My Mother's Apron Strings

Roasted Pineapple Cream Cheese~Banana Pound Cake

2012-01-27T11:09:00.000-08:00

Actually, I should have just called this recipe--"Leftover Pound Cake!" because that's exactly what was the inspiration of these flavors. On Monday, the first night of Chinese New Year, I made Roasted Pineapple Won tons and they were delicious, but the problem was the recipe for the filling made quite a lot and since there were only five of us for dinner and it was recommended that this dessert be served warm, I had leftover filling--it would have easily made about 40-50 won tons.

Maddie & Ivy in their New Year attire

Also, this morning, I noticed one lonely banana, again, resting on the counter and thought, "it's not enough for banana bread, but maybe I'll just throw it in to this batter as well ;-)!

My mother was a genius with leftovers; nothing went to waste, but of course with eight kids and a tight budget she had to be. I am appalled at the commercial showing how much food American families throw out each year, especially when we know how many children don't get enough to eat. So, I'm a disciple of "Waste Not, Want Not," and decided that although, I could have easily enjoyed the roasted pineapple cream cheese filling on crackers, neither my hips nor my waistline would, and a pound cake would be perfect for my hubby to have a little slice while I'm gone.

Roasted Pineapple Cream Cheese~Banana Pound Cake
(aka Leftover Pound Cake)
1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1/2 cup light brown sugar, packed
1/8-1/4 tsp. Pineapple flavoring
2 Vanilla beans, split and scraped
6 large eggs
8 oz (about 1 to 1 1/4 cups) Pineapple cream cheese filling
1 medium banana, mashed
1/2 tsp. apple cider vinegar
3 cups King Arthur all-purpose flour
1 cup pecans, toasted and chopped

Pineapple Cream Cheese Filling:
1 fresh medium pineapple, cored and diced to 1/2-inch
1/3 cup Tubinado sugar
1 vanilla bean, split and scraped
8 oz. cream cheese, at room temperature
1 tsp. lime zest

I have a pineapple corer that removes the pineapple as you twist it down, but if you don't have one, you will have to slice the pineapple, remove the rind and the core before chopping into a 1/2-inch dice.

Heat a sauce pan on medium heat and cook the turbinado sugar until it melts. Add the pineapple and the vanilla beans and pod. Cook until the mixture boils, then, turn down to a low simmer and cook for 1 hour, stirring every 10 minutes. All the moisture should evaporate and the pineapple becomes a golden brown.

Remove the vanilla pod, add the lime zest and stir. Let mixture cool completely before folding into the cream cheese. This mixture can be made the day before.

Preheat oven to 325F-degrees. Spray a 12-cup bundt pan with a non-stick baking spray and set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter thoroughly. Add the sugars and cream for 3-5 minutes until fluffy and lighter in color. Add the vanilla beans and the pineapple flavor and beat just to combine.

Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl periodically. Add the pineapple/cream cheese mixture and the mashed banana and mix to combine.
Add the cider vinegar and beat once more.

Add the flour and beat on medium just until combined--don't over mix. Fold in the pecans, if using.
Transfer the batter to the prepared Bundt pan and place in the preheated oven for 70 to 80 minutes or until a cake tester comes out clean when poked down through the cake.

The cake is loaded with flavor, so I just did a dusting of confectioners' sugar over it, but you could also make a glaze.

To Serve:
I love to plate desserts as if they're works of art! So, I had some homemade caramel sauce in the refrigerator, that I heated in the microwave for 45 seconds, then did my best interpretation of a Jackson Pollack and drizzled on a plain, white plate.

Next, I sliced the cake and placed it on the plate with a scoop of So Delicious Coconut Milk "ice cream," but you could use your favorite ice cream to accompany the dessert.

I love to take some cake, drag it through the caramel, and then top it with the ice cream. Yum!!

Waste Not, Want Not, should be everyone's motto--especially with food. Enjoy!

Lasagne Cups~my twist

2012-01-26T20:39:00.000-08:00

One of the best food e-magazines is one called FoodieCrush and last week it featured seven lasagne recipes--Lasagne Cups being one of the seven. I thought, "what a great idea...for so many reasons." Tonight, I came up with my version since in a few days, I leave for a trade show (CHA-Craft & Hobby Association) in Anaheim, California, and I wanted to make sure I stocked the refrigerator and freezer with good food that hubby can fix on his own.

The concept of baking lasagne in a cup, I have to admit, is ingenious. The first and most important I believe, is portion control. I'm a very active person, but as I have aged and have gone through the stress of what life has given me, I've added weight that is definitely uncomfortable. I've found the craze of Zumba to be inspirational for exercise, but need to watch what I'm eating and how much. I'm not a dietitian, but being a vegetarian and raising a family has made me be responsible with the food I make. Secondly, serving is easy--which anyone knows, cutting through layers of noodles, cheese, ricotta and sauce, can be messy. Lastly, I can make this dish up and it's easy to package for later meals (when I'm pulling all nighters in designing) for freezing.

Add a green salad and maybe, a whole-grain roll, and you've got a balanced dinner that your family will enjoy.

Lasagne Cups
12 Lasagne noodles
1-32oz. Marinara sauce (I'm a big Raos brand fan!)
1-15 oz. container of Part-skim Ricotta Cheese
1 large egg
1-16 oz. Mozzarella cheese, grated
8oz. Parmesan cheese, grated

Save the "rind" to add to soup

10 oz. frozen chopped Spinach
1/2 yellow onion, diced
1 T. olive oil

4 oz. vegetarian sausage, crumbled and sauteed

Bechemal Sauce:
3 T. unsalted butter
3 T. all-purpose flour
1 cup 1% milk
1/4 tsp. freshly ground Nutmeg
Salt & Pepper to taste

Preheat oven to 400F-degrees. Line 2-6 cup jumbo muffin pans with parchment squares. I cut a sheet of parchment paper into 6 squares, then used a glass to press the square down in the muffin opening. (Lining the muffin cups with parchment makes for easy removal from the pan.)

In a medium sauce pan, saute chopped spinach with the diced yellow onion on medium heat until the water from the spinach has been evaporated. Remove from heat and cool while making up the rest of the filling.

In a bowl, mix the ricotta cheese, egg, 3/4 cup of the mozzarella cheese, and 1/4 cup of the parmesan cheese. Fold in the cooled spinach mixture and set aside.

Make the Bechemal sauce. In a sauce pan, melt the butter, then, add sprinkle the flour and whisk together. Turn heat to med/low and add the milk, whisking constantly to make a smooth sauce. Season with the nutmeg and the salt and pepper to taste.

Cook the lasagne noodles as directed, drain and pat dry. (I use this fabulous gadget called the "FastaPasta" maker to cook my pasta in the microwave!)

Assemble:
1. Layer one lasgne noodle across the parchment paper and push down.

2. Place a tablespoon of bechemal in the bottom.
3. Add a heaping tablespoon of marinara sauce.
4. Add a heaping tablespoon of the ricotta cheese/spinach mixture.
5. Crumble a few pieces of vegetarian sausage (if using).
6. Sprinkle some mozzarella cheese over the sausage.
7. Fold one of the overlapping layers of lasagne over this first layer.

8. Repeat with more marinara sauce, ricotta/spinach mixture, and another sprinkle of mozzarella cheese. Fold the second side of the lasagne noddle over, pressing down slightly.
9. Add a little more sauce and a sprinkle of parmesan cheese.

10. Cover the pan with aluminum foil and bake for 20 minutes in the preheated oven. Remove the foil and bake an additional 10 to 15 minutes until tops are browned.

Use a small spatula to remove the lasagne cups. Remove the parchment and serve with additional sauce if desired and more Parmesan cheese.

These were a success! My husband raved and I ended up placing some in the refrigerator for another dinner and two more bags in the freezer for those times when I'm rushed. Visit FoodieCrush for other great lasagne recipes (among others). Enjoy!

Baby Bear "Get Well" Cookies

2012-01-24T22:47:00.000-08:00

Yesterday, while Skyping with our grandson, Ari, he announced that Baby Bear had fallen behind his bed and was hurt. It took his head lamp and Daddy's long arms to get him out and when he did, he told me Baby Bear had broken his collar bone. Ari has been somewhat fixated on broken collar bones ever since I told him the story of my youngest sister falling off my brother's lower bunk bed, when she was 18 months old and breaking her collar bone. I told him this story because like most toddlers, he loves to jump on beds and as a grandmother, I could see this ending up badly;-)!

Anyway, he said Baby Bear needed some cookies while he's recuperating "in the hospital" (aka Daddy's bed). When I asked him what kind...he said, "chocolate chip." I told him I would bake some for Baby Bear and he said, "Mimi, it's nice to share," which meant Ari gets some too. PopPop asked if he could have some before I shipped them and Ari was quick to say, "only one,"--he had already committed to the sharing concept. LOL!

As all of us know, bears are an important part of childhood and Ari's role play with his bear gave me the idea to turn this chocolate chip cookie recipe into something special for him. I've packaged them in CD/DVD envelopes that I found at an office supply store. They're perfect for shipping and once sealed, they'll keep fresh during the journey.

Baby Bear "Get Well" Cookies
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup butter-flavored shortening
3/4 cup granulated sugar
1 1/4 cups light brown sugar, packed
2 large eggs
1 T Vanilla extract
2 cups King Arthur all-purpose flour
2 cups Queen Guinevere cake flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. Kosher salt
1-12oz bag mini chocolate chips

about 24 larger chocolate chips (for the nose)

Preheat oven to 350F-degrees. Line a baking sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugars together until fluffy. Add the vanilla and the eggs, one at a time and beat again.

In a separate bowl, mix the dry ingredients and whisk together. Add to the batter, half at a time, beating on medium speed to incorporate. Finally, add the mini chocolate chips and mix to combine.

Using two different size scoops, measure out dough to form the bear.

The last step is to add the larger chocolate chip for the nose.

Bake in the preheated oven 12 to 14 minutes. (These took 13 minutes to bake to a golden brown).

Once packaged, they're off to Spain to Ari and Baby Bear. I know he'll love the surprise and Baby Bear will be back to new in no time. Enjoy!

Potato Chip~Pecan Cookies

2012-01-21T16:11:00.000-08:00

I know this sounds like a funny combination and honestly, it's not my original recipe, but one of my favorites from a December 2004 Fine Cooking magazine. And, I realize this doesn't seem very "Chinese New Yearish," but it coincides with it for us and that's why I baked them today.

Three years ago, Kelly gave Erin and I a Christmas present of a book called Stealing Buddha's Dinner: A Memoir by Bich Minh Nguyen and had set up our first blog together that she called "The Baker's Dozen." Her idea was for us to choose 13 books to read that had an underlying theme of food, and blog about this association in the story. We read two books before Kelly informed us we weren't blogging correctly! Erin did a book report and I got off the track with my own recipes! LOL!!

However, this is a wonderful autobiography of a young Vietnamese girl, growing up in Grand Rapids, Michigan with a rapacious hunger for an American identity. This hunger is transmuted into a passion for American Food--Pringles, Kit Kats, Toll House Cookies, etc.--in other words, what we would consider today as junk food, instead of her Buddhist Grandmother's delicacies that she made for special occasions, like the new year. That's when I found this recipe in my Fine Cooking magazine and added it to the blog as my contribution to understanding the book.

Potato Chip~Pecan Cookies
8 oz. (1 cup/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract
8 oz. (a scant 2 cups) King Arthur all-purpose flour
1/2 cup finely crushed potato chips
1/2 cup finely chopped pecans

Preheat oven to 350F-degrees. Line a baking sheet with parchment.

In a stand mixer, cream the butter and sugar until fluffy. Scrape down the sides and add the vanilla. Mix once again.
For accuracy, it's better to weigh the flour because, did you know, that a cup of flour can weigh as much as 4 1/2 ounces depending how you scoop it up.

However, if you do not have a scale, here is a sure way to get a more accurate measurement.
#1 - Stir the flour
#2 - Spoon the flour into the 1-cup measurement
#3 - Sweep the cup level with a straight edge (like a knife)
Add the flour, the crushed potato chips and pecans and mix just until the dough comes together.

The recipe actually calls for forming the dough into 1-inch balls, but I use a scoop that is closer to 1-tablespoon for this step.

Scoop up the dough and transfer it to your opposite hand to form into a ball. Place on the prepared baking sheet. Repeat, spacing about 2-inches apart on the baking sheet. Use the bottom of a glass or a tart tamper, dipped in additional granulated sugar to press down the balls.

For this larger size, I baked them for 12 minutes--until I have a golden brown coloring around the edges.

I also rotated my baking pan half way through the time to produce even browning. My version, with the larger size made 28 cookies; the original recipe says it will make 30, so I'm not too far off.

What came out of this first attempt at blogging was my present day blog that Kelly set up and decided I was better suited for--telling my stories through food. Kelly also went off and started a blog with her best friend, Kandyce (Notions & Threads); a much better match for her vision of sharing her everyday projects with the others. Every time I make these cookies, I think of Kelly and Erin and Bich Minh Nguyen's book that brought me where I am today. I've never tried making these cookies with Pringles, even though that's a guilty favorite of mine too! Enjoy!

Snow Days, Snickerdoodles & a Special Gift

2012-01-18T13:06:00.000-08:00

A few days ago, I received a box, from a dear friend, that contained the most wonderful gift--the Betty Crocker's Picture Cook Book.

