A Little Bit of Zest

Candy Cane Brownie Lollipops

2010-12-14T11:27:00.001-05:00

For my first post in quite a while, I had hoped to post a recipe for French macarons; my long absence from this blog was due to the fact that Alan and I were living in France for the fall (check out my daily blog from our time there at letsbefranc.blogspot.com) and I thought making something French would be appropriate. But while my attempted macarons tasted good, they were definitely not right. So I will have to try again, but in the mean time I thought I'd share one of my favorite fancy-but-easy Christmas desserts. I got this recipe at a Pampered Chef party a few years ago. I find that not everyone (ahem, Alan...) likes peppermint, so it might be fun to think of an alternate coating like just sprinkles, or even leave some plain. But for those of us who like peppermint, this is the ultimate candy cane expereince!

Candy Cane Brownie Lollipops
makes 24

Ingredients

1 package (18-21 oz) brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate flavored almond bark
Additional decorations like red jimmies or other sprinkles (optional)

Directions

Prepare and bake brownies in a 9x13 pan. Bake for slightly less time than called for; toothpick inserted near middle should come out with moist crumbs attached. Let cool for 20 minutes.
While the brownies are baking, cut off straight ends of the candy canes to make about 4 1/2 in. sticks (I find that if you cut parallel to the end of the hook it comes out about right). Set straight ends aside; crush hooked ends either by placing in a plastic bag and smashing (they are really hard, and this works ok but not best - maybe try using a hammer) or chop with knife.
Use a 1 or 1 1/2 inch cookie scoop (or just your hands) to shape the brownies into 24 balls (use up all the brownies, although I don't incorporate the hard edges). Be sure to pack the balls tightly so they stay together. Insert a candy cane stick into each ball. (Note: I put mine into the freezer before the next step, which makes the brownies stay together better, but it makes the candy canes sticky while you are dipping them. Maybe just the fridge for an hour would work better?)
Place the almond bark in a small bowl and microwave according to package directions. Dip and coat each brownie ball until the brownie is coated with bark. Dip in crushed candy canes or other decorations. Set upright on aluminum foil and let harden.

When the moon hits your eye like a pig pizza pie...

2010-08-29T22:20:00.001-04:00

When you try this pizza you too will sing "That's amore!" Lol : ) But seriously, you are going to be in love with this easy, awesome, home-made pizza! The dough recipe makes enough for three 12" pizzas (which make 6 slices each, of which I can eat only two! I ate three the first time we made this because it was SO GOOD and went around feeling fat the rest of the evening - but remembering how good it tasted made it worth it...). I'll list the toppings I did, but you can, of course, do whatever you like, keeping in mind all your toppings together should total around 2 cups. Also note that the dough is easiest to roll out when fresh (it will spring back on itself more after being in the fridge). Alan says he is going to learn to toss the dough like the guy in the Visa commercial, but I have yet to see it : )

Light whole wheat crust
enough for three 12" pizzas- adapted from Artisan Bread in Five Minutes A Day

3 cups lukewarm water
1 ½ tbsp granulated yeast (2 packets)
1 ½ tbsp coarse salt (use about 1/4 less if using table salt)
½ cup rye flour
1 1/2 cup whole wheat flour
4 1/2 cups white flour
Cornmeal for dusting

Mix water, yeast, and salt in 5 qt (or 4 qt) Tupperware. Mix in the flours with wooden spoon till all is uniformly moist. Let rise (with lid on most of the way but cracked a little) for 2 hours at room temperature or overnight in the fridge. (You can store the dough in the fridge for up to 14 days.)

