The Yeast I Can Do!

Two/Three Combo with McGowan

2011-10-21T15:27:00.000-07:00

"Two/Three Combo with McGowan"

This may sound suspiciously like a burger order off of the secret menu, but it’s actually the name of Gabriel’s class this year.

Combination classes are called different names throughout the educational system. Basically, students from different grades are taught in one room. Think Little House on the Prairie minus the lunch pails, suspenders and nasty lil’ Nellie.

Gabriel was confused about the whole arrangement. Me too. While some parents are anxious to have their children in these classes, others are reluctant. I had never really given it much thought. I always assumed he would be in third grade without any backslash/grade or asterisk.

Apparently, blind optimism is my ‘go-to’ stance in situations where I am clueless. I spewed countless positive affirmations to quell any anxiety. “It’s going to be great! We are so lucky! This year is sure to be one of the best!” Gabriel either believed me or found my responses annoyingly baseless. Needless to say, he stopped talking about it.

On Parent’s Night, the whole wacky arrangement was explained. The details were interesting; alternating recesses, traveling groups that move to other classes; hybrid math lessons, etc. It’s complicated and everyone makes sacrifices, but it works. Mrs. McGowan makes it work. Tim Gunn would be impressed.

The teachers make all the difference. Ours is terrific—forthright, earnest, and extremely energetic.

She laid it on the line. She was honest about the challenges. At the same time, she reassured the parents that the kids are more than capable of handling them. She explained how they are building ‘community’ to overcome obstacles. It was inspiring; I was inspired.

Whether it was enthusiasm, exhaustion, or the giddiness of realizing that I hadn’t actually lied through my teeth that made me raise my hand when a Room Mom volunteer was requested—I’ll never know. To quote four individual conversations, “Wow! That’s not like you!” I couldn’t agree more.

I had no idea what I was getting into. But, I followed my son’s lead, mustered my courage and dove in headfirst.

Honestly, I am not a good room mom. I have already missed a meeting, sent out an embarrassingly late room-roster and been accused of recklessly exposing children to potential anaphylactic shock. (Just for the record, I have been absolved of any and all responsibility in the aforementioned allegation.) I am slowly finding my way. My goal is to ‘not totally suck’. This strikes me as reasonable, and possibly even attainable.

I realize that I expect so much more from an eight-year-old.

To thank him for never flinching in the face of duty, I am making a crazy, cranberry, combo-cookie with butter, oatmeal, chocolate (three kinds!) and cinnamon. Because a combination of anything, mixed with a mighty measure of moxie is bound to be good!

Semi-sweet chocolate chips.

Milk chocolate chips.

White chocolate chips.

Cranberries (frozen, but no less sweet and tart).

Oatmeal (pre-mush).

Flour and spice and everything nice.

Butter and sugar, the start of all things good.

We cream, we dump.

We admire all of the lumps.

Thank you beaters, I'll take it from here.

Bring on the fruit and chips!

It doesn't get much better than this.

Oh, wait, it does!

Triple-Chocolate Cranberry Oatmeal Cookies

Yield: Makes about 30

Ingredients:
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup coarsely chopped fresh or frozen cranberries
Plus 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preparation:

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in airtight container at room temperature.)

If you make it, I’ll take it!

2011-10-14T19:28:00.000-07:00

Let’s start with cake.

My daughter had a birthday last week and one of her splendid gifts was a Spooky Graveyard cake. It was a showstopper and tickled Phoebe to the bone.

I was thrilled when I saw it arrive Sunday morning. Every detail intended to delight a child…and it delivered.

I’ve been blessed with a very creative family and talented friends. (I know that I mention them ad nauseam.) But when it comes to the things that these people make for children, it gives me serious pause. The joyfulness in the masterpieces for the Lilliputian set is incredible.

My sister, Evelyn, is a master knitter. She crafted an Angelina Ballerina doll with a removable pink dress; sweet enough to make you cry. Phoebe took it with her everywhere. She slept with it, ate with it, buckled it into the car seat with her, and went to the restroom with it. (The bathroom trips were eventually banned.) I developed a deep understanding of the word ‘inseparable’.

Her Grammie is a seamstress of consummate skill. She has made heirloom smocked dresses and legacy quilts. This year she gave Phoebe an American Girl doll. In addition to the purchase, she sewed beautiful girl/doll matching dresses and a wardrobe of tiny outfits, including a karate uniform. Now, it’s nearly impossible to tear her away from dressing and redressing her new friend to get her off to school. A bit of magic had been sewn into every fiber of those clothes.

This cake is no different. It’s a labor of love.

The awe I feel about these items is not a product of their deft and craftsmanship, although it’s typically stunning. It’s the artist that makes the greatest impression—their wit, their sensibilities, and most of all, their heart, is reflected in every aspect. Children are quick to recognize this and form an immediate attachment. They love these handmade things because they love the person and the hands that made them.

Thank you to all of the people who have spent countless hours of their time, energy, and creativity to enrich the lives of my family. I owe you one.

Isn't she adorable? Can I get you a tissue?

Looking fierce in her karate gear.

If only I had some tiny blocks of wood for her to break!

Every birthday party needs a cake, but our

lucky girl scored a masterpiece.

Apples Take the Cake

2011-09-29T13:12:00.000-07:00

I’ve been asked a few times if I bake first and then write, or write first then bake. Truth is, I usually write first.

I know the recipe that I want to make. I visualize being in the kitchen with the concoction and I write. By the time I actually cook, I've completed everything in my mind a couple times over. The hands-on part comes quickly and naturally (more or less).

This week, I did something a little different. I baked first.

My daughter has been home with a terrible croupy cough. She’s been up at night, having trouble breathing and staying home from school during the day. This week has been longer than most. It’s hard to write with a barking seal in the background. Which made baking the obvious first order of business.

I had been struggling with whether to write about Rosh Hashanah (I have a soft spot for Jewish holidays) or the beginning of Fall (another personal favorite). As I chopped ginger, measured flour, and grated nutmeg, my mind ping-ponged back and forth from one idea to the other, without ever having a real sense of what the hell I would write about either.

Then as a joke, I asked the apples what they thought. (I am sleep-deprived—you got that part, right?) I swear to you, I heard the Golden Delicious reply, “It doesn’t matter. Let’s just celebrate!”

While I am not one to take the advice of any random fruit I meet; I think it might be onto something.

It doesn’t really matter why you find yourself in the kitchen making something special with the season’s bounty. It could be the height of the holidays or maybe your cat didn’t miss the litter box (for once). Spending an afternoon, or just an hour, with an apple, or a potato, maybe some celery root is a celebration in itself. It’s a time to reflect, as you quietly peel and dice and stir, on the crazy abundance all around us.

The apple had a point. Even the waning wildlife calls from the next room seem worthy of a little thanksgiving. I simply had to take the time, pause, and listen.

Rum-soaked cranberries.

Candied ginger, oh my!

Get your dice on.

Loaded with spice.

Seriously, loaded.

So pretty, they're blushing.

It's a dicey cake.

Cubism.

Batter? Or cookie dough?

If you guessed batter, you are correct!

Stirring qualifies as my workout for the week.

I just dropped a dress size.

Looks like I'll be gaining it back shortly.

Time to celebrate!

Spiced Apple Cake with Eggnog Sauce

Found on Epicurious

Ingredients:

1/2 cup raisins or dried cranberries

3 tablespoons Applejack, dark or golden rum, or warm water

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup (packed) light brown sugar, sifted

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract

3 Golden Delicious apples, peeled, cored, and cut into 1/2-inch dice (about 4 cups)

1 cup (4 ounces) pecans, coarsely chopped

1/3 cup crystallized ginger, finely chopped

Special Equipment: 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Garnish: confectioner's sugar for dusting. Accompaniment: 3 cups eggnog, chilled

Preparation:

In small bowl, combine raisins and rum. Let stand until raisins plump, about 1 hour. Drain, discarding rum, and set aside.

Position rack in middle of oven and preheat to 350°F. Lightly butter bundt pan, then dust with flour, knocking out excess.

In large mixing bowl or bowl of electric mixer, sift together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, cloves, and salt. Add brown and granulated sugars, butter, eggs, and vanilla. Using electric mixer, beat on high speed, scraping down sides of bowl with rubber spatula as needed, until batter is pale and smooth, about 3 minutes for handheld mixer or 2 minutes for standing mixer. Stir in apples, pecans, ginger, and raisins. Spoon into prepared pan and smooth top.

Bake until wooden pick or skewer inserted in center of cake comes out clean and cake just shrinks from sides of pan, about 1 hour. Cool cake in pan on rack 10 minutes, then invert and unmold onto rack and cool completely. (Cake can be made up to 3 days ahead and stored at room temperature, wrapped tightly in plastic wrap.)

Just before serving, sift confectioner's sugar over cake. Serve accompanied by eggnog

Coconut Cake, Careers, and Cosmic Satisfaction

2011-09-23T10:54:00.000-07:00

I promised a friend of mine that if she got a job at MTV, I would bake her a cake. I am pleased to announce that it’s time to make good. It seems that MTV has hit the jackpot!

I get especially giddy when people I care about do well. There is nothing quite as satisfying as having a victory in your life that doesn't require lifting a finger. (Aside from baking a congratulatory dessert.)

I realize that a person’s good fortune can make others feel green with envy or bitter that luck hasn’t smiled on them quite as brightly. Happily (perhaps naively), I feel pride and little else.