Published in 1950 (my birth year), this is the cookbook I grew up with and was saddened when I learned my father had given away a chest that contained this book, among other things, after my mother passed away. Opening the box and seeing this book again brought tears to my eyes and wondering how Louise could have known this would be a treasured gift?

Our lives were brought together by our daughters, Kelly and Karen. Kelly met Karen when she worked at a bookstore called Rizzoli's in Santa Monica after she graduated from college. Karen once told me that she couldn't believe how nice Kelly was and that she would want to be friends with her. Kelly said, "I couldn't believe this witty, intelligent, "cool" girl would be friends with me!" Their love and friendship lasted over 16 years through distances and life changes. Sadly, Louise and I lost our sweet daughters just ten months apart from breast cancer, but have found that same love and support for one another that our daughters shared from the time they met.

It's another snowy day here in the Pacific Northwest, so while turning the pages and reading the handwritten notes by it's owner--Sadie Siegfried, I found myself on the page with the recipe for Snickerdoodles.

It's the recipe I made so many times with my mother and my daughters and wanted a memory to brighten this wintery day. Baking and friendship brings warmth to the heart...thank you Louise.

Snickerdoodles
1 cup shortening (I used Crisco's "butter-flavored")
1 1/2 cups granulated sugar
2 large eggs
1 tsp. Vanilla extract (I added this ingredient)
2 3/4 cups King Arthur all-purpose flour (the original calls for Gold Medal flour, of course)
2 tsp. Cream of Tartar
1 tsp. baking soda
1/2 tsp. Kosher salt

Cinnamon/Sugar Mixture
2 T granulated sugar
2 tsp. ground cinnamon

In a bowl of a stand mixer, using the paddle attachment, cream the shortening and sugar thoroughly. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients and add to the mixture, stirring to combine. Chill dough for 30 minutes.

Preheat oven 400F-degrees. Line a cookie sheet with parchment or a Silpat.
Roll dough into balls the size of a small walnut. Roll in the Cinnamon/Sugar mixture and place about 2-inches apart on the baking sheet. Bake for 8 to 10 minutes until golden brown. Cool on the baking sheet about 5 minutes before transferring to a rack to cool completely. Makes about 4 dozen 2-inch cookies.

I wish with all my heart our girls were still with us, but thank you, Louise for this treasured gift and your loving friendship.

This morning, while skyping with our grandson, Ari, I told him it was snowing again and that I was sick of it. He said, "Mimi, you can have fun making snowballs and throwing them at PopPop!" Leave it up to kids to find the fun side of a snowy day and put a smile on your face. Enjoy!

Paczki and Breakfast Pizza for a Wintery Morning

2012-01-16T13:36:00.000-08:00

Our luck ran out and we've had a couple of snowy days that have blanketed our beautiful landscape, so what better way to make the most of it than with baking! I decided to make up some quick yeast doughs--pizza and paczki (pronounced poochki) to make our breakfast a little special after my hubby shoveled the driveway and the deck.

Today, happens to be the anniversary of the doughnut, as we know it in America. In 1847, Captain Hanson Crocket Gregory of Rockport, Maine, is credited with putting the "hole" in the middle of fried cakes, creating what we know today as doughnuts. The story goes, that while at sea, during a storm, he lost his balance and slammed the fried cake down on a spoke of the ship's wheel--what had once been a soggy middle was gone! Paczkis are Polish doughnuts and I was introduced to them through one of my dearest friends who sent me some from a bakery in her area. They may not have a hole, but the addition of homemade jam made them the perfect treat with my cocoa this morning and with proper frying, no soggy middle--LOL!

For my hubby, I made up a pizza dough and topped it with veggie sausage, scrambled egg, and Fontina cheese for all his hard work in shoveling.

Sweet for me and savory for my husband on this cold, wintery day. Can't wait for Spring, but as long as I have pantry supplies, we won't starve!

Paczki
2 T granulated sugar
2 T butter, melted
1/2 cup whole milk, warmed to 110F-degrees
1 vanilla bean, split and scraped or 1 tsp. vanilla extract
1/2 tsp. salt
2 large eggs
2 to 2 1/2 cups King Arthur all-purpose flour

Peanut oil for frying
your favorite jam or jelly
confectioners' sugar

In a medium bowl, stir the butter and sugar together, then add the warm milk and stir to incorporate. Sprinkle the yeast over the mixture and stir. Let it set for 5-7 minutes to proof.

Add the vanilla and eggs and stir again. Start adding the flour, one-half cup at a time until the dough comes together and is no longer sticky. Turn out onto a floured board and knead until smooth.

Brush the bowl with 1 tablespoon of melted butter. Place the dough, upside down, then, turn it over. Cover with plastic wrap and let rise about 1 hour or until doubled.

When doubled, punch down the dough and lightly flour the bread board surface. Roll dough to about 1/2-inch thickness and with a 3-inch round cutter, cut out 12 rounds. Place on a lightly floured pan and cover with a cloth to rise again.

Heat a heavy Dutch oven with 2 inches of peanut oil to 350F-degrees. Use a thermometer attached to the side to insure accuracy.

I cooked 4 at a time, being careful not to over crowd the pan and lower the temperature of the oil. Cook 2 minutes, then, flip the paczkis and cook another 2 minutes.

The tops should be a golden brown. Remove from the oil with a slotted spoon and transfer to a rack to cool for at least 15 minutes before filling with jam.

I used a #230 tip to pierce and fill the paczkis. If you don't have that tip, make a slit in the side with a sharp knife and fill with a large round tip.
Finally, dust the tops with confectioners' sugar before serving.

The tender doughnut with scrumptious Cherry~Cranberry jam was just the thing to shake the winter blahs. Yum!

Breakfast Pizza
Dough:
3 cups 00 Flour or Perfect Pizza Blend flour
2 tsp. Kosher salt
1 tsp. + 1 T granulated sugar
2 T olive oil (more for brushing on top)
1 T yeast

Pizza stone
toppings:
Veggie sausage
undercooked scrambled eggs (2 large per pizza)
Fontina cheese

Proof the yeast in 1/2 cup warm water (105F-degrees) with the 1 tsp. sugar. Whisk to combine and let sit for 5 to 7 minutes until foamy.
In a food processor or a bowl of a stand mixer with a paddle attachment, combine flour salt, and the remaining sugar. Pulse several times to combine, if using the processor, or mix on medium speed to blend.

Add the proofed yeast and olive oil and mix. Add enough additional warm water for the dough to come together. Turn out onto a lightly floured board and knead until smooth. Spray a gallon-sized food bag with a baking spray and place dough inside. Seal the bag and let rise until doubled, about 45 minutes.
Preheat oven to 450F-degrees
Take about one-third of the dough and roll out to a 5" x 12" rectangle.

Transfer to a pizza peel, sprinkled with cornmeal, and lightly brush the surface with olive oil.

Bake the dough in the oven for 5 minutes, until lightly browned.

Top with about a cup of cheese, then, distribute the egg and sausage over top. Add additionally cheese, if desired and bake another 5 to 7 minutes until golden browned and melted.

I love baking when it's cold outside because it gives a warmth to the house with aroma as well as temperature. As we're expecting a few more days of this "white" stuff, I suppose the oven will get a workout. Enjoy!

The Year of the Dragon~ January's Give-Away and Chocolate Almond Cookies

2012-01-15T13:27:00.000-08:00

In eight days, on January 23rd, the Chinese New Year begins--the 4709th Chinese Year. This year's celebration centers on the Year of the Dragon, so I have appropriately sewn an apron with whimsical dragons to honor it, as well as, created a Chocolate Almond Cookie for the sweetness of life.

Celebrating the Chinese New Year has become part of our family since the addition of our own little "Sweetness," Madison. She brightens our life everyday with her precocious personality, sweet smile, and loving demeanor.

The Year of the Dragon is a legendary creature from the sky, which in China, means from heaven and a symbol of power. The dragon is an auspicious animal and the 5-clawed one appears on the yellow imperial robe and nine dragons are engraved on the wall of the Forbidden City in Bejing, the imperial palace of the Ching Dynasty.

Sweets are a part of the New Year and I remember when we were in Taipei in 2010, bringing Maddie home, the bakery cases were lined with all sorts of scrumptious desserts. Pineapple cakes or turnovers caught my eye and I learned that pineapple means, "prosperity to come." Today, I made a simple almond cookie, but added chocolate to the dough. Easily you can omit the chocolate to make them more traditional, but like Maddie, these cookies are creative and different...in a good way!

Chocolate Almond Cookies
1 cup (2 sticks) butter, softened to room temperature
1 cup confectioners' sugar
1/2 tsp. Almond extract
1/2 tsp. Vanilla extract
1/2 cup almond flour (Bob's Red Mill or King Arthur)
1/4 cup dark Dutch cocoa
1 large egg, separated--use on the yolk in the dough and save the white for attaching the almond
2 cups King Arthur all-purpose flour
1/2 tsp. salt

granulated sugar
almonds, blanched or with skins

Preheat oven to 350F-degrees. Line a cookie sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter and sugar for 3 minutes. Scrape down the sides of the bowl and add the both the extracts and the almond flour. Beat on medium for 1 minute. Add the egg yolk and beat to incorporate, scraping the sides.

Add the dry ingredients--flour, cocoa, and salt and with the mixer on medium, beat to combine.

Use a tablespoon scoop to measure out the dough. Roll it into a ball and set on the parchment paper.
When you have the pan filled, use a tamper or the bottom of a glass, dipped in granulated sugar to press down on the cookies and flatten slightly.

Beat the egg white to break it up, then, dip the almond into it and press into the center of the cookie.

Bake for 10 minutes. Remove from the oven and let rest 5 minutes before removing to a rack to cool completely.

Remove to a rack to cool completely. Repeat with remaining dough--you should be able to get 2 1/2 dozen cookies from this recipe.

I packaged the cookies in a Chinese take-out box to send to Maddie with a Dragon tag, wishing her a Happy New Year.

This week, I'll be coming up with more sweet treats for the New Year to share. Enjoy!

Winter Citrus Pound Cake

2012-01-13T19:37:00.000-08:00

It's been a tough season for the flu--I know from first hand having just had a bout during the holidays. Today, with this in mind, I decided to do a pound cake loaded with Vitamin C to give us all a boost :-)!

Citrus fruits are believed to have originated in Southeast Asia and the best known are lemons, oranges, grapefruit and limes. I chose to do all four of these fruits, zest and juice, in this moist pound cake, loaded with flavor.

My mother thought lemon was the most useful and not only made us a hot toddy with a squeeze of the juice, but added it to honey and rye for a cough syrup. Oh, and later she made a lemon chicken soup that was guaranteed to cure the common cold...at least that's what she told us.

Since we still have the rest of January and the dreaded February to get through with the weather, citrus might be our best bet in warding off illness--at the very least, enjoy a piece of cake with a cup of tea by a roaring fire and wait for Spring.

Winter Citrus Pound Cake
2 cups (4 sticks) unsalted butter, at room temperature
3 cup granulated sugar
6 large eggs, separated
Zest of 1 lemon, 1 lime, 1 orange, and 1 grapefruit
1/2 cup of juice from all the fruits (save the rest of the juice for the soaking sauce)
1/2 tsp. Kosher salt
3 cups King Arthur all-purpose flour

Preheat oven 325F-degrees. Spray a 12-cup Bundt pan with a non-stick baking spray.
In a stand mixer, using the paddle attachment, cream the butter for 2 minutes, scraping the sides as needed. While the mixer is on medium, add the sugar, one cup at a time. Once all the sugar is added, increase speed to med/high and beat the butter/sugar mixture for 8 minutes. Scrape down the sides.

Turn the mixture back to medium and add the egg yolks, one at a time, mixing well after each addition. Scrape down the sides as needed. Add the zest (you should have about 5 Tablespoons) and mix again. Add the flour alternately with the juice, starting and ending with the flour. The batter will be thick.

Beat the 6 egg whites until stiff. Fold about one-third of the egg whites into the batter and mix to lighten it. Then add the rest of the egg whites and fold gently. Spoon mixture into the prepared Bundt pan.

Bake in the preheated oven for 1 hour 20 minutes or until a tester comes out crumb-free. About 10 minutes before the mixture is due to come out of the oven, make the citrus soaking sauce.
1/2 cup citrus juice
1/2 cup confectioners' sugar
Place the juice and sugar in a small sauce pan and bring to a boil; turn down to low and simmer until the cake is ready to come out of the oven.
Use a skewer and poke holes in the cake, then, pour the citrus sauce over it (while it's still in the pan). Let the cake set in the pan about 20 minutes while it's soaking up all the sauce.
Turn the cake out onto a serving plate.

Glaze:
1 cup confectioners' sugar
1 T light Karo syrup
2 T hot water

Mix everything and drizzle over the top of the cake.

The golden cake, with it's desirable dark crumb is moist and so refreshing. It's the perfect dessert on a cold nights--just need the water to boil for tea and I'm set to curl up on the sofa to watch The Gifted Man. Enjoy!

Blueberry Oaties

2012-01-07T17:17:00.000-08:00

It is a new year and like everyone else, I'm thinking healthy, especially in my baking. I started with the idea of an oatmeal cookie and from there I pumped up the fiber with ground flax seed and added dried blueberries instead of raisins or chocolate chips for their anti oxidant properties.

Oats have been around since 1000 B.C. in Central Europe and was brought to North America in 1600s. They were planted on Elizabeth Island, off the Massachusetts coast as well as, up and down the eastern seaboard, and used mostly to feed livestock and make a porridge or gruel. In 1901, the Quaker Oats Company put a recipe for oatmeal cookies on their box and the rest is history...so to speak. Oatmeal cookies were part of my childhood and remains one of family's favorite. It's one of those cookies that provides a base for your creativity to add other ingredients to change the taste.