Toppings
use your favorite toppings in any combo that equals about 2 cups

aprox. 3/4 cup pasta sauce (we used Ragu - any kind you like will work as long as it isn't too runny)
Italian herbs (optional - such as oregano, thyme, basil, red pepper)
1/2 cup sliced olives
1/2 cup chopped onion
1/2 cup chopped green pepper (about 1/4 of a pepper)
1/2 cup sliced mushrooms (about 4)
aprox. 3/4 cup shredded Italian cheese blend

If using a baking stone, place it in the oven and turn the oven on to 500º 20 minutes before putting the pizza in the oven. Otherwise, regular preheating time is fine. Sprinkle the top of the dough with flour and pull out one third of the dough. Add a little more flour as needed and shape into a ball by gently stretching the surface of the dough around and tucking it under the bottom, turn the ball a quarter turn in your hands as you go.

Sprinkle cornmeal on a sheet of parchment paper and roll out the dough to about 1/2 inch thick. You may need to use your hands to help pat and stretch the dough, especially if it has been refrigerated. Remove extra cornmeal from edges as it will burn in the oven.

Slide pizza and parchment paper onto baking stone or cookie sheet and bake for 10-12 minutes or until crust is golden brown, rotating half way through if your oven has any hot spots.

challah bread + my awesome hubby = amazing french toast!

2010-08-15T12:50:00.001-04:00

So I have been baking up an artisan bread storm since my last post - it's so much fun! Last night I mixed up a batch of challah bread dough from the same book and used about a third of it to make a gorgeous-looking loaf that Alan promised to make into french toast this morning. It was awesome, but don't be fooled by the picture - I only ate 2 of those pieces! Alan's trick with french toast is to pour the egg/milk/cinnamon mixture into a cookie sheet (with a lip) and let the pieces sit for a little bit on each side so that they soak it up a little more than if you just dipped the pieces.

If you love bread, you have to try this!

2010-08-11T16:07:00.001-04:00

Artisan Bread in Five Minutes A Day is a book anyone who likes to bake bread should own - especially if you have never baked bread before or been intimidated by the steps, kneading, and long amount of time needed. They have another book on with healthy recipes, and one on the way about pizza and flatbreads. I was introduced to the books (and the bread!) by my cousin Seth and his wife Cherie, and I knew that this was something I wanted to make too! You'll need just a few things before you start:

A 5 qt (20 cups) tupperware with a lid (although I only had a 4 qt one and it didn't overflow mine with this recipe)
A long-handled spoon, preferably wooden
Parchment paper
A baking stone (you can use a cookie sheet but it changes the crust a little)
A broiler pan or cookie sheet with a lip

Basically, you will just dump the 4 ingredients (water, salt, yeast, and flour) into the tupperware, mix with the spoon, let rest for a few hours (or over night in the fridge like I did), pull out a hunk of dough and let it rise on the counter for about 40 minutes, and then bake for about 30 minutes. And that's it! The dough lasts in the fridge for 14 days, so you can just keep pulling out as much as you want and baking it when you need it. I am going to send you over to their website for the full basic recipe with photos. The books have many variations as well as recipes for things to make to go with the different breads. I love it!

Elizabeth's Cake

2010-08-02T22:10:00.001-04:00

A trip to my Grandma Luss' is never quite the same unless we have Elizabeth's cake - a kind of pound cake with an orange glaze that always sat on the counter under a red-speckled metal cake-cover just begging for dinner to be over and Grandpa to get the vanilla ice cream from the freezer. I helped Grandma make the cake many times, but I never knew where the recipe came from until just recently. When my grandmother was a student teacher in Syracuse, New York, part of her time was spent working with minority students. They loved her, unlike some of the other student teachers that came through their school. Her supervisor was an African-American lady named Elizabeth, and she gave this recipe to my grandmother.

My grandma is 87 years old now, and not doing very well. I visited her recently and waded through her stacks of recipes (and boy does she have a lot!) to find this one. Unfortunately, it was a bit cryptic, and so while I am going to post the recipe now I have to say that it did not come out quite right when I made it this time. For one, it needs to bake longer, or at a higher temperature. Second, there was nothing written down at all for the glaze, and while I did what I remembered, I think I'll use slightly less orange juice and more powdered sugar next time. I've included both these updates below, but you might have to experiment :) However, it still tastes wonderful, especially with some vanilla ice cream. Here's to Grandma's Elizabeth's Cake!

