The Pastry Flake

Abandonment Issues

2009-12-08T21:06:00.000-08:00

Please don't think I have them. I haven't abandoned this blog. I just have run smackdab into 1) my new full-time job, 2) a hectic holiday schedule, 3) digging out from 18 inches of new snow (okay, okay... actually Mr. Doughboy does the digging out; I watch from the window), 4) Doughnut Hole #6's pending return tomorrow from a 20-day trip to Europe, and 5) Doughnut Hole #3's pending return on December 22nd from two years in New Zealand.

So... I'll get back to this when things calm down. I've got a killer new recipe for Blueberry Dumplings to share with you, not to mention my holiday baking.

Packing on the Pounds

2009-11-25T07:06:00.000-08:00

I have a favorite Snickerdoodle Cake. I love it. However, some complain that it is too dry for their taste. Since one of those complainers was coming to dinner the other night, I figured I better come up with something 'not so dry.' I decided to try a Pound Cake approach to Cinnamon Cake and see if that would be any better. I wouldn't say it was better (because I love my Snickerdoodle Cake recipe) -- but it was at least as good!

Brown-Sugar-Cinnamon Pound Cake (adapted from Smitten Kitchen)
1 1/2 cups (3 sticks) unsalted butter, room temperature
8-oz. Philadelphia brand Whipped Brown Sugar & Cinnamon Spice Swirl cream cheese, room temperature
3 c. granulated sugar
6 large eggs, room temperature
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
3 c. all-purpose flour
1 tsp. salt
Cinnamon Glaze

Preheat oven to 325 degrees and lightly spray a 12-cup bundt pan with baking spray, such as Baker’s Joy.

Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed, and beat for 5 minutes, until mixture is light and airy. Add eggs, one at a time, beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.

Pour batter into prepared pan and even out the top. Bake until cake is golden brown and a cake tester comes out clean, 1 hour and 15 minutes. Remove cake from oven to a cooling rack. Cool in pan for 20 minutes. Remove from pan and allow to cool completely. Glaze with cinnamon glaze.

Cinnamon Glaze
1 c. powdered sugar
2 Tbsp. milk
1/2 tsp. ground cinnamon

Mix ingredients in a small bowl until smooth. Drizzle over cooled cake.

Crackers and Crumbs

2009-11-23T20:09:00.000-08:00

Specifically graham cracker crumb crusts. For pies and cheesecakes. Does everyone know how to make a basic graham cracker crust? I thought I did -- for years. It was super easy. You went to the grocery store straight to the baking aisle and you bought one from Keebler. And, while I've still been known to do that in a pinch, there are drawbacks. First, the tin they come in is so thin that when you slice the pie, you often slice right through to the countertop. Bummer.

So, I thought I'd give you some basic, starting off recipes for graham cracker and other assorted crumb crusts that you can make from scratch. They are simple and inexpensive.

All you need to do is combine the ingredients and then press them onto the bottom and up the sides of an ungreased pie tin. Also, depending on what type of dessert you are planning, you then either bake the crust for 8-10 minutes at 375 degrees and let it cool before filling it, or you chill it in the refrigerator for 30 minutes. NOTE: if you are making a cheesecake, you will need to increase the proportions accordingly, depending on if you are using an 8-inch or 9-inch springform pan.

To press the crust into the pie tin, I use the flat side of my measuring cups.

For a Graham Cracker Crust:

1 1/2 cups (about 24 squares) graham cracker crumbs

1/4 C sugar

1/3 C butter, melted

For a Chocolate Wafer Crust:

1 1/4 C chocolate wafer cookie crumbs

1/4 C sugar

1/4 C butter, melted

For a Vanilla Wafer Crust:

1 1/2 cups (about 30 cookies) wafer cookie crumbs

1/4 C butter, melted

For a Gingersnap Crust:

1 1/2 C gingersnap cookie crumbs

1/4 C butter, melted

For an Oreo Cookie Crust:

1 1/2 C Oreos (about 15 cookies)

1/4 C butter, melted

This is just meant to be a starting off point for you. You can add other ingredients as well to vary the flavors. For example, when I make a gingersnap crust, I often reduce the amount of gingersnap crumbs by 1/4 C and add 1/4 C of finely chopped pecans. Also, when making a crust for cheesecake, I will add finely chopped almonds and reduce the amount of graham crackers crumbs accordingly.

For Sunday dinner this week, I made a Chocolate Mint Cream Pie with an Oreo Crumb Crust. It was a quickie pie. Didn't get a photo until I only had one slice left. The picture isn't great, but at least it gives you the idea of how it looked.

Chocolate Mint Cream Pie

1/2 C cold milk (I used whole)

1 small pkg. instant chocolate pudding

2 3/4 C whipped topping, divided

1 pkg. (4.7 oz) Andes mint candies, chopped fine and divided

1/4 tsp mint extract

2 drops green food coloring

recipe for 1 Oreo crumb crust

Make the crumb crust and press into pie tin. Chill in refrigerator while you continue with the recipe.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let rest for 2 minutes or until soft-set. Fold in 3/4 C whipped topping until well combined. Fold in 3/4 C mint candies.

In another bowl, combine extract and remaining whipped topping; add food coloring and stir well until no streaks of green remain. Spoon pudding mixture into prepared crust. Spreak whipped topping mixture over pudding layer; sprinkle top of pie with remaining mint candies. Cover and refrigerate for 4 hours or until set.

I'll Explain Later

2009-11-18T05:00:00.000-08:00

What the concoction is between those two slices of bread. But right now, I want to talk about those two slices of bread.

You see, I go through phases. Phases where I madly bake desserts (all fattening). Phases where I bake breads from scratch. Phases where I bake breads using a breadmaker. Phases where I don't even set foot in the kitchen and everyone who lives in the Pastry Shoppe (otherwise known as my house) subsists on day after day of delivery pizza and cold cereal.

Well, for the past five weeks, I have been back at full-time work. It has seriously cramped my baking hours. So I flipped back into bread machine phase. I've been going through recipe after recipe looking for bread recipes that can thrive using the 'delay' function on my bread maker since I haven't been around to knead dough or watch it rise. (My goodness that makes my past life sound so very exciting, doesn't it?)

Anyway, I found this one on Tasty Kitchen and it turned out quite tasty indeed. It has a sweet maple flavor. I bet it would be delicious as French toast. The above sandwich was very good as well. I don't have a photo of the whole loaf because, well, it didn't last long.

Maple Cinnamon Oat Bread (adapted from Tasty Kitchen)

1 1/4 C warm milk

2 Tbsp butter

1 tsp vanilla

3 Tbsp maple syrup

1/4 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp Kosher salt

3 Tbsp brown sugar, packed

3/4 C rolled oats

2 C bread flour

1 C whole wheat flour

2 tsp yeast

Add the ingredients in the order suggested by the manufacturer of your bread machine. Choose the basic/white bread cycle with light crust setting.

When Sweet Isn't Good Enough

2009-11-17T06:00:00.000-08:00

Let's talk sugar. It's essential for good baking. I think one of the reasons I like freshly fallen snow is because it looks like the lawn is covered in sugar. That's a happy thought!

Flavored sugars can boost your baked goods to an even greater flavor. I decided, what with Christmas baking around the corner, I needed to replenish my stock of flavored sugars. So I made up three different flavors this morning: vanilla sugar, orange sugar and lemon sugar. (I had wanted to make up some lavendar sugar, but I think I delayed too long and my friendly neighborhood supply of lavendar has likely been buried in snow. Sigh.)

Vanilla sugar simply deepens the flavors of most baked sweets. I particularly like to use it when I make my favorite Honey Vanilla Challah bread.

I have a delightful recipe for Orange Berry Muffins. I like to use Orange sugar to increase the orange flavoring in those. I also have a recipe for a Chocolate Orange Bundt cake that tastes just like those Chocolate Oranges they sell at Christmastime. (You know the ones -- you bang them against the table before you unwrap them and the chocolate breaks apart in "slices" shaped just like orange slices.) Well, using Orange sugar instead of regular sugar in that recipe brings out the subtle orange flavor that is hiding just behind the chocolate.

Lemon sugar can be used in any baking recipe that calls for lemon zest. I particularly like to use it in when I make sugar cookie dough.

So, here are my flavored sugar recipes. Easy peasy. I snapped the photo above so you could wonder what kind of weird science experiments I was doing on my back porch. Said jars have now been shaken and set in the pantry. Six days from now, boy oh boy, we're gonna have some yummy sugary stuff goin' on here at the Pastry Shop.

Vanilla Sugar (muliply measurements as needed)
2 C granulated sugar
1 vanilla bean, cut in half, split open and seeds scraped

Place the sugar in an airtight container. (Sometimes I use ziplock bags, other times I use canning jars.) Scrape the seeds directly into the sugar. Stir to combine well. Then place the pod halves in the sugar. Shake to combine. Let sit 5-6 days, shaking the container at least once each day.

Orange Sugar (ditto regarding measurement multiplication)
2 C granulated sugar
zest of 2 oranges (be careful not to include the white pithy stuff - yuck!)

Combine all together in an airtight container and shake well. Let sit 4-5 days, shaking container at least once a day. Using a sieve or sifter, pour sugar through sieve and into an airtight container. Discard orange zest caught in sieve.

Lemon Sugar (double ditto regarding measurement multiplication)
2 C granulated sugar
zest of 3 lemons (same advice regarding bitter, icky pithy stuff)

Combine all together in an airtight container and shake well. Let sit 4-5 days, shaking container at least once a day. Using a sieve or sifter, pour sugar through sieve and into an airtight container. Discard lemon zest caught in sieve.

***Disclaimer: There are a lot of ways to prepare citrus sugars. Some people actually prefer to put half the amount of sugar into a food processor along with the zest. Pulsing a bit combines the flavors and breaks the zest down into very small bits. They then put the sugar/zest combo into the airtight container and add the other half of the sugar and combine well before sealing it up. That works more than fine. In fact, the citrus flavor is even stronger in sugar prepared that way. I'm just lazy and don't want to have to clean my food processor so I don't do it like that.

If you roll the food processor route, you might want to either up the amount of sugar or lessen the amount of zest, depending on your preference for strength of citrus taste.

Football and Baking

2009-11-16T06:00:00.001-08:00

(I wrote this on Saturday, but posted it today)

Yes. That's what I said. Football. and. Baking. They go together at my house. If there's a BYU football game, I'll be watching it -- either in the stadium or on TV. Well, today it's on TV.

While I watch, I bake. Yes, BAKE. The floorplan of my house allows me to watch TV from the kitchen with no problem at all. So, today the TV's on, the volume is up and my KitchenAid mixer is doing its thing. The oven is preheated and my experimental Buttermilk Cake is just minutes away from being taste-tested. I am a happy girl.

Buttermilk Cake with Berries in Ginger Syrup
For the Cake:
2 C cake flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 C unsalted butter, softened
1 C sugar
1 tsp vanilla
2 large eggs, room temperature
1 C buttermilk

Preheat oven to 350 degrees F. Line bottom of a buttered 9x2 round cake pan with parchment paper. Spray PAM onto paper.

Whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl with an electric mixer, beat together butter and sugar until light and fluffy (about 5-6 minutes). Beat in vanilla. Add eggs, one at a time, beating well after each addition. Set mixer to low speed and beat in all of the buttermilk, just until combined. Add flour mixture in three batches, mixing after each addition just until combined. Do not overbeat batter.

Spoon batter into cake pan and smooth the top. Bake until golden, about 40-45 minutes. Cool in pan on a rack for 10 minutes, then run a thin knife around edges of cake to loosen it from pan. Invert onto rack then invert back onto a cake plate.

For the syrup:
3/4 C ginger ale
3/4 C water
3/4 C sugar
2-inch piece fresh gingerroot, peeled and coarsely grated
1 1/2 C raspberries
1 C blackberries or 1/2 C blueberries

Bring ale, water, sugar and ginger to a boil, stirring occasionally. Continue cooking until mixture reduces to about 1 cup (about 15 minutes).
While syrup is simmering, place berries in a deep bowl. Pour hot syrup through a fine sieve onto the berries, then stir to combine them. Make sure the berries are covered in the syrup. Let berries stand at least 20 minutes, but no more than 2 hours before serving.

To assemble:When cake is cooled, lightly pierce the outside edge of the cake with fork tines. Drizzle just a bit of the gingered syrup along the outside edge of the cake. Next, place soaked berries in the center of the cake. Add a dollop of whipped cream on top of the berries.

Note: this cake can tend to be a little bit dry for my taste, so when I serve individual slices, I drizzle a bit more of the ginger syrup on the edge of the cake slice that doesn't have berries on it.

Undeserved Labels

2009-11-13T17:38:00.000-08:00

This dessert is called Oatmeal Yucks. That couldn't be further from the truth. These are delicious. Kids love them. Well, my kids do. I'm not sure exactly where they got their name, but rumor has it a small child saw a grown-up cutting and serving them up. The melted marshmallow was making long strings of white from the 9 x 13 pan to the serving plate. The kid looked at that and said, "Yuck!" And apparently it stuck.

So, all these years later, they are still called Oatmeal Yucks.

Oatmeal Yucks
1 C brown sugar
1 C vegetable oil
1 egg
1 tsp vanilla
2 C oatmeal
2 C flour
1 tsp salt
1 tsp soda
1 pkg chocolate chips
1/2 pkg miniature marshmallows
Cinnamon sugar

Combine together the sugar, oil, egg and vanilla. Press half of the mixture into the bottom of a 9 x 13 pan. Sprinkle chocolate chips on top. Then, pour on the marshmallows. Spread them around so they cover any places where the dough is not covered with chocolate chips. Crumble the remaining half of the dough on top of the chocolate/marshmallow layer. Sprinkle with cinnamon and sugar.

Bake at 350 degrees for 18-20 minutes. Let cool before slicing into bars.

The End... As We Know It

2009-11-04T06:32:00.000-08:00

Fresh fruit season has come to an end. The peaches are all gone. The apple stand I pass going to work has been closed the past two days. Sigh. Deep, deep sigh. Oh well... it gives me a reason to start looking forward to next year.

While perusing my photos I found these. I hadn't realized I'd never posted this recipe. I adore this recipe. It is delicious over sweet shortcake biscuits for a summer brunch. It is also delicious over a decadent poundcake for dessert.

Warm Berries and Peaches Compote (adapted from Morning Food)
For the fruit mixture:
2 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
1/2 teaspoon cornstarch
Pinch of salt
2 small or 1 large peach, peeled, and cut into eighths
3 cups raspberries
1 tablespoons raspberry syrup
1 tablespoon water

To prepare the fruit: Combine the blueberries, 2 tablespoons sugar, lemon juice, cornstarch, and salt in a non-aluminum saucepan. Bring to a boil and reduce the heat, simmering until the mixture thickens and a sauce forms, about 10 minutes. Stir occasionally to prevent sticking. Add the peaches and cook for 1 minute, then remove from heat, and gently fold in the raspberries, raspberry syrup and water. Set aside.

Shortcake Biscuits
2 cups flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, cut into 1-teaspoon-sized pieces, and frozen
2 cups and 2 tablespoons heavy whipping cream, divided
1 egg yolk
1/2 teaspoon vanilla extract

To prepare the biscuits: Preheat oven to 375 degrees F. In a food processor, place the flour, 2 tablespoons sugar, baking powder, and salt. Blend briefly. Add the butter and pulse until the butter is the size of peas. Pour mixture into a bowl, add 1 cup of the cream, and combine with a fork until moistened. Immediately turn out onto a lightly floured board and knead about 10 times. Small lumps of butter should be visible. Roll out to a 3/4-inch thickness. Keep dough in a square shape. Cut into 6 pieces and place on an ungreased cookie sheet.

Mix the egg yolk with 2 tablespoons of cream and 1/2 teaspoon vanilla, and brush on the tops of the biscuits. Sprinkle with 2 tablespoons sugar. Bake 15 to 20 minutes or until golden brown.

