Sorry For Slacking

Aplogies for rediculous delays in updates...

Brief recaps of recent activities:

Cheerful Carrot Muff-Cakes (thicker than a cupcake, more indulgent than a muffin)
The moment I posted this on facebook, there was a line outside my cubby at work.  Hope they were actually tasty!

Knorr Great Chowder Cook-off = Amazing.Couldn't have asked for more gorgeous weather.  First Mr. & Mrs. T's Bloody Mary competition on the Knorr test kitchen stage, brought new excitement to the C Tent.  Here is a snapshot of a citrus Mary with grapefruit.  Not my concoction, but loved the colors when we served them up.

Strawberries and Cream for Britt's Birthday/Graduation/Steph Going Away party

Sometimes simplicity prevails over the frills and thrills of too many ingredients.  Reused the basic cream cheese frosting inside some juicy ripe strawberries from Stew Leonard's.  A few simple scores on the berry and a dollop of frosting from a pastry bag and you're golden.  Couldn't keep them on the plate long enough to take a picture of a filled plated dish!

Kaniwa - my new Whole Foods discovery!  Relatively similiar to Quinoa - but mini mini in size.  Delicious and packed with protein.  I'm just eating it plain out of the batch I cooked up mid-week, however there is a great summer salad with basil, lemon and tomato I plan to try out this week.

Finally, my new addictive alternative to any pasta - I will never go back to regular (not only because I was diagnosed with wheat intolerance, but because this is just a fabulous alternative to hefty pastas.)  Shirataki Noodles.  I mixed this all up with some fresh zucchini, summer squash, broccoli, and sundried tomatoes with garlic chicken.  Top with a few spoonfuls of roasted tomato sauce and a sprinkle of parm and YUM.

Bon appetit!

Gingerbread Whoopie Pies

These monsters were my post-holiday creation for friends and family.  A meal in and of itself.  With a bit of cinnamon fluffyness to cusion between the ginger layers.  Definitely would recommend narrowing the size a bit next time around.  Fills the home with the warm comfort of spices and delicious ginger...

Gingerbread Whoopie Pies

3 3/4 cups Wheat Flour

1 tsp Salt

1 tsp Baking Soda

1 1/2 tsp Ginger

1 tsp Cinnamon

1/4 tsp Ground Cloves

1/4 tsp Nutmeg

1/4 Vegetable Shortening

1 Stick Unsalted Butter, softened

3/4 cup Brown Sugar

1 large Egg

3/4 cup Molasses

3/4 cup Buttermilk

(or substitute 1 Tbsp lemon juice w/ regular milk and let sit for 5 minutes)

Preheat the oven to 375 degrees.

Whisk together Flour, Salt, Baking Soda, and Spices.  Set to the side, while in a larger bowl, with a hand mixer, combine Shortening, Butter and Brown Sugar.  Beat until smooth and fluffy.  Add in the egg, until incorporated and then scrape down the sides of the bowl.  Slowly add in half of the dry ingredients.  Stir in the molasses, and combine with the remainder of the dry ingredients and buttermilk.

Scoop dough onto a parchment lined cookie sheet.  Approx. 1/4 cup scoops for each cookie.  Into the oven they go "Good Luck!" (as Nana would say), and Bake for 15 minutes, until cookies are puffed.  Let cool on wire rack.

Cinnamon Fluffy Filling

2 Sticks Butter, melted

2 cups Powdered Sugar

1 jar Marshmallow Fluff

2 tsp Vanilla Extract

2 Tbsp. Cinnamon (or more to taste)

Blend all ingredients together until light and fluffy (about 3 minutes.)  Place to side, until cookies are cool.  To assemble pies, spread fluffy filling on one cookie bottom, and press together with the base of another.  Pies can be individually wrapped with plastic wrap and frozen, or refrigerated before serving if needed.

Harvest Granola

I sometimes consider if there is a GAA (granola addicted annonymous) group that I should be looking into.  It's a serious problem ... I think I consumed my weight in dried cranberries and rolled oats over Christmas, because I had made this as a gift for a few people, and ended up eating 75% of the jar I presented to my mom.

Shamefulness aside, I would like to share a yummy, super easy solve for the high priced granolas you might find at Whole Foods or in the cereal aisle.  In true fashion - measuring is just a guideline.  Put in as much or as little as you like.  Substitute.  Mix it up!

Unlike the boxed and bulk versions, fresh is best!  Nothing beats crispy delicious granola fresh from the oven.

