delightful delicacies

the best part

belleboulangere@gmail.com (jen) — Wed, 25 Nov 2009 14:19:00 +0000

Thanksgiving is a season of gratitude, so I want to tell you about one seemingly simple thing I am grateful for. Jeanne Wotring was my grandmother's friend in ponca city, oklahoma. I'm not sure how long ago she shared this recipe with my grandmother but it has been a favorite in our family, specifically during the Thanksgiving feast, since before I came to existence. It is something I look forward to every november. My cousin in-law jumped on the assignment of making it this year since he thought it would be incentive for my 86 year old Granny to visit from texas for the holiday. I think her venture also had something to do with my other cousin's wedding the day before (today), but I am glad he's making it because Thanksgiving wouldn't be the same without this jell-o salad. And I'm even more grateful that I still get to have some this year. Not an ounce of dairy, wheat or egg.

I've seen this recipe out there before, it's one of those recipes that every family has. Which is proof of its greatness. Not to mention you can whip it up in 10 minutes or less. Unless you're a klutz and have to find something to mess up, like knocking over the jello powder, as I have done on countless occassions.

And of course for those in the states, Happy Thanksgiving.
Have a wonderful holiday, and remember to bring a rubberband for your pant button; and maybe an extra one for the sibling that always forgets.

jeanne wotring's cranberry jello

1-6oz. package strawberry jello
1 pint frozen strawberries in sugar
1 can crushed pineapple
1 can whole cranberry sauce
1 cup pecans or walnuts (optional)

In a bowl, empty out jello powder. Heat water to boiling and pour over jello, stirring until dissolved. Add strawberries, pineapple, cranberries and walnuts until well incorporated. Refrigerate overnight to set.

molasses cookies revisited

belleboulangere@gmail.com (jen) — Fri, 20 Nov 2009 20:53:00 +0000

I love finding success in the kitchen nowadays. A few days ago it was these cookies, and last night it was biscuits (that actually tasted and had the consistency of biscuits) atop a dairy free chicken pot pie. Jane's even having a little success too, she's been little miss independent the past few days with her business. I like to keep things clean so I'll just leave it at that and remind you to check out my first wheat and dairy free zupas post today.

and have a lovely weekend.

fancy pants

belleboulangere@gmail.com (jen) — Thu, 19 Nov 2009 07:00:00 +0000

I hope I wasn't too depressing in my last post, I really didn't mean to be too down trodden. I appreciate all the encouragement though. So after making the decision to do a wheat and dairy free trial I went to the library and checked out books on allergy free cooking and baking, stopped by the local health food store for a few bags of various flours and substitutions, made some wheat free bread, lamented over the loss of a convenient and 'normal' gathering with my family next week, and then decided that things wouldn't be so bad after all. I've actually been having fun with this little adventure, exploring new ways to bake, adapting old favorites to fit into my new diet, asking about every little menu option while eating out, and planning our own little holiday dinner.

Of course I've had some difficulties, no life changing experience is without them. However I don't want to be too grievous about it; after all it's for the most adorable cause ever. I'd do anything for that sweet little girl. So figuring out this food allergy will be a wheat, dairy and possibly egg free piece of cake.

Little things like these roasted almonds make me optimistic about change. They are a little spin off the traditional holiday treat that permeates shopping malls with the smell of cinnamon and holiday cheer come December. I added a little of my very favorite season into the mix and I got two thumbs up from Aaron. A perfect little apple-teaser for Thanksgiving dinner, or as a gift during the holidays. This recipe is easy and they're delicious, although I will have to figure out an alternative to the egg white if sweet baby jane is also allergic to eggs, which is the next thing to go if rashes and such don't clear up soon.

apple cinnamon candied almonds
2 egg whites
2 teaspoons vanilla
4 cups raw almonds
6 Tablespoons sugar*
6 Tablespoons packed brown sugar
1/4 teaspoon salt
2 Tablespoons cinnamon
2 Tablespoons powdered apple cider mix

Beat egg whites and vanilla until soft peaks form, add almonds and stir until almonds are evenly coated. Combine sugars, salt, cinnamon and apple cider mix in a separate bowl and then add to almonds, stirring again until well coated. Spread onto an oiled and parchment lined baking sheet assuring that all the almonds are in one layer. Bake in preheated 200°F oven turning the almonds first after 30 minutes, and then every 15 minutes until dry and crunchy.
That means you'll have to taste a few or twenty to check and double check the texture; which is the best part of course.

