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Originally posted on Erin Cooks

An Erin Cooks Contest: Emily Ann Designs

Last Thursday you may have read an excited tweet from me exclaiming that I was going to see where Teddy Bears were born. Of course, as we were in Vermont at the time this could only mean one thing: a visit to the Vermont Teddy Bear Company. The Vermont Teddy Bear Company has been making these cuddly toys for over twenty years,  and amazingly enough every bear is carefully designed, cut, sewn, stuffed, and stitched right in Vermont. Local business for the win!

One of the first bears I saw as CK and I entered the gift shop was sporting an adorable apron and chef’s hat.

This precious teddy was accompanied by his more sophisticated chef buddy who had apparently just graduated from Le Cordon Bleu and was thrilled at the thought of giving Anthony Bourdain a run for his culinary money.

I instantly knew I had to own one of these bears. I also realized then (and now) that this was a pretty irrational desire so I place the blame firmly on some sort of vacation induced shopper’s high. So now I’m the proud owner of an apron-clad teddy bear.

It’s currently still living inside the cozy box it came in as we’re moving soon, not to mention that I have no idea where I’m going to put it. Should Teddy live in clear view of company; perhaps perched on top of a baker’s rack? Or should he be relegated to the bedroom and whatever fate befalls him at the playful hands of Watson and Dexter? To let Teddy loose or not? That is the question… Whatever the outcome you can view more images of the Teddy Bear Factory on Flickr.

Originally posted on Erin Cooks

Cuddly Cooks from the Vermont Teddy Bear Company

Truth. I may have based our entire Vermont vacation happiness on whether or not I would find Cinnamon Chips at the King Arthur Baker’s Store. Thankfully they were in stock. In addition to the delightful cinnamon variety I also couldn’t resist the opportunity to try out the bright green mint version as well as the Cappuccino Chips. Oh the cookies we’ll make together my little darlings!

My nutritional guru friend Hänni would have been in absolute heaven here. They had every kind of weird and hard to find flour under the sun. Since I’m scared of those things though I simply settled for the worst possible thing I could buy: cake flour. Mmm…frosting, fat, and calories but now with a super tender crumb!

As you can see, from CK’s incredulous expression, we both draw the line at buying something as absurd as Onion Goggles. Don’t be a wimp people! Unlike baseball there’s always crying in cooking.

However, I’m not against procuring a single use product that actually makes sense such as this super cute (and shiny) yeast measuring spoon. Now I only have to wash one item when I use jarred yeast and not a teaspoon and a 1/4 teaspoon. I’m totally going to shave a whole 7 seconds off my dish washing time.

I couldn’t possibly pass up the chance to make kitten-shaped cookies, right? I’ll just warn you now that they’ll probably be pink. I suppose you’re starting to realize that I went on quite the random shopping spree…

In the end I left with all of the above items and a salt cellar too. Frankly I probably could have done more damage so I’m actually proud of myself for reigning in my inner shopaholic ever-so-slightly. Besides, this was only the first stop in our trip and there was still much more shopping to come.

Originally posted on Erin Cooks

A Visit to the King Arthur Baker’s Store

Homemade molasses cookies make me think of my grandmother. When I was growing up she had a talent for making thick, soft, round cookies that were incredibly lovely and all that I wanted when I saw them in a cookie jar on her kitchen table was to slather them in icing. You see, these were plain cookies. Just molasses. No decoration. Old fashioned and proper and they offended my sugar addicted sensibilities horribly. How could a cookie possibly be a cookie if it didn’t contain chocolate or pastel frosting? So once again my picky childhood persona won out and I would avoid these plump treats like the plague.

Of course now I can appreciate flavors without the aid of a thick layer of buttercream but that doesn’t mean I’d forgotten my childhood desire to taste this particular cookie done up in such a manner. To make this experience as authentic as possible I decided that it would only be fitting to select a molasses cookie recipe from an author who lived and published in my home state of Maine.