Use the final 1 cup of whipping cream to whip up (along with some powdered sugar). Slice the biscuits in half, pour some fruit compote over bottom half, add a dollop on top of the fruit mixture. Place the other half of the biscuit on top and serve.

Or, if you prefer:

Pound Cake (from Sweet Melissa)
3 large eggs, at room temperature
1 C sugar
1/4 tsp kosher salt
1 3/4 C cake flour
1/2 tsp baking powder
2 1/2 tsp vanilla
1/2 C heavy cream, at room temperature
6 Tbsp unsalted butter

Preheat oven to 350 degrees. Lightly butter and flour a loaf pan.

In a large bowl, whisk together the eggs, sugar and salt until smooth. In a separate bowl, whick together the flour and baking owder. In a small bowl, stir together the vanilla and heavy cream. Melt the butter and let it sit to cool slightly.

Sift one-third of the flour mixture over the egg mixture and whisk together until mostly incorporated. Pour half of the cream mixture over and whish until mostly combined. Repeat with one-third more of the flour, followed bythe remaining half of the cream mixture and the remaining flour. Do not overmix! Pour the melted butter over the batter and fold in gently until incorporated.

Pour the batter into the loaf pan. Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Remove to a wire rack to cool for 20 minutes befure removing the cake from the pan.

With A Little Help From My Friends

2009-10-28T07:00:00.000-07:00

It really helps to have foodie friends. Especially ones that have food blogs. I have to give a serious shout-out to Rookie Cookie. Not only did she save me from a boring dinner Monday night with her Roasted Chicken with Sweet Potatoes, but she also posted a delicious-sounding recipe for Swirled Chocolate Pumpkin Gingerbread.

As I read through that one, I kept thinking, “Flake, not only would that be delicious as written, but imagine it with Dulce de Leche instead of chocolate.” For three days I spun it around in my head. Finally last night, I made it, just a bit modified from Rookie's original.

Mr. Doughboy and I were at another friend’s house for dinner and a movie. I kind of took over her kitchen and said, “Don’t worry about dessert. I’ve got it covered.” After making myself at home pulling out flour, sugar and spices from her cupboards, I whipped out the can of pumpkin puree, a bottle of molasses, and a container of dulce de leche that I had brought from home. (Well, okay, actually I forgot the dulce de leche so Mr. Doughboy ran home to get it. As you can see, dessert production is a full-family commitment.)

Fifty minutes later, we were all blissfully eating this delectable gingerbread -- warm out of the oven.

Dulce de Leche Pumpkin Gingerbread
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp white pepper
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup molasses
1/2 cup pumpkin puree
1/2 cup boiling water
4 Tbsp dulce de leche, divided
Whipped cream, for serving

Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, white pepper and salt; set aside. In a large bowl, combine the sugar and butter and beat until light and fluffy. Add eggs and mix until incorporated. Stir in molasses and pumpkin. Stir in the boiling water. Add the flour mixture and stir until well incorporated.

Pour half the batter into the prepared pan. Place two 1-Tbsp dollops of dulce de leche on top of the batter and, using a butter knife, swirl to incorporate. Pour on the remaining batter and then top with the final two dollops of dulce de leche. Use the butter knife again to swirl the dulce.

Bake for 30-40 minutes or until an inserted toothpick comes out clean. Serve with a dollop of whipped cream.

It's the Great Pumpkin...

2009-10-27T07:05:00.000-07:00

Pumpkin season is upon us. From now to Christmas, there will be pumpkin custards and brulees, pumpkin pies, pumpkin breads, pumpkin cookies... even pumpkin soups.

I figure... why fight it? Here's my first contribution: Pumpkin Pie Cookie Bars. They make up quick and have that creamy pumpkin pie-type middle.

I took them over to Hen Pecks, because she's laid up in bed after knee surgery. While we dished, her husband snatched up the goodies and went into the dark recesses of the house, where he was ghoulishly glowing by computer light. Though we couldn't make out his features in the darkness, his voice came through just fine.

"AMAZING," he said, after taking the first bite out of these delectable fall treats.

Pumpkin Pie Cookie Bars

Cookie Layer
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends beyond the pan slightly.

To make cookie layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter and sugar until light and fluffly. Add eggs, and vanilla until beat until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan. I used my hands to press the dough down into the pan.

To make the pumpkin layer:
Combine all the ingredients together in a mixer bowl with a paddle attachment. Mix until it is well combined. Pour over the cookie layer and smooth out. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely (about an hour).

Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.

"Grandma...

2009-10-23T05:00:00.000-07:00

...I won't make a mess. I'm wearing my apron!"

I'm Not Laughing At You

2009-10-20T20:53:00.000-07:00

Really, I'm not. When I say "Snicker," it has nothing to do with you. It has everything to do with this cake. Snickerdoodle Cake.

This is a shortcut cake. Rather than make the batter from scratch, I use a cake mix and then doctor up the other ingredients. But the result is delish... especially if you are a cinnamon freak like I am.

Snickerdoodle Cake
1 pkg plain white cake mix
1/2 C sour cream
1 C whole milk
3 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp nutmeg
Cinnamon Buttercream Frosting

Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans. Cut two circles, 9 inches in diameter, out of parchment paper and place them at the bottom of each cake pan.

Combine the cake mix, sour cream, milk, eggs, vanilla and cinnamon in a large mixing bowl. Using an electric mixer, blend on low speed to incorporate all the ingredients. Increase the speed to medium and beat for two minutes. The batter will be thick. Divide the batter equally (or as close as you can get it) between the two prepared cake pans. Smooth with a spatula.

Bake the cakes until they are golden brown and spring back to the touch, about 28 minutes. When they are done, place the cake pans on a wire rack and let cool for 10 minutes. Invert the cakes onto a rack and remove the cakes from the pans. Then turn them back over on another rack so they are right side up again. Cool completely. When cooled, frost with Cinnamon Buttercream Frosting.

It Just Warms Your Soul

2009-10-18T05:00:00.000-07:00

Chili... on Halloween. When I was a little girl, my mother always made homemade chili for us to eat before we went out trick-or-treating. She said it would help keep us warm while we went door-to-door. I think she did is as a fallback to her own childhood when going trick-or-treating on October 31st in Ogden, Utah usually meant some really nippy weather.

She forgot, of course, that my brother, sister and I were having our childhoods in San Diego, California. Different thermometer issues entirely.

But, nevertheless, the tradition stuck. All the while my kids were of ghoul and Dracula ages, I also prepared my own chili and sent them out with "warm" bellies to beg candy from the neighbors. Of course, I had the good sense to live in Utah so chili was, again, a logical choice.

October Chili
4 cans kidney beans, undrained
1 can pinto beans, undrained
1 lb ground beef
1/2 large onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds if you don't want the 'bite.' I, however like the "bite" so I leave them in)
2 Tbsp chili powder
2 Tbsp brown sugar
3 14.5-oz cans diced tomatoes (with juice)
2 8-oz cans tomato sauce
1 tsp salt
1/2 tsp white pepper
1 tsp basil
1/8 tsp allspice
1 bay leaf
1 sweet red pepper, diced

In a large frying pan, brown ground beef with onion, green pepper and jalapeno pepper. Meanwhile, put all other ingredients, except the sweet red pepper, in a large stockpot or Dutch oven. Stir together to combine. Drain the fat off the meat mixture and add it to the stockpot. Mix well.

Bring chili to a boil. Reduce heat; cover and simmer for about 45-50 minutes. At 30 minutes, add the diced sweet red pepper. Cover again and continue simmering.

Taste before serving and adjust salt or sweet flavor as needed. Serve with shredded cheese on top and a dollop of sour cream, if desired. (And, yes, if anyone is asking... I always desire it.)

Note: If you want to make this in a slow cooker, follow the instructions as written except drain off the liquid from the cans of tomatoes and add the red pepper along with all the other ingredients. Cook in a slow cooker for 4-5 hours.

Bob Marley and I...

2009-10-15T05:00:00.000-07:00

... we be jammin.'

Now that the stress of my test is over, I'm back to reviewing all the hard work I put in at harvest time this year. We have four different flavors of jam to look forward to: raspberry, blackberry, peach and apricot.

Notice the difference between these jars of homemade jam. (Well, besides the fact that one is blackberry and the other is raspberry.) As you can see, the blackberry jam was sealed differently than the raspberry. Rather than do a hot water bath to seal the jars, I simply poured the hot jam into the jars, put the lids on and then inverted them onto the lids. They sat out overnight upside down like that. Next morning, I flipped them back over, checked that each lid sealed and tucked them away in the cold storage room downstairs.

Kind of trippy, isn't it? Seeing the headspace at the bottom of the jar instead of the top.

So, all y'all who say you can't can because you don't have a canner? Well, that excuse won't fly around these parts. You could still make jam using the "invert" method.

Blackberry Jam (thanks to Sure Jell Pectin)
6 cup blackberries
1 each package powdered pectin
8 1/2 cup sugar

Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. To prepare fruit, sort and wash fully ripe berries; remove any stems or caps. Crush berries. If they are very seedy, put part or all of them through a sieve or food mill. To make jam, measure crushed berries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

To process the jam, either 1) place the jars into a water bath canner with boiling water. Make sure the jars are covered by at least one inch of water. Boil for 10 minutes. Then remove the jars from the canner and set them on the kitchen counter. As they cool, you will hear the lids "pop" indicating that the jar is sealed.

Or 2) immediately after adjusting the metal canning lids, turn the jars upside down on the counter and leave them for 12 hours.

My Favorite Winter Soup

2009-10-14T05:00:00.001-07:00

has to be this one. It's so delicious. It tastes even more deeply satisfying when served in a bread bowl. To experience it at its best, however, take that bread bowl and sit yourself down on the hearth of your fireplace with a warm fire going and look out the window at the snow falling. Yep... that's the absolute best time to eat this soup.

Creamy Potato Cheese Soup
4 C diced potatoes
1 C diced celery
1 C diced carrots
1/2 C chopped onions
2 Tbsp chopped parsley
1/2 C butter
1/2 C flour
1 quart milk
2 tsp. salt
1 lb grated cheddar cheese
2 C chopped ham

Boil the vegetables and parsley together in 3 cups of water for 10 minutes. DO NOT DRAIN OFF LIQUID.

Meanwhile, make the cream sauce. Melt the butter in a medium saucepan. Add the flour and salt and whisk until well incorporated. Add the milk and whisk together. Bring to a boil. As soon as it starts boiling, add the cream sauce to the vegetables.

Add the cheese cheese and 2 cups chopped ham and stir until cheese is melted and all ingredients are combined.

A.W.O.L.

2009-10-08T08:47:00.000-07:00

Yep, that's me. Sorry. I've got a huge test I have to take no later than Monday, but possibly tomorrow. Huge. My ability to buy groceries depends on this test. My ability to pay for the gas that heats up my oven depends on this test. My ability to pay for the internet connection that allows me to update this blog depends on this test. So... yeah... it matters to all y'all that I pass this test.

So, miss me if you must, but send a prayer upwards that my little gray brain cells store all the info I'm reading. I'm praying for total recall when test time comes.

Look at it this way: If I pass, I'll celebrate with alfajores, bread bowls full of yummy soup, snickerdoodle cake, ginger spiced peaches, brioche, Mormon Margarita cupcakes, croissants and lots of other "let's get back to baking" menu items.

P.S. Yes, most days I've been studying with My Favorite Cookies and a mug of delightful Hot Cocoa warming my bones and waking up my brain. I am also enjoying the fruits of my earlier labors. After picking raspberries and blackberries this summer, I made up some Raspberry ganache and put it in the freezer. This week I've used it to make Raspberry Chocolate Hot Cocoa.

Okay, okay... I've got time to at least give you that ganache recipe.

Raspberry Ganache
8 ounces dark chocolate (I used Hershey's Special Dark Baking Bar)
4 Tbsp unsalted butter
1 C raspberries, pureed and strained to remove seeds.

Bring raspberry puree to room temperature. Finely chop chocolate into small pieces (use a serrated knife for best result). Use a double boiler, or if you don't have one, place the chocolate into a heatproof bowl. Place the bowl on top of a pan of simmering water. Melt the chocolate. Cool to 100 degrees F.

Melt the butter and allow it to cool to 100 degrees F. When the temperature of both the butter and the chocolate are at 100 degrees, pour the butter into the chocolate. Stir to combine. Use small circular strokes to minimize the amount of air incorporated into the mixture. Next stir in the raspberry puree using the same small strokes.

When the mixture reaches 70 degrees F., it is cool enough to use as frosting, glaze or in a pastry bag for piping. If you want to store the ganache for later use, place it in a tightly covered container and freeze it.

A.D.D. in the Kitchen

2009-10-02T13:42:00.001-07:00

Can you say "distraction?"
So, I go downstairs to start my alfajores. I realize I've already eaten all the dulce de leche I made earlier this week. (Okay people, I had help. Me and a friend ate it all. I'm not at liberty to say which one because she doesn't want to share the label of 'oinker' with me.) So... time to make more dulce. But I'm madly studying for a test I have to take next week. I don't have time to be watching a pot of dulce and stirring every 20 minutes for the next 2 1/2 - 3 hours. So I decide there's more ways than one to skin a cat... or more to the point, more ways than one to make dulce de leche.

I open a can of Sweetened Condensed milk. Pour it into a pie tin. Cover the tin with aluminum foil. Preheat the oven to 425 degrees F. Put the pie tin inside my roasting pan. Fill the roasting pan with boiling water 1/2 inch up the sides of the pie tin. And set the timer to bake my dulce de leche for 1 hour and 20 minutes. After it is done, I will let it sit for a few minutes and then pour it into a glass bowl and use my electric beaters to whip it up nice and creamy. (By the way, if any of you decide to make dulce de leche this way, remember to check your pan every 30 minutes and refill the boiling water so it doesn't boil dry.)

Next I will be baking the dough for the alfajor cookies. But, before I start, I realize I am FREEZING! It is so stinkin' cold. So I decide to have some hot cocoa. Then I start thinking how nice it would be to have REAL hot cocoa, not that powdered nonsense.

So, 1 hour and 20 minutes later, the timer goes off for the dulce de leche and I am still fiddling with the hot cocoa recipe I am concocting. It's become an obsession. I want it creamy. Strong chocolate taste, but still sweet.

Crud! I forgot to make the alfajor cookie dough (it has to chill for at least two hours).

So, y'all will have to wait until tomorrow or Monday before I post the alfajores. Sorry. But here's a KILLER hot cocoa recipe. The ABSOLUTE best hot cocoa on the planet. Bar none. The secret? Use chocolate ganache as the chocolate base, not cocoa powder. What a difference! This hot cocoa is so tantalizing it should be labeled "liquid sin." I've had three mugs of it already while I study. I called HenPecks and told her to get her bee-you-ti-ful self here and try it. (She's been a little cold in her home office the past couple of days. I figure she needs to thaw out.) As you can see, she got a little anxious. Look real close. Yeah, chocolate drool.

Not that I blame her. This stuff is to die for good.

Liquid Sin Hot Cocoa
8 oz. dark baking chocolate (you choose how dark you want it)
1 C heavy cream
4 C whole milk
1/2 C cream
2 Tbsp granulated sugar
2 tsp - 1 Tbsp unsweetened cocoa powder (optional)
1/2 tsp vanilla

Start by making chocolate ganache. Chop 8 ounces dark chocolate into very small pieces. I used 52% cacao, however, if that is too strong for you, consider using a semi-sweet chocolate baking bar. (I find using a serrated knife works best for chopping the chocolate small enough to best facilitate the melting.) Put the chopped chocolate into a medium bowl. Bring the heavy cream to a boil. When it has risen to the top of the saucepan (but before it boils over -- duh!), remove it from heat and pour it over the chocolate bits. Let it sit for one minute. Then, using a rubber spatula, stir until the chocolate is melted, about 2 minutes. Set the ganache aside.

In a medium saucepan, bring the milk and cream to a boil over medium heat. Add the sugar and stir until the sugar is completely dissolved in the milk mixture. Next add the cocoa powder and whisk (or use an immersion blender if you are blessed to have one) until cocoa is completely dissolved. Remove from the heat and pour in the ganache. Let it sit for a minute or two. Then stir 4-5 minutes until it is well combined. Finally, add the vanilla and stir well.