*6 Tablespoons = 1/4 cup plus 2 Tablespoons

i cry over spilled milk

belleboulangere@gmail.com (jen) — Tue, 17 Nov 2009 21:23:00 +0000

My life is now both dairy and wheat free. My appreciation for the allergy, celiac, and vegan communities has increased seven fold. More than that, really. Do you remember my first experience baking gluten free goodies? Well I had a few mishaps then, and I face more every day when I try to make something leavened from my oven. I feel as though I am learning how to bake all over again. The fact is, completely wheat and dairy free store bought bread is hard to come by, but because of the ever increasing gluten-free community it is available at specific markets. However it costs much more than I'm willing to spend for one small air-packed loaf of bread like nourishment. So naturally I thought, I'll just make it myself. It'll be cheaper, I'll know exactly what is in it, and life will be yeasty again. Then I realized that baking has always been an art, and I never was a proficient in the first place. So my failure at wheat and dairy free potato bread came as no surprise. Honestly, it tastes like salt and air. My hopes for a delicious holiday season are slowly slipping away. What is Thanksgiving turkey without a warm buttery roll to sop the gravy? Leftover Christmas ham without a hot flaky biscuit and mustard? {sigh.}

Can you tell I'm still in the mourning phase?

To be fair, I do have a list of recipes to try and blogs to peruse. The amount of resources from others living this homemade lifestyle is encouraging. It's just still so new to me. Maybe by December we will have this allergy business figured out. I now recognize the courtesy that it was, making that bridal shower a gluten free one. I experienced first hand how it feels to have a table of options with only one realistic choice, the raw stuff. Social engagements are a whole other animal.

If you have wheat/gluten/dairy-free bread making tips, or a recipe that even I can master, I do hope you'll share. I'm on the hunt for everything.

love your oven

belleboulangere@gmail.com (jen) — Mon, 09 Nov 2009 22:06:00 +0000

Can I share a bit of my current life with you? With the recent location change we have had to sacrifice a few things; things that I will admit I must have taken for granted because now that my life is deprived of them I notice that I'm a bit more whiny. Well at first I was.

Among the things my everyday life now lacks is a microwave. I'll be honest with you, I was shocked at how often I used that thing, how often I relied on its convenience to make my life livable. Now that it's gone I must plan ahead as needed (heaven forbid) for food to defrost, cook, and reheat. I whined a lot the first few days how we needed to buy one so life would go back to normal and it'd finally feel like a home here.

Which brings me to my next deprivation, the oven. We're not deprived how you may think, we have an oven, and it's wonderful. The deprivation I'm talking about has been going on for the past year. I've been striving more and more for convenience that I deprived myself of the charm and allure, not to mention taste, of oven and stovetop cooked foods. I've been cooking my oatmeal in the microwave for so long (much easier with a single serving), I hadn't remembered the perfectly creamy texture of stovetop oatmeal, the way my mother used to make it. Our life's normalcy may be different now, but it's just as homey as before, if not moreso.

The texture alone of oven reheated leftovers is worth trying at least once. It's like the oven renews the food, they're no longer remains of a meal unfinished. Plan ahead, use that oven; then you can go back to using and abusing that zapper box.

stovetop oatmeal
2 cups oatmeal
3 1/2 cups water
pinch of salt
1/2 cup brown sugar
2 Tablespoons maple syrup
about 1/4 teaspoon cinnamon sugar blend

Combine water, oats and salt; bring to a boil over medium heat. Add brown sugar and cook for about 5-6 minutes, stirring every so often so it doesn't stick to the bottom of the pan. Add maple syrup and cinnamon sugar, cover, and remove from heat. Serve hot with cold milk and fruit; bananas, pomegranate seeds, apples, peaches, etc.

serves four.

hello there

belleboulangere@gmail.com (jen) — Fri, 06 Nov 2009 07:00:00 +0000

how was your week? did you enjoy my little sister's wit and prose? we are moved in although not completely unpacked. however it is starting to feel a little like home. I'm content with the kitchen, love the natural daylight, the view out our bedroom window/door, and the space; goodness the space. i get my own whole room for creating, albeit there is less kitchen counter space to play with.

As for blogging, I will be in and out within the next few weeks, surely with some beloved family recipes for you to enjoy for the holidays. thanksgiving is on its way, oh how I love this time of year. I will warn you, posts may be scant. sweet baby jane has a food allergy, poor thing. not sure exactly what it is just yet but this week is no dairy week, next week is no wheat. whatever it may be, it will surely change my eating plans for the holidays. If she is allergic to both I may cry a little, but I refuse to let it make my food life bland. I will find a way; ready for the adventure?

and of course, check out my zupas post today.

in progress

belleboulangere@gmail.com (jen) — Thu, 05 Nov 2009 07:00:00 +0000

This post is mainly just a recipe post, no stories. And I know I said no chocolate for a while, but I can't help it. These cookies are a work in progress. I've been combining two recipes and so far this is what I've got. They're a smaller batch than these, and they're a little sweeter. The dough tastes a little bit like toffee, must be the brown sugar. This is one of the many recipes I've been perfecting over the years.