It could be that I am incredibly selfish. When someone succeeds, I'm convinced that I've succeeded a bit too. I subscribe to the notion that ‘all ships rise’. If one of my friends or family takes a step closer to their life’s purpose, I believe that my personal path is slightly more illuminated from the glow of their triumph.

Not only does it inspire and encourage me, it helps to keep me focused.

I think, “Excellent! Now, I don’t have to get a job at MTV. Andrea has that covered.” (The logic is questionable, but it really works!) Being close with people who are passionate about education, rafting, chemistry, water policy, quilting, law, dentistry, television, medicine, computers, economics, construction, etc. has really freed me up to direct all of my time and energy into what I love.

If I ever need to know how to build an exploding volcano or understand public policy, I have a wealth of knowledge to draw upon. I can call any of my experts and I trust that they will share their wisdom with enthusiasm, the way that I am honored to share what little I know. It’s a win/win situation.

So Andrea, I thank you for handling the whole music-industry-insider-leader-thing. Now, it will no longer get in the way of what I was designed for—a little writing and a whole lot of baking.

Let’s eat cake!

Whole coconuts! That's right folks, whole coconuts!

Only a coconut can make dried, brown,

and wrinkled skin look intriguing.

The usually suspects.

It all starts with a poke in the eye.

Geesh. That's gotta hurt.

I predict a future of coconut tears.

There are a lot of eggs in this recipe. Stock up!

And get crackin'.

Batter up!

Into the pan. Tap out your bubbles.

Cracking a coconut can be therapeutic.

It's hammer time!

Be sure to shave the coconut, not your fingers.

A spoonful of sugar.

Ready for the oven.

Cake cooled and ready to be Coco López'd.

Cake frosted.

Cake topped with coconut curls.

Cake screaming "Eat Me!"

Coconut Rum Cake

For cake:

1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs plus 3 large yolks
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 1/2 sticks unsalted butter, melted and cooled
3/4 cup well-stirred sweetened cream of coconut such as Coco López

For coconut slivers:

1 medium coconut
2 teaspoons confectioners sugar

For icing:

3 tablespoons cream cheese, softened
3 tablespoons well-stirred sweetened cream of coconut
1 tablespoon dark rum
3/4 teaspoon pure vanilla extract
2 to 3 tablespoons heavy cream
1/2 cup confectioners sugar

Equipment: a 9-inch round cake pan (2 inches deep); an adjustable-blade slicer

Make cake:

Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.

Whisk together flour (1 1/4 cups), baking powder, and salt.

Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.

Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.

Make coconut slivers as cake cools:

Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.

Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.)

Make icing:

Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.

Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.

Anniversary Carrot Cake

2011-09-15T18:09:00.000-07:00

I’ve been alone with the kids for the most of the week, while my husband is traveling for work. Grandparents, school, homework, karate, tennis, and baseball have kept us busy. I predicted that his departure would be a blip on an otherwise manically, over-scheduled map. Not that I thought Dave wouldn’t be missed, I knew he would—but I assumed the trip would be uneventful, at least on our end.

How wrong I was.

This week has brought to my attention, that without my husband, the mysterious chemistry of our family is seriously out of whack. Our Daddy-less experiment has been a train wreck. My daughter openly volunteered to find another family, under the assumption that she is too hard to care for. My son can’t imagine losing his sister and being an only child. He’s been destroyed by the prospect. I stand in a wake of martyrdom and melodrama. I can’t stem the tide; I’ve tried.

So, it’s time for the guy to come home. He is the butter to my sugar, the vanilla to my whipping cream, the chocolate chips in my cookie dough. I am anxious for him to fold himself back into the mix. I don’t know how it all comes together so naturally when he’s here, and I really don’t care. All I know is that it doesn’t work when he’s gone.

As luck would have it, the day after he comes home will be our 15th Wedding Anniversary.

I haven’t spent much time planning something special. Unless you include, toying with the idea of getting a Cheesecake Factory concoction from the deli while I buy some sliced turkey. Romantic, right? (It’s pathetic when fifteen years of marriage doesn’t warrant the same attention to detail as scoring my son a proper baseball bat.)

While we don’t plan on celebrating lavishly, I’ve thought of a way to celebrate sincerely.

On our first anniversary, I baked a Carrot Cake from The Silver Palate Cookbook. To this day, it’s Dave’s favorite cake. We have many funny stories about the people who have shared this cake with us. (It’s at least ten pounds. Get to our house prior to October and you’re practically guaranteed a wedge.) Inevitably, we’ll end up talking about something that went horribly wrong in our history and be overcome with laughter while we eat it. And, I know that I could use a big slice of that levity right about now.

Happy Fifteenth, My Love!

Dry ingredients.

Wet ingredients.

Goop! But wait...what's missing?

Crushed pineapple? Yes!

Toasted coconut? Yes!

Carrot mush??? Yup, I guess so.

Not so pretty.

Prettier.

The potential to be something truly amazing.

That's what I'm talking about!

She's downright beautiful.

After all these years...

Carrot Cake from The Silver Palate Cookbook

Carrot Cake Recipe
Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1-1⁄2 cups corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups shelled walnuts, chopped
1-1/2 cups shredded coconut
1-1/3 cups puréed cooked carrots
3/4 cup drained crushed pineapple
-Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Grease two 9-inch springform pans.

2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Cream Cheese Frosting Recipe

8 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
Juice of 1/2 lemon (optional)

1. Cream together the cream cheese and butter in a mixing bowl.

2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.

3. Stir in the vanilla, and lemon juice if desired.

Frosting for a 2-layer cake

Chocolate Banana Muffins

2011-08-25T17:38:00.000-07:00

My battle against browning bananas continues.

Truth be told, I could bore you on a weekly basis with be-speckled baked goods. But the tedium would be the end of me, and this blog. I imagine it all coming to a close with a lot more shock and horror (or dare I say, jazz hands).

The obvious solution is to stop buying them. But that would be too easy, wouldn’t it?

My competitive nature won’t let me stop purchasing these freckled freaks. I am convinced and determined that every bunch will be eaten in one form or another. It’s Plants vs. Zombies. And I think we all know where I stand in this equation. Winner feeds on the loser. I want to win.

I just need one more recipe. (Yes, I know how desperate that sounds.)

A quick visit to the Chiquita website bought me another day, another week, another shot at redemption for my foolish and stubborn ways. This recipe is rich, decadent and very good for disguising the offending fruit.

My kids loved them. Adults didn’t think they were too shabby either.

If you share my problem, I suggest professional help. If you just have a few rotting bananas on your counter, this might prove to be a refreshing alternative to the compost heap.

My nemesis.

I mean—YUM! The main ingredient!

Chocolate cryptonite.

Save us!

That felt good.

Molten dreaminess.

Goo.

Choco-goo.

Okay, things are looking up.

Into the cups.

One more thing...

Yes, that will do nicely.

I hate you so much less now.

I might even learn to like you.

Best Dark Chocolate Chiquita Banana Muffins Recipe
Chiquita Bananas and deep, dark chocolate create these tantalizingly rich muffins.

Ingredients:
2 whole very ripe Chiquita Bananas (yellow with brown flecks)
1 large Egg, beaten
1/2 cup Sour cream
1/4 cup Butter, melted
1 cup Sugar
1 cup Flour
1/4 tsp. Baking soda
1/4 tsp. Salt
6 oz. 70% cacao Chocolate baking bar
3/4 cup mini semi-sweet Chocolate chips
1/2 tsp. Vanilla

Instructions:
Preheat oven to 375 degrees F. Line muffin tins with paper or foil cups. Mash bananas in a medium bowl, leaving some small chunks. Stir in egg, sour cream and melted butter. In a large bowl combine the sugar, flour, baking soda and salt. In a small, microwave-safe bowl, melt chocolate baking bar in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth; set aside. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in melted chocolate, 1/2 cup of mini chocolate chips, and vanilla. Divide batter among the prepared muffin cups and sprinkle each with the additional 1/4 cup mini chocolate chips for the topping. Bake at 375 degrees for 15 to 20 minutes. Muffins are done when the tops of the muffins look dry and cracked. Because of the melted chocolate chips in the muffins the traditional toothpick test may not be reliable.

Tip: Use an ice cream scooper for an easy way to fill muffin cups.

Serving Suggestions: For a different look, instead of the mini chocolate chips for the topping try chopped walnuts or pecans, or dust with powdered sugar after baking. You can create an attractive platter of Dark Chocolate Banana muffins with a variety of different toppings in the same batch.

Brown-Sugar Bars with Chocolate Ganache

2011-08-17T23:15:00.000-07:00

It’s back-to-school time, once again.

Many weeks ago I would have sworn that when I saw the date steadily creeping closer, I'd have been delirious with joy. As it turns out, I feel all sorts of melancholy. (Good thing I’m not the betting type.)

All the dread that punctuated the start of the season melted into a lazy rhythm of summer days. Pool swims restored sanity. Beach visits provided a pleasing alternative to panic. And high anxiety was no match for the calming effects of Lego-building marathons.

Just when tedium would rear its ugly head, a beloved guest would arrive and upset our routine. The day-to-day was transformed into day trips and spontaneous frivolity. There was always someone or something to look forward to. Assuming our next summer schedule is reminiscent of this one, I invite all of our interlopers to return. (I need you people!)

