Baking In Circles

Homemade Rainbow Sherbet!

2012-01-14T20:25:00.000-08:00

My kids were recently complaining that they haven't been able to get rainbow sherbet in a long time. With all the artificial flavors and colors, and the expense of going to Baskin Robbins for a scoop, it's not high on my list of priorities, dessert-wise. I decided to attempt to make them some, and it worked perfectly.

Sherbet is actually not that bad for you. It's made with fruit juice and has the added benefit of added calcium from a little milk, which makes it much lower in fat than ice cream. I used natural colors to make it more of a rainbow. Because citrus is in season currently, I made lemon, lime, and orange sherbets from freshly squeezed fruit, but in the summer I could totally see myself making the classic raspberry, pineapple, and orange version instead. If you are to make just one flavor, the lime is my top choice.

This was a super simple venture, and easy to substitute other flavors as desired. Don't worry when the mixture looks curdled! It turns into a soft, delicious treat once frozen. Each version makes about one quart, so even making one flavor would be fine if you're not serving a crowd. I spooned some of the extra sherbet into popsicle molds for a treat later on.

Orange Sherbet

1 3/4 cups freshly squeezed orange juice
3/4 cup sugar
1/2 tbsp gelatin
1/2 cup milk
Natural orange coloring, optional

Stir together the sugar and gelatin in a saucepan. Add the orange juice and heat, stirring, just until the sugar dissolves. Remove from heat and stir in the milk and coloring, if using (it will look curdled). Refrigerate until slightly chilled, about one-two hours, and then freeze in an ice cream maker.

Spoon into a large bowl, smoothing it onto one side, leaving room for the other two flavors alongside. Snap a tight fitting lid on and freeze until firm.

Lemon/Lime Sherbet

1 1/2 cups water
1/2 tbsp gelatin
3/4 cup sugar
1/3 cup freshly squeezed lemon or lime juice
1/2 cup milk
1/2 tsp zest
Natural coloring, if desired

Stir together the sugar and gelatin in a saucepan. Add the water and heat, stirring, until the sugar dissolves. Remove from heat and stir in the milk, juice, zest, and coloring, if desired (mixture will look curdled). Chill slightly, then freeze in an ice cream maker.

Spoon one flavor alongside the orange sherbet, snap the lid back on, and freeze until firm. Repeat with last flavor. Freeze until firm before scooping into bowls.

*For raspberry sherbet, strain frozen berries to remove seeds. Follow the recipe for orange sherbet, using raspberry purée instead of orange juice. For pineapple sherbet, use pineapple juice instead of orange.

*If you chill the mixture overnight before freezing, it will set up like really soft, curdled jello. No worries, heat it up for about 30 seconds in the microwave (not much, just to slightly melt it a bit), stir, and freeze as directed.

Healthy Corndogs!

2011-08-28T17:27:00.000-07:00

'Healthy corndogs' seems like a total oxymoron, but I have figured out a way to make the kid friendly food good for you, and still taste delicious!

I have never, NEVER liked corn dogs. I probably could have gone the rest of my life without ever having another, especially when faced with the greasy, glistening ones staring at me through a lit window in a convenience store. Do those things even qualify as food? Maybe fud.

This week I was planning out meals before heading to the grocery store. I always ask my family for input, and my son asked for corn dogs. Ugh. I pictured the boxes of frozen grocery store ones, and just couldn't do it. Surely I could come up with something better than those, a version that is nutritious, tasty, and still appealing to children. I wanted to surprise my son (he knew even by asking for them that he wouldn't get the regular ones!).

I took a whole grain biscuit recipe and revised it to be wrapped easily around organic, nitrate-free hot dogs. They turned out to be nicely shaped, and tasted great. I even enjoyed them! My kids were so excited they actually jumped up and down!

Corn Dogs

3/4 cup whole grain barley flour
3/4 cup stone ground cornmeal*
1 cup all purpose flour
2 tsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 egg
3/4 cup buttermilk
8 hot dogs (preferably organic, nitrate-free, or veggie dogs)
1 tbsp melted butter
8 popsicle or lollipop sticks

Preheat oven to 400 degrees. Line a baking sheet with a silpat or parchment paper.

In a large mixing bowl, stir together the barley flour, cornmeal, all purpose flour, sugar, baking powder, baking soda, and salt.

Whisk together the buttermilk, oil, and egg. Pour into the dry ingredients and mix until combined.

Turn onto a well floured cutting board. Pat into a rectangle and cut into 8 squares.

Insert sticks into each hot dog, about halfway up. Pat one square into a thin rectangle and wrap it around one hot dog, pinching and smoothing seams. Place on the prepared baking sheet. Repeat with remaining hot dogs and biscuits.

Brush each corn dog with the melted butter.

Bake for 20 minutes, or until golden brown. Remove to a wire rack to cool about 5 minutes before serving.

*Stone ground cornmeal is different than the cornmeal found in the regular baking aisle, which has had the bran and germ removed, resulting in a less nutritious product. Stone ground means that it's whole grain, and is most often found in the natural foods section. Bob's Red Mill makes an excellent, dependable brand. You may even substitute stone ground blue cornmeal for a different flavor and fun color option!

Sweet Breakfast Treats

2011-07-29T16:57:00.000-07:00

Last night I was trying to come up with a new idea for breakfast, a little tired of the usual recipes. My son suggested blueberry muffins, but we had those recently, and I wanted something different! I am lucky to keep a very well stocked kitchen, so that I can make just about anything whenever the mood may strike. I had a can of crushed pineapple that needed to be turned into cake filling, and pineapple upside down cake slid into my mind (I didn't need the whole can...just about 10 ounces, so I'd have leftovers).

I cannot remember the last time I had pineapple upside down cake, but I'm sure it was probably when I was a teen, and more than likely it was made with an easy-to-grab boxed mix, maraschino cherries, and lots of brown sugar. Yum, but not really my speed anymore!

I took a healthy cinnamon muffin recipe and tweaked it. I wanted some jumbo muffins so the locally grown, bright red cherries could shine. The following recipe gave me 6 jumbo muffins, plus batter leftover, which I spooned into 6 regular sized muffin cups, the perfect size for my 3 year old. If you don't have a jumbo pan, cut the recipe in half and you'll get about 9 regular sized muffins.

Healthy Pineapple Upside Down Muffins

For 100% whole wheat muffins, use 3/4 cup whole wheat pastry flour in place of the all purpose.

1 can crushed pineapple, lightly drained (so it's not too juicy)

5 tbsp unsalted butter, melted

12 pitted cherries (or maraschino cherries), optional
18 tsp brown sugar
3/4 cup all purpose flour
1 1/2 cups whole wheat pastry flour
3 tsp cinnamon
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups unsweetened applesauce
1/2-3/4 cup packed brown sugar (depending on your personal preference for sweetness)
1 egg
1 egg white
1 1/2 tbsp canola oil
1 tsp vanilla extract

Preheat the oven to 350 degrees. Lightly grease 6 jumbo and 6 regular muffin cups.

Add 1/2 tbsp melted butter to each jumbo muffin cup, then divide the remaining between the regular cups. Add one cherry to each. Add 2 tsp brown sugar to each jumbo cup, and 1 tsp to each regular sized cup. Spoon 1 tbsp crushed pineapple into each (a little less for the regular sized ones).

In a large mixing bowl, stir together the flours, cinnamon, baking powder, baking soda, and salt.

In a small mixing bowl, whisk together the applesauce, egg, egg white, canola oil, and vanilla. Pour into the dry ingredients and mix just until combined. Divide between muffin cups.

Bake 15-18 minutes, or until a toothpick comes out clean. The regular sized muffins will bake in less time than the jumbo. Let cool for 5 minutes in the pan, then invert onto a rimmed baking sheet and shake gently to release the muffins from their pans. Spoon any remaining pineapple back onto the top and serve warm with vanilla yogurt.

Whole Wheat Naan

2011-05-10T20:11:00.000-07:00

Quite often I'll make some sort of fresh bread to serve with our dinner. Pita, biscuits, or dinner rolls are the norm, and always whole grain. A while back I had a craving for Indian food, and since we live in a culture desert, I knew I was on my own, unless I wanted to pack the kids up and drive almost 2 hours one way to the closest Indian restaurant!