chocolate chunk cookies
1 cup brown sugar
3/4 cup sugar
1 cup butter, softened
1 Tablespoon vanilla
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts
8 oz. bittersweet chocolate, broken into chunks

Cream sugars and butter together until fluffy. Add vanilla, then eggs one at a time. Sift together flour, baking soda and salt. Combine with butter mixture. Add nuts and chocolate chunks. Refrigerate for a couple hours. Bake on parchment lined cookie sheet for 8-10 minutes in oven preheated to 375°F. Let sit on baking sheet a few minutes before transferring to wire rack.

whatever you do

belleboulangere@gmail.com (jen) — Mon, 02 Nov 2009 07:00:00 +0000

do it with gusto!

when i was a budding adolescent, in junior high, there was a designated sandwich shoppe that our group of friends would meet after school or basketball games. that is, if our mother's didn't need us at home. none of us were of driving age, so this shop was within walking distance and across the street from one of my friend's home so we not only went during the school year, but all summer long as well. We'd buy sandwiches, drinks, and always an ice cream bowl with the cone on top. We would talk and joke with the owner, and he loved having his shop filled with the pre-teens of our small town as long as they weren't causing trouble. at least we thought he liked us, who wouldn't?

When I visited gusto takeaway I was reminded of that sandwich shop that held so many memories. It had the same small town feel, even though it was in downtown salt lake; it felt familiar even if i hadn't been there before; the sandwiches were good, the ice cream was better; and i think the owner enjoyed having me and my posse there getting to know him, who wouldn't?

I especially liked seeing the regular's come in sharing neighborly banter, picking up their orders and going on their merry way. And although you won't see the breakfast menu up in the shop you can still order from it, everyone loves a mystery menu. The shop also shares the building with a gallery. When it's open, you can enjoy your sammiches and ice cream inside surrounded by fabulous work from local artists.

I got a blta, it was a blta. aaron would have liked the crunchy bacon. but I'll be honest I had serious sandwich envy for my mom's pinko commie pastrami, that was good.

one more thing. when you go, get a raspberry chocolate shake. please.

"We Interrupt Your Normal Blogcast System . . ."

belleboulangere@gmail.com (jen) — Fri, 30 Oct 2009 21:01:00 +0000

Sorry to interrupt your normal blogcast system but Jen is off galavanting in her new humble abode sans internet. She asked that I, her little sister, write a post in her stead to guide you sweet little sheepies to her Zupas post where she explains how to create some spooky treats! She even gave me permission to write whatever my little heart desired and get in some self promotion! What a brave sister. Don't worry, sis, I won't embarrass you too much and I'll try to keep my thoughts PG/short.

Today my PG attempting to be short and to the point heart is desiring to write about Halloween! I don't really know the demographic of the people reading my sister's blog, but I'm thinking you guys are with me in the "somewhat older" age range and dressing up, for people our age, is somewhat looked down upon by society. Well I think the social stigma that "Halloween is for children only!" is a bin of rubbish! I look forward to Halloween just so I can get my creative juices flowing and dress up in some crazy cool outfit!! I mean, how often do you get to be like a movie stars and dress up as something completely out of your everyday ordinary?! Do you even realize how epic this day is?! You can be whatever you want!!!

I've made my own costumes [with the help of my mother, of course] for two years running and let me just tell you, both were a project and 1/2! But I don't regret it at all!! Especially since, once everyone knows you've spent 10+ hours on your costume, you get an instant win for costume contests [note: I just received 1st place in my office competition for the second year running!]

Last year I was Marie Antoinette.

This year I'm a lion tamer!

So what do you guys do for Halloween? Do you just let your kids have all the fun while you don sweats to take them on the candy rounds? Or do you dress up with them? Do you attend parties with fellow adults? Do you get creative and come up with awesome original costumes/collaborations? Or are you too stressed to do anything fancy pantsy and just toss together a last minute outfit with the clothes you already own?

Feel free to share, in the comment section, any links to photos of your costume for this year [or previous years if you want to show those off] and enjoy these photos of adults letting their inner child out! Hopefully you can get inspired to make your own last minute outfit that isn't the run of the mill "1980's wild child" or plain jane witch [not that those are bad . . . but c'mon . . . have FUN with it!!!].

The Baby Doll: A quick and easy costume for all you full scheduled mommies!

What you need: A baby doll dress, two big bows [you can steal your little girl's bows, I won't tell anyone], a center part, teased up hair, rosy cheeks, and some eye liner freckles, et voila!