We miss our friends and family dearly. Couple that with the anticipation of the upcoming school year and the house seems freakishly quiet. I have convinced myself that this pregnant pause before the first bell is due in part to the empty, spankin' new backpacks and lunch boxes hanging in the kitchen staring at me. I feel obliged fill them.

Brown-Sugar Bars filled with Chocolate Ganache should add some welcomed weight to their bellies and sound off a few alarms. These treats also work brilliantly for road trips. Just in case you find yourself headed for Southern California by some extraordinary stroke of luck.

Fair warning: These are extremely decadent and should be cut into tiny squares, if possible, just so you don’t feel too terrible about eating more than one!

Let's bake!

Yes, I would consider that creamed.

Done with the dough.

I believe they mentioned it was thick.

That may have been an understatement.

Spread, smear, or scatter. (Just do what it takes

to get that stuff in the pan!)

This is where things get interesting.

Pool party!

Wherever perfection lives, I reside in

the opposite zip code.

Lovely chocolate.

Ooey-gooey, thick, and rich chocolate.

Yes, I could stare at that all day.

My zip code is on a fault line.

I wish I could afford the insurance for that.

Thankfully, I can feast on these until the "big one" strikes.

Discovered on The Barefoot and Baking Blog

Recipes that will knock your socks off!

Brown Sugar Bars with Chocolate Ganache

1 3/4 cups flour
1/4 t salt
1 cup (2 sticks) butter, softened
1 3/4 cups DARK brown sugar
2 large eggs at room temperature
1 1/2 t vanilla
1/2 cup heavy cream
8 oz semisweet chocolate chips

Preheat oven to 350. Spray the bottom of a 10x15 inch cookie sheet with cooking spray. Then line the pan with wax paper and then butter and flour the wax paper and sides of the pan.

Whisk together the flour and salt in a small bowl. Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla. Slowly add the flour and salt and beat just until well blended. The batter should be fairly thick.

Spread the batter, evenly, into the pan. Bake at 350 for 18 to 20 minutes until a toothpick comes out clean but not dry. DO NOT OVER BAKE. Cool completely.

Bring the cream just to a boil in a small pan over medium heat. Place chocolate into a bowl and pour the hot cream over the top. Stir until the chocolate is completely melted and smooth. Let the ganache stand at room temperature for a few minutes until it is spreadable but not runny.

Invert the brown sugar cake onto a large cutting board. Remove the wax paper. Cut the cake in half crosswise or the short way (one half will be the top the other will be the bottom). Spread the ganache on one side to within about 1/8 of an inch of the edges. Carefully set the other half on top matching up the edges. Cover and refrigerate until ganache is set, at least 2 hours. Cut into squares, this will make 32 small ones.

B is for Book!

2011-08-04T10:52:00.000-07:00

This week is all about preparing for the Society of Children’s Book Writers and Illustrators Conference in Los Angeles. It’s my first time going and I am very excited!

I am looking forward to learning about the children's book publishing and meeting industry experts. But most importantly, I can’t wait to meet some of the authors and illustrators. That will be thrilling.

Perhaps you are wondering…what does baking have to do with children’s books? These days, for me, just about everything!

My friend, Karen and I have been working on a 100% edible picture book. You really have to see it to believe it, so I have included a preview. You can visit our website www.thebitemebooks.com to see more.

You just never know where a little flour, sugar, and a whole lot of imagination will take you.

Please wish us luck at the SCBWI Conference!

Arugula and Blue Cheese Tart

2011-07-29T12:37:00.000-07:00

Totally out of the blue, I received a beautiful cookbook courtesy of one of my dearest friends from college. As I thumbed through the pages, a recipe jumped out at me. I would even say it chose me, assuming recipes have the power to decide those sorts of things.

As luck would have it, the recipe is riddled with arugula—my absolute favorite green. I love it with a passion. I buy a couple bags of it weekly and grow it in the yard. It's peppery and delicious with a serious bite. It is a green that stands up to anything you throw at it. I admire its ability to go toe-to-toe with steak, bacon and just about any cheese you can imagine. My fearless green wonder.

Since this cookbook landed in my lap only last night, I have to work with what is on-hand. Of course, I have loads of arugula. I have some blue cheese, so I substituted it for the Tellagio. I am sure the Tellagio version is amazing. I have already promised myself to give it a try next time.

I made the pie dough in my CuisineArt. This is not called for in the recipe, but a lot of cooks swear by this method. I would like to master it. There is a good description of how to do it on allrecipes.com. Admittedly, my dough was not quite as tender as I would have liked. I know I pulsed it too many times. But I stand by the method; I just need more practice.

The final tart was delicious, the flavors were distinct and assertive. I love the look of it too! The spices that pepper the dough are delightful. I am determined to make the original in the near future and treat myself to another afternoon in the kitchen reminiscing about my old friend.

Beginning with the basics.

Nigella Seeds make a handsome and tasty

substitute for Poppy Seeds.

It's a black and white affair.

Butter and a bit more spice joins the party.

A rapid pulse. (Too rapid in my case!)

Moving on to the fabulous filling.

Ah, cheese. Isn't it lovely.

Some eggs.

My pretty, peppery friend.

Ohhh, that's gotta hurt.

Cut the dough.

Fill the tart pan.

Bake and behold!

Yup. She's a beauty!

Enough admiring...let's dig in!

Arugula and Tallegio Pie
Adapted from Vegetables from an Italian Garden

Ingredients:
1 ¾ cups all-purpose flour, plus extra for dusting
1 tablespoon poppy seeds (I substituted Nigella Seeds)
1 Tablespoon chopped Marjoram
7 tablespoons of butter, chilled and diced, plus extra for greasing

For the filling:
1 ½ cup arugula
1 1/3 cup cream cheese, softened
7 ounces of Tallegio, diced (I substituted crumbled blue cheese)
2 tablespoons bread crumbs
2 eggs
salt and pepper

Directions:
Sift the flour with a pinch of salt into a mound on a counter, sprinkle with poppy seeds and marjoram, and rub in the butter with your fingertips. Add enough cold water to make a soft dough, then shape into a ball, cover with plastic wrap and let rest for 1 hour.

(Alternative directions for making pie crust in your food processor at http://allrecipes.com/Recipe/flaky-food-processor-pie-crust/detail.aspx.)

Preheat the oven to 350 degrees F. Grease an 8-inch tart or quiche pan with butter. Parboil the arugula for a few minutes in salted water, then drain, squeezing out as much liquid as possible. (Please note: I did not parboil my arugula, I simple added it to the food processor with the other ingredients.) Put the arugula into the food processor with both cheeses, the bread crumbs and eggs. Process at a low speed, then season with salt and pepper. Roll out the dough onto a lightly floured surface. Line the prepared pan. Trim the edges and reserve the trimmings. Fill with the arugula and cheese mixture. Roll out the trimmings, cut into thin strips, brush the ends with water, and arrange in a lattice over the top of the pie. Bake for about 40 minutes.

Note: This recipe did not call for an egg wash over the pastry. But honestly, the tart was looking awfully pale and a bit sad. In the last 10 minutes of cooking, I gave it a quick brush with an egg wash ( beat one egg and 2 tablespoons of water together). The tart browned nicely and looked quite handsome after that adjustment.

Eight is Great!

2011-07-22T17:09:00.000-07:00

My son just turned eight. I love eight. I think it is infinitely great (especially if you turn it on its side). I can’t actually remember being eight, which is why I maintain a steadfast enthusiasm at the prospect of turning eighty-eight. I want to get there and experience the joy of eight, double-time.

This week I bring you a cake for an eight-year-old based on a sketch and a whole heap of hope. White cake and I don’t exactly see eye-to-eye. I can bake a killer chocolate cake with ease, but put a pile of pale ingredients in front of me and watch the panic ensue.

Sketch for birthday cake, including specific instructions to make white cake.
"And even though there is a pig-face on the cow, please don't make pigs. It's a cow."

With my son’s birthday on the line, my worst fears were realized. Missteps were made. Tears were shed. Regrets were mounting. In the midst of my meltdown, a hero arrived. If not for my “very-8” friend Karen, I would have curled up into a ball of self-pity and let the cake disaster be just that.

Thankfully, Karen’s levity, resourcefulness and extremely clever hands made quick work of the most egregious issues and cake was had. Not good cake, but cake, nonetheless. Eight children gobbled up a rather pathetic excuse for pastry without complaint.

I have no recipes to share with you this week. I am not certain whether the failure was all me, or in part due to my sources. I am taking a “no fault” stance on my divorce with this recipe. I am certain that time will heal the disgrace of not being able to keep our relationship more palatable.

Karen is also responsible for the Lego Caramel Pops.

Yup! She's a kitchen goddess, eight-times over.

Wish considered.

Wish determined.

Wish made!

Let's choke down some cake, I mean...EAT!

Liz-Lemon Bars

2011-07-14T13:11:00.000-07:00

I just had a reunion with my best friend from high school. She stayed with us for nearly a week. Without question, a wonderful time was had by all. We had a chance to catch up with each other, and more importantly, we had a chance to create new memories—very funny ones. It's fair to say, she knows how to capitalize on an opportunity.

Looking back, there are things I treasure about my youth; most revolve around a handful of incredibly supportive people. But honestly, I prefer not to linger to long in those days. My memories are cast in the greenish-yellow glow of florescent lighting found throughout high school classrooms in my day. Hardly anyone looks attractive under such alien conditions.