Elizabeth's Cake
makes about 20 slices

Ingredients

1 cup butter or margarine (2 sticks)
3 cups sugar
4 eggs
1 tablespoon vanilla
6 oz. frozen orange juice, thawed but undiluted (half of a regular can)
1 pint sour cream
4 cups flour
3 teaspoons baking soda
1 teaspoon salt
3/4 cup chopped pecans
1 cup powdered sugar

Directions

Preheat oven to 350º. Coat a angel food pan with Crisco (if you use a spray it sometimes doesn't want to come out). Sprinkle bottom of pan with the chopped pecans.
Soften the butter. Blend with the sugar until combined. Add in the eggs, vanilla, 3 oz. of the frozen orange juice, and the sour cream. Beat well.
In another bowl mix together flour, baking soda, and salt. Stir into wet mixture.
Pour batter into pan. Bake for 1 3/4 hours (or longer). Top will be very brown. Remove and cool for 15 minutes in the pan. Invert onto cake platter or plate.
Mix together the powdered sugar and remaining orange juice, mixing juice in slowly until desired consistency is achieved. Pour over cake.
Serve with vanilla ice cream :)

Penne Pasta Pie

2010-07-19T10:50:00.001-04:00

Pasta is such a versatile food, but I find it is so often served in the same way over and over again. This recipe adds a new twist in combining pasta with a quiche-like filling to create a delicious pie entrée. You can also make it up to 2 days in advance, and any leftovers you have reheat wonderfully, making it great for lunch the next day! (Alan also noted for the non-vegetarians out there that it would be good with chicken added to it as well.)

Penne, Broccoli, and Mozzarella Pie
serves 6

Ingredients

5 tbsps Italian-style breadcrumbs
3 tsps olive oil
1 medium-sized onion, chopped (or you can substitute onion powder)
1 10-oz. package frozen broccoli (about 3 cups)
6 oz. dry penne pasta (about 1 1/2 cups)
4 large eggs
3/4 cup milk
1/2 to 1 tsp hot pepper sauce
1 1/2 cups shredded smoked mozzarella cheese (about 5 oz.) (we just used our regular Italian cheese mix, but it would be even better with the smoke mozzarella)
Salt and pepper to taste

Directions

Preheat oven to 350º. Coat a 9-inch deep dish pie pan with cooking spray. Sprinkle with 2 tbsps breadcrumbs, tilting the pan to coat evenly.
Cook pasta in lightly salted water according to package directions. Drain, set aside.
Meanwhile, mix together the remaining 3 tbsps breadcrumbs and 1 tsp olive oil. Set aside.
Heat the remaining 2 tsps olive oil in a nonstick skillet over medium heat. Add the onion and cook, stirring often, until tender and light golden, about 4 to 5 minutes. Set aside.
Place the frozen broccoli in a strainer and rinse under cold water to thaw. Drain well and set aside.
Wisk the eggs, milk, hot sauce, salt, and pepper together in a mixing bowl. Add the cheese, onion, broccoli, and pasta, and mix together. Pour into the pan, spreading evenly. (Note: make sure that your liquid is covering the pasta as any pieces sticking out will get too hard. Mix up a little more milk and egg if need be, or take out a little pasta if there is a lot above the liquid.)
Sprinkle the top evenly with the reserved breadcrumb mixture. (Note: Pie can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before baking.)
Bake the pie for abour 45 minutes, uncovered, until the top is lightly golden and the filling is set. (The tip of a knife inserted into the center should come out clean.) Transfer to wire rack and cool slightly. Cut into wedges and serve.

Recipe from the Vegetarian Times Complete Cookbook, which I highly recommend!!