The Daddy/Mommy-Daughter/Son Combo: A fun collaboration with your kids!

What you need: A few days advanced notice [unless you have a fairy godmother in your back pocket] or a credit card, a kid who still thinks the world of you, an awesome theme [i.e. Prince/Princess, Transformer Robots, if a single kid family Three Musketeers, a family of rabbits/bees/other animal, Mike, Sully and Boo from Monster's Inc. . . . oh . . . I'm so doing that one if I have a little girl].

STOP! COLLABORATE AND LISTEN!!

What you need: a group of friends who will follow through for you and a theme.

A Cult Classic: Blow everyone's mind!

What you need: I'll be honest. I don't have a clue how this kid got all of this together. [Oh! Oh! I know you'll need coconuts!!] Really? I just wanted to share it. When I saw this photo my mind was literally blown. Anywho, I've influenced my brother into dressing up as the Black Knight from Monty Python and the Holy Grail. I told him to hide his body and make a flat surface that looks like the ground with body parts strewn about and his head popping up out of the flat surface with a helmet and a word bubble saying, "Tis but a flesh wound!!" {*gasp for air*} Sorry. A bit excited. We'll see if he follows through.

Oh the options!! For even more inspiration visit this site: 21st & Ivy

Have a fun and SAFE Halloween!

♥ Becks.

P.S. Sorry this ended up being so long! I've never been very talented at keeping things short and sweet. Also, the photos are not amazingly fabulous like Jen's. Please forgive me for that.

definitely treat.

belleboulangere@gmail.com (jen) — Wed, 28 Oct 2009 14:09:00 +0000

this annual halloween tradition is from aaron's upbringing. for as long as i've known my husband, he has loved to eat sticky, gooey, gummy become-one-with-your-teeth treats. when we watch those 'how it's made' shows and they highlight some kind of candy, and they show it at the stage where it's just a ginormous big-as-a-human size hunk of gummy sugar he comments, "i'd like to take that whole thing and just {omn!}" demonstrating with his hands as if he were a wild animal sinking his chops into a slab of thigh. sorry for the mental image.

so when we make car'mle corn on halloween it can't be too hard or too crunchy (although he doesn't complain if it is). it should be gooey, but not too gooey, and leave bits of car'mle on the teeth so it takes a while to completely digest. When you enjoy something so much, may as well make it last. this is why we make it for both halloween and christmas, we may even do it for thanksgiving if we feel like it.

car'mle corn {balls}
from mommer

about 10-12 quarts popcorn
2 ½ cups packed brown sugar
1 cup corn syrup
½ cup butter
1 can sweetened condensed milk
A few drops of vanilla
dash of salt

Pop popcorn, set in big bowl(s). To assure that there are no stray kernels place popcorn in one bowl, and with hands making a loose 'basket' transfer to another bowl leaving kernels behind. a 'basket' means you hold your hands as if you're going to interlock your fingers, but none of your fingers touch. this is a tried and true technique. if you get kernels in your balls, you did it wrong. or i just didn't explain it well enough.

In a saucepan bring brown sugar and corn syrup to a boil, stirring constantly. Add butter, cooking until completely melted. Add sweetened condensed milk and vanilla, bring to a boil. Boil for at least 3 ½ minutes stirring constantly, or until just before the soft crack temperature on a candy thermometer. Test this by dropping a little bit of the caramel in a glass of cold water, take it out and test its consistency. In between soft and hard ball is perfect. When it’s ready, immediately take the caramel off direct heat, add salt, and pour over popcorn.

Toss popcorn until all of it is coated, then butter up your hands and make those balls. I put balls in brackets because we only sometimes make them into balls, for the past few years we've just laid it out on wax paper and pull off various sized slabs, good for those thinking about portion control; although none of us ever are.

and yes, this is the same recipe we use for caramel apples. it's a good caramel recipe.

boo!

belleboulangere@gmail.com (jen) — Mon, 26 Oct 2009 15:10:00 +0000

did i scare you?

It's the week before Halloween! do you have a costume picked out? jane will either be sporting either this or this, i haven't decided. This week will be another demanding one for the johnson's; we're moving. We won't be relocating far, barely a half block away from where we are now; but it will be a busy week full of packing boxes instead of baking sheets. pray for us that the weather is kind.

however don't fret, I have some fun things up my sleeve to share while I'm away making {a new} home. A restaurant review, a cookie in the works, and our favorite halloweeny treat, caramel corn. i'm not sure how long we will be without internet, it may be a nice break. oh, and if you have any design/decorating ideas for brick walls on the inside, lemme know. yeah; classy.

gracious,

belleboulangere@gmail.com (jen) — Fri, 23 Oct 2009 15:15:00 +0000

is it friday already?