Flax seed has been an attention getter for it's healthful properties--delivering high soluble fiber and can even lower bad cholesterol. Adding it to your baked goods doesn't alter the flavor, but can certainly make a better snack choice.

Blueberry Oaties
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. Vanilla Butternut flavoring (optional)
1/3 cup ground Flax seed
1 1/2 cups King Arthur all-purpose flour
2 1/2 cups Old-fashioned Oatmeal
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup dried Blueberries

Preheat oven to 350F-degrees. Line a baking sheet with parchment paper.
In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugars until light--about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the flavorings and beat again.

Add the dry ingredients and mix on low to combine, then, add the blueberries and mix on medium until thoroughly combined.

Use a 2-tablespoon size scoop to portion out the dough onto the baking sheet, leaving about 2 inches between the cookies. Press the tops slightly to flatten.

Bake in preheated oven 12 minutes or until brown and completely cooked in the center.

Let cool about 5 minutes on the baking sheet, before transferring to a rack to cool completely. Makes about 2 dozen--3-inch cookies.

As I was baking them, I turned around to see a little hand take a cookie. Ari said, "I try them??" Of course, they're good for him and he doesn't even know it. Enjoy!

December's Winner...

2012-01-05T10:56:00.000-08:00

Like the rabbit...I'm late! giving away the December's apron.

This morning, Ari drew a name out of the bag and the winner is CHRISTINA SCHAEFER. Please email me your address so I can send it right out. Thank you for your comments on my few posts for December.

I promise to have January's up soon with lots of new recipes and ideas. Enjoy~

Ooey Gooey Coconut Bars

2012-01-04T11:31:00.000-08:00

I'm sorry for being gone so long; I wish I could say it was because I was having loads of fun and adventures with Ari, but sadly, the guys brought the flu from Spain and I've been ill since before Christmas. I'm starting to feel a little more like myself and even ventured into the kitchen this morning to bake some bagels for everyone and replenish the cookie jar.

The concept of these cookies has their origins from the Borden's Sweetened Condensed Milk creation called 6 (or 7)-layer bars. Touted as one of the easiest cookies to make, I know I've been enjoying them since I was a little girl in school. I kept these pretty simple and only added coconut and chocolate chips, but feel free to sprinkle with pecans or butterscotch chips like the original. And, by the way, you'll notice I used a mixture of graham crackers and Biscotti cookies to make the crust...because I didn't have 3 cups of graham cracker crumbs.

Ooey Gooey Coconut Bars
3 cups graham cracker crumbs (or a combination of crumbs)
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 tsp. salt

Preheat oven to 350F-degrees. Brush some additional melted butter on the bottom of a 9" x 13" baking pan and line with parchment. Set aside.
Pour melted butter over crumbs and mix thoroughly. Distribute on the bottom of the pan and use the bottom of a measuring cup press down in the pan.

Filling:
2 cups coconut
1 cup bittersweet chocolate chips
1 cup white chocolate chips
2 cups - 2 T (Sweetened Condensed Milk)

Layer the chocolate and coconut (and any other ingredients you desire). Finally, pour the Sweetened Condensed Milk over the whole mixture.

Put pan in the oven and bake 26 to 30 minutes. Remove from oven and let cool for 10 minutes, then, take a knife or spatula to go around the edges and loosen the bars. (I used my spring form pan.)

Ari was my official taster and said, "Mimi, these are good!"

...but then, any super hero would!

Happy Baking

2011-12-20T21:29:00.000-08:00

Almost 2 days of baking and my cookie boxes are complete...whew! I made nine different cookies and a new candy called Brigadeiros, a Brazilian confection that is a cross between a truffle and fudge.

Some cookies are familiar ones I've made in the last few months--Red Velvet Triple C Cookies, Cardamon~Cranberry Crescents, and Pecan Tassies, but then I always like to try some new ones and this year I made up a Chocolate~Pistachio Ice Box Cookies with Orange Buttercream.

My Grandma Gladys introduced me to Ice Box Cookies which which got their name after the late 1800s, when the first ice boxes appeared. These cookies were mixed up, formed in a roll, then, sliced and baked later. Very convenient for the busy housewife. I love them because they can be made up ahead of time, stored in the refrigerator or freezer and baked when needed. I think Grandma Gladys started making these when she went to work after my mother and uncle went to school. Anyway, ice box cookies are great on their own, but with a buttercream, ganache, or even Dulce de leche spread in between to make a sandwich cookie, it's even better.

Pistaschio Chocolate Ice Box Cookies with Orange Buttercream
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups confectioners' sugar
1 tsp. Kosher salt
1/2 cup finely ground Pistaschios

1/2 cup Dutch-processed cocoa
2 large egg yolks
4 cups King Arthur all-purpose flour

In a stand mixer, using the paddle attachment, cream the butter and confectioners' sugar for 3-5 minutes. Add the salt and the pistachios and mix to blend. Add the egg yolks, one at a time and beat well after each one. Scrape down the sides of the bowl and mix again.
Add the flour and mix on medium until the dough comes together.

Divide the dough in half and drop dough on a piece of plastic wrap. Form dough into a roll--I did mine in a square, but it could have been round too.

I made the roll 1 1/2-inches x 1 1/2-inches, but again, it's your choice.

Chill dough at least 3-4 hours, but you can also place these rolls in a freezer bag and store them up to 6 months.

To Bake: Preheat oven to 375F-degrees and line baking sheets with parchment paper.
Slice cookies 1/4-inch thick and place about 1 1/2 to 2 inches apart. Bake until they look set, which for me was 8 minutes.

Remove from the oven and allow to cool 5 minutes on the baking sheet. Transfer to a rack and cool completely.

Orange Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups confectioners' sugar
1 tsp. grated orange zest
2-3 T fresh orange juice

In the stand mixer, using the whisk attachment, cream the butter and confectioners' sugar thoroughly. Add the orange zest Add the orange juice, one tablespoon at a time until the mixture is light and fluffy.
Use an off-set spatula to spread on the bottom of the cookie, then, top with a second cookie.

These not only taste fantastic, but they're a pretty additional to my Christmas box. Lucky family and friends will receive their boxes tomorrow. One more thing checked off the list. Enjoy!

Joe Frogger Cookies

2011-12-18T13:57:00.000-08:00

This is my BIG baking week as I need to get my cookie boxes sent to family and friends. I can hardly believe that one week from today, it's Christmas--where did the time go?

This year, I'm feeling very nostalgic and wanted my baking to reflect that feeling. The first cookie I'm making is called a Joe Frogger that dates back to Colonial times in Marblehead, Massachusetts. It's been a cherished cookie by generations of residents there, but also in our family. I love this ginger/molasses cookie because, to me, it "tastes" like Christmas and secondly, it can be made up ahead of time. The cookie was originally baked by a man known as Old Black Joe Brown and an Aunt Crese, who maintained a tavern on Gingerbread Hill (isn't that fitting!) in Marblehead. The fishermen would take barrels of Joe Froggers with them on their trips because the cookies would keep for long periods of time.

This recipe comes from an old book I bought years ago when we lived in Massachusetts, called New England Cookery, which is, unfortunately, out of print. I have since found recipes for Joe Froggers in other books, but I will tell you, do not substitute butter for the vegetable shortening--the cookie will spread and lose its shape. Also, the original Joe Froggers were much larger--about the size of a coffee can, but the baking time I'm giving you is for a 3-inch cookie so they'll fit in my cookie boxes. Feel free to make them large like the traditional ones, just increase the time; you're looking for dark around the edges and firm in the centers.

Joe Frogger Cookies
1/2 cup vegetable shortening (I used the sticks for convenience)
1 cup light brown sugar, packed
1 cup molasses
3 1/2 cups King Arthur all-purpose flour
1 1/2 tsp. Kosher salt
1 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/4 tsp. allspice
2 T dark rum
1/3 cup hot water

Mix the dry ingredients in a medium bowl, whisking to combine. Set aside. In a stand mixer, using a paddle attachment, beat the shortening, brown sugar and molasses together.

Combine the hot water and rum and alternately add with the dry ingredients to the sugar/molasses mixture. (If the dough is dry, add a tablespoon or two of additional water.)

I place a sheet of parchment on my dough board and scooped up half of the dough on top.

Place a second sheet over the dough and roll it to 1/4-inch thick.

Place this on a baking sheet and repeat with the other half of the dough.

Refrigerate the two doughs for at least two hours. *The original recipe called for doing this step with waxed paper and that works too.

Preheat oven to 375F-degrees. Line two baking sheets with parchment.

Cut the dough into 3-inch cookies with either a round or scalloped cutter.

Remove the excess dough from around the cut cookies and use an off set spatula to lift and place on the prepared cookie sheets.

Bake 10 - 12 minutes (I bake using CONVECTION heat, so I set the temperature on 360F-degrees and baked for 10 minutes). As explained above, the cookies are baked with they are dark around the edges and firm in the centers.

Let the cookies cool for at lease 5 minutes on the baking sheets before transferring them to a rack to cool completely.

Some kind of ginger cookie has always been part of my holiday baking and these simple cookies meet that criteria. Our grandson arrives on Wednesday and he's already asked me to have my Kelly's Giant Ginger cookies waiting for him, which I will also bake, but I bet he's going to like these too. And, with a cup of cocoa, these are great for Santa!

Later, I'm mixing up chocolate/pistachio dough that I will form into rolls and refrigerate to bake tomorrow. It's going to have an orange buttercream filling--Come back and visit. Enjoy!

YES VIRGINIA...there is a December Give-Away!

2011-12-13T10:07:00.000-08:00

I feel like the rabbit in Alice in Wonderland..."I'm late for a very important date..." in posting this month's Give Away apron, but somehow it's done and one more thing checked off my list (of about a hundred!)

I can't even count how many Christmas Eve's I've stayed up all night finishing sewing projects, wrapping presents or baking. The television (in the early years) would have all the old movies on--A Christmas Carol with Alastair Sim, Jack Warner and Kathleen Harrison and my all time favorite, It's A Wonderful Life with Jimmy Stewart and Donna Reed while I frantically tried to get everything done; now I watch them on DVD. I feel this Christmas Eve will be no different. My mother said to me once, "The hurrier you go, the behinder you get!" and that is oh so true, but I came across this verse that I find calming and I hope you do too while you're scrambling to get everything done.

It is never too late to be happy;

It is never too late to smile;

It is never too late to extend a hand;

With a cheering word once in a while.

For there's never a sorrow or worry

In all this green-covered earth

But is followed soon by a gladsome joy

And a generous measure of mirth.

~Jeanette H. Carey

If you find your way to my blog and post, your name will be entered to win this apron, sewn with love and from my heart. Happy Holidays. XOXO

Bittersweet Chocolate Thumbprint Cookies with Salted Caramel

2011-12-12T10:42:00.000-08:00

My mother believed that chocolate made everything better and at times, I also believe this to be true. Moreover, when she first tasted really good chocolate, there was no going back to the less expensive brands. I have inherited those same taste buds and when we moved to the Pacific Northwest, I discovered Fran's Chocolates, a chocolatier founded in Seattle, who makes really good chocolates! As Fran Bigelow states in her book, Pure Chocolate, "A few lucky people are born to chocolate. Others, like myself, fall into it later in life and spend the rest of their lives mastering its magic." That also describes my mother and this cookie I create today is in her honor of teaching me the appreciation of good chocolate, with a twist from Fran Bigelow, who got me hooked on chocolate salted caramels.

Thumbprint cookies have been one of my favorite cookies to bake each year during the holidays. Normally, I do the buttery, shortbread dough, rolled in finely ground nuts, then, add my homemade raspberry, strawberry, or peach jam to the centers. My family loves them and they will be part of my cookie boxes for gifts as usual. However, this chocolate version is my way of adding something new and keeping them on their toes ;-)!

I've included, once more, my recipe for Homemade Caramel, which is very easy to make, but, keep in mind, you can also use a store bought brand, or even melt wrapped caramels with about 3 tablespoons of heavy cream to fill the centers. I understand with time flying by, shortcuts may be necessary, so don't feel guilty. If you make your own caramel, there will be about a cup or more left over. I will be placing my leftover in a sterilized 8oz jam jar, sealed, and shipped to my daughter, Erin. She loves caramel over ice cream and since she's unable to travel this holiday, it will be a special homemade treat.

Homemade Caramel
1 1/2 cups granulated sugar

I use C & H's Baker's Sugar, which is an ultrafine pure cane sugar, much like caster sugar

1 cup Light Karo Syrup
1/2 tsp. Kosher salt
4 T unsalted butter, cut into small cubes
1 cup heavy cream
1 tsp. Vanilla extract

In a 2 quart sauce pan, combine the sugar and Karo syrup together, stirring to blend well, however, once you place the pan over heat, DO NOT STIR!

Place sauce pan over medium heat. When the mixture turns a golden brown (this takes about 7 minutes, but don't go away or get distracted doing something else), remove pan immediately from the heat and add the butter. The mixture will bubble up and at this time, you can stir to incorporate the butter. Now, slowly add the heavy cream--the mixture will not only bubble, but release steam. For safety reasons, you can use a hot pad to pour the cream to protect your hands. Don't panic if a "lump" of caramel forms; trust me, the mixture is still hot enough that you will be able to stir that lump away. Finally, add the vanilla and stir once more.

