The Art of the Care Package & Luscious Lemon Shortbread

The impact of CARE Packages were acknowledged in 1962 by President John F. Kennedy--the Cooperative for American Remittances in Europe, an organization founded in 1945 to aid Europe after WWII.  He said, "Every CARE Package is a personal contribution to the world peace our nation seeks.  It expresses America's concern and friendship in a language all peoples understand."

At 12 years old, that statement had a definite impact on my life...not that I started sending CARE Packages to Europe, but the part of expressing friendship and for me, love to the ones who live far away and how they are missed has stuck with me.  I saw first hand, many times from my mother, packaging up goodies to send to my brothers when they entered the Marine Corp and then, of course, there were the goodies she'd have my dad deliver at Christmas to our family doctor, dentist, and friends in the area.  A language of friendship for sure.

For me, I started sending care packages to Dad after my mother passed away in 1987.  I had returned to California and wanted him to know that I was thinking of him.  It also became a fascination of our local town as well since Dad had gotten a post office box because vandals had taken out his mailbox with a baseball bat.  He'd come in to the post office and the postmistress would holler, "Mr. Tierney, you have a care package in your box," before he even stuck his key into the hole!  I labeled the box...TO: Dad and listed at the bottom what number this one was...1, 2, 3, etc.  Not only did he love the homemade treats, photos, cards, etc., he loved the attention from the staff wanting to know what his daughter had sent him.

I continued to send him care packages throughout his remaining life and to my own daughters when they went off to Mount Holyoke College.  They loved the treats too, but just knowing a piece of home came in a box, meant something even more. I continued to send packages to both my girls and now my grands--it makes us both smile.

I was thinking of those moments when I decided to send a care package to my great-niece Samantha, who started her freshman year in college this September.  Letting her know she has family with her with this next phase of her adult life is important.  I created Luscious Lemon Shortbread (like her mother, grandmother, great-grandmother and me...we love lemon!), made some granola, then, filled the rest of the box with entertaining reading material, and snacks.

Off it goes to the post office...labeled, of course, Care Package #1!

Luscious Lemon Shortbread
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
zest of 1 lemon (reserve to juice for the glaze)
4 T graham cracker crumbs
2 1/2 cups King Arthur all-purpose flour
1/2 tsp. lemon extract
1/4 tsp. Kosher salt

Glaze:
1 cup confectioners' sugar
juice of 1 lemon (about 2-3 tablespoons)
2 T Karo light syrup

Preheat oven to 325F-degrees.  This recipe makes a 9" x 13" pan of shortbread--I made an 8" x 8" pan and 5 individual ones for my great-niece.

In a stand mixer, cream the butter, sugar, and zest together thoroughly.

Add the remaining ingredients and mix on low until the dough comes together as moist crumbs!  You don't need to have greased the pan(s) -- transfer crumbs to the desired baking pan(s) and pat with your hands.  Use a fork to prick the surface--this helps bake the shortbread.

Bake in a preheated oven 25 to 30 minutes.  The individual pans took just about 25 minutes, the larger 30.  The surface should be a golden brown.

While still warm, I use a paring knife to "score" cut lines in both the individual (made one diagonal) and the larger pan, into squares.  Allow to cool before adding the glaze.

Adding a special tag I made and wrapping up the individual baking containers was all I needed to finish a box that will arrive with love to a very sweet great niece.  Enjoy! 

Getting My Groove Back...September's Give-Away Apron & Peanut Butter Sandwich Cookies

I use to be good at moving; we've done it enough times.  However, maybe I was in one place too long (almost 12 years) and this move took a lot out of me!  Happily, I'm recuperating and "getting my groove back."

The first item on my agenda, this past weekend, was to sew an apron for the Give-Away.  Admittedly, this is actually the fabric I bought for an apron for August, but I think it's bright, cheery feel is perfect for an end-of-season last hurrah as the weather changes to chilly nights and rainy days.  You know the rules...just comment on any of the posts for the month of September and you're entered.

Now, on to baking.  That's been a challenge in a new kitchen that doesn't have nearly the cabinet space I had, so organization has been my biggest chore.  However, September brings a new school year beginning and I wanted to do a cookie that was reminiscent of when I was a child coming home to share the excitement of my class with my mother and finding homemade cookies awaiting.

It makes me sad that so many children have a peanut allergy today and even a simple PB & J sandwich isn't allowed in the lunch box at most schools, especially private ones.  I know this because I spent 9 days with my granddaughters (a perk of living closer) and couldn't pack either one my favorite sandwich!

Me and My Girls! 

These Peanut Butter Sandwich Cookies take it one step further by adding a filling of, yes, more peanut butter.  Something I would have definitely cheered for when I got home from school.  They also remind me of one of my grandfather's favorite cookies by Burry's, Gaucho Cookies, and a stop off at my grandparents house was also in order before walking up the path to our home.