This week has proved a demanding one with moments of great happiness, deep frustration, and a little bit of sleep walking in between. We had a milestone this week, jane began to laugh. I'm not sure I can describe to you how wonderful that was, especially because it was on account of my husband's sillyness. I can tell you it was better than that white chocolate and cinnamon covered apple I finally ate for dessert last night; and goodness that was good, better than rocky mtn good. my mother in law's caramel recipe is up on zupas blog today. check it.

As for me and my house, today is proving to be a stay in your pj's while watching silly movies and taking naps sort of day. don't be surprised if you see a "please do not disturb" sign on my front door; but do have a wonderful weekend.

better than fiction

belleboulangere@gmail.com (jen) — Tue, 20 Oct 2009 21:36:00 +0000

One long ago Christmas my parents gave my sister and I sets of books. I got anne of green gables and she got little house on the prairie. We were young, so we still shared things and i remember reading a few of the books in the little house series. I'm pretty sure I only made it to book two or three, but there was one chapter of all I read that I remember even years later. It was the Christmas chapter. I remember they poured molasses on the snow, and the children ate it like candy. The description of it's taste made me want to try it, and although I knew my granny's gingerbread used molasses I don't think I really knew what molasses tasted like on its own. Heaven knows I'd never try it now.

I would, however, make these cookies over and over again. They are what I imagine molasses snow to have tasted like to a prairie food lover's palate. They're chewy, with a little crisp on the outside, rich with spice, and they sparkle like diamonds. They evoke ideas of stormy days spent inside looking out on beautifully seasonal scenery; like today. Do make these as soon as you can. Although when you do you may find yourself craving snowy weather, watch out.

molasses cookies
barely altered from shannon

1 cup butter, soft
2 3/4 cups sugar
1/2 cup molasses
2 large eggs
1 teaspoon vanilla
4 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
a pinch of allspice and nutmeg

Cream together butter and sugar until fluffy. Add molasses, eggs, and vanilla. Sift together remaining dry ingredients and add, mixing until just combined. Refrigerate dough at least a half hour. Shape dough into balls, roll in sugar, and place on parchment lined baking sheet. Bake for 15-18 minutes at 275°F or until cookies are cracked on top. Cool on the sheet.

*these would be delicious with chopped candied ginger pieces

happy monday

belleboulangere@gmail.com (jen) — Mon, 19 Oct 2009 17:27:00 +0000

did you have a good weekend?

it's a beautiful monday, cloudy skies with bright blue peeking through, trees bursting with color, a chill in the air and a breeze making the leaves tickle the concrete out back. molasses cookies will be in the oven shortly, we're also making caramel apples this afternoon and this evening we're carving pumpkins with our neighbors.

i love october.

just...

belleboulangere@gmail.com (jen) — Fri, 16 Oct 2009 14:14:00 +0000

spending the weekend with these lovely people;

kristin & baby bryn are visiting from georgia these next few days.

happy weekend!

on the hunt

belleboulangere@gmail.com (jen) — Thu, 15 Oct 2009 14:36:00 +0000

for a the perfect dough recipe to use in savory tarts and quiches. One that's buttery, salty, flaky, and melts in your mouth. One you can count on through thick and thin, like a best friend, or your favorite pair of heels. So far I've only found dead ends when it comes to the base of the meal. Can you help?

back to basics

belleboulangere@gmail.com (jen) — Wed, 14 Oct 2009 15:00:00 +0000

I love simple and homey recipes, ones that are basic and therefore adaptable to any cooking mood. Recipes that utilize the hodge podge of leftover items in the refrigerator. No wonder casseroles are so often what people share with each other. Autumn is the perfect season for such cozy foods. They remind me of good days with my mother at home, sitting down to the table after reluctantly coming inside from playing out in the cool, crisp autumn air, a casserole of some sort in the oven, served with bread and butter, always; and a glass of milk.

This chicken pot pie recipe is a basic one. One I hope you enjoy playing with, adapting and changing depending on your resources, pantry, and cravings. This is definitely on the "after the holiday feast" list to use up all that leftover turkey. I especially loved it with pumpkin biscuits on top. They were buttery, colorful, dense and festive. Not to mention delicious on their own.

chicken pot pie
1/4 cup butter
1/4 cup flour
1/2 an onion, thinly sliced
1 clove garlic, minced
pinch thyme
2 cups chicken broth
1/2 cup cream
1/4 cup milk
1 lb. chicken, cooked and shredded
1 cup carrots, chopped
1 cup peas

Melt butter in a pan, add onions, garlic and thyme. Shortly after, add the flour and mix well with butter. Cook until bubbly. Add the chicken broth, cream and milk and bring to a boil. Cook until thickened, add chicken and veggies, and pour into casserole dish.