Marjorie Standish was a long-running food columnist for the Maine Sunday Telegram who spent years compiling her favorite dishes, as well as the best of her readers’ suggestions, into several nostalgic (at least these days) volumes of recipes. As a testament to her taste and skill I’m proud to tell you that I’ve never had anything I’ve attempted from her books fail. Something I can’t say for many of the present day cookbook authors.

I was gifted two cookbooks of Marjorie’s recipes from my grandmother and over the years I’ve come to enjoy Standish’s conversational style of recipe writing. It very much reminds me of the manner in which Nigella Lawson composes her recipes  – as though she’s standing over your shoulder offering kindly tips and observations. It’s a nice confidence boost. Especially if you’re attempting a new dish for the first time.

So this week Ms. Standish and I “got together” and made thick, soft, heart-shaped cookies and I painted on a layer of pink icing before dotting them with spicy red hot candies. They looked utterly ridiculous but I standby the cookie itself and assure you that it’s going to become a baking staple in my kitchen. How could they not be when Marjorie herself declares, “This dough is perfection to work with.”

Jumbo Molasses Cookies
Adapted from the recipe originally published in Keep Cooking – the Maine Way by Marjorie Standish

1 cup melted shortening (Erin’s Note: I used butter instead).
1 cup sugar
1 cup molasses
1 egg
5 1/4 cups sifted flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
2/3 cup boiling water
3 1/2 teaspoons baking soda
2 teaspoons vanilla

Combine the melted shortening (or butter) and sugar, add molasses, then the egg, and beat until creamy.

Dissolve baking soda in boiling water, add to molasses mixture. Add dry ingredients that have been sifted together. Add vanilla and mix well. This will be a soft dough but it is to be chilled overnight or for several hours, then it becomes firm and is exactly right for rolling.

This depends on whether or not you like to roll cookie dough. If you do, roll to one-eighth inch thickness. (Erin’s Note: You’ll need to do this in the usual manner, on a well-floured board. I also kneaded a bit of extra flour into the dough before I rolled it out, much in the way you would to prep a loaf of bread dough). Using a 3-inch cookie cutter, place rounds of dough on greased cookie sheets. Far easier will be to make large balls (about 1 1/4 inches) and place on cookie sheets. Use a fresh dish towel drawn over a glass, dampen and press down balls of dough.

Bake at 400 degrees for 8 to 10 minutes. Remove at once from pans to racks for cooling. (Erin’s Note: I baked my large heart cookies for 8 minutes. Then I cooled them for two minutes before moving them to racks). This will make 75 great big cookies. This dough is perfection to work with. (Erin’s Note: This made around 50 very large cookies for me).

Originally posted on Erin Cooks

Jumbo Molasses Cookies

Hated or adored the polarizing holiday of the year is almost upon us. Thankfully it’s on a Sunday this year so we wont have to sit through the crush of delivered bouquets teeming with overwrought posies and yards of pastel ribbon at the office. My unfortunate floral allergy simply doesn’t have a chance against the evil scent of lilies in small confined spaces. In case you’re wondering though I’m perfectly willing to accept roses in vast quantities in the privacy of my own home.

Flowers aside, there is one thing about Valentine’s Day that I have missed over the years – those adorable little cards. In Kindergarten I broke my elbow. Absurdly enough, after I broke it, I cried harder about the fact that I would A. not be able to go to the library that night as we’d be spending the evening in the emergency room and b. that I would miss our class Valentine’s Day party. I used to love receiving heaps of mini Smurf, She-Ra, and Thunder Cat illustrated cards during elementary school parties. Coupled with sugar cookies sprinkled with spicy red hots and cherry heart-shaped lollipops and you have the basic tools to create a child’s dream day.

Obviously you can see why I’d be more upset about losing out on the chance at receiving special treats than getting a cast put on. Fortunately my teacher at the time, Mrs. Dalessandro, made a special trip to my house to bring me a plate of the class pink and red hued goodies as well as my stash of badly lettered greetings.

