Happy Birthday Sweet Daughter

Today is our daughter, Erin's birthday and like my sister, she's miles away, but that didn't stop me from calling her at 3:30 a.m. (PST) this morning to sing "happy birthday" like my Dad did for me (even when I was married and had children!)  Erin told me this evening that Maddie said happy birthday, but  hasn't quite got down the singing part yet.

So, I thought about this dessert I had last week at a Vera Bradley event--a Cake Pop.  Basically, it's cake mixed with icing and covered with chocolate.  An ingenious idea and I'm thinking this will ship better than cupcakes!

The trick is to bake up your favorite cake in a sheet pan, let it cool and then crumble it into the icing.  Mix up  the cake and icing and form into balls.  After they chill you dip them in melted chocolate; it's that easy and just think of the combinations you can come up with.

Red Velvet Cookie Pops
Preheat oven 350F-degrees.  Use a 12" x 17" sheet pan.  Brush with melted butter, then line with parchment paper and brush with butter again.

1 cup unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
1 oz (2 T) red food coloring
2 1/2 cups cake flour
3 T cocoa
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 T white vinegar
In the bowl of the KitchenAid, using the whisk attachment, beat butter until fluffy.  Turn the mixer on low and gradually add the sugar, whisking until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and red food coloring and mix well.  Change to the paddle attachment.  
Sift the dry ingredients.  Measure the buttermilk and add the white vinegar to it.  Add one-third of the dry ingredients and half the buttermilk mixture, beat well.  Repeat, ending with adding the last one-third of the dry ingredients.  Beat to combine.  Pour into the prepared baking sheet and spread with an off-set spatula.

Bake in the preheated 350Fdegree oven for 5 minutes, then, lower the temperature to 325Fdegrees and bake another 15-18 minutes, just until the center springs back when touched (or use a toothpick to test for doneness-should come out clean).  Don't over bake.  Remove from oven and cool completely in the pan.

Meanwhile prepare the frosting.
Cream Cheese Frosting
6 oz cream cheese
6 T unsalted butter, softened
3 cups confectioners' sugar
1 tsp. vanilla extract
1 tsp. pecan flavoring

In the bowl of the KitchenAid, using the paddle attachment, mix the cream cheese and butter thoroughly.  Add the extract and pecan flavoring (if using).  Add the confectioners' sugar, 1 cup at a time, mixing well after each addition.

Crumble the cooled cake and add, small amounts at a time, into the prepared frosting.

When all the cake has been added, the batter should resemble the consistency of cookie dough.

Use a two-tablespoon-sized scoop to measure up the dough.  Roll it into a ball and place on a baking sheet, lined with parchment.

Refrigerate the cake balls for at least 2 hours to chill thoroughly.  This recipe made 4 1/2 dozen balls.

While chilling, melt 3 cups of semi-sweet, bittersweet, or white chocolate over a double boiler.  Erin doesn't like white chocolate, so I mixed the semi-sweet and bittersweet.
Start by dipping a lollipop stick into the melted chocolate, then stick it into the cake ball.

Next, dip the cake ball into the melted chocolate and cover completely.  Shake the excess chocolate off and, then, turn it right-side-up.  I used a block of "oasis" (you can find it at a floral craft store, i.e. Michael's, Ben Franklin, etc.) to stick the cake pop in to set.

When they're completely set (you can refrigerate them to speed up the setting), wrap or place in a small gift bag and tie with ribbon.

It's just like eating a "cake truffle" and fun for adults, as well as, kids.  I hope that FedEx truck makes it to New Jersey tomorrow.  Enjoy!

August Give Away and What Inspires You...

This month's Give Away is an apron that could have been inspired by the sea, flowers, sky, or the green shade of grass.  All things summery before fall is upon us and the colors change.

What else inspires me...my daughters, who grew up to be beautiful, generous, kindhearted, intelligent, and caring women.  Each day I'm thankful I've been blessed with such wonderful children.

Of course, my grandchildren inspire me.  Ari and Madison are beautiful gifts with their wide-eyed innocence and thirst for knowledge that gives me a chance to teach another generation about family and tradition. 