The mixture will be quite thin, but as it cools, it will thicken up. (You could also pour this mixture into a square pan, brushed with butter and it will set so you can make your own soft caramels as gifts.) I transferred the mixture to a heat-proof bowl to cool while I started the bittersweet thumbprint cookies, stirring occasionally to speed up the cooling.

Bittersweet Chocolate Thumbprint Cookies
1/2 cup (1 stick) unsalted butter, cut into cubes, set at room temperature
1 1/3 cups granulated sugar
3 large eggs
1 tsp. Vanilla extract
3 oz. bittersweet chocolate, melted
1/2 cup Dutch-processed cocoa
2 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. Kosher salt

Additional: Coarse Sea Salt

Preheat oven to 350F-degrees. Line a baking sheet with parchment paper and set aside.
In a stand mixer, using the paddle attachment, cream the room temperature butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add melted bittersweet chocolate and vanilla and mix to combine.

In a separate bowl, mix all the dry ingredients (the last five listed) and use a whisk to combine. Add the dry ingredients to the batter and mix on low speed just to combine.

Use a 2-tablespoon scoop to measure out the dough onto the parchment-lined baking sheet.

Bake 10-11 minutes, until the tops look dry and cracked. Remove from the oven and immediately use the small end of a pastry tamper or the rounded end of a large wooden spoon to create a "well" in the center of the cookie. Allow to cool about 5 minutes on the baking sheet before transferring to a rack to cool completely.

Use about 1/2 teaspoon of caramel to fill the wells.

Sprinkle with a few grains of coarse sea salt to finish off the cookie.

Allow the cookie to set at least an hour before storing in a airtight container in a cool, dry place.

My friends know me all too well...and for my birthday this year, I received not one, but two boxes of Fran's Chocolates. These cookies, with the deep, dark chocolate taste and combined with the salted caramel pay tribute to two women who have inspired me to find the magic. Enjoy!

Teriyaki Veggie Burgers with Parmesan~Black Pepper Buns

2011-12-11T21:50:00.000-08:00

One of my mother's secrets to keeping us healthy for the holidays was getting us to eat our daily serving of vegetables and fruits, mostly fresh, but if out of season, it would be ones she had canned from the summer bounty. I believe she made veggies so appealing, especially to me, because even when I was younger, I was not much of a meat-eater. I loved her vegetable soup and can still make that a meal whether it's winter or summer! So, when I decided to come up with my version of a veggie burger, I kept this in mind--if it's flavorful, no one will miss the meat! On top of that, I decided to make a unique bun that would enhance the presentation complete with roasted potatoes and corn off the cob, that I preserved from the summer, the meal left my hubby asking for more ;-)

Teriyaki Veggie Burgers
1 small onion
2 medium carrots
8 oz. mushrooms (I used the white button, but you could do crimini or shitaki)
2 cloves garlic, minced
1-15oz can black beans
2 cups brown rice, cooked
1/4 cup teriyaki sauce
1 cup grated sharp cheddar cheese
1 cup Panko bread crumbs

Cook brown rice as directed. [For 2 cups--1 cup of brown rice and 2 1/2 cups of water; cook 45-55 minutes on med/low until liquid is absorbed and rice is tender]
In a food processor or VitaMix, chop the onion, carrots and mushrooms. Heat a large skillet and add 2 tablespoons of olive oil. Add the veggies and saute until the onion is translucent and the mushrooms have released their liquid. Add the garlic and cook until carrots are tender.

Place the veggies and black beans back in the food processor and pulse several times to pulverize the beans slightly. Transfer mixture to a large bowl with the brown rice. Add the teriyaki sauce, cheese, and bread crumbs and mix to combine. Cover with plastic wrap and chill the mixture about 30 minutes to 1 hour.

While mixture is chilling, start the buns.

Parmesan~Black Pepper Buns
1/2 cup granulated sugar
1 large egg
1 tsp. Kosher salt
1/2 cup 2% milk
1/4 cup (4T) unsalted butter
water
2 T active dry yeast
1/2 cup grated Parmesan cheese
1 tsp. freshly ground pepper
5 to 5 1/2 cups King Arthur all-purpose flour
4 T unsalted butter, melted additionally

In a stand mixer, using a paddle attachment, mix the sugar, egg and salt together. In a 2-cup glass measure, microwave the milk and 4 tablespoons of butter until butter has melted--about 45 seconds.
Add warm water to the glass measure to bring up the level to 2 cups of liquid.

While the mixer is running, slowly add the liquid to the bowl, incorporating it completely with the sugar and egg mixture. Feel the outside of the bowl, if it's not too warm, while the mixer is running, sprinkle the yeast over the mixture. Turn mixer off and let yeast rest 5-10 minutes (to proof).

Add the Parmesan cheese, pepper and 2 cups of flour. Mix to combine, adding 1 more cup of flour. Change the paddle attachment to the dough hook and add 2 more cups of flour. Mix on low speed, adding more flour as needed until the dough comes away from the sides of the bowl and have kneaded it about 6-8 minutes.

Transfer dough to a lightly floured board and knead to a smooth ball.

In a large glass bowl, place 2 tablespoons of melted butter and coat the sides. Place dough, top side down, then, turn it upright (this coats the top of the dough with butter). Cover the bowl, tightly, with plastic wrap and let rise 45 minutes to 1 hour (or until double).
Punch dough down and divide into 12 pieces. Roll each piece into a ball and flatten. Place on a baking sheet, brushed with melted butter. Brush tops of the buns with more melted butter and cover with plastic wrap to rise--about 30 minutes.

Preheat oven to 375F-degrees.
Sprinkle sesame seeds on top of the buns and bake for 18 minutes.

Set aside while you finish the the veggie burgers.

Teriyaki Veggie Burgers--continued
Remove veggie burger mixture from refrigerator. I used a new "gadget" I found this summer at Williams-Sonoma to press my own burgers.

I placed two squares of parchment underneath the form and scooped up, about 1/3 cup, of the veggie mixture.

Press down with the top, which I lightly sprayed with a cooking oil spray.

Lift the form and place the patties on a baking sheet. Repeat until all the mixture is used--it made 10 patties.

Heat a skillet or a grill pan on medium high. Add 2 tablespoons of olive oil. Brush the tops of the veggie burgers with additional teriyaki sauce and place in the hot skillet. Cook 3-5 minutes on each side, brushing the other side with more teriyaki sauce. Add a slice of sharp cheddar cheese, if desired and serve on the Parmesan~Black Pepper Buns with lettuce and tomato.

After dinner, it was time to tackle the tree and get that lit and decorated.

I feel I'm so far behind this holiday with being away after Thanksgiving and in just 10 days our grandson arrives. PANIC! but I know, some how, I will get it all done...hopefully. Enjoy!

One more thing...the best thing about being part of the "crafting" industry is meeting so many creative people. One of my dear friends, I've learned, is a finalist in The Washington Post 2011Holiday contest with a star garland she created. I've included the site for you to view and vote for your favorite.

Holiday Pistachio~Dried Cherry Biscotti

2011-12-07T11:48:00.000-08:00

One of the things I remember most about baking for the holidays with my mother was the early preparation she did to eliminate the mad-rush to get everything done for Christmas. Some cookies were started as early as the second week following Thanksgiving and certainly, her fruitcakes would be made before December even crept in. So, now that I'm home again, my thoughts turn to those memories as I begin my holiday baking.

Biscotti is a perfect cookie to consider for baking ahead. This cookie, or as they were originally known as, biscotti di Prato, for the Italian city of origin, has become one of the most popular treats found in coffee shops. This twice-baked biscuit not only freezes well (up to 6 weeks) but can easily be stored for up to 3 weeks in an airtight container in a cool, dry environment. Furthermore, they travel well, which for me when I'm shipping cookies to family, is an important factor.

Today, I chose dried cherries and pistachios with a touch of lemon zest, but the combinations are endless when it comes to creating a favorite.

Although the original biscotti contained no yeast, fat (butter or oil) or milk, I typically bake an American version that does have butter or oil in combination with eggs. Some of the popular additions to the dough are nuts (walnuts, hazelnuts, or pistachios), dried fruit (cherries, cranberries, blueberries, currants), bittersweet or semi-sweet chocolate bits or chunks, and of course cocoa, substituted for some of the flour. The first biscotti I ever had was flavored lightly with anise and orange zest, which is still a favorite for me to bake.

Holiday Pistachio~Dried Cherry Biscotti

1/2 cup (1 stick) unsalted butter, cut in small 1/2-inch cubes to soften
3/4 cup granulated sugar
2 large eggs
1 tsp. lemon zest
1 tsp. vanilla extract
2 1/4 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. Kosher salt
1 cup pistachios, coarsely chopped
2/3 cup dried cherries, softened and coarsely chopped

Directions
Preheat oven to 350F-degrees. Line a large baking sheet with parchment paper and set aside.

Soak the dried cherries in boiling water for 15 to 30 minutes. Drain and coarsely chop. Coarsely chop the pistachios and set both aside.

In a stand mixer, using the paddle attachment, cream the butter, sugar and lemon zest. Beat in eggs, one at a time, scraping the sides bowl in between. Add the vanilla and salt. Whisk the flour and baking powder together in a separate bowl, then, add to the creamed mixture, beating on low just until blended. Stir in the pistachios and cherries.

Form the dough into a 16-inch x 3-inch log. Wet hands to smooth the dough. Bake in the preheated oven for 30 to 35 minutes until golden. Remove from the oven and allow to cool for 15 to 20 minutes. Lower oven temperature to 325F-degrees.

Transfer the baked log, using the parchment paper under it, to a cutting board.

Using a sharp, serrated knife, cut the log diagonally into 3/4-inch thick slices. Arrange the biscotti on the same baking sheet, covered with a new sheet of parchment, and bake for an additional 15 minutes. Remove from the oven and allow to cool slightly before transferring to a rack to cool completely.

Additionally, you can melt 12-ounces of white chocolate over a double-boiler to dip half of the cooled biscotti into. Shake off the excess chocolate and place on a baking sheet until the chocolate sets. You can refrigerate the biscotti for about 35 minutes to speed up the process.

As panic sets in, as the holiday draws near, having a little help of baking ahead certainly calms me. It will be one less last minute thing to be done before our grandson arrives for a visit. Let the baking begin--Enjoy!

A Thankful Thanksgiving...

2011-11-24T13:21:00.000-08:00

I couldn't decide what kind of pies to make--so I made a plethora of minis!

On Thanksgiving, whether we're together or not, my daughters and I watch "Pieces of April"--it's our tradition. This is the second year without Kelly, but I can't help putting on the movie while my morning centers around baking; it's a good memory.

The movie came out in 2003--I was living in Connecticut, Erin lived in California, and Kelly lived in Colorado--and stars Katie Holms, Patricia Clarkson, Derek Luke, with Sean Hayes and Oliver Platt. It centers around April, a rebellious daughter of a dysfunctional family from suburbia, who lives in the lower East side of Manhattan and wants to recreate Thanksgiving dinner for her family as amends and maybe the last dinner for her mother, who is dying of breast cancer. It begins with her discovering her oven is broken and since her boyfriend has gone out to buy a suit (from a friend), she has to handle this disaster on her own, relying on neighbors in her building.

Now, you might be wonder why Erin and I still put ourselves through this after losing Kelly to breast cancer? Well, like so much we do, it's tradition, and it defines us, but also makes us thankful for all the family and friends we have around us that has been by our side through this loss. And, this movie does have it's funny, uplifting side that brings us back to why we all were drawn to it from the start.

So, as I begin preparing our Thanksgiving meal, wishing I was with Erin and Kelly watching this, I am comforted by what this day means and the blessings I am thankful for.

A strong, supportive family, especially my husband and daughters, who have always made me feel loved and important
Beautiful, sweet grandchildren that continue to make me laugh and bring warmth to my heart
Wonderful parents, who inspired me to pursue my dreams and ambitions
Dear friends, I've known most of my life and the ones I have gotten to know through our travels, our children, and without question, this blogging world
Health and strength to continue my life's journey

And, at 3:10 a.m. this morning, when our electricity went out...thank you PSE for getting it back on quickly so that this day of thanks is filled with the aromas of baking and being able to watch the movie that is so much a part of our tradition.

What are you thankful for...

Cardamon~Cranberry Crescents

2011-11-22T08:58:00.000-08:00

I love to read cookbooks and food magazines, mostly for the stories--it's what gives my creations their meaning, but occasionally, even I learn something new. I'll be the first to admit, even this old dog can learn a new trick (or technique) so with the holiday baking fast approaching, I wanted to pass on what I learned recently.

This has to do with the way I have occasionally had to soften butter. I've come to rely on the microwave to "nuke" the butter 12-15 seconds, depending on how many sticks I was doing at once. Since I'm always rushing to get the most out of a 24-hour day, this always seemed the best way when the baking-urge hit me...LOL! Well, that's a big NO-NO and I'll explain why. Butter, if you read your packaging, has a fat content of 83-85%, but what we tend to forget is the remaining percentage is water. By softening the butter to a lower temperature than about 66-degrees, we cause the butterfat to separate. Oh, it may not be apparent when you're creaming the butter, but it's why most recipes call for refrigerating the dough or even in the case of cut-out sugar cookies, refrigerating the tray for about 30 minutes before they go into the oven. This phenomenon is why cookies spread, sometimes too much, if you haven't properly chilled the dough.