Photo borrowed from internet

Peanut Butter Sandwich Cookies

8T (1 stick) unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 cup crunchy (or smooth) peanut butter
1 1/2 cups King Arthur all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. Kosher salt

Filling:
4 T (1/2 stick) unsalted butter, at room temperature
2/3 cup crunchy (or smooth) peanut butter
1/2 cup confectioners' sugar

In a stand mixer, using the paddle attachment, cream the butter, peanut butter and sugars thoroughly.  Add the vanilla, then, the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

Add the dry ingredients on low speed or fold in with the rubber spatula, as I did.  Let this dough chill at least 1 hour and overnight is okay too.

Preheat oven to 375F-degrees and line a baking sheet with parchment paper.  Use a 1-ounce scoop and drop the dough onto the sheet, leaving about 2 inches apart.

Use a fork, dipped in granulated sugar to do the familiar "criss-cross" on top of the cookies.

Bake in the preheated oven for 12 minutes.  Remove and allow to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Mix up the filling - place all the ingredients into a bowl and with a hand mixer, cream to combine.  Spread filling onto one underside of a cookie, then top with a similar sized one.

Oh, I'm feeling groovy now and back to almost my old self.  These cookies were a big hit when I my hubby took them to a mixed-doubles tennis gathering at the club we've joined...yeah! a place to share my baking habit with.  Enjoy!

Apple Snickerdoodles...now, it's Home & July's Give-Away Apron Winner...finally!

I've been so discombobulated these last few weeks with packing, traveling across country, and now unpacking to even think about doing anything like blogging, but receiving my copy of The Baking Sheet from King Arthur Flour and seeing a recipe for Apple Snickerdoodles made me smile.  Snickerdoodles are probably my favorite cookie from childhood; looking forward to my mother baking a batch when I got home from school is a fond memory.  These have a definite twist with apple, but the aroma coming from my kitchen made me feel like home again.

The difference in taste is the addition of Boiled Cider and Apple Pie Spice, but the cinnamon-sugared, crunchy cookie tells you it's a Snickerdoodle.

Apple Snickerdoodles
3/4 cup shortening
1/4 cup (4 T) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup Boil Cider
1 tsp. Apple Pie Spice*
1 large egg
2 tsp. baking powder
1/2 tsp. Kosher salt
2 3/4 cups King Arthur all-purpose flour

1/2 cup granulated sugar
1 tsp. Apple Pie Spice*
2 tsp. Cinnamon

*The original recipe calls for 2 tsp. Apple Pie Spice with the sugar to roll the cookies in before baking.  I used 1 tsp. in the dough and 1 tsp. in the sugar mixture, plus I added 2 tsp. cinnamon.

Preheat oven to 400F-degrees (I bake using the Convection setting and lowered the temperature to 380F-degrees)  Line a baking sheet with parchment.

In a stand mixer, using the paddle attachment, cream the shortening, butter and sugar together thoroughly.  Add the egg, boiled cider, and apple pie spice and mix on medium to incorporate.  Scrape the sides of the bowl as need with a rubber spatula.

Add the dry ingredients and mix on low just until combined--don't over mix.  I actually used the rubber spatula to stir in the dry ingredients.  Prepare the sugar/spice mixture and scoop up some dough, roll into a ball, then, roll in this mixture.

Place balls onto the prepared baking sheet and flatten slightly with the bottom of a glass or as I used, my "meat tenderizer."

Bake 9 to 11 minutes--with convection, it took exactly 9 minutes.

Remove pan from the oven and allow to cool slightly before transferring the cookies to a rack to cool completely.  

The crispness is delightful and the slight tartness of the apple is a nice touch, especially with Fall around the corner.  I'm missing Washington a little, but the more exploring we do, the more I'm liking beginning a new chapter in my life.  I promise photos of these beautiful area soon. Enjoy!

Now, the important thing...the Winner of July's apron is Happy Cottage Quilter.  Please email me your mailing information and the apron will be winging it's way to you, XOXO

I'd like to promise that there will be an apron up in the next few days for August, but with just a week left in this month, I'm shooting for September!


 

HOME!

After weeks of packing and 7 days of driving, we have arrived in North Carolina.  It was an interesting trip across our beautiful country and we managed to stay a step in front of any bad weather.  Before we rolled into the Raleigh area, we stopped in Lexington, Kentucky and visited with really good friends we met through Kelly.  It was difficult to be there, but remembering good times with friends helped.

The movers come today and by Tuesday, we'll have internet.  I will choose July's Apron Winner and try to get August's Give-Away up soon.  In the meantime, enjoy this song that my friend Els turned me on to.  We played it every time we crossed into another state--11 states!