My husband inspires me everyday.  His commitment to our family, his patience with a house full of women, and his love has made the last 42 years truly memorable.

 

I would love to know what inspires you...and, of course, by posting, you're entered to win this apron in colors marking a close of another season.

A Healthy Breakfast Muffin...Oh, so delicious!

When your mother says, "breakfast is the most important meal," you should believe her.  Taking time, even for a simple muffin, will give you the necessary energy to begin your day, and with this muffin, you'll also begin with a smile.  My focus for creating this morning's muffin was to incorporate some really healthy ingredients--Goji Berries, Walnuts, and Oranges, but not compromise on taste.

Goji berries were discovered in the Himalayas over 3000 years ago.  They are considered one of the world's most nutrient rich fruits, even surpassing blueberries with antioxidant properties.  (They can be found at Whole Foods, Trader Joe's, or your local health food store.)  In addition to baking with them, Goji berries add a delicious taste to cooked or cold cereals, yogurt, trail mix, and salads.  I first ate them on a flight to Taiwan to pick up our granddaughter, Madison.  In fact, they are widely used in Chinese and Tibetan cultures, not only as a food source, but in medicines; they facilitate the flow of vitality!

Walnuts were the next ingredient I wanted to use.  They are one of the best plant sources of protein--something I get asked about a lot being as a vegetarian, "where do you get protein from?"  They are rich in fiber, B vitamins, and also, antioxidants.  Nuts, in general are high in plant sterols, and fat, but mostly monounsaturated and polyunsaturated, and high in Omega 3 fatty acids (the good fats).  They have been shown to decrease LDL cholesterol levels, which is a really good thing.  I toasted walnuts for this recipe, but eating them raw is a good way to start any day.

Lastly, to boost flavor and add more nutrients, I added the zest of one whole orange and the juice of two.  Oranges are a great source of Vitamin C, but did you know they are high in folate, fiber, and antioxidants?

These muffins are easy to mix up; just a bowl and a spatula or flat whisk is all you need.  I baked mine in a bundt muffin pan, which made six large muffins, but you could also use a regular muffin pan with papers.  I had mine with some homemade yogurt (yes, I have a new gadget) but your favorite low-fat yogurt and some berries would be a nice accompaniment too.

A Healthy Good Morning Muffin
2 cups all-purpose flour
1 cup granulated sugar
1 T baking powder
1/2 tsp. salt
1/2 tsp. cardamon
1/2 tsp. freshly, grated nutmeg
1 tsp. cinnamon
2 large eggs
zest of 1 naval orange
3/4 cup fresh orange juice, approximately 2 oranges
1/4 cup vegetable oil
1 cup toasted, coarsely chopped walnuts (measure after chopping)
1 cup Goji Berries
Preheat oven 350F-degrees.  Place walnuts on a small baking sheet and toast for 7 minutes.  Coarse-chop the walnuts.  Set aside.  In a large bowl, combine the first 7 dry ingredients and use a flat whisk (or spatula) to combine.  Grate the zest of one orange over the bowl and mix well with the dry ingredients.

Cut the two oranges in half and use a hand reamer to juice.  You should get 3/4 cup of orange juice.  Make a "well" in the center of the dry ingredients and add the two eggs, orange juice and oil.  Mix well, but do not beat!  Finally, incorporate the Goji berries and walnuts in the batter.

Fold in these ingredients.  The aroma of the zest and juice was so fragrant!  If you use a bundt muffin pan, like I did, spray with a non-stick baking spray with flour.  I used my one-third cup scoop to put the batter in the openings.

Bake 20-22 minutes in a pre-heated oven or until golden brown and the tops spring back when lightly touched with your index/middle fingers.  Let cool 10 minutes in the pan before flipping them out.

Having a healthy breakfast doesn't have to be tasteless or have a "cardboard" texture.  I split my muffin and added some Peach/Mango jam.  Your children will love these as much as you do and with flu season approaching, why not boost your immune system and like doing it.  Enjoy!

Happy Birthday, Sis!

 "A sister is one of the nicest things

that can happen to anyone."

                                                                ~unknown

Today is my sister's birthday.  We're miles apart, but that doesn't stop me from baking her a special cupcake and shipping it off to her...hoping FedEx takes really, really, good care of them.

