Some Assembly Required

I didn't realize it until today, but this Christmas has been very hands on.  

Hot little hands on the bowl of the mixer- a quickie way to bring that butter to room temperature!

 Some vigorous sprinkle shaking

 Thumbprint cookies

 Awesome recipe-  Lemon Raspberry Thumbprint cookies

truly simple, I swear!

This recipe uses whole wheat flour, ground almonds, and maple syrup for sweetener.  

A good way to satiate your sweet tooth and forgiving for little hands to mix together. 

Christmas cooking with Grandmary

Classic sugar cookie recipe

this one is a new found winner b/c you don't have to refrigerate the dough-HOORAY!

Roll out cookies always intimidated me before these came along.  

Red....

 GREEN!!!

more zealous sugar shaking...

Puzzle making- all hands on deck

Matching pj's thwarted by holiday potty training....

And yes, Madeline received her first Lego kit.  This is the Lego Friends line that has received some flack for taking a "gender neutral" toy and girlifying it.  Uh, huh.  Somehow the Star Wars sets escaped notice. Princess Leia lives here. 

Tomato Sauce

Every year towards the end of summer, I am enticed by boxes of gorgeous Roma tomatoes.  I think it's the thought of summer finally being at it's wit's end, pulling off it's leaves in frustration.  I begin to think of simmering pots, sweaters, and sauce.  Lots of sauce.

Back in the days of cable, I watched a show on TLC called Cake Boss.  (And thank you, Netflix, for renewing my Hoboken accent).  Crazy thing is - that of all the episodes I watched, the one that made the most impact was when the kitchen was taken over by the Italian family making sauce.  They bought GOBS of Romas and basil, and I envied their big wooden spoon.  I searched in vain for that recipe online, but to no avail.  For the past two years I have made up my own version.  Of course, I always screw up the first two batches or so, but the final version is worth it. Here's my take on sauce:

• Buy copious amounts of Romas.  I have spent between $8-10 for 25 pounds at the farmer's market.
• Grab a pot ( a dutch oven tends to be my choice) and set it on the stove with enough olive oil to cover the bottom.  Measurable depths are personal choice.
• Mince fresh garlic, 4-6 cloves or so, and let it sweat along with the oil.  Keep it on low, b/c you don't want to burn the garlic. 
• Cut up the Romas into quarters (skin on) and fill the pot with the cut pieces.  You want to fill it to the top, but be able to put a lid on it. 
• Cook on medium-high heat until the skins begin to come away from the tomato flesh. 
• Let cool enough to be able to sink your hands into the pot and pull away the loose skins.  (Factoid: my hands got a mini- treatment from this for about 7 nights in a row- they looked and felt awesome!!)
• Process the tomatoes in the pot with an immersion blender and throw the whole mess into Mason Jars.  I freeze mine out of laziness, but you could also process them for pantry storage.

That's it!  We use this sauce for pasta, sandwiches, pizza sauce, you name it.  And the great thing about it is  that you can transform it however you like.  For pizza sauce I will generally reduce it further on the stove and add some fennel and oregano.  Give it a try!

Scones!! (have no fear)

I've never had a good scone. 

Dry and crumbly; they make me think the bakery scraped their board off into

triangle portions to trick us into paying $3.25 for it's equivalent of spam.   

Until this week.

I had clipped a recipe from Southern Living from December 2010 promising

"Easy and Irrestible Scones".

The recipe had a basic recipe with 4 sweet variations.  The subtext said that

"a buttery-rich scone is nothing more than a glorified biscuit". 

What?  Well, what were those things in the lit cabinets then? 

I guess they are doorstops, b/c I haven't found a better use for them.

So, my friends, let me heartily recommend this recipe to you, as foolproof.  Proven by a fool.