Serve immediately. Any leftovers can be stored in the refrigerator for up to 2 weeks. Reheat on the stovetop or microwave.

I tend to top my hot cocoa with whipped cream, but you could also add marshmallows, if you are so inclined.

Now, consider this recipe a master recipe. Imagine all the things you can do with it. If you like strong chocolate, consider using bittersweet chocolate for the ganache. Or, add another tablespoon of cocoa powder. If you like a milder chocolate, use a semi-sweet or milk chocolate bar for the ganache. How about adding some orange flavor extract? Yum! Also, consider making a Raspberry Ganache and voilá, you have raspberry chocolate hot cocoa.

Other options would be to flavor the whipped cream. Cinnamon Whipped Cream would be decadently good. Or, add a little chili powder and cinnamon to the milk and you've got a delicious Mexican hot chocolate drink. Yum! The possibilities are endless.

"Grandma...

2009-10-02T08:28:00.000-07:00

I can't talk right now. I got my mouth full of cookie."

While the Cookies Are In the Oven

2009-10-02T05:46:00.001-07:00

I'm busy this morning making Alfajores because, well, that's what I want to eat. Tonight we are going to Mr. Doughboy's mission reunion and that's got me thinking about my mission and that takes me straight to Argentina in my mind and that takes me straight to alfajores. (Now you know how my mind works. Try and keep up, eh?) I'm all ready with my dulce de leche to put between two of the cookies (more on that later) and chocolate to bathe them in when they are done. I love that in Spanish they call it "bathed" in chocolate (bañado de chocolate). Wouldn't you just love to have all your food bathed in chocolate? It sounds so much more luxurious than "covered" in chocolate!

Oops, got sidetracked there. Anyway, so while we wait for those to be done, I thought I'd give you another larder posting.

Tomato Sauce. My own, homemade tomato sauce. It is so easy and so quick to put together. The taste is so refreshing. Most of us are used to that slow-cooked taste of tomato sauce. But this is a sauce that tastes straight from the garden. I canned this sauce to be used as a base for pasta sauces. You can either freeze it or can it if you have lots of tomatoes still to store up for the season. The secret is to use the ripest, most flavorful tomatoes you can get your hands on. (Italian plum tomatoes work best, in my opinion.)

Tomato Sauce
6 lbs fresh, ripe, flavorful tomatoes, peeled and quartered
3/4 C olive oil
2 small onions, peeled and diced

Remove the majority of the seeds from the tomato quarters. Puree the tomatoes in a food processor. Set aside. Heat the oil in a large saucepan over medium-high heat. (I used my Dutch oven.) Add the diced onions and saute until it is translucent, about 5-7 minutes. Add the pureed tomatoes and bring to a boil. Reduce the heat to medium and cook about 10 minutes. Taste the tomatoes and when they don't taste "raw" anymore, they are done.

Ladle the tomato mixture into hot sterilized canning jars and process in a water bath processor for 40 minutes (50 minutes if you live up in the high altitudes like I do). Or ladle the sauce into freezer containers, let cool to room temperature and freeze. You can keep this sauce in the freezer for up to 6 months.

This recipe makes about 6 cups of sauce.

Come back later today and I'll have the alfajores posted.

Just a Sampling

2009-09-30T08:03:00.000-07:00

In case you haven't noticed, I've been posting quite a few "larder-type" entries the past few weeks. It's not because I've sworn off cakes, pastries, breads and pies. Ah, no. Never! It's because it's harvest time here in these parts and that means storing up for the seasons to come.

The above beauties were called to "represent." I didn't grab the bottles that turned out the best; I simply grabbed the ones that were front and center in the cupboard. Who knows but what more photogenic peaches or apple slices were left behind just because they got shoved to the back of the shelf.

I've been stocking up my larder and my pantry so that we have deliciousness waiting for us throughout the winter and early spring. During the late summer, I have canned fruits, canned sauces, made jams, frozen fresh vegetables, mixed my own spices and am now in the middle of making my flavored sugars.

For the next few days, I'll go through the recipes for the remaining items I haven't yet shared.

Today we are talking about Amish Sweet Ketchup.

I'd never had it before, but after trying out a couple of recipes I found, I combined quite a few ideas and came up with one that I think is a keeper. To me, however, it doesn't taste so much like ketchup as it does a very sweet barbecue sauce or marinade. So, make some up and try it with whatever meat dish you usually sauce up or marinate. (I'm thinking it will be delish with a pork roast. As soon as the weather is cold enough to make me crave a pork roast for Sunday dinner, I'll use this sauce and let you know.)

Amish Sweet Ketchup
12 celery ribs, cut into 1/4-inch diced slices
4 medium onions, peeled and finely diced
1/2 C water
6 lbs tomatoes, quartered (I used Roma)
1/2 C + 2 Tbsp vinegar
2 C packed dark brown sugar
1 Tbsp ground allspice
1 Tbsp whole cloves
1 Tbsp celery seeds
2 tsp ground mace
1 tsp salt

Place the celery, onions and water in a medium-sized saucepan. Cover and bring to a boil over medium-high heat. Cook about 25 minutes, stirring occasionally. Vegetables should be barely soft. Meanwhile, cook the tomatoes in a large nonreactive saucepan over medium heat, partially covered, for about 25 minutes. The consistency should end up being almost like a puree. Add the cooked celery mixture and continue cooking until all vegetables are completely softened, about 15 more minutes.

Strain the mixture in small batches through a sieve. Press down firmly to extract all the liquid. Place extracted liquid into another nonreactive saucepan. Stir in the vinegar, brown sugar, and all spices. Bring to a boil. Continue boiling until mixture thickens somewhat, about 15-20 minutes. Stir often to keep mixture from sticking to the bottom of the pan.

Allow the ketchup to cool and then ladle it into jars. Ketchup can be stored in the refrigerator for up to 2 months. You can also pour the hot ketchup into hot sterilized canning jars and process using a pressure canner.

Amish Sweet Ketchup is quite thin in consistency compared to what we normally consider ketchup around these parts.

Jump to it, my friends. Autumn has come... at least to my neck of the woods. Here's proof:
The harvest will soon be over. Get your canning and storing up done.

Oh the Joy of It

2009-09-28T05:00:00.000-07:00

Oatmeal in the morning. No, seriously. Oatmeal. Yum. Autumn has arrived here on the mountain and the air is crisp. That means we need warm starts to the morning. This is one that will get you going.

There's a story behind this recipe. The first time I made it, I added bananas in it to kind of bind it all together. Bad idea. Very. Bad. Idea. So, since then, I have tweaked it and I like the result.

Almond Joy Oatmeal
2 C rolled oats (I don't have quick oats)
3 C milk
1 C water
scant 1/2 tsp salt
2 tsp vanilla extract
1 tsp almond extract
1 Tbsp sugar
1/4 C mini semi-sweet chocolate chips
1/4 C sweetened coconut flakes
1/4 C almond slivers, toasted

4 tsp almond butter (optional)

In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, add the vanilla extract, almond extract, and sugar. Stir until incorporated. Pour into a serving bowl and top with the almond butter, chocolate chips, coconut flakes, and slivered almonds.

My Secret Craving

2009-09-25T05:00:00.000-07:00

Anything Argentine. Wait... everything Argentine. There isn't a day that goes by that I don't think of Argentina at least once. The food, the music, the people, the architecture, the culture, the language. I long to go back and hear the musical lilt of Castellano spoken on the street. To walk through the neighborhoods as the patterns of the 'baldosas' (sidewalk tiles) change from house to house. To see the bright colors of the fresh fruit and vegetables in the produce shops (verdulerías). To smell the fresh breads and pastries each morning in the bakeries (panaderías).

I went to Argentina three times in my life. Added together, I lived there for two years. I would go back in a heartbeat. Half a heartbeat. It pleases me beyond measure that (thanks to my ex-husband) my children are half-Argentine. It pleases me even more that they have renewed contact with one of their paternal uncles who lives about a half-hour from my home. They are getting a glimpse into the Argentine style of life and family as they spend time with, eat meals with and simply be with him.

What fun it would be for me to travel to Buenos Aires with them now that they are young adults and introduce them to the sights, sounds, tastes and energy of that part of their heritage.

Why is all this nostalgia being related on a food blog? Well. Three simple words. Dulce. De. Leche. Nothing takes my mind back to Argentina faster than dulce de leche. Since I can't go there, I've decided to bring a little Buenos Aires into my home today. My very first day in Argentina, I was given a container of dulce de leche as a gift. I promptly went out to the neighborhood frutería and bought a couple apples and a banana. After slicing up the apple, I spread dulce de leche on each apple wedge. It was like eating a caramel apple without the stick and without the mess getting on your face. Did the same thing with the banana. Put a bit of dulce de leche on it, bit it, more dulce, another bite. Voilá... caramel-dipped banana without dipping it.

So today, I'm making dulce de leche. Yes, you can buy it in almost any latin market. In fact, about 15 miles north of me is this lovely Mercado Latino run by a Mexican family I know. (The color isn't exactly subtle, is it?)

They always stock dulce de leche, tapas for empanadas, and yerba mate (pronounced mah-tay) --the three staples of an Argentine existence -- for their Argentine customers. Normally, when I need a "tango fix", I'll go there and pick up a few familiar products. But... today, I'm staying home, spending NO cash, using what I've already got on hand, listening to my tango CDs by Carlos Gardel and Astor Piazzola and making my own dulce de leche.

Dulce de Leche
4 cups milk (I use whole milk)
2 cups sugar
1 teaspoon baking soda
1 Tablespoon vanilla extract

Pour the milk into a heavy-bottom sauce pan and bring to a boil. Add the sugar, baking soda and vanilla. Whisk to ensure the sugar dissolves completely. (You don't want gritty dulce de leche, so whisk thoroughly.) Cook on medium low until it turns into caramel. This will likely take 2-3 hours. Stir it occasionally.

You will know when it is done because it will have the delectable deep tanned color that California blondes flaunt and California redheads secretly envy. When the mixture is that beautiful deep caramel color, it is unmistakeably dulce de leche. Some people like it runny; others like it thicker (I'm a thicker girl myself). But at the very least, when you pour some onto the center of a plate, it should stay in place and not make a puddle. That's how you'll know it's ready.

Dulce de leche is extremely versatile. It can be used as a spread for toast in the morning, as a drizzle over fruits or ice cream, as a filling for pastries. It can be spread in between layers of a cake or in between cookies for a caramel-type sandwich cookie. It can be used in frosting recipes. And, amazingly, it is delicious when used to thoroughly coat and cover your fingers all the way down to the second joint... and then, straight into your mouth! Yep, the truth is out. The main purpose of fingers is to be the utensils you use to eat dulce de leche.

Adding to the Rack

2009-09-24T05:00:00.000-07:00

The spice rack, people. The spice rack. There are so many spice and herb combinations that we pay way too much for when we buy them at the store. So many of them can be made at home. I thought I'd give you a few. Most dried spice combos will last for about six months.

Pumpkin Pie Spice
1/4 C ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
1/4 tsp ground cardamom

Apple Pie Spice
1/4 C ground cinnamon
1 Tbsp ground allspice
2 tsp ground nutmeg
2 tsp ground ginger
1/2 tsp ground cardamom

Garlic Salt
Three parts salt to one part garlic powder

Italian Seasoning
2 Tbsp dried oregano
2 Tbsp marjoram
2 Tbsp dried basil
2 Tbsp dried rosemary
2 Tbsp dried thyme
1 Tbsp dried sage

Taco Seasoning
2 Tbsp flour
2 Tbsp chili powder
1 Tbsp dried minced onion
4 tsp salt
2 tsp tumeric
1 1/2 tsp cayenne powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
Use about 2 Tbsp of this mix per 1 pound of hamburger when making tacos.

Cajun Seasoning
2 tsp white pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ground red pepper
2 tsp paprika
2 tsp black pepper

Montreal Steak Seasoning
2 Tbsp paprika
2 Tbsp freshly ground black pepper
1 1/2 Tbsp kosher salt
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp coarsely ground coriander seeds
1 Tbsp dill
1 Tbsp crushed red pepper flakes
1 tsp dried fennel

Breakfast for Dinner

2009-09-23T05:00:00.000-07:00

Sometimes I just can't come up with a good, quick idea for dinner. I was feeling in a bit of a lazy culinary mood. Chicken wasn't floating my boat. It was too late (and still too warm) for pot roast. The pork chops weren't defrosted. And pasta? Well, let's just say Mr. Doughboy isn't exactly a pasta afficionado like I am. I decided to have my favorite meal bail me out. In case you were wondering, my favorite meal is breakfast.

Since our kitchen is still blessed with the presence of fresh peaches, I decided peach pancakes were in order. Yum! I found this recipe on Hot off the Garlic Press. (Can I just say? That's a delicious site.) She cooked hers up as waffles -- a fabulous idea -- but I didn't have time, so I did pancakes. And since it is my belief there's no such thing as too many peaches, I decided to use a peach compote along with maple syrup.

These were a big hit. As Mr. Doughboy was biting into his stack, he had a bit of a time warp and began reminiscing about early fall mornings and the peaches his mom would serve for breakfast. This recipe definitely has his stamp of approval.

The pancakes cook up so beautifully with the pieces of peach in them. I'm including a close-up shot of an unadorned pancake so you can see those tempting peach pieces just calling your name. And if you aren't into lumpy, compote type toppings, try this with peach syrup. That would be divine, I'm sure.

Sour Cream Peach Hotcakes (from Hot Off the Garlic Press)
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 peaches, peeled and diced, plus extra for serving
Maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet or griddle over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a few pieces of diced peaches on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with hot peach compote/syrup, butter and maple syrup.

Peach Compote
5 large peaches, peeled and sliced
1/3 C granulated sugar
1/3 C brown sugar
1/4 tsp cinnamon
1 tsp butter
1 C water

Combine all ingredients in a medium saucepan. Cook over medium heat. When peaches begin to release their juices, mash them into the sauce. Continue to cook until it begins to thicken.

Note: Mr. Doughboy used just the peach compote on his pancakes. I, however, drizzled just a bit of maple syrup on top of the pancakes as well. Oh baby! It was SO GOOD.

Message to Santa

2009-09-22T09:22:00.000-07:00

After working on this blog for almost two months, I have started to keep a running list in my head of all the kitchen gadgets I would like to have. I thought maybe, since Mrs. Santa is such a wonderful cook and baker, she likely reads lots of food blogs (including mine). I figure this is the most efficient way to get my Christmas list to my... er, I mean her jolly husband.

The Flake's Christmas Wish List
World Peace (doesn't hurt to suck up, right?)
A new lens for my camera (Canon G10)
A ceramic spoon holder to sit on the stovetop
A hot air corn popper
A Cuisinart ice cream maker (2-quart please)
Lots and lots of mismatched dessert plates (antiques, Deseret Industries bargains, single settings -- all to be used in my food porn photography collection)
Three 8x4 (not 9x5) bread loaf pans
A white cake plate (raised)
A microplane zester (sigh, drool)
A spice rack complete with empty bottles (I know just the one and have it marked at Amazon.com)
Assorted serving platters
Fat French Chef decor accessories (the little portly guys with chef hats)
My very own Flirty Apron (www.flirtyaprons.com) Well, okay, I want more than one. I want FOUR! Two for me (laundry rotation, don't ya know) and two matching little girl sizes to keep on hand for Mae and any other future granddaughters to use when we bake together. Well, hmmm... actually... I also want one for Katie, Juliann, and Rachael to have on hand at our house when they come over and help in the kitchen. You can see where this is going, right Santa? Every new girl that arrives into the family (through birth or marriage) is going to need their own Flirty Apron. Oh heck, Santa, just buy me stock in the company.

Football's A'Poppin'

2009-09-22T05:00:00.000-07:00

College football. Oh yeah! I love it. Mr. Doughboy and I usually have season tickets to our team. But this year, well... oops, we let the deadline lapse and didn't realize it in time. When Mr. Doughboy went down to see if we could still get tickets, there were no season tickets left. We were lucky to get tickets to three of the home games, but that was it. Sad day!