Getting out of the starting gate in life can be ugly. I don’t envy anyone having to do it. I dread the thought of my own kids going to high school. So when my friend told me that she would go back and do it again—I was stunned.

Nothing in my attempts to grapple with my adolescence ever involved a “Do-Over!” (Second grade ala Ms. S being the freak exception.) I had never considered it. Nope, no way. My strategy: leave the past behind and forge ahead with the hope that any misgivings would eventually be drowned under copious measures of time, levity, and flour.

Still, I envy her conviction and optimism—one more time, on our own terms, as grown adults. It would probably do us all a world of good.

Needless to say, she is more courageous than I am. She always has been. So, if her wish comes true, I can’t commit to sharing a locker or forging hall passes, but I solemnly swear to have her back at every bake sale!

Here is a bake-sale classic for a timeless friend, Liz-Lemon Bars.

Flour power!

Sweet brown sugar in the shortbread base. Brilliant!

Buttah! So, you know it's gonna be good.

Pulse, press and put into the oven.

The star of the show.

I can't stand to let the the rind go to waste.

Zesty!

This is my idea of a meaningful workout.

(Pathetic, I know.)

Eggs and sugar.

Add our lemony friend. Mix. Pour. Bake.

Sprinkle sugar, slice and share!

Liz-Lemon Bars
Adapted from Epicurious Lemon Bars

Shortbread Base
Ingredients:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preparation:
Preheat oven to 350°F.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Lemon Bars
Ingredients:

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice (Plus the zest!)
1/3 cup all-purpose flour
hotshortbread base
3 tablespoons confectioners' sugar

Preparation:
Preheat oven to 350°F.
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice, zest, and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300°F. and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

Fishes and Loaves

2011-06-29T17:19:00.000-07:00

On Saturday we were charged with the care of Rex, a beautiful scarlet-red fighting fish with long flowing fins reminiscent of an exquisite gown. Last night, Rex died.

Rex was elderly. His days were definitely numbered, but if I had to hazard a guess as to the cause of death—I would tell you that he missed Jack, his owner. I think Rex lived longer than the average fish, just to see that blonde-haired, toothy-grinned, young gentleman every morning.

We only had Rex for a few days (literally). Still, I felt sad to see him go. I hope his journey to the big fishbowl in the sky is a happy one. He was handsome and graceful even for his advanced age. I hope I maintain a fraction of his elegance when I am ready to meet my maker.

Our short time together taught me a couple things. First, that I am never to be trusted with other people's pets. Second, and most importantly, that every soul (no matter how frail and wet) is comforted and and eager to cling to life when surrounded by family. I was no substitute for that sweet and loving nine-year-old boy.

We are planning a small memorial service for Rex this evening. He will join the rest of fishkind via the classic, suburban portal to the sea. I thought it only proper to bake something in his honor. This is what I do.

I am making a special loaf of Rosemary Foccacia Bread to commemorate our tiny fish friend. Rosemary is a symbol of remembrance to help keep him in our hearts. Rest in peace, Rex.

Good old yeast.

Some very inexpensive Rosemary.

I think it looks happy to be emancipated.

Sprigs aplenty.

It smells heavenly.

Mix the dough.

It looks like it needs a good rest.

One hour later.

Press the dough into the pan.

Sprinkle with the last of the rosemary.

Before.

After.

Delicious and buttery.

Bits of bread to bury our sorrow.

Rosemary Focaccia from Gourmet | March 2002

Ingredients:
1 (1/4-ounce) package active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt

Directions:
Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425°F.

Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

Lucky 13 Cinnamon Rolls

2011-06-24T16:18:00.000-07:00

“Don’t cry because it’s over. Smile because it happened.” –Dr. Suess

I recently had 13 kids over to my house to bake a few dozen Cinnamon Rolls. It might sound insane, but I figured “The More, The Merrier!” Right?

What I got in return for a pittance of flour, butter and sugar was an education. I learned about 13 earnest young bakers and their growing personalities. I was schooled in fun and fellowship. I gained a fresh perspective on baking and its allure. I was also reminded of how much cooking means to me. At the end of the day, a bit of generosity was not only rewarded with gooey, moist and delicious treats—but with a hearty heap of wisdom.

Here are the 13 things I discovered:

1. Life (and cooking) is better with a friend at your side.

2. A rolling pin qualifies as heavy machinery.

3. Giggles will make anything taste good.

4. Perfection is in the eye of the beholder.

5. “You go first.” is as good as telling someone that you love them.

6. The right recipe can withstand all measure of abuse.

7. You can’t have enough aprons.

8. Cinnamon-sugar is a universal language.

9. A handmade hat excuses you from all manner of seriousness.

10. There is no point in making anything, if you aren’t prepared to make a mess.

11. Butter! Butter! Butter! (Okay, we already knew that.)

12. You can never hear “That’s SO cool!” too many times from a 5-year-old.

13. A cleverly marked toothpick can quell a revolt.

It was sad to watch all of those tiny shoes walk their owners back to their houses. The house felt quiet and empty. I missed the chaos and chatter.

As I turned back to my kitchen, my heart swelled. I swear to you that it was shining 13-times more brightly than I had ever seen it before and it smelled like heaven.

Grace and Avery get the party started!

The oldest girls decide to double the filling.

Who's gonna argue with that?

Lucy and Josie work the dough.

Go teamwork.

Genevieve and Phoebe take sugar sprinkling very seriously.

Ah-ha, there's a smile!

Ellie is not so sure about Tucker's technique.

She'll show him how it's done!

The Three Amigos: Gabriel, Jack and Evan.

Surprisingly skilled bakers.

Last, but not least, our lil' guys.

Basey and Max decide on the double-handed rolling pin approach.

Toothpicks serve up some sanity.

The smell of something great fills the kitchen.

Ohhhh...

More frosting! More frosting!

The bakers take a breather in the backyard.

Eat your heart out, Naked Chef.

Cinnamon Rolls from The Pioneer Woman

Makes approximately 6 dozen

Ingredients:
4 cups whole milk
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast
8 cups all-purpose flour
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 1/2-2 cups melted butter
1 cup sugar
generous sprinkling cinnamon
7 tablespoons melted butter

GLAZE:
2 lbs powdered sugar
2 teaspoons maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup brewed coffee
1/8 teaspoon salt

Directions:
Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.

Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Let’s do that, shall we?.

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.

Now drizzle melted butter over the dough. Don’t be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon.

Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that’s no big deal. Next, pinch the seam to the roll to seal it.

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls (56 rolls).

Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

GLAZE:
While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. Stir until mixture is thick but pourable. Taste and adjust as needed.

Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don’t be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.

Praise for Papa

2011-06-17T12:08:00.000-07:00

Father’s Day is upon us and I am fortunate enough to have my Dad around to celebrate. The significance of this is not lost on me. Many people that I adore don’t have the luxury of telling their father directly that they love him on Sunday. It would be a shame to let another year slip away without acknowledging my Dad’s contributions to my life.

This isn’t easy. There is much to say and I work hard to edit these posts to be as short and sweet as possible. I am going to keep it simple, two words—Shark Tank.

Shark Tank is my Dad’s favorite show. He loves it. The premise: Entrepreneurs present their ideas to a panel of wealthy investors in hopes of getting them to take the bait and buy a piece of their business. Upon viewing, I immediately knew why my Dad was hooked.

When it comes to a stirring combination of earnest people, creative ideas and high aspirations—my father can hardly contain his enthusiasm. It is precisely what fuels him. It hurls him around the globe. It peppers his conversation. It permeates his entire being. He believes that a great idea coupled with sincere effort can change the world.

Ingenuity intoxicates this man. There have been memorable (somewhat legendary) moments where his assertions have morphed into superbly stubborn and incredibly intimidating arguments, but you can’t fault the guy for believing in something.

His passions are not limited to global social movements or corporate domination. He recognizes the assets and contributions of every individual. The merits of the most modest gifts are not lost on him. He supports my fledgling blog with the same fervor he lends to clean water worldwide.

Shark Tank is tough because you have a singular moment to prove your abilities—only one chance to harpoon your haul. My Dad has allowed us a lifetime. He patiently learns about his six children, their spouses, and his grandchildren year in and year out. His knowledge of our interests and capacities extends beyond our own understanding in some cases. Despite the occasional misdirected cast from our lines, he continues to astonish me by devoting his time and resources to our lot with an absolute certainty (and 0% interest) as to our success in the future.

Thank you Dad for believing in me. I will never be able to pay you back, but I promise to spend the rest of my life trying to pay it forward.

Shame the neighbors don't have a lime tree.

A bunch of beautiful cilantro.

Rapidly reamed.

Everyone goes for a spin.

G thinks the tuna steaks looks like chicken feet.

(Boy, is he in for a surprise when I really make chicken feet!)

The final product...fit for a Father.

My Father works hard to control his sweet tooth, so with respect to him and his diet, I am serving up Tuna Steak with Cilantro Garlic Sauce.
Adapted from an Epicurious recipe for Skirt Steak with Cilantro Garlic Sauce.
Gourmet | April 2004

For sauce:
1 tsp. crushed garlic
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lime juice
1/8 teaspoon cayenne

For fish:
1/2 teaspoon salt
1/2 teaspoon black pepper
2-4 pieces of Ahi Tuna (or any other firm-fleshed fish)

Make sauce: Add the sauce ingredients to a blender and blend until smooth.