Last June, Kelly, Ari, and I took a "road trip" from Kentucky to Virginia to visit my sister.  She lives in the Shenandoah Valley and has the most breathtaking views of the Blue Ridge Mountains.  Our oldest daughter, Erin, flew in from New Jersey and we had a Sister's Weekend!  It was perfect and we had fun reminiscing, as well as, adding new memories.  Memories that we didn't realize would be the last time the four of us would be together.

 I am blessed to have a sister who shares with me her talents, especially in knitting, and who has been a "shoulder to lean on" through losing Kelly.  I'm hoping this time, next year, I'm living in Virgina, just a stone's throw away and can take her birthday cupcakes instead of allowing FedEx to delivery them without me!

Banana Cupcakes with Berry~Berry Jam Filling and 
Peanut Butter Buttercream

Banana Cupcakes

Berry~Berry Jam

Peanut Butter Buttercream

Homemade Peanut Butter:
2 cups shelled, roasted, salted peanuts
1 T peanut oil
This will make approximately 1 1/2 cups of peanut butter

1 1/2 cups (3 sticks) unsalted butter, softened
6 cups confectioner's sugar
1 tsp. Peanut Butter Flavoring
2 tsp. Vanilla Extract
2-3 T Heavy Cream

Make the Banana~Fana cupcakes or you can use a vanilla cupcake recipe.  I used the "tulip" cupcake liners and the recipe made 18 cupcakes.

They baked in a 350F-degree convection oven for 22 minutes.  If you don't have convection, adjust time to result in a golden brown cupcake.  Don't over bake!  Remember, the cupcakes will continue to bake slightly even after they're removed from the oven and you want a tender cake.  Cool completely.

While they are cooling.
Make the homemade peanut butter:
In a food processor or blender, put the peanuts and oil and pulse at first, then turn ON until the peanuts turn to a smooth paste.

This is a really good peanut butter and makes wonderful sandwiches.  Cover with plastic wrap and set aside.

Peanut Butter Buttercream:
Beat the butter until smooth.  Add 4 cups of the confectioners' sugar, the flavorings, and the peanut butter.  Beat until combined.  Add the last 2 cups of confectioners' sugar, adding 2-3 tablespoons of heavy cream to create a fluffy buttercream.

To assemble the cupcakes, use an apple corer to remove a "plug" from the center of the cupcake and fill with the jam.  Using a piping bag will make this easier.

Fill another piping bag with a large 6B tip to pipe the buttercream.  I placed a small plug over the jam opening before piping the buttercream.

Finish the cakes by sprinkling some additional peanuts on top.   The cakes came out perfect and when I cut one in half, you can see the center is just oozing with delicious jam.  Enjoy!

Hot Days...Cool Eats!

With temperatures across the country, well into the 90s and humid, I want to offer two no-bake~no cook ideas for healthy, delicious meals.  The first is Panzanella or Italian Bread Salad, which means "little swamp" referring to the texture of the salad.  The main component is bread, even better, stale bread.  I first made this salad when Kelly brought Matt to Seattle for the first time.  We decided on a hike with friends up Rattlesnake Ridge (really funny, because western Washington has NO rattlesnakes!)  A medium hike of about 2 miles with the reward of a spectacular view of the Cascades.  After descending, we laid out our blankets and had a wonderful lunch by the lake.  This salad packs well because the more the ingredients marinate, the better the taste.

The second entree is one of my favorites--Chilled Cantaloupe Soup.  This is the simplest to make and I can attest to how refreshing this is on a hot day.  Even though I used cantaloupe today, you could easily substitute casaba or honeydew.  So, when it's hot, think cool...and satisfying.