This year I decided to bring the tradition back after I found a set of scratch and sniff cards at Paper Source that I just couldn’t resist. While writing them out yesterday, with Watson’s assistance of course,  I was transported back twenty years. Who needs a time machine when you’re surrounded by the scent of artificial strawberry, vanilla, orange and blueberry? So friends and family keep an eye on your mailbox…

Originally posted on Erin Cooks

A Scratch & Sniff Valentine’s Day

A few months ago I won a giveaway on The Beholder blog for an amazon gift card that allowed me to finally fulfill my dream of owning a proper Cuisinart Food Processor. Previously CK and I were the not-so-proud owners of an absolutely horrible contraption that we bought out of necessity one afternoon at Target many moons ago. Sure it did the job, but not well and anytime you attempted to process a liquid it would gleefully spray the contents out of the absurd built-in salad shooter spout that you could never block off completely. Needless to say, many cooking hissy fits have commenced via this evil and constantly malfunctioning machine.

But my food processing strife is now thoroughly in the past. My kitchen with a Cuisinart has become a calm space that allowed me to quickly compose a delightful Roasted Butternut Squash soup without christening my counters or giving myself third-degree collateral damage burns.

Simplicity is the overarching theme of our weeknight dinner menus these days and this Ina Garten concoction absolutely fits that bill. After chopping up onions, apples, and squash I was free as a bird for the next 45 minutes – ample time to throw in a load of laundry, play with the cats, and help my sister with an essay. Then, while the processed soup ingredients were bubbling away in their pot of broth and curry powder I quickly prepped the toppings. I do have one warning for you: go easy on the raw scallions. Too many and you’ll really sour the while soup experience. Personally I’d opt for extra bananas instead. Bananas and curry were a completely new combination for me and the duo now ranks somewhere at the top of my list of “really super awesome” things.

Roasted Butternut Squash Soup and Curry Condiments
Recipe originally published by Ina Garten

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably homemade
1/2 teaspoon good curry powder

Condiments for serving:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Originally posted on Erin Cooks

Roasted Butternut Squash Soup and Curry Condiments

My enjoyment of truffle laced dishes has existed for quite some time, but this like quickly turned to love when I experienced the out-of-the-world deliciousness of the Rosemary-Truffle fries that are served at Chef Will Gilson’s Cambridge based restaurant Garden at the Cellar. If you eat at this establishment I positively demand that you order a side of these phenomenal fries. I don’t care if they don’t “go” with your wine or your entree. If you neglect to try them then you’re a complete and utter fool.

Coincidentally enough (or really not so much) my idol Ina Garten uses truffle butters and oils in her cooking constantly. She also routinely heralds the use of  the D’artagnon brand in various recipes so when I splurged and purchased my Christmas Turkey online from D’artagnan this year I impulsively tossed in a container of white truffle butter as well.  Some of this butter was spread under the skin of my turkey but I also used a portion of it in this pretty pasta dish.

In the end I was amazed at the rich and deep flavor that 3 ounces of silky truffle butter added to the Tagliarelle, or in my case, a package of “not so posh” Tagliatelle from Trader Joe’s. Ringing in at $16 per 8-ounce container I’m still on the fence about whether or not I think this product is a must-have item or simply something you should pick-up on special occasions. Especially as I’m technically supposed to be cutting back on my over-the-top spending habits per my 30 Things I Want To Do Before I Turn 30 list of goals. Either way I think you have to at least try the butter before you completely roll your eyes about the price.

I actually still have a few ounces of butter left. What do you suppose I should make with it next? Honestly, I’m tempted to just spread it on freshly baked bread or rolls but that seems like it might be a bit of a waste. Perhaps a little truffle butter topped steak would be a more civilized destination for the remaining dollops?