Velvety-goodness

2010-07-13T15:58:00.002-04:00

I first made this recipe a few months ago for a friend's lingerie party. I thought that red velvet seemed appropriate for the occasion, but I honestly couldn't remember what red velvet cake tasted like! My mother doesn't really like it, and the other people I asked all seemed ambivalent on the subject - so of course I had to give it a try! I followed the Martha Stewart's directions that time, making Mini Heart-Shaped Cakes so each guest had their own little cake. Everyone liked them! (Or at least that's what they said.... : ) But Alan, who doesn't like cake very much, also said he like it! So I decided to make the recipe again, with a slight variation.

The problem when I make desserts is there are only two of us to eat it all and no co-workers at the moment on which to fob of the extras. So I usually halve every recipe. Cakes are a little harder though, because I still wanted to layer the cake. Since this recipe was meant to be baked thin to make the individual cakes, I halved the recipe and baked it in a 9x13. Then I cut two 5.5" squares and ended up with a cute square cake that Alan and I can eat before it goes bad (without eating to much)!

Red Velvet Cake with Speckled Cinnamon Frosting and Blueberries
makes one small layer cake (about 6 slices)

Ingredients

2 tbsp cocoa powder
1 tablespoon red food coloring (this is optional if you don't care if the cake is actually red)
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons vegetable shortening, at room temperature
1/2 + 1/3 cups sugar
2 large eggs
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
1 1/4 cups cake flour (not self-rising)
1/2 teaspoon salt
1/2 tablespoon cider vinegar (you can substitute other kinds, like wine vinegar)
1/2 teaspoon baking soda
Speckled Cinnamon Frosting (see below)
1/2 cup fresh blueberries

Directions

Preheat oven to 325 degrees with rack in the center of the oven. Line a 9x13 pan with parchment paper, grease parchment, and set aside.
In a medium bowl, whisk together cocoa powder, food coloring, and 2 tbsp boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into cocoa mixture. Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cook cake completely on a wire rack. Cut out two 5.5" squares. Layer and frost with Speckled Cinnamon Frosting. Top with blueberries.

Speckled Cinnamon Frosting
enough for one small cake

Ingredients

3/4 cup sugar
3 tablespoons all-purpose flour
3/4 cup milk
3 tablespoons heavy cream
3/4 cup (1 1/2 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

Directions

Whisk together sugar and flour in medium heavy-bottomed saucepan. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 10 minutes (if you double this recipe, it will take twice as long).
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool. Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy. Add vanilla and cinnamon and continue mixing until combined. If frosting is too soft, chill slightly and then re-mix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and re-mix to proper consistency.

The grand goodness of granola

2010-06-30T20:12:00.002-04:00

Granola has always been a part of my life. My dad has eaten it for breakfast for breakfast for as long as I can remember! My mom used to make it in those flimsy turkey-roasting pans you see at the grocery store until we discovered a wedding cake pan—that tells you how big each batch is! My parents have an old industrial-sized mayonnaise jar they keep their home-made granola in (not that you could tell what it is as it is so old) but as I didn't have anything big enough to bake or store it in I halved the recipe when Alan asked me to make some for him. Home made granola is way better than store bought, and if you have never made it you should give it a try! Mix and match the optional add-ins to make the perfect start to your morning ; ) Already have a recipe? I would love to hear what you do differently!

Granola
makes 6 cups, easily doubles

Ingredients

3 1/2 c. oats
1/2 c. brown flour
1/2 c. wheat germ
1/4 c. flax seed (optional. Mom says you can use flax seed flour too)
1/2 tsp. salt
3/4 cup pecans
1/2 cup dried blueberries (or the dried fruit of your choice. Dates and raisins work well. You can add more than one kind, 1/2 c. each)
1/2 c. brown sugar
1/2 tbsp. vanilla
1/4 c. water
1/4 c. oil

Directions

Preheat oven to 250º degrees. In a large bowl, mix together the oats, flour, flax seed, salt, pecans, and dried fruit.
In another bowl mix together the brown sugar, vanilla, water, and oil. Stir until the sugar disolves.
Slowly pour the wet mixture into the dry ingredients, stirring as you pour until the dry ingredients are coated with the wet.
Transfer everything from the bowl into a 9x13 pan. Bake for 1 1/2 hours, stirring every 1/2 hour.
Let cool. Store in an airtight container.