Panzanella

Vinaigrette:

1/4 cup water
1-2 T balsamic vinegar
salt and pepper, to taste
1/2 tsp. brown mustard
1/2-3/4 cup extra virgin olive oil

Salad:

3 cups bread chunks, approximately 1" cubes
1/2 cup red onion, chopped
2 celery stalks, trimmed and chopped
1 1/2 cucumber, peeled (seeded if not using an English cucumber) and chopped in 1/2" pieces
2 cups chopped tomatoes, seeded and in 1" pieces
1 red bell pepper, seeded and chopped in 1/2" to 1" pieces
1 green bell pepper, seeded and chopped in 1/2" to 1" pieces
4 T fresh basil, minced
1/4 cup fresh parsley, Italian flat or Curly, minced
Salt and Pepper to taste

Whisk water, balsamic and mustard together. Add salt and pepper to taste, then, continue whisking and add the olive oil to emulsion.  Place bread chunks in a large bowl and pour the vinaigrette over the bread.  Let set about 30 minutes.

Meanwhile, start chopping vegetables.  Drain any vinaigrette that hasn't been absorb by the bread (you really shouldn't have that much).  Add the vegetables, minced herbs and taste for seasoning.

Add additional salt and pepper as needed.

The colors are so vibrant and appropriately represents the Italian flag.  Optionally, you can add some chunks of fresh mozzarella or a Greek version, with feta and black olives.  Let the salad "marinate" for at least an hour before serving, but as I say, "this salad is like a woman...it gets better with age!"


Cantaloupe Soup
1 cantaloupe, cut and seeded to give you approximately 3 cups of cubed cantaloupe
1 naval orange, peeled and halved to remove any membrane

2 T. fresh lime juice
1 8oz. container of Greek yogurt, I used a honey flavored*
Put all the ingredients in a blender and set to puree.  Refrigerate at least an hour or two to blend flavors and chill completely.  To serve, grate some nutmeg on top.  Enjoy!
*You can also use unflavored or vanilla yogurt; add 1 T honey to the mixture. 

Lastly, I wanted to share with you a wonderful day I had yesterday with a dear friend, Ellen Hutson.  Ellen has an online craft store and a spectacular online classroom where she shows her followers the most innovative products and ideas.  Yesterday, I had the opportunity to take the time out from a busy week to spend the day creating and showing off my paper flowers with her; a day to cherish!
Take a peek at what we created and feel the joy of nature.  

On a personal note, the hydrangeas I created for the project was Kelly's favorite.  She carried a bouquet of blue hydrangeas for her wedding in 2006.  I loved sharing this with Ellen and am blessed to have such a strong, supportive friend in my life.  Take time to tell your friends you love them...life is short. 
 

 

A Simple Sour Cream Coffee Cake

I've never been a coffee drinker; in spite of the fact my father brewed a 40-cup urn of coffee every morning.  Moreover, I've wondered why I haven't been run out of Seattle, where there's a coffee pub (or Starbucks on every corner) because of this phenomenon.  However, that doesn't stop me from loving coffee cake and this morning, I made one of my favorites.

This recipe dates back as far as the 70s when I couldn't help but try to come up with another cake that I could bake in a bundt pan, which gained popularity in 1966 when Pillsbury sponsored a contest.  This morning I baked the cake in my mid-size bundt pans instead of the 10-cup the recipe calls for.  You can bake 3 of the mid-size; one for you, one for a friend, and one to freeze!

(On the left is a 10-cup mold; the two on the right are approximately 3-4 cup molds.)

Sour Cream & Streusel Coffeecake

1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup granulated sugar
3 large eggs
1 tsp. vanilla
1/2 tsp Princess Cake & Cookie Bakery Emulsion (optional)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups all-purpose flour
1 cup Sour Cream (don't use light or non-fat)
Streusel Filling & Topping 
1 cup chopped pecans or walnuts
1 1/4 cup firmly packed brown sugar
2 tsp. cinnamon
1/2 tsp. cardamon
3 T unsalted butter, melted

Preheat oven 350F-degrees.  Spray mold(s) with a non-stick baking spray (one that includes flour).
In a medium bowl, make the Streusal Filling & Topping.  Chop nuts and place in the bowl. Measure brown sugar, packing firmly and add to the bowl; mix well with your hands or a fork.

Add the spices and mix well.  Melt the butter over low heat.  Pour, all at once over the sugar/nut mixture and stir with a fork.  Set aside.