Grill fish: Stir together salt and pepper in a small bowl. Pat steak dry and rub both sides of fish with seasoning.

Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak for about 2-3 minutes per side. Serve steak drizzled with sauce.

Bidding Farewell with Brittle!

2011-06-10T11:04:00.000-07:00

It should come as no surprise that the finest people in my life tend to be somewhat nuts. If you don’t have a few nuts loitering about your daily comings and goings, I am willing to wager that things are rather wearisome in your neck of the woods.

Honestly, I believe we all begin as nuts (some more cracked than others). Look at little kids—they are as nutty as the day is long. They can hardly contain their nuttiness. They put it all out there. Get within an arms' length and you are likely to go into anaphylactic shock, if you suffer allergies.

Taming masses of mini-macadamias is not for the faint-hearted. You can’t simply apply tinctures and astringents to clean the cashew out of them. It takes sugar and sweetness to lure a nut from its shell and coax it into submission. The formula is simple, but the ingredients have to be heated to exact temperatures and expertly handled when the mixture is ripe. It is an art form.

Almost 30 nuts comprise each five- and six-year-old class crowding our elementary school. Nuts with names like Jack, Austin, Lucy, Phoenix, Scarlet and Charlotte. My own peanut is a part of the party mix that lends its texture to the school. They serve as the basis for future grades and ultimately generations.

Suffice it to say, kindergarten is a nut factory.

I owe a debt of gratitude to the folks that harvest, shell, and wrangle these savory stones. They work hard to make them into something toothsome, possibly even enchanting.

In keeping with my candy-making credo—I give you, Peanut Brittle!

This batch goes out to the best, the brightest, and the genuinely beleaguered. Eat up! All of you tireless educators, who bring out the luster in our Lilliputian lot.

The usual suspects—sugar, water, corn syrup.

Nuts.

Lots and lots of nuts.

A bit of butter. Our creamy friend.

Boiling sugar. Rapid ingredient dump.

Cut to a layer of lovely brittle and a few burnt bits.

Terrified, I attempt to remove the offenders.

Breaking into bits is a crackin' good time.

Shards of sweet success.

Wrapped and Ready!

Peanut Brittle

Recipe from Chocolate and Confections by Peter P. Greweling

Ingredients:

2 cups Sugar

½ cup Water

1 cup Light Corn Syrup

3 cups Unsalted Blanched Raw Whole Peanuts

1 tsp. Salt

2 tbsp. Butter, Unsalted, Soft

1 ½ tsp Vanilla Extract

1 ½ tsp Baking Soda

Directions:

1. 1. Lightly oil a 10- by 15-inch sheet pan, on line it with parchment paper. Lightly oil an offset spatula.

2. 2. Combine the sugar, water, and corn syrup in a 4-quart saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula. Cover and gently boil for four minutes.

3. 3. Remove the cover, insert a thermometer, and cook without stirring to 240-degrees F.

4. 4. Add the peanuts and cook while stirring to 320-degrees F, or until the batch is light brown.

5. 5. Remove from the heat; mix in the salt, butter, vanilla, and baking soda thoroughly.

6. 6. Pour into the prepared pan and spread to the edges using the oiled palette knife.

7. 7. Allow to cool to room temperature. Break into the desired size pieces. Store in a sealed airtight container.

Marshmallows: The Cause and Cure for Calamity

2011-06-03T13:06:00.000-07:00

The pursuit of sugar-domination continues. With that in mind, I would like to take a moment to acknowledge that there are going to be failures. There will be moments when, as hard as I try, things are NOT going to work out. I will put my best effort forward and be met with something similar to a dog’s dinner.

I promise to remember that I am not alone in disgrace.

We are all blessed with our shortcomings. Our lacking of perfection comes in every shape and size. We are too loud, too quiet, too critical, too forgiving, too tidy, too messy, too frazzled, too calm, too oblivious, too calculating, too this & especially too THAT—it’s a universal curse.

We all fight the good fight against our nature and against the world at large.

I have learned that what I want most is an army of the willing to go to battle with me. I hope that my challenge is so incredibly just and noble that legions of troops will come to my aid. But more often than not, I discover myself standing alone on the battlefield left to slay my own dragons. The rest of the world is inexcusably engaged in their own personal skirmish.

Still, I continue to yearn for everyone to burn batches of sugar, scorch pans, and risk third-degree burns along side of me. This is selfish because all I really need—all anyone really needs, is a soft place to land when things go bad. There is nothing like commiserating with a comrade in arms, however additional casualties do not aid recovery. Restoration lies squarely on a sturdy shoulder, or by my estimation, a pillow-like confection.

Not only will I fail in my kitchen; I will be unable to guarantee you a spot in the Talent Show; I will not score you that fabulous job (which you are SO obviously qualified for); I can’t negotiate the book deal that will indisputably result in a bestseller; my vote will not be enough to make you President, or even Prom Queen. My limitations are legendary.

But if you meet with inevitable catastrophe and feel distinctly like you are the only unlucky and tragically-flawed, human in existence—I WILL make you a Marshmallow. It is fluffy and absorbent, ideal for sopping up tears. It is sweet, perfect for masking the bitter taste in your mouth. It is white like a cloud ready to lift you up. It is puffy and filled with hope for the future.

Yes, I realize…it’s just a piece of candy. It’s also my way of letting you know that I understand.

Gelatin is a little creepy.

Sugar, Honey and Corn Syrup make everything sweet.

Boiled down to a steaming hot syrup.

Whipped up into a frenzy.

It's just like the marshmallow topping on sundaes...you know, back in the day.

Super fluffy and gooey.

Mounds and mounds of gooey-ness.

Even the mess is gobs of gorgeous goo-goopy.

Press into a pan.

One day later...

Snip and sprinkle. Snip and sprinkle.

Marshmallow matchstick mania.

Everyone cut down to size.

Sublime sugared squares.

Better by the bowlful.

Marshmallows

Recipe from Chocolates and Confections by Peter P. Greweling

Ingredients:
3 packages unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
3/4 cup light corn syrup

1/4 cup honey

1/2 cup cold water
1 tablespoon vanilla extract
1/2 cup confectioners' sugar
1/2 cup cornstarch

Directions:
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Set aside. Oil a 9-inch square baking pan, a rubber spatula, and an off-set knife.

2. In a small saucepan combine 1/2 cup water, granulated sugar, corn syrup and honey. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 250 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

3. Pour sugar syrup into a 5-quart mixer bowl. All to cool undisturbed until the temperature reaches 210 degrees F, about 15 minutes.

4. When syrup reaches 210 degrees F, add the gelatin.

5. Whip on the highest speed until very light, about 6 minutes. Whip in the vanilla extract.

6. Remove the marshmallow from the bowl using an oiled rubber spatula and place in the prepared baking pan. Spread in an even layer with the oiled offset palette knife.

7. All to set at room temperature for at least 2 hours. The marshmallows are easier to cut if they set overnight.

8. Sift together sugar and cornstarch.

9. Remove slab of marshmallow from the pan and dredge with sugar-starch mixture.

10. Cut into 1-inch squares using scissors.

11. Dredge the marshmallows in sugar-starch mixture to prevent sticking together. Remove excess by shaking the marshmallows in a sifter.

12. Store in an airtight container.

Hip-Hop Pop

2011-05-25T12:40:00.000-07:00

I’m learning all the time. The tombstone will be my diploma.
–Eartha Kitt

This past weekend was my son’s Hip-Hop Performance. If asked, “So, you think you can dance?” G would happily reply, “YES! Do you wanna see?”

He really loves to dance. I really love to watch. My interest is rewarded with an undeniably cool routine created by an ultra-hip instructor. This guy knows his stuff and has managed to disseminate it an all-male, elementary-set, along with a discreet dose of discipline. (Can you say, triple-threat?) The moves put a little swagger in G’s step which is charming at seven-years—and honestly, would melt me at any age.

When G shows you what he’s got, he’s got a twinkle in his eye and he’s a guy without a care in the world. His heart and feet are in perfect rhythm with the world. He has found something that is expressive and difficult. He is proud of himself.

Seeing that skinny, excessively-craniumed, young fellow growing through the challenge and hard work, I am reminded not to get complacent in my own life. You don’t get to sleepwalk through the show. It’s time to put a beat behind this baker.

Inspired by the exhaustive effort of dancers everywhere, I am throwing a 350-degree challenge at myself. I want to master sugar. At least, I am planning an attempt to master sugar. Sugar may make me its bitch, but I’m not going down without a fight!

The ultimate goal is ribbon candy. Yes, you read correctly, handmade ribbon candy. It is one of the most notoriously difficult candy confections in existence. It’s my Mount Everest. I am going to conquer it, or go down in a ball of flames trying…hopefully not literally.

Before I dive into ribbon candy, I need to learn a few of the fundamentals. Caramel Corn seemed like a good place to start—Hip-Hip Pop for G! Perfect for munching on while seated in the audience of a dance recital or musical performance, even a ballgame (you know…IF you had made it to the play-off finals).

Sweet Crunchy Bits of Popcorn and Caramel will launch my sugar struggle—I mean, imminent culinary VICTORY!

Pop the popcorn!

Lovely, light, fluffy kernels.

They seem a bit underdressed, no?

Sugar. That will do quite nicely.

A bit of brown sugar.

Some sticky goo and butter, because everything really IS better with butter.

Cut to Caramel Corn.