So... now we're doing the TV fan thing for the games we can't see in the stadium. Last Saturday I popped some popcorn to enjoy during the game. Some Cinnamon Caramel Corn. Yum!!!

Cinnamon Caramel Corn

1/2 C butter
1 C packed brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 C light corn syrup
1/2 tsp baking soda

Preheat oven to 200 degrees F. Over medium heat, combine first 5 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 4 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Telling Myself I'm On a Health Kick

2009-09-21T05:00:00.000-07:00

It's still a dessert. It still has sugar and butter. But, hey, there are pieces of fresh fruit in there... and the topping tastes like granola. That counts for something, right?

Around here we love fruit cobblers and fruit crisps. Each year during peach season we help ourselves to lots of these warm desserts. I have a "go-to" recipe for peach crisp that we all enjoy. But today, I decided to try something a little different. You see, I had some Cinnamon Honey Butter still in the fridge and I wanted to use it up. So... I decided to use it instead of just regular butter when making the topping for the Peach Crisp. It definitely changed the flavor and the texture (what with the honey in it). I'm not sure Mr. Doughboy liked it. It's different and his first reaction to different is, well, doubtful. But, the more I ate it, the more I liked it.

Here are some of the differences I found: This topping comes off a bit chewy, like some honey granola bars. There isn't a lot of liquid in the fruit/sugar mixture, so the texture of the peaches is front and center along with the taste. The honey definitely makes it a different type of sweet. The pecans also give it a bit more flavor that what your brain is expecting. All in all, I like it. The granola taste gives it a breakfast-y kind of option, too. I had some this morning, at room temperature. It was yummy.

Granola Peach Crisp (enough to fill a 2-quart casserole dish)

For the filling:

4-5 ripe peaches, peeled and sliced

2 Tbsp light brown sugar

For the topping:

1/2 C all-purpose flour

1/4 C light brown sugar

1/4 tsp salt

1/4 tsp cinnamon

1/2 C + 2 Tbsp oatmeal

1/4 C Cinnamon Honey Butter, cut into pieces

1/4 C pecan pieces

Preheat the oven to 350 degrees F. In a large bowl, combine the filling ingredients and stir to combine. Pour into baking dish and spread evenly.

In a medium bowl, combine all the topping ingredients EXCEPT the pecans. Use your hands to mix together, incorporating the butter until the topping mixture is a bit lumpy. Crumble topping over the fruit mixture. Sprinkle the top with pecan pieces.

Bake for 40-45 minutes or until golden brown. Serve warm. If you'd prefer, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

Excuse My Kanye-like Interruption...

2009-09-18T09:16:00.000-07:00

AAAAARRRRRGGGGGH! Fruit flies!!!!

Okay, back to your regular blog-reading programming.

"Grandma

2009-09-18T05:35:00.000-07:00

... You got any fruit I can use for a Carmen Miranda hat?"

Support Your Local Soccer Player

2009-09-16T05:57:00.000-07:00

I do. Every year since 2004 I've had one player or another from the high school girls soccer team show up at my door selling frozen cookie dough as a fundraiser for their soccer team. Well, I'm all over all things cookie. More than that, I'm all about girl power, so every year I've bought over-priced cookie dough. This year is no exception. It arrived last week... and since I no longer have any teenagers living in my house, the frozen dough is still here. Well, at least the box is still here. Let me check. I'll be back in a minute... ... ... Yep, no bites taken out of any of the frozen cookie dough pieces. Ahhh bliss.

I'm going out visiting teaching today with my new teaching partner and my new visiting teaching teachees (I'm sure that's not a word, but I don't know what else to call them). I don't have time to whip up anything from scratch, so Salem Hills soccer players to the rescue... I'm baking up a batch of this frozen Chocolate Chunk Cookie dough. Pretty nifty. Individually frozen pieces all ready to go in the oven. No mess in the kitchen. Of course the taste isn't exactly homemade, but at this point who cares?

They're cookies and they'll be warm when we drop them off. Good enough.

Obviously I don't have a recipe for these, however all of the previous cookie dough recipes I've posted can be frozen and used at your leisure. Just roll them in a long tube shape, wrap them in plastic wrap and place them in your freezer. Voilá. Cookies on demand.

Everything's Peachy

2009-09-15T07:49:00.000-07:00

Mr. Doughboy's sister and her husband have moved to Salt Lake City, the closest "big city" to us. They have decided to forego the whole "buying a house with a yard and commuting to work" routine this time around and have decided to have the true urbanite experience -- living in an apartment in the heart of downtown, walking to work and church, riding Trax (public rail transportation) to get anywhere that's not within walking distance. They are taking note of all the events happening within the city and planning their social calendar to try them out.

Last weekend while we visited with them in their apartment, an advertisement came on TV about downtown's annual "Dine-O'Round" event. 31 restaurants in downtown Salt Lake City will offer three-course dinners for $15 or $30 per person. Some eateries also will offer a two-course lunch for $10. Food options include Asian, Italian, Lebanese, American, Austrian and Mexican cuisines, as well seafood, steak and vegetarian fare. It sounds like a really good time. If that sounds like something you might enjoy, check out this link for a list of participating restaurants.

During our get-together, I was in charge of the dessert. Since I've got a bushel of peaches at my house, I figured a quick and easy peach dessert was in order. It was tasty. Later that night, I began to think of other things to do with it. I did a version 2.0 of the same dessert the next night by adding pecans and vanilla ice cream. Mr. Doughboy liked it so much he had seconds. Doughnut Hole #5 was also there and gave his seal of approval.

Here they are all ready to be put in the oven. Please ignore the wicked butter hiding camouflaged amongst the pecans. Trust me, when these come out of the oven and go in your mouth, you will be thrilled there was wicked butter involved.

Caramel Baked Peaches
3 large freestone peaches (peeled and cut in half)
lemon juice
3 tsp butter

2 Tbsp chopped pecans
1/4 C brown sugar
1 Tbsp cinnamon
caramel sauce or dulce de leche

vanilla ice cream

Preheat oven to 375 degrees F. Combine sugar and cinnamon together. Place the peeled peaches cut side up in a shallow baking dish. Drizzle a bit of lemon juice on each peach. Place 1/2 tsp butter in the center of each peach half. Top the butter with chopped pecans. Sprinkle at least 1 tsp cinnamon sugar on top of each peach. Cover the baking dish and place in oven. Bake for 15-20 minutes. Remove peaches from dish and place onto single serving plates. Drizzle dulce de leche or caramel sauce over each peach half. Place a scoop of ice cream alongside the peach. Serve warm.

Note: You can also serve with a dollop of Cinnnamon Whipped Cream or sprinkle granulated sugar on the top after baking and if you have a kitchen torch, use a creme brulee approach and burn the sugar topping just before serving.

Teenagers Are Just Big Kids

2009-09-15T05:53:00.000-07:00

Mr. Doughboy and I combined a family when we got married. We each brought three children into the mix. The youngest four children were 14, 13. 11 and 11, respectively. Through the years, we've had a LOT of teenagers in and around our house. Some of them we met one day and didn't see again. But a few of them became regular fixtures just like our own kids.

They're all grown now. This year our two former 11-year-olds turned 18 and graduated from high school. All six of our Doughnut Holes are living on their own. We don't see them on a daily basis anymore. That means their friends don't come around much either. A few of their friends are far away pursuing some of the goals they set for themselves. Yesterday, I found myself thinking of two of them (Garrett and Heston). They were both teenage boys when I met them, so when they came over, they could really pack away whatever food I set out for them to snack on. At first, I thought I could use them as guinea pigs for any new recipe ideas I had. But I soon learned they would eat anything and be happy about it, so I switched over to relying on them to clean out the cupboards and pantry rather than connisseurs of culinary delights.

This Sugar Cookie Bar recipe was one of Garrett's favorites. Garrett is one of my daughter's favorites... who are we kidding? He IS my daughter's favorite. His pictures are all over her wall. The two of them exchange a flurry of letters every week. He's in Washington DC now and won't be back until June 2011. If I can figure out how to package these, I think I might whip up a batch and send them to him. A care package from the "girlfriend's mother"... that might surprise him a bit.

Sugar Cookie Bars (from Real Mom Kitchen)
1 C butter, room temperature
2 C sugar
4 eggs
2 tsp vanilla
5 C flour
1 tsp salt
1/2 tsp soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
1/2 C butter, room temperature
1/2 C shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

cake sprinkles, if desired

For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie. Sprinkle cake sprinkles over top, if desired; then cut into bars.

Gifts from Old Faithful

2009-09-14T05:00:00.000-07:00

My mother has lived in the same house since 1976. I was 14 when we moved there. In the back yard is an apricot tree. I don't know how old the house is, but it was probably around 10 years old when my parents bought it. That would make that tree close to 43 years old now. It has been quite a large tree for a very long time. Large enough for my mom and dad to put a toddler swing on one of its boughs so that my nieces could swing from its branches. Large enough to produce ample shade for family barbeques and backyard picnics. It had lights strung on it for my backyard wedding reception lo those many years ago. All in all, a wonderful family tree.

It has gotten a little crotchety in its old age. It still produces apricots. Bumper crops of apricots. But every now and then, it will take a year off. Not send out a single blossom. Not produce a single fruit. My mom never knows from one early spring to the next whether she will be handing out bags of apricots to her neighbors that year or not. We just wait for the tree to make up its mind. And we deal with the results either way.

Well, this year... a bumper crop again!!! Now, I am not an apricot person. I don't eat them raw. I don't like them in galettes or cakes. However... apricot jam... that's another story entirely. Especially my mom's apricot jam. Slather that baby all over a piece of toast and I am happy as a pig in mud.

We went home to Mom's during the summer and she graciously gave me four pints of her homemade apricot jam -- which I promptly left behind in all the hustle and bustle of packing the car for the return trip. Weeping. Wailing. Gnashing of teeth. But, lucky me, my dear dear friend traveled to my hometown last weekend. Mom sent up my abandoned (but not forgotten) pints of jam, as well as 30 empty quart canning jars (yeay Mom!) with my save-the-day friend.

Aren't these beautiful? Don't they just make you want to go find a loaf of bread and toast it all up? Or homemade dinner rolls? Yes, these jars are crying out for some Parkerhouse rolls.

My mom just uses the recipe she got off of the pectin box.

Apricot Jam
5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
7 cups sugar, measured into separate bowl
1 box Fruit Pectin
1/2 tsp. butter or margarine

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

FINELY chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Breaking Bread - Citrus Style

2009-09-12T06:00:00.000-07:00

So today I brought home a bushel of peaches from my favorite local orchard. You would think I would do something with all those peaches. But, instead, I looked over at my countertop and saw one remaining orange. I opened my refrigerator door and heard the container of ricotta cheese calling my name. (Okay, actually it was shouting "One week until my expiration, Flake. You might wanna do something about that!") So, I did what any budget-conscious Pastry Flake would do... I made Orange Bread.

I really enjoy this recipe. But, then again, I'm the one that always wants to give oranges equal time when I mix up cinnamon roll dough. I nosh down on Orange Rolls just as easily as Cinnamon Rolls.

Normally, I'd rather NOT post pictures of food gone awry, but today I'm making an exception. Even though the bread tastes divine, I didn't keep a close enough eye on it during the second rise (alright, alright, I admit it. I was Facebooking and lost track of time), so the loaf was larger than it should have been. When YOU make this bread, my young padawans (since you will do it correctly and adeptly), it should come out of the pan in a wreath shape. It makes it easier to slice that way. My loaf ended up... well... like a round loaf, so the slices end up with the shape of triangular servings of a layer cake. Oh well... it all eats the same.

Glazed Orange Bread
1 pkg active dry yeast
1/4 C warm water
1/2 C warm whole milk
1/2 C fresh orange juice
1/2 C granulated sugar
1/2 C ricotta cheese
2 Tbsp grated orange zest
1/2 tsp salt
1 large egg, lightly beaten
3 1/2 - 3 3/4 C bread flour
1 egg, lightly beaten (for brushing dough)

Glaze:
1 C powdered sugar
1 1/2 - Tbsp fresh orange juice

In the bowl of your electric mixer, dissolve yeast in warm water. Let stand until foamy (about 10 minutes). Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. On low speed, using the paddle attachment, beat 2 cups flour into the yeast miture until a wet dough forms. Beat in the remaining flour 1/2 cup at a time until a stiff dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add more flour to the surface as needed to prevent sticking. Place the dough in a large greased bowl, turning once to coat. Cover loosely with a damp cloth and let proof in a warm place until doubled in size, about 1 1/2 hours.

Grease a 10-inch springform pan.

Punch down the dough. Turn out onto a lightly floursed surface and knead for 2 minutes. Divide the dough into three equal ieces. Roll each piece into a 20-inch rope. Braid the ropes together. Coil braided dough in the prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise until almost doubled, about 30 minutes.

Preheat oven to 400 degrees F. Brush the dough with egg wash. Bake until the top of the bread is golden brown about 20-25 minutes. Turn the bread out onto a wire rack to cool slightly.

Prepare the icing: In a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm bread. Serve warm.

"Grandma...

2009-09-11T20:43:00.000-07:00

...one-year-old birthdays are fun."

Homegrown, Homemade, Home-Canned

2009-09-08T15:09:00.000-07:00

I like to think of myself as hip and happenin'... however, I have a confession: I love to can my own fruits, jams, tomatoes and salsa. This year, I'm extending myself beyond what I normally do, and I'm going to be inventing some original (well, original to me anyway) vinegars, chutneys, and sauces.

I have a cold storage room in my basement with shelves in it. On those shelves, you will find the fruits of my labors (pun intended). There are peaches, rasberry and blackberry jams, and apple pie filling. By the end of next week, there will also be nectarine preserves, Amish sweet ketchup, some lusty tomato sauces, diced tomatos and salsa.

There's a fun story behind the apple pie filling. I went to buy apples from a fruit stand across the street from our town's high school. The nice man there told me his daughter-in-law had a recipe for apple pie filling that was very easy to bottle. So... thinking of a winter with apple crisps, apple bettys, apple cobblers and apple pies, I gladly accepted the recipe and bought a bushel of apples. (He's a sly one, you know... I had only stopped in for a bag of apples.)

Having the filling all ready to go makes for a quick dessert when unexpected company comes into town. Pour the bottle into a baking dish, mix up a topping for Apple Crisp and throw it in the oven. Served warm with a scoop of ice cream and a drizzle of caramel sauce... well, it's simply heaven on earth.

Apple Pie Filling (for canning)
4 cups sugar
1 cup cornstarch
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3 Tbsp lemon juice
3 drops yellow food coloring
enough peeled and sliced apples to fill 6 quart jars (I used a combination of Jonagold and Jonathan apples)

Mix together the sugar, cornstarch, cinnamon, nutmeg and salt. Heat 10 cups water to boiling; add sugar mixture and stir till dissolved. Then add the lemon juice and food coloring. Heat until thickened. Pour into 6 quart jars filled with peeled and sliced apples. Process jars in a water bath canner for 20 minutes.

Note: if you use an Apple Peeler/Slicer/Corer, getting the apples in the jars is a lot quicker and easier. Time was of the essence for me, so this is the route I chose. However, the slices will be a lot thinner than normal. If you prefer thicker slices, you'll have to do it by hand. Next year, I'll budget my time better and go for the thicker slices of apple.)

I did a whole bushel's worth. I was done in about 1 1/2 hours time. I ended up with a total of 20 quarts. (I did some pint jars as well to be used with smaller serving cobblers and crisps.) Over time, the liquid separates a bit in the bottles. But that's okay. When you use the filling, simply drain off the clear liquid before you put it in the pan or pie shell. We've used this for apple cobblers, apple crisps and an apple pie. They all turned out delicious. Can't wait for another winter evening with a fire in the fireplace and the smell of apple pie in the oven.