2 cups all-purpose flour

1/3 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/ 2 cup cold butter, cut into small cubes

1 cup whipping cream

(this variation includes dried cherries and dark chocolate- meticulously measured)

(um... grabbed by the handful)

Preheat oven to 450 degrees.  Stir together flour, sugar, baking powder, salt in a large bowl.  Cut butter into mixture with a pastry blender until crumbly and resembles small peas.  Freeze bowl and contents for 5 minutes.  Add most of cream and stir just until the mixture is completely moistened.

Note:  I added a little extra cream to make sure it was cohesive

 and easy to work with- I don't like "shaggy" dough. 

Turn dough out on a non-stick surface (wax paper, cutting board, countertop...whatever)

Pat into a smallish circle, about the size of a pie pan, and cut into 8 wedges. 

Place them a little apart on a cookie sheet, and brush with any remaining cream.

Add a little turbinado sugar if you like the bling. 

Bake for 13-15 minutes at 450 until golden. 

Convice your husband not to leave well enough alone. 

 He will whip out the immersion blender and take cream, powdered sugar, vanilla,

 and beat into a frothy frenzy.

Congratulate him on his initiative.  Offer to be a taster.

PS.  The other 3 variations? 

• Dried apricot and crystallized ginger (yes, it is awesome),
• cranberry and pistachio, 
• brown sugar and pecan

Meticulously measured of course. 

Make Ahead

I'm always on the lookout for new recipes. And, with two small children underfoot, make ahead is my new favourite category. I'm pleased to share with you the results of one super-easy, mostly in your pantry, throw it in the oven and listen to the ooohs and aaahs breakfast.

Meet Praline Pecan French Toast!


Ahem, meet Praline Pecan French Toast!


(pay no attention to the fact that my fork is already dirty...yes, this is my second helping)

Praline Pecan French Toast (Southern Living)

1 French Bread loaf
1 c. brown sugar
1/3c. melted butter
2 tbsp. maple syrup
3/4 c. chopped pecans ( thank you Great Polly)
4 large eggs, lightly beaten
1 cup milk
2 tbsp. sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract

Cut bread into 1 inch thick slices. Stir together brown sugar, butter, and maple syrup; pour into a lightly sprayed 13x9 baking dish. Sprinkle with chopped pecans.

Whisk together eggs, milk, sugar, cinnamon, and vanilla. Arrange bread slices over pecans; pour egg mixture over bread. Chill for 8 hours.

Bake at 350 for 35-37 minutes or until golden brown. Serve immediately.


A few thoughts:

- This is the perfect time to use your Pyrex portable with the lid. Can you say girls getaway???

- I think you could use other breads; just grab something with a "airy" inside so it would hold up to the egg mixture. We used a whole wheat baguette.

- No pecans? Try walnuts. Or almonds. Maybe steer away from cashews... unless that puts a smile on your face, then grin on my friend.

- I've been trying to find a way to mimic a monkey bread recipe sans the canned biscuits. This might be the perfect solution. I'm going to try cutting the bread into cubes and assembling in a Bundt pan. I'm willing to suffer for my art.

Enjoy!

Preparations

So, has she had the baby yet? No. I have been frantically making preparations and tying up last minute details.

Detail #1- Make a baby blanket. Problem associated with that was I didn't have any neutral colors in my stash, so I had to make a boy and girl version. Two blankets. Testing the "8 hour blanket" theory. But they are done.

Detail #2- Make baby hat. I had plenty of neutral for this, but my first attempt was with a yarn that was sure to drive me into the insane asylum. Instead, I chose a gray Eco Alpaca- made from undyed baby alpaca, and it's an absolute delight each time it skims over my fingers. I can't wait to put it on that sweet little head.

Detail #3- Decide on, order, and then wash cloth diapers. I'm diving in people- wish me luck!

Detail #4- Prepare meals for baby's homecoming and thus, my lack of time for kitchen work. Jeff graciously smoked 3 chickens and a pork shoulder over Labor Day weekend, and that yielded about 15 main course entrees that are nesting in freezer bags for their unveiling. I also have set aside instant chocolate chip cookies, loaves of bread, Bacon Cheddar Chive scones, dozens of ham & cheddar muffins (perfect to eat one-handed), pre-grated cheese, and am currently baking a favorite quiche recipe that I will share with you here.