Here's what you missed: A sugar-induced second of self-doubt subdued

by sickeningly-sweet psyching-up speech. And then, I just poured the damn stuff!

A courageous commitment to caramel coating!

I had expected more caramel, but it's perfectly sweet and subtly salty.

Just the right crunch!

Caramel Corn Recipe

Courtesy of Chocolates and Confections by Peter P. Greweling

Printed by The Culinary Institute of America

Ingredients:

8 ounces (5 quarts) of Popped Corn

8 ounces (1 cup) of Granulated Sugar

4 ounces (1/2 cup) of Light Brown Sugar

6 ounces (1/2 cup) of Light Corn Syrup

2 ounces (1/4 cup) of Water

2 tablespoons of Butter, unsalted and soft

1 teaspoon of Baking Soda

1 teaspoon of Salt

Directions:
1. Place the popcorn in a large ovenproof bowl. Place in a 350-degree oven.
2. Combine the sugar, brown sugar, corn syrup, water, and 2 tablespoons of the butter in a 2-quart saucepan.
3. Stir while cooking to 300-degrees.

4. Remove the caramel from the heat and stir in the baking soda and salt. Mix well.

5. Remove the popcorn from the oven. Pour the caramel over the popcorn while stirring with a wooden spoon.
6. Continue to stir until the caramel begins to stiffen too much to stir.
7. Return the bowl to the oven for 10 minutes, and stir the mixture again. Repeat until the popcorn is well coated with caramel.
8. Pour the caramel corn onto a clean countertop and separate the individual kernels before they harden. (Optional)

9. Store in airtight containers at room temperature.

Second Thoughts on Second Grade

2011-05-18T13:16:00.000-07:00

“I would never go back to Elementary School.”

The previous statement was true until 9 months ago. Elementary school (okay, pretty much every grade) was a painfully confusing and embarrassing for me. I felt completely out of step with the norm and impossibly enmeshed with my special brand of awkward.

I was in grade school before Bill Gates had emancipated the nerds from their cramped corner of genius in the garage. Back when Arts & Crafts was more geek than chic (Thank you, Martha). My discomfort came from not knowing my place in the world or understanding my value.

I have recently reconsidered my stance on grade school. Believe you-me, this radical shift is more shocking to myself than anyone. It is largely due to my son’s second grade teacher, Ms. Slattery.

You can find Ms. Slattery on campus smartly dressed in a pastel skirted-suit. On occasion she will sport a celebratory hat or surprise you with a bright-red, silk jacket elaborately buttoned and embroidered (at which point you’ll remember that it’s Chinese New Year). A conversation with her will be distinctly laced in a New York accent with a fair share of wit. She is a character and I enjoy her immensely.

Ms. Slattery has my son, among others, convinced that she has eyes in the back of her head. Which is nothing compared to her gift for reading minds. She has unconventional talents, but she shares with the kids that with great power comes great responsibility. She warns, “Looking at other people’s thoughts seems terrific, until you learn that one of your students hates your shoes.”

She treats her class with respect. Events of local and national interest are discussed on a regular basis, everything from an unfortunate shooting at another school to the tragic Tsunami in Japan. Rumors are quelled and reports of the greatly exaggerated details are brought back to scale.

The kids feel safe, they feel appreciated, and most importantly, they feel a sense of pride about themselves. Her quirky, humorous, relationship with life creates a classroom environment that is ripe for expression and unexpected fits of individualism. There is plenty of room for an awkward struggling artist to thrive. She runs a tight ship, but that is essential to reaching distant ports of call where you can discover new places, and possibly even yourself.

It is not feasible to teach kids everything they need to know at home. The real world has lessons of its own to impart. I, for one, would prefer if Ms. Slattery were delivering them. So, under the extremely unlikely circumstance that I was to be given a second-chance at second grade, I would do it—but only under the expert guidance of this extraordinary teacher.

Because of Ms. Slattery’s legendary love affair with her home state, New York, I am making cheesecake. To add a twist that will delight the youngsters that she fosters, I am throwing in tons of Oreos and baking them in cupcake tins. Awesome, right?

That's what I call a cheesecake crust!

Joy in multiples of 12.

Poor cookies...they never saw it coming.

Creamy creamed cheese.

Splendid sour cream.

Cookies and cream, oh my!

The filling floats atop the crust.

Let's bake these bad boys!

Please note: I have no final cupcake glamour shots! Sad and true. The bell was about to ring—I had to deliver the cupcakes, upload the story, and print out a copy for dear Ms. Slattery.

If you are like me, and can't live without the seeing the finished product, please log onto Martha or just google this recipe. There are many amazing photos of these decadent desserts, you won't be disappointed.

Cookies & Cream Cheesecake Cupcakes

from Martha Stewart's Cupcakes, makes 30 cupcakes

Ingredients:
42 Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Baseball and Apple Pie

2011-05-13T12:27:00.000-07:00

The youth baseball season is almost over and we’re gearing up for the play-offs. This is where things get heated. This is where the Umpires call the plays and where the parents call the Umps…well, that's best left to the imagination. It’s the big leagues, kids!

What better time than the baseball play-offs to be swept up and inspired by American ingenuity? This week, I am personally fueled by a couple of the sweetest traditions that this country has laid claim to—Baseball and Apple Pie. I revere them both. And together, they are unstoppable (unlike, I fear, our lovable team).

I believe my initial encounter with an apple pie was in the convenience store snack-cake aisle. That is where I met my first Hostess, dressed in a loud green wrapper, proudly proclaiming her “Artificial Flavoring” with a shelf-life that was equal to my age at the time. Awkwardly large, ridiculously sweet, and impossibly gooey with a crispy, sugar shell, I felt that I had stumbled upon a dessert goddess. With my lack of pie experience, I could honestly attest to it being ‘the greatest fruit-filled treat I’d ever eaten.’ Those were the days.

As a nod to my first apple pie (a generous distinction, I admit), I am making my apple pastry portable and friendly for little fingers. These handy-pies are perfect for picnicking or taking to the ballpark. And given a bad call on the field, they have a seductive size, seemingly spot-on for sending a stealthy slider at scandalous official. (I strongly recommend keeping them in the car until after the game, if your crew is given to such behavior.)

Time to whip up a dozen, or so, and PLAY-BALL!!!

Off to a promising start.

Gathering the team.

Spankin' new field to play on.

(Courtesy of our neighbors; I steal their lemons and rosemary, they buy me gifts. I love this relationship!)

Sour cream in the pastry dough. Would that be like a pinch hitter?

Butter, flour and salt go for a spin around the bases.

Home run!

Sugar and spice and everything nice.

Here's how things look after six innings.

Once again, perfection eludes me.

They may not all be pretty, but everyone is a winner.

Bubbling with pride.

Can you hear it singing? "Buy me some peanuts and cracker jack..."

G gives it two-thumbs up!

"It's even better than pizza!" proclaims PJ.

(She is currently only allowing photography with crossed eyes.)

Apple Hand Pies

(Adapted from Smitten Kitchen and Disney Family)
Yield: 12-15 pies

Ingredients:
2 1/2 cups flour
1/2 teaspoon salt
2 sticks frozen butter, cut into little cubes
1/4 cup sour cream
1/2 cup ice-cold water
4 teaspoons lemon juice
2 large granny smith apples, peeled and cut in large dice
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup brown sugar

Directions:
Place flour, salt and butter in the bowl of a food processor fitted with a steel blade attachment. Pulse just until it looks like coarse sand. In another bowl, whisk together sour cream, water and lemon juice. Slowly drizzle in the liquid mixture to the flour and butter, pulsing just until a rough ball forms. Pour out onto a lightly floured board and knead until just combined. Pat dough into a ball, wrap in plastic and refrigerate for one hour.

Meanwhile make apple filling. Melt butter over medium heat in a large skillet. Add apples and sauté for 3 minutes or until beginning to soften slightly. Add cinnamon and brown sugar. Cook for 2 minutes more, or until brown sugar melts. Remove from heat and cool completely.

Remove dough from refrigerator and cut in half. Roll each portion of dough to a thickness of about 1/8 of an inch. Using a round biscuit cutter, cut into circles, about 4 1/2 inches in diameter (the rim of a small bowl works well if you don't have a biscuit cutter that size). Place on a baking sheet, lined with parchment. Scraps can be re-rolled and cut again. Place baking sheet in the refrigerator and repeat with the other ball of dough. Refrigerate for 30 minutes.

Preheat oven to 350 degrees.
Remove dough from refrigerator. Place about 1 tablespoon of apple filling on each round. Lightly brush edges with water, and fold over, using a fork to crimp edges together. Place back in the refrigerator for another 30 minutes. Remove from fridge. Brush the tops of each pie with an egg wash (whisk 1 egg yolk with 2 teaspoons of water), and sprinkle with sugar. Pierce each pie with the tip of a knife. Bake for 15-20 minutes or until golden brown.

A Hidden Mint

2011-04-29T12:46:00.000-07:00

It’s my husband’s birthday. Unfortunately, it’s been one of those weeks. Normally I would make Carrot Cake, his favorite, but we need hugs—and chocolate never fails to embrace. I opted for Mint Chocolate Cupcakes, since this annual event requires something extra-special.

Here is the story: Among other things, our car has been in the shop. That wouldn’t be so bad, but just to add insult to injury—my gentle giant tore off the bumper on the way out of the mechanic’s drive. Yes, you read correctly. The car got caught on the fence when backing out.