Dressing Up Leftovers

2009-09-07T13:16:00.000-07:00

Leftover frosting. Both my favorite chocolate frosting and some dulce de leche frosting. Did you have a mom or a grandma that put leftover frosting on graham crackers and made graham cracker sandwiches? I did. So did Mr. Doughboy. I used to do that for my kids as well. But now our Doughnut Holes are 27, 24, 21, 19, 18 and 18 respectively. (Here's a riddle: the two 18-year-olds are not twins. They are a day apart.) So, I'm thinking graham cracker frosting sandwiches wouldn't be high on their favorite dessert list.

My solution for Sunday dinner's dessert was to make a chocolate cake. I put the dulce de leche frosting in the center and then frosted the top and sides with the chocolate frosting. It was ruled a hit by those that ate it (none of whom happened to be our children).

This chocolate cake recipe ranks right up there for taste, crumb and height. It is dense and rich with flavor. It tastes best if you make it the day before and give the flavors a chance to ripen.

The Best Chocolate Cake Ever
4 C all-purpose flour

2 tsp baking soda

1 C unsweetened cocoa (best quality you've got)

1 C unsalted butter, softened

2 C sugar

2 large eggs

2 Tsp vanilla extract

1 C sour cream

1 C hot water

Preheat the oven to 350 degrees F. Lightly oil two 9-inch round cake pans. Line them with parchment paper and then grease and flour the paper.

In either a medium bowl or on top of a piece of wax paper (my preference), sift the flour, baking soda and cocoa together; set aside. In a separate bowl, using your electric mixer, mix the butter and sugar until it is pale yellow and fluffy (about 3 minutes). Then add the eggs, one at a time, beating until they are well incorporated. Add the vanilla and mix well. Add the dry ingredients to the butter mixture in thirds, alternating with the sour cream and the hot water. Begin and end with the dry ingredients.

Divide the batter between the pans. When filled, tap the pans sharply one time on the counter to release any air and settle the batter. Bake in the center of the oven for about 45-50 minutes or until the cakes are puffed and spring back when lighly touched.

Transfer the cakes to a wire rack to cool. When they are cooled, remove them from the cake pans. Trim the domed top off of one layer so that it is flat. Invert that layer on a serving plate so that the cut side is down. Frost the top of that layer using whatever frosting you desire. Place the second layer of cake, domed side up, on top of the first. Cover it with the remaining frosting. This cake is best served the next day.

Note: Because I was making this cake to use up leftover frosting, I used a dulce de leche frosting in between the layers and My Favorite Chocolate Frosting on the top and sides. To enhance the subtle dulce de leche flavor, I also placed three tablespoonfuls of dulce de leche (not the frosting, but actual dulce de leche) on top of the batter in each cakepan and swirled it with a knife to incorporate it into the batter before baking.

The Heat Never Ends

2009-09-06T05:00:00.000-07:00

So, it's September... and it's still hot. Too hot. I'm about ready for that crisp feel in the air that says apples (er... I mean, autumn) is coming. But... it's still hot as blue blazes. I need something to help me cool off. I'm a little tired of ice cream. So I decided to switch to sorbet.

When I went berry picking crazy last month and brought home 12 pounds of blackberries, I made some of them up into a blackberry sauce that will keep through the winter. This sauce can be used for lots of things like sorbets, granitas, souffles, syrups, etc. I thawed out a container of the sauce and made up some sorbet. We have the monthly whole family get together this week and if this heat continues, it'll be nice to have a light, cool sorbet for after dinner.

I, unfortunately, don't have an ice cream maker of my own. However, it pays to have foodie friends. Rookie Cookie loaned me her mother's (HenPecks) ice cream maker. Of course, Rookie has one of her own, but she claims it's all packed away in a box in the garage. (That... or she doesn't trust me with it. She was over here a month ago learning how to make croissants, and I'll bet the way she saw me beat butter with a rolling pin made her a little leary to loan me anything of value.) Anyway, I'm here to report that the machine worked just fine and the sorbet is delicious. The complex fruit base gives it a depth of flavor that leaves all the grocery store sorbets tasting flat and mass produced.

Blackberry Sorbet (adapted from Desserts by the Yard)
2 C warm Prohibition-Style Blackberry Sauce
2 Tbsp fresh orange juice
2 Tbsp light corn syrup
1 Tbsp fresh lime juice
scant 1/8 tsp salt

Make the sorbet base by stirring together the above ingredients in a large bowl. Pour it into an ice cream maker and churn according to the maker's instructions. The maker I used took about 25 minutes. When done, remove from ice cream maker and place into a freezer container. Freeze for a minimum of 4 hours before serving. This sorbet will last about 3 months in the freezer -- not that you have to worry about that. Trust me... it won't be around in 3 months.

"Grandma...

2009-09-04T05:00:00.000-07:00

I think Grandpa's birthday cake is a fire hazard."

"Don't worry, Mae. Grandpa has it under control."

"Wow. How did he do that?"

All Things Beefy

2009-09-03T05:00:00.000-07:00

We look forward to summer barbecues around here. It keeps the heat and mess out of the kitchen. I, for one, am not really a hamburger kinda girl though. I'd much rather have a steak. I think it comes from having lived in Argentina for a total of two years of my life. You haven't lived until you've tasted Argentine beef. My my my. Oh to be back in Buenos Aires and eating at La Estancia Restaurant on Calle Corrientes... or was it Calle Florida? Now I can't remember. But I remember the beef. I remember walking into the carnecerias and asking for cuts of bife de lomo or churrasco. Yeah, in case you haven't guessed... there's not an ounce of vegetarian leanings in me.

So, it's now established. I love all things beef. When we barbecue, I have a favorite marinade I use as well. I don't even know where I got the recipe-- it's been in my recipe file for so long. And now I'll share it with you... just in time for your Labor Day barbecue. C'mon now... don't wimp out and grill hamburgers. Get yo' beautiful self down to the butcher and snag some good cuts of beef and do the barbecue right!

My Favorite Steak Marinade

1 1/2 C water

3/4 C soy sauce

1/4 C Worcestershire sauce

1 medium onion, chopped fine

2 Tbsp white wine vinegar

2 Tbsp lemon juice

2 Tbsp Dijon mustard

2 garlic cloves, minced

2 tsp dried parsley flakes (of course use fresh if you have it)

1 tsp dried thyme (same comment as above)

1/2 tsp Italian seasoning

1 tsp pepper

This makes enough marinade for about 2 1/2 - 3 pounds of steak. Put the steaks in a large resealable plastic bag. Combine all marinade ingredients and pour over the steaks. Seal the bag and refrigerate at least 4 hours. (When I'm on the ball, I make this up with enough time that the steaks marinate overnight.) Turn the bag occasionally so as to make sure all the meat gets the benefit of the marinade. When you're ready to grill, remove the steaks from the bag and discard the marinade. (Weep while you do this since you know you are casting aside such wonderful flavor.) Grill your steaks according to preferences: 6-8 minutes per side for rare, 8-10 for medium or 11-13 for well-done.

I Am Not an Alcoholic -- Or Even a Social Drinker

2009-09-02T06:00:00.000-07:00

So... I don't keep alcohol in my home. That ended up being a bummer when I had long hair and needed beer cans to give it big waves and body. It also ends up challenging when a recipe calls for some sort of alcohol and I have none. Not only do I not have any, I live on a mountain. Going to the store takes time and planning. I can't just "run down to the corner market." Besides that, I live in a state that only sells alcohol in state-run liquor stores. I think the closest one is three towns away. In addition to all that, I've read that "the alcohol burns out during cooking" is a myth. So... since I don't drink alcohol, I've also made the decision not to cook with it.

What to do. What to do... when a glorious recipe for fruit bases includes alcohol. The answer? Find substitutions. So I have.

This recipe for Blackberry Sauce is a non-alcoholic version of Blackberry-Merlot sauce. I used it this week to make both Blackberry Sorbet and Blackberry Granita. A Blackberry Souffle is planned for next week. Can't wait! This sauce is AMAZING! It's so good, I think during wintertime, I'll warm it up, throw in a couple cinnamon sticks and drink it to warm my bones.

Prohibition-Style Blackberry-Merlot Sauce (adapted from Sherry Yard)
3 lbs fresh blackberries (you can also use the frozen kind)
2 peeled oranges, sliced
1 peeled lemon, sliced
1 C sugar
1 vanilla bean, split and scraped
1 1/2 C water
1 C Cran-Cherry juice* (or Cran-Pomegranate)
3 C grape juice*
2 cinnamon sticks
1/4 C + 2 Tbsp raspberry syrup**
1/4 tsp Kosher salt

Bring berries, oranges, lemon, sugar, vanilla bean and seeds, water, and juices to a boil in a large saucepan over medium heat. Microwave the cinnamon sticks for 15 seconds to release the oils in them. Add sticks to the saucepan. Reduce the heat to low and simmer for 10 minutes. Remove from heat, cover tightly and let the flavors infuse for about a half hour.

Meanwhile, prepare an ice bath by filling a large bowl with ice. (I use my largest Tupperware bowl.)

After 30 minutes, place a fine-mesh strainer over a medium-sized bowl and pour the blackberry mixture into the strainer. Firmly press out the juices. When finished, place the bowl over an ice bath and let mixture cool completely. When cool, add the raspberry syrup and salt; stir to combine.

Store the sauce in an airtight container for up to 3 days, or freeze it for up to 3 months.

*For any who, like my friend Shelley at Creative Cooks of Chugiak, believe that wine is the "other" fruit juice, you can substitute Merlot for both the grape and cherry juice in this recipe.

**For any who, like my friend Shelley at Creative Cooks of Chugiak (who by now is likely smiling with Merlot happiness), want to add even more "spirit" to your desserts, you can substitute Chambord for the raspberry syrup. -- Just don't drunk dial me to tell me how delicious it is.

I Collect Moose (and Mousse)

2009-09-01T10:15:00.000-07:00

No, really, I do. I used to collect penguins, but since moving to the great American wilderness and having elk, deer, coyote, and cougar walk through my back meadow, I seem to have shifted over to admiring a different ecosystem now. I have become entranced with moose. So, now I collect them. I have moose mugs, moose Christmas decorations, stuffed toy moose (we're not talking taxidermy here like a toy poodle), carved wooden moose,... well, you get the picture.

Hint to gift-givers: If you're ever at a loss as to what to give me, you can never go wrong with a moose. Or MOUSSE for that matter. I love that, too.

Chocolate, caramel, marionberry, ginger, pumpkin, mango, and likely any other kind you could dream up. Light and rich at the same time. Smooth and satisfying. So wonderful! Some mousse recipes use raw egg; others don't. So I decided to include a recipe of each. Some mousse recipes use a ganache base; others use a straight chocolate base. So, again, in this post I'll include one of each.

White Chocolate Mousse with Sweet Berries
1 C white chocolate ganache

3 large eggs, separated - at room temperature
pinch of cream of tartar

1 Tbsp sugar
1 C heavy cream
4 C assorted fresh raspberries, blackberries, blueberries, etc.
6 macaroon cookies, crushed (for garnish)

Melt the ganache in a microwave in 30-second intervals. Don't worry if the ganache separates. It'll come back together when you add the eggs. Set aside to cool. In a separate bowl using an electric mixer on medium speed, whip the egg whites until they are frothy and large bubbles appear. Add the cream of tartar. Continue to whip until soft peaks form. The peaks should barely hold their shape. Slowly add the sugar, beating as you go. Take about 30 seconds or so to add all the sugar into the egg mixture. Whip until the mixture reaches medium peaks. Set aside. It is very important that you do NOT beat the whites until stiff peaks form. The whites will be too dry at this stage and you will not be able to fold in the remaining ingredients without losing the form of the mousse.

In a separate bowl, whip the cream until it reaches soft peak stage. Then refrigerate it while you continue with the recipe. Whisk the egg yolks by hand and pour them into the warm ganache. Stir them together. Now gently fold in the egg whites, using a wide rubber spatula. It's okay if some lumps remain. When you add the cream, they will incorporate into the mixture. Remove the whipped cream from the refrigerator and very gently fold it into the mousse mixture.

Pour the mousse into serving dishes and refrigerate for at least one hour. Just before serving, top each serving with assorted berries (I used blackberries and raspberries). Crush the macaroons and sprinkle the crumbs on top of the berries and mousse. Serve.

Chocolate Raspberry Mousse
1/3 C semi-sweet chocolate chips (or 2 oz semi-sweet solid chocolate, chopped into small pieces)
1 cup + 2 tablespoons heavy whipping cream, divided
2 tablespoons raspberry syrup
1/2 cup powdered sugar
1/4 teaspoon almond extract
3/4 teaspoon vanilla extract
fresh raspberries for garnish (optional)
chocolate shavings for garnish (optional)

In a medium bowl heat the chopped chocolate, the 2 tablespoons heavy cream and the syrup in the microwave at 30 second intervals, whisking in between, until melted and smooth. Set aside.

In a large bowl combine the remaining cream, powdered sugar, almond, and vanilla extract and beat with an electric mixture until soft peaks form. Remove 1/2 cup of the whipped cream and beat it into chocolate mixture by hand until well blended. Now transfer the chocolate mixture into the remaining whipped cream and carefully fold it in until no white streaks remain.

Divide into serving dishes and chill for at least one hour. Garnish with raspberries and chocolate shavings, if desired. Makes four servings.

Ganache with Panache

2009-09-01T10:00:00.000-07:00

There are myrriad flavors and uses for ganache. Some ganache will have a strong chocolate taste. Others are infused with flavors like berry or citrus. Ganache can be used to frost or glaze a cake or as a filling for many different kinds of desserts. Some even use a ganache base for hot cocoa drinks. The consistency and thickness of ganache can be modified based on what delicious treats you are creating it for.

I love white chocolate. So, here is my favorite White Chocolate Ganache recipe.

White Chocolate Ganache from Sherry Yard
8 oz white chocolate, chopped into small pieces
4 Tbsp butter, softened
1/4 C heavy cream
1 Tbsp light corn syrup

Put chocolate pieces and butter in medium bowl. Bring cream and corn syrup to a boil over medium heat. Pour the hot cream over the chocolate. Cover the bowl and let sit for one minute. Use a rubber spatula, slowly stir the mixture until the chocolate is melted. Let cool.
You can keep the ganache in the fridge for up to two weeks. Whenever you need it, simply reheat it in the microwave and then let it cool until it is whatever consistency you need.

Sherry Yard suggests you can infuse the cream with lots of different things for a variety of tastes, including 1 Tbsp lavender flowers, or 1 Tbsp honey, or 1 Tbsp sliced fresh ginger. You can also add 1 Tbsp rum, Grand Marnier or other liquors to the ganache as well. Just add them at the end after the chocolate mixture has been well incorporated.

True to My Word

2009-08-31T07:05:00.000-07:00

I told you I would post the recipe for the second flavor of cupcakes I made last week. And here it is. Mr. Doughboy seemed a bit ambivalent about them, but Doughnut Hole #1 (who is a culinary talent himself) loved them.

Raspberry Cupcakes with Chocolate Almond Ganache

1 C all-purpose flour

1 1/2 tsp baking powder

1/4 tsp kosher salt

5 Tbsp butter, softened

1/2 C sugar

1 large egg

1/4 tsp almond extract

1/4 tsp raspberry syrup

1/2 C whole milk

1/3 C fresh raspberries, slightly chopped (leave them in fairly large chunks)

12 whole fresh raspberries, set aside for garnishing

2 Tbsp slivered almonds, finely chopped for garnishing

Preheat oven to 350 degrees F. Line muffin cups with paper liners. In medium bowl, whisk together flour baking powder and salt. In a large bowl, beat the butter and sugar until light and fluffy, 2-3 minutes. Beat in the egg, almond extract and raspberry syrup. At low speed on your mixer, add one-half of the flour mixture and beat just until incorporated. Add the milk and beat just until incorporated. Then add the rest of the flour mixture. Do not overbeat. Fold in the chopped raspberries.