Preheat the oven to 400°F with the casserole dish inside. While it's heating up prepare the biscuits (instead of sweet potato I used pumpkin puree, they were really very good). When you have all the biscuits cut out, enough to cover the whole dish, open the oven and set them on top of the bubbling mixture. Bake for about 15 minutes or until biscuits are golden.

always a good choice

belleboulangere@gmail.com (jen) — Tue, 13 Oct 2009 18:49:00 +0000

There are a handful of recipes that I have an interesting relationship with. I adore them, really I do. but for some reason no matter how much I love the end product, no matter how excited I am to have leftovers, I'm not exactly fond of the means whereby, or the experience getting to the point of enjoying that first bite. Every time, something happens. It never fails; either I make a mess every time, or i forget something, or I don't have a certain ingredient I thought I had, or it takes much longer than planned, or it just isn't the way I want. The great thing is, no matter what happens while making these recipes, it ends up being the most delicious thing i've tasted. This quiche recipe is like that; every time I make it, it's an experience; but the satisfaction that I get from it's rich, savory, and delicious "ness" makes me forget my shortcomings and assures me that indeed it should be kept on the list of things to make for dinner.

onion and spinach quiche
a good crust recipe, enough for an 11" pie plate, blind baked
Tablespoon oil
3 large onions, finely chopped
1 Tablespoon sugar
1/3 cup red wine (or since i never have this when i need it, chicken stock with 1/2 teaspoon lemon juice added)
a frozen box of spinach, thawed and squeezed dry
1 1/3 cups cream
1/2 cup mozzerella cheese
1/2 cup parmesan cheese
4 eggs, slightly beaten

Heat the oil, add the onions and cook until soft and clear; add the sugar cooking the onions until caramelized. Add the wine (or stock), cooking until almost completely gone. Set aside.

Heat a lil' bit of butter in a pan over medium heat, add the spinach and cook until dry and crispy; wet spinach = soggy quiche.

In a small saucepan heat 1 cup of the cream, adding the cheeses and warming until cheese is melted. Don't let it get too hot or it will cook the eggs too soon. Combine with remaining cream, and then eggs.

Preheat oven to 375°F and assemble the quiche. Place onions directly on crust, sprinkle on the spinach, and lastly pour the egg and cream mixture on top.

Cook for 30 minutes, then reduce heat to 325°F and cook for another 20 minutes to assure center is baked through.

feeling it

belleboulangere@gmail.com (jen) — Mon, 12 Oct 2009 21:56:00 +0000

image source

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” ~George Eliot

inspired by kelly mccaleb
more of my tumblr autumn love here
happy monday.

cardamom-azing

belleboulangere@gmail.com (jen) — Fri, 09 Oct 2009 09:51:00 +0000

ha! admit it, you think it's funny.

Pumpkins run rampant during the month of October and usually sweet recipes like pies or quick breads are the most popular in highlighting the winter squash. This recipe for pumpkin cardamom rolls isn't exactly sweet, but it is delicious. These rolls are perfectly spiced and the pumpkin isn't overwhelming at all. Plus look at the color the pumpkin gives them, they're a perfect addition to an autumn feast. These are my new favorite rolls. They're delicious paired with your favorite soup or stew and are even great with a little butter and honey. I was planning on posting this over at the zupas blog, but I can't due to technical difficulties. So I'm posting it here; lucky you.

If you don't have cardamom, go get it. It's an incredibly unique spice, the taste and smell is strong and pungent, like a citrusy peppercorn. It can be used in lots of different dishes and baked goods. I love adding it to my winter potpurri, and it's best if you buy it whole and grind it right before use. If you still don't care to use it that's fine. You could substitute the cardamom in this recipe with another spice like cloves or maybe nutmeg. It'd be different, but I'm sure it'd still be delicious.

pumpkin cardamom rolls
adapted from le cordon bleu cookbook

1 Tablespoon dry yeast
1 cup warm water, between 110-115°F
1 teaspoon honey

4-5 cups bread flour
2 Tablespoons powdered milk
1 teaspoon salt
1 1/2 teaspoon ground cardamom

1 tablespoon molasses
2 Tablespoons butter, softened
3/4 cup pumpkin puree

1 egg yolk
1 Tablespoon water
pinch of sugar

Combine the warm water and honey in a bowl, sprinkle the yeast on top, set aside for a few minutes to proof.