To alleviate the problem, it will take a change in my habit of microwaving to soften, but since I already do this technique for biscuits and scones, it shouldn't be too hard. Simply, cut the butter into 1/2-inch pieces and let it set out about 20 or 30 minutes. (Remember, even when you're creaming it in the stand mixer, the butter is heating up.) And, heed the recipe when it says the dough should be refrigerated.

To test out this theory I have decided on one of my favorite cookies. My mother called these "Russian Teacakes," but when Matt and Kelly had them as gifts for their wedding, they were "Mexican Wedding Cookies." Whatever you want to call them, they're for sure, delicious bites of a shortbread cookie that melt in your mouth and are sure to please your family and guests. Today, I've chosen a couple of flavors that will go nicely on my dessert table for Thanksgiving--Cardamon & Cranberry, but feel free to experiment with your favorite combination.

Cardamon~Cranberry Crescents
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch pieces and softened to room temperature (about 20 minutes)
3/4 cup confectioners' sugar (more for dusting after baking)
3/4 tsp. ground Cardamon
1/2 tsp. cinnamon
3/4 tsp. salt
1 T Vanilla extract
3 1/4 cups King Arthur all-purpose flour
1 cup dried cranberries, chopped finely

Preheat oven to 350F-degrees. Line baking sheets with parchment.

In a stand mixer, cream the butter and sugar. Scrape down the sides and add the next four ingredients. Beat until thoroughly combined. Add 2 3/4 cups of flour to the bowl and mix the cranberries with the remaining 1/2 cup. Mix on low speed just until the dough comes together.

Measure about 1 tablespoon of dough (about the size of a walnut) and roll in a ball, then, a rope about 2 inches long. Curve the ends and place on the parchment lined cookie sheets.

Bake in the preheated oven for 10 to 12 minutes--until cookies are a light, golden brown. Remove from the oven and allow to cool 5 minutes before transferring the cookies to a rack.

Notice--the cookies kept their shape!

Let the cookies set several minutes, then, roll in (or spoon over) additional confectioners' sugar. Repeat the rolling again and let set before storing in an air tight container.

You'll need an additional 1 to 1 1/2 cups of confectioners' sugar

First rolling

2nd or 3rd Rolling

Another important technique is to allow your baking sheets to cool completely before baking additional batches. (For me, it's placing the sheets on top of my granite counter top for 5 to 7 minutes.)

These cookies are a "staple" in our house for the holidays, but honestly, I love baking them anytime. Some of the flavor combinations I've done are: 1 cup of finely diced dried cherries with 1/2 cup of Dutch-process Cocoa substituted for 1/2 cup of flour, 3-tablespoons of molasses, 1/4 cup light brown sugar, packed (reduce confectioners' sugar to 1/2 cup) and add 1 tsp. ground ginger with 1/4 cup mini ginger chips, or simply, 1 cup mini chocolate chips, but instead of rolled into a crescent-shape or ball, I flatten the ball, using a criss-cross method with a dinner fork and adding toasted walnuts, pecans or pistachios, finely chopped. These are the perfect cookie to bake for those gift boxes you make up or just to have on hand for family and friends who stop by. They last a few weeks, if stored in a cool, dry place and are a perfect for sending to family and friends far away :(!

Over the next few weeks, in addition to the recipes, I hope to share some baking techniques and what to stock in your pantry (my daughter, Erin's suggestion) to make your holiday baking joyful, as well as, memorable. Enjoy!

November's Give-Away Winner...

2011-11-19T21:38:00.000-08:00

I said I would be drawing the name early since I'm going to be away after Thanksgiving. Congratulations Tobi! Your name was chosen for this month's Give-Away. Please email me your address so I can send it to you ASAP!

I will have December's Give-Away up when I return and lots of Cookies! Thank you all for posting--I love the comments, suggestions, and most of all the connection. Happy Thanksgiving to All!

Ginger~Pear Scones

2011-11-18T10:40:00.000-08:00

The calendar may still say it's Fall, but if you go by the cold temperatures, early snowfalls, and frosty mornings, you'd swear we're already into Winter. I know that's what I'm feeling as a icy rain falls this morning...not to mention my next-door neighbor has already lit up their house with Christmas lights-LOL!

Also, you may have noticed the changes of fruits in your local markets. Apples, cranberries, and pears are bountiful, replacing the stone fruits, and since I like to use what is local, I turned to pears to create a warm scone for my breakfast. The cultivation of pears in cool temperature climates may date back to prehistoric times, although earliest notes of the use of pears is found in early Roman "cookbooks," where it was stewed with herbs for meals. Our present day pear is thought to have originated in Western China, in the foothills of Tian Shan and spread to the north and south along that mountain range. What we know as the Asian Pear is often confused with apples, but one bite will tell the difference. This morning, I had a ripened Bartlett, but a Bosc or even Asian Pear would have been just as delightful.

Ginger~Pear Scones
4 cups (+more for kneading) King Arthur all-purpose flour
1 T + 1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
2 tsp. ground Ginger
1 tsp. Cinnamon
1/4 tsp. ground cloves
1/2 cup brown sugar (light or dark), packed
2/3 cup (10 1/3 T) unsalted butter, cut into 1/2-inch pieces

3 T Molasses
1/3 cup Ginger Mini Chips (or diced candied ginger)
1 cup + 1 T Half & Half
1 large egg
1 pear, peeled, cored, and cut in 1/2-inch pieces

Preheat oven to 375F-degrees. Line a baking sheet with parchment paper and set aside.

In a stand mixer, using a paddle attachment, combine 3 1/2 cups of flour and the next seven dry ingredients. Add the butter "cubes" and mix on low speed to incorporate. The mixture will still have some same pieces of butter, but be mostly mixed to a rough state.
Add the molasses and ginger chips and mix about 1 minute to incorporate. Whisk together the egg into the measurement of the half & half and with the mixer running, slowly pour the egg/milk into the dry ingredients, reserving about 2 Tablespoons of it for brushing the tops of the scones before baking.

Stir 1/2 cup flour into the diced pears. Use a spatula or dough blade to incorporate into the scone mixture.

Place dough on a floured board and lightly knead until smooth--do not overwork the dough.

Roll dough out to about a 10-inch circle, 3/4 to 1-inch thick.

Use a 4-inch scalloped cutter to cut the dough. Place on the parchment lined baking sheet. I was able to get 9, but if you like them "fatter" you may only get 8.

Brush tops with the reserved egg/half & half mixture, then, sprinkle with Sparkling Sugar Crystals.

Bake in preheated oven 18 to 20 minutes or until golden brown.

There's nothing like a warm scone with a cup or tea, coffee or cocoa to take the chill off. I know, from experience, that just baking warms the heart and these scones warm the stomach. I had mine with some butter and my Cherry-Cranberry Jam.

Take time during this busy holiday season (that has been pushed upon us) to get back to the memories that warm your heart. Enjoy!

Red Velvet Triple "C" Cookies

2011-11-16T13:58:00.000-08:00

Here's the riddle..."What do you get when you cross Red Velvet Cake with White Chocolate, Bittersweet Chocolate, and Semi-Sweet Chocolate?" The answer is...the most decadent chocolate chip cookie I've ever made!

Red Velvet cake is typically associated as a Southern dessert with a cream cheese icing, but it's roots can be traced back to Eaton's Bakery in Canada, where in the 1940s and 50s this was a popular choice in desserts. The red color comes from the use of Red Food Color, which was actually banned in the 50s due to the fact it was associated with health issues from cancer to hyperactivity in children. The government changed the standards how much dye could be used in food and in the 60s a new guideline allowed companies to start using Red Dye #40 again.

I found a new product at King Arthur, Red Velvet Cake flavoring, that I used in the cookies today. Because of the concentration I only used a teaspoon to get the color and flavor, which makes me feel a lot better than a 1 oz. bottle (2 tablespoons) of red food coloring.

Besides the Red Velvet flavoring, I decided to give a really good dose of chocolate and used three different ones to add the decadence I was striving for.

A little chocolate goes a long way when you're having a stressful day and I know for many with Thanksgiving around the corner, these would be a nice snack with a cup of tea or coffee.

Red Velvet Triple C Cookies
1 1/4 cups (2 1/2 sticks) unsalted butter, softened to room temperature
1 1/4 cups light brown sugar, packed
1/2 + 2 T granulated sugar
2 large eggs
1 T Vanilla extract
1/2 tsp. Vanilla powder (optional)
1 tsp. Red Velvet Cake flavoring
2 T Dutch-processed cocoa
1 1/2 cups King Arthur all-purpose flour
1 1/2 cups Queen Guinevere cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
1 cup each of Bittersweet, Semi-sweet (Mini), and White Chocolate Chips
1 cup Pecans, toasted and rough chopped (optional)

Preheat oven to 350F-degrees. Line baking sheets with parchment paper.
In a stand mixer, using a paddle attachment, cream the butter and sugars until light and fluffy, about 6-8 minutes on medium speed. Add the eggs, one at a time, beating well after each addition. Add the Vanilla extract (and powder, if using), and Red Velvet Cake flavoring, and mix to combine.

In a medium bowl, add all the dry ingredients (flours, cocoa, baking powder, baking soda, and salt) and whisk to combine. Add to the batter and mix on low to combine.

Rough chop the pecans, if using, and add to the batter along with the three chips. Mix again on low to combine.

The dough has a lovely brownish-red hue to it. Use a 1/4-cup scoop to measure of the cookies and place about 2-inches apart on the prepared baking sheets. Press lightly on the tops to flatten. Bake for 12 minutes.

The cookies have a wonderful, familiar flavor that is so inviting and they would make a great cookie for your holiday baking because of the rosy color to them. Enjoy!

National Bundt Day! ~ Apple/Cranberry Fritter Bundt Cake

2011-11-15T12:55:00.000-08:00

The Honorable Governor Tim Pawlenty of Minnesota, home of Nordic Ware, has proclaimed Wednesday, November 15th as National Bundt Day. It commemorates their 60th Anniversary of a pan that literally has changed baking cakes--in fact, there are over 60 million bundt pans across the continent! So, how could I not celebrate the day when this cake pan has been around "almost" as long as I have. LOL!!

I learned to love the Bundt pan watching and helping my mother whip up this most beloved cake. It was her choice in pans to use when baking the pound cakes she made over the years and certainly, when she was taking a cake to a friend or church function because of how stable it is when transporting it. One of my favorites was the "Tunnel of Fudge" cake created by Ella Helfrich in 1966 for The Pillsbury National Bake-Off contest. She took 2nd place, but most importantly, Pillsbury got over 200,000 inquiries as to where to find the pan she baked it in.

My choice for a unique Bundt cake to honor the day is derived from a memory I have of my mother's fritters. Okay, you're probably saying, "fritters and bundt cake just don't seem to go together," but remember it's the pan that creates the dessert and I have found through the years, that almost anything comes out great in a Bundt pan. Fritters are known world-wide and simply consist of an ingredient, coated in batter and deep fried, i.e., British fish (and chips), corn, zucchini, clams, etc. to name just a few. For me, apple fritters are so satisfying--rings of tart, fall apples, dipped in a batter and fried, then, dusted with confectioners' sugar--and my mom made the best :D! I'm changing this around and instead of making a batter, typical for fritters...or even a cake, I've decided to go with a yeast dough and bake it in a Bundt pan. A drizzling of a glaze over the warm cake it finishes the dessert that maybe will make you think twice how you can use your bundt pan.

Apple~Cranberry Fritter Bundt Cake
Yeast dough:
1/4 cup milk
2 T unsalted butter
Place in the microwave and heat for 35-40 seconds, until the butter has melted. Remove and add warm water up to the 3/4 cup mark.

In a stand mixer, using the paddle attachment, add:
1/4 cup granulated sugar
1 large egg
1 tsp. salt
Mix until ingredients have blended together. While the mixer is running, slowly add the milk/butter/water mixture and mix thoroughly.
Add:
2 T (or 2 pkgs) yeast
Mix again to incorporate the yeast. Let set 5 to 7 minutes until the yeast mixture becomes frothy. (This ensures you that your yeast is good and proofed.)
Add:
2 T. shortening
1/4 tsp. mace
3 - 3 1/2 cups King Arthur Bread flour

After about 2 cups of flour, change to the dough hook to finish the dough. The dough should cling to the hook, but still be somewhat tacky. Turn dough out onto a bread board and knead until smooth. Use a rolling pin to roll dough out to a rectangle 8" x 10". Place on a half-sheet pan, lightly sprayed with baking spray and cover with a towel.

To help the dough rise easier, I made a "make-shift" proofing oven. Place the pan with the dough on the middle rack and on a lower rack add another baking pan. Fill that pan with boiling water, then, close the door to your oven. On these chilly mornings a little help from this method produces the right atmosphere for a good rise. Let rise about 1 hour.

Meanwhile, make the Apple~Cranberry Filling:
2 cooking apples, peeled, cored and cut into small chunks
1 cup fresh cranberries
1/4 cup granulated sugar
2 T Boiled Apple Cider
pinch of salt

In a medium saute pan, mix all the ingredients. Cook over med/low heat until all the liquid has evaporated and the apples have softened--about 7-9 minutes. Transfer mixture to a shallow bowl and cool completely.

To create the "Fritter":
Remove the dough from the proofing oven and roll out, on a lightly floured board, to roughly a 12-inch square, about 1/2" thick. Spoon the apple/cranberry mixture on half of the dough. Sprinkle mixture with 1 tablespoon of bread flour and 1/2 teaspoon of Apple Pie Spice. Fold over the "empty" half of the dough over the mixture.