Needless to say, that freak maneuver lost us a pretty penny. No matter how we crunch the numbers, the fractured rear-end plus repairs, is putting a serious dent in our savings. That would be enough to make anyone want to dive into a cake (perhaps never to return).

These are the days that cause me anxiety. We’ve all been there. I am stressed. I wish we had more money. I wish we had a few million dollars to be exact. But based on the choices I am making, it’s safe to say, that’s not my top priority. I think what I really want is assurances. I want guarantees that the unexpected won’t undo me. I want security.

Where the hell do you find security? (Aside from chocolate cupcakes.) And how can I put a down-payment on a lifetime supply? Okay, I have watched enough Housewives to know better than to think that 8-digits in a numeral adds up to Nirvana.

Reflecting on similar times, some tough, some sad, and some that are downright scary, I have come up with this—it’s all about relationships. The people in your life are the answer. The friendships and family ties that you cultivate create an impenetrable safety net. They share your joy, rush to your aid, and comfort your pain. Perhaps most importantly, they make you laugh and inject some levity into life’s lesser moments. Regardless of the circumstances, anyone that you love can lift mountains of weight off of you, by simply placing their hand on your shoulder. It’s miraculous.

With this perspective, I can see that the car situation is a humorous, albeit costly, detour in our otherwise incredibly fail-safe existence. When it comes to security, it seems that I actually suffer from an embarrassment of riches. For that, I owe a huge thanks to most of you.

On Sunday, not only do I plan to eat my cake, I plan to celebrate the mint that is discreetly stashed inside of it.

Cocoa powder.

Some flour, some sugar, some leavening.

Egg-y goop.

Chocolately egg-y goop.

A bubbling pool of chocolately egg-y goop!

My biggest issue is getting the goop in the cups.

Only good can come of this.

Buttercream frosting. Need I say more?

Oh, chocolate curls, you make everything look so darn chic.

Wait, what's missing?

Ah, that's better.

Mint-Chocolate Cupcakes Recipe

Recipe courtesy of Martha Stewart

Ingredients:

1 ½ cups all-purpose flour

¾ cup unsweetened Dutch-process cocoa powder

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾ teaspoon salt

2 large eggs

¾ cup buttermilk

3 tablespoons vegetable oil

¾ cup warm water

1 teaspoon pure peppermint extract

Peppermint Buttercream Frosting (recipe follows)

Chocolate Curls

Directions:

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate curls.

Peppermint Buttercream Icing Recipe

Ingredients:

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract or peppermint extract

1 to 2 tablespoons whipping cream

Directions:

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading

Put a Little Mustard on It.

2011-04-22T09:40:00.000-07:00

This phrase is commonly used for situations in which speeding things up, lending some ‘Oomph’, or just spreading a touch more spice on something would be beneficial. We know it. We love it.

I love my family, too. But truthfully, the last thing these people need is a little mustard…of any kind. They travel at lightening speed to the far corners of the globe, they are ‘Oomph-ed’ to the max with the credentials to prove it, they are a bunch that requires a hearty dose of antacid after prolonged contact—in other words, plenty spicy.

But curiosity cares not for need. It seeks the unknown and architects its demise. Curiosity has taken hold. And whether my family needs it or not, they are getting a serious dose of mustard.

Sunset Magazine featured homemade mustards and I was a goner. Who doesn’t want to know how to make mustard? My life suddenly became meaningless without mastering the art of this condiment. It didn’t take much to recruit my clan.

So, I am not alone. Pounds (yes, pounds) of seeds and mustard powder have been ordered. The concoctions are being soaked, simmered and spun into savory pastes as speak. We are a mustard-making family—Condiment Kings, Mustard Matriarchs, our own Seedy-Saucy Sovereignty.

The Mustard-Festival on Sunday (previously known as Easter) will be our crowning glory, the moment that we taste, compare and trouble-shoot our efforts. If you are game, I have attached some recipes. Shown is my effort at Beer-Thyme Mustard. It’s hot. Safe to say, the ham has no idea what is about to hit it.

Soak the seeds in the beer of your choice.

Do not let these seeds get behind the wheel!

Collect your spices.

Time to go for a spin.

Oh, I wish you could smell this crazy concoction.

After 5 very unproductive minutes in the Cuisinart,

I would suggest using a blender (as instructed).

Behold the results when you actually follow instructions.

Beware the power of mustard gas! Put a lid

on these jars before there are casualties.

Warning label.

Beer-Thyme Mustard

1/4 cup brown mustard seeds

1/4 cup yellow mustard seeds

3/4 cup flat amber beer (or beer of your choice)

1 Tablespoon mustard flour

1 Tablespoon dried minced onion

2 teaspoons dried thyme leaves

1/2 cup cider vinegar

1 teaspoon salt

Soak the mustard seeds in the beer overnight. About 20 minutes before you are ready to make the mustard, stir the mustard flour, minced onion and thyme into the soaked seed mixture and allow to sit.

Place the mustard mixture to a blender along with the vinegar and salt. Grind until it is the consistency of a paste, with some seeds remaining visible. This may take a minute or two. Transfer to a glass jar, cover and let stand at room temperature 4-5 days before using. Store in refrigerator.

Makes about 1 1/4 cups

Orange Honey Mustard

Yield: 48 servings

1/2 c Flour,all-purpose
1/4 c Sugar
1/4 c Colman's Mustard
2 tsp ground Turmeric
1/2 c Water
1/2 c Honey
2 c Cider vinegar
1 Grated rind of large orange

1. Combine flour, sugar, Colman's Mustard and turmeric in small bowl. Stir in water and let stand for 2 hours.

2. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard mixture (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month.

Jelly Beans and Jelly Rolls

2011-04-14T12:25:00.000-07:00

Easter is upon us. And while my “I hate brunch” t-shirt has been blacklisted from the affair, I have managed to persuade the host to allow me in. Her grandchildren would be awfully disappointed if their Mom had to wait in the drive. I suppose you could say, I asked for it. I started this campaign at a very unfortunate moment in the holiday brunch life-cycle.

Although my rants have not been totally fruitless, my sister was actually inspired to make a late breakfast at home. Okay, YES!...she called it brunch. (Just a note: My sister, Lauren, is a serious foodie. I was awed to learn that she baked eggs over/in/on fondue—it’s a recipe that I officially can’t live without. I just hope I don’t have to give her the shirt off my back to get it.)

In order to win back the good graces of the brunchies in my life, I am making something super-classic-retro-old-school that never fails to delight. You find it everywhere from Little Debbie’s Swiss Rolls to the most extraordinary Bûche de Noël. Airy sponge cake wrapped into a spiral with creamy goodness holding it all together—it’s nearly impossible to resist. I am hoping to warm my way back into some cold hearts with this one.

Of course, it’s going to take more than a well-made jellyroll with some fruity filling to convince these folks that I’m brunch-worthy. I need to lay it on thick. I will appeal to the masses with peeps, beans, chicks, and even more sweet whipped cream. I am taking the “more is more” approach, since editing is clearly not my strong suit.

I hope your Easter Brunch is delightful. And if you need to score points with someone you love, might I suggest giving them a lovely cake, like this one?

Sponge cake requires a little flour and many eggs.

Plenty of eggs.

The secret ingredient is a healthy heap of cornstarch.

Eggs and sugar get whipped up.

The result is bubbly and creamy.

See!

Whip your egg whites.

Fold egg whites into the batter and pour your batter

into your prepared jelly roll pan.

Bake until golden. While the cake is still hot

dust it with powdered sugar.

Then, bravely flip the cake over onto a clean kitchen towel. Like so.

Roll it up and place it on a cooling rack. Now, go whip some cream!

Creamy, fruity, beautiful filling...it so whippin' good!

One cup of heavy cream makes for the perfect amount.

Spread evenly and roll it up, again.

Cover and refrigerate for a couple of hours.

Look at that...it's my first jelly roll!

Time for my Peeps to help me out.

They are irresistibly cute.

More is certainly more.

This recipe is from http://www.joyofbaking.com/SpongeCakeorBiscuit.html. Please check out their website, it is loaded with incredible baking ideas, videos, and recipes.

Ingredients:

Sponge Cake:

4 large eggs

1 large (20 grams) egg yolk

1/3 cup (35 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch (corn flour)

1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided)

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar (optional)

Raspberry Whipped Cream:

1 cup (240 ml) heavy whipping cream(double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 - 2 tablespoons (15-30 grams) granulated white sugar

1/3 (80 ml) raspberry jam (or other flavored jam) or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce

Directions:

For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.

Place the egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

To Assemble: Unroll the sponge, spread with the cream and roll again. Cover and chill in the refrigerator for a few hours. Just before serving, dust with confectioners sugar.

Serves 6 - 8 people.

Adapted from: Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.

Pompe à l’Huile

2011-04-07T12:41:00.000-07:00

I made this bread because I am going to Paris! Yes, April in Paris—I can’t wait!

Truth be told, I am going to have to wait, the plans are not until April 2012. But nothing can put a damper on my elation, not even the prospect of neurotically spending the next twelve months packing and re-packing.

My acceptance of this generous offer has been a long time coming. I have had a standing invitation for nearly a decade and this year I decided to stop breaking my dearest friend’s heart. (Although quite honestly, I think my mettle suffered the most damage.)

This year, I raised my glass and say…Oui, Noëlle! Oui! (and a little Merci beacoup mon amie! for good measure).