Sift 4 cups of the flour and the remaining dry ingredients together into a mixing bowl, make a well in the center. Add the molasses to the yeast and pour into the well of dry ingredients along with the butter and pumpkin. Bring the mixture together with a dough hook on slow speed, or with your hands, until a soft dough is formed. Add more flour as needed until the dough pulls away from the sides, or is nice & smooth. Knead in the mixer on medium speed for 5 minutes, or by hand on a floured surface for 10 minutes.

Put dough in a clean, oiled bowl turning once to coat the dough. Let rise in a warm place until doubled in size. Turn onto floured surface and add 1/4 cup pumpkin seeds if desired. Divide dough into 12 pieces. Roll each piece with your hands until about 8 inches long, tie into a knot, tuck ends underneath, set on parchment lined baking sheet. Cover with plastic wrap and a towel, letting rise until about double in size. I always set the baking sheet on the top of the range and have the oven on to provide a little bit of warmth.

Near the end of rising preheat oven to 425°F. Mix egg yolk with water and sugar, brush on tops of rolls. Bake for 10-15 minutes or until lightly brown or hollow sounding when tapped on bottom. Let cool on wire rack.

have a wonderful weekend!

autumn soup, it's time

belleboulangere@gmail.com (jen) — Thu, 08 Oct 2009 14:54:00 +0000

My bestie would make this every autumn, usually for the first time around general conference weekend because that's when the weather changes for good here in Utah. Borderline summer days are a thing of the past, and the days consist of temperatures in the 50s with an occasional storm bringing us into the high 30s. I made this soup this past weekend, keeping the tradition strong, and when she found out she told me she made it for her little family a few days before. It's an inaugural soup, calling in the new season; the name helps.

I made pumpkin cardamom rolls to accompany this soup, they were perfect and delicious. I'll be posting the recipe friday over at the cafe zupas blog. You can serve this soup with cornbread, which is what is recommended - "serve with cornbread, makes a great supper". If you're not a cornbread fan it's deliciously paired with any type of dinner bread.

autumn soup
from kristin

1 lb. ground beef
1 medium onion, chopped
1 teaspoon kitchen boquet sauce
1 cup celery, diced
1 cup carrots, diced
1 cup potatoes, cubed
1 28 oz. can tomatoes
4 cups water
2 teaspoons salt
¼ teaspoon pepper
1 bay leaf
pinch dried basil
1 package dry onion soup

Cook and stir meat until brown. Drain fat. Cook and stir in onion until tender. Stir in remaining ingredients; heat to boiling. Reduce heat, cover, and simmer 30 minutes.

Using a slow cooker: After meat and onions are cooked, combine all ingredients in slow cooker, cook on high for 3-4 hours until boiling, reduce heat to low for at least 1 hour until ready to eat.

I added a couple things like garlic and squash, and I think I'll play with it a little more to get it to where hub loves it. As of now he really likes it; which means that when he adds sriracha, he loves it.

tradition!

belleboulangere@gmail.com (jen) — Tue, 06 Oct 2009 14:45:00 +0000

Granny's gingerbread , popcorn, and a movie on sunday night. You know those traditions that continue through generations? This is one of them, although to be honest as it has filtered through generations, it became diluted. As a child, my mother would do it often, and in my own childhood we would do it seldom. I want to include it in baby j's childhood so she can have that connection to past family members. We're all connected somehow, this is one way mine are linked together although it's not the most important way. What are some traditions that have been handed down from past generations in your own family? I'd love to hear them. Whatever they are I hope they're accompanied by happy memories. If not, make new traditions that will create those happy memories.

It's funny, even the title to this post brings memories of my father, a 5'1" half bald chinese man, holding his finger to the sky shouting "tradition!" like Tevia in Fiddler on the Roof. A regular sunday movie in my home growing up. I love happy family memories.

great granny's gingerbread
from mom

1 cup boiling water
1 cup butter
1 cup brown sugar
1 cup molasses
2 well beaten eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ginger
2 teaspoons cinnamon

Pour boiling water over butter, add sugar, molasses and egg; beat well. Add sifted dry ingredients; beat until smooth. Bake in buttered and floured loaf pan in moderate oven.

The recipe says for 35 minutes at 350°F but I ended up baking mine for almost an hour, covering it with a piece of parchment paper after a half hour. You know the drill, bake until an inserted skewer comes out clean.

the last hurrah

belleboulangere@gmail.com (jen) — Sat, 03 Oct 2009 19:30:00 +0000

Have you ever seen/tasted/experienced something that you wanted to recreate? That's what this pie was for me, a bit of an experiment. I went to a gathering and a friend brought a peach cream pie made with fresh peaches. It was yummy and I figured since peach season is almost over I'd make one up of my own for another gathering I attended this past week. It turned out alright, but I hated the crust I made with it, so I'm not even going to mention it; except it was pretty, that's all. The day after I made it Joy the Baker posted this and I think I'll use it next time I make this pie.