Tagliarelle with Truffle Butter
Adapted from the recipe found in Ina Garten’s Back to Basics Cookbook
Serves 2 or 3 for dinner, 4 or 5 for a side dish or appetizer

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package). When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Originally posted on Erin Cooks

Tagliarelle with Truffle Butter

The art of the copycat recipe is a fickle thing. The much-loved foods that we enjoy in various restaurant settings are almost never truly conducive to at home production. Probably because we would all die of fright if we ever seriously saw just how much butter, cream, and salt goes into, for instance, your favorite Fettuccine Alfredo served in a dimly lit North End hot spot.

But in the interest of a last ditch high calorie hurrah in 2009 I decided to attempt a dish that claimed kinship with the much snacked upon (mostly in mall food courts, airports, and highway rest areas) gooey goodness that is the Cinnabon Cinnamon Roll.

Honestly…I can’t even remember what a true Cinnabon tastes like. Generally I rush past their amazingly scented kiosks as fast as I can in search of a slightly more waistline suitable espresso laden cup of caffeine. However, in the comfort of one’s own home it’s always much easier to give-in to the gluttonous side of your personality.

So while searching for a cinnamon roll recipe to bake for breakfast I happened upon this gem. The most intriguing aspect of the recipe for me wasn’t the claim to fame of these rolls but the fact that they included nutmeg in the dough. This small addition seemed like an excellent flavor boost to what can often times be a rather ho-hum pastry.

The outcome did not disappoint. Eight huge rolls emerged from my oven looking spectacular. Technically the recipe instructs you to cut the dough into only six cinnamon rolls but I draw the line at making baked goods the size of a human head. By slicing the batch into eight portions you’ll end up with only cat-head sized rolls. That’s slightly more socially acceptable, right? Of course, then each fragrant spiral is topped with a thick icing of butter, heavy cream, and confectioners’ sugar so social convention is thrown right out the window. Needless to say I thoroughly savored each spice and sugar infused bite.

Almost-Famous Cinnamon Rolls
Adapted from the recipe at Food Network
Makes 6 enormous rolls, or 8 huge rolls

For the Dough:
1 cup whole milk
1 1/4-ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg

For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon

For the Glaze:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary).

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

Roll out the dough, fill and cut into buns (*see instructions below*). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

*How to Form Cinnamon Buns*
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

Cut the cylinder with a sharp knife to make 6 equal-size buns.

Originally posted on Erin Cooks

Almost-Famous Cinnamon Rolls

I’ve been less than enthused about Christmas in general over the past few weeks and frankly my overall feelings toward this holiday of holidays are still rather up-in-the air mere hours away from the big event. There’s something not quite right this year. Perhaps it’s the fact that I wasn’t able to put our adorable little tree in the living room because Watson and Dexter refused to stop scaling the branches? Until this weekend I could have also lamented on our lack of snow, but now Boston is thoroughly blanketed in cold white piles so I can’t use that as an excuse any longer. Even an evening viewing of the seasonally sweet movie The Holiday accompanied by a lovely glass of wine didn’t do the trick. But I soldier on.

This tasty gingerbread recipe from Nigella Lawson’s newest cookbook, Nigella Christmas, is the closest I’ve come to experiencing any real holiday spirit thus far. Having your home bursting with the rich aromas of cinnamon, molasses, and cloves even managed to melt my grinchy heart a bit. The texture of this festive cake is just outstanding and when dusted with a light covering of confectioners’ sugar you’re left with an elegant and simple dessert that is always a crowd-pleaser.

As for my ongoing holiday malaise, perhaps it will lift completely on December 23rd around 5:00 PM when I’m officially on winter break until January? Or maybe the Wednesday delivery of my organic free-range turkey and truffle butter from D’artagnan will finally be the answer. We’ll see…

Sticky Gingerbread
Adapted from Nigella Christmas

1 cup plus 3 tablespoons of butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed soft dark brown sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda dissolved in 2 tablespoons warm water
1 cup whole milk
2 eggs, beaten to mix
2 cups all-purpose flour

Preheat the oven to 350ºF and line a roasting pan or ovenproof dish (approx. 12 x 8 x 2-inches) with aluminum foil or parchment paper (if using foil, grease it too).