Up and Running Soon...Enjoy!

Divine Chocolate Cupcakes with Chocolate Buttercream

There are days when chocolate makes everything better and with all the packing I've been doing lately, today was one of those days.  My mother was a definite chocoholic; on a scale of 1-10, she was a 10, which meant she ate some form of chocolate daily!  I'm somewhere a little below, probably an eight--a very high eight.  However, I think a good chocolate cupcake is about the best thing to have when that craving occurs...so I whipped these up this morning.

I've started packing my kitchen and realized this may be the last posting (of something baked) until I arrive in North Carolina.  Don't worry, July's apron winner will be announced before I leave!  I have a mission, on my "to do" list, to use up all the ingredients that won't make it in a moving truck.  For these cupcakes, I used up some eggs, milk, bittersweet chocolate (actually that was for the buttercream) and the last of the strawberry jam in the refrigerator, which I used in the center.  I also lightened the load of flour, brown sugar, and cocoa considerably:-D

In just 2 weeks, 4 days, we will be leaving a home that we thought we'd live the rest of our lives in. However, life happens and losing Kelly, three years ago, made us rethink that notion.  Our family comes first and being closer will definitely fill our life with so much laughter and love.  Kelly said we were like the "Grizwalds" and we love every minute we share together. 

Image borrowed from internet

Divine Chocolate Cupcakes with Chocolate Buttercream
1 cup Dutch-processed cocoa
1 cup boiling water
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups firmly packed dark brown sugar
1/4 cup granulated sugar
4 large eggs
1/2 cup vegetable oil
1 cup milk
2 tsp. vanilla extract
2 cups King Arthur all-purpose flour
1 tsp. baking soda

Preheat oven to 350F-degrees.  Line 2-12 cup muffin pans with papers (this recipe makes 24 cupcakes.)

Begin with measuring the cocoa in a small bowl.  Slowly add the boiling water and whisk until combined.  Add the milk and vanilla to this mixture.

In a stand mixer, using a paddle attachment, cream the butter with the sugars thoroughly.  Add the eggs, one at a time, beating well to incorporate and scraping down the sides of the bowl as needed with a rubber spatula.  While mixer is running on low, slowly add the oil.  When completely incorporated, increase speed to medium and beat until light and fluffy.

Sift the flour and baking soda together.  Add alternatively with the cocoa mixture, beginning and ending with the dry ingredients.  Beat 1 minute more after scraping down sides.  

Scoop batter into prepared liners, filling 3/4 full.

 Bake in the preheated oven for 18 to 20 minutes--until the tops fill firm, but not "hard."

Allow to cool in the pan about 10 minutes, then, transfer to a rack to cool completely--about 1 hour.

Mix up Chocolate Buttercream:
10 oz. chocolate, chopped or use chips
1 cup heavy cream
1/4 cup light corn syrup
1/4 tsp. salt
1 1/2 cups confectioners' sugar
2 tsp. vanilla extract
18 T (2 1/4 sticks) unsalted butter, softened
Place the chocolate in the food processor.  On the stove, in a small saucepan, heat the heavy cream, light corn syrup, and salt to a low boil.  Pour the hot cream mixture over the chocolate and process the mixture until smooth.
Add the sugar and vanilla and pulse several times to combine (about 30 seconds).  With the machine running, add the butter, one tablespoon at a time and combine until smooth and no butter chunks remain.  Transfer frosting to a medium glass bowl and cover with plastic wrap. Refrigerate until thick, then, remove and beat with a hand mixer until fluffy.  

Remove a center "plug" of cupcake and fill with favorite jam; I used up strawberry.

Ah...perfect amount left to fill!

Place part of the "plug" back over the hole, then, frost with the Chocolate Buttercream.

I added a few pearls to dress them up; even Julia would approve of that:-D

These worked out perfectly. I got my fix and when some friends came over to give my houseplants a new home and take our gas barbeque...I had dessert for them--and some to go. Enjoy!

French Toast Scones

In addition to going through all the junk treasures I've accumulated over the last twelve years, cleaning out the refrigerators/freezers is part of my chores today too.  You might remember I made a recipe in March, Maple Sugar Bars, using Grade B maple syrup, that were very, very good. I still had the bottle in the refrigerator, but not enough to make them again...but maybe something else.

I'm not really a breakfast-kind-of-person, but I do love scones and that was my focus today to create.  I thought, "why not bake a scone that would remind someone of eating French Toast?"  Why not, indeed!