Brownie Cupcakes

2010-06-14T20:39:00.003-04:00

Brownies are good. Individual brownies with frosting and sprinkles? As Brian Regan would say, "Can life get better? I submit that it can not!" Of course, he was talking about putting peanut butter and jelly with croutons in a squeeze bottle... if you don't know what I am talking about, look him up! You are missing out : )

My only adaptation to this Martha Stewart recipe was to bake some of the batter in ramekins. They just look a little fancier than the average cupcake, as well as being awesome when you reheat them in the microwave for about 30 seconds before eating. One ramekin equals about 1 1/2 cupcakes. Also in these photos I did not make the cookie-cutout toppers, but I have made them previously and they work great.

Brownie Cupcakes
makes 24

Ingredients

Vegetable oil cooking spray
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
15 ounces (3 3/4 sticks) unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Basic Buttercream

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners or grease ramekins with cooking spray. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.
Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

Awesome restaurant - Adam's Mountain Cafe

2010-06-11T09:37:00.003-04:00

If I ever own a restaurant, I think it will be a little bit like Adam's Mountain Cafe. Alan and I were on vacation in Colorado last week and while visiting Garden of the Gods we decided to eat in Manitou Springs. Being a vegetarian always complicates finding new places to eat, so I was excited to see in our Frommer's guide book that an American/Vegetarian restaurant made it with two stars into the inexpensive category! The menu includes meat as well, but focuses on healthy and organic options.

We found Adam's right off the little main street in the down town area, with about as many tables outside under an awning next to one of the town's mineral springs as they did inside. With miss-matched chairs, tables, and silverware sets the informal but beautiful surroundings made me feel a little like I was at a big family dinner where everyone is debating who will get to sit on the piano bench or the odd little chair from Grandma's desk. They even have a long "locals" table where anyone can just sit down and join in the conversation.

The service was great, the food was awesome (I had the Harvest Crepes, which were roasted butternut squash with wild rice, corn, caramelized onions, and white cheddar cheese in an egg crepe with vegetarian red chile on top... yum! Alan had Spicy Malibari Curry with Turkey Meatballs.) and I highly recommend stopping in if you are ever in the area!

(p.s. We went back for breakfast, which they also do amazingly. They only serve until 11 am, and as of June 1st they now will only add you to the waiting list if they can seat you before then—not just add your name to the list—so don't be too late!)

Cornbread, with a Twist

2010-05-26T10:18:00.003-04:00

I once heard that when people get homesick, often what they miss the most is food. Nobody can make (your favorite dish) like (your mom, grandma, dad, etc.)! When I went away to boarding school, every break my mom would ask what I wanted for my first meal back home. And I always wanted the same thing: cornbread, baked bean, and broccoli. I'm not sure why that meal said "home" to me like none other, but it still does.

I've continued make that meal through the years and never thought of changing it till one day Alan, my husband, and I couldn't agree on what to have for supper. I wanted cornbread, and he wanted something spicy. So finally I said fine, I will make you spicy cornbread! A tradition was born, and now we never have the same cornbread twice. We always start with my mom's recipe and then add different spices or other ingredients we happen to have on hand. Try it plain, with one of our variations, or make up your own!