Using a metal bench scrapper, start cutting the dough vertically, in 1-inch sections, then repeat this method going horizontally and diagonally.

Dust the board again with flour and the cut-up dough. With your hands, form the dough into a "roll", adding more flour as necessary to hold it together.

Cut the roll in half and place it into a buttered 12-cup Bundt pan.

Repeat with the remaining half of dough. Brush the surface with butter and cover with a piece of plastic wrap.

Place in the oven once more, and proof by pouring boiling water into a pan beneath it like you did for the dough in the first rising. Let rise again, 1 hour or until doubled in size.

Remove from the oven and preheat oven to 375F-degrees. Bake for 15 minutes, then lower oven to 350F-degrees and continue baking another 15 to 20 minutes.

Remove from oven and allow to cool about 7-8 minutes, then, invert on a rack. Place rack on a baking sheet to glaze.

Glaze:
2 cups confectioners' sugar
3 T light Karo syrup
1 tsp. Vanilla extract
1/2 tsp. Apple flavoring (optional, but well worth it!)
3-4 T boiling hot water

Whisk together all the ingredients, starting with 3 tablespoons of the boiling hot water, adding more if needed. Pour the glaze over the warm cake. Use a spatula to scoop up overage of glaze and add in places not covered. Using a giant spatula, lift cake to a serving plate and allow to cool.

Yum, warm memories of my mother's fritters in this celebratory pan made my morning. Happy Birthday Bundt and a big thank you to Nordicware. Enjoy!

Emerald City Brownies

2011-11-11T20:26:00.000-08:00

As many of you know, my other persona is that of a paper artist and I've written two books on creating 3-dimensional flowers, using craft punches, that can be used to adorn cards, boxes, frames, etc. Definitely the best thing about this "job" is the wonderful, creative people in the craft world that I meet and collaborate with on projects. One of those special people is Eileen Hull, whom I met at the 2011 Winter CHA (Craft & Hobby Association) trade show. She is a designer and artist and is licensed by Ellison/Sizzix with her own line of die cuts. In September, she sent me one of her newest die cuts--a suitcase and I was immediately inspired to create a project that exemplifies the last year and a half of my life after Kelly's passing and the friends who have helped me through it.

I've entitled this project "The Journey" and just like Dorothy in the Wizard of Oz, it epitomizes the friends we meet along the way in life to help us through the good, but also the bad times we may encounter. I know, without doubt, my friends have shown me courage to look forward again, knowledge that memories of our loved ones will sustain us, and most of all, love that has truly warmed my heart where the void of loss once was.

In addition to Eileen's unique suitcase, I used a paper collection called The Magic of Oz by Graphic 45--their perfect gingham paper for Dorothy's suitcase and the colorful character cards that surround the sides of the box adds to the story. However, I bet, like me, your eye is drawn to the most perfect ruby slipper at the very top that acts as a vessel to hold my paper poppies. Another dear friend I've met in this business and who happens to also live here in the Pacific Northwest is Ellen Hutson. She has an online craft store, but is also a designer and when I showed her my drawing of what I wanted to do, she painstakingly came up with a ruby slipper done in a canvas self-adhesive paper and glitz up with an ultra fine red glitter. I wish you could see this in person because after viewing The Wizard of Oz last Saturday evening on TBS, I can tell you this miniature version is very accurate...but then, Ellen wouldn't have done anything less!

The brownies, I've come up with to accompany this project, have a bright green center to symbolize The Emerald City, where Dorothy and her friends go to seek the help of The Wizard and happens to be the nickname of Seattle, where I live. I've added a little bit of peppermint oil that makes you think you're eating either a Thin Mint Girl Scout cookie or an Andes Mint, then, topped it off with a bittersweet glaze to seal this scrumptious dessert that makes any rainy day bearable!

Emerald City Brownies
Cake Brownies:
3/4 cup (12T) unsalted butter, melted
1 1/2 cups granulated sugar (divided)
6 large eggs, separate the yolks and whites
6 oz. bittersweet chocolate
1 T Vanilla extract
1/2 cup + 1T Queen Guinevere cake flour
1/2 cup +1T Dutch-processed
1 1/2 tsp. baking powder
1/2 tsp. Kosher salt
Preheat oven to 325F-degrees. 13" x 9" baking pan--line with aluminum foil, brushed with melted butter. If you happen to have a springform 13" x 9" baking pan, like me, I brushed it with melted butter, lined the bottom with parchment paper, then, buttered again.

In a medium sauce pan, on med/low heat, melt the unsalted butter. Remove from the heat and add the 6 oz of bittersweet chocolate. Stir until the chocolate is completely melted. Separate the eggs--place whites in a bowl of a stand mixer and use a whisk attachment to beat. Lightly whisk the yolks, then add to the chocolate/butter mixture. Add 3/4 cup sugar and the vanilla extract, beat to combine.

In a medium bowl, measure the flour, cocoa, baking powder and salt. Stir to combine. Add the wet ingredients to the dry and stir until completely combined.

Beat the egg whites until soft peaks forms. Gradually add the remaining 3/4 cup of sugar. Continue to beat until stiff and glossy.

Stir in one-third of the egg whites into the chocolate mixture to "lighten" it. Scrape the lightened chocolate mixture into the remaining egg whites and fold to completely combine. Try not to stir and deflate the egg whites.

I know this seems strange to separate the eggs, but here's my reasoning. I prefer fudgy brownies, but sometimes, when I want a brownie that I'm going to top with other layers, I need a good foundation that a cake brownie provides. However, I still want a moist, light brownie, and this step gives me that!
Pour batter into the prepared pan.

Bake in preheated oven for 30 to 35 minutes...mine took 30 minutes. Remove from the oven and allow to cool while you make the peppermint white chocolate ganache.

Peppermint White Chocolate Ganache
2 (8.82 oz) bars Valrhona Blanc, chopped
1 1/4 cups heavy cream
1/2 tsp. peppermint oil
2 drops of blue and yellow food color
3 drops of green
3 T unsalted butter, soften to room temperature

In a "make-shift" double boiler, mix the white chocolate and heavy cream. Heat over med/low heat, whisking to combine completely. Remove from the heat and add the peppermint oil. Stir to combine.
Using the whisk, add the unsalted butter, one-tablespoon at a time.

Pour the ganache over the brownies and refrigerate one hour or overnight.

Bittersweet Chocolate Glaze:
2 cups of bittersweet chocolate chips
2 T Light Karo syrup

In a double boiler, mix the chocolate chips and Karo syrup. Once the chocolate melts completely, remove brownies from the refrigerator and pour the glaze on top. Use an off-set spatula to spread over the ganache. Return to the refrigerator for 30 minutes before cutting.

The brownies are scrumptious and are the perfect finish to my project.

Count your life by smiles,

not tears.

Count your age by friends,

not years.

Tomorrow is my birthday and This Journey has made me realize how blessed I am to have friends. Love to all. Enjoy!

Cranberry~Hazelnut Scones

2011-11-09T11:11:00.000-08:00

I feel, baking should always coincide with the season and this morning, exemplifying Fall so vividly, I turned to fresh cranberries to add flavor to these scones.

Cranberries are one of only three fruits indigenous to America (the other two are huckleberries and Concord grapes) and I can't wait until the bogs have been flooded and these wonderful, ruby-colored berries appear in the market. In the Pacific Northwest, we're lucky enough to be able to get them locally (Oregon) and along with hazelnuts, which are also a product grown here, these scones are filled with the goodness of the season.

One of my favorite "anniversary" trips with my husband was to Nantucket when we lived in Massachusetts. Because of our schedules, we couldn't get away in September, but chose the end of October to take the ferry across to the island. It was the perfect time to take part in the Cranberry Festival and sample all the products--cakes, breads, relishes, chutneys, syrup, wine etc. The list is really too numerous, but pretty much anything can be made from these fruits including soaps and body creams!

The name cranberry comes from early settlers who thought the flower, stem and calyx resembled the neck, head and bill of a crane. It's a low growing shrub, usually in marshy areas, and can be found in most parts of the northern hemisphere. It's been deemed a "super fruit" because of its nutrient value: high in dietary fiber and minerals, Vitamin C and manganese. Also, it ranks near the top of fruits for its high measure of anti-oxidant properties.

Take heed and notice what ingredients are present in your area to use in your cooking and baking during the season. Buying local not only supports our farm families, it's the smart thing to do for a healthy lifestyle.

Cranberry~Hazelnut Scones
2 cups Queen Guinevere Cake flour
1 1/2 cups King Arthur all-purpose flour
1/3 cup + 1 T granulated sugar
1 T + 1tsp. baking powder
3/4 tsp. Kosher salt
1/4 cup hazelnut flour (if you can't find hazelnut, you can also finely grind almond or pecan)
1/2 cup (1 stick) unsalted butter, cold and cut into small cubes

1 1/3 cups heavy cream
1 large egg + 1 large egg yolk
1/2 tsp. Orange oil

1 1/2 cups cranberries, washed and sliced in half

Egg wash:
1 large + 1 tsp. cold water
Sparkling Sugar
Preheat oven to 375F-degrees. Line a baking sheet with parchment.
In a stand mixer, using the paddle attachment, measure and mix all dry ingredients. Add the cubed, cold butter and mix on medium speed until the butter has broken down and is incorporated in the dry ingredients.

In a 2-cup measuring cup, measure the heavy cream, then, add the orange oil, egg and egg yolk. Whisk to combine.

Add to the dry ingredients, while the mixer is on low speed. Mix only until the dough comes together. Turn dough out on a lightly floured board and knead carefully to a smooth disk.

Flour a rolling pin and roll dough to about 3/4-1 inch thick. Use a 4-inch scallop cutter to cut out scones.

Repeat, kneading the scrapes of dough, until you've cut out all scones. I was able to get 8 out of this recipe.
Brush tops with the egg wash and sprinkle with the Sparkling Sugar.

Bake in the preheated oven 18-20 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.

I made these for my breakfast this morning, slathered in Irish Butter and a heaping spoon of my Spiced Apple Butter, along with a cup of yogurt (sprinkled with some of my leftover Krispie Crunch) it was a perfect start to the day.

...I only wish I had some Fayette Cream for my scone that I got hooked on while in Kentucky with Kelly. If anyone has a recipe...will you share?? Enjoy!

Fall Fruit Galette

2011-11-06T19:09:00.000-08:00

One thing (among many) that amazed me about my mother was her ability to whip up desserts at a moments notice. As a child, I watched pertinaciously as she scooped up flour and sugar from the bins, measured out leavening agents in the palm of her hand, and stirred her magic into mouth-watering pies and cakes that would keep us all anticipating the after-dinner dessert.

I realize for most of us, spur of the moment desserts come in the form of a box mix or frozen and prepackaged. However, I've tried to develop quick techniques and recipes that keep me true to my roots and make sure not to have a "thunder bolt" coming my way from Mom. LOL! Pie crust that is made in bulk and can be frozen, up to six months, and cakes that can be baked ahead of time, wrapped well in plastic wrap and sealed, then frozen until you need them.

Tonight, I made a galette filled with fall fruits--apple, pear and cranberry. A galette is a French term for a round, flat, free-formed cake or tart; in this case, mine were tarts. Having pie crust in the freezer made it all possible and in less than 20 minutes, these cute little galettes were in the oven baking and a wonderful aroma filled our home.

Fall Fruit Galette
2 medium apples, peeled, cored and cut into chunks about 1 1/2-inches
1 Bosc or Anjou Pear, cored and cut into chunks the same size
1/3 cup dried or fresh cranberries
2 T unsalted butter
2 T Boiled Apple Cider*
1/3 cup light brown sugar, packed

*You could make your own boiled apple cider by simmering a cup of apple cider for 20-30 minutes until the mixture is thickened and syrupy.

In a medium sauce pan, melt butter and blend in brown sugar and Boiled Apple Cider. Spoon fruit into the mixture and cooked about 10 minutes on medium. The fruit will release more liquid, but it will be absorbed at the end of cooking. Remove and let cool while you roll out the pie crust.

One disk of Perfect Pie Dough
Preheat oven to 400F-degrees and line a baking sheet with parchment paper.
Roll out pie dough and use a 6-inch saucer as a pattern to cut a round.

For a little extra flavor, I spooned 1-teaspoon of Cranberry~Vanilla Pear Jam I had preserved in September. You could use a teaspoon of Apple Butter, Raspberry Jam, or even Lemon or Orange Marmalade instead.

Spoon some of the apple/pear/cranberry mixture on top, then, bring up the sides and pinch around the filling.

Brush the outside of the dough with a beaten egg. Finally, add a sprinkling of Sugar Crystals over the top.

Bake for 20 minutes or until the pie dough is golden brown and the filling is bubbly.

I have a friend, who would love a scoop of French Vanilla Ice Cream on top, but since I didn't have any ice cream, I whisked up some Cardamon Whipped Cream.

Cardamon Whipped Cream:
1 cup heavy cream
1/4 tsp. ground cardamon
1 T confectioners' sugar

In a medium bowl, using a hand mixer, or a copper bowl with a whisk, beat the heavy cream until soft peaks form. Add the ground cardamon and confectioners' sugar and continue to whisk until cream holds its shape.

The galette was a perfect finish to our dinner and even though it's dark and chilly outside, my kitchen is warm and inviting...just like Mom's. Enjoy!