When I do make French Toast, I like to use, almost stale, cinnamon swirl raisin bread, Challah, or brioche dipped into a rich egg/cream mixture, speckled with additional ground cinnamon.  We always had French Toast at my mom's when the bread was getting stale and especially homemade bread that didn't have any preservatives in it!  These scones remind me of those days, only I can pick them up without the fear of syrup dripping down on me:-D

French Toast Scones
4 1/3 cups King Arthur all-purpose flour
2 T baking powder
1/2 tsp. salt
1/2 cup (1 stick) cold, unsalted butter, grated

In a 2-cup liquid measure add:
1 egg + 1 egg yolk
1/4 cup heavy cream
Maple syrup (enough to come up to the 1-cup line)
Milk (enough to bring the liquid measure up to 1 3/4 cups)

Filling:
2 T softened unsalted butter
1/4 cup firmly packed, light brown sugar
1 T ground cinnamon

Maple Frosting:
1 cup confectioners' sugar
2 T softened butter
1/4 cup Grade B maple syrup

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

In the bowl of a stand mixer, using the paddle attachment, mix the dry ingredients.  Add the butter and mix, just until incorporated.

While the mixer is running, slowly add the 1 3/4 cups of liquid.  Stop the mixer when the dough comes together (don't over mix!)

Turn the shaggy dough out onto a lightly floured bread board and knead just until smooth.  Roll dough out to a 12" x 16" rectangle.

 Spread the dough with the 2 tablespoons of softened butter.  

Sprinkle the brown sugar/cinnamon mixture over the butter and roll up the dough, beginning with the edge further from you.  Slice the roll in half, then into quarters, then thirds to get 12 scones.

Press the scones down slightly and brush with an egg wash (1 large egg + 1T milk) 

Bake in the preheated over for 18 minutes.  Remove and allow to cool while you mix up the Maple Frosting. 

The frosting should be thick enough to hold its shape.

Spread the still warm scones with about 1 tablespoon of frosting.  

Golden layers of cinnamon, with a maple syrup taste!

Eat while warm and then on to a day's work...for me it's packing. Enjoy!
 

Lemon~Poppy seed & Blueberry Pound Cake & July's Give-Away Apron

I had every intention to post this recipe and July's apron yesterday, but my day got away from me with all the packing ~

~and not even a dent in what has to be done:-((  But, I do know that I'm a task oriented person and I will be ready to move by July 31st.

However, I did concentrate, while baking, on the wonderful 4th of July picnics my mom would host.  The great food, including Chesapeake steamed crabs, fried chicken, corn on the cob & tomatoes from the garden, and lots of desserts.  There would be pies, brownies, and bundt cakes and we all made sure we saved room to have some.  Of course, the softball game with family and friends that was played in the field my grandfather had cleared helped our appetites!

Poppy seeds are an oilseed from the opium poppy; my hubby always jokes when I use them that he will fail his drug test!  The earliest recollection of them in food dates back to 1500 b.c. by the Sumerians.  I love combining lemon and poppy seeds together in cakes and thought the addition of some fresh blueberries would be a bonus addition...and a little remembrance of the baked goods we enjoyed at Mom's.

Lemon~Poppy seed & Blueberry Pound Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1/4 cup poppy seeds
4 large eggs
1/2 tsp. lemon extract
2 tsp. vanilla extract
zest of 1 lemon (you will add the juice to the glaze!)
3 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk*
2 cups fresh blueberries, washed and dried

Glaze:
1 cup confectioners' sugar
1 T Light Karo syrup
juice of 1 lemon

Preheat oven to 325F-degrees.  Spray a 12-cup Bundt cake pan with a non-stick baking spray.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the lemon zest and extracts and beat again.  Add the poppy seeds and beat to combine.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Mix the dry ingredients together and add alternatively with the buttermilk, starting and ending with the dry ingredients.  Mix on medium speed for 1 minute more.  Fold in the blueberries with a rubber spatula.

Spoon the batter into the prepared bundt cake pan and bake for 55 to 65 minutes.  The cake I baked yesterday took 63 minutes to bake, but I originally set the timer on 55 minutes.

Allow the cake to cool about 10 minutes before inverting it to a serving platter.  Cool the cake about 30 minutes before adding the glaze.

I love the sweetness of the blueberries in contrast to the tartness of the lemon and the added crunch of poppy seeds.  It made for a lovely ending to a day of packing:-D  Next year, being closer to family, I will start again the tradition of the 4th of July picnics that my mom put on each year...with my twist. Enjoy!

Now, I did sew an apron and will not "miss a beat" while all this commotion goes on.  I just love the old-fashioned look of the fabric and by coincidence the red~white & blue makes it even more special.  Just post a comment during the month and you're entered to win this treasure. XOXO

Happy belated 4th ~ I hope y'all (practicing my accent!) had a safe and wonderful holiday:-D