Making ethnic grub is not foreign to me, as evidenced by my posts on this blog. I enjoy all types of cuisine, and it's fun to introduce the different types to my kids and figure out how to make it myself. Naturally I add my own touches, so it ends up not being quite as authentic as the real thing, but it's usually much, much healthier, and very tasty just the same!

That's basically how I came to make my own naan, an Indian flatbread. I had only enjoyed this bread at Indian restaurants, and the whole wheat variety that Trader Joe's sells (that does taste a bit stale, having sat on the shelf indefinitely), so when I first started looking for a recipe I didn't have much to go on. I settled on one in a cookbook that my sister got for me, but had to make some changes to come up with something whole grain. Following is my rendition of whole wheat naan, untraditional as it may be!

Whole Wheat Naan
Traditional naan is baked in a tandoori, and some like to "bake" it on a stovetop skillet. I prefer using a very hot oven and a pizza stone ( a cookie sheet may be substituted) to save on time. The result is a flatbread similar to pita, but more full flavored and chewy. This recipe can easily be cut in half, if needed, but naan keeps well at room temperature for a few days, thanks to the yogurt.

4 cups whole wheat flour
2 3/4 cups all purpose or bread flour
1 tbsp instant yeast*
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp sesame oil
3 tbsp butter or ghee, melted
1/3 cup plain yogurt
2 cups very warm water

Place all of the ingredients in the bowl of your stand mixer. Attach the dough hook and turn to speed 2. Mix and knead until a smooth, elastic dough forms, adding more water if conditions are dry. Turn the dough ball out of the bowl, grease the bowl, and place the dough back in. Cover and let rise until doubled in size, about 1 hour.

About 30 minutes into the rise, preheat your oven to 500 degrees. Place a baking stone or flat cookie sheet (not nonstick) on the bottom rack of the oven to preheat as well.

Punch dough down, then divide in half. Cut or pinch 8 even balls of dough from each half (so you end up with 16). Cover the ones you're not immediately working with so they don't dry out. Roll two balls out thinly. Place on the preheated stone and bake for just 3 minutes. Using tongs or a spatula, remove to a wire rack to cool completely, or serve warm. Repeat with the remaining dough. (If the dough puffs and creates pockets like pita, it's not a big deal; it'll still taste the same, and you'll have sandwich bread for the next day!)

*To substitute active dry yeast for the instant yeast, you'll need to proof it first. Mix the yeast with 1 cup of the warm water and a pinch of sugar in a bowl. Let stand until foamy, about 5 minutes, then add the rest of the ingredients and proceed.

100% Whole Grain Muffins

2011-04-27T18:33:00.000-07:00

We eat a lot of frozen and canned fruit throughout the winter, and especially in these last few months before spring officially hits. (I know it's April, and today the sun IS shining, but our "spring" is more of a late winter, usually.) Easter Sunday I used the last jar of peaches, pureeing it to mix with Prosecco for Bellinis for Sunday Brunch. Having a little over half a jar left, I wanted to incorporate it into something baked, if possible.

Applesauce is a standard ingredient, especially as a stand-in for fats in baked goods. I decided to use the peach puree instead of applesauce, and combine it with whole grain barley and oat flour for a nutrition-packed breakfast. To be completely honest, I wasn't entirely sure the new recipe would turn out.... Perfectly delicious! I would have taken a picture, but they didn't last long!

Whole Grain Peachy Muffins
Barley and oat flour can be found with the Bob's Red Mill ingredients in your local grocery store. Whole wheat pastry flour may be substituted, if desired.

1 cup barley flour
3/4 cup oat flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1 cup peach puree* (or unsweetened applesauce or other pureed fruit)
1/4 cup sugar**
1 egg
2 tbsp canola oil
1 cup fresh fruit (chopped strawberries or peaches, or frozen or fresh raspberries, or blueberries)

Preheat oven to 350 degrees. Grease a 12-cup muffin tin well.

Stir together the flours, sugar, cinnamon, nutmeg, baking powder, soda, and salt in a large bowl.

Whisk together the peach puree, egg, and canola oil. Pour all at once into the dry ingredients. Stir until just barely moistened (don't over mix or your whole grain muffins will be tough). Fold in the berries.

Divide between muffin cups. Bake 20-25 minutes, or until a toothpick inserted in one muffin comes out clean. Run a knife along the edge of the tins, and carefully remove from the pan to cool on a rack. (If left in the pan, the muffins will continue to steam and will have tough edges).

Makes 12.

*To make peach puree, take 1 jar (pint or quart) of peaches in light syrup or juice, and puree in a blender until smooth. The puree can be used in smoothies, as an ice cream topping, frozen as a sorbet in an ice cream maker, or mixed with sprkling wine for a delicious beverage. If your peaches are canned in heavy syrup, omit the additional sugar in the muffin recipe.

**Omit the sugar if using peaches canned in heavy syrup.

An Interesting Twist on an Old Favorite!

2011-04-02T15:51:00.000-07:00

Last night, as I was preparing dinner, I was trying to come up with a fruit to serve alongside. The bananas were still green, the kiwis hard, I only had one orange, and it was quickly apparent that I would be resorting to frozen or canned fruit. I decided to make a healthy cobbler that could serve as dessert and double as breakfast the next morning!

A few months ago I signed up for a winter CSA share, and in this week's box I received a handful of rhubarb. It's not enough to do much with, so I chopped it up and combined it with blueberries (a suggestion from a friend), and a few canned peach slices. I used a little more sugar than I would normally because of the tartness of the rhubarb, but this recipe is whole grain and still super healthy compared to most! You could even try an oatmeal crisp topping instead of the biscuits to change things up!

Blueberry, Rhubarb, & Peach Cobbler
2 cups chopped rhubarb
3 cups blueberries, frozen or fresh
1 sliced, peeled peach (fresh, frozen, or canned)
1/2 cup packed brown sugar
2 tbsp granulated sugar
3 tbsp corn starch
nutmeg, cinnamon
1 tbsp lemon juice
1 tbsp butter
2 cups white whole wheat flour, or whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 cup chilled, unsalted butter
2 tbsp brown sugar
2/3 cup milk
turbinado or sanding sugar, optional

Preheat oven to 350 degrees. Lightly grease a 9" square baking pan. Place the blueberries and rhubarb directly in the prepared pan. Sprinkle with lemon juice. Add 1/2 cup brown sugar, 2 tbsp sugar, and corn starch; toss lightly to combine. Sprinkle lightly with cinnamon and nutmeg.

Dot with little pieces of the 1 tbsp butter. Arrange the peach slices over the top. Set aside.

For the biscuit topping, stir together the flour, baking powder, salt, remaining brown sugar, and nutmeg in a large bowl. Cut in the butter. Stir in the milk, adding a few more drops if necessary, until dough clings and a few crumbs remain. Turn out and knead lightly to combine thoroughly.

Pat into a 1/2 inch thick rectangle and cut into squares. Arrange over the fruit. If desired, sprinkle turbinado sugar lightly over the tops of the biscuits.

Bake 40-50 minutes, or until fruit is bubbly and the topping is browned. (Pick up a biscuit a little to check and make sure it's not doughy underneath.) Serve warm with whipped cream, vanilla ice cream, or yogurt.

Who needs a candy bar?

2011-02-24T15:51:00.000-08:00

Recently my mom has started picking my three-year-old daughter up from preschool on Thursday afternoons. That frees up my day for much needed house cleaning, errands, and an occasional lunch date with my husband, and also allows a few hours after my son gets out of school to hang one-on-one with him.

This afternoon I gave my son his after school snack and asked if there was anything he'd like to do. It's a snowy day, and he suggested baking cookies. Since the last of Tuesday's cookies were finished off last night, I thought that sounded like fun, and it had the added bonus of being low key. (When both kids are at home I have not been able to have them help me because they start to fight and a big mess ensues...my solution is to include them when they're alone with me! It's much more relaxing, and they might actually learn something that way.)

My son wanted to make cookies with chocolate dough. I pulled out my favorite recipe and promptly cut the portions in half. I gave him several options for add-ins, and he thought caramel chunks, chocolate chips, and peanuts sounded tasty. I happen to have homemade caramel on hand, but if you live near a good candy shop, you can use theirs (King Arthur Flour sells blocks of good caramel as well). Softening the caramel in the microwave for just a few seconds makes the hard type a little easier to cut. Be sure to use good quality caramel, and a good brand of chocolate. I used both mini and big chocolate chips to add dimension, but chopped chocolate would do the same.