For the batter, use the KitchenAid and the paddle attachment (a large bowl and a hand-held mixer).  Beat butter until smooth and creamy.  Add the sugar and beat until fluffy, using a spatula to scrap down the sides often.  Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and if using, the Princess Cake & Cookie Baking Emulsion and beat well. Whisk the flour, baking powder, baking soda, and salt, then, add to the butter/sugar mixture; alternate adding the flour mixture with the sour cream, ending with the flour.  Beat well one more time to incorporate everything.

Divide batter, if you are using the smaller pans.  If you're using a 10-inch bundt pan, spread half of the batter in the pan, then, add half of the streusel filling.  Top with remaining batter and finally the streusel topping.

I like to bake mine on a parchment-lined baking sheet to avoid spillage in the oven!  Bake 35-40 minutes.  The mid-size bundt pans took 35 minutes exactly.

Optional glaze
1 cup confectioners' sugar
1-2 T heavy cream
1 tsp. Karo syrup (helps set up the glaze)
Mix all the ingredients together, adding small amounts of heavy cream to make a pourable glaze.

Slice a piece of warm cake, pour a cup of coffee or tea (or, in my case, Diet Coke!) and enjoy the peace of quiet of the morning.  For me, I was remembering making this coffee cake before my daughters woke up for school...actually, I think it was the aroma that brought them down the stairs with big smiles of what awaited.  Enjoy!

and the Lucky Winner is...

Congratulations to Elizabeth!  She is the lucky winner of July's Give-Away.  Thank you all, again, for the wonderful comments and stopping in to MyMothersApronStrings.

For the occasion, I baked my "Million~Dollar" Cookies, a recipe I made up back in the 90s for my co-workers at The Lahey Clinic in Burlington, MA.  At the time, with inflation, we all joked about the cost of the ingredients and a friend actually named them.  Who knows what they would be today!

The combination of macadamia nuts and toffee bits along with butter, makes these cookies rich in taste and one that combines well with a cup of tea or a scoop of ice cream.  With school starting around the corner, add these to your list of baking treats for all your little (or big) scholars.

Million~Dollar Cookies

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/3 cups brown sugar, packed (light or dark brown)
3/4 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1/2 tsp. Buttery Sweet Dough Bakery Emulsion
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups coarsely chopped macadamia nuts
2-3 pkgs. (8 oz each) Heath Toffee Bits

Preheat oven 350F-degrees. Line cookie sheet with parchment paper.
In the KitchenAid, using a paddle attachment, beat the butter until fluffy.  Add the sugars and beat on med/high until fully incorporated.  Add the eggs, one at a time, beating well after each addition. Add in the vanilla and bakery emulsion (if using) and mix to combine.  Measure the dry ingredients in a medium bowl and whisk to incorporate.  Add the dry to the mixture, using a low speed so you don't scatter the flour out of the bowl!


Coarsely chop the macadamia nuts.  I used a cleaver, but a large chef's knife works too.

Add the nuts and the toffee bits to the batter and stir to combine.  Use a two-tablespoon-scoop to measure out dough, leaving 2 inches in between cookies for spreading.

If you like "flat," crisp cookies, press down slightly with your fingers.  If you like a fatter cookies, chill dough for 1 hour and don't press down.
Bake for 10-12 minutes until golden brown.  Let rest on baking sheet for 5-7 minutes.  Remove to a rack and cool completely.  

These cookies literally melt in your mouth...Enjoy! 

More Jam!

How can I help myself?  All this beautiful fruit of the summer and jam comes to mind.  I told my sister I need to enter a 12-Step Program or Betty Ford for my addiction...I am obsessed!  She thinks, for me, it's the act of crushing the fruit and she likens it to Mom telling us that kneading bread helped relieve her frustrations.

Today, I broke a record and preserved 36 jars of jam.  I did a Plum~Cardamon, Peach~Mango, and a Triple Berry, or as I have called it, Berry~Berry.  If this doesn't convince you how easy it is to make jam, I don't know what will.  In addition to a good Dutch Oven (I use Le Cruset) the only other tools you need are tongs, a funnel, and jar lifters.  Most grocery stores and Bed, Bath & Beyond, carry the jars you will need and I use the powdered Sure~Jell fruit pectin to set my jam.  With just a little time, making jam is easy and, as I can tell you first hand, very satisfying. 