Spinach & Bacon Quiche

(adapted from a Southern Living 2000 cookbook)

1/2 (10 oz) package frozen chopped spinach, thawed

4 large eggs

1 1/2 cups skim milk

1 (1.8 oz) envelope leek soup mix

1/4 tsp. black pepper

10 turkey bacon slices, cooked and crumbled

1/2 cup shredded sharp Cheddar cheese

1/2 cup shredded mozzarella cheese

1 unbaked (9 inch) frozen deep dish pastry shell

*Before I begin, I would like to emphasize that this is a brilliant recipe to double and stash in the freezer. The pastry shell comes in a pack of two (make SURE you use a deep dish version) and the chopped spinach package has to be halved.

Drain spinach well. Whisk together eggs, milk, soup mix, and pepper. Stir in spinach, bacon, and cheeses. Pour mixture into frozen pastry shell, and place on a baking sheet. Bake at 375 for 40-45 minutes. Serves 8.

I have personally eaten these 2 months after their initial storing in the freezer and found them to be perfect. I also have found that they taste better upon their 2nd baking!

Madeline also started pre-school last week and this is where my minimalism caught me off-guard. I had a host of lunch supplies, containers, and labels to buy. I still am searching for a divided container with 1 lid to fit in a child's sized lunch box, so if anyone has tips, please pass along. Yes, I have been to Target, Bed, Bath, & Beyond, and the ones that Ziploc makes are too big. I am sooooo clueless.....

My mom and I sewed peaceably together all last Labor day weekend. Two whole days (9-5, sing it Dolly) of panels and more panels. What does this mean?

a) my Genie sewing machine did not make it and I am searching out a lover of retro machines to give it to for scientific purposes, it runs, and I don't want it dumped in a landfill....

b) the curtains look 10 times better than if I had attempted them on my own,

c) Thank you, thank you, thank you, Mom! They are done and just awaiting window hardware,

d) I will gladly inherit my Mom's old machine- let's just hold off until the new year, okay?

The fourth and her blueberries

HA! and you thought I was revealing the gender of our upcoming baby. Only the docs know.......

Sittin' in the evening sun.... at our cabin for 4th of July weekend is my absolute favorite summer activity. Jeff, Mad, and I arrived just a evening ahead of the rest of the crew... and 7-8 pm is the most wonderful time to just watch the waves go by.



....or examine your toes...



oh, I wish I was back there now!




This picture is from my kitchen!!! Not finished yet, but with just enough capability to make me want to put something in jars. I put together this blueberry sauce with the gallon that I bought at the lake. I love how their sweet little blueberry cheeks press themselves to the sides of the jar.

Here's the recipe: (thank you Tyler Florence)


2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

It's wonderful over anything- ice cream, pound cake, cheesecake, the back of your hand.....as it barely drips over the spoon. Excuse me....

Baker's Disco

Yea for empty dining rooms!!!


Whilst jammin' out to some vintage Billy Joel..


"Tell her about it" and



"Uptown Girl" being particular favorites...




we take this break to bake!






Banana Walnut Muffins (modified from Prevention Magazine- b/c Hey! I like real butter and eggs)

1 1/2 c. AP Flour
1/2 c. Brown Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. salt
2-3 mashed bananas
1 egg
1/4 c. butter, melted
1/4 c. buttermilk
3 tbsp canola oil
1 tsp vanilla
1/3 c. chopped walnuts

Heat oven to 350 and spray a 12 cup muffin pan. Whisk flour, sugar, baking powder and soda, and salt in bowl. Mix banana, egg, butter, buttermilk, oil and vanilla extract in large bowl until smooth. Add to flour mixture and stir until blended. Add walnuts and mix. Fill muffin cups 3/4 full. Bake for 15-20 minutes.