Cornbread
serves 4 people

1/2 cup cornmeal
1/2 cup flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 tbsp oil
1 egg
1/2 cup milk

Optional mix-ins:

1/4 tsp cumin
1/4 tsp white pepper
1/8 tsp cayenne pepper
1/3-1/2 cup chunky salsa
1/3-1/2 cup frozen corn, thawed
1 tsp minced jalapeno pepper (saute with corn if using before mixing into batter)
Millet seed (I haven't done this yet but my grandma used to and it adds a nice crunch)
1/3 cup shredded Mexican cheese mix

Directions

Heat oven to 400º. If using a cast iron skillet (8 in. works best) place in oven to warm. You can also do this in a pie pan or make as muffins.
Mix together dry ingredients, then add wet ingredients and stir just until combined.
Mix in salsa, corn, and japapeno if using.
Remove skillet from oven and grease with spray oil. Pour in batter. Sprinkle cheese on top if desired.
Bake for 20 minutes (less if muffins or in a larger skillet) or until edges start to brown and pull away from the sides of the pan.

Mmm... do I smell Cinnamon Rolls?

2010-05-24T10:12:00.004-04:00

You really can't go wrong with cinnamon rolls for breakfast. The problem with making them from scratch is that it takes such a long time. All that rising and resting makes it hard to actually make fresh cinnamon rolls and eat them for breakfast on the same day, unless you are a crazy baker who gets up way too early! So I was very excited to find a recipe that was only supposed to take ninety minutes on AllRecipes.com. I think it took me a little longer, but the first time you make something always takes longer because you don't know what you're doing : ) I changed the recipe to bake in a pan instead of a muffin tin (thought they would get dry) and added some of Martha Stewart's buttercream icing to the top. These were delicious!

Ninety Minute Cinnamon Rolls

makes 12 small rolls

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

Directions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (NOTE: My dough was very sticky and wet and I had to add quite a bit of flour in the kneading process, but it came out great in the end.)
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Roll up dough (from the long side) and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Serve warm.

Basic Buttercream

Makes about 2 cups, which was more than these needed. A half batch would do. I iced each roll immediately before eating.

1 1/2 sticks unsalted butter, softened
2 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract

Directions

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

In Honor of Zestyness

2010-05-21T16:32:00.007-04:00

I have to admit I have been making cookies for a long time. I don't remember when I started, exactly, but the recipe for these cookies comes from the first cookbook that was my very own. It is the Better Homes and Gardens Complete Book of Baking, and my parents gave it to me for Christmas in 1996 with the inscription "because you bake such wonderful cookies." I would have been a few days away from being 12 years old then, and I hope my cookies are now better than ever—my husband tells me they are! The first time I made these for him he didn't like them too much (he's not a shortbread fan), but I won't tell you how many he has eaten today! But I have to tell you, these are addicting. They are almost bite sized and once you have one you always want just one more...

These cookies also are also rather special because I actually remember the very first time I made them. My grandparents were visiting us, on their way either to or from their home in Vermont to Borrego Springs, California, where they would spend every spring for many years. Grandma was sitting on the couch reading a book, and I had gotten to the part of the recipe where you are supposed to knead the dough. Apparently Grandma had not taught me to make her bread at this point in my life because I did not know how to knead! The cookie dough wasn't coming together and so I took my bowl over to her and asked what I was doing wrong, and so my grandma taught me how to knead.

I hope you enjoy these cookies - I actually usually make them with lemon, but the original recipe called for orange zest. Experiment and find your favorite! May they add a little bit of zest to your day : )

Choco-Lemon Shortbread
Makes about 24

1 1/2 cup flour
1/2 cup powdered sugar
2/3 cup butter (no substitues!)
1/2 to 1 tsp finely grated lemon peel (or the citrus of your choice)
3/4 cup miniature chocolate chips (if you use regular sized, just coarsely chop them a little to make them smaller, otherwise the cookies don't hold together as well)

Directions

In a medium mixing bowl, stir together the flour and powdered sugar. Using a pastery blender, cut in the butter and lemon peel until the mixture resembles fine crumbs and starts to cling. Stir in chocolate chips. Form mixture into a ball and knead until smooth.
Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Using the bottom of a glass, slightly flatten balls to 1/2-inch thickness. Bake in a 350º oven for 10 to 12 minutes or until the bottoms just start to brown. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and let cool on wire rack. Place in an airtight container and store at room temperature for up to 3 days.