In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.

Take off the heat, and add the milk, eggs and dissolved baking soda in its water.

Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.

Pour it into the prepared pan and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it.

Optional: Combine 1 1/4 cups confectioners’ sugar with 1 tablespoon lemon juice, and one tablespoon of water. Then spread over the top of the cold slab of gingerbread. You can also add a light dusting of confectioners’ sugar.

Originally posted on Erin Cooks

Sticky Gingerbread

Note: This contest has now ended. Congratulations to Angie for being lucky #53! Thank you all for your entries and please be sure to check back soon for more fabulous giveaways.

I shouldn’t admit this but I’m totally that person who will send her shirt that’s sporting a missing button to the dry cleaner in order to have it sewn back on. If my hem falls I set the pants aside and hope and pray that I’ll remember to pack them the next time I go home to Maine so that my grandmother can fix it. I often buy fake pie crust and I’ve never attempted to make chicken stock even once. There. Now you know all of my dirty little undomestic secrets.

But there’s hope for people like me (and you too)! This Tuesday, December 15th a fabulous little book with a shocking pink cover is being released that is sure to give confidence to even the most timid and delivery man addicted of us.

Erin Bried happened upon the idea for How to Sew a Button: And Other Nifty Things Your Grandmother Knew after a failed attempt at making rhubarb pie. I’ll simply mention that Swiss chard was involved… and it was this inedible moment that began her quest to seek out a host of essential life skills that she had forgotten. To accomplish this Erin touched base with grandmothers all over the country who had lived through The Great Depression. The insights she gleaned from interviewing this outstanding group of creative and energetic women are doubly essential to us now, especially given our current economic state.

Conveniently, as we’ve all begun to tighten our purse strings, this book has appeared on the scene to offer us more than 100 straightforward and step-by-step how-to’s for everyday life. Each is written in a practical yet humor filled and very approachable tone — as if your best friend suddenly morphed into a Donna Reed-Tina Fey hybrid.

This weekend, thanks to an advanced copy of How to Sew a Button, I successfully made my very first batch of delicious homemade gravy via Bried’s easy to follow and decidedly fear-free instructions. There is so much amazing content between the covers of this guide including how to: hone a knife, iron a shirt (wow do I need to study up on this one), clean an oven, tie a necktie, make a hot toddy, barter, start a book club, wear red lipstick, and my personal favorite how to make a Manhattan. CK’s grandparents always serve Manhattans when we visit and even though I’ve observed them being mixed a number of times I always seem to forget the steps (probably because one lovingly composed Manhattan goes straight to your head).

Click here to view the embedded video.

I’m confident that you’ll find dozens of useful tips in this book. I even discovered additional insights while reading write-ups on tasks that I thought I had down to a science. How to Sew a Button is a fantastic addition to your bedside table. In addition, I believe this title would make an excellent holiday present. Freaking out over what to buy for that friend, relative, or co-worker who has everything? Why not give them the gift of practical knowledge?! It will certainly last longer and be more appreciated than a box of chocolates or a scarf. Besides, after reading this book they’ll be able to knit their own.

Are you ready to test your luck at potentially winning your own must-have copy of  How to Sew a Button? If so, all you have to do is leave a comment on this post.

In addition, If you share the link to this contest on your own blog, Twitter, Facebook etc… you may have one additional entry for a total of two possible chances to win. If you choose this option please leave a link to your shout out as your second comment.  A winner will be selected via the random number generator this Friday, December 18th at 6:00 PM EST and then I’ll promptly arrange to have the book shipped to your home. Best of luck!

If you’d like to learn more about Erin Bried you can follow her on Twitter, read her blog, become a fan on Facebook, or view other fabulous how-to videos on YouTube.

Originally posted on Erin Cooks

An Erin Cooks Contest: How to Sew a Button: And Other Nifty Things Your Grandmother Knew