Plum~Cardamon Jam

4 lbs. plums (I used the Santa Rosa variety)
1 T. whole cardamon pods
8 cups gransulated sugar
1 pkg. Sure~Jell powdered pectin
1/2 tsp. butter
10 or 11 8oz-size jars

Prepare jars:
Wash jars, lids, and rings in very warm, soapy water.  Use your fingers to check the rims of the jars for any nicks; don't use it they're not perfectly smooth.  Rinse thoroughly and place the rings in a saucepan, covered with water.  Bring to a boil and reduce to a simmer. Add the lids to the saucepan with the rings. Meanwhile, fill jars with water and microwave on high; 4 jars at a time=4 minutes/30 seconds, but check your microwave, the water should boil.  Use the jar lifters to transfer the hot jars to a tray or baking sheet.  I cover my baking sheet with paper towels to catch any drips.  Dump the water and turn the jars upside down, then, cover with a dish towel while you prepare the jam.

For plum jam, slice plums in half, do not peel.  Discard the pit.

Place the plums in the food processor and pulse to finely chop.  Place plums in a saucepan with 1/2 cup water.  Place the cardamon pods in a "cheesecloth" bag or, I used a tea bag paper that you can find in the tea section of your grocery store.  Bring this mixture to a boil.  Reduce the heat, cover, and simmer for 5 minutes.  Let sit a few minutes to further steep the flavor of the cardamon.  Transfer this mixture to a large Dutch Oven.  Add the packaged pectin and the butter (it reduces foaming).  Bring to a boil (a boil that doesn't stop bubbling when stirred) on Med/High heat, stirring constantly.
Add the sugar quickly and stir thoroughly.  Return to a full rolling boil and set a timer for 1 minute, stirring constantly.

When timer goes off, turn off jam.  Ladle quickly into the jars, using the funnel and filling the jars within 1/8-inch of the top.   Wipe the rim with a wet paper towel to make sure there is no spillage.  Use tongs to pick up a lid, pat it on a dry folded paper towel and place on top of the jar.  Pick up a ring and screw tightly.  Turn jar upside down.  Repeat with remaining jars.  Wait 10-15 minutes, then turn jars right-side up.  You should hear the jars "pop" when sealed.  If the lid still springs back, turn jar upside down again and wait another 10 minutes.

If the lid still springs back, refrigerate the jam since you will not have a proper seal.  Sealed jars stored, unopened in a cool, dry, dark place for 1 year. 

Peach~Mango Jam

6 large Peaches
4 Mangos
You need 4 cups finely chopped fruit, so adjust amounts to equal.
5 1/2 cups granulated sugar
2 T lemon juice
1 pkg. powdered Fruit~Jell pectin
1/2 tsp. butter
7-8 8oz. jars


Prepare jars as above.


Peel, pit and finely chop the peaches and the mangos.  Place the fruit in a Dutch Oven along with the pectin and butter.  Bring to a boil, as above.  When you have a rolling boil, add the sugar, all at once, stirring to combine.  

Bring to a boil and boil hard for one minute, stirring constantly.  Ladle quickly into jars and seal as above, turning over jars for 10-15 minutes to seal.  Makes 7-8 jars of jam.


Berry~Berry Jam

5 cups of crushed berries ( I used blueberry, blackberry, and raspberry, but you could also add strawberry or substitute for the blueberry)
7 cups granulated sugar
1/2 tsp. butter
1 pkg. powdered Fruit~Jell pectin

8-10 8 oz. jars

Prepare jars as above.

Wash and crush fruit in the food processor. (If using strawberries, stem before crushing.)  You should have about 5 cups of berries.  Place in the Dutch Oven along with the powdered pectin and butter.  Bring mixture to a boil, stirring constantly over Med/High heat. 

Add the sugar, all at once, and combine.  Bring to a rolling boil, then, set timer for 1 minute and continue to stir constantly.   Ladle quickly into prepared jars and seal.  Turn upside down for 10-15 minutes.  Turn right side up and check for seal.  Refrigerate any unsealed jars.

Let the sealed jars stand for 24 hours to set completely.  Enjoy!