Chocolate Candy Bar Cookies

This recipe makes about 34 cookies. If you need to make more, double the amounts and use two whole eggs in place of the egg and egg yolk.

1 1/4 cups flour

1/4 tsp baking soda

1/4 tsp kosher salt

1/4 cup cocoa powder

1/2 cup brown sugar, packed

1/4 cup, plus 2 tbsp sugar

1/2 cup unsalted butter (1 stick)

1 egg

1 egg yolk

1 tsp vanilla

1 1/2 cups chocolate chips or chunks*

approx 1/3 cup chopped unsalted peanuts (macadamias or pecans would be tasty too)

approx 1/2 cup chopped caramel chunks

Preheat oven to 400 degrees.

Cream butter and sugars in a large mixing bowl. Add the egg and egg yolk and mix well. Beat in the salt, soda, and vanilla. Add the cocoa powder and flour and beat just until combined. Stir in the chocolate, caramel, and peanuts.

Drop by the rounded teaspoon onto parchment lined cookie sheets (it's VERY imprtant to line you baking sheets). Bake about ten minutes. Refrigerate the remaining dough while one tray bakes; if the dough gets too warm it will spread too much. Remove from the oven and let stand for 3-5 minutes to allow the caramel to set up a little. Transfer to a cooling rack to cool completely.

*Use a combination of different chocolates, if possible, such as semisweet and 60% dark. White chocolate also goes very well with this dough...you can get creative!

Dinner Now, Dinner Later

2011-02-02T16:41:00.001-08:00

I will be going away for a girls' vacation soon, and while my husband is planning on cooking some nights, I want to make things a little easier on him while I'm gone. I hope to have a few ready-to-heat meals waiting in the freezer before I leave.

Before I had my son I started doubling recipes that I knew would freeze well. I would place half in a disposable baking pan, wrap well, label, and freeze for when I'd need it most. (I would've done that with my daughter as well, but our kitchen was under construction at the time.) Unbaked casseroles work the best for this: Tuna Noodle, Penne with Sausage Marinara Sauce, Lasagna, Enchiladas...you get the idea. By taking a little extra time when you're preparing one dinner, you will have a premade dish that makes anything in the freezer section (Stouffer's...) pale in comparison. And it's healthier too!

Today I made Chicken, Broccoli, and Wild Rice Casserole. I roasted an organic chicken, but you could just as easily use a precooked rotisserie chicken from the store to cut down on the prep time. I also made a creamy sauce instead of the well known use of Campbell's canned soup (which you could substitute if necessary...use Cream of Chicken or Mushroom). For one dinner, cut the ingredients in half (you could use two chicken breasts, cooked, and chopped instead of the roasted chicken).

Chicken, Broccoli, and Wild Rice Casserole x2

1 chicken, roasted and cooled*
1 1/2 cups wild rice blend
3 cups water or chicken broth
6 slices bacon, cooked until crisp, divided
6 tbsp butter, divided
2 shallots, finely chopped
3 large garlic cloves, minced
8 oz mushrooms, chopped
1 celery stalk, finely chopped
1 cup white wine
3 cups lowfat milk
1/3 cup flour
1 1/2 tsp salt, or to taste (may need less depending on if you used broth or water)
freshly ground pepper
1 tsp thyme
2 pkgs frozen chopped broccoli, thawed
grated cheese

Place the rice and water or broth in a saucepan. Bring to a boil, reduce heat, and simmer 45 minutes. (I crumbled a few dried chanterelle mushrooms in with the rice also, because I had them!)

Skin the chicken. Pull the meat off the bones and chop it coarsely (reserve the bones for stock). Place in a large bowl. Add the broccoli and set aside.

Chop four slices of bacon and add to the chicken and broccoli. Toss to combine.

Heat 2 tbsp butter over medium heat in a large skillet. Saute shallots, celery, garlic, and mushrooms until tender. Transfer to the chicken mixture.

In the same skillet, melt the remaining 4 tbsp butter. Whisk in the flour. Gradually whisk in the wine and milk, and cook, stirring, until thickened and bubbly. Add several gratings of fresh pepper, salt, and thyme; stir to incorporate. Pour over the chicken mixture.

Add the rice to the bowl and stir to coat. Divide between two casseroles and sprinkle with cheese. Crumble the remaining bacon over the tops; one slice per pan. Cover with foil.

Bake in a 350 degree oven 45 minutes, or until bubbly. Serve.

If freezing one pan for later, wrap it well with plastic after covering it with foil. Attach a label and directions for heating. Once it's frozen, to reheat, remove the plastic and bake at 350 degrees until bubbly. This will take longer, about 1 1/2 hours from frozen state. You can always place the casserole in the fridge the night before (or even on the counter for 2-3 hours) to quicken the baking time.

*To roast a whole chicken for this recipe: Rinse and dry the bird with paper towels. Drizzle with olive oil and rub with salt and pepper. Place the bird breast side DOWN (to keep it super juicy) in a pan with a high rim. Roast at 375 degrees approximately one hour, until it registers 180 degrees.

Warm Bread with Gooey Pockets of Cheese

2011-01-28T15:45:00.000-08:00

Tonight I made soup for dinner, and as the time got closer to when I'd need to start prep work, I realized I needed to come up with something to serve alongside. Garlic-Cheese Biscuits popped into my mind first, and they're certainly easy and fast (and delicious), but the thought of warm, crusty, cheesy bread took over and I knew I'd better get started if I wanted to eat warm bread for dinner and not late tonight. I looked up soem recipes, and King Arthur's version really sounded tasty. As I read furthur, however, I found that it needed to rest overnight, with a preferment, so that was out. Needing a quick, whole grain variety, I did some experimenting and came up with this loaf!

Whole Grain Cheese Loaf

If you prefer the flavor and texture of all white flour to whole grains, use a total of 4 1/2 cups bread flour instead of the amounts called for below. I used 7 grain bread flour instead of whole wheat this time.

1 tbsp instant yeast*

2 cups warm milk

2 tsp sugar

2 tbsp butter, melted

3/4 tsp salt

1 tsp garlic powder, optional

1 tbsp dried parsley, crumbled

2 1/2 cups whole wheat or 7 grain flour

2 cups bread flour

6 oz cheese, cubed (Fontina, Gruyere, or Sharp Cheddar)

2 oz cheese, shredded

Combine the yeast, flours, garlic powder, parsley, salt, and sugar in a large bowl. Add the milk and butter, and stir until combined. Turn onto a floured surface and knead until smooth and elastic. If using a mixer, use dough hook and combine on speed 2, letting it knead the mixture until it's smooth and elastic.

Pat the dough into a rough triangle and sprinkle with the cheese cubes and shreds. Roll it up, and form it into a ball. Grease a 1 1/2 quart casserole. Place the dough in the pan and score it with a sharp knife so that some cheese shows through, in an "X."

Cover and let rise one hour. Near the end of the bread's rise, preheat your oven to 350 degrees.

Bake 50-60 minutes.

Let stand 30 minutes before cutting; serve warm.

Aloo Palak (Isn't that fun to say?!)

2011-01-13T17:29:00.000-08:00

The following recipe is a favorite of mine. It's healthy, filling, and makes a wonderful lunch to look forward to the next day, getting even more flavorful as it sits overnight. No picture, though. Well, if I were to post a picture you probably wouldn't be willing to try this dish, and that would just be sad. Aloo Palak (Indian potatoes and spinach) is fantastic tasting, but it's a little funky on the eyes. Pureed spinach with chunks of potatoes aren't that appealing to look at, but the combination (with lots of aromatic spices) makes for a delicious side to an Indian-themed dinner.

I have made Aloo Palak several times, but it's been a while and my son didn't remember it. His first thought (as a 7 year old) was "ewww," but upon actually taking a bite he declared it fantastic and told his little sister she had to try it because it was a "treat." Enjoy!

Aloo Palak

10 oz frozen spinach
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 onion, chopped
1-2 green chilies, chopped (I use roasted Anaheim peppers because they're mild, but use what you prefer, to increase the heat factor if you don't have picky little kids to feed)
4 medium sized red or yukon gold potatoes, peeled and cubed
1 tsp turmeric
2 tbsp butter or ghee
1 1/2 tsp cumin
1 tsp garam masala
1/2 tsp coriander
salt, to taste

Place the cubed potatoes in a saucepan and cover with cool water. Add the turmeric and a pinch of salt. Cover and cook until tender, about 10 minutes.