In honor of Paris and Noëlle, I am baking a bread is very French and very decadent. It is primarily made on special occasions and holidays. The prospect of Paris finally becoming the reality of Paris is cause for celebration in my happy kitchen.

The amount of olive oil in this bread is amazing. The sugar enhances the taste, so that it is subtly sweet and surprisingly rich like brioche. There is something clever, seductive and distinctive in using oil as opposed to butter. I found it to be sturdy, earthy and dense, while still exceptionally luxurious.

I am slightly intimidated about getting lost in the City of Light, but long ago I learned that daunting never defeats delicious. And I intend to devour that country just like this incredible bread! Vive la France!

The star of our bread, extra-virgin olive oil.

The supporting cast, yeast and sugar.

We begin with a puddle of perfect Poolish.

Dry ingredients.

Meet wet ingredients.

A lot of olive oil and it is some seriously gooey gorgeous glop.

I think the texture is terrific.

The dough is dense and practically glows with the olive oil.

I am excited to shape it.

Gather your dough and roll it out.

Cut slits with a sharp knife to make beautiful shapes.

Sand dollars or butterflies are traditional.

Gently open the cuts with your fingers to maintain the design.

Bake until beautifully browned.

The final product!

Pompe à l’Huile
Provençal Sweet Olive Oil Bread

(Recipe adapted from Saveur, Bread Baking Day #22: Sweet Breads hosted by Hefe und Mehr
Yeastspotting at Wild Yeast Blog)
Makes one 12-inch flatbread

Notes:
You’ll need exactly one 1/4 ounce sachet of instant yeast. Take a small pinch out for the poolish and reserve the rest for the final dough.

Other recipes for pompe à l’huile call for some combination ofanise seeds, orange flower water, and orange zest. These additional ingredients are also common in Gibassier, a close sugar-topped relative.

To make the Poolish you will need the following ingredients:

1 3/4 cups unbleached all-purpose flour
1 cup water
Jjust a pinch of instant yeast (approximately 1/16 tsp)

Poolish Directions:
Pour the water over the yeast and stir to dissolve. Add the flour and mix until thoroughly hydrated.
Cover and and let stand at room temperature for 14 to 16 hours.

To make the Final Dough you will need the following ingredients:
Poolish
2 cups unbleached all-purpose flour
1/3 cup + 1 tbsp granulated sugar
2 1/4 tsp instant yeast
3/4 cup extra-virgin olive oil
2 tsp salt

Final Dough Directions:

Mix in a large bowl, mix together the poolish, flour, sugar and yeast, just until the flour is thoroughly hydrated and a shaggy ball of dough is formed.

Gradually add the olive oil a few tablespoons at a time, mixing to incorporation with each addition.

Knead for 8 to 10 minutes, until the dough is smooth and elastic. It will be very slippery because of the olive oil.

Bulk Ferment for 2.5 to 3 hours at room temperature.

Begin preheating your oven to 400ºF / 205ºC towards the end of bulk fermentation.

Prepare a half-sheet pan lined with parchment paper.

To shape roll out the dough into a 12-inch circle. Using a knife, cut 5 slits in the center of the flattened dough to resemble a sand dollar (or make up your own pattern). Stretch out the holes using your fingertips to keep them from closing.

Bake for 15 minutes at 400ºF / 205ºC, until well-browned around the edges.

To cool transfer to a wire rack and allow to cool completely at room temperature.

Cheddar and Dill Scones (at home)

2011-03-30T13:05:00.000-07:00

I have a secret—I hate brunch. It’s not something that I ever thought I would share. I am afraid that my opinion of brunch is generally offensive. My husband loves a good brunch, so does nearly everyone else I know. His initial reaction to this confession cemented my decision to keep it to myself...until now.

Don't get me wrong, I love toast, eggs, coffee, and an endless supply of Lox—I do! Breakfast is good eats, but brunch is not for me.

I recently discovered that I am not alone. Laurel Woods hates brunch too. She hates it so much that she wrote about it, publicly. She hates it so much that her sister made her a t-shirt. It’s a t-shirt that she proudly wears, even on television. A t-shirt that total strangers find wildly offensive and take as a personal affront. I love that I have found a comrade in arms. I love her blog post, I love her condemnation of this breakfast & lunch hybrid—most of all, I love her t-shirt. I have to have one!

There is really no point in going into excruciating detail as to why I hate brunch. Laurel has expertly and amusingly made the case for its pitfalls. Check out http://www.laurel-woods.com/2011/03/why-i-hate-brunch/ to hear it in her own witty prose.

As a savory treat for my unexpected ally, I whipped up some Cheddar-Dill Scones, which I thought would go perfectly with Laurel’s Killer Bloody Mary. I imagine the rest of the meal would be rounded out nicely with a couple of Dave’s perfectly poached eggs, smoked salmon, capers, heirloom tomatoes and fruit. I am getting hungry just thinking about it.

And so the mystery remains, why would anyone leave home, stand in line, and waste a beautiful morning fighting for anything—when a luxurious breakfast at home is just waiting to be created?

The stars of our morning show.

Have I mentioned that I love cheese?

The fresh dill perfumed the entire kitchen.

Butter. Where would we be without butter?

Eggs...I mean, it's breakfast after all.

Looks promising.

Even up close.

The moment of truth. Into the oven lil' fellas.

I couldn't make a Bloody Mary, so I poured a glass of wine. Cheers, Laurel!

Another fabulous blogger is Smitten Kitchen. She rocks. I am in awe of her cooking abilities and spirited adventures in the kitchen. My Aunt Amy tipped me off to her brilliance and I have been a fan ever since. Check her out. http://smittenkitchen.com/2009/10/jalapeo-cheddar-scones/

I adapted her recipe for Jalapeño-Cheddar Scones by simply substituting about a 1/4 cup of dill. Another simple substitution would be chives or even some green onions. This dough is very versatile and the result is a tender and flakey scone. I was extremely pleased with the results.

Jalapeño-Cheddar Scones
Adapted Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag

It’s worth noting that I had my doubts about this recipe. This world is overflowing with terrible scones and after trying too many bad ones, I came to the conclusion that the only good scones — the only ones you should bother making or eating, ever — are these dreamy cream ones. However, this recipe manages to be different — it contains eggs! — and yet is still delicious but considering the possibility that there are two good scone recipes on earth makes my sleepy head hurt thus I will reconcile this another time. For now, know that these are good, very good.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick or 4 ounces) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp Cheddar cheese, diced
2 small jalapeños pepper, minced (I wimped out and used only one only to find my scones entirely heat-free)

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

Scones are always best the first day.

Nerd Bars

2011-03-21T13:17:00.000-07:00

I was recently dubbed a “nerd”. This label came by way of someone whose authority on such things, I dare not question. This person is “cool” and it would be unwise to appeal their judgment. I mean…yes, I might be a nerd, but I am not a fool.

So, I got to thinking about this comment. Truth be told, I thought about it a lot. Perhaps it’s a pity to have spent so much time on one name, since I have been called a multitude of far more flattering things—things that met with instant and total disregard.

For some reason this one stuck, perhaps because upon reflection, I basically agree.

I am a nerd. Dancing with my kids in public is nerdy. Wearing the weird and random things that my daughter puts in my hair is nerdy. Being a scorekeeper at baseball games is nerdy. Baking R2-D2 cakes for my son is nerdy. Sewing quilted bird ornaments is nerdy. Seeking out the best sausage in town is nerdy. Learning Japanese on tape is nerdy. Dreaming of the worm composter we’ll build this summer is nerdy. And the list goes on. Even this blog has distinct moments of sheer and indisputable nerdiness. Day in, and day out, you can rely on me to do something truly nerdy. And not only will I do it, I will be pretty darned pleased that I did.

I harbor little, if any, nerd regrets.

Being a nerd is liberating. I don’t worry much about what other people think. My only concern is that the people I care about are happy and getting what they need. I had my time of being single and unfettered by responsibility. It looked chic and it was definitely intoxicating. I am sure there is some fabulous snapshot of me from my youth, where I look very-nearly like a rock-star. Those were heady days that I recall fondly. But these days require something a lot less glamorous, although equally exhausting.

As a clumsy nod to all of the aspects of myself: those that have been, those that are, and those that will be—I am making Seven-Layer Bars (sometimes known as Magic Bars). Which layer is the present, or the past, or what would constitute the future, is a matter of personal opinion. But rest assured, when eaten together it’s a celebration of the fact that the whole is much more delicious than the sum of its parts.

And the most delightful part is that they are definitely and superiorly nerdy—you don't even need a bowl!

Gather your goodies.

I didn't have walnuts, so I substituted almonds.

Since the kids are nut-averse, a couple pulses and Voila! What nuts?

Butter.

Poor Graham Crackers forced to cheat on their old pal Marshmallow.

Time for the countdown.

First the butter, then Graham cracker crumbs (1) and the VERY well-chopped nuts (2). Of course, you can't forget the chocolate chips (3)...

and a smattering of butterscotch chips (4). Now, that's a chippy lil' party.

A pile of lovely coconut gives it a tropical twist.

That makes six.

And lucky number 7—straight out of the can.

Note: You are gonna want to let these cool, but I clearly could not wait.

Seven-Layer Bars or Magic Bars

INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 1/2 cups flaked coconut
1 1/3 cups sweetened condensed milk

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch pan pour in melted butter. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.