Makes 55 pancakes.

A Decade

2010-04-10T07:26:00.001-04:00

I watched my mother die. I was 19 and the process was slow. She held on to life so dearly. She wanted to see the grandson she had been waiting to meet (he was born 14 days later). She wanted to be sure that it was OK to let go, to be sure that her husband and her three children would be OK. Eventually, either she grew tired of holding on or she knew that we would be OK. She died late at night and it was pouring rain.

Do you know what that did to me? It changed me. Forever. For the first few years it just made me sad and mad. I couldn’t (and still don’t) understand why it happened to her. To us. She was a good woman and the best mother. I was always able to deal with my sadness, anger and confusion through words, spoken and written. I always kept a journal. I would visit her grave on April 10th and on Mother’s Day with the journal and write until my hands cramped. I have always talked openly about her death. Now, a decade later, her death has left me with a raw and honest passion. I want to educate people. I want to make a difference.

It is so frustrating to watch people with a “passion” which is really just self fulfillment. Don’t drink the Kool Aid kids! Think outside of the box about education. Every single person needs education regarding cancer. Not just the wealthy. Not just the poor. Not just young or old, male or female. All. This isn’t about you as the volunteer. This is about helping, educating, and changing the world.

Hug your moms, your aunts and your sisters. Let them know you love them. I still let my mother know I love her, everyday.

Paula Deen's Ultimate Coffee Cake

2010-03-29T09:49:00.001-04:00

If you are ever in a pinch and need a breakfast or brunch item to bring to a gathering, this one is perfect.

I made this for brunch with my family the last time my sister was here visiting. It was nearly gone even before the eggs and pancakes came off the griddle. This is ooey and gooey and sticky sweet. I loved it!

The best part is that it is so easy to make. Throw it together the night before and bake it off in the morning. Your friends and family will thing you are so talented. Just nod, smile and say thank you. They don't need to know you didn't slave over this all morning!

**Against Me!, Don't Lose Touch** "Constant entertainment for our restless minds. Constant stimulation for epic appetites"

Ultimate Coffee Cake
Source: Paula Deen
Yield: 8 servings

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Favorite Wheat Bread

2010-03-26T09:37:00.002-04:00

I've been a bad blogger! I swear I've been meaning to post, life has been wild the past couple weeks. Work is crazy and by the time I get home and have time to write a post, I'm half asleep on the couch. I'm learning about policy, rule making and building codes. My brain is mushy by the end of the day!

During my time away from the blog a friend asked if I had a wheat bread recipe I would be willing to share (hi Ashley!). I can't believe I haven't shared this already! I make this bread quite often. It is my favorite wheat bread, it isn't whole wheat but it is soft and it comes out perfect every time. This is a great sandwich bread.

Favorite Wheat Bread
Source: All Recipes
Yield: 3 loaves (I usually halve this and make one big loaf)

3 cups warm water
2 packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Molasses Glazed Walnut Scones

2010-03-14T11:47:00.000-04:00

I've been eyeing this scone recipe for a few months now. I've never made scones and really...I didn't think I even liked them. Something about this recipe sounded really good. I think it was the glaze!

I didn't have any pecans so I used walnuts instead. I feel like you could even use almonds. Also, I didn't have maple extract so I used a tablespoon or so of real maple syrup. I had just put the scones in the oven to bake when I noticed that I forgot to put in the sugar. DUH! It was too late and I figured when they came out they would be duds.

Nope! They were awesome. The glaze adds so much to them and made up for the fact that I forgot the sugar! The egg yolks make for a soft scone instead of one that easily falls apart. I will definitely make these again...with the sugar!

Molasses Glazed Walnut Scones
Source: Bon Appetit
Yield: 8 scones

2 cups all purpose flour
3/4 cup (packed) golden brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup pecans, toasted, broken into pieces
2/3 cup buttermilk
2 large egg yolks
1 teaspoon maple extract (I used maple syrup!)

2 tablespoons whipping cream (I used skim milk)
2/3 cup powdered sugar
1/2 teaspoon mild-flavored (light) molasses

Position rack in center of oven and preheat to 400°F. Combine flour, 1/4 cup brown sugar, baking powder, baking soda, and salt in large bowl; whisk to blend. Add 6 tablespoons butter; using fingertips, rub in until butter is reduced to pea-size pieces. Mix in pecans. Whisk buttermilk, egg yolks, and extract in medium bowl. Add to flour mixture. Toss with fork until dough comes together in moist clumps. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut into 6-8 wedges.