Meanwhile, cook the spinach with the garlic, ginger, onion, and chilies about 5 minutes, stirring often. Transfer to a food processor and puree.

Heat the butter over medium heat and add the cumin, garam masala, and coriander. Stir about 30 seconds, or until fragrant. Add a pinch of salt and stir in the spinach puree. Drain the potatoes, saving 1/2-1 cup of the cooking liquid. Add the drained potatoes and stir to coat, adding some of the cooking liquid if necessary, to thin the puree. Serve.

Makes 4-6 servings.

Birthday Central!

2011-01-07T16:16:00.000-08:00

Tomorrow is my son's seventh birthday party. His actual birthday isn't until the 10th, but it's working out that he's getting several days of celebrating instead of just one. Birthday parties rarely work on Mondays, especially when it's the championship game for the Oregon Ducks, so we had to move the festivities to Saturday. We're just having some family over tomorrow afternoon, and three of his friends. After cake and presents I'll take the four kids to see a movie before dropping them back at their homes.

To make Monday special, I was going to take my son on a Mommy Date to a fancy restaurant he's been wanting to try, but it turns out that it's closed that evening! So he gets to go tonight instead, since I'll be tied up on other evenings. My husband is hoping to meet him for lunch at school, and to make his actual birthday a little more special I'll surprise his class with a treat that afternoon as well. He's getting pretty spoiled this year with all the adjustments!

My kids plan their birthday themes all year, right after the current party has wrapped up. Cakes are always their first thought, and after figuring out what kind of cake they'd like to have, then the rest of the party can be planned. (My daughter is thinking about a Hello Kitty theme in September....) My son actually came up with the coin box cake idea for his Mario party.

I knew it had to be a perfect square, and to achieve that shape, I had to make it four layers...two recipes! That's a lot of cake! He asked for chocolate with cherry filling, so I raided the last of the freezer's local cherries and made an easy, thick filling. French buttercream gave the crumbcoat and a base for the homemade marshmallow fondant. I covered the cake board with brown fondant and scored it to look like bricks. For a "coin," I made rice crispy treat and formed it in a 6-inch cake pan. It then got covered with buttercream also, and fondant to make it more uniform. The marshmallow treat is sturdy and can hold upright well, unlike a delicate cake. I skewered it with dowels to hold it in place.

A few days ago I played with some gumpaste to see if I could make a Mario figure, as the only ones I've been able to locate were on Amazon.com for $18! Of course, with the time I put into making my own figure, that probably would've been worth it! After Mario was formed, I made bricks, stars, and a few mushrooms, per my son's requests.

I had some difficulty with the square shape and positioning the fondant, so the corners aren't as good as they could probably be. It's fun to work with the stuff, however, and every time I learn a little more about how to make the next cake even better!

Dinner in less than an hour, from scratch!

2011-01-05T17:59:00.000-08:00

Tonight I combined two recipes, added something else that sounded good, and came up with a fabulous dinner! I thought about taking a picture, but when the food's hot, the kids are squirming, and there's too much chaos to stop and search for a camera...well, I decided to eat instead! While I won't go so far to say that this recipe is healthy (because "healthy" is relative, depending on one's own definition for his or her current diet), I will say that it's wholesome, filling, and full of nutritious ingredients. You may omit the cream if you're watching your waistline, but I think it adds fabulous dimension, flavor, and texture to the pasta.

Homemade Fettuccine with Wild Mushrooms and Sun-Dried Tomatoes
Fresh refrigerated pasta may be substituted for homemade if time is an issue. I found the bag of frozen mushrooms in the freezer of our grocery store's natural foods section, but if I'd had access to an assortment of fresh wild mushrooms I would've used those! The dried tomatoes I used were from last summer's garden, so they're brittle and needed to soak in hot water for a few minutes. If using store-bought ones, they will probably not need a soak, as they're usually pliable and soft.

For the pasta, combine in a large bowl:
2 cups white whole wheat flour
2 eggs

Whisk together using a fork, and then slowly drizzle in cool water while kneading until it forms a dry, but cohesive mass. Turn onto a floured countertop and knead until smooth and elastic. Wrap or cover and let rest.

Bring a large pot of water to a boil.

For the sauce:
1/4 cup chopped hazelnuts
1/2 tbsp butter
4 garlic cloves, minced
1/4 cup sundried tomatoes (crumbled if brittle and briefly soaked, or roughly chopped if already soft)
10 oz mixed wild mushrooms (thawed and drained if frozen), sliced
1/4 cup white wine
1/4 cup freshly grated parmesan cheese
1/2 cup cream
salt and freshly ground pepper, to taste
sage
parsley

Heat the butter over medium-high heat until melted. Add the hazelnut pieces and stir until lightly browned. Transfer to a bowl and set aside.

Add the mushrooms and garlic to the hot pan and saute for about 5 minutes. Add the wine, and cook until it's almost evaporated. Stir in the cream, a pinch or two of dried sage, a little parsley, and salt and pepper, to taste. Reduce the cream by half, then stir in the cheese. Cover and keep warm. (If not using the cream, just set the mushroom mixture aside until needed and top the pasta with parmesan just before serving instead of mixing it in.)

Roll the pasta out and cut it into fettuccine (I used a thickness of 5 on my pasta machine). Boil the fettuccine about 3 minutes, or until al dente. Drain and toss with the sauce.

Serve immediately, topped with the toasted hazelnuts, a grating of fresh pepper, and more parmesan, if desired.

Serves 4.

Lots and Lots of Cake!

2010-12-30T20:43:00.000-08:00

Today was a day of serious cake decorating. This morning I made assorted cupcakes for a special order, and then I had to prepare a cake to bring to my last fondant class at Michael's.

The cupcakes were fun. It's entertaining to come up with different flavor combinations when I only have two cake flavors to work with. The minimum order is 12 (one cake recipe), so the lady who ordered the ones pictured chose white chocolate and yellow vanilla cake, for a total of 24 cupcakes.

Yellow cake combinations:

~filled with French vanilla bean buttercream, mocha ganache icing

~raspberry creme fraiche mousse filling, white chocolate French buttercream icing (not pictured, these have to be kept cold)

~vanilla bean French buttercream, gumpaste flowers/holly

White chocolate cake combinations:

~vanilla bean French buttercream icing, dollop of ganache, toasted coconut flakes

~filled with blueberry pie filling (homemade), white chocolate French buttercream, sugared dried blueberry

~peppermint buttercream, ganache drizzle, crushed candy cane

Yummy flavors, right? And I just used combinations of the same icings, with different fillings and toppings for a creative assortment. My client seemed very happy.

In addition to the cupcakes I had to make, I was supposed to bring a partially assembled cake to my last fondant class. We have been learning how to make various decorations and flowers out of gumpaste and fondant for the last few weeks, and this was the culmination of our work. It also happened to be my mother-in-law's birthday today, so I baked one exclusively for her.

She requested orange cake with raspberry filling, but rather than try to duplicate the one she had for her wedding years and years ago (for which I wasn't there to try, of course), I thought I should keep with that flavor theme but update it a little. I made a small 6-inch yellow cake, divided into four layers, and flavored it with orange zest. To make it extra moist and give a more orange-y flavor punch, I doused it with Grand Marnier simple syrup. I folded some of my homemade raspberry jam into whipped, lightly sweetened creme fraiche to create a raspberry mousse filling, and then iced the assembled cake with vanilla bean French buttercream. (I did all this while I had the cupcakes going too, to reduce time, mess, and duplication of icings.)

Once I got to my class, I rolled out my homemade fondant. I had some trouble with it wanting to crack as it quickly started to dry out, but the final product turned out alright. I had prepared the petals and leaves for the poinsettia yesterday so they would have a chance to dry hard overnight. Tasty, and pretty!

Christmas Cookies!

2010-12-21T17:55:00.000-08:00

Cookies are a quintessential part of Christmas for me. When I was growing up, my older sister would spend hours upon days baking with my younger sister and me, making all kinds of irresistible goodies. I remember Spritz, Sugar Cookie Cutouts (with gobs of frosting, candies, and sprinkles), and Gingerbread Men the most, but I'm sure my mother also baked other varieties as well. Now I enjoy making all kinds of cookies, and because I am now providing treats for other families (and getting paid for it!), I have the opportunity to go a little nuts with flavors. Between yesterday and today I made 13 different types!! It's been a little crazy in the kitchen for me, and I can't say it's going to slow down any time soon. But, that's because of the holidays, and I know there's an end in sight (January!). Still, I'm enjoying the hectic pace. For the picture and flavors I made for my CSB, click here.