This is an awesome recipe for the following reasons:

- Great for using up overripe bananas - I'm over banana bread!
- Freezes beautifully!
- Travels great!
- Gives your kid the chance to mash something with their fingers for the right reasons! (don't ask for the pics of this, but trust me - they will love it)
- Has fabulous little ribbons of brown sugar that will make you think you are eating something bad for you
-Yea! Walnuts!


In other news this week, we have gone cold turkey on the pacifier. I spent most of yesterday's nap dealing with a toddler who would prefer not to a big girl and have her "ba" back, thank you very much, no sleep to be had for this weary little girl. But, she crashed last night (much to my chagrin, as I was out at yoga, and wanted Jeff to emphathize with my stress level) and as we type now, is happily asleep without her ba. She still fought going to sleep today, but sans screams, and I am much encouraged!

Dreary Saturday; Warm Bread

Mmmmmmmmmmmmmmmmmmmmmm.........


yummy Rosemary Bread!

Thanks to my friend Aimee for this recipe, you are right, it was soooo easy:

Rosemary Bread
(makes 2 happily rustic loaves)

1 packet dry yeast (2 1/2 tsp)
2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 cups flour
1-2 tsp. fresh Rosemary (plus some to top loaves)

Dissolve yeast in the warm water and sugar. Add flour, salt, and rosemary and stir until blended. Do not knead. Cover and let rise for 1 hour.
Pour a little olive oil onto your hands and separate dough into two. Round the dough as best you can, and place the bread onto a baking sheet with a Silpat or one coated with oil and topped with cornmeal. Cover again with a towel or plastic wrap sprayed with cooking spray. Let rise for another hour.
Brush each round with melted butter and sprinkle with Kosher salt and more rosemary. Bake at 425 for 10 minutes, and then reduce to 375 and bake for 15 more minutes.

I couldn't let mine cool off at all before I broke into it!! I even had rosemary olive oil ready for dipping, but didn't need it.

See you in December...

Today I put up (don't you love that Southern dialect) a half bushel of peaches. I love every minute of it and even enjoy making a total mess in my kitchen. There is something so cathartic about stowing away golden summer goodness and meeting up again come winter. For me, almost always with this cobbler recipe; a keepsake from my grandmother's nursing school cookbook:

2 c. fresh peaches (strawberries or blackberries are also great)

1 1/2 c. sugar

1 stick butter

3/4 c. plain flour

2 tsp. baking powder

pinch of salt

3/4 c. milk

Mix fruit with 1 cup of sugar; set aside. Preheat oven to 350 degrees. Put butter in a deep baking dish (2 quarts). Set it in oven to melt butter. Make a batter of 1/2 cup sugar, flour, baking powder, salt, and milk. Pour batter over melted butter, but do not stir. Put sugared fruit on top of batter, but do not stir. Bake for 1 hour. The batter will rise to the top and become crisp and brown. Serve warm, and ice cream is always a plus!

I use my peach preserves and save myself some of the prep.

Oatmeal Cream Pies

Here's the recipe from an old Cottage Living:

1 1/4 butter, softened
1 c. brown sugar
1/2 c. sugar
1 egg
2 tsp. vanilla
1 1/2 c. AP flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3 c. uncooked oats

Beat butter and sugars at medium speed until creamy. Add egg and vanilla: beat well. Combine flour and next 3 ingredients in a bowl; stirring well. Add oats and stir again. Add to butter mixture and blend. Roll into a good sized ball and place on cookie sheet. Bake @ 375 degrees for 10 minutes and then cool on pan for 2-3 minutes. Cool on wire racks.

Cream filling:

1/2 c. butter, softened
2 c. powdered sugar
1-2 tbsp. whipping cream
1 tsp. vanilla

Combine all ingredients in a medium bowl. Beat on low until combined, scrape sides, and then beat on high until light and fluffy. Spread and sandwich cookies.

Enjoy!