The filling was rich, thick, and just enough sweet. I liked it but I think next time I'll make it a little lighter, more whip cream less cream cheese. This is not something I would feed my bestie, she hates white creamy things like sour cream and cream cheese. She even gags when you mention cheesecake. I know, weirdo.

peaches n' creme pie

4 peaches, peeled and sliced
2 Tablespoons agave nectar
2 Tablespoons sugar
8 oz. cream cheese
1/2 cup sour cream
1/2 cup sugar
1 cup whipping cream
1 teaspoon vanilla

Combine peach slices, nectar, and sugar in a bowl, cover and refrigerate for at least a couple hours.

Prepare crust, allow to cool completely.

Whip cream cheese, sour cream and sugar until creamy smooth, set aside. Whip whipping cream until soft peaks form, add cream cheese mixture stirring until well incorporated and stiff peaks form. Add vanilla.

Pour whip cream mixture into pie crust, leveling with frosting knife or spatula. Spoon peaches on top, reserving extra juice.

Tips:
-You probably don't even need the agave nectar, although it does develop a nummy peachy taste.
-If you want to make it easier, faster and not from scratch you could use an 8 oz carton of whipped topping instead of the whipping cream and use puff pastry from the frozen food section for the crust. You'd be able to whip this thing up in a jiffy.

The best part about making this pie was my little helper. Today and tomorrow we're watching the LDS General Conference together, baby j's first time, and will be munching goodies and sipping soup as a little family. Nothing better.

chocolate cake with a kick

belleboulangere@gmail.com (jen) — Fri, 02 Oct 2009 06:00:00 +0000

You know how some new moms get makeovers after they have a baby? New hair, new, clothes, new shoes. Not me. I get a blog makeover instead. New buttons, new layout, new feel. I like it a lot better, what do you think? Yes, that means all who are reading this in your google reader, email, or whatever you're reading this from, have to actually click a button that will take you to another website, potentially mucking up your whole browser with various tabs/windows to see what I'm talking about.

life's rough.

I had a baby two months ago. Did you hear?
She's practically all I ever talk about nowadays. I hear it's a disorder new moms contract shortly after giving birth for the first time. All they talk about is their baby and anything related. Maybe by baby #3 I'll be over it. Probably not.

So let's talk about my beautiful baby girl. She's a lot like me, she loves food. However she does not take after my love of chocolate. Which is tragic, and depressing, and all together unfair. Why? Well because if she doesn't like it, that means I can't eat it. So this will be my last chocolate post for a while. At least until I can make something chocolaty for a friend/neighbor/family member. Or until she's about 18 months.

I made this cake for a Bradley birthing class reunion. Yes I labored and delivered jane naturally. It was pretty incredible, but that's another story. I made the cake because I thought since everyone would have their babies with them, it'd be like a big birthday party for all those new little people. I should have known chocolate and cinnamon mightn't be the best thing for lots of breastfed baby's bellies. So if anyone else in the class had grumpy pusses for children the days following, I'm sorry.

"lower fat"cinnamon texas sheet cake

cooks illustrated

3 oz chocolate, chopped
¾ cup cocoa powder
2 Tablespoons hershey’s syrup
1½ cups flour
2 teaspoons cinnamon (totally optional, I actually think it'd be better without)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 Tablespoons butter, slightly soft
1¼ cups sugar
2 eggs
1 teaspoon vanilla extract
1½ cups buttermilk
Chocolate frosting

Preheat oven to 350°F. Grease and flour (with cocoa) a 9x13 pan. Melt chocolate with ¼ cup of the cocoa powder then mix in hershey's syrup. In another bowl combine remaining cocoa powder, flour, cinnamon, baking powder, baking soda, and salt. Cream butter and sugar together, add chocolate mixture and beat until smooth-ish. Add eggs and vanilla mixing til fluffy and yummy looking. Add the flour mixture alternating with buttermilk, ending with flour. Mix until creamy. Pour into pan and bake for about 25-30 minutes, until that toothpick is clean. Prepare frosting; frost cake while warm and serve.

a note: the instructions given with the original recipe were bogus and I believe were the reason I made a mess of my kitchen and began doubting I had any talent in baking. So I gave you instructions that actually made sense; you're welcome.

oh bother

belleboulangere@gmail.com (jen) — Wed, 30 Sep 2009 23:00:00 +0000

The weather is advocating cuddling, warm blankets, and soup for supper, but all I can think about is how I want me some Texas bbq. Must be because I just wrote two posts for Zupas this week (up friday n' saturday) and I'm missing my granny and Texas. Oh how I wish there was a Wright's bbq down the street.