Neapolitan Cookies
One of my absolute favorite Christmas cookies, this recipe was introduced to me in a cookie package sent from NY by my younger sister two years ago. They are moist, cakey, and...wonderful (even after being shipped cross-country!). Be sure to make them a day in advance so they can sit overnight in the refrigerator.

1 pkg. or can (7 or 8oz.) almond paste
3 sticks butter, unsalted and softened
1 cup sugar
4 large eggs, separated
1 tsp. almond extract
2 cups unsifted all purpose flour
Red and Green food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
1/2 pkg. (6oz.) semisweet chocolate chips
1 tsp shortening

Grease bottom and sides of 9 X 13 dish, line with parchment paper; grease.

In large bowl, with electric mixer, beat almond paste, butter, sugar, egg yolks and almond extract until fluffy. Beat in flour. In small bowl, beat egg whites until soft peaks form. Fold into almond paste mixture.

Divide batter evenly for 3 layers. Add red food coloring to one and green coloring to the other. Spread green batter into prepared dish. Bake 350 for 15 minutes. Watch that it doesn't start to brown.

Holding edge of wax paper, lift and invert on rack or cutting board. Spread with raspberry jam..

Reline dish and spread with white batter. Cook about 15 minutes watching that it does not brown. Invert on top of raspberry jam.

Spread white layer with apricot jam.

Cook red layer as above invert on apricot jam layer.

Refrigerate - cover, set heavy pan on top.

Next day: Trim the edges of the rectangle to make all sides even. Melt chocolate chips, being careful not to get them too hot. Stir in shortening. Spread over red layer. Let chocolate set slightly, and then cut crosswise into 1/2" strips. Cut each into four pieces. (Use a good chef's knife to cut into the cookies. If it starts to stick or get crumbs in the chocolate topping, run the knife under hot water, dry, and then slice. Or, wipe it on a hot, moistened towel in between cuts.)

Coconut Pyramids (macaroons)
These cookies look so pretty alone or on a cookie platter with other varieties. You can make the dough the night before and refrigerate it until the next morning, if needed.

1 1/4 cups sugar
5 1/4 cups unsweetened, shredded coconut*
7 egg whites
pinch kosher salt
2 tbsp butter, melted
1 tsp almond extract
1 tsp vanilla extract
4 oz semisweet chocolate
1/2 tsp shortening

In a large bowl, mix together the coconut, egg whites, and salt. Stir in the butter and extracts. Refrigerate for at least one hour, or overnight.

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

Moisten your hands with water. Scoop 1 tbsp of dough with your hands and squeeze into a tight ball. Use your fingers or a spatula to press against the four sides to form a pyramid. Place on the baking sheet.

Bake until the edges are lightly browned, about 15 minutes. Cool completely on a wire rack.

Melt the chocolate and stir in the shortening. Dip the tops of the cookies and let harden. Store in an airtight container up to 3 days.

Makes about 3 1/2 dozen (can be cut in half easily).

*Make sure to use unsweetened coconut, not the sweetened stuff in the baking aisle. I found finely shredded, unsweetened coconut in the natural foods aisle. Bob's Red Mill has coconut flakes that would work too, if you process them in your food processor until finely chopped first.

Snowman Marshmallows!

2010-12-15T21:14:00.000-08:00

By now it's not much of a secret that I make my own marshmallows. I've made several flavors to date, and each one has something unique to offer. I always fall back on vanilla, though. It's easy, fool-proof (especially considering it's candy, which can often be iffy), and extremely versatile. I use my basic recipe for homemade marshmallow fondant (the stuff to cover cakes with and sculpt decorations out of), reduce the gelatin for a less stiff marshmallow icing for cupcakes, make crispy rice treats, and so on.

This Friday is my son's first grade Christmas party. Each student in his class is supposed to bring 22 small items in lieu of a gift exchange. The child puts one thing in the stockings his teacher has supplied, and all kids end up with a full sack of goodies. I wanted to be able to use my trusty new kitchen license, and to give the kids something familiar but also new that they probably haven't tried before. I made marshmallows. I figure everyone likes vanilla, and since Peeps are so insanely popular with children (and adults)...well, I'd make something festive out of the mallow. I used a round ornament cutter (the snowman one mangled the sticky candy), dipped it in powdered sugar between "cuts," and produced 22 little snow balls. I have some food color pens, Food Writers, that are like markers but made with food coloring. I used those to draw on carrot noses, coal for the eyes and mouths, and a little hint of color for the hats. I think they're cute, and they taste so good too! Of course, my son promptly said that, yes, they do look like snowmen, but they could also pass as jack o'lanterns. Hmm...oh well!

School Lunch Issues

2010-12-08T12:01:00.000-08:00

I have so many issues with our school lunches. The commodities, the lunchroom workers who think what they're serving children is healthy, the processed foods, the time allowed to eat. Today I surprised my six year old with bagels from his favorite downtown shop, arriving at his classroom with an overstuffed grocery bag full of organic cream cheese, whole wheat bagels, carrot and celery sticks, apple slices, homemade whole wheat graham crackers, and bottles of chilled Honest tea (lightly sweetened and caffeine-free...a treat compared to his usual thermos of milk). He was thrilled!

I always pack my child's lunch. He gets a say in what goes in for the day and helps put it together when there's time. Sometimes it'll be a thermos of leftover soup, lasagna, or mac and cheese, a wrap sandwich, or a lunch "snack," which consists of a bunch of small, healthy, bite-sized items (a pretend Lunchable, kind of). Most of the time, though, he requests cheddar cheese on my homemade whole wheat bread, a little mayo, and lettuce or sprouts. I always include some form of vegetable and a fruit, and occasionally toss in a little treat. Once or twice a month he replaces his milk with a box of 100% juice.

I remember enjoying hot lunch when I was a kid. I absolutely LOVED the disgusting mashed potatoes with hamburger gravy, which I wouldn't touch with a ten foot pole nowadays! My son gets to choose one meal from the cafeteria per month, so he doesn't feel left out and gets to see and taste what the other kids eat on a regular basis. I look the menu over, choose three or four days of somewhat acceptable items, and he decides from there, marking it on his calendar and counting the days. Personally, I think he gets so excited because he knows he'll be getting chocolate milk! This month, however, is a short one, with Christmas break quickly approaching. I couldn't find one reasonable selection for him to eat.

The dishes my son was looking at were full of commodity beef...the bottom of the barrel rejects that get into the system even when they're not supposed to be fit for human consumption. Now, I TRY to not be a total food nazi, but it's especially important that our children eat as best they can while they're in such a critical stage of development and growth. I have open communication with both my kids, and being the oldest, my son has very good knowledge of why we don't eat that junk. The compromise was that I would surprise him with acceptable takeout one day instead.

Now on to my next issue.... I arrived at 11:15 and the kids were washing up, getting ready to head into the cafeteria. Kids who brought their own lunches sat down and started to eat (4 in his class of 22), while the others lined up for their hot lunches. Ten or fifteen minutes later the others emerged carrying their trays. Only two children had cartons of 1% white milk; everyone else had chocolate. The majority had a half a sandwich on "wheat" bread (the caramel-colored stuff) with a slice of lunch meat and a piece of processed American cheese on it. No veggies, whatsoever, on any tray. Kids had fresh cantaloupe, peaches canned in heavy syrup, applesauce (sweetened with HFCS), and one girl had a hefty serving of canned corn. About five children had "hot" lunch, which was a mystery item that smelled revolting. I had to ask a girl what it was! (Beef enchiladas.) I watched as the kids with sandwiches ate most of their lunches, but the ones with the supposed enchiladas pushed them around, taking maybe one bite, and throwing the rest away. At 11:40 the teachers were telling the kids to hurry up and get outside; most had hardly even eaten half their lunches. Food went into the trash, and kids raced outside to recess. My son ate all that I brought for him and was asking if I had a second bagel, but the custodian was telling us we had to leave. We were the last ones sitting there, less than half an hour after sitting down (remember, most children had had maybe 10 minutes to actually eat).