Fill the muffin cups about three-fourths full. Bake about 20 minutes until a toothpick inserted in the center of the cupcake comes out clean. Remove cupcakes from muffin tin and place onto a rack to cool completely. Spread frosting on cupcakes once cooled.

Chocolate Almond Ganache

3/4 C semi-sweet chocolate chips

1/4 C heavy cream

scant 1/4 tsp almond extract

Put chocolate chips in a small bowl. Heat cream in a small heavy saucepan. Watch it carefully. Once it is simmering, remove from heat and pour over chocolate chips. Cover bowl and let stand for 1 minute to melt the chips. Remove lid and stir until smooth. Once all lumps from the chocolate are gone, add the almond extract and stir until smooth. Let mixture sit at room temperature until it is a spreading consistency.

Once ganache is the consistency you want, spread it on top of each cupcake. (I like to leave a bit of the cupcake exposed, so I do not spread the chocolate all the way to the edges of each cupcake.) Place a fresh raspberry in the center of each cupcake. Sprinkle chopped almond bits around the raspberry on top of the ganache.

Long Drives and Slow Trots

2009-08-28T06:25:00.000-07:00

We've got family members coming home after being away for the whole summer. One of those family members is our granddaughter, Mae. Since she's been gone, she's learned to walk (or rather, "slow trot" according to her father). Mr. Doughboy and I are quite excited to see her. Tomorrow is her first birthday.

So, if you are a baby-sized Mae, you should have a baby-sized welcome home treat, don't you think? Cupcakes are the perfect baby-sized treat. I dropped these off at her house last evening. I didn't know exactly when she and her mommy and cool California grandma would arrive. I hope they made it home last night. Otherwise, they're going to find some dried-out cupcakes on their counter this morning. Please note... no empty sugar treats for Mae. Responsible grandma that I am, I made sure there was a healthy helping of vegetables and fruits in her cupcakes. (Justification at its finest.) Thanks again to Joy the Baker for the wonderful taste combination. Next time I'll post the Raspberry Cupcakes with Chocolate Almond Ganache recipe.

Carrot Cake Cupcakes (adapted from Martha Stewart)

4 C peeled carrots, finely grated

3 large eggs, room temperature

2 C sugar

1 1/2 C vegetable oil

1/3 C buttermilk

1 1/2 tsp vanilla extract

1/2 C crushed pineapple, drained

1 C pecans, finely chopped (you could use walnuts instead, if you prefer)

1/2 C sweetened shredded coconut

3 C all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp cardamom

Preheat oven to 325 degrees F. Line muffin tins with paper liners. In a large bowl, mix together carrots, eggs, sugar, oil, buttermilk, vanilla, coconut, pineapple and nuts. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Stir flour mixture into wet mixture until well blended.

Fill muffin tins three-fourths full with batter. Bake 25-28 minutes. Remove from oven and place on wire racks. Let cupcakes cool in the muffin tin for 10 minutes. Remove cupcakes from tin and let them cool completely. Frost cupcakes with Dulce de Leche frosting.

Dulce de Leche Frosting (from The Pastry Queen)
1 1/2 C unsalted butter, softened
3 Tbsp heavy cream
1 tsp vanilla extract
4 C powdered sugar
pinch of salt
3/4 C dulce de leche

Cream the butter and powdered usgar together using an electric mixer on low speed. Add the cream and vanilla; beat on medium speed until smooth. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat until well incorporated. Frost the cupcakes using a pastry bag and large star tip.

Zucchini - Right Where it Belongs

2009-08-27T05:00:00.000-07:00

I think everyone makes zucchini bread. When someone mentions they have zucchini, I think everyone else connects the dots right to a loaf pan and zucchini bread. I confess... I'm not a real zucchini bread fan. Never have been. But, over on Tasty Kitchen, I saw a recipe for Zucchini bread that really caught my eye. So... with the final bit of the zucchini given to me by a friend, I tried out this recipe. It's a keeper. I liked it. There are enough other flavors happening to make the bread very tasty indeed.

Orange Pecan Zucchini Bread

4 eggs

2 C shredded zucchini, unpeeled

2/3 C orange juice (I used freshly squeezed)

3/4 C canola oil

3 1/4 C all-purpose flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1 grated peel of an orange

3/4 C chopped pecans

1 C powdered sugar

2 Tbsp orange juice (yep, freshly squeezed again)

Preheat oven to 350 degrees F. and grease and flour the bottoms of two loaf pans. (The author of the recipe uses 8" pans, but says you can use 9" ones as well. I did that, however, the loaves ended up not being as tall as I like them, so next time I will use one 9" pan and then use mini-loaf pans for the rest of the batter.)

In a large bowl, beat the eggs until they are a deep lemony yellow. Beat in the sugar and then stir in shredded zucchini, orange juice and the oil. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and orange peel. Pour the flour mixture into the wet mixture and combine together. Fold in chopped pecans.

Bake for 50-55 minutes until a toothpick inserted in the center comes out clean. (Cut cooking time by one-fourth if using mini loaf pans.) Remove from oven and cool slightly. Mix together the powdered sugar and remaining orange juice to make a glaze. Remove loaves from pans and place on wire rack (with wax paper underneath the rack). Spread the glaze over the baked loaves while still warm. Allow to cool completely before serving.

Sharing the Love

2009-08-26T06:43:00.000-07:00

Blackberries. I picked 12 pounds of them last week. Got home and wanted to have something to show for my efforts... well, in addition to the two buckets full of blackberries. I knew I wasn't up for making jam. Nor had I made the ganache to use in a mousse yet. But I wanted something to start off the berry celebration. Lucky for me I had a graham cracker pie crust just sitting there empty. So I filled it. With berries. A "quickie" pie, as I like to call them.

This recipe is pretty simple. The blackberry taste is front and center. Mr. Doughboy and I each had a slice. (The Doughnut Holes weren't home, so they didn't get any.) Then, since I knew the upcoming days were going to be filled with bathroom scale-straining projects from all the different dessert and berry creations I planned on attempting, I sent the rest of it to my best friend's house. I'm so grateful to her and her husband and sons for being willing to sacrifice their waistlines for my food porn collection. I bake. I take the pictures... and then I have to off-load the calories somewhere. So this berry mousse pie (and three-fourths of the Chocolate Zucchini Cake) went up the street to its new home.

Blackberry Mousse Pie

1 graham cracker pie crust

1 pkg unflavored gelatin

1/4 C cold water

1/4 C granulated sugar

1 C cream, chilled

3 tsp powdered sugar

2 C blackberries, fresh or frozen

Sprinkle gelatin over cold water in saucepan. Let stand about 1 minute. Stir over low heat until gelatin is dissolved (about 1 minute). Remove from heat.

Place berries, sugar and gelatin mixture in blender and puree. Pour into bowl and chill until mixture mounds when dropped from a spoon (about 45 minutes). Beat cream and powdered sugar in a chilled bowl untili soft peaks form. Stir 1/4 of the cream into the blackberry puree mixture to lighten it. Fold in remaining cream. Pour into crust. Refrigerate 2 hours before serving. Garnish with fresh blackberries and creme fraiche or whipped cream.

Note: This pie can also be prepared with strawberries or raspberries. For strawberries, use 2 cups; for raspberries use 2 1/2 cups.

Zucchini's Redeeming Grace

2009-08-25T06:00:00.000-07:00

I am not a big zucchini fan. My friends tell stories of squash gone wild. A few cute little seeds put in the ground and next thing you know: A zucchini invasion. For this reason I never plant zucchini. I simply don't like it enough to endure all the zucchini casseroles and breads responsible home gardeners everywhere have to come up with to use up what these overactive plants create.

However. However. There is one thing I love. It's a specific recipe for Chocolate Zucchini Cake that my friend Michelle introduced me to about four years ago. She says she got it from Penzey's Spices. All I know is I got it from her. Twice. The first time I tasted this cake I loved it. Seriously. It was at a church social function. I immediately went into stealth mode and stole two extra pieces. Yes, I said "stole" and "church" in the same paragraph. Glass houses, people. Glass houses and stones. That's all I've got to say about that.

I immediately requested the recipe and blissfully used it. Unfortunately I lost it a couple of years ago when we packed up and moved. This summer, as my friends began to bemoan their overabundant zucchini harvests, I began to fixate on that cake. So another lovely friend, Julie, was kind enough to give me three zucchinis. Which I promptly grated up and used to make this cake. Ahhh bliss.

Now, normally, this cake batter is topped with chocolate chips and nuts and then you put it in the oven. This is the best way to taste the essence of the zucchini that's in it. When you make this cake for the first time, I recommend you do that. This time, however, I was in a serious chocolate mood. (My youngest son moved to Florida yesterday and my daughter has been gone for a week into her own place. As you can see, I was in serious need of chocolate.) So, I decided to shake things up a little. I incorporated the chips and the walnuts into the batter and baked it. After letting the cake cool, I frosted it with my all-time favorite chocolate frosting. The cake is delicious and the flavor that is front and center is total chocolate.

Chocolate Zucchini Cake
1/2 C butter, room temperature
1/2 C vegetable oil
1 3/4 C white sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 C milk mixed with 1/4 tsp white vinegar (sour milk)
2 1/2 C all-purpose flour
4 Tbsp cocoa powder
1 tsp baking soda
1/4 tsp ground cloves
1/4-1/2 tsp ground cinnamon
1/2 tsp salt
2 C peeled and finely grated zucchini
1 C chocolate chips
1/4 C chopped nuts (optional)

Grease and flour a 9x13 baking pan. If using a glass pan, preheat oven to 325 degrees F. If using a metal pan, preheat to 350 degrees F. Mix butter, oil and sugar until well blended and creamy. Add the eggs, vanilla and sour milk. Blend well. In a separate bowl, whisk together flour, cocoa, baking soda, cloves, cinnamon and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and stir well. Sprinkle the chocolate chips and nuts on top and bake for about 45 minutes, until a toothpick inserted in the center comes out clean.

Chocolate Heaven

2009-08-25T05:45:00.000-07:00

Here it is: my super-secret, all-time favorite chocolate frosting recipe. Special thanks to Joy the Baker for the secret ingredient idea.

Chocolate Buttercream Frosting
1 1/2 C (2 sticks) butter, room temperature
scant 1 C cocoa powder
3/4 tsp salt
4 C powdered sugar
1 3/4 tsp vanilla
1/8 tsp almond extract
1/4 C milk
3/4 C whipping cream
1/2 C Ovaltine powder (yes, Ovaltine. The original Ovaltine)

Cream together the butter, cocoa powder and salt. Turn off the mixer and scrape down the sides and bottom of the bowl thoroughly (the cocoa powder may have ended up there and may still need to be incorporated). Add all the powdered sugar. Turn the mixer on low and while the powdered sugar gets incorporated pour in the milk, vanilla extract and almond extract. Increase mixer speed and thoroughly beat the frosting until smooth. In a small bowl, stir together the cream and Ovaltine. Pour cream mixture into frosting slowly while beating at medium speed until frosting is the consistency you want it. You may not need all of the cream mixture, so add it in slowly.

Nature's Bounty

2009-08-24T05:00:00.000-07:00

I am blessed to live in a beautiful place. About 15 miles north is a typical urban area with restaurants, theaters, two colleges, sporting venues, shopping malls and anything else a girl could want. But here, where I call home... where I live and experience each day, it is a much more rural place. I love this area. It has been my solace as I have rebuilt a life for myself and my family. The simple beauty of the nature that surrounds me has helped to give me sure footing as I have carved out a life here -- despite it being quite altered from the life I thought I would have when I arrived. I live surrounded by mountains. Well, actually, I live on one of the mountains. Mountains give off a sense of steadiness and strength. They stay in place despite the weather or the season. Firm and immoveable. Not stubborn, but settled. I like what I have learned from them. You can see them from anywhere in the valley below. The valleys themselves have harvests every year. This year's harvest has been spectacular.

Being the rural place it is, there are farmlands and orchards down in the valley below me. I can look off my porch to see the cherry, apple and peach orchards. I can see the corn and wheat fields. Off in the distance is the farm where I went last week to pick raspberries and blackberries. Many of my neighbors have gardens that grow tomatoes, zucchini, peppers of all sorts, carrots, and onions. So far this year, I've had three different neighbors deliver some of their own garden bounty to share with me. Two of them knocked on the door and presented them as a gift; another did it stealthily and I found the delicious bag of freshly picked tomatoes on my front porch. To this day, I don't know who it was but the tomatoes were delicious.

The fresh-picked corn and watermelon I buy at the roadside booth in town have been enjoyed by my family over and over again.

And the berries from Phelp's Berry Farm! Oh my! Oh oh my. I spent two days making Blackberry sauce (for future dessert recipes - stay tuned for Blackberry Souffle next week) as well as Blackberry and Raspberry jams and Chocolate Raspberry Ganache. You know, I'm not sure which I enjoyed more -- having the berries in the house to cook and bake with, or spending the day picking them. Wearing my "Rice Paddy Hat" (as my children call it) to keep the sun off my shoulders, being outside in the light and the breeze, picking berries with people from all around the area I live in.

Friendly, folksy people who, like me, wait all year for the opportunity to come to the "pick your own" farm and get their cherries, blackberries and raspberries. Groups of neighbors go together. The young mothers bring their children... and I have to tell you... there is nothing like watching and listening to young children picking berries. Mom gives them their own patch to harvest and boy do they go to town. Jabbering, eating, and occasionally putting a berry or two in their basket. Getting so excited when they find a big ripe juicy one that they have to announce it in the loudest voice they've got. "Wow, Mommy, look at this one! Can you make a pie out of this one?"

Little girls in a berry patch. What a great time!

And next come the peaches.

Wait till you see what I'm going to do with all these peaches! I have a favorite orchard (Sabin's) where I go to buy my peaches each year. I drive by their signs each day waiting for them to hammer up the "Peaches Now" banner. I can hardly wait. They are my favorite fruit and this is my favorite season.

So, this year, I've had fresh tomatoes - made into BLT sandwiches and sliced on dinner plates, zucchini put into breads and cakes, yellow squash - sliced and sauteed for side dishes, corn - on the cob, in fresh corn salads and frozen for some corn chowders this winter, strawberries, blackberries, raspberries, cherries - making desserts, syrups, sauces, jams and fruit platters. No shipping in fruits and vegetables from other areas. All from the farms and orchards right here in my hometown. This place I love. This place where nature's bounty sits on our dinner table at every meal.

"Grandma...

2009-08-21T06:00:00.000-07:00

look... I can be the cherry on top!"

Slow Cooking Fiesta Time

2009-08-20T09:56:00.000-07:00

Slow cookers are extremely convenient for preparing meals. However, all the fajita recipes I've seen add all the peppers and onions into the cooker and by the time dinner is served, the consistency of the vegetables is too soft. This recipe incorporates enough of the peppers and onions to season the meat, but also has you prepare a few of the peppers and onions in a frypan just before serving. I like that better because it gives the finished fajita a subtle crunch as you bite into it.

Oh, and just ignore the large teenage hand trying to steal my dinner! Don't worry. A quick rap on the knuckles with a wooden spoon and he let go of my fajita. (Not quite as friendly as a Leggo my Eggo commercial, but effective, nonetheless.)

Slow-Cooker Fajitas
2 pounds bottom round steak (or flank)
1 C chopped onions
2 jalapeno peppers, diced fine with seeds and membranes
1/2 large green pepper, cut into 1/2-inch pieces
1/2 large red pepper, cut into 1/2-in pieces
2 Tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 tsp chili powder
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp salt
1 14.5-oz can stewed tomatoes, diced
1 Tbsp lime juice
1 1/2 green peppers, sliced in strips about 1/4-inch thick
1 1/2 red peppers, sliced in strips about 1/4-inch thick
1 medium yellow onion, sliced thin
2 Tbsp olive oil
15 fajita-size tortillas
Shredded jack cheese
Guacamole
Sour Cream
Salsa

Cut steak into 6 portions. In slow cooker, combine onions, jalapenos, 1/2-inch pieces of peppers, cilantro, garlic, chili powder, cumin, coriander, and salt. Place meat in cooker over mixture. Add undrained tomatoes. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove meat from cooker and shred. Return meat to cooker. Stir in lime juice. Let meat continue to cook while you heat tortillas and prepare garnishes.