Harvest Granola

3 cups Old Fashioned Rolled Oats

(bought in bulk for 89 cents/lb at Whole Foods - can't beat it)

handful of Flax Seeds

1/2 cup Wheat Bran

handful or 2 of Wheat Germ

1 cup Almonds

1 cup Walnuts

3/4 cup Shredded Coconut or Coconut Flakes

(I use unsweetened from Trader Joe's or Whole Foods)

1/3 cup Agave Nectar

2 Tbsp Canola Oil

Raisins

Dried Cherries

Dried Cranberries

Dried Blueberries

Preheat oven to 250 degrees.

Combine oats, wheat bran, wheat germ, flax seeds, almonds, walnuts and coconut in large bowl.  Stir in Agave Nectar and oil.  Mix until evenly coated and crumbly.  Spread out on parchment paper in a large sheet pan with a bit of a side to it to prevent overflow and spillage when stirring.  Cook for 1 hour and 15 minutes, stirring every 15 minutes or so.  Remove from the oven and toss in raisins, cranberries and blueberries.  I use about 2 cups all together - eyeball it and add as much or little as you like.  You can pull out ingredients you don't like, or add in ones you do (chocolate chips, cinnamon, pumpkin seeds, etc).

Raspberry Crumb Muffins

At a work holiday party a few weeks back, a co-worker had mentioned her favorite baked goods were muffins, specifically raspberry.  I made a mental note for a morning surprise.  Little did she know I always follow through on a promise.  Even if it's years later.  I'll be sure to keep it.

I was shocked by her reaction and thoughtful email she sent over, the morning she found her 6 ginormous (and I mean GINORMOUS) muffins sitting at her desk with a holiday card.

"Hey,

First of all, THANK YOU so so so much for making me the super yummy raspberry muffins. It really means a lot to me that you took the time to bake them, I truly appreciate it.

Second of all, I have been searching for a yummy muffin for some time now and I have not had any success…until yesterday! Honestly they were the most delicious muffins I have ever had. (and I consider myself a Muffin connoisseur) haha.

You need to open up a bake shop!

Thanks again,

PS. Just in case I decide to become domestic may I have that recipe?"

As requested, here is the original recipe from Williams Sonoma, with my improvisations.

Raspberry Crumb Top Muffins

Ingredients

For the topping:
1/3 cup sugar
3 Tbsp flour
Grated zest of ½ lemon
2 Tbsp unsalted butter, melted
1/3 cup pecans, finely chopped (optional: I omitted)

For the Muffins:
2 cups flour
¾ cup sugar I might have subbed Agave syrup…I don’t remember! Sometimes I do…sometimes I don’t.
2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon Give or take. I don’t measure cinnamon because I use it liberally.
Grated zest of ½ lemon
¼ tsp salt
1 egg, beaten
5 Tbsp, unsalted butter, melted I used the remainder of the stick after I had made the topping
1 cup buttermilk I used 1 cup regular milk added 1 Tbsp of lemon juice, and let stand for 5 minutes to create the same effect.
2 cups fresh blackberries or 2 ½ cups frozen unsweetened, unthawed   I subbed frozen Raspberries

Directions
Preheat oven to 375 degrees.
Grease 12 muffin cups with butter or nonstick spray. I used the big 6 cup muffin pan for optimum muffin-indulgence!
To make the topping:
In a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make muffin batter:
In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not over mix.
Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25-30 minutes. Mine took about 45 minutes or so because they were larger. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

Good Luck!

No Kid Hungry!

'Tis The Season

One of my ultimate joys and addictions during the dog days of summer:  fresh blueberries.  I've been blessed with not just one, but three of our own blueberry bushes in my backyard.  Every summer since I was a little girl, I remember counting down the days until picking season arrived.  I would use my sister's birthday in June as a marking point.  Typically the first bush would just be starting to blossom...only a matter of days before the feasting began.

Last weekend, I ventured out on Sunday morning when the sun was just starting to draw its sleepy rays of light.  Dew and drops of water feel into my eyes as I uncovered the tallest bush (always the first to produce).  I have to say there is nothing more rewarding at 7:00 AM than the biggest most succulent berries, just ripe enough to pick, falling into your mouth.  Imagine those stereotypical Greek gods eating grapes straight from the vine, while the pages held the remainder of the stems.  That was me.  In my glory.  Eating them straight off the branches.