Surely there has to be a better way. Foreign countries are reforming their school lunch programs, spending more than twice as much per child than the US. Isn't the key to a nation's future (and success) with how the children are raised and grown? If we value their health so little, how will that affect them in adulthood? Oh, wait...we're already seeing that now, with massive rates of diabetes, obesity, and other ailments. But whenever I try to bring up ANY idea of incorporating healthier eating at my son's school...well, I'm shot down, looked at like I'm crazy, and occasionally attacked because I actually care. Sigh. I think I'll just stop now....

2010-11-30T16:54:00.000-08:00

Yum!! Inspired by a cupcake I sampled at New Cascadia Bakery in Portland, I created a version called Mexican Hot Chocolate. I used my favorite chocolate cake recipe, but added about 1 tsp cinnamon, 1 tsp ancho chile powder, a little orange zest, and ground chipotle to the batter. Whe adding spices to sweets, it's always best to start small and increase as you taste. Then you'll get something delectable instead of overpowering (or, in the case of chiles, too spicy). The goal is to have just a hint of something there.

I made a whipped ganache for the icing, using the same spices as in the cake (adding small amounts and increasing to taste), and topped the cupcake off with a piece of homemade marshmallow. Divine!

Whipped Chocolate Ganache

If you want to make it "spiced," add the spices as mentioned above with the vanilla.

Chop 10 oz best quality chocolate in a food processor (I like using 1/2 milk and 1/2 dark or semisweet).

Heat 1/2 cup cream and a very small pinch of salt to simmering on stove top. Watch carefully!

With processor running, drizzle slowly over chocolate. Run 1 minute, or until melted.

Add 1/2 cup powdered sugar and 1/2 tsp vanilla.

With processor mixing, slowly add 1 stick of softened unsalted butter, 1 tbsp at a time, until incorporated. Cool to touch.

Whip at full speed using the whisk attachment of your Kitchenaid mixer until light and fluffy and tripled in volume. (This may take a while!)

My Thanksgiving Story

2010-11-27T16:43:00.000-08:00

I was hoping to have more time to write recipe posts, especially with all the cooking I do for Thanksgiving, but with special orders and my own family visiting from out of town, I fell behind.

I spent the day before Thanksgiving baking pies like a mad woman, and also various breads, rolls, and breakfast treats for my customers' visiting family members. Thanksgiving day I was a little stressed out about the turkey and didn't get it in the oven until almost 10:00. Now, if you know me you'll know my story from last year (we ended up with a 54 lb bird...ahhh!), but this year the local guy who raises one for me made sure to set aside a hen (as opposed to the notoriously large toms), so I estimated its weight at about 27-30 lbs. Still pretty dang big! I hadn't been too worried about it, but when I placed it in my roasting pan...well, it didn't fit. I tried to rig foil to catch any drippings from the extended legs, but ended up setting off the smoke alarm and filling my house with a rather uninviting smell as the legs dripped steadily onto the bottom of the oven (not the intended makeshift foil pan). So, I had to take the whole thing out of the oven, wait for my sweet step dad to deliver a slightly larger pan and then transfer the awkwardly heavy bird into the oven again. By this time I was certain we wouldn't be eating until 5 or 6:00.

Maybe because I never stuff my birds, and maybe because of the freshness (it had been sacrificed the day before), it was looking pretty toasty about 2:00. When I went to baste it (every half hour), I thought I should check and see where it was at. The thermometer steadily climbed past 180 degrees! Ahhh! I switched off the oven and let it sit, a little worried it might be dry or overcooked by the time my guests arrived and we were able to carve it. Homegrown birds are more fatty than store-bought varieties, and I always soak it in cold water (with a little kosher salt in it) from the time we receive it until it goes in the roasting pan, to help with any potential "wild" flavors. When my dad carved the bird an hour and a half later it was still steaming hot, and was moist and succulent, creating a fabulous pan of drippings for our traditional Madeira gravy. My brother-in-law, a vegetarian, couldn't resist the delicious gravy (I did make some rather blob-like vegetarian mushroom gravy for those who don't eat meat...), and ended up having a small piece of turkey as well. Hey, if there's ever a time to eat a sustainably raised turkey who had a very happy life, my Thanksgiving table is the place!!

Turkey story aside, we can move on to the most important course...dessert! I baked several pies for our family this year (along with the special orders for other people). We had classic Pumpkin Pie, Double Crust Apple Pie, Dark Chocolate Cream Pie, and Maple Bourbon Pecan Pie. All of the pies were fabulous, but it was the pecan one that vanished first. The following recipe is adapted from Martha Stewart, and is guaranteed to be gobbled up in a hurry!

Maple Bourbon Pecan Pie

1 9" unbaked pie crust
1 cup sugar
4 tbsp unsalted butter, melted
4 eggs
1 cup plus 2 tbsp dark corn syrup
1/2 cup pure maple syrup (grade B if possible)
2 tbsp bourbon
1 tsp vanilla
approximately 2 cups pecan halves
1 egg yolk

Place the rolled out pie crust in a 9" pan and crimp the edges. Place in the freezer as you prepare the rest of the ingredients.

Heat the oven to 400 degrees.

Whisk together the sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanilla. Lightly stir in 3/4-1 cup pecan halves. Pour into the chilled crust.

Arrange the remaining pecan halves over the top of the pie. Whisk the egg yolk lightly, adding a few drops of milk, if desired. Using a pastry brush, paint it over the exposed pastry. Carefully transfer the pie to the heated oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake about 1 hour. It will still look runny but will set up as it cools. Place on a wire rack to cool completely.

An Easy Way To Get 5 A Day!

2010-11-12T11:25:00.000-08:00

Our family has a lot of smoothies when the weather gets colder and quality fresh produce is severely lacking locally. While it seems that we should be enjoying the naturally sweet drinks during the peak of summer, I just can't bring myself to puree fresh, flavorful, delicious fruit. Instead we eat a lot of fruit salad and plain, cut up fruit during the warmer months of spring, summer, and the beginning of fall, and I spend time preparing what's in season for when the weather turns. I wash, hull, and freeze strawberries whole by the flat. Any other fruit that looks good gets frozen too...blackberries and raspberries were plentiful this year, and I put up a few bags of organic cherries also. During years when I have gobs of peaches (which sadly wasn't 2010), I save some from canning and freeze slices for smoothies and impromptu cobblers.

We buy a lot of fresh mandarins, pomegranates, apples (until they start to get mealy), and occasionally bananas, but much of our fruit intake comes from healthy smoothies. I used to go by a standard recipe, using about 10 strawberries, a scoop of frozen orange juice, a little honey, and milk blended together, but now I almost always toss in whatever looks or sounds tasty at the moment. It makes for a super fast, healthy, vitamin packed breakfast that is great alone or with a warm muffin or scone.

Weelicious featured a smoothie for Halloween that consisted of almond milk, 10 oz of spinach, two bananas, and honey. Almond milk is so heavily processed and sugary that I never buy it, so I used cow's milk instead. The smoothie was ok, I thought, but my daughter didn't like it at all, refusing to drink her share. Taking the idea of adding spinach, though, I made my standard strawberry smoothie this morning and added just a handful of fresh spinach (frozen would work too), along with some vanilla yogurt. The color wasn't as bright pink, but the smoothie was really, really good. Both kids inhaled it, and my daughter asked for more!

If you haven't experimented with smoothies already, making them at home is a fun way to involve your kids (they can drop the fruit into the blender) and children think they're having a milkshake for breakfast. Any fruit works, yogurt or soft tofu adds protein, and you're in control of how much sugar is added. Adding a handful of spinach is a great way to incorporate more veggies into your, or your child's, diet, without making it seem like you're eating salad for breakfast! And if the creaminess from milk doesn't sound good, try making smoothies with sparkling water (frozen berries and/or mango chunks, honey or agave, and seltzer to cover, blended until smooth). That's like having sorbet, only with a fraction of the sugar!

Healthy "Cupcake" Treats

2010-11-09T15:53:00.000-08:00

I just finished preparing a special order for a little girl's first birthday party. When the email came in, I got pretty excited. The parents were asking for a lower sugar, whole wheat, healthy cake or cupcakes. I love it when people are health-concious like that, and I love that I had the chance to create something memorable and tasty for such a milestone birthday!