Arrange wedges 1 inch apart on ungreased baking sheet. Bake until tester inserted into center comes out clean, about 16 minutes; transfer to rack.

Whisk remaining 1/2 cup brown sugar, 4 tablespoons butter, and cream in heavy small saucepan over low heat until sugar dissolves. Remove pan from heat. Whisk in powdered sugar and molasses. Spread glaze over warm scones. Let stand until glaze sets, at least 30 minutes. (Who can wait 30 minutes????)

Hearty Chicken Noodle Soup

2010-03-12T08:43:00.000-05:00

I don't normally eat chicken but I had such a craving for a good, hearty, chicken noodle soup. At first I thought I would go all out and make my own chicken stock. But then when the time came to buy the ingredients and make the soup I decided to go for organic chicken broth instead. I did compromise and made the egg noodles from scratch. I loved that part.

Since we don't really eat chicken in our house we didn't have any leftover chicken kicking around. I bought one of those small rotisserie chickens near the deli counter at the grocery store. The cold ones are nearly a dollar off so it worked out well. I got a lot of meat off it. The cats got to have some too.

The noodles were easy to make. My suggestion would be to roll them real thin and let them dry for quite a while. Mine ended up being pretty thick and stuck together. Still...they were delicious!!

**Alkaline Trio; Dine, Dine My Darling** "Let's dine, dine, dine my darling, Let's have our last supper, a toast to lovers And we'll dance real sweet and slow."

Hearty Chicken Noodle Soup
Source: ME!
Yield: 4 servings

1 large onion, chopped
2-3 stalks celery, chopped
1 cup carrots, chopped
Olive Oil
1 box chicken brother (or make your own)
1 rotisserie chicken, shredded
Rosemary and Thyme
Egg Noodles (recipe below)

Heat the olive oil and then add the onion, celery, and carrots and cook a couple minutes until really fragrant. Becareful not to brown the onions. Add the stock and herbs and bring to a simmer. Now add the chicken and noodles and let cook on low for 30 or so minutes to get all those flavors developed.

Egg Noodles
Source: One Tree Past the Fence
Yield: A bunch. :)

3 egg yolks
1 whole egg
3 tsp. cold water (I ended up using about 6 Tbs.)
1 tsp. salt
2 cups of flour

Beat the egg yolks and the egg together with the cold water and salt. Gradually spoon in the flour. Dough will be pretty stiff. Knead until fairly smooth and then roll out thin. Cut into strips and allow to try a few hours.

Sweet and Sour Tofu

2010-03-08T11:48:00.000-05:00

This, my friends, is an awesome and easy vegetarian meal.

Seth suggested that we have stir fry and I gave him a look like, "you've got to be joking me." I SUCK at doing anything to tofu but baking or grilling it. It always sticks to the pan and falls apart and tastes more like oil than anything else.

Not this time. I found this great recipe and it turned out perfect. I wouldn't have changed a thing. The tofu was flavorful and stayed together. The veggies and sauce were perfect. This is going to be added to my list of recipes that I use often.

Sweet and Sour Tofu
Source: Adapted from (Never Home)Maker
Yield: 2-4 servings (we ate it all)

1 tbsp cornstarch
3/4 cup vegetable broth
3 tbsp white wine vinegar
3 tbsp sugar
1 tbsp ketchup (I used homemade with chipotle peppers)
2 tbsp soy sauce
1/2 tsp ground ginger
1/4 tsp cayenne pepper
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, diced
2 carrots, sliced
1 green bell pepper, diced
1/2 cup sliced mushrooms
1 14 oz package of firm or extra firm tofu, pressed and cut into 1 inch cubes

In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Add tofu and marinate an hour or so.

In a large skillet or wok, stir-fry the garlic, onion, and carrots in oil about 5 minutes.

Add the pepper and mushrooms and stir-fry for another 2 to 3 minutes.

Add the sauce mix (NOT THE TOFU) to the veggies and cook until mixture thickens, approx 5 to 7 minutes.

Add tofu and allow to cook at least 5 more minutes.