Put olive oil in large frying pan and heat. When the oil spreads quickly around pan, put in the strips of green peppers, red peppers and sliced onion. Saute until the peppers are moderately soft and the onion is carmelized. Remove to a serving platter; cover and keep warm. Heat tortillas in microwave until hot. Wrap them in a cloth towel and place in tortilla holder. Set out garnishes of cheese, guacamole, sour cream and salsa.

When ready to serve the fajitas, use a slotted spoon to remove meat from the slow cooker and place into serving bowl.

To serve fajitas, fill the warmed tortillas with the beef mixture. Add whatever garnishes you desire.

Cookies vs. Cupcakes

2009-08-19T08:00:00.000-07:00

One day I saw a little boy with an Oreo cookie in one hand and a cupcake in the other -- and a little bit of both smeared all over his face. Oh to be a kid again. But, his messy face gave me an idea. How about Oreo cupcakes? What a novel thought. This is my attempt at such a treat. I tried these with a couple versions of frosting but they just didn't have that "center of an Oreo" kind of flavor. Then I remembered a recipe I had found on Real Mom Kitchen for Sugar Cookie Bars. The frosting she used included shortening, and there's GOT to be shortening in that stuff in between the Oreos. So I tried that frosting. It works perfectly with these. So, thanks to Real Mom Kitchen for the frosting recipe for these cupcakes.

Cookies-N-Cream Cupcakes
3/4 C all-purpose flour
3/4 C cake flour
2 tsp baking powder
1/4 tsp salt
1/2 C unsalted butter, softened
3/4 C granulated sugar
2 large eggs
1/2 C sour cream
2 Tbsp milk
1/2 tsp vanilla extract
5 Oreo-type cookies, broken up

Frosting:
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
Crushed Oreo-type cookies

Heat oven to 350 degrees F. Line muffin pans with paper or foil liners. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Beat in eggs, one at a time. On low speed, alternately beat flour mixture and sour cream into the butter/sugar mixture. Begin and end with the flour. Add the milk and vanilla and incorporate well into batter. Fold in cookie pieces.

Divide batter into cupcake tins, filling each about 2/3 full. Bake for 15 minutes. Cupcakes are done when the tops spring back when lightly pressed. Remove cupcakes to a rack and cool completely.

For frosting: Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

When cupcakes are cooled, spread the frosting on them and then sprinkle tops with cookie crumbs.

Alright, time to come clean... the kid I mentioned at the beginning of this post? Well, it wasn't really a kid kind of kid. It was my 18-year-old.

It's All About Embellishments

2009-08-17T14:26:00.001-07:00

I found an absolutely divine Cobbler recipe on Joy the Baker's blog. It's for Nectarine and Cream Cobbler. (My friend Sue at Hen Pecks is going to love this, since as far as she's concerned nectarines are evidence that God has never abandoned us.) I had company coming for dinner on Sunday and decided this would make the perfect dessert. However, I made a few adjustments to suit what I think is evidence that God is always near: Peaches. I'm a peach girl, much more than a nectarine girl. So I decided to substitute peaches for the nectarines. I had one remaining bag of frozen peaches from last year's harvest. However, in the interest of full disclosure, I didn't really like the consistency of the dessert with the frozen peaches. I decided to make the dish again on Monday, but this time use fresh fruit.

I ran to the store and bought a few peaches. They're not quite in season, but they were good enough. Additionally, since I have an appointment tomorrow morning to go to a 'pick your own' berry farm and get raspberries and blackberries, I needed some motivation to get me ramped up for the hard labor camp I've enrolled in. So I decided to throw in some blackberries as well. Every once in a while I have strokes of brilliance. (It worked. I am now very motivated to harvest berries by the sweat of my brow so that I can have Blackberry Souffles, Raspberry Syrup, White Chocolate Mousse with Fresh Berries and Chocolate Raspberry Cheesecake in the coming month.)

The final touch, however was to use cinnamon whipped cream to really set this dish off. And it did. I knew it would as soon as I dipped my finger into the newly-whipped Nirvana to taste test it. Being the responsible baker and hostess that I am, I told my daughter to commandeer the whipped cream that very instant before I took a super-sized spoon and simply had my way with the whole bowl. I told her that no matter how hard I cried, begged, thrashed around or threatened her, she was not to give me back the bowl. Talk about good parenting gone bad. Either that girl is phenomenally obedient or she is just plain heartless. She was not moved in the least by my desperate pleas for just one more spoonful. Of course, the upside is there was enough whipped cream for everyone to enjoy on their Peaches and Blackberry Cobbler.

Cinnamon Whipped Cream
2 C heavy whipping cream
3/4 C powdered sugar
1 tsp cinnamon
1/2 tsp vanilla

Combine all ingredients in a medium mixing bowl. With a hand mixer, whip on high speed until the cream is the desired consistency.

Loafing Around... on a Smaller Scale

2009-08-17T13:15:00.000-07:00

Aren't these loaf pans adorable? My mother gave them to me. She had seven or eight of them with different designs and she let me take three of them home with me after my last visit. I just think they are so cute. They're the perfect size for mini-loaves of my favorite quick-breads. As luck would have it, I had some overripe bananas, so I made up a Banana Nut Bread batter and broke in my new mini-loaf pans.

Banana Nut Bread
2 C all-purpose flour
2 tsp baking powder
1 1/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
3/4 C granulated sugar
2 large eggs, room temperature
1/3 C canola oil
1 tsp vanilla extract
4 very ripe bananas, mashed (about 1 1/4 cups)
1/2 C sour cream (can use plain yogurt)
1/4 C chopped walnuts (optional)

Heat oven to 350 degrees F. Spray loaf pan lightly with cooking spray.

Whisk together the flour, baking powder, salt, and baking soda in a mixing bowl. Set aside. Combine the sugar, eggs, oil, vanilla, cinnamon and nutmeg and beat with electric mixer on medium speed until combined (about 2 minutes). Add bananas and sour cream and mix together by hand just until combined. Add the flour mixture and mix until combined. Do not overmix. Fold in walnuts if you're going to use them.

Turn batter into the prepared loaf pan. Sprinkle some cinnamon and sugar over the top of the batter. Place in the center of the oven and bake for about an hour, until a toothpick inserted in the center comes out clean. The top of the loaf should be a golden brown color and the sides of the bread should be pulling away from the pan.

When done baking, place the pan on a wire rack and let cool for 10 minutes. Slide a knife around the edges, invert the pan to release the bread, and cool completely on the rack before serving.

NOTES: 1) If the loaves are browning too much on the top, but still are not done in the center, place a tent of aluminum foil over the top of the bread for the rest of the baking time.

2) If you are using mini-loaf pans, you should decrease the baking time by one-fourth. In other words, for this recipe, plan on baking the mini-loaves for 45 minutes. Begin to check for doneness at about 38-40 minutes.

I just might end up spending the whole week filling these cute things with different batters. Hmmmm..., Chocolate Applesauce Bread, Orange Pecan Loaf, Pumpkin Chocolate Chip Bread, Zucchini Bread, Cinnamon Swirl Bread, Lavender-infused Lemon Bread. The possibilities are endless. Too bad the calories are, too.

Hello Mr. Chips

2009-08-15T06:00:00.000-07:00

I like to have fresh-baked cookies in the kitchen. Sometimes I get in a cookie dough frenzy. Actually, it's my practical side showing up. I tell myself that, since all the cookie ingredients are out, I might as well be efficient and take advantage of the time. I often mix up a batch of two or three different kinds of cookie dough. I will then lightly flour (very lightly) my countertop and roll each cookie dough into a long rope (about 2 inches in diameter). Then I wrap the dough in plastic wrap and hide it in the depths of my fridge where Mr. Doughboy and the little Doughnuts-Holes can't find it. Whenever I want to cook up some cookies, I pull out one of the cookie dough ropes and using a sharp knife, slice a dozen or so cookies (about 1/2 inch thickness), put them on a baking sheet and bake 'em up.

You can use the cookie dough rope approach with these. Don't apply the cinnamon/sugar coating until you're slicing them up to put them in the oven. Put the cinnamon/sugar in a small bowl and press each side of the sliced dough into the mixture. Then put them on the cookie sheet and away you go!

Cinnamon Chip Cookies
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup cinnamon chips

3 tablespoons sugar
3 teaspoons ground cinnamon

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of a mixing bowl. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well. Reduce speed to low; gradually mix in flour in 1/2 cup increments. Stir in cinnamon chips.

Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl until well combined. Shape cookie dough into round balls; roll in cinnamon sugar. Space 2-3 inches apart on baking sheets.

Bake cookies 12 to 14 minutes or until lightly golden brown. Don't overbake. Let cool on cookie sheet for 2 minutes, then transfer to a wire rack.

"Grandma...

2009-08-14T06:00:00.000-07:00

... are you sure all these people are my cousins?"

"Yep, every one of 'em."

"Then we're going to need more cupcakes."

You Knew It Was Coming...

2009-08-13T17:28:00.000-07:00

We can't celebrate cinnamon without cinnamon rolls. Now, I realize some might consider what I'm about to say blasphemy... but hey, a girl's gotta speak her truth. I. Do. Not. Like Cinnabon. Rolls. They don't tempt me at the mall. They don't tempt me at the airport kiosks. They just don't do it for me. There, I said it.

Now, sit me in my Grandma's kitchen and plate me up one of her cinnamon rolls fresh out of the oven and I'm in heaven. Well, I guess I'd have to be, since she's in heaven now. But luckily she left us her recipe. This basic sweet dough recipe can be used for cinnamon rolls, sticky buns, orange rolls, even dinner rolls. You name it. I was raised on it. I love it.

Grandma's Basic Sweet Dough
Combine together 1 C warm water, 2 tsp. sugar and 2 pkgs active dry yeast. Set aside.

2 C milk (warmed)
3/4 to 1 C sugar
1/2 C shortening or butter
4 eggs, well beaten
2 tsp salt
7-8 C all-purpose flour

Place shortening or butter and sugar in large mixing bowl. Pour heated milk over and stir to combine. (The warm milk will melt the shortening or butter.) Let cool. Add yeast mixture. Stir to combine and then let stand 5 minutes. Add eggs, salt and flour. (I add the first 4 cups of flour and incorporate it all together, then add the next 3 cups.) Beat well with beater or wooden spoon. This is a very sticky dough. Let dough proof for 1 1/2 hours in a warm place. Punch down and let raise 45 minutes more.

For cinnamon rolls, roll out into rectangle on flat surface. Spread softened butter on dough (I use Cinnamon Honey Butter, if I have some on hand.) Sprinkle brown sugar and cinnamon on top of the buttered dough. Roll up dough until you have a nice tight "tube" of dough. Cut into 3/4 to 1-inch thick circles and place on pregreased baking sheet. Cook at 400 degrees F. for about 15-20 minutes. Remove from oven and drizzle glaze over warm rolls.

Can also use this recipe for dinner rolls, tea rings, twists, orange rolls, etc.

Where the Wild Things Are

2009-08-12T15:27:00.000-07:00

(Don't you wish you had a beautiful food model like my daughter-in-law?)

I'm taking a break from cinnamon today. Instead, we'll go to Africa. Land of lions, hyenas, cheetahs, impalas and... zebras. Okay, so this is a lame way to introduce today's recipe: Zebra Cake. I like making Zebra Cake because it feels like playing... like making a mess when you were a kid. Pouring things on top of each other and seeing what happens. Zebra Cake is fun to slice and serve. Guests aren't expecting what they get.

Zebra Cake
4 large eggs, at room temperature
1 cup granulated sugar
1 cup whole milk, at room temperature (I've also used 2% and had it turn out)
1 cup canola oil
2 drops almond extract
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons Dutch-processed dark cocoa powder (I don't recommend using Hershey’s natural unsweetened cocoa. It is a bit too bitter and takes away from the sweetness of the cake.)

Preheat the oven to 350 degrees F. Lightly grease a 9-inch round cake pan with oil then line it with parchment paper cut in a circle to fit in the pan.

In a large mixing bowl, combine eggs and sugar and beat until the mixture is creamy and light in color. Add milk, oil, and almond extract. Continue beating until well blended. In a separate bowl, combine and mix flour and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT. You do not want air pockets forming in the batter.

Divide the mixture equally 2 mixing bowls. In one of the bowls, add the cocoa powder to the batter and mix well.

Using two ladles or two 1/4 cup measuring cups, pour 1 scoop of the plain batter into the middle of the baking pan. Then pour 1 scoop of the cocoa batter in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads. It isn't necessary to spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.

Bake in the oven for about 35-40 minutes. Test for doneness by inserting a toothpick or cake tester into the cake. If it comes out clean, the cake is done. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake. Invert the cake onto a cooking rack and immediately turn the cake back over and let cool. When cool, sprinkle cake with confectioner's sugar.

Okay, so I hope you are all so dazzled by my daughter-in-law's photogenic playfulness that you haven't noticed the dish rag hanging from the kitchen faucet in the background. Move along... move along... Nothin' to see here, folks. Geesh!

The Celebration Continues

2009-08-11T14:48:00.000-07:00

Three guesses. Homemade ice cream? (Nope - strike one.) Caramel mousse? (Nope – strike two.) Ummmmm..... Cinnamon Honey Butter? (Cheater! You read yesterday’s post.)

While regular honey butter is great on dinner rolls and homemade bread, cinnamon honey butter is my go-to combination for making cinnamon rolls and French toast. Rather than be a subtle accent flavor, the cinnamon is front and center. When I make cinnamon rolls, I spread this on the dough in place of stand-alone butter, and then sprinkle brown sugar and cinnamon on the top of it. When I make French toast, I sprinkle cinnamon in the egg mixture. However, it’s gone after a few slices of bread have been dipped. So, I make sure Cinnamon Honey Butter gets served at the table so that everyone has a chance to get their cinnamon fix.

Cinnamon Honey Butter
1 cup sweet cream butter
1 3/4 cups honey
1/4 tsp vanilla
1 1/2 tsp ground cinnamon
1/8 tsp nutmeg

Beat the butter with a electric mixer until smooth. Add in honey and vanilla. Combine well. Add cinnamon and nutmeg and whip all together.

Celebrating Cinnamon

2009-08-10T19:03:00.001-07:00

I guess now is the time I should include music by Neil Young: "I wanna live with a Cinnamon Girl. I could happy the rest of my life with a Cinnamon Girl." Okay... we all know he's referring to redheads, right? Ginger and cinnamon. My two favorite spices. Well... there's also nutmeg. I could make a case for nutmeg looking quite auburn as well, so I'm still in the clear.

This week we're going to celebrate cinnamon. And we start off with my favorite Snickerdoodle Muffins.

If you look at these muffins directly from above, you'd think you were looking at Snickerdoodle cookies. The first time I made these, I left them on the counter. My daughter came in, took one look at them and said, "Wow, Mom, these look like Snickerdoodle cookies." Mission accomplished.

Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tarter
pinch of salt
3/4 tsp freshly grated nutmeg (or ground if you don't have fresh)
1 1/4 cups sour cream
2 1/4 cups all purpose flour
1/2 pkg cinnamon chips (optional)
1/2 cup sugar and 1 Tbsp cinnamon mixed together for rolling

Preheat oven to 350 degrees F. Grease muffin tins or use paper muffin cups. Fill a small bowl with the cinnamon/sugar mixture.

Cream the butter and sugar until soft about 3 to 5 minutes. Scrape down the sides. Add in the vanilla. Add in the eggs one at a time and mix until each is well incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar and nutmeg. Add the flour mixture and the sour cream alternately to the egg-butter mixture. Start with the flour and end with the flour, beating after each addition. If you want to include cinnamon chips, gently fold them into the batter.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into the bowl filled with the cinnamon sugar mixture. Roll the muffin around until it is covered completely in cinnamon sugar. Place muffin into prepared muffin tin. Bake them for 20-22 minutes or until golden brown. Depending on the size of your tins, you should get about 14 to 18 muffins.