I steered them toward cupcakes, because of portion control, and also so I could use a healthy muffin recipe as the base. I could've made a whole wheat layer cake, of course, but I would've had to use lots of butter and sugar to get an acceptable crumb; muffins are a little more forgiving. By topping them with cream cheese icing the little girl will be getting more sugar, sure, but she'll also take in some calcium and protein instead of just empty calories and saturated fat. I used pink natural food dye for hers and all natural lavender sprinkles (by India Tree). I couldn't resist cutting out some leftover homemade marshmallow fondant for the inital of her first name too. The adults' "cupcakes" were topped with toasted walnut pieces.

The following muffin recipe (or "cupcake" recipe) is a good base for whatever fruit is in season. For my daughter's preschool birthday celebration (they bring a treat instead of snack on their day), I made these with fresh blackberries from the farmers' market and a little lemon zest. The kids were thrilled, and I was happy that they weren't having shortening-laden sugar bombs from a big box store (that trusty kitchen license came in handy!).

Whole Wheat "Cupcakes" with Cream Cheese Icing

For Apple Spice muffins, omit the lemon zest. Instead, use a teaspoon or so of cinnamon, a pinch of cloves, nutmeg, and allspice, and fold in one grated apple.

1 cup whole wheat pastry flour

1 cup all purpose flour

1/2 cup sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

zest of 1 organic lemon

1 cup buttermilk

1 egg

1/3 cup canola oil

1 tsp vanilla extract

1 cup fresh or frozen berries or chopped fruit

Preheat oven to 400 degrees. Line 12-15 muffin cups with papers (this recipe makes 12 muffins with big, fluffy tops. If you spread it between 14 or 15 cups you'll have a better decorating surface for icing.)

Stir together the flours, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and lemon zest. Pour into the dry ingredients and stir lightly to combine. Fold in the fruit.

Bake about 20 minutes, or until the tops spring back when lightly touched and are a golden brown. Cool in the pan for 5 minutes, then remove to a wire rack until cooled completely.

Cream Cheese Icing

8 oz cream cheese, at room temp

1 stick (1/2 cup) unsalted butter, at room temp

3-4 cups powdered sugar

1 tsp vanilla extract

Beat the cream cheese and butter together until smooth and fluffy. Add the vanilla. Slowly beat in the powdered sugar, until creamy. Use less for a spreadable icing or a little more for piping. This icing dries quickly, so if you're using sprinkles, decorate as you go (don't wait until they're all iced).

Comfort Food Classics

2010-11-08T16:48:00.000-08:00

My husband hates Tuna Noodle Casserole. Always has, and probably always will. When he leaves for a few days, in this case for elk hunting, I always leap at the chance to recreate a childhood favorite. My children love it, and so do I!

In the past, I can remember opening up a can of soup, a few cans of tuna, and frozen veggies, tossing it all with some pasta shells, baking it, and calling it good. Knowing about BPA in can linings and being turned off by processed ingredients, I now make my own sauce instead. Trader Joe's doesn't use BPA in any of their canned fish products; I always stock up whenever I have the chance (and I like that they carry no salt added varieties)! The recipe that follows is typical of my occasional pantry raiding. Rarely are my casseroles alike, depending on fresh ingredients that may or may not be available, whether or not I've planned ahead...that kind of thing. Yes, I used frozen veggies because I had some! Another night I might cut up my own carrot pieces, saute them with the celery and onion, and just toss in a handful of peas. It's all about what's on hand and what sounds tasty! This recipe version of Tuna Noodle Casserole was delicious and hit the spot!

Tuna Noodle Casserole

8 oz dry whole wheat pasta shells
.34 ounce bag dried wild mushrooms
1 celery rib, finely chopped
1 cup onion, finely chopped
1-2 garlic cloves, minced
1-2 tbsp white wine
2 cans chunk light tuna (I like no salt added)
1 1/2 cups frozen mixed vegetables or peas and carrots
2 cups lowfat milk (1%)
3 tbsp butter
1/4 cup flour
1-2 slices whole wheat bread
Italian seasoning
2 tbsp olive oil, divided
salt and pepper, to taste

Place the mushrooms in a bowl and cover with boiling water. Let stand until soft, about 15-20 minutes.

Preheat oven to 350 degrees.

Pulse the bread slices in a food processor until crumbly. Place on a cookie sheet and bake about 5-10 minutes (while the oven is preheating is fine), or until toasted. Place in a bowl, sprinkle with Italian seasoning, and toss with about 1 tbsp olive oil. Set aside.

Bring a large pot of water to a boil. Add a pinch of kosher salt and the pasta; cook until al dente.

While the pasta is cooking, heat a little olive oil in a medium skillet. Saute the onions, garlic, and celery until softened. Drain the mushrooms, chop, and add to the onion mixture. Add 1-2 tbsp white wine, cook a few more minutes, and season with salt and pepper. Pour into a large mixing bowl and set aside.

Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Stir until thickened and bubbly. Pour over the mushrooms and onions; stir to coat.

Drain the two cans of tuna and add to the mixing bowl, along with the frozen veggies. Stir to thoroughly combine, adding a little more salt and pepper if necessary.

Drain the pasta and add to the mixing bowl. Fold in gently. Pour into a 13x9" baking dish. Top with the bread crumbs. Bake 25-30 minutes, or until the top is lightly browned and the casserole is bubbling. Remove from oven and let stand about 5-10 minutes. Serve hot.

Serves 5-6.

Tofu, Made Tasty

2010-11-01T17:56:00.000-07:00

Tofu has a bad rap. Everyone associates it as the ultimate "health food," and so shuns it without ever giving it a chance. The first time I ever had tofu was in a yogurt dip my best friend's mom made for me. I was probably 9 or 10, and it tasted pretty good. Until I was told it had tofu in it. How I instinctively knew to not like the stuff...I honestly don't remember. I doubt I even knew what a package of the stuff looked like!

It was many years later, when I was on my own and exploring recipe options, that I finally decided to start working with it. EatingWell was a big part of this; they often feature recipes that use tofu. I believe I made a chocolate mousse to start with, and when that turned out to be amazing I'd toss a little soft tofu into smoothies to add some protein.

Fast-forwarding several years, I now get pretty disgusted when I see the meat options on menus, especially in Asian restaurants. Often the cheapest, bottom-of-the-barrel meats are used, and knowing what I know about the stuff...well, it's pretty unappetizing. As a result, we usually order at least one tofu entree to share, and it's been prepared wonderfully every time I've tasted it in a restaurant to date. If chefs can make savory tofu dishes well, then I should be able to figure it out too!

The following recipe is easy and delicious. It's a great way to introduce your family to eating tofu without disguising it. The first time I tried frying the rectangles up, my kids responded with something along the lines of "yum, Mom! This chicken is really good!" Heh. My husband knew in advance what it was that I'd placed in front of him, and after convincing himself to try that first bite he agreed that it was pretty tasty.

Fried Tofu with Veggies and Brown Rice

1 cup long grain brown rice

2 cups broth or water

6 cups chopped assorted fresh stir-fry vegetables (such as carrots, broccoli, zucchini, mushrooms, snap peas, etc.)

1 package fresh extra firm tofu (12 oz)

1 egg white

corn starch or all purpose flour

Peanut Sauce

fresh bean sprouts, if desired

Remove the block of tofu from its package. Place on a cutting board. Elevate one side of the board slightly to allow the water to drain into the sink. Place a heavy plate on top of the tofu to weigh it down. Let drain for at least 1 hour. (This step makes it a meaty texture and not mushy.)

Combine the water or broth and rice in a saucepan. Bring to a boil, reduce heat, and simmer 45 minutes, until tender.

Cut the tofu into 8-10 rectangles, cross-wise. Place them in a single layer on paper towels. Blot with another paper towel to dry the tops a little.

When ready to fry the tofu, heat a tablespoon of oil in a stir fry pan. Stir-fry the veggies a minute or so, then add a little water, cover, and reduce the heat to low to steam them.

Place a flat-bottomed skillet over medium heat. Add 1 tablespoon oil and heat. Take one tofu rectangle at a time, dip it in the egg white, then coat it with flour or corn starch, shaking off the excess. Fry until golden, repeating with the other rectangles.

To serve, place a scoop of rice in the center of the plate. Top with tofu and veggies and drizzle with peanut sauce.

Serves 3-4.

Peanut Sauce

1/4 cup peanut butter

1/4 cup honey

3 tbsp low-sodium soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

2 tsp minced garlic

1 tbsp minced fresh ginger

1 tsp red pepper flakes (or less for spice-sensitive kiddos)

Whisk all ingredients in a small bowl until combined.