Snap~Crackle~Pop Cookies and November's Give-Away

2011-11-03T21:17:00.000-07:00

No, that's not the sound of snow laden branches falling on power lines in the Northeast, but one of America's most recognized cereal, that I have incorporated in my baking today, with a new purpose! Rice Krispies, created by Clayton Rindisbacher for Kellog's in 1927 and released to the public in 1928, is a rice and sugar paste mixed to form "berries," then cooked, dried, and toasted to become a thin, hallowed shape that is crispy and crunchy.

I chose this ingredient today to bake in honor of my mother, who passed away on November 4, 1987--24 years ago tomorrow, from a brain tumor and like Kelly, way too early. Helen Margaret was born on February 6, 1920 to Frank and Gladys Huekels in Washington, D.C. My grandfather was in the Marines and with each of his deployments my mother got to experience other parts of the country while growing up. One of her favorite places she lived in, was Honolulu, Hawaii, when her father was stationed at Pearl Harbor in 1927--see the connection to Rice Krispies :). Before her passing in 1987, I had my first trip to Hawaii and she wanted to know if the Royal Hawaiian Hotel was still there. She said she would always remember the beautiful pink building, nestled among the palm trees and as a child--to her it looked magical.

She also loved German's Chocolate Cake for her birthday and so with this in mind I have created a cookie that includes a bar of Baker's German's Sweet Chocolate along with a coconut milk Krispie Crunch to simulate that dessert. Cereal crunch is not my creation, but that of Christina Tosi of Momofuku Milk Bar in New York City. She makes a Cornflake Crunch in her cookbook Milk and it gave me the idea to change my favorite cereal into a unique form to add to my cookies. I put my twist on it by using Coconut Milk Powder instead of non-fat milk powder, which is what her cornflake crunch calls for. German's Chocolate Cake is so good because of its rich coconut, sweetened condensed milk topping and I wanted to make sure the taste of coconut came through loud and clear. You will have some Krispie Crunch leftover from what is called for in my recipe, but like Christina's Cornflake Crunch, use it as a topping on ice cream, parfaits, or yogurt...to name a few.

Snap~Crackle~Pop Cookies
Krispie Crunch:
7 cups (about 1/2 of a 12-oz. box) of Rice Krispies
1/2 cup Coconut Milk Powder
2 T granulated sugar
1 tsp. salt
3/4 cup (12 T) unsalted butter, melted
Preheat oven to 275F-degrees and line a baking sheet with parchment paper.
In a large bowl, add the Rice Krispies and with your fists, press down to break them up some. (If you use a large Pyrex 8-quart measuring bowl, like I did, I noticed the 7 cups became 5 cups with my compressions.) Add the sugar, coconut milk and salt and mix together. Pour the melted butter over and mix well--make sure the ingredients are fully saturated. Spread mixture on the baking sheet and bake for 20 minutes, stirring the mixture half way through the baking time to make sure you have even toasting. Remove from the oven and let cool completely before adding to the cookie dough.

Cookies:
1 cup (2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tsp. Vanilla extract (or 1 tsp. Vanilla Paste, which is what I used)
1/2 tsp. Coconut flavoring
1 1/2 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 cups Krispie Crunch
1 cup sweetened coconut
1 4-oz. bar German's Sweet Chocolate Bar, chopped

In a stand mixer, using the paddle attachment, cream the butter and sugars for 2-3 minutes, until the sugars are fully incorporated. Add the egg and Vanilla and coconut flavoring and beat on low to incorporate, then turn the mixer to med/high and beat for 6-8 minutes until the batter is light and fluffy.
Scrape down the sides.

Add the dry ingredients and mix on low just until incorporated. Don't over mix! Finally, add the Krispie Crunch, coconut and chopped chocolate and mix or stir to incorporate. Scrape the sides and make sure all ingredients are mixed in.
Prepare a baking sheet with parchment paper and using a 2-tablespoon scoop, measure out the cookie dough on it. Place the scoops side-by-side (this is also a technique of Christina's) to chill the dough. Cover with plastic wrap, flattening the tops slightly and refrigerate the "scoops" for 2-3 hours or even overnight.

Preheat oven to 375F-degrees. Line two cookie sheets with parchment. Remove cookies from the refrigerator and place on prepared sheets, 2-inches apart (for spreading).

Bake cookies for 6 minutes, then, rotate pan to bake another 6 minutes or until the edges of the cookies are browned and the centers are cooked. Allow to cool about 5 minutes on the baking sheet before transferring to a rack to cool completely.
These cookies are crispy and crunchy just like the cereal, although even with dipping into a glass of milk, you won't hear the familiar--Snap, Crackle & Pop, but you can use your imagination. Enjoy!

The Give-Away apron celebrates Thanksgiving--the harvest and families coming together. I fell in love with the main fabric; pumpkins, cornucopias and colorful fall leaves. I hope it puts a smile on your face and all you have to do is visit and leave a comment. I will be drawing the name early because I have to be away after Thanksgiving. Good Luck.

Bewitching Winner...

2011-10-31T20:38:00.000-07:00

It's been an unusual Halloween; in all our years living here, we actually had NO children Trick or Treating. So, I decided to do the Give-Away and after making out a record number of slips for everyone who posted, the winner of the Bewitching Bag is Catherine Aliff. Catherine, please email me with your mailing info so I can send out the bag ASAP!

Thank you all for your comments. November's Give-Away will hopefully be up tomorrow with a new month of tempting baking, story sharing, and some gift ideas for the holiday season. I like this feeling of giving that was inspired by Kelly and may have a few little give-aways throughout the month. XOXO

Mini Pumpkin Cheesecakes with a White Chocolate Ganache Topping

2011-10-30T15:36:00.000-07:00

I love cheesecake and could hardly pass by the chance to create one with pumpkin as the month of October comes to an end. My mother made the most luscious lemon glazed cheesecake and of course, I've had really good New York-style cheesecake with a berry sauce, but it was my good friend, Eric who introduced me to pumpkin.

The setting was Thanksgiving 1993 in Sudbury, Massachusetts, and we had invited a few friends to join us for the occasion. I baked my usual pumpkin, mincemeat and pecan pies, but it was Eric's cheesecake that I fell in love with; gingersnap crust, creamy pumpkin filling and a sour cream topping.

The biggest debate over cheesecake is--is it a cake, a custard, or a torte. Furthermore, we may think of cheesecake as a contemporary dessert, but it actually dates back to early Greece. Moreover, what we know as cheesecake was actually created in 1872 when William Lawrence of Chester, New York, took French Neufchatel cheese and came up with a way to make it heavier and more creamy. He distributed it in foiled wrap, which later became known as Philadelphia Cream Cheese. In 1912, James Kraft is accredited with the pasteurized product we use today in cheesecake and to schmear on our bagels!

You could easily convert this into a whole cake in the required 9-inch springform pan, but I wanted to make the presentation, not only elegant, but in a smaller portion to allow for a taste of all those delicious baked goods we have at our Thanksgiving table or dessert buffet.

Mini Pumpkin Cheesecake with a White Chocolate Ganache
I found these oven-safe dessert baking cups at The Container Store, but there are also mini muffin pans with removable bottoms that you could use or try the aluminum baking papers you can find at a grocery store.

Preheat oven to 325F-degrees.
Crust:
2 cups of gingersnap crumbs (I used 3/4 of a 1 lb. bag of cookies), crushed in a food processor or smashed using a rolling pin banging the cookies in a plastic bag.
3 T cocoa
2 T granulated sugar
1/2 tsp. salt
5 T unsalted butter, melted

Mix the first four ingredients together, then, add the melted butter and stir with a fork until thoroughly combined. The mixture should resemble "sand".

Place a heaping tablespoon into each cup and use a tamper to press down.

Place the baking cups on a baking sheet--I was able to get 24 cups. Bake for 8 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.

Pumpkin Cheesecake:
4-8oz. pkgs. of cream cheese
1/2 cup light brown sugar, packed
2 Vanilla Beans, split and scraped
2 T dark rum or bourbon (optional) Add 2 tsp. Vanilla extract instead
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. cardamon
1/2 tsp. freshly ground nutmeg
1/4 cup cornstarch
1/3 cup heavy cream
4 large eggs
1-15oz can of pumpkin puree (1 3/4 cup)

The most important thing to remember when making cheesecake is to have the cream cheese at room temperature and soft! No one likes to come across a chunk of cream cheese in the filling :(

I cut the cream cheese into chunks so it softens quicker. Add the cream cheese and brown sugar to the bowl of a stand mixer, using either a paddle or whisk attachment (your choice)! Beat for 3-5 minutes until the sugar is incorporated and the mixture is light and fluffy. Scrap down the sides of the bowl.
Add the vanilla beans, vanilla extract (or booze), spices and pumpkin and beat until blended. Add the eggs, heavy cream and cornstarch and beat another minute or two. Meanwhile, have a kettle of water heating on the stove top.

I piped the mixture into the cups, but you could carefully spoon it in also. If you're doing a 9-inch springform size, just pour in over the crust.

Place the tray of cheesecakes in the oven on the middle rack. Set a ll"x 7" Pyrex baking dish underneath on the bottom rack and fill 1-inch with boiling water.

Bake cheesecakes 40 to 45 minutes*. Turn oven off, crack the door and let the cheesecakes cool in the oven for about 30 minutes. Remove and set aside while you make the white chocolate ganache. (For a 10-inch springform, wrap the outside of the pan with aluminum foil and place in a roasting pan, fill with 1-inch of boiling water and bake 1 hour + 30 minutes to 1 hour+ 45 minutes.)

Some of my tops cracked, but since I'm adding a white chocolate ganache, no one will ever know!

White Chocolate Ganache:
1 bag (11 or 12 oz) white chocolate chips
1/3 cup + 2 T heavy cream

Place the chips and cream in a medium bowl and microwave for 40 seconds. Stir, then, microwave again for about 25 seconds. Use a whisk to blend the melted chocolate and warm cream.

Use a tablespoon to "ladle" some of the ganache on top of the cheesecakes. Pick up the cheesecakes and swirl to cover.

Let cool an additional 30 minutes, then, cover the pan with plastic wrap and refrigerate for 2-3 hours or overnight. Cheesecakes cake also be frozen!

Plating:
I had some leftover salted caramel from the previous recipe of cupcakes that I made, so I decided to:
1) Use a spoon to smear some caramel on the plate

2) Remove the baking paper. I used scissors to make a cut, then, I easily peeled off the paper.

3) Whip up some heavy cream. I added a tablespoon of dark rum to the cream, but that's optional. You can add 1 tsp. of vanilla extract if you don't want booze!

4) Finally, I sprinkled the plate with some confectioners' sugar, drizzled more caramel over the cheesecake, then, I grated nutmeg on top of the cheesecake and whipped cream to finish the presentation.

I wish you were here to taste this little dessert...so elegant and yummy. Happy Halloween to all. Enjoy!

*For those of you who will be baking these in a mini cheesecake pan (with removable bottoms) bake according to the package directions, which should be 16-20 minutes. In all sizes--You are looking for the cheesecake to be set on top, but may be a little "jiggly." Remember, by leaving cheesecake in the oven, after you turn it off, it continues to bake. Additionally, chilling several hours will provide that creamy texture desired.

Pumpkin~Carrot Cupcakes with Salted Caramel Cream Cheese Buttercream...in a jar!

2011-10-26T19:03:00.000-07:00

It's said..."Necessity is the Mother of Invention," but I've found "Frustration to be the Inspiration," at least when it comes to mailing cupcakes. I've tried for years to get cupcakes to my loved ones in one piece for their special occasions starting with my grandson's 1st birthday. I buy special "cupcake" boxes and ship them FedEx-overnight, but all too often, the icing gets mashed--which doesn't change the taste, but my presentation is compromised, and for me that is just as important.

Of course, Ari's mom and dad had to do a taste-test of the mashed cupcakes to make sure they were still good (enough) for their precious little toddler, who didn't really seem to care about my presentation!

I will have to admit, this really isn't my original idea, as I came up with the concept from a new cookbook I just bought (Oh, yes, another one! LOL), Cutie Pies by Dani Cone. Her idea of putting pie in a jar is ingenious, so I thought, if someone could put that baked good in a jar, why can't I put a cupcake?
I'm shipping these wonderful treats out today, with fingers crossed, that they will arrive to surprise the recipients for Halloween and create a new way to get cupcakes across country : ) The moist pumpkin/carrot cake with the salted caramel cream cheese buttercream and a marshmallow topping with toasted walnuts should arrive, just as I pack it.

Pumpkin~Carrot Cupcakes

1 3/4 cup canned pumpkin puree
4 large eggs
2 1/2 cups granulated sugar
1 cup vegetable oil
1 1/2 cups (about 2 medium) carrots, peeled and grated
2 1/2 tsp. pumpkin pie spice
1/2 tsp. ground cardamon
3 1/2 cups King Arthur all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Preheat oven to 350F-degrees. Line 2-12 cup muffin pans with paper liners and set aside.
In a stand mixer, using a paddle attachment, mix the eggs, sugar, oil and pumpkin together on med/low speed until thorough blended. Add the carrots and spices and mix again.
Whisk together the dry ingredients in a medium bowl, then, add them to the mixture and beat on medium speed, just until all the flour is incorporated. Don't over mix!
Scoop batter into the paper liners, filling three-quarters full.

Bake 21-23 minutes until the tops spring back when lightly touched with your finger tips. Remove from the oven and allow to cool in the pan, meanwhile, leave the oven on and toast 1 cup of walnuts (optional) in the 350F-degree oven for 7-8 minutes.