The wonderful thing about these muffins is that the cinnamon/sugar coating is all over the muffin. When you pull away the paper, you still get that Snickerdoodle-like outer coating.

Note: Tomorrow I will post some flavored butters, including a Cinnamon Butter. It is very good on these muffins, especially when they are still warm.

"Grandma...

2009-08-07T10:03:00.000-07:00

You know I can't eat that. Daddy says no more cookies."

"Mae, what Daddy doesn't know won't hurt him."

The Elusive Chocolate Chip Cookie

2009-08-06T18:29:00.001-07:00

It seems in all of bakedom there isn’t a more never-ending quest than the search for the perfect chocolate chip cookie. When I was young, I loved one recipe above all others. I was convinced it was the secret cookie recipe that everyone was looking for. Come to find out... it was the Tollhouse Cookie recipe. As I’ve gotten older, I’ve played with using shortening vs. butter vs. butter-flavored shortening. I've added and decreased flour amounts. I've done them with walnuts and with almonds. I’m partial to chewy cookies over crisp ones. In addition to being chewy, I prefer them with a little more cakey volume. But the biggest problem I’ve always had was that the cookies didn’t keep their volume after they cooled. They went flat.

Well, wonder of wonders, I’ve found my new favorite recipe. It’s Regan Daley’s “The Ultimate Chewy and Soft Chocolate Chunk Cookie” recipe. The first time I made it, I followed the instructions exactly. They came out just the way I love them. Since then, the only deviation I’ve made has been to use chocolate chips rather than chop up chocolate bars. They are still 100% delicious.

The Ultimate Chewy and Soft Chocolate Chunk Cookies - Regan Daley

1 C unsalted butter at room temperature
1 C tightly packed light brown sugar
1 / 2 C granulated sugar
2 large eggs
1 1 / 2 tsp pure vanilla extract
3 C plus 2 Tbsp all-purpose flour
1 tsp baking soda
1 / 2 tsp salt
16 oz flavorful bitter or semi-sweet chocolate, coarsely chopped (I now use a pkg of chips)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or lightly butter them. (I use parchment paper.) In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 minutes for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.

Spicing up Rice (Part 1)

2009-08-06T18:03:00.000-07:00

Being from San Diego, I’ve had the great fortune of eating lots of really good Mexican food. Here in Utah, well, at least here in Utah County, I’ve yet to find a restaurant that serves Mexican rice the way I like it. It’s either too bland, too salty, too tomato-y (is that a word), or to much like Spanish rice. Most Mexican restaurant chains (even in San Diego) don’t seem to have the best rice. It’s usually the Mom and Pop (or rather Madre y Padre) places that have the best rice. This recipe of mine is the one I pull out whenever I’m sitting in Utah jonesing for some authentic Mexican rice.

We had a family reunion in Idaho this summer. That's even further from the Mexican border than Utah is. But thanks to this recipe, there was some authentic Mexican rice there.

Good Mexican rice doesn’t stick or clump together. The way you keep that from happening is to rinse the rice in cold water prior to cooking it. That removes the starch from the rice.

Buen provecho!

Mexican Rice
12 oz tomatoes, very ripe and cored (or use 1 14-oz can diced tomatoes)
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 garlic cloves, minced
2 cups chicken broth
1 Tbsp tomato paste (omit this if using canned tomatoes)
1 1/2 tsp salt
1 / 2 C fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350 degrees.

Process tomato and onion in food processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in an fine mesh strainer and rinse under cold running water until water runs clear - about 1½ minutes. Shake rice vigorously to remove excess water. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed oven-safe 12-inch straight-sided saute pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook, stirring constantly, until fragrant. about 1 1/2 minutes.

Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high and bring to a boil. Cover pan and transfer to oven and bake until liquid is absorbed and rice is tender (30-35 minutes). Stir well after 15 minutes.

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Note: If your family likes additional things like peas or small diced carrots in their Mexican rice, add the frozen kind at the end of the baking process along with the cilantro and jalapeno. The heat of the rice will soften them up enough. Just stir them in and then put the lid back on the Dutch oven and let it sit another 5-10 minutes before uncovering and dishing up. If they like finely chopped sweet red peppers, then add them when you stir the rice at the 15-minute cook mark. The baking time will soften them up, since they are fresh and a little harder.

The Secret to Getting Teenagers to Attend Family Functions

2009-08-04T22:07:00.000-07:00

When my children were 5, 3, and 2 (yes, be impressed), I became acquainted with a woman who amazed me. Her name was Avonell (cool name, don't ya think?) and she had 10 children. They were all grown and out of the house by the time I met her. As I lived through my bleary tired days and my interrupted nights, I wondered how in the world she had mothered 10 children and kept her sanity... not to mention her refined and classy aura. My meeting her when she was 62 years old was proof positive that young children, and even teenagers, were survivable. Whenever she spoke, I would listen. One little bit of wisdom she gave out always stuck with me: "If you want your teenagers to participate in family home evenings, family get-togethers or family meetings, make sure the food is good... and always serve dessert." Avonell had a veritable arsenal of delicious desserts that she could be counted on to bring to any church pot luck or neighborhood block party. And, lucky for me, she was willing to share recipes.

This recipe is a favorite of my children, and now my stepchildren as well. It's quick and easy because it uses a boxed cake mix. I like it because it is cool. Not as in Joe Cool, but as in temperature cool and refreshing. Because of the whipped topping frosting, any leftover cake (as if!) has to be kept in the refrigerator. Somehow, that makes it taste even more satisfying to me when I sneak a second (who are we kidding??? um... third) piece after everyone else has gone to bed.

(Sorry about the quality of the picture. It got eaten so quickly I didn't have time to snap any good pictures before it was served up.)

Heath Bar Cake
Mix together:
1 box yellow cake mix
2 C warm water
2 eggs

Add 1 small pkg instant chocolate pudding. Mix well. Grease 9x13 pan and pour mixture in it. Bake at 350 degrees F. for 35-40 minutes. Cool.

Frosting:
Mix together 1/4 cup melted butter and 1 cup powdered sugar. Fold in 8 oz whipped topping. Spread on cake. Sprinkle 3-4 crushed Heath or Skor bars over top of whipped topping mixture. Store cake in refrigerator. Hint: It helps to freeze the candy bars and then crush them with a hammer while they are still in the package.

All Things Pizza - Starting with the Sauce

2009-08-04T15:10:00.000-07:00

So once a month the whole fam-damily gets together and we have a meal and an evening together. I'm in charge of feeding the hoardes. Since August is so stinkin' hot, I really didn't relish an afternoon in the kitchen with the oven on and the stovetop flaming away like a blowtorch. So, I decided we would use the grill... outside... where it's cooler in the evening. We had "make-your-own-grilled-pizzas" night. However, I happen to have a fantabulous recipe for pizza sauce so I just couldn't bring myself to buy the store-bought kind. The sacrifice for better taste meant firing up one stove-top burner, but I decided it was worth it.

Smack Your Lips and Slap Your Grandma Pizza Sauce
(Oh, and don't be offended by the name of this sauce. It's okay. I can say that. I am a grandma.)
1 (8-oz) can tomato sauce
1 (6-oz) can tomato paste
1 Tbsp olive oil
1/4 C water
1 tsp onion powder
1 tsp celery salt (if you don't have celery salt, just add a stalk or two of celery to the pot. Remove it along with the bay leaf when the sauce is done simmering)
1/8 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
1/2 tsp fennel seed or 1/2 tsp crushed red pepper flakes (use fennel if you want more depth of flavor; use the crushed red pepper flakes if you prefer more heat)

Pour tomato sauce, tomato paste, olive oil and water into a medium saucepan. Stir until smooth. Add all remaining ingredients and stir to combine. Simmer sauce for 30-45 minutes. If it is too thick, add a little water and continue simmering. When sauce is done, remove the bay leaf. Spread the sauce on your pizza dough and top with whatever toppings you desire.

This sauce freezes well, so freeze any leftovers and you'll have it handy for the next time. Or plan ahead and double or triple the recipe so you'll be sure to have some to freeze for your next pizza night.

Note: If you prefer more of a tomato-ish flavor to your pizza sauce, you can add another can of tomato sauce after you taste test it half-way through the simmer.

Sparkling Ginger Lemonade

2009-08-04T07:06:00.000-07:00

I love ginger. Gingerbread, gingerbread cookies, gingersnaps, even gingered carrots... are we seeing a trend here? Of course, I'm also a redhead. So it may be genetic imprinting that's responsible for my love of all things ginger.

Tonight we have decided to keep the kitchen cooled down at dinnertime. We're going to grill pizzas out on the deck. This terrific recipe for lemonade with an edge will be a great compliment to the whole "beat the heat" dinner action.

Sparkling Ginger Lemonade
4 cups water
2 cups honey
2 Tbsp minced fresh gingerroot
4-5 cups Club Soda, chilled
2 cups fresh-squeezed lemon juice

In a saucepan, bring the water, honey and ginger to a boil. Don't worry about peeling the ginger. You're going to strain it out after it steeps anyway. Remove from the heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool.

Just before serving, transfer to a pitcher; stir in soda and lemon juice. Serve immediately. Yields 10 servings.

Lemon-Filled Croissants

2009-08-03T11:21:00.000-07:00

I love croissants! Love. Them. However, they are a lot of work. So, I don't love making them. But, I have been having a hankerin' for them for awhile now. Last Sunday we had family over. They were looking to escape the heat of their non-air conditioned apartment. Since it was such a scorcher, I made a very light lemon cheesecake. I used a few dollops of lemon pie filling on the top of each slice to intensify the flavor. Afterwards, I had over a half a can of pie filling left. So I decided to bake up these lovely little breakfast rolls to use up the pie filling. (Normally I would use a lemon curd with a deeper lemon flavor, but hey, waste not want not.)

This is a quick-version for croissants. You don't layer the butter or do three turns of the dough so the rolls aren't quite as flaky as full-blown croissants. In fact, since you incorporate the butter right into the dough, they are a bit more brioche-like. They are easy to put together and not too labor-intensive. I just mixed up the dough in the afternoon and let it sit overnight in the fridge. Rolled them up and baked them the next morning.

Lemon-Filled Croissants
1 C whole milk
1/4 C sugar
4 room temperature eggs, lightly beaten
4 C bread flour
1 Tbsp active dry yeast
1 1/4 tsp salt
1 1/2 C butter, softened
1 1/2 C lemon curd or pie filling
powdered sugar or icing

Heat milk in the microwave until lukewarm. Pour milk into large bowl and add sugar. Add 1 cup of the flour and, using the paddle attachment of your mixer, mix until smooth. Add eggs and mix completely. Add in yeast and 1 cup flour until well combined. Add in the salt and 1 1/2 C flour. Mix until the dough comes together.

Sprinkle a little flour on a flat surface. Turn dough out. Knead for about 3 minutes incorporating a little bit of the final 1/2 C flour at a time until it is all mixed in. The dough should be on the sticky side and will likely stick to your hands a little. Just add a little flour to your hands as you knead.

Place the dough back into the bowl. Add 1/4 of the softened butter and mix it into the dough with your hands. Once it is completely incorporated into the dough, add another 1/4 of the butter. Repeat this process until all the butter is mixed in. Cover the bowl with plastic wrap and place in the fridge for a minimum of 4 hours and up to overnight. You should place a plate or some other weighted object over the top of the bowl if the dough is going to be in the fridge longer than 4 hours.

Next morning, lightly sprinkle counter with flour. Divide dough into two portions. Roll out each portion into a circle 15 inches in diameter. Cut the the dough into eight pieces. (I use a pizza cutter.) Add a heaping tablespoon of lemon curd or pie filling to the widest end of the triangle. Starting from the wide end, roll each piece up and curve the ends to form a crescent shape. Pinch the ends closed so the filling doesn't seep out. Place rolls on a baking sheet lined with parchment paper. Repeat the process with the other half of the dough. Cover rolls with plastic wrap and let rise for 45 minutes at room temperature.

Bake in a preheated oven at 350 degrees F. for 15-18 minutes. After baking, remove rolls to a wire rack and let cool. When cool, sprinkle powdered sugar over the tops or drizzle with icing.

Challah Bread -- The Best Bread for French Toast

2009-08-03T10:02:00.001-07:00

Of all the breads I like to bake, Challah is my favorite. This is a Challah bread that uses both vanilla and honey to give it a subtly sweet flavor. Three-braid Challah is pretty common, and that's how I did this one. However, in future posts, we'll do some four-braid and six-braid styles as well.

Instead of making one large loaf, this week I made two smaller breads -- one to keep for us and another to give to my neighbor.

Sweet Honey Challah
4 1/2 C all-purpose flour, divided
1 tsp salt
1/4 C granulated sugar
1 1/2 tsp. active dry yeast
1 C warm whole milk (low-fat is ok, but do not use 1% or skim)
3 eggs (2 for dough, 1 for egg wash)
1/4 C olive oil + 2 tsp for greasing the bowl and egg wash
1/2 tsp pure vanilla extract
1 Tbsp honey (I prefer Orange Blossom, but clover honey works well, too)

In a large mixing bowl, combine 1 cup of flour, the yeast, sugar and salt. Add the warm milk, 2 eggs, 1/4 C olive oil, honey and vanilla. (Tip: spray your tablespoon with cooking spray before measuring the honey. That way, the honey won't stick to the spoon.) Using the whisk attachment, mix the ingredients for about 3 minutes. Add the remaining flour about 1 cup at a time. When the dough begins to be stiff, switch out the whisk attachment for the dough hook. Mix until all the flour is well incorporated and the dough is stiff.

Turn the dough out onto a lightly floured surface. Knead for 4 minutes. The dough is done when it's smooth and soft. Press your thumb into the dough. The thumb imprint should spring back out. This dough should be slightly firm - that will make for easier braiding later.

Grease a deep bowl with 1 tsp olive oil. Place dough into bowl and turn once to coat the dough. Cover with plastic wrap. Let dough rise at room temperature until doubled in size (about 1 1/2 to 2 hours).

Line a baking sheet with parchment paper or lightly grease it with non-stick cooking spray.

When dough has risen, gently deflate it by pressing your fingers into it, then turn it out onto a lightly floured surface. Divide the dough into 3 equal portions. Roll each portion into a rope about 20 inches long. Be sure to make the middle of the strip slightly thinner than the ends for easier braiding. Lay the three ropes close together on the baking sheet. When doing a three-braid bread, I start braiding in the middle. So, working towards you, braid the lower half of the three ropes. Start with the outside ropes over the one in the center, left over the center, then right over the center, then left again, then right again until you get to the end of the ropes. Now turn the baking sheet around and do the same thing again, only this time move the outside ropes under the center one. Make sure you braid the ropes tightly so there are no spaces or gaps. When you finish, crimp the tapered ends together and tuck them under the loaf.

Cover the bread loosely with plastic wrap and let rise until doubled in bulk, about 40 minutes. Just before the rising is finished, preheat the oven to 350 degrees. Then whisk together 1 egg and 1 tsp of olive oil. Brush the dough with a thick layer of the egg mixture.

Place the dough in the oven and bake for 30-35 minutes or until the bread is a deep golden brown. When the bread is done, transfer it to a baking rack. Allow it to cool before slicing.

This bread is delicious as French toast. It's also wonderful warm with a little honey butter.

It Has Begun

2009-08-03T09:48:00.001-07:00

My new food blog! I'm very excited to have a place to record my favorite recipes and whatever food experiences they cause for me and my family.

Baking means kitchens. Kitchens mean being a little girl in my Grandma's kitchen. Grandma's kitchen means aprons and tastes and smells and a warm oven... and hugs. It means Grandpa coming home from work. It means my sister and I spending the night at Grandma's house. It means mashed potatoes and homemade rolls for dinner and waking up to the smell of pancakes, waffles or cinnamon rolls for breakfast. It means all of us kneeling at our chairs around the table for prayer. It means laughter and jokes and smiles. All of that means safe and warm. Safe and warm means home.

Here's hoping your homes are safe and warm... however you make that happen.