Apple "Pie"

2010-10-24T19:07:00.000-07:00

With apples in season, I've been itching to make an apple pie. I haven't had the time, and I have been trying to exert some self control to not consume something so rich with all the baking I've been doing for special orders and my CSB. For a quick fix, I cooked some apple, topped it with healthy frozen yogurt, and a drizzle of caramel. Yum! Only the boys missed the crust....

Pretend Apple Pie Ala Mode

1 apple, peeled and chopped or thinly sliced

cinnamon

frozen vanilla yogurt or ice cream

Caramel Sauce

Place the apple pieces in a microwave safe dish. Sprinkle with cinnamon and add a few drops of water. Microwave on high about one minute, or until the pieces are softened. Divide between four sundae cups. Top with a scoop of fro-yo or ice cream and a drizzle of warmed caramel sauce. Enjoy!

Warm, Tingly Brownies

2010-10-19T13:47:00.000-07:00

A few weeks ago I realized it had been at least a year, maybe longer, since I'd made brownies! Usually I can only eat one since they're often super rich, so they're not usually my first thought when it comes to making cookie-like confections (snickerdoodles and sugar cookies are a whole other story, however!). I was feeling creative, though, and wanted to play with some chile powder.

I used a typical brownie recipe base and added a whole bunch of tasty things to jazz them up. Don't be afraid of the chile powder. It's mild and smoky and gives depth to the chocolate without being spicy. A warm heat lingers as the aftertaste in the back of your throat, and a hint of orange makes you pause and enjoy the flavor combination thoroughly. If you have some leftover, these make a wonderful base for an ice cream sundae!

Dark Chocolate Ancho Chile Brownies

1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped*
2 eggs
1 cup sugar
1 tsp vanilla
1 tbsp ancho chile powder**
1/2 tsp instant espresso powder, optional
1/4 tsp dried orange peel (or fresh, to taste)
pinch smoked (or regular) sea salt
1/2 cup pepitas (pumpkin seeds), toasted
3/4 cup flour

Preheat oven to 350 degrees. Grease an 8" square baking pan.

Stir the butter and chocolate in a saucepan over low heat until melted. Remove from heat and set aside.

Whisk the eggs together in a large mixing bowl. Whisk in the sugar to form a grainy paste. Stir in the vanilla, espresso powder, chile powder, orange peel, and salt. Stir in the melted chocolate until well mixed. Fold in the flour and pepitas.

Pour into the prepared pan. Bake for 30 minutes. Place the pan on a wire rack until cooled completely.

*As with all recipes, the quality of your ingredients drastically affects how your baked goods will turn out. Be sure to use high quality chocolate. I use Scharffenberger in these brownies.

*Ancho chile powder is mild and smoky flavored. Find it at Penzey's or in the Mexican aisle of your grocery store with the spice packets. New Mexico chile powder is similar and can be substituted.

Bakery Research

2010-10-18T09:38:00.000-07:00

One of my favorite things to do when I get out of town is to check out eateries, bakeries, and farmers' markets in other places. I spent the last weekend in Portland visiting with family, picking up items I can't get locally, and looking into gluten-free baking.

Gluten-free? I am SO not hopping onto that trend personally.* It seems that whenever I'm out and about I am approached by people asking if I have done any GF baking, and several of my CSB members have asked as well. The interest is there, and not one bakery locally caters to the gluten-sensitive population. While I won't necessarily change the way I bake for my family and friends, I thought it would be interesting to sample some GF baked goods and see if they can be done well. I figure if I can make something yummy either way, then it doesn't really matter what type of flour I use.

My sister and I spent Friday afternoon driving to a few bakeries and collecting cupcakes and other treats to sample. We bought vegan, gluten-free, vegan-gluten-free, and some standard varieties from Sweet Pea, New Cascadia, Dovetail, and Back to Eden. I had them lined out on the counter top before cutting each into little bite-sized pieces (for sharing with our group), my camera poised to take a picture, and got sidetracked. My daughter was trying to climb onto the counter to get at them, fell over, and I stopped to shoo her out of the kitchen. So I forgot to take the picture. Oops! Please just imagine what each looked like....

Sweet Pea Vegan Bakery~ Sweet Pea is completely vegan, and overrated in my book. They serve sandwiches, soups, coffee, and sweets. They had some pretty layer cakes in their case, along with some nutty brownies, scones, and other items. We bought a vegan "regular" cupcake (wheat flour, but made without butter, eggs, or other animal byproducts) that was chocolate with pink raspberry buttercream and a cupcake that was vegan-gluten-free in a coconut-lemon flavor. Alongside those we picked out a hefty 4x5" pumpkin cheesecake square. Let's just say I am not a fan of Sweet Pea after trying those. Or maybe of vegan baking. The cakes were dry and relatively flavorless. The raspberry buttercream didn't really taste like raspberries. My brother-in-law thought the dry, spongy GF lemon-coconut cupcake tasted like suntan lotion (how he knows that...?!). And the cheesecake square? It was equally odd, not really tasting much like pumpkin, just of creamy orange-colored tofu. My son wouldn't even finish his teeny piece of "cheesecake."

Back to Eden~ I like this little shop. It's a cute little place on Alberta Street (a very fun, hip neighborhood) and is situated next door to Townshend's where we enjoy getting delicious bubble tea (which, for the record, is not like the usual funky bubble tea. This is more high-end.). The people working are always friendly, and I believe it's also a vegan establishment. I picked up two cupcakes here, Lemon-Lavender-Poppyseed and GF Coconut-Rosewater. The Lemon-Lavender-Poppyseed was moist, almost like it had been syruped, and had a slightly tweedy texture from the crunchy seeds. It was tasty and made me say "mmm." The GF one was just OK. It was crumbly, with lots of flaked coconut throughout the cake, and the flavor wasn't particularly great. I have visited this store several times in the past, and while their goodies aren't quite as good as others I've had they are still pretty tasty.

Dovetail Bakery~ This is a bright, sunny little restaurant also located on Alberta Street. I believe they partner with a local CSA to do their own sort of CSB, but I wasn't able to talk with the owner to confirm that. They offered some beautiful fresh goods that looked prettier than the other bakeries I'd visited. I chose a lemon-blueberry sweet roll that had been baked in a jumbo muffin tin. What a brilliant idea! It kept its form and had an elegant presentation that I might just have to try and copy. Oh, and the flavors were bright and delicious, and their pastries are obviously made with high quality ingredients.

New Cascadia Gluten-Free Bakery~ New Cascadia is a completely GF facility, and they had stacks of premade pizza crusts, interesting brick-shaped loaves of bread, loaves of sourdough that looked like their artisan wheat cousins, and gorgeous jumbo cupcakes hanging out, ready for purchase in their bakery case. I bought three cupcakes: Vanilla, Pink Champagne, and Mexican Hot Chocolate. These were the best desserts we sampled, hands-down, and even knowing they were GF we couldn't tell a difference in texture, taste, etc. Oh, YUM! The crumb was fine and delicate, not dry or spongy like the others. The vanilla was a little...vanilla and run-of-the-mill, but still tasty. The Pink Champagne was awesome, delicately flavored and definitely memorable. The frosting on both was a typical butter and powdered sugar combination...good, but not extremely special. But the Mexican Hot Chocolate...? Wow. It was so moist, almost fudgy (but still light and fluffy, if that make sense), and had a definite cayenne kick in the chocolate cake, dark chocolate buttercream, AND in the large chocolate shavings decorating the top. A hint of cinnamon played with the pepper flavor, all melding to make the most divine sensation in our mouths. Everyone agreed it was stellar. This bakery is a must-stop when I get back up north! I even met the owner the next morning at the farmers' market, who was friendly and said her secret was probably just lots and lots of sugar. Hey, I can appreciate honesty!

I feel like I now have a good sense of how GF baking can be done well, and I have a small springboard to jump off from in my quest for a decent homemade GF cupcake. Stay tuned, and if/when I nail something tasty I'll definitely be posting it!

(Oh, and by the way, I didn't eat every single one of those cakes! Ugh. We cut them into little bite-sized pieces, plated them, and shared between the 6 of us, with leftovers!)

*I said "trend" because a lot of people think that going gluten-free will help them feel better or lose weight or whatever. There are a LOT of these types of people, especially in the Portland area. I mean no offense to people with wheat allergies/sensitivities or Celiac's Disease.