Indian Inspiration

2010-05-21T10:01:00.006-04:00

I love Indian food.

It might have something to do with the fact that my parents met in India in the Peace Corp, a small but rather important fact in my life. But the one downside to Indian food is that it can be time-intensive to prepare. I'm sure I'll do a post sometime on the three curries (well, there were four, but I hate fresh tomatoes, so I don't make that one) I used to make with my mom, but they take a little more time to prepare and cook.

These samosa-like breads fill the gap between I-want-Indian-food and I-am-starving-and-have-only-30-minutes. Technically they are an appetizer, but my husband and I find that they make a fine meal for two.

Curried Potato-Stuffed Breads
enough for 4-6 as appetizers, 2 for a meal

2 peeled and coarsely chopped all-purpose potatoes
1 cup finely diced carrot (we grate ours)
Salt to taste
1 Tbs. vegetable oil, plus extra for cooking breads
1 cup finely chopped onion
1/3 cup frozen peas, microwaved till warm
2 tsp. curry powder
4 8-inch flour tortillas

Directions

Place potatoes and carrot in large saucepan with enough water to cover by 1 inch, and add 1/2 tsp. salt. Boil until potatoes are soft, about 8 minutes. Drain, reserving cooking liquid, and transfer vegetables to medium mixing bowl.
Heat oil in large skillet. Add onion, and sauté over moderate heat, stirring often, until translucent, 6 to 7 minutes. Stir in curry powder, and cook, stirring, 15 seconds. Add 1/2 cup reserved cooking liquid to pan. Cook briefly over high heat to reduce liquid by about half, 30 seconds. Add onion with liquid to potatoes, and mash well, adding additional salt if desired. Mix in peas.
Working with one tortilla at a time, spread some mashed potato mixture thickly over half the tortilla. Fold tortilla over potato mixture to close. Heat 1 tsp. oil in large skillet. Add bread, and fry over medium heat, until browned, 45 to 60 seconds. Flip bread, and cook until browned. Transfer to chopping board, and slice in half. Repeat for remaining breads. Serve immediately, or place in warm oven until ready to serve.

Recipe adapted from the Vegetarian Times Complete Cookbook, which I highly recommend!!

Give a Girl a Cookie...

2010-05-19T20:41:00.003-04:00

And she might just start a blog.

I have to admit that if it weren't for these cookies I might never have done it, but they are just too good to keep to myself. And come to think of it there are a few other recipes I've found through the years that I'd like to share - if only so I've got them all in a searchable location with photos to boot! The stack of paper print-outs in my cupboard is getting a little scary, not to mention that when you start putting too many Post-It note markers in a cook book they kinda lose their meaning.

But back to the good stuff.

These are adapted from a Martha Stewart recipe to taste like Panera's Chocolate Duet cookies, which I absolutely love. I think the trick is to get good dark cocoa powder. Play around with the brands and chocolate flavors (semi-sweet, dark, milk, etc) for the melted chocolate in the batter and the chips in the cookies to find what you like best!

Chocolate Duet Cookies with Walnuts

Makes about 3 dozen

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder (I used Hershey's Special Dark)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt (this is important, adds a different flavor than regular!)
4 oz. semi-sweet baking bar, coarsely chopped (or 2/3 cup chocolate chips)
1/2 cup (1 stick) unsalted butter
1 1/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup chocolate chunks (find them by the chocolate chips, which you can also use)
1/2 cup white chocolate chips
1/2 cup coarsely chopped walnuts

Directions

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks, white chocolate chips, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12 minutes (cookies should be soft - watch your first batch to find your oven and cookie sheets optimum time). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.