This recipe makes 2 dozen regular cupcakes.
While the cupcakes are cooling, make the homemade caramel.

Salted Caramel:
1 1/2 cups granulated sugar
1 cup Light Karo syrup
4 T unsalted butter, at room temperature
1 cup heavy whipping cream
1 1/2 tsp. Sea Salt
1 tsp. Vanilla extract

In a medium sauce pan, stir together the sugar, salt and Karo syrup. Place the pan over low heat and cover with a lid. Heat until the sugar mixture is bubbling, BUT DO NOT STIR. Remove the lid and raise the temperature to medium. Watch pan closely; when the mixture turns a golden brown, remove from the heat immediately. Add the butter, in pieces, and stir together. Slowly add the heavy cream--the mixture will bubble and release hot steam, so be careful not to burn yourself. When the cream is incorporated, add the sea salt and vanilla.

The mixture will appear thin, but trust me, it will thicken as it cools and makes the most wonderful caramel that you can drizzle over ice cream or even dip crisp Fall apples into : ) Allow to continue to cool while you start the cream cheese buttercream.

Cream Cheese Buttercream:
1/2 cup (1 stick) unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 lb. pkg. confectioners' sugar
2 tsp. Vanilla extract
1 cup homemade caramel, cooled

In a stand mixer, using the paddle attachment, cream the butter and cream cheese thoroughly. Add the confectioners' sugar, one-half at a time and starting out on low speed, beat until incorporated. Repeat with remaining confectioners' sugar. Add the vanilla and blend, then, turn the mixer up to medium and beat the buttercream for 6 to 8 minutes incorporating "air" into it. Add the caramel and stir to blend.

Assembly:
Wash and dry 12-8oz. jelly jars. Remove the paper from the cupcake and using a serrated knife, slice the cupcake in thirds, horizontally.

Place the bottom third into the jar, making sure it snuggly fits in the bottom. Fill a pastry bag with the Salted Caramel Buttercream and pipe some over this first layer. Sprinkle some of the "rough chopped" toasted walnuts that was made earlier.

Repeat this step with the middle layer of the cupcake. Finally, add the top layer and pipe more buttercream with a sprinkle of walnuts or do what I did--stepped it up a bit and made a second topping:
Marshmallow Topping:
7 oz. jar of Marshmallow Fluff
4 T. unsalted butter, at room temperature
2 cups confectioners' sugar
1 tsp. Vanilla paste (or extract)
Beat all ingredients together, using a hand mixture and pipe on top of the jar cupcakes.

For the remaining dozen, I piped some homemade caramel into the center, then added a swirl of the Caramel Buttercream with a sprinkle of walnuts.

Whether you go for the scrumptious cupcakes or try the cupcake in a jar, I'm sure you'll be please with this Fall dessert. I know the kitchen sure smelled good when I was making the components and I can't wait for my recipients to be surprised by this new treat. Enjoy!

Pumpkin~Orange Madeleines

2011-10-21T09:32:00.000-07:00

In addition to pumpkin and gift giving, another memory of Kelly that comes to mind is her love of tea and "going" to Tea. She took me to tea one Saturday in early October, before she started her chemo treatments, while the guys stayed at the house to watch a Kentucky football game. Her favorite place was The Greentree Tearoom in Lexington, a lovely old house that is divided into an area for formal tea and the other half is a high-end antique store. It's nestled in downtown Lexington, where old and new have blended quite nicely.

The tea we had that day was Earl Grey and it was brewed perfectly, but what I remember the most is the array of desserts in the center of the room that were displayed on a very large tiered table. On that day, we feasted on Pumpkin Rolls, Bourbon Chocolate Pots de Creme, and Hot Apple Spice Cake, after our soup, scones with Marmalade & Fayette Cream, and dainty sandwiches and Kelly talked about how wonderful it would be to bring Erin and Maddie there...when Maddie was older. It was an afternoon of hope and I'll always remember that fall day of afternoon tea.

Madeleines are a cakey-cookie that goes perfectly with tea. Their distinctive shell-like characteristic comes from the pan they are baked in that has shell-shaped depressions. There is some conflict when they were first made; some pastry books cite Madeleine Paulmier created these cookies in the 18th Century and that Louis XV gave them the name Madelienes in honor of her. Others, however, think these little cakes didn't show up until the 19th Century in Commercy and Liverdun, two communities of the Lorraine region in the northeastern part of France. To me, it doesn't really matter how long ago as I prepare to create a madeleine to honor Kelly and brew a pot of tea.

Pumpkin~Orange Madeleines

4 oz. (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 T orange zest
3 large eggs
1/2 tsp. vanilla
1/3 cup canned pumpkin puree
1 1/2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. Pumpkin Pie Spice

Preheat oven to 350F-degrees. Lightly spray Madeleine pan with a baking spray and set aside.

Use a rasp to zest the orange.

In a stand mixer, using the paddle attachment, beat butter and sugar thoroughly--6 to 8 minutes, until light and fluffy. Add orange zest and beat 1 minute more. Add the eggs, one at a time, beating well after each addition. (Don't be alarmed if the mixture looks curdled.)

Sift the dry ingredients or in a medium bowl, whisk them together. Add the dry ingredients, alternately with the pumpkin to the batter. Beat at medium speed 1 minute more after all ingredients have been incorporated. Scrape down sides and mix together quickly.

Spoon batter into a piping bag, fitted with a large tip (#808 is what I used). Pipe about 2 T. into each "shell".

Tap the pan on the counter to release any air bubbles and place in the preheated oven.

The Madeleines will bake 8-10 minutes. In my oven, using the convection setting, it was 8 minutes! Rotate pans after half the time--for me, it was 4 minutes, then, bake 4-5 minutes more until done. The cookies will be lightly browned and when the tops are touched with your finger tips, they'll spring back. The recipe makes 2 dozen.

Remove from the oven and allow to cool in the pan about 5 minutes before transferring Madeleines to a rack to cool completely. Using a small strainer, dust the tops with confectioners' sugar.

On this, as Winnie the Pooh says, "blustery day," I'm having my Madeleines with a cuppa Pomegranate Green Tea and remembering that sunny day in October and an afternoon of sharing tea with Kelly.

These wonderful, light, cake-like cookies are the perfect companion to a cuppa tea--invite a friend, a sister, your mother, or a daughter over and take time to make memories. Enjoy!

The Pumpkin Pie Spice Give-Away goes to Denise! Please email me your address so I can send it out to you. Thank you all for posting. Love always, XOXO

Pumpkin Rice Krispie Treats & Pumpkin Spice

2011-10-19T12:06:00.000-07:00

Rice Krispie treats have been around since some time between the 1920s-30s when they were invented by Mildred Day, a home economist with the Kelloge Company for a Camp Fire Girls' fundraiser. I know they were very popular in the 50s, when I was born, and I always helped my mother make them as a quick snack. My daughters also loved making these treats growing up and it was one of the bake sale items Kelly chose to make for a community yard sale to raise money for God's Pantry in June 2009 after our Kentucky-to-Virginia Roadtrip!

Today, I've given these childhood treats a Fall makeover and added pumpkin to the marshmallow mixture along with some pumpkin pie spice. I found some of the new "jumbo" marshmallows at the store and decided this would be a nice treat for all those little ghosts, goblins, and super heroes having Halloween parties this season.

The addition of pumpkin actually gives a nutritional boost, which parents will appreciate with all the sweets being devoured. I think they taste like a crunchy pumpkin pie and the only thing I would do differently is spread the mixture in a 8" x 8" square pan, instead of the 13" x 9" pan that I did use--I would like these treats thicker!

Pumpkin Rice Krispie Treats
3 T unsalted butter
16 Jumbo marshmallows or 4 cups of mini or one 10oz bag of regular size
1/4 cup pumpkin puree
1 tsp. pumpkin pie spice*
7 cups Rice Krispies
In a large sauce pan on med/low heat, melt the butter, then, add the marshmallows. Lower the heat to low and put a lid on the pan.

Check the mixture every 2-3 minutes and stir together. Remove lid and add the pumpkin and spice. Stir to combine completely. Add the Rice Krispies, half at a time, stirring between additions to cover completely.

Pour mixture into a 8" x 8" square pan or 13" x 9" rectangular pan that has been lightly sprayed with a baking spray or butter the pans. Use an off-set spatula to spread mixture completely. Let cool about 10minutes, then, press with your finger-tips to compress the treats.

Wait about 30 minutes before cutting into desired size squares. The best thing is that these treats are Gluten-free! which is an important factor for a lot of children (and adults).

*Pumpkin Pie Spice mix
1 cup ground Cinnamon
9 T + 1 tsp. ground Ginger
2 T + 1 tsp. each, ground Nutmeg, Allspice, and Cloves

In a bowl, whisk all the ingredients until fully incorporated.

Store mixture in an air-tight bag (like a Seal-a-meal) or add the mixture to small jars to give as gifts.

Which is what I'm doing today. I've made up some extra and will gladly do a quick Give-Away, keeping in the generous spirit of our daughter, to someone who comments on this post.

You will be all set for those Fall recipes calling for these spices. Most recipes will use as little as one teaspoon or up to one tablespoon. This spice is also good stirred into coffee or smoothies and the recipe is perfect if you're putting together a gift of homemade goodies for a friend or loved one this season. Enjoy!

Pumpkin Old Fashioned Doughnuts

2011-10-16T13:39:00.000-07:00

My pumpkin recipe today comes from a new cookbook I bought by the owners of a Seattle landmark, Top Pot Bakery--Mark and Michael Kiebeck.

In an old warehouse on Fifth Avenue, in downtown Seattle, Top Pot bakery produces more than 75 million doughnuts each year. In addition to their own retail shops, Starbucks and local grocery stores sell these delicious doughnuts and now they have a book out for the home baker to replicate their doughnuts...just in case you can't get out, or like me, at the spur of the moment, just want a doughnut!

Even though my mother occasionally made doughnuts, she had stop when my grandfather started coming for dinner every Tuesday--he always brought a dozen as a treat. I picked up the "habit" of making my own after I got married; for Halloween. I'd make yeast doughnuts, cruellers, and my favorite, "Old fashioned." So, you can see why I was hooked, reading through the pages of my new cookbook, when I came across Pumpkin Old Fashioned Doughnuts.

When Kelly moved back home, while we were living in Connecticut, we'd stop at Dunkin Donuts every morning before I dropped her off to work. She'd get her coffee and we'd both get a chocolate cake doughnut except during the Fall when they had the pumpkin doughnuts out--that was our choice. Yeast doughnuts are good, but for me, there's nothing like a good cake doughnut and this recipe, compliments of Top Pot, was well worth the 4-mile run I did before eating one: ) !

Pumpkin Old-Fashioned Doughnuts
3 cups Queen Guinvere Cake Flour
2 tsp. baking powder
1 tsp. iodized salt
3/4 tsp. freshly grated nutmeg
2 tsp. pumpkin pie spice
1/2 cup granulated sugar
2 T. shortening
2 large egg yolks
2/3 cup sour cream
1/2 cup canned pumpkin puree
Canola oil (or peanut oil) for frying

Pumpkin Glaze:
4 1/2 cups confecioners' sugar
2 tsp. light corn syrup
1/4 tsp. iodized salt
1 tsp. pumpkin pie spice
1/4 cup canned pumpkin puree
1/2 tsp. vanilla extract
1/4 cup hot water

In a separate bowl, stir the dry ingredients together. In a stand mixer, using a paddle attachment, beat the shortening and sugar together until it resembles sand. Use a rubber spatula to scrape down the sides of the bowl. Add the egg yolks and mix for 1 minute more, scrapping down the sides if necessary, until the mixture is light colored and thick. Add the dry ingredients in three separate additions with the sour cream and pumpkin puree, mixing just until combined on low speed. The dough will be sticky, like a wet cookie/biscuit dough.

Transfer dough to a clean bowl and cover tightly with plastic wrap/cling film for 45 minutes or up to 24 hours. This is a great step if you want to make the dough up the night before for a surprise breakfast treat. For me, it was my time for a run!

Before rolling out the dough, make the glaze. Mix all ingredients in a bowl and whisk to combine.

Meanwhile, in a large pot or deep fryer, heat at least 2-inches of oil. Use a candy/oil thermometer to check temperature of 325F-degrees. (I used my Delonghi fryer--the temperature for doughnuts in that model was 364F-degrees.)

Lightly flour a pastry board and roll out the dough to 1/2-inch thickness.

Using a doughnut cutter, dipped in flour, begin cutting out the doughnuts.

With my 3-inch cutter, I was able to produce 10 doughnuts and holes, re-rolling the dough once. Shake off any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time. Don't over crowd because the oil temperature will fall and the doughnuts end up absorbing too much oil!

Once the doughnuts float, fry for 15 seconds, then flip them over and fry 75 to 90 seconds. Flip them back to their original side and fry another 75 to 90 seconds. (In my fryer, it actually took 2 minutes on each side.) Transfer to a rack set over paper towels. While the doughnuts are still quite hot, dip the side with the deepest cracks on each into the warm Pumpkin Glaze. Let dry on the cooling rack, glaze side up for about 15 minutes.

One of the handiest tools I have that worked well with making these doughnuts is my Ebelskiver Turning Tools.

All I can say, the run was worth it! The golden pumpkin cake with the most delectable pumpkin glaze was just the thing to have while I cozied up on the sofa, watched a movie and did my Sunday crossword puzzle--perfect way to treat yourself. Enjoy!