We always have a surplus of berries once they start to pop out.  I tried out new Blueberry Banana Buttermilk Bread.  No photo, but here is the recipe for you to enjoy :)

Blueberry Banana Buttermilk Bread

1 Large Loaf

375 for roughly 50-60 minutes... Wait 'til you can smell the lovin' in the oven

3/4 Cup non-fat or low fat Buttermilk

3/4 Cup Light Brown Sugar

1/4 Cup Applesauce

2 Large Eggs

1 Cup Mashed Bananas

1 Cup Whole Wheat Flour

1/2 Cup Wheat Bran

1 Tbsp Wheat Germ

3/4 Cup All-Pupose Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Ground Nutmeg

1 1/4 Fresh Blueberries

* Note:  I added walnuts and sprinkled oats on top before baking. *

Whisk buttermilk, brown sugar, applesauce, and eggs in a large bowl.

Stir in bananas.

Whisk whole wheat flour, wheat bran, wheat germ, all-purpose flour,

baking powder,cinnamon, baking soda, salt and nutmeg in a separate bowl.

Fold dry ingredients into wet bowl until just combined.

Fold in blueberries (and walnuts if using).  

Pour into prepared load pan.  Bake and let cool for 10 minutes.  

Transfer to a wire rack for 2 hours.  "Patience is a virtue." -My mom

"Good Luck!" - Nana Converse

Buttercup Muffins

As I've experienced, some of the best creations are discovered from mistakes.  I won't tell you where or why I had this buttercup beauty on hand (typically it would have been gone within the 24 hours after roasting it...No wonder I have orange hands.) but I developed a phenominal muffin - thats for sure.

Based off of a pumpkin recipe, I took a twist and added pizzaz.

Oila!  My Buttercup Muffins.

Nana's Chewy Oatmeal Cookies

My mom's mom was famous for a few of her traditional recipes.  Basic, but passed on through the Converse Family and into our bellies and hearts forever.  These oatmeal cookies are the best.  I have never found a recipe to compete.  Sweet and crunchy on the outside, but melt -in-your mouth soft inside.

I made them today on special request from a friend of the families, the main alteration is NO RAISINS.  We always love extra raisins or cranberries added, but he asked for the Plain Jane version.  I don't know if I should give away the secret recipe, but you can always try to come close with this one below.

Gingerbread Thicks

Over the holidays I barely had time to breathe, let alone bake and share my love for food.  Very upsetting.  Regardless, I was able to make the dough for my favorite Gingerbread Thins, which I traditionally make every year.  But that was it.  Dough only - and it went in the freezer for later use.  Relatives brought so many treats, there was no need for me to take it out.  However, tis a shame to keep it frozen for so long.  Today seemed like an excellent chilly day to bring the spicy cookies back to life in my oven.

This time I decided to go with a thicker cookie for the neighbor down the road.  Usually I make them paper thin, light and crisp.  Either way they come out light and delicate with flavor.  Never overpowering with one ingredient.  The perfect accompaniment to a warm cup of tea on this 20 degree day in New England.

Spiced Gingerbread Thins (or Thicks)

1 2/3 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp cinnamon

3/4 tsp ginger

1/4 tsp ground cloves

dash of nutmeg

1/2 tsp white pepper

1/2 tsp dry mustard powder

6 Tbsp unsalted butter, at room temperature

3/4 cup sugar

1/4 cup molasses

1 large egg yolk

Cook at 350 Degrees for about 10 minutes.  Until golden, crisp & light.

Whisk flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together.  In a separate bowl, beat butter and sugar together with mixer until just combined and fluffy. Beat in molasses and egg yolk. Gradually add the dry ingredients and mix on low speed until dough is just combined and still crumbly.  Bring together with a spatula.  Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Roll out with a rolling pin until dough is desired thickness (I do it as thin as possible typically).  Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.  Cut dough using a small round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake!  Great for tea and coffee in the afternoon with friends!

The German Chocolate Cake

Aunt CC's 60th Birthday Request...a true to form german chocolate cake.  I was happy to accommodate.  Tearing from my typical tweaking and making it up as I go along, I stuck by this one to make sure the cake came out as authentic as possible.

Bienvenue!

Since moving back to the Nutmeg State, I've been able to adventure into culinary bliss. A hobby, a passion, an obsession...whatever you want to call it, I've taken to cooking like a wineo takes to a hefty glass of chardonnay. (Basically to occupy the ridiculous free time, mental therapy from rough work weeks and lack of close friends post graduation.)

When snow is falling, the oven is always toasty and as soon as you hear robins outside, the grill is sizzling. Come